BAKED BRIE with Roasted Red Pepper and Walnuts (best wine dinner ever)

Baked brie topped with a mix of spicy and sweet cannot be beat.  Especially if you are pairing it with a bottle (or two? oops) of wine while dining with your sweetie.

This is my favorite "cheat" meal.  I make it differently depending on my mood and what's in the cupboards and fridge.   The picture shows the recipe below, but at the end you will also find further suggestions.  Use bagel chips, pita chips, raw veggies (baby carrots, sliced red pepper, and cucumber), or homemade veggie chips to dip.


What you need:

Brie cheese, either a round or a wedge.  I guess a round is fancier if you have company, but the wedge suits us fine.
Roasted red pepper (either homemade or from the jar), cut into small pieces
Walnuts, chopped (2 tablespoons to 1/4 cup, depending on how much brie you are making)
Honey
Red Pepper Flakes


Slice the brie in half lengthwise and place on greased baking sheet (if you have something that both looks nice and is oven-proof, use that.  This thing isn't moving after baking).
Top with roasted red pepper and walnuts.  Drizzle LIGHTLY with honey and sprinkle the red pepper flakes.  Bake at 300 degrees Fahrenheit for 10-15 minutes, or until the brie is completely melted and bubbly at the edges. (If you have a toaster oven use that!  It broils it a bit as it cooks, which helps toast the nuts and caramelize the sugar a bit).

Enjoy!


And some variations:

Instead of roasted red peppers and walnuts, try out the following combinations:

*spread low sugar/ "just fruit" apricot or orange jam on top of brie and then top with sliced jalapenos or red pepper flakes
*top the brie with thinly sliced fresh peach/nectarine and then sprinkle on the jalapenos or red pepper flakes
*try adding almonds/ walnuts to either of the above options
*if you are like me, and living somewhere you can not easily get jalapenos or red pepper flakes, Tabasco sauce works in a pinch to add some heat to your fruity brie

Salmon with Zucchini, Cherry Tomato, Walnut, and Goat Cheese Topping

Quick and tasty weeknight fare.  Definitely took less than half an hour to throw together, but looks (I think) a little nicer than that.

What you need:

2 (5-6 ounce) salmon fillets

Fennel Seeds, Salt, Pepper

1 teaspoon honey

1 zucchini, sliced thinly

1/4 cup onion, diced

1 cup cherry tomatoes, cut in half

1/2 chopped arugula (I only added this because I was trying to use it up, but it was good, so if want to, throw it in)

Garlic powder 

Balsamic Vinegar

Pepper

2 Tablespoons chopped walnuts, toasted

2 Tablespoons crumbled goat cheese

Start by heating your oven to broil on high.  Place salmon fillets on a lightly greased baking sheets.  Rub each piece with 1/2 teaspoon of honey (or a bit more if you aren't trying to cut back on sugar).  Sprinkle with fennel seeds, salt, and pepper.  Place in oven and broil for 5-10 minutes, depending on thickness of fillets and how hot your oven gets.  Salmon should be browned and flake easily with a fork when done.

While the salmon is cooking, saute the zucchini and onion in an olive oil-sprayed saucepan with a pinch of salt.  After a couple minutes, add the tomatoes and arugula.  Add a splash or two of balsamic vinegar and season with salt and pepper. Add the walnuts.

Top each piece of salmon with vegetable mixture and half of the goat cheese.  Enjoy!

Salmon Topped with Goat Cheese and Roast Vegetable, Olive, and Walnut "Tapenade"

Tasty, healthy, and pretty simple to make.  We ate it by itself, but it would pair nicely with some sort of rice or potato dish if you want some carbs.

What you need:

1 large red bell pepper, cut in half, seeds removed

1/2 onion, cut into slices

1 cup cherry tomatoes, halved

Olive oil spray

Salt and pepper

2 (6 ounce) salmon fillets

2 teaspoons honey

1 teaspoon fennel seeds

2 ounces goat cheese

3 tablespoons toasted walnuts

1/4 chopped green olives 

1 teaspoon hot red pepper paste (or use red pepper flakes to taste)

garlic powder (I probably used nearly a tablespoon, but we like it garlicky around here)

2 teaspoons dried oregano (or throw in some fresh and maybe basil too if you have it)

1/4 panko crumbs

Start by roasting the vegetables:

Preheat oven to 400 degrees Fahrenheit.  Spray a baking sheet with olive oil and spread onions,bell pepper (skin facing up), and tomatoes across it.  Season with salt and pepper and spray again with the olive oil.  Place in oven and roast for 15-20 minutes.  Remove tomatoes and place pan back in the oven.  Roast for another 10-15 minutes or until bell pepper is slightly charred and onions are completely cooked and slightly brown.  Remove from oven and let cool.

Now, start the salmon:

Place the salmon on a greased baking sheet, skin side down.  Drizzle 1/2 teaspoon of honey on each piece, then season with salt, pepper, and fennel seeds.  Spray with olive oil.  Broil on high for 5-7 minutes, or until the top is slightly browned.  Remove from oven.

As the salmon cooks, make the tapenade:

Skin the bell pepper, and chop it, the onions, and the tomatoes into small pieces.  Place in medium-sized bowl.  Add 1 teaspoon of honey, garlic powder and red pepper (to taste), oregano, olives, and walnuts.

Now, assembly time:

Spread one ounce of goat cheese on each piece of salmon and top with a thick pile of tapenade.  Sprinkle evenly with the panko crumbs.  Broil for 2-3 on high, or until top is lightly browned.

Enjoy!