Lemon Ginger Grilled Chicken

The end of summer is creeping up more quickly than I'd prefer, and that means grilling recipes will eventually have to wait until next Spring in most parts of the U.S.  This grilling recipe, however, can also be prepared under the broiler, so, thankfully, we'll all be able to enjoy it year round. 

Normally, grilled chicken doesn't do much for me.  Whether it's coated in barbecue sauce or one of a million other marinades, it just typically doesn't stand out for me on the plate, no matter how seasoned the grill master.  That is, until we tried this recipe. 

Ever since trying this grilled chicken, I now happily put it in the regular rotation.  I should've known the CIOA wouldn't fail me!  The flavors in this marinade are beyond delicious and bright, which make it the perfect staple for an end of summer Labor Day weekend BBQ.  Serve it alongside an ear of corn or your favorite veggies roasted on the grill and you're well on your way to a perfect summer meal.  Even better, leftovers (if you have any) go perfectly chopped up and thrown in a salad for lunch the next day.  Easy, delicious, and serves double duty when it comes to menu planning?  That's a win in my book.  And since my toddler happily scarfed it down with us, that makes it a BIG win.  Can't wait to try it under the broiler when the weather turns colder!

Lemon Ginger Grilled Chicken

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Ingredients

3 lbs. chicken breasts or thighs, boneless, skinless

4 tablespoons lemon zest

2/3 cup lemon juice

4 teaspoons fresh ginger, peeled and minced

4 teaspoons light brown sugar, firmly packed

1 tablespoon peanut oil

1 tablespoon salt, or to taste

4 Szechuan chili peppers, dried seeds removed

Directions

1.    Combine lemon zest, lemon juice, ginger, brown sugar, oil, salt, and chili peppers in a large zip-locking plastic bag. 

2.    Add the chicken to the bag, squeeze out the air, and seal.  Toss it around a bit to make sure the marinade coats all of the chicken and refrigerate for at least 15 minutes (preferably an hour or so).  Flip the bag occasionally while marinating. 

3.    Spray the grill or broiler rack with nonstick spray.  Preheat the grill or broiler on high.  Position the rack about 5 inches from the heat source if broiling. 

4.    Remove chicken from zip-locking bag.  Discard remaining marinade.  Grill or broil the chicken until cooked through, about 6 minutes per side.

Serves 8

Note:  Don't be afraid of the dried chili peppers in this recipe (you could probably leave them out if you want), but it really was not a "spicy" dish.

Source: The Culinary Institute of America's Gourmet Meals in Minutes

Tex Mex Chicken Pizza

I mentioned recently that I've been on quite a pizza kick lately.  Take out pizza is the pits in the DC area (or maybe I'm just a pizza snob having grown up in Chicago?), so the best it ever gets here is frozen or homemade.  Homemade wins in the delicious (and nutritious) department every time, but sometimes it's a pain to make your own.  But not with this recipe. 

This recipe peaked my interest immediately when I saw it in a magazine while waiting in the check out lane at Whole Foods.  In fact, it's the reason I decided to buy the $8 magazine (ouch!) in the first place.  It's incredibly quick, pretty healthy, and even my toddler eats it (minus the jalapenos).  It's truly a 30 minute meal, as the magazine notes, if you use a store bought rotisserie chicken.  I still keep it a 30 minute meal though and make my own shredded chicken in the crock pot (recipe included below) on a day in advance so it's all set to go when I want to assemble a quick meal like this one.  Plus, as an added bonus, any leftover shredded chicken is great to have on hand in the fridge or freezer to use in salads, quesadillas, soups, sandwiches, etc. later in the week.

That being said, this recipe is one of my new-found weeknight favorites that even my husband has started to regularly request.  We cook a lot and are always trying new recipes, so I always consider it a big, big win when a recipe strikes a chord with him so much that he actually requests it again and again.  In fact, since first discovering this recipe, I've made it at least 3 times, and I already have it on our weekly menu for next week.  I think it's time to put it on yours!

Tex Mex Chicken Pizza

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Ingredients

½ cup nonfat plain Greek yogurt (or sour cream)

1/3 cup chopped fresh cilantro, divided

2 tablespoons lime juice, divided

Salt and pepper, to taste

1 (16 oz.) can refried black beans

1 teaspoon chili powder

4 (8-inch) whole wheat flour tortillas

8 teaspoons canola or olive oil

2 cups shredded Rotisserie or Crock pot chicken (crock pot shredded chicken recipe below)

1 cup shredded pepper jack cheese

½ cup chopped pickled jalapenos

Directions

1.     Adjust oven racks to upper and lower positions and preheat to 475 degrees.  Whisk together Greek yogurt, ¼ cup cilantro, and 1 tablespoon lime juice in a small bowl. Season with salt and pepper and set aside.

2.     In a second bowl, stir beans with remaining 1 tablespoon lime juice and chili powder.

3.     Brush both sides of each tortilla lightly with oil.  Transfer the 4 tortillas to 2 baking sheets and bake on upper and lower racks of oven until golden, flipping halfway through (approx. 5 minutes). 

4.     Spread ¼ cup of the bean mixture over each tortilla.  Top each tortilla with ½ cup shredded chicken, ¼ cup cheese, and 2 tablespoons jalapenos.  Bake on 2 baking sheets for 6-8 minutes or until cheese is melted and pizzas are heated through.

5.     Cut pizzas into quarters, top with a dollop of the greek yogurt mixture, and garnish with remaining cilantro.

Crock Pot Shredded Chicken

Ingredients

4 chicken breasts (or as many as you want), thawed if frozen

½ cup water

½ teaspoon salt

½ teaspoon pepper

½ teaspoon garlic powder

Directions

1.     Place chicken breasts in crock pot.

2.     Mix water with spices and pour over chicken.

3.     Cook on low for 8-10 hours.

4.     Remove chicken from crock pot and shred with a fork.

5.     Use in pizzas, quesadillas, burritos, soups, salads, casseroles, etc.  Any leftovers can be frozen!

*Tex Mex Chicken Pizza recipe slightly adapted from the magazine America's Test Kitchen 30-Minute Suppers, Spring 2011 issue.

Eat Your Veggies Pizza

I've been on a bit of a homemade pizza kick recently.  Not only are they pretty quick to throw together, but my favorite part is topping it with whatever your little heart desires!  Okay and it also doesn't hurt that my 14 month old usually loves whatever pizza we make.  I did not, however, expect him to love this version.  Eggplant?  Peppers?  Olives?  Those are 3 things I NEVER touched as a kid.  Ever.  It wasn't until I met my husband that I finally started branching out with what veggies I would eat, and since then, I've never turned back.  I love them more than I thought I would, and I'm no longer afraid to try even the ugliest of vegetables.  That being said, when I saw all the fresh and beautifully purple eggplant at the Farmer's Market the other weekend, I thought it was about time I try cooking with it.  Eggplant used to scare me away, but I'm glad I got over that fear because in this recipe it had an amazing flavor after soaking up all the sweetness of the peppers and onions. 

Even though I love healthy meals and try to add as many meatless meals to our weekly menu as possible, I'm definitely not a vegetarian.  My toddler isn't a vegetarian (the first time he tried bacon he smiled and promptly asked for more), and my husband most definitely is not a vegetarian either (the apple doesn't fall far from the tree), yet we all LOVED this pizza.  I loved it so much that even I, who never touches leftovers (unless it's risotto), ate the leftovers for lunch the next day.  And so did my toddler son!!  I can't believe I just typed those words, but yes - he ate pizza topped with eggplant, peppers, onions, and olives!  We were all amazed.  If you're looking for a fantastic homemade veggie pizza chock full of flavor, this is a great one to try. 

Even my bacon-centric husband, who admittedly was a bit skeptical of this "veggie recipe" upon reading it, devoured half the pizza for lunch, and complimented me on it once again.  Now that's saying something!  

Eat Your Veggies Pizza
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Ingredients

1 Tablespoon olive oil

1 small red onion, cut in strips

1 small (or half of 1 large) eggplant, cut into half-inch cubes

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon red pepper flakes

2 cloves garlic, minced

1 red pepper, cut in strips 

1 yellow pepper, cut in strips

1 Whole Wheat pre-baked thin pizza crust (i.e., Boboli or Whole Foods 365 brand)

4 oz. tomato paste

1 1/2 cup shredded mozzarella cheese

1/2 cup crumbled feta cheese

1/4 cup kalamata olives, pitted and halved

Handful of fresh basil, chopped

Directions

1.    Preheat oven to 450 degrees.

2.    Heat oil in a large skillet set over medium heat.  Add onions and saute for 3 minutes.  Add eggplant and saute for 3 more minutes.  Add the salt, black pepper, and red pepper flakes, and stir.  Add garlic and red and yellow peppers and continue cooking for 3 more minutes, until veggies are crisp-tender.  Remove from heat and set aside.

3.    Spread tomato paste over pizza crust and top with half of the mozzarella.  Top with veggie mixture, remaining mozzarella, feta, and olives.

4.    Bake until cheese is bubbling and beginning to brown, about 10-12 minutes.

5.    Remove pizza from oven and let cool for 5 minutes.  Top pizza with fresh basil just before serving.

*slightly adapted from Loaded Veggie Pizza

Almond Crusted Tilapia with Quick Tartar Sauce

This is the newest go-to recipe I've found for a super quick and easy weeknight meal that everyone in my family will eat, including my 14 month old (and no, it doesn't come from a can, a box, the freezer, and isn't pre-made!).  Even though my son is a great eater, that is not something I can say about many dinner recipes.  

This recipe was surprisingly flavorful, especially considering the minimal amount of effort put into making it.  I was a little worried the fish would taste bland, but the Old Bay seasoning and brown sugar flavored the fish perfectly.  With a squeeze of lemon and tartar sauce (optional) on the side, this was just what I needed to add to my weekly rotation of heart-healthy fish recipes.  It's a super win in this family's book! 

Almond Crusted Tilapia with Quick Tartar Sauce
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Ingredients

1.5 lbs Tilapia fillets, sliced in half (“butterflied” so to speak)

1 cup almonds

¼ cup plain bread crumbs

2 Tablespoons brown sugar

½ teaspoon Old Bay seasoning

½ teaspoon salt

1/8 teaspoon pepper

½ cup flour

1 egg, beaten

Directions

1.     Preheat oven to 425 degrees.  Spray baking sheet with non-stick cooking spray.

2.     Add almonds to a food processor (I used my mini-prep) and process until very finely chopped.

3.     In a shallow bowl, gently combine the finely chopped almonds, bread crumbs, brown sugar, old bay seasoning, salt, and pepper. 

4.     Put the flour and beaten egg in 2 separate shallow bowls (for dipping).

5.     Coat each tilapia fillet lightly with flour, dip in the egg, and finish by coating well with the almond mixture.  Transfer immediately to the baking sheet after coating with the almond mixture.

6.     Bake for 15-20 minutes until the almond crust is starting to crisp.

7.     Serve immediately with lemon wedges and tartar sauce on the side (optional).

Quick Tartar Sauce

Ingredients

1 cup mayonnaise

1 Tablespoon sweet pickle relish

1 Tablespoon minced onion

1 Tablespoon lemon juice (optional...but delicious!)

Salt and pepper to taste

Directions

1.     Combine mayonnaise, sweet pickle relish, minced onion, and lemon juice.  Season with salt and pepper, to taste.

*Tilapia recipe slightly adapted from MealMakeoverMoms.com
*Tartar sauce from Allrecipes.com

Red Wine Risotto

Risotto is a regular meal in this household.  We try to vary it from time to time so we don't tire of one of our favorite dishes.  That being said, when I saw Red Wine Risotto in Giada's Family Dinners cookbook, it immediately caught my attention (and the hubby's).  I'm no risotto connoisseur, but I do know that every version we've tried so far has been made with white wine.  But red wine?  What a great idea for a change of pace!  And a delicious one at that! 

In this version of risotto, the red wine gives the rice a delicate purple tint that contrasts beautifully with the green peas.  If you've never tried risotto with red wine or you're getting bored of your usual "go to" risotto recipe, this is just the version to try.  We finished every bite and promptly tucked this little gem into our regular rotation.  I hope you will too!

Red Wine Risotto

Ingredients

3 1/2 cups reduced sodium chicken broth

3 Tablespoons unsalted butter

1 cup finely chopped onion

2 garlic cloves, minced

1 cup arborio rice

1/2 cup dry red wine

1/2 cup frozen peas, defrosted

1/4 cup chopped fresh flat-leaf parsley

1/2 cup freshly grated parmesan cheese, plus more for serving

Salt and freshly ground black pepper, to taste

Directions

1. Heat the broth over medium high heat and bring to a simmer.  Cover, and keep warm over very low heat.
2. Melt butter in a large saucepan over medium heat.  Add onion, saute until translucent, about 8 minutes.  Stir in the garlic and saute for 30 seconds.  Stir in the rice.  Add the wine and stir until it is absorbed, about 1 minute.
3. Add 3/4 cup of hot broth, simmer over medium-low heat, stirring often, until the liquid is absorbed.  Once absorbed, continue by adding 3/4 cup of hot broth 3 more times, stirring often until liquid is absorbed each time.
4. Add the remaining 1/2 cup of broth and simmer until the rice is just tender and the mixture is creamy, about 5 minutes longer.  Stir in the peas and parsley.  Mix in 1/2 cup of the parmesan cheese and season with salt and pepper, to taste.  Sprinkle with additional cheese and serve.

Serves 4 as a side dish or 2 for dinner.

*Slightly adapted from Giada's Family Dinners.

Salmon in Lemon Brodetto with Pea Puree

My now ONE year old (Yikes!  How did that happen?!) has been a fish lover ever since his first bite.  In fact, he will eat salmon over everything else on his plate when give the chance.  That being said, fish has become a regular weekly meal in our house, so I'm always on the hunt for new and delicious recipes to try.  And this, my friends, is most definitely a keeper.  Everything about it absolutely, positively screams "Spring!"  The sauce is delicate and scented with lemon, while the peas are laced with a refreshing hint of mint.  Together they make the perfect pairing for a heart healthy filet of salmon. 

This meal is so refreshing, and it livened up my rotation of weekly "go to" fish recipes.  It came together pretty quickly and my entire family cleaned their plate.  In fact, my almost 1 year old kept asking for more and more salmon.

This recipe is now sitting pretty at the top of my rotation of fish recipes, tied of course with my other favorite, Panko Crusted Salmon.  So if you're looking for something just a tad bit different from your ordinary fish recipe, then you most definitely will want to give this one a shot.  I'm already planning to make this one again! 

Salmon in Lemon Brodetto with Pea Puree

Ingredients

 Lemon Brodetto:

• 2 tablespoons olive oil
• 1 shallot, diced
• 2 lemons, juiced
• 1 lemon, zested
• 2 cups chicken broth
• 1 tablespoon chopped fresh mint leaves

Pea Puree:

• 2 cups frozen peas, thawed (about 10 ounces)
• 1/4 cup fresh mint leaves
• 1 clove garlic
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup extra-virgin olive oil
• 1/2 cup grated Parmesan

Salmon:

• 1/4 cup olive oil
• 4 (4 to 6-ounce) salmon filets
• salt and freshly ground black pepper

Directions

1. Lemon Brodetto:  Heat the oil over medium heat in a medium saucepan.  Add the shallots and saute until tender, about 7 minutes.  Add the lemon juice, zest, and broth.  Bring to a simmer, and keep warm, covered, over low heat.
2. Pea Puree:  In a food processor, combine the peas, mint, garlic, salt, and pepper.  Puree until combined.  While the processor is running, add the olive oil in a steady stream drizzle and puree until desired consistency is reached (I stopped when mine was about the consistency of a thick pesto).  Transfer to a small bowl and add the parmesan cheese.  Mix until combined and set aside.
3. Salmon:  Heat the oil over high heat in a large skillet.  Season the salmon with salt and pepper to taste and add to the hot skillet.  Sear until a golden crust forms, about 4 to 5 minutes on the first side.  Flip and continue cooking until salmon is opaque and flakes easily, about 2 more minutes depending on the thickness of the fish.
4. To assemble:  Add the tablespoon of chopped fresh mint to the Lemon Brodetto sauce and divide between 4 shallow dishes.  Place a large spoonful of Pea Puree in the center of each bowl, and top with a salmon filet.  Serve immediately.

*Slightly adapted from foodnetwork.com.

Alsatian Bacon and Onion Pizza

Anyone else have a husband who loves bacon?  So much so that you got him "Bacon of the Month Club" for his wedding gift, a Bacon cookbook for Valentine's Day, Bacon vodka for our anniversary, made Bacon Chocolate Cupcakes for his birthday, and bought a You Had Me At Bacon" T-shirt for Christmas?  Well, if you're like me, and your husband considers bacon a food group all on its own, then this pizza is surely the way to your bacon man's heart. 

Traditionally, this Alsatian dish is composed of a thin bread dough rolled out in a rectangle and is covered with fromage blanc, thinly sliced raw onions, and bacon lardons.  It is traditionally baked at a very high heat so the edges of the crust are almost charred.  This recipe is a delicious interpretation, and no surprise - my husband absolutely LOVED it (and so did I).  

It's creamy, it's oniony, it's bacony, and according to my husband, "It's the best pizza I ever made."  Works for me!

Alsatian Bacon and Onion Pizza

Ingredients

• 1 can refrigerated pizza crust (I used Pillsbury Thin Pizza Crust) OR 1/2 pound pizza dough


• 1 teaspoon olive oil


• 1/2 cup ricotta cheese


• 1 Tablespoon all-purpose flour


• 1/2 cup sour cream


• salt and freshly ground black pepper


• 1/4 pound thickly sliced smoky bacon, cut crosswise into 1/4-inch strips


• 1 medium onion, thinly sliced 

Directions

1. Preheat oven to 425 degrees.


2. In a small bowl, whisk together the ricotta, flour, and sour cream.  Season with salt and pepper to taste.


3. In a medium skillet, cook the bacon over medium heat until the bacon is crisp.  Leaving the rendered fat in the pat, transfer the bacon bits to a paper towel to drain.  Add the onions to the fat in the pan and cook until softened and slightly caramelized.  Remove the pan from the heat and let cool.


4. Spread the pizza dough onto a baking sheet that has been lightly greased with 1 teaspoon olive oil.  Spread the ricotta sour cream mixture on top of the dough to within 1/4 inch of the edge.  Sprinkle with the bacon and onions. Bake on the bottom rack of the oven for about 10-12 minutes, or until the crust is golden brown (ovens and crust thicknesses vary, so keep an eye on it).  Cut into squares and serve.

*Slightly adapted from Food and Wine.

Slow Cooker Sweet Potato Chicken Enchilada Casserole

I'm always on the hunt for meals that the whole family will eat (what mom isn't?), and this is one of them.  It's pretty darn healthy too, which makes me even happier.  You can serve it as is, wrap it in a burrito shell, or serve it over rice.  No matter how you serve it, it's great for dinner, and even better for lunch the next day.

Slow Cooker Sweet Potato Chicken Enchilada Casserole

Ingredients

• 1.5 pounds boneless skinless chicken breasts, cut into bite-size pieces


• 1 large sweet potato, peeled and cut into 1/4-inch dice (about 3 cups)


• 1 small onion, cut into 1/2-inch dice (about 1/2 cup)


• 1 (15 oz.) can or jar all-natural mild enchilada sauce (I used Trader Joe's brand)


• 1 (15 oz.) can black beans, rinsed and drained


• 1 teaspoon ground cumin


• 1/2 teaspoon garlic powder


• 1 cup frozen corn kernels, thawed


• 1 cup shredded reduced-fat Cheddar cheese


• flour/whole grain tortillas or rice, for serving

Directions

1. Add the chicken, sweet potato, onion, enchilada sauce, black beans, cumin, and garlic powder to the slow cooker and stir to combine. Cover and cook on low until the sweet potato is tender and the is chicken cooked through, about 4 hours.


2. Stir in the corn and cheese until the cheese melts.  Set on warm until ready to serve.  Serve over rice or wrap burrito style in flour tortillas.

 

*Slightly adapted from Meal Makeover Moms.

Simple Dijon Tarragon Cream Chicken

The Dijon mustard, tarragon, and cream combine in this recipe to make a delectable sauce that is surprisingly impressive considering how quick and easy it is to pull together.  Most definitely an easy weeknight keeper, yet fancy enough to serve to company. 

Simply put - it's easy and impressive.  And that's the way I like it.

But let me be honest...

My husband picked out this recipe, put it on our menu last week, and I was very skeptical it would be anything more than ordinary.  I didn't even think it'd be worthy of posting, as I only like to post my absolute favorites.  But, we needed to use up our fresh tarragon, and we had all the other ingredients already on hand, so I agreed to it.  At the very least, I figured it'd be an easy night of cooking for me.  Much to my surprise though, as the sauce came together, my nose quickly realized my husband was right (shhhh).  He had found a dish that was going to taste much better than just average.  In fact, it was a keeper at first bite...and didn't last long on the plate!

Simple Dijon Tarragon Cream Chicken

Ingredients

• 4 boneless skinless chicken breast halves
• salt and pepper, to taste
• 1 Tablespoon unsalted butter
• 1 Tablespoon olive oil
• 4 boneless skinless chicken breast halves
• 1 small shallot, finely chopped (optional)
• 1/2 cup heavy cream
• 2 Tablespoons Dijon mustard (Maille's Whole Grain Mustard is my favorite)
• 2 Tablespoons chopped fresh tarragon (or 1 Tablespoon dried)

Directions

1. Season the chicken breasts with salt and pepper to taste. 
2. Heat the butter and olive oil in a large skillet set over medium high heat.  When the butter is melted, add the chicken and brown on both sides.
3. Once browned, reduce heat to medium, cover, and cook for another 15 minutes, or until juices run clear.  Remove from pan and set aside.
4. Add the shallots to the juices already in the pan and cook for just a few minutes, just until softened.  Add the heavy cream, stirring to scrape up the brown bits.  Mix in the mustard and tarragon and cook until sauce is thickened, about 5 minutes, stirring frequently.  Return chicken to pan and coat with sauce.
5. Serve with additional sauce drizzled on top.

Notes:  You could certainly omit the shallots if you don't have them on hand, and while fresh tarragon is highly preferred, dried can still give the same flavor in a pinch.  You could probably sub half-and-half for the cream if you wanted to reduce the fat as well, but it's ohhh so good with the heavy cream!  Any extra sauce is also excellent for serving over whatever veggies you serve on the side - asparagus, green beans, etc.

*Adapted from this recipe.

Salmon with Bonefish Lime Tomato Garlic Sauce

Several years ago my mom and I fell in love with the Lime Tomato Garlic Sauce served at Bonefish Grill.  Unfortunately though, soon after falling in love, they stopped listing it on their menu as one of their signature sauce choices to be served alongside the grilled fish.  Now the only mention of this delectable sauce is in their Saucy Shrimp appetizer.  Luckily though, they have always honored my mom's and my request to have it served alongside our grilled salmon or halibut.  We are so thankful they do because it is absolutely divine.  

One day when I was looking for new ideas for making salmon at home, my mom came across a copycat version of the infamous Bonefish Lime Tomato Garlic Sauce  and sent it my way for me to try.  As expected, it was as stupendous at home as it was in the restaurant.  This recipe is a true keeper, worthy of seconds, and definitely worth serving to company.  And hey, at least at home I can serve it on anything I want.  No special requests required!

Salmon with Bonefish Lime Tomato Garlic Sauce

Ingredients

• 4 salmon filets
• 1/2 cup rough chopped sun-dried tomatoes
• 1/2 cup rough chopped tomatoes
• 1/4 cup lemon juice
• 1/4 cup lime juice
• 1/4 cup chopped garlic
• 1/2 cup white wine
• 5 Tablespoons sugar
• 1 cup heavy cream
• 2 teaspoons salt
• 1 teaspoon pepper
• 2 Tablespoons cold butter, cut in small pieces

Directions

Bonefish Lime Tomato Garlic Sauce

1. Put sun-dried tomatoes, tomatoes, lemon juice, lime juice, garlic, wine and sugar in a saucepan set over medium high heat.  Bring to a simmer and let cook until reduced by half, stirring occasionally.
2. Add heavy cream, salt, and pepper and reduce again until thick.
3. Reduce heat to medium low and slowly add butter, mixing between additions until melted.  Remove from heat when all butter is incorporated, but keep warm until salmon (or other fish) is ready for serving.

Broiled Salmon

1. Position oven rack on 2nd highest setting from the top.  Set oven to broil.
2. Place salmon filets in a glass baking dish sprayed with olive oil or cooking spray.
3. Use a foil “snake” to prop your oven door open a bit while broiling, and broil the filets for a total of 7-8 minutes, flipping them once about half way through.  Test for done-ness by cutting into one filet.  Salmon should flake easily and be opaque in color.  Top with Bonefish Lime Tomato Garlic Sauce just before serving.

Note:  This sauce is not only a great pairing for salmon, but it's also great with other fish and shellfish, such as tilapia, halibut, and shrimp.

Yield: 4 servings

*Source razzledazzlerecipes.com.

Pumpkin Sage Tortellini

Anyone else have a can of pumpkin puree sitting around in the pantry leftover from the holidays?  If so, this is an incredibly easy and delicious way to put it to good use and help clean out the pantry.  But even if you don't have a 4 month old can of pumpkin puree on hand, this dish is so simple, satisfying, and comforting that I encourage you to go to the store and grab a can just so you can make this! 

In this dish the pumpkin, butter, and parmigiano reggiano are a perfect combination of flavors, but the fresh sage is what really transforms those flavors from good to great.  The chopped walnuts added just before serving finish the dish with the perfect amount of crunch and texture.  The flavor combination here is so simple, yet so perfect.

Pumpkin Sage Tortellini

Directions

• 2 (8oz.) bags Three Cheese Tortellini (I use Barilla)


• 1/2 pound sweet butter


• 8 leaves fresh sage, plus more for garnish


• 1/2 cup pumpkin puree or pumpkin pie filling


• 1/2 cup grated Parmigiano Reggiano cheese


• 1/4 cup chopped walnuts (optional)

Ingredients

1. In a large pot, bring 6 quarts of water to a boil.  (Once boiling, add 2 Tablespoons salt.)


2. While the water is coming to a boil, heat butter and sage leaves over medium high heat in a large saute pan and cook until the butter turns golden brown and spatters a bit.


3. Add the pumpkin puree to the pan and remove from heat.  Mix together and set aside.


4. Drop the tortellini in the salted boiling water and cook according to the package instructions.  Drain in a colander and immediately toss in the pan with the pumpkin sage butter mixture. 


5. Heat the pan over medium heat and toss until pasta is well-coated and heated through. 


6. Mix in the Parmigiano Reggiano and toss.  Serve immediately and top with chopped walnuts (optional) and fresh sage leaves.

Yield: 4 servings

*Recipe slightly adapted from a free online cookbook download put out by Barilla a few years ago.  The recipe stated this dish was inspired by Ashley Judd's favorite pasta dish and was recreated by Mario Batali.

Baked Pork Chops with Creamy Mushroom Sauce

Before I came across this recipe, I always associated pork chops with the word "dry" and therefore always stayed away from them.  Then I got married.  And now, much to the hubs' delight, I'm a seasoned pork chop maker.  This recipe converted me.

After trying more "pork chops with mushroom sauce" type recipes than I can count, this one stood out as the tried and true winner.  The most tender and juicy pork chops I've ever had, no chopping required (quick prep!), and made with ingredients I usually already have on hand.  This recipe is pork chop perfection!  Serve with a side of rice or potatoes and some green veggies and dinner is done!

Note:  A few handfuls of sliced fresh mushrooms are a great addition to the sauce if you have them on hand.  Speaking of the sauce...  It's really good, so you might want to double it for extra dipping.

Baked Pork Chops with Creamy Mushroom Sauce

Ingredients

• 6 pork chops
• 1-2 teaspoons garlic powder
• 1 teaspoon seasoning salt (I prefer Lawry's brand)
• 2 eggs, beaten
• 1/4 cup all-purpose flour
• 2 cups Italian-style seasoned breadcrumbs (I made my own using Italian seasoning)
• 4 Tablespoons olive oil
• 1 (10.75 oz.) can condensed cream of mushroom soup
• 1/2 cup milk
• 1/3 cup white wine (to omit the wine just double the milk)

Directions

1. Preheat oven to 375 degrees.
2. Season pork chops with garlic powder and seasoning salt.
3. Place beaten eggs, flour, and breadcrumbs in 3 separate shallow bowls.
4. Lightly dredge the pork chops in flour, dip in the egg, and then coat liberally with breadcrumbs.
5. Heat the 4 Tablespoons of olive oil in a medium skillet set over medium-high heat.  Once hot, add the pork chops and cook for 5 minutes per side or until breading is well-browned.  Transfer the pork chops to a 9x13 inch baking dish, cover with foil, and bake for 45 minutes.
6. While the chops are baking, whisk together the soup, milk, and white wine in a small bowl.
7. After baking for 45 minutes, remove the chops from the oven and cover them in the soup mixture.  Replace the foil and bake for another 30 minutes.

*Recipe slightly adapted from Allrecipes.com

Crispy Black Bean Tacos

What can I say about these black bean tacos?  Well, to put it plain and simple, they're awesome.  They're refreshing, filling, inexpensive, and left me craving more...and more!  As an added bonus, they're also full of nutrition and are a great meatless option that even an everyday meat lover will enjoy.  Sure, you could probably add a little ground beef to the mix if you really wanted to in order to appease a crazed meat-addict, but really, why mess with perfection?  I can't stop thinking about these tacos.  Most definitely will be making them again soon.  And you should too! 

Crispy Black Bean Tacos

Ingredients

• olive oil


• 1 (15 oz.) can black beans (drained and rinsed)


• 1/2 small onion thinly sliced


• 2 garlic cloves, minced


• 1/2 teaspoon ground cumin


• salt and freshly ground black pepper, to taste


• 1 Tablespoon lime juice


• 2 cups coleslaw mix or shredded cabbage


• 2 green onions, chopped


• 1/3 cup fresh cilantro, chopped


• 6 corn or flour tortillas


• 1/3 cup crumbled feta cheese (or goat cheese)


• lime wedges, for serving


• hot sauce, for serving (optional)

Directions

1. In a small bowl, mix together 2 teaspoons olive oil and the lime juice.  Add the coleslaw, green onions, and cilantro and toss to coat.  Season with salt and pepper to taste and set aside.


2. Heat 2 teaspoons olive oil in a medium skillet over medium high heat.  While the skillet is getting hot, mash the black beans slightly with a fork, leaving them still a little chunky for texture. 


3. When the oil is hot, add the onion and garlic and cook about 3 minutes or until the onions are translucent.  Add the black beans, cumin, and season with salt and pepper to taste.  Cook until heated through, about 3 minutes.


4. Heat a large dry nonstick skillet over medium heat.  Add tortillas in a single layer and heat until golden brown.  Flip, and cook until the other side is golden brown as well (about 1 minute per side). 


5. Spoon 1/4 of the bean mixture onto the crisped tortilla and top with slaw and cheese.  Serve with hot sauce and lime wedges.

*Recipe slightly adapted from this one.

Simple Slow Cooker Pot Roast

This is pure comfort food.  A cinch to prep and absolutely delicious.  I'd never made a pot roast before, but several friends of mine had mentioned it was a perfect meal for the crock pot, so I figured I'd give it a shot.  I knew it would please the hubs, who is just as much of a meat and potatoes guy as the next, and I also knew it would result in a meat that would be tender enough to serve to my 10 month old.  He had never had red meat before this meal, so I wasn't sure what his reaction would be, but sure enough, I put a few thin shreds of the beef in front of him, and he dug right in without hesitation and immediately went for a second, third, and fourth bite until it was gone.  I have a feeling he'll be a meat and potatoes guy just like his Daddy. 

Another bonus to this dish (for all the parents of little ones out there), is that the slow cooking of the vegetables in this dish made them incredibly tender and perfect for serving to a little one such as my son...who only has 6 teeth.  Cut into small pieces, he went to town.  (You could even mash them easily with a fork if your little one is still eating purees.) 

Any meal I can prep that makes everyone happy and doesn't require me to be a short order cook is a super win in my book!

This dish wasn't just about convenience though.  I believe my husband said, "This is good.  Wow, this is really good.  No, really - this is really good!" at least 5 times throughout the meal...and then again after he went up for a second helping.  So I'll take that as a sign of a true keeper.

Simple Slow Cooker Pot Roast

Ingredients

• 3-4 lb. roast


• 2 (10 3/4 oz.) cans cream of mushroom soup


• 1 envelope dry Beefy Onion soup mix


• 1 Tablespoon worcestershire sauce


• 1 teaspoon dried thyme or rosemary (I used thyme)


• 2 cups baby carrots


• 2 cups small potatoes (I kept mine whole since they were small, but you might want to halve yours if they're on the large side)


• 8 oz. sliced mushrooms

Directions

1. Combine the cans of soup, dry onion soup mix, and worcestershire sauce in the crock pot and mix until combined.


2. Place the roast in the pot. 


3. Add the carrots, potatoes, and mushrooms (and any other veggies you're in the mood for). 


4. Cook on low for 4 hours and then turn the heat up to high and cook for another 2-4 hours.  (You could also do high for 3-4 hours or low for 7-9 hours.  4 on low followed by 2 on high is the route I chose though, and it resulted in a ridiculously tender meat.)

Note:  This is a versatile recipe in that you can vary the herbs and use any veggies you have in the fridge (onion, celery, carrots, potatoes, mushrooms, etc.).  You could even leave out the veggies and just prep them on the side if you wish.

*Adapted from allrecipes.com.

Mexican Pizza

Back when I lived in Chicago, I took several cooking classes at an amazing place that I wish would spread its wings and open up shop in other states and cities around the U.S. (Northern Virginia would be nice) because I seriously miss that place.  It was called The Chopping Block.  It was a recreational cooking school offering all sorts of classes.  I spent a whole summer attending as many as I could, loving them all.  One of my favorites, though, was the monthly course taught by a local registered dietician, Dawn Jackson Blatner, RD, LDN.  For the first 25 years of my life, I never really craved or loved veggies...until I took her classes.  She quickly converted me with all the delicious and nutritious recipes she prepared for us in her classes.  As a result, I learned that veggies weren't just bitter green things that needed to be smothered in butter and cheese in order to taste good.  And today I am able to say that I love veggies, beans, greens, whole grains, and all things good for me.  Yes, miracles do happen.

That being said, this mexican pizza was one of the first recipes from Dawn that I loved at first bite.  I've made it at least 30 times, and there have been many months where I've made it every single week.  Yes, I crave it that much.  It's a pretty simple recipe for a mexican pizza, but it's delicious and on the table in 30 minutes.  Even better - you can feel good about devouring it since it's packed with nutrition. 

As for the toppings, feel free to vary them to your liking.  The hubs and I always do.  We literally divide our pizza in half by drawing a line in the sand (beans) and then we each put the toppings on our half.  Marriage is all about compromises, right?  Basically, the hubs' side gets more green onion, more jalapenos, more olives, and less tomato.

(Recipe makes 2 full pizzas as written.  Obviously just cut everything in half if you want to make 1 pizza.)

Mexican Pizza

Ingredients

• 2 whole wheat thin crust pizza crusts (Boboli Thin Crust or Whole Foods 365 brand™)


• 1 (16 oz.) can spicy vegetarian refried beans


• 2 small tomatoes (I used roma), very thinly sliced


• 6 green onions, chopped


• 1/4 cup canned sliced black olives, drained


• 1/2 cup pickled jalapeño slices (aka, “nacho" peppers)


• 1/2 cup shredded cheddar jack cheese (I'm usually all for more cheese, but too much can actually ruin the flavors here; don't be tempted to dump it on)


• 1/2 cup salsa


• 1 avocado, chopped

Directions

1. Preheat oven to 400 degrees.


2. Spread beans on pizza crust and top with tomatoes arranged in a single layer.  Top with onions, olives, peppers, and cheese.


3. Place pizza straight on the oven rack (no baking sheet needed) and bake for 10 - 12 minutes. 


4. Slice into wedges and top with a little bit of salsa and a few slices of avocado (These toppings are a MUST!  Do not skip this step!).

Notes:  I highly recommend sticking with a very "thin crust" pre-baked crust for this pizza.  Boboli white/regular or whole wheat thin crust is excellent.  I do not recommend a thick crust or a canned crust like the Pillsbury variety. 

*Original recipe from the very talented lady who finally convinced me that ALL veggies can be delicious, Dawn Jackson Blatner RD, LDN.

Pizza with Roasted Peppers and Goat Cheese

This pizza is light on sauce and topped with creamy goat cheese, fresh basil, roasted sweet peppers, and a little prosciutto (if you like). It's perfect for a quick weeknight meal, undoubtedly my new favorite make-at-home pizza, and I'm so glad I found it. Why?

Well, being from Chicago, pizza is a necessity.  It's a weekly staple.  Everywhere you go it's delicious.  No matter how you shape it, bake it, or make it, it's perfection.  There are no "mediocre" pizzas.  If there were, they'd close in a week due to all the competition.  But out here in Northern Virginia...not so much.  Mediocre at best is all there is. 

The hubs and I have tried all the chains, all the mom-and-pop pizza shops, all the places people have suggested to us, yet unfortunately the best pizza we've found out here is frozen pizza.  Yes, it really is that bad out here.  Sure, there are some that I would go so far as to consider decent, but when you're used to Chicago pizza, it's just really hard to compare.  That being said, the hubs and I are always on the hunt for new and different frozen pizzas. 

Well, I finally found my favorite about 2 years ago.  I could've eaten it every night of the week.  A crispy thin crust heaven of a pizza topped with creamy melted goat cheese and roasted sweet peppers.  Simple, yet heaven in my book.  Then, out of nowhere, the stores out here stopped carrying it!  I searched everywhere.  It was gone!  I even checked the product webpage of the brand that made the pizza, and sure enough, they stopped making it!  What?!?  How could they??  I was heartbroken.  Absolutely heartbroken.

So, as you can imagine, my eyes lit up and I immediately started salivating when I came across this recipe.  It was every bit of the pizza heaven I remembered and then some.  We devoured the whole thing. 

Pizza with Peppers and Goat Cheese

Ingredients

• Pillsbury "thin crust" pizza crust
• Olive oil
• Cornmeal for sprinkling
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1/2 cup tomato sauce
• 2 oz. sliced prosciutto, cut into fine shreds (optional)
• 4 oz. fresh goat cheese crumbles
• 1/4 cup chopped fresh basil, divided
• Salt and freshly ground pepper

Directions

1. Position oven rack on the 2nd lowest rack in your oven.  Preheat oven and large baking sheet at 500 degrees for at least 15 minutes.
2. Heat a little olive oil in a small skillet over medium heat, and saute the sliced peppers about 8 minutes, until slightly softened.
3. Generously sprinkle a large cutting board with cornmeal and lay the pizza dough on top.  Brush lightly with olive oil.
4. Remove the baking sheet from the 500 degree oven and carefully transfer the pizza dough.  Prick a few holes in the crust with a fork and bake for a quick 3 minutes, just to firm it up a bit.
5. Remove the partially baked crust and top with tomato sauce, prosciutto (optional), peppers, goat cheese, and half of the basil.  Bake 5-7 minutes or until crust is golden brown.  Watch it carefully while baking though, as it can burn quickly at 500 degrees!
6. Allow to cool for 3 minutes.  Top with the rest of the chopped basil, season with salt and pepper to taste, and serve.

A few notes:  Next time, I'm thinking of throwing in a few sliced red onions (sauteed with the sliced peppers) as well to get a few more veggies on my plate.  Also, regarding the crust, I'm sure you could use any pizza crust for this recipe; however, I'd highly recommend sticking with a thin crust (I bet Boboli's whole wheat thin crust would be delicious...and a *tad* bit healthier than the Pillsbury in a can).  Just adjust the baking time accordingly (omitting the pre-baking of the crust if your substitute is already pre-cooked).  I used Pillsbury only because the hubs did the grocery shopping for the week and Pillsbury in a can was we got!  And I wasn't going to complain.  It was PERFECT!  If you're ambitious you could even make your own thin crust as called for in the original recipe.  I just don't have that kind of time on a weeknight.  Oh, and one last note - I tagged this recipe as 'vegetarian' (even though it has prosciutto) as I'm certain it would be just as delicious without the prosciutto. 

*Recipe adapted from this one over on the blog Apple A Day.