Blackened Chicken with Cilantro Lime Quinoa and Avocado Cream

This recipe just might be the perfect weeknight dinner.  Fast, flavorful, and delicious, it can be made on the fly with just a few ingredients.  One of the more surprising elements here is the quinoa. It's a really versatile grain that is packed with protein and is a fun alternative to rice.

This version pairs really nicely with the slightly spicy blackened chicken.  For me, I added a little more ground red pepper to add more kick, but left the recipe as is for my son.  When made as the recipe states, there's more of a low, warmth to this dish rather than spiciness. However, paired with the coolness of the avocado cream, this dish is really as close to perfect as it can get. 

If you're interested, you can find another recipe for Quinoa here. 

Blackened Chicken with Cilantro Lime Quinoa and Avocado Cream
(Serves 2)

For the Chicken:
2 Boneless Skinless Chicken Breasts
½ tsp of Paprika
¼ tsp of Salt
¼ tsp of Pepper
¼ tsp of Cayenne Pepper
¼ tsp of Onion Powder
¼ tsp of Cumin
1 tsp of Olive Oil

For the Quinoa:
2 Cups of Low Sodium Chicken Stock
1 Cup of Quinoa
Juice and Zest from 1 Lime
A Dash of Salt and Pepper
2 Tbs of Cilantro, chopped

For the Avocado Cream:
1 avocado, skin and pit removed
2 Tbs. greek yogurt or sour cream (whatever you have on hand)

Combine all the dry seasonings in a small bowl. Mix them together and then season both sides of each chicken breast, pressing the rub into the meat of the chicken.

Add the teaspoon of olive oil to a large pan or skillet. Heat the olive oil for a minute over medium/high heat. Add the chicken breasts to the pan. Cook for 5 minutes on each side with the lid on, or until blackened and cooked through.

Add the chicken stock and quinoa to a medium sauce pan. Bring to a simmer over medium/low heat. Reduce the heat to low and simmer for ten to fifteen minutes with the lid on, until all the stock has been absorbed.

After the chicken breasts have cooked all the way through, turn the heat off the pan and let them rest for a few minutes before slicing them.

Serve the sliced chicken breast on top of the quinoa. If you find the blackened seasoning too spicy, you can add a quick and easy avocado cream sauce to cool it down.

Add the warm quinoa to a large bowl. Toss in the lime zest, lime juice, salt and pepper, and chopped cilantro. Mix to combine.

For the Avocado cream: Mix, blend, or whip (your choice!) together the flesh of the avocado and the greek yogurt. Spoon over the chicken and quinoa. Enjoy!

Pan-fried Potatoes and Green Beens

This is one of those side dishes that always brings me back to summer barbeques in my parents' backyard. This is a really simple, easy side dish that goes well with all sorts of main dishes. It can be grilled in the summer or made indoors during cold winter months.



Pan-fried Potatoes and Green Beens
3-4 potatoes, sliced thinly (any will work, I really like Yukon golds)
1 red onion, sliced thinly
3 cups fresh green beans, trimmed and cut into large pieces
4 Tablespoons butter
salt and pepper, to taste.

In a large cast-iron skillet, melt the butter. Add the potatoes and cook until just beginning to become tender (about 5 minutes). Add the remaining ingredients and season to taste. Cook until the veggies are tender-crisp and the potatoes have a nice, brown crust on them. (To get this crust, move them as little as possible - allow that cast iron skillet to work its magic!) about 6-7 minutes more. Serve alongside your favorite main course!

Enjoy!

Fresh Salsas with Toasted Dry Chilies

This post is more about learning a new method rather than a recipe. I recently attended a class given by Qdoba. Qdoba is a mexi-style restaurant that specializes in healthy, delicious Mexican food. I started going to Qdoba when I lived near St. Louis (Chipotle hadn't quite made it's way there yet!) and I was hooked. So, when given the opportunity to get "insider secrets" I was really excited.



One of the best parts of the class was learning how to make fresh, vibrant salsa. We used dried chilis that we toasted in order to create a deep, flavorful salsa. What's great about this recipe is that you can use whatever dried chili you like. They suggested finding one that smells good to you and go with it. Below I've listed a few that I use and really like along with their flavor profile to help you a bit.



Interestingly enough, the salsas listed below do not use tomatoes. They get their reddish color from the chilies that are used. You can always add tomato to your salsa if you'd like - anything goes here!

(from L to R: salsa verde, chipotle, ancho, and habanero)

Fresh Salsas with Toasted Dry Chilies

yield: about 1 cup



4-5 tomatillos, roasted

2 cloves of garlic, roasted

1/4 onion, roasted

1/4 lime, juiced

1-2 dry chilies of your choice (I really liked Casacabel, chipotle, ancho, and habenero)

salt, to taste



To prepare the tomatillos, onion, and garlic, rinse and roast or grill until blackened and soft. Allow to cool.



While the vegetables are cooling, heat a dry skillet over medium-high heat. Place the dry chili in the skillet and toast. The chili will have wisps of steam/smoke and you will begin to smell the chili. Toast for 30-40 seconds, turning frequently, until the chili becomes pliable. Remove from heat.



In the bowl of a food processor, combine the tomatillos, onion, garlic, salt, and toasted chili. You may want to begin with 1/2 of the toasted chili and then taste...adding more as you want to intensify the flavors.



Chill and enjoy!



Salsa Verde

yield: about 1 cup



4-5 tomatillos, roasted

1 jalapeno, roasted

2 cloves of garlic, roasted

1/4 onion, roasted

1/2 lime, juiced

2 Tbs. cilantro, chopped

salt, to taste



To prepare the tomatillos, onion, jalapeno, and garlic, rinse and roast or grill until blackened and soft. Allow to cool.



In the bowl of a food processor, combine all ingredients. You may want to remove the ribs and seeds of the jalapeno for a less hot salsa.



Chill and enjoy!

*This post is not sponsored by Qdoba in any way...I just wanted to share my love and experience with you guys! :)

Corned Beef Hash with Eggs

Growing up, my dad was always in the kitchen. After he took a job that allowed him to be home by 3pm, he became the primary cook in our house. Once he got his bearing, tried some new recipes, and gained some confidence, it was wonderful!

To this day, I am still amazed at my dad's ability to look in the pantry, have no real direction, and whip up a super-yummy dinner in no time. I cannot do this....I am a cookbook/ recipe cook. I like having the comfort of having the recipe with precise measurements right in front of me. Oh, I tend to do "off recipe" almost every time (adding a little this or a dash of that) but I always tend to stay true to the heart of the recipe. What kind of cook are you??

Here you'll find a recipe that will always, always remind me of my dad. I'd never made my own Corned Beef Hash (we typically got it out of a can!) but this was to-die-for. Surprisingly easy, I was able to whip this up Easter morning all while trying to entertain a 1 year old. I hope you enjoy it as much as I do and maybe it will bring some fond memories your way.



Corned Beef Hash with Eggs

Yield: 4 large servings (or up to 6 smaller servings)

3 tablespoons unsalted butter
1 medium onion, chopped (about 1 cup)
3 cups finely chopped, cooked corned beef
3 cups chopped, cooked potatoes
4 Eggs
Salt and pepper, to taste
Chopped fresh parsley (optional)

Heat the butter in a large cast iron skillet on medium heat. Add the onion and cook for a few minutes, until translucent.

Add the corned beef and potatoes, salt, and pepper and spread the mixture out evenly in the pan. Increase the heat to high or medium high and press down on the mixture with a metal spatula.

Do not stir the potatoes and corned beef mixture, but let them brown. If you hear them sizzling, this is good. Use a spatula to life up a corner to see if they are browning. Once nicely browned, use the spatula to flip sections over in the pan so that they brown on the other side. Press down again with the spatula. If there is too much sticking, you can add a little more butter to the pan.

Make 4 indentations in the corned beef hash so that there is only a thin layer of hash. Crack each egg into a well.

Continue to cook in this manner until the potatoes and the corned beef are nicely browned and the eggs are cooked to your preferred done-ness (I like over-easy so I only cook them about 2 minutes). Top with fresh parsley. Enjoy!

Quinoa Salad with Roasted Vegetables

I received this recipe from a friend and coworker who had taken a cooking class recently. She said that it was the most delicious dish the class had made that night...so I knew I had to see what it was all about.

This was my first time making quinoa (pronounced KEEN-wah) and I was interested to see if I liked what it was all about. According to Wikipedia (hey, I do my research for you guys because I care), quinoa is a grain that is known for it's high protein content. It's also a good source of dietary fiber. This means good things for you and me. As any dieter knows, you want foods that are high in fiber and protein (especially protein because it keeps you feeling full) but low in fat and calories. Well, it doesn't get much better than this grain.

In this dish, I've combined roasted vegetables with the quinoa, but you could definitely grill them. For me, it's been pretty cold and rainy, so I opted for the oven. It was delicious, very filling, and wonderful both warm and cold. I feel like this dish will be making many appearances at summer bbq's and get-togethers this year.

I hope you try it and find it to be as different and refreshing as I did!



Quinoa Salad with Roasted Vegetables
For the quinoa:
1C quinoa
2C chicken (or vegetable) stock

For the vinaigrette:
1 shallot, minced
3 T red wine vinegar
1 tsp. dijon mustard
1/2 C extra virgin olive oil
1/2 C parmesan cheese, finely grated
salt
pepper

For the vegetables:
Vegetables, cut into small uniform pieces (I used 8oz. portabella mushrooms, 1 small yellow squash, 1 small zucchini, 1 medium onion, 6 oz. cherry tomatoes)
extra virgin olive oil
salt
pepper

finishing touches:
1/4 C Italian flat-leaf parsley, roughly chopped
1/4 C pine nuts, lightly toasted

Preheat the oven to 450 degrees (for the veggies).

Heat the quinoa and stock in a saucepan over medium heat. Bring to a boil, reduce to medium-low, and cover. Simmer until the liquid is absorbed (about 15 - 20 minutes). Remove from heat and let stand for 5 minutes.

Meanwhile, make the vinaigrette by putting the shallot, vinegar, and mustard in a small bowl. Drizzle in oil while whisking constantly. Add cheese and stir to combine. Taste and add salt and pepper - adjust to your tastes.

On a sheet pan scatter the cut vegetables. Drizzle with olive oil and season with salt and pepper. Roast in the oven at 450 degrees for 15 - 20 minutes or until the veggies are tender and starting to brown. Remove from the oven and set aside.

**Alternately, you can grill the veggies if the weather is cooperating with you!

To assemble the salad, combine the quinoa, veggies, vinaigrette, parsley, and pine nuts in a large bowl. Toss to combine all ingredients. Taste and adjust seasonings as needed. Enjoy!

Mac and Cheese Cups

I first saw these at a 1st birthday party for one of Mr. Man's friends. They were so adorable and I loved the concept of a mess-free (well, sort of) mac and cheese. I decided to steal the idea and make them for Mr. Man's 1st birthday party.

The only change I made to the original recipe was to add a little garlic salt and pepper. I thought the mac and cheese plain needed a little more pizazz. The recipe states "to taste" which for me, came to about 1/2 tsp. or so of each.

They were great for the kids but the adults also loved them. I am not admitting to how many I consumed during the party...that would be too embarrassing.




Mac and Cheese Cups
yield: about 12 cups

2 cups uncooked elbow macaroni
1 tablespoon butter
1 egg, beaten
1 cup milk
1 1/2 cups shredded sharp Cheddar cheese
1 1/2 cups shredded mozzarella cheese
garlic salt and pepper, to taste.
1/2 cup seasoned dry bread crumbs
2 teaspoons olive oil
1/2 teaspoon salt

Preheat the oven to 350 degrees F. Grease a muffin tin with nonstick cooking spray. In a small bowl, stir together the bread crumbs, olive oil and salt; set aside.

Bring a large pot of lightly salted water to a boil. Add the macaroni and cook for about 8 minutes, it should still be a little bit firm. Remove from the heat, drain and return to the pan; stir in the butter and egg until pasta is evenly coated. Reserve 1/2 cup of sharp Cheddar cheese and stir the remaining Cheddar cheese, milk, garlic salt, pepper, and mozzarella cheese into the pasta. Spoon into the prepared muffin tin. Sprinkle the reserved cheese and the bread crumb mixture over the tops.

Bake for 30 minutes in the preheated oven, or until the topping is nicely browned. Allow the muffins to cool for a few minutes before removing from the pan. This will allow the cheese to set and they will hold their muffin shape.

Oven Roasted Broccoli

While looking for the perfect side dish to server with salmon, I came across this recipe from Alton Brown on The Food Network. It not only sounded delicious, but I'd never heard of roasting broccoli.

Roasting the broccoli was so easy - just mix the ingredients together and BAM! (Like that Food Network reference, anyone?) This dish was one of the stars of the night! Everyone raved about it and there were no leftovers in sight. I will definitely be using this simple, elegant and tasty side dish again!

Oven Roasted Broccoli

1 pound broccoli, rinsed and trimmed
2 tablespoons olive oil
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup Panko bread crumbs, lightly toasted (see below)
1/4 cup finely grated Parmesan or Romano Cheese

Preheat oven to 425 degrees F.

Cut the broccoli florets into bite size pieces. Cut the stalk into 1/8-inch thick, round slices. Place the broccoli into a mixing bowl and toss with the olive oil, garlic, kosher salt and pepper and set aside.

Spread the Panko into a 13 by 9-inch metal cake pan and place into the oven for 2 minutes or until lightly toasted. Remove the Panko from the oven and add to the bowl with the broccoli mixture. Toss to combine. Return the mixture to the cake pan, place in the oven and roast just until the broccoli is tender, 8 to 10 more minutes. Remove from the oven, toss in the cheese and serve immediately.

Jalapeno Popper Dip

For a Halloween party, I decided to bring a really easy appetizer. That way, I could enjoy the party without having to worry too much about what I brought. This dip turned out to be really popular at the party and it's amazing how simple it is. Just mix everything a bowl, sprinkle the bread crumb topping, and bake.

The dip would also be a really great addition to any Sunday Football party or another crowded get-together. I served it with slices baguette (my favorite) and also a carrot, snap pea, and broccoli medley to give it some color and make me feel slightly less guilty about all the creamy goodness!

Oh, and please forgive the photo. I'm not kidding when I say that people plowed into this so fast that it was hard to get a good picture. I even heard that whatever was leftover after I'd left was eaten by the spoonful by a few of the guys! Plus, I was ready to get partying, so you'll have to trust me on this one. It not only tastes amazing, but looks really pretty in person too. Oh, and you can always check out Annie's Eats (where I got the recipe) for a beautiful picture of the dip.



Jalapeno Popper Dip
2 (8 oz.) packages cream cheese, softened
1 cup mayo
1 (4 oz.) can chopped mild green chiles
1 (4 oz.) can diced hot jalapeño peppers
1/2 cup shredded Mexican style cheese
1/2 cup shredded mozzarella cheese
1 cup Panko breadcrumbs
1/2 cup grated Parmesan cheese
Cooking spray

Preheat the oven to 375˚ F. In a medium bowl, combine the cream cheese, mayonnaise, green chiles, jalapeños, and shredded cheeses. Mix thoroughly with a spoon or spatula until smooth and evenly combined. Spread the mixture into a baking dish (approximately 9 x 9-inches).

In a second bowl, combine the Panko and Parmesan and stir with a fork until combined. Sprinkle over the cream cheese mixture in the baking dish. Spray lightly with cooking spray. Bake for 25-30 minutes or until the mixture is hot and the topping is golden. Serve warm with baguette slices, vegetables, etc. as desired.

Homemade Applesauce

As much as I love fall, I tried to make it come a little early this year! In the beginning of September, the fam and I went to an apple orchard with great friends and their daughter. We had a blast despite the cold, rainy weather and terrible apple selection. The orchard lady wasn't joking when she said that the apples were really picked over already and that we'd have to hunt for the good ones.

Despite a few bruises (the apples, not me) I found some great apples of all different varieties. We couldn't possibly eat them all, so I got a great recipe from my friend Kathy (the great friend we went picking with!) She's been making this applesauce for a while now and she swears by it. Although she does say that she and her family are ruined because store bought applesauce just doesn't measure up.

After trying this recipe I couldn't agree more! I kept it chunky for my husband and I and pureed it for our 5 month old. We all devoured it! The fresh apples make the applesauce bright and chunky and AMAZING! I can't wait to make an even bigger batch of this next time! The great thing about this recipe is it's SO easy and all of the ingredients are "to taste" so if you like it sweeter or with more cinnamon you can go ahead and add them with wild abandon! But just know, you were warned...you will probably never like store bought applesauce again!



Homemade Applesauce

6 apples, peeled and diced
1/2 C. water
1 T. sugar
1/2 tsp. cinnamon
1 T. lemon juice

Put the apples into a saucepan with the water. Cover and cook until the apples are very soft, about 20 minutes, stirring occasionally. Transfer the apples to a bowl and
mash. Add sugar, lemon juice, and cinnamon. Mix well and enjoy! (This is truly great both warmed and cool!)

Frito Bean Dip

I first had this dish ay my friend Kathy's house. It's SO good. Originally it's called "Frito Bean Dip" because I think you are supposed to eat it with Frito chips. Well, it's great that way, no doubt. But, it's so good that I like to just eat it all by itself! So, whether you choose to chip it up or eat it solo, this is a delicious and MUCH healthier alternative to traditional summer side dishes. With no mayo, it can take the heat of summer parties, too.



Frito Bean Dip

1 can black eyed peas
1 can pinto beans
1 can black beans
1 can Green Giant Mexi-Corn mix
1 small can of chopped pimentos
1 small can of green chilis (diced)
1 T water
1/2 cup apple cider vinegar
1/3 cup vegetable oil
1/2 sugar
1 tsp pepper

Drain and rise all of the beans and corn. Mix together the beans, corn, pimentos and chilies.

Boil the water, vinegar, oil, sugar, and pepper until the sugar is melted.

Add the boiled mixture to the bean mixture and let it marinate for a few hours. When you are ready to serve it, drain the liquid from the beans with a slotted spoon.

Serve with fritos, tortilla chips, or whatever else strikes your fancy.

Pork Chops with Caramelized Apples and Onions plus Parmesan-Garlic Mashed Potatoes

I came across this recipe and was a bit skeptical at first. There aren't a lot of ingredients (which is good) but I was also afraid that meant there wouldn't be a lot of flavor (which is bad). I couldn't have been more wrong!! This dish came together within minutes and I was able to throw it in the oven and forget about it for a while. The result was fork-tender pork chops with incredible flavor. The apples and onions were amazing and the brown sugar mixes with the juices to create a sweet and savory sauce. It also pairs really well with Parmesan and Garlic Mashed Potatoes (Bonus recipe below!)



Pork Chops with Caramelized Apples and Onions

4 bone-in pork loin chops (at least 1/2-inch thick)
2-3 Granny Smith Apples, peeled, cored, and sliced about 1/4 inch thick
2 Onions, sliced
1/3 Cup Brown Sugar
Salt
Black Pepper
Crushed Red Pepper Flakes, optional

Preheat the oven to 325 degrees. Lightly grease a 9 X 13 inch baking dish. Place the onion slices in an even layer on the bottom of the dish. Top the onion slices with the apple slices. Sprinkle the brown sugar over the top of the apples and onions. Season the pork chops generously on both sides with salt and pepper. Arrange the chops in a single layer on top of the apples and onions. Sprinkle with a pinch or two of crushed red pepper flakes. Cover tightly with foil and bake in the oven for 3 hours. Serve each pork chop topped with the apples and onions. Enjoy!



Parmesan and Garlic Mashed Potatoes

5 lbs. potatoes (Yukon Golds are a great choice here!)
2 tsp. salt
1 Cup grated parmesan cheese
4 T. butter
3/4 Cup milk
Salt
Pepper
4-5 cloves roasted garlic

To roast garlic: trim the pointy end off a whole head of garlic. Place sprout-side down on a piece of foil and drizzle with 1 Tb. of olive oil. Season with salt and pepper. Fold the sides of the foil up to enclose the garlic completely and cook in a 350 degree oven for 20 minutes or until the garlic is tender. The cloves squeeze right out of their skins when they are ready!

In a large pot, place the potatoes and cover with water. Add the salt. Bring to a boil and cook the potatoes until tender, about 15 minutes. Drain and return to the pot. Begin mashing the potatoes. Add the butter and mash into the potatoes. Add the milk, cheese, roasted garlic, and salt and pepper to taste. Mash until the potatoes are smooth. Serve hot!

Cauliflower Gratin with Bacon and Porcini Mushrooms

As a member of the Foodie Blogroll, I got the opportunity to request some mushroom samples from Marx Foods. Justin, from Marx Foods, got ahold of me and sent them right away. I am so excited to try out some new recipes using the Marx Foods' wild mushrooms. There are a few varieties that I am not familiar with so it will be interesting to see how I can use them!

For this recipe, I decided to pair some Porcini mushrooms in a Cauliflower gratin with bacon. Let me tell you, it is really great! You can hardly call this a vegetable dish because of it's creamy goodness. The cauliflower is tender and the bacon adds a bit of salty goodness. Also, I like that you can use regular milk instead of heavy cream or half and half. It's just easier because I always have milk on hand and it definitely helps with the calories (which I will take the help where I can get it because this dish is a creamy, cheesy love fest!)

So, now lets talk about the mushrooms. Without the addition of the Porcini mushrooms, I think this dish would have been OK, but the Porcinis really make it decadent. They are tender and so flavorful (Thanks again Justin!!) The Marx Foods mushrooms came dried, with instructions on how to rehydrate them and how to calculate the amount needed when a recipe calls for fresh mushrooms. I thought this was really helpful. However, I decided that with all of the cheesy goodness going on, there'd by more than enough moisture to just add them dried. It saved time and worked out perfectly. The sweet, earthy taste of the mushrooms pair really well with the salty bacon and creamy cauliflower. I also think that the Chanterelle mushrooms would be nice in this dish, too. **Edit: After talking with Justin from Marx foods again, he suggested reconstituting the Chanterelle mushrooms if you use them in this dish. They tend to be a bit woody when reconsituted and need to be chopped, which can be difficult when they are dried! Thanks for the tip Justin!**

I recommed going on over to Marx Foods (http://www.marxfoods.com/) and trying out some samples they have - it's much more than mushrooms!

Cauliflower Gratin with Bacon and Porcini Mushrooms

1 head cauliflower, cut into large florets
Salt
4 tablespoons (1/2 stick) unsalted butter, divided
3 tablespoons all-purpose flour
2 cups hot milk
1/2 teaspoon freshly ground black pepper
1/4 teaspoon grated nutmeg
1 cup freshly grated Gruyere, divided
3/4 cup freshly grated Parmesan

8 oz. bacon

1/4 C. Porcini Mushrooms (or any other variety you like)
1/4 cup Italian-seasoned bread crumbs

Preheat the oven to 375 degrees F.

Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain.

Meanwhile, cook the bacon until very crispy. Drain on paper towel and set aside. Melt 2 tablespoons of the butter in a medium saucepan over low heat. Add the flour, stirring constantly with a wooden spoon for 2 minutes. Pour the hot milk into the butter-flour mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened. Turn off the heat, add 1 teaspoon of salt, the pepper, nutmeg, 3/4 cup of the Gruyere, and the Parmesan.

Pour about 1/3 of the sauce on the bottom of an 8 by 8 inch baking dish. Place the drained cauliflower on top, sprinkle bacon and mushrooms over the cauliflower. Then spread the rest of the sauce evenly on top.

Combine the bread crumbs with the remaining 1/4 cup of Gruyere and sprinkle on top. Melt the remaining 2 tablespoons of butter and drizzle over the gratin. Sprinkle with salt and pepper.

Bake for 25 to 30 minutes, until the top is browned. Serve hot or at room temperature.

Cheesy Stuffed Artichokes

I'm always looking for new ways to cook old favorites. When I came across this recipe, I knew I had to try it. Combining tender artichokes with warm, cheesy stuffing is a decadent twist on my traditional stuffed artichokes. There is a little bit of prep work required, but the artichokes will come out perfectly tender and delicious. They are a hearty side and you could definitely cut them in half to make smaller portions, but they are so good you may just end up eating it all yourself!

Cheesy Stuffed Artichokes

Cold water, as needed
3 to 4 lemons, juiced, divided
6 medium artichokes, stems trimmed
1/4 to 1/2 cup extra-virgin olive oil, plus more for drizzling
1/2 cup Italian seasoned bread crumbs

1/2 bunch flat-leaf parsley, chopped

2-3 cloves of garlic, finely chopped
1/2 to 3/4 cup fontina cheese, cut into small cubes
1/2 cup grated Parmesan or Romano cheese
Kosher salt

Preheat the oven to 350 degrees F.

Fill bowl with cold water large enough to hold the 6 artichokes. Add the juice of 2 lemons to the water. Use a paring knife to trim the dark green skin from the stem and the base of each artichoke. Also, slice about 2 to 3 inches off the top. In a circular motion, using a paring knife peel the outer, dark green bitter layer of the heart until the fleshly, light green part is exposed. Trim and leave about 2 to 3 inches off the stem. Use a tablespoon to scoop out the "hay" from the center of each artichoke. Squeeze some of the remaining lemon juice over the artichoke, rubbing the lemon directly on them to prevent them from discoloring, then submerge them in the lemon water.

In a large bowl, combine 1/4 to 1/2 cup olive oil, the bread crumbs, garlic, and parsley with the Fontina and Parmesan. Stir to blend. Season with salt, to taste. Remove the artichokes from the water, pat dry and transfer them to a bowl. Reseason with salt and drizzle them with about 1 tablespoon of olive oil. Stuff each artichoke with the bread crumb mixture and arrange them in a baking dish. Don't be afraid to pack the stuffing into each artichoke. Top the artichokes with any remaining stuffing. Add a little water to the bottom of the baking dish to prevent the artichokes from drying out or scorching on the bottom as they cook. Cover the dish with a tight layer of aluminum foil and put the baking dish in the center of the oven.

After 45 minutes, remove the dish from the oven. Test the center of the artichoke with the tip of a knife. The knife should pierce and remove without resistance. Remove the foil and put the dish under a broiler for 5 minutes. Remove the baking dish from the oven and allow to cool for a few minutes before serving. Cut each artichoke in half to reveal the stuffing, arrange on serving plates and serve.

Makes 6 generous portions

Brussel Sprouts

This is another recipe from my brother Nick. He's a great cook and is really good at finding delicious ways to make healthy foods. When he said he wanted to make brussel sprouts as a side to our Pork Wellington dinner, I was skeptical. I had never had brussel sprouts and was a little wary.

Well, I've decided that brussel sprouts get a bad wrap. These were so good! Not only were they a healthy side dish, but they were tender and delicious! I will definitely make them again...especially since they were so easy to make!

Brussle Sprouts

1 package brussel sprouts, raw (about 4 cups)

Olive oil

Salt

Pepper

Remove brussel sprouts and rinse. Cut each brussel sprout in half, lengthwise. Bring a pot of salted water to boil. Meanwhile, preheat your grill to medium-high heat. Boil the brussel sprouts for about 3 minutes until slightly tender (but still crunchy). Drain.

lightly dress the brussel sprouts with olive oil. Season with salt and pepper. Grill until cooked through and tender. Serve and eat while hot!

Cucumber Summer Salad

This recipe comes from my sister-in-law. She made this using the vegetables she and my brother grew in their garden. When I tasted how bright and fresh this summer salad was, I knew I had to try it! It comes together in just a few minutes, requires very little cooking, and goes great with summer barbeques.

Cucumber Summer Salad

1 medium to large cucumber, sliced

2 green onions, sliced

2 cups green beans, ends cut off

4 Tbs. fresh basil, chopped

1/2 to 3/4 cup Sweet Italian dressing
salt

freshly ground black pepper

Bring a large pot of water to boil. Cook the green beans until just tender, but still slightly crisp. When cooked slightly, immediately run under cold water to stop cooking. Cut the green beans into one inch pieces. In a medium bowl, add cucumber slices, cooled green beans, green onion, and basil. Pour 1/2 cup of Italian dressing into the bowl and mix well. Add more dressing if you like it to have more liquid. Add some salt and pepper and mix well. Chill before serving to allow all of the flavors to marry. Toss just before serving.

Salmon with Honey-Mustard Glaze and Savory Maple-Glazed Carrots

Recently I found a cookbook that my husband and I received as a wedding gift. I collect cookbooks and typically read through them many times, but with the hustle and bustle of the wedding, I never found the time. Now, almost a year later, I decided to check it out and test out a few recipes. I found a recipe for salmon that looked delicious and it didn't disappoint! Also, the subtle sweetness in the carrots combined with the spiciness of the glaze really made the carrots shine and seem anything but ordinary.

I also love how both recipes are perfectly portioned for two people to enjoy a relaxing Sunday dinner.

Salmon with Honey-Mustard Glaze
(adapted from Bride and Groom First and Forever cookbook)

2 salmon fillets (about 8 oz. each), skin removed
3 Tbs. Spicy Brown mustard
2 Tbs. sour cream
3 tsp. honey
1 tsp. dried dill weed
8 crackers, crushed

Heat the oven to 400 degrees. Line a baking sheet with foil and spray lightly with nonstick spray. Place the salmon on the baking sheet. In a small bowl, combine mustard, sour cream, honey, and dill weed. Spread over the salmon fillets. Top with crushed crackers just before baking.

Bake for 12 to 15 minutes or until the salmon is just cooked through and flaky.


Savory Maple Glazed Carrots
(adapted from Bride and Groom First and Forever cookbook)

3 carrots, peeled and sliced (about 1/8 inch thick)
¼ C. water
3 Tbs. butter
3 tsp. maple syrup
¾ tsp. lemon juice
¼ tsp. salt
¼ tsp. cinnamon
1/8 to ¼ tsp cayenne pepper (add more or less to desired level of heat)

In a small saucepan, combine all ingredients and cook on high heat. Bring to a boil, reduce the heat to medium-high and cook for 5 minutes. Reduce to low heat and continue to cook until the carrots are tender and the sauce is reduced to a glaze, about 7 minutes.

Pasta with Sausage, Artichokes, and Sun-Dried Tomatoes

This recipe was given to me by my Uncle Tom. It is a delicious and hearty pasta dish that could be a side dish or stand alone as a main course meal. I thought the technique of using the oil from the sun-dried tomatoes was genius! It really adds great flavor to the sausage and ties the rest of the dish together.

Pasta with Sausage, Artichokes, and Sun-Dried Tomatoes

(Adapted from Giada DeLaurentiis)

3/4 C. Sun-Dried tomatoes packed in oil, sliced

2 Tb. oil from sun-dried tomatoes

1 Lb. Italian sausage (hot or mild), casings removed

2 (8 oz.) packages frozen artichoke hearts, thawed

2 Lg. garlic cloves, chopped

1 3/4 C. Chicken broth

1/2 C. Dry white wine

1/4 C. tomato paste

Sugar, to taste

Salt

12 Oz. pasta, such as penne, farfalle, or rigatoni

1/2 C. freshly shredded parmesan cheese, plus more for topping

1/3 C. fresh basil, chopped

1/4 C. flat leaf parsley, chopped

8 Oz. fresh mozzarella, drained and cubed (optional)

Freshly ground pepper

Heat the oil from the tomatoes in a large, heavy frying pan over medium-high heat. Add the sausage and cook until brown, breaking up the meat into bite-sized pieces. Transfer sausage to a bowl.

Add the artichokes and garlic to the skillet and saute over medium heat until the garlic is tender, about 2 minutes. Add the broth, wine, tomato paste, and sun-dried tomatoes. Boil over medium-high heat, stirring occasionally, until the sauce reduces slightly. Add a small amount of sugar to the sauce only if the tomatoes are too tart.

Meanwhile, bring a large pot of salted water to boil. Add the pasta and cook until al dente. Drain the pasta, do not rinse. Add the pasta, sausage, and 1/2 C. of parmesan cheese, basil, and parsley to the atrichoke mixture. Toss until the sauce is almost absorbed by the pasta. Stir in the mozzarella, if using. Season the mixture to taste with salt and pepper. Serve with additional parmesan cheese on top.

Stuffed Artichokes

This is a dish that I remember my grandma making as a kid. There's a little work required when eating them, but it's worth it! These artichokes are full of a delicious bread filling that fills your whole kitchen with beautiful smelling garlic and spices.

before cooking

after cooking

Stuffed Artichokes

4 fresh artichokes
3/4 C. Italian seasoned bread crumbs
2-3 cloves garlic, pressed or minced
1/4 C. Romano cheese, grated or shredded (can subsitute parmesan)
garlic salt
freshly ground black pepper
extra virgin olive oil (for drizzling)

Cut the stem off the bottom of the artichokes and peel off the very bottom leaves. Cut the very top off the artichokes to create a flat top. Using kitchen shears, trim away the sharp points on the remaining leaves. Whack artichokes on the counter a few times to help them open up. Go on, get that agression out - whack 'em!

In a small bowl, mix all of the filling ingredients together. Carefully separate/ spread the leaves of the artichokes. Fill with bread crumb mixture. Drizzle each artichoke with a little olive oil. In a large pan, place artichokes. Add enough water to the pan to just barely rise up the side of the artichoke, about 1/4 inch. Cover pot and simmer until the leaves in the middle pull out easily - about 40 minutes.

Couscous with Apples, Cranberries, and Herbs

My sister-in-law brought this amazing dish to our summer party last weekend. It was a huge hit! Couscous is something that I don't often cook with, but this is so easy and full of flavor. It's great for summer. The apples and cranberries blend with the herbs and light vinaigrette so well - you should definitely give this a try!

Couscous with Apples, Cranberries, and Herbs
(by Giada De Laurentiis)

Couscous:
2 tablespoons olive oil
2 cups Israeli couscous (or barley or orzo)
4 cups low-sodium chicken broth
1/4 cup chopped fresh flat-leaf parsley
1 1/2 tablespoons chopped fresh rosemary leaves
1 teaspoon chopped fresh thyme leaves
1 medium green apple, diced
1 cup dried cranberries
1/2 cup slivered almonds, toasted, see Cook's Note

Vinaigrette:
1/4 cup apple cider vinegar
2 tablespoons maple syrup
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup olive oil

For the couscous: In a medium saucepan, heat the olive oil on medium-high heat. Add the couscous and cook, stirring occasionally until slightly browned and aromatic, about 3 to 5 minutes. Add the chicken broth and bring to a boil. Simmer for 10 to12 minutes or until the liquid has evaporated. Transfer the cooked couscous to a large bowl and set aside to cool. Add the parsley, rosemary, thyme, apple, dried cranberries, and almonds.
For the vinaigrette: In a small bowl, combine the vinegar, maple syrup, salt, and pepper. Whisk in the olive oil until smooth. Pour the vinaigrette over the couscous and toss to coat evenly.

Cook's Note: To toast the almonds, preheat the oven to 350 degrees F. Arrange the almonds in a single layer on a baking sheet. Bake for 8 to 10 minutes or until golden brown. Cool completely before using.