Banana Leaf-Steamed Salmon with Citrus Pesto

I kinda hate bananas. I can't really explain it. Can't stand the smell...even hate banana Runts.

Banana leaves, however, have no banana-ish flavor and are great for steaming fish. For some reason, steaming a piece of fish inside a banana leaf seals in moisture and flavor. It's like magic. If you can't find banana leaves, don't worry about it at all. You can steam inside parchment paper just as easily.

I don't like bananas but I do like pesto! I have this very distinct memory of going to see the most recent Pride and Prejudice with Keira Knightly and even though I loved that movie, having to keep reminding myself to stop thinking about possible pesto combinations and to just watch the movie! (This is what goes on inside the mind of a food blogger, I suppose).

I came up with this pesto for fish because I do not like the combination of cheese and seafood, in general. This has a lot of flavor and only uses one Tablespoon of olive oil for the whole batch. You'll have lots left over, which you could use with chicken or pork, or you could add some more vinegar and olive oil to it and make it into a really fantastic and interesting vinaigrette.

1/2 cup walnuts, lightly toasted

3 cups loosely-packed basil leaves

1 clove garlic, roughly chopped

1 lemon, zested and juiced

1 orange, half zested, both sides juiced

1 teaspoon white wine vinegar

1 Tablespoon extra virgin olive oil, plus more for salmon

salt and pepper

2 6-0z. pieces wild salmon

2 banana leaves (or two sheets of parchment paper 1-ft each in length)

1/2 lb. green beans or haricot verts

1. Combine walnuts, basil, garlic, lemon zest, lemon juice, orange zest, orange juice, vinegar, Tablespoon olive oil, and a pinch of salt and pepper in a food processor and pulse to desired texture.

2. Prepare steamer. If you don't own an electric steamer, put a pot of water on the stove and bring to a boil (you will need a steaming basket and a lid).

3. Prepare the salmon. Place each salmon filet in the middle of the banana leaf or parchment.

4.Drizzle sparingly with olive oil, generously salt and pepper. Fold one side of the leaf (closest to you) over the salmon. Fold both sides (on either side of the filet) in, like a burrito. Then flip the salmon filet one or two times until it resembles a little package.

5. Place 'banana leaf packages' in the steamer and steam for 8-15 minutes depending on thickness. (Usually fish needs 10 minutes per inch of thickness.)

6. Steam green beans after you have taken the salmon packets out, for 4 minutes.

7. Serve the salmon in the banana leaf, unwrapped with a dollop of pesto, alongside the green beans.

Serves 2.

Printable version here.

Garlic and Herb Marinated Chicken Breast with Sauteed Red Pepper and Asparagus

Chicken breast recipes are the most searched for recipes on the internet--and for good reason. They're filling, healthy, and easy--and everyone likes them. Well, I know this one girl who doesn't like chicken but, frankly, that's weird. :)

Besides the marinading, this whole meal takes about 15 minutes to make. So, it's perfect for a weekday night or when you just want something healthy and easy for dinner. I guarantee you will be surprised by how much flavor you can impart to a chicken breasts using garlic, herbs, and lemon instead of fats or sugars. This meal will become a staple in your household--it is in mine!

2 large chicken breasts, trimmed of fat
1 large clove garlic, minced
1 Tablespoon each of parsley, thyme, and oregano, chopped
2 lemons, juiced
3 Tablespoons olive oil, divided
salt and pepper
1 red pepper, cut into 1-inch pieces
1 bunch asparagus, cut into 1-inch pieces

1. Put the chicken breasts between two pieces of parchment or wax paper. Pound to half inch thickness, and cut each breast in half.

2. In a large freezer bag, combine garlic, chopped herbs, lemon juice, and 2 Tablespoons olive oil. Add chicken and move around so that the breasts are immersed in the marinade. Put in fridge for 1 hour. (You can push this to 2 but the juice of the lemon will start to 'cook' the chicken, which will alter the texture, so don't leave it too long).

3. Preheat the grill to Medium-High. When hot, remove chicken from marinade and salt and pepper both sides. Put on the grill and don't move it around.

4. Meanwhile, add remaining 1 Tablespoon olive oil to a large sautee pan over medium-high heat. When the oil is glistening, add the vegetables and cook, stirring often, until tender-crisp--about 5 minutes. Meanwhile, flip the chicken and finish cooking on the grill.

5. When chicken breast are done (juices run clear), take off the grill and let sit for a couple minutes. Serve with asparagus and red peppers.

Serves 4.

Printable version here.

Baramundi with Stewed Peppers and Onions

My husband had a business dinner tonight, so I went straight for the onions, peppers, and garlic--three ingredients he prefers stay at the grocery store rather than on his plate. I noticed at the store that they had huge displays for Cold Prevention and teas to soothe sore throats. Well, as we head into cold and flu season, you might be surprised to know that red peppers are your best friend. One red pepper has 300% of your daily requirement of Vitamin C, more than an orange. It's also loaded in Vitamin A which is also good for immune function as well as vision, bone, and skin health. Onions and garlic offer manganese which helps regulate the natural hormonal balances in the body. Poblano, chard, and orange peppers also pack a Vitamin C punch. And, of course, leafy greens are loaded with anti-oxidants, aka cancer preventers.

The garlic, onions, and peppers develop a rich sweetness as they cook down. I used baramundi for this, a medium-firm white, flaky fish. Basically any white fish would work for this--try monkfish (also known as Poor Man's Lobster), Mahi Mahi, Swordfish, Snapper, Cod, or Sea Bass.

2 large cloves garlic, minced
1 yellow onion, sliced thinly
1 red pepper,quartered and sliced
1 poblano pepper, quartered and sliced
1 orange (or yellow or green) pepper, quartered and sliced
1 bunch Red Chard (or any other dark leafy green), tough stems removed, and thinly sliced
1 teaspoon olive oil (more if needed) plus more for fish
1 1/2 teaspoons chopped fresh thyme
1/4 teaspoon red pepper flakes (more or less to taste)
1 10-12 oz Baramundi (or other white fish) filet

1. Heat teaspoon olive oil in large sautee pan over Medium-High heat.

2. Add garlic and onions. Cook for 2-3 minutes.

3. Add peppers, chard, thyme, and red pepper flakes. Add a pinch of salt and some fresh ground pepper. Stir, cover, and turn heat to low. :Leave 15 minutes.

4. Lightly oil, salt, and pepper fish filet. Make a little space in the middle of the pan and place fish in it. Cover, turn heat to Medium, and leave 7-10 minutes (rule of thumb for fish doneness is 5 minutes per inch of thickness, so adjust time accordingly. It is cooked through when opaque throughout and gives back slightly when touched.)

5. Serve fish over pepper mixture.

Serves 2.

Printable version here.

Pan-Seared Beef with Blackberry Cabernet Reduction over Arugula and Pureed Cauliflower

My friend, Lee, is a fabulous cook. He served my husband and me this meal at a dinner party and I have been thinking about it ever since. I made a few subtle changes but the credit goes to Lee on this one!

1 pint blackberries
1/2 cup plus 1/4 cup Cabernet
1/2 cup plus 1/4 cup beef broth
salt and pepper
2 filet mignons
olive oil
1 head cauliflower, cut into florets
2 Tablespoons Light Sour Cream
1 Tablespoon butter
4 cups arugula
good-quality extra virgin olive oil
Aged balsamic (optional)

1. Put blackberries, cabernet, 1/2 cup beef broth, a pinch of salt, and a few grinds of pepper in a small saucepan over high heat. Reduce, stirring occasionally.

2. Steam cauliflower florets in microwave for 5 minutes.

3. Put a pan on the stove over high heat. Pat filets dry and then generously sprinkle with salt and pepper. Add a couple tablespoons (or enough to evenly coat bottom). Once hot (you can smell the olive oil), add filets. Don't move them--this is how they brown.

4. As they cook, arrange arugula on plate. Lightly drizzle with high-quality olive oil to taste. Sprinkle lightly with salt and a few grinds of fresh pepper.

5. The meat is ready to turn when juices start to gather at the top. It should release naturally. Flip the beef and refrain from moving it around once again. Cook to desired temperature (medium is only a couple more minutes from here )and place beef aside to rest. Turn the heat to low and pour 1/4 cup cabernet into pan, scraping up brown bits in the bottom of the pan (flavor concentrate--don't skip this step!!!) Pour that into the reducing blackberry sauce.

6. Transfer cauliflower to food processor. Add sour cream, butter, and 1/4 cup beef broth. Puree. Add salt and pepper to taste.

7. After the beef has been sitting for 5 minutes, slice. Place cauliflower puree in the center of the plate and top with beef. Pour the blackberry reduction over. Sparingly drizzle the plate with aged balsamic.

Serves 2.

Printable version here.

Coffee-Ancho Marinated Pork Tenderloin with Salsa Verde over Carrot Puree

It's always fun to use some ingredients, like coffee, in new ways. Everyone thinks of coffee for dessert, but rarely is it used in savory dishes. This is a great use for leftover coffee from your daily A.M. pot. (If you don't make coffee every day--good for you--you can just buy a cup and save it for later).

1 pork tenderloin, trimmed of silver skin and big pieces of fat
1/4 cup CHILLED (room temperature or cooler for safety reasons) coffee
1 Tablespoon Ancho Chili Powder
1 teaspoon plus 1/2 teaspoon cumin
1 Tablespoon plus 1 teaspoon honey
1 Tablespoon apple cider vinegar (or red wine vinegar)
1 Tablespoon canola oil
1 serrano chili, 1/2 sliced with seeds in, other half de-seeded and minced
salt
5 or 6 Tomatillos, husks removed
1/2 white onion, minced
2 large cloves garlic, minced
8 small or 4 large carrots, peeled and cut into 1 1/2" pieces
1 Tablespoon light sour cream
Beef broth

1. In a large zip lock bag or a glass pan, whisk coffee, chili powder, cumin, 1 T honey, vinegar, oil, half the serrano pepper (with the seeds), and a small pinch of salt.

2. Add pork tenderloin and let marinade for at least 2 hours. (Preferably longer).

3. When ready to cook pork, take out of fridge to get the chill off the meat. Preheat grill to Medium-High. Put the carrots in a microwave-safe bowl with a Tablespoon of water and microwave, covered, for 8 minutes.

4. In a sautee pan, drizzle a teaspoon or so of canola oil (more if needed) and turn heat to Medium. After 30 seconds or so, add chopped onion, garlic, and serrano. Add a pinch of salt and 1/2 teaspoon cumin and cook for 2-3 minutes, or until they start to become soft and transparent. Transfer to food processor to cool. Flip pork after 6 minutes or so.

5. When grill is hot, add pork and tomatillos. Keep an eye on the tomatillos as they cook quickly--we're just looking for a nice char on these. They will only take a couple minutes per side. When they are charred, take them off the grill and let them sit for a few minutes to cool. When cooled, peel off charred skin, remove any hard stalks, and transfer to food processor with the onion mixture. Add a teaspoon of honey and run the processor until well combined. Transfer to a bowl to cool. Rinse out processor for the carrot puree.

6. When the pork has reached an internal temperature of 145 degrees, take off grill and let sit to redistribute juices.

7. Put carrots in food processor. Add sour cream and a pinch of salt. Run the food processor. Through the feed tube, add beef broth until it reaches desired consistency (like a thin mashed potato).

8. Slice pork and serve over carrot puree. Drizzle any accumulated pork juices over the pork and top with salsa verde.

Serves 2.

Printable version here.

Sauteed Greens with Roasted Garlic Vinaigrette

I was SO PROUD of myself today!!! I have often made greens (kale, chard, etc.) to much groaning and frowning from my dear husband. Honestly, I can't blame him--they had always been kind of bitter and difficult to eat before. (Notice I have not until today posted a recipe for bitter greens!) Well, I am giving myself a nice pat on the back today because I made a pan of really truly delicious swiss chard today and am excited to share the recipe with you! I made this recipe alongside my Coffee-Ancho Pork Tenderloin Over Carrot Puree and it worked wonderfully. This vinaigrette recipe will make much more than you will use for the greens, so save it and put it over chicken, pork, salmon, or even a cold whole-wheat pasta. Enjoy!

2 bunches swiss chard (can use any bitter green), thick stems removed and then sliced thinly into strips
1 teaspoon canola oil
beef broth (1/4 cup or less)
salt
pepper

Sauteed Greens

1. Put pan over high heat with oil.

2. When oil is hot, add greens, a pinch of salt, and a few grinds of pepper. Toss the greens every 30 seconds or so, for about 3 minutes to get some nice color on them.

3. Turn heat to low, add broth, and cover. Leave for 10 minutes.

4. Take cover off. If broth is not fully evaporated, turn heat up to medium and cook till they are dry.

5. Serve with Roasted Garlic Vinaigrette.

Roasted Garlic Vinaigrette

1 head garlic
oil (any sort)
salt
2 Tablespoon red wine vinegar
3 Tablespoons canola oil


1. Preheat oven to 400 degrees.

2. Slice top off head of garlic (discard top bit), drizzle with oil (any), sprinkle with salt, and wrap in aluminum foil. Put in oven and let roast 45 minutes or until all the cloves are soft. Let sit until cool enough to handle.

3. Squeeze all of the garlic out of the cloves into a small tupperware. Mash with a fork. Add 1 Tablespoon red wine vinaigrette (gives a pink color--if you don't want that, use white wine/champagne/apple cider vinegar) and a pinch of salt. Continue mashing with fork until the garlic is no longer in chunks but is incorporated into the liquid. Add 1 Tablespoon canola oil. Cover and shake until emulsified.

Printable version here.

Grilled Chicken with Suzy's Summer Succotash

We just arrived home from a lovely Jamaican vacation. And although the food was delicious (don't worry--I'm working on my promised recipes!), it was very rich and bountiful! So, we needed a nice, light meal to get back into our So-Cal healthy eating lifestyle! Enjoy!

2 large chicken breasts, cut into large sections (or leave whole)
1 lemon, juiced
1 lime, juiced
2-3 garlic cloves, chopped
1 Tablespoon olive oil
1/2 teaspoon dried oregano
2 yams or sweet potatoes
2 ears corn, shucked
2 portobello mushrooms, gills removed and wiped with a wet towel to clean
12 grape tomatoes, cut into small pieces
1 cup frozen edamame (shelled)
1/4 cup basil, chiffonaded
1 Tablespoon of olive oil (or to taste)
1 teaspoon red wine vinegar (or to taste)
Salt and pepper
Olive oil

1. Combine lemon juice, lime juice, garlic, oil, and oregano in a large ziploc bag. Add chicken breast pieces and close bag. Roll the chicken around so that all pieces are coated and put in the fridge. Marinade for 1-4 hrs (but no more as the citrus will "cook" the chicken).

2. When chicken is marinaded, preheat the grill to high heat.

3. Prick the yams with a fork and microwave for 4 minutes. When cool enough to handle, cut into 1/2-inch thick slices and coat lightly with olive oil. Sprinkle with salt and pepper.

4. Lightly coat corn and portobellos with olive oil, salt and pepper.

5. Place frozen edamame in a microwave-safe dish and add a teaspoon of water. Cover loosely and microwave for 3 minutes. Drain and shock in cold water.

6. Place chicken, corn, mushrooms, and potatoes on grill. (Once you put the chicken on, don't touch it. This will ensure that it won't stick and that you get good grill marks. It will release when it's ready to flip.) Cook until vegetables get a nice char and the chicken is cooked through.

7. While those things are cooling, combine the tomatoes, basil, and edamame. When cool enough to handle, chop the mushrooms and sweet potatoes into half-inch pieces and add to the tomato mixture. Cut the corn off the cob and add as well.

8. Finish with olive oil, red wine vinegar, and salt and pepper to taste. Serve with chicken.

Serves 4.

Printable version here.

Spring Chicken Vegetable Soup

My mother-in-law is a fabulous cook and she gave me the recipe a few years ago for a Spring Vegetable Soup that she got from a friend. I have made that soup dozens of times and I can't seem to do it as well as she does. This is my adapted version of that soup that has a fewer carbs and more green vegetables. I tried to find the link to that original soup recipe online, but to no avail. I will point out, though, that this recipe is an adaptation, not an original.

2 carrots, peeled and chopped
1 teaspoon dried thyme
4-5 peppercorns
1 bay leaf
1 leek, trimmed, washed, and sliced into half moons
1 1/2 boxes low-sodium chicken broth (32 oz or so)
1 1/2 Tablespoons chicken bouillon (use one with no MSG)
1 celery stick sliced into three large chunks
1 bunch of asparagus, tough ends of stems removed then chopped
1/2 lb green beans, stemmed and chopped
3 celery stalks, chopped plus inner leaves, chopped
1 head broccoli, cut into small florets
1 14 oz can chopped tomatoes
1 cup chopped kale
1/2 rotisserie chicken, skinned then torn into bite-size pieces
Tobasco to taste
1 lemon, halved
Basil leaves, chiffonade, to taste
Salt and pepper

1. In a large pot, combine carrots, thyme, peppercorns, bay leaf, leek, broth, bouillon, and large celery pieces. Add a pinch of salt, stir, and bring to a boil. Once it reaches a boil, reduce heat to low and simmer 10 minutes.

2. Add asparagus, green beans, celery, broccoli, tomatoes, and chicken. Bring to a boil. Reduce heat to low and simmer 5 minutes. Add a pinch of salt and some fresh peper.

3. Add chicken, kale and let simmer for a few minutes to warm through. Check seasoning and adjust to taste.

4. Add tobasco to taste. When ready to serve, squeeze lemon over and sprinkle with basil leaves.

Serves 8.

Printable version here.

Pork Tenderloin, Broccoli, and Asparagus Stir-Fry

I purchased a pork tenderloin from the meat man at our local Farmer's Market and I was amazed at the difference in color, tenderness, and quality versus my standard grocery store pork. If you have access to a local organic meat farmer, give him or her a try! I'm really glad that I did.

1-1 1/2 lb pork tenderloin, sliced
2 cloves garlic, minced
1 teaspoon ginger, minced
1/4 lite cup soy sauce
1 Tablespoon mirin
1 Tablespoon rice wine vinegar
1 teaspoon toasted sesame oil
1 teaspoon cornstarch
1 Tablespoon safflower (or other clear, high heat) oil
1 bunch asparagus, sliced diagonally
1 head broccoli, cut into florets


1. Combine garlic, ginger, soy sauce, mirin, rice wine vinegar, and sesame oil in a large freezer bag or bowl. Add pork, cover, and refrigerate for at least half an hour.

2. When ready to cook, put heavy large pan or wok over high heat until very hot. Add oil and using tongs, pull pork out of marinade (reserving marinade) and add to pan. Sautee quickly until no longer pink. Meanwhile, mix cornstarch into marinade. Remove from pan and put on a plate.

3. Add vegetables to pan and cook for 2 minutes. Add marinade and cook another minute. Add pork back into pan and cook for 1 more minute. Serve over Sesame-Cashew Brown Rice.

Serves 2-4.

Printable version here.

Pan-Seared Halibut with Pea Puree

A recent trip to the Farmer's Market revealed the spring harvest. Beautiful summer squashes, colorful asparagus, globe-sized artichokes, and fresh peas were there for the tasting. There is a small window where one can find fresh peas at the market, but this dish could just as easily (and deliciously) be made with frozen peas.

2 6-oz filets of halibut (or other firm-fleshed white fish)
extra virgin olive oil
2 cups (or so) fresh peas or 1 bag frozen peas
1/3 cup part-skim ricotta
1/8-1/4 cup fresh mint leaves, to taste (start with less then add)
1 lemon, half juiced
1/2 cup chicken stock

1. Bring a pot of water to a boil. Salt and add peas. Cook until tender but not mushy. (This will take 10-12 minutes for fresh peas, less time for frozen peas.) Drain.

2. Place a pan on the stove. Turn heat to high. Add 2 Tablespoons extra virgin olive oil. Let oil get very hot. Salt and pepper fish filets on both sides. Add to pan and do not touch. After a couple minutes, turn the heat to medium-high.

3. In a food processor, add peas, ricotta, mint, lemon juice, a couple pinches of salt and some pepper. Blend. Thin out with chicken stock until it whizzes easily in the processor but still holds some shape. You may not need a half cup. Taste and adjust seasons accordingly. (Maybe more lemon...for strong lemon flavor, add a little grated rind...perhaps more mint...or salt)

3. When fish is halfway cooked, flip and don't touch again. This side will take less time to finish. Cook until done. (You know this by touching the side of the fish--it should resist your touch a little. If your fingers are able to just push in, cook a few more minutes).

4. Serve halibut over pea puree. Pairs nicely with a green salad.

Serves 2.

Printable version here.

Pecan-Crusted Tilapia

Sick of the same old fish? Crusting fish with nuts, seeds, or herbs adds great flavor and is very simple. Toasting pecans really makes them 'come alive', so make sure not to skip that important step. I served this fish with quick broiled zucchini slices, but any green vegetable will do. An added bonus to this meal: It will take less than 15 minutes to make, including prep!

2 large pieces of tilapia (or 4 small)
1/4 cup of pecans, toasted
extra virgin olive oil
1 teaspoon butter
salt and pepper
pinch of cayenne pepper
lemon wedges for serving

1. Preheat broiler

2. Season fish on both sides with salt and pepper. Put a large pan on the stove over medium-high heat. Add the butter and about a teaspoon of oil.

3. When butter/oil mixture is melted and hot, add tilapia. Let sear (don't push it around.)

4. While tilapia is searing, prepare the pecans by combining them in a small bowl with 1 teaspoon olive oil, a little salt, pepper, and cayenne (to taste).

5. Flip the tilapia and evenly distribute the pecan mixture over the fish. Transfer to the broiler. (Pay attention while broiling as nuts burn quickly. ) Fish should go under the broiler for less than a minute. (If you have particularly thick pieces of fish, leave the second side on the stove for a minute or two longer to make sure they're cooked through.)

6. Take out of the oven and serve immediately.

Serves 2.





Printable version here.

Perfectly Grilled Filet Mignon

Growing up, whenever I brought a good report card home, my mother let me choose the meal for the night. I absolutely always chose steak. A perfectly cooked steak on the grill, with some easy sides, is my idea of a perfect meal. I always use filet (which does mean that I cook it less often....and that's OK with me) because it is so lean yet tender. More affordable choices would be flank, skirt, or sirloin steaks. Think that red meat isn't part of a healthy diet? Think again. Red meat is loaded with protein, iron, and B12 vitamins. Always choose lean cuts of meat, and experts suggest that we try not to eat more than 1 serving a week...but there is no need to cut it out completely. I serve these steaks with a side salad, steamed broccoli, and quick-cooked sweet potatoes with thyme.

2 6-oz. filets
salt and pepper

1. Preheat the grill to high heat.

2. With a paper towel, blot the steaks to make sure they are dry. On both sides, generously salt and pepper. (This helps create the crust on the steak, so don't be shy unless you have blood pressure/heart conditions that limit salt).

3. Put the steaks on the grill and don't touch. They will naturally release when ready to be turned. (Note: NEVER press on meat (steaks, burgers, chicken, etc) on the grill....it will just cause the meat to release its juices, leaving you with dry meat.)

4. After meat is ready to be relased (5 minutes or so), flip. Cook to desired tenderness.

Guide to determining doneness of meat: With your hand relaxed, feel the fleshy part between your thumb and pointer finger. This is how a raw steak will feel. Now tighten that area by stretching your thumb and forefingers--this is a super well-done steak. From there, if you release it a little, this is a medium-well. A little more is a medium. A little more is medium-rare, and mostly relaxed is rare. If you like your steaks pink in the middle but cooked through, go for medium. This is the midway point between relaxed and tensed.

Printable version here.

Grilled Chicken with Rhubarb Salsa

Rhubarb is a vegetable that grows in the spring. It is available in most grocery stores right now, or can be bought frozen year-round. It has large triangular leaves that are toxic, but the stalks are perfectly edible and have a delicious, tart flavor. The color of the stalks vary from green to speckled pink to red, all of which can be used. Rhubarb is loaded with Vitamin C, Vitamin K, and Calcium. Most often it is seen in pies or other desserts, but I made a double batch of this salsa, from bigoven, with lamb chops for Easter and had some left over, so I created this super easy and tasty dinner. Enjoy!

Rhubarb Salsa:

1 c. chopped onions
2/3 c dark or golden raisins
2 T Red wine vinegar
4 t chopped jalapeno pepper
2 cloves garlic, minced
1/2 t ground cardamon
6 c fresh or frozen sliced rhubarb
salt and pepper

Chicken:

4 boneless skinless chicken breasts, slightly pounded
1/2 lemon, juiced
1 clove garlic, roughly chopped
1/4 c olive oil
1 T herbes de provence
salt and pepper

1. Combine lemon juice, garlic, olive oil, and herbes de provence in a freezer bag. Add chicken breasts, making sure all are coated, and place in the fridge to marinade. (Because this uses citrus juice, do not marinade for more than an hour.)

2. Make salsa. In a large saucepan, combine the onions, raisins, honey, vinegar, jalapeno pepper, garlic, and cardamon. Stir in rhubarb. Bring to a boil; reduce heat and simmer, covered, for 10 minutes, stirring as little as possible. Uncover and simmer for 5 minutes to reduce the liquid slightly. Stir only if necessary to prevent scorching. Set aside. (This can be made ahead and refrigerated).

3. Preheat grill to medium-high heat. Put chicken on grill for 5 minutes. Flip. Cook until cooked through, another 3-5 minutes or so. Serve with salsa.

Serves 4.

Printable version here.

Deviled Eggs

Got a bunch of leftover hard-boiled eggs? I am always amazed by how quickly deviled eggs go at a party. They are sort of 50's and retro, but everyone loves them. So I made them for my Easter brunch with a little twist and they were devoured.

1 dozen hard-boiled eggs, peeled and halved
1/2 cup light mayonnaise
1 teaspoon dijon mustard
1/4 cup mascarpone cheese
Salt and pepper
paprika

1. Carefully put all the egg yolks in a bowl. Combine with mayonnaise, mustard, and mascarpone. Add salt and pepper to taste.

2. Using a small ice cream scoop, a teaspoon, or a piping bag, refill the egg whites with the yolk mixture. Sprinkle with paprika.

Makes 24 deviled eggs.

Printable version here.

Slow Cooker Turkey with Sage and Citrus

The slow cooker can be a real life-saver on busy days. This slow-cooker turkey breast is super easy. At the end of the day, all you have to do is make the gravy and finish the sides, and you're ready to go! (We're talking 10 minutes here!)

1 bone-in turkey breast
1/2 c chicken stock
1/2 c white wine
4 1-inch strips of lemon rind
3 1-inch strips orange rind
10 sage leaves
Generous amounts of salt and pepper

Gravy:
2 Tablespoons chopped sage leaves
2 Tablespoons flour
2 Tablespoons water
Salt and pepper.

1. Place turkey in the crock pot. Pour over the stock and wine. Salt and pepper generously, then lay rinds and sage on top. Cook on low for 6-8 hours.

2. When the turkey is done, take it out of the slow cooker and let it rest on a cutting board. Carefully lift the insert out of the crock pot and pour the liquid into a gravy separator. Pour all the broth and about 1 Tablespoon of the fat into a small saucepan over medium-high heat. In a separate small bowl, make a slurry by combining the water and flour with a whisk. Slowly whisk in the slurry into the broth mixture. Bring to a boil. (For the thickeners to activate, they need to reach a boiling temperature). Simmer for 5 minutes. Add sage. Salt and pepper to taste.

3. Remove the skin from the turkey breast and slice across the grain. Serve with gravy.

Serves 4 (+)

Printable version here.

Chicken Salad with Mango and Peanuts

If you have a rotisserie chicken sitting around and you want something different for lunch or dinner, give this salad a shot. It's definitely not the lackluster weekday lunch you may be used to. So, give it a try! Mix it up, baby!

2 cups mixed greens
Breast of rotisserie chicken, chopped (discard skin)
1/2 mango, chopped
1 Tablespoon fresh mint, chopped
1 Tablespoon peanuts
Juice of 1 lime
1 teaspoon lite soy sauce
1/8 teaspoon Chinese chili sauce (or whatever hot sauce you like)
1 Tablespoon neutral-flavored oil (canola, vegetable, grapeseed, etc.)

1. Place greens on a large plate. Top with mango, mint, and peanuts.

2. In a small bowl, whisk lime, soy, and chili sauce. Slowly whisk in oil. Pour over salad.

Enjoy!

Serves 1.

Printable version here.

Olive-Crusted Tilapia over Citrus-Artichoke Salad

Citrus fruits are plentiful and inexpensive during the winter, so make use of them for more than snacking! Citrus is loaded with Vitamin C as well as B Vitamins, Potassium, and FLAVOR!!! Artichoke hearts are a staple in my pantry because they're so versatile, flavorful, and healthy. The combination of this tangy, light salad paired with the flaky fish and the richness of the olive makes for a totally satisfying meal. Best of all, you can make this meal in about 15 minutes, start to finish! It's really healthy, it's sure to please, and it's super cheap!!!

4 tilapia fillets (1 lb)
1 navel orange, supremed*
1 lemon, zested
1 grapefruit, supreme half--save other half for another use
1 can artichoke hearts, thinly sliced
1 Tablespoon fresh parsley, chopped
pinch of red pepper flakes
1 Tablespoon extra virgin olive oil
1 Tablespoon light vinegar (champagne/white wine, etc)
2 Tablespoon kalamata olive paste OR 1/4 cup kalamata olives, minced or ground in food processor**

1. Preheat broiler

2. Spray sheet pan with cooking spray. Lay tilapia fillets on top. Grind a little pepper on each. Evenly spread the lemon zest and the olive paste on the fillets. Place under broiler.

3. In a medium bowl, combine artichokes, orange, grapefruit, parsley, pepper flakes, olive oil, and vinegar.

4. When fish is done (the flesh should be firm but not tough-this should only take 5 minutes or so), remove from oven. Serve over artichoke mixture.

** Note: If you are not a fan of olives, leave em off! Just use the lemon zest and give them a sprinkle of salt and a drizzle of olive oil. The picture below is what this dish looks like without the olive paste.

* Supreme is the French term for cutting the flesh of the orange, eliminating all the membranes. Here is a video on how to supreme an orange.



Printable version here.

Roasted Chicken with Lemon-Parsley Gravy

There is something so comforting about a roasted chicken dinner. The wonderful anticipation in the air as you begin to smell the chicken, the garlic, and the aromatics infuse your home with these lovely, wintery scents. There's also something just implicitly wrong with eating a homemade roasted chicken in front of the television. A homemade roasted chicken calls for long, lingering dinner complete with conversation around a table with a lovely bottle of wine. I serve this chicken with steamed green beans and big chunks of whole grain baguette. To start, how bout a simple salad? Tonight, I served a salad with fresh tangerines, parsley, and a simple sherry vinaigrette. As for the rating for this recipe? Well, if you do not eat the skin and do not have the gravy, it's angelic. If you do indulge in the skin and the gravy, this recipe is a little more devilish--but really great to pull out after a tough week. This kind of dish just screams "I love you."

1 whole chicken, preferably organic
1 lemon
1 bulb garlic
1 Tablespoon fresh thyme, finely chopped
1 teaspoon dried rosemary, rubbed in your hand to release oils, (or 1 Tablespoon fresh, finely chopped)
Olive oil
Salt and pepper
1/2 cup dry white wine

For Gravy:
1 Tablespoon flour
1 cup chicken stock
1 teaspoon butter
1 Tablespoon fresh parsley, finely chopped
Lemon, to taste
Salt and pepper

1. Preheat overn to 400 degrees.

2. Rinse and dry bird with paper towel. Generously salt and pepper bird all over, including inside cavity. Put bird in roasting pan on a rack. Pour wine into the pan.

3. With the lemon whole, take off just the rind (not the white pith, which is bitter) of the whole lemon. Place in a small bowl with the thyme, the rosemary, and 1/4 cup(+) olive oil. Rub the whole bird with this olive oil mixture, inside and out.

4. Cut the top of the garlic bulb, horizontally, so that you have bisected the cloves of garlic. Place in the bird. Halve the lemon. Place on half in the bird as well. (If you'd like to add a fresh sprig of rosemary or a few sprigs of fresh thyme, also put these in the cavity).

5. Place the roasting pan (holding the bird) into the oven. Roast until a thermometer inserted into the deepest part of the bird in between the leg and the thigh, reads 170 degrees. Take the bird out and let it rest. (This is essential to the final carry-over cooking process as the bird will continue to cook for about 10 minutes due to the residual temperature inside....and also for the juices to redistribute throughout the meat. If you cut into it now, all the juices would run out and you would have a dry bird.)

6. Pour all the pan drippings into a gravy separator or clear bowl. Discard the fat (except for 1 Tablespoon), return the juices to the pan, and place the pan on the stove over medium-low heat. Sprinkle the flour over the fat, and stir. Let this mixture cook for a few minutes to ensure that any raw flour taste has been cooked out. Now, stir in the chicken stock and bring to a boil. (The mixture will not thicken until it reaches boiling temperature). Turn the heat down slightly and cook until it reaches the desired consistency for your gravy. (This should only take a couple minutes).

7. Strain again, into a small bowl, making sure to get rid of any solids. Stir in the butter, the parsley, and the lemon juice to taste. Adjust salt and pepper.

Serves 4.




Printable version here.

Grilled Salmon with Maple, Orange, and Thyme Glaze

We love salmon in our house, but the same old grilled salmon gets really boring! This glaze will take you about 2 minutes to prepare, and when brushed on the salmon towards the end of the grilling process, it adds a wonderful tangy sweetness to the fish. If you like Teriyaki, you will love this!

2 salmon filets
3 Tablespoons real maple syrup
2 Tablespoons orange juice
1 teaspoon fresh thyme leaves
olive oil
salt and pepper

1. Preheat grill or grill pan to medium-high heat.

2. Pat filets with paper towel, then rub lightly with olive oil, and sprinkle with salt and pepper.

3. In a small saucepan, combine maple syrup, orange juice, and thyme leaves over medium-low heat.

4. Put salmon on the grill, skin side up.

5. Stir the maple mixture, making sure not to burn the maple syrup. You want a very slight bubble, not a boil.

6. After a few minutes, flip the salmon. Close the lid. Go get the glaze and a brush.

7. Lift the lid of the grill and brush the salmon with the glaze. Close the lid. After another minute or so, reapply glaze. Depending on how you like your fish, take off the grill when cooked. (Rule of thumb for cooking fish is 10 minutes per inch of thickness--but on a high-heat grill, it takes even less time than that. I cooked my salmon for a total of 8 minutes and it was done.)

Serves 2.

Printable version here.

Grilled Brussel Sprouts with Warm Bacon-Date Vinaigrette

(If you omit the bacon, this would be angelic!)

I learned this technique from a warm sweet potato salad that Bobby Flay put in his Grilling for Life book. It works great with brussel sprouts (which get a very bad rap, by the way). Brussel sprouts are delicious, but are often overcooked or cooked poorly which makes them end up tasting like...well....feet. I promise you these brussel sprouts taste nothing like feet! They have the wonderful charred flavor from the grill, paired with the smoky richness of the bacon, sweet candy-like dates, and the tang of sherry vinegar. I promise that if you think you don't like brussel sprouts, you will be a convert after you try these!

1 lb brussel sprouts, washed, trimmed but left whole (just thinly slice the root and remove outer dried leaves)
4 oz bacon, roughly chopped
1 shallot, minced
5 dates, pitted and chopped
splash sherry vinegar
olive oil
salt and pepper

1. Preheat grill to medium-high heat.

2. Put a pot of water over the stove and bring to a boil. When the water is boiling, add a generous amount of salt and add brussel sprouts. Boil for 4-5 minutes, or until just tender. Drain and dry thoroughly.

3. Drizzle the brussel sprouts with olive oil, and sprinkle with salt and pepper.

4. In a skillet, turn burner to medium heat and add bacon. Cook the bacon until crisp and remove with a slotted spoon to a paper towel, leaving the bacon fat in the pan. Turn heat to low. Add the shallots and let sweat, stirring occassionally, for 2-3 minutes. Add the vinegar (to taste...if you like it tangy, add a little more...if you want a subtle vinegar taste, add only a Tablespoon or so) and whisk mixture. Stir in dates.

5. Put brussel sprouts on the grill, and let them char slightly, rotating to prevent burning, 2-3 mintues. Take off grill.

6. Toss the brussel sprouts in the warm viniagrette, toss in the crisp bacon bits, and let everything finish together on low heat for another couple minutes.

*Wash the brussel sprouts to make sure there is no dirt hiding between the layers. Cut off a very thin slice of the stem, maybe 1/16", score an X in the stem to make sure it cooks evenly with the less tough leaves, and take off any outer leaves that look dried out or discolored.

Printable version here.