Classic Green Bean Casserole w Shallots!

I don't have a picture of this one....but it was the best green bean casserole I've EVER had! :)

Note: This one is from Food Network by Ellie Krieger.

Ingredients:

• 1/4 EVOO
• 6 medium shallots, sliced into rings that you can fry or buy canned ones that are healthier
• 1.5 pounds thing fresh string beans, trimmed
• 1 pound button mushrooms, sliced
• 6 large cloves garlic, minced
• 1 tbsp. chopped fresh thyme
• 3 cups low fat milk
• 1/3 cup plus 2 tbsp. freshly grated parmesan cheese
• 1/2 cup finely chopped fresh parsley
• 1/4 tsp. ground nutmeg
• Salt and freshly ground pepper
• 3 tbsp. flour (unless gluten free)

What to do:

1. Steam the green beans or pan fry them covered for about 3 minutes until bright green and still crisp.
2. Heat 1 tbsp. of the reserved oil in a large nonstick skillet over medium high heat. Add mushrooms and cook, stirring occasionally until the mushroom liquid is evaporated and they begin to brown, about 12 minutes. Add the garlic and thyme and cook, stirring, 1 minute. Transfer the mushroom mixture to a bowl.
3. Whisk together the milk and flour together (if using flour) until the flour is dissolved. Add the mixture to the skillet and whisking constantly, bring to a simmer. Reduce the heat to medium low, whisking occasionally until thickened, 10 to 15 minutes. Remove the pan from the heat and stir in the green beans, mushrooms mixture, 1/3 cup parmesan cheese, the parsley, nutmeg, 3/4 tsp. salt, and 1/2 tsp. pepper.
4. Coat a 2 quart baking dish with cooking spray. Spoon the green bean mixture into the prepared dish and sprinkle the top with the crispy shallots and the remaining 2 tbsp. cheese. Bake until golden on top and bubbling, about 20 minutes.

Brussel Sprouts Casserole w Citrus and Pomegranate!

Great for your Thanksgiving or Christmas dinner as a side or every day! Unfortunately, I don't have a picture of this one.....it's really beautiful and tasty!

Note: Recipe from Food Network magazine with slight modifications.

Ingredients:

• 1.25 pounds brussel sprouts
• 2 tbsp. EVOO
• Kosher salt and ground pepper
• 3 tbsp. pomegranate molasses
• Seeds from 1 pomegranate
• 3/4 cup finely chopped toasted hazelnuts
• Finely grated zest of 1 lime
• Zest of on orange

What to do:

1. Preheat the oven to 375
2. Put the bussel sprouts in a medium roasting pan; toss with EVOO and season with salt and pepper. Roast for about 45 minutes until golden brown and softened.
3. Transfer the sprouts to a large bowl and add the remaining ingredients, mix together and serve.

Couscous Stuffed Chicken w/Feta, Sun-Dried Tomatoes, and Olives!

Ingredients:

For Couscous-

• 1 tbsp olive oil or coconut oil
• 2 garlic cloves minced
• 1/8 tsp red pepper flakes
• 4 tbsp sun-dried tomatoes, drained and chopped
• 4 tbsp green olives, chopped
• 2 cups chicken stock
• 1 (10 ounce) box couscous
• Salt and pepper
• 1/2 lb feta cheese, crumbled

For Chicken-

• 4 (6 ounce) boneless, skinless chicken breasts
• Salt and pepper
• 1 tbsp olive or coconut oil
• 1 tbsp butter

For Sauce-

• 2 garlic cloves, chopped
• 1/2 cup white wine
• 1/2 lemon, juiced
• 6 tbsp sun-dried tomatoes, chopped
• 4 tbsp roughly chopped olives
• 2 tbsp butter
• 1/4 lb feta cheese crumbled for garnish (optional)

What to do:

For the Couscous-

1. In a medium saucepan over medium high add olive oil, when hot, add the garlic and red pepper flakes. Add the sun dried tomatoes and saute for a few minutes. 
2. Add olives and chicken stock and bring to a boil.
3. Add couscous, cover, remove from heat, and let sit for 5 minutes.
4. Fluff with fork, season with salt and pepper. Spread two cups of couscous on a large plate, add 1/2 pound feta, and let cool. Keep the remaining hot to serve with chicken (in covered casserole dish). 

For the Chicken-

1. Trim chicken with boning knife. Start at top of breast and carefully butterfly the chicken so that it opens like a book.
2. When the couscous is cool enough to handle, carefully spoon the mixture into the chicken pocket. Season the chicken with salt and pepper.
3. In a large skillet, heat the olive oil and butter. Brown the chicken on both sides. 
4. Place chicken in baking dish and bake for 20 minutes or until done. 

For the Sauce-

1. In the saute pan that you cooked the chicken in, heat and add the garlic. 
2. Deglaze with white wine and lemon juice. Reduce by one third. Add in sun-dried tomatoes, let reduce for 2-3 minutes, add the olives, turn off heat, add the butter and stir to combine.

To serve, place couscous from oven on plate, cut chicken breast in half, top with sauce, crumble remaining feta cheese.

Optional: Serve with a light tomato salad (mix together 4 diced tomatoes, 1/2 purple onion diced, 1 handful parsley chopped, and the juice of 1/2 a lemon.

BBQ Chinese Chicken Lettuce Wraps and Prosciutto Wrapped Asparagus!

Ingredients:

Wraps-

• 2 cups fresh mushrooms, chopped
• 1.5 pounds thin cut chicken breast
• 2 tbsp vegetable oil or coconut oil
• Salt and pepper
• 3 cloves garlic, chopped
• 1 inch ginger root, finely chopped
• 1 orange, zested
• 1 red bell pepper, diced small
• 1 small can water chestnuts, chopped
• 3 tbsp hoisin
• 1/2 large head iceberg lettuce, core removed, head quartered
• Wedges of navel orange, for garnish

Asparagus-

• 1 bunch of asparagus, organic
• 1 lemon, juiced and zested
• Salt and pepper
• Tuscan EVOO
• 8 thin slices of prosciutto 

What to do:

1. Preheat oven to 400.
2. Prep the asparagus first...clean the asparagus and trim to the same length. Separate into 4 bunches. Drizzle lightly with EVOO, sprinkle with salt and pepper, and lemon zest. 
3. Wrap each bunch in 2 slices of prosciutto. Drizzle with lemon juice and bake for 12-15 minutes. 
4. Set aside and cover in foil to keep warm.
5. Meanwhile, preheat a large skillet or wok to high. Add oil to hot pan. Add chicken to pan and sear meat (1-2 minutes). 
6. Add mushrooms and cook another minute or two.
7. Add salt and pepper, garlic, and ginger. Cook one minute more.
8. Add zest, red bell pepper, and water chestnuts. Cook another minute.
9. Add hoisin sauce and stir to coat mixture evenly. 
10. Transfer the hot chopped chicken to serving platter and pile the quartered wedges of crisp iceberg lettuce along side. Add wedged oranges to platter to garnish. 
11. To eat, pile spoonfuls into lettuce halves, wrapping lettuce around fillings and squeeze an orange wedge over.

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!

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.

Cajun Shrimp and Rice!

Ingredients:

• 1 tbsp butter
• 2 tbsp EVOO
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 2 tsp Cajun seasoning
• 1 lb large shrimp, peeled and deveined, tails intact
• Salt and pepper
• 4 plum tomatoes, chopped
• 2 bunches scallions, chopped
• 3 cups cooked white rice
• 3 tbsp chopped fresh parsley
• Lemon wedges for serving
• Optional: 2 carrots, 2 celery stalks, and any other veggies you have around to add

What to do:

1. Heat the butter, olive oil and garlic in a large skillet over medium high heat until fragrant (1 minute). Add the Cajun seasoning, tomato paste, and shrimp and cook  until the shrimp begin to curl (1 minute). Season with salt and pepper.
2. Add the tomatoes and scallions (and optional veggies) and cook, stirring, for 1 minutes. Add the rice and 1/4 cup water and continue to cook until the rice is warm and the shrimp are opaque (3 minutes or so). Stir in the parsley and serve with the lemon, if desired.

Veggie Bake with Brussel Sprouts!

Ingredients:

• 1 bag of brussel sprouts, bases removed
• 2 carrots diced
• 3 garlic cloves, diced
• 1 lemon, juiced
• 1 bunch of green onions, chopped
• 6 ounces of cherry tomatoes, halved
• Tuscan EVOO
• Salt and pepper to taste
• 1/2 zuccini chopped
• Feel free to add any other veggies you love!

What to do:

1. Preheat your oven to 350.
2. Place the brussel sprouts in the bottom, drizzle with EVOO and add some salt and pepper. Mix in your additional veggies on top, drizzle a little more EVOO and salt and pepper. 
3. Top with juice from the fresh lemon.
4. Cover and bake for about 25-30 minutes or until the veggies are soft. I like to bake uncovered for the last 5 minutes.

Enjoy!

Curried Salmon Cakes w/Tomato Gratin!

Ingredients:

• 1 pound skinless salmon fillet, halved
• 2 teaspoons curry powder
• Salt and pepper
• 8 tbsp tartar sauce
• 1/4 cup cracker meal or crushed saltines
• 2 tbsp grated peeled ginger
• 1 bunch scallions, chopped
• 1 large egg
• 1/2 red bell pepper, seeded and diced
• 2 stalks celery, chopped, 1 apple, diced
• Juice of 1 lime
• Vegetable oil

Tomato Gratin Ingredients:

• 2 pints grape tomatoes
• 4 garlic cloves, chopped,
• 2 tsp fresh thyme, chopped
• Italian breadcrumbs
• Parmesan cheese

What to do:

1. Combine the salmon, 1 tbsp water, 1.5 tsp curry powder, 1/2 tsp salt, and pepper to taste in a microwave safe bowl. Cover with plastic wrap and microwave until the fish is opaque (2-3 minutes). Flake with a fork and cool slightly. Stir in 1 tbsp tartar sauce, the cracker meal, ginger, half of the scallions, and the egg. Form into 4 patties and freeze until firm (10 minutes).
2. Meanwhile, whisk the remaining 7 tbsp tartar sauce and 1/2 tsp curry powder in a bowl. In a separate bowl, mix 1 tbsp of the curried tartar sauce with the bell pepper, celery, apple, remaining scallions, lime juice, 1/4 tsp salt, and pepper to taste.
3. Heat 1/4 inch of vegetable oil in a nonstick skillet over medium heat. Sprinkle the patties with breadcrumbs on both sides and fry until golden, 2-3 minutes per side. Drain on a paper towel. Serve with the salsa salad and curried tartar sauce. In addition, see tomato gratin side item instructions next:
4. Toss 2 pints of tomatoes, 4 garlic cloves, 1/4 cup olive oil, 2 tsp fresh thyme in an ovenproof skillet; cook over medium high heat until tomatoes are soft (8 minutes). Mix 2 tbsp olive oil and 1/2 cup each breadcrumbs and parmesan cheese; sprinkle over the tomatoes and broil until golden (3 minutes).

Enjoy!