Seafood

Rosemary Halibut with Roasted Corn and Tomato Relish

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Rosemary Halibut with Roasted Corn and Tomato Relish

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INGREDIENTS:

1/2 cup extra virgin olive oil
1 sprig fresh rosemary, leaves stripped
and finely chopped
2 pounds marlin steaks
1/4 cup extra virgin olive oil
1 large onion, minced
2 cups cherry tomatoes, halved
2 ears corn, kernels cut from cob
2 cloves garlic, minced
1 sprig fresh rosemary, leaves stripped
and finely chopped
2 teaspoons kosher salt, or to taste
salt and black pepper to taste
DIRECTIONS:
1. To make the marinade, place 1/2 cup olive oil and 1 sprig of rosemary into a resealable plastic bag. Add the marlin steaks, seal the bag, and turn gently to evenly coat the fish. Refrigerate for 1 hour.
2. Preheat oven to 450 degrees F (230 degrees C).
3. Pour 1/4 cup olive oil into an oven-safe 10 inch skillet. Stir in the onion, cherry tomatoes, corn kernels, garlic, 1 sprig of rosemary, and kosher salt.
4. Place skillet in preheated oven, and cook until vegetables are soft, 20 to 30 minutes.
5. Preheat an outdoor grill for high heat. Lightly oil grate, and set 4 inches from the heat.
6. Place the fish on the preheated grill, and season with salt and pepper to taste. Cook, turning once, until fish is opaque and flakes easily with a fork, about 5 minutes each side depending on thickness. Place the fish on a serving platter, and top with corn and tomato relish

add lemon to fish marinade right before grilling

wood chips?

Ref: AllRecipes.com

 

Soup, Vegetable, Vegetarian

Thai Lemongrass and Chile Soup

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Thai Lemongrass and Chile Soup

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Ingredients:
Servings: 4
Units: US | Metric

4 cups vegetable broth
2 stalks lemongrass, peeled and cut into 4 inch piece
3 fresh kaffir lime leaves (optional) I used lime zest
1 teaspoon vegetable oil
2 teaspoons minced garlic
1 teaspoon peeled minced fresh ginger
2 teaspoons roasted chili paste
1 1/2 cups chopped oyster mushrooms or 1 1/2 cups white mushrooms (I used baby portabellas)
2 tablespoons fresh lime juice
2 tablespoons fish sauce or 2 tablespoons soy sauce
3/4 cup finely chopped tomato
1 tablespoon minced fresh cilantro
2 -3 small hot green chili peppers, seeded and halved (optional)
rice noodles

**Also added shredded green cabbage, bamboo shoots and extra firm tofu


Directions:

1
In medium saucepan, heat vegetable broth to a simmer with lemongrass and lime leaves if desired.
2
In small skillet, heat oil over medium-high heat.
3
Add garlic and ginger, and cook, stirring often, about 30 seconds.
4
When broth has simmered for 5 minutes, remove lemongrass and lime leaves and discard.
5
Add cooked garlic and ginger to broth.
6
Return broth to a boil, and stir in chile paste and mushrooms.
7
Cook until mushrooms have wilted, about 30 seconds, then stir in lime juice and fish sauce.
8
Remove from heat, and ladle soup into small bowls along with your favorite rice noodles.
9
Top each bowl with chopped tomatoes, cilantro and a pinch of hot green chiles if you want it really really spicy.
10
Alternatively, tomatoes and chiles can be mixed together and placed in small serving bowl for people to help themselves (this way people can make it as spicy as they want).
11
For Vegetarian/Vegan omit the fish sauce and use the soy.

Ref: Food.com

Turkey, Vegetable

Stuffed Zucchini with Ground Turkey

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Stuffed Zucchini with Ground Turkey

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 ingredients:

1 zucchini about 12 inches long, or 6 medium ones
3 tablespoons olive oil
1/2 cup chopped onion
3 cloves garlic, minced
1/2 cup chopped mushrooms
2 tablespoons dry white wine (or chicken broth)
1 pound ground turkey
2 diced tomatoes
3 tablespoons chopped fresh basil
1 teaspoon chopped fresh rosemary
3/4 cup grated Parmesan cheese
1 egg, lightly beaten
2 teaspoons salt
1/2 teaspoon pepper

directions:

Cut zucchini in half lengthwise. Scoop out insides, leaving shells about 1/4 inch thick. Reserve about half of the insides.

Heat 2 Tbsp of olive oil in a skillet on medium high heat. Sauté onion and garlic until soft. Add mushrooms and reserved zucchini insides, and sauté another 2 minutes. Remove from skillet and set aside. In the same skillet heat a Tbsp of olive oil on medium high heat. Add the ground turkey. Lightly brown the turkey, stirring only occasionally. After the turkey browns on one side, stir it so that it has a chance to brown on other sides. Cook until the ground turkey is lightly browned, about 6 minutes. Stir in the reserved onion and mushroom mixture. Add the wine or chicken broth. Stir in tomato, basil and rosemary and cook 1 minute longer. Drain any excess fat. Remove mixture from heat and set it aside.

When mixture has cooled, add cheese, egg, salt and pepper. Fill zucchini shells with mixture. Fill a baking pan with 1/4 inch of water. Place filled zucchini halves in pan and bake at 375 degrees for 40 minutes, until golden brown. Remove zucchini from pan and serve while hot.

Serves 4.

 

Ref: Perry’s Plate

Beef, Pasta, Pork

Italian Sausage Lasagna

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INGREDIENTS:

1 pound sweet Italian sausage
3/4 pound lean ground beef
1/2 cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
1/2 cup water
2 tablespoons white sugar
1 1/2 teaspoons dried basil leaves
1/2 teaspoon fennel seeds
1 teaspoon Italian seasoning
1 tablespoon salt
1/4 teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
1 egg
1/2 teaspoon salt
3/4 pound mozzarella cheese, sliced
3/4 cup grated Parmesan cheese
DIRECTIONS:
1. In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
3. Preheat oven to 375 degrees F (190 degrees C).
4. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9×13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
5. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Ref: ALLRECIPES

Chicken, pinterest

White Chicken Enchiladas

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Ingredients:
10 soft taco shells
2 cups of cooked shredded chicken
2 cups of shredded Monterey Jack cheese
3 TBSP butter
3 TBSP flour
2 cups chicken broth
1 cup sour cream
1 (4oz) can of diced green chilies

Directions:
1. Preheat oven to 350 degrees, Grease a 9×13 pan.
2. Mix chicken and 1 cup of cheese, roll up in tortillas and place in pan.
3. In sauce pan, melt butter, stir in flour, and cook for 1 minute. Add broth and whisk until smooth. Heat over medium heat till thick and bubbly.
4. Stir in sour cream and chilies.
5. Pour over enchiladas and top with remaining cheese.
6. Bake 22 min and then broil on high for 3 min to brown the cheese.

Ref: Pinterest

This was easy and delicious. And I state that from sitting on a bar stool with my glass of wine, watching Amy make it. :) She used the pre roasted chicken because she also agrees this is the best idea ever when a recipe calls for shredded chicken. Everything else was as simple as the recipes reads. Creamy and delicious, I’m sad there were no leftovers!

Chicken, Pasta, pinterest

Mac and Cheese with Roasted Chicken, Goat Cheese and Rosemary

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ingredients

  • Kosher Salt
  • 1 pound Dried Rigatoni
  • 1 quart (4 cup) Heavy Cream
  • 2 tablespoon Chopped Fresh Rosemary
  • 8 ounce Fresh Goat Cheese (1 cup)
  • 2 cup Shredded Roasted Chicken
  • Black Pepper
Bring a large pot of water to a boil, and add enough salt so that it tastes seasoned.  
While the water is coming to a boil, put the cream, rosemary, and a pinch salt and pepper in a large saucepan over high heat. Bring just to a simmer, then lower the heat to medium and  and simmer to reduce the mixture by half.
Add the chicken to the cream and bring the mixture back to a simmer.  Continue cooking until it coats the back of a spoon, about 30 minutes.
Add the rigatoni to the boiling water and cook it until al dente, about 10 minutes.  Drain the pasta from the water and add to the sauce.
Add goat cheese to pot. Toss the pasta to combine it with the sauce and bring it back to just a simmer.  Adjust seasoning to taste.

Wine: Fifty Barrels #10
(the #10 is no longer available. It was a barrel they found without a label. oops. I’m just rubbing it in that I got to have a few bottles being a wine club member and it was delicious. :D)

Ref: The Chew on ABC via Pinterest

I’ve always known I’ve had a minor mac and cheese problem. And by “problem” I mean I crave it and generally eat the orange Kraft stuff, then I feel guilty. Then Pinterest comes along and I’m realizing just how BIG my mac and cheese problem is. The amount of different mac and cheese recipes I’ve pinned is ridiculous. This is one of the recipes I found…. and it’s AMAZING. And I still feel guilty… but with a smile. 😀 I did cheat and get the pre done roasted chicken and shred that, but that chicken is delicious and easy. Made this dinner super fast to make. Oh and I paired it with my grilled asparagus marinated in olive oil and a dash of salt and pepper. Because eating asparagus with mac and cheese makes it healthy…. no? Ok i tried at least. hahahahaha

 

Chicken

Stacked Enchiladas

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ingredients
2/3 cup of chopped green pepper
2 tsp canola oil
1 garlic clove minced
1 cup of shredded cooked chicken
1 cup canned black beans rinsed and drained
1/3 cup of thinly sliced green onion
1/2 cup enchilada sauce
1/2 cup picante sauce
4 corn tortillas (6 inches)
sour cream and shredded lettuce (optional)

directions:

In a large skillet, saute pepper in oil for 3 minutes. Add garlic and cook 2 min longer or under pepper is tender. Stir in the chicken, beans and onions, heat through. Transfer to a bowl and keep warm.

In the same skillet combine the enchilada sauce and picante sauce. Coat both sides of the tortillas and place them in a greased 9 inch pie plate. Top with 1/3 of the chicken mixture and 1/4 cup of cheese. Repeat layers, top with sauce and cheese.

Cover and bake at 350 degrees for 18-22 minutes or until heated through. Cut into wedges and serve with sour cream and lettuce.

Pasta, pinterest, Vegetarian

Penne with Roasted Asparagus and Balsamic Butter

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 Ingredients

  1. 1 pound asparagus
  2. 1 tablespoon olive oil
  3. 2 teaspoons salt
  4. 1/2 teaspoon fresh-ground black pepper
  5. 1/2 cup plus 2 tablespoons balsamic vinegar
  6. 1/2 teaspoon brown sugar
  7. 1 pound penne
  8. 1/4 pound butter, cut into pieces
  9. 1/3 cup grated Parmesan cheese, plus more for serving
  1. Heat the oven to 400°. Snap the tough ends off the asparagus and discard them. Cut the spears into 1-inch pieces. Put the asparagus on a baking sheet and toss with the oil and 1/4 teaspoon each of the salt and pepper. Roast until tender, about 10 minutes.
  2. Meanwhile, put the vinegar in a small saucepan. Simmer until 3 tablespoons remain. Stir in the brown sugar and the remaining 1/4 teaspoon pepper. Remove from the heat.
  3. Cook the penne in a large pot of boiling, salted water until just done, about 13 minutes. Drain the pasta and toss with the butter, vinegar, asparagus, Parmesan, and the remaining 1 3/4 teaspoons salt. Serve with additional Parmesan.
NotesVariations:
• Penne with Roasted Broccoli and Balsamic Butter When asparagus is not in season, cut 1 pound of broccoli into small spears for roasting. Toss them with 2 tablespoons oil and 1/4 teaspoon each of salt and pepper and roast for about 15 minutes. Continue with step 2.
• Penne with Roasted Vegetables, Toasted Nuts, and Balsamic Butter Toss in 1/3 cup of toasted pine nuts, hazelnuts, or walnuts at the end with either asparagus or broccoli.

Ref: Food and Wine via Pinterest

Chicken, Pasta, pinterest

Pesto Chicken Stuffed Shells

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Ingredients:

12-16 jumbo pasta shells
water for boiling pasta
4oz cream cheese, softened
1 cup freshly grated Parmesan or Asiago cheese + 1/4 cup for topping
3 tablespoons prepared pesto (homemade or store bought)
2 cups shredded cooked chicken
2 cloves garlic, minced
salt and pepper to taste

Directions:

In a large pot over high heat, boil water and prepare pasta shells as directed on package. Cook pasta shells only until al dente. The pasta will finish cooking when the dish is baked. Drain the pasta shells and set aside.

In a large bowl, combine the rest of the ingredients, except the 1/4 cup of cheese for the topping. Fill the pasta shells with the filling and place in a baking dish.  Sprinkle the remaining 1/4 cup of cheese over filled shells.

Preheat oven to 350 degrees and bake shells uncovered for 30 minutes or until shells are bubbling hot and cheese melts.

Ref: Joelens Blogspot via Pinterest