This past Father’s Day had me thinking of family and Dad’s especially. I lost my father at a young age so I don’t really know what it’s like growing up as Daddy’s Little Girl…. However, a lot of my friends do know what that means. In the past year, several of my friends lost their fathers. Even though I know how hard it is to lose someone, I really did not understand what the impact of losing a Dad had on someone. Then while watching my husband with our 10 month old, I noticed how much love and joy the two of them were experiencing and then it click.
WOW…. It truly is a special bond that a little girl has with her father. It’s something that you have to live to really know or to be around to see it at first hand.
I am so thankful and hopeful that my daughter will get to experience this joyful bond with her Dad. I also hope that for those that have a Dad, they truly appreciate and take advantage of the time that they have together. To those who have lost their Dad and was not able to get that one last hug this past father’s day, I pray that your wonderful memories provide you with comfort and that same joy you once experienced with him.
You know, when I think about it, even though I lost my biological Dad early on, God put many “Dad’s” in my life along the way to help me through critical moments. I guess God really does provide everything you need.
So....
To all the Dad's who were there for their families and anyone who was around who needed a Dad... Thank you. You help children become balanced, smart, and loving individuals.....
Have a blessed and productive week.
V
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Thursday, June 25, 2009
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Must-Have Recipe of the Week
Pan Seared Salmon in a Creamy Wine Alfredo Sauce
This recipe is so quick and easy. I came up with it one day when all I had was frozen salmon and garlic alfredo sauce and decided to give it a try. Serve over rice with sautéed broccolini for the perfect meal ready in minutes.
1 large salmon Filet, cut into 4 pieces
garlic salt
ground black pepper
extra virgin olive oil
2 lemons
1 small shallot, finely chopped
2 cloves of garlic, grated
1 Tbs. of capers
1 jar of garlic alfredo sauce
1/4 to 1/2 cup of white wine
1/4 tsp of crushed red pepper flakes
Preheat the oven to 350 degrees.
Rinse the salmon well and remove any bones. Using one of the lemons, squeeze lemon juice all over the salmon. Season with garlic salt and black pepper and set aside.
While the salmon is soaking up the seasonings, prepare the sauce. Preheat a small saucepan or pot over medium heat. Drizzle some olive oil in the pan, then sauté the shallots for several minutes. Add the garlic and sauté for another minute. Next add the alfredo sauce, juice of the remaining lemon, white wine, capers, and red pepper. Stir well and simmer for about 10 minutes. Season with garlic salt and pepper to taste. You may need to adjust the amount of lemon juice and white wine based on your own taste preference.
While the sauce is simmering, preheat a skillet over high heat. Add the olive oil and sear each piece of salmon on both sides, then place in a casserole dish.
Pour the prepared sauce over the salmon, cover with foil paper, and bake for 10 minutes. Be careful not to overcook the salmon.
Remove from oven and serve over rice immediately.
This recipe is so quick and easy. I came up with it one day when all I had was frozen salmon and garlic alfredo sauce and decided to give it a try. Serve over rice with sautéed broccolini for the perfect meal ready in minutes.
1 large salmon Filet, cut into 4 pieces
garlic salt
ground black pepper
extra virgin olive oil
2 lemons
1 small shallot, finely chopped
2 cloves of garlic, grated
1 Tbs. of capers
1 jar of garlic alfredo sauce
1/4 to 1/2 cup of white wine
1/4 tsp of crushed red pepper flakes
Preheat the oven to 350 degrees.
Rinse the salmon well and remove any bones. Using one of the lemons, squeeze lemon juice all over the salmon. Season with garlic salt and black pepper and set aside.
While the salmon is soaking up the seasonings, prepare the sauce. Preheat a small saucepan or pot over medium heat. Drizzle some olive oil in the pan, then sauté the shallots for several minutes. Add the garlic and sauté for another minute. Next add the alfredo sauce, juice of the remaining lemon, white wine, capers, and red pepper. Stir well and simmer for about 10 minutes. Season with garlic salt and pepper to taste. You may need to adjust the amount of lemon juice and white wine based on your own taste preference.
While the sauce is simmering, preheat a skillet over high heat. Add the olive oil and sear each piece of salmon on both sides, then place in a casserole dish.
Pour the prepared sauce over the salmon, cover with foil paper, and bake for 10 minutes. Be careful not to overcook the salmon.
Remove from oven and serve over rice immediately.
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