Tomato Shrimp and Basil Pasta

This is a delicious and simple pasta that serisouly only takes about 15 minutes to put together. If you have diced tomatoes, garlic, shrimp or chicken and pasta, you are good to go! I didn't have any fresh basil on hand so instead I used cilantro. It was delicious! I served this with fresh homemade wheat rolls and roasted asparagus. I found the recipe in one of my favorite Martha Stewart cookbooks!

Shrimp Tomato and Basil Pasta

1 1/2 pounds shrimp, peled and deveined

Salt and pepper

6 tsp. olive oil

2 garlic cloves, mined

1 14.5 oz. can diced tomatoes in juice

1 pint cherry tomatoes, halved

1/2 pound linguine

1 1/2 cups lightly packed fresh basil leaves, torn (I used cilantro)

Season shrimp with salt and pepper. In large skillet, heat 4 tsp. oil over high. Add shrimp, cook until opaque, throughout turning occasionally, about 3 minutes. Transfer to a bowl and set aside.

Make the sauce: To the same skillet, add remaining oil and garlic. Cook over medium heat until fragrant, about 30 seconds. Add canned tomatoes with their juices along with 1 cup chicken broth (or water). Bring to a boil. Reduce heat and simmer, stirring occasionally, until tomatoes have softened and are saucy, about 15 minutes. Remove sauce from heat and stir in cherry tomatoes, basil and shrimp. Cook pasta. Serve sauce over pasta and top with more basil and parmesan cheese!

Coconut Chicken Curry

This picture does not do this dish justice. Trust me, this curry is SO GOOD! I saw this recipe on another food blog, My Kitchen Cafe. Because I love Indian food, I knew I had to try it. When I looked at the ingredients, I was a bit nervous about how it would taste. When I was making it, I was even more nervous. The end result? Pure enjoyment!!! Both my husband and I loved this dish! The only change I made to the recipe was cutting back the sugar. It originally called for three tablespoons. That sounded like way too much. I only put in two teaspoons and it was perfect! The sauce was rich, creamy and flavorful. I think next time I might try adding carrots and peas, or maybe some chickpeas. I served this over steamed brown rice and some toasted pita chips with hummus. It made for an excellent winter meal! This will be added to my list of favorites!

Coconut Chicken Curry

2 pounds boneless, skinless chicken breast cut into 1/2 inch chunks or strips

salt and pepper

1 1/2 Tbsp. vegetable or canola oil

2 Tbsp. curry powder

1 1/2 tsp. paprika

1 onion thinly sliced

2 cloves garlic, grated or crushed

4 red potatoes, cut into chunks

1 14 oz. can coconut milk (I used lite)

1 14.5 oz. can stewed tomatoes

1 8 oz. can tomato sauce

3 Tbsp. sugar (I used 2 tsp.)

Cooked Rice

Season cicken with salt and peppr. Heat oil, curry powder and paprika in a large skillet over medium-low heat for two minutes or until fragrant (don't burn it!). Turn the heat up to medium and stir in the onions and garlic and cook for ten minutes more or until onions are very clear. Add chicken, tossing lightly to coat with curry and oil and cook for 7-10 mintes, or until chicken is no longer pink and is cooked through. Add potatoes, then coconut milk, tomatoes, tomato sauce and sugar. Stir to combine. Cover and simmer, stirring occasionally, for about 30 minutes or until sauce thickens. The sauce will thicken upon standing. Serve over hot rice.

Chicken Stir Fry Wraps

I promise I did not fall off the face of the Earth. I have been so busy juggling two jobs that the blogging world had to take a back seat. However, I am back this week!!! I have a break with my cooking clients for the Thanksgiving holiday, so I will be posting this week!



This is a meal that will be making its way on my "go to" list.....you know those meals that you can eat any time or several times a week. I have a list of meals that fall into that catergory, and believe me....they are all so good and so easy!



This is a favorite already because it involves beans, rice and chicken. I am pretty sure that I could eat beans and rice for the rest of my life and be perfectly happy. Next, you add some sauteed onion, garlic, bell pepper and mushroom. Another big hit at our house. Lastly, ginger and soy sauce. Doesn't that sound easy? These are all ingredients that I am sure you already have in your home. We threw everything in a tortilla and topped it with slices of avocado....DELICIOUS!!!! You could serve these in lettuce cups too, but we prefer tortillas. A side of roasted asparagus and a salad made for a perfect meal!

Pictures to come.....

Chicken Noodle Soup

I feel so bad that I haven't posted for so long!!! I have been so busy....a lot more that usual. Anyway, this week one of the dishes I made for a client is a delicious and flavorful classic Chicken Noodle Soup. It has certainly turned into soup and bread weather. One of my favorite combinations. In fact, I am sure you will see plenty of soup posts from me. This Chicken Noodle Soup is full of fresh carrots, celery, thyme, rosemary, garlic, onions, tender chicken and peas. I make it with whole wheat egg noodles to make it even more healthy and hearty. I apologize for not having a picture, but trust me, this is a keeper! To make the whole process even more simple than it already is, I usually purchase a rotisserie chicken from Costco. They are a great deal and save a lot of time. It also gives me leftover chicken for sandwiches, wraps, enchiladas....etc. You should try this soup. You'll like it!

Chicken Noodle Soup

1 Tbsp. Olive oil
1 medium onion, chopped
3 garlic cloves, minced
2 medium carrots cut diagonally and into 1/2 inch thick slices
2 celery ribs, halved lengthwise and cut into 1/2 inch thick slices
4 fresh thyme sprigs (I just use dried thyme-eyeball it)
rosemary (eyeball it)
1 bay leaf
2 quarts of chicken stock
8 ounces dried egg noodles
1 1/2-2 cups shredded chicken
salt and pepper to taste
chopped fresh parsley (optional)
Handful fresh or frozen peas

Place soup pot over medioum heat and coat with oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the veggies are softened but not brown. Pour in chicken stock and bring to a boil. Add the noodles and simmer for 5 minutes until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through. Add fresh peas and fresh parsley. Season with salt and pepper.

The Ultimate Pizza

It had been a couple of weeks since we had our last pizza, so I figured it was time for another one. This time I chose to do a more traditional pizza with a tomato based sauce. I used the same pizza sauce recipe that my mom used. It is a simple combination of tomatoe sauce, tomato paste, crushed garlic, oregano and basil. It is combined in a small saucepan and simmered for about 20 minutes. This allows the falvors to soak into the sauce and make it all the more tastey. For toppings, I did half of the pizza with sauteed mushrooms, red onions, olives, red bell pepper, Canadian bacon and chicken sausage. I prefer to have more vegetables on my pizza, so on my half I used sauteed mushrooms, red onion, olives, red bell pepper and sliced summer squash, chicken sausage and grilled chicken. I have NEVER liked sausage, but for some reason it sounded good. Since I can't quite stomach the thought of eating pork, I opted for mild Italian chicken sausage. HOLY COW!!! I have been missing out on a delicious thing. The chicken sausage was perfectly season. Not too stong or ovewhelming, not overly greasy, but just right. And the grilled chicken was also grilled to perfection. The crust was PERFECT! I baked it on my pizza stone (one of my favorite kitchen tools). It was one of the most satisfying pizzas I have had in a long time. It was one of those meals that I was seriously sad to be full. Needless to say, I will be making this again soon. Very soon. Because I have already basically explained how I made the pizza, I am not going to post the exact recipe. I will, however, leave you with the best pizza crust recipe. I hope you enjoy as much as we did!!!!

Pizza Crust

1 package active dry yeast
1 teaspoon sugar
1 cup warm water
1 teaspoon kosher salt
Extra-virgin olive oil
3 cups 00 flour, plus more for dusting
Directions
In the bowl of a standing electric mixer fitted with a dough hook, combine the yeast, sugar, and warm water; stir gently to dissolve. Let the mixture stand until the yeast comes alive and starts to foam, about 5 to 10 minutes.
Turn the mixer on low and add the salt and 2 tablespoons of olive oil. Add the flour, a little at a time, mixing at the lowest speed until all the flour has been incorporated. When the dough starts to come together, increase the speed to medium; stop the machine periodically to scrape the dough off the hook. Get a feel for the dough by squeezing a small amount together: if it's crumbly, add more water; if it's sticky, add more flour - 1 tablespoon at a time. Mix until the dough gathers into a ball, this should take about 5 minutes.
Turn the dough out onto a lightly floured surface and fold it over itself a few times; kneading until it's smooth and elastic. Form the dough into a round and place in a lightly oiled bowl, turn it over to coat. Cover with plastic wrap or a damp towel and let it rise in a warm spot (i.e. over a gas pilot light) until doubled in size, about 1 hour. This is a good time to stick a pizza stone in the oven and preheat them to 500 degrees F.
Once the dough is domed and spongy, turn it out onto a lightly floured counter. Roll or pat out the dough into a 12 inch circle, about 1/8-inch thick. Dust a pizza paddle with flour and slide it under the pizza dough. Brush the crust with a thin layer of olive oil, and top with your favorite flavors. Slide the pizza onto the hot stone in the oven and bake for 12 to 15 minutes, until the crust is golden and crisp.

Mashed Potatoes and Gravy

Now that fall is here I have been in the mood for fall foods. One of my favorite things about fall is Thanksgiving and one of my favorite things about Thanksgiving is the mashed potatoes and gravy. I love the combination of gravy swirled in the potatoes with peas and a hot roll to dip in it! MMMMMMM SO GOOD! Today I made a recipe from Ellie Krieger for Smashed Potatoes with Sour Cream and Chives. I also made a version of gravy from Rachael Ray. I was pleasantly surprised by how flavorful the gravy was...we loved it and will be making it again and again. I grilled a piece of salmon for me and a nice juicey steak for my hubby. It was a very satisfying fall meal!

Smashed Potatoes with Sour Cream and Chives

1/4 cup low-sodium chicken broth, warmed
1/4 cup reduced fat sour cream
1 1/2 tablespoons chopped fresh chives
Salt
Freshly ground black pepper
Directions
Place potatoes in a steamer basket fitted over a large pot of boiling water. Cover and steam for about 15 minutes, or until potatoes are tender.
Transfer potatoes to a large bowl. Add the broth, and coarsely mash the potatoes. Stir in the sour cream and chives. Season with salt and pepper, to taste, and serve.

Rosemary and Mushroom Gravy

3 tablespoons butter (I used 1 Tbsp. Smart Balance and 1 Tbsp. olive oil)
12 cremini mushrooms, thinly sliced (I used regualr sliced mushrooms)

1/4 yellow onion chopped
3 to 4 sprigs fresh rosemary, finely chopped (I used 2 tsp. dried)
2 tablespoons all-purpose flour
3 cups chicken stock

Heat a small skillet over medium heat with 2 tablespoons butter and 1 tablespoon oil. When butter melts add the mushrooms and onion and cook until dark and tender, 5 to 6 minutes. Season the mushrooms with salt and pepper and add rosemary to the pan. Sprinkle the flour over the mushrooms and cook a minute. Whisk in the stock, bring to a bubble and thicken, 5 minutes, over medium-low heat.

Have You Tried?

Have you tried using broth instead of water to cook rice? If you haven't, you are missing out! Tonight I tried using mushroom broth. I know it sounds a bit odd, but you would not believe how good it is!!!It added a completely different and tastey flavor. Chicken broth is also wonderful. I like to cook my rice in broth and add fresh herbs such as basil, parsley, thyme, sage, cilantro and green onions. If you have tried using broth to cook your rice, you should! You won't be sorry.

White Turkey Chili

Fall is here. In fact, I think that winter is trying to cheat out fall and sneak in a bit early....too early if you ask me. I LOVE fall weather. The thing is, once fall comes I know that winter is just around the corner and I know in just a few short weeks I will be digging my car out of the snow. UGH!!!! I do not like the snow one little bit!!! At least the winter is a bit more enjoyable with all the yummy soups, chili, and cookies that come with the season! My husband and I love chili. I have never tried making a white chili, but this recipe sounded good, and I have really been in the mood for turkey. I made the chili the night before we ate it, hoping to give the spices a chance to soak in a bit and develop. After I made it, I wasn't so sure how much we were going to like it. I am used to chili being thick. This had more the consistency of a soup. We ate it the next day for dinner. It was really good! A lot better than I thought it was going to be after making it. I topped it off with the yogurt (a must) and I added a bit more spices right before digging in. It had really good flavor. I served it with corn muffins, but it would be equally good with tortilla chips.

White Chili

Ellie Kreiger

1 tablespoon olive oil
1 medium onion, diced (about 1 1/2 cups)
2 stalks celery, diced (about 1/2 cup)
3 medium poblano peppers (about 4 ounces each), seeded and white ribs removed, finely diced (about 1 1/2 cups)
1 clove garlic, minced
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper, more to taste
1 pound ground white meat turkey
2 (15.5-ounce) cans white beans such as cannelini, preferably low-sodium, drained and rinsed
4 cups low-sodium chicken broth
3/4 teaspoon dried oregano
1 (15.5-ounce) can hominy, drained and rinsed
Salt
1/4 cup nonfat plain Greek-style yogurt
2 tablespoons chopped fresh cilantro leaves
Lime wedges
Directions
Heat the oil in large pot or Dutch oven over moderate heat. Add the onion, celery, poblanos, and cook, stirring occasionally, until the vegetables are soft, about 8 minutes. Add the garlic, cumin, coriander and cayenne and cook, stirring, until fragrant, about 30 seconds.
Add the ground turkey and cook, breaking up the meat with a spoon, until the meat is no longer pink about 2 minutes. Add the white beans, broth and oregano. Cook, partially covered, stirring occasionally, for 25 minutes.
Add the hominy and salt and more cayenne pepper, to taste, and continue cooking, partially covered, 10 minutes longer. Ladle into individual bowls and top each serving with 1 tablespoon of yogurt and 1 1/2 teaspoons of cilantro. Garnish with a lime wedge.

Roasted Acorn Sqaush and Gorgonzola Pizza

I just happened to have all the ingredients for a delicious pizza recipe I saw on Everday Italian. It was made with just a few simple ingredients. I had to add a couple of ingredients of my own to make the pizza a more substantial meal. Otherwise I knew that we would eat it and be hungry again in 20 minutes. The original recipe was simply pizza crust, acorn squash tossed in olive oil, maple syrup, red pepper flake and salt and pepper. I added red onions, Kalamata olives, red bell pepper, sauteed mushrooms and some grilled chicken for a little bit of protien. It was a delicious change for us! The squash was a bit sweet, but everything else was savory and paired well with the sweetness of the squash. The recipe below is the original recipe. Feel free to add what you like!


1 (1- pound) acorn squash
2 tablespoons maple syrup
1 tablespoon olive oil
1 teaspoon red pepper flakes
1/4 teaspoon salt, plus 1/4 teaspoon
1/4 teaspoon freshly ground black pepper, plus 1/4 teaspoon
1 pound pizza dough
1 cup shredded whole milk mozzarella
1/2 cup crumbled Gorgonzola
1 cup arugula
Directions
Preheat the oven to 375 degrees F.
Slice the squash in half from top to bottom. Scoop out the seeds. Slice the squash into 1/2 to 3/4-inch wide half moons and place in a medium bowl. Toss the squash with the syrup, olive oil, red pepper flakes, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Place the squash on a parchment-lined baking sheet. Bake the squash until tender and golden, about 20 to 25 minutes.
Keep the temperature on the oven at 375 degrees F. Roll out the pizza dough on a flour dusted piece of parchment paper to a 13-inch diameter. Place the pizza and the parchment paper on a baking sheet. Sprinkle the mozzarella cheese and the Gorgonzola on the pizza dough. Bake in the oven until golden and cooked through, about 25 to 30 minutes.
Peel the skins off the squash. Top the cooked pizza with the cooked squash. Top with arugula and the remaining 1/4 teaspoon salt and pepper. Slice and serve

Roasted Butternut Squash Salad with Grilled Turkey

As I mentioned in one of my earlier posts, I LOVE butternut squash, acorn squash, spaghetti squash.....This salad is a combination of my own creation and a recipe I found on Epicurious. It was light, yet filling and full of savory and sweet flavors. The original recipe did not call for turkey or tomatoes, but I always need some kind of protein with dinner and I have been receiving SO many beautiful and delicious tomatoes from a co-worker's garden! I just had to add them. Plus, a salad isn't a salad without tomatoes. At least not to me. Because there isn't really a recipe for this, I will just let you know what I put on it. First, I roasted 1/2 of a butternut squash (that is all I had) at 400 degrees for about 30 minutes. I tossed it (I peeled it with a vegetable peeler and sliced it into large chunks) with a bit of olive oil, rosemary, salt and pepper and a little bit of balsamic vinegar mixed with about 1-2 tsp. of brown sugar. The squash will be tender when it is done. I placed fresh field greens on a plate and topped them with fresh tomatoes, cucumber, dried cranberries, avocado, garbonzo beans, the squash, and gorgonzola cheese crumbles. I then marinated turkey cutlets in fresh lemon juice, minced garlic, rosemary, olive oil, salt and pepper. I let it marinade for about 20 minutes and grilled it on the George Foreman grill until it was cooked through but still juicy. When it done, let it rest for a few minutes. Slice it up and toss it on your salad. Top your salad with your favorite dressing. This was such a yummy meal! I also served fresh baked rolls on the side. YUM!

Orzo Stuffed Peppers

I bought a 6 pack of beautiful bell peppers at Costco last week. I had four of them left and decided that it would be a great opportunity to try a new recipe! I remembered seeing Giada de Laurentis make this on an episode of Everday Italian and thought that it sounded perfect. WOW! This filling is SO good! I could (and did) eat a huge plate of it on its own. It is full of flavor from the mint. I never knew that mint could taste so good in a recipe. I also loved that it had shredded zucchini to bulk it up a bit so that it wasn't just all pasta. I decided to grill some salmon and steam some veggies to go with it. I will warn you right now, the recipe says that it stuffs six peppers, but I am certain I had enough to stuff eight. However, leftovers of the pasta alone are fantastic!

Orzo Stuffed Peppers

1 28 oz. can Italian tomatoes

2 zucchini, grated

1/2 cup chopped fresh mint leaves

1/2 cup grated Pecorino Romano (or Parmesan cheese) plus more for sprinkling

1/4 cup extra virgin olive oil (1 used 2 Tbsp.)

3 cloves garlic, minced

1 tsp. salt

1 tsp. freshly ground pepper

4 cups chicken broth

1 1/2 cups orzo

6 sweet bell peppers

Preheat oven to 400 degrees. Pour the tomatoes into a large bowl and break apart. Add zucchini, mint, cheese, olive oil, garlic, salt and pepper. Stir to combine. Meanwhile, bring the chicken broth to a boil and add orzo. Cook for 4 minutes. The orzo should only be partially cooked. Use a fine mesh sieve to drain the orzo and reserve the broth. Transfer the orzo to the large bowl with the other veggies. Stir the orzo into the veggie mixture. Transfer the warm chicken broth to a 3-quart baking dish. Slice the tops off the peppers and remove all ribs and seeds. Cut a very thin slice from the base to help the peppers stand up. Place the peppers in the baking dish with warm broth. Spoon the orzo mixture into the peppers. Cover the dish with foil and bake for 45 minutes. Remove the foil, sprinkle the top of each pepper with cheese and continue baking until the cheese is golden, about 15 minutes. Remove from the oven, carefully transfer the orzo stuffed peppers to a serving plate.

Roasted Vegetable Burritos

I think that one of the reasons I get so excited for fall is because it means it is time for pumpkin, butternut squash, cinnamon, nutmeg, hot soup and homemade bread. All of those things are on my list of favorites! This recipe uses butternut squash...something I think I could eat on a daily basis. I love this recipe! It is quick and so flavorful!

Roasted Vegetable Burritos
1 small or 1/2 of a large butternut squas, peeled and diced large
2-3 red potatoes, large dice
1 red bell pepper, cut into large strips
1 large onion, sliced
1 8 oz. package mushrooms, large dice
3 cloves of garlic, minced
salt and pepper
olive oil
black beans
cooked brown rice
grilled chicken
non-fat plain yogurt
green salsa verde
tortillas

Preheat oven to 425 dgrees. Place diced vegetables on a large baking sheet and drizzle with olive oil. Add minced garlic, salt and pepper and toss to combine. Roast in the oven for 30-40 minutes or until the potatoes and squash are soft. Layer rice, beans, roasted veggies and chicken on a tortilla. Dallop a scoop of yogurt and some green salsa on top. Roll up and enjoy!

Stuffed Shells

I don't know why, but I was in a pasta mood for about two weeks. All that sounded good was pasta with lots and lots of sauce! It had been a long time since I had made stuffed shells, and since I bought a package of them the day before at Target for only .60, I thought I would make a pan for us to eat now and one to freeze. I didn't follow a recipe. I just added what I thought sounded good. In a bowl I mixed cottage cheese, parmesan cheese, grated zucchini, grated carrot, sauteed mushrooms, chopped parsley, a little crushed rosemary and thyme, salt and pepper. After that was all mixed, I added 1 egg to bind it together. Cook the shells as directed on the package. Place a small amount of sauce on the bottom of the pan. Stuff the shells and place stuffed side up. After they are all stuffed, pour a little sauce on top and top with more cheese (optional). Bake in a 350 degree oven for about 25 minutes. I served these with panko breaded chicken and sauteed summer veggies. Yum!!!

Chili Rubbed Salmon with Baked Potatoes

This meal was simple and delicious. I have told you about the chili rubbed pork I made for my husband a little while ago, but this time I used salmon. It was delicious! I have been craving baked potatoes a lot lately. These baked potatoes were a perfect side dish to the salmon and steamed broccoli. The potatoes were topped with a creamy scallion yogurt sauce (instead of sour cream). My husband preferred this topping over butter or regular sour cream It was full of flavor, cool, creamy and very healthy. The only ingredients needed for this topping are plain non-fat yogurt, 1 scallion, a squeeze of fresh lemon juice and a bit of salt and pepper. I also added a touch of fresh thyme just because I had some.

Panko Breaded Chicken and Summer Pasta

I have been craving pasta lately. There is something about biting into a heaping fork full of saucey covered noodles that I have been needing. This meal completely satisfied my craving...and I can't wait to have it again tomorrow! The chicken had a flavorful crispy crust on the outside and was tender and juicey on the inside. I didn't follow a recipe, I simply added what sounded good. It is simple and uses basic ingredients, but it really hit the spot!

Breaded Panko Chicken and Summer Pasta

Panko bread crumbs
Salt
Pepper
Garlic powder
Parmesan cheese (grated)
Chicken breast (boneless, skinless)

Combine the panko, salt, pepper, parmesan cheese and garlic powder. Dip chicken breast in the mixture and place in a hot skillet with 1 Tbsp. oil. Fry on both sides until golden brown. Place under broiler for a few minutes if necessary.

Pasta
Spaghetti or angel hair pasta, cooked and drained
Sauce (I used Classico)
1 yellow summer squash, sliced
1 zucchini squash, sliced
1 onion sliced
1 pkg. mushrooms

Place squash, onion and mushrooms in a hot skillet. Stir fry and season with salt and pepper. Place desired amount of pasta on the plate, top with sauce and veggies. Serve with panko breaded chicken.

Fish Po' Boys

I found this recipe in the Great Food Fast Cookbook by Martha Stewart (one of my favorites). These sandwiches are going to be a regualr at our house. Not only are they quick, delicious and healthy, they are also quite inexpensive to make! Most of those things you may already have! I served this with fresh corn on the cob (we try to eat as much of this as we can in the summer when it is fresh and cheap), and some roasted sweet potatoes. It was just the meal we needed....light, yet satisyfying and extremely flavorful! You should give this a try.

Fish Po Boys

1 pound skinless flounder fillets, cut into 1 1/2-inch strips, and patted dry (I used Mahi Mahi)
2 tablespoons cornmeal
Coarse salt and ground pepper
2 tablespoons canola oil
1 (8 ounce) baguette, cut in half horizontally, and hollowed out slightly
Lettuce
Sliced tomatoes
1 large head romaine lettuce (1 1/2 pounds), cut into 1-inch pieces

Spicy Tartar Sauce
1/2 cup reduced-fat mayonnaise
2 tablespoons chili sauce
2 tablespoons chopped fresh parsley
2 tablespoons grainy mustard
2 tablespoons chopped gerkins (or pickles)
Hot sauce, such as Tabasco, if desired

Place fish in a medium bowl. Add cornmeal; season with salt and pepper. Toss to coat.
Heat oil in a large nonstick skillet over high heat. Brown fish (work in batches if needed) on both sides, 7 to 10 minutes (turn fish carefully). Transfer to a paper-towel-lined plate; season with more salt, as desired.
Spread both halves of baguette with tartar sauce, and layer with lettuce, tomatoes, and fish. Cut into 4 pieces.
Spicy Tartar Sauce
In a small bowl, combine mayonnaise, chili sauce, parsley, mustard, and gerkins. Season with hot sauce. Sauce can be refrigerated, covered, 2 to 3 days.

Tandori Chicken and Shrimp

You'll have to forgive me for the bad picture. However, that doesn't excuse you from not trying out this recipe. This marinade is made with non-fat plain yogurt. The yogurt tenderizes the meat and the spices used give it such great flavor. It is a great marinade for summer because it goes so well with a quick couscous salad or rice and a grilled vegetable. I also like to serve some of the reserved marinade spread over grilled flat bread. It is full of all the wonderful Indian spices I like...I LOVE Indian food! I served this chicken and shrimp dish with a salad made from couscous, raisons, garbonzo beans, and cilantro with fresh lemon squeezed over it and seasoned with salt and pepper. I also served grilled veggies and flat bread.

Tandori Chicken and Shrimp

1 1/2 cups plain low-fat yogurt
2 tsp. garam masala
1 tsp. curry powder
2 cloves garlic minced
1 tsp. salt
1/2 tsp. freshly ground black pepper
1 1/2 ponds boneless, skinless chicken breast, cut into chunks
12 large shrimp

Combine all the marinade ingredients. Add meat and marinade for at least 30 minutes. Thread meat on skewers and grill until chicken is no longer pink in the middle.

Hoisin Chicken Stir Fry

This recipe was really good and quick to throw together. I made it with a bunch of leftovers because we were going out of town and I didn't want to buy any more groceries until we got back. Trust me....it tastes much better than it looks. I got this recipe from another food blog My Kitchen Cafe. She served it as lettuce wraps, but I preferred to do it as more of a stir fry.

Hoisin Chicken Rice Bowls
adapted slightly from Dinners for a Year
Serves 4
1 tablespoon canola oil
1 large red pepper, diced small
1 10-ounce package baby portebello mushrooms, diced small
2 garlic cloves, minced
2 average-sized boneless, skinless chicken breasts, diced small
1 8-ounce can water chestnuts, drained, diced small
2 teaspoons teriyaki sauce (you can find this by the soy sauce)
4 tablespoons hoisin sauce
3 cups of hot cooked rice
romaine lettuce leaves
sesame seeds
scallions, thinly sliced

Heat oil over medium high heat in a large saute pan. Add red pepper and mushrooms and saute for 5 - 6 minutes until tender. Add garlic and saute an additional minute. Add chicken to pan and cook for 6 - 8 minutes or until cooked through. Stir chicken and red pepper mixture occasionally while it cooks. Add water chestnuts, teriyaki sauce and hoisin sauce and stir to coat the chicken and vegetables. Continue cooking until heated through.To serve, line a single serving size bowl with romaine leaves. Top with a large scoop of rice, some of the hoisin chicken, and a sprinkle of the sesame seeds and scallions.Alternately, you can serve the hoisin chicken mixture wrapped in lettuce leaves or omit the lettuce leaves completely and serve the chicken over rice.

*I also added frozen peas and sliced celery since I had some on hand.

Thai Chicken Pizza

Don't be surprised that I am posting about Pizza again because I am sure you will see it plenty of times. Especially throughout the summer. It is just a great meal. Light but satisfying and oh so easy!!!! Plus, I almost always have the ingredients to make some kind of pizza. This recipe is one that I adapted from Rachel Ray on 30 minute meals. I changed it up by adding sliced zucchini (on my half), olives, and carrots. The marinade for the meat is one that you can use on chicken any time. It is SO tastey!!! Rachel knew what she was doing when creating this recipe. If you have never had plum sauce before (used as the pizza sauce), it has a sweet flavor-but it is not too sweet. Give this recipe a try! It is a refreshing change from the usual pizza.

Thai Chicken Pizza

1 pizza dough, any brand
1/2 cup duck sauce or plum sauce
1/2 teaspoon crushed red pepper flakes
1 package (2 cups) shredded provolone or Monterey Jack cheese
1/2 red bell pepper, thinly sliced
1 tablespoon vegetable oil
2 tablespoons soy sauce
1 rounded tablespoonful peanut butter
2 teaspoons hot sauce
2 teaspoons grill seasoning (recommended: Montreal Steak Seasoning) eyeball it
4 chicken breast cutlets, 1/2 pound
2 tablespoons honey
2 tablespoons rice wine vinegar or cider vinegar
1/4 seedless cucumber, peeled and cut into matchsticks
4 scallions, chopped
1 cup bean spouts, a couple of handfuls
Palm full cilantro leaves, chopped
1/4 cup chopped peanuts, 2 ounces
Directions
Preheat oven to 425 degrees F.
Form pizza crust on pizza pan or cookie sheet. Top with duck or plum sauce - spread it around like you would pizza sauce. Sprinkle the pizza with some crushed red pepper flakes then top with cheese and peppers. Bake until golden and bubbly, 15 to 17 minutes.
Preheat a grill pan over medium-high heat. Combine vegetable oil, soy sauce and peanut butter with hot sauce and grill seasoning. Use the microwave to loosen up peanut butter if it is too cold to blend into sauce, 10 seconds ought to do it. Add chicken and coat evenly with mixture. Let stand 10 minutes then grill chicken cutlets 2 to 3 minutes on each side, until firm. Slice chicken into very thin strips.
While chicken cooks, mix honey and vinegar and add the cucumber. Turn to coat evenly.
Top the hot, cooked pizza with chicken, scallions, sprouts and cilantro. Drain cucumbers and scatter over the pizza. Garnish pizza with peanuts, cut into 8 wedges and serve.

*this is the original recipe-feel free to add what you would like!

Summer Vegetables with Gnocchi

I have always seen gnocchi on the Food Network show Everyday Italian and have thought that it looks so good. I finally decided it was time to stop wondering just how good it was and buy some to try. My conclusion? They are right!!! It is GOOD! It has a completely different texture than any kind of pasta. It is like chewy little nuggets of goodness! I saw this recipe on Martha Stewart's website and knew that we would love it because it was full of some of my favorite flavors and ingredients, lemon, garlic, olive oil, basil, and lots of fresh veggies. I also added one can of Cannelini beans to add a bit more substance and protein to the dish. I also added some fresh asparagus simply because I love it! I served this as a side dish to some grilled pesto chicken and a big green salad packed topped with creamy avocado, toasted cashews and fresh crispy cucumbers. What a great summer meal! One of these days I will attempt to make homemade gnocchi, but for now....store bought is just great!

1 tablespoon olive oil
2 zucchini or summer squash, or one of each (about 2 pounds total), quartered and sliced
2 garlic cloves, minced
Coarse salt and ground pepper
1 pint grape tomatoes, halved
1 package (15 to 16 ounces) frozen gnocchi
1/4 cup fresh basil, chopped
2 tablespoons grated Pecorino Romano cheese
1 tablespoon butter
2 teaspoons fresh lemon juice
Directions
In a large skillet, heat oil over medium-high. Add squash and garlic and season with salt and pepper. Cook, stirring occasionally, until squash is crisp-tender, 4 to 5 minutes. Add tomatoes and cook, stirring occasionally, until juicy, about 2 minutes.
Meanwhile, in a large pot of boiling salted water, cook gnocchi according to package instructions. Reserving 1/2 cup cooking liquid, drain gnocchi and transfer to skillet. Toss gnocchi, adding enough cooking liquid to create a sauce. Remove from heat and stir in basil, cheese, butter, and lemon juice.

Roasted Strawberry Ice Cream

I saw this recipe on Closet Cooking (another food blog that I love) and knew immediately that I had to make it. It sounded too interesting and delicious to pass up. Roasting the strawberries in balsamic vinegar intensified the flavor of the strawberries and made them taste wonderful! The roasted strawberries would be delicious over Angel Food Cake too! If you are skeptical in any about this recipe, try it...I know you'll love it. This is by far my husband's favorite flavor of home made ice cream. I doubled the recipe so that we could have left overs to freeze!

Ingredients:
2 cups strawberries (cleaned and hulled)
2 tablespoons balsamic vinegar
2 tablespoons sugar
1 cup heavy cream
1 cup 2% milk
1/2 cup sugar (I used vanilla sugar)
3 egg yolks
Directions:
1. Toss the strawberries in the balsamic vinegar and sugar and let sit for 20 minutes.
2. Pour the mixture on a baking pan covered in foil folded up on the sides to capture the juices.
3. Roast the strawberries in a preheated 425F oven until they start to caramelize, about 15-20 minutes.
4. Place the strawberries and the juices into a container and chill in the fridge.
5. Heat the cream, milk and sugar in a sauce pan until it almost boils, about 5 minutes.
6. Reduce the heat to low.
7. Add one tablespoon of the cream mixture to the eggs to temper them.
8. Add the egg mixture to the sauce pan.
9. Cook at low heat until it thickens and can coat the back of a spoon.
10. You may want to strain the mixture at this point to remove any bits that may have formed while cooking.
11. Chill the mixture in the fridge.
12. Mix the cream and strawberry mixtures.
13. Freeze according to the instructions for your ice cream machine.

Coconut Rice with Toasted Cashews

This rice is one of my new favorite side dishes. It is jam packed with flavor. If you don't like coconut, don't be alarmed. The coconut adds a unique flavor but is not overwhelming. There is also a bit of chicken broth to add even more flavor. The peas add another layer of flavor and texture, and the toasted cashews top it off with the perfect amount of nuttiness. I served this rice as a side dish to steamed broccoli and a beautifully grilled steak for my husband and grilled salmon for me.

Coconut Rice with Toasted Cashews
1 medium onion minced
1 1/2 tsp. garam masala
1 1/2 cups long grain white rice
3 medium cloves garlic minced
2 1/2 cups chicken broth
1 (13.5 oz.) can coconut milk
1 cup frozen peas
1/2 cup cashews, lightly toasted
1/4 cup minced fresh cilantro

Add 1 Tbsp. oil in a large skillet with a lid. Heat the oil over medium heat and add onion, garam masala, and 1/2 tsp. salt and cook until onion is softened. Stir in the rice and garlic and cook until fragrant. Stir in the chicken broth and coconut milk, scrapping up any brown bits. Bring mixture to a boil and reduce heat to medium low and cook until the rice until liquid has been absorbed and it is tender. Remove it from the heat and add the peas and chopped cilantro. Fold in the peas and cilantro. Toast the nuts in a dry skillet until lightly golden. Serve the rice and top with toasted nuts. Season with salt and pepper.

Black Bean Lime Cous Cous

This salad doesn't really have a specific recipe. It is just a combination of some ingredients I had in my refrigerator combined with some cous cous (because it sounded good). I tossed in corn, cilantro, basil, black beans, red bell pepper and scallions. I tossed it with some cous cous that I cooked in chicken broth. After it was all tossed together, I squeezed in some fresh lime juice and zest, and seasoned it with salt and pepper. I also grilled some seafood skewers and veggie skewers with grilled nectarines...so yummy! It made for a great summer meal.

Roasted Eggplant Dip

I didn't have very high hopes for this recipe, but I wanted to try it out anyway. Boy was I wrong!! This dip is so delicious! It would be great as a spread on wraps or sandwiches. It makes a great dip for fresh pita chips or veggies. I served it with spiced pita chips to go with our meal of black bean lime cous cous salad and skewers. It was a great addition and I will make it again!

Roasted Eggplant Spread

Barefoot Contessa

2 medium eggplants, peeled
1 red bell pepper, seeded
1 red onion, peeled
2 garlic cloves, minced
3 tablespoons good olive oil
1/2 teaspoon cayenne pepper
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons lemon juice
2 tablespoons tahini
3 tablespoons chopped parsley, plus extra for garnish
Directions
Preheat the oven to 400 degrees F.
Cut the eggplant, bell pepper, and onion into 1-inch cubes. Toss them in a large bowl with the garlic, olive oil, cayenne and salt and pepper. Spread them on a baking sheet. Roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking. Cool slightly.
Place the vegetables in a food processor fitted with a steel blade, add the lemon juice and tahini, and pulse 3 or 4 times to blend. Taste for salt and pepper. Transfer to a bowl and add the chopped parsley. Garnish with extra parsley.

Chili Rubbed Pork Tenderloin

This chili rub is one of the easiest most flavorful rubs I have ever used. I honestly could not believe the flavor that a couple of simple ingredients could produce. It was not spicy hot at all....just delicious. It would be great on chicken or shrimp and is also spectacular on salmon! I fed my husband the pork and I had a beautiful fresh salmon filet. It paired nicely served over brown rice, with a green salad, a fresh piece of corn on the cob, and a simple quesadilla topped with fresh mango peach salsa and olives. I found the recipe on Martha Stewart's website. When I found it, I immediately knew I HAD to try it. You shoud give this recipe a try too. I am sure you already have the ingredients in your pantry!

Chili Rub Pork Tenderloin

3 tablespoons extra-virgin olive oil, plus more for grill pan
3 garlic cloves, minced
1 tablespoon chili powder
1 pork tenderloin (about 1 pound)
1 1/2 tablespoons sesame seeds
Coarse salt and freshly ground pepper

Preheat oven to 400 degrees. Combine oil, garlic, and chili powder in a large, shallow dish. Add pork, and turn to coat evenly with chili mixture. Sprinkle pork with sesame seeds, and press seeds into meat. Season with salt and pepper.
Heat a grill pan over medium-high heat, and brush with oil. Add pork, and cook until browned and grill marks appear, 2 to 3 minutes per side.
Transfer pan to oven. Roast pork to desired doneness, 17 to 18 minutes for medium. Let stand for at least 5 minutes, then cut into 1/2-inch-thick slices. Serve with pan juices.

Savory Peach Chicken

Thank you Ellie Kreiger!!! I love peaches, but I never thought of combining them with orange juice, soy sauce, vinegar, garlic, ginger and chicken broth to make a delicious flavorful sauce for chicken. I saw Ellie Kreiger (from the Food Network) make this several months ago and have been wanting to try it for a long time. Since peaches have been on sale I decided it was finally time. This recipe will go on my "make again" list. It was so good! I served the chicken and sauce over brown rice and garnished it with scallions, cilantro, and toasted almonds. I also served it with a side of stir-fried veggies (eddamme, asparagus, red onions, zucchini). It was a wonderful meal. The recipe suggests to cook the chicken with the sauce at the end, but I actually seasoned the chicken with grill seasoning and broiled it for about 8 minutes. I think I will always prefer to do it this way.

Savory Peach Chicken


1 tablespoon canola oil
4 skinless, boneless chicken breasts, about 1 1/4 pounds
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons brown sugar
2 tablespoons low-sodium soy sauce
2 tablespoons rice vinegar
1/4 cup orange juice
1 teaspoon freshly grated ginger
2 cloves garlic, minced
1/2 cup low-sodium chicken broth
4 large firm-ripe peaches, cut into 1/4-inch slices, or 2 (10-ounce) packages frozen peaches, (about 4 1/2 cups)
2 tablespoons sliced almonds
Directions
Heat the oil in a large skillet over a medium-high heat. Season the chicken on both sides with salt and pepper, add to the skillet and cook until browned, about 2 minutes per side. Meanwhile combine the brown sugar, soy sauce, rice vinegar and orange juice in a small bowl and set aside. When the chicken is browned, transfer to a plate and set aside.
Add the ginger and garlic to the pan and cook, stirring, for 30 seconds. Add the chicken broth, the soy sauce mixture, and the peaches to the pan. Turn the heat up to high and cook, uncovered, for about 6 minutes, stirring occasionally until the sauce is nicely thickened and the peaches soften. Add the chicken back to the pan with the sauce, turn the heat down to moderate-low, cover and cook for about 5 minutes, or until chicken is cooked through.
In the meantime, toast the almonds in a dry skillet over a medium-high heat stirring frequently, until golden brown and fragrant, about 2 minutes.
Serve the chicken topped with the sauce and sprinkled with the toasted almonds.

Seared Scallops with Roasted Vegetable and Goat Cheese Pasta

I have been craving scallops for the past two weeks. I don't know what it is about fresh seafood, but the light and delicate flavor is so enjoyable and satisfying to me. Seafood, especially scallops, don't need many ingredients to make them taste good. For example, these scallops were simply seasoned with salt and pepper and then seared. I served a slice of lemon on the side just to bring out the flavors in the the sauteed spinach with garlic and the seared scallops. I also made a fresh batch of rosemary, sage and garlic foccacia and a creamy goat cheese and roasted vegetable pasta salad to go along with these delicious scallops. This is an excellent pasta recipe if you are in the mood for a pasta that is creamy, yet healthy and light at the same time. It gets a great tangy flavor from the goat cheese and mustard. It was a light, yet satisfying meal for a beautiful June afternoon.

Seared Scallops

Large sea scallops

salt

pepper

olive oil

Heat one-two teaspoons of olive oil in a skillet. Heat skillet. Rinse and dry scallops and season both sides with salt and pepper. Place scallops in skillet and sear on both sides until lightly golden. About 2 minutes per side.

Sauteed Spinach with Garlic

Olive oil

2 cloves garlic, sliced

1 pkg. washed spinach

heat olive oil in skillet. Add sliced garlic and sautee until lightly golden. Add spinach and toss until lightly wilted. Serve seared scallops on top of spinach and serve with a slice of lemon.

Creamy Goat Cheese and Roasted Vegetable Pasta

2 tablespoons grainy mustard
4 ounces creamy goat cheese log, broken into pieces
2 bunches asparagus, trimmed, halved lengthwise, and cut crosswise into thirds

1 red bell pepper washed, seeded and chopped into large pieces

1/2 large eggplant iced

1/2 of and 8 oz. pkg. mushrooms sliced

1 zucchini diced

2 cloves garlic, minced
1/4 cup pine nuts
2 tablespoons snipped fresh dill leaves
Directions

Heat oven to 425 degrees. Toss chopped vegetables with olive oil, minced garlic, salt and pepper. Roast vegetables until lightly golden, about 20 minutes.
In a small skillet over medium heat, toast pine nuts, stirring often, until golden, 2 to 3 minutes.
In a large pot of boiling salted water, cook 3/4 pound fettuccine (or other thick-stranded pasta) until al dente, according to package instructions. Reserve 1 cup of pasta water; drain.
Return pasta, roasted vegetable, and a little reserved pasta water to the pot (add as much as you need). Toss with goat cheese, mustard, dill (or other fresh herb), and toasted pine nuts. Season with coarse salt and ground pepper.

Southwest Salmon Salad

This salad is the result of not having a lot of food in the refrigerator and wanting something light, yet satisfying. This salad hit the spot! My husband liked it too! It has a great combination of flavors and is a great meal for a warm summer night. I'll admit, I had two huge plates of this salad. The best thing is that you can use any vggies you like. I would have added corn if I would have had some.....maybe next time. The salmon was juicy and tender...just the way we like it. You could also easily use chicken or shrimp instead. I served this with grilled garlic-cheese bread.

Cilantro Lime Dressing

1/2 cup chopped cilantro

1/4 oil (I used extra virgin olive oil)

1 garlic clove

dash salt and pepper

2 Tbsp lime juice

1 Tbsp. red wine vinegar or apple cider vinegar

Blend all ingredients but oil in food processor. After ingredients are finely chopped, slowly drizzle in oil while the machine is running.

Salad:

salad greens

chopped tomatoes, avocado, red bell pepper, green onions, cucumber, olives

kidney or black beans

Roasted asparagus

Shredded cheese (I used goat cheese)

Grilled Salmon (I seasoned it with grill seasoning and a souhwest seasoning with a dash of lime juice)

Potato wedges (slice 4-5 red potatoes into wedges, place on baking sheet and drizzle with olive oil. Season with a variety of seasonings. Bake at 425 for 25 minutes)

Carne Asada Pizza

You may be saying to yourself...."What? Pizza again?" Yes. Pizza again. What can I say? We love homemade pizza especially my husband. Also, pizza is great because you can throw pretty much anyting on it and it tastes great! I had some cilantro pesto and some steak in the freezer that needed to be used up. I always have the ingredients to make pizza dough and we usually have a couple of different kinds of cheese. A perfect gathering of ingredients for a tastey pizza. I made one for my husband with all his favorites (steak, cheese, pesto, red onion, olives, green chilies, and roasted red peppers). I had some ricotta cheese in the refrigerator, so I experimented putting that on his pizza.....he was QUITE pleased with my decision! I made my own pizza with cilantro pesto, red onion, grilled chicken, grilled shrimp, sauteed mushroom, zucchini, olives, green chilies, and grilled peppers. I was also quite pleased with my pizza. I know that most people may not like so many toppings, but I do!!!! I am not going to write a specific recipe because I pretty much jsut threw a bunch of things together (I have already listed what I used). Maybe this will inspire you to create your own pizza!

Asian Noodle Salad

This is a great salad to fix during the warm summer months. It can quickly be thrown together and has a delicious Asian flavor from the sesame oil. The only thing I did differently from the recipe is use chili paste instead of hot chili oil (didn't have any) and I didn't garnish it with peanuts (i just forgot to do that...oops!). Anyway, this was a great salad to serve along side a tender, juicey salmon steak or a teryaki grilled beef steak. This is a new favorite of my husbands! The recipe comes from Guy Fieri from the Food Network. We have really enjoyed his recipes and I like watching his shows....I think he is pretty entertaining. Anyway, give this a try. It is different, but very tastey!

1 package soba noodles (I used whole wheat spaghetti)
1 teaspoon sesame oil
2 tablespoons rice wine vinegar
3 tablespoons soy sauce
1 teaspoon hot chili oil
1 tablespoon hoisin sauce
5 tablespoons extra-virgin olive oil (I only used 2)
1 carrot, thinly sliced or julienned
2 celery stalks, thinly sliced or julienned
5 green onions, bottom 4 inches, thinly sliced
1/2 cup thinly sliced napa cabbage
1/2 red bell pepper, thinly sliced or julienned
1/2 cup julienned bok choy
1 cup bean sprouts, optional
3 tablespoons minced fresh cilantro leaves
3 tablespoons sesame seeds, toasted, for garnish
4 tablespoons unsalted peanuts, for garnish
Directions
In a medium stock pot, boil water, add salt and cook noodles. When finished, place noodles in an ice water bath to cool. Drain and set aside.
In a medium bowl combine, sesame oil, vinegar, soy sauce, hot chili oil, hoisin and extra-virgin olive oil. Mix thoroughly and then combine prepared vegetables and noodles.
Garnish with sesame seeds and peanuts.

Moist Chocolate Cake

This was such a delicious chocolate cake! I was quite surprised by myself. I made this cake for my sister's birthday party. It was pretty simple to put together. I used a regular dark chocolate cake mix (yes....from a box) and some chocolate fudge sauce in between the layers and drizzled on top. I then topped it with fresh raspberries and powdered sugar....viola!!!! A beautiful, moist, delicious chocolate cake. Usually I don't like using things from a box. Especially cake mixes. However, this time I was forced to use a box because the homemade lemon angel food cake got burnt to a crisp in the oven. My oven is not the best....I am convinced that it is actually 50 degrees warmer than it indicates. After 5 minutes in the oven the angel food cake was burned beyond saving.....so sad! Anyway, this chocolate cake was what I came up with. It hit the spot. My sister-in-law made some killer good orange cream ice cream to accompany it. Hope you enjoy!

Going Greek!

Who knew that a Greek style pizza could be so good? I didn't really know what I was doing when I created this pizza, but man, it turned out so incredibly good! I used a combination of recipes that I found for Greek salads, Greek spiced chicken, and the lemon vinaigrette that topped the pizza. Usually I make a whole wheat pizza crust, but for some reason I was craving a white crust. I also used my pizza stone (which I love and totally recommend be used anytime you make pizza-it makes the biggest difference). I left the cheese off of my half and just put it on my husbands. I topped the pizza with fresh tomatoes and shredded basil (fresh) and a delicious, tangy lemon vineagrette. I can't wait to eat the leftovers tomorrow!

Greek Pizza

1 pound pizza dough

2 boneless skinless chicken breasts

3/4 cup plain, non or low fat yogurt

1 lemon juiced

1/2 tsp. each cumin, coriander, oregano

1 Tbsp. grill seasoning

1 roasted red bell pepper

1 8 oz. pkg. mushrooms, sliced and sauteed until moisture is evaporated

1/2 cup chopped kalamata olives

1/2 red onion, sliced

1/2 cup hummus

1 tomato diced

6 basil leaves thinly sliced

mozzerella cheese

crumbled feta cheese

smoked gouda cheese

1 lemon juiced and zested

1 clove garlic, minced

dash salt

dash pepper

2 Tbsp. olive oil

1 Tbsp. fresh oregano minced or 1/2 tsp. dried oregano

If using pizza stone, follow the directions for preheating it. Prepare marinade for chicken by combining yogurt, lemon juice, cumin, coriander, oregano, and grill seasoning. Coat chicken in the marinade and let sit for at least 20 minutes. Grill or broil chicken until no longer pink in the center and juices run clcear. Roll out your favorite pizza dough into desired shape of pizza. Place in oven for about 10 minutes at 425 degrees. When crust starts to looked lightly baked, remove from oven. Spread hummus on top of pizza crust. Top with desired amount of mozzerella and gounda cheeses, red onion, olives, sauteed mushrooms, roasted bell pepper. Place pizza back in oven and cook until crust is light golden brown.

Meanwhile, prepare vineagrette by combining juice and zest of one lemon, minced garlic, salt, pepper, olive oil and oregano. Set aside.

When pizza has been cooked, top with chicken (diced or shredded), fresh tomatoes, fresh basil, crumbled feta and drizzle vineagrette over the top. ENJOY!!!!!!

Quinoa Salad

This salad is perfect for a light summer meal. You could easily add cooked shrimp or chicken to make is a complete meal. It is light, refreshing and FULL of flavor. My husband went back for seconds and ended up finishing off the last of it! I love that it is so simple, healthy and quick to throw together. Quinoa is a grain that is often overlooked. It is packed with protein and cooks up more quickly than rice. I choose to cook it in organic free range chicken broth to add an extra layer of flavor. I am not going to include quantities in the recipe since I did not measure anything out. Just add however much of everything looks good to you. I served this salad with salmon and corn on the cob....YUM!

Quinoa Salad

Cooked Quinoa (1:2 ratio-1 cup quinoa to 2 cups liquid)

Roasted asparagus (I drizzle a little olive oil over asparagus and toss with salt and pepper-throw it under the broiler for a couple of minutes)

1 red bell pepper chopped

chopped kalamata olives

3 scallions, sliced

lemon dressing (1 lemon juiced and zested, 1 clove garlic minced, pinch of salt and pepper, 2-3 Tbsp. olive oil)

chopped cilantro

Season salad with salt and pepper

Toss everything together and refrigerate!

Thai Chicken Wraps

I can honestly say that this in my husbands absolute favorite meal! He would eat this everyday if he could. He also loves it with steak. It is a quick/cheap meal....we love those kind of meals! I first saw this recipe on an episode of 30 Minute Meals and I immediately knew I had to make it! We are a big fan of brown rice and avocados, so when I prepare the wraps I include a nice scoop of hearty brown rice and a couple of avocado slices....SO GOOD! Make sure to drizzle extra peanut sauce on top! This a a very light meal-perfect for summer. I hope you all enjoy!

Thai Chicken Wraps

3 (6-ounce) chicken breasts
1 tablespoon soy sauce
1 tablespoon vegetable oil
1 tablespoon grill seasoning
Salad:
1/2 seedless cucumber, peeled, halved lengthwise and thinly sliced on an angle (I use a whole cucumber)
2 cups fresh bean sprouts
1 cup shredded carrots, available in pouches in produce department
3 scallions, sliced on an angle
12 leaves basil, chopped or torn
3 tablespoons chopped mint leaves (4 sprigs) (I just use the basil or add some cilantro)
1 tablespoon sesame seeds
2 teaspoons sugar (I omit this)
2 tablespoons rice wine vinegar or white vinegar
Salt
Spicy peanut sauce:
1/4 cup room temperature chunky peanut butter, soften in microwave if it has been refrigerated
2 tablespoons soy sauce
1 tablespoon rice wine vinegar or white vinegar
1/4 teaspoon cayenne pepper
2 tablespoons vegetable oil ( I omit this and just use more soy sauce and vinegar)
4 (12-inch) flour tortilla wraps
Directions
Heat a grill pan over high heat. Toss chicken with soy and oil and grill 6 minutes on each side.
Combine cucumber, sprouts, carrots, scallions, basil, mint and sesame with a generous sprinkle of sugar and vinegar. Season salad with salt, to taste.
Whisk peanut butter, soy sauce, vinegar and cayenne together. Stream in vegetable oil.
Slice cooked chicken on an angle. Toss with veggies and herbs.
In a very hot nonstick skillet or over a gas burner heat tortillas 15 seconds on each side.
Pile chicken and veggies in wraps and drizzle liberally with spicy peanut sauce before wrapping and rolling.

Pasta Puttanesca

I had my doubts about just how tastey this pasta sauce would be. It was so simple to put together and had so few ingredients.....nothing fancy. Let me just tell you, never underestimate the power of a few simple ingredients! This was so incredibly good and so quick to put together! I think the key is to let it simmer for about 20 minutes so that all the flavors are able to really mix together. This is honestly one of my new favorite pasta sauces! I served this with rosemary garlic foccacia bread, and roasted zucchini and mushrooms. I grilled a piece of mahi mahi and chicken. I was in the mood for fish and my husband in the mood for bird. This meal is going on our favorites list! This recipe comes from Ellie Kreiger's book The Food you Crave. I LOVE this cookbook. We have enjoyed every recipe!

8 ounces whole-wheat thin spaghetti, vermicelli or angel hair
1 tablespoon extra-virgin olive oil
2 cloves garlic, minced
1/3 cup chopped flat-leaf parsley
1/4 cup pitted chopped Spanish or Greek olives
2 tablespoons capers
1 teaspoon anchovy paste
1 tablespoon fresh oregano leaves or 1 teaspoon dried
1/8 teaspoon crushed red pepper flakes
1 (14-ounce) can diced tomatoes, preferably "no salt added"
3/4 cup chopped fresh arugula
1/4 cup grated Parmesan
Directions
Bring a large pot of water to a boil, add pasta and cook according to the directions on the package.
While the pasta is cooking, heat the oil in a large skillet over a medium flame. Add the garlic and saute until fragrant, about 1 minute. Add the parsley, olives, capers, anchovy paste, oregano and crushed red pepper to the skillet, and saute for 2 minutes more. Add the tomatoes and simmer for about 5 minutes. Stir in the arugula and simmer for 1 minute more, until the greens wilt slightly.
When the pasta is done, drain it and add it to the skillet, tossing it with the sauce to combine. Top with grated cheese.

Rosemary Garlic Foccacia

I have already posted the recipe for this. I just thought I would post a picture. I used mostly whole wheat flour for this loaf. It this is one of my favorite breads...so ful of flavor, light, fluffy and so satisfying! I made it to go with our pasta putanesca (I will post that tomorrow).

Turkey Burgers

I have had a few turkey burgers in my day...but never one as good as this! These are the most flavorful, moist, delicious turkey burgers I have ever had! The combination of ingredients work so well together! This recipe comes from 30 Minute Meals. I have had it in my pile of "to make" recipes for a while. I am so glad I finally made these. My husband (a big hamburger fan) loved these as much as I did. We ate these two nights in a row for dinner with grilled asparagus, salad, and giant potato fries. The first night we had these I toasted a sourdough English muffin instead of a bun. I love sourdough! In the original recipe, Rachael Ray suggests they be served on a portobello mushroom burger (which sounds yummy), but I prefer some type of bread/bun with my burgers. The recipe below reflects how I made the burgers. I think I am going to buy another package of ground turkey to make a big batch to keep in the freezer for a quick meal. I hope you try these! I know you'll love them as much as we did.

Turkey Cacciatore Burgers

1 1/3 pounds ground turkey breast, the average weight of 1 package
Salt and pepper
6 crimini mushrooms (baby portobellos) stems removed and finely chopped
1/2 red bell pepper, seeded and chopped
1/2 yellow onion, finely chopped
2 cloves garlic, smashed away from skin and finely chopped
3 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon crushed red pepper flakes
1/2 cup grated Parmigiano-Reggiano or Romano, a couple of handfuls
Handful flat-leaf parsley, chopped
Sliced tomatoes

Avocado

BBQ Sauce

Dijon Mustard

Sliced cheese

Combine meat with salt and pepper, chopped crimini mushrooms, chopped bell pepper, chopped onion, garlic, tomato paste, Worcestershire, crushed red pepper flakes, cheese and parsley. Score and form meat into 4 large patties, 1 inch thick. Drizzle extra-virgin olive oil on top the patties then fry 5 or 6 minutes on each side in a hot skillet. Top with preferred toppings and enjoy!

Spring Risotto with Seared Scallops

Risotto and polenta have recently been added to my list of favorite foods. This risotto recipe comes from Martha Stewart in her cookbook "Great Food Fast" which I HIGHLY recommend! I love that cookbook! Anyway, this risotto has peas and zucchini. The flavor of this risotto is out of this world! My husband couldn't get enough of it! For those of you wonder what the heck risotto is, it is a rice dish that is made from a short grain rice called Arborio Rice. Risotto is made by adding liquid cup by cup and stirring constantly. This releases the starch in the rice creating a very creamy texture. You would think that there was a load of cream and butter in this recipe because of the creamy texture and the delicious flavor. The truth is I only added about 2 tsp. of Smart Balance spread at the end. The recipe also calls for parmensan cheese, but it tastes great without it. I like to add a dash of salt and a few grinds of black pepepr to mine. I also omitted the wine and used more broth in its place.

I served the risotto with seared scallops...a delicious combination that I think you should try!

2 cans (14.5 ounces each) reduced-sodium chicken broth
3 tablespoons butter
1 to 2 large zucchini (1 pound), peeled and cut into 1/2-inch cubes
Coarse salt and ground pepper
1/2 cup finely chopped onion
1 1/2 cups Arborio rice
1/2 cup dry white wine
1 cup frozen peas, thawed
Directions
Heat broth and 2 1/2 cups water in a small saucepan over low heat; keep warm. Meanwhile, melt 2 tablespoons butter in a 3-quart saucepan over medium heat. Add zucchini; season with salt and pepper. Cook, stirring often, until zucchini is golden, 8 to 10 minutes. With a slotted spoon, transfer zucchini to a plate.
Reduce heat to medium-low. Add onion; cook until soft, 5 minutes. Season with 1 teaspoon salt and 1/4 teaspoon pepper. Raise heat to medium. Add rice; cook, stirring, until translucent around edges, about 3 minutes. Add wine; cook until absorbed, about 2 minutes.
Cook, adding 1 cup hot broth at a time (stir until almost all liquid is absorbed before adding more), until rice is tender, 25 to 30 minutes total.
Add zucchini and peas; cook until peas are bright green, 2 minutes. Remove from heat. Stir in remaining tablespoon butter and Parmesan. Serve, topped with more cheese.