Quick Steak Fajitas - It's What's For Dinner

PRE-STORY:

We had one leftover NY Strip, darn economy packs, so I had to come up with something.  When all else fails, go Mexican!

DISH: Fajita

SOURCE/ADAPTED FROM: Voices in my head

ACTIVE TIME: ~15 minutes TOTAL TIME: ~30 Minutes

INGREDIENTS:

• Juice of two limes
• Juice of one orange (go to Wegman's, get their juicing oranges!)
• 1 tsp cumin
• 1 packet Sauzon
• 1 garlic cloves, diced
• 1 jalepeno, diced
• 1/4 red onion
• 1/2 red bell pepper, diced
• 1 NY Strip (or whatever steak you have on hand, we had an extra)
• 1 can black beans
• EVOO
• 1/2 C fat-free Mexican cheese blend
• 1/4 C fat-free plain greek yogurt (I use this instead of sour cream)
• 1/2 Avocado (or the whole darn thing, whoever heard of leftover avocado)
• Whole Wheat Tortillas

Juice the limes and orange into a bowl.  Add the cumin, garlic cloves, jalepeno, red onion to the bowl.  Slice beef into bite size pieces - add to bowl.  Let sit 10-30 minutes.  Heat 1 Tbs EVOO  in a large skillet, add beef.  When it starts browning, add some of the marinade to the pan.  Heat for ~ 3 minutes.  When you flip the meat, add the bell pepper and black beans to the pot.  Add rmainder of the sauce.  Simmer for ~10 minutes.


While that is cooking, smoosh the avocado and yogurt together.  Smear on heated tortillas, top with meat/bean mixture and Mexican cheese blend.  Roll burrito style.

SERVES / NUTRITIONAL INFORMATION:

Two

RATING/DIFFICULTY:

Really Good / Easy Peasy

SERVED WITH:

The joy of Mexican food - it's all in there!

FINAL NOTES:

Nice easy weekday meal - any meat will do, or veggies for that matter.  Add salsa to spice it up if desired. 

Burger Friday - Turkey-Pepperoni Burger

PRE-STORY:

Friday Burger just so happened to come right after I got my Food Network magazine.  They had this recipe, so I had to modify it.

DISH: Turkey Burger

SOURCE/ADAPTED FROM: http://www.foodnetwork.com/recipes/food-network-kitchens/turkey-pepperoni-burgers-recipe/index.html

ACTIVE TIME: ~20 minutes TOTAL TIME: ~30 Minutes

•  1 1/4 pounds ground turkey – used 1 lb
•  1/4 pound sliced pepperoni, chopped (about 1 cup) – only used ½ Cup
•  1 large sprig rosemary or sage, leaves only, chopped – used rosemary
•  1 clove garlic, grated
•  Splash of garlic flavored olive oil
•  Kosher salt and freshly ground pepper
•  Added 4 small diced mozzarella balls
•  1/3 cup mayonnaise – used light mayo
•  1/2 cup chopped fresh parsley and/or basil – used basil
•  1/2 teaspoon finely grated lemon zest, plus 2 teaspoons fresh lemon juice (from 1 lemon)
•  8 slices provolone cheese – only 2 slices
•  Added one red carmelized onion
•  4 onion rolls, split – used Kaiser rolls
• 4 slices beefsteak tomato – 1 tomato per person
• Lettuce leaves, for serving - skipped

Put the turkey, pepperoni, rosemary, half of the garlic and 1/2 teaspoon each salt and pepper in a large bowl and mix with your hands until combined. Form into four two 1/2-inch-thick patties by using a large patty maker. Make an indention with your thumb in the middle of the burger (this prevents the burger from ballooning into a huge lump and cooks flat – thank you Food Network for the tip!). Set burgers aside while heating the grill.

Caramelize the onions (my method that may not be the correct way to do it, but it seems to work): Heat some EVOO in a large skillet over medium heat. Add sliced onion and a sprinkling of salt. Brown the onion for about 5 minutes. Add a tiny bit of butter (or substitute). Lower heat to low, and let onions simmer for about 20 minutes, stirring occasionally. Add another sprinkling of salt and a sprinkling of sugar or brown sugar (just a sprinkling!). Simmer for another 5 minutes. Remove from heat, set aside.  Because it was a red onion, I added slightly more brown sugar.

Heat a large cast-iron skillet over medium-high heat. Add the patties and cook, undisturbed, until browned, 5 minutes. Turn and cook until golden brown on the bottom, 3 more minutes. While onions are finishing caramelizing, grill burgers ~6 minutes a side, start with thumb indention up.  Add provolone cheese in the last minute of cooking.

Meanwhile, whisk the mayonnaise, parsley, lemon zest and juice, and the remaining garlic in a small bowl. Season with salt and pepper. Top each patty with 2 slices cheese, cover and cook until the cheese melts, about 1 minute. Transfer the patties to a plate.

Toast the buns cut-side down in the skillet, then remove from the pan and spread both sides of the buns with the herb mayonnaise. Season the tomato slices with salt and pepper. Sandwich the lettuce, burger patties and tomatoes on the buns.

I don’t like tomatoes on my burger so I just sliced the tomatoes and sprinkled with salt, some garlic flavored olive oil, and fresh sliced basil.

SERVES / NUTRITIONAL INFORMATION:

My version serves 2 – They were really big burgers.  There was plenty of mayo mix left over and I used that on our turkey/ham sandwiches for Saturday lunch.

RATING/DIFFICULTY:

Fantabulous / Easy Peasy

SERVED WITH:

Wine and sliced tomatoes

FINAL NOTES:

I thought last week’s bison burger was good, this one may have been better.  The pepperoni, olive oil, and mozzarella kept the turkey very moist and the mayo mix was fantastic!  Don’t tell Dude it was light mayo though!

Burger Friday – Bison Burger with Carmelized Onion, Gruyere, and Boursin Cheese & Avocado Spread

PRE-STORY:

Come Summer, certain traditions pop-up.  Ribs on Sunday, BLT’s once a week, and Burgers on Friday.    As I started to think about tonight's creation, I thought I'd post last week's delicacy.

DISH: Bison Burger

SOURCE/ADAPTED FROM: The voices in my head that say this will taste good together

ACTIVE TIME:  ~20 minutes                     TOTAL TIME:  ~30 Minutes

• 1 lb Ground Bison
• ¼ Cup Gruyere cheese, shredded
• EVOO
• Salt
• Oregano
• ½ round of Boursin Cheese (used Shallot & Chive)
• ½ Avocado
• 1 sweet onion, sliced
• Lettuce (used Baby Romaine)
• Tomato, sliced
• 2 Kaiser Rolls, toasted (any bun will do)

In a large bowl, mix ground bison, splash of EVOO, salt, pepper, oregano, and shredded gruyere.  Use a large patty maker, and make two perfectly round ½ inch thick burgers.  Make an indention with your thumb in the middle of the burger (this prevents the burger from ballooning into a huge lump and cooks flat – thank you Food Network for the tip!).  Set burgers aside while heating the grill.

Caramelize the onions (my method that may not be the correct way to do it, but it seems to work):  Heat some EVOO in a large skillet over medium heat.  Add sliced onion and a sprinkling of salt.  Brown the onion for about 5 minutes.  Add a tiny bit of butter (or substitute).  Lower heat to low, and let onions simmer for about 20 minutes, stirring occasionally.  Add another sprinkling of salt and a sprinkling of sugar or brown sugar (just a sprinkling!).  Simmer for another 5 minutes.  Remove from heat, set aside.

While onions are caramelizing, grill burgers ~6 minutes a side, start with thumb indention up.

While burgers are grilling, smoosh together ½ round of Boursin cheese and avocado.  Set aside (or start snacking on it, but leave enough to spread on the buns).

Toast buns on top rack of the grill during last 5 minutes of burgers grilling.

Smear Cheese/Avocado mix on both sides of the buns, top with burger, onions, lettuce, and tomato.

SERVES / NUTRITIONAL INFORMATION: 

Serves 2 - These are HUGE burgers so we didn’t do sides and we were stuffed (may also be because of the snacking).  Also, technically, there should be plenty of leftover cheese/avocado mix, but between the snacking (with pita chips) and “tasting” to make sure it tasted right, I can neither confirm or deny that we ate it all.

RATING/DIFFICULTY: 

Fantabulous / Easy Peasy

SERVED WITH: 

Wine or Beer, I can’t remember.  It was a week ago!

FINAL NOTES:    

It’s a burger, there are so many variations, and this is just one week’s creation.  I wouldn’t have changed a thing!

Gruyere and Vegetable Stuffed Chicken Breasts over Mashed Polenta

PRE-STORY:
I had leftover gruyere, zucchini, sweet onion and some fresh kale from the garden so I made this up as I went along.


DISH: Chicken


SOURCE/ADAPTED FROM: The voices in my head that say this will taste good together


ACTIVE TIME: ~30 minutes TOTAL TIME: ~45 Minutes

2 boneless/skinless Chicken Breasts, pounded to 1/4 inch thickness
1 sweet onion, sliced
1 yellow Squash, 1 Green Squash – diced into really small pieces
1 head of kale, stems removed and torn into small pieces
½ Cup Gruyere cheese, shredded
1 Tube Polenta (any flavor, I used Italian Herb)
¼ Cup Low Sodium Chicken Broth
EVOO
Butter (or butter substitute)
Salt
Sugar


Preheat oven to 350. Pound out the chicken, set aside. Shred the cheese, set aside.


Caramelize the onions (my method that may not be the correct way to do it, but it seems to work): Heat some EVOO in a large skillet over medium heat. Add sliced onion and a sprinkling of salt. Brown the onion for about 5 minutes. Add a tiny bit of butter (or substitute). Lower heat to low, and let onions simmer for about 20 minutes, stirring occasionally. Add another sprinkling of salt and a sprinkling of sugar or brown sugar (just a sprinkling!). Simmer for another 5 minutes. Remove from heat, set aside.


Add EVOO and a tiny bit of butter to same pan used for the onions. Increase heat to medium. Add zucchini and kale. Add a splash of chicken broth to deglaze the pan. Heat, stirring occasionally, for about 5 minutes. Remove from heat and set aside.


Stuff each chicken breast with cheese, a spoonful of onion, and a spoonful of the vegetable mixture (put remaining vegetables/onion in the pan they were cooked in (should still be warm) and cover to keep warm). Roll up chicken and hold together with toothpicks. Sprinkle any remaining cheese on top. Cook in oven 20 – 25 minutes, until cooked through. Broil for 4 minutes to melt the cheese before serving.


While chicken is cooking, smoosh (it’s a word, trust me) the tube of polenta in a medium sauce pan. Add a big splash (a little less than ¼ cup) of chicken broth to polenta. Add sprinkling of salt. Heat through, and continue smooshing. Reduce heat to low and cover.


To serve, put a big spoonful of polenta on a plate, top with leftover veggie/onion mix.


SERVES / NUTRITIONAL INFORMATION:


Serves 2 (There may be polenta left over, unless you live in my house)


RATING/DIFFICULTY:


Easy Peasy


SERVED WITH:


Wine


FINAL NOTES:


I realized after I served this that I didn’t season the chicken. And really, the only seasoning I used throughout the dish was salt. I called the flavor "tastefully bland", in other words I knew it could be better with additional seasoning but it was really, really good without. Your call on what seasonings to add.

Chicken with Italian Beans and Greens - It's What's For Dinner!

PRE-STORY:  I'm looking for more meals with less carbs since I don't seem to exercise anymore...ever.

DISH: Chicken

SOURCE/ADAPTED FROM: Personal Recipe

PREP TIME:  ~10 minutes   COOK TIME:  20 minutes
• 2 Chicken Breasts (Italian seasoned if you are lucky enough to live next to Wegmans) - flattened to even thickness
• Extra Virgin Olive Oil
• 1 Small Sweet Onion - diced
• 2 clove Garlic, minced
• 1/4 Cup Low Sodium Chicken Broth
• 3+ Cups Arugula, or Kale, or Spinach, or whatever Greens you feel like having
• 1 Can Garbanzo Beans, drained and rinsed
• 1 Can Italian Flavored Diced Tomatoes (Garlic Oregano) - or 2 fresh tomatoes diced
• 1 Tbs Fresh Oregano - minced
• 1/2 Tbs Fresh Rosemary - minced
• Coarse salt, pepper, plus any other seasoning you like

Heat EVOO in medium skillet over Medium heat.  Add Onion and saute ~3 minutes.  Add Garlic and saute ~3 minutes.  Add chicken broth and scrape up any brown bits.  Add greens, beans, tomatoes, herbs, and salt.  Heat ~ 3 minutes.  Reduce heat to low.  While this is simmering, grill Chicken ~5 minutes a side. 

Serve Chicken with beans/veggie mixture on top.

SERVES / NUTRITIONAL INFORMATION: Serves 2
Calories: I don't know but it seems relatively healthy.

RATING/DIFFICULTY:  3 Good but Needs Tweakin!!!  Easy Peasy

SERVED WITH:  It's a one-dish meal!

FINAL NOTES:  I would add more garlic next time and mash up half of the beans.  I used arugula and think I would prefer kale or spinach.  I did not drain the tomatoes and I think I will next time - it was a little too tomato-y for me.  This is such an easy and versatile recipe and takes less than a half hour! 

Shrimp Scampi with Couscous - It's What's For Dinner

PRE-STORY: I thought I'd share some of my personal middle of the week meals that I prepare. Most of the time I'm in a hurry, so I try to blend lots of flavors and healthy ingredients in 30 minutes or so.

DISH: Seafood
SOURCE/ADAPTED FROM: Personal Recipe
PREP TIME: ~10 minutes COOK TIME: 20 minutes

• 1 box Couscous - any flavor - you'll only need about 1/2 the box, save the rest for lunch
• Olive Oil
• 1/4 Red Onion, diced
• 1 clove Garlic, minced
• 1/2 bag Spinach, course stems removed
• 1/4 Cup Pine Nuts, slightly toasted
• 3/4 pound shrimp, peeled and deveined
• 1/2 Cup Fat-Free Herbed Feta Cheese
• 10 Cherry Tomatoes, halved
• 1/4 Cucumber, diced
• Coarse salt, pepper, dried oregano, Italian Seasoning, red hot peppers, any other seasoning you like

Prepare the couscous per package directions.

Heat a large skillet with olive oil (I used a bit of garlic flavored olive oil). Add onions, season with salt, and let them carmelize for about 5 minutes. Add garlic, cook for ~3 minutes. Add spinach and cook until wilted. Remove all ingredients from skillet and set aside.

Add some olive oil to skillet. Add shrimp, season with seasoning of choice, cook until pink 1/2 way through. Flip shrimp and add vegetables back to skillet. Cook ~2 minutes. Add pinenuts, cook 1 minute. Add couscous to skillet, mix all ingredients together. Top with feta, cook ~2 minutes.

Serve in bowls, topped with tomatoes and cucumbers.

SERVES / NUTRITIONAL INFORMATION:
Serves 2

Calories: I don't know but it seems relatively healthy.

RATING/DIFFICULTY:
3 Good but Needs Tweakin!!!

Easy Peasy

SERVED WITH:
It's a one-dish meal!

FINAL NOTES:
Play with the spices, add sun-dried tomatoes and olives and it's truly Greek. This will also work with chicken or pork. Very versatile and have I mentioned EASY!

Rosa Mexicana Guacomole

PRE-STORY: Rosa Mexicano is an incredible Mexican restaurant that makes tableside guacamole. By that, I mean the best guac I've ever had. So imagine my surprise when they asked if I wanted the recipe. Uh...YES, thank you very much.

DISH: Appetizer
SOURCE/ADAPTED FROM: Rosa Mexicano Restaurant
PREP TIME: ~15 minutes

• 1 Haas Avocado
• 3 Tablespoons Onions, chopped
• 1 teaspoon Jalepeno Chile, chopped
• 1 1/2 teaspoon Cilantro, chopped
• 2 Tablespoons Tomato, chopped (discard juice and seeds)

In a bowl, using the back of a wooden spoon, thoroughly mash the following ingedients into a juicy paste (using the salt as a grinder).
• 1 Tablespoons Onions, chopped
• 1/2 teaspoon Jalepeno Chile, chopped
• 1/2 teaspoon Cilantro, chopped
• 1/2 teaspoon salt

Holding the avocado in the cup of the hand, split the avocado in half lengthwise and remove the seed. Slice the avocado lenthwise in approx. 1/8" strips, then across forming a grid (cut through the flesh only, not into the skin). Scoop the avocado out of the skin with a spoon.

Add the avocado to the paste and thoroughly mix together, then add the rest of the ingredients and fold. Add jalapeno chiles and salt to taste.

RATING/DIFFICULTY:
5 OMG Calories Don't Count

Easy Peasy

SERVED WITH:
TOSTITOS® ARTISAN RECIPES® Roasted Garlic and Black Bean Tortilla Chips

FINAL NOTES:
Ok, perhaps I'm confused on the recipe, but what I read and what I do is two different things. I read that I'm suppose to use 1 Tablespoon of the 3 Tablespoons of Onion, 1/2 teaspoon of the 1 teaspoon of Jalepeno, etc. to make this. What I do is use the full amount both lists of ingredients. I've made this on a couple of occasions, including feeding a crowd on New Year's Eve to rave reviews. Either way, I'm positive this is a keeper!

Pasta e Fagioli

PRE-STORY: I found out TODAY it's National Soup Month. It's the 20th!!! A little late, so poor Dude in in for a lot of soup over the next 11 days.

DISH: Soup
SOURCE/ADAPTED FROM: Food Network, Pasta and Beans: Pasta e Fagioli, Rachel Ray
PREP TIME: ~15 minutes COOK TIME: 20 minutes

• 2 tablespoons (2 turns around the pan) extra-virgin olive oil
• 1/8 pound (about 3 slices) pancetta, chopped
• Added 1 Hot Italian Sausage link, 1 Sweet Italian Sausage link - made meatballs with the pancetta and sausage
• 2 (4 to 6-inch) sprigs rosemary, left intact
• 1 (4 to 6-inch) sprig thyme with several sprigs on it, left intact
• Added 1 (4 to 6-inch) sprig Oregano
• 1 large fresh bay leaf or 2 dried bay leaves
• 1 medium onion, finely chopped
• 1 small carrot, finely chopped
• 1 rib celery, finely chopped
• 4 large cloves garlic, chopped
• Coarse salt and pepper
• 2 (15 ounce) cans cannellini beans
• 1 cup canned tomato sauce or canned crushed tomatoes I used one small can tomato sauce and a 14 oz can of diced Italian Tomatoes
• 2 cups water Instead of water, I used 1 Cup Sangiovese wine and 1 Cup Chicken Broth
• 1 quart chicken stock
• 1 1/2 cups ditalini I used elbow macaroni

• Grated Parmigiano or Romano, for the table
• Crusty bread, for mopping

Heat a deep pot over medium high heat and add oil and pancetta. Brown the pancetta bits lightly. Since I made the meatballs, I browned the meatballs in the olive oil. Add herb stems (next time, I will take the herbs off of the stems and chop them, I didn't like the big bits in the soup), bay leaf, chopped vegetables, and garlic. Season vegetables with salt and pepper. Add beans, tomato sauce, water (wine/broth mix), and stock to pot and raise heat to high. Bring soup to a rapid boil and add pasta (next time, I'll cook the pasta separately then add to the mix before serving, that way I could make sure there was enough liquid). Reduce heat to medium and cook soup, stirring occasionally, 6 to 8 minutes or until pasta is cooked al dente. Rosemary and thyme leaves will separate from stems as soup cooks. Remove herb stems and bay leaf from soup and place pot on table on a trivet. Let soup rest and begin to cool for a few minutes. Ladle soup into bowls and top with lots of grated cheese. Pass crusty bread for bowl mopping.

SERVES / NUTRITIONAL INFORMATION:
Serves 6

Calories: 365; Total Fat 10 grams; Saturated Fat: 2 grams; Protein: 18 grams; Total carbohydrates: 50 grams; Sugar: 8 grams Fiber 9 grams; Cholesterol: 13 milligrams; Sodium: 1,101 milligrams

RATING/DIFFICULTY:
3 Good but Needs Tweakin!!!

Easy Peasy

SERVED WITH:
Wegman’s Garlic Italian Bread.

FINAL NOTES:
I have a feeling this will be even better tomorrow. As you read above, there are still some things I would have done differently but overall, the flavor is there and oh so filling!!!

Parmesan (Garlic) Chicken Wings

PRE-STORY: Wegman's is my happy place and often it is the source of inspiration. Tonight, I was wandering around the meat department and they had ready to cook parmesan garlic chicken breasts. Well, I remembered some parmesan wings I made for a get-together I had in Dec so I decided to add some garlic to the mix.

DISH: Chicken
SOURCE/ADAPTED FROM: 365 Ways to Cook Chicken, Parmesan Chicken Wings Oreganata
ACTIVE TIME: ~15 minutes COOK TIME: 45 minutes

• 1 Cup Grated Parmesan
• 2 Tablespoons Chopped Parsley Eyeballed Amount
• 2 teaspoons Paprika Eyeballed Amount
• 1 teaspoon Dried Oregano Eyeballed Amount
• 1/2 teaspoon Dried Basil Didn't have any basil, well, I had fresh but forgot about it until after they were in the oven
• 1/4 teaspoon Salt Eyeballed Amount
• 1/4 teaspoon Freshly Ground Pepper Eyeballed Amount
• 1 Stick (1/2 Cup) Butter or Margarine, melted Used Brummell & Brown Yogurt Butter Spread
• 1 pound Chicken Wings, disjointed and tips removed Used wings/drumettes mix
• Added 2 cloves minced Garlic
• Added sprinkling of Cayenne Pepper

Preheat oven to 350. In a paper bag I used a bowl , combine cheese, parsley, paprika, oregano, basil, salt, and pepper. Toss to mix. Pour melted butter into a shallow bowl.

Dip chicken pieces into butter, then place in paper bag and shake to coat. Place chicken on foil-lined baking sheet and bke for 45 minutes. Serve hot.

SERVES / NUTRITIONAL INFORMATION:
Serves Makes 12 mini-drumsticks

RATING/DIFFICULTY:
5 - Make this for your friends!!! Great recipe for a party...I know, I've made them for a party!

Easy Peasy

SERVED WITH:
Wegman’s Butternut Squash, Baby Spinach, and Craisens mix and Wegman's Mac and Cheese. (Have I ever mentioned I love Wegman's?!?!)

FINAL NOTES:
Another very versatile recipe. Play with the seasonings. Put the mix on chicken breasts, pork tenderloin, coat sliced potatoes, etc. It's also easy to double, triple, quadruple for a party. AND other then the cooking, it takes no time to prepare. If you are having a long open house, have a couple batches prepped and a batch cooking while others are being served.

Slow Cooker Beef Stew

PRE-STORY: The week after Christmas, I decided to make comfort food. I’ve made beef stew once before using a braising method but decided to try a crock pot recipe. Thing is, picking one is difficult so I just combined a few together.

DISH: Beef
SOURCE/ADAPTED FROM: A mix of Beef Stew recipes from allrecipe.com
ACTIVE TIME: ~30 minutes TOTAL TIME: ~7 Hours

• 1 pound Stew Meat

• 1 Tablespoon Flour, plus 1 teaspoon
• Salt

• 1 Tablespoon EVOO
• ~ 4 Baby Carrots cut into bite size pieces
• ¼ pound Fresh Green Beans (only because I had them)
• 2 small potatoes, cubed
• 1 teaspoon Dried Parsley
• Pepper, to taste
• 2/3 C Boiling Water
• 1 Package Dry Onion Mushroom Soup Mix
• 1 Tablespoon Butter
• 1 Onion, diced
• ~ 5 Button Mushrooms, cut into 4ths
½ C Red Wine (original recipe called for a Tablespoon…I laughed)
• 1 Cup Beef Broth

• 2 teaspoons Flour mixed with water

Mix flour and Salt. Dredge meat in flour mixture. Heat EVOO in large skillet over medium high heat. Add stew meat and cook until evenly browned on the outside (do this in batches). Transfer to slow cooker along with carrots, potatoes, parsley and pepper. In a small bowl, stir together boiling water and soup mix. Pour into slow cooker.

In same skillet melt butter, add onion and cook until softened. Add to slow cooker. Pour red wine into skillet and break up brown bits. Pour into slow cooker. Add beef broth. Add water to cover food in slow cooker.
Cover and cook on high for 30 minutes. Reduce to low and cook for 6 hours.

SERVES / NUTRITIONAL INFORMATION:
Serves 4 (Leftovers were even better)

RATING/DIFFICULTY:
3 - Good but Need Tweaking - I would rate it higher for taste, but there is just so much you can do with this recipe.

Easy Peasy

SERVED WITH:
Wegman’s Clover Rolls.

FINAL NOTES:
As comfort food goes, beef stew hits the spot. You can mix/match recipes, add/subtract ingredients, play with seasonings, etc. It is a great item for the new cooks out there! Here’s a helpful hint my mom has passed on to me: too salty, throw in more cubed potatoes (can also be used to thicken broth).

Chard and Salami Frittata

Pre-Story: We now get fresh vegetable delivered from South Mountain Veggies. I like it because it makes me try new things. This weeks “new item” was Swiss Chard. Since I was making brunch for Father’s Day, this recipe caught my eye.

SOURCE/ADAPTED FROM: www.epicurious.com - Chard and Salami Frittata, Bon Appetit, August 2007, Molly Stevens

ACTIVE TIME: 20 min-ish TOTAL TIME: 30 min

INGREDIENTS:
• 6 large eggs – used 8
• 3 tablespoons freshly grated Pecorino Romano or Parmesan cheese, divided - used a Parmasan/Pecorino/Romano mix
• 1/4 teaspoon coarse kosher salt
• 1/4 teaspoon freshly ground black pepper
• 3 tablespoons extra-virgin olive oil
• 1 medium onion, thinly sliced
• 1 bunch Swiss chard (about 10 ounces), stems and center ribs cut away, leaves coarsely chopped
• 2 ounces thinly sliced Italian Genoa salami - used thinly sliced Prosciutto instead, cut into 1/2-inch pieces (about 2/3 cup)
• 1 garlic clove, minced
• Added 1/2 C sliced Mushrooms

INSTRUCTIONS:
Preheat broiler. Whisk all the eggs, 1 1/2 tablespoons cheese, 1/4 teaspoon salt, and 1/4 teaspoon pepper in large bowl. I eyeballed the cheese and only added 3 twists of the pepper grinder.

Heat olive oil in medium nonstick broilerproof skillet over medium heat. Add onion and sauté until tender but not brown, about 6 minutes. Add Swiss chard in 3 batches; toss until each begins to wilt before adding next. Sprinkle with salt and pepper. Add sliced mushrooms. Sauté until any liquid in skillet evaporates. Increase heat to medium-high; add prosciutto and garlic to skillet and stir 1 minute. Add eggs to skillet; stir to distribute evenly. Reduce heat to medium-low, cover, and cook until eggs are almost set but still moist in center, about 4 minutes. Sprinkle remaining 1 1/2 tablespoons cheese over top.

Transfer frittata to broiler and cook just until set in center and beginning to brown, about 1 minute (actually took about 3 minutes). Using flexible spatula, loosen frittata around edges. Slide frittata out onto platter. Serve warm or at room temperature.

SERVES / NUTRITIONAL INFORMATION:
Serves: 6-8 as appetizer, 4 as main course

RATING/DIFFICULTY:
Taste Rating: Three Fat Running Chefs
Difficulty Rating: Easy Peasy

SERVED WITH:
Pork Loin, Roasted Vegetable Salad with Greens, Tomatoes, Herbs, Olives and Goat Cheese.

FINAL NOTES:
I made this as part of a Father’s Day Brunch for Dude, his dad, sister, and brother-in-law. I thought it was good and could see making it for a quick dinner. I don’t see making this for guests unless it was a brunch then I’d probably still tweak some things, i.e. add spices, more vegetables, etc. Definitely a tweakable recipe!

Roasted Cod on Large Garlic Croutons

SOURCE/ADAPTED FROM: epicurious.com - Roasted Cod on Large Garlic Croutons

ACTIVE TIME: 15 min TOTAL TIME: 20 min

INGREDIENTS:
• 1 pound plum tomatoes, cored, diced - used vine ripe tomatoes
• 1/2 cup finely chopped red onion
• 5 anchovy fillets, minced - used about 4
• 3 large garlic cloves (2 minced, 1 halved)
• 4 7- to 8-ounce cod fillets or other white fish fillets (such as halibut; about 1 inch thick) – used 2 8 oz Halibut fillets
• 5 tablespoons olive oil, divided
• 4 1/2-inch-thick slices country white bread – bought Multi-Grain foccachia
• 1/2 cup fresh basil leaves – bought it…forgot to put it in
--added 5 pitted Kalamata Olives – chopped
--added ½ tsp Capers -- chopped

INSTRUCTIONS:
Preheat oven to 475°F. – Preheated grill instead of oven - it was a beautiful evening!Combine first 3 ingredients in large bowl. Add minced garlic and stir to blend. Add olives and capers. Season tomato mixture to taste with salt and pepper. Did not add salt since I used kalamata and capers – plenty of salt. Did not add pepper because I just don't like it.

Arrange fish on rimmed baking sheet. Brush both sides with 2 tablespoons oil; sprinkle with salt and pepper. Roast until just opaque in center, about 8 minutes. Grilled on oiled pan for the same time it says to cook.

Meanwhile, heat remaining 3 tablespoons oil in heavy large skillet over medium-high heat. Add tomato mixture. Cook until tomatoes soften and sauce thickens, stirring occasionally, about 5 minutes; season with salt and pepper.

Toast bread; rub 1 side with cut side of halved garlic. Top with tomato sauce, basil leaves (oops), fish, and more sauce.

SERVES / NUTRITIONAL INFORMATION:
Serves 4

RATING/DIFFICULTY:
Taste Rating: Five Fat Running Chefs
Difficulty Rating: Easy Peasy


SERVED WITH: White Wine

FINAL NOTES: This was so good, over a month later I still have the recipe in my wallet. It's simple and the taste is divine!

Tuna Nicoise Stovetop Casserole

PRE-STORY: This is an easy after work full of “good for you” ingredients. It wasn’t on my original list of things to make from this magazine but I don’t know how I missed it.

SOURCE/ADAPTED FROM: Clean Eating magazine, March/April 2010, Volume 3, Issue 2

ACTIVE TIME: 30 min TOTAL TIME: 30 min

INGREDIENTS: 2 Cups couscous
8 small Red Potatoes cut in half
2 6oz pouches or cans unsalted water-packed tuna
½ lb Frozen Green Beans, thawed
½ Cup pitted Kalamata Olives, sliced – buy these pre-pitted from the salad bar
Juice and zest 1 Lemon – used the juice but I don’t have a zester so I used orange zest
1 Tbs Dijon Mustard
1 Tbsp White Onion, finely diced - you can buy these from the salad bar as well
1 Clove Garlic, minced
1 Tbsp Apple Cider Vinegar
2 tsp EVOO
2 tsp Fresh Flat-leaf Parsley, minced
Sea Salt and Fresh Ground Black Pepper, to taste
Olive Oil cooking spray

INSTRUCTIONS:
Cook couscous according to package directions.

Over medium-high heat, bring a medium size pan filled with water to boil. Cook potatoes for 10 minutes; drain. In a large bowl, mix together tuna, green beans, olives, and potatoes. Once couscous is cooked, mix it into tuna-vegetable mixture.

In a medium bowl, whisk together lemon juice and zest, Dijon, onion, garlic, vinegar, oil, parsley, salt and pepper. Pour dressing over tuna-couscous mixture.

Heat large nonstick or cast-iron skillet over high heat for 1 minute. Reduce heat to medium-high, mist pan with cooking spray and sauté tuna-couscous mixture for about 5 minutes or until thoroughly warmed. Remove from heat and serve immediately.

SERVES / NUTRITIONAL INFORMATION:
Serves 8
Original recipe Per serving: Calories 430; Fat 6 g (Saturated 1 g); Cholesterol 15 mg; Sodium 350 mg; Carbohydrate 70 g; Fiber 11 g; Protein 25 g

RATING/DIFFICULTY:


Taste Rating: Four Fat Running Chefs

Difficulty Rating: Easy Peasy

SERVED WITH:
Didn’t need to add anything – it was all in there!

FINAL NOTES: Another rarity – I barely changed the recipe and enjoyed it. The only change I made was adding a little chicken broth to the sauce because it was a little too vinegary/dijony for my taste. Heating it is not necessary – it would be good if served immediately.

Broiled Tofu (Salmon) with Rosemary and Mushrooms

PRE-STORY: Finally catching up with my March cooking…it is the end of April and all. This recipe is for broiled tofu but getting Dude to eat tofu would be like me trying jiu-jitsu! Not gonna happen! So I made it with Grouper – my notes are at the end.

DISH: Seafood

SOURCE/ADAPTED FROM: Clean Eating magazine, March/April 2010, Volume 3, Issue 2

ACTIVE TIME: 20 min TOTAL TIME: 30 min

INGREDIENTS:
¼ Cup Low Sodium Chicken or Vegetable Broth - Used Chicken
3 Tbsp Balsamic Vinegar
1 Tbsp Dijon Mustard
4 tsp Rosemary Leaves, chopped
2 Cloves Garlic, minced
¼ tsp Fine Sea Salt
¼ tsp Ground Black Pepper
1 lb Mushrooms (white, cremini, shiitake, or a combination), halved (stems removed from shiitakes) – I used white, shiitake, and portabello)
1 ½ pkg extra-firm tofu (14-16 oz per pkg), drained – used Grouper
Olive oil cooking spray

INSTRUCTIONS:
Preheat broiler. Arrange 1 rack 4 inches below heating element and another rack in bottom third of oven.

In a small bowl, whisk together broth, vinegar, Dijon, rosemary, garlic, salt and pepper. Set aside 3 Tbsp sauce. In a large bowl, toss mushrooms with remaining sauce. Arrange mushrooms on a large rimmed baking sheet and set aside.

Cut tofu lengthwise into 6 slices and pat dry with paper towels. Cut each slice in half diagonally making 12 triangles. Coat a rimmed baking sheet and brush top of tofu with 1 ½ Tbsp reserved sauce.

Place mushrooms on bottom oven rack and tofu on top oven rack. Cook for 6 minutes. Remove tofu (leaving mushrooms in oven), turn pieces over and brush with remaining 1 ½ Tbsp reserved sauce. Return tofu to top rack and continue to cook until tofu is dry and browned and mushrooms are tender, about 6 more minutes.

Divide tofu amonth plates and top with mushrooms. Drizzle with juices from baking sheet and serve.

SERVES / NUTRITIONAL INFORMATION:
Serves 4
Original recipe Per serving: Calories 180; Fat 7 g (Saturated 1 g); Cholesterol 0 mg; Sodium 230 mg; Carbohydrate 11 g; Fiber 3 g; Protein 4 g

RATING/DIFFICULTY:
Taste Rating: Four Fat Running Chefs


Difficulty Rating: Easy Peasy

SERVED WITH:
Near East Couscous with Olive Oil

FINAL NOTES:
I followed the recipe except I used Grouper. I should have cut the cooking time to 4 minutes per side. I would also cook the fish in the same pan as the mushrooms for extra moisture and cook it in the middle of the oven. I also found it a little too vinegary and added some extra chicken broth to tone it down.

Shrimp and Grits

PRE-STORY: J and I were watching Throwdown on Food Network and he asked me to make Shrimp and Grits. Foodnetwork.com had both Bobby and the opponent (otherwise known as the winner) so I went with the Winner's (not to be confused with Charlie Sheen) recipe. As a warning - this in NOT diet food!

DISH: Seafood

SOURCE/ADAPTED FROM: foodnetwork.com Shrimp and Grits by Joe Barton

ACTIVE TIME: 20 min TOTAL TIME: 20 min

INGREDIENTS:
Shrimp:
• 1 1/2 pounds (26-30 count) Wild Georgia Shrimp - used 1 lb extra large easy peel shrimp
• 2 tablespoons Cajun seasoning (recommended: Tone's Louisiana Cajun seasoning) - all the reviews recommended 1 Tbs so that's what I did. PLENTY SPICY!
• 1 tablespoon paprika
• 1 tablespoon dried Italian seasoning
• Freshly ground black pepper - skipped - I hate pepper!
• 1 clove garlic, minced
• 2 tablespoons Butter
Grits:
• 2 cups water - used 1 cup shrimp stock, 1/2 cup chicken broth, 1/2 cup water
• 2 chicken bouillon cubes (recommended: Knorr) - just used one since I used chicken broth
• 2 tablespoons butter or margarine
• 1 cup quick grits (recommended: Quaker)
• 1 tablespoon tomato paste - skipped
• 3/4 cup heavy whipping cream
• 3 1/2 ounces extra-sharp Cheddar
Sauce:
2 tablespoons butter or margarine
1 tablespoon minced garlic
3 tablespoons all-purpose flour
1 cup chicken stock
1/2 cup heavy whipping cream
1 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce (recommended: Texas Pete) - skipped
1 slice sugar-cured country ham - skipped, planned on using bacon but I forgot

DIRECTIONS:
First, peel and devein the shrimp. Put the shells in 1 Cup water and bring to a boil. Reduce to simmer until you are ready to make the grits. In a small bowl, combine Cajun seasoning, paprika, Italian seasoning, garlic, and salt and pepper, to taste. Sprinkle the spice mixture over the shrimp to coat well and set the shrimp aside. Let them sit for about 5 minutes.

Next, make your grits. In a medium saucepan, bring shrimp stock, chicken broth, water, chicken bouillon cubes and 2 tablespoons butter to a boil. Slowly add the grits, whisking often with wire whisk for 5 minutes. Add tomato paste (or not), cream, and cheese. Keep whisking for another 2 or 3 minutes until the grits become creamy. Don't skimp on the butter and the cream, folks. This

Now saute the shrimp. In a large saute pan, melt 2 tablespoons of butter. Add in the spice-coated shrimp, and cook only until they're just done and tender. Don't overcook. Remove the shrimp from the saute pan and set them aside in a bowl. You can taste 1 or 2, to see if they're okay.

The roux is next. With all those wonderful drippings from the shrimp in the saute pan, add 3 tablespoons of all-purpose flour and stir with a wooden spatula to make a roux. Cook for 10 to 15 minutes until roux reaches a medium-tan color, then slowly add the chicken stock and heavy whipping cream. Whisk together and cook for 2 minutes, then whisk in Worcestershire sauce and hot sauce. Set aside.

And last, a little country ham. Cook 1 center slice of cured country ham in a saute pan, and cut into cubes. Skipped this - if I had used bacon, I would have precooked it and crumbled it on top.

To serve, and this is the best part-place a few heaping spoonfuls of steaming cheese grits onto a place, top with several sizzling shrimp. Drizzle that wonderful roux sauce over top of the shrimp, and sprinkle on a few cubes of country ham. Enjoy.

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

SERVES / NUTRITIONAL INFORMATION:
Serves 4

Original recipe Per serving: Not listed, but I'm SURE it's not good! Did you read how much butter and cream listed!

RATING/DIFFICULTY:
Taste Rating: Four Fat Running Chefs

Difficulty Rating: Easy Peasy

SERVED WITH:
Nothing else, planned on corn, but glad I didn't. Very filling!

FINAL NOTES:
Next time I make this, I'm going to try a healthier version with yogurt butter and skim milk (don't tell Dude). I'll let the cheese be the fat! This was spicy, but in a good way. Again, I only used 1 Tablespoon of Cajun seasoning, I can't imagine how much spicier it would have been with 2.

Pan-Seared Trout with Garlic Caper Herb Sauce

PRE-STORY: I just noticed in my notebook that I made this before the March challenge. Since this weekends culinary adventure included chicken tenders and mac-n-cheese I'm doing you a favor by dusting off the old notes.

DISH: Seafood

SOURCE/ADAPTED FROM: Clean Eating magazine, March/April 2010, Volume 3, Issue 2

ACTIVE TIME: 20 min TOTAL TIME: 30 min

INGREDIENTS: Italics Font items are my adaptations
• 1 ½ C loosely packed flat-leaf parsley leaves
• 3 Green Onions, cut into 1 ½ inch pieces
• ¼ C capers, drained
• ¼ C nonfat plain Greek-style yogurt – more like ½ cup
• 3 Tbs Parmesan cheese, grated – a little more
• 1 Clove Garlic, Coarsely Chopped
• ½ tsp ground black pepper, divided (+sea salt and Italian Seasoning)
• 2 boneless whole trout (10-12 oz each), head and tail removed (only used 1 trout)
• Olive oil cooking spray

DIRECTIONS:
In the bowl of a food processor, combine parsley, onions, capers, yogurt, cheese, garlic and ¼ tsp pepper (added a tiny bit of sea salt) and process until smooth.

Sprinkle trout inside and out with remaining ¼ tsp pepper and additional seasoing. (Note: After seasoning, fold fish back into whole closed trout before cooking). Coat a large non-stick skillet with cooking spray (used olive oil since I don't have non-stick) and warm over medium high heat. Add 1 trout and cook until well browned and barely opaque, about 3 ½ minutes per side. Repeat with remaining trout.

Unfold each trout and cut in half lengthwise into 2 fillets. Serve trout fillets with sauce drizzled over top.

SERVES / NUTRITIONAL INFORMATION:
Serves 4 (Mine Served 2) - because I didn't half the sauce I had enough to use on some chicken later in the week.

Original recipe Per serving: Calories 240; Fat 10 g (Saturated 2 g); Cholesterol 85 mg; Sodium 470 mg; Carbohydrate 4 g; Fiber 1 g; Protein 32 g

RATING/DIFFICULTY:

Taste Rating: Four Fat Running Chefs

Difficulty Rating: Easy Peasy

SERVED WITH:
Sauteed garlic spinach (my go-to vegetable).

FINAL NOTES:
This was tasty and very easy. The sauce was great on chicken later in the week (served with couscous) and I'm betting it would be good on steak as well.

Skillet Chicken Cutlets with Mushrooms

PRE-STORY: I bought ingredients to make what I call Italian Stir Fry and since I’m kicking off the March Challenge, I figured I’d make this chicken recipe and serve the “stir-fry” on the side.

DISH: Poultry

SOURCE/ADAPTED FROM: Clean Eating magazine, March/April 2010, Volume 3, Issue 2

ACTIVE TIME: 15 min TOTAL TIME: 21 min

INGREDIENTS: Italics Font items are my adaptations
• 1 ½ lb Chicken Cutlets (about 6 cutlets) – used 1.13 lbs of chicken tenders
• ¼ tsp Sea Salt
• ¼ tsp Fresh Ground Black Pepper
• 4 Tbs Fresh Lemon Juice, divided
• 2 tsp Olive Oil
• 1 Cup Fresh Button Mushrooms, sliced
• 2 Tbs Italian Parsley, chopped – used Herbes de Provence from Napastyle.com
• 2 tsp Whole Capers – used more like 3 tsp
• Lemon Slices, for garnish (optional) Did not use

“Italian Stir Fry”: EVOO, Sea Salt, ½ Yellow Onion, 2 Garlic Cloves, chopped, 1 Bag Baby Spinach, destemmed, 1 Yellow Zucchini, sliced, Button Mushrooms, sliced. Heat oil, sauté all vegetables until soft. Add Italian Seasoning if desired.

DIRECTIONS:
Preheat oven to 350 while getting everything mise en place (French phrase defined by the Culinary Institute of America as "everything in place", as in set up).

Season the chicken with salt and pepper and drizzle with 2 Tbs Lemon Juice.

Heat oil in a large nonstick skillet over medium-high heat. Add chicken and mushrooms and cook chicken for 2-3 minutes per side or until golden brown and until mushrooms are softened. Add remaining 2 Tbs Lemon Juice, Parsley (Herbes de Provence), and Capers and cook for 2 more minutes.

Garnish with Lemon slices before serving, if desired.

While chicken is cooking, sauté the vegetables and bake the polenta.

SERVES / NUTRITIONAL INFORMATION:
Serves 6 (Mine Served 3)
Original recipe Per serving: Calories 140; Fat 4 g (Saturated 1 g); Cholesterol 65 mg; Sodium 170 mg; Carbohydrate 1 g; Fiber 0 g; Protein 23 g

RATING/DIFFICULTY:

Taste Rating: Four Fat Running Chefs

Difficulty Rating: Easy Peasy

SERVED WITH:
Italian Stir Fry and Pre-Made Sun-Dried Tomato Polenta (I don’t care what the purest say, this tube of polenta is quick, easy, and somewhat healthy). I cut it into rounds, topped with some Parmesan, drizzled with EVOO and baked at 350 while everything else cooked.

FINAL NOTES:
Because of the Herbes de Provence, this had a slight floral taste which I wasn't sure if I liked it at first. After getting over the new flavor, I decided it was pretty darn good.
Fast, easy, nutritious – just what I’m looking for!