Mahi Mahi with Smashed Red and Yellow Potatoes.

This dish is very impressive and super easy to prepare! The red and yellow potatoes are already flavorful and buttery that you don't need to add a lot of salt and/or butter.

Ingredients:
2 Mahi Mahi fillets
6 Yellow potatoes (small)
4 Red potatoes (small)
Kosher salt & Pepper
Onion powder
Garlic powder
1 tbs. butter

Directions:
Cut the potatoes in half and place them in boiling water for aprox. 25 mins.

Preheat oven to 350*. Coat baking dish with non-stick spray, place the mahi in the dish. Season the fish by sprinkling a little kosher salt, pepper, onion powder, garlic powder on each fillet. Cook fish for 10-15 minutes, and allow to rest in the oven by turning off the heat to prepare smashed potatoes.

Add 1/2 tbs. salt, pinch of pepper and butter to the cooked potatoes and smash!

Egg & Cheese Muffin

This has become one of my favorite breakfast items and its actually good for you!

Ingredients:
1 Egg
2 Slices of sharp (or medium) cheddar cheese
1 Whole wheat english muffin
Dash of kosher salt and pepper

Directions:
Cook one egg to your liking in a pan coated with cooking spray. I usually just stir up the egg (in a cup) with a dash of salt and pour mixture on one side of the pan, cook the egg till it is mostly white and then flip, just try to keep it in a patty shape the size of the english muffin. I usually toast the e-muffin with the slices of cheese in a toaster oven until the cheese is melted. Assemble and enjoy! I also pair with a glass of cranberry blueberry juice.

Turkey Meatballs

All I have to say is - these are amazing! *New and Improved Recipe!*

Ingredients:
1-2 lbs. Ground turkey meat (97/3)
1/2 Cup of Italian bread crumbs
2 tsp. Herbs De Provence (or any Italian seasoning)
2 Garlic cloves (minced)
1 tsp. Onion salt
1tsp. Garlic salt
1 Egg (beaten)
1/2 tbs. Kosher salt and pepper
2 tbs. EVOO

Directions:
Add EVOO to shallow cooking skillet on medium heat.



Combine all dry ingredients in large mixing bowl, add the beaten egg and mix with the turkey meat by hand. Roll seasoned turkey meat in small meatballs half the size of your palm. (Aprox. 16 meatballs) Add meat balls one at a time to cook, turning and rotating meatballs to cook evenly for 20 mins. on medium-high heat.

Add the meatballs to simmering tomato sauce for aprox. 30 mins. I recommend Robusto' sauteed onions and garlic bu Ragu - or you could always make your own sauce... ;)

Guac

My local supermarket, Publix had the most amazing avocados on sale for $1 - let's just say I stocked up! Guacamole is one of my favorite dips and spreads for sandwiches, here is how I make it:

Ingredients:
1 Hass Avacado
1/4 tbs. Onion powder
1/4 tbs. Garlic powder
Pinch of Kosher salt (to taste)
1 tbs. Pace (NEW YORK CITY!) Salsa medium
1 tbs. Sour Cream

Directions:
Place all dry and wet ingredients in dish to combine with avocado slices. Mash, serve and enjoy!

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!

Artichoke

Growing up in California, I loved artichokes for as long as I can remember... Here is my way of preparing the arti, and the dipping sauce.

Artichoke

1 Artichoke (the bigger, and tighter the leaves - THE BETTER)

2 dashes of salt

2 tbs. of Mayo with Olive Oil

1 tbs. of lemon juice

Turn stove to medium heat. Fill up a small pot with about an inch/inch and a half of water, add salt, and bring to slow boil.

Slice the end off the artichoke, so that there is a little bit of stem left for the artichoke to balance in the boiling water, but make sure it can still sit flat. Cover with lid, and allow to steam for 45-60 minutes. Artichoke will be ready when test leaf is easy to remove (with tongs).

Before serving, mix mayo and lemon juice in small bowl. My bestie, Shelley uses melted butter instead of the mayo dip.

Any sauce suggestions? Please let me know, by leaving a comment below!

Five Bean Chili (vegetarian)

Enjoy this chili with family and friends, as a main dish or as a simple side.

Five Bean Chili (vegetarian)

1 Can of Bush's Chili Beans
1 Can of pinto beans

1 Can of white northern beans

1 Can of black beans

1 Can of dark red kidney beans

1 Can of diced tomatoes with mild chilies (or plain)

Top with:

1 package of sour cream (1 tbs. per)
2 cups of sharp chedder cheese (sprinkle)

Using a large pot, set the stove to low-medium heat. Add the Bush's Chili Beans, pinto beans, white northern beans, black beans, dark red kidney beans, and diced tomatoes. Stir gently to mix ingredients together. Cover, and let simmer for 15-20 minutes on medium heat, stirring occasionally.

Mediterranean Wrap

This recipe is one I enjoy from Jason's Deli! I attempted to make their Mediterranean Wrap at home, it was so delicious and fresh - I know it will become a favorite of yours as well.

Mediterranean Wrap (serving size varies - makes aprox. 6 wraps)

1 Package of Whole Wheat wrap/tortillas
1 Sliced Cucumber (4-5 slices per)

1 Small sliced red onion (6-10 slices per)

1/2 lb. sliced turkey (optional)

1 Container of sliced Kalamata Olives

Hummus (see recipe in blog) (2 tbs. per)

3 Roma Tomatoes (3 slices per)

1 Package of Baby Lettuces

Start with one whole wheat wrap, spread two tablespoons of hummus down the middle of the wrap. Add a few sliced Kalamata olives on top of the hummus, and a handful of the baby lettuces on top of the olives. Place some of the turkey, sliced cucumbers, tomatoes, and red onions in the center of the wrap - fold, slice diagonal and serve! If you have left over tomatoes, slice and serve with salt and pepper as a side.

Vegetarian Burritos

I created this "unoriginal" Vegetarian Burrito recipe, from the ingredients I had on hand. Nothing special, but still very tasty! You'll be sure to have left overs, as this will make about 8 small burritos.

1 package Zatarians black beans and rice
1 package of 8 small "Chi-Chi" flour (or corn) tortillas
1 can vegetarian refried beans
1 plum tomato
1 small yellow onion
1/2 cup of mild (or sharp) cheddar cheese
Fontana mild (or hot) salsa
Sour cream (as desired)

Cook beans and rice, as directed on package

Slice & dice tomato and onion

Heat refried beans (about 2 mins)

Add cheese, onions, tomatoes, salsa, and sour cream to separate bowls.

Serve Family Style, Enjoy!

Hummus (authentic recipe)

I received this authentic Hummus recipe as part of a wedding gift from my friend, Allison. I always enjoy bringing hummus to a party or get together, mainly because it’s super easy to prepare. Plus, it can be paired with most any classic dipper. Instead of bringing the ol’ “wheat thins or pretzels” to the par-tay, try pairing this hummus recipe with fresh carrots, sliced peppers, broccoli, cauliflower, or Triskets.

Hummus (authentic recipe)
1 can chickpeas, drained
2 Tablespoons tahini
2 Tablespoons olive oil
Less than ¼ tsp. cumin
1 clove garlic mashed

1 tsp. lemon juice

¼ cup of water
(Sometimes I throw in a handful of pine nuts, just for fun)

Blend in food processor until smooth –YUM!

Chicken Piccata

My husband, Matt LOVES Chicken Piccata! I attempted to recreate this classic Italian dish from a recipe from Eatingwell.com – with great success, might I add! Just beware, although this recipe is easy and will take aprox. only 40 mins. to prepare, you will use many dishes along the way! Tip: Have your dishwasher emptied, and load as you go, for easy clean up.

Chicken Piccata
6 ounces whole-wheat angel hair pasta
1/3 cup all-purpose flour, divided
2 cups reduced-sodium chicken broth
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground pepper
4 chicken cutlets (3/4-1 pound total), trimmed and tenderized (lightly)
3 teaspoons extra-virgin olive oil, divided
1 10-ounce package mushrooms, sliced
1 large zucchini, sliced medium/thin
3 large cloves garlic, minced
1/2 cup white wine
2 tablespoons fresh lemon juice
1/4 cup chopped fresh (or dried) parsley
2 tablespoons capers, rinsed (Optional)
1 1/2 teaspoons butter

Cook pasta for 4 to 6 minutes. Drain and rinse.

Meanwhile, whisk 5 teaspoons flour and broth in a small bowl until smooth. Place the remaining flour in a shallow dish.
Season chicken with 1/4 teaspoon salt and pepper and dredge both sides in the flour. Heat 2 teaspoons oil in a large nonstick skillet over medium heat.
Add the chicken and cook until browned (and no longer pink in the middle), approx. 2 to 3 minutes per side. Transfer to a plate; keep warm (cover with aluminum foil).

Heat 1 teaspoon oil in the pan over medium-high heat. Add mushrooms, a pinch of garlic and thinly sliced zucchini. Ocassionaly stirring, until veggies release their juices and begin to brown, about 5 minutes. Transfer to a plate.

Add remaining garlic and wine to the pan and cook until reduced by half, 1 minute. Stir in the reserved broth-flour mixture, lemon juice and the remaining 1/4 teaspoon salt.

Bring to a simmer and cook, stirring, until the sauce is thickened, about 5 minutes. Stir in parsley, capers (optional), butter and the reserved mushrooms & zucchini.

Measure out 1/2 cup of the mushroom & zucchini sauce.

Toss the pasta in the pan with the remaining sauce.

Serve the pasta topped with the chicken and the reserved sauce. Enjoy!

Recipe Blog - Box (Intro.)

Hello, and welcome to my "Recipe Blog - Box". I thought I would start this project mainly because all of my best recipes are printed on folded-up, wrinkled pieces of paper, stuffed away in my spice cabinet. Due to this lack of organization and cooking knowlege, my new husband and I have fallen into the "frequent diners club".

After becoming inspired by my "bestie", Shelley, her blog, and discovering the book, "Cook This, Not That", I am re-defining the way I cook and think about food. I will be posting recipes, comments and adding in my own favorites.

"Healthy cooking not only makes you feel better, it tastes BETTER!" - Trust me.
Let's get cooking!