Tag Archives: blog recipes

Mixed Pasta with Kielbasa

Roasting vegetables is one of my favorite ways to prepare vegetables because it is a quick process that brings out a lot flavor. Before I started my blog I never thought about roasting unless it was chicken. Instead, I would just saute vegetables in a pan. Believe it or not the two techniques of sauteing vs. roasting will affect the nutritional value and flavor depending on the vegetable.

I did a little research and found that both roasting and sauteing are healthy methods of preparing vegetables. Steaming is the best way to go and grilling is better than frying when trying to maintain nutrition. Both tomatoes and onions maintain their antioxidant capacity after baking but green peppers tend to lose antioxidant capacity when baked. No, that has not stopped me from baking peppers because I like the taste. It’s just good information to know when preparing them.

Mixed Pasta and Kielbasa was a last minute recipe I came up with based on what I had on hand for dinner. I keep a jar of dried mixed pasta which are the remnants of different boxes of pasta. Elbow, penne, bow tie – whatever! Pasta is pasta. All that really matters is what you add to the pasta. On the night I made Mixed Pasta with Kielbasa I had some baby spinach, tomatoes and a package of kielbasa I needed to cook.

The end result was pretty tasty and definitely a hit with my pasta eating crew. It is hard for me to mess up pasta when dealing with an audience that loves pasta in any shape or form. But, I know just how delicious my pasta dishes are when they go for seconds and this one certainly hit the mark. Seconds all around!

Mixed Pasta with Kielbasa

Ingredients:

1 ring of smoked kielbasa sliced

1 small onion sliced thin

1 pkg baby leaf spinach

1 pkg vine ripe tomatoes quartered

½ green pepper seeded and sliced

1 cup mixed pastas (penne, twists, cavatappi, etc) cooked al dente per package

½ cup chicken broth

¼ shredded mozzarella cheese

3 tbsp olive oil

2 tsp salt

1 tsp Adobo

½ tsp onion powder

½ tsp ground black pepper

¼ tsp red pepper flakes

Preheat oven to 400 degrees.

Add tomatoes, onions and green peppers to a rimmed baking sheet. Season with 1 tsp of salt and pepper. Sprinkle with 2 tbsp oil and toss to coat. Roast in oven for 20 – 25 minutes until slightly charred. Set aside.

Brown kielbasa in 1 tbsp of olive oil over medium high heat. Add chicken broth, roasted vegetables and remaining seasonings to the kielbasa. Stir to mix well. Toss in pasta and stir. Cook until pasta is heated up then sprinkle with cheese. Serve immediately.

 

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Blackened Salmon Salad

Salmon is my go to meal whenever we go out to eat and there is nothing that truly peaks my interest on the menu. Salad is one of my family’s favorite foods so put salmon and salad together and you have one of my top 10 meals. Blacken the salmon and you can forget about it!

The reason I am bragging about my Blackened Salmon Salad is because once hubby tasted it he said “Babe, you must have done something different with the salmon”. I braced myself because I wasn’t sure if the next sentence would be good or bad so I just stared at him. The next sentence was “because you’ve never fixed salmon like this and it is delicious. Let’s have more of this!”.

It has taken me a minute to learn how to make a really good blackened salmon fillet. Hubby didn’t realize I have tried making blackened salmon in the past but never quite got the seasonings right. Plus, I didn’t pair it with a great salad. I know most folks might say how hard can it be to make salad. My answer is not hard but not every salad tastes the same or is wonderful. Each salad is different depending on the combination of ingredients. Basic ice berg lettuce, hot house tomatoes and cucumber salads are for bland palates. Mixed greens, plum tomatoes, various cheeses, avocado and spices create a more exciting and flavorful salad. Mixed greens are also more nutritious than ice berg lettuce which is really just green water. If you have a choice, choose mixed greens, baby leaf spinach or even romaine lettuce for your salads.

Bottom-line… The blackened salmon will be the center piece of your meal and will keep folks asking for more.

Blackened Salmon Salad

Ingredients:

2 – 4 salmon fillets

6slices bacon cooked crisp and crumbled

2 – 3 boiled eggs chopped

1 ripe avocado sliced thin (squeeze juice from ½ a lime over avocado)

1 large plum tomato sliced thin

1 package mixed greens

¼ cup shaved fresh Parmesan cheese

¼ cup sliced red onion

¼ cup water

2 tbsp butter

2 tbsp olive oil

salt

lemon pepper

paprika

Cajun seasoning

Gazebo Room Greek Salad Dressing and Marinade

cilantro (optional)

red pepper flakes (optional)

seasoned croutons (optional)

Heat frying pan over medium high heat. Add butter and olive oil. Rinse salmon and pat dry. Season salmon with a little salt, lemon pepper, cilantro, Cajun seasoning and paprika. Once butter begins to brown slightly add salmon skin side up. Sprinkle skin with a little salt, lemon pepper, and paprika. Cook for 5 minutes until fillet begins to darken but does not burn (gently lift salmon to check color after 3 minutes). Flip the salmon fillet and cook for another 5 minutes until the skin begins to crisp up then add water and cover with a lid. Turn down heat to medium low and cook and additional 2 – 3 minutes.

Remove from heat and let salmon rest while building the salad.

Salad:

Place mixed greens in a large bowl. Add eggs, bacon, tomato and cheese. Toss with salad dressing. For each salad bowl lay slices of avocado over the salad then place a salmon fillet in the middle of the salad. Sprinkle with red pepper flakes.

 

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Eb’s Brussel Sprouts and Turkey Bacon

Eb’s Brussel Sprouts with Turkey Bacon is a sister recipe to my Brussel Sprouts with Pancetta recipe and post.

Ingredients:

1 lb brussel sprouts cut in half

6 – 8 slices of turkey bacon diced large

½ cup diced onions

¼ cup white wine

¼ cup chicken broth

3 tbsp rice vinegar

1 tsp Sazon seasoning

½ tsp salt

½ tsp cracked black pepper

½ tsp minced garlic

Paprika

Preheat oven to 350 degrees.

Place bacon in a single layer in a rectangular casserole dish. Sprinkle with onions and minced garlic. Pour white wine and broth over the bacon. Season the brussel sprouts with salt, pepper, rice vinegar and Sazon seasoning. Place brussel sprouts cut side down over the bacon. Sprinkle with paprika and bake for 20 – 25 minutes.

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Brussel Sprouts with Pancetta (or Turkey Bacon)

My hair stylist Eb (and little brother) and I often discuss anything from family, food and sports to politics while I am sitting in his chair. A while ago we talked about a couple of the dishes he makes for Mother’s Day. He showed me a picture of one recipe in particular he had created which consisted of brussel sprouts and turkey bacon. I must say it looked absolutely delicious and of course made me want to create my own brussel sprout recipe. So this post is dedicated to Eb and all the brussel sprout lovers of the world.

Brussel sprouts are one of those vegetables I found that people either love or hate. I am on the side of loving them. Not just because I love most foods but because they are very low in fat and have a high percentage of potassium and vitamin C. Plus, they have a nice little bite in flavor. Contrary to what some folks think, brussel sprouts are not baby cabbages. Where as cabbage grows out of the ground and we eat the head of the cabbage, brussel sprouts are buds that grow on thick long stalks. Both vegetables are in the same cruciferous family along with kale, collard greens, bok choy and other types of greens.

The haters of brussel sprouts have given this vegetable a bad rap. Probably because whomever prepared them were not totally sure how to cook them. Take frozen brussel sprouts off your list. Once frozen they are not quite as delicious as they could be. Brussel sprouts need to be cooked fresh. The smaller the brussel sprout the sweeter the taste. Larger brussel sprouts tend to be more bitter but if they are prepared the right way large sized brussel sprouts will taste wonderful too. Lightly browning or caramelizing the brussel sprouts enhances the nutty flavor and cuts down on the bitterness in my opinion. Pairing the brussel sprouts with other wonderful flavors like pancetta and onions also brings out the savory taste of the sprouts.

However, you decide to fix them just make sure you give brussel sprouts the tender love and care they deserve. I think if given another chance, even haters will grow to love brussel sprouts.

Brussel Sprouts with Pancetta

Ingredients:

10 – 15 small brussel sprouts cut in half

1 pkg pancetta

1 clove garlic minced

½ small onion sliced thin

¼ cup chicken broth

2 tbsp olive oil

1 tbsp butter

1 tsp salt

½ tsp cracked black pepper

½ tsp onion powder

Heat olive oil and butter in a medium sized non-stick skillet over medium high heat. Add onion and pancetta and cook for 5 minutes stirring occasionally until the onion softens and pancetta slightly browns. Add brussel sprouts and seasonings. Stir to mix the pancetta, onions and brussel sprouts. Lightly brown the brussel sprouts for approximately 3 minutes then add the chicken broth, reduce heat to medium and cover. Cook until the brussel sprouts are fork tender but do not over cook. Serve with your favorite fish or meat.

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Spicy Meatballs

Spicy Meatballs are one of the simplest dishes I have ever made.  Most good chefs/ cooks know how to make a meatball.  Whether you are adding them to pasta or making a meatball sandwich, meatballs are pretty easy to make. The trick is to make them flavorful. This meatball recipe was created to go with my Penne Pasta and Eggplant with Spicy Meatballs on the side.

Follow the link for another delicious recipe.

Spicy Meatballs

Ingredients:

1 package fresh Italian sausage

1 package ground pork

1 package fresh hot sausage

1 egg

¼ cup Parmesan cheese

¼ cup panko bread crumbs

¼ cup milk

2 tsp salt

1 tsp ground black pepper

1 tsp dried basil

1 tsp dried oregano

½ tsp onion powder

Preheat oven to low broil.

Combine Parmesan cheese, egg and milk in a small bowl. Place meats and seasonings in a large bowl along with panko bread crumbs. Add egg mixture to the meat. Mix well to combine but do not over work the meat. Form into golf ball sized balls (or whatever size you like) and place meatballs in a large iron skillet. Place in the oven and brown the meatballs for about 15 minutes.

Remove the meatballs and place in a large pot with marinara sauce. Simmer over medium low heat for 30 to 40 minutes until meatballs are cooked all the way through.

These are good for spaghetti and meatball dishes, meatball sandwiches, appetizers and of course Penne Pasta and Eggplant with Meatballs on the side.

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Penne Pasta and Eggplant with Spicy Meatballs on the side

This post is dedicated to Kashana who is a foodie like me. Kashana and I met at one of my favorite places – Starbucks. We happen to strike up a conversation about food and since then she has been a visitor to my blog. It is nice when someone outside of family appreciates many of the recipe ideas I have shared over the years.

I have to admit that this recipe was adapted from another recipe I saw on a cooking show. I thought it would be a nice recipe for the days when I wanted a meatless dish that was also quite filling. Adding spicy meatballs on the side was a way for me to please others that liked a meatless dish as well as those that are true carnivores no matter what.

This recipe really came in handy recently when my sister, who is a vegetarian, and brother-in-law joined us for dinner at our house. I was surprised that night when my sister shared that she no longer eats pasta, flour, sugar, etc. Fortunately, I had also prepared blackened salmon because I knew she liked salmon which I figured would go with the pasta. So all was not lost with my dinner menu which included a delicious salad (per the family) along with steamed broccoli topped with melted cheese.

Okay, back to the Penne and Eggplant. Talk about easy. Preparing pasta is usually quick and quite easy by just following the directions on the box. I made sure the pasta was al dente so that it would not be a pile of mush after I baked it a little. Eggplant can be quite watery when you cook it. So, the trick to reducing the amount of moisture in the eggplant is to microwave the cubed eggplant for about 8 minutes on a paper towel. This method worked like a charm. I think I might try this when I make another eggplant lasagna to make it less watery too.

Spicy meatballs on the side allowed me to have a vegetarian dish and the ability to satisfy the carnivore in me and some of my family. The meatballs were also a big hit along with the Penne Pasta and Eggplant. Two for one! Man…. I’m on a roll.  Thank you Kashana for your support.

Penne Pasta with Spicy Meatballs on the side

Ingredients:

2 large eggplant cubed (do not peel)
½ small onion sliced thin

1 box Penne pasta cooked al dente according to package

1 ½ jars marinara sauce

1 cup shredded mozzarella

1 cup grated fresh Parmesan

2 tbsp olive oil

1 tsp sea salt or Kosher salt

1 tsp dried basil

1 tsp dried oregano

¼ tsp onion powder

Cooking Spray

Preheat oven to 350 degrees.

Line a large microwaveable bowl with paper towels. Place cubed eggplant in the bowl and sprinkle with sea salt. Microwave eggplant for 8 minutes. Heat olive oil in a large skillet over medium heat. Add eggplant and sprinkle with black pepper, oregano, basil and onion powder. Saute the eggplant until softened stirring constantly so that it does not burn.

Remove the eggplant from the heat. Spray the bottom of a casserole dish with cooking spray. Pour a little marinara sauce on the bottom of the dish and spread around. Add the Penne pasta to the dish and top with the eggplant, thinly sliced onions and Parmesan cheese. Pour marinara sauce over the top and gently mix to combine the eggplant, pasta and cheese. Add more sauce if the pasta seems too dry. Top with the shredded mozzarella cheese then bake for 20 to 30 minutes until the cheese has melted and pasta is heated throughout. Serve immediately with the Spicy Meatballs and a healthy salad.

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Parmesan Chicken Fingers

One of my youngest son’s favorite meals is Parmesan chicken. He likes chicken and he loves pasta. Put the two together and he is extremely happy with dinner. I also enjoy Parmesan chicken (light on the pasta) but sometimes a big fat chicken breast is too much for me. Okay, I will admit I go for the chicken breast first when I eat fried chicken but that is a different kind of meal.

I decided to alter my recipe for Parmesan chicken by substituting chicken fingers for a full chicken breast. Thus, Parmesan Chicken Fingers was born. Using the chicken fingers allows everyone to choose exactly the right portion of meat for their appetites rather than filling their plates with a large single chicken breast.

To add an extra layer of crispiness to the chicken fingers I mixed in a little ground cornmeal with the panko bread crumbs for the coating. I wasn’t sure I could pull this one off with my taste testers but the guys loved it. Sometimes you just have to sneak in something new to a recipe and then sit back and wait for the reactions. I got the idea to add fine ground cornmeal from one of the many cooking shows I like to watch. I think the chef was making fried chicken (yeah, I went back to talking about fried chicken) and added cornmeal to the coating to add an extra layer of crunch. It looked so good on the plate I figured it would be good on my Parmesan Chicken Fingers too.

Bottom-line …. it worked! Such an easy recipe and thankfully a tasty one too.

Parmesan Chicken Fingers

Ingredients:

2 packages chicken fingers

2 eggs

1 jar spaghetti sauce

1 cup shredded mozzarella cheese

½ cup panko bread crumbs

½ cup flour + 1 tbsp

½ cup frying olive oil or vegetable oil

¼ cup finely ground cornmeal

¼ cup grated Parmesan cheese

2 tbsp milk

1 tbsp flour

1 tbsp salt

½ tbsp ground black pepper

½ tsp red pepper flakes (optional)

Preheat oven to 350 degrees.

Season chicken fingers with salt and pepper. Place ½ cup flour on a plate and set aside. Beat eggs with milk and set aside.

Mix panko bread crumbs, cornmeal, 1 tbsp flour, grated Parmesan cheese and red pepper flakes in a bowl.

Dredge chicken in flour (shake off excess) then dip in egg mixture. Roll in bread crumbs and place on a cookie sheet to rest.

Heat oil in a no stick frying pan over medium heat. Test the oil to see if it is hot by place the thick end of a chopstick in the center of the pan. It you see rapid bubbles then the oil is hot (Thanks for the tip Mama Noi). Fry the chicken in batches until lightly golden brown. Drain on a paper towel.

Place chicken in a casserole dish and drizzle with spaghetti sauce and top with mozzarella cheese. Bake for 15 – 20 minutes until cheese is melted and golden. Serve with pasta.

P.S. For the grand kids I make Parmesan Chicken Fingers with a honey mustard or BBQ dipping sauce.

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Chicken Stir Fry

Stir fry dishes are one of the easiest things to make for dinner on a busy night or any night. My version of Chicken Stir Fry was developed over time as I played with different flavors and levels of heat. I had to find a happy medium for the family as my taste buds like low to medium heat and the rest of the family like burn your mouth levels of heat. Since I wanted to enjoy the dish along with the family I went with medium heat with a side of hot chili oil for the everyone else to add to their bowls of stir fry.

If you don’t have a wok, I would suggest investing in one because you can make a variety of dishes in this one tool wonder. Woks are easy to clean and can take a lot of heat. Of course, if you don’t have a wok or don’t want to invest in one, you can stick to using a large skillet for creating your stir fry dishes.

The key to making a flavorful stir fry is in the marinade. The longer you marinade the chicken or any other meat, the more intense the flavor becomes. At a minimum marinade your meat for 30 minutes and if you can plan ahead, marinade it overnight. Overnight marinading also helps to tenderize the meat (just a few useful tips).

From start to finish I can have dinner ready in an hour for the hungry crew on Chicken Stir Fry night. Talk about Healthy, Quick and Easy! I love it.

Chicken Stir Fry

Ingredients:

2 – 3 chicken breasts cut into thin strips

1 package snow peas

1 small green pepper large dice

1 small broccoli crown cut into florets

1 small onion diced

1 cup shredded carrots

½ cup chicken broth

½ cup crispy chow mein noodles

1 small can water chestnuts drained

3 tbsp hoisin sauce

3 tbsp oyster sauce

2 tbsp Thai style sweet and spicy sauce

2 tbsp garlic chopped

2 tbsp soy sauce

2 tbsp olive oil

1 tbsp corn sauce

1 tsp minced ginger

1 tsp black pepper

½ tsp red chili flakes (optional)

Marinade:

Place chicken in a medium sized bowl. Mix together Thai style sweet and spicy chili sauce, 1 tbsp garlic, ginger, soy sauce and corn starch in a separate bowl. Pour mixture over chicken and massage into the meat. Cover with plastic wrap and marinade in the refrigerator for at least 30 minutes or overnight.

To cook stir fry:

Heat oil in wok or large skillet over medium high heat. Add chicken and stir until chicken is no longer pink but not totally cooked through. Remove chicken and place in a bowl. Set aside. Add a little more oil to the wok if necessary then add carrots, snow peas, onions and broccoli. Cook for 2 – 3 minutes stirring constantly until vegetables begin to soften. Add chicken broth, water chestnuts and chicken to the vegetables along with the sauces and red chili flakes. Stir and cook an additional 3 – 5 minutes until chicken is fully cooked through. Serve in bowls over rice, ramen or udon noodles. Top with crispy chow mein noodles.

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Orange Cauliflower Soup

I love it when a new idea comes together on the first try and is a hit with the family. I just decided to make a cauliflower soup today because I had a head of cauliflower and I needed to make something with it before it was no longer edible. A nice soup came to mind because although we have been having nice warm weather during the day it is a little chilly at night. Besides, I can eat soup any day of the year because I just love soup!

I am calling this one Orange Cauliflower Soup because I used diced red peppers in the soup which made it turn a pale orange color. I was not sure how everyone else would react to the color but I liked it so….. Orange Cauliflower Soup was born. Just making cauliflower soup was not enough. I wanted to add a slight richness to the soup and decided what better way to make it taste rich without a ton of calories than to add a little cheese. I think I have had cheesy cauliflower soup in the past but it was a little too rich for my blood. Adding just a little cheese keeps the calories down, adds thickness to the soup and definitely adds another level of flavor.

Whenever I put together a post I have to set up the food and take pictures of each step of the process. The last step of course is taking a picture of the finished product. After taking a picture of my new creation I figured I would clean up the kitchen so that I could enjoy a bowl of soup without thinking about the slight mess I had made. Well, my youngest son descended upon the kitchen with his girlfriend and immediately wanted to know if I had taken my last picture of the soup. I didn’t think he wanted to eat it (silly me) but he asked if he could taste it. Of course I said sure since I always need a taste tester for my recipes. The first words out of his mouth were “This is what I am going to miss!” That put a smile on my face because he is headed to college in a few months and I know he is going to miss my home cooking. My smile got even bigger when his girlfriend asked if she could try it and again I said sure. She said it was delicious and being the mom that I am I told her to take some home. Seems the soup fairy was on my side today and gave me a hit recipe on the first try. Thanks soup fairy!

Orange Cauliflower Soup

Ingredients:

1 medium head of cauliflower cut into small pieces

1 small onion diced

½ red pepper diced

4 cups chicken broth

1 cup water

1 cup milk

1 cup shredded monterey and/or Colby jack cheese

1 tbsp olive oil

3 tbsp butter

2 tbsp flour

1 tbsp salt

1 tsp black pepper

1 tsp garlic powder

½ tsp parsley

½ tsp basil

½ tsp red pepper flakes

Heat olive oil in a large pot over medium high heat. Add diced onions and red peppers. Saute until slightly browned. Add seasonings and stir. Add cauliflower and stir to mix with onions and peppers. Cook for 2 – 3 minutes. Add chicken broth and water. Stir then bring to a boil. Reduce heat to medium and cover. Let simmer until cauliflower is soft. Using an immersion blender, blend cauliflower until smooth but leave a few florets to create texture. Turn heat down to low.

In a small pan melt butter and add flour. Whisk until flour and butter are blended and form a paste. Add milk and whisk until sauce is thickened. Season with a little season salt and black pepper. Add white sauce to cauliflower and whisk to blend. Stir in cheese. Continue stirring until cheese is well blended into the soup. Taste to see if a little more salt or black pepper is needed.

Enjoy!

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Lentil and Carrot Ginger Soup

Sometimes you just have to cheat. Not cheat other people or cheat in the sense of doing something wrong. I mean cheat by not making everything from scratch. Making my Lentil and Carrot Ginger Soup was one of those times I decided to cheat. At least, partially. This soup is a combination of dried lentils and a box of carrot and ginger soup.

I am not usually a fan of boxed soups but Trader Joe’s has a nice brand of soups I have used in other recipes upon occasion. I have passed over their Carrot and Ginger soup many times but decided to take a chance on combining it with the lentil soup I make for me and hubby.

Creating soup is about building flavors. Combining the light flavor of lentils with the sweet taste of carrots along with the sharp taste of ginger spells yummy. Being the carnivore that I am, I added diced pancetta to build even more flavor. My vegetarian brethern can keep it simple and not include meat in this soup. But, if you are not opposed to meat, I think you will enjoy the flavors and texture with the pancetta. Add some crusty bread on the side of your bowl and you will have a wonderful hearty soup for those chilly or even warm days.

Lentil and Carrot Ginger Soup

Ingredients:

4 cups chicken broth

1 ½ – 2 cups dried yellow lentils (rinsed in cold water)

1 cup shredded carrots

1 cup cubed pancetta (optional)

½ cup diced onions

1 box Carrot Ginger Soup (Trader Joe’s)

1tbsp olive oil

1 tbsp salt

½ tbsp ground black pepper

½ tbsp Adobo seasoning

1 tsp dried parsley

¼ tsp cumin

¼ tsp cayenne pepper (optional)

Place olive oil, pancetta, onions and carrots in a large pot over medium heat. Saute the carrots, onions and pancetta for about 3 – 5 minutes stirring frequently. Add broth, seasonings and lentils to the pot and let simmer for 30 minutes stirring occasionally. Add a little water if the soup gets too thick during the 30 minutes. After 30 minutes stir in the box of carrot and ginger soup. Reduce heat to low and let simmer for an additional 20 minutes.

Serve with crusty bread or croutons.

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