Salmon in Lemon Brodetto with Pea Puree

Wait!!  Stop right there!  Don't let the "pea puree" in the title scare you away...haha.

I know, I know...When we hear the two little words "pea puree," thoughts of irresistible deliciousness aren't usually the first things that come to mind.  However, maybe it's time to give peas a chance.

This dish from Giada de Laurentiis will put all those unsavory thoughts that pea puree sometimes conjures up to rest.  After all, this isn't just any old pea puree...It's flavored with fresh mint, garlic and grated Parmesan.  Plus, when paired with the Lemon Brodetto and seared salmon, you've got one pretty amazing dinner on your table.  

Every time I serve this dish, my husband insists that it looks (and tastes) like something you'd order in a 5-star restaurant.  It makes such a beautiful presentation, and you know what??  It's so EASY to make, too.

The Lemon Brodetto has such a great flavor, and the pea puree sort of melts into the brodetto as you eat it.  Simply delicious!

Bon Appetit!

Salmon in Lemon Brodetto with Pea Puree
Source:  Everyday Italian;  Giada de Laurentiis

Ingredients:

Lemon Brodetto:

• 2 tablespoons olive oil
• 1 shallot, diced
• 2 lemons, juiced
• 1 lemon, zested
• 2 cups chicken broth
• 1 tablespoon chopped fresh mint leaves

Pea Puree:

• 2 cups frozen peas, thawed (about 10 ounces)
• 1/4 cup fresh mint leaves
• 1 clove garlic
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup extra-virgin olive oil
• 1/2 cup grated Parmesan
• 
  

Salmon:

• 1/4 cup olive oil
• 4 (4 to 6-ounce) pieces salmon
• Kosher salt
• Freshly ground black pepper

Directions

To make the Lemon Brodetto, warm the olive oil in a medium saucepan over medium heat. Add the shallots and saute until tender, about 7 minutes. Add the lemon juice, zest, and broth. Bring to a simmer, and keep warm, covered, over low heat. 

To make the Pea Puree, combine the peas, mint, garlic, salt, and pepper in a food processor and puree. With the machine running, add the olive oil in a steady drizzle. Transfer the pea puree to a small bowl and stir in the Parmesan. Set aside. 

To make the Salmon, warm the olive oil in a large, heavy skillet over high heat. Season the salmon pieces with salt and pepper. Sear the salmon until a golden crust forms, about 4 to 5 minutes on the first side. Flip the fish and continue cooking until medium-rare, about 2 minutes more depending on the thickness of the fish. 

To assemble the dish, add the tablespoon chopped mint to the Lemon Brodetto and divide between 4 shallow dishes. Place a large spoonful of Pea Puree into the center of each bowl. Place a salmon piece atop each mound of Pea Puree. Serve immediately.

Carol's Famous Chili

 

Brad's mom, Carol, makes the most wonderful homemade chili.  It's a favorite around here!  So, when I was planning the menu for our Halloween Party this year, a big pot of chili sounded like a great idea.  After all, it's a delicious, cost-effective way to feed a crowd.  Plus, it went along perfectly with the "chilly" weather outside!

I gave most of the food at the party some sort of spooky name, and dinner was no exception.  We called this "Kidney Stew!"

Carol's secret ingredients in this recipe are grated turnip root and a little brown sugar.  I made 2 big stock pots of chili, and it was plenty to feed the crowd.   Serve it along with corn chips, shredded cheddar cheese and a little hot pepper sauce on the side. 

Bon Appetit!

Carol's Famous Chili
 
Ingredients:

2 lbs. Ground Beef

3 cans Dark Red Kidney Beans

3 cans Light Red Kidney Beans

2 cans Diced Tomatoes Chili Style

1 pkg Chili Seasoning

1 Turnip Root [ small ]

¼ cup Brown Sugar

1 tablespoon Chili Powder

[ Fresh Onion & Green Bell Pepper optional ]

Directions:

Brown Ground Beef and Drain.

Grate Turnip Root
Pour all contents into stock pot and bring to a light boil then simmer for 30 minutes.

Makes 8 to 10 servings

Spiced Chicken, Green Apple, Belle Chevre Goat Cheese Avocado Wrap

***There are certain foods that are worth dreaming about, and artisan cheeses certainly deserve a spot on that list.  I was recently contacted by the awesome folks at Belle Chevre Creamery, who wanted to feature my blog on their website as part of a four week series spotlighting healthy summer recipes by none other than Chef Marvin Woods.  I was so thrilled about the opportunity!

Take a look at the article HERE!

Chef Marvin Woods is an Emmy Award-Nominated television host, celebrity chef, and cookbook author.  In addition, Chef Woods was chosen as the very first chef to kick off Michelle Obama's Let's Move! campaign.  

Pretty amazing stuff, huh??

I was equally excited to find out that Belle Chevre Creamery, a company that has produced internationally acclaimed chevre cheeses for over 20 years, is located right here in my home-state of Alabama!  Belle Chevre has teamed up with Chef Woods to create a new e-Cookbook filled with wonderful and HEALTHY summer recipes for you to enjoy.

After one bite of Belle Chevre's goat cheese, and I am hooked.  The texture is amazingly creamy, mild, and distinct.  It's not like other chevres...It's way better!  My husband - Brad - has never really been a big fan of goat cheese, but even he loved these wraps!  

I was in disbelief.

The day after we ate these, he was still talking about them.  The tartness of the apples adds such a perfect crunch, while the avocado just sends it over the top.  And the spiced chicken - Where can I even begin?  The cinnamon, paprika and cumin spice mixture is simply incredible.  You might think that the cinnamon would give the chicken a somewhat sweet taste, but it's perfectly balanced by the other spices.  The next time that I need a quick and easy way to flavor boring ole' chicken breasts for dinner, I am going to use this spice rub...It's so yummy!

I really think you'll LOVE this fresh and healthy summer recipe.  It's absolutely perfect for a healthy lunch or easy dinner.

Bon Appetit!***

Spice mixture made of cinnamon, paprika and cumin...Yum!

Spiced Chicken, Green Apple, Belle Chevre Goat Cheese Avocado Wrap

© Recipe courtesy of Trailblazing Productions, LLC, All Rights Reserved

Serving:  Makes 2 Wraps

Ingredients:

2 Spinach or whole wheat wraps

1 Chicken breast (butterfly chicken breast if you like), skin removed

4 tablespoons canola oil

¼ teaspoon cinnamon

½ teaspoon smoked paprika (preferred) regular will do

¼ teaspoon cumin powder

4 ounces Belle Chevre Goat Cheese, room temperature

4 ounces cream cheese, room temperature

2 tablespoons honey

½ Granny Smith apple (skinned and core removed, cut into slices)

½ Red apple (skinned and core removed, cut into slices)

½ Avocado (skin and pit removed, cut into slices)

½ Lemon cut in half and juiced (seeds removed)

Kosher salt and ground black pepper to taste

Directions:

Combine cinnamon, paprika, cumin powder, salt and pepper in a small bowl. Place chicken breast on a flat surface. And sprinkle with spice mixture.

Tip - If you pound out the chicken breast slightly to get an even thickness across the meat it will cook more evenly as you sauté it without overbrowning.  Just place the chicken in a baggie and pound lightly with a rolling pin to an even thickness.

Place canola oil in a sauté pan over medium heat. Put chicken breast in the pan and cook for 3 to 5 minutes on one side. Turn chicken over and cook for another 3 to 5 minutes. If need be, alternate turning chicken over on both sides until chicken reaches an internal temperature of 165°.  Transfer the chicken breast on a plate to cool and slice into strips.

In a bowl, mix together goat cheese, cream cheese and honey. In a separate bowl add apples, avocado and a pinch of lemon juice.

Place wraps on a flat surface. Add an even amount of the cheese mixture in a straight line to the front of the wrap. Add apple and avocado slices, then chicken strips.  Take one of the wraps sides and fold it in to the middle. Roll wrap starting with the side that has the chicken mixture. Roll as tightly as you can without breaking the wrap. Serve.

Look what came in the mail!  Be sure to check out Belle Chevre's decadent breakfast cheeses - Mixed with fig, coffee, cinnamon or even honey!

Chunky Chicken Noodle Soup - A Perfect Post-Surgery Meal!

***Folks, it's been quite a week around our house.  It all started last Friday when I had laparoscopic surgery.  Even though it was considered a pretty minor surgery, I was still REALLY nervous.  This was the first time that I had ever been put under general anesthesia, so I was extremely uncertain about that whole concept.  Luckily, I was blessed with an amazing team of doctors and nurses, and everything went perfectly.

The day after my surgery, Brad had a serious kidney stone attack.  He ended up in the ER later that day, and was eventually scheduled for surgery a few days later.  Fortunately, his surgery also went well.

So, after making it through two surgeries in one week, we are both recovering well...thank goodness!  I mean, WHAT ARE THE ODDS?  I still can't believe we both had surgery within a six day period.

I don't know what we would have done without my little sisters here to help us through this terrible week.  They were like 2 angels sent to us to help us through it all.  They cooked our meals, cleaned our house, and kept our spirits up.  Seriously - I feel so blessed to have such a wonderful family.

The first thing that Suzanne and Maranne made for dinner after my surgery was a huge pot of the most amazing Chicken Noodle Soup I've ever had.  Early that morning, Brad took Maranne to the big farmer's market in downtown Birmingham, while Suzanne stayed behind with me.  Maranne is a budding foodie herself, and she came home with a huge smile on her face and a bag full of goodies.  One of her "finds" was this big bunch of pretty carrots...

Maranne loved the farmer's market...

Now, most chicken soups are watery and bland, but this recipe is anything but boring!  It's packed with chunks of chicken, egg noodles, carrots, english peas, corn and SO much flavor!  One bite of this soup and my worries from the previous day started to dissipate. 


It's true what they say - Chicken Noodle Soup does wonders when you're sick, or in my case...recovering from surgery!


Bon Appetit!***

Chunky Chicken Noodle Soup

Source:  Maranne & Suzanne Gainous

Ingredients:

    3 chicken breasts

    2 boxes of chicken stock

    3 large eggs

    1 stick of butter

    1 can of english peas   

    1 can of corn

    1 can cream of mushroom soup

    1 can cheddar soup

    3 large carrots

    3 stalks of celery   

    basil and oregano to taste

    salt and pepper to taste

     2 bay leaves

    1 12 oz. bag of egg noodles

    1 sweet onion

Preparation:

    1. Pour 2 boxes of chicken stock into a large pot along with 1 stick of butter, salt and pepper, 3 large eggs, and chicken breasts. Bring mixture to a boil.

    2. Once your eggs have boiled for approximately 10 minutes, remove from liquid and place in a bowl of cold water. Once cooled, you can peel and dice them. Set aside.

    3. Once chicken has cooked (approximately 45 minutes to an hour), remove breasts from the liquid and cut into one inch cubes.

    4. Add the cream of mushroom soup and cheddar soup to the liquid. Whisk to dissolve. Then add the corn, peas, boiled eggs, diced onion celery and carrots, basil, oregano, bay leaves, and chicken cubes to the broth.

    5. Let the mixture simmer for approximately thirty minutes.

    6. Once the carrots and celery have softened, add the egg noodles. Let the mixture boil lightly for about twenty minutes or until the noodles are cooked through. Be sure to stir frequently.

    7. Serve with grilled cheese sandwiches or bread.

    8. Enjoy! :)

Maranne's Chicken Pot Pie + A Debut Video!

***I don't know about you, but it seems like some of my favorite memories have always involved food somehow.  Whether it be baking up Christmas goodies with my Grandmother as a child, with a chair pushed up to the counter so that I could reach...Or walking into my GrannyRene's house and being greeted by the smell of fresh field peas and Chicken & Dumplings as soon as my feet crossed the threshold (I can smell it now!)...Or studying at the local coffee shop in high school, surrounded by my best friends and our favorite Frozen Mochas and pastries, to get us through the countless hours of cramming for exams...Or meeting and falling in love with my future husband at Joe Muggs Coffeehouse, while whipping up delicious cappuccinos and lattes for our caffeine-seeking customers...Or trying to learn how to cook as a young bride for said husband, spending many hours in the kitchen learning my way around souffles, dutch ovens, and the hundreds of ways to prepare a simple chicken breast...Or strolling down the Champs-Elysees in Paris with a crepe in one hand and a camera in the other...Or baking a special birthday cake and filling every single ounce of it with love for a family member...I could literally go on and on.

These memories mean so much to me, and that's why it makes me so incredibly happy to spend time in the kitchen with the people that I love.  I was thrilled when my little sisters, Suzanne and Maranne, decided to visit us over the Memorial Day holiday last weekend.   I can't even begin to tell you how much fun we had.  Of course, we spent a lot of time in the kitchen together, whipping up an amazing Orange, Coconut & Pecan Cake, along with Julia Child's Boeuf Bourguignon for dinner.  Seeing my sisters' faces light up as they tasted the bourguignon for the first time ever was priceless.  We also made Maranne's Famous Chicken Pot Pie, and I am very excited to share with you the recipe for this dish.

Not only am I excited about the recipe, but I am equally excited to present the very first video (or shall I call it our "funny attempt" at a video, haha) here on Sugar & Spice by Celeste!  Now be kind - We did this video all in one take...no re-dos!  As you can see, we had fun with it, so hopefully it will bring you a few laughs.  :)

If you'd like to see more videos in the future, please feel free to leave a message in the comments section.  I'm trying to gather the courage to make more videos for the blog!

This recipe for Chicken Pot Pie is incredible.  It's comforting, creamy and flavorful, just like any good Chicken Pot Pie should be...only better!  It's fairly easy to make and as you can see, it's even better when you have your loved ones to help you!


Bon Appetit!***

 

That's Suzanne on the left and Maranne on the right...

Maranne cut the butter and cream cheese into the flour...

While Suzie diced the boiled egg.

In go the onions and carrots!

 

Maranne showing off the chicken...

And rolling out the dough!

Fresh out of the oven...Golden brown and bubbly!

Chicken Pot Pie = Heaven Recipe

Source:  Maranne Gainous

 

Ingredients:

Crust: 

1 stick of butter

1 - 8 oz package of cream cheese

5 cups all-purpose flour

Whole Milk (Maranne does not measure this, but adds it a little at a time until the dough reaches the correct consistency)

 

Filling: 

1 can of cream of chicken soup

1 can cheddar cheese soup

1 can of cream of celery soup

1 can of english peas

half a onion

3 large carrots

3 large eggs

salt and pepper

1 cup of milk

 

3 large chicken breasts

2 boxes of chicken stock

1 stick of butter

 

Directions:

1. Preheat the oven to 350 degrees and grease a large casserole dish.

 

2. Prepare the crust. In a large bowl, add the cold diced butter and cream cheese. Gradually add the flour. Use a pastry cutter to cut the butter and cream cheese into the flour. Once you have formed small crumbs, begin adding the cold milk. Pour in a little bit at a time and begin working dough. You do not want your dough to be too sticky; however, don't panic if it is. Just add a little more flour until you get the right consistency. Wrap the finished dough in plastic wrap and place in your fridge.

 

3. Prep your ingredients by dicing your onion and cutting your carrots into about 1/2 inch disks.

 

4. Pour the chicken stock into a large pot on the stove. Add butter, salt & pepper, and chicken breasts. Also add in your carrots and whole eggs (you will boil your eggs right in the pot with the rest of the ingredients). Bring the mixture to a boil.

 

5. After 10 minutes, remove the eggs and place in cold water so that you can peel and dice them.

 

6. After 30 minutes, or until the carrots have softened, remove them from the stock.

 

7. Let the chicken continue to boil for approximately 30 minutes - 1 hour or until the juices run clear in the chicken and it's cooked through completely. Once cooked, remove from the stock and dice into one inch cubes.

 

        NOTE: If you are short on time, replace the 3 chicken breasts with 1 rotisserie chicken from your local grocer. However, be sure to cook the carrots before adding them to the filling to soften them.

 

8. While the chicken cooks, begin the filling. In a medium saucepan, combine the cream of chicken soup, cream of celery soup, and cheddar cheese soup. Then add 1 cup of milk. Use a whisk to combine. Then add the diced eggs, carrots, onion, english peas, and salt and pepper to taste. Let this mixture simmer over medium low heat for approximately 30 minutes. Be sure to constantly stir so that it will not burn.

 

9. Take your crust out of the fridge and cut it in half. Place the other half back into the refrigerator. On a floured surface, roll our your dough. Once you have rolled it out large enough to cover the bottom and sides of your dish, transfer the dough onto your baking dish. Form the dough to the sides of the pan and trim the excess.

 

10. Pour the filling mixture into the baking dish. Spread it out so that it evenly covers the bottom.

 

11. Make another layer by evenly placing the diced chicken on top of the filling.

 

12. Remove the other half of the dough from the fridge and place on a floured surface. Roll it out and place it on top of the filling and chicken. Trim the excess and crimp the edges to prevent the filling from bubbling out.

 

13. Using a sharp knife, cut slits into the top layer of the crust to allow steam to escape.

 

14. Place the pie into the oven and bake for approximately one hour or until the crust is a golden brown.

 

15. Serve by itself or with rice.

 

ENJOY! :)

Me and Suzie :)

Goofing off...as always...

My Favorite Quiche!

***It's not often that a recipe is worthy of re-posting.  I think I've only done that once or twice in the entire time I've written this blog.  However, this is one of those rare occasions.  Back in 2009 when Brad and I went to Europe, we had the most amazing Quiche Lorraine at the incredible Les Deux Magots cafe in Paris.  It was delicious and was served alongside a yummy salad of fresh greens (Quiche Lorraine sur Salade Verte).  Oh, it was heaven on a plate!  It also didn't hurt that we were sitting on the patio of one of the most famous cafes in Paris, after all...haha.  The atmosphere and people-watching in that particular area are hard to beat.

I'll never forget the elderly lady that was sitting at the table right next to us (the tables were situated pretty close together).  She was dressed to-the-nines, was all by herself, and was just the quintessential, classy Parisian lady.  I wish more than anything that I had tried to strike up a conversation with her.  Brad and I had spent that entire day shopping at all the famous patisseries and bakeries that I had researched before the trip.  I had bags from all over - Poilane, Pierre Herme, Laduree - and I had them all piled at my feet under the table.  The lady noticed my bags and smiled the sweetest smile.  We said "hello" and that was that.  She just seemed like someone who could tell you some pretty awesome stories.

Shortly after we returned from our trip, I posted a recipe for Quiche, which you can see HERE.  This time around, I added more mushrooms and spinach.  This made all the difference, and I definitely prefer this dish as listed below.  It's packed with yummy ingredients, and the Gruyere cheese is simply decadent.  

After one bite of this, you'll be in love!

Bon Appetit!***

Ingredients:1 pie crust, rolled out and fitted into a 9″ pie pan

3 eggs, beaten

1 1/2 cups milk
1 Tbsp oil

1 medium onion, minced

8 oz mushrooms, sliced

1 bag (6 oz) baby spinach
6 strips bacon, cooked and crumbled
1 1/2 cups Gruyere cheese, shredded

1 tbsp flour

Salt & Pepper, to taste

Directions:
Preheat the oven to 400°F. Bake the pie crust for 5-7 minutes, until very lightly browned. Remove from oven and reduce oven to 325°F.

Meanwhile, in a large saute pan, heat the oil over medium-high heat. Saute the mushrooms and onions for about 5 minutes. Add the spinach and saute until the spinach is wilted. If there is a lot of extra moisture in the pan, drain the vegetable mixture.

In a large bowl, stir together the eggs, milk, onion, bacon, spinach, mushrooms, and salt. In a separate bowl, toss the cheese and flour together. Add the cheese to the rest of the ingredients and mix well. Pour into your partially baked pie crust and bake 45-55 minutes, until set. Let it cool for about 20 minutes before slicing. It can be served warm or at room temperature.

 

 

Mouthwatering Turkey Burgers

***There's nothing like a big, juicy cheeseburger to satisfy your appetite.  I've never really given ground turkey a chance until lately, and boy am I glad that I did!  Ground turkey is so much healthier than ground beef, but I guess I've always just pictured turkey burgers as dry, bland and just not as appealing as beef.  Well, these burgers put a rest to that myth!

I learned this technique for making a great burger from my Dad.  He's always taken a packet of onion soup mix and added it to the ground beef, and it produces such juicy, delicious patties.  I thought that it might be a good idea to try the same method with turkey meat.  These burgers were FAR from dry...they were juicy and perfect!  Plus, the onion mix adds such a great flavor to the meat.  After topping with your favorite burger accompaniments, you'll be in love!

Bon Appetit!***

Source:  Inspired/Adapted from Lipton's recipe for Onion Burgers

Ingredients:

1 lb. ground turkey

1/4 cup water

1/2 envelope Lipton Recipe Secrets Onion Soup Mix
Whole Wheat Hamburger Buns
Your choice of toppings (we added lettuce, pickles, tomatoes, cheddar cheese, mustard and ketchup!)


Directions:
Place the ground turkey, water and Onion Soup Mix in a large bowl.  Mix thoroughly and shape into 4 patties (your hands are your best mixing tools here...don't be afraid to get dirty!).


Grill or broil until cooked through.


Finish with your favorite hamburger toppings!

Shrimp & Grits + Helen, GA!

***A few weeks ago, Brad and I got the chance to get away for a quick weekend trip to Helen, GA.  We kept hearing about this unique little town modeled after an Alpine village, and we were curious about what the German town had to offer.  I was especially curious about how much it would remind me of our actual trip to Germany.

I have to say that I wasn't disappointed.  We had a fabulous time meandering around the village, eating German food, hiking the local trails, and even got dressed up in traditional German clothing!


Fortunately, we had the pleasure of dining at the Nacoochee Grill while we were there.  It was honestly one of the best restaurant meals that I've had in a very long time.  It offered the very best in fine gourmet dining, but at a surprisingly affordable price.  For an appetizer, we began our meal with perfectly prepared eggrolls filled with marinated steak.  They came arranged in a pretty row on a white platter....I wish I had taken photos!  For my entree, I had the marinated, grilled shrimp with mango salsa, which was heaven on a plate!  Brad ordered the Shrimp & Grits, which turned out to be simply incredible!  

The Shrimp & Grits were made using White-Speckled Stone Ground White Grits, which were made nearby at the Nora Mill Granary.   I was able to get my hands on a bag of these fine grits at a store in town (you can buy them on their website!), along with a bag of their "Grandma's Biscuit & Pancake Mix."  These two purchases were among my favorite souvenirs!  

Wow...These grits are truly something special.  Now, some of you may be thinking, "What in the heck are GRITS?!?"  My fellow Southerners know just what I'm talking about.  ;-)  Here's a LINK for those of you that haven't heard of this famous Southern delicacy!  

As soon as I had the chance, I made Shrimp & Grits once we got back home.  This recipe from Paula Deen was so good, that I've made it twice already!  


Bon Appetit!

Shrimp and Grits Recipe
Source:  Paula Deen

Ingredients

• 1 cup stone-ground grits
• Salt and pepper
• 1/4 cup butter
• 2 cups shredded sharp Cheddar cheese
• 1 pound shrimp, peeled and deveined, left whole if small and roughly chopped if medium or large
• 6 slices bacon, chopped into tiny pieces
• 4 teaspoons fresh lemon juice
• 2 tablespoons chopped fresh parsley
• 1 cup thinly sliced green onions, white and green parts
• 1 large garlic clove, minced

Directions

1. To make the shrimp and grits recipe, bring 4 cups water to a boil in a medium saucepan. Add the grits and salt and pepper to taste. Stir well with a whisk. Reduce the heat to the lowest possible setting and cook the grits until all the water is absorbed, about 10 to 15 minutes. Remove from the heat and stir in the butter and cheese. Keep covered until ready to serve. 

2. Rinse the shrimp and pat dry. Fry the bacon in a large skillet until browned and crisp, then drain on a paper towel. Add the shrimp to the bacon grease in the skillet and saute over medium heat just until they turn pink, about 3 minutes. Do not overcook! Immediately add the lemon juice, parsley, green onions, and garlic. Remove the skillet from the heat. 

3. Pour the grits into a serving bowl. Pour the shrimp mixture over the grits. Garnish with the bacon bits. 

Note: If you are serving this as an appetizer, spoon 1/4 cup grits onto a bread or salad plate. Top with 1/4 cup of the shrimp mixture. Garnish with a sprinkling of crisp bacon bits and serve immediately.

Roasted Salmon with Lentils

***Lately, Brad and I have been on a little bit of a health kick.  I've always tried to cook pretty healthy, and we've both been even more mindful of what we're eating.  Last week, Brad requested that I work salmon into the weekly repertoire.  I came across this recipe in Martha Stewart's Everyday Food: Great Food Fast cookbook, and it looked and sounded so delicious - Roasted salmon on a bed of lentils, which is drizzled with a glorious mustard vinaigrette of fresh parsley, dijon mustard, minced garlic, red wine vinegar and olive oil.

DELISH!

The mustard vinaigrette adds such an awesome flavor to the entire meal.  Half of the vinaigrette is mixed in with the lentils, and the other half is drizzled over the salmon once it's been plated.


Lentils are a member of the legume family.  They are wonderful because they are packed with tons of protein and iron, plus they sort of reinvent themselves with every new dish you make.  You can flavor them in so many different ways!  In addition, salmon is packed with healthy omega-3 fatty acids, along with essential vitamins and minerals.


Bon Appetit!!***

Ingredients:

• 3/4 cup lentils
• 1/2 small onion chopped
• 1 large celery stalk chopped
• 2 tablespoons red-wine vinegar
• 1 tablespoon olive oil
• 1 tablespoon Dijon mustard
• 1 clove garlic minced
• 1/3 cup chopped fresh parsley
• Coarse salt and ground pepper
• 4 skinless salmon fillets (6 ounces each)
• Nonstick cooking spray

Directions:

1. Heat broiler. Combine lentils and 2 1/2 cups water in a medium saucepan. Bring to a boil; reduce heat, and simmer, covered, 5 minutes. Add onion and celery; cover, and continue cooking until lentils and vegetables are just tender, 15 to 25 minutes more. Drain, reserving cooking liquid. Transfer lentils and vegetables to a medium bowl.
   
2. In a bowl, whisk 2 tablespoons reserved cooking liquid with vinegar, oil, mustard, garlic, and parsley; season with salt and pepper. Toss half the dressing with the lentil mixture.
   
3. Meanwhile, season salmon with salt and pepper. Coat a baking sheet with cooking spray. Arrange salmon on sheet; broil until opaque throughout, 8 to 10 minutes. Spoon lentils onto plates; top with salmon, flaking it into large pieces, if desired. Drizzle with remaining dressing.
   

Roasted Shrimp with Feta

***Shrimp have always been one of my favorite kinds of seafood.  Growing up, I can remember always ordering fried popcorn shrimp when we went out to eat.  Those mini little pieces of yumminess were always so much fun to eat as a kid.  While my taste in shrimp dishes have become a little more refined over the years, it's hard to deny that an occasional fried shrimp isn't still delicious.

Now, if you've visited my blog before, you may know that I also love greek-inspired food.  This dish from Ina Garten is a clear choice...The roasted shrimp in this dish are perfectly accented by the feta and tomatoes.  It's a fairly easy dish that is a great remedy when you need a dish to impress your dinner guests.  They'll think you spent a lot more time in the kitchen than you actually did.  ;-)

Ina's presentation of this dish also gives it that extra special "something." Arranging the shrimp upright in a circle around the saute pan makes it so pretty.

Bon Appetit!!***

ROASTED SHRIMP WITH FETA
Source:  How Easy is That? by Ina Garten
Serves 4

Ingredients:
Good olive oil

1 1/2 cups diced fennel (1 bulb)
1 tablespoon minced garlic (3 cloves)
1/4 cup dry white wine
1 (14 1/2 ounce) can diced tomatoes, drained
2 teaspoons tomato paste
1 teaspoon dried oregano
1 tablespoon Pernod
Kosher salt and freshly ground black pepper
1 1/4 pounds (16 to 18) shrimp, peeled and deveined with the tails left on
3 ounces feta cheese, preferably Greek or French, coarsely crumbled
1 cup fresh bread crumbs (see note)
3 tablespoons minced fresh parsley
1 teaspoon grated lemon zest
2 lemons

1. Preheat the oven to 400 degrees.

2. Heat 2 tablespoons of olive oil in 10- or 12-inch heavy ovenproof skillet over medium-low heat. Add the fennel and garlic and sauté for 8 to 10 minutes, until tender. Add the wine and bring to a boil, scraping up any browned bits clinging to the bottom of the skillet, and cook until the liquid is reduced by half, 2 to 3 minutes.

3. Add the tomatoes, tomato paste, oregano, Pernod, 1 teaspoon salt and 1/2 teaspoon pepper to the skillet. Simmer over low heat, stirring occasionally, for 10 to 15 minutes.

4. Arrange the shrimp artfully in one layer over the tomato mixture in the skillet. Scatter feta evenly over the shrimp. In a small bowl, combine the bread crumbs, parsley, and lemon zest with 2 tablespoons of olive oil and sprinkle evenly over the shrimp.

5. Bake the shrimp for about 15 minutes, until the shrimp are cooked through and the bread crumbs are golden brown. Squeeze the juice of 1 lemon over the shrimp. Serve hot with wedges of lemon.

NOTE: To make 1 cup of fresh bread crumbs, remove the crusts from 3 to 4 slices white bread and place in a food processor fitted with the steel blade and process until the bread is in crumbs.

Assemble the shrimp right in a 10- to 12-inch stainless-steel sauté pan, and then put the pan in the oven for 15 minutes before serving.

I recommend Greek or French feta if you can find it. Usually I prefer feta cubed rather than crumbled, but here I crumble it in large pieces. Pernod is one of my secret ingredients. Whenever I cook with fennel, Pernod gives the dish just the right licorice jolt that I love. You don't know the Pernod is there, you just know that the fennel tastes wonderful.

Chicken Brasciole

Filled with yummy stuffing...

***There aren't many recipes that I make more than once in one week, but this recipe made its way onto our dinner table twice somehow.  This can be explained by 2 perfectly good reasons:

1.  It was delicious, of course!

2.  I ended up with lots of extra stuffing, and it was so fabulous that throwing it away would simply be a travesty! 

After all, the stuffing consists of such wonderfulness as plump golden raisins, toasted pine nuts, fresh parsley, lemon zest, flavorful garlic, bread, and Parmigiano-Reggiano cheesy goodness.  

The chicken is butterflied and pounded out into thin pieces and then then stuffed with the stuffing.  The chicken is simmered to perfection in a white wine and tomato sauce, which all comes out finger-licking good.  

Try this soon, and you'll see what I'm talking about.

Bon Appetit!***

Chicken Cutlets Brasciole

Source:  Look + Cook by Rachael Ray

Ingredients:

• 1/2 cup hot water
• Handful golden raisins
• 1/4 cup pine nuts
• 1 cup flat-leaf parsley
• 1 tablespoon lemon zest
• 2 cloves garlic, finely chopped
• 3 slices white sandwich bread, torn
• 1/2 cup grated Parmigiano-Reggiano
• 4 pieces boneless, skinless chicken breast
• Salt and freshly ground black pepper
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons butter
• 1 cup dry white wine
• 2 cups tomato sauce
• 2 tablespoons fresh tarragon, a few sprigs, leaves chopped

Directions:

Pour very hot tap water into a small bowl. Add raisins and plump 5 minutes.

Lightly toast nuts in a small skillet over medium low heat.

Drain raisins and pat dry. Place raisins, nuts, parsley, lemon zest, garlic, torn bread and cheese into processor and pulse into a stuffing.

Butterfly the chicken open by cutting into and across the breast but not all the way through. Pound out the cutlets and season the chicken with salt and pepper. Fill the breasts with stuffing, roll and secure with toothpicks.

Heat the olive oil and butter in a large skillet over medium-high heat. Brown the brasciole all over 7 to 8 minutes, remove and set aside. Deglaze pan with wine, scraping up the drippings. Stir in tomatoes and tarragon, add chicken back, cover and simmer 15 minutes. Slice and serve.