Cilantro Lime Salmon

After this recipe, I will definitely will be using more lime in my dishes going forward,...and I might even plant a lime tree!

2 salmon filets, skin on
1/4 cup chopped fresh cilantro
Juice of one lime
Zest of one lime
2 garlic cloves, minced
2 tsp EVOO
salt
fresh ground pepper

Rice:
1 cup of water or chicken broth
½ long grained basmati rice
¼ cup frozen edamame
¼ cup frozen chopped spinach
1 green onion sprig, chopped
Juice from ½ lime
Zest from one lime (save some to sprinkle on top of finished dish)

In a small bowl, combine cilantro, juice of one lime, zest of one lime, garlic, EVOO, salt and pepper into a bowl. Marinate salmon in mixture in refrigerator for about 30 minutes.

Heat grill to high heat, grill fish skin side down 5-7 minutes, until skin is crisp. Flip fish, remove skin, squeeze juice from half a lime onto fish. Continue cooking for a few more minutes, until fish easily flakes and is still pink in the middle.

In a rice cooker, add water, rice, a drizzle of EVOO and salt. When the rice is almost done, mix in edamame, spinach and green onions. When rice is finished mix in lime juice and zest; fluff.

Serve fish over rice and sprinkle with extra lime zest.

Spicy Chicken and Sausage over Cilantro Rice

Colorful & spicy!

4 servings

Chicken and Sausage:
2 Spicy Italian sausage links
2 chicken breasts
2 garlic cloves, minced
1 small red onion, chopped
1 small red bell pepper, chopped
1 jalapeno, seeded and minced
1 16-oz. can of diced tomatoes with jalapenos
1 cup chicken broth, undrained
EVOO
Salt and pepper

Rice:
2 cup chicken broth
1 cup of long grained balsamic rice
½ cup frozen peas
1 green onion, chopped
2 Tbsp cilantro, chopped

In a medium frying pan over med-high heat, brown sausages, cooking for about 5 minutes. Remove from pan and to a plate. Add a few drizzles of EVOO in same frying pan, add chicken seasoned with salt and pepper. Brown both sides of chicken for about 5 minutes per side. Remove chicken from heat and add to plate with sausages. Cut chicken and sausage into bite sized pieces.

Add garlic, onion and peppers to pan; sauté for about 5 minutes. Add tomatoes and chicken broth; bring to a boil. Add chicken and sausage back to pan. Turn heat to low and simmer for about 30 minutes, until chicken is cooked all the way through. Season with salt and pepper, to taste.

In a rice cooker or pot, cook rice with chicken broth. Add a drizzle of EVOO and pinch of salt. Towards the end of the rice cooking, add peas, green onion and cilantro; mix together.

Serve sausage and chicken mixture over rice.

NOTE: This would also be good over couscous with cilantro instead of rice. Also, add more or less jalapenos depending on how spicy you like it.

Seared Tuna Salad

A light and tasty dinner on a warm summer evening.

2 Ahi tuna steaks
Lemon pepper seasoning
Salt
EVOO
Mixed green salad
Sliced red bell pepper
Shelled edamame
Chopped cucumber
Vinaigrette dressing
Lentil salad

Heat grill or pan to high heat. Brush tuna with EVOO and season with lemon pepper and salt. Over high heat, grill tuna for 2-3 minutes on each side, depending on thickness you might want to reduce or increase heat.

Prepare salad by starting with a bed of greens and top with veggies; drizzle with vinaigrette dressing. Add lentil salad and top with sliced, seared tuna.

Note: I just happened to have some lentil salad on hand so I threw it into the dish. I felt it added a little more substance so I’m not sure how much it really “matches” the dish.

Garden Chicken Pasta

2 chicken breast, sliced into strips or bite size pieces
1 green bell pepper, sliced
1 red bell pepper, sliced
½ small yellow onion, sliced
2-3 garlic cloves, roughly chopped
1 can diced tomatoes and jalapenos
1 Tbsp flour
EVOO
Salt
Pepper

In a medium frying pan over med-high, drizzle with EVOO with sauté peppers, onions and garlic until tender; remove from pan and set aside. In same pan, add a little more EVOO, add chicken and brown all sides. Turn heat to low and add ½ can of tomatoes.

In a blender, add the other half of the tomatoes with sautéed veggies and flour. Puree until smooth. Add mixture back to chicken. Simmer on low for 20 minutes. Season with salt and pepper.

Serve over bow tie pasta and top with freshly grated parmesan cheese.

Pork Stuffed Collard Greens

Try this recipe with turkey or beef too.

1 large bunch of collard greens
1 lb ground pork
½ small onion, minced or grated
2 garlic cloves, minced or pressed
1 tsp red chili flakes
1 tsp salt
Freshly ground black pepper
¼ cup bread crumbs (see note below)
Stock (beef, chicken or vegetable)

Preheat oven to 400 degrees.

In a large pot of salted boiling water, cook collard green leaves for 3-4 minutes, until tender. Drain and set aside.

In a medium bowl, combine pork, onion, garlic, chili flakes, salt, pepper and bread crumbs. Mix until all ingredients are combined. Divide into 4 sections and make oval shaped mini loafs. Wrap each loaf in 2-3 leaves.

Place seam side down in an 8x8 casserole dish. Add enough broth to reach ¼ of the way up the stuffed greens. Cover with aluminum foil and bake for 35-40 minutes.

Enjoy with rice.

NOTE: If you don’t have bread crumbs, just throw some crackers into a food processor. This is a great way to use up the end slices of bread or stale crackers.

Apple Banana Nut Loaf

1 large ripe banana (about one cup of mashed banana)
1 cup sugar
1 egg
4 Tbsp softened butter
1 1/2 cups flour
1 tsp salt
1 tsp baking soda
1 tsp cinnamon
2 apples, peeled and grated
1/2 cup chopped pecans (or walnuts)
Zest from one lemon

Preheat oven to 325 degrees. Lightly grease a 9 x 5 inch loaf pan; set aside.

In a small bowl, mash banana with a fork. Beat in sugar, then egg and butter. In medium bowl, combine flour, salt, baking soda and cinnamon; add to banana mixture and stir just until flour is moistened. Add apples, nuts and lemon zest; stir just until combined. Pour batter into pan.

Bake uncovered for 55 to 60 minutes.

Let loaf cool before removing from pan. Wrap loaf with aluminum foil and enjoy the next day for breakfast.

Lentil Salad

2-3 servings

½ lb dried lentils

4 cups water
2 Bay leaves
1-2 carrots, diced
2 celery ribs, diced
½ small onion, diced
1-2 garlic cloves, minced
Zest from one lemon
Juice from one lemon
¼ cup fresh flat leaf Italian parsley, minced
Salt and fresh cracked pepper, to taste
EVOO

Boil water in a pot and add Bay leaves and lentils; turn heat to low and cook for 25 minutes. Drain any excess water, remove Bay leaves and set aside.

In a medium sauce pan, heat EVOO over med-high heat and sauté veggies and garlic. Season with salt and pepper.

In a mixing bowl, add lentil and drizzle with EVOO. Toss with sautéed veggies, lemon zest, lemon juice and parsley.

Eat alone as a vegetarian dish or serve as a side. Eat warm or cold.

Coconut Brownies

I totally cheated on this one since I didn’t do anything from scratch,

but they were so good!!

1 box of packaged brownies

1 container of cream cheese frosting

Shredded coconut, toasted

Make brownies according to package directions; let cool. Spread cream cheese frosting over cooled brownies. Cut into bite sized pieces. Sprinkle each square with toasted coconut.

Fresh Vegetable Pasta Salad

A great dish for a potluck or BBQ, or as a side for any grilled meat.

Although it calls for many different fresh herbs, if you don’t have one or two of them on hand, don’t let it stop you from putting this pasta salad together.

About 3 good servings

2 large handfuls of Ditalini pasta (or any pasta of your choice)
½ small red onion, diced
½ red bell pepper, diced
2 celery ribs, diced
3-4 radishes, diced
¼ cup fresh parsley, minced
1/2 Tbsp fresh rosemary, minced
1 Tbsp fresh basil, sliced
1 Tbsp fresh chives, minced
2-3 oz of Pepper Jack or Cheddar cheese, cubed

Dressing
2 Tbsp EVOO
2 Tbsp white wine vinegar
2 Tbsp water
1 large clove of garlic, minced
½ tsp Dijon mustard
Salt and fresh cracked pepper, to taste

Cook pasta according to package directions; drain and set aside to cool.

In a small bowl, whisk together ingredients for dressing; set aside.

In a large bowl, mix cooled pasta, veggies, herbs, cheese and toss with dressing. If the pasta seems a little dry, drizzle with more EVOO and toss.

Steak Taco Salad

A great meal to use up leftover grilled steak. Fast and tasty.

Grilled skirt steak, sliced (I used cold leftovers from this recipe)

Mixed greens
Crushed tortilla chips

Black beans (cold or warm)
½ red bell pepper, sliced
½ avocado, sliced
Jalapenos slices (canned)
Sharp cheddar cheese, shredded

Make salad by starting with a bed of salad then top with the listed ingredients, finishing with sliced steak. Top with a dollop of sour cream and salsa or serve with ranch dressing.

Teriyaki Pork Loin with Roasted Asparagus Pasta

This is a tasty one. The hubby said 'thank you' like 4 times afterwards. :-)

1 ½ lb pork tenderloin
Teriyaki sauce

About 10 sprigs of asparagus cut in 1” pieces
EVOO for drizzling
Salt and pepper

½ lb bowtie pasta
1/3 cup EVOO
1 tsp Dijon mustard
1 large garlic clove, minced
Zest and juice of ½ lemon
1 Tbsp minced chives
A few dashes of crushed red pepper flakes
Salt and pepper

½ cup of feta cheese or 4 oz of crumbled goat cheese

Marinate pork tenderloin in teriyaki sauce over night, or buy pre-marinated pork at the store.

Over medium heat, grill pork for about 30 minutes, turning occasionally. Let rest for 5 minutes before slicing.

In a medium pot, boil salted water and cook pasta for 7-9 minutes; drain and set aside to cool.

Preheat oven to 425 degrees. Place asparagus on a baking sheet and drizzle with EVOO. Sprinkle with salt and pepper. Roast for 10-12 minutes, until tender. Remove and set aside to cool.

In a small mixing bowl, combine EVOO, mustard, garlic, lemon zest & juice, chives, pepper flakes and S&P; whisk together. Toss dressing with pasta salad. Transfer to a large bowl and mix in cheese and asparagus.

Plate sliced pork with pasta salad. Drizzle juice from meat over pork.

Spicy Steak Tacos with Tropical Salsa

2 lb skirt steak
Cajun seasoning
4-6 corn tortillas

Tropical Salsa
1/2 cup of diced fresh pineapple
½ mango, diced
1 small avocado, diced
½ small red onion, minced
1 Tbsp minced cilantro
1 small jalapeno, seeded and minced (optional)
Juice of one lime
Salt
Freshly cracked pepper

Over med-high heat, grill seasoned steak for a 2-3 minutes on each side. Remove from heat and let rest before slicing. Grill tortillas until they are warm and crispy.

In a small bowl, combine ingredients for tropical salsa.

Make tacos with sliced steak and top with salsa. Enjoy with black beans sprinkled with Monterey Jack cheese.

Spicy Cheesy Chicken Dip

2-4 Servings

1 ½ cup of cooked, chopped chicken (great way to use up leftover chicken!)
1 8 oz. Chive and Onion cream cheese
¼ cup grated Gruyere cheese (save some for sprinkling on top)
1 Tbsp grated parmesan cheese
¼ cup Frank's RedHot sauce

Preheat oven to 350 degrees.

In a medium bowl, mix all the ingredients together. Transfer to a small casserole dish, top with extra cheese and bake for 25 minutes, until top is browned and bubbly.

Enjoy dip with crackers or a sliced banquette.

Pepperoni & Vegetable Flatbread

Store bought flatbread (Ambretta Tuscan Sweet Tomato flatbread)
Fresh Mozzarella cheese, sliced
Fresh shredded Parmesan cheese
Spicy turkey pepperoni slices
½ green bell pepper, sliced
1 small zucchini, sliced
Basil and Garlic pasta sauce
Fresh basil, chopped

Preheat oven to 350 degrees. Spoon pasta sauce on flatbread. Layer with mozzarella cheese, pepperoni, veggies, parmesan cheese and basil.

Bake for 13-15 minutes.

Get creative by adding more veggies or different meats. Enjoy with a few different types and share with a group.

Cajun Shark with Tropical Salsa

It’s the start of summer, which means even MORE grilling and tons of fresh summer fruits to cook with. This dish uses a sweet salsa of fresh pineapple, mango and avocado over spicy grilled fish….a delicious and healthy combo!

Servings: 2

2-½ lb Thresher Shark filets
Spicy Cajun seasoning
EVOO

Pineapple Salsa
½ cup of diced fresh pineapple
½ mango, diced
1 small avocado, diced
½ small red onion, minced
1 Tbsp minced cilantro
1 small jalapeno, seeded and minced (optional)
Juice of one lime
Salt
Freshly cracked pepper

Rice
½ cup basmati rice
1 cup coconut water (or 1of cup chicken broth)
1 tsp EVOO
½ tsp salt

Preheat grill to med-high heat. Drizzle EVOO over filets and rub with seasoning. Set aside.

Add ingredients for rice in rice cooker; cook until done.

For salsa, combine all ingredients in a medium bowl; store in refrigerator until ready to use.

Grill fish filets for 3-5 minutes per side, depending on thickness.

Plate rice and fish and top with pineapple salsa.

Caprese Pasta Salad

Make this salad the night before and bring to a potluck or BBQ the next day. I made this when we were grilling spicy Italian sausages.

Pasta:
1 package (1 lb) bow tie pasta
12 oz. fresh mozzarella pearls
¼ cup sun dried tomatoes, chopped
½ cup sliced Kalamata olives
4 oz pine nuts, toasted
1 cup fresh basil leaves, sliced
¼ cup fresh cilantro, minced
3-4 green onion sprigs, sliced

Dressing:
1 cup EVOO
½ cup balsamic vinegar
Juice of one fresh lemon
Freshly cracked sea salt
Freshly cracked black pepper

Boil pasta in salted water for about 7-9 minutes until tender. Drain, set aside and let cool.

In a small bowl, combine ingredients for dressing and whisk together.

In a large bowl, combine pasta with the rest of the ingredients for the pasta. Toss with dressing. Add additional EVOO, vinegar, salt and pepper to taste, if necessary. Garnish with fresh basil.

Fruit Trifle

A perfect dessert for a summer BBQ!

2 large bananas, sliced
1 package of strawberries, sliced
1 cup green grapes, sliced in half
Angel food cake, cut into cubes
8 oz. Cool Whip
1-20 oz. can crushed pineapple, undrained
1 tsp vanilla flavoring

In a small bowl, combine Cool Whip, pineapple and vanilla; set aside.

In trifle bowl, start with a layer of cake cubes, top with a layer of sliced bananas, layer of Cool Whip mixture, layer of strawberries, another layer of cake, layer of grapes, layer of Cool Whip mixture and top layer of strawberries.

Mexican Chili

People often say to me, “But I don’t have all the ingredients in my kitchen” or “I don’t want to buy one jar of spice just for one dinner.” I found a great solution for a dish I wanted to make but didn't want to buy a jar of cumin or chili powder. I found these Recipe Inspirations by McCormick in the spice section of the grocery store, which contain pre-measured spices for different recipes. I just happened to find one that worked  perfectly with my recipe.

2 Tbsp EVOO
1 lb boneless pork loin, cut into 1-inch cubes
1 small onion, minced (save 1 Tbsp for topping)
1 Tbsp ground cumin
1 tsp chili powder
2 cans cannellini beans, drained
1 can chicken broth
1 avocado, peeled, pitted and chopped
2 Tbsp chopped fresh cilantro
2 Tbsp fresh lime juice
½ tsp salt

In a medium pan over med-high heat, add EVOO and brown all sides of the pork. Remove from pan and set aside.

Add onions to pan and sauté until tender. Add seasonings, cook and stir for 1-2 more minutes. Add pork, beans and broth. Bring to a boil. Reduce heat to low. Simmer uncovered for 20 minutes, stirring occasionally.

In a small bowl, combine avocado, cilantro, ½ Tbsp minced onion, lime juice and salt.

Top chili with avocado mixture and warm corn tortillas.

Grilled Swordfish with Vegetables and Quinoa

2 swordfish filets
Fish seasoning: salt and lemon pepper
1 cup quinoa
2 cups chicken broth
1 small zucchini, julienned
1 small yellow squash, julienned
5 thin asparagus spears, halved
Salt
Freshly crushed black pepper

Grill seasoned swordfish over med-high heat for 5-6 minutes per side.

In a medium pot, bring broth and quinoa to a boil. Turn heat to low, cover and cook for about 35 minutes or until liquid is absorbed. Fluff with a fork before serving.

In a medium sauce pan, heat a drizzle of EVOO over med-high heat. Sauté vegetables for 3-4 minutes, until tender. Season with salt and pepper.

Plate with quinoa, add vegetables and top with fish.

Grilled Salmon and Pesto Gnocchi

2 salmon filets, skin on
Salmon seasoning (salt and lemon pepper)
1 package of potato gnocchi (found near pasta in the grocery store)
1 jar of pesto
½ red bell pepper, minced
1 large garlic clove, minced
EVOO
Freshly grated parmesan cheese
1 tsp freshly minced parsley

Preheat grill to high. Cook seasoned salmon, skin side down over high heat for about 6-7 minutes.

Flip filets over, remove skin, and cook the other side for about 2-3 minutes. When fish is ready, it should easily flake.

Boil water in a large pot for the gnocchi. Cook according to the directions on the package by boiling for 3-4 minutes until they float to the top. Drain. Toss with pesto.

In a small sauce pan, heat a drizzle of EVOO over med-high heat. Sauté bell peppers and garlic for 3-4 minutes, until tender.

Serve by plating pesto gnocchi, add salmon and top with bell pepper mixture. Sprinkle with parmesan cheese and parsley.