Baked Wild Salmon w/ Israeli Couscous Pilaf and Baked Broccoflower Cauliflower Mix

Found some very fresh wild salmon with deep dark orange flesh at the fish market this morning so in order not to ruin the flavor of the salmon I baked it with a simple rosemary gremolata and served it with a couscous pilaf. Not getting enough vegetables in your diet? Don't worry this recipe has 4 different ones spread throughout it. Once all the prep work is done this recipe is ready to eat in about 25 minutes.

This recipe serves two

Baked Salmon
2 - 4oz wild salmon fillets
2 TBS - chopped fresh rosemary
2 TBS - chopped fresh parsley
1/4 tsp - salt
1/4 tsp - black pepper
Zest of 1 lemon
1/2 tsp olive oil

Israeli Couscous Pilaf
1 cup - Israeli couscous
1 - garlic clove chopped finely
1/4 cup chopped onion
8-10 sprigs of fresh thyme
1 tsp -salt
1 TBS - blended oil or canola oil
1/2 cup - frozen peas
1 - yellow squash cut into rounds then quartered
1/4 cup - Parmesan cheese
1 3/4 cups - chicken stock
1/4 cup -dry white wine

Baked Broccoflower Cauliflower Mix
1 - head Broccoflower
1/4 - head cauliflower
2 TBS - olive oil
Salt and pepper to taste

Preheat your oven to 375 degrees

Finely chop the rosemary and parsley. Combine with the lemon zest, salt, pepper, and oil. once combined generously spread over the top of each salmon fillet. Place on a baking sheet and set aside. Don't place in fridge as you want it at room temperature when you cook it. 

In a sauce pan heat the oil over medium-low heat. When hot add the onion, thyme, and salt and saute for 2-3 minutes. Next add the garlic and saute for 1 minute. Next add the couscous and toast for 1-2 minutes. Simultaneously combine the chicken stock and wine and heat in the microwave for 1 minute on high. When warm add it to the pot and bring to a boil then reduce to a simmer. Cook the couscous covered for 12-15 minutes then uncover for the last 5 minutes. When done take off the heat and stir in the peas, squash and Parmesan. Cover and set aside. The couscous will need about 5 minutes to heat the vegetables.

Break down both the Broccoflower and Cauliflower into medium size florets. Lightly coat with oil, salt and pepper. Spread out on a baking sheet and place in the oven for 20 minutes. At the 10 minute mark flip the vegetables so they brown on both sides. When there are 6 minutes left place the salmon in the oven. The salmon should be just cooked through when done. Depending on your thickness yours may take longer.

Homemade Chicken Nuggets

Why waste your money on manufactured chicken nuggets for your you and your kids when for approximately $5 you can make 2 dozen fresh homemade nuggets where you personally control the ingredients. A 10-piece chicken nugget at your local fast food restaurant has almost 500 cal and 30 grams of fat plus all those ingredients you can't pronounce. Here is what's in mine:

Ingredients:
1 - Pkg boneless skinless chicken thighs
1/2 cup - grated Parmesan cheese
1 - egg
1/4 cup - fresh parsley
1/4 cup - fresh chives
Juice and zest of 1 lemon
1 TBS - Dijon mustard
2 tsp - Worcestershire sauce
2 tsp - Soy sauce
1 tsp - black pepper
1 tsp - salt

Breading:
3 - eggs, beaten
2 - cups panko bread crumbs
1 - cup all purpose flour

Place all the nugget ingredients in a food processor and process till smooth or about 1-2 minutes depending on the power of your food processor. The texture will appear semi smooth and on the wet side.

In 3-separate bowls place the flour, egg, and panko. Take approximately 2-3 TBS of the chicken mixture and form into a nugget. Coat with the flour, then egg wash, then the panko. Place on a parchment lined baking sheet. The nugget will feel very flimsy, but once your freeze it all will be good.  Continue the process until all the mixture is gone. Place the baking sheet in the freezer for 2-4 hrs till frozen. Once frozen store nuggets in a freezer bag until ready to use.

You have several options when it comes to cooking these nuggets. You can bake, broil, pan fry or deep fry. Personally I always bake them to keep the calories down. Pre heat your oven to 350, place a frozen nugget on a baking sheet and cook for 15 min. Flip the nugget and cook for another 15 min. If the nuggets are not brown place them under the broiler for a couple minutes till brown.

Greek Pizza

Just about anything you can think of can become a pizza! So today I made one version of a Greek pizza complete with lamb, red pepper, red onion, feta and yogurt sauce. Enjoy!!

Ingredients:
1 - 12 inch pizza dough (homemade, store bought, etc)
1 cup - browned ground lamb
2 - small tomatoes sliced into rounds
1/2 - red pepper, julienne
1/4 - red onion, sliced into half moons
3/4 cup - crumbled feta cheese
1/4 cup - hummus
Dried oregano
Garlic Powder
Pepper
Olive oil
Yogurt sauce (see Greek Tostada blog for recipe)

Based on your type of pizza crust your oven temperature may be different. For my homemade crust I pre heat my oven between 450-470 degrees with a my pizza stone on the bottom rack at least 1-hr prior to baking the pizza. This allows for the stone to get good and hot.

Spread the hummus over the pizza crust leaving about a 1 inch rim. Spread the tomatoes, red peppers, and red onions over the hummus. On top of the vegetables sprinkle the lamb and the feta. Generously sprinkle oregano and garlic powder on top of the pizza. Grind some fresh black pepper on top of the pizza and drizzle with some extra virgin olive oil. You can add a pinch of salt if you'd like, but I don't find it necessary as the feta is pretty salty.

Cook the pizza for approximately 12 minutes until the crust is golden brown. When done drizzle the top of the pizza with the yogurt sauce and allow the pizza to rest for about 10 minutes before cutting.

Greek Tostada

A twist on a Latin American dish made with the flavors of Greece and the Mediterranean. I chose to stick with tortillas as opposed to pita because I think pita makes the dish too bready and takes away from the other flavors.

Ingredients:

8 – corn tortillas

½ lb – ground lamb

½ tsp cumin

½ tsp oregano

½ tsp salt

¼ tsp pepper

1 – zucchini

½ - red pepper, julienne

2 – tomatoes (sliced into round then quartered)

¼ - red onion sliced

4 TBS – hummus

Feta cheese

1 TBS – oil (Veg or Canola)

Yogurt Sauce

½ cup plain yogurt

10- 15 mint leaves chopped

1 clove garlic finely chopped

2 TBS – extra virgin olive oil

Juice of half a lemon

Zest of 1 lemon

Pinch of salt and pepper

Pre-Heat oven to 350 degrees

Heat a sauté pan over medium heat with the oil. When hot, brown the lamb with the cumin, oregano, salt and pepper. When browned, drain off the fat and set the lamb aside. Lay out 4-tortillas on a cookie sheet. Spread hummus over the top of each of them. Cover the hummus with a few slices of zucchini, red pepper, red onion and tomato. Top the vegetables with some lamb and a couple TBS of feta. Take the last 4-tortillas and spread hummus on one side of them and place on top of vegetable lamb mixture hummus side up. Cover the top of the second tortilla with the vegetables, lamb, and feta. Place the cookie sheet in the over and bake 12-15 minutes.

When done drizzle the tostada with yogurt sauce (recipe below)

Yogurt Sauce: Mix the yogurt, mint, garlic, olive oil, lemon juice, zest, salt and pepper in a bowl. Let sit in the refrigerator for at least 1-hr to allow for the flavors to develop.

Mac-n-Cheese

Packed with 2lbs of cheesy goodness my mac-n-cheese isn't for the calorie conscious. This dish requires 1 mixing bowl and a baking dish making clean-up quick and easy.

Ingredients:
1 lb - pasta (shells, rotini, elbows, bow ties, etc) 
8 oz - sharp cheddar cheese, shredded
8 oz - Gruyere cheese, shredded
8 oz - Fontina cheese, shredded
8 oz tub - Mascarpone cheese
3 TBS - cornstarch or flour
1 - egg
1 - egg yolk
2 TBS - Dijon mustard
2 - cloves garlic minced fine
1/2 - small onion minced fine
1/4 tsp - nutmeg
1 tsp - salt
1 tsp - pepper
1/4 cup - bread crumbs or panko
1/4 cup - Parmesan cheese

Cheese Note: You can use whatever kinds of cheese you wish. I often change it up my self.

Preheat oven to 350.

For this recipe you can use whatever pasta shape you like. I prefer shapes that have textures (rotini, shells) which allow the cheese to get in and around the pasta. Whatever pasta you choose cook it 1 to 2 minutes less than the box directions. You want it slightly under done as it will continue to cook when it's in the oven. It's important you make your cheese mixture before your pasta is done as you add the hot pasta to the cheese mixture.

In a mixing bowl place the cheddar, Gruyere, Fontina, and the cornstarch/ flour. Using your hands, gently mix the cornstarch with the cheese. The cornstarch keeps the cheese from clumping together and helps thicken the dish. Once combined, mix in the Mascarpone, eggs, mustard, garlic, onion, nutmeg, salt, and pepper. Set aside until your pasta is done.

Once the pasta is done drain it and pour it into the cheese mixture. Gently mix the pasta into the cheese. The heat from the pasta will melt the cheese. Once thoroughly combined pour the pasta mixture into a lightly greased baking dish and top with the bread crumbs and Parmesan cheese. Cover the dish with foil and bake for 30 minutes. When done uncover and place under the broiler for 5-10 minutes until the top is brown. Let sit for 15 minutes prior to cutting.

No-Meat Balls

Having spent the better part of a month not eating meat has made me get creative when it comes to creating dinner options. I decided I wanted to tackle the classic spaghetti and meatballs minus the pasta and meat. What I came up with are these vegetable balls served over spaghetti squash. These pillow soft meatball substitutes are light, refreshing, and packed with flavor.

Vegetable balls served over spaghetti squash

Ingredients:
1 can - Chickpeas (drained and rinsed)
1 - red bell pepper
1 - small yellow onion
1 - small zucchini
1 - small eggplant (peeled)
3 - gloves of garlic
1 cup - grated Parmesan cheese
1 1/2 cups - panko bread crumbs
2 TBS - chopped fresh mint
2 TBS - chopped fresh parsley
2 tsp - salt
1 tsp - pepper
1 TBS - olive oil
Canola oil for pan frying

In a food processor puree the chickpeas until smooth and set aside in a large mixing bowl along with the Parmesan cheese, panko, mint, and parsley. Stir to combine thoroughly.

Chop the pepper, eggplant, onion, zucchini, and garlic into large chunks and place into the food processor. Use the food processor to chop the vegetables into a texture of a fine dice.

Heat a saute pan over medium heat with the olive oil. When hot place all the diced vegetables, salt and pepper in the pan and saute for 15 minutes. You want to let as much liquid as possible evaporate out of the vegetables. After 15 minutes place the vegetables in a large mixing bowl and let cool.

Once cool combine the vegetables and the chickpea mixture thoroughly. Using your hand or a scoop form 1 inch balls and place on the cookie sheet. Depending on the size of your vegetables you should get 30-34 vegetable balls.

At this point you can either freeze the balls on the cookie sheet for later or cook some. When ready to cook heat a large saute pan over medium heat with enough canola oil to cover halfway up the ball. Fry each ball for about 1-2 minutes per side or until golden brown. As they cook they become pretty soft so flip them carefully. When done cooking place on a paper towel to drain the excess oil.

Serve over top spaghetti squash with your favorite tomato sauce. To make the spaghetti squash, split it in half, clean out the seeds, season the inside with some oil and a pinch of salt and pepper. Place in a baking dish inside facing down and bake at 400 degrees for 45 minutes. When done use a fork to scrape out the flesh.

Butternut Squash and Chickpea Curry

Butternut Squash and Chickpea curry is a hearty filling vegetarian meal. The butternut squash gives the curry a slight sweetness which pairs well against the spicy flavor profile. Serve over lemon infused rice and the citrus notes of the lemon brighten the entire dish.

Ingredients:
1 small (~ 2 lbs) - butternut squash peeled and diced into 1/2 inch chunks
1 can (1 3/4 cups) - chickpeas rinsed well (you can used dry chickpeas just make sure you soak overnight)
1 can (14.5 oz) - diced tomatoes and their juice
1 - medium sized yellow onion diced
3 - cloves of garlic (grated) 
1 tsp - grated fresh ginger 
1 cup - water
1 TBS - garam masala
2 tsp - cumin seeds
1 tsp - coriander seeds
1/2 tsp - fennel seeds
1 tsp - turmeric powder
1 tsp - salt
1/2 tsp - chili powder
1/4 tsp - black pepper
1 TBS - oil (Canola or Olive)
2 TBS - fresh chopped cilantro

Heat your cumin, coriander, and fennel seeds in a dry pan over medium heat just until you start to smell them. This helps release the flavors. Once warm crush them using a mortar and pestle or spice grinder. If you don't have seed just substitute powder.

Heat the oil over medium heat in a large saute pan or braising pan. When the oil is hot add the onion, salt, pepper, cumin, coriander, fennel, turmeric, and chili powder. Cook for about 3 minutes and then add the grated ginger and garlic. Cook for an additional 2 minutes and add the butternut squash, tomatoes, and water. Cover the pan and allow to cook over medium-low heat for 15 minutes.

After 15 minutes uncover the pan and add the chickpeas. Cook for an additional 10-15 minutes until the squash is cooked through. When the squash is done add the garam masala and cilantro.

If you want to thicken up your curry use your spoon to mash up some of the squash and chickpeas in the pan. Stir it in to combine. Serve over rice with some naan bread on the side.

Quick and simple lemon rice
Make your favorite rice recipe. Once done while still hot stir in the zest of one lemon and 1/2 its juice. You can also add a handful of cilantro to add more flavor. Let sit for about 5 minutes covered.

Stuffed Peppers

Bell Peppers are a versatile and tasty vegetable eaten raw or cooked no matter what color you choose. The green pepper has a little bite to it while the red, yellow, and orange pepper tend to be more on the sweet side. You can stuff them with all sorts of different things. Mine are stuffed with a combination of turkey, brown rice, corn, and herbs.

Ingredients:
6 - medium bell peppers or 4 large (color up to you)
1 lb - ground turkey
2 cups - cooked brown rice
1 cup - frozen corn
1 - medium onion, diced
3 - cloves garlic, diced
3/4 cup - shredded cheddar cheese
1/4 cup - chopped fresh parsley
1/8 cup - chopped fresh oregano
3/4 cup - tomato sauce (pick your favorite canned or homemade)
3 tsp - salt
3 tsp - black pepper
1 TBS - oil (canola, veg, olive, etc)
pinch of salt and pepper to season the inside of the peppers

Preheat oven to 400 degrees.

In a saute pan heat 1-TBS of oil (I use a 50/50 blend of canola and olive) over medium heat. When hot, brown the turkey with a tsp each of salt and pepper. When done set aside.

Cut off and save the top of the bell peppers. Lightly oil the inside. Sprinkle with a pinch of salt and pepper. Set a side. Remove the stem from the top.

In a separate bowl combine the cooled turkey, rice, corn, onion, garlic, parsley, oregano, tomato sauce, cheese, 2 tsp salt and  2 tsp pepper.

Firmly pack the stuffing into each pepper and place in shallow baking dish. Bake for 50-60 minutes until the pepper is tender and browned.

Sweet Potato Croquette

These sweet potato croquettes are crunchy on the outside, soft on the inside and packed with flavor. Try them with my grilled salmon, your favorite fried chicken, or just with a side salad. You won't be disappointed.

Ingredients:
1 lb - sweet potato
1/2 - small onion, diced
2 - garlic cloves, diced
2 tsp - Old Bay seasoning
1 TBS - fresh parsley
1 - egg
3/4 cups - all purpose flour
1/4 cup - panko bread crumbs
1 TBS + 1 tsp - salt
1/2 tsp - black pepper
1 TBS - butter
Vegetable oil for frying

Peel and roughly chop the sweet potato. Place the potatoes in a pot of cool water with 1-TBS of salt and bring to a boil. Cook the potatoes till they are fork tender. Once cooked mash the sweet potatoes with a TBS of butter.  Let cool.

When cool stir in the onion, garlic, Old Bay, parsley, egg, flour, panko, salt and pepper.  This batter will be pretty wet. 

In a separate plate place ~ 2 cups of panko bread crumbs. Take a scoop of the potato mixture and form into a patty (size is totally up to you, mine were about the size of hockey pucks). Coat both sides in the panko and then set on a baking sheet. Continue process until all the batter is gone. Place the baking sheet in the freezer and allow the potato croquettes to set up for a least 20 minutes prior to cooking or freeze and place in a freezer bag for storage.

In a fry pan heat enough oil over medium heat to cover halfway up the sides of the croquettes. You know your oil is ready when you place the handle end of a wooden spoon in the oil and the oil bubbles up around it. When ready cook the croquettes till golden brown on both sides. Sprinkle with a pinch of salt and serve immediately.

Grilled Salmon with Lemon Rosemary Cream Sauce

Salmon may be the most unique tasting fish in the ocean. Because of this you don't need to add a lot to it. Its natural flavor is all you really need. Here I've coupled it with a lemon rosemary cream sauce to brighten the flavor.

Grilled salmon served with sweet potato croquette and steamed green beans

Ingredients for Salmon:
2 - Salmon fillets (3-4 oz each)
1 tsp - dried rosemary
olive oil to coat salmon
pinch of salt
pinch of black pepper

Heat a grill pan or your grill over medium high heat. When hot spray the pan/grill with a non-stick spray or brush lightly with oil (canola will work fine). 

Coat the flesh side of each salmon fillet with a little oil and season each with a pinch of salt and pepper. Crush the dried rosemary in your palm and divide between the two fillets.  

Place the salmon on the pan/ grill flesh side down and cook for 3-4 minutes. Flip the salmon on the skin side and continue to cook just until the salmon is cooked through (about 5-6 minutes). When done peel the skin off the salmon and top with the lemon rosemary cream sauce. 

Lemon Rosemary Cream Sauce:
1/4 cup - chicken stock
1/2 cup - cream or whole milk
1 - garlic clove sliced thin
1 TBS - fresh rosemary
1 TBS - flour
1 TBS - butter
juice of 1 lemon
zest of 1 lemon

Melt the butter in a sauce pan over medium-low heat. When melted stir in the flour and allow to cook for about 3-5 minutes. After the time is up stir in the stock, cream, garlic, rosemary, lemon juice and zest. Bring the sauce to a simmer/ light boil and allow the sauce to thicken. When thick enough to coat a spoon season with salt and pepper to taste. Serve over top the salmon.  

Pair the salmon with roasted potatoes, rice, my sweet potato croquette (will publish recipe soon), steamed green beans or broccoli.

Baked Shrimp with Tomatoes and Garlic

These delicately baked shrimp are sweet and succulent. They are a perfect appetizer or main course served over pasta.

Baked Shrimp

1 lb - peeled and butterflied shrimp
13-15 - grape tomatoes halved
1/4 cup - lemon vinaigrette (recipe to follow)
3 - cloves of garlic, chopped fine
1 TBS - all purpose flour
1/2 tsp - chili powder
1 oz - goat cheese  
1 TBS - parsley, chopped
1/4 cup - white wine
1 TBS - butter
1 tsp - salt
1/2 tsp - black pepper

Lemon Vinaigrette (yields 1 cup)
1/3 cup - fresh squeezed lemon juice
2/3 cup - extra virgin olive oil
1 TBS - dijon mustard
pinch of salt approximately 1/8 tsp
4-5 grinds fresh black pepper

Place the shrimp, garlic, flour, chili powder, salt, pepper, and lemon vinaigrette in a bowl. Gently stir all the ingredients together in order to fully coat the shrimp. Let the shrimp marinate in the refrigerator for 1-hour. 

Pre heat oven to 350 degrees 

Using a baking dish just big enough to hold all the shrimp, place them in so the tails of the shrimp are pointing up. Since they are butterflied they should stand easily. Pour any left over marinade over top. Add the wine to the dish and scatter the tomatoes around. Break the goat cheese into small chunks and place around the shrimp. Sprinkle the parsley over top. Cut the butter in small chunks and scatter around the shrimp. Season the entire dish with salt and pepper. Bake for 15 minutes just until the shrimp are cooked through.

Rosemary and Garlic Roasted Cornish Game Hen with Sweet Potatoes and Apples

Ever wonder what to do with those frozen game hens you see in your local grocery store freezer sections? Try this recipe for a simple flavorful meal.

Game Hen Ingredients
1 - game hen
4 - sprigs of rosemary
1/2 - small onion
10 - cloves of garlic
1/2 - lemon
1/2 cup - white wine
1/2 cup - chicken stock
1/2 cup - orange juice
1/2 tsp - corn starch
Oil (canola/olive oil blend) for coating hen
Salt and pepper for seasoning game hen

Pre heat oven to 450 degrees  

Coat the outside of the hen with enough oil so the spices will stick. Season the inside and outside of the hen with salt and pepper. Place 1/2 a lemon, 2 rosemary sprigs, and 1/2 a small onion inside the cavity of the bird. Tie up the legs and place the bird into a baking dish that will hold at least 2 cups of liquid. Scatter 10 cloves of garlic in the baking dish around the bird. Place the bird in the oven and cook for 25 minutes. When the time is up turn down the oven to 350 and pour in the wine, stock, and orange juice mixture. Place the remaining 2 sprigs of rosemary in the baking dish as well. Cook for another 25 minutes basting the bird every 8-10 minutes with the juices. When the 2nd 25 minutes is up remove the bird to a cutting board and let sit for 10 minutes. Pour about 2-3 TBS of the juice into a small mixing bowl and the rest of the juice into a sauce pan. Bring the sauce pan to a boil and reduce the liquid by 1/2 ( about 10 minutes). Whisk the juice in the mixing bowl with the 1/2 tsp of cornstarch to create a slurry. Add the slurry to the boiling pot about 7 minutes into the reduction. The sauce should coat a spoon but not be too thick. Taste for seasoning and serve along side the hen.

Use the roasted garlic cloves to smear on bread for a great simple garlic bread.

Sweet Potato and Apple Ingredients
1 - sweet potato, diced small
1 - red apple, diced small
1/2 - small onion, diced
2 - cloves of garlic, diced
1/4 cup - crasins, chopped
3 - sprigs of thyme
1/2 TBS - salt
1 tsp - pepper
1/4 tsp red chili flakes
2 TBS - canola/olive oil
1 TBS - balsamic vinegar

Start this recipe with about 12-15 minutes left in the cooking process of the bird. If you like your potatoes firmer with a crunch start at the 10 minute mark. Heat a pan over medium heat. When hot add about 1-2 TBS of oil and allow it to get hot. When hot add the onion, red chili flakes, 1/2 the salt and pepper and thyme sprigs. Allow to cook for 2-3 minutes until onions start to turn translucent then add the garlic. Cook for an additional minute. Add the potatoes, remaining salt and pepper. Cook for 8-10 minutes then add the apples and crasins and cook for and additional 5-7 mintues. When the dish is about 2 minutes out from being done add the balsamic vinegar.  Taste and adjust seasoning as necessary. To speed the recipe up you can cook the potatoes covered which will steam them a bit and cook them quicker.  

Mediterranean Phyllo Cups

You won't be able to eat just one of these little flavorful phyllo packages. Packed with lamb, eggplant, pistachios and feta cheese my Mediterranean Phyllo Cups are packed with flavor. 

1 - eggplant

1/2 lb - ground lamb (can substitute ground beef)

1 - medium sized shallot, diced

2 - cloves of garlic, minced

1 TBS - Olive oil

Additional Olive oil for brushing phyllo dough, muffin tin, and eggplant.

1/2 cup - crumbled feta

1/3 cup - chopped pistachios (1/4 cup for the mixture, the rest is sprinkled over the top of the cups)

1/4 tsp - ground cumin

1/2 tsp - coriander

1/4 tsp - cinnamon

1/4 tsp - red pepper flakes

1/4 tsp - black pepper

1/2 tsp - salt

3 TBS - chopped fresh mint

6 sheets phyllo dough

Pre heat oven to 400 degrees.

Cut the eggplant in half length wise and brush the inside with a little oil. Sprinkle with pinch of salt and pepper. Cook on a baking sheet for 20-30 minutes until cooked through. When done set aside until cool enough to handle. Once cool remove the flesh from the skin and coarsely chop.

While the eggplant is cooking, heat a saute pan with the TBS of olive oil over medium heat. When hot add the shallot, garlic and a pinch of salt. Cook for 2-3 minutes then add the ground lamb. Season the lamb with a couple pinches of salt and continue cooking till the lamb has finished browning. When done set aside to cool.

When both the eggplant and lamb are cool combine them into a bowl with the feta, pistachios, cumin, coriander, cinnamon, red pepper flakes, black pepper, salt and mint. Stir to combine. This makes enough for approximately 12 phyllo cups.

Take one phyllo sheet and lay it out flat on your work surface. Gently brush the sheet with a little olive oil. Place another phyllo sheet on top and again brush it with olive oil. Continue this pattern till you have stacked 6 sheets. Cut the phyllo in half vertically and again in half horizontally to make 4 separate squares. Each square will create one cup. Repeat process to create as many squares as needed.

Liberally brush the inside of a standard muffin tin with olive oil, gently push down one square into each oiled muffin cup. Spoon the lamb eggplant mixture into each cup filling to a little over 3/4 full. Gently fold the phyllo dough over the top of the cup to cover the filling. Brush the top of the cup with olive oil (to help brown) and sprinkle with a little chopped pistachio.

Bake for 20-25 minutes till the top of the cups is golden brown.

Boneless Pork Chops with Apple Onion Chutney

Sweat, tangy with a bit of spice, my apple onion chutney will compliment your favorite pork, turkey, and chicken dishes. For this recipe, I serve it with my brined boneless pork chops and broccolini. 

Apple Onion Chutney Ingredients:
2 cups - onions, diced
4 cups - green apples, peeled and large dice
2 - garlic cloves, minced
3/4 cup - 100% apple juice
1/4 cup - orange juice
1/2 cup - apple cider vinegar
1/2 cup - balsamic vinegar
1/4 tsp - ground allspice
1/4 tsp - salt
1/4 tsp - red pepper flakes
1/8 tsp - ground clove
1 - cinnamon stick

Place all the ingredients in a stock pot and cook over medium-low heat for 30 minutes covered and 30 minutes uncovered. When done most of the liquid should be gone. Keep a watchful eye on the pot as you want it to simmer but not boil.

Pork Chop Ingredients:
4 boneless pork chops (about 3/4 - 1 inch thick)
2 TBS - Oil (canola or olive oil)
Dry Thyme, Salt, and pepper for seasoning chops

Pork Brine Ingredients:
4 cups - vegetable stock
1/4 cup - salt
1/4 cup - brown sugar
8 - juniper berries, crushed
1 TBS - candied ginger, chopped
1 - bay leaf

Place all of the brine ingredients in a stock pot and bring to a boil. Once boiling turn off the stove and allow to completely cool before use. When cool place your pork chops in a zip-lock plastic bag and pour in the brine. Refrigerate for at least 4 hrs. Overnight is better.

Heat a skillet over medium heat with 1-TBS of oil and preheat your oven to 350 degrees

Remove pork chops from the brine and give them a quick rinse. Pat dry and allow to come to room temperature prior to cooking. Coat both sides of the chops in a small amount of oil and then sprinkle liberally with some dry thyme, salt, and pepper. Place your chops in the hot pan and sear the first side till golden brown, about 2-3 minutes. Flip the chops and place the pan in the oven. Cook chops until just cooked through. About 8-10 minutes.

Serve with chutney and your favorite green vegetable.

Chicken Loaf

A lower calorie version of a favorite comfort food.

1 lb - ground chicken
3 - garlic cloves minced
1/2 cup - red onion diced (~ half a red onion)
1/2 cup - red onion diced (~ half a large pepper)
2 TBS - fresh oregano chopped (if using dry spices use 1TBS)
2 TBS - fresh basil chopped
2 TBS - fresh parsley chopped
1 TBS - Dijon mustard
2 tsp - Worcestershire sauce
1 tsp - salt
1 egg
1/2 tsp - black pepper
1/2 cup - bread crumbs
favorite tomato sauce or equivalent for topping the loaf

Preheat your oven to 350 degrees

In a mixing bowl gently mix all the ingredients together using your hands. Place the mixture on a parchment covered baking sheet and form into an even loaf. It is important to ensure the size of your loaf stays consistent so it cooks evenly. Cover the top of your loaf with your tomato sauce.

Bake until the internal temperature of the loaf reaches 160 degrees, 45-50 minutes. Let rest for about 10 minutes before slicing. 

Finished chicken loaf prior to cutting.

Serve with your favorite mashed potatoes and green beans.

Herb Crusted Turkey Cutlets with Roasted Red Pepper Sauce over Zucchini Potato Hash

This is a quick easy calorie friendly meal that is full of flavor.

Herb Crusted Turkey
2 - Turkey Cutlets
1/4 cup - AP flour
1 - Egg, beaten
1 TBS - Water
1/2 cup - Panko Bread Crumbs  
1 TBS- Dried Thyme
1 TBS- Dried Rosemary
1 Tsp - Sage powder
1 Tsp - Salt
1/2 Tsp - Black pepper

Place the flour, beaten egg with water, and panko with thyme, rosemary, sage, salt and pepper in 3 separate dredging bowls. Dredge each turkey cutlet on both sides in the flour. Ensure any excess falls off before next dredging in the egg water mixture. Remove from egg and place in the panko herb mixture. Coat both sides with panko and then set aside till ready to cook

Pre heat a non-stick skillet over medium heat. When hot add 1-2 TBS of  your favorite cooking oil. I used a canola olive oil blend. When the oil is hot place each cutlet in the skillet and cook until brown on each side, 2-3 minutes. My cutlets were rather thin 1/8th to 1/4 inch. When done serve over top the zucchini potato hash and top with roasted red pepper sauce.

Zucchini Potato Hash
1 - medium sized zucchini
5 - small Yukon gold potatoes
1/2 - red onion
1/2 - red pepper
2 - cloves garlic, minced
1 Tsp - Dried Thyme
1/2 Tsp - Salt
1/4 Tsp - Pepper

Dice up and keep separate the zucchini, potatoes, onion, and red pepper. It is important that your dice size be uniform for all 4 vegetables. I used a small dice but you can make the hash any size you'd like. In a saute pan heat 1 TBS of your favorite cooking oil over medium heat. When hot add your onions and saute 2-3 minutes then add your potatoes, red pepper, thyme, salt and pepper. Saute for another 2-3 minutes then add your zucchini. Continue to cook till all vegetables are just cooked through. 

The roasted red pepper sauce recipe can be found in my pork loin with roasted butternut squash blog entry.

Ode to Thanksgiving: Cranberry Risotto with Turkey Stuffing Roulade

In the mood for a taste of Thanksgiving but don't want to make a whole turkey with all the fixings? My Cranberry Risotto with Turkey Stuffing Roulade will satisfy your craving till Turkey time rolls around. The risotto is creamy, sweet, tart, with an earthy finish. Couple it with a juicy turkey cutlet stuffed with your favorite stuffing and your Thanksgiving craving is squashed.

Cranberry Risotto

1/4 cup diced yellow onion
2 cloves garlic
1 cup Aborio Rice
1/4 cup chopped Craisins
1/4 cup shredded Parmesan
1 TBS butter
1 TBS Canola Oil
1 1/4 cup 100% Cranberry juice
2 1/2 cups vegetable or chicken stock
1/2 cup dry white wine
1 1/2 tsp salt
1/8 tsp pepper
5-6 sprigs of Thyme 

In a sauce pot bring the stock and cranberry juice up to a simmer. Keep simmering until you add it to the rice. I use a 2:1 mixture of vegetable/chicken stock to 100% cranberry juice. You can adjust this ratio based on how sweet and tart you want your risotto. The 2:1 ratio will make it on the sweet and tart side.

Preheat a saute' pan over medium heat. When hot add 1 TBS of oil and allow to come up to heat. When hot saute' the onions, garlic, 1 tsp of salt and pepper till the onions become translucent, about 5 minutes. Add the rice and thyme sprigs and saute until the edges of the grains become translucent, 3-5 minutes. While the rice is sauteing warm the white wine in the microwave for about 45 seconds on high. Add it to the rice and stir until the majority is absorbed. Add a couple ladles of the stock/ cranberry juice mixture to the rice and stir till absorbed. Continue to add stock and stir until rice becomes al dente, 20-25 minutes. Halfway through the cooking process add the chopped Craisins. When the rice is done remove the thyme sprigs and stir in the butter and Parmesan cheese. The final consistency of the risotto should be such that when you put it on a plate it spreads out. If your risotto is too thick add a little more liquid to thin it out. Taste and adjust seasoning as needed. Serve immediately.

Turkey Roulade
1cup of your favorite stuffing recipe
4 turkey cutlets
Salt and pepper

Preheat your oven to 350 degrees

With the palm of your hand pound out the cutlets till they are even and slightly wider. Be careful not to tear the meat. Sprinkle the inside with salt and pepper. Add 1-2 TBS of your stuffing to the cutlet. Fold in the sides and roll up the cutlet. Tie a couple strands of butcher's twine around the cutlet to secure it. In an oven-proof saute pan sear the cutlets over medium-high heat on each side till brown, 2-3 minutes. Place the pan in the oven and roast for 10 minutes. When done remove from the pan and let rest for 5 minutes before slicing in rounds and serving over top the risotto.

7-Layer Mediterranean Dip

Rather than spend all day trying to figure which of my favorite Mediterranean flavors I wanted to have as a dip for the Super Bowl I decided to combine them all together into a 7-layer monstrosity. The result was a creamy, tangy, garlicky dip that kept me coming back for more.

Pictured without the olives

Layers: You will need enough of each of these to cover the size of your dip dish.
Humus
Feta
Browned ground lamb
Skordalia (potato garlic dip)
Eggplant puree
Tzatziki sauce (Yogurt Cucumber)
Chopped tomato, red onion and Kalamata olives


Humus: You can either buy your favorite from the store, or place one can of drained chickpeas (keep the liquid) in a blender with ¼ cup Tahini (sesame seed paste), juice of one lemon, 2 cloves of garlic, ¼ cup of olive oil, 1 tsp salt, and ½ tsp  pepper. Blend on high till smooth. If the Humus is too thick add some of the chickpea liquid to loosen it up.

Lamb: Add a 1-TBS of oil (Canola or Olive) to a sauté pan heated on medium heat. Brown your ground lamb with 1-tsp of salt, 1/8th tsp of cumin, 1/8th tsp of cinnamon, and 1/8th tsp of black pepper. Drain the excess fat and set aside.

Skordalia: Peel, dice, and boil two Russet potatoes until fork tender. In a food processor combine the boiled potatoes, ¼ cup olive oil, 6 cloves of garlic, the juice of half a lemon, and 2-TBS of white wine vinegar. Puree till smooth.

Eggplant Puree: You could substitute store bought Baba Ganoush but I was looking for more of an lemony eggplant flavor. In retrospect I’d recommend using Baba Ganoush as the flavor of the eggplant lemon puree got lost in between the big flavors of the Skordalia and Tzatziki.  Slice 1-eggplant into rounds and roast at 350 degrees until soft (about 10 minutes on each side). Remove the skin and puree in a food processor with the juice of one lemon, 1 clove of garlic, ½ tsp of salt, 1/8th tsp of pepper. At this point you have what I used for my dip. To make Baba Ganoush add a handful of fresh parsley, 1/8th cup of Tahini paste, and 1-TBS of olive oil.

Tzatziki Sauce: In a bowl combine 2 cups of any plain Greek style yogurt, juice of ½ a lemon, 1 clove of minced garlic, ½ of a seedless cucumber seeded and diced, 1-2 TBS diced mint leaves, ½ tsp of salt, 2 TBS olive oil, 1/8th tsp of pepper. Stir together until combined.

Assembly: In your serving dish spread a layer of Humus over the bottom. Next add enough feta to just cover the Humus. On top of the feta spread the browned lamb mixture, then cover with a thin layer of the Skordalia (It’s important this layer be thin as the garlicky nature of the puree will dominate the whole dish if spread to thick). On top of the Skordalia add a layer of your eggplant puree or Baba Ganoush, then top with a layer of Tzatziki. On top of the Tzatziki add a combination of diced tomato, red onion and pitted Kalamata olives.

Dip tastes best if you allow it to sit for a day prior to serving. When ready serve with plain pita chips. You may also want to have a spoon handy to ensure you get all 7-layers on your chip.

Roasted Butternut Squash and Apple Soup

This is an easy to make low calorie creamy soup with a little spice on the back end. It's hearty enough to be served as a main course with a salad or simple enough to be a first course.


Ingredients:

1 - medium sized Butternut Squash
2 cups - diced peeled red apple
1 cup - diced yellow onion
1/2 cup - diced peeled carrot
1/2 cup - diced celery
3 - chopped cloves of garlic
1 TBS - Oil (Canola, or olive)
2 tsp - Salt
1/2 tsp - Pepper
2 tsp - Napa Style Toasted Spice Rub***
2 - Bay Leaves
3 cups - vegetable or chicken stock (you can use water as well)
Handful of your favorite crouton
Drizzle of good Extra Virgin Olive Oil

***Note: If you don't have the Toasted Spice Rub it consists of coriander, fennel, chili powder, cinnamon, salt and pepper. To recreate it I'd add 3/4 tsp of fennel powder, 1/2 tsp of coriander, 1/4 tsp of chili powder, 1/4 tsp of cinnamon, and 1/4 tsp of pepper. You'll get the salt when you saute the vegetables.***

Preheat your oven to 400. Peel, seed, and chop the butternut squash into 1-2 inch chunks. Spread out on a sheet pan and sprinkle with 1-tsp of salt and 1/2 tsp of pepper. Roast for 40-50 minutes until fork tender. Set aside.

Heat a sauce pan that will hold all the vegetables and liquid over medium-low heat on the stove. When hot add 1 TBS of oil and allow to get hot. When hot add the onions, carrots, celery, garlic, apple, 1 tsp salt, 2 tsp toasted spice rub, and bay leaves. Let this mixture saute' for about 15 minutes, stirring every few minutes.

After 15 minutes add the roasted butternut squash and enough stock or water to just cover the vegetables. Simmer for 20-30 minutes. When done place the mixture in your blender and blend until smooth. You probably have to do this in batches as you only want to fill your blender half full when blending hot liquids.

Once done put the mixture back in the pot and keep warm until ready to eat or let cool and store in an airtight container in your refrigerator.

When ready to serve ladle into a soup bowl and top with your favorite crouton (I prefer home made) and sprinkle of parsley (optional) and a drizzle of your favorite extra virgin olive oil.

Braised Short Ribs with Creamy Cheesy Polenta

For those of you looking to beat old man winter or if you’re just looking for a good comfort meal this recipe is for you. The ribs are slowly braised in a rich tomato sauce and then served nice and warm over a mound of soft creamy polenta.

Braised Short Ribs with Polenta

Rib Ingredients

4 – beef short ribs

3 TBS – oil (Canola, Regular Olive, Vegetable, etc)

1 – large yellow onion

2 – carrots

2 – stalks of celery

4 – cloves of garlic

2 Cups – red wine (I use Cabrent Savigon)

1 Cup – chicken stock

3 Cups – of water

1 – 12 oz can tomato paste

2 tsp – of salt

1 tsp – pepper

10 sprigs – thyme bundled together

3 – bay leaves

Preheat your oven to 365 degrees.

On your stove heat a large dutch oven over medium heat. When hot, add 2 TBS of oil. When the oil is hot liberally season your short ribs on all sides with salt. Place in dutch oven and allow to brown on all sides, should take approximately 2 minutes per side.  Once brown place the ribs in a bowl and set aside. Pour out whatever oil remains in the pot. 

Browned Short Ribs

In a food processor chop the onion, carrots, celery, and garlic finely.

Proper consistency of chopped ingredients

Place the last TBS of oil in the dutch oven and cook the vegetable mixture with 2-tsp of salt over medium heat for 7-9 minutes. You are looking to cook all the moisture out of the vegetables.

Time to add tomato paste

When vegetables are cooked add the entire can of tomato paste and cook with the vegetables for 5 min. Stir frequently as you do not want the tomato paste to burn.

Time to add wine

After 5 minutes mix in 2 cups of red wine and allow the liquid to reduce by half. This step takes approximately 10 minutes. Once the wine is reduced add the thyme bundle, bay leaves and the ribs back to the pot. Be sure to add any juices that have come out of the ribs as well. Cover the ribs with 1 cup of chicken stock then as much water as it takes to just cover the tops of the ribs (~ 3 Cups).

Cover the pot and place in the oven for 3 hours or until the ribs are tender. At the 1 ½ hr mark check the pot to ensure there is enough liquid.  When there is 30 minutes of cooking time left remove the lid so the sauce can reduce. When done add the tsp of pepper and taste for proper salt seasoning, serve over top of the polenta.

Polenta Ingredients:

For soft polenta I use a ratio of 5 parts liquid to 1 part dry ingredient. Depending on how much you're making adjust your measurements accordingly.

¼ cup – Polenta

¼ cup – Semolina

¼ cup – Shredded Fontina Cheese

¼ cup – Shredded Parmesan Cheese

1 TBS - Butter

1 ¼ cup – Chicken Stock

1 ¼ cup – Milk or Heavy Cream

1 tsp – Salt

In a sauce pot bring the cream and stock and salt to a boil. When the pot boils whisk in polenta and semolina. Reduce heat to a simmer and cook for 30 minutes. Continue to whisk the polenta frequently. After 30 minutes or when the polenta becomes tender whisk in 1 TBS of butter and the cheeses. Once the cheese is melted, taste and adjust seasoning as necessary.