Sweet and Spicy Salmon with Asparagus and Salad!

Ingredients:

Salmon

• 3-4 salmon fillets (1 per person)
• 2 tbsp chile paste (organic)
• 1 tsp red pepper spice
• Salt and pepper
• 3 lemons, 2 thinly sliced, juice of 1
• 1/2 cup balsamic vinaigrette
• 1 tsp garlic powder
• 1 tsp capers
• 1 tomato, thinly sliced

Salad

• 1 bag of baby spinach or mixed greens
• Mushrooms, chopped
• Bleu cheese crubmles
• Almonds or pecans (we splurged and did candied pecans)
• Avocado, chopped
• Tomato, chopped
• Other favorite toppings

Asparagus

• 1/2-1 pound of asparagus, cleaned
• Salt and pepper
• Lemon juice 
• EVOO

What to do:

1. Chop all your ingredients up and set aside. 
2. Mix together the chile paste, red pepper spice, salt, pepper, balsamic vinaigrette, garlic powder, and some EVOO in a medium bowl. Soak your salmon fillets in here for about 15 minutes.
3. Place your asparagus on a large baking sheet. Brush with EVOO. Add some salt, pepper, lemon juice, and garlic powder. 
4. Bake on 300 for about 15 minutes, until done.
5. Prepare your salads and set aside.
6. Use an indoor or outdoor grill to cook your salmon fillets (do not flip, cook skin side down), cover the top in foil to capture heat and cook evenly. Place fillets skin side down, top with thinly sliced lemon, tomato, and capers. 

Serve and enjoy!

Easy Spinach and Cheese Quiche!

Ingredients:

• 8-10 eggs (I used brown organic eggs)
• 1 tsp salt
• Pepper to taste 
• 1/4 cup water
• 2 handfuls of spinach
• 2 tbsp goat cheese crumbles (or your favorite cheese)
• 2 tbsp bleu cheese crumbles (or your favorite cheese)
• EVOO (2 tbsp or so)

What to do:

1. Preheat oven to 350.
2. In a medium bowl, mix together your eggs, salt, pepper, and water. 
3. Take a round pan (cake pan) and coat with EVOO, use a paper towel to cover the edges. 
4. Add half the egg mixture to the pan. Then layer in half of the spinach and one cheese (goat cheese).
5. Add the second half of the egg mixture and layer with other half of spinach and the other cheese (bleu cheese). 
6. Put in oven and bake for 20 minutes, until done. 

Recipe courtesy of my Liz Stampley. :)

Enjoy!

Orange Demi-Glaze Brined Chicken Breasts w/Sicilian Glaze and Puttanesca-Style Pananella!

Ingredients:

Glaze:

• EVOO
• 4 garlic cloves, chopped
• 2-3 sprigs rosemary, chopped
• 1 italian cherry chile pepper
• 1/2 cup Marsala wine
• 1 blood orange 
• 1/2 cup chicken stock
• 1/3 cup honey

Puttanesca-Style Panzanella:

• 3-4 tomatoes, chopped
• 1 cup fresh flat-leaf parsley leaves
• 1 medium red onion, chopped
• 1 red bell pepper, seeded and chopped
• 1/3 cup EVOO
• 2 tbsp red wine vinegar
• 2 garlic cloves, chopped
• 1 italian red cherry chile or jalapeno, chopped and seeded
• 1 lemon, juiced
• 1/2 loaf sourdough bread, cut into small squares
• 3/4 cup black olives, pitted and chopped

Brine:

• 3-4 tbsp grated red onion
• 2 tbsp kosher seas salt
• 4 garlic cloves, chopped
• A few sprigs fresh rosemary
• 1 lemon, sliced
• 4 pieces skinless, boneless chicken breasts (about 2 pounds)
• Puttanesca-Style Panzanella (see recipe below)

What to do:

1. 2 days in advance mix together your brine: put the onion, salt, garlic, rosemary, lemons, and 4 cups water in a large resealable bag or large bowl. Add the chicken and refrigerate for up to 2 days.
2. When ready, for the glaze: heat the EVOO in a small pot over medium to medium high heat. Add the garlic, rosemary, and chile pepper, and stir for a few minutes. Add the wine and cook until reduced to 3-4 tbsp, about 2 minutes. Peel the zest from the orange in strips and add to the pot. Stir in the chicken stock and honey, then cook at a low rolling simmer until reduced to about 1/2 cup, about 20 minutes. Let cool and set aside.
3. Heat a grill pan, griddle, or cast iron skillet over medium high heat. Remove chicken from brine, pat dry, and brush with EVOO, then cook, turning occasionally, until the chicken is cooked through. Meanwhile, gently warm the glaze. Bast the chicken with the glaze during the last 4 minutes of cooking.
4. Meanwhile, for the Panzanella: combine the tomatoes, parsley, onions, and bell peppers in a large bowl. Whisk together EVOO, vinegar, garlic, chile pepper, and lemon juice in a small bowl. Cut the bread, toss the bread, vegetable mixture and olives with the dressing from the small bowl. Mix and serve with the chicken.

Enjoy!

Italian Salmon Bake!

Ingredients:

• 4 (5 ounces each) salmon fillets
• 2 tsp EVOO plus2 tbsp
• Salt and pepper
• 3 tomatoes, chopped
• 2 shallots, chopped
• 1 lemon, juiced
• 1 tsp oregano
• Hoison sauce, enough to spread over filets
• 1 tsp dry thyme
• 1 tsp rosemary
• 2 cups of white rice (or brown), cooked according to package instructions

What to do:

1. Preheat oven to 400. Brush some hoison sauce onto each salmon fillet, then sprinkle with tuscan or regular EVOO, top with salt and pepper. 
2. Meanwhile, stir together tomatoes, shallots, 2 tbsp of oil, lemon juice, oregano, thyme, salt, and pepper in a medium bowl. 
3. Place a salmon fillet, atop a sheet of foil. Wrap ends of foil to form a spiral shape. Spoon on an equal amount of the tomato mixture covering completely; seal the packets closed. 
4. Place the foil packets on a heavy large baking sheet. Repeat until all salmon have been individually wrapped.
5. Bake until salmon is cooked through, about 25 minutes (depending on how thick your fillets are). 
6. Serve atop rice.

Quick and Easy Veggie Pasta Dish!

Ingredients:

• 2 cans of diced Italian fire roasted tomatoes, sauce included
• 1 zucchini, chopped and skinned
• EVOO, 2 tbsp
• 2 carrots, chopped
• 1 onion, chopped
• 1 celery, chopped
• 2 Bella mushrooms, chopped
• Salt and pepper
• 3 tbsp tomato paste
• Italian seasoning
• Red spiced pepper, to taste
• 8 oz spaghetti 

 What to do:

1. Cook noodles, set aside.
2. Meanwhile, saute the zucchini, carrots, onion, celery, and mushrooms for 2-3 minutes. Add in the tomatoes and tomato paste, add the seasonings to taste. Simmer for 15-20 minutes with the top on. 
3. Top a serving of noodles off with the sauce.

Enjoy!

Asian Chicken and Orzo Salad!

Ingredients:

• 1 9 oz package frozen green beans
• 1 16 oz package orzo, cooked and drained
• 1 cup water chestnuts, drained and chopped
• 3 cups diced cooked chicken (seasoned with salt, pepper, Italian seasoning, and red pepper spice)
• 3 green onions, chopped
• 1 medium red bell pepper, diced
• 1/2 cup vegetable oil
• 3 tbsp rice wine vinegar
• 2 tbsp soy sauce
• 2 tsp hoisin sauce
• 1 2 oz package slivered almonds, toasted (1/2 cup)

What to do:

1. Cook green beans according to package and drain well.
2. In a large bowl, combine green beans, orzo, water chestnuts, chicken, green onion, and red bell pepper. 
3. In a small bowl, whisk together oil, vinegar, soy sauce, and hoisin sauce. Pour over orzo mixture tossing gently to coat. 
4. Stir in toasted almonds. 
5. Cover and chill until ready to serve. 

Thai Pork and Noodles!

Ingredients:

• 1 lb thin boneless pork chops
• 6 ounces wide Thai rice noodles
• 1 cup fresh cilantro
• Zest and juice of 1 lime
• 2 slices peeled ginger
• 3 red jalapeno peppers, seeded, and roughly chopped
• 2 shallots, roughly chopped
• 3 tbsp fish sauce
• 2 tbsp packed light brown sugar
• 4 tbsp EVOO or peanut oil
• 1/4 lb green beans, split lengthwise and cut into pieces

What to do:

1. Soak the noodles in very hot water until tender (about 10 minutes); drain. Snip the noodles with scissors into shorter lengths. 
2. Cut the pork crosswise into 1/4 inch wide strips.
3. Pulse the cilantro, lime zest and juice, ginger, garlic, jalapenos, shallots, fish sauce, brown sugar, and 1 tbsp water in a food processor until smooth, scraping down the edges as needed.
4. Heat 3 tbsp EVOO in a large skillet over high heat. Add half the cilantro mixture and stir fry 1 minute. Add the pork and stir fry until no longer pink, (3-4 minutes). Transfer the pork with a slotted spoon to a plate. 
5. Add the remaining 1 tbsp EVOO to the skillet; add the green beans and stir fry until tender (4-5 minutes). Add the noodles, pork and 2 tbsp of the remaining cilantro mixture. Cook, tossing with tongs, until heated through, about 2 minutes. 
6. Stir in the remaining cilantro mixture to taste.

Turkey Meatballs, Spicy Tomato Sauce, and Spaghetti Squash!

Ingredients:

• 1 lb ground turkey
• 1 slice wheat bread, crumbled
• 1/4 cup parmesan cheese, grated
• 1 onion, grated or finely chopped (for meatballs)
• 1 onion, chopped (for sauce)
• 1 carrot finely grated
• 3 tbsp freshly chopped parsley
• 1 fresh sprig rosemary (or substitute with dry)
• 1 tbsp EVOO
• 6 garlic cloves, minced
• 3 tbsp tomato paste
• 1 28 ounce can crushed fire-roasted tomatoes, liquid included
• 1 tsp finely minced canned chioptle en adobo and sauce, or more to taste
• 2 tsp chopped oregano leaves (can substitute with dry)
• Salt and pepper
• 1/4 cup fresh basil leaves (or substitute with dry)
• Cooking spray
• 2 tsp fresh thyme leaves, chopped
• 1 egg, lightly beaten
• 1 spaghetti squash (or substitute with wheat spaghetti noodles-follow instructions on package for making)

What to do:

1.  Preheat oven to 350. Cut your spaghetti squash in half, de-seed, and place in a baking dish with 1 inch of water in the bottom. Cook for 30 minutes. Take a spoon and flake the edges, making spaghetti noodles from the squash (this makes about 5 servings).
2. Meanwhile, for the sauce: in a 4 quart saucepan heat the EVOO over medium heat. Saute the chopped onion, 4 garlic cloves until translucent (about 3 minutes). Add tomato paste, tomatoes, chipotles, oregano, rosemary, and salt. Bring all the ingredients to a low boil, reduce heat and cook for approximately 15 minutes, until liquid has evaporated slightly. Season with salt and pepper, to taste. While sauce is cooking, make the meatballs.
3. Once your spaghetti squash is done, preheat your oven to broil. Spray a baking sheet with cooking spray. Combine the turkey with the following: egg, 2 garlic cloves, parmesan cheese, parsley,  salt and pepper, thyme leaves, bread crumbs, grated onion, and grated carrot. Mix together well and make into 2 1/2 inch balls and place on a baking sheet. 
4. Broil for 10 minutes or until browned and almost entirely cooked through. 
5. Meanwhile, remove the rosemary sprig from the sauce and add fresh basil (if not fresh cook in while simmering your sauce). Add the meatballs to the sauce, cover and cook additional 10 minutes or until sauce is slightly thickened and meatballs have absorbed some of the sauce. If your using regular wheat pasta, prepare this now and set aside. 
6. Serve the spaghetti squash in a shallow bowl, topped with the sauce and meatballs. 

Enjoy!

Beer Braised Chicken!

Ingredients:

• 8 skinless boneless chicken thighs
• Salt and pepper
• 1 tbsp EVOO
• 12 ounce bottle of beer (I used Dos Equis)
• 1 cup shallots, peeled and halved
• 1/2 pound small red skinned potatoes, halved or quartered
• 2 tbsp dijon mustard
• 2 tbsp brown sugar
• 4 sprigs thyme
• 3 tbsp freshly chopped parsley
• Rosemary, to taste

What to do:

1. In a large pot, heat the EVOO on medium high. season the chicken with salt and pepper, and brown the chicken (about 6-7 minutes). Add the chicken in batches to brown it.
2. Add the beer, shallots, potatoes, mustard, sugar, thyme, 1 cup water to the pot and stir, making sure the chicken is fully submerged. Simmer until the chicken is cooked through, about 15 minutes. Discard the thyme and stir in the parsley.
3. Serve in a bowl. Enjoy!