Parmesan Herb Roasted Acorn Squash

 

This was a delicious way to serve Acorn Squash.  I really liked the Parmesan crust.  The natural sweetness of the squash came through without any added sugar.  This recipe is a keeper for a good side dish.  

Parmesan Herb Roasted Acorn Squash
Serves 2-3

Ingredients:

1 acorn squash, small-medium sized

2 tablespoons olive oil

1/2 cup finely grated Parmesan cheese 

1/2 teaspoon garlic powder

1/4-1/2 teaspoon salt

1/2 teaspoon dried basil

1/2 teaspoon dried thyme

1/2 teaspoon dried oregano

pinch black pepper or to taste

Directions:

Preheat oven to 425ºF.   Slice the top and bottom of the squash, then place on a flat end and slice in half.  Scoop out the seeds with a spoon and discard seeds.  Slice each half into slices about 1-inch thick.

Add the squash to a large mixing bowl along with oil and herbs.  Toss all the ingredients until well mixed.

Place squash on foil-lined baking sheet.  Press any remaining parmesan mixture on the tops of squash slices.  Bake for 20-25 minutes.  Enjoy!  (Note: the squash skin is edible)

Garlic Roasted Carrots

 

We plucked some carrots from the garden to give ourselves a break from the green beans and tomatoes we've been having every night.  This was a tasty side dish (you know, for a vegetable).

Garlic Roasted Carrots
Serves 2

Ingredients:
~3-4 carrots, split in half lengthwise if large

1 tablespoon olive oil

1 tablespoon balsamic vinegar

2-3 cloves garlic, minced

1 teaspoon dried thyme

salt and pepper

1 tablespoon chopped fresh parsley leaves

Directions:

In a bowl, combine the oil, vinegar, garlic, and thyme.  Toss carrots in oil mixture until well coated.  Place on a lined baking sheet and season with salt and pepper.  Bake at 375º for 35-40 minutes until tender.  Serve garnished with parsley if desired.

Instant Pot Red Cabbage

While the Polish Kielbasa was boiling on the stovetop, I prepared this side dish in the Instant Pot.  Next time, I'd cut the recipe in half because we were eating cabbage for several days in a row (but it still tasted good).  This was a perfect way to make this recipe which typically cooks very slowly on the stovetop. 

Instant Pot Red Cabbage
Makes >8 servings

Ingredients:
4 tablespoons butter
1 onion, sliced
1 head (2 lb) red cabbage, thinly shredded
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon allspice
1/3 cup apple cider vinegar
1/3 cup apple juice
1 tablespoon sugar
2 Granny Smith apples, peeled, cored, and diced

Directions:
Using the Saute setting, melt the better in the Instant Pot. Add the onion and cook, stirring occasionally, until just starting to soften.  Stir in the cabbage and cook for a couple minutes.  Stir in the salt, pepper, and allspice.  Add in the vinegar, juice, and sugar, and stir well.  Cancel Saute mode.

Set the Instant Pot to Pressure Cook on high for 5 minutes.  When finished, quick release pressure.  Stir cabbage, season to taste, and serve.

Moroccan-Spiced Chicken Kabobs with Lemon Yogurt Sauce and Couscous

We were hosting a guest, and I thought this would be a good recipe that I could prepare ahead of time and then throw on the grill when we were ready to eat.   It turned out excellent.  We all enjoyed the flavor of the chicken.  I liked the yogurt dipping sauce as well, although the recipe made WAY too much and I'd recommend cutting it in half.  As a bonus, I was able to use a lot of fresh mint from my herb garden.  The recipe looks long, but it was easy.  I made a salad and Moroccan Couscous recipe to go along with our kabobs because it's super fast to prepare. I liked the cinnamon flavor of the couscous.

Moroccan-Spiced Chicken Kabobs with Lemon Yogurt Sauce
Recipe from Weber's Best Summer Grilling Recipes
Serves 4

Marinade Ingredients:
1/4 cup extra-virgin olive oil
1/4 cup chopped cilantro leaves
1/4 cup chopped mint leaves
2 tablespoons fresh lemon juice
2 teaspoons honey
1&1/2 teaspoons kosher salt
1 teaspoon paprika
1 teaspoon ground cumin
2 garlic cloves, minced
1/2 teaspoon ground coriander
1/2 teaspoon cinnamon
1/4 teaspoon ground cayenne pepper

4 (6oz each) boneless, skinless chicken breast halves, cut into 1&1/2" pieces

Sauce:
2 cups whole-milk plain Greek yogurt
1 teaspoon finely grated lemon zest
1/2 cup fresh lemon juice
1/4 cup finely chopped fresh mint leaves
2 garlic cloves, minced
1 teaspoon kosher salt
1 large red bell pepper, cut into 1&1/2" squares
1 large green bell pepper, cut into 1&1/2"squares
1 small red onion, cut into 8 wedges and separated into layers

Directions:
Whisk the marinade ingredients.  Pour 1/4 cup of marinade into a medium bowl and reserve for the vegetables.  Place the chicken in a large resealable plastic bag and pour in the marinade. Seal and turn to distribute the marinade.  Refrigerate for 4 hours, turning occasionally.

Whisk the sauce ingredients.  Cover and refrigerate until ready to use.

Put the veggies in the bowl with the reserved marinade and turn to coat.   Remove the chicken from the bag and discard the marinade.  Thread the chicken, peppers, and onion alternately onto skewers (if using wood, soak for at least 30 minutes first).

Grill the kabobs over direct medium heat until the meat is done, about 8-10 minutes, turning once or twice.  Remove from the grill and let rest for 2-3 minutes.  Serve warm with the sauce.

*****

Moroccan Spiced Couscous

Recipe from Thug Kitchen

Serves 4

Ingredients:
1&1/2 cups couscous
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon paprika
1/8 teaspoon ground cumin
1&1/2 cups boiling water
1&1/2 tablespoons olive oil
2 tablespoons rice vinegar
2 to 3 cups spinach, chopped into thick ribbons
1 cup chopped orange segments

Directions:
Mix the couscous, salt, and spices in a medium saucepan with a tight-fitting lid.  Add the boiling water and stir.  Cover and let sit for 8 minutes until all the water is absorbed.  Fluff with a fork.

Mix together the oil and vinegar and add to the couscous.  Fold in the spinach and orange pieces.  Season to taste and serve,

Grilled Salmon with Chipotle Butter and Roasted Cauliflower Boats

I was in the mood for salmon, so I found this recipe in one of my grilling cookbooks.  We decided to put it on a cedar plank instead of directly on the grill which gave it more wood-smoked flavor. Plus, it made grill cleanup easier.  I loved this recipe, although I think I could have added another chipotle to the butter to really enhance that flavor.  As as side dish, I discovered this super light cauliflower-endive leaf appetizer.  I added a chopped tomato to the recipe to add even more veggies/color to the filling.  It was fun to try something different for a veggie.  I liked it. :)

Grilled Salmon with Chipotle Butter
Recipe from Weber's Best Summer Grilling Recipes
Serves 4

Ingredients:
4 salmon fillets (with skin), 6-8oz each
vegetable oil
salt and pepper
lime wedges (for serving)
Butter:
1/2 stick (4 Tbsp) unsalted butter, softened
2-3 canned chipotle peppers in adobo sauce, seeded and minced
1 teaspoon minced garlic
1/2 teaspoon salt

Directions:
In a small bowl, combine the butter ingredients.  Set aside.

Generously brush the salmon with oil and season evenly with salt and pepper.  Grill on the grates or on a soaked cedar plank over medium-high heat for 8-10 minutes or until fish flakes easily.  Smear some chipotle butter over each fillet and serve warm with lime wedges if desired.

*****

Cauliflower "Caviar" with Frizzled Prosciutto

Adapted from Cooking Light: Pick Fresh

~30 calories/leaf (if small I assume)

Made 6 (medium?) leaves

Ingredients:
2 cups chopped cauliflower florets
3 teaspoons olive oil, divided
1/4 teaspoon salt
1/2 teaspoon pepper
2 oz prosciutto, chopped
1 teaspoon minced fresh garlic
1/2 tablespoon sherry vinegar
2 tablespoons diced tomato
2 tablespoons chopped fresh parsley
6-12 Belgian endive leaves (depends on size)
1 teaspoon chopped fresh chives

Directions:
Arrange cauliflower on a baking sheet. Drizzle 2 teaspoons olive oil and sprinkle with salt and pepper; toss to combine.  Bake at 400º for 20-30 minutes or until cauliflower is lightly browned.

Meanwhile, heat a small skillet over medium heat.  Add 1 teaspoon oil and add prosciutto.  Saute for 10 minutes or until crisp, stirring occasionally.  Add garlic and cook another minute.  Drain on paper towels.

Combine cauliflower, prosciutto, and vinegar together in a medium bowl.  Mash with a fork if you need to further reduced cauliflower size.  Stir in the tomatoes and parsley.  Spoon 2 tablespoons into each leaf and top with chives.  Serve warm or room temperature.

Mediterranean Zucchini Boats

I made these as a light and fresh potluck item for after our league tennis match and the ladies seemed to really like them. I was asked for the recipe several times.  I think these boats would taste best warm from the oven, but I served them cold from the fridge for convenience and they tasted just fine that way too.   I cut the boats into segments to serve as little zucchini bites.

Mediterranean Zucchini Boats
recipe from the internet

Ingredients:
4 medium zucchini
1 cup red bell pepper, minced
1/2 cup tomatoes, minced
1/2 cup Kalamata olives, pitted and minced
1/4 cup garlic, minced
3-4 tablespoons oregano, dried
1 teaspoon black pepper
1/4 cup feta cheese, crumbled
1/4 cup parsley, fineley chopped

Directions:
Cut zucchini in half lengthwise and scoop out the middle with a spoon.  (You can either scoop the whole length to make one big boat, or make small circles to serves as individual bites.) Discard flesh or save for another use.  Set aside.

In a medium bowl, combine the bell pepper, tomatoes, olives, garlic, oregano, and black pepper.  Distribute mixture evenly in each zucchini boat.  Place on rimmed baking sheet and bake at 350º for 15 minutes.  Top with feta cheese and broil on high for 3 more minutes.  Remove from the oven, sprinkle with parsley, and serve.

May serve hot or cold.  Refrigerate covered for up to 2-3 days.

Pork Chops with Warm Escarole Salad

This was a quick weeknight meal that was easy to adjust down to 2 servings.  The wilted escarole/chickpea/apple mixture was a nice healthy side dish.  I also made a little quinoa for a grain component.

Pork Chops with Warm Escarole Salad
Recipe from One Pot Cookbook
Serves 4

Ingredients:
4 bone-in 9oz pork chops
salt and pepper
2 tablespoons olive oil
1 cup canned chickpeas, drained and rinsed
1 pound escarole, leaves torn
1 medium Gala apple, cut into matchsticks
1 tablespoon grated lemon zest
1 teaspoon fresh lemon juice

Directions:
Season pork chops with salt and pepper.  In a large saute pan, heat oil over medium-high.  Add pork chops, reduce heat to medium, and cook until browned on both sides and cooked through, about 8 minutes.  Transfer to a plate and tent with foil to keep warm.

Add chickpeas to pan and cook for 2 minutes.  Working in batches, add the escarole and cook, stirring, adding more as the leaves wilt.  Sprinkle with salt and pepper, and add apple, lemon zest, and lemon juice.  Serve with the chops.

Asparagus, Broccoli, and Orzo Salad

I combined a couple different recipes to make this veggie-packed pasta salad with asparagus spears, broccoli, cherry tomatoes, and tri-color orzo.  I thought the balance of lemon to olive oil was not quite right for the dressing somehow, but I still liked the dish overall.

Anne's Asparagus, Broccoli, and Orzo Salad

Ingredients:
1 pound thin asparagus, trimmed and cut into 1-2" pieces
1 small head broccoli, cut into 1" florets
salt and pepper
1 heaping cup dry orzo (I used tri-color)
1/4 cup lemon juice + 1 tablespoon
1/3 cup extra-virgin olive oil
2 garlic cloves, minced
1 shallot, minced
handful of cherry tomatoes, halved
2 tablespoons fresh basil, chopped

Directions:
Bring 4 quarts water to a boil in a large pot.  Add the asparagus and broccoli and 1 tablespoon salt and cook until veggies are crisp-tender, about 2 minutes.  Meanwhile, fill a large bowl with ice and water.  Using a slotted spoon, transfer the veggies to the ice bath and let cool 2 minutes.  Remove from ice water and let dry.

Return the pot of water to a boil and add orzo.  Cook, stirring occasionally, until tender.  Drain, rinse with cold water, then drain again, leaving just a little wet.

Meanwhile, whisk together 1/4 cup lemon juice, garlic, shallot, 1 teaspoon salt, and 3/4 teaspoon pepper.  Whisking constantly, drizzle in the olive oil.  Add the remaining tablespoon lemon juice.   Drizzle over the orzo.  Stir in the asparagus, broccoli, tomatoes, and chopped basil.  

Risotto con Parmigiano-Reggiano

I had some Arborio Rice in the cupboard, so I decided to make risotto to go along with the Walnut and Rosemary Oven Chicken (which I've made before) and Braised Red Cabbage (no recipe posted for the cabbage because, honestly, it sucked).   The rice was delicious, but perhaps a bit TOO cheesy--and I can't believe those words just came out of my mouth.   I didn't have parsley on hand, but I did have peas in the freezer, so I added some of those to the recipe.

Parmesan Risotto
adapted from Epicurious
Serves 4-8 (depends on whether it's a side dish or main course)

Ingredients:
4 tablespoons butter
1&1/2 cups finely chopped onion
1&1/2 cups arborio rice
1/2 cup white wine
~5 cups low-salt chicken broth
1 cup frozen peas (optional)
1 cup grated Parmesan cheese
2 tablespoons chopped fresh Italian parsley (optional)
shaved Parmesan cheese (optional)

Directions:
Melt 2 tablespoons butter in a medium saucepan over medium-low heat.  Add onion and saute until very tender but not brown, about 15 minutes.  Increase heat to medium and add rice, stirring for 1 minute.  Add wine and let fully absorb.  Add 1&1/2 cups broth and boil gently until broth is absorbed, stirring frequently.  Add another cup of broth, cooking and stirring until broth is absorbed.  Add remaining broth, 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is tender and mixture is creamy, about 25 minutes.  Add peas and stir in 2 tablespoons butter and 1 cup grated cheese.  Season with salt and pepper.  To serve, sprinkle with parsley and shaved Parmesan if desired.

Butternut Squash and Chard Risotto

I had a big bag of Arborio rice sitting in my cupboard, and I've been eyeing this recipe for awhile.  I was going to wait until squash season, but I bought frozen butternut squash instead which worked just fine.  I added my own twist to the original recipe by adding some red chard.  Jeremy and I both enjoyed the taste of this risotto.  It turned out really well, but the portions were huge for two people, at least as a side dish to our salmon.   We ended up having enough leftovers for another meal.

Butternut Squash and Chard Risotto

Adapted from America's Test Kitchen Best-Ever Cooking for Two 

Serves 2 (or more)

Ingredients:

1 tablespoon olive oil

1 pound butternut squash, peeled, seeded, and cut into 1/2-inch pieces (~2 cups)

salt and pepper

~6 large leaves of red chard

2&1/2 cups water

2 cups vegetable or chicken broth 

2 tablespoons unsalted butter

1 small onion, chopped fine

1 garlic clove, minced

3/4 cup Arborio rice

1/2 cup dry white wine

1/2 teaspoon nutmeg

1 oz Parmesan cheese, grated (1/2 cup)

1 teaspoon minced fresh sage

Directions:

Heat oil in a large skillet over medium-high heat until shimmering.  Add squash in an even layer and cook without stirring until golden brown, about 5 minutes.  Stir in 1/8 teaspoon salt and 1/8 teaspoon pepper and continue to cook, stirring occasionally, until squash is tender, about 5 minutes longer.  Transfer to a bowl and set aside.

Meanwhile, in a pot of boiling water, cook chard leaves for 3 minutes.  Drain and transfer leaves to an ice bath.  Remove leaves from icy water and wring dry.  Coarsely chop leaves and set aside.

Pour the broth and water into the pot and let simmer over medium-low heat to keep hot.

In the empty skillet, melt 1 tablespoon butter over medium heat.  Stir in the chopped onion, 1/4 teaspoon salt, and 1/4 teaspoon pepper, and cook until softened, about 5 minutes.  Stir in the garlic and cook until fragrant, about 30 seconds.  Add the rice to the skillet and cook, stirring frequently, until grains are translucent around the edges, about 3 minutes.  Add wine and cook, stirring frequently, until fully absorbed, 3-5 minutes.

Add nutmeg, 2 cups of hot broth, chard, and half of squash to the rice.  Simmer, stirring every few minutes, until liquid is absorbed and bottom of pan is almost dry, about 12 minutes.

Stir in 1/2 cup hot broth and cook, stirring constantly, until absorbed, about 3 minutes.  Repeat with additional hot broth two or three more times until rice is al dente.  Off heat, stir in Parmesan, sage, and remaining tablespoon butter, and gently fold in remaining squash.  Adjust consistency with remaining broth as needed and season with salt and pepper to taste.  Serve immediately.

Chipotle & Orange-Glazed Salmon

Here's a good recipe for the upcoming meatless Fridays.  I already had a can of chipotle peppers from another planned meal, so I figured it would be wise to make another recipe utilizing the peppers.  This was a nice healthy meal that tasted great.  The chipotle flavor was very subtle.  Next time, maybe I'd use 2 peppers instead of 1 for extra kick.  Also, I didn't taste much orange other than the zest in the quinoa.  Despite its lightness, this meal still filled me up.

Chipotle & Orange-Glazed Salmon on a Quinoa Pilaf
Recipe from Eating Light Magazine
Serves 4;  365 calories/serving

Ingredients:
1 cup quinoa, rinsed
1 orange
1 chipotle chili in adobo sauce
2 teaspoons adobo sauce from can
1 garlic clove, peeled
1/2 teaspoon ground cumin
1 bunch radishes, trimmed, halved, and thinly sliced
1/2 cup thawed corn kernels
1/2 cup fresh cilantro leaves, chopped
2 green onions, sliced
salt
4 skinless salmon fillets (~5 oz each)

Directions:
Arrange oven rack 4-6 inches from heat and preheat boiler.    In a medium saucepan, prepare quinoa as label directs.  Transfer to bowl.

Meanwhile, grate 1 teaspoon peel and squeeze 1/2 cup juice.  Using a handheld blender, combine the chipotle chili, adobo sauce, garlic, cumin, and orange juice; puree until smooth.

To the bowl with the quinoa, add radishes, corn, cilantro, green onions, orange peel, and 1/8 teaspoon salt; stir to combine.

Arrange salmon on a baking sheet lined with aluminum foil.  Sprinkle with a little salt, then brush generously on all sides with the glaze.  Broil 5-7 minutes until opaque throughout. Serve salmon on quinoa pilaf.

Ratatouille

Just the other week, I watched Ratatouille with my 1-year-old nephew (ok, he was taking a nap, and I was doing the watching..shhh, don't judge).  Chefs on Chopped and various cooking shows seem to make this dish a lot, so I figured it must be something good.  And if a cartoon mouse can make it, then so can I, right?   I needed a side dish to go with our meat, and eggplant told me it wanted redemption over the last failed eggplant recipe (see failure), so this seemed like a perfect choice.  It was good.  I added a little too much oil because I forgot that I had halved the recipe, but whatever.  Accidents happen.  It still tasted good.


Ratatouille   (2013 Cookbook Challenge)
from James Beard's American Cookery
Serves 6-8

Ingredients:
1/2 cup olive oil
1 large onion, sliced
2 cloves garlic, chopped
1-2 green peppers, seeded and cut into thin strips
1 large eggplant, diced
4 small zucchini, cut into 1/4" slices
8-10 ripe tomatoes, seeded and chopped
1 tablespoon fresh basil, chopped
1/2 tablespoon salt
1 teaspoon freshly ground black pepper

Directions:
Saute the onions and garlic in the oil in a deep saucepan or kettle until onions are transparent.  Add the peppers, eggplant, and zucchini and blend well.  Reduced heat; cover and cook 7-8 minutes until the eggplant begins to soften.  Add the tomatoes and seasonings and continue simmering, covered, for another 10 minutes.  Remove cover and let the mixture cook down, stirring often.  Add more seasoning to taste.  Serve hot.

Beet and Beet Green Gratin

Here's another recipe using veggies I picked up at the Farmer's Market.  I got it in my head that I wanted to make a beet recipe, and I saw this one in the online version of New York Times and thought the picture looked pretty, so I gave it a try.  My creation didn't look like theirs (see link), but it still tasted pretty good.  I used both red and golden beets.

Beet and Beet Green Gratin
Serves 6
167 calories/serving

Ingredients:
2 bunches (6-8) beets (~2 lbs), preferably one red and one golden, with greens
salt to taste
3 eggs
3/4 cup low-fat milk
1 tablespoon extra virgin olive oil
2 large garlic cloves, minced
1/3 cup chopped chives
2 ounced Gruyere cheese, grated (1/2 cup)
freshly ground black pepper to taste

Directions:
Slice off the beet greens about an inch from the beet, scrub beets cleans, wrap each beet loosely in foil, transfer to a baking sheet, and roast in the oven at 400º for about 50-60 minutes until easily pierced with fork.  Remove and let beets cool enough to handle.  Hold one beet with a paper towel and use the edge of the paper to rub the skin away. Repeat with remaining beets.  Slice thin.

Remove stems and wash the beet greens.  Bring a large pot of water to a boil.  Meanwhile, fill another bowl with ice water.  When the pot of water comes to a boil, blanch the greens in the boiling water for about one minute.  Transfer to the ice water, then drain and squeeze out the water.  Chop coarsely.

Heat the olive oil over medium heat in a medium skillet and add the garlic.  Cook for about 30 seconds, stirring until fragrant.  Stir in the greens.  Season with salt and pepper and remove from the heat.

Preheat the oven to 375º.  Beat together the eggs, salt, pepper, milk, chives, and cheese.  Gently stir in the beets and greens.  Scrape into a 2-quart casserole dish.  Bake 35-40 minutes until set and lightly browned on top.  Allow to sit for 10-15 minutes before serving.  Serve hot, warm, or room temperature.  Leftovers keep for 4-5 days.

Crockpot Chicken and Zucchini "Pasta" with Asparagus, Peas, and Creamy Basil

I've heard a lot of good things about crockpot chicken, so I decided to try it out.  I found this recipe online which boasted to be the best crockpot chicken ever.   Hmmph.  It was okay, but I thought it needed more seasoning and more moisture.  It was pretty bland. I'm thinking I should have put the breast side down instead of up so that it absorbed more juices from the pot?  Oh well.  

The zucchini "pasta", on the other hand, was surprisingly good.  I was skeptical, and to be truthful, it didn't taste like spaghetti, but it was still tasty.   To make the spaghetti-like strands, I ran four sides of the zucchini and yellow squash lengthwise on the largest holes of a box cheese grater--much easier and faster than using a vegetable peeler--and cheaper than buying a spiralizer.

Zucchini "Pasta" with Asparagus, Peas, and Creamy Basil
Serves 4


Ingredients:
2 zucchini
1 yellow squash
1 bunch asparagus (16-20 spears), peeled and cut ~1-2 inches below tops
1/2 cup peas (fresh or frozen)
1 tablespoon olive oil
2 cloves garlic, minced
1 tablespoon basil paste
1 tablespoon cream cheese
salt and pepper
lemon zest
Parmesan cheese

Directions:

Cut the ends off the zucchini and push lengthwise along the largest holes of a cheese grater until you get to the seeded section.  Repeat on four sides.  You should produce long, thin ribbons of zucchini.  Repeat with the yellow squash.  You can choose to peel the zucchini and squash first if you want it to appear more like spaghetti, but it's not necessary.

In a large skillet, heat the olive oil over medium heat, and add the asparagus, peas, and garlic. Lightly saute for a few minutes, then add the zucchini and saute a few minutes longer.  Add the basil and cream cheese and stir until coated. Add salt and pepper to taste.  Serve with a little sprinkle of lemon zest and Parmesan cheese.

******

Crockpot Chicken

Ingredients:
1 whole chicken, giblets removed from inside
1 onion
4 garlic cloves, minced

2 teaspoons paprika
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon thyme
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
2 pats butter
1/2 cup chicken broth

Directions:
Chop the onion and place in the bottom of the slow cooker.   Combine the spices and rub the mixture all over chicken.  Place chicken in slow cooker.   Pour the broth into the pot and place a couple pats of butter on the breast.  Cover, and cook for 4-5 hours on high or 8 hours on low until the chicken is falling off the bone.

Blackened Tilapia Baja Tacos and Quinoa, Mango & Black Bean Salad

This meal was very filling and quite good.  The fish had great flavor.  Next time, I'd leave off the raw onions and add more avocado/tomato mixture instead.  The quinoa salad was good too, but as a side dish, it made way more than 2 servings!  That's fine--now I have leftovers.

Blackened Tilapia Baja Tacos (2013 Cookbook Challenge)
from Cooking Light: The New Way to Cook Light
Serves 4 (2 tacos/serving);  362 calories/serving

Ingredients:
1/4 cup reduced-fat sour cream
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1 jalapeño pepper, seeded and chopped
1 cup thinly sliced white onion
1/2 tablespoon paprika
1/2 tablespoon brown sugar
1 teaspoon dried oregano
3/4 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground red pepper
1 tablespoon canola oil
4 (6-oz) tilapia fillets
8 (6-inch) corn tortillas
1/2 ripe peeled avocado, thinly sliced
1/2 tomato, diced
4 lime wedges

Directions:
Place sour cream, cilantro, lime juice, and jalapeño in a food processor and process until smooth.  Place in a small bowl and toss with onions.

Combine dry ingredients and sprinkly evenly over fish.   Heat a large skillet over medium-high heat.  Add oil to pan and swirl to coat.  Add fish to pan and cook 3 minutes on each side or until fish flakes easily with a fork.

Warm tortillas according to package directions.  Divide fish, onion mixture, tomato, and avocado evenly among tortillas.  Serve with lime wedges.


Quinoa, Mango, & Black Bean Salad (2013 Cookbook Challenge)
from Eating Well Serves Two
Serves 2; 422 calories/serving

Ingredients:
1/2 cup quinoa
1 cup water
1/4 cup orange juice
1/4 cup chopped fresh cilantro
2 tablespoons rice vinegar
2 teaspoons toasted sesame oil
1 teaspoon minced fresh ginger
1/8 teaspoon salt
pinch of Cayenne pepper
1 small mango, diced
1 small red bell pepper, diced
1 cup canned black beans, rinsed
2 scallions, thinly sliced

Directions:
Toast quinoa in a small dry saucepan over medium heat, stirring often, until it crackles and becomes aromatic, about 4-6 minutes.  Transfer to a fine sieve and rinse thoroughly.  Return the quinoa to the pot and add water.  Bring to a simmer.  Cover and cook until the quinoa is tender and the liquid has been absorbed, 15-20 minutes.

Meanwhile, in a medium bowl, whisk together the orange juice, cilantro, vinegar, oil, ginger, salt, and cayenne.  Add mango, bell pepper, beans, and scallions; toss to coat.   When the quinoa is finished cooking, add to the mango mixture and toss to combine.

Thyme & Sesame-Crusted Halibut and Summer Squash Salad with Prosciutto Crisps

Wow, delicious and healthy!  And speedy.  The fresh halibut I got from the meat counter was a bit expensive, but the end result was so worth it.  I liked the crunch of the sesame seeds countering the tender flakiness of the fish, especially with a squirt of fresh lemon juice.  This recipe is a keeper.   I also enjoyed the cool shaved summer squash salad.  The fresh mint in the salad definitely hit the spot with the lemon flavor, and who doesn't love crispy prosciutto?  I even liked the Ricotta Salata, which is a sheep's milk cheese similar to feta. 


Thyme and Sesame-Crusted Pacific Halibut  (2013 Cookbook Challenge)
From Eating Well Serves Two
Serves 2
225 calories/serving

Ingredients:
1 tablespoon lemon juice
1 tablespoon extra-virgin olive oil
1/2 teaspoon minced garlic
freshly ground pepper to taste
8 ounces Pacific halibut, cut into 2 portions
1 tablespoon sesame seeds, toasted
1 teaspoon dried thyme leaves
1/8 teaspoon kosher salt
lemon wedges

Directions:
Mix lemon juice, oil, garlic, and pepper in a shallow glass dish.  Add fish and turn to coat.  Cover and marinate in the fridge for 15 minutes.   Meanwhile, combine the sesame seeds and thyme in a small bowl.

Sprinkle the fish with salt and coat evenly with the sesame seed mixture, covering the top and all sides.  Transfer fish to a baking sheet lined with aluminum foil and roast at 450ºF until cooked through, about 10-14 minutes.  Serve with lemon wedges.


Shaved Summer Squash Salad with Prosciutto Crisps (2013 Cookbook Challenge)
From Cooking Light: The New Way to Cook Light
Serves 4
68 calories/serving

Ingredients:
2 yellow squash
1 zucchini
1/8 teaspoon salt
2 tablespoons thinly sliced fresh mint
1 tablespoon extra-virgin olive oil
1/2 teaspoon grated lemon rind
1 teaspoon fresh lemon juice
1/4 teaspoon freshly ground black pepper
3 thin sliced prosciutto (~1oz), chopped
1/4 cup (1oz) crumbled ricotta salata cheese

Directions:
Shave squash and zucchini into thin strips using a vegetable peeler or mandolin.  Discard seeds.  Place veggies in a bowl and toss with salt.  Combine mint, oil, lemon rind, lemon juice, and pepper in a small bowl, stirring with a whisk.  Pour over squash and toss to coat.

Heat a small skillet over medium heat.  Add prosciutto; saute 2 minutes or until crisp, stirring occasionally.  Divide salad evenly among 4 plates.  Top each serving with 1 tablespoon cheese and sprinkle with prosciutto.

Baked Walleye and Roasted Beet and Green Bean Salad

My brother went ice fishing and caught a lot of Walleye and he was generous enough to share a couple fillets with me.  They were huge, so I ended up cutting them in half which was plenty for a portion size.   This was a good recipe.  The fish was flaky and delicious.

It's been a really, really long time since I've had beets, so I decided to make a veggie side dish utilizing them.  It was okay, you know, for a vegetable.

Baked Walleye    (2013 Cookbook Challenge)
"Instead of Frying Fish" from Dairyland Seed 100 Years and Still Cooking
Makes 4 servings

Ingredients:
4 fish fillets (walleye, cod, perch, etc)
1/4 cup milk
1 cup crushed potato chips
1/2 teaspoon dried thyme
1/4 cup grated Parmesan cheese

Directions:
Place milk in a shallow dish.  In another shallow dish, combine the potato chips, thyme, and Parmesan cheese.  Dip fish in milk, then coat with potato chip mixture.  Sprinkle a little of the crumb mixture onto a baking sheet and place fish on top.  Bake, uncovered, at 500º for 12-14 minutes or until fish flakes easily with a fork.

*****

Roasted Beet, Shallot, and Green Bean Salad

Ingredients:
2-3 large beets with stems and leaves
2 tablespoons olive oil, divided
3 teaspoons chopped thyme, divided
4 shallots, cut into wedges
1/4 pound green beans, trimmed
1/4 cup water
1 tablespoon balsamic vinegar

Directions:
Cut stems from beets, leaving about 1 inch of stem attached.  Wrap beets in foil and place directly on the oven rack.  Roast beets at 400º until they are tender, about 45-60 minutes, depending on how big the beets are.  Let the beets cool and peel and quarter them.  Transfer to a large bowl and add 1 teaspoon olive oil, 1 teaspoon thyme, salt, and pepper.  Add beet leaves if desired. Toss to coat.

Place onion wedges on a baking sheet and brush with olive oil.  Sprinkle with a teaspoon of thyme.  Roast about 10 minutes, flip onions over, and roast another 5-10 minutes until golden brown.  Transfer to the beet bowl.

Place green beans on the baking sheet and drizzle with remaining olive oil, water, a teaspoon of thyme, and salt and pepper.  Cover tightly with foil and roast until crisp-tender, about 15 minutes.  Uncover and continue to roast until water evaporates, about 5 minutes.  Transfer to the bowl.

Drizzle vegetables with balsamic vinegar, tossing to coat.

Helpful hint: To remove beet stains from hands, sprinkle some salt on your hands first, then wash with soap and water.

Homemade Applesauce

  Oh boy, this recipe is a keeper.  Yummy!  Easy and delicious.  I left my applesauce slightly chunky because I like it that way, but you could throw it in a food processor to get it really smooth.  I made a double batch, so I'm glad I had this apple peeler/corer.  Jeremy got through 6 pounds of apples in record time.  He peeled; I chopped and threw them in the pot.  Teamwork. :)

Homemade Applesauce (2013 Cookbook Challenge)
Recipe from Joy of Cooking
Serves 4 to 6

Ingredients:
3 pounds McIntosh or Empire apples, peeled, cored, and chopped
1/2 cup water
2 tablespoons lemon juice
~1/2 cup sugar  (I used less)
~1 tablespoons ground cinnamon (if desired, which I do)

Directions:
Combine the apples, water, and lemon juice in a heavy-bottomed pot.  Cover and simmer, stirring occasionally, until the apples are soft and falling apart, about 20-30 minutes.  Stir in the sugar and cinnamon to taste.  Raise the heat to medium and cook, uncovered, stirring frequently, until the applesauce thickens.  Remove from heat.  If you want a smoother sauce, puree in a food processor.  Serve warm or cold.

Roasted Cauliflower and Broccoli Gratin

Here's a veggie side dish I contributed to the Vechinski family Thanksgiving.   I merged a couple recipes I found online to come up with this veggie casserole.   I chose to use fresh vegetables and roast/steam them before adding them to the casserole, but I suppose you could just use frozen packages to make things faster and easier.   Everyone seemed to really like it.  When you notice people taking a second helping of a vegetable dish, it must be good. :)

Roasted Cauliflower and Steamed Broccoli Gratin

Ingredients:
1 large cauliflower head (~2&1/2 lbs), cut into florets
1 large head broccoli, cut into florets
1 tablespoon olive oil
2 tablespoons butter
1 large onion, chopped (1 cup)
1 teaspoon Italian seasoning
2 tablespoons flour
1 teaspoon garlic salt
1/4 teaspoon ground black pepper
1&1/4 cups lowfat milk
4 oz cream cheese, cubed
1/4 cup Parmesan cheese
1/2 cup shredded Gruyère cheese (or sharp cheddar or whatever)
Topping:
1/2 cup Panko breadcrumbs
2 tablespoons grated Parmesan cheese
2 tablespoons butter, melted
1/2 teaspoon Italian seasoning

Directions:
Preheat oven to 425ºF.  Spread cauliflower florets onto baking sheet and drizzle with olive oil, tossing to evenly coat.  Roast for 10 minutes, stir, and roast for another 15 minutes until the edges brown/caramelize and the cauliflower is tender.

While the cauliflower roasts, place the broccoli in a steamer basket fitted over a large saucepan with boiling water.  Cover and steam broccoli until crisp-tender, about 5-6 minutes.

In a skillet, melt 2 tablespoons butter over medium heat.  Add onion; cook and stir about 5 minutes or until tender.  Stir in flour, Italian seasoning, garlic salt, and pepper.  Add milk; cook and stir until thickened and bubbly.  Add cheeses and cook and stir until cheese is melted.  Turn off heat, add the roasted cauliflower and steamed broccoli, and toss gently to coat.

Spoon mixture into a 2-quart (8x8") baking dish.   To make topping, mix bread crumbs, Parmesan cheese, melted butter, and Italian seasoning.  Sprinkle over cheesy vegetable mixture.   Bake at 350º for 30-40 minutes until top is lightly browned and cheesy is bubbly.

Note:  Unbaked casserole may be prepared a day ahead.  Cover and refrigerate, then bake as directed.

Microwaved Sweet Potato for 1

My husband was gone deer hunting, so I had to prepare dinner for just myself.  I wanted something fast and low-fuss, so I made myself a salad plus this microwave-baked Sweet Potato with a brown sugar and pecan topping for a little extra yummy flavor. Delicious.  

Microwave-Baked Sweet Potato with Pecan Topping
Serves 1
  
Ingredients:
1 sweet potato
1/2 tablespoon softened butter
1/2 tablespoon brown sugar
1/2 tablespoon finely chopped pecans

Directions:
Scrub, but do not peel, the potatoes.  Pierce them in several places with a fork.  Microwave on High for 12 minutes until done.

Meanwhile, sprinkle chopped pecans on a paper plate and microwave on high for 1 or 2 minutes, they should smell toasted when they are done.

Combine the butter, sugar, and pecans in a small bowl.  Once potatoes are done, slice length wise, about 2/3 of the way down (do not cut through) and "fluff" the inside of the potato with a fork.  Sprinkle the pecan mixture over the top.