Thursday, November 16, 2017

Shrimp Zucchini Noodle Carbonara

Courtesy of Plated Perfection

I'm a few days behind posting this, but better late than never (as you've definitely heard me say before)! Mondays we really make an effort to start the week off right and cook a healthy meal for dinner. I've been wanting to try zucchini noodle carbonara for quite some time, but was worried it wouldn't be as filling without the pasta and no other protein besides the pancetta or prosciutto (or bacon). Then, a light bulb went off...I can add shrimp! That's not a ground breaking idea by any means, but I was happy with that decision and decided to whip this up. It was a nice option for when you want to go the lighter route (no butter or cream was used - sadly, I know). My only complaint about this go around was that it didn't make as many noodles as I would've liked, but it was enough for the two of us for dinner. Just increase the number of zucchinis you're going to spiral if serving more than 2 people! Enjoy!

4 medium-large zucchini, spiralized into noodles
1/3 pound shrimp, peeled and deveined (this was about 7 shrimp for me)
~1/2 cup diced prosciutto (I used the pre-packaged kind, but you can substitute this with diced pancetta or bacon); gauge how much you want to use based on your preferences
1/2 cup frozen peas
2 cloves garlic, minced
1 shallot, minced (if you're using a large shallot, just use half)
1/3 cup grated parmesan cheese
2 eggs
1 egg yolk
~ tb salt, plus a dash for the shrimp
dash of pepper. to taste, plus a dash for the shrimp
~3 tb olive oil, separated (1 tb for shrimp, 2 tb for carbonara)
parsley, for garnish (optional)

It's important to get as much of the water out of the zucchini as possible. Once the noodles have been spiralized, place them on a layer of paper towels on a baking sheet. Sprinkle the noodles with salt, place another layer of paper towels on them, and press down to get some of the moisture out. Let them lay for about 10 minutes. Rinse the noodles under cold water in a colander to remove the salt. Lay back on a new layer of paper towels in a baking sheet and let dry for a few minutes.

In the meantime, heat a skillet over medium-high heat and 1 tb olive oil. Sprinkle your shrimp with salt and pepper on both sides and cook for approximately 2-3 minutes per side, until pink. Be careful not to overcook them and dry them out. Turn off the heat and set aside. In another skillet or saute pan, heat 2 tb olive oil over medium heat. Cook the shallots for approximately 2 minutes, then add the garlic and cook for another minute. Stir in the peas for approximately 2 minutes. Add the zucchini noodles and stir everything together for another couple of minutes. Turn off the heat. To make the sauce, combine the eggs, parmesan cheese, and a dash of pepper. Add this to the zucchini noodle mixture and evenly coat the noodles. Add in the shrimp and toss to coat them evenly as well. Serve immediately. Top with an additional dash of parmesan cheese if desired, and fresh parsley.

Tuesday, November 7, 2017

Soy-Balsamic Glazed Sea Scallops with Roasted Squash, Brussel Sprouts & Potatoes

Scallops adapted from With Salt and Wit Blog
Vegetables courtesy of Plated Perfection

I know what you're thinking - more scallops?! Yep, that's right. I can't help myself. Whenever I see them fresh, it's as if they're just calling my name. I really liked the flavor of this recipe, and it was a great combo with the roasted vegetables. I made quite a few of the vegetables to use up what was in our pantry before heading out of town this week, so I definitely had some leftovers (of the vegetables at least)! I think this sauce would also be great on sea bass or other white, meaty fish. Give this one a shot - the meal itself was pretty easy and didn't take a lot of time! Enjoy!

2 tb balsamic vinegar
1/4 cup soy sauce (I use gluten-free)
2 tsp rice vinegar, seasoned
1 tb sesame oil
3 garlic cloves, minced
1/4 tsp red pepper flakes (optional - I left this out this go around)
1/2 tsp cornstarch
1 tb olive oil (scallops) + 1 tb for vegetables
non-stick cooking spray
parchment paper
1 pound fresh sea scallops
dash of black pepper
dash of salt
fresh chopped cilantro, for garnish (optional)
1 delicata squash, seeds removed and cut in half moon slices
2 handfuls of brussel sprouts, trimmed and cut in half or quarters
2 handfuls baby potatoes (I used purple, white and red)
1 tsp garlic powder
zest of 1 lime

Preheat oven to 425 degrees. Line a baking sheet with parchment paper and spray with non-stick cooking spray. Combine all of the vegetables in a bowl with 1 tb olive oil and a dash of salt and pepper - distribute as evenly as possible. Lay the vegetables out evenly on the baking sheet in a single layer and top with the garlic salt and lime zest. Roast in the oven for approximately 20 minutes or until tender and starting to brown. In the meantime, in a small bowl, combine the balsamic vinegar, soy sauce, rice vinegar, sesame oil, garlic, cornstarch, and red pepper flakes (if using). Whisk until smooth and set aside. Remove the small side muscle from the scallops (if necessary) and rinse and pat dry. Season each side with a dash of salt and pepper. Preheat a saute pan over medium-high heat with 1-2 tb olive oil. Once the pan is hot, add scallops and cook for 3-4 minutes per side. Add sauce to the scallops and cook another 1-2 minutes, until sauce has thickened a little. Remove the vegetables from the oven and serve alongside the scallops and cilantro for garnish.

Sunday, November 5, 2017

Seared Ribeye and Scallops with Asparagus Fries

Courtesy of Plated Perfection

Mondays can be hard, mourning the weekend and getting back into the swing of a routine. I wanted to make a yummy dinner to look forward to, so I settled on surf n' turf! Who doesn't love that?! I decided to go with a boneless ribeye and fresh scallops, and serve them with some asparagus "fries" which are baked and so good! You could substitute the cut of beef and the type of seafood you're using here, but overall, it was a great combination!

1 boneless ribeye, ~12 oz
~1/2 cup Stubb's soy garlic beef marinade (or marinade of your choice)
6 fresh sea scallops (this serves 3/person; can adjust as needed)
1 bunch asparagus, rough stems trimmed
2 eggs, whisked
1/2 cup grated parmesan cheese
1/2 cup all-purpose flour
1 cup panko bread crumbs (can substitute regular breadcrumbs)
salt and pepper, to taste
1/2 lemon

Marinate the ribeye for at least an hour in the refrigerator. When starting to cook, let the meat rest at room temperature for about 30 minutes. Place a cold cast iron in the oven and preheat the oven to 450 degrees. When the oven is preheated, remove the cast iron and place on the stove. Sear each side of the ribeye for approximately 3 minutes (per side). This should result in a medium-rare steak. If you need to cook the steak longer, place back in the oven for 2-3 minutes. Let the meat rest for 10 minutes before slicing.

In the meantime, spray a baking dish with non-stick cooking spray. Rinse and dry the asparagus.Mix the panko and parmesan cheese and set aside. Dredge the asparagus in flour, the eggs, then the panko mixture. Press so that the cheese and panko stick. Place in the baking dish. Place in the oven for 12 minutes.While the asparagus is cooking, heat a skillet over medium-high heat. Rinse and pat dry the scallops and top with a dash of salt and pepper. Sear the scallops for approximately 2-3 minutes per side or until opaque. Squeeze the lemon juice over the scallops before serving.

Mustard Rubbed Pork Tenderloin with Roasted Fall Veggies

Courtesy of Plated Perfection

I apologize for the delay in posting, but this recipe was from Halloween night. It was our first Halloween in our house, so we had lots of trick-or-treaters, which was a lot of fun! In between handing out candy, I whipped up this yummy, healthy dinner for us! I thought this came out great, and the Fall flavors really came out on this brisk Halloween evening. Enjoy!

1 pork tenderloin
~3 tb fresh rosemary, chopped
~2 tb fresh thyme, chopped
~1/4 cup of your favorite mustard (I used roasted garlic horseradish mustard)
NOTE: If your mustard doesn't have garlic, I would add in ~2 garlic cloves, minced
3 tb olive oil, 2 tb for the pork and 1 tb for the vegetables
1 delicata squash, seeded and sliced in half moons
baby potatoes, cut into quarter pieces (~7-8); I used a medley of purple, white and red
1 shallot, sliced in rings (could also substitute an onion)
salt and pepper, to taste
pinch of smoked paprika

Preheat oven to 450 degrees. Mix the potatoes, squash, and shallot in a bowl with 1-2 tb olive oil, smoked paprika, salt and pepper. Lay aluminum foil on a baking sheet or roasting pan, and spread the vegetables out in a single layer. Roast for approximately 15 minutes. In the meantime, brush the pork tenderloin with 1 tb olive oil and a dash of salt and pepper. Heat a cast iron or skillet over high heat with 1 tb olive oil and brown the pork tenderloin on each side, approximately 30 seconds - 1 minute per side. Remove the pork from the heat and rub the tenderloin with the mustard until it's lightly coated all over and add the rosemary and thyme (and garlic if necessary) evenly. Remove the vegetables from the oven, place the tenderloin in the center on top of the vegetables, and place back in the oven for approximately 20-25 minutes (depending on the thickness of the pork tenderloin). Make sure the pork is 145 degrees for medium rare, or 160 for medium (which is what I prefer). Serve and enjoy!

Wednesday, October 25, 2017

Salsa Verde Chicken Enchiladas

Courtesy of Plated Perfection

Who doesn't love Mexican food?! Instead of doing Taco Tuesday, I figured we'd do enchiladas -- close enough! These were super delicious and I'd highly recommend! They also make great leftovers for lunch! We ate more of these than we should've, so be prepared that this entire baking dish may not serve as many people as you think! :) Enjoy!

1 tb olive oil
2 boneless, skinless chicken breasts
1/4 cup red enchilada sauce (medium heat)
2 cloves garlic, minced
dash of cumin
dash of smoked chipotle pepper (spice)
1/2 cup low-sodium chicken broth
dash of salt and pepper, to taste
7 flour tortillas (or corn if you prefer - which may add more enchiladas)
~2 cups salsa verde (I prefer Herdez)
Toppings (to set aside):
reduced fat sour cream
shredded mexican cheese
2 tb chopped cilantro (for garnish)

Preheat the oven to 400 degrees. Spray a 9x13 dish with non-stick cooking spray and set aside. Place the chicken in a pot and cover with enough water to cover the chicken. Place on the stove and bring to a boil. Boil for approximately 15 minutes, or until the chicken is cooked. Remove the chicken from the pot and shred once cool enough to handle. In a saucepan, heat 1 tb olive oil over medium-high heat and cook the garlic for approximately 2 minutes. Add in the chicken, enchilada sauce, cumin, smoked chipotle pepper, chicken broth, salt and pepper (if necessary). Stir everything together and cook on medium-low heat for 1-2 minutes. Remove from the heat.

It's now time to roll the enchiladas! Heat the tortillas for approximately 15 seconds in the microwave so that they're more flexible. Dip each tortilla in the salsa verde, on each side. Put approximately 1/3 cup of the chicken mixture down the middle of the tortilla. Roll up tight and put the tortilla seam side down in the dish. Continue this process for all tortillas until the chicken is gone. Top the tortillas with salsa verde (as much as you like), a handful of cheese, and place in the oven for 15 minutes until the cheese is melted. Remove from the oven and top with cilantro, and whichever other toppings you'd like!

Orange Roasted Salmon with Yogurt-Caper Sauce

Adapted from Fine Cooking

This week, we started off the week with some healthy salmon, brown rice, and asparagus! This recipe was very fresh and easy to make. You could eat the salmon on its own, but this recipe came with a sauce that was served on the side. I did modify the sauce quite a bit, as I used greek yogurt instead of plain yogurt, which made it a different consistency. I'm placing the original recipe below for the sauce as I feel that will turn out better. Definitely give this is a try when you find fresh salmon and are in the mood to be healthy, but not skimp on the taste! Enjoy!

NOTE: I cut this recipe in half for the salmon, but the sauce remained the same, which is what is listed below.

1 tb extra-virgin olive oil, plus more for the baking sheet
3 fresh salmon filets, pin bones removed (I also get the skin removed)
1 tsp fresh grated orange zest, setting aside 1/2 tsp for the yogurt sauce
dash of salt, more to taste
dash of ground black pepper
3/4 cup yogurt (I'd recommend plain, whole-milk yogurt)
2 tb finely chopped flat leaf parsley
1 1/2 tb capers, rinsed, drained and chopped
1 tb fresh orange juice (I added a bit more)
1 bunch of asparagus, trimmed into 1 inch pieces
dash of cajun seasoning
cooked brown rice (as a side)

Place a rack in the center of the oven and preheat the oven to 400 degrees. Lightly oil a rimmed baking sheet. Arrange the salmon, skin side down (if applicable), on the baking sheet. Drizzle the salmon filets with a little olive oil, sprinkle and rub in the zest on each filet, and add a dash of salt of pepper. Let this set aside while the oven preheats.

Combine the yogurt with the 1 tb olive oil, remaining zest, orange juice, capers, and parsley. Add salt and pepper to taste. Set aside. This can be made a few hours in advance and kept in the refrigerator.

Place the asparagus on the baking sheet around the salmon and top with a brush of olive oil and a dash of cajun seasoning. Roast the salmon until mostly cooked through, with a little pink in the center (approximately 10-15 minutes). Serve drizzled with the yogurt sauce. I served this with a side of brown rice as well, which I cooked per the instructions on the box.

Thursday, October 19, 2017

Orange Ginger Chicken Stir-Fry

Adapted from Skinny One Pan Dinners (Better Homes & Gardens)

Day 3 of cooking this week -- it's been a while since this happened! The blog is getting some love this week, which is great! I found this recipe in a magazine that I picked up at the airport. Once I searched for it online, I saw that the reviews didn't show up that great -- however, we enjoyed this meal. I did make a couple of modifications, but nothing major. The recipe below is my adaptation. This made enough for about 4 people, so we'll have some leftovers! Feel free to swap out the veggies for whatever you'd prefer, but give this a try. It's a great week night meal! Enjoy!

3 tb olive oil
~1 cup carrots, baby carrots sliced into thin strips
~1 cup fresh asparagus, cut into 1-inch pieces
~3/4 cup red bell pepper, sliced into thin strips and in half
1 pound chicken tenders, cut into 1-inch chunks
1 tb ginger (I use the refrigerated, pureed ginger)
3 garlic cloves, minced
1/2 tsp crushed red pepper (optional)
1 1/2 cups reduced-sodium chicken broth
1/4 cup orange juice
2 tb reduced-sodium soy sauce (I used gluten-free)
2 tb water
2 tb cornstarch
~ 1 tsp grated orange zest
2 boil-in-a-bags brown rice (could get away with 1 if you don't want leftovers)
1 tsp toasted sesame seeds, for garnish (optional)

In a large skillet, heat 1 tablespoon of the oil over medium heat. Add carrots, asparagus, and red bell pepper. Cook and stir for approximately 5-7 minutes or until tender. Transfer to a medium bowl. In the same skillet, heat 1 tablespoon of the oil over medium-high heat. Add chicken; cook and stir for 4 to 5 minutes or until chicken is no longer pink. Transfer to the bowl with carrot mixture.

In the same skillet, heat the remaining 1 tablespoon oil over medium heat. Add ginger, garlic, and, if desired, crushed red pepper; cook and stir for 30 seconds. Stir in broth, orange juice, and soy sauce. Bring to a boil.

In a small bowl combine cornstarch and the water; stir into broth mixture. Simmer, uncovered, for 2 minutes. Stir in chicken mixture and the orange zest. Cook and stir until heated through.

Serve chicken mixture over brown rice. Sprinkle with sesame seeds.