Recently I found myself rummaging around for something to make for dinner. I had some salmon fillets to use, but plain grilled salmon didn’t sound exciting. I did have about 1 cup of cooked rice (not enough to serve, but I didn’t want to throw it out) and some feta cheese. So I combined the two and came up with a great crust for my salmon. This would also be great with chicken. You could add some olives to the mix if you liked, or some lemon zest.  If you have fresh herbs hanging around, oregano would be my choice. Leftover couscous would work in this dish also.

Easy Greek Salmon

 

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Serves: 4

Ingredients

• 4 salmon fillets
• 1 cup cooked rice (any kind)
• 1 cup crumbled feta cheese (regular or fat free)
• 2 tbsp lemon juice
• ½ tsp Greek seasoning
• salt and pepper to taste

Instructions

1. Place salmon baking sheet or prepare it for grilling.
2. Place all other ingredients in food processor and mix thoroughly, until the rice is chopped.
3. Spread the topping over the salmon and broil or grill as you normally would until salmon is cooked through.

3.2.1230

Recently I found myself rummaging around for something to make for dinner. I had some salmon fillets to use, but plain grilled salmon didn’t sound exciting. I did have about 1 cup of cooked rice (not enough to serve, but I didn’t want to throw it out) and some feta cheese. So I combined the … Read more →

I am a fan of baby red potatoes. I usually like to cut them in half and then roast them in the oven with olive oil and butter and salt and pepper. I like the outsides to be crisp and the insides to be creamy. I was nodding my head in agreement as I read a recent article in Cook’s Illustrated. It was all about how achieving this combo of crunchy and creamy was the ultimate goal with these potatoes. The article claimed to have perfected a method to achieve this. I had to give it a try right away.

And I have to say, I was disappointed. This method took a LOT of work and attention and the results were not as good as my usual toss it in the oven and let it cook method. I’m including the recipe for you here to try yourself if you would like. I did enjoy the garlic, lemon and chives that are added to this recipe. The potatoes themselves were not nearly as crunchy on the outside as they are when I do them in the oven.

Braised Red Potatoes with Lemon and Chives

 

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Ingredients

• 1½ lbs small red potatoes, halved
• 2 cups water
• 3 tbsp butter
• 3 garlic cloves
• 3 sprigs fresh thyme (I confess I used dried)
• ¾ tsp salt
• 1 tsp lemon juice
• ¼ tsp pepper
• 2 tbsp minced fresh chives

Instructions

1. Arrange the potatoes cut side down in a 12 inch nonstick skillet. Add water, butter, garlic, thyme and salt and bring to a simmer over medium high heat. Cover and reduce heat to medium and cook for 15 minutes.
2. Remove the lid and take out the garlic, reserving. Turn the heat up to medium high and swirl the pan around. Cook until the water evaporates, about 15 minutes. Cook until the sides of the potatoes are spotty brown, about 4-6 minutes.
3. Mash the garlic into a paste and mix with lemon juice and pepper.
4. Take potatoes off the heat and add the garlic mixture and chives and toss to coat.

3.2.1230

I am a fan of baby red potatoes. I usually like to cut them in half and then roast them in the oven with olive oil and butter and salt and pepper. I like the outsides to be crisp and the insides to be creamy. I was nodding my head in agreement as I read … Read more →

“Bison?” You might be asking.  Yes, really. We first had bison when we were in Colorado a few years ago. We really enjoyed it. I hadn’t made it at home, although my grocery store does sell ground bison meat. A new grocery store opened in our area and they carry a large selection of game. We bought a fresh bison tenderloin roast to try.

I roasted it in the oven and made a blackberry sauce to go with it. The results were amazing. Bison tastes exactly like beef (I kid you not – exact same flavor – nothing scary!), but it is leaner and less chewier. It has a somewhat smoother texture. We loved this very much and I will be making it more often.

Bison and Blackberry Sauce

 

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Serves: 4

Ingredients

• 1½ pound bison tenderloin roast
• olive oil
• salt and pepper
• 12 ounces blackberries
• ⅛ tsp sugar
• 2 tsp cooking sherry
• 1 tbsp butter

Instructions

1. Preheat the oven to 350 degrees. Rub the bison with olive oil and salt and pepper. Roast for about 1 hour until it reaches 150 degrees (for medium rare), then allow it to rest about 10 minutes before serving.
2. Meanwhile, make the blackberry sauce. Put the berries in a saucepan and cover them with water. Cook on high, stirring often until the berries break down. You may need to add water as it evaporates. Cooking time will be about 15 minutes.
3. Strain the berries and place the juice back in a saucepan. Add sugar, sherry, butter and salt and pepper and stir over medium heat until combined. Serve with the bison.

3.2.1230

“Bison?” You might be asking.  Yes, really. We first had bison when we were in Colorado a few years ago. We really enjoyed it. I hadn’t made it at home, although my grocery store does sell ground bison meat. A new grocery store opened in our area and they carry a large selection of game. … Read more →

If you’ve been to Southwest Florida, you’ve probably seen or been to stone crab restaurants (Joe’s Stone Crab in Miami is the most famous).  Stone crabs are just the claws of the crab (one claw is removed and the crab is returned to the ocean to regenerate it) and they are deserving of the name “stone” since the shells are incredibly hard. Stone crab is a pricey delicacy and is in season from October to May, so this is a winter and spring treat. Stone crab is an excellent reason to head to Florida in the winter! You can’t find it up north.

Instead of spending tons to enjoy stone crab in a restaurant, we prefer to buy our own (still expensive but less than if you’re dining out). Stone crab is best bought at fishmonger, although you can find it in grocery stores (where it is likely not as fresh). You will always want to buy it fresh, not frozen. Stone crab comes in several sizes (you’ll usually see medium and large or XL). The bigger the size, the more expensive it is per pound. We usually buy medium and pay $25 a pound. The rule you must never forget about stone crab is to ask for it “cracked.” This means the shells are broken so you can just pick them off. It’s possible to go at it yourself with a hammer, but in all likelihood you’ll end up hurting yourself, making a mess, and still not being able to get at most of the crab!

I serve stone crab with a lemon mayo dill sauce as well as lemon butter (melt a tablespoon of butter in a small ramekin and squeeze in the juice from a wedge of lemon). The crab itself comes to you completely cooked and you serve it cold. You’ll need thin seafood forks to get every last flake out of the shells. You’ll want to set your table with an empty bowl for shells as well as napkins and damp towels.

Lemon Mayo Dill Sauce

Serves 2

1/3 cup light mayonnaise

1 tsp Dijon mustard

1/4 tsp dill

juice of half a lemon

If you’ve been to Southwest Florida, you’ve probably seen or been to stone crab restaurants (Joe’s Stone Crab in Miami is the most famous).  Stone crabs are just the claws of the crab (one claw is removed and the crab is returned to the ocean to regenerate it) and they are deserving of the name … Read more →

This recipe was in the recent issue of Paula Deen’s Magazine. My intention was to try it and then experiment with the concept to make it my own, but it was so good I’m not going to do much of anything to it (I did use gluten free orzo and while Paula gives amounts for salt and pepper I prefer to say to add to your taste. I also used chicken breasts, whereas Paula used cutlets). The only change I might try is to substitute milk for the cream and then cook it a bit longer to thicken it more, or maybe add some cornstarch, to reduce the fat. It was rich and delicious and was a great weeknight meal.

For the chicken:
4 chicken breasts
salt and pepper
3 tbsp butter
1 shallot, chopped
2 tbsp white vinegar
1 cup heavy cream
3 tbsp whole grain mustard
1/2 tsp dried tarragon
For the orzo
1 16 ounce package of orzo
1 6 ounce bag fresh baby spinach
1 tbsp olive oil
1 tsp lemon juice
salt and pepper

Melt the butter in a skillet. Season the chicken with salt and pepper then add chicken and cook over medium high heat until cooked through (165 degrees).

Remove the chicken and melt remaining tbsp of butter. Add the shallots and cook for 2 minutes, stirring. Add the vinegar and cook for 1 minute. Add the cream, mustard, tarragon and salt to taste, stirring until sauce thickens. Add the chicken and reheat it then, place chicken and sauce on a serving platter.
While you are cooking the chicken, make the orzo:
Cook the orzo according to package instructions. Drain it and return it to the pot. Stir in the spinach, oil, lemon juice and salt and pepper until the spinach wilts. Serve with the chicken and spoon sauce over orzo.

This recipe was in the recent issue of Paula Deen’s Magazine. My intention was to try it and then experiment with the concept to make it my own, but it was so good I’m not going to do much of anything to it (I did use gluten free orzo and while Paula gives amounts for … Read more →

Fried rice is my great go-to dish for lots of different leftovers. Small amounts of cooked leftover veggies can be used up in this dish as well as unused raw veggies that are lingering in your fridge. You can also add  leftover meat as well as shrimp. It’s a very forgiving dish. Here’s my recipe from a recent night:

2 eggs

2 tbsp olive oil

1/2 small onion, minced

1 garlic clove, minced

4 cups cooked brown rice (you can use any kind of rice)

3 tbsp tamari sauce (or soy sauce)

2 tbsp stir fry sauce

1/4 cup cooked carrots, sliced thinly

2 scallions, chopped

1/4 cup chopped broccoli

2 baby bok choy heads, thinly sliced

1/2 cup frozen peas

Scramble the eggs then cook in 1 tbsp oil over medium high heat. Remove from the pan. Add the remaining oil with the onions and cook until translucent. Add the garlic and cook for a minute. Add the rice. Stir and then allow it to cook several minutes, stirring again and again letting it just sit for a few minutes. This allows the rice to brown and gives it some crunch. Add the tamari or soy sauce and stir fry sauce.

The next step is to stir in any uncooked veggies you are using. Let these cook until they soften, then stir in your cooked veggies. Cook until everything is combined and the raw veggies are cooked through. Stir the egg back in and serve.

You can use raw or cooked veggies in this recipe, so it’s great not only for leftovers, but for figuring out what to do with that little bit of a raw vegetable that isn’t enough to feed the whole family with.

Other possible ingredients in this: cooked diced chicken, cooked diced pork, cooked diced beef, cooked or raw shrimp, sliced or chopped zucchini, rutabaga, turnip, parsnip, snow peas, bean sprouts, diced green beans, thinly sliced Napa cabbage,or  thinly sliced mushrooms.

You can also add some grated ginger for some added zing. It’s a very flexible dish, perfect for using up all kinds of things that are lingering in your fridge!

Fried rice is my great go-to dish for lots of different leftovers. Small amounts of cooked leftover veggies can be used up in this dish as well as unused raw veggies that are lingering in your fridge. You can also add  leftover meat as well as shrimp. It’s a very forgiving dish. Here’s my recipe … Read more →

My CSA winter share potatoes are almost gone! I used the last of the smaller ones up in this recipe, which is based on one in Paula Deen’s magazine.

This couldn’t be simpler or more yummy.

First, boil some smaller size potatoes until fork tender. Put them on a greased baking sheet. Take a drinking glass and press down, to smash them.

Melt 4 tbsp butter with 3 cloves minced garlic, salt, pepper and 1 tsp dried rosemary. Drizzle over the potatoes. Bake at 375 for about 20 minutes.

Flip the potatoes over and drizzle some olive oil over them. Crank the temp up to 425 until they get slightly brown and crispy (about 15 min).

This one was a big hit in my house. And it really was very little fuss for something that was so good!

My CSA winter share potatoes are almost gone! I used the last of the smaller ones up in this recipe, which is based on one in Paula Deen’s magazine. This couldn’t be simpler or more yummy. First, boil some smaller size potatoes until fork tender. Put them on a greased baking sheet. Take a drinking … Read more →

Often during the holidays, I need to pull dinner together, but I’m crunched for time, tired and also just overwhelmed by all the holiday food. I need something fast, tasty, healthy, and something that will not contribute to my food fatigue!

I often make this simple glaze for chicken, fish, or pork:

2 tbsp apricot jam

1 tbsp tamari sauce

1 minced garlic clove

1 tsp Worchestershire

Sometimes I marinate my protein in this, other times I brush it on near the end of the cooking process.

This turns into a nice pan gravy as well once you take your protein out. Add 1 1/2 cups chicken broth and use Wondra, cornstarch or gluten free flour to thicken it over medium heat.

You can use peach jam if you’d rather as well.

Often during the holidays, I need to pull dinner together, but I’m crunched for time, tired and also just overwhelmed by all the holiday food. I need something fast, tasty, healthy, and something that will not contribute to my food fatigue! I often make this simple glaze for chicken, fish, or pork: 2 tbsp apricot … Read more →

I don’t make meatloaf very often and when I do, I often use ground turkey instead of beef to lighten things up. Recently I was in the mood for a really hearty, wicked good meatloaf. So I jazzed it up with bacon, caramelized onions and kale. It was awesome!

Meatloaf with Bacon, Caramelized Onion, and Kale

2 slices of bacon, cut into small pieces

1/3 sweet onion, sliced thinly

pinch sugar

1 lb ground beef

1 egg

1/2 cup breadcrumbs (I used gluten-free)

salt and pepper to taste

1 tsp Italian seasoning

1/8 cup skim milk (I used lactose-free)

1/8 cup sweet and sour sauce

1/4 cup ketchup

1 tbsp yellow mustard

1/4 cup grated Parmesan cheese

1/4 cup frozen kale (see note)

3 slices Fontina cheese

Preheat oven to 350 degrees. Cook the bacon in a small skillet until crisp. Remove bacon from pan and add the onions with a pinch of salt. Cook over medium heat until onions caramelize. Place beef in a bowl and add bacon, onions, and all other ingredients, except Fontina. Mix completely and place in a loaf pan. Bake for an hour. Top with cheese and broil until it melts.

Note: I buy fresh kale, cut the ribs out, roughly chop it and boil it until it is tender. I drain most of the water out and I freeze it in ziploc bags, like frozen chopped spinach. You could use fresh kale for this, just cut the ribs out, roughly chop and boil, then drain. 2-3 large kale leaves will be the right amount. You could also substitute pre-made frozen spinach.

I don’t make meatloaf very often and when I do, I often use ground turkey instead of beef to lighten things up. Recently I was in the mood for a really hearty, wicked good meatloaf. So I jazzed it up with bacon, caramelized onions and kale. It was awesome! Meatloaf with Bacon, Caramelized Onion, and … Read more →

This is a great quick weeknight dish that feels a lot more fancy than it is. It is from November Cooking Light (with a few tweaks).

Chicken Saltimbocca

4 chicken cutlets (I used two chicken breasts, which I cut with my knife parallel to the cutting board to make two pieces of the same size, but thinner)

salt and pepper to taste

12 fresh sage leaves

4 ounces thin proscuitto  – 8 slices (the recipe calls for 2 ounces, I used 4)

olive oil

1/3 cup chicken broth

1/4 cup lemon juice

1/2 tsp cornstarch

Place two slices of prosciutto on a cutting board, next to each other. Place a chicken cutlet on top, intersecting the pieces. Lay 3 sage leaves on top of the cutlet. Wrap the prosciutto up onto the top of the cutlet. Repeat for all cutlets. Heat the pan with some olive oil. Season the cutlets with salt and pepper and place seam up in the pan. Cook about 5 minutes on medium heat, then flip. Continue cooking until they reach 165 degrees. Remove from pan. Mix chicken broth, lemon juice, and cornstarch together then pour into the hot pan, scraping up bits stuck to the pan. Stir until the sauce thickens then pour over the chicken.

The leftovers are fantastic the next day in a salad or on a sandwich. This would also be good with a teaspoon of Dijon mustard added into the sauce. It’s super simple, but looks really pretty with the sage leaves under the prosciutto.

This is a great quick weeknight dish that feels a lot more fancy than it is. It is from November Cooking Light (with a few tweaks). Chicken Saltimbocca 4 chicken cutlets (I used two chicken breasts, which I cut with my knife parallel to the cutting board to make two pieces of the same size, … Read more →