Chili Lime Salmon Salad

I know people who just are not a fan of the taste of salmon. I, on the other hand, love it. I think it is so rich and decadent. And the best thing about it is that salmon is so healthy for you. It tastes like a guilty pleasure, but there is no need for feeling guilty. Every time I eat salmon, I wonder why I don't eat it more often. Then I remember, it's because it can be quite pricey.


Chili Lime Salmon Salad
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2 Salmon fillets
Salt and pepper
Chili powder
2 limes, zested and juiced
4 c. lettuce, chopped
2 t. extra virgin olive oil
2 scallions, chopped
1 corn on the cob
1 avocado, diced

Season both sides of salmon with salt, pepper, chili powder and lime zest. Saute in skillet for 4-5 minutes per side, or until cooked through. Cook corn and cut from the cob. Toss lettuce with juice of 1 lime and oil. Top lettuce with scallions, corn, salmon and avocado. Squeeze juice of other lime on top of salmon and avocado.

Pineapple Jerk Chicken

My boyfriend, Stephen, loves when I bring him food to work. His older brothers are quite jealous that he frequently gets homemade food. The other day, his oldest brother threatened Stephen that he was going to start coming to his job and eating his food. That would be interesting.

Pineapple Jerk Chicken

*I substituted the brown rice for Stephen's favorite, coconut rice.

Southwestern Turkey Burger

Q: Have I been cooking lately?

A: Yes

Q: Have I been taking pictures of what I've been cooking?

A: Yes

Q: So why haven't I been posting anything since last Thursday?

A: Um, I've been too darn busy and too darn tired. Unfortunately, this last weekend was nothing compared to what the next 3 weekends are going to be like. But I'm going to do my best to keep up with the posting.

Southwestern Turkey Burger

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1 lb. ground turkey breast

1 1/2 T. southwest seasoning

1/2 c. Swiss cheese, shredded

2 slices bacon, cooked and cut in half

BBQ sauce

Lettuce

2 sesame seed buns

Mix the ground turkey together with the southwest seasoning. Form into two equal burger patties. Cook burgers in skillet over medium heat for 6-7 minutes per side, or until burgers are cooked through. Top burgers with cheese and bacon slices. Tent skillet with foil and let cheese melt for 3-4 minutes. Top with bbq sauce.

Pizza Pinwheels

I made these a couple of weeks ago for my nephew and niece. Then I also made some for my boyfriend, Stephen. Everyone absolutely loved them, and they are so easy to make. But you might want to make a lot, because it is really hard to eat just one.

Pizza Pinwheels

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2 puff pastry sheets, thawed

1/4 c. pizza sauce

1/2 c. pepperoni slices

1 c. smoked cheddar cheese, shredded

Unfold the puff pastry sheets and crimp the seams together, if necessary. With long side of the sheet facing you, spread half of the pizza sauce on the sheet, leaving about 2 inches without sauce along the long side of the sheet farthest from you. Sprinkle sauce with 1/4 cup cheese, layer half of pepperoni slices and top with 1/4 cup cheese. Roll puff pastry into a pinwheel, rolling away from you. Press finger along edge of seam to seal. Put puff pastry on cutting board, seam side down. Repeat process with second puff pastry and other half of ingredients. Place pinwheels in refrigerator for at least 30 minutes. Remove from refrigerator and slice into 12 equal pinwheels. Place pinwheels flat on greased baking sheet. Bake in 375 degree oven for 20-25 minutes, or until golden brown.

Tuna Pasta

There are not very many vegetables that my boyfriend, Stephen, will eat. There's onions, mushrooms, tomatoes, carrots, corn... yeah, that's all. So I have a tendency to cook these vegetables as much as I can for him. Well, this weekend, as I was finishing making dinner, he came in the kitchen and said, "Mushrooms? Again? I'm so tired of mushrooms!!!" Maybe I need to start grinding up vegetables and hiding them in a cheese sauce.

Tuna Pasta

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3 cans tuna, drained

1 lb. egg noodles

1/2 onion, thinly sliced

2 c. sliced cremini mushrooms

2 clove garlic, minced

2 T. butter

2 T. flour

1 c. white wine

2 c. half and half

1 c. frozen peas

Salt and pepper

Fresh parsley, chopped

Cook noodles in well salted boiling water for 6-7 minutes. In large skillet, saute onions, garlic and mushrooms for 4-5 minutes, until mushrooms are browned. Season with salt and pepper. Add butter, and let it melt. Add flour and whisk it together with butter, cook for 2 minutes. Whisk in white wine, bring to simmer and let cook down for 2-3 minutes. Stir in half and half, salt and pepper, bring to simmer and let thicken for 4-5 minutes. Stir in tuna, frozen peas and drained noodles. Cook for 4 minutes, or until peas are warmed through. Top with parsley.

Beef With Broccoli

My family moved into their new house on Saturday. And yesterday I got to use their beautiful new kitchen. In fact, I think that I'm the first one to use the beautiful kitchen (with an island in it). Did I mention that the kitchen is beautiful? I think I might move in. They have the space. They won't know I'm there... Until they start smelling what I'm cooking.

Beef with Broccoli

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adapted from Food Network Magazine

1 1/2 lbs. top sirloin steak

4 c. broccoli florets

Salt and pepper

1/2 c. chicken broth

1 T. cornstarch

1 1/2 T. soy sauce

1 T. hoisin sauce

1 T. dry sherry

Put steak in the freezer for 15 minutes for it to firm up. Remove from freezer and slice thinly. Season with salt and pepper and saute in a large skillet over high heat for 4 minutes. Add broccoli florets and cook for another 5-6 minutes, or until broccoli is tender. In small bowl, whisk together chicken broth, cornstarch, soy sauce, hoisin sauce and sherry. Stir sauce into beef and broccoli and cook for 5 minutes. Serve with rice.

Chicken Sausage Bake

I hate to sound cliche, but I really do believe that homemade food is good for a person's soul, whether it's a meal that you made or one that was made for you. I know some people (mostly single men; my boyfriend, Stephen included) who never cook for themselves. Never. Which means to me that they need someone to cook for them, at least occasionally. That's why I shared some dinner with my neighbor today.

Chicken Sausage Bake

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2 lemons, zested and juiced

1 T. fresh thyme

1 clove garlic, minced

Salt and pepper

1/4 c. Extra Virgin Olive Oil

4 gluten free chicken sausages

2 lbs. potatoes, cut in large pieces

2 large portobello mushrooms, sliced

1/2 onion, cut in wedges

1 c. broccoli florets

Mix together, lemon zest, thyme, garlic, salt, pepper, lemon juice and oil. Toss half of oil mixture with potatoes and roast potatoes and lemon halves in a 425 degree oven for 25-30 minutes, or until potatoes are tender. Simmer chicken sausages in water for 8-10 minutes. Remove sausages from water and cut on bias. Toss mushrooms, onions, broccoli and sausage with the rest of the oil mixture. Add mushrooms, onions, broccoli and sausage to potatoes and roast for 15-17 minutes, or until vegetables are tender and the sausage is browned.

Spicy Tomato Sauce

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1-6 oz. can tomato sauce

1/2-15 oz. can diced tomatoes

1/4 onion, finely chopped

1 t. garlic powder

1/2 t. ground red pepper

Salt and pepper

Saute onions for 3-4 minutes, or until tender. Stir in tomato sauce, diced tomatoes, garlic powder, ground red pepper, salt and lots of pepper. Let simmer for 10 minutes.

Mushroom and Gorgonzola Envelopes

This last Saturday, I was talking to my friend Marisa, who is a holistic nutritionist. I was telling her how proud of myself I am because I have really cut down on my beloved cheese. And now here I am, four days later, making something with cheese and buttery puff pastry. But in my defense, I told her I cut down, not cut out the cheese.

Mushroom and Gorgonzola Envelopes

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1 puff pastry sheet, thawed

2 portobello mushrooms, sliced

1/2 c. Gorgonzola cheese

1/4 c. fresh parsley, roughly chopped

Lightly roll out the puff pastry dough until it is about 9x13. Using a pizza cutter, cut puff pastry in 4 equal squares. Evenly distribute the Gorgonzola, mushrooms and parsley in the middle of each puff pastry square. Fold each corner of the square together in the middle and crimp the edges. Bake in a 375 degree oven for 20 minutes, or until browned.

Brownie Bottom Cheesecake

I love having a reason to bake something for a celebration. Recently a coworker got a promotion and I think that is a perfect reason for a special treat. And this brownie bottom cheesecake was definitely a special treat.


Brownie Bottom Cheesecake
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adapted from Cupcakes, Cookies & Coffee Cakes

brownie bottom:
1/2 c. butter
4 oz. semisweet bakers chocolate, chopped
1 c. sugar
2 eggs, beaten
1/4 c. milk
1 c. flour

cheesecake:
18 oz. cream cheese (2 1/4 packages), softened
2/3 c. sugar
3 eggs, beaten
1 t. vanilla
1/2 c. sour cream

Melted chocolate, for drizzling

Melt butter and chocolate in large pan over low heat, stirring frequently, until smooth. Remove from heat and beat in sugar. Add eggs and milk, beating well. Stir in flour and pour into a greased 9 inch springfoam pan. Bake in a 350 degree oven for 25 minutes. Remove from heat and let cool slightly while preparing cheesecake. For cheesecake, beat together cream cheese, sugar, eggs and vanilla until well blended. Stir in sour cream, then pour over brownie bottom. Bake in 325 degree oven for 45 minutes, or until the center is almost set. Let cool before removing for the pan. Chill in the refrigerator for at least 4 hours for cutting. Drizzle with melted chocolate.

Herb Breadcrumb Topped Halibut

Today was the last Sunday lunch with my family in their old house. It was strange to leave that house for the last time today, but I am very excited to finally see their new house. Next Sunday, instead of heading west, I will be heading northeast. Let's hope I don't start off in the wrong direction.

Herb Breadcrumb Topped Halibut

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1 lb. halibut fillet

Fresh thyme

Salt and pepper

2 pieces 9 grain bread, toasted

1 c. fresh parsley, finely chopped

1/2 stick butter, melted

Lemon wedges

Cut halibut in 3-4 ounce fillets. Season halibut with salt, pepper and fresh thyme. Tear the bread up in large pieces and place in a food processor. Pulse food processor until you have course breadcrumbs. Mix breadcrumbs with melted butter, parsley, salt and pepper. Top halibut with breadcrumb mixture, pressing down slightly so breadcrumbs stay on halibut. Bake in 400 degree oven for 10-12 minutes, or until halibut is cook through. Squeeze lemon wedge on top of fish.

Spicy Shrimp with Fried Pullao

I think that sometimes I use my boyfriend, Stephen, as an excuse to cook. I saw this recipe and really wanted to make it. I have plenty of food in my refrigerator. I have no real reason for making this. So I told myself that I needed to make it to take to Stephen at work. Of course, Stephen doesn't mind being used for the sake of being fed.

Spiced Shrimp

Fried Rice Pullao

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adapted from Rachael Ray Magazine

2 T. +2 t. extra virgin olive oil

1/2 red onion, chopped

1/3 c. broken up angel hair pasta

1/4 t. garam masala

1/8 t. turmeric

Salt and pepper

1 1/2 c. vegetable broth

1 c. instant rice

1/2 c. chopped carrot

1 egg, beaten

1 c. frozen peas

1 scallion, cut on bias

In medium saucepan, saute onion with 2 teaspoons of oil for 4 minutes, until tender. Mix in pasta and let toast, stirring frequently for 3-4 minutes. Stir in garam masala, turmeric, salt and pepper. Add broth and bring to boil. Mix in rice, remove from heat, cover and let sit for 7-8 minutes, or until liquid is absorbed. Cool rice completely. In large skillet, saute carrots with 2 tablespoons of oil for 4 minutes. Add rice and cook for 7-8 minutes, stirring frequently. Push rice to the sides of the skillet, add egg to the middle of skillet and stir rapidly until cooked through. Stir eggs into rice and add peas. Cook for 3-4 minutes, until peas are warmed through. Mix in spiced shrimp. Top with scallions.

Asian-Style Shrimp Frittata

I have LOTS of ham leftover from Easter. You every try to buy a bone-in ham for just two people? I'm pretty sure it would have to come from a baby piggy, and we just don't need to go there. So, I have found myself putting chopped up ham into everything that I make this week. If you don't have an extra 4 pounds of ham in your refrigerator like I do, you can certainly leave it out.

Asian-Style Shrimp Frittata

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adapted from Rachael Ray Magazine

1/4 c. soy sauce

3 T. sugar

1 t. oyster sauce

8 oz. mushrooms, sliced

1/2 bunch asparagus, chopped

1/4 lb. frozen shrimp, thawed and chopped

1/2 c. chopped ham

4 scallions, chopped

1 bean sprouts

8 eggs, beaten

Salt and pepper

In small pot, whisk together soy sauce, 1/4 cup water, sugar and oyster sauce. Bring to boil and reduce for 5 minutes. In large, oven-safe nonstick skillet, cook mushrooms and asparagus over medium high heat for 5-6 minutes, or until browned. Add in ham, shrimp, scallions and bean sprouts, cook for 2-3 minutes. Season with salt and pepper. Add in beaten eggs. Move the skillet around so the eggs get in between the vegetables and meat. Pull the eggs away from the sides, letting eggs flow underneath. Put in 375 degree oven for 12-14 minutes, or until eggs are set.

Coconut Cream Pie

This is the dessert that I made for Easter dinner yesterday. Pie seems to be a good spring dessert and since my boyfriend, Stephen loves coconut, I decided that coconut cream pie was a good choice. It was rich, full of fat and yummy.

Coconut Cream Pie

Orange Chipotle Ham

Easter dinner was just my boyfriend, Stephen and I again this year. And for some reason, I was in the mood for what I think of as a traditional American Easter dinner. Stephen kept telling me that the meal looked like it was from Rachael Ray Magazine. He was only able to choke down two asparagus spears. But I was impressed he was even willing to take one bite.

Ham with Orange Chipotle Glaze

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6-8 lb. pre-cooked ham

3 chipotles, minced

1/4 c. honey

1/4 c. brown sugar

1 medium orange, juiced

Put ham in a large roasting pan and cover it with foil. Heat it through in a 300 degree oven for about 10 minutes per pound. In pot, mix together chipotles, honey, brown sugar and orange juice. Bring to boil, reduce to simmer and let simmer for 5 minutes. Remove foil from ham, glaze ham and roast in 400 degree oven for 20 minutes, glazing every 10 minutes.

Scalloped Potato Gratin

Roasted Asparagus

Spaghetti and Meatballs

My boyfriend, Stephen, had an interesting response to what I made him for dinner tonight. He wasn't exactly thrilled about the meatballs. He said "Hmm, spaghetti and meatballs? I mean, Spaghetti and steak would be good or spaghetti and chicken, but meatballs?! But... I'll eat it." Of course this made me think... First of all, you better eat it if I made it for you. Second of all, what's wrong with meatballs? Third of all, spaghetti and steak? What? ... Well, about 45 minutes after dropping the food off to him at work, I got a text message saying that he had changed his mind because the meatballs were really good.

Turkey Meatballs

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1 lb. ground turkey breast

1/2 c. ricotta

1 egg

1/2 c. breadcrumbs

1 c. frozen spinach

Salt and pepper

Ground red pepper

Combine all of the ingredients and form into about 10-12 large meatballs. In large skillet, sear meatballs on two sides for 3 minutes per side. Bake in 350 degree oven for 15-17 minutes, or until meatballs are cooked through.

Quick Spaghetti Sauce

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1/2 onion, diced

2 cans tomato sauce

1 can petite diced tomatoes

1/2 c. chicken broth

Salt and pepper

1/2 t. garlic powder

1 t. dried basil

1 t. dried parsley

In large pot, sweat onions with garlic powder, basil, parsley, salt and pepper for about 4-5 minutes, or until they are translucent. Add tomato sauce, diced tomatoes and chicken broth. Mix well and let simmer for 15 minutes.