Green Beans Almandine

I was watching a cooking show one and the chef made these.  My mouth was watering and I couldn't wait to make them!  I've made them several times since and they are so delicious.  It takes your standard, boring green beans to a new level.  You'll never look at canned green beans the same! I just kindof throw all of this together, so my measurements aren't set in stone...you can adjust to your liking, or the quantity you need, but here's an idea of how to make them...

What You'll Need:
1 lb. Hericot Verts (long skinny green beans)
Olive Oil
2 Tbs. Butter
1/4 Cup Toasted Almonds (slivers or chopped)
Juice from 1/2 a Lemon
Salt and Pepper to taste

What You'll Do:
Blanch the hericot verts.  (Put them into boiling water for about 2-3 minutes, drain and plunge into ice bath to stop the cooking.)
In a saucepan over medium heat, add your olive oil and butter.  Once butter has melted, put in your drained hericot verts and toss.  Cook until they are al dente.  (They should have a bite to them...don't kill them with heat and make them limp.  That would be sad.)
Remove from heat and add in your toasted almonds and lemon juice. 

Roasted Salmon with Soy Marmalade Glaze and Soba Noodle Salad

I am a fish lover.  Tilapia, Mahi Mahi, Grouper, Tuna, Salmon...I love them all.  I love them just about any way you can prepare them.  From a simple piece of grilled fish to crab stuffed fish with a yummy sauce on top.  Mmm...put it in my mouth, yum!  I think alot of people are intimated by the thought of cooking fish at home.  Really, I think fish is one of the easist things you can cook at home.  Honestly, you can even put it in a dish with some butter, lemon slices, salt and pepper, cover it tightly with plastic wrap and microwave it for 10 minutes.  I'm serious!  You can microwave fish and it's still good.  Don't be intimidated people.  Just try it!  This particular recipe uses salmon and is Asian inspired.  Salmon is SO good for you!  It is loaded with protein and muscle-building amino acids and it's high in Omega-3 fatty acids and Vitamin D.  So you can feel good about eating this!  You start out by baking this fish and then broiling it. Watch it closely once the broiler is on so they don't burn!!! Don't go outside to take a picture of your kids only to return to a smoking kitchen and black salmon...which is almost what happened to me!  I served it with Edemame (you can buy it in the freezer section and steam it in it's own bag or just slightly boil it and then sprinkle on salt) and Soba Noodle Salad (recipe follows).  So, who needs that overpriced Asian restaurant with the long wait when you can cook Asian in your home?  I would end this post with some cool Japanese word, but I don't know any...

What You'll Need for the Salmon:
1/4 cup orange marmalade
1 1/2 tsp. lower sodium soy sauce
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
2 garlic cloves, chopped
4 (6 ounce) salmon fillets with skin on
cooking spray
2 Tbs. thinly sliced green onions (I omitted b/c we don't care for them)
4 lemon wedges

What You'll Do:
Preheat oven to 450 degrees
Combine marmalade, soy sauce, salt, pepper, and garlic in a small bowl.
Arrange salmon fillets, skin side down, on a foil lined baking sheet coated with cooking spray.
Brush fillets evenly with half of the marmalade mixture.
Bake at 450 for 4 minutes.
Heat broiler to high (do not remove fish from oven); broil fish 6 minutes.  (Watch closely so they don't burn under broiler!!!  Don't go outsid
Spoon additional marmalade mixture onto fish and broil an additional 3 minutes or until desired doneness. 
Sprinkle with green onions and serve with lemon wedges. 

What You'll Need for the Soba Noodle Salad:
4 ounces Soba Noodles (you can find these on the Asian aisle)
1 1/2 Tbsp. lower sodium soy sauce
1 Tbsp. dark sesame oil
1 tsp. brown sugar
1 1/2 tsp. fresh lemon juice
1/4 tsp. crushed red pepper
1/2 cup julienne-cut red bell pepper (julienne is just a fancy word for cut into long, thin matchstick strips)
1/2 cup julienne-cut snow peas
1/4 cup thinly sliced green onions (again I omitted this)

What You'll Do:
Cook Soba Noodles according to package, omitting salt and fat.  Drain and rinse with cold water.  Drain well.
Combine soy sauce, sesame oil, brown sugar, lemon juice and crushed red pepper in a bowl, stirring well with a whisk.
Add noodles, red bell pepper, snow peas and green onions and toss well. 

Kefta Kebabs w/Roasted Pepper and Tomato Salad

I first saw this recipe in a cooking light magazine.  It reminded me of the kebabs that my best friend's mother used to make for us when we were kids.  They were from Iran and I loved eating at their house because her mom would make tradition Persian food which was so delicious and unlike anything I had ever had before.  OhMyGoodness...the yellow rice with the crusty bottom to it was to die for...oh how I could tear some of that up right now!  I really need to learn how to make that.  Um, sorry, I totally got off topic.  I tend to do that often when thinking about food...  Anyway, these kefta kebabs are actually Moroccan and are made of ground beef or lamb and typically mixed with cumin, paprika, minced onion, coriander and parsley. Cinnamon, hot ground pepper, and mint leaves are nice additions as well.  I planned on using a combo of beef and lamb to make these, but the lamb was $9.99 lb. so I passed and used beef only.  Traditionally, the meat, spices and herbs would be passed through a meat grinder together.  While I do have a ton of kitchen equipment, a meat grinder is not one of them.  So, I just used a bowl and spoon and a little elbow grease.  Ugh, I've always hated that term.  Elbow grease?  Gross!  I served these kebabs with a Roasted Pepper and Tomato Salad which could not be a better compliment to the meat.  Ya know what's really good the next day with the leftovers?  Get a wrap ( I like the FlatOut Spinach wraps) and put the meat and pepper tomato salad in it and wrap it up.  Score!  Also pictured here is Zucchini Rice.  Could not be easier!  Just prepare your rice as you normally would.  Then grate a zucchini into it.  Yup, that's all folks!  What an easy way to add veggies to an otherwise boring side dish.  Hope you like this one as much as my family and I do!

What You'll Need for the Kefta Kebabs:
1 lb.  ground beef or lamb (or a combination of the two)

1 medium onion, chopped very fine
2 teaspoons paprika
1 teaspoon cumin
1 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon hot ground pepper
1/4 cup chopped fresh parsley
1/4 cup chopped fresh coriander (cilantro)
1 teaspoon cinnamon (optional)
1 tablespoon chopped mint leaves (optional)

What You'll Do:
Mix all ingredients together in a large mixing bowl, and leave for an hour or longer to allow the flavors to blend. The kefta is then ready to shape and cook.

To make kebabs, take small amounts of kefta and shape them into cylinder or sausage shapes. Skewer the meat, squeezing it to mold in the skewer.  (I have also just made these as patties like you would a hamburger.)
Cook over hot coals, approximately five minutes each side. (It may take less or more time, depending on how hot the coals are, and how thick you shaped the kefta.) Watch the kebabs carefully, so you don't dry out the kefta.

What You'll Need for the Roasted Pepper and Tomato Salad:
4 ripe tomatoes, peeled, seeded and chopped

*2 roasted green peppers, peeled and chopped
1 tablespoon finely chopped parsley
1/8 teaspoon pepper
1/4 teaspoon salt
1/4 teaspoon cumin
2 to 3 teaspoons vinegar
1 tablespoon vegetable oil

What You'll Do:
Place the tomatoes, roasted green peppers, and parsley in a mixing bowl. Cover and refrigerate if you won't be serving the salad right away.
When you're ready to serve the salad, add the salt, pepper, cumin, oil and vinegar. Toss or stir gently.
You can eat this salad with a spoon, but it's also delicious scooped up with a piece of crusty bread.

*To roast the peppers, just hold them over an open flame, rotating them to char all sides.  Once they are nice and black, put them in a ziplock bag.  They will steam in the bag and the blackend skin will release.  Use the bag to rub off the skin.  Take out of bag and proceed to take seeds out and chop. 

Parmesan Baked Tomatoes

What's better than warm tomatoes smothered in parmesan cheese?  Not much!  These took about 3 minutes to assemble and only 10 minutes to cook.  I bet you already have everything you need to make them too!  Love that! 

What You Need
Tomatoes (duh)
Shredded Parmesan
EVOO (Extra Virgin Olive Oil)
Salt and Pepper
Fresh Oregano (okay maybe you don't have this in your fridge, but I supposed dried oregano would be ok too)

What You Do
Preheat the oven to 450 F.

Cut the tomatoes lengthwise into approximately 1/3-inch slices. Place them on a baking sheet. Top with Parmesan, oregano, salt and pepper (season according to your taste). Drizzle with some olive oil and bake until tomatoes are tender and the cheese is melted, for about 10-15 minutes.

Sun-Dried Tomato Pesto Chicken Breast over Creamy Polenta

Oh wow, this was soooo yummy! My friend (thanks Kelly Martin) recommended this recipe to me and I am so glad she did! It comes from Robert Irvine with the Food Network. The pesto makes the chicken very flavorful and the polenta...mmm, mmm good! I've always loved polenta, but had never made it before. Oh my goodness, it is so simple to make! It's actually easier than making mashed potatoes because you don't have to peel potatoes! This polenta was soooo creamy and delicious...I couldn't get enough of it. I used smoked gouda cheese instead of the cheddar so it had a nice, smoky flavor to it. I omitted the scallions because we aren't big fans of scallions. For the chicken, I used boneless, skinless breasts. While they were fine enough, the next time I make this I will definitely do as the recipe suggests and use chicken with the bone and skin so that it will be more tender and juicy. Alright, so, if you want to impress someone with your culinary skills, make this recipe!!!

What You'll Need:

(For the Chicken)
1 cup sun-dried tomatoes from a jar
2 garlic cloves, quartered
1 cup packed fresh basil leaves
1/2 cup freshly grated Parmesan
Salt
Freshly ground black pepper
1 1/2 tablespoons vegetable oil
6 (6-ounce) chicken breasts, with wing bone, skin on

(For the creamy polenta)
2 cups chicken stock
2 cups heavy cream
1 cup cornmeal
2 tablespoons butter
1 cup freshly shredded Cheddar
3 tablespoons chopped scallions
Salt
Freshly ground black pepper

What You'll Do:

Preheat oven to 375 degrees F.
For the pesto crust:
Blend sun-dried tomatoes, garlic cloves and basil leaves in a food processor. Stir in Parmesan and add salt and pepper, to taste. Set aside briefly. Heat oil in a large skillet over medium heat. Season chicken breast with pepper only. (The Parmesan in the pesto will provide salt.) Brown both sides of chicken, beginning with skin side first. Coat chicken with pesto and roast in oven for 25 to 35 minutes, or until fork tender.
For the polenta:
Combine chicken stock and cream in a large heavy saucepan. Heat to a gentle boil over medium heat, being careful not to burn. While whisking constantly, gradually add the cornmeal in a thin stream. Once cornmeal is incorporated, keep heat low and continue to whisk until mixture is slightly thickened and creamy. Stir in butter and Cheddar and allow cheese to melt. Season with pepper, (and salt if needed). Spoon polenta onto serving plate, top with chicken breast and garnish with chopped scallions.

Dill Potato Salad

I saw Ina Garten make this on the Food Network and craved it every day until I finally made it myself. It is so yummy and creamy and easy to make. I made a few changes: I used regular milk instead of buttermilk, I omitted the celery and I used regular mustard instead of whole grain. It was still delish!

What You'll Need:
3 pounds small red potatoes
Kosher salt
1 cup good mayonnaise
1/4 cup buttermilk, milk, or white wine
2 tablespoons Dijon mustard
2 tablespoons whole-grain mustard
1/2 cup chopped fresh dill
Freshly ground black pepper
1/2 cup chopped celery
1/2 cup chopped red onion

What You'll Do:
Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes.

Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole-grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside.

When the potatoes are cool enough to handle, cut them into quarters or halves, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. (As the salad sits, you may need to add more dressing.)

Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.

Tomato & Cucumber Salad

This is a super fast little side salad. You can use any tomato that you like...cherry, roma, ugly, vine-ripe...whatever is most tasty at the time. As with most things that I throw together quickly, I have not listed amounts for ingredients. Just add as much or as little to suite your tastebuds!



What You'll Need:
Tomatoes, halved or sliced
Cucumber, cut into chunks
Red Onion, sliced or chopped
Balsamic Vinegar
Extra Virgin Olive Oil
Salt and Pepper

What You'll Do:
Put all veggies into a bowl. Drizzle on EVOO and balsamic vinegar and sprinkle with salt and pepper. Mix well and let marinate for at least 20 minutes.

Mashed Potatoes

I know, I know...everyone has their own perfect way of making good ol' mashed taters. So, I thought I'd share mine too! Amounts of ingredients are not listed since I just eyeball everything as I go, but you get the idea. I usually allow one potato per person if they are on the larger side...maybe 2 per person if they are really small...the potato, not the person...LOL! I crack myself up!




What You'll Need:
Potatoes, Scrubbed and Peeled (I like Yukon Gold or Small Red Potatoes)
Heavy Cream
Sour Cream
Cream Cheese
Butter
Salt and Pepper
Garlic Powder

What You'll Do:
Boil the potaotes until tender. Drain.
Add the butter, heavy cream, cream cheese, sour cream, salt, pepper, and garlic powder to the potatoes and mash. I usually mash by hand using a masher for a creamy, dense consistency. I somtimes throw everything into the mixer for a more whipped consistency.
(Of course, nothing makes mashed potatoes better than a little gravy on top. I like to use the juices from Paula Deen's pot roast...recipe follows.)

Garlic Cheese Biscuits

These biscuits taste just like the ones served at Red Lobster! So easy to make since you use Bisquick, and you most liklely already have all the ingredients. For the recipe, visit: http://sugarandspice-celeste.blogspot.com/2008/01/red-lobster-style-cheese-biscuits.html (What can I say? It was a total "SugarandSpice" week for me! Thanks Celeste!)

Roasted Asparagus with Parmesean

Couldn't be faster or easier and makes for a nice, elegant side. Pretty healthy too! I like to get the skinny asparagus rather than the big, fat ones because they tend to be more tender.

What You'll Need:

Asparagus
EVOO

Salt & Pepper

Shredded Parmesean

What You'll Do:

Heat oven to 400 degrees.

Rinse and dry asparagus. Cut off the woody part at the ends...hold one asparagus on each end and bend it...where it naturally snaps off is how much you need to remove from the rest.

Drizzle with EVOO and sprinkle with salt and pepper.

Cook for 8-10 minutes. They should still have some texture to them...should not be mushy.

When they come out of the oven, sprinkle with parmesean.

Crispy Sauteed Potatoes with Rosemary

I'm always trying to find new things to do with potatoes, and these were really good. The funny thing is that once I tasted them, I realized that I grew up eating potatoes cooked this way. My mom used to make them all the time. She would always serve them with pinto beans, turnip greens, and cornbread...a true Southern country dinner. I served them with grilled porkchops and they worked just as well!

What You'll Need:

1-2 lbs. red or white potatoes, peeled and cut into small cubes

1/4 cup olive oil
2 tsp. chopped fresh rosemary or 1/2 tsp. dried rosemary

1 tsp. minced garlic

Salt and Pepper to taste

What You'll Do:

Place potatoes in a pot of salted water, bring to a boil, and simmer until nearly tender (about 10 minutes). Drain.

Heat oil over med-high heat in a large non-stick skillet for 3-4 minutes.

Cook potatoes in the oil, tossing from time to time, until they are nicely browned all over (about 15 minutes).

Add the rosemary and garlic and cook for 5 more minutes.

Add salt and pepper to taste.