Greek Pasta Salad with Fresh Greens and Grilled Salmon

This salad has quickly become a favorite around our house. It is the perfect light yet satisfying meal and is full of fresh veggies and bright flavors from the red wine dressing. The whole wheat pasta noodles help to give some body to the salad to make it a bit more satisfying. It is pretty easy to put together too! I made this when we didn't have much left in the fridge. We loved it so much we are having it again tonight! The salmon is really easy to prepare and is absolutely wonderful. I am in LOVE with the Johnny Garlics seasoning I found at Costco. I use it on all types of meat, seafood, potatoes, veggies. etc. This salad was perfect with a side of hummus and toasted pita bread . There isn't really a strict recipe for this salad...it is pretty much just a bunch of ingredients thrown together. Please let me know if you have any questions! Enjoy!

Greek Pasta Salad with Fresh Greens and Grilled Salmon

For the salmon:

Salmon fillets, thawed if frozen (however many you want-I made one big one and split it)

Lemon or lime juice (fresh is the best)

Johnny Garlic seasoning (from Costco)

Fresh black pepper

Place salmon fillets on a baking sheet lined with foil. Squeeze fresh lemon or lime juice over fillets and season with Johnny Garlic seasoning and fresh black pepper. Place fillets under the broiler for 5 minutes or until cooked through but not dry.

Pasta Salad:

I didn't measure the amounts, so you will have to eye it.

Cooked whole wheat pasta noodles (I cooked 1/2 of a box of corkscrew pasta)

Chopped broccoli florets

Chopped carrots

Sliced kalamata olives

2 sliced scallions

Combine the above ingredients in a bowl, then add desired amount of the dressing and toss.

Dressing:

2 Tbsp. red wine vinegar

2 Tbsp. olive oil

2 tsp. Dijon mustard

salt and pepper to taste

1/4 tsp. thyme

Mix ingredients together.

Salad Greens:

Combination of field greens and romaine

Sliced hard boiled egg

White beans

Diced tomatoes

Diced cucumber

Diced avocado

Feta cheese

Assembly:

Place salad greens on the plate. Top with egg, avocado, beans, tomatoes, cucumber and feta. Place a scoop of the pasta salad on top of greens. Top everything with one cooked salmon fillet. If desired, drizzle a bit more salad dressing on top.

Ham and Sausage Pizza

This just may be our new favorite pizza! Actually, I think I say that everytime I make a new pizza for us! This was thrown together with ingredients I just happened to have in the fridge and it was a great combination! I made my regular pizza crust recipe and topped it off with Classico brand tomato and basil pasta sauce, red onions, sliced red bell pepper, olives, sauteed mushrooms, diced smoked ham and chicken sausage. I used a combination of fresh mozzarella and provolone cheese to top it off. I love mozarella because it melts so well, is inexpensive and goes with anything. I love provolone because it has such a nice strong flavor! This was such a delicious pizza and we were left wanting more after it was gone. In fact, I am making more tonight because we loved it that much! It fits right in with my efforts to make the most of the ingredients I have on hand and cut down on our grocery expenses too....you've gotta love those kinds of meals!

Just as a side note, I always use a pizza stone when I make pizza. It makes the biggest difference! I have heard some people say that they don't like to use a stone because the crust sticks to it and makes a big mess. I have NEVER had my crust stick to the stone. The trick is to let it preheat in your oven at a high temperature for about 15-20 minutes. Pull it out right before you are going to put the crust on it. Sprinkle it with a light coating of cornmeal and then place your crust on top. You HAVE to let the stone get hot enough!!!! I always like to blind bake my crust for a few minutes (5-7) at 450 degrees, just so it starts to get a bit toasty. Pull it out and put the sauce and all other toppings on it. Once your pizza is topped, toss it back in the oven to finish baking and let the cheese melt. Blind baking the crust allows the dough to set up a bit so that the sauce doesn't get the crust all soggy. I hate soggy pizza crust.

Hope that little tip helps! Happy pizza making!!!

Lobster Ravioli with Roasted Shrimp and Vegetables

My husband and I were cruising through Costco one Friday evening and found the most delicious sounding lobster ravioli. I bought a package. It was our treat for that shopping trip. Besides, when do we eve buy anything that sounds as fancy as lobster ravioli? Before I actually put it in the cart, I looked at the ingredients just to make sure it wasn't full of a bunch of junk. Sure enough, the ingredients were pretty wholesome!!! Just a few simple ingredients which is what I was hoping for....lobster, cheese (four different kinds), and pasta dough. Of course there were a few other ingredients listed, but overall, it looked like a good product.

I contemplated for a few days just exactly how I wanted to prepare the ravioli. I decided that it would best be served simply, as to not cover up any of that YUMMY lobster flavor! I had a butternut squash and some asparagus on hand...PERFECT!!! I roasted the butternut squash with some olive oil, salt, pepper and garlic herb seasoning (also purchased at Costco). On a seperate pan, I roasted asparagus, mushrooms and a red belle pepper. Once all the veggies were roasted, I combined them together and tossed them with the cooked ravioli. I also roasted some shrimp to add a bit more protein and substance to the dish.

After it was all put together, I decided that some garbonzo beans and cranberries would top it off perfectly! I was right!!! Now that the main part of the meal was put together, I needed a sauce to add just a bit of flavor. I had a jar of Classico Sundried Tomato Pesto and some home made lemon parmesan dressing. I combined equaly parts of each and drizzled it over the pasta, shrimp and roasted veggies. IT WAS DIVINE!!!! The end product ended up a bit more complicated (but still very simple) than I had anticipated. But, we were extremely pleased!!! This is now one of my husbands most favorite meals. Especially when served with a big hunk of toasted crusty bread. Trust me, you can't go wrong!

Sorry for the lack of a real recipe for this meal, but I think it is near impossible to mess this dish up. How can you go wrong with roasted veggies, lobster ravioli and shrimp?!

Lemony Chicken Saltimbocca

Hello friends (is anyone really there or do I just imagine you are there?)!!! I can't believe a new year is here! I love the freshness and newness the beginning of a new year brings! I love the motivation I have to be a better person. I love setting goals for myself and love it even more when I have accomplished those goals! One of my goals this year is to post AT LEAST once a week. I have been terrible the past few months and hope to be better this coming year.

I saw this recipe on another food blog that I love called For the Love of Cooking. I have made several dishes or at least used several recipes from this blog as a base for something else. I have yet to be disappointed! This dish is absolutely delicious! My husband and I could not get enough of it! The flavor of the prosciutto is incredible with the tender chicken breast. It has a slightly smokey and salty flavor, but not over powering at all. The recipe originally called for 2 sage leaves per chicken breast, but my sage plant was covered with snow and not looking quite appetizing to use, so I simply left it out. I simply pounded the chicken breast, seasoned it with salt and pepper and then wrapped 1 large piece of prosciutto around each breast and seared it in a frying pan. I also roasted some asparagus and threw together a simple side dish of parmesan olive oil cous cous, and also tossed some acorn squash with olive oil, garlic and balsamic vinegar and roasted it. It was Heavenly. Seriously. I was impressed with how quickly this meal was to throw together too! If you have not tried prosciutto before, this is a good recipe to try. I am positive you will like it!

Lemony Chicken Saltimbocca

3 boneless and skinless chicken breasts, pounded thin

salt and pepper for seasoning

9 fresh sage leaves

6 slices of prosciutto

3 tsp. olive oil

1/2 cup chicken broth

1/4 cup fresh lemon juice

1/2 tsp. corn starch

fresh parsley chopped

fresh lemon wedges (for serving)

Pound chicken breasts to about 1/2 inch thickness. Season both sides with salt and pepper. Place 3 sage leaves on each breast and wrap with 2 slices of prosciutto. Heat 3 tsp. oil in a frying pan and heat over medium high heat. Once the pan is hot, add chicken and cook until golden brown; flip the chicken over and cook for an additional 3-4 minutes or until chicken is done. Let the meat sit aside on a platter to rest.

Combine the chicken broth, lemon juice and cornstarch together in a small bowl and whisk until well combine. Place the slkillet over medium high heat. Add the lemon juice mixture to the pan and bring to a boil. Cook for 1 minutes or until slightly thickened, stirring constantly. Drizzle the sauce over the chicken breast and serve.

Cranberry Chutney

I apologize for not having a picture to share with you. Trust me, this stuff is definitely picture worthy. The problem is that both times I have made it, it has been completely consumed before I realized I hadn't taken a picture! Yes, it is THAT good!!! I was a bit skeptical when I was making this. I didn't know if the falvors were going to blend well together. They do. And very well might I add. This chutney is good not only with turkey, mashed potatoes and gravy, with a roll and peas on the side. This is delicious on a wrap, with tortilla chips, on bread and I am sure many other things. It would be delicious as a topping on some crackers with a light spreading of cream cheese. Truly the possibilities are endless. It is easy to throw together and takes almost no effort at all. Try it. It is SO much better than regular cranberry sauce!!!

Cranberry Chutney
1 12oz. bag fresh cranberries
1 apple, peeled, cored and diced
1 onion, diced
1 jalapeno pepper, finely minced
1 Tbsp. fresh garlic, grated or finely minced
1 Tbsp. fresh ginger, grated or finely minced
1/2 cup raisons
1/2 cup cider vinegar
1/2 cup granulated sugar
1/2 tsp. cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground allspice
1/4 tsp. ground cloves

Place everything into a pot and bring to a boil. Turn heat down and let the mixture simmer until it is thickened-about 15 minutes.

Garlic, Lemon and Caper Pasta with Grilled Salmon

This dish has quickly become a favorite at our house. First because it is so delicious and second because it is quick (and extremely cheap)!!! I first made this recipe a year ago and just recently pulled it out again to make. I was craving salmon and some kind of light pasta. This was just what I needed! Plus, my husband absolutely loves this dish! It is light and healthy from the olive oil and lemon dressing, but it also packs a delicious punch of flavor from the fresh basil, lemon zest and tangy, salty capers. If you have never had capers before, you are in for a treat. Too many of them is overwhelming, but a sprinkling adds just the right amount of salty, tangy flavor. We like to top ours with paramesan cheese. This pasta is very versatile too! It pairs well with shrimp (which we had in addition to the salmon), grilled chicken or grilled steak. If you are looking for a avegetarian option, it is also quite tastey with some white beans tossed in. With a side of garlic or cheese bread and a green salad, your stomach will thank you!

Garlic, Lemon and Caper Pasta with Grilled Salmon

1 clove garlic, peeled and grated or minced finely
2 Tbsp. olive oil
Juice of 1 lemon
Zest of 1 lemon
3 Tbsp. capers (drained)
1/4 cup fresh basil torn or sliced
1/2 tsp. salt
1/2 tsp. fresh ground pepper
1/2 pound whole wheat spaghetti

Mix ingredients together and set aside. Cook pasta according to package directions and drain. In a large bowl, combine the dressing ingredients with the pasta and toss.

Salmon fillets (however many you need)
Lemon pepper
salt
pepper

Season the salmon with lemon pepper, a light sprinkle of salt and pepper. Place under broiler or grill until fish begins to flake. Serve salmon on top of a bed of pasta. Sprinkle with parmesan cheese. Serve.

Chili Rubbed Pork

I can't believe it has been so long since my last post! I have been so busy the past couple of months! I need to do a better job of posting.

This is a great recipe to get back in the swing of things. My husband and I were at Costco and saw these delicious looking pork sirloin tip roasts. Four of them came in a package for only $12.00! What a great price! This is the first of the three roasts that I made. It was every bit as delicious as I had hoped! I used a very simple spice rub to spread all over the roast. I served it with buttermilk mashed Yukon mashed potatotes and some peas. My husband and I both enjoyed this meal.....A LOT!!! The pork was some of the most tender meat I have ever had. The spice rub added a delicious and flavorful touch to the roast. Don't be scared by the addition of cinnamon in the rub. You can't actually taste the cinnamon itself-rather it enhances the rest of the flavors in the rub. This rub also makes delicious steak or chicken tacos too!

Chili Spice Rub
1 Tbsp. chili powder
1/4 tsp. cinnamon
1/4 tsp . salt
2 cloves garlic minced
pinch of cayenne (optional)

Combine ingredients and rub into meat or roast. Cook roast according to package directions.