Lemon Zucchini Pasta

"Fresh and delicious!!"

My life has been insanely busy these past couple of weeks, but I am sure most of you have similar craziness in your life.  Balancing work and family can be tricky.  This dish is great for those nights where you are short on time since it literally takes about 15 minutes to make this recipe.  The best part is that the fresh lemon zest adds a lively zing that wakes up those taste buds and the feta and parmesan add a nice saltiness.  Bottom line is.....this is good!

Lemon Zucchini Pasta

3 to 4 Tbsp. extra virgin olive oil

2 zucchini, sliced thin

2 clove garlic, finely chopped

1 1/2 tsp. fresh sage, finely chopped

1/2 tsp. salt

ground pepper, to taste

zest of 1 lemon

1 pkg. whole grain spaghetti

4 oz. feta cheese, crumbles

2 Tbsp.  parmesan cheese

Cook spaghetti according to package directions.  Once water comes to a boil, add a nice handful of salt.  Cook for about 7 minutes.  Ladle out about 1 cup of the pasta water before draining.  Drain in a colainder and drizzle with a little extra virgin olive oil to keep from sticking.

Add 3 to 4 Tbsp. extra virgin olive oil to a nonstick pan over medium heat.  Add garlic, being careful not to burn, and cook for a couple of minutes.  Add the sliced zucchini and season with salt and pepper.  Cook for about 5 minutes, then add the sage and lemon zest.  Add the cooked pasta, stirring to combine.  If the pasta is too dry then add some of the saved pasta water.  I used about 1/2 cup.

Plate up the pasta and top with feta and parmesan cheese.  Enjoy!!

Fresh Mexican Spinach Salad

"Popeye would be jealous over this one"

The dressing for this salad is what makes this salad absolutely incredible!  The balance of the lime juice with the sweet honey is perfect.  Taste alone will sell you on this one, but the nutritional benefits are also a great reason to try this recipe.  Just 1 cup of raw spinach contains over 50% of the daily recommended value for Vitamin A.  Add in the fiber, iron, potassium, Vitamin K, etc. and the healthy fat from the avocado will leave you feeling very fulfilled for the day.

Makes a great lunch or dinner salad.  Enjoy!


Fresh Mexican Spinach Salad
makes 2 salads

fresh baby spinach
1/2 cup black beans, drained and rinsed
1 ear fresh corn
1 tsp. olive oil
1/2 tsp. cumin
1 avocado, diced
1 tomato, diced
fresh cilantro, for garnish (optional)

Heat a non-stick pan over medium heat.  Add a tiny bit of olive oil to pan.  Cut corn off cob and place in warm pan with about 1/2 tsp. cumin.  Pan roast until corn starts to brown slightly, remove from heat and let cool for a few minutes while you prepare the other salad ingredients. 

Cover bottom of 2 plates with fresh spinach, black beans, roasted corn, diced avocado and tomato.  Drizzle with vinaigrette and sprinkle with chopped cilantro, if desired.


Honey Lime Vinaigrette

1/4  cup extra virgin olive oil
juice from 1 lime
1/4 to 1/2 lime, zested
1/2 teaspoon salt
1 1/2 tablespoon honey
1 teaspoon white wine vinegar

Place all ingredients in a plastic storage container with a tight fitting lid.  Shake until completely emulsified. 

Spicy Red Beans and Rice with Honeyed Plantains

"Let your taste buds take a vacation to the Caribbean"

Since I have started primarily adhering to a vegetarian diet over the last 6 weeks, I've noticed I feel better, have more energy and even lost a couple of pounds.  I do not feel deprived at all and, actually, have been enjoying the food adventure!!  I was inspired to make this recipe when I saw plantains at the local grocery store.  Honestly, I have never cooked with them before and thought it would be fun to try them out.  They were wonderfully easy to prepare and the results were amazing!  The delicate sweetness from the honey and plantain played perfectly with the spicy red beans.  They are a match made in heaven!

Red Beans and Rice

1 onion, diced

2 stalks of celery, diced

3 cloves of garlic, minced

2 Tbsp. extra virgin olive oil

1 14-oz can of diced tomatoes

2 15-oz cans of red kidney beans, rinsed

1 cup vegetable broth

1/2 tsp. cayenne pepper

1 tsp. paprika

1 tsp. oregano

1/2 tsp. thyme

2 bay leaves

1 tsp. kosher salt

fresh ground black pepper, to taste

In a large saucepan over medium heat, add olive oil and saute onion, celery, and garlic until tender (about 6 to 8 minutes).  Stir occasionally, making sure not to burn the garlic.  Add canned tomatoes, kidney beans, and vegetable broth along with all the seasonings.  Cover and simmer for about 20 to 30 minutes over a low heat. 

Perfect Brown Rice

1 cup of brown rice

4 cups of water

1/2 tsp. salt

Rinse the brown rice in a fine mesh colander for about 30 seconds.  Bring water to a boil and add the rice and salt.  Place a tight fitting lid over the saucepan at low heat.  Stirring occasionally, cook for about 30 minutes.  Drain water from rice using fine mesh colander and place back in pan with lid to keep warm.

Honeyed Plantains

2 ripe plantains (yellow with spots of black)

splash of olive oil

drizzle of honey

Carefully peel the plantains.  I cut off both ends and tried to peel in strips so as not to break the plantain.  You made need to use a knife to assist with this since the peel is very tough.  Slice plantain at an angle (just because it looks prettier that way).  Warm a large nonstick pan over medium heat and drizzle with a little olive oil.  Place the plantains in the pan in one layer.  Cook for about 4 minutes.  Drizzle with some honey and carefully flip to the other side.  Cooking for about another 4 minutes.  The plantains should be caramelized and a nice brown color. 

Serve the red beans over the rice with the plantains on the side.  Eat and enjoy!!

Roasted Asparagus

Roasting is probably my favorite way to cook veggies because it keeps all the wonderful flavors in the vegetables.  The key to making this recipe is simply good salt and extra virgin olive oil.  That's it!!  This technique works with almost all fresh vegetables.

Roasted Asparagus

bunch of fresh asparagus, washed, dried and trimmed

kosher salt

fresh cracked black pepper

1 to 2 Tbsp. extra virgin olive oil


Preheat oven to 400*.  Prepare asparagus by trimming and washing then drying with paper towels.  Place on a baking sheet and drizzle with olive oil and sprinkle with salt and pepper.  Stir with fingers (this part is fun) to ensure all the asparagus are evenly coated with oil and seasoning.  Bake in oven for about 20 minutes, stirring about halfway through the cooking time. 

Strawberry Feta Salad

This simple, yet delicious, salad is the perfect balance of sweet and tangy.  I love the fresh strawberries with the salty feta cheese topped with a homemade dijon vinaigrette.  Makes a great lunch salad or pre-dinner salad for that matter.  As you can tell from my photo, I did not care about plating it on a fancy plate.....all I wanted to do was eat it quickly and I can tell you that it tasted just as good as it looked!! 

Strawberry Feta Salad 

mixed salad greens

4 fresh strawberries, chopped

1 oz. crumbled feta cheese

Dijon Vinaigrette

2/3 C. extra virgin olive oil

1/4 to 1/3 C. rice vinegar, depending on how tangy you want it

1 to 2 Tbsp. dijon mustard

2 Tbsp. sugar

1/8 tsp. each, garlic powder and onion powder

1/2 tsp. dried parsley or 2 tsp. fresh parsley

salt and pepper, to taste

Whisk all ingredients in a bowl until completely emulsified.  Drizzle over salad and enjoy!!

Vegetarian Korma

I have absolutely fallen in love with this recipe!!  Intense Indian flavor with a tiny kick but mellowed out with the coconut milk.  All of the veggies make it healthy but filling.  The aromatics (ginger and garlic) are what really transport this recipe so, please, do not skip over that step.  You will be thanking me later!!

Vegetarian Korma

1 1/2 tablespoons extra virgin olive oil

1 small onion, diced

1 teaspoon minced fresh ginger root

2 or 3 cloves garlic, minced

2 potatoes, cubed

4 carrots, cubed
 

1 fresh jalapeno pepper, seeded and sliced

1 (4 ounce) can tomato sauce

1 1/2 teaspoons salt

1 1/2 tablespoons curry powder

1 can garbanzo beans, drained and rinsed
 

1 red or green bell pepper, chopped
 

1 can coconut milk
 

2 Tbsp. chopped fresh cilantro for garnish

 

In a large saucepan, add olive oil and saute onion, ginger and garlic until tender (about 2 to 3 minutes).  Add cubed carrots and potatoes and chopped jalapeno pepper.  Cover with a lid and keep at low/medium heat.  Cook for about 15 minutes or until the potatoes and carrots are tender but not falling apart.  Add tomato sauce, salt, curry powder, beans, red bell pepper, and coconut milk.  Stir to incorporate.  Heat through for about 5 to 10 more minutes.  Serve over brown rice or Israeli couscous and top with chopped cilantro.

Lemon Poppy Seed Muffins

"Breakfast made simple"

I absolutely love these extremely simple but flavorful muffins.  Bisquick provides the shortcut needed in order to whip these up in a hurry on those mornings that leave no time for long preparations.  Don't skip on the lemon peel and fresh lemon juice since these provide the muffins with their zing.  Pair these muffins along with some fresh fruit and you are ready for anything the day can spring on you. 

Lemon Poppy Seed Muffins

2 C. bisquick mix
1 pkg. (3.4 oz) instant lemon pudding mix
2 Tbsp.  poppy seeds
1 tsp. grated lemon peel
2 eggs
1 C. milk
1/4 C. canola oil

Glaze:
3/4 C. powdered sugar
1 Tbsp. fresh lemon juice

Combine the bisquick mix, pudding mix, poppy seeds and lemon peel in a large mixing bowl.  Add the eggs, milk, and oil.  Stir just until moistened, you might still have some lumps and that is okay.  Fill 12 muffin tins 2/3 full.  Bake at 375* for 20 to 25 minutes. 

While the muffins are cooling, combine the powdered sugar and lemon juice in a small bowl.  Remove muffins to plate and drizzle with the glaze. 

You can also makes these into mini muffins, just remember to shorten the baking time.  Depending on the size of your pan, probably about 8 to 10 minutes.

Grilled Herb Chicken

"You can't beat healthy and delicious"

I like to use this super quick and easy recipe on the night when I don't really feel like cooking and need something quick.  This marinade only takes about 10 - 15 minutes and requires only a couple of ingredients.  Typically I use italian dressing but one night I used a champagne vinaigrette that I had in the refrigerator and it was superb!

Grilled Herb Chicken

1 to 1 1/2 C. of your favorite italian dressing (I use light zesty italian)
juice of 1 lemon or lime
1 tsp. chopped fresh thyme
6 boneless chicken breasts

In a 9x13 glass dish, mix the dressing, lemon juice, and thyme.  Add the chicken breasts and let them marinate for about 10 to 15 minutes.  Do not marinate for longer than 30 minutes since the acid will break down the chicken and turn it white (not trying to make ceviche here, lol).  Place the chicken on a warm grill (about 350).  Cook for about 8 minutes on each side depending on the size of the chicken breasts.  Remove from the grill and let it rest for a couple of minutes before serving.  If there happen to be any leftovers, they are great on a salad the next day. 

The best part about this recipe is the variation possibilities.  You could add any fresh herb you have on hand that would work well with chicken such as rosemary, cilantro, basil, sage, or thyme.  For the garlic lover, finely mince a clove of garlic in the marinade.  Honestly, you are only limited by your own spice cabinet. 

Spicy Red Sauce over Penne Pasta with Mini Meatballs

"No need to go out.  You can make this easy Italian dish at home"

The fresh herbs in the meatballs is what makes this dish out of this world.  The blend of fresh thyme, chives, and parsley are a classic french blend called fines herbs (typically also includes chervil but I couldn't find any at my grocery).  I buy a good quality sauce like Classico or Bertolli, but if you have the time then feel free to make your own sauce.  I served this over penne pasta since I like the way it holds the sauce but any pasta will work. 

Meatballs:
1 lb. ground turkey
1 tsp. fresh thyme, finely chopped
1 tsp. fresh chives, finely chopped
1 tsp. chopped fresh parsley
1 clove garlic, minced
1 tsp. salt
1/2 tsp. pepper
1 egg
1/3 C. bread crumbs
2 Tbsp. milk
1 can of quality spicy red pepper marinara sauce

In a mixing bowl, combine the bread crumbs, salt, pepper and herbs.  Stir in the egg and milk.  Gently mix in the ground turkey, don't overmix since this can make your meatballs dense and tough.  Scoop out a small ball and place on a baking sheet covered in parchment paper or drizzled with olive oil to keep them from sticking.  Bake at 350* for about 15 to 20 minutes depending on the size of your meatballs.  While the meatballs are baking, pour the pasta sauce into a large pan and keep warm on a low heat.  Remove the meatballs from oven and add to the warm sauce.

Pasta:
1 box penne pasta (I like Barilla)
salt
extra virgin olive oil

In a large pot, bring water to a boil.  Add several handfuls of salt to the water (about 1/4 cup), this is the only chance you have to add flavor to your pasta.  Add the pasta and 1 to 2 Tbsp. of olive oil, stirring so it won't stick together.  Boil for about 11 minutes or whatever is on the package directions.  Drain pasta and toss with a little more extra virgin olive oil. 

Top the pasta with the sauce and meatballs.  Add a little parmesan cheese if you like.  Enjoy!!

Guacamole

"All I can say is simply delicious"!!

I have to admit that this is one of my guilty pleasures.  I could be perfectly content going to Chipotle just for their chips and guacamole.  This recipe saves me the trip and is very simple to make at home.  The key is to use fresh ingredients.  No cooking involved!!  Trust me - you have to try this one.

3 ripe avocados
1/2 red onion, finely diced
1 lime, juiced
1 1/2 Tbsp. fresh cilantro
1/4 tsp. cumin
2 tsp. sugar
1/2 tsp. salt
1/4 tsp. pepper

In a bowl, cut the avocados in half, twisting to seperate.  Use a spoon to scoop it out into the bowl and, using a fork, smash the avocado until smooth.   Add the onion and lime juice, stirring until mixed.  Then add the remaining ingredients; cilantro, cumin, sugar, salt and pepper.  This is best served immediately since the avocado can turn brown.  If you want to store it in the refrigerator, place in an airtight container for no more than a day or two. 

Variations:  Some people like to add diced tomato to their guacamole.  You can also add some grated garlic and a sprinkle of cayenne pepper or diced jalapeno to spice it up.  I have also seen people add sour cream to make it more like a dip.  It is very versatile so you can fix it up the way you like.

Buttery Cornbread

"Who needs a box mix with this recipe?"

I absolutely love this recipe because it is exactly what I expect from cornbread....sweet, moist and delicious.  The credit for this one has to go to Taste of Home and I have used this recipe for a few years now with great results every time.  I know a lot of people make cornbread stuffing for Thanksgiving and I was thinking this would be a great cornbread to use.  I will add a recipe at the bottom of the page for those who are interested.  I like to half the recipe and make these into muffins and serve with chili, which is what I did tonight.  Either way this cornbread is perfect and you will never buy another box mix again.

Buttery Cornbread

2/3 C. butter, softened
1 C. sugar
3 eggs
1 2/3 C. milk
2 1/3 C. flour
1 C. cornmeal
4 1/2 tsp. baking powder
1 tsp. salt

In a mixing bow, cream the butter and sugar.  Beat in the eggs.  In another bowl, mix together the dry ingredients.  Starting with the dry ingredients, add about half to the creamy mixture.  Once incorporated, add the milk, mixing careful until combined.  Then add the last of the dry ingredients.  Only stir until this is combined, do not overmix. 

Pour into a greased 9x13 pan and bake at 400 for 22-27 minutes.  Serve warm with butter.

Cornbread Stuffing:  Crumble the entire pan of cornbread into a large mixing bowl.  Add about 1 to 2 tsp. poultry seasoning, 1/2 tsp. sage, and salt and pepper to taste.  Sautee 1 onion and 2 or 3 stalks of celery in 4 Tbsp.butter and then toss with the crumbs.  Add about a quart of chicken stock and 3 eggs, mixture should be pretty wet since it will absorb and dry out while it bakes.  Bake at 350 for about 45 minutes or until set.

Quick Caprese Pizza

"Quick and delicious go together perfectly with this fresh pizza."

Are you tired of cooking and need a break?  Then try this recipe which contains all the ingredients I use in my caprese salad except on a pizza.  I love this pizza because it uses simple, fresh ingredients and, as far as pizza is concerned, is on the healthier side.  This is also a great vegetarian recipe, although it does contain cheese.  The key is to use all fresh ingredients of good quality since it does reflect in the flavor. 

Quick Caprese Pizza

2 pita bread
extra virgin olive oil
garlic powder
fresh mozzarella, sliced
6 fresh basil leaves
1 fresh tomato, sliced
sea salt and fresh ground black pepper

Place the pita bread on a baking sheet.  Drizzle the pita with a little extra virgin olive oil and sprinkle with a bit of garlic powder.  Place 3 basil leaves on each pizza almost like the petals of a flower (I just think it looks prettier).  Lay the 3 slices of fresh mozzarella on top of the basil and put 2 or 3 slices of tomato next to the mozzarella.  Season with salt and pepper.  Bake in a 400 degree oven on the bottom rack for about 8 to 10 minutes or until the cheese starts to melt.  Slice into quarters and enjoy!

Rosemary Lemon Chicken

"You can't beat the flavor of fresh herbs."

Ok.  Tell the truth.  I know those dried herbs and spices in your cupboard have probably been sitting there for months or even years.  I know the fresh herbs seem like they cost more but, if you think about it, you are paying over $3 a bottle for dried herbs that you may only use once or twice.  Besides, there are very few dried herbs that can replace the robust flavor contained in fresh.  This dish is the prime example where you have to use fresh rosemary and fresh squeezed lemon juice to get great results.

Rosemary:  It has a fragrant, piney flavor and goes great with pork, chicken, soups and vegetable dishes.  Since it is such an aromatic herb I would not recommend it for more delicate proteins like fish or seafood because it would definitely be overpowering.  I like to use fresh rosemary and thyme when I roast a pork loin or use it in a sauce for chicken, like the recipe to follow.  This herb also works well when used in polenta which has been cooked, cooled, and cut into wedges and then baked or fried until crispy.  I also came across some great recipes for rosemary potato dishes.

Rosemary Lemon Chicken

Ingredients:

6 boneless, skinless chicken breasts
salt and pepper
olive oil
2 garlic cloves, minced
8 oz. pkg. cremini mushrooms, sliced
juice from 1 lemon
1 to 2 sprigs of rosemary, chopped
1/2 C. chicken stock
1 Tbsp. butter
1 Tbsp. chopped fresh parsley

In a large saute pan, drizzle the olive oil and place the seasoned chicken breasts in the warm pan.  Sear until brown and releases easily from the pan.  Flip and brown on the other side.  Depending on the size of the chicken breasts, probably about 5 minutes on each side.  Remove from pan.  Add the minced garlic to the pan and cook for a minute, being careful not to burn.  Deglaze the pan by adding the chicken stock and lemon juice.  Add the sliced mushrooms and rosemary.  Cook until mushrooms are tender.  Season with salt and pepper, to taste.  When the sauce is slightly reduced, add the pat of butter.  Place the chicken breasts back into the pan to warm and toss with sauce.  Place on a plate and drizzle with the mushrooms and sauce.  Top with chopped parsley and serve.

Pumpkin Parfaits

"An easy dessert just in time for Thanksgiving."

I have a friend who was looking for a recipe for pumpkin pudding so I researched different recipes and came up with this one.  The best part of this recipe is its simplicity and readily available ingredients.  I love that it has the taste of pumpkin pie without all the work.  If you are wanting something a little lighter, you could fold the whipped cream into the pumpkin mixture and just layer with the cookie crumbs.  It would taste more like a pumpkin mousse. 

Pumpkin Parfaits

Ingredients:

12 gingersnap cookies, crushed
1 lg. box of instant vanilla pudding mix
2 C. milk
1 C. pumpkin puree
1/8 tsp. allspice
1/2 tsp. cinnamon
whipped cream or cool whip

Place the cookies in a ziploc bag and crush into fine crumbs.  In a large bowl mix together the pudding mix and the milk until it becomes thickened.  Whisk in the pumpkin and the spices.  Cover the bottom of 6 dessert dishes with some cookie crumbs.  Spoon 2 large spoonfuls of the pudding mixture over the crumbs.  Smooth it into a layer over top of the cookie crumbs.  Spoon 2 large spoonfuls of the whipped cream and, again, smooth it into a flat layer.  Spoon 2 more large spoonfuls of pumpkin mixture over top of the whipped cream layer and smooth it flat.  Place a dollop of whipped cream on top and place them in the refrigerator until ready to serve.  Before serving, place a broken cookie piece on top of the whipped cream dollop.

Spicy Asian Glazed Pork Chops

"A taste of exodic Asia in your own kitchen."

I have made this recipe a lot over the years and it is always a hit.  I love it because it is quick and easy which fits with my lifestyle.  It uses simple ingredients which are typically found in most of our kitchens.  If it is too spicy for you then just cut back on the amount of red pepper flakes you use.  My kids love this served over cooked egg noodles.  I hope you will try this one. 

Spicy Asian Glazed Pork Chops

6 boneless pork loin chops
2 Tbsp. olive oil
salt and pepper, to taste
1 clove garlic, finely chopped
1/4 C. soy sauce
1/4 chicken stock
2 Tbsp. brown sugar
1/4 tsp. crushed red pepper flakes
1 Tbsp. cornstarch
1 Tbsp. cold water

In a large skillet over medium heat, drizzle the olive oil.  Season the pork chops on both sides and add to warm pan.  Brown on both sides for about 3-4 minutes on each side and remove from the pan.  Turn heat down to low/medium.  In a small bowl, stir together the soy sauce, chicken stock, brown sugar and red pepper flakes.  Add the chopped garlic to the warm pan and cook for a minute, being careful not to let it burn.  Stir in the sauce mixture and cook until the sugar is dissolved completely.  In another small bowl, make a slurry with the cornstarch and water.  Add to the cooked sauce and stir until thickened.  If it is too thick, just add a little more chicken stock to thin it out.  Add the pork chops back into the pan, just to warm them slightly.  Serve this over cooked noodles.

Peanut Butter Apple Dip

"Quick and easy with only 5 ingredients."

This apple dip is so simple to make and my kids love it.  I feel it is a little healthier than the caramel dip you buy at the store.  I have to thank Taste of Home for this recipe because it was perfect just the way it was written, no modifications necessary.  The only change you might have to make is to double the recipe because it is eaten really quickly at my house.  If you want to switch it up a bit you can use crunchy peanut butter instead of creamy, it is whatever you prefer.  Although I have never tried it, I suppose you could use light cream cheese to lower the calorie intake.  Hope you enjoy!

Peanut Butter Apple Dip

1 package (8 ounces) cream cheese, softened
1 C. peanut butter
1C. brown sugar
1/4 C. milk
3 to 4 apples, cut into wedges

In a mixing bowl, combine the first four ingredients, beating until light and fluffy.  Serve with apple wedges.  Keep the leftovers refrigerated (not that you will have any leftovers).

Pecan Cobbler

"If your teeth don't ache when your finished eating this, then you didn't do it right."

My mother and I had this recipe for the first time when we were staying at a resort in West Virginia.  I have been wanting to figure out a way to replicate the recipe but, thanks to a google search, I found the recipe.  Although it goes against my nature to use large amounts of corn syrup, I don't believe it would be the same without it.  This cobbler is everything a pecan pie should be....gooey, sticky, chewy, crunchy and just down right yummy!!!  The only change I might make to the original recipe is to make a little more of the sauce for the bottom per request of my husband.  You could do this by using 3 C. syrup and sugar, 1/2 C. butter and another egg.  I am happy to share this one with you and hope you enjoy it as much as my family did. 

Pecan Cobbler

2 1/2 C. light corn syrup
2 1/2 C. sugar
1/3 C. melted butter
1 Tbsp. vanilla
5 eggs
3 C. chopped pecans

In a mixing bowl, combine the corn syrup, sugar and butter and mix until well blended.  Stir in the vanilla.  Mix in eggs, one at a time.  Pour 1/3 of this mixture into the bottom of a 9x13 baking dish.  Add the pecans to the remaining mixture and set aside.

Crust:

1 C. oat flour (place oats in blender and blend until powder)
1 C. flour
1/2 C. cold butter, cut into small cubes
1/4 tsp. salt
1/2 C. cold water

Preheat the oven to 350 degrees.  In another bowl, mix together the oat flour, flour and salt.  Cut the cold butter into the flour mixture until it is about the size of a pea.  Slowly add the cold water, adding only as much as is needed to form a ball.  Knead slightly, being careful not to overwork the dough.  Roll out the dough, on a well floured surface, into about a 9x13 rectangle.  Place the crust of the filling in the pan.  Pour the remaining filling, with the addition of pecans, over top of the crust.  Carefully spreading to cover.  Place into the oven and bake for about 50 minutes.  Remove from the oven and allow it to cool for about 20 minutes before serving. 

Pan Seared Tilapia with a Mustard Cream Sauce

"Busy nights require a quick and easy dinner"

Since our family spent the afternoon trick-or-treating, I didn't have a lot of time to prepare dinner.  Fish is always a great meal to make when you are pressed for time.  This dish was so simple and the flavors were wonderful.  I served it with some jasmine rice cooked in vegetable stock.  The salty, tangy capers and spicy mustard provide a nice contrast with the richness of the sour cream.  Don't let the capers scare you off, they are easy to find at the store and not expensive.  Try out something new and see if you like it.

Pan Seared Tilapia

6 frozen tilapia fillets, unthawed
1 Tbsp. extra virgin olive oil
1 Tbsp. butter
salt and pepper, to taste

Mustard Cream Sauce

1 shallots, finely chopped
1/2 C. sour cream
1 to 2 Tbsp. capers
1 Tbsp. spicy brown mustard
1/4 C. heavy cream or chicken stock (depending on how rich you want your sauce)
salt and pepper, to taste

Rinse tilapia and pat dry with paper towels.  Season with salt and pepper.  Heat a nonstick skillet and melt the butter and olive oil.  Place fish in the pan season side down and then season the other side.  When lightly brown, carefully flip and sear other side.  Carefully remove from pan and place on serving plate.  Tilapia is a delicate fish and may want to fall apart. 

In the same pan, drizzle a little more olive oil, if necessary.  Turn heat to low and add the chopped shallots and cook until tender.  Add the mustard and capers, sour cream, and cream or stock.  Stir to combine and just heat until it is warm.  Season with salt and pepper.  Spoon the sauce over the fish and serve immediately.

Ciabatta with Garlic Herb Butter

"The bakery clearance aisle strikes again"

I love to serve this bread with spaghetti and meatballs but, honestly, it would go perfectly with any type of pasta.  My two favorite things about this recipe are that this bread is quick and easy and also it is very inexpensive to make.  I was in the grocery store the other day checking the bakery quick sale items when I found a nice loaf of ciabatta which, naturally, inspired me to make spaghetti for dinner.  Take a break from the traditional and try this simple recipe with your next pasta dish.

Ciabatta with Garlic Herb Butter

loaf of ciabatta
1 stick of butter, softened
1 or 2 clove of garlic
1 Tbsp. chopped fresh parsley
   or 1 tsp. dried parlsey (or italian seasoning)
salt and pepper, to taste
2 Tbsp. parmesan cheese, optional

Carefully slice the entire loaf in half horizontally.  Lay both halves open on top of aluminum foil.  Mix the softened butter, garlic and herbs until well combined.  Season with salt and pepper to taste.  Spread liberally over both halves.  Sprinkle with parmesan cheese, if you want.  Put two halves back together.  Wrap in aluminum foil and bake at 350 degrees for about 20 minutes or until warm through.  Slice and serve immediately.

Fresh Salad Greens with Pears and Goat Cheese

"Fresh greens with juicy pears and creamy goat cheese make a quick and simple lunch". 

Last night, we went to a friend's house who had an abundance of pears.  She was kind enough to share a few with me so I decided to create this simple yet delicious salad.  The sweet pears combined with the salty, creamy goat cheese and crunchy pecans are just perfect together.  You can use any mixed of salad greens you prefer, I like to use romaine but spinach or mesclun greens would work nicely as well.  If you do not like goat cheese you could replace it with feta or even gorgonzola.  Enjoy this with an easy homemade vinaigrette.

Fresh Salad Greens with Pears and Goat Cheese

mixed salad greens
fresh pear, sliced
goat cheese
chopped pecans

Place mixed salad greens on the plate.  Top with sliced pear and sprinkle with chopped pecans and goat cheese.  Drizzle lightly with vinaigrette, recipe following.

Vinaigrette

2/3 C. extra virgin olive oil
1/4 to 1/3 C. rice vinegar, depending on how tangy you want it
2 Tbsp. sugar
1/8 tsp. each, garlic powder and onion powder
1/2 tsp. dried parsley or 2 tsp. fresh parsley
salt and pepper, to taste

Whisk all ingredients together until completely emulsified. Store in an airtight container in the refrigerator.  This dressing contains olive oil and will need to be brought to room temperature since the oils solidify in the refrigerator.  I use this vinaigrette on almost any salad and it tastes wonderful.