Crunchy Winter Salad
I love this fresh winter salad that is marinated in tangy citrus vinaigrette and topped with roasted walnuts. Serve as a side dish or a light main course. Your choice.
INGREDIENTS
1 Cup Small Broccoli Florets
1 Cup Small Cauliflower Florets
1/2 Cup Balsamic Vinaigrette
1 Teaspoon zest and 2 Tablespoons Juice From 1 Orange
3 Sliced Carrots
1 Sliced Green Apple
1/2 Cup Roasted Walnuts
1/2 Cup Croutons
1/4 Cup Shredded Parmesan Cheese
1/2 Cup Rinsed & Dried Spinach
Put all of the ingredients except for the walnuts into a large size bowl. Toss well. Cover and chill the salad for 4 hours. Remove from the fridge and scatter the toasted walnuts over the top and serve. Serves 4
Lemon Poached Cod
After living in the Pacific Northwest for so many years I really grew to love cod. It is such a nice white fish that is versatile and great if you are watching your red meat and fat intake.
INGREDIENTS
1 1/2 Pounds Thick Cod Fillets
1 Tablespoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
3 Tablespoons Olive Oil
3 Lemons
6 Minced Garlic Cloves
4 Sprigs Fresh Oregano
Cut the cod fillets into 6 four ounce portions. One hour before cooking season both sides of each cod filet with the kosher salt and pepper. Refrigerate until you are ready to cook. Preheat your oven to 225º F. Slice the lemons and mince the garlic. Put the filets into an ovenproof skillet. Be careful not to crowd the pan. Pour the olive oil over the fillets. Now remove the fillets and set aside for a minute. Add the sliced lemons, minced garlic and oregano to the skillet. Turn the heat up to medium and cook for 1 minute. Remove from the heat and place the filets in the skillet over the lemons, garlic and oregano. Cover and bake for 30 minutes. Remove from the oven and let cool for 5 minutes before serving. Transfer to a serving platter. Garnish with more oregano and lemon slices if you want. Serves 6
Whipped Parsnips
Parsnips are often overlooked in the typical American diet. I like them because they are tasty, healthy and are a great winter vegetable. If you are looking for a good side dish to replace mashed potatoes try Whipped Parsnips and you may just start adding them to your dinner regime.
INGREDIENTS
1 Pound Parsnips
1 Large Russet Potato
3 Garlic Cloves
1 Tablespoon Kosher Salt
1/3 Cup Sour Cream
4 Tablespoons Butter
1 Teaspoon Kosher Salt
1/8 Teaspoon Grated Nutmeg
1/4 Teaspoon Freshly Ground Pepper
Peel and chop the parsnips. Peel and chop the potato. Place the parsnips, potatoes and garlic cloves into a large pot. Cover with water and add 1 tablespoon kosher salt. Bring to a boil and cook for 20 minutes. You will want the parsnips to be soft. Reserve 1/2 cup of the cooking water. Drain the vegies and then return them to the pan. Add the 1/2 cup cooking water and the sour cream. Add the butter, 1 teaspoon kosher salt, grated nutmeg and pepper. With a hand mixer beat on the medium speed for 3 to 4 minutes until all of the ingredients are nice and smooth. Transfer to a serving bowl and serve warm. Serves 4
Chicken Chili Tacos
Who says that you have to sacrifice your New Year’s diet to enjoy a hearty Mexican meal? This is a great recipe for the weekend, weeknights or if you’re feeding a crowd.
INGREDIENTS
2 Pounds Ground Chicken
1 Large Chopped Onion
1 Seeded & Minced Jalapeno
3 Teaspoons Ground Cumin
8 Ounces Tomato Sauce
14 Ounces Diced Tomatoes with Green Chiles
5 Cups Cooked Kidney Beans
2 Cups Chicken Broth
1 Teaspoon Ground Cayenne Pepper
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
12 Medium Size Tortillas
1 Cup Low-Fat Sour Cream
2 Cups Shredded Sharp Cheddar Cheese
2 Cups Guacamole
In a large soup pot sauté the ground chicken over a medium high heat until no longer pink.Drain off any fat. Add the chopped onions and minced jalapeno.Cook for 5 minutes until softened.Stir in the ground cumin, tomato sauce, diced tomatoes, beans and chicken broth.Mix well.Season with the salt, pepper and cayenne.Continue to cook over a medium high heat for 45 minutes.Stir often.Ladle into a large bowl.Spoon into the tortilla and top with sour cream, guacamole and shredded cheddar cheese.Serve 6
Mediterranean Salsa
If you need to whip up a quick salsa as either a dip or condiment here is a super easy and quick recipe. Serve with tortilla chips or use as a topping for tacos or burritos.
INGREDIENTS
3 1/2 Cups Diced Tomatoes
1/2 Cup Pitted & Chopped Black Olives
2 Seeded & Chopped Whole Green Chiles
1 Tablespoon Diced Jalapeno Peppers
3 Chopped Scallions
4 Tablespoons Chopped Fresh Cilantro
1 Teaspoon Garlic Powder
1/4 Teaspoon Kosher Salt
3 Tablespoons Freshly Squeezed Lime Juice
In a large serving bowl combine all of the ingredients. Refrigerate for 1 hour. Serve with tortilla chips or use as a topping for tacos or burritos. If you are not fond of cilantro then substitute the cilantro with fresh parsley. Makes approximately 4 1/2 cups.
This rack of lamb recipe is so easy I am almost embarrassed to post it. All you need is grainy mustard, chopped sage, bread crumbs and olive oil.
INGREDIENTS
1 Rack of Lamb With 8 Ribs
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
3/4 Cup Bread Crumbs
1/4 Cup Chopped Sage
2 Tablespoons Grainy Mustard
2 Tablespoon Olive Oil
Preheat your oven to 350º F. Take the rack of lamb out of the fridge and let stand for 1 hour so that it comes to room temperature. It is always a good idea to let all meat come to room temperature before cooking. Season the lamb with the kosher salt and pepper. In a medium size bowl combine the bread crumbs and chopped sage. Rub the lamb with the olive oil. Let sit for another 5 minutes. With your fingers spread the mustard on both sides of the rack of lamb. Make sure to get as much spread around as possible. Next, pack the bread crumb mixture onto both sides of the rack. Place into the oven and let roast for 30 minutes. Check in 20 minutes to see how the lamb is doing. If you want it rare then you may want to take it out. If you want it a bit more cooked then leave in for another 5 to 10 minutes. Remove from the oven and let stand for 15 minutes. Carve the racks into double chops and serve. Serves 2
Broccoli Sicilian Style
I love broccoli and I love this unique Sicilian broccoli dish. Shake up your broccoli and give it a try. Don’t let the anchovy fillets discourage you. Don’t be shy!
INGREDIENTS
1 Small Bunch Broccoli
5 Tablespoons Olive Oil
1 Large Sliced Onion
10 Diced Pitted Black Olives
4 Anchovy Fillets (Cut Into Pieces)
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
1/4 Pound Diced Provolone Cheese
1 Cup Dry Red Wine
Clean the broccoli and cut into very thin slices. Pour 1 tablespoon of the olive oil into a large sauté pan. Place half of the onion slices into the pan, half of the olives and half of the anchovies. Add half of the cheese on top, 1/4 of the kosher salt, 1/4 of the pepper and 2 tablespoons of the olive oil. Repeat the procedure until all of the ingredients are used. Pour the remaining olive oil over the top and then add the wine. Cover the pan and cook over a low heat for 30 minutes. You will want the broccoli to be tender. Remove from the heat and serve hot. Serves 4
Saturday Night Turkey Burgers
Once in a while I get a real hankering for a turkey burger. The great thing about turkey burgers is that they are lean and flavorful. Almost guilt-free eating! Add your favorite burger toppings or just eat them naked…the burgers that is.
INGREDIENTS
2 Pounds Ground Turkey
1 Tablespoon Olive Oil
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
1 Teaspoon Ground Garlic Powder
1 Teaspoon Ground Onion Powder
1/2 Teaspoon Ground Cayenne Powder
2 Tablespoons Dried Parsley
4 Brioche Buns
Preheat your oven to 350º F. In a large size bowl combine all of the ingredients (except the brioche buns) and mix until well blended. Line a large roasting pan with foil. Shape the turkey burgers into 4 large burgers and place onto the roasting pan. Bake for 30 to 40 minutes. How long you bake them depends on the size of the burgers. Remove from the oven and serve on brioche buns. Top with avocado slices, lettuce, tomato slices or your favorite toppings. Serve with oven fries and a garden salad. Serves 4
Mozzarella & White Bean Salad
This salad is such a refreshing salad and super easy to make. Chill it for an hour before serving.
INGREDIENTS
1 Cup Mini Mozzarella
1 Cup White Beans
1 Cup Chopped Basil
1/4 Cup Diced Onion
1 Diced Sun Dried Tomato
5 Diced Steamed Asparagus
1/2 Cup Diced Orange Bell Pepper
8 Halved Cherry Tomatoes
1/4 Cup Diced Cucumber
1/4 Teaspoon Kosher Salt
1/4 Teaspoon Freshly Ground Pepper
1/4 Cup Oil & Vinegar Salad Dressing
In a large size bowl combine the mozzarella, white beans, basil, onion, sun dried tomato, asparagus, bell pepper, tomatoes, cucumber, salt and pepper. Mix well. Add the dressing and place in the refrigerator for 1 hour before serving. Serves 4
Buffalo Stuffed Peppers
Buffalo is much leaner than beef but just as delicious. Replace ground buffalo in other ground meat dishes and you will be reducing fat calories. You can find it in most meat departments. When buying the peppers make sure you choose sturdy ones that can stand up.
INGREDIENTS
1 1/2 Cups Cooked Rice
1 Teaspoon Kosher Salt
1/2 Cup Chopped Fresh Dill
1/2 Cup Chopped Fresh Parsley
4 Chopped Green Onions
6 Medium Sized Red Peppers
1 Pound Ground Buffalo
2 Cups Shredded Mozzarella Cheese
3 Minced Garlic Cloves
2 Tablespoons Fresh Lemon Juice
1 Teaspoon Freshly Ground Pepper
15 Ounces Can Diced Tomatoes With Juice
2 Tablespoon Olive Oil
Preheat your oven to 350º F. Line a baking sheet with parchment paper and set aside. Carefully cut the tops off of the peppers. Throw away the seeds and membranes. Brown the buffalo, garlic and green onions in a medium size sauté pan. Cook for 10 minutes and then turn out onto paper towels. In a large size bowl combine the buffalo, garlic, green onions, 1 cup mozzarella, cooked rice, dill, parsley, diced tomatoes (with juice), lemon juice, salt and pepper. Gently mix the ingredients with your hands. Place the cleansed peppers on the baking sheet and stuff the peppers with the buffalo & rice mixture. Sprinkle the remaining mozzarella cheese on the tops before putting the lids back on the peppers. Drizzle the olive oil on the tops of the peppers and place in the oven. Bake for 40 minutes. Remove from the oven and let cool for 5 minutes. Transfer to a serving platter and serve warm. Serves 6
