Telly's Greek Salad With Chicken

The area in Florida where I'm originally from has a pretty large Greek community. I have lots of fond childhood memories of a little, local, Greek restaurant named Telly's Family Restaurant that my family and I would eat at quite a bit. Everything was really yummy at Telly's, but the two things I remember the most was their one-of-a-kind garlic bread and fresh Greek salad. It is literally now 20 years later, and I still get cravings for their bread and salad! I have not been able to duplicate the bread, but I did manage to make a very close facsimile of their Greek salad for our dinner tonight. The only changes I made from the original dish as I remember it, was that I omitted the mound of potato salad that is served in the middle of the salad (ummmm...a decadent, but calorie-laden, creamy surprise) and added Greek-seasoned chicken breast strips. I didn't measure any ingredients or spices, so I would recommend just topping your salad with what you like and the amounts that suit your tastes. I am pretty pleased with my attempt at this copycat recipe and can now somewhat satisfy my yearning for Telly's food.

Telly's Greek Salad With Chicken

Ingredients:
For the chicken:
2 chicken breasts
paprika
garlic powder
dried oregano
dried basil
dried thyme
salt and pepper
olive oil
1 lemon, halved

For the salad:
2 heads of Romaine lettuce, chopped
handful of kalamata olives, pitted and halved
red onions, thinly sliced
1 fresh, good-quality organic or heirloom tomato, diced
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
whole jarred pepperoncini peppers, drained
fresh Italian parsley, chopped
good quality feta cheese, crumbled
Greek-seasoned chicken breasts, cooked and cut into strips (see below)
Greek Vinaigrette salad dressing (recipe below)
1/2 cup of potato salad (optional)

Directions:
For the chicken:
Heat oven by turning broiler on high. Place chicken breasts on baking sheet and sprinkle with desired amount of each spice indicated. Drizzle with olive oil. Rub and turn the chicken on the baking sheet with a pair of tongs to make sure all sides of the chicken are coated with the seasoning mixture. Squeeze juice of 1/2 lemon over the seasoned chicken (reserve the other 1/2 of a lemon). Cook under the broiler for 7-9 minutes, or until chicken is fully cooked. Remove from oven and set aside to rest for 5-10 minutes. Cut into strips and squeeze the other 1/2 of the lemon over the chicken strips. Set aside.

For the salad:
Layer all salad ingredients onto a big plate. (If opting for the potato salad version, place a scoop of potato salad on the plate first and then layer the salad on top of it.) Top with Greek Vinaigrette dressing, serve and enjoy!

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Greek Vinaigrette Salad Dressing
Adapted From: weightwatchers.com

Ingredients:
1/4 cup(s) white wine, dry-variety
1/4 cup(s) fresh lemon juice
1 medium shallot(s), minced, or more to taste
2 tsp sugar
1 tsp Dijon mustard
2 Tbsp olive oil, extra-virgin
1 tsp dried dill
1 tsp dried oregano
1 tsp parsley, fresh, chopped
1 tsp kosher salt
1/4 tsp black pepper, freshly ground

Directions:
In a medium bowl, combine wine, lemon juice, shallot, sugar, and mustard; slowly whisk in oil. Whisk in herbs, salt and pepper. Yields about 4 teaspoons per serving.




(This is the salad dressing.)

The Result:
Really good...enough to give me a Telly's fix!!!

Broiled Tilapia with Thai Coconut-Curry Sauce

Every year, some of our local restaurants participate in "Arizona Restaurant Week" in which they set a 'prix fixe' three course meal at a great price. It is really fabulous! So my post is going to be short today, since the husband and I are going out to dinner (--happy dance-- without children --happy dance--)in support of this awesome local deal.

So, here is what we had for dinner last night. I love curry flavors, and this was a great way to prepare tilapia!

Broiled Tilapia with Thai Coconut-Curry Sauce
From: Cooking Light, September 2002

Ingredients:
1 teaspoon dark sesame oil, divided
2 teaspoons minced peeled fresh ginger
2 garlic cloves, minced
1 cup finely chopped red bell pepper
1 cup chopped green onions
1 teaspoon curry powder
2 teaspoons red curry paste
1/2 teaspoon ground cumin
4 teaspoons low-sodium soy sauce
1 tablespoon brown sugar
1/2 teaspoon salt, divided
1 (14-ounce) can light coconut milk
2 tablespoons chopped fresh cilantro
4 (6-ounce) tilapia fillets
Cooking spray
3 cups hot cooked basmati rice (I used brown rice)
4 lime wedges

Directions:
Preheat broiler.

Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add ginger and garlic; cook 1 minute. Add pepper and onions; cook 1 minute. Stir in curry powder, curry paste, and cumin; cook 1 minute. Add soy sauce, sugar, 1/4 teaspoon salt, and coconut milk; bring to a simmer (do not boil). Remove from heat; stir in cilantro.

Brush fish with 1/2 teaspoon oil; sprinkle with 1/4 teaspoon salt. Place fish on a baking sheet coated with cooking spray. Broil 7 minutes or until fish flakes easily when tested with a fork. Serve fish with sauce, rice, and lime wedges.

Nutritional Info:
Yield: 4 servings (serving size: 1 fillet, 1/2 cup sauce, 3/4 cup rice, and 1 lime wedge)
Calories:506 (30% from fat)
Fat:17.1g (sat 5.9g,mono 6g,poly 2.5g)
Protein:29g
Carbohydrate:56.6g
Fiber:3.1g
Cholesterol:82mg
Iron:2.7mg
Sodium:616mg
Calcium:47mg



The Result:
I cooked my fish under the broiler for 5 minutes. It turned out perfectly cooked and flaky. This was a great twist on tilapia and one that I will make again. I added herbs,sauteed onions, and almond slivers to our brown rice for a little textural boost. Yum, yum, yum!

Jen's Turkey & Roasted Red Pepper Melt with Pesto Mayo

There is a cafe at my gym where I eat lunch with the kids at least once or twice a week. All their food is yummy and healthy, with the calorie content posted on the menu. I borrowed this idea from my favorite gym cafe sandwich and tweaked it a bit. I always seem to have turkey on hand, so this sandwich is fast and simple to assemble. Dare I say it is quickly becoming my busy night go-to dinner plan!

Jen's Turkey & Roasted Red Pepper Melt with Pesto Mayo

Ingredients:
For sandwich:
olive oil
1/4 of a large red onion, sliced thin
1 cup of baby spinach
1 jar of roasted red peppers, blotted dry & cut into strips
1/2 lb. of lean, white deli turkey meat (nitrate/nitrite free)
4 slices of provolone cheese
4 sandwich thins, any shape
pesto mayo (see below)

For Pesto Mayo:
1/2 cup of mayo
1 Tablespoon of lemon juice
1 garlic clove, minced
2-3 Tablespoons of pesto (adjust to suit your tastes)
salt and pepper to taste

Directions:
Combine mayo, lemon juice, garlic, and pesto in a small bowl. Mix well and add salt and pepper to taste. Set aside.

Heat grill pan on medium high. Rub both top and bottom pieces of sandwich thins with a few drops of olive oil, on both sides of the bread. Assemble sandwich ingredients by spreading a small amount of pesto mayo on both sides of the bread. Next, layer the bottom half of the sandwich with red onion and spinach leaves. On the top half layer provolone slices, roasted red pepper strips, and turkey. Press both halves of the sandwich together. Place sandwich on grill pan, then press it by weighing it down with a sandwich press or another heavy pan. Grill for 3 minutes and flip the sandwich over, making sure to press the reverse side. Grill for another 3 minutes. Remove sandwich to a cutting board, cut on a diagonal (it's prettier that way), and serve.

Jen's Notes:
The pesto mayo makes enough for leftovers. I like to slather it on a veggie burger for lunch, or make a yummy breakfast sandwich by substituting scrambled eggs for the turkey in this recipe. Either way, it is freakin' awesome!



The Result:
This is such an easy dinner and a total crowd-pleaser. Both my husband and son love this sandwich. I served our melts with a cheater-baked (i.e. microwaved) potato and a side salad. Yum! As I said before, this meal was great busy-night food!

Tomato-Citrus Salmon and Herbed Couscous Pilaf

Oh, Cooking Light magazine how I love thee! This is the second and third recipe(s) that I have tried from the latest issue, that we have loved. Best of all, the October issue is still jam-packed with tons of goodies that will inevitably grace my table. These were keepers on both accounts!

Tomato-Citrus Salmon
From: Cooking Light magazine, Marge Perry, October 2010 issue

Ingredients:
3 large navel oranges, divided
4 (6-ounce) skinless salmon fillets
1 cup thinly sliced red onion
1 1/2 cups diced plum tomato
1/4 cup chopped pimiento-stuffed green olives

Directions:
Grate 1/2 teaspoon orange rind; squeeze 1/4 cup juice from 1 orange into a sieve over a bowl. Section remaining 2 oranges to equal 1 cup sections. Sprinkle 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper over fish. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add fish, top side down, to pan; cook 5 minutes. Remove fish from pan. Add onion to pan; sauté 3 minutes or until tender and lightly browned. Add tomato, olives, orange juice, and orange rind to pan; cook for 3 minutes, stirring occasionally. Stir in 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Arrange fish, browned side up, over tomato mixture in pan. Cover, reduce heat, and simmer 3 minutes. Add orange sections; cook 1 minute or until desired degree of doneness.

Nutritional Info:
Yield: 4 servings (serving size: 1 fillet and 1/3 cup tomato mixture)
Calories:380
Fat:19.8g (sat 3.8g,mono 7.1g,poly 7.3g)
Protein:35.5g
Carbohydrate:13.7g
Fiber:2.7g
Cholesterol:100mg
Iron:1mg
Sodium:663mg
Calcium:57mg

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Herbed Couscous Pilaf
From: Cooking Light magazine, October 2010 issue

Ingredients:
1 tablespoon olive oil
1/4 cup finely chopped shallots
1 cup uncooked couscous (I used whole wheat couscous)
1 cup plus 2 tablespoons fat-free, lower-sodium chicken broth
1/4 teaspoon salt
1 tablespoon chopped fresh flat-leaf parsley
1 teaspoon chopped fresh thyme

Directions:
Heat a small saucepan over medium-high heat. Add oil to pan, swirling to coat. Add shallots; sauté 2 minutes or until tender. Stir in couscous; sauté 1 minute. Add broth and salt; bring to a boil. Cover, remove from heat, and let stand 5 minutes. Fluff with a fork. Stir in parsley and thyme.

Nutritional Info:
Yield: 4 servings (serving size: 3/4 cup)
Calories:205
Fat:3.7g (sat 0.5g,mono 2.5g,poly 0.5g)
Protein:6.5g
Carbohydrate:35.6g
Fiber:2.6g
Cholesterol:0.0mg
Iron:0.8mg
Sodium:263mg
Calcium:20mg



The Result:
As I said, both recipes were really yummy. I wasn't sure how the flavors were going to combine with the salmon, but it turned out really well. The tomatoes, onions, olives, and citrus basically turn into a pan sauce that was not sweet at all. The flavor contrast is savory, bright, and well-balanced. Really good! Also, the herbed couscous pilaf was a perfect canvas to showcase the salmon and the sauce. It was very subtle and tasty on it's own, but not overpowering. This was a great dinner choice!

Side Note: The only issue I tend to have with Cooking Light recipes is the amount of salt that the recipes indicate. They always seem under-seasoned to me, and these recipes were no exception. I basically just double the amount of salt the dish calls for, since I use either kosher or sea salt. (Both kosher and sea salt seem to be less "salty" flavored than table salt, in my opinion. Maybe if I was using table salt I would stick to the recipe amounts indicated). I usually always just season to taste, and ignore the recipe amounts.

Sloppy Bombay Joes & Buttermilk Onion Rings

It was Food Network night at my house last night. Okay, not really...but both of these recipes came to me from the Food Network website. I am going to skip the usual "I hate Bobby Flay, but I am using his recipe anyway" excuses and just tell you that the onion ring recipe was his. Sigh. It was fantastic. Double Sigh. The Sloppy Joes recipe was fantastic as well, and it made me want to do some research and find some more Aarti Sequeria dishes to try out. The combo sounded a little strange, but it wasn't at all...it was freakin' delicious! This was not the most calorie conscience meal, but it was goooood! A green side salad did help ease some of my onion ring guilt.

Sloppy Bombay Joes
From: foodnetwork.com/Aarti Sequeria, Aarti's Party, My House episode 2010

Ingredients:
Sauce:
2 tablespoons vegetable oil
1 tablespoon minced ginger
2 cloves garlic, minced
1/2 serrano chile, seeded and finely minced (save the other half for the turkey)
1 teaspoon garam masala
1/2 teaspoon paprika
1 (15-ounce) can tomato sauce
1 cup water

Turkey:
3 to 4 tablespoons vegetable oil
Small handful shelled pistachios, about 1/4 cup
Small handful raisins, about 1/4 cup
1 teaspoon cumin seeds
1/2 large white onion, finely diced
1 red bell pepper, seeds and membrane removed, finely diced
1/2 serrano chile, seeds intact (don't chop it up unless you like things spicy!)Kosher salt
1 pound ground turkey
1/2 teaspoon honey
1/4 cup half-and-half
Small handful chopped fresh cilantro (soft stems included)
4 to 6 hamburger buns

Directions:
Begin by making the sauce: Warm the oil in a medium saucepan over medium heat, until it shimmers. Add the ginger, garlic and serrano pepper. Saute until the ginger and garlic brown a little. Add the garam masala and paprika and saute for 30 seconds. Stir in the tomato sauce and water. Bring to a boil, then reduce the heat and simmer, uncovered, until thickened, about 15 minutes.

Meanwhile for the turkey, in large skillet, warm 2 tablespoons of oil. When shimmering, add the pistachios and raisins. Cook until the raisins swell up and the pistachios toast slightly. Remove from the pan and set aside.

Return the pan to medium heat, add 1 to 2 more tablespoons of oil, and warm until shimmering. Add the cumin seeds and allow them to sizzle for about 10 seconds, or until some of the sizzling subsides. Stir in the onions and bell pepper; saute until softened and starting to brown. Add the serrano pepper. Saute for another couple of minutes, seasoning with a little salt. Stir in the turkey, breaking up the big lumps. Cook until opaque, about 5 minutes.

Meanwhile, your sauce should be ready. Pour the sauce into the skillet with the turkey. Stir and bring to a boil, then lower the heat and simmer until the mixture has thickened slightly, about 10 minutes.

Once the turkey is cooked and the sauce has thickened a little, remove the serrano pepper (unless you want to eat it whole, like my Dad does!). Add the honey, half-and-half, pistachios and raisins. Stir through and taste for seasoning. Before serving, garnish with fresh cilantro.

Toast the buns, fill with the turkey mixture and serve. Eat (with your hands!) and enjoy!

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Buttermilk Onion Rings
From: Bobby Flay's Burgers, Fries, and Shakes ©2009 Crown Publishing Group

Ingredients:
2 large Vidalia onions or other sweet onions (I ended up using 1 large white onion)
1 quart(s) peanut oil
2 cup(s) buttermilk
Kosher salt and freshly ground black pepper
4 cup(s) all-purpose flour
1/2 teaspoon(s) cayenne powder

Directions:
1.Peel the onions and slice them crosswise into 1-inch-thick slices. Separate each slice into individual rings, then remove the papery thin membrane covering the inside of each ring.

2.Heat the oil in a large, heavy-bottomed medium stockpot over medium heat, or in a tabletop deep fryer, to 375 degrees F. Line a baking sheet with paper towels and set aside.

3.While the oil is heating, put the buttermilk in a large baking dish and season liberally with salt and pepper. Divide the flour between 2 large baking dishes and season each dish liberally with salt and pepper and 1/4 teaspoon of the cayenne.
4.Working in batches, dredge some of the onion rings in one of the dishes of flour and tap off the excess. Dip the rings in the buttermilk, allow excess to drain off, and then dredge the rings in the second dish of flour, making sure to coat the rings evenly. Tap off excess and transfer the batch of coated rings to the hot oil. Fry the rings, turning once or twice, until golden brown and tender, about 4 minutes. Remove with a mesh skimmer and drain on the baking sheet lined with paper towels. Season immediately with salt. Repeat until all of the rings have been cooked. Serve hot.



The Result:
I followed both recipes as-is and they turned out perfect!

Jen's Chicken, Bean, and Veggie Quesadillas

Every Friday night, I try and make a "fun" family-friendly dinner. Most Friday night's we have a living room picnic, the meal choice needs to be relatively easy to eat and semi mess-free. The whole idea is to make dinner less of a chore (i.e. less fighting to get a 4 year old to eat, and more time relaxing and enjoying each others company). In the past, Friday night usually meant pizza night; but as much as I love pizza, I am getting a little burnt out on it. Therefore, I have been trying to come up with fun family dinners that do not revolve around homemade pizza, but still fit the picnic/family-friendly criteria. I decided to concoct these quesadillas, and they worked out great. My family loved them, and they set the tone perfectly for fun Friday night dinner!

Jen's Chicken, Bean, and Veggie Quesadillas

Ingredients:
2 Tablespoon of canola oil, divided
2 uncooked chicken breasts, cubed
1/2 onion, sliced thin
3 cloves garlic, minced
1 red bell pepper, sliced into strips
1 can of kidney beans, rinsed and drained (black or pinto beans would also work)
3 cups of baby spinach
a few splashes of lime juice
Lawry's Seasoned Salt to taste
1 can of El Pato sauce
salt and pepper to taste
4 Tablespoons of butter, divided
8 whole wheat tortillas
1 cup of manchego cheese (Jack or cheddar would also work well)
guacamole, to top as a garnish

Directions:
In a medium sized bowl, place cubed chicken and sprinkle with Lawry's Seasoned Salt to taste. Cover chicken with one can of El Pato sauce and mix to combine. Set aside and let chicken marinate while other ingredients cook.

Coat a large cast iron skillet with 1 Tablespoon of canola oil, heat pan over medium-high heat, and saute peppers and onions until browned. Add garlic and cook for an additional 30 seconds. Add beans, salt and pepper to taste, and a few splashes of lime juice and cook for another minute or two. Wilt in baby spinach and remove veggie mixture from heat. Spoon veggies into a large bowl and set aside.

Wipe out the cast iron skillet and add the other Tablespoon of canola oil. Add chicken to pan, reserving the El Pato sauce in the marinating bowl. Cook chicken thoroughly and until slightly browned. When chicken is almost finished cooking, add the El Pato sauce to the pan and reduce it by half. Add the veggie mixture back to the pan, mix to combine, and heat through. When finished, add the chicken mixture back to the veggie bowl and set aside.

Wipe out the cast iron skillet again, and return to the stove top. Heat the cast iron skillet over medium heat and melt one Tablespoon of butter into the pan. Once butter is melted, place one wheat tortilla into the pan. Quickly spoon 1/4 of the chicken/veggie mixture onto the tortilla and sprinkle with 1/4 cup of the cheese. Top quesadilla with the other wheat tortilla, so filling is sandwiched between the tortillas. After 1-2 minutes, or until bottom tortilla is nicely browned, flip quesadilla over with a spatula and cook on the other side for 1-2 minutes. Remove from pan and cut into 4 wedges. Repeat with other tortillas & filling, making 4 quesadillas. Serve quesadilla wedges with a spoonful of guacamole.



The Result:
These were so yummy! The manchego cheese was really good on our quesadillas, so try and get it if you can find it. It is nice because a little goes a long way. Instead of making guacamole, I served our quesadillas with sliced, marinated avocado (avocado slices with a splash of lemon juice, lime juice, salt and pepper). These were easy and delicious...perfect Friday night fare!

Mushroom & Provolone Bison Patty Melts

My new issue of Cooking Light magazine just arrived, and this recipe jumped out at me. Originally, it calls for ground sirloin; but I thought the swap of lean, more sustainable, bison meat would be a good choice. It turns out I was right...the bison was delicious! If you haven't tried bison, I would highly recommend it. It just tastes like really high-quality ground beef, and is much more healthful. Trust me, it is really great. These patty melts were a hit with the whole family, and my husband especially loved them. Many thanks Cooking Light for another awesome dinner!

Mushroom & Provolone Bison Patty Melts
Adapted From: Cooking Light magazine, Oct. 2010 issue

Ingredients:
1 pound ground bison
Cooking spray
1 tablespoon olive oil
1/4 cup thinly sliced yellow onion
1/8 teaspoon salt
1/8 teaspoon black pepper
1 (8-ounce) package sliced cremini mushrooms
1 1/2 teaspoons all-purpose flour
1/4 cup beef broth
8 (1.1-ounce) slices of whole wheat bread
4 (3/4-ounce) slices of reduced-fat provolone cheese

Directions:
1. Heat a large nonstick skillet over medium-high heat. Shape bison into 4 (4-inch) patties. Coat pan with cooking spray. Add patties; cook 4 minutes on each side or until done.

2. Heat oil in a separate medium skillet over medium-high heat. Add onion, salt, pepper, and mushrooms; sauté 3 minutes. Sprinkle flour over mushroom mixture; cook 1 minute, stirring constantly. Stir in beef broth; cook 30 seconds or until thick. Remove from heat; keep warm.

3. When patties are done, remove from large skillet. Wipe pan clean; heat over medium-high heat. Coat 1 side of each bread slice with cooking spray. Place 4 bread slices, coated sides down, in pan. Top each with 1 patty, 1 cheese slice, and one-fourth of mushroom mixture. Top with remaining bread slices; coat with cooking spray. Cook 2 minutes on each side or until browned.



The Result:
These sandwiches were so mouth-watering, savory, and satisfying. Seriously, good eats!!! The directions yielded perfectly cooked, medium-rare burgers with a nice brown crust on the top. Yum! I tinkered with the original recipe a bit to suit what we had on hand (i.e. wheat bread, bison, beef broth, etc.), and the end result was really great. A side dish of glazed carrots completed our meal and complimented our patty melts. This recipe is a family-pleasing keeper!

Tomato Sauce with Butter and Onion

My son started playing soccer this evening and had his first official team practice. My friend, Claire and I have our boys on the same team, and we are really geeked about now being "soccer moms". Nerdy, I know!

Anyway, I wanted something simple to put together after practice, since I knew our evening was going to be hectic. Claire (the very same above-mentioned, co-soccer mom) sent me this recipe a few weeks ago to try out, and said it was one of their favorite vegetarian picks. She was right, it was fantastic! My husband and I were actually drinking the sauce out of our bowls...classy, right?!?!?!? The sauce did end up being very easy to put together; but make sure you allow for the 45 minute simmering time. I didn't. We ended up feeding the kids and putting them to bed, before my husband and I had this dish for dinner. I will admit, it was kinda nice having a relaxing dinner without any crying combatants hanging around. As much as I love my kids, it is really nice to have a peaceful meal with my husband now and again! So, thanks again Claire for a great dinner idea. This pasta dish will certainly become a vegetarian staple in our rotation.

Oh, and GO SHARKS!

Tomato Sauce with Butter and Onion
From: SmittenKitchen.com

Ingredients:
28 ounces (800 grams) whole peeled tomatoes from a can (San Marzano, if you can find them)
5 tablespoons (70 grams) unsalted butter
1 medium-sized yellow onion, peeled and halved
Salt to taste
grated Parmesan cheese, as garnish

Directions:
Put the tomatoes, onion and butter in a heavy saucepan (it fit just right in a 3-quart) over medium heat. Bring the sauce to a simmer then lower the heat to keep the sauce at a slow, steady simmer for about 45 minutes, or until droplets of fat float free of the tomatoes. Stir occasionally, crushing the tomatoes against the side of the pot with a wooden spoon. Remove from heat, discard the onion, add salt to taste (you might find, as I did, that your tomatoes came salted and that you don’t need to add more) and keep warm while you prepare your pasta.

Serve with spaghetti, with or without grated parmesan cheese to pass.



The Result:
Totally slurpable sauce! It was soooo freakin' yummy! I ended up using 1/2 box of linguine for the pasta, and it worked out great. I mixed my cooked pasta in with my sauce, and the sauce to noodle ratio was perfect. Yum, yum, yummy, yum, yum.

Pan-Seared Mahi Mahi with Lemon Pepper Butter & PW's Crash Hot Potatoes

I typically buy my fish frozen from Trader Joe's or Costco. Frozen fish is not my first choice, but living in Arizona does not afford fresh, local seafood very often. I have found that it is sometimes better to just buy frozen. Thankfully, the frozen fish usually works out pretty well; and my rationale is that frozen fish is better than no fish at all. Anyway, the recipe for the Lemon Pepper Butter was actually on the label of the Trader Joe's frozen mahi mahi that I recently purchased. I did a quick pan-sear on the fish, topped it with this flavorful condiment, and our dinner was complete!!!

Pan-Seared Mahi Mahi with Lemon Pepper Butter

Ingredients:
4 (6 ounce) mahi mahi fillets, thawed from frozen(fresh fish would be better)
olive oil cooking spray
Lawry's Seasoned Salt
juice of 1/2 lemon
1/2 stick(2 ounces)of butter, softened
1 Tablespoon of chopped fresh Italian parsley
1 tsp of lemon pepper seasoning
zest of 1 lemon
salt and pepper to taste

Directions:
In a small bowl, combine the softened butter, lemon pepper seasoning, fresh parsley, lemon zest, and salt and pepper to taste. Set aside.

Coat a large skillet with cooking spray and heat over medium-high. Spray tops of fish fillets with cooking spray and sprinkle Lawry's seasoned salt to taste. Once pan is hot, place fish in skillet seasoned-side down. Cook for 3 minutes and flip the fish over, making sure fish has formed a browned crust. Cook for an additional 3 minutes on other side. Add lemon juice to pan and cook for 20 seconds. Remove from heat and place fish on serving plate. Top with a small spoonful of Lemon Pepper Butter and enjoy!

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PW's Crash Hot Potatoes
From: The Pioneer Woman Cooks! website

12 whole New Potatoes (or Other Small Round Potatoes)
3 Tablespoons Olive Oil
Kosher Salt To Taste
Black Pepper To Taste
Rosemary (or Other Herbs Of Choice) To Taste

Directions:
Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.

On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.

With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.

Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)

Bake in a 450 degree oven for 20-25 minutes until golden brown.



The Result:
This meal was really yummy and fairly easy to put together. My son proclaimed that it was his "favorite" dinner and I should make it again tomorrow night. I served our fish with a side of steamed broccoli and Pioneer Woman's Crash Hot Potatoes (the recipe is above, but use this link for an instructional pictorial). I ended up cutting the potato recipe in half for our little family, and we had plenty of leftovers. This was a really satisfying dinner that hit the spot, and a perfect use for my mahi mahi.

Feta-Stuffed Chicken Burgers

This recipe comes to me from the Weight Watchers website via my Facebook feed. We had a busy family day today, with a late afternoon hockey clinic for the boy. It was 6pm by the time we got home, and we were debating if we should just do take-out, or throw a dinner together ourselves. Our better judgement kicked into gear, and we opted for doing a fast meal at home. I am really glad we did, because these burgers were fast and so very tasty! With a little bit of leftover Italian Orzo Salad, our dinner was on the table in less than 20 minutes! Hooray for healthy, yummy, fast-fix meals!!!

Feta-Stuffed Chicken Burgers
Adapted From: weightwatchers.com via Facebook feed

Ingredients:
1 pound(s) uncooked, ground chicken breast
1 Teaspoon dried oregano
1 tsp garlic powder
salt and pepper to taste
7 Tbsp feta cheese, crumbled
1 cup romaine lettuce, cut into thick strips --OR-- baby spinach leaves
2/3 cup jarred roasted red peppers, sliced (without oil)
4 tsp sliced Kalamata olives, pitted

Directions:
Preheat grill pan or broiler.

In a medium bowl, combine chicken, oregano, garlic powder, salt, pepper, and feta; divide mixture into four balls and then press them gently into patties.

Grill or broil patties until internal temperature of burgers reaches 165°F, about 7 to 8 minutes per side.

Serve each burger on a bun with 1/4 of lettuce or spinach leaves, 1/4 of peppers and 1 teaspoon of olives. Yields 1 burger per serving.

The Result:
I forgot to take a photo, but I am here to report that these chicken burgers were great! We loved them, and I am so happy we decided to cook instead of getting take-out!

Grilled Lemon Shrimp & Italian Orzo Salad

It is Saturday night, so I am going to keep this post short and sweet. Both of these recipes were winners! Sooooo yummy!

Grilled Lemon Shrimp
Adapted From: America's Test Kitchen Light & Healthy 2010 cookbook

Ingredients:
1/4 cup fresh lemon juice (about 2 lemons)
1 teaspoon of lemon zest
1/4 cup of chopped fresh parsley
2 Tablespoons olive oil
6 garlic cloves, minced
1/2 teaspoon salt
1/8 teaspoon red pepper flakes
1 1/2 pounds extra-large shrimp (21-25 count); peeled, deveined, butterflied
1/2 teaspoon sugar

Directions:
For the marinade: Combine lemon juice, zest, parsley, oil, garlic, salt, and red pepper flakes in a medium bowl. Measure and reserve 2 Tablespoons of marinade for serving.

For the shrimp: Pat the shrimp dry with paper towels, and them to the bowl with the remaining marinade, and toss to coat. Cover and refrigerate for 15 minutes. Remove shrimp from marinade, and thread onto skewers. Sprinkle one side of the shrimp with the sugar. Grill shrimp sugar side down on a preheated grill or grill pan. Cook until lightly charred and then flip to cook on the other side (cook time will depend on grill, anywhere from 1-4 minutes). Cook until second side is no longer translucent. Remove shrimp from the skewers and toss with the reserved 2 tablespoons of marinade. Serve and enjoy!

NOTE: Don't let the shrimp marinate for longer than 15 minutes or the acid from the lemon juice will "cook" the shrimp and turn them rubbery.

Nutrition Info: (Serves 4) Cal: 250; Fat: 10g; Sat fat: 1.5g; Chol: 260 mg; Carb: 5g; Fiber: 0g; Sodium: 550mg

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Italian Orzo Salad
Adapted From: the Taste of Home website(published in Simple & Delicious June/July 2010, p29)

Ingredients:
6 cups chicken broth
1 package (16 ounces) orzo pasta
1/3 cup olive oil
1/4 cup red wine vinegar
2 tablespoons lemon juice
1 tablespoon honey
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups chopped tomatoes
1 cup fresh basil leaves, thinly sliced
1/2 cup of fresh Italian parsley, chopped
4 green onions, chopped
2 cups fresh baby spinach, chopped
1-3/4 cups (7 ounces ) crumbled feta cheese
1/2 cup pine nuts, toasted

Directions:
In a large saucepan, bring broth to a boil; add pasta. Return to a boil. Cook, uncovered, for 10-12 minutes or until pasta is tender. Meanwhile, in a small bowl, whisk the oil, vinegar, lemon juice, honey, salt and pepper.

In a large bowl, combine the tomatoes, parsley, basil, onions and spinach. Drain pasta; add to tomato mixture. Drizzle with dressing; toss to coat. Chill until serving. Just before serving, stir in cheese and pine nuts.

Nutrition Facts: Yield: 12 servings. 2/3 cup equals 288 calories, 12 g fat (3 g saturated fat), 11 mg cholesterol, 630 mg sodium, 34 g carbohydrate, 2 g fiber, 10 g protein.





The Result:
Not the best photos, but this meal was delicious!!! My only advice is to stick to the 15 minute marinating time, or your shrimp will not turn out right. Other than that, both these recipes are fantastic!

Rocco's Fettuccine Alfredo

Here is another excellent Rocco DiSpirito recipe from Runner's World magazine. I still think that Runner's World is an unlikely source for cooking inspiration, but so far I have gotten two great dishes from it. I guess that I should keep an open mind more often, since I never know where or when I am going to find a fantastic recipe like this one!

Rocco's Fettuccine Alfredo
From: Runner's World magazine, The Athlete's Palate April 2010

Ingredients:
8 ounces whole-wheat fettuccine
1 tablespoon butter
3 garlic cloves, minced
2 teaspoons cornstarch
Pinch of ground nutmeg
3/4 cup low-fat, low-sodium chicken broth
3/4 cup grated Parmigiano-Reggiano cheese
3/4 cup 5 percent Greek yogurt
Salt and freshly ground black pepper to taste

Directions:
Bring a pot of salted water to a boil. Add fettuccine; cook according to package directions.

While pasta cooks, melt butter in a large nonstick saute pan over medium heat. Add garlic and cook two minutes.

Combine cornstarch and nutmeg in a small bowl; whisk in chicken broth until smooth. Pour into saute pan, raise the heat, and bring sauce to a simmer, whisking occasionally.

Whisk in 1/2 cup of the cheese until melted. Remove pan from heat. Whisk in yogurt until smooth.

Toss fettuccine with Alfredo sauce. Season with salt and pepper. Top pasta with remaining cheese. Serves four.

CALORIES PER SERVING: 336
CARBS: 47 G
PROTEIN: 18 G
FAT: 10 G



The Result:
This was just as creamy and decadent as the original version of fettuccine alfredo, without all the extra fat and calories. It was so satisfying, and went perfectly with the spinach salad I served on the side. I ended up substituting whole wheat linguine noodles, instead of using the fettuccine; I could not find whole wheat fettuccine pasta anywhere(go figure!). This pasta came together quickly, and I had dinner on the table in less than 30 minutes. I have another vegetarian keeper to add to my bag of tricks!

Thai Chicken Skewers with Coconut Curry Dipping Sauce and Curried Rice Salad

The hubs got me a new phone yesterday, and I wanted to get dinner on the table fast so I could go play with it!!! Thankfully, this recipe totally worked out so I had plenty of phone time. :) This meal was super-flavorful and it came together pretty quickly. The chicken recipe actually came to me via Facebook, of all places. Since I follow Weight Watchers, this recipe popped right up on my feed. How convenient! The rice recipe is from the America's Test Kitchen Light & Healthy 2010 cookbook that I am holding hostage from the library. (Someday, I will return it...just not anytime soon!) I love both Indian and Thai curries, and this combination was totally satisfying.

Thai Chicken Skewers with Coconut Curry Dipping Sauce
From: weightwatchers.com via Facebook

Ingredients:
1 can(13 1/2 fl oz) light coconut milk, about (1 3/4 cups)
2 Tbsp cilantro, fresh, chopped, or to taste
1 Tbsp dark brown sugar
1 1/2 tsp red curry paste, Thai-variety
1 tsp ginger root, fresh, grated
1 tsp lime zest
3/4 tsp table salt
2 spray(s) cooking spray
1 pound(s) uncooked boneless, skinless chicken breast, pounded thin, cut crosswise on the diagonal into 16 strips

Directions:
In a medium bowl, whisk together coconut milk, cilantro, sugar, curry paste, ginger, lime zest and salt until blended; set 1 cup of coconut milk mixture aside for dipping sauce.

Transfer remaining coconut milk mixture to a resealable plastic food storage bag (or shallow glass container with cover). Add chicken to bag (or container), seal and turn to coat; refrigerate at least 1 hour or up to 3 hours.

Meanwhile, soak sixteen 18-inch wooden skewers in water for 20 to 30 minutes(to prevent scorching).

Preheat broiler. Line a broiler pan rack with nonstick aluminum foil (or use a nonstick baking sheet coated with cooking spray). Remove chicken from marinade; discard marinade. Thread one piece of chicken onto each skewer and place on prepared pan; coat with cooking spray. Broil, turning once, until chicken is cooked through, about 5 to 6 minutes.

(*****ALTERNATIVE METHOD: Cook the chicken on an outdoor grill or grill pan for attractive grill marks.******)

Meanwhile, bring reserved sauce to a boil in a small saucepan. Reduce heat and simmer, stirring occasionally, until slightly thickened and reduced to 1/2 cup, about 5 minutes. Arrange skewers on serving platter. Spoon sauce into a bowl for dipping. Yields 2 skewers and about 1 tablespoon of sauce per serving.

Jen's Notes:
I opted to cook my chicken on the gas grill. I think it only took about 5 minutes for perfectly cooked, juicy chicken.

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Curried Rice Salad
From: America's Test Kitchen Light & Healthy 2010 cookbook

Ingredients:
2/3 cup raisins
1/4 cup fresh lime juice (about 2 limes)
3/4 teaspoon sugar
1 1/2 cups of brown basmati or long-grain rice
salt and pepper to taste
1 onion, minced (about 1 cup)
1 jalapeno chile, stemmed, seeded, and minced
1 teaspoon canola oil
1 Tablespoon grated or minced fresh ginger
1 1/2 teaspoon curry powder
1 garlic clove, minced
3 Tablespoons chopped, fresh cilantro

Directions:
Combine the raisins, lime juice, and sugar in a small bowl and set aside. Cook rice according to package directions. Cool rice to room temperature and set aside.

Combine the onion, jalapeno, oil and 1/4 teaspoon of salt in a pot. Cover and cook over medium-low heat, stirring occasionally, until the veggies are softened; about 8 to 10 minutes. Stir in ginger, curry powder, and garlic, and cook until fragrant, about 30 seconds. Off the heat, stir in raisin mixture, then transfer to a large bowl and cool to room temperature. Add the rice and cilantro to the bowl with the raisin mixture and toss to combine. Season with salt and pepper to taste and serve.




(The dipping sauce...not the most attractive photo; but it was so yummy!)

The Result:
This was so tasty, and my whole family gave this meal a 'thumbs-up'. The chicken and dipping sauce was so yummy, and in no way a "healthy" sacrifice. I love recipes that are good for you, but still are enjoyable! The curried rice salad was also a big hit. It was tangy, spicy, sweet, tart, savory, and had great texture. It was the perfect side dish to our skewers.

Smoked Salmon "Burger"

I feel it necessary to put quotes around the word "burger" in the title of this recipe, since I wouldn't want to mislead anyone into thinking that this is an actual "burger". It's not. It's really more of a sandwich. Not a burger...got it???

(I know, I know...it is just a matter of semantics; but at least I got that clarified--WHEW!)

Anyway, I had a late afternoon at the gym today, so I needed a meal that would be quick and easy to put together. I found this no-cook sandwich on food.com (formerly recipezaar.com) and I knew it would be something we would all enjoy. It turns out I was right; this "burger" was so fresh-tasting and totally yummy! It came together in minutes, and I didn't have to heat up my kitchen or stand over a hot grill to get dinner on the table. Yum! This recipe is a easy-fix keeper.

Smoked Salmon "Burger"
Adapted From: food.com (formerly recipezaar.com) website
(Serves 4)

Ingredients:
1 medium heirloom tomato, sliced
1/2 medium red onion, sliced thin
1 ripe avocado, halved
1 lemon, juice of (reserve 1 tsp for later use)
2 tablespoons low fat, Greek-style plain yogurt
1 tablespoon mayonnaise
salt and pepper (to taste)
8 ounces smoked salmon
4 whole wheat buns, toasted
baby spinach

Directions:
Peel avocado, cut in half, & remove the stone. Place one avocado half in a small bowl. Using a fork, mash the avocado half w/the larger measure of lemon juice, yogurt & mayo. Mix until well combined. Season to taste w/salt & pepper. Set aside.

Slice the other avocado half & sprinkle w/the smaller measure of lemon juice (1 tsp). Thinly slice the smoked salmon (if not already sliced). Toast the buns and assemble the burger as follows:

ASSEMBLY: Spread each half of the bun with an equal amount of the mashed avocado mixture. Arrange equal amounts of the baby spinach leaves on the bottom half of the bun. Add a slice of tomato, some red onion, avocado slices, & smoked salmon to the sandwich. Top with the other half of the rolls & serve.

Jen's Notes:
I would suggest buying really great quality smoked salmon for these "burgers". There are not that many ingredients in this sandwich, so get the best that you can find. I used Whole Catch Wild Alaskan Sockeye Smoked Salmon that I found at Whole Foods Market (I am pretty sure that Whole Catch is actually part of the Whole Foods Market store brand). I am quite the smoked salmon snob, and I can tell you with confidence that this particular brand was fantastic!



The Result:
Awesome! Awesome! Awesome! Awesome! Awesome...AND EASY!!!

Stuffed Rice, Bean, and Cheese Poblanos

I was debating on if I should post this recipe or not. While we were eating dinner, I thought it was good. Hearty, satisfying, flavorful...but not fantastic. However, the more I think about this dish, the more I realize I am looking forward to the leftovers. I guess I really did like it; although, it took me a little while to come to that full conclusion. This version is vegetarian; but the husband and I agreed that this would be fantastic with chorizo added, as well. We served our stuffed poblanos with some zucchini sauteed with onions and red wine. It was quite a tasty meal!

Stuffed Rice, Bean, and Cheese Poblanos
Adapted From: Cooking Light Fresh Food Fast, Oxmoor House, APRIL 2009

Ingredients:
4 poblano peppers, seeded and halved
1 Tablespoon olive oil
1 can of vegetarian refried beans
1/4 of white onion, diced
2 garlic cloves minced
1 cup of salsa of your choice, divided
1/3 cup of fat-free milk
4 green onions, diced
1 (8.8-ounce) pouch microwaveable cooked brown rice
1-2 Tablespoon of lime juice
1 cup Jack cheese, shredded
Chopped fresh cilantro, for garnish (optional)
salt to taste
cooking spray

Directions:
Preheat oven to 400 degrees.

Cook rice according to package directions in the microwave. Once cooked, add rice to a bowl and season with salt, half of green onions, and lime juice. Stir to combine and set aside.

In a small sauce pan, heat olive oil over medium-high heat. Add onions and saute until translucent. Add garlic and cook for an additional 30 seconds. Add beans, milk, and a 1/2 cup of salsa. Turn heat down to medium-low, and stir until combined and heated through. Remove from heat and set aside.

Grease a 9 x 13 pan with cooking spray. Place halved poblanos in the bottom of the dish. Fill each poblano as follows: rice, beans, remaining salsa, and then top with the cheese. Bake for 30-45 minutes, or until poblanos are soft (it may take a little longer, depending on your oven.) Once cooked, remove from oven and sprinkle with fresh cilantro and green onions. Serve and enjoy!



The Result:
This was pretty simple to put together, with solid Mexican-inspired flavors. Overall, this was a good weeknight dinner choice!