Lemon Butter Salmon

This lemon butter salmon is simple and pretty amazing.

Ingredients:
3/4 lb. Atlantic Salmon (cut into two pieces)
Salt and Pepper to taste
2 tbs. Salted butter
4 leaves of fresh basil (chopped)
1 tbs. lemon juice
1 tbs. Extra Virgin Olive Oil

Directions:
Place salmon on a plate, drizzle with EVOO, sprinkle salt and pepper to your liking on top of salmon fillets. Heat a non-stick skillet on low-medium heat. Add fish to cook for 7 mins on each side, flipping occasionally.

For lemon butter sauce, combine butter, lemon juice and chopped basil in a microwavable-safe dish (or coffee cup). Once fish is finished cooking, heat sauce for 12 seconds to melt butter and infuse flavors. Stir and top fish with sauce to serve immediately.

Chicken Parm-Mozzarella Style

You are in for a treat with this recipe- My husband and I make this dish weekly!

Ingredients:
1 lb. of boneless/skinless chicken breasts
2 tbs. of Extra Virgin Olive Oil
1 Egg
Salt and Pepper to taste

1 Cup Flour

1 Cup Italian Bread Crumbs
4 slices of fresh mozzarella
10 oz. jar of Ragu Robusto Sauteed Onions & Garlic
8 oz. of Wheat Pasta

Directions:
Preheat oven to 350*. Prepare chicken breasts by cutting in half with kitchen scissors (4-6 pieces), I have found this trick to gives you a fresher taste. Place egg, flour and bread crumbs into three separate flat dishes for breading process. Whisk egg and season with a little salt and pepper. Take one chicken strip and dredge through flour, followed by emerging chicken in egg mixture, and finally roll chicken in the bread crumbs. Set breaded chicken aside until the breading process is finished.

Heat a non-stick skillet to medium heat, add 2 tbs. EVOO. Once pan is heated, add the breaded chicken. Allow the chicken to cook for 5 mins on each side (aprox.), flipping often, until breading is golden brown, and chicken is no longer pink in the center. Remove from heat.

Place tomato sauce into a separate baking dish, add cooked breaded chicken and top with fresh mozzarella slices. Cover with Aluminium foil and bake for 20 mins.

Cook 8 oz. of wheat pasta according to the box directions.

Blackened Tilapia Sandwich

Ingredients (serving 2)
2 Tilapia fish fillets
1 Tablespoon of Extra Virgin Olive Oil
1/2 Teaspoon salt
1/2 Teaspoon black pepper
2 Whole wheat buns (toasted)
1 Red onion (sliced)
1 Roma tomato (sliced)
2 Cups fresh (or frozen) brocolli for garnish

On a plate, coat tilapia with EVOO, sprinkle salt and black pepper on top of filets. Heat non-stick skillet on medium heat. Add fish to skillet, cook for 8-10 mins total, flipping not to burn.

Toast buns in toaster, slice tomato and onion to preference.

Prepare fresh or frozen brocolli in microwavable bowl, season with drizzled EVOO and salt and pepper to taste. Microwave for two mins on high heat.

Remove fish and plate - Enjoy!!

Personalized Pizza Dough

 Okay, so Publix sells pizza dough for $2.50.... I can make even better homemade dough at home with my Kitchenaid Mixer for less than $1.

Ingredients:1 (1/4 ounce) package active dry yeast
1 cup warm water
1/2 teaspoon salt
2 teaspoons olive oil
3 1/2 cups all-purpose flour

Directions:Dissolve yeast in warm water in warmed bowl.
Add salt, olive oil, and 2 1/2 cup flour.
Attach bowl and dough hook, turn to speed 2 and mix 1 minute.
Continuing on speed 2, add remaining flour, 1/2 cup at a time, until dough clings to dough hook and cleans sides of bowl. Knead on speed 2 for about 2-5 minutes.
Place in butter greased bowl, turning to grease top.
Cover, let rise in warm place for one 1 hour.
Punch dough down, knead by hand in bowl incorporating butter from bowl.
Wrap in clear plastic wrap and place in fridge for at least 1 hour.
Allow dough to sit at room temperature for 1 hour before rolling into pizza dough.
Makes two large thin crust pizzas, or one thick crust.  
Brush 14 inch pizza pan with butter and sprinkle corn meal for extra crunch.
Bake at 400°F for 15 to 20 minutes.

My Toppings:
On this pizza, I used Gia Russa's Hot Sicilian pizza sauce, 4 oz. of Polly-O mozzarella, topped with sliced white onions, fresh red peppers, and baby-portabella mushrooms.  Use a fork to prick the pizza dough after it is rolled out to keep it from rising while baking.

"Andiamo a Mangiare!" - "Let's EAT' (in Italian)

Creamy Sweet Potato and Rosemary Soup

My new favorite super-food of 2011 is the sweet potato! This soup is simply amazing and will surely become a favorite in your home this winter.
PS- I will upload a picture soon!

Ingredients
3 tablespoons unsalted butter, at room temperature
3 tablespoons olive oil
3 large or 6 small shallots, thinly sliced
2 to 3 cloves garlic, minced
Kosher salt and freshly ground black pepper
2 pounds (about 2 to 3) sweet potatoes, peeled, trimmed and cut into 1/2-inch pieces
2 (6-inch long) stems fresh (or dried) rosemary
6 cups (or less) low-sodium chicken broth
1/2 cup mascarpone cheese, at room temperature

Directions
(Cut up and prepare sweet potatoes, shallots, and garlic before continuing)
In an 8-quart stockpot, melt the butter and oil together over medium-high heat. Add the shallots and garlic. Season with salt and pepper and cook until soft, about 3 to 4 minutes.

Add the sweet potatoes, rosemary and chicken broth (only to cover the sweet potatoes, if you are using less than 2 lbs. of sp, discard the remaining stock). Season with salt and pepper, to taste. Bring the mixture to a boil, reduce the heat, cover let soup simmer until the sweet potatoes are very tender, about 20 to 25 minutes- no peeking!

Turn off the heat and remove the rosemary stems (if using fresh herbs). Using an immersion blender, blend the mixture until smooth and thick. Whisk in the mascarpone cheese until smooth. Season with salt and pepper, to taste. Keep the soup warm over low heat until ready to serve.

Butternut Squash Soup

I have been searching for this "butternut squash soup" in the purest form, and thick consistancy since I dined at the Gamekeeper Restaurant in Boone, North Carolina in 2004. I have found exactly what I was searching for and I am very happy to share it with you. Prepare to be amazed.

Ingredients
2 tablespoons butter, at room temperature
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
3 cloves garlic, minced
3 1/2 pounds butternut squash, peeled, seeded, and cut into cubes
6 cups (or less) low-sodium chicken stock
Kosher salt and freshly ground black pepper

Directions
(TIP: Cut up butternut squash, onion, and mince garlic first then read on)
In an 8-quart stockpot, add the butter and oil and melt together over medium-high heat. Add the onion, season with a pinch of salt and pepper - stir occasionally, until the onion is soft, about 5 minutes. Stir in the garlic and cook until aromatic, about 30 seconds. Add the squash and the chicken stock (cover squash with stock, if your squash is smaller than 3.5 lbs., discard extra stock). Cover stockpot for 20 minutes on medium-high heat- No peeking!

Turn off the heat. Using an immersion blender to blend the mixture until smooth and thick. Season with salt and pepper, to taste. Keep the soup warm over low heat.

Penne with Shrimp and Herbed Cream Sauce

So, I know its been a while, but I have been cooking up a storm (just not blogging about it), you are in for a treat!

My husband and I love shrimp and this is a recipe that is not on the "get healthy list of 2011", but it is delicious and great for a romantic dinner!

Ingredients
1 pound penne pasta
1/4 cup olive oil
1 pound medium shrimp, peeled, and deveined
4 cloves garlic, minced
1/2 teaspoon kosher saltt, plus extra for seasoning
1/2 teaspoon freshly ground black pepper, plus extra for seasoning
1 (15-ounce) can whole tomatoes, drained, roughly chopped
1/2 cup chopped fresh basil leaves
1/4 teaspoon crushed red pepper flakes
1 cup white wine
1/3 cup clam juice
3/4 cup heavy whipping cream
1/2 cup grated Parmesan

Directions
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender, about 8 to 10 minutes - Then set aside.

In a large skillet, heat the oil over medium-high heat. Add the shrimp, garlic, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper. Cook, stirring frequently until the shrimp turn pink and is cooked through, about 3 minutes. Remove the shrimp and set aside.

Add the tomatoes, 1/4 cup basil, 1/4 cup parsley, and the red pepper flakes. Cook for 2 minutes, stirring constantly. Add the wine, clam juice, and heavy cream. Bring the mixture to a boil. Reduce the heat to medium-low and simmer for 7 to 8 minutes until the sauce thickens. Add 1/4 cup of the Parmesan, the cooked shrimp, the cooked pasta, and the remaining herbs. Toss together until all ingredients are coated. Season, to taste, with salt and pepper.

Transfer the pasta to a large serving bowl. Sprinkle with the remaining cheese and serve immediately. ENJOY!