Boneless BBQ Pork Ribs

Courtesy of Plated Perfection

Nothing says winter like ribs -- well, I guess summer also counts because you can grill them. However, I don't have a grill, so I'm forced to cook them indoors :) I associate them with comfort food, and that's what we had last night! It had been quite some time since I cooked (sad). These were super easy and pretty tasty! These would also be yummy in the slow cooker, but I got started too late to do that, so I went the oven route. I served these with some sauteed broccoli, but you could do all kinds of sides (mashed potatoes would be delightful). For the sauce, you can use whatever your heart desires. I did half and half (half with Scott's Carolina BBQ sauce and half with Sticky Fingers Carolina Mustard BBQ sauce). I also used a special hickory rub that my wonderful Mom made me!

Ingredients:
3 pounds boneless pork ribs (you can adjust recipe depending on amt. of ribs)
approx. 4 tb dry rub (I prefer something smoky/hickory flavored)
approx. 1/2 cup your favorite bbq sauce (I used 2 different types and split them up)
1 tb vegetable oil

Directions:
Season the ribs by rubbing them with a bit of oil and then rubbing them with the dry rub. Refrigerate up to 12 hours (I only had time for 2 hours). Remove and let them come to room temperature (about 30 minutes). Preheat oven to 250. Line a baking sheet with foil and place the ribs on the foil and cover with additional foil. Bake for about 90 minutes. Remove the foil and baste the ribs with the sauce, and turn them over. Bake for another 30 minutes and repeat. Bake another 30 minutes if necessary (depends on the size of the ribs). Remove the foil and place under broiler for the last 10 minutes. Let sit for about 10 minutes. Serve additional sauce on the side if desired.

Pork Scaloppine with Mustard Pan Sauce

Courtesy of Cooking Light

I made this recipe about a week or so ago, just haven't gotten the chance to post! I really, really liked this dish -- I love a good pork chop and I also love mustard. I decided to serve it with wild rice to soak up the sauce :) Definitely give this one a try. The original recipe called for thinner pork chops, but I enjoy thicker pork chops, so I used those. You just have to cook them a bit longer. This sauce would also be good on chicken; I might give that a try next time! Enjoy! 

Ingredients:

• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 (1-pound) pork tenderloin, trimmed, cut crosswise into 12 pieces, and pounded to 1/4-inch thickness (or just buy pre-cut chops like I did)
• 1 tablespoon canola oil, divided
• 1/4 cup minced shallots
• 2 teaspoons minced fresh garlic
• 1/2 cup unsalted chicken stock (such as Swanson)
• 2 tablespoons whole-grain Dijon mustard (I used 1 tb dijon mustard and 1 tb whole grain mustard)
• 3 tablespoons reduced-fat sour cream
• 1 tablespoon chopped fresh flat-leaf parsley (optional)

Directions:

1. Sprinkle pork evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat a large skillet over medium-high heat. Add 1 teaspoon canola oil; swirl to coat. Add 6 cutlets; cook 2 minutes on each side or until done. Remove from pan; keep warm. Repeat procedure with 1 teaspoon canola oil and remaining pork.
2. Return skillet to medium-high heat. Add remaining 1 teaspoon canola oil to pan; swirl to coat. Add shallots and garlic to pan; cook 2 minutes, stirring occasionally. Add stock and mustard; cook 1 minute, scraping pan to loosen browned bits. Stir in sour cream; cook 1 minute. Serve pork with sauce. Sprinkle with parsley.

Tsukune (Japanese) Chicken Meatballs

Courtesy of Cooking Light

I love most Asian food, so this recipe got my attention -- and who doesn't love meatballs? I finally got around to making this last night, and it did not disappoint! Full disclosure: this recipe does require a lot of ingredients (some of which you may not have on hand). I had to hunt down the soybean paste (miso) and finally found it at Wegman's. It's a bit time consuming, but it is definitely worth it if you have the time! I served this with sauteed french green beans, but you could serve with any sort of vegetable or rice and it would be great. Enjoy!

Ingredients: 
Meatballs:

• 1 tablespoon dark sesame oil
• 4 ounces sliced shiitake mushroom caps (I used a blend of mushrooms)
• 1 1/2 tablespoons minced peeled fresh ginger, divided
• 1 1/2 tablespoons minced garlic, divided
• 2 tablespoons dry sherry
• 2 teaspoons red miso (soybean paste)
• 1 1/2 pounds ground chicken
• 1/2 cup panko (Japanese breadcrumbs)
• 2 teaspoons cornstarch
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon kosher salt
• 2 green onions, thinly sliced
• 1 large egg white
• Cooking spray
• 1 tablespoon toasted sesame seeds

Sauce:

• 3 tablespoons mirin (sweet rice wine)
• 3 tablespoons lower-sodium soy sauce
• 1 tablespoon dark brown sugar
• 2 teaspoons sherry vinegar
• 1 tablespoon lime juice
• 2 teaspoons grated peeled fresh ginger
• 1 serrano chile, thinly sliced (I left this out) 

Directions:
1. To prepare meatballs, heat a small skillet over medium-high heat. Add oil to pan; swirl to coat. Add mushrooms, 1 tablespoon minced ginger, and 1 tablespoon garlic; sauté 2 minutes. Add sherry; cook 3 minutes or until liquid evaporates and mushrooms are tender. Remove from heat; cool. Place mushroom mixture and miso in a mini chopper; pulse 10 times or until very finely chopped.
2. Combine mushroom mixture, remaining 1 1/2 teaspoons minced ginger, remaining 1 1/2 teaspoons garlic, chicken, and next 6 ingredients (through egg white) in a bowl. Shape mixture into 36 (1-inch) meatballs. Thread 3 meatballs onto each of 12 (6-inch) flat bamboo skewers. Chill for 30 minutes. NOTE: I did not use skewers b/c I didn't have any on hand, and it worked fine -- but, I do think turning them would be easier with the skewers.
3. To prepare sauce, combine mirin, soy sauce, sugar, and vinegar in a small saucepan. Bring to a boil; cook 3 minutes or until slightly thickened. Remove from heat; cool slightly. Stir in juice, 2 teaspoons grated ginger, and serrano. Reserve 2 tablespoons sauce.
4. Heat a grill pan over medium heat. Coat pan with cooking spray. Place 6 skewers in pan; cook 9 minutes, turning to brown on all sides. Remove from pan; brush half of sauce over meatballs. Repeat procedure with remaining 6 skewers and sauce. Sprinkle with sesame seeds; serve with reserved 2 tablespoons sauce. NOTE: The cooking time took a bit longer for me; you want to make sure they are cooked all the way through. My meatballs were a bit larger, so that's probably why.

Guacamole, Ole!

Courtesy of Plated Perfection

One thing I love about summer -- the avocados and the ability to make fresh guacamole on a whim! This is another recipe that I eyeball a lot of the ingredients, but it's super easy to throw together and it's great with chips or on just about anything :) in my opinion!  Enjoy! This made about 3-4 cups.

Ingredients:
2 avocados, cored, scooped, and diced
2 tb shallots, diced
1 cup fresh tomatoes, diced
2 tb fresh cilantro, chopped
dash of salt
dash of hot sauce (optional)
1/2 lime, juiced

Directions:
Mix together all ingredients and adjust as necessary to your liking. ENJOY!

Arlington Cheesesteak

Courtesy of Plated Perfection

I call this the Arlington Cheesesteak, mainly because it's my own concoction. This was super fast and easy to make -- and I'm pretty sure it's healthier than ordering it from a greasy spoon (not that those aren't delicious!). I only made one of these since it was for my lunch the other day, but you could easily make 2-3 of these with 1 package of sliced steak (which is what I used and just saved the rest). This is one of those recipes where you use as much of each ingredient as you prefer :) Enjoy!!!

Ingredients:
Package of sliced angus steak
Olive oil
Worcestershire sauce
Salt and pepper
Your favorite cheese (I used a mix of melted cheddars)
Creamy horseradish
Mayo (again, however much you want -- I just used the low-fat mayo)
Fresh chicago roll (or any bread of your choice)

Directions:
Heat approx. 1 tsp olive oil in a skillet, over medium-high heat. Throw in the steak and season with a dash of salt and pepper. Toss in some Worcestershire sauce (I used about 1 tb) and then stir around until the steak is cooked through to your liking. This steak is usually cut thin, so should only take about 4-5 minutes at the most. Toss in the cheese of your choice and let it melt together. In the meantime, toast your roll. Place the horseradish and mayo on the roll and then the delicious steak + cheese mixture and enjoy! You could also broil the roll with the cheese, and then add the steak (instead of putting the cheese in the skillet).

Spaghetti Squash with Lobster & Vodka Sauce

Courtesy of Plated Perfection

Oh spaghetti squash -- you're wonderful and in season again! In an attempt to eat healthy during the week, this was a fantastic option for dinner! I tried to figure out how to spice it up a little, so I bought two smaller lobster tails and some yummy vodka sauce! You could definitely make the sauce yourself, which I usually do, but I didn't have time this go around. This was very easy to whip up and super delicious and healthy!

Ingredients:
1 spaghetti squash
1 cup of your favorite spaghetti sauce/vodka sauce
fresh basil (1/2 tb -- optional, but freshens it up)
1 garlic clove, diced -- optional, also freshens it up)
1 tb olive oil
1/2 lemon, juiced
salt + pepper
approx. 8 oz. lobster meat (I bought two smaller tails)

Directions:
There are MANY ways to cook a spaghetti squash, but this is just how I did it -- it seemed to be the quickest route for such a large squash! I cut the squash down the middle lengthwise and scooped out the seeds, set it in a casserole dish that can go in the microwave (preferably where it's snug), and put the first half down, cut side up. Place 1/4 - 1/2 cup water in the hole of the squash and then place the other half on top, as if you're putting it back together. Cook in the microwave for about 10 minutes, depending on how large the squash is. Mine was huge, so it took about 12 minutes. You'll know it's good to go when the flesh is somewhat flexible. In the meantime, heat the oven to broil (high). You'll cut the shell of the lobster tails down the middle. Pull the meat away from the shell just a tad and season with salt, pepper, lemon squeeze, and a dab of butter. Broil on a baking sheet for approximately 10 minutes. Once done, it will have pulled away from the shell more and be firm to the touch. Remove the meat from the shell and cut into large pieces.

Saute the garlic in a saucepan with a tb of olive oil, for about 3 minutes. Add the sauce, lobster, and the basil. Stir until all flavors are mixed and warm over low heat.

Pour any excess water out of the spaghetti squash. Take a fork and scrape in long strokes -- this will separate out the "noodles". Place these in bowls, or in one big bowl/plate if you prefer. Top with the sauce and enjoy!

Roasted Salmon with Soy-Marmalade Glaze

Courtesy of Cooking Light

I saw some gorgeous salmon last week, so I knew I had to give this a whirl. I had saved this recipe a couple of weeks back and just hadn't had the chance to cook it up. This was a pretty easy week night meal and wasn't complicated! It really was delicious and I'm definitely adding this to my Favorites list! Enjoy :)

Ingredients:

• 1/4 cup orange marmalade
• 1 1/2 teaspoons lower-sodium soy sauce
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 garlic cloves, chopped
• 4 (6-ounce) skin-on salmon fillets
• Cooking spray 
• 2 tablespoons thinly sliced green onions (I left this out because I didn't have them)
• 4 lemon wedges 
• Broccolini (I added this myself on the side; simply steamed)

Directions:
1. Preheat oven to 450°.
2. Combine marmalade, soy sauce, salt, black pepper, and garlic in a small bowl. Arrange salmon fillets, skin sides down, on a foil-lined baking sheet coated with cooking spray. Brush fish fillets evenly with half of marmalade mixture. Bake fish fillets at 450° for 4 minutes.
3. Heat broiler to high (do not remove fish from oven); broil fish 6 minutes. Spoon remaining marmalade mixture onto center of fillets. Broil fish an additional 3 minutes or until desired degree of done-ness. Sprinkle fish evenly with green onions; serve with lemon wedges.

 

Scallops with Ginger & Lemongrass

Courtesy of Gourmet Garden

I have a new favorite grocery store item -- Gourmet Garden fresh herbs (http://na.gourmetgarden.com/us/). I don't know about you, but I always buy fresh herbs and then waste them because they don't all get used. Well, these handy dandy tubes are refrigerated and last up to 3 months. You use the same measurements as fresh herbs, and it's just super easy! I bought quite a few of these last week and tried my first recipe with them last week -- it was quite tasty! This was a really easy recipe to prepare, again, perfect for a week night meal! I served it up with some bok choy, which I love. The plate looks a little sparse, I apologize -- the bok choy didn't go as far as I had hoped. This would also go great with rice. Enjoy!

Ingredients:

• 2 Tbsp Gourmet Garden Lemon Grass
• 2 Tbsp Gourmet Garden Ginger
• 1 tsp Gourmet Garden Chili Pepper
• 1 Tbsp Gourmet Garden Cilantro
• 1 tsp Sesame oil
• 2 Tbsp Dry sherry
• 1 Tbsp Fish sauce
• 2 whole Limes
• 12 large Scallops

Directions:
Make marinade from juice of one lime and add all other ingredients. Retain one lime to make wedges for garnish. Marinate scallops for 15 minutes. Discard marinade. Sear scallops in hot pan for approximately 2 minutes each side (or until cooked through). I like mine with a good sear on them.

Pan-Grilled Lamb Shoulder Chops

Courtesy of Food Network Kitchens

Lamb is a new thing for me. I never enjoyed it until this past year -- I guess taste buds can change! There were some shoulder chops on sale at Teeter, so I figured this was a great time to try it out. I also have this wine that is amazing and goes well with certain foods. It went nicely with the lamb -- Dark Lady Pinotage. I highly recommend the wine, if you can find it! I have to get it special ordered from a wine store, but very worth it! The lamb chops came out very well and were very tender. The marinade also was a hit; I think I'd even try it on pork!  Yum. The key to this was marinading the chops for about 12 hours...it's a great meal to put in the marinade in the morning and then they're ready for grilling when you get home! Enjoy!

Ingredients:

1/2 cup freshly squeezed lemon juice
2 tablespoons whole-grain mustard
1 tablespoon chopped fresh rosemary
3 cloves garlic, minced
1 teaspoon kosher salt, plus more to taste
1/2 cup extra-virgin olive oil
Freshly ground black pepper, to taste
Four 8- to 12-ounce lamb shoulder chops

 

Directions:

To make the marinade: whisk the lemon juice, mustard, rosemary, garlic, and 1 teaspoon of the salt together in a medium bowl. Gradually whisk in the oil and season with pepper. Transfer the marinade to a large sealable plastic bag. Put the lamb chops in the bag, seal, and shake vigorously to evenly coat the meat. Marinate at room temperature for 1 hour or in the refrigerator for at least 4 hours and up to 12. Remove the chops from the marinade and transfer them to a plate. Discard the marinade. Using a spoon, lightly scrape the remaining marinade off the chops and pat them dry. Preheat a large cast-iron grill pan over medium heat for 3 to 5 minutes. Raise the heat to medium-high. Season the chops with salt. Place 2 chops on the grill pan, and cook until the chops have distinctive grill marks, about 3 minutes. To make crosshatched grill marks, re-position the chops, moving them about 45 degrees on the ridged pan, and continue to cook about 3 minutes more. (The chops will have only cooked on one side at this point.) Set the chops aside and repeat with the remaining 2 chops. Return the first set of chops to the pan to cook them on the other side. Reduce the heat to medium low, and cook the chops until medium-rare, about 2 minutes. Repeat with the other chops. Let the chops rest for about 5 minutes and serve.  NOTE: This did take me a bit longer to cook because I wanted them Medium -- just cook a few more minutes on each side until the desired temperature.

 

Greek Chicken Thighs with Lemon, Capers, and Feta

Courtesy of For the Love of Cooking.net

Wow -- my last posting was in June. I apologize for being MIA this summer! Life has been busy with work and some vacations thrown in there :) It has flown by as usual! This specific recipe, I have had on my list for a while, and finally got around to making it last week. It was so delicious. The sauce was so savory that I was eating it with a spoon at the end! This is a great week night meal :) If you're trying to be healthy, it's already a nice recipe, but you could even leave out the cheese if you really wanted to and it would still be yummy. I served this with some steamed broccolini (one of my faves). Enjoy!

Ingredients - Chicken:
5 boneless, skinless chicken thighs, flattened & trimmed of fat
Sea salt and freshly cracked pepper, to taste
Garlic powder, to taste
Dried oregano, to taste
2 tbsp flour
1 tbsp + 1 tsp olive oil
1/2 sweet yellow onion, sliced thinly
3 cloves of garlic, minced
1 1/2 cups of chicken broth
3 tbsp fresh lemon juice
Feta cheese
Fresh parsley

Ingredients - Broccolini:
Bunch of broccolini
Soy sauce
Lawry's seasoning salt
Olive oil
  
Directions:

Flatten out the chicken thighs and remove any excess fat. Season both sides of the chicken thighs with sea salt, freshly cracked pepper, garlic powder, and dried oregano, to taste. Lightly dredge both sides of the chicken in the flour, set aside. Heat the tablespoon of olive oil in a large skillet over medium heat. Once the pan is hot, place the chicken into the skillet and cook for 5 minutes; flip and cook for an additional 5 minutes. Remove from the skillet and place onto a plate loosely covered by a tin foil tent. Add a teaspoon of more olive oil to the skillet then add the onion. Cook, stirring often, for 3 minutes; add the minced garlic and cook, stirring constantly for 1 minute. Add the lemon juice and chicken broth then bring to a boil. Boil the sauce for 2 minutes then reduce to low; season the sauce with sea salt and freshly cracked pepper, to taste, then add the chicken thighs and their juices back to the pan along with the capers. Cook for another 7-10 minutes. Serve the chicken with some sauce spooned over the top followed by a sprinkling of feta cheese and fresh parsley. Serve immediately.

Broccolini -- Place in a saute pan with a splash of olive oil. Cover and steam for about 5 minutes. Splash some soy sauce and seasoning salt and cover for an additional minute or two. 

  

Salmon with Lemon Pappardelle Pasta in White Wine Sauce

Adapted from A Healthy Life For Me (http://ahealthylifeforme.com/2013/01/07/salmon-and-pasta-with-white-wine-sauce-topped-with-arugula-salad/)

I actually made this for dinner last night (back to posting current items, YAY)! I had gotten a gorgeous slab of Alaskan Salmon and had some yummy lemon pappardelle pasta on hand, which you know I love -- I've posted several recipes for the pasta. It just goes SO well with seafood, and you really don't need a lot of sauce or seasoning because the noodles are so well flavored already. The pasta is from Trader Joe's -- check it out! Anyway, this recipe was pretty simple and great for a week night meal. The salmon is also great on its own if you're cutting out carbs (although that's no fun). NOTE: This recipe is for my version which doesn't include the arugula and some other things. Check out the blog above if you'd like the original recipe. Enjoy!
Servings: 4

Ingredients:

• 2 pounds Salmon, skinned and any pin bones removed
• 1 cup of good white wine (I used Pinot Grigio)
• 1 large garlic clove, minced
• 1 tablespoon unsalted butter
• dash kosher salt
• dash lemon pepper
• 2 dashes dried parsley
• 2 dashes Italian Seasoning (does not contain parsley)
• Approx. 6 ounces lemon pepper pappardelle pasta (normal pappardelle would work)
• 1 lemon,juiced
• 1 tablespoon olive oil
• Finely grated Parmesan Cheese
• Pinch of flour (to thicken sauce if necessary)

Directions:
Set large pan to boil with water and generous pinch of kosher salt to cook pasta. Sprinkle the salemon with salt and lemon pepper and set aside. When water is boiling add pasta to cook. In a large skillet over medium heat add butter and olive oil and let melt for a few seconds, add garlic and simmer till translucent, about 1 minute.  Add salmon and allow to cook 5-7 minutes.  Add wine, Italian seasoning, parsley and squeeze 1/2 lemon to pan. Cover and cook an additional 5-7 minutes, or until salmon is cooked to your liking. Carefully remove salmon to cutting board.  Lower temperature of pan to low. I added a pinch of flour to thicken the sauce a bit. When pasta is cooked al dente using tongs transfer pasta directly from boiling water to pan with wine, toss to coat evenly. In each bowl place a serving of pasta, a serving of the salmon, a dash of parmesan cheese, and an extra squeeze of the other half of lemon.

Fresh Corvina Ceviche

Adapted from Giada de Laurentiis

This is another May recipe -- sorry for the delay. Nick took me to a wonderful birthday dinner at Black Salt, which is in the Palisades/Georgetown DC area. It's not only a fantastic restaurant, but also a fish market! I was in heaven. After dinner, I decided to buy some of their fresh fish and make ceviche -- something I have always wanted to do! I know it's very simple, but I always wanted to make sure I had fresh fish to use...and this was my chance! The original recipe called for halibut, and you will see that the fish can be swapped out in many recipes, but the corvina looked great, so I went with that! The only thing I will note is that mine took a lot longer to cook than the recipe said -- about twice the time at least. Be sure to cut into your fish and make sure it's cooked in the middle before serving. I also just threw in the avocado, tomato, and shallot at the end. The original recipe has a separate salad which is served under the ceviche. I wasn't feeling that fancy :)

Ingredients:

One 10-ounce corvina fillet, skinned and cut into 1/2-inch cubes
1/2 cup fresh lemon juice (from 2 large lemons)
1/4 cup fresh lime juice (from 3 to 4 large limes)
Zest of 1 large lemon
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

2-3 tomatoes, seeded and chopped into 1/2-inch pieces
1 large avocado, peeled, seeded and cut into 1/2-inch cubes

1 small shallot, diced

Preparation:

In an 8-by-8-inch glass or ceramic baking dish, mix together the corvina, lemon juice, lime juice, lemon zest, salt and pepper. Cover the dish and refrigerate for 3+ hours (took me about 6), stirring halfway through the refrigeration time to distribute the marinade.

Once the ceviche is cooked, add the shallots, tomatoes and avocado. Add another squeeze of lime juice. Add more salt and pepper if desired. Stir together and serve.

Citrus Glazed Scallops with Avocado Tomato Salsa

Courtesy of Cooking Light

Once again, I have been somewhat MIA -- my apologies.  I got nothing -- I guess life has just been busy! I can't believe it's June already. I made these scallops about two weeks ago and they were absolutely delicious. I wanted to make sure I got them on the blog! I found the combo with the salsa a bit odd, but I think that's just because I'm used to eating scallops with risotto or vegetables...or something hot at least. The salsa was tasty, but I just might go with something else next time for a better combination. Scallops though -- can't go wrong...yum. Enjoy!

Ingredients:
Scallops:

• 1 1/2 pounds large sea scallops, cut in half horizontally (I didn't cut mine)
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Glaze:

• 1/4 cup fresh lime juice
• 1/4 cup fresh orange juice 
• 2 tablespoons fresh lemon juice
• 1 tablespoon grated peeled fresh ginger
• 2 tablespoons honey
• 1 teaspoon olive oil
• 1/4 teaspoon ground red pepper
• 1 garlic clove, crushed 
• 1/2 cup chopped green onions 
• 1/4 cup finely chopped fresh cilantro

Salsa:

• 1/2 cup chopped seeded plum tomato 
• 1/2 cup diced peeled avocado 
• 1/4 cup finely chopped red onion
• 1 tablespoon finely chopped fresh cilantro 
• 1 tablespoon chopped jalapeño pepper
• 1 tablespoon fresh lime juice
• 1/2 teaspoon olive oil
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper
• 1 garlic clove, crushed 
• 8 Bibb lettuce leaves (optional -- I didn't use this)

Preparation:

1. To prepare scallops, heat a large nonstick skillet over medium-high heat. Combine first 3 ingredients in a bowl with the scallops; toss well. Add scallops to pan; cook 2 minutes on each side or until browned. Remove from pan; keep warm.
2. To prepare glaze, combine lime juice and the next 7 ingredients (lime juice through 1 garlic clove) in a small bowl; stir with a whisk. Add juice mixture to pan. Cook 7 minutes or until glaze becomes shiny and begins to thicken. Drizzle the citrus glaze over the scallops; add green onions and 1/4 cup cilantro. Toss well.
3. To prepare salsa, combine chopped tomato and remaining ingredients except lettuce; toss well. Serve on Bibb lettuce leaves, if desired.

Chicken & Black Bean Smoky Rice Skillet

Adapted from Picky Palate

I've had this recipe in my queue for some time, but finally got around to making it! I have been pretty busy with our new addition, this cutie pie named Patches :) -- she's a French Bulldog and so adorable that I can barely say no to her! In any event, last night I needed something somewhat easy to make that would preferably give us some leftovers. This was a great dish! We were both big fans, and I actually think it would also be good on lettuce wraps or tortillas. I just adjusted the seasoning a little and then cut the recipe in half. Definitely a great, hearty meal! Enjoy!

Ingredients:

• 1.5 tablespoons extra virgin olive oil
• 3/4 cups finely chopped white onion
• 1 cup sliced zucchini
• 1 cup sliced yellow squash
• 1-2 tablespoons minced garlic
• 1.5 cups cooked shredded chicken
• 8 ounces can black beans, drained
• 1.5 cups prepared rice medley (I used Uncle Ben's Long Grain + Wild Rice Medley)
• 1 tablespoon ground cumin
• 1 tablespoon smoked paprika 
• approx 1 tsp. seasoning salt
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup chopped parsley

Directions:

You can either purchase shredded chicken or make it yourself. I browned two chicken breasts in a little bit of olive oil, seasoning salt, and pepper on each side and then baked in the oven at 375 for about 20 minutes. I then shredded the meat with my fingers once it cooled down. Heat oil into a large skillet over medium heat. Saute zucchini, squash, and onions until softened, about 5 minutes. Stir in garlic and cook for 1 minute. Add chicken, beans, rice, smoked paprika, cumin, salt, pepper and parsley stirring to combine. Cook for 5 minutes or until hot. NOTE: I had another chicken breast left over, so I just put that on a salad the next day. This made approximately 4 servings.

 

Sauteed Baby Broccoli

Courtesy of Plated Perfection

I love broccoli, but I love baby broccoli even more! Trader Joe's had a great selection so I went ahead and cooked these up with my chicken cordon bleu. This was a super easy recipe and would go with all kinds of things. Enjoy!

Ingredients:

Bunch of fresh baby broccoli (or broccolini)
1-2 tb low sodium soy sauce
2 tb low sodium chicken broth
1 tsp rice wine vinegar
1 clove garlic, peeled and finely minced
squeeze of lemon (if desired)
salt and pepper

Directions:
In a saute pan, heat 1 tb olive oil. Saute the garlic for a couple of minutes until softened. Throw in the broccoli, along with the soy sauce, chicken broth, vinegar, and salt and pepper. Saute for approximately 10 minutes (or to your desired tenderness). Finish off with a squeeze of lemon. Serve immediately.

Lightened Up Chicken Cordon Bleu

Courtesy of Plated Perfection

I've been trying to get somewhat creative lately and cook things I've never tried -- so that's where this came in. I love cordon bleu, but it's usually fried. We're trying to be healthy (at least during the week), so I decided to lighten up the original. I served this with some baby broccoli that looked super fresh and delicious at Trader Joe's.

Ingredients:

4 chicken breasts skinless and boneless (I also got thin sliced to save time)
4 thin slices prosciutto di Parma 

3/4 cup Gruyere, grated

1/4 cup Pecorino, grated

6 thin slices of Fontina
Kosher salt and freshly ground black pepper
1 cup Italian seasoned bread crumbs
2 eggs
Extra-virgin olive oil

Directions:

Preheat oven to 350 degrees F. Lay the chicken breast between 2 pieces of plastic wrap and pound the chicken to 1/4-inch thickness (or buy thin sliced chicken breasts). Season the chicken breasts with salt and pepper and lay 1 slice of prosciutto neatly over the top to cover the breast. Evenly sprinkle the gruyere and pecorino cheese over the prosciutto. Add a slice of fontina cheese to each chicken breast. Roll the chicken breasts up tight and set down, seam side down. Beat together the eggs and season with salt and pepper. Lay the bread crumbs in a separate dish. Dip the chicken in the egg mixture and gently coat in the bread crumbs. Lightly coat a baking pan with olive oil and carefully transfer the chicken breasts onto it (seam side down). Secure with tooth picks if need be (might want to soak them first so they do not burn). Bake for 20 to 25 minutes until browned and cooked through. 

Arlington Scramble (Filet Mignon Egg Scramble)

Courtesy of Plated Perfection

OK, so I named this myself, so I have no idea if there's an actual Arlington Scramble out there. If not, this is it :) It was the first Saturday morning we had no plans and had groceries on hand, so I whipped this up and it was extremely filling and tasty. It's a great way to use filet if you need to cook it as well. This recipe was enough for about 4 people. We stuffed ourselves! Enjoy :)

Ingredients:
2 filet mignon steaks, cut into inch cubes (I also trimmed the fat away)
1/2 orange bell pepper, diced
1/2 green pepper, diced
1/2 yellow onion, diced
2-3 cloves garlic, peeled and minced
4 eggs
splash of skim milk
salt and pepper
1/4 cup shredded cheddar cheese
1-2 cups diced potatoes (depends on how many you want)
2 tb olive oil
1 tb butter
2 tb Worcestershire sauce

Directions:
In a big skillet, heat the olive oil over medium heat and cook the garlic, onion, peppers, and potatoes for approximately 5-8 minutes, stirring often to not burn the garlic. The potatoes should be pretty tender. Move the potato mixture to one side of the pan. On the other side, throw in the steak. Cook the steak about 3-4 minutes (depending how cooked you prefer it). This will have it turn out about Medium.

While the steak is cooking, beat your eggs together with the milk and salt and pepper. Cook with 1 tb butter over medium heat until softly scrambled.

Stir the mixture together (steak and potatoes) and add the Worcestershire sauce and salt and pepper. Toss in the egg mixture and stir together for approximately 1 minute and serve.

Italian Pesto Bruschetta

Courtesy of Plated Perfection

We have started an Easter tradition at our place here in Arlington. We have a few folks over and I make beef tenderloin, au gratin potatoes, and some other goodies. This year, I decided to have an appetizer. I made a different variations of this and they were a big hit! They're also super easy...I highly recommend :) I apologize for not capturing any of the baked tomatoes in the photo -- they had already gotten eaten!

Ingredients:
French bread baguette, sliced approximately half inch thick
Pesto sauce
Prosciutto (I used about 5 slices)
Fresh mozzarella, sliced and then halved
Roma tomatoes, thinly sliced (some halved)
Olive oil

Directions:
Baked tomatoes: Preheat oven to 375 degrees. Line a baking sheet with foil and spray with olive oil. Place a few sliced tomatoes on the baking sheet and top with mozzarella and pesto. Bake for approximately 10 minutes or until the cheese is melted.

Baked bruschetta:  Preheat oven to 375 degrees. Line a baking sheet with foil and spray with olive oil. Place a few slices of bread on the baking sheet and top with pesto, mozzarella, prosciutto and tomato. Bake for approximately 10 minutes or until the cheese is melted. (I left the tomato off some of these).

Room Temp Bruschetta: On a platter, place a few slices of bread and top with pesto, mozzarella, prosciutto and tomato. (I left the tomato off some of these).

Foil Baked Sea Bass with Pesto

Adapted from Food & Wine

Sea bass is one of my favorite types of fish. It's expensive, but whenever it's on sale, I try to get some. I also had some leftover pesto sauce to use, so this worked great! The original recipe called for zucchini and carrots on top of the fish, but I didn't have any of that on hand. I ended up just serving this without and having a side of my grandmother's canned green beans, sauteed with some garlic and shallot. Yummy!

Ingredients:
2 sea bass fillets
dash of lemon pepper seasoning
1/2 lemon
dash of pepper
4 tb pesto sauce (approx. 2 tb/piece of fish)
1/4 cup dry white wine
1 tb olive oil

Directions
Heat the oven to 450°. Put two 12-inch squares of aluminum foil on a work surface and brush lightly with cooking oil. Put a fish fillet in the center of each square of foil. Sprinkle the fillets with salt and lemon pepper. Spread the fish with the pesto. Gather the foil around the fish and drizzle the fish with the oil and wine. Fold the edges of the foil to make a sealed package. Put the foil packages on a baking sheet. Bake the fish until just done, about 12 minutes. Open the foil packages and transfer the fillets with their vegetable topping to plates. Pour the juices over the top.

Mustard Roasted Fish

Courtesy of Ina Garten

This week was seafood week for us -- not intentionally, but I just ended up with a lot of good looking seafood from Teeter! I saw this recipe made on Barefoot Contessa and it caught my eye. It looked so delicious and I knew I had to try it! Ina never leads you down the wrong path :) This was very tasty. I will say that I only cooked two pieces of fish and had way too much sauce, so I would only prepare half of it if you have less than 3 pieces of fish. I just served this with my lemon pepper noodles I'm a bit obsessed with and asparagus (just mixed with some lemon, dill herb sauce)...it was a great combination. Enjoy!

Ingredients:

4 (8-ounce) red snapper fillets
Kosher salt and freshly ground black pepper
8 ounces creme fraiche
3 tablespoons Dijon mustard
1 tablespoon whole-grain mustard
2 tablespoons minced shallots
2 teaspoons drained capers

Directions:

Preheat the oven to 425 degrees F. Line a sheet pan with parchment paper. (You can also use an ovenproof baking dish.) Place the fish fillets skin side down on the sheet pan. Sprinkle generously with salt and pepper. Combine the creme fraiche, 2 mustards, shallots, capers, 1 teaspoon salt, and 1/2 teaspoon pepper in a small bowl. Spoon the sauce evenly over the fish fillets, making sure the fish is completely covered. Bake for 10 to 15 minutes, depending on the thickness of the fish, until it's barely done. (The fish will flake easily at the thickest part when it's done.) Be sure not to overcook it! Serve hot or at room temperature with the sauce from the pan spooned over the top.

Spicy Grilled Jalapeno & Lime Shrimp

Adapted from Cook's Country

It would appear that shrimp has been on my mind, considering the last 3 recipes I've posted have included them...just an interesting observation. Shrimp are great because they're healthy, easy, and very versatile. They usually remind me of spring/summer, so maybe I'm just subconsciously trying to bring the warm weather back! In any event, this recipe is meant to be grilled, but it's way too cold for that, so I used the broiler and they still came out great! I can thank a good friend of mine for introducing these to me -- she made them for us a couple of weeks ago and they were just delighful, so I had her send me the recipe. These would be great as an appetizer (as I did), or you could even top some pasta with them and I think it would also be good. Enjoy!

Ingredients:

• Equipment needed: long skewers (I used wood -- make sure you soak in water first)
• 1 jalapeño pepper, seeded and chopped
• 3 tablespoons olive oil
• Zest of 1 lime, plus 5 tablespoons juice (from 3 limes)
• 6 cloves garlic, minced (1 to 2 tablespoons)
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper (can substitute black pepper if you're out like I was)
• 1/2 teaspoon salt
• 1 1/2 pounds extra-large shrimp (21 to 25 per pound), peeled and deveined
• 1 teaspoon sugar (save for later)
• 1 tb fresh cilantro, chopped (save for later)

Directions:
Combine the jalapeno, olive oil, lime zest and juice, garlic, cumin, cayenne pepper, and salt in a food processor. Blend until smooth. Set aside 2 tb of the marinade for later.

Butterfly the shrimp. Mix the shrimp with the marinade and refrigerate covered for at least 30 minutes, but not more than 1 hour. Place the shrimp onto skewers, alternating the direction of the shrimp. Sprinkle one side of the shrimp with the sugar.

Place the shrimp on a baking sheet and place under the broiler (about 3-4 inches from the top) on High. Cook with the sugared side down first, about 3-4 minutes. Flip the skewers and cook an additional 1-2 minutes. Once done, top with the remaining marinade and cilantro. Serve immediately. (I just served mine in a bowl and just took them off the skewers before adding the remaining marinade and cilantro).