The Thompson Kitchen

Approachable, everyday recipes

The Thompson Kitchen

Baked Foil Packet Salmon

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I have a confession.  I’m a vegetarian.  I know what you’re thinking… But Gretchen, there are shrimp recipes on The Thompson Kitchen!  I know, I know.  But here’s the thing, Rich isn’t a vegetarian.  Because of this, most of what I cook is vegetarian, and Rich will either eat the vegetarian version, or we’ll add some fish or meat to it.

This is why this baked foil packet salmon is so wonderful.  It couldn’t be easier.  Throw a piece of salmon in a piece of foil.  Add olive oil and some seasoning and viola!  Rich is happy, I’m happy, what more could we want?

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How to Caramelize Onions

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Caramelizing onions is an art form. I remember watching my Nana caramelize onions when I was little and thinking it looked so easy. Boy was I wrong! It took me years of trial and error to figure them out, but I still stay true to my Nana’s instructions. She would cook them low and slow using both canola oil and butter. Canola oil for the heat, butter for the flavor.  The result? Perfectly caramelized onions.

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Spice Cake with Cinnamon Cream Cheese Icing

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The funny thing about this cake is… Rich and I both don’t like applesauce.  I know, why even attempt to make an applesauce cake if you don’t like applesauce?  I don’t know, but I’m glad I did because we love this cake!

In the past I was always apprehensive to make an applesauce cake because I thought it would just taste like applesauce.  I mean, an applesauce cake I can take or leave, but with an applesauce cake with a ton of warm spices and cream cheese icing… Who wouldn’t like that?

Rich and I ate the whole cake in the span of 3 days.  I would say that makes the cake a keeper.  It would be great anytime of the year, but is especially perfect in the fall.  Plus, the cake keeps extremely well covered with foil and stored in the fridge, making this cake perfect for dessert and then with a cup of coffee the next morning (or afternoon).

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Chili Lime Shrimp Tacos

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I like to call these tacos a “formula meal.”  Almost every time I cook, I try to make enough to have leftovers.  This way Rich and I can eat it for lunch or dinner the next day.

These tacos use leftovers of my chili lime roasted shrimp and slow cooker black beans.  All I had to do was saute some peppers and onions, and heat the tortillas and dinner is served.

Shrimp + black beans + sauteed veggies + tortilla = dinner.

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Real Pumpkin Spice Latte

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Okay, Okay, I know I said just last week that I don’t like pumpkin spice lattes.  But then I discovered that if you make a homemade one with actual pumpkin and pumpkin pie spice it’s actually delicious.  So truth be told, I like real pumpkin spice lattes, but I don’t like the fake ones that are overly sweet and don’t even have pumpkin in them.

This recipe is so easy.  Just throw everything in the blender, blend for 30 seconds, heat the mixture and stir in some espresso or really strong coffee, and viola!  Real pumpkin spice lattes!

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Butternut Squash Soup

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It feels like fall here in Columbus, so I’m taking full advantage and starting to make all my fall favorites.  I started with pumpkin chocolate chunk muffins last week, and this week I’m making butternut squash soup.  The soup tastes like fall in a bowl, in the best way possible.

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Pumpkin Chocolate Chunk Muffins

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I already know what your thinking, “pumpkin, really Gretchen?”  I know, I know.  But here’s the thing, pumpkin isn’t something I decided I loved when everyone and their brother got on the pumpkin train thanks to pumpkin spice lattes.  Honestly, I don’t even like pumpkin spice lattes.

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Zucchini Potato Fritters with Goat Cheese

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It’s that time of year.  Zucchini is in full force at the farmers market and I go crazy, buying armfuls of the versatile vegetable without a definitive plan on what to do with it.  Next thing I know, I’m roasting it, eating it in pasta, and adding it to any and every dish.  One of my favorite ways to use my zucchini bounty?  Grate it along with potatoes to make into fritters.  Plus, goat cheese never hurts a recipe, right?

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