Snapper Veracruzana

3/4 - 1 lb. skinless red snapper fillets
1 lime, juiced
1 c. cherry or grape tomatoes, halved
1 dzn. green olives, halved
2 tbsp. capers
1 jalapeno, cut in 1/8" strips
1 bell pepper (yellow, red, or orange), cut in 1/4" strips
or 
3 baby bell peppers, cut in 1/8" rings
3 cloves garlic, minced
2 shallots, chopped
2 tbsp. flat leaf parsley, minced
3/4 c. dry white wine
1 tbsp. olive oil
salt to taste
pepper to taste

Optional:
1 c. cooked couscous
2 tbsp. olive oil
1 clove garlic, minced
1 tbsp. flat leaf parsley, minced

Preheat the oven to 350°F & line a medium baking dish with foil. Meanwhile, lightly salt and pepper the snapper fillets and drizzle them with lime juice. Toss all of the veggies (olives, peppers, capers, tomatoes, garlic, shallots) in the dish. Add the wine, about 1 tsp. salt, 1 tsp. pepper, and drizzle with olive oil. Pop in the oven for 5 minutes.

Optional step: If preparing couscous, bring 1 c. water and olive oil to boil. Add couscous, remove from heat and cover. Prior to serving, fluff with a fork and fold in the parsley and garlic. (This can all be done while the fish is in the oven.)

After cooking for 5 minutes, nestle the snapper fillets on top of the veggies and cook for 20 minutes more. Serve over a bed of couscous or simply as is.

Tiramisu Bread Pudding

Bread Pudding
(adapted from Dorie Greenspan's Baking: From My Home To Yours)

12 ounces bread (brioche, challah or white), preferably stale
2 cups whole milk
1 1/4 cup heavy cram
1/2 cup strong brewed coffee, cooled
6 tablespoons dark rum
3 large eggs
4 large egg yolks
1/2 cup sugar
6 ounces bittersweet chocolate, finely chopped

GETTING READY:

Have a 9-x-13 inch baking pan at hand (a Pyrex pan is perfect here), as well as a roasting pan big enough to hold the baking pan and how water. Line the roasting pan with a double thickness of paper towels.

Cut the bread into 1-inch cubes. It the bread is stale, put it and the raisins or cherries, if you are using them, into the baking pan. If it is not stale, spread it out on a a baking sheet lined with parchment or a silicone mat and bake in a 350-degree-F oven to "stale" it for 10 minutes, then toss into the pan (with the fruit).

Bring the milk and cream just to a boil.

Fill a teakettle with water and put it on to boil; when the water boils, turn off the heat. Meanwhile, whisk the eggs, yolks, rum, brewed coffee and sugar together in a bow. Still whisking, slowly drizzle in about one quarter of the hot milk mixture--this will temper, or warm, the eggs so they don't curdle. Whisking all the while slowly pour in the rest of the hot milk. Add the chocolate and whisk it in gently until it is melted and the custard is smooth. Rap the bowl against the counter to pop bubbles that might have formed, then pour the custard over the bread and press the bread gently with the back of a spoon to help cover it with liquid. Leave the pan on the counter, giving the bread the back-of-the-spoon treatment now and then, for 30 minutes.

GETTING READY TO BAKE: Center a rack in the oven and preheat the oven to 350 degrees. F.

Slide the pan setup into the oven and very carefully pour enough how water into the roasting pan to come halfway up the sides of the pudding pan. Bake for 35 to 45 minutes, or until the pudding is uniformly puffed, the top is dull and dry and a thin knife inserted deep into the center comes out clean. Transfer the baking pan to a rack and cool to room temperature.

Tiramisu Cream 
(adapted from Cooks Illustrated)

4 tbsp dark rum
6 large egg yolks
2/3 cup sugar
1/4 tsp salt
1 pound mascarpone cheese
3/4 cup heavy cream (cold)

In a heat proof bowl set over simmering water, beat yolks at low speed with a hand mixer until just combined. Add sugar and salt and beat at medium-hgih speed until pale yellow, 1 1/2 to 2 minutes, scraping down bowl with a rubber spatula once or twice. Add remaining 4 tablespoons rum and beat at medium speed until just combined, 20 to 30 seconds; scrape bowl. Add mascarpone and beat at medium speed until no lumps remain, 30 to 45 seconds, scraping down bowl once or twice.

In a separate bowl, beat cream at medium speed until frothy, 1 to 1 1/2 minutes. Increase speed to high and contine to beat until cream holds stiff peaks, 1 to 1 1/2 minutes longer. Using rubber spatula, fold one-third of whipped cream into mascarpone mixture to lighten, then gently fold in remaining whipped cream until no white streaks remain.

To Assemble
Refrigerate the bread pudding for 1 hour to let it firm up. Cut it in half and place it on a plate. Top with 1/2 tiramisu cream and sift 1 tbsp cocoa powder over the top. At this point, you can either put it back in the fridge to let the cream firm up a bit (an hour would be fine) and then top it with the other half of the bread pudding, or just immediately top it with the other half (but the cream will spill out of the sides a bit!). Top the second half with the remaining tiramisu cream and, again, add 1 tbsp sifted cocoa powder. You can also top it with shaved chocolate. Refrigerate 6-24 hours.

Mascarpone Brownies

(adapted from Food Network Canada)

Brownies
1 cup unsalted butter
3 ounces best-quality semisweet chocolate, finely chopped
1 cup white sugar
1/2 cup cocoa powder (sifted)
1/2 cup mascarpone cheese
3 large eggs, at room-temperature
2 teaspoons pure vanilla extract
1/2 cup all-purpose flour
1/2 teaspoon salt

Ganache
6 ounces best-quality semisweet chocolate, finely chopped
6 tablespoons whipping cream
3 tablespoons unsalted butter

Preheat oven to 325F and grease or parchment paper a 8x8 pan. Set aside.

In glass mixing bowl melt butter in microwave on full power. Stir in chocolate and mix until combined (a few additional seconds in the microwave may be needed). Note: This may be done over a double boiler, but we've never seen why you should bother with the hassle!

Add sugar to chocolate/butter mixture until combined. Heat for an additional 30 seconds on high, remove and stir until it looks shiny. It will still look a bit grainy.

Add marscapone, vanilla, eggs and mixing until smooth.

Sift flour, salt and cocoa into mixture with a sieve and stir just until combined, making sure to scrape all sides of the bowl. (Mixture will be rather light in texture, instead of dense and heavy like many brownie batters)

Pour batter into prepared pan and smooth top to ensure even baking. Bake for 40-50 minutes (ours is usually done around 47 minutes) until tester comes out clean. Use the flat end of a potato masher to lightly tamp down the surface of the brownies while they are still warm. Do not squish, merely flatten any parts that might have raised more than others (typically the edges). This will help the ganache coat evenly. Leave in pan and set on wire rack to cool.

While brownies are cooling, make your ganache to pour over the top (which you will want to do while your brownies are still warm). To do so, simply heat butter and cream on medium power (taking care not to boil) in the microwave and add chocolate. Stir until all lumps disappear. Immediately pour over brownies. Let cool completely (we find placing them in the fridge helps up stay out of the pan until they the ganache is set 100%). Once chilled a knife will cut through them cleanly, make sure to clean your blade for each cut for a more polished look.

The mascarpone keeps things moist and dense without the same thin, underdone taste of a normal fudgy brownie. It also allows the chocolate to shine through without feeling a sugar coma after eating one (although we make no promises that you can eat just one).

Enjoy! 

Home-made Thin Crust Pizza

Makes 2 pizzas

For the dough:
3/4 cups (6 ounces) of water
1/2 teaspoon of active-dry yeast (if using instant yeast, you don't need to dissolve it during the first step)
2 cups (10 ounces) unbleached all-purpose flour
1/2 tsp salt

For the toppings:
Your choice! Go wild!
For the base, we prefer a classic red sauce, or a white sauce if we're feeling fancy.
For toppings, there's sauteed onions, red peppers, or mushrooms. Sometimes we like to throw a little sausage or crisp bacon on there too!
For cheese, go for one or a combination of the following: mozzarella, provolone, parmesan, fontina, romano, and asiago

Making the Dough:

About 30 minutes to 1 hour before baking, pre-heat your oven to 500 degrees. If you have a baking stone, put it on a rack in the lower-middle part of the oven.

In a small bowl or liquid measuring cup, heat the water until it feels barely lukewarm when you test it with your finger (if the water is so hot that you can't leave your finger in it, wait for it to cool down). Add the yeast to the water and use a fork or whisk to stir it into the water. Set this aside for a few minutes and allow the yeast to dissolve. It's ok if the yeast doesn't bubble, but it should be entirely dissolved and the mixture should look like thin miso soup.

Measure out the flour into a large mixing bowl. Add the salt and use your hand or a whisk to combine.

Make a well in the center of the flour and pour in the water-yeast mixture. Use your fingers or a wooden spoon to combine everything together.

When it comes together into a cohesive ball (see image below), turn it out onto the counter along with any extra flour in the bowl that hasn't yet gotten worked in.

Knead the dough until all the flour is incorporated and the dough is smooth and elastic to the touch--about five minutes.The dough should still feel moist and slightly tacky. If it's sticking to your hands and counter-top like bubble gum, work in more flour one tablespoon at a time until it's smooth and silky (below).

Use a bench scraper to divide the dough in two.

Shaping the Dough:

Tear off two pieces of parchment paper roughly 12-inches wide. Work one piece of the dough in your hands and form it into a large disk. Lay the disk of dough on the parchment paper.

Working from the middle of the dough outwards, use the heel of your hand to gently press the dough outward until it's about 1/4 of an inch thick or less. You can also use a rolling pin for this part. We like to make free form pies, but if you'd like a circular pie, you can trace a large circle on the back of the parchment to use as a guide.

Repeat with the second piece of dough.

Note: The dough will stick to the parchment paper, making it easier for you to roll out. You'll bake the pizza right on the parchment paper. As it cooks, the dough will release from the parchment, and you can slide the paper out before serving.

Topping and Baking the Dough:

Spoon a few tablespoons of sauce into the center of each pizza and use the back of a spoon to spread it out to the edges. Pile on all of your toppings except the cheese.

Using a bread peel or the backside of a baking sheet, slide your pizza (still on the parchment) onto the baking stone in the oven. If you don't have a baking stone, just bake it right on the baking sheet.

Bake for about 5 minutes and then rotate the pizza 180-degrees (most ovens have 'hot spots' your pizza will bake unevenly if it's not rotated). Bake for another 3 minutes and then sprinkle the cheese over the top. Bake for another 2-3 minutes until the edges are golden brown and crispy.

Remove your pizza from oven and let it cool on a wire rack. At this point, you can slide the parchment paper out from under the pizza. Repeat with second pizza.

Let both pizzas cool for about five minutes (we know--it's hard to wait!) and serve.

Lemony Ricotta Pasta with Basil

serves 6

1 lb good-quality pasta, in a short twisted shape or with a hole (such as penne or gemili)
1 15-ounce package (about 2 cups) fresh ricotta cheese
1 cup freshly grated Parmesan cheese
2 tablespoons good-quality olive oil
zest of 1 lemon
juice of half the lemon
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
1/2 loosely packed basil leaves, sliced thin, as in a chiffonade

Set a pot of water to boil. When it boils, add a few teaspoons of salt and the pasta.

In a metal bowl wide enough to fit over the top of the pot, mix together the remaining ingredients, excluding the basil. When there are about 2 minutes remaining in the pasta's cooking time, place the bowl over the pot and slowly stir the ricotta and other ingredients. You should see it loosening as it warms.

When the pasta is cooked al dente, drain it, add the basil to the bowl of sauce and toss with the drained pasta.

Zucchini-Potato Frittata

serves 4-6
Recipe reprinted from Andrea Chesman's Serving Up the Harvest with permission from Storey Publishing

1 medium zucchini or yellow summer squash, sliced
Salt
4-5 tablespoons extra-virgin olive oil, or more as needed
1 1/2 pounds waxy potatoes, thinly sliced
1 large onion, halved and thinly sliced
1/4 pound smoked Canadian bacon or ham, diced
6 eggs
Freshly ground black pepper
1 cup grated Cheddar

1. Combine the zucchini and 1 teaspoon salt in a colander and toss well. Set aside to drain for 30 minutes.

2. Heat 3 tablespoons of the oil over medium-high heat in a large, well-seasoned cast-iron skillet or ovenproof nonstick skillet. Add the potatoes and onion, reduce the heat to medium-low, and cook, flipping and stirring occasionally, until the potatoes are soft, about 20 minutes. Increase the heat to medium-high and continue cooking, tossing occasionally, until the potatoes are are brown, about 5 minutes. Remove the potatoes with a slotted spoon but keep the skillet on the burner.

3. Transfer the zucchini to a clean kitchen towel and pat dry. Add the zucchini and Canadian bacon to the skillet and sauté over medium-high heat, until the zucchini is just tender, about 4 minutes. Remove the zucchini and Canadian bacon with a slotted spoon. Keep the skillet over the heat.

4. Beat the eggs and pepper to taste in a medium bowl until well blended. Fold in the potatoes, zucchini and Canadian bacon, and cheese.

5. Preheat the oven to 350°F. Add 1 to 2 tablespoons of the remaining oil to the skillet as needed to lightly coat the bottom. Pour in the egg mixture, reduce the heat to medium-low, and cook without stirring until the bottom is set, about 10 minutes.

6. Transfer the skillet to the oven and bake until the top is set, 5 to 15 minutes, checking every 5 minutes.

7. Place a serving plate on top of the skillet and carefull invert. The frittata should fall out of the pan. Cut into wedges and serve.

• We found the initial step of salting the zucchini to be interesting. Was this to remove bitterness? This is the only salt added in the recipe and we were afraid it would be bland, but apparently the salted zucchini juice oozed out into everything else and made it taste great. We also didn't notice the watery texture we've experienced in other veggie quiches.

• Cooking the bacon and zucchini together really enhanced the flavor of both.

• Cooking the potatoes and onions did take longer than we expected - about 30 minutes. We may have just cut the potato slices too thick.

All in all, this was a great recipe - delicious, easy, and foolproof. We highly recommend it - along with the book

Homemade Soy Mac ‘n Cheese

Homemade Soy Mac ‘n Cheese

Serves: 4

Total time: 45 minutes

Ingredients

• 1 cup fat-free or low-fat soy milk
  
• 1 cup Lactaid low-fat cottage cheese (or other brand non-dairy cottage cheese)
  
• 1 1/2 cups Veggie Shreds reduced-fat cheddar cheese (or other brand soy-based cheese)
  
• 1/4 teaspoon salt
  
• 1/8 teaspoon pepper
  
• 1 pound multigrain elbow pasta
  
• 3 tablespoons whole wheat bread crumbs
  

Cooking Instructions

1. Preheat oven to 400˚ F. Bring a large pot of water to a boil for the pasta.
   
2. In a saucepan, bring the soy milk to a boil over medium high heat. Lower the heat and stir in the cottage cheese, cheddar cheese, salt and pepper. Stir until the cheese is melted. Lower heat as much as possible to keep warm, but not bubbling.
   
3. Cook pasta until tender, but firm. Drain and return to its pot. Add the cheese sauce and stir well to combine.
   
4. Transfer the mixture to a baking dish or casserole and sprinkle the top with bread crumbs.
   
5. Bake for 25 to 30 minutes until bubbly and the top is golden. Serve immediately.
   

Nutritional Content

Per serving (2 cups): 411 calories, 50g carbohydrates, 5g fiber, 28g protein, 2g total fat, 1g sat fat, 126 mg sodium

Shirataki Noodle Stir Fry with Chicken

Serves: 2

Total Time: 30 minutes

Ingredients

• 2 8-ounce packages tofu shirataki noodles (found in the produce section near other tofu products)
  
• 2 cups broccoli, chopped
  
• 2 cups mushrooms, sliced
• 2 cups Asian blend frozen veggies (look for veggies like water chestnuts, broccoli, snap peas, baby corn)
  
• 6 ounces chicken, sliced into strips
  
• 2 teaspoons reduced sodium soy sauce (or 1 tsp if you prefer a more mild taste)
  
• 4 teaspoons ground or fresh chopped ginger
  
• Non-stick cooking spray

Cooking instructions

1. Place tofu shirataki noodles in a strainer and run under cold water to rinse off the packaging liquid. Set aside.
   
2. Heat a large skillet to medium heat and coat with cooking spray. Add the chicken strips and 1 teaspoon of ginger. Cook chicken until no longer pink.
   
3. In a separate pan or in the microwave, steam the broccoli and mushrooms until tender.
   
4. Place frozen veggies in the microwave for about 2 minutes or until warm.
   
5. Add all veggies to the chicken and stir. Add the soy sauce and other teaspoon of ginger. Mix together and let cook for about 2 minutes.
   
6. Add noodles and mix. Serve warm and enjoy!

Nutrition Content
Per serving (About 2 ½ cups): 185 calories, 17 g carbs, 6 g fiber, 6 g of fat 21 g protein, 460 mg sodium

low cal fajita

Serves: 2

Total time: 20 minutes

Ingredients:

• 8 ounces lean steak filet
  
• Non-fat cooking spray
  
• 1 red or green pepper (stemmed, seeded, sliced into ½ inch strips)
  
• 1 medium onion (skinned and sliced into ½ inch strips)
  
• ½ cup sliced mushrooms
  
• 2 whole wheat tortillas (I like La Tortilla Factory)
  
• ½ cup shredded iceberg lettuce
  
• Salsa as desired
  
• 4-6 tablespoons reduced-fat shredded cheddar cheese
  
• 1/2 cup nonfat Greek yogurt (as a sour cream substitute)
  
• 4 tablespoons guacamole

Cooking instructions:

1. Heat a pan to medium-high heat and coat with cooking spray.
   
2. Slice steak into strips and sauté until cooked through. Set steak aside.
   
3. Sauté peppers, onions, and mushrooms in the same pan to desired tenderness.
   
4. Place half the steak, peppers, onions, and mushrooms on each tortilla, and put the lettuce, salsa, cheese, yogurt, and guacamole on top. Roll up and enjoy!

Nutrition content

Per serving (1 fajita): 490 calories, 18 g fat, 25 g carbohydrate, 16 g fiber

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spinach artichoke dip

Total Time: 20 minutes

Serves: 8

Ingredients:

• 3/4 cup grated Parmesan cheese
• 2/3 cup nonfat plain yogurt
• 1/2 cup nonfat Greek yogurt
• 1/3 cup reduced fat mayonnaise
• 1 clove garlic, minced
• 1 (14 ounce) can artichoke hearts, drained and chopped
• 2 tablespoons sliced onions
• 1 cup chopped spinach, cooked and drained
• 1/2 cup part-skim mozzarella

Cooking instructions:

1. In a microwave safe bowl, stir together Parmesan cheese, yogurts, mayonnaise, and garlic.
2. Add artichokes, spinach, and mozzarella. Stir until blended.
3. Heat in microwave on high for about 3 minutes or until fully heated, stirring halfway through.
4. Stir before serving and sprinkle onions on top.

Nutrition content
Per serving (1/4 cup): 110 calories, 5 g fat, 6 g carbohydrate, 1.2 g fiber, 9 g protein, 240 mg calcium (20% daily need)

http://www.skinnyandthecity.com/super-bowl-recipe-spinach-artichoke-dip/

Sofia’s Tasty Tuna Wrap

Ingredients:

• 1 5-ounce can tuna in water
• 2 tablespoons Dijon mustard
• 1 teaspoon balsamic vinegar
• ½ lemon, squeezed
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼ teaspoon dried mint leaves (or fresh)
• ¼ teaspoon cumin
• ¼ teaspoon paprika
• Salt and pepper, to taste
• 3 walnuts, chopped
• 6 craisins
• 1 whole wheat wrap (I like Damascus Bakeries Flax Roll Ups, damascusbakery.com, because they have 9 g fiber, but any brand will do)
• 2 lettuce leaves
• ½ tomato, sliced
• 1 pickle

Instructions:

1. Open the can of tuna and place in a shallow bowl
2. Add mustard to tuna and stir with a fork until it’s well incorporated.
3. Add the rest of the ingredients, except for the walnuts and craisins, and mix well.
4. Stir in walnuts and craisins.
5. Lay the wrap out on a sheet of tinfoil. Place lettuce and tomatoes on wrap.
6. Spread tuna onto wrap evenly and roll up.
7. Slice in half. Place pickle alongside wrap and cover with tinfoil.
8. Pack in a brown paper bag along with your snacks and enjoy your gourmet lunch!

Nutrition content
Per serving (1 tuna wrap): 280 calories, 11 g fat, 1 g saturated fat, 17 g carbohydrate, 10 g fiber, 36 g protein

http://www.skinnyandthecity.com/brown-bag-lunch-recession-recipe/

Sofia’s Spanish Rice

Serves: 4

Total time: About an hour, including rice cooking time












Ingredients:

• 1 cup (uncooked) brown rice
• 2 tablespoons olive oil
• 1 white onion, finely chopped
• 1 red pepper, finely chopped
• ¼ cup water
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 2 teaspoons paprika
• 1 teaspoon turmeric
• 1 teaspoon garlic powder (or 1 garlic clove, minced)
• 1 (8 ounce) can Hunts tomato sauce

Cooking instructions:

1. Cook the brown rice in a pot according to the package instructions. Set aside and cool.
2. In a separate pot, sauté the onion and pepper with the olive oil for about 5 minutes, or until the onion is lightly browned. If you’re using fresh garlic, add it in while the onion and pepper are still sautéing.
3. Add the rice into the mixture and continue to sauté everything.
4. Add the rest of the ingredients (including the garlic powder if you’re using that instead of fresh garlic) and cover. Stir occasionally until all the liquid is incorporated, on a medium to low flame, about 15 minutes.

Nutrition content
Per serving (1/2 cup): 236 calories, 36 g carbohydrate, 8 g fat, 1 g saturated fat, 6.5 g fiber, 4 g protein

*Turmeric tip: You can use turmeric to spice up fish, chicken, or tofu. But for something a little different, add it to sautéed grilled onions or broccoli or a creamy vegetable dip. Mix it into nonfat Greek Yogurt and add salt and pepper to taste. Serve the dip alongside raw carrots, celery, and peppers.

http://www.skinnyandthecity.com/spanish-rice-healthy-recipe/

Hawaiian Chicken, with Flavor Magic Sheets

Serves: 4
Total time: About 1 hour

Ingredients:

• 4 (4-ounce) pieces of boneless, skinless chicken breasts
• 4 Garlic Citrus Teriyaki Flavor Magic Sheets
• ½ cup unsweetened canned mandarin oranges, drained
• ½ cup unsweetened canned pineapple, drained
• 2 bell peppers (red or green)
• 3 tablespoons fresh ginger (chopped or grated)
• Non-stick cooking spray

Cooking instructions:

1. Preheat oven to 350˚F and lightly spray a baking sheet with non-stick cooking spray.
2. Trim each piece of chicken to fit a flavor sheet. Place the flavor sheets on a plate with the flavor side up. Lightly moisten the chicken breasts with water, place them on the sheets, and roll them up.
3. Wrap the plate tightly with plastic wrap and refrigerate for at least 30 minutes to let the flavor sink in.
4. In the meantime, cut bell peppers into thin strips and place in a bowl or plate with the canned pineapple and canned mandarin oranges.
5. After 30 minutes, take the chicken breasts out of the refrigerator, remove the flavor sheets, and place on baking sheet. Bake for approximately 20 minutes.
6. Remove baking sheet from oven and place bell peppers, pineapple, oranges, and ginger on top of chicken. Cook for an additional 10 minutes in oven.
7. Take out of oven and serve.

Try pairing this dish with brown rice and a salad made from baby greens, slivered almonds, onions, cucumbers, and Asian vinaigrette. Enjoy!

Nutrition content:
Per serving (about 6 ounces): 170 calories, 1 g fat, 11 g carbohydrate, 1 g fiber, 27 g protein
Micronutrients: 230 mg sodium, 500 mg potassium (14% daily need), 85 mg vitamin C (136% daily need)

*Skinny Bonus: Get 15% off your Flavor Magic Portion Control Sheets order at portioncontrol.net by entering code FM15 at checkout.

... I made up a fantastic salmmon recipe the other day and it was super easy:
I melted 1 tbsp butter and drizzled over the salmon, added some sea salt and fresh ground pepper, squeezed fresh lemon juice (about 1/2 lemon per salmon serving) and lots of fresh dill. I cooked at 500 degrees on my grill pan for about 5 minutes, added some more lemon juice and baked 5 minutes longer. It was fantastic!

... This is another great salmon recipe using salmon filets: Preheat the oven to 350 degrees. rub some oil on on the salmon and salt and pepper to taste. Cook in an oven-proof pan skin side up for about 10 minutes. meanwhile, make a paste with orange juice, a small amount of orange juice, and about a teaspoon of brown sugar. Flip the salmon over and pour the paste on. cook in the oven until done.

... Half of Salmon Fillet Grilled: Cover the grill with foil. Use your flavor seasoning. Pepper/Lemon,Garlic salt, Onion Powder & 1/8 of Cardamom or less.Squeeze a 1/2 of lemon. Then spread a lite coat of mayo on.Grill until done!!! Can use a smaller piece of salmon if needed.

Citrus Salmon Over Spinach

Serves: 1 (adjust the ingredients to make more)

Total time: 30 minutes












Ingredients:

• ½ cup fresh spinach (uncooked)
• 1 5-ounce salmon filet
• 2 tablespoons sesame seeds
• ¼ cup light soy sauce
• 2 tablespoons orange juice
• 1 tablespoon mustard
• ¼ teaspoon each: garlic powder, salt, and pepper
• 5 mini cherry or grape tomatoes
• 1 bunch basil leaves
• ½ grapefruit (or orange), sliced

Cooking instructions:

1. Preheat oven to 375˚F.
2. Place spinach leaves in a casserole dish and lay salmon on top.
3. In a small cup or bowl, mix the sesame seeds, soy sauce, orange juice, mustard, garlic powder, salt, and pepper. Pour over the fish.
4. Place tomatoes, basil, and grapefruit in Pyrex surrounding the fish.
5. Bake for about 20 minutes, until fish is browned. (If you’re really in a rush, you can raise the oven to 400˚F and cook for a shorter time; just keep an eye on it so the fish doesn’t dry out).

Nutritional content:
Per serving (1 piece): 370 calories, 16 g fat, 3 g saturated fat, 33 g protein, 23 g carbohydrates, 3 g fiber

http://www.skinnyandthecity.com/gourmet-salmon-dinner-recipe-ten-minute-prep/

Crock Pot Chicken Cacciatore

Serves: 4

Prep Time: About 30 minutes

Cooking Time: 7-9 hours (while you’re at work)









Ingredients:

• 1½ pounds skinless, boneless chicken breast
• 1 tablespoon olive oil
• 1 large onion, thinly sliced
• 1 (8-ounce) can stewed tomatoes
• 1 (8-ounce) can tomato sauce
• 2 large green bell peppers, sliced
• 4 cloves garlic, crushed
• 1 cup celery, sliced
• 1 cup carrots, diced
• 1 cup fresh mushrooms, sliced
• ½ teaspoon basil
• ½ teaspoon oregano
• Salt and pepper to taste

Cooking instructions:

1. Brown chicken on all sides in olive oil in a skillet. Add onion and cook until tender.
2. Transfer browned chicken and onion to the refrigerator and store until ready to begin cooking in the crock-pot. (You can do these first two steps and all the veggie chopping the night before if you wish, so it’s easy to assemble in the morning.)
3. Combine stewed tomatoes (cut up any large tomato chunks in the can into bite-sized pieces) with tomato sauce. Then combine all ingredients in the crock pot.
4. Cook on low approximately 7-9 hours, according to your crock pot instructions. Dish into bowls and enjoy!

Nutrition Content:
Per serving (8 ounces, including chicken and sauce with vegetables): 301 calories, 5 g fat, 1 g saturated fat, 18 g carbohydrate, 5 g fiber, 43 g protein, 180 mg sodium, 1190 mg potassium (25% daily need), 80 mg vitamin C (130% daily need)

http://www.skinnyandthecity.com/crock-pot-recipe-chicken-cacciatore/

Broiled Snapper with Black Bean Salsa

Serves: 4

Total time: About 25 minutes


Ingredients:

• 1 (15.5-ounce) can black beans, rinsed and drained
• 2 navel oranges, peeled and chopped
• 1 medium tomato, seeded and chopped
• 1 jalapeño pepper, seeded and minced finely
• 2½ tablespoons fresh lime juice
• Salt and pepper, to taste
• 1 avocado, peeled and chopped
• 2 tablespoons olive oil
• 4 (5-ounce) red snapper fillets
• 2 tablespoons chopped cilantro

Cooking instructions:

1. Heat your broiler (or grill if you prefer).
2. Combine the beans, oranges, tomato, jalapeño pepper, and lime juice in a medium bowl to make the salsa.
3. Season the salsa with salt and pepper. Mix in the avocado and refrigerate until ready to serve.
4. Brush both sides of the fish with oil and sprinkle with salt and pepper. Broil or grill until just cooked through (about 9 minutes per inch of thickness if broiling).
5. Transfer fish to plates and sprinkle with chopped fresh cilantro. Serve fish with the black bean salsa.

Nutrition content:
Per serving (1 piece of fish with ¼ cup salsa): 483 calories, 17 g fat, 3 g saturated fat, 43 g carbohydrate, 12 g fiber, 42 g protein, 102 mg sodium

http://www.skinnyandthecity.com/healthy-mexican-recipe-snapper-black-bean-salsa/

Three Bean Salad

The bean salads you find pre-made at the salad bar or deli usually aren’t the healthiest choices — they’re often swimming in oil and loaded with salt from the dressing. Yet the ingredients at the heart of these salads are super-healthy. Prepare your own version with just as much taste, without all that fat and salt. One serving of the salad below packs over 1/3 of your daily fiber need and is a great source of potassium, protein, and heart healthy monounsaturated fat.

Serves: 4
Time: 20 minutes

Salad Ingredients:

• 3 cups of French style green beans (fresh or frozen)
• 1 cup of canned chickpeas (no salt added)
• 1 cup of canned black beans (no salt added)
• 1 red pepper, chopped
• 1 red onion, chopped
• 2 cloves garlic, chopped

Dressing Ingredients:

• 2 tablespoons extra virgin olive oil
• 3 tablespoons balsamic vinegar
• ½ teaspoon dried oregano
• ½ teaspoon dried basil
• ½ teaspoon pepper

Instructions:

1. Cook green beans in microwave (about 7 minutes for frozen and approximately 9-10 minutes, or until tender, for fresh). Cool in refrigerator.
2. Rinse and drain the chickpeas and black beans. Place in a large bowl.
3. Chop the red pepper, onion, and garlic, and mix in with beans.
4. Add greens beans and toss all ingredients together until blended.
5. Prepare dressing in a separate bowl by stirring together all the ingredients.
6. Pour dressing over salad evenly. (If you want more dressing without adding many extra calories, drizzle extra balsamic vinegar over the salad.)

Nutrition content:
Per serving (1 1/3 cup): 240 calories, 8 g fat, 1 g saturated fat, 34 g carbohydrate, 11 g fiber, 9.5 g protein, 110 mg sodium, 575 mg potassium (12% daily value)

http://www.skinnyandthecity.com/skinny-kitchen/main/

Crunch Slaw Salad

This salad is chock full of nutrition — it provides a filling dose of fiber and delivers over 100% of your daily needs for vitamins A and C. The heart healthy fat in the sunflower seeds will also help keep you feeling full. Pair it with half a turkey sandwich on whole wheat bread and you’re good to go for the afternoon.

Serves: 2
Total time: 5 minutes

Ingredients:

• 2 cups pre-packaged broccoli slaw (without dressing or sauce)
• 1 cup parsley, finely chopped
• ¼ cup sunflower seeds

Instructions:

1. Place parsley in mixing bowl.
2. Add the broccoli slaw and sunflower seeds, then toss everything together.
3. Add a light dressing. I recommend an Asian style dressing like Newman’s Own All Natural Salad Mist, Asian Sesame — just 1 calorie per spray (a serving is 10 sprays).

Nutrition content:
Per serving (about 1½ cups of salad plus Newman’s dressing): 140 calories, 9 g fat, 1 g saturated fat, 10 g carbohydrate, 4.5 g fiber, 5 g protein, 97 mg sodium, 98 mg vitamin C (160% daily need), 5,320 IU vitamin A (106% daily need)

http://www.skinnyandthecity.com/skinny-kitchen/main/

Tuna Noodle Casserole

Serves4 to 6

• Active time:1 hr
• Start to finish:1 1/2 hr

• 1 medium onion, finely chopped
• 4 1/2 tablespoons unsalted butter
• 10 oz mushrooms, trimmed and sliced 1/4 inch thick (4 cups)
• 2 teaspoons soy sauce
• 1/4 cup Sherry
• 1/4 cup all-purpose flour
• 2 cups low-sodium chicken broth
• 1 cup whole milk
• 2 teaspoons fresh lemon juice
• 1/4 teaspoon salt
• 1 (6-oz) can tuna in olive oil, drained
• 6 oz dried curly egg noodles (preferably Pennsylvania Dutch style; about 3 1/4 cups)
• 1 1/2 cups coarse fresh bread crumbs (from 3 slices firm white sandwich bread)
• 4 oz coarsely grated Cheddar (1 cup)
• 1 tablespoon vegetable oil

• Put oven rack in middle position and preheat oven to 375°F. Butter a shallow 2-quart baking dish.
• Cook onion in 1 1/2 tablespoons butter with a pinch of salt in a 12-inch heavy skillet over moderately low heat, covered, stirring occasionally, until softened, about 5 minutes. Increase heat to moderately high and add mushrooms, then sauté, stirring occasionally, until mushrooms begin to give off liquid, about 2 minutes. Add soy sauce and continue to sauté mushrooms, stirring, until liquid mushrooms give off is evaporated. Add Sherry and boil, stirring occasionally, until evaporated. Remove from heat.
• Melt remaining 3 tablespoons butter in a 2- to 3-quart heavy saucepan over moderately low heat and whisk in flour, then cook roux, whisking, 3 minutes. Add broth in a stream, whisking, and bring to a boil, whisking. Whisk in milk and simmer sauce, whisking occasionally, 5 minutes. Stir in mushroom mixture, lemon juice, and salt. Flake tuna into sauce and stir gently. Season sauce with salt and pepper.
• Cook noodles in a 5- to 6-quart pot of boiling salted water (see Tips) until al dente. Drain noodles in a colander and return to pot. Add sauce and stir gently to combine. Transfer mixture to baking dish, spreading evenly.
• Toss together bread crumbs and cheese in a bowl. Drizzle with oil and toss again, then sprinkle evenly over casserole. Bake until topping is crisp and sauce is bubbling, 20 to 30 minutes.

Recipe by Kemp M. Minifie

Tuna Croquette

Recipe courtesy Alton Brown, 2008

Prep Time:

25 min

Inactive Prep Time:

hr min

Cook Time:

6 min

Level:

Easy

Serves:

8 appetizer size croquettes

Ingredients

• 1 (7-ounce) pouch albacore tuna, drained well and shredded by hand
• 2 green onions, chopped fine
• 2 teaspoons Dijon mustard
• 2 large eggs, beaten
• 1 teaspoon freshly squeezed lemon juice
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 3/4 cup panko bread crumbs, divided
• Olive oil, for sauteing

Directions

Place the tuna, onions, mustard, eggs, lemon juice, salt, pepper and 1/4 cup of the bread crumbs into a medium mixing bowl and stir to combine. Divide the mixture into 8 rounds and set aside on a parchment lined half sheet pan. Allow to rest for 15 minutes. Place the remaining bread crumbs into a pie plate. One at a time, coat each round in the panko on all sides.

Heat enough olive oil to cover the bottom of a 12-inch saute pan over medium heat until shimmering. Add the croquettes and cook 2 to 3 minutes on each side or until golden brown. Remove to a cooling rack set over a half sheet pan lined with paper towels. Allow to cool for 2 to 3 minutes before serving.

Gnocchi Pomodoro

Recipe courtesy Della Santina's Trattoria-Rosticceria-Pasticceria

Prep Time:

50 min

Inactive Prep Time:

30 min

Cook Time:

2 hr 0 min

Level:

Intermediate

Serves:

4 servings

Directions

Pomodoro Sauce:

Ingredients

• 1 (28-ounce) can whole Italian tomatoes
• 2 tablespoons olive oil
• 1 tablespoon chopped garlic
• Salt
• Pepper
• Crushed chile flakes
• 6 to 8 large fresh basil leaves, chopped
• 1/2 cup cream

Gnocchi:

• 6 large baking potatoes, like russets
• 2 egg yolks
• 4 ounces (1 stick) butter, melted
• Pinch salt
• Pinch white pepper
• Fresh grated nutmeg
• 2 cups flour
• Grated Parmesan, to serve

To make the Sauce:

Take the tomatoes out of the can, cut in half, and remove the seeds. Chop the tomatoes into small pieces and reserve the juice. In a saucepan, add olive oil and garlic and saute for 1 minute. Add the tomatoes, salt, pepper and chili and bring to a simmer for 5 minutes. If necessary, add the reserved juice. Add the basil. Finish with cream.

To make the gnocchi:

Preheat the oven to 300 degrees F.

Bake the potatoes for approximately 1 to 1 1/2 hours, until tender. Scoop each potato out of its skin into mixing bowl. Mash the potatoes to a fine consistency.

In a separate bowl, combine egg yolks, melted butter, salt, pepper and nutmeg. Add the egg mixture to the potatoes and mix together. Add flour to mixture, 1 cup at a time, and mix until smooth.

Scoop out and make finger sized rolls on floured board. Cut with knife into bite sized pieces. Roll each piece over the back of a fork to make a round form. In a pan, freeze until hard enough to handle, and put into portion sized bags.

Fill a large pot with water and add a pinch of salt and boil. Drop gnocchi into boiling water 3 or 4 at a time so the water doesn't stop boiling. The gnocchi is ready when it floats to the top. Drain gnocchi and scoop out into bowl and add sauce. Add fresh Parmesan and serve.

Mediterranean Portobello Burger

Recipe courtesy EatingWell.com

This mushroom sandwich comes topped with a luscious Greek-style salad. Make it a meal: Serve with cucumber spears and a glass of Firestone Gewürztraminer.

Prep Time:

30 min

Inactive Prep Time:

hr min

Cook Time:

hr min

Level:

Easy

Serves:

4 servings

Ingredients

• 1 clove garlic, minced
• 1/2 teaspoon kosher salt
• 2 tablespoons extra-virgin olive oil, divided
• 4 portobello mushroom caps, stems and gills removed
• 4 large slices country-style sourdough bread, cut in half
• 1/2 cup sliced jarred roasted red peppers
• 1/2 cup chopped tomato
• 1/4 cup crumbled reduced-fat feta cheese
• 2 tablespoons chopped pitted Kalamata olives
• 1 tablespoon red-wine vinegar
• 1/2 teaspoon dried oregano
• 2 cups loosely packed mixed baby salad greens

Directions

Preheat grill to medium-high.

Mash garlic and salt on a cutting board with the side of a knife until it's a smooth paste. Mix the paste with 1 tablespoon oil in a small dish. Lightly brush the oil mixture over portobellos and then on one side of each slice of bread.

Combine red peppers, tomato, feta, olives, vinegar, oregano and the remaining 1 tablespoon oil in a medium bowl.

Grill the mushroom caps until tender, about 4 minutes per side; grill the bread until crisp, about 1 minute per side.

Toss salad greens with the red pepper mixture. Place the grilled mushrooms top-side down on 4 half-slices of the bread. Top with the salad mixture and the remaining bread.

Corn salad with Feta and walnuts

hands on time: 10 mins
total time: 15 mins
serves: 6

1 c walnuts
4 c fresh corn kernels (from 4 ears) raw or cooked
2 jalapenos, seeded and thinly sliced
2 tbsp fresh lime juice
2 tbsp extra virgin olive oil
kosher salt and black pepper
1/2 c crumbled feta (2 oz)

Heat oven to 400 F Spread the walnuts on a rimmed baking sheet and toast until fragrant, 6 to 8 mins. Let cool and roughly chop.

In a large bowl, combine the corn, jalapenos, lime juice, oil, walnuts, 1/2 tsp salt and 1/4 tsp pepper. Springle w/ feta before serving.

fetuccine with peas, shallots and herbes

hands-on time: 20 mins
total time: 20 mins
serves 4

12 oz fettuccine (3/4 box)
1 10 oz package frozen peas
2 tbsp olive oil
6 shallots, sliced
kosher salt and black pepper
1/2 c grated pecorino or parmesan (2 oz)
1/2 c fresh flat-leaf parsley chopped
1/4 c fresh mint, chopped

Cook the pasta according to the package directions, adding the peas during the last 2 mins of cooking. Reserve 1/2 c of the pasta water, drain and return the pasta and peas to the pot.

Meanwhile, heat the oil in a large skillet over medium heat. Add the shallots, 3/4 teaspoon salt and 1/4 tsp pepper and cook, stirring occasionally until soft, 3-4 mins

Toss the pasta and peas with the shallots, 1/4 c of the cheese and the reserved pasta water. Fodl in the parsley and mint. Sprinkle with the remaining 1/4 c of cheese and serve.

chilled cucumber soup with salami, feta, and olives

hands on time: 20 mins
total time: 20 mins
serves 4

3/4 c sour cream
4 scallions, roughly chopped
2 jalapenos seeded
1/2 c fresh basil
1 tbsp fresh lime juice
3 lbs cucumbers (about 4) - peeled, seeded and roughly chopped
kosher salt and black pepper
1 small baguette, sliced
4 ox thinsly sliced salami
8 oz feta, broken into pieces
1/2 c mixed olives

In a blender, puree the sour cream, scallions, jalapenos, basil, lime juice, half the cucumbers, 1/4 c water, 3/4 tsp salt, and 1/4 tsp pepper

add the remaining cucumbers and puree (adjusting the consistency with water as necessary) until smooth. Serve with the bread, salami, feta and olives.

Chicken mufuletta with spicy oliv relish mayo

spicy olive relish mayo
2 roasted red peppers (from jar) drained
1/2 or 1 jalapeno chile, chopped (depending on how spicy you like it)
2 cloves garlic, finely chopped
1/2 c hellman's mayo
3/4 c prepared olive relish
1/4 coarsely chopped fresh flat leaf parsley
2 tbsp red or white win vinegar

combine the red peppers, jalapeno, garlic, mayo, and vinegar in a food processor and process until smooth. Scrape the mixture into a medium bowl and fold in the olive relish and parsley. Set aside.

Muffuletta
4 boneless, skinless chicken breasts
2 tbsp olive oil
salt and freshly ground black pepper
16 1/4" thick slices provline cheese
1 large round loaf of bread, sliced in half crosswise
spicy olive relish
spicy olice relish mayo
aluminum foil
2 bricks or a cast iron pan and a few heavy cans

1. heat the grill to high or the grill pan over high heat
2. brush the chicken breasts with oil on both sides and season w/ salt and pepper. Grill for 4-5 mins per side until golden browna nd just cooked through. Remove from the grill, let rest 5 mins, then lice into 1/4" thick slices on a bias.
3. spread some of the mayo on the bottom half of the bread, add a few tbsp of the olive relish add half of the cheese, half of the chicken, and repeat with the remaining indregiants in thatorder.
4. spread the cut side of the top of the loaf w/ more of the mayo and place mayo-side down on the chicken. Wrap tightly in foil, place on a baking sheet and place bricks or heavy cast iron pan on top. Refrigerate for atleast 1 hour (to allow the flavors to meld) or overnight.

Delicious one bowl chocolate chip cookies

Makes: 3 dozen cookies
prep time: 15 mins
cook time: 10 mins

1 c (2 sticks) I can't believe it's not butter cooking and baking sticks
3/4 c firmly packed light brown sugar
1/4 c granulated sugar
1 tsp vanilla extract
1 large egg
1/2 tsp baking soda
2 c all purpose flour
1 package (12oz)semi-sweet chocolate chips (2 c)

Preheat oven to 375
Beat baking sticks with sugars in large bowl with electric mixer or wooden spoon until smooth. Beat in vanilla, egg and baking soda. Stir in flour until blended. Stir in chips.

Drop mixture by heaping tablespoonfuls, 2 inches apart on ungreased baking sheets. Bake 10 mins or until edges are golden. Remove cookies to wire racks and cool completely.

grilled chicken and spinach quesadillas

hands-on time: 15 mins
total time: 20 mins
serves 4

1 2-21/2 lb rotisserie chicken, meat shredded
4 c baby spinach (about 3 oz)
1 1/2 c grated monterey jack (6oz)
4 large flour tortillas
1 avocado, diced
1/2 c store-bought fresh salsa
1/4 c sour cream

heat grill to medium> in a large bowl, combine the chicken, spinach and cheese. Dividing evenly, place the mixture on one half of each tortilla. Fold the other half over to cover.

Grill the quesadillas until the cheese has melted and the tortillas are crisp, 3-4 mins per side. Serve with the avocado, salsa and sour cream.

oatmeal-raspberry bars

hands-on time: 10 mins
total time: 45 mins
serves: 4

10 tbsp cold unsalted butter, cut into pieces, plus more for the pan
1 c all purpose flour
1/2 cup granulated sugar
1/4 tsp kosher salt
3/4 c rolled oats
1/2 c seedles raspberry jam
1 c fresh raspberries

heat oven to 374F butter an 8" square baking pan. In a food processor, pulse the flour, sugar, and the salt to combine. Add the butter and pulse just until the dough comes together. Transfer to a bowl and gently knead in the oats.

Press all but 1/2 c of the dough into the prepared pan. Spread the jam evenly over the dough, leaving a 1/4" border around the edges. Scatter the raspberries over the jam and sprinkle with the remaining dough.

Bake until the edges are golden, 25-28 mins. Let cool at least 10 mins before slicing.

pasta salad with asparagus and lemon

15 mins
total time: 20 mins
serves 4

8 oz (1/2 box) penne
1 lb asparagus (ends trimmed), cut into 1" pieces
1/4 c parmesan pieces (1 oz)
2 tbsp extra virgin olive oil
1 tbsp fresh lemon juice
1 tsp grated lemon zest
kosher salt and black pepper

cook the pasta according to the package directions and add the asparagus during the last 3 1/2 mins of cooking. Drain the pasta and asparagus and rinse under cold water to cool. Transfer to a large bowl.

Add the parmesan, oil, lemon juice an zest 1/2 tsp salt and 1/4 tsp pepper and toss to combine

sweet and spicy chicken

hands-on time: 5 mins
total time: 55 mins
serves:4

1 tablespoon olive oil
1 tablespoon chili powder
1 tablespoon brown sugar
1 teaspoon dried oregano
kosher salt and black pepper
1 31/2-4 lb chicken, cut into 10 pieces

Heat oven to 400F In a small bowl, combine oil, chili powder, sugar, oregano, 3/4 tsp salt and 1/4 tsp pepper.

Pat the chicken dry with paper towels. Place the chicken in a roasting pan and rub with the spice mixture. Roast until cooked through 45-50 mins. Serve hot, room temp or chilled.

goat cheese spread

hands-on time: 5 mins
total time: 5 mins
serves: 4

2 4-oz packages soft goat cheese
1/4 c chopped fresh herbs (such as flat-leaf parsley, tarragon, or chives)
black pepper
1 4-oz package of plain crackers

In a food processor, pulse the cheese, herbs and 1/8 tsp pepper until creamy. Serve with the crackers.

tomato and canteloupe salad

hands on: 10 mins/total: 10 mins
serves: 4

1 pint cherry tomatoes, halved
1/2 canteloupe, cut into 1" peices
1/4 c fresh mint
2 tbsp evoo
kosher salt and black pepper


In a large bowl, gently toss the tomatoes, canteloupe, mint, oil and 1/4 teaspoon each salt and pepper.

roast beef and cheddar roll ups

hands-on time: 15 mins
tota: 15 mins
serves: 4

4 oz cream cheese, softened
2 tbsp prepared horseradish
4 large flour tortillas
1 head romaine lettuce, tough ridge removed
8 oz thinly sliced deli roaste beef
4 oz cheddar, thinly sliced

In a small bowl, combine the cream cheese and the horseradish. Spread evenly over each tortilla.

Layer the tortillas with the lettice, roast beef and cheddar and roll up.

prosciutto and roasted red pepper sandwiches

hands on time: 10 mins
total time: 10 mins
serves: 4

1 baguette
2 tbsp dijon mustard
4 oz thinly sliced prosciutto or salami
4 oz asiago, parmesan or some other hard cheese sliced
1 12-oz jar roasted red peppers, halved

slice the baguette in 1/2 horizontally. Spread the bottom half with the mustard and layer with the prosciutto, cheese and red peppers. Sandwich with the top of the bread and cut crosswise into 4 sandwiches.

halibut with sugar snap pea salad

hands on time: 20 mins
total time: 20 mins
serves 4

1 tbsp fresh lime juice
1 tsp grated fresh ginger
2 tbsp olive oil
kosher salt and black pepper
12 ounces sugar snap peas (4c)
1 small red onion, thinly sliced
1 tbsp sesame seeds toasted (optional)
4 6 oz pieces halibut fillet
1 lime, cut into wedges

In a large bowl, combine the lime juice, ginger, 1 tbsp of the oil and 1/4 tsp each salt and pepper.. Add the snap pease, onion, and sesame seeds, if using, and toss to coat.

Heat the remaining tablespoon of oil in a large nonstick skillet over mediumhigh heat. Season the fish with 1/2 tsp salt and 1/4 tsp pepper. Cook until opaque throughout, 3-5 mins per side. Serve w/ salad and lime wedges.

Strawberry cream freeze

Ingrediants:
1 pk 8 oz philadelphia cream cheese, softened
1 c cold milk
1 pkg (3.4 oz) JELL-O vanilla flavor instant pudding
1 1/2 cups thawed cool whip whipped topping
20 nilla wafers, coarsely broken
1 c sliced fresh strawberries
1/2 c strawberry ice cream topping

Make filling (prep time: 25 mins)
Beat cream cheese in a large bowl with mixer until creamy
Gradually beat in milk. Add dry pudding mix; beat 2 min. Stir in cool whip, wafers, and berries. Swirl in ice cream topping.

8" pie: Spoon filling into 6 oz OREO pie crust, freeze until firm, serves 8

waffle bowls: freeze filling 6 hours or until firm. Scoop into 8 waffle bowls.

Mini pies: Spoon filling into 12 muffin liners. Freeze 4 hours and remove linings

salmon burgers

hands on time: 5 mins
total time: 15 mins
serves: 4

1 1/4 lbs skinless salmon filley, cut into 1" peices
4 scallions, thinly sliced
kosher salt and black pepper

heat grill to medium-high. Oil the grill grate. in a food processor, pulse the salmon 3 to 4 times, just until coarsely chopped (the mixture should still be somewhat chunky). Add the scallions, 1/2 tsp salt and 1/4 tsp pepper and pulse to combine. Form the mixture into 3/4" thick patties.

Grill, turning once (do not press or flatten until opaque throughout, 2-4 mins per side. Serve on rolls w/ desired topping.

turkey burgers

recipe courtesy of real simple magazine

hands- on time: 5 mins
total time: 20 mins
serves: 4

1 1/4 lbs ground turkey (dark meat or 93 percent lean or less)
1/4 c grated gruyere or swiss cheese
2 cloves garlic, finely chopped
1/2 tsp chili podwer
kosher salt and black pepper

heat grill to medium high. Oil the grill grate. In a medium bowl, combine the turkey, gruyere and garlic (do not overwork the meat). Form the mixture into 4 3/4 inch thick patties and make a shallow well in the top of each. season the patties with the chili powder, 1/2 tsp salt and 1/4 tsp pepper

Grill the patties, turning once(do not press or flatten) until an instant-read thermometer inserted in the center registers 160 F 6 to 8 mins per side. Serve on rolls with the desired toppings.

turkey burgers

veggie burgers

recipe courtesy of real simple magazine

hands-on time: 15 mins/total time: 45 mins
serves: 4

1/4 c couscous
1 large egg
1/4 cup sunflower seeds
1 15-oz can lentils, rinsed
1 medium carrot, coarsely grated
1/2 medium red onion, finely chopped
1 tbsp fresh lemon juice
kosher salt and black pepper

In a small bowl, combine the couscous and 1/4 c hot tap water. Let sit for 5 mins; fluff with a fork.

In a food processor, puree the egg, sunflower seeds, and 3/4 cups of the lentils until they form a paste; transfer to a bowl. Miz in the carrot, onion, lemon juice, couscous, the remaining lentils, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Form the mixture into 4 1/2 inch thick patties. Refrigerate, uncovered, until firm, 20-25 mins

Heat grill to medium-high. Oil the grill grate. Grill the patties, turning once (do not press or flatten) until charred and heated through, 4-5 mins per side. Serve on rolls w/ the desired topping.

Grilled zucchini salad with lemon and scallions

recipe courtesy of real simple magazine

hands- on time: 10 mins
total time: 20 mins
serves: 6

2 lbs medium zucchini (about 6) halved lengthwise
1 tsp plus 1 tbsp olive oil
6 scallions, sliced
2 tbsp fresh lemon juice
1/4 tsp crushed red pepper
kosher salt

heat grill to medium-high. Brush the zucchini with 1 tsp of the oil and grill until tender, 5-7 mins per side.

Cut the zucchini into 1-inch pieces and toss in a large bowl with the scallions, lemon juice, red pepper, the remaining tablespoon of oil and 3/4 tsp salt. Serve at room temp.

tip: can also be served with 12 oz of penne or rigatoni and serve hot or room temp

Potato salad w/ bacon and parsley

recipe courtesy of Real Simple magazine

hands-on time: 10 mins
total time: 25 mins
Serves: 6

1.5 lbs new potatoes
kosher salt and black pepper
4 slices of bacon
3 tbsp evoo (give me a break, I'm typing this myself)
2 tbsp red wine vinegar
2 tsp dijon mustard
1 c fresh flat-leaf parsley roughly chopped

Place potatoes in a pot with water to cover and 1 tsp salt and simmer until tender, 15-18 mins. Drain and run under cold water to cool. Cut into quarters.

Meanwhile, cook the bacon in a skillet over medium-high heat until crisp, 6-8 mins. Transfer to paper towels. Crumble when cool.

In a large bowl, whisk the oil, vinegar, mustard, 1/4 tsp salt and 1/4 tsp pepper. Toss with the potatoes, bacon and parsley.

tip: The potatoes can be cooked and tossed w/ the dressing and the parsley up to 1 day in advance. To ensure that the bacon stays crisp, add it just before serving.

Baked French Toast Casserole

Recipe courtesy Paula Deen

Prep Time:

20 min

Inactive Prep Time:

8 hr 0 min

Cook Time:

45 min

Level:

Intermediate

Serves:

6 to 8 servings

Ingredients

• 1 loaf French bread (13 to 16 ounces)
• Butter, for pan
• 8 large eggs
• 2 cups half-and-half
• 1 cup milk
• 2 tablespoons sugar
• 1 tablespoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• Dash salt
• Praline Topping, recipe follows
• Raspberry Syrup, recipe follows

Directions

Slice French bread into 20 slices, 1-inch thick each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices.

In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees F. Spread Praline Topping evenly over the bread and bake for 45 minutes, until puffed and lightly golden. Serve with Raspberry Syrup.

Praline Topping:

1/2 pound (2 sticks) butter

1 cup packed light brown sugar

1 cup chopped pecans

2 tablespoons light corn syrup

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

Combine all ingredients in a medium bowl and blend well. Spread over bread as directed above.

Raspberry Syrup:

1 cup raspberry preserves

3 tablespoons water

2 tablespoons raspberry liqueur (recommended: Framboise)

Combine ingredients in a small saucepan and place over medium heat. Stir until warm and thinned out like syrup.

Banana-Stuffed French Toast

Recipe courtesy Gourmet Magazine

Prep Time:

15 min

Inactive Prep Time:

0 min

Cook Time:

20 min

Level:

Easy

Serves:

2 servings

Ingredients

• 1 firm, ripe banana
• 3/4 cup half-and-half
• 2 large eggs
• 1 teaspoon vanilla
• 1/4 teaspoon cinnamon
• 1/4 teaspoon freshly grated nutmeg
• 4 (1-inch thick) slices day-old challah or brioche
• 2 tablespoons unsalted butter
• Confectioners' sugar for dusting

Directions

Accompaniment: Warm maple syrup

Cut banana into 1/4-inch thick slices. In a bowl, whisk together half-and-half, eggs, vanilla, cinnamon, and nutmeg. Cut bread slices horizontally almost in half, leaving 1 edge intact. Stuff each pocket with 4 to 6 banana slices (do not overstuff). In a baking dish just large enough to hold bread slices in one layer, arrange slices and pour custard over them. Soak slices, turning them over once or twice to allow bread to absorb all liquid, about 15 minutes.

In a 12-inch non-stick skillet melt butter over low heat until foam subsides and cook slices until golden, about 5 minutes on each side.

Dust French toast with confectioners' sugar and serve with syrup.

Corned Beef Hash

• Cook Time

  30 min

• Level

  Easy

• Yield

  Serves 4

Close

Times:

Prep

15 min

Inactive Prep

--

Cook

30 min

Total:

45 min

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Ingredients

• 2 tablespoons vegetable oil
• 8 ounces cooked corned beef, diced
• 1 white onion, finely chopped
• 1 bell pepper, finely chopped
• 2 medium baking potatoes, peeled and shredded (about 2 cups)
• 4 tablespoons unsalted butter
• 4 large eggs
• Kosher salt and freshly ground pepper
• 4 slices cheddar cheese (about 2 ounces)

Directions

Heat the oil in a medium skillet over high heat. Add the corned beef and cook, stirring with a wooden spoon, until it releases some fat and browns slightly, about 3 minutes. Stir in the onion, bell pepper and potatoes and cook, undisturbed, until brown and crisp on the bottom, about 6 minutes. Continue cooking, turning the hash as it browns evenly, about 15 more minutes.

Meanwhile, heat the butter in a nonstick skillet over medium-high heat. Fry the eggs sunny-side up or over easy; season with salt and pepper.

Place the cheese slices on top of the hash, reduce the heat and let sit until the cheese melts, about 1 minute. To serve, top each portion of hash with a fried egg.

Basic Pizza Dough

Basic Pizza Dough, adapted from A Year in a Vegetarian Kitchen

Ingredients:

1/2 cup warm water (105-110F – use a thermometer for best results)
1 envelope active dry yeast
4 cups unbleached AP flour or use a combo of whole wheat and AP
1 tablespoon salt
3/4-1 cup cold water
1 tablespoon olive oil

To Do:

1. Place warm water in a 2 cup measuring cup, add yeast and stir to combine.  Let it sit for 5 minutes while you whir the flour and salt together in a food processor or stand mixer fitted with a dough hook.  Alternatively, you could do this all by hand – it will just take more time.
2. Add the cold water to the measuring cup once the yeast has bloomed.  Only add about 3/4 a cup at first, if you need to, you can add more later.  Also add the olive oil to the measuring cup and stir it all up.
3. With the food processor/stand mixer going, add the liquid mixture to the dough.  Process until the dough forms a smooth ball.  If you need more water, add more water; if you need more flour, add more flour.  The dough shouldn’t be too sticky or too try.  When you poke it, the dough should spring back a bit.
4. Put a little olive oil in a large bowl and plop your ball of dough in it.  Shake the bowl around until the dough is coated in the oil (you really only need a tiny bit).  Cover the bowl tightly with plastic wrap or a towel and let rise until doubled.  Jack Bishop says 2 hours, but you can get away with one.
5. You can either take the dough, divide it into 2 pieces (medium pies) or 4 (small pies) and start making pizza!  Or, you can divide the dough, wrap it tightly in plastic wrap and then into an air-tight container or plastic bag and keep it in the freezer until you want to use it.  The day you want to make pizza, take the dough out of the freezer and let it thaw at room temperature in a covered bowl for about 4 hours or put it in the fridge to thaw throughout the day.  Just make sure that when you use finally use it, the dough is at room temperature.  If you’re going to use the dough in a couple of days, just keep it wrapped tightly in the fridge and bring to room temperature before using.