Healthy Cooking that Tastes SOOO Good!

Today a Calphalon store opened in the outlets. Who is in love? This girl. My sweet friend invited me in for the friends and family sneak peak...AWESOME! I picked up a grill pan and a stock pot. Of course it's just like when I buy a new piece of clothing...I HAD to cook using at least one of them tonight. I picked up some tuna steaks at the grocery and headed home. Here is how my imagination ran with a few random ingredients I had around the house.

Here are the recipes:

Grilled Sweet Onion Vinaigrette (Bobby Flay's Grill It)

2 medium red onions, sliced into 1/4 inch slices

3 tbsp olive oil

salt and pepper

1/4 cup balsamic vinegar

2 tbsp honey

1/3 cup olive oil

2 tsp fresh thyme leaves, chopped

Preheat the grill (or grill skillet) to medium high heat

Brush the red onion slices with olive oil and then salt and pepper

Cook the onions for 3 to 4 minutes on each side until slightly charred

In a medium sized bowl whisk the balsamic vinegar, honey, olive oil and thyme

Once the onions are charred, set them aside to cool

Roughly chop the onions and add them to the sauce and let stand for at least 15 minutes before serving on top of the tuna steaks

Tuna Steaks

2 tuna steaks

salt and pepper

olive oil

Preheat grill (or grill skillet) to medium high heat

Brush the tuna steaks with the olive oil

Season with salt and pepper

Cook on the grill for about 3 to 4 minutes on each side until they are well browned on the top and bottom, but still pink in the middle

Tomatoes Stuffed with Spinach and Feta

1 bag of organic spinach

2 shallots, chopped

1 clove organic garlic, chopped

2 tbsp organic olive oil

1/4 cup organic low sodium chicken stock

salt and pepper

1/8 cup of Feta cheese

2 tomatoes

Preheat a large skillet to medium heat

Preheat oven to 350 degrees

Add the garlic and shallots and cook until tender

Add the spinach and the chicken stock and cook until the spinach is dark green and tender

Cut a small circle on the top of the tomato (where the stem attaches to it) and use a spoon to remove the seeds and insides

Layer in the feta and spinach until the tomatoes are full then top with the feta

Bake for about 12 minutes

Rosemary and Garlic Infused Organic Red Quinoa

1 cup organic red quinoa

2 cups organic low sodium chicken stock

2 sprigs rosemary

1 clove garlic chopped in half

salt and pepper

In a medium sauce pan add the quinoa, chicken stock, rosemary, garlic and salt and pepper

Bring to a boil then reduce to a simmer and cover

Cook until there is no more liquid and the quinoa grains fall apart

I hope you enjoy this meal. It is super healthy and comes from mostly organic and locally grown ingredients (minus the tuna). Forrest and I both loved it!

Holy Guacamole!!!!

My brother-in-law, sweet man that he is, believes that his gaucamole is better than mine. Here is my recipe for guacamole...and I would wager that my experience with guacamole in Spanish-speaking countries is my automatic trump card, but we will see if this recipe out shines his.

The Best Dang Guacamole Out There

2 ripe avocados (these are the key..but them about 3 or 4 days early you want them to be slightly tender..but

not too mushy...if you are making this for other people and you cut open an avocado with brown spots...throw it out!)

2 tomatoes, seeded and chopped

1 small white onion, chopped

1 jalapeño, chopped

1 clove garlic, minced

2 tbsp cilantro, chopped

1 lime, juiced

salt and pepper

Slice the avocados in half and pop out the seed (whack it with your knife and pull it out)

Then use a spoon or an avocado peeler to pull the meat out of the shell

Pour the lime juice over the avocado hunks

Add the onion, garlic, jalapeño, cilantro, salt and pepper

Using a knife, roughly chop the avocado hunks while mixing in the other ingredients

Add the chopped tomatoes and mix in with a spoon

Serve with tortilla chips (I really like the jalapeño scoops or the hint of lime chips)

Enjoy :)

Grandmama's Blueberry Muffins

I remember going to visit Grandmama and Atdaddy's house with my sisters as a kid. We would have all kinds of fun with my cousins Matt and Josh. But hands down my favorite thing about going to visit them (besides the Mickey Mouse Ice Cream Popcicles...what happened to those by the way?...oh and the Mellow Yellow) were the blueberry muffins Grandmama would serve up for breakfast. I hope you will enjoy this recipe as much as I have.

Grandmama's Blueberry Muffins:

1/2 cup milk (I used almond milk and it worked just fine)

1 egg

1 cup sugar

1/4 cup oil

1 1/2 cup flour

2 tsp baking powder

fresh blueberries (about 1 cup or more)

Mix the milk, egg, sugar and oil until thoroughly incorporated

Slowly mix in the flour and the baking powder

Stir in the blueberries with a spoon

Place muffin cups into the muffin pan and spray with a bit of pam so that they will be easier to remove from the cups.

Bake at 325 for about 15 -18 minutes or until golden brown

(Extra flavor: In the last 3 minutes I pull the muffins out and sprinkle sugar on the top and then place back into the oven until they are nice and golden on top)

Bé chamel...Where have you been all my life?

I am addicted to the Food Network. I am not an avid watcher, or a big fan...I must confess I am an addict. I could watch cooking shows over and over again. And I do. When a rerun of Ina Garten's Shrimp Orzo comes on I do not change the channel. I sit in awe of her culinary tools and prowess.

I may fantasize about having my own show on Food Network one day, although I will neither confirm or deny it here, in such a public arena.

Anyhow, the other day I was watching one of my personal favorites, Giada de Laurentiis. She was making a lasagna with spinach lasagna noodles, mushrooms, and a béchamel sauce. I looked around town for the spinach lasagna noodles, and had no luck. But the other day at Trader Joe's I did find Spinach and Chive linguine noodles. I thought..maybe I should deconstruct her lasagna and today I did.

Before I get on to the recipe though I must warn you: if you have never had béchamel sauce before...you may find yourself moved to tears. I stood over that beautiful pot of creamy goodness and tears came to my eyes as I thought, "Why have I never tasted this in my 25 years?"

I did get the basic béchamel recipe from Giada's Food Network site, I used asiago cheese instead of fontina. Here is a link to her recipe.

Spinach and Chive Linguine with Mushrooms and Asiago Cream Sauce

Cream Sauce:

1 stick of butter

1 cup and 2 tbsp flour

1 qt. whole milk

1 pinch grated nutmeg

1 cup grated asiago cheese

1/2 pound prisciutto, julienned

salt and pepper

Mushrooms:

1 tbsp olive oil

1 lb Crimini mushrooms, quartered (wipe to clean)

1/2 lb Shitake mushrooms, quartered (wipe to clean)

2 cloves garlic, finely chopped

2 shallots, chopped

1/4 cup Sauvignan Blanc

salt and pepper

Pasta:

1 package of Trader Joe's Spinach and Chive Linguine

Mushrooms:

In a large skillet add the olive oil and heat to medium high

Add the garlic and shallots and cook until tender about 3 minutes

Add the quartered mushrooms and cook for 3 minutes

Add the wine and let simmer until the mushrooms are tender

Asiago Cream Sauce:

In a medium sauce pan melt 1 stick of butter

Add the flour and whisk until the combination is smooth

Continue whisking and gradually add the quart of whole milk

Continue to whisk and heat sauce to a simmer

Whisk until the sauce is thick enough that when you place a wooden spoon in the sauce will stick to the back of the spoon

Remove from heat

Add nutmeg

Then add the asiago cheese and stir until all of the cheese has melted

Add the prisciutto and the salt and pepper, stir and let rest

In a large pot, heat 1 1/2 qts of water

add salt

heat on medium high until a rolling boil

Add pasta and cook for 7 minutes to al dente

To serve:

layer the spinach and chive pasta, with the mushrooms and top with the sauce.

to garnish add about 1 to 2 tbsp of grated asiago and 1 tbsp chopped basil

You will love it!

Warning: the sauce is thick so do not eat 2 of Grandmama's Blueberry Muffins before this dish (personal experience!) And look for that recipe tomorrow :)

Tiffany Pizza and Celebration Sangria

Last night I waited while the most beautiful baby girl made her entrance into the world. And I am totally in love. After only 4 hours of sleep last night and a glorious 2 hour nap this afternoon, I stumbled into the kitchen with plans for one of my all-time favorite dinners.

But before I move on with the recipes...you have to see this gorgeous little girl!

Okay so this first recipe comes from a pizza my friend Tiffany made one evening when I stopped by her house for dinner. I have changed a little bit about it...and I think you'll love it! The second recipe is my trick to get my hubby to drink wine. Forrest hates wine...a lot. But he loves sangria...so if you have a friend that doesn't like wine try this recipe and see if you can bring them over to the flavorful side!

Tiffany Pizza

1 large yellow bell pepper

1 large onion

2 large portabella mushrooms

4 tbsp pesto sauce

1 tbsp butter

1 80z package of Trader Joe's Low Moisture Part Skim Mozzarella Cheese (don't get the fresh mozzarella in water it makes the pizza soupy)

salt and pepper

1/2 cup roughly chopped parsley

2 medium whole wheat pizza crusts

Preheat the oven to 375 degrees

In a skillet melt the butter on medium heat

Slice the onion (so they make pretty little circles) and add them to the melted butter

Cook until tender then remove from heat

Place the whole wheat pizza crusts on a pizza baking stone

On each crust evenly distribute 2 tbsp of the pesto sauce

Cut the yellow bell pepper into 1/2 cubes

Cut the portabella mushrooms into 1/2 cubes

Distribute the onions, yellow bell pepper and portabella mushrooms evenly on both pizza crusts

Slice the mozzarella into 1/4 inch slices and place on top of the pizza

salt and pepper to taste

Bake at 375 for 10-12 minutes or until the cheese has melted

Roughly chop the parsley

Place on the pizza to garnish

Celebration Sangria

1 bottle of Tempranillo wine (I use La Granja from Trader Joe's $3.99)

1 bottle of Trader Joe's French Lemonade

2 limes

2 lemons

1 large orange

1/8 - 1/4 cup of sugar

In a large pitcher pour the wine and the lemonade

Juice 1 lime, 1 lemon and 1/2 of the orange into the pitcher

Slice the remaining lime, lemon and orange into 1/2 cubes and add to the pitcher

Stir in the sugar

Let chill and serve with mint garnish

Pan Seared Grouper with Spinach and Gorgonzola

Bonefish holds a special place in my heart. Forrest took me there for our first date. I ordered the salmon with the mango salsa and he ordered the spinach and gorgonzola swordfish. We had just made our way through the Bang Bang Shrimp when our meals came out. He looked a little uneasy, "Wow, dinner came fast." After we finished our scrumtrilescent (spelling suggestions?) meal he very romantically asked me to be his girlfriend (with sweat rolling from his brow). Since then every time we go back he orders the same meal. If it isn't on the menu he asks for it, and they make it just for him.

On our humble salaries, Bonefish is reserved for special occasions. Recently I have had a hankering for that spinach gorgonzola dish, but birthdays and Christmas are far behind us now. I have been trying to think of a make believe holiday to celebrate, but nothing clever comes to mind. Instead of brewing over how to get to Bonefish, I decided to take matters into my own kitchen.

In one brave step I snatched up the spinach and gorgonzola cheese at Trader Joe's. On the way home I stopped by the local seafood market and pondered which fish to try. No swordfish was in. Tuna wouldn't do. The rockfish didn't look so hot. But the grouper looked delicious. I have never cooked grouper before, but it looked like it would hold up okay.

As a side story: When I was at the seafood market a tourist was in front of me in line. He asked for Sashimi quality tuna. As the gentleman was cutting the tuna steaks this young man asked, "Where do you do your fishing, the York River?" The waterman mumbled yes. The young tourist thought for a bit and then asked, "Do these tuna swim up the York River?" special.

Anyhow enough of my rambling...here is the recipe:

Preheat oven to 400 degrees

2 tbsp butter

1 large grouper filet (sliced into 2 or 3 smaller pieces for cooking...about 4 oz each)

1 cup fresh spinach (trim the stems)

1/3 cup crumbled gorgonzola cheese

salt and pepper

Heat a skillet to medium high, when it is hot add 2 tbsp of butter

Salt and pepper the fish

Once the butter has melted add the fish and let cook for 4 minutes on each side or until crispy and brown

Steam the fresh spinach (you can use a steaming basket on the stove or a steamer in the microwave)

Remove filets from skillet and place them in a buttered baking dish

Place the spinach on top of the filets

Top with the gorgonzola cheese

Place baking dish in the oven until cheese melts

Serve over Trader Joe's Mushroom and Garlic Risotto

This dish just melts in your mouth. I hope you enjoy!

Brownies :)

You know when it comes to desserts there is nothing I love more than brownies, but I always feel slightly awkward bringing them to special events. I was headed to a baby shower this weekend and wanted to find a way to dress them up a bit so I didn't feel like such a 5th grader. Here is the result and the recipe follows! This was so easy to make and it looked much more elegant that brownies on a plate. I hope you will try it soon...it is sure to impress!

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Brownies

Mix up a box of Duncan Hines Chewey Fudge Brownies (use the directions for fudge-like brownies not cake-like). Bake according to directions then remove and let cool.

The key to cutting brownies and getting cleaner edges is a) waiting until they are throughly cooled and b) having a cup of ice water right next to the pan. Place your knife in the ice water for a few seconds then wipe it to dry and then cut your brownies.

Cinnamon Whipped Cream

1 cup heavy whipping cream

1 tbsp powdered sugar

1 tsp cinnamon

In a bowl use a hand mixer to beat the whipping cream until it starts to thicken

When you have soft peaks add the powdered sugar and the cinnamon

Mix until you have firm peaks (when you lift out the mixer there should be two points that sit firmly on top of the cream)

To decorate:

Get several leaves of mint and slice 3 to 4 strawberries.

(If the strawberries are bigger cut them in half and then slice them.)

Place the brownies on a plate.

Top with the Cinnamon Whipped Cream (I used the Pampered Chef decorating tube)

Add a slice of strawberry and a mint leaf

Then sprinkle a dash of cinnamon on top of the brownies

Let me know what you think!!! You are going to LOVE that cinnamon whipped cream :)

Roasted Corn and Black Bean Salsa

I love cooking on the weekends. Today I had plans to grill Tequila Lime Quesadilla Turkey Burgers, but just as I finished grilling the corn for the Roasted Corn and Black Bean Salsa, a huge thunderstorm came through which forced me inside on the Foreman Grill. So...needless to say the turkey burgers were a bit dry. I still had a great time in the kitchen and Forrest loved the meal.

I am holding off on the recipe for the Tequila Lime Quesadilla Turkey Burgers until I have a chance to try them again and make some improvements.

Roasted Corn and Black Bean Salsa

2 ears of sweet corn

1 can of black beans, rinsed

1 small yellow onion, chopped

1 jalapeño , seeded and chopped

3 tbsp chopped cilantro

2 medium tomatoes, seeded and chopped

1 lime

2 tbsp balsamic vinegar

1 tbsp tequila

1 tbsp olive oil

salt and pepper to taste

Heat the grill to medium.

Lightly drizzle the corn with olive oil.

Place the corn on the grill and cook on each side until slightly charred. Remove and let cool.

In a medium sized bowl mix the black beans, onion, jalapeño, and cilantro.

When the corn has cooled, slice it off of the cob and add it to the bowl.

Add the lime juice, balsamic vinegar, tequila, olive oil, and the salt and pepper.

Just before serving mix in the tomatoes.

Serve with chips.

Fish Tacos with Tomatillo Salsa

I have made a version of this recipe that Rachael Ray makes: Margarita Fish Tacos. Tonight I didn't have time to fire up the grill, so I decided to give this dish a Southern make-over.

2 medium cod filets

1 egg, beaten

1/2 cup flour

1 cup Panko Breadcrumbs

1/2 tsp chili powder

1/2 tsp Old Bay Seafood Seasoning

1/2 tsp black peper

1/4 cup Vegetable oil

1 tbsp olive oil

1 jalapeño, seeded and chopped

1 serrano pepper, seeded and chopped

1 small white onion, chopped

2 cloves garlic, diced

8 - 10 tomatillos, peeled and roughly chopped

1 tsp cumin

salt and pepper

1 tbsp honey

1 lime, zested and juiced

8 fajita-size flour tortillas

1 cup shredded red cabbage

Fish:

In a large skillet add the vegetable oil and heat to medium

Set up a breading station with three bowls: one with flour, one with one egg, and one with Panko breadcrumbs (shake in a bit of seafood seasoning and pepper)

Cut the two cod filets into smaller sections for cooking

Bread fish by covering them first in flour, then dipping them in the egg to coat and finally in the breadcrumbs

Cook in skillet for about 4 minutes on each side or until brown and crispy

Remove and let drain on a paper towel

Cut into smaller cubes before serving

Tomatillo Salsa:

In a medium skillet heat the olive oil to medium-high

Add the jalapeño, serrano, onion and garlic and cook until softened 3 to 4 minutes

Add the tomatillos

Add the cumin and salt and pepper to taste

Cook until the tomatillos have softened about 5 minutes, remove and let cool (about 5 minutes)

In a blender pureé the tomatillo mixture from the skillet with the lime zest, juice and honey

Tortillas:

Preheat broiler

Place tortillas slightly overlapped on a cookie sheet and heat in oven until lightly brown and pockets form, remove and let cool

Fill the tortillas with the fish, tomatillo salsa and the red cabbage and enjoy!

Makes 8 flour tortillas full of fish taco deliciousness:)

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