Chicken Breasts with Avocado, Tomato, and Cucumber Salsa

I have been making a conscious effort to add more protein to our diet and this dish gives a healthy dose of it.  No need to add anything else to your plate, this dish is surprisingly filling. 

From Cooking Light Magazine

Yield: 4 servings (serving size: 1 chicken breast half and 3/4 cup salsa)

Ingredients
Cooking spray
3/4 teaspoon salt, divided
1/4 teaspoon chipotle chile powder
4 (6-ounce) skinless, boneless chicken breast halves
1 1/4 cups coarsely chopped seeded peeled cucumber (about 1 large)
1 cup grape tomatoes, halved
1/2 cup prechopped red onion
1/2 cup chopped peeled avocado
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1 jalapeño pepper, seeded and finely chopped

Preparation

1. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle 1/2 teaspoon salt and 1/4 teaspoon chipotle chile powder evenly over chicken; add chicken to pan. Cook for 6 minutes on each side or until done, and remove from heat.

2. Combine remaining 1/4 teaspoon salt, cucumber, tomatoes, onion, and remaining ingredients in a medium bowl, tossing well. Serve with chicken

Golden Corn Salad with Fresh Basil

This is a really good summer salad but alas, it is fall...oh well :)

I have made this recipe several times, most recently for a large group and it seemed to be a hit. It makes a great side dish at a BBQ.   The key here is that you have to use fresh corn on the cob.  I have experimented using different varieties of potatoes (I recommend using fingerling potatoes and slicing them very thin) and tomatoes (heirloom cherry tomatoes tasted and looked the best).  Make sure you budget your time with allowing the potatoes to chill completely or else it will wilt the arugula. 

Adapted from Cooking Light Magazine

Yield: 4 servings (serving size: 2 1/4 cups)

Ingredients
8 ounces small yellow Finnish potatoes or small red potatoes
3 cups fresh corn kernels (about 4 ears)
2 cups assorted tear-drop cherry tomatoes (pear-shaped), halved
1 1/2 cups chopped red bell pepper
1/4 cup minced shallots
3 tablespoons white balsamic vinegar
1 tablespoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
3 tablespoons extra-virgin olive oil
6 cups arugula, trimmed
1/2 cup torn fresh basil leaves
2 ounces goat cheese, sliced

Preparation
1. Place potatoes in a small saucepan; cover with water. Bring to a boil; cook 11 minutes or until tender. Drain and chill. Cut potatoes in half lengthwise. Combine potatoes, corn, tomatoes, and bell pepper in a large bowl.

2. Combine shallots and next 4 ingredients (through black pepper) in a small bowl, stirring with a whisk. Slowly pour oil into shallot mixture, stirring constantly with a whisk. Drizzle over corn mixture; toss well. Add arugula; toss. Sprinkle with basil; top evenly with goat cheese.

Grilled Shrimp with Citrus-Sambal-Oelek Dressing

LOVE this shrimp recipe!  The Sambal Oelek Asian chile sauce is pretty darn hot but when combined with the citrus juices the heat is tamed down a bit.  Great as an appetizer or main dish.

From Food and Wine Magazine

Serves 8

Ingredients

1 tablespoon sambal oelek or other Asian chile sauce
2 tablespoons fresh lemon juice
1 tablespoon fresh lime juice
1 tablespoon fresh orange juice
1 tablespoon chopped oregano
1/2 cup extra-virgin olive oil, plus more for brushing
Salt and freshly ground pepper
32 jumbo shrimp (about 4 pounds), shelled and deveined

Directions
1.In a bowl, whisk the sambal oelek with the lemon juice, lime juice, orange juice and oregano. Whisk in the 1/2 cup of olive oil and season with salt and pepper.
2.Light a grill or preheat a grill pan. Brush the shrimp with oil and season with salt and pepper. Grill the shrimp over moderate heat, turning once, until cooked through, about 8 minutes. Transfer the shrimp to plates and spoon the dressing on top. Serve.

Grilled Balsamic Vinaigrette Chicken Salad

I found a recipe for a grilled chicken Caesar salad and since I am not a huge fan of Caesar dressing, I decided to marinate the chicken in a balsamic vinaigrette. I grilled the chicken, croutons, red onion and even the romaine hearts on the BBQ and topped it with grated Parmesan cheese. Salads taste so good when grilled on the BBQ!

Adapted from Cooking Light Magazine
Grilled Chicken Caesar on a Skewer

Yield: 6 servings

Ingredients
3/4 cup fat-free bottled Caesar dressing, divided
1 1/4 pounds skinless, boneless chicken breast halves, cut into 1-inch cubes
4 ounces country bread, crust trimmed and cut into 1-inch cubes
Cooking spray
1 red onion, cut into 1-inch-thick wedges
6 cups torn romaine lettuce
1/2 cup (2 ounces) shaved fresh Parmigiano-Reggiano cheese
Cracked black pepper

Preparation
1. Combine 2 tablespoons dressing and chicken in a zip-top plastic bag; seal. Marinate in refrigerator 45 minutes, turning bag occasionally.

2. Preheat grill.

3. Thread bread cubes onto 2 (12-inch) skewers; coat with cooking spray. Place skewers on a grill rack. Grill 1 minute on each side or until browned.

4. Remove chicken from bag; discard marinade. Thread chicken and onion alternately onto each of 6 (12-inch) skewers. Place on a grill rack coated with cooking spray; grill 10 minutes or until chicken is done, turning occasionally. Remove from grill; drizzle each chicken skewer with 2 teaspoons dressing.

5. Combine remaining 6 tablespoons dressing and lettuce in a bowl; toss well to coat. Place about 1 cup lettuce mixture on each of 6 plates; divide bread cubes evenly among plates. Place 1 chicken skewer on each plate. Top each serving with about 1 tablespoon cheese; sprinkle with pepper.

Sun-Dried Tomato Burgers

These are a fun twist on the traditional burger. I love sun-dried tomatoes in sandwiches, pasta and on pizza, so why not in a burger?

I made these with ground turkey, topped them with arugula on a whole-wheat burger bun. Don't be afraid to add extra sun-dried tomatoes. Very flavorful!

Adapted from Cooking Light Magazine

Yield: 6 servings (serving size: 1 burger)

Ingredients
1/2 cup sun-dried tomatoes, packed without oil
1/4 cup minced shallots
2 tablespoons Dijon mustard
1 tablespoon balsamic vinegar
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1/2 pounds ground sirloin
1 garlic clove, minced
Cooking spray
6 (2-ounce) Kaiser rolls, split
6 (1/8-inch-thick) red onion slices
6 romaine lettuce leaves

Preparation
Place tomatoes in a bowl; cover with boiling water. Let stand 30 minutes or until soft. Drain and finely chop.

Prepare grill.

Combine tomatoes, shallots, and next 7 ingredients (through garlic). Divide mixture into 6 equal portions, shaping each into a 1/2-inch-thick patty.

Place patties on a grill rack coated with cooking spray; grill 5 minutes on each side or until a thermometer registers 160°. Remove from grill; let stand 5 minutes.

Place rolls, cut sides down, on grill rack; grill 1 minute or until toasted. Place 1 patty on bottom half of each roll; top each serving with 1 onion slice, 1 lettuce leaf, and top half of roll.

Lemony Herb-Grilled Jumbo Shrimp

Our lemon tree is ALWAYS full of lemons all year long. The tree does not stop producing (there are hundreds!). We can't use or give them away quick enough. And the kicker is, we have never watered the tree (we don't have a sprinkler system in our backyard yet). The root system must be so established on the tree that all the neighboring properties are taking care of it. Thanks neighbors :)

Here is one of my favorite seafood recipes that uses lemons, and it just so happens that my friend Holley posted about preserving lemons, which will help me in my quest to not let any of our lemons go to waste. And please stop by and pick up a bag of lemons from me or I will happily deliver them to you :)

From Food and Wine Magazine

Serves 4

Ingredients

16 jumbo shrimp (1 1/2 pounds)
3 garlic cloves
One 3/4-inch piece of fresh ginger, peeled and finely grated
1 tablespoon chopped oregano
1 tablespoon chopped sage
1 tablespoon chopped cilantro
1 teaspoon crushed red pepper
1 lemon, zest finely grated and lemon cut in half
Kosher salt
1/2 cup extra-virgin olive oil, plus more for drizzling
Freshly ground pepper


Directions
1.Using kitchen scissors, cut down the back of each shrimp through the shell and halfway through the meat. Remove the dark veins and transfer the shrimp in their shells to a large bowl.

2.In a mortar or food processor, crush the garlic, ginger, oregano, sage, cilantro, crushed red pepper and lemon zest with 1 teaspoon of kosher salt until a coarse paste forms. Stir in the 1/2 cup of olive oil. Pour the mixture over the shrimp and toss to coat thoroughly. Let stand at room temperature for 1 hour.

3.Light a grill. Grill the shrimp over moderately high heat, turning once, until white throughout, about 4 minutes. Transfer the grilled shrimp to plates. Squeeze the lemon halves over the shrimp, drizzle with olive oil, season lightly with salt and pepper and serve at once.

Filet Mignon with Port and Mustard Sauce

This sauce is delicious and very easy to make. It was a perfect combination of sweet and tangy. The recipe calls for Port (I didn't have any) so I used a Red Zinfandel. I think next time I will add mushrooms too. Served with a side of horseradish and a green salad, perfect for entertaining guests.

Adapted from Cooking Light Magazine

Yield: 4 servings (serving size: 1 steak and about 1 1/2 tablespoons sauce)

Ingredients

Cooking spray
4 (4-ounce) filet mignon steaks, trimmed
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup port or other sweet red wine
3 tablespoons chopped shallots
1/2 cup fat-free, less-sodium beef broth
1 tablespoon Dijon mustard

Preparation

1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle both sides of steaks with salt and pepper. Add steaks to pan; cook 3 1/2 minutes on each side or until desired degree of doneness. Remove steaks from pan; cover and keep warm.

2. Add port and shallots to pan. Cook 1 minute or until liquid almost evaporates, scraping pan to loosen browned bits. Stir in broth; cook until reduced to 1/3 cup (about 1 minute). Remove from heat; stir in mustard. Serve steaks with sauce.

Jerk Pork Tenderloin with Pineapple Salsa

This marinade is excellent for pork tenderloin. I skipped the habanero chiles and used some mild jalapenos instead because I was afraid of making it too spicy for the whole family. The pineapple salsa is a great accompaniment (I omitted the jicama the recipe calls for only because they didn't have any at the store I went to). I recommend barbecuing the pork because it will give it a nice smokey flavor and crispy outer skin. Great summer recipe!

Adapted from Food and Wine Magazine

Serves 4

Ingredients
1/4 cup canola oil
2 scallions, thickly sliced
2 garlic cloves, smashed
2 Scotch bonnet or habanero chiles, stemmed and seeded
1 tablespoon low-sodium soy sauce
1 tablespoon fresh lime juice
1 tablespoon light brown sugar
2 teaspoons ground allspice
1 teaspoon freshly ground black pepper
1 teaspoon thyme leaves
1/4 teaspoon freshly grated nutmeg
One 1-inch piece of fresh ginger
2 pork tenderloins (14 ounces each)
Salt

Directions

1.In a blender, combine 3 tablespoons of the oil with the scallions, garlic, chiles, soy sauce, lime juice, brown sugar, allspice, black pepper, thyme, nutmeg and ginger. Puree until smooth. Transfer the marinade to a resealable plastic bag. Add the pork tenderloins, turning to coat. Seal the bag, pressing out the air, and refrigerate for 4 to 8 hours.

2.Light a grill or preheat a grill pan. Remove the pork from the marinade. Brush with the remaining 1 tablespoon of oil and season generously with salt. Grill the pork over moderately low heat, turning occasionally, until an instant-read thermometer reaches 135 when inserted in the center of the meat, about 20 minutes. Transfer the pork to a cutting board and let rest for 10 minutes. Slice the pork and serve with the salsa.

Pineapple Salsa

Ingredients
2 tablespoons finely chopped red onion
1 tablespoon freshly squeezed lime juice
1 1/4 pounds peeled pineapple, cut into 1/2-inch dice (3 cups)
2 tablespoons fresh pineapple juice, squeezed from the rind
5 ounces jicama, peeled and cut into 1/4-inch dice (1 cup)
3 tablespoons finely chopped cilantro
1 tablespoon light brown sugar
1 jalapeño—stemmed, seeded and finely chopped
1 scallion, thinly sliced

Directions
1.In a bowl, combine the red onion with the lime juice and let stand for 10 minutes. Add the pineapple, pineapple juice, jicama, cilantro, brown sugar, jalapeño and scallion to the bowl and toss. Serve with the jerk pork tenderloin.

Pistachio-Crusted Tuna Steaks

I have to preface this by saying I burned the outer part of the tuna steaks (as evidenced in the picture below). With that being said, you can screw this one up and it will still taste good!! So, if you don't have a newborn in your arms and a toddler wrapped around your ankles, you will be able to pay more attention to making sure you are not burning the pistachio crust :)

From Eating Well Magazine

Serves 4

Ingredients
•1 tablespoon thinly sliced shallot
•1 bay leaf
•1/2 cup white wine
•3 tablespoons reduced-fat sour cream
•2 teaspoons lemon juice
•2 teaspoons chopped fresh dill, divided
•1 teaspoon whole-grain mustard
•1/2 teaspoon salt, divided
•1/4 cup coarse dry breadcrumbs, preferably whole-wheat (see Note)
•1/4 cup shelled pistachios
•4 4-ounce tuna steaks, 1-1 1/4 inches thick
•1 teaspoon extra-virgin olive oil

Preparation

1.Place shallot, bay leaf and wine in a small saucepan and bring to a boil. Reduce until the wine is almost evaporated, about 5 minutes. Remove from the heat, discard bay leaf and transfer to a small bowl. Add sour cream, lemon juice, 1 teaspoon dill, mustard and 1/4 teaspoon salt; stir to combine.

2.Put breadcrumbs, pistachios, the remaining 1 teaspoon dill and 1/4 teaspoon salt in a blender or food processor. Process until finely ground. Transfer to a shallow bowl. Dredge both sides of the tuna in the pistachio mixture.

3.Heat oil in a large nonstick skillet over medium heat. Add the tuna and cook until browned, adjusting the heat as necessary to prevent burning, 4 to 5 minutes per side for medium-rare. Serve with the lemon-dill sauce.

Open-Faced Sandwiches with Ricotta, Arugula, and Fried Egg

I wasn't expecting these to be a "repeat" but I was wrong, the whole family loved them. This would make an excellent dish for a brunch or better yet, breakfast for dinner!

From Cooking Light Magazine

Serves 4

Ingredients
4 (2-ounce) slices whole-wheat country bread
Cooking spray
2 cups arugula
1 tablespoon extra-virgin olive oil, divided
1 1/2 teaspoons fresh lemon juice
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
4 large eggs
3/4 cup part-skim ricotta cheese
1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
1 teaspoon chopped fresh thyme

Preparation

1. Preheat broiler.

2. Coat both sides of bread with cooking spray. Broil 2 minutes on each side or until lightly toasted.

3. Combine arugula, 2 teaspoons oil, juice, 1/8 teaspoon salt, and 1/4 teaspoon pepper; toss gently.

4. Heat remaining 1 teaspoon oil in a large nonstick skillet over medium heat. Crack eggs into pan; cook 2 minutes. Cover and cook an additional 2 minutes or until whites are set. Remove from heat.

5. Combine 1/4 teaspoon salt, ricotta, Parmigiano-Reggiano, and thyme; spread over bread slices. Divide salad and eggs evenly over bread. Sprinkle with remaining 1/8 teaspoon salt and remaining 1/4 teaspoon pepper

Vegetarian Taco Salad

This is a very simple recipe that would be easy to make for a large crowd. I used shredded cabbage rather than lettuce and used the frozen roasted corn kernals that you can get at Trader Joe's to give it more flavor. To keep it on the lighter side I used Baked Tortilla Chips.

Adapted from Eating Well Magazine

6 servings, about 1 1/2 cups each

Ingredients
•2 tablespoons extra-virgin olive oil
•1 large onion, chopped
•1 1/2 cups fresh corn kernels or frozen, thawed
•4 large tomatoes
•1 1/2 cups cooked long-grain brown rice
•1 15-ounce can black, kidney or pinto beans, rinsed
•1 tablespoon chili powder
•1 1/2 teaspoons dried oregano, divided
•1/4 teaspoon salt
•1/2 cup chopped fresh cilantro
•1/3 cup prepared salsa
•2 cups shredded iceberg or romaine lettuce
•1 cup shredded pepper Jack cheese
•2 1/2 cups coarsely crumbled tortilla chips
•Lime wedges for garnish

Preparation

1.Heat oil in a large nonstick skillet over medium heat. Add onion and corn; cook, stirring, until the onion begins to brown, about 5 minutes. Coarsely chop 1 tomato. Add it to the pan along with rice, beans, chili powder, 1 teaspoon oregano and 1/4 teaspoon salt. Cook, stirring frequently, until the tomato cooks down, about 5 minutes. Let cool slightly.

2.Coarsely chop the remaining 3 tomatoes. Combine with cilantro, salsa and the remaining 1/2 teaspoon oregano in a medium bowl.

3.Toss lettuce in a large bowl with the bean mixture, half the fresh salsa and 2/3 cup cheese. Serve sprinkled with tortilla chips and the remaining cheese, passing lime wedges and the remaining fresh salsa at the table.

Hawaiian Turkey Burgers With Pineapple-Papaya Sauce

These are great for a summer BBQ. To mix it up a little, I grilled the pineapple slices and topped each burger with watercress. Basil would be good too.

Adapted from Health.com
Serves 4


Pineapple-Papaya Sauce

1/4 cup chopped fresh pineapple
3 tablespoons fresh papaya, finely diced
2/3 cup barbecue sauce
1 tablespoon low-sodium soy sauce


Hawaiian Turkey Burgers

1 pound ground turkey breast
3 tablespoons unseasoned breadcrumbs
2 tablespoons finely chopped onion
1/4 teaspoon cayenne pepper
1 tablespoon brown sugar
1 teaspoon olive oil
1/4 teaspoon salt
1/8 teaspoon black pepper
4 thin slices fresh pineapple (optional)
4 whole-grain hamburger rolls, toasted
4 lettuce leaves
4 tomato slices
4 thinly sliced red onion (optional)


Preparation

1. For sauce, combine all ingredients in saucepan. Cook, stirring over moderate heat until sauce boils; simmer 10 minutes.

2. Preheat grill.

3. For burgers, mix ground turkey, breadcrumbs, onion, cayenne, sugar, and 1/3 cup sauce in a bowl until just combined. Form into 4 (1-inch) patties.

4. Brush burgers with oil; season with salt and pepper. Grill over medium heat, turning once, about 6 minutes per side. Baste with sauce, and grill 2 minutes more; transfer to plate. If desired, grill pineapple slices 2 minutes per side; transfer to plate.

5. Place burgers on rolls, and spoon on remaining Pineapple-Papaya Sauce. Top with pineapple slice (if desired), lettuce, tomato, and onion slices (if desired).

Seared Beef Tenderloin Mini Sandwiches with Mustard-Horseradish Sauce

This recipe is meant to be an appetizer but I arranged them a little differently and we ate them as a main dish. I purposely overdid it on the horseradish when making the sauce and grated Asiago cheese over each sandwich. Not a crumb was left on anyone's plate (except for a few capers rolling around on Samantha's......she wasn't a fan of those).

Adapted from Cooking Light Magazine

Yield: 16 servings (serving size: 1 sandwich)

Ingredients
2/3 cup fat-free sour cream
1/4 cup Dijon mustard
2 tablespoons minced fresh tarragon
2 tablespoons prepared horseradish
1 (1 1/2-pound) beef tenderloin, trimmed
1/2 teaspoon freshly ground black pepper
Cooking spray
2 tablespoons fresh lemon juice
3 cups trimmed watercress (about 1 bunch)
1 (8-ounce) French bread baguette, cut diagonally into 16 slices
2 tablespoons capers
1/2 cup (2 ounces) shaved fresh Parmesan cheese

Preparation

Combine first 4 ingredients, stirring well with a whisk. Cover and chill.

Secure beef at 2-inch intervals with twine. Sprinkle beef with pepper. Heat a large nonstick skillet over medium-high heat; coat pan with cooking spray. Add beef to pan; cook 15 minutes or until desired degree of doneness, turning frequently. Let stand 15 minutes. Cut into 16 slices. Sprinkle with lemon juice.

Arrange watercress evenly on bread slices. Place 1 beef slice and about 1 tablespoon chilled sauce over each bread slice. Arrange capers and cheese evenly over sauce.

Garlic-and-Herb Oven-Fried Halibut

Breaded halibut made this way is much healthier than the deep-fried version. I didn't have panko on hand so I made some whole-wheat breadcrumbs and used a mixture of fresh onion and herbs to coarsely coat the halibut. It gave it that perfect amount of crisp without overdoing it on the breading.

Adapted from Food and Wine Magazine

Yield: 6 servings (serving size: 1 fillet)

Ingredients
1 cup panko (Japanese breadcrumbs)
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh flat-leaf parsley
1/2 teaspoon onion powder
1 large garlic clove, minced
2 large egg whites, lightly beaten
1 large egg, lightly beaten
2 tablespoons all-purpose flour
6 (6-ounce) halibut fillets
3/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil, divided
Cooking spray


Preparation
Preheat oven to 450°.

Combine first 5 ingredients in a shallow dish. Place egg whites and egg in a shallow dish. Place flour in a shallow dish. Sprinkle fish with salt and pepper. Dredge fish in flour. Dip in egg mixture; dredge in panko mixture.

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add 3 fish fillets; cook 2 1/2 minutes on each side or until browned. Place fish on a broiler pan coated with cooking spray. Repeat procedure with remaining 1 tablespoon oil and remaining fish. Bake at 450° for 6 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.

Filet Mignon with Warm Tomato Topping

The warm tomato topping in this recipe really compliments the steak. I used a different cut of meat than the recipe suggests but other than that, I pretty much followed it. I think you could substitute out the cilantro with basil and even add some mozzarella cheese. I served it with a side of orzo pasta.

From Cooking Light Magazine

Broiled Flank Steak with Warm Tomato Topping

Yield: 4 servings (serving size: 3 ounces meat and about 1/3 cup topping)

Ingredients
1 1/4 teaspoons ground cumin, divided
3/4 teaspoon salt, divided
1/8 teaspoon ground red pepper
1 (1-pound) flank steak, trimmed
Cooking spray
1 teaspoon olive oil
1 teaspoon bottled minced garlic
1 jalapeño pepper, seeded and minced (about 1 tablespoon)
2 cups grape or cherry tomatoes, halved
1/4 cup chopped fresh cilantro

Preparation

Preheat broiler.

Combine 1 teaspoon cumin, 1/2 teaspoon salt, and red pepper; sprinkle evenly over steak. Place steak on a broiler pan coated with cooking spray; broil 10 minutes or until desired degree of doneness, turning once. Cut steak diagonally across grain into thin slices.

Heat oil in a large nonstick skillet over medium heat. Add garlic and jalapeño to pan; cook 1 minute. Add remaining 1/4 teaspoon cumin, remaining 1/4 teaspoon salt, and tomatoes to pan; cook 3 minutes or until tomatoes begin to soften. Remove from heat; stir in cilantro. Serve tomato topping with steak.

Spicy Shrimp Pasta

It's easy to throw a healthy shrimp pasta together in 20 minutes or less. The recipe below is a good base to follow. I used fresh basil, whole-wheat spaghetti (I actually recommend using Angel Hair) and Asiago cheese.

Spicy Shrimp Fettuccine

Adapted from Cooking Light Magazine

Ingredients
8 ounces uncooked fettuccine
1 tablespoon olive oil
1/2 teaspoon crushed red pepper
4 garlic cloves, minced
1 pound large shrimp, peeled and deveined
2 cups chopped plum tomato (about 5)
2 tablespoons reduced-fat sour cream
1 tablespoon tomato paste
1 teaspoon dried basil
1/2 teaspoon kosher salt
1/4 cup freshly grated Parmesan cheese

Preparation
Cook pasta according to the package directions, omitting salt and fat. Drain.

Heat oil in a Dutch oven over medium-high heat. Add red pepper and garlic to pan; sauté 1 minute. Add shrimp; sauté 1 minute. Stir in tomatoes and next 4 ingredients (through salt); bring to a boil. Reduce heat, and simmer 5 minutes. Stir in pasta; cook 1 minute or until thoroughly heated.

Place 1 1/2 cups pasta mixture on each of 4 plates; top each serving with 1 tablespoon cheese. Serve immediately.

Marinated Grilled Chicken Breast with Watermelon-Jalapeno Salsa

It feels like summer in Santa Barbara and this is the perfect dish for warm weather. Grilled chicken on the BBQ with a fresh fruit salsa. This salsa would be a good accompaniment to fresh fish too, especially seared ahi tuna.

From Cooking Light Magazine

Serves 4

Ingredients
1 tablespoon chopped fresh oregano
1 tablespoon extravirgin olive oil
1 teaspoon chili powder
3/4 teaspoon ground cumin
1/2 teaspoon salt
3 garlic cloves, minced
4 (6-ounce) skinless, boneless chicken breast halves
Cooking spray
2 cups (1/2-inch) cubed seeded watermelon
1 cup (1/2-inch) cubed peeled ripe mango
1/4 cup finely chopped red onion
2 tablespoons chopped fresh cilantro
2 tablespoons finely chopped seeded jalapeño pepper (about 1 small)
1 tablespoon fresh lime juice
1/2 teaspoon sugar
1/4 teaspoon salt



Preparation
Combine first 6 ingredients in a large zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator up to 4 hours, turning bag occasionally.

Prepare grill.

Place chicken on a grill rack coated with cooking spray. Grill 5 minutes on each side or until done. Combine watermelon and remaining ingredients. Serve watermelon mixture with chicken.

Halibut en Papillote with Potatoes, Green Beans, and Sweet Onions

After Thatcher was born we were spoiled with homemade food deliveries by friends. Then we ate everything we had in our freezer. Then family arrived and we ate out nightly. And if I even look at another Trader Joe's sodium-laced, frozen, pre-made meal, I may get sick. With that being said, I am back to cooking and finally made something worth sharing.

Cooking fish encased in parchment paper holds in the moisture giving you a better chance of not overcooking it. I don't know about you, but when I overcook fish, I get so mad! Dinner is basically ruined.

I was awful at cutting the paper in a heart like the recipe below suggests (I am sure my toddler can cut shapes better than me) and after several attempts and an almost empty box of parchment paper, I gave up and just wrapped each piece of fish in a square sheet of the paper which I presume works just as well.

From Cooking Light Magazine

Serves 4

8 thin (1/4-inch) slices lemon
4 fresh bay leaves (optional)
4 (6-ounce) halibut fillets
3/4 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
2 tablespoons extravirgin olive oil, divided
12 ounces small new potatoes, quartered
6 ounces green beans, trimmed
2 tablespoons white wine vinegar
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1 garlic clove, minced
1 cup thinly sliced Vidalia or other sweet onion

Preparation

1. Preheat oven to 450°.

2. Cut 4 (15 x 24–inch) pieces of parchment paper and fold in half, like a book. Draw a large heart half on each piece with the fold being the center of the heart. Cut out heart, and lay it open.

3. Lay 2 slices of lemon in the center of 1 side of each piece of parchment; top with 1 bay leaf, if desired, and 1 halibut fillet. Sprinkle fillets evenly with 1/2 teaspoon salt and 1/4 teaspoon pepper. Drizzle each fillet with 3/4 teaspoon olive oil. Fold other side of heart on top. Starting at the top of the heart, fold up both edges of parchment, overlapping the folds as you move along. Twist the end tip to secure tightly.

4. Place parchment packets on an ungreased baking sheet. Bake at 450° for 12 minutes. Remove from oven; let rest for five minutes.

5. Cook potatoes in boiling water 8 minutes or until potatoes are almost tender. Add green beans to pan; cook 4 minutes or until crisp-tender. Drain well; keep potatoes and green beans warm.

6. Working with one packet at a time, carefully open fish packets and pour liquid from packets into a large bowl. Add remaining 1 tablespoon olive oil, vinegar, juice, mustard, garlic, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper; stir well with a whisk. Add potatoes, beans, and onion to oil mixture; toss well to coat. Divide vegetable mixture evenly on each of 4 plates. Top each serving with 1 fillet.

The Perfect Filet Mignon

I love grilled Filet Mignon served medium rare with a side of horseradish sauce. I think less is more when it comes to marinating a good steak. Here are my top 4 "go-to" ingredients for marinating:

-Fresh Chopped Rosemary

-Fresh Chopped Thyme

-Lemon Juice

-Minced Garlic

Rub marinade over the steak and put in zip-loc bag and refrigerate for at least an hour. Remove from marinade and sprinkle with a little salt and pepper. Cook to your desired temp via an outdoor grill (my favorite) or when the weather is not cooperating use a grill pan inside. Although I find cleaning a grill pan after it has been used to be one of the most tedious pans to clean.....

Here is a good recipe using the above marinade that serves the steak over pasta that you should try too:

From Cooking Light

Italian-Style Grilled Steak

Serves 4

Ingredients

1 (1-pound) beef rib-eye steak, trimmed
1 tablespoon finely chopped fresh rosemary
1 tablespoon finely chopped fresh thyme
2 tablespoons fresh lemon juice
1 garlic clove, minced
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Cooking spray
4 cups hot cooked spaghetti (about 4 ounces uncooked pasta)
4 teaspoons extravirgin olive oil

Preparation
Cut beef across grain into 1/4-inch-thick slices. Combine beef, rosemary, thyme, lemon juice, and garlic in a large zip-top plastic bag; seal. Marinate beef in refrigerator 1 hour, turning occasionally.

Prepare grill.

Remove beef from bag, discarding marinade. Sprinkle beef with salt and pepper. Place beef on grill rack coated with cooking spray; grill 1 minute on each side or until desired degree of doneness. Serve with pasta. Drizzle oil over beef and pasta.

Baked Vegetable Lasagna

Lasagna can be a bit labor intensive but the good thing is that you can prep it ahead of time, assemble and bake later. Plus, it freezes really well. And if you are pressed for time, try the "no-boil" lasagna noodles and use a store bought marinara sauce - I am sure no one will know :)

I made this lasagna the other night for a large group and it turned out pretty well. The bell peppers and crushed red pepper add some spiciness and the addition of tofu makes it feel lighter than some of the heavy cheese lasagnas that I have made.

From Cooking Light

Yield: 8 servings (serving size: 1 piece)

Ingredients
3 tablespoons olive oil, divided
1/2 cup chopped white onion
2 garlic cloves, minced
1 teaspoon kosher salt, divided
1 teaspoon sugar
1/4 teaspoon freshly ground black pepper, divided
1/4 teaspoon crushed red pepper
1 (28-ounce) can crushed tomatoes
1/2 cup chopped fresh basil
1 tablespoon chopped fresh oregano
1 cup ricotta cheese
1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano cheese
1 (14-ounce) package water-packed firm tofu, drained
1 large egg, lightly beaten
1/2 cup thinly sliced green onions
3 cups finely chopped red bell pepper (about 2 medium)
2 medium zucchini, quartered lengthwise and thinly sliced (about 3 cups)
1/3 cup finely chopped fresh parsley
Cooking spray
12 cooked lasagna noodles
3/4 cup (3 ounces) shredded part-skim mozzarella cheese

Preparation
1. Preheat oven to 375°.

2. Heat 2 tablespoons oil in a medium saucepan over medium-high heat. Add white onion; sauté 5 minutes or until tender. Add garlic; sauté 1 minute or until golden. Add 1/2 teaspoon salt, sugar, 1/8 teaspoon black pepper, crushed red pepper, and tomatoes. Cover, reduce heat to low, and simmer 15 minutes or until thoroughly heated. Remove from heat; stir in basil and oregano. Cool.

3. Combine ricotta, Parmigiano-Reggiano, tofu, egg, and 1/4 teaspoon salt in a food processor; process for 10 seconds or until blended. Stir in green onions. Set aside.

4. Heat remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add bell pepper, zucchini, and remaining 1/4 teaspoon salt to pan; sauté 10 minutes or until vegetables are tender and liquid evaporates. Remove from heat; stir in parsley and remaining 1/8 teaspoon black pepper.

5. Spread 1/2 cup tomato mixture in the bottom of a 13 x 9–inch baking dish coated with cooking spray; top with 3 noodles. Spread 3/4 cup tomato mixture over noodles; top with 1 cup tofu mixture and 1 cup zucchini mixture. Repeat layers twice, ending with noodles. Spread remaining 3/4 cup tomato mixture over top. Bake at 375° for 35 minutes or until bubbly; top with mozzarella cheese. Bake an additional 5 minutes or until cheese melts. Let stand 10 minutes.