Balsamic Glazed Salmon

I hope you all had a wonderful Labor Day Weekend! It was super hot in California... it's like summer started just as it's supposed to end. I went to Laguna with friends and walked along the beautiful beach.

Sunday marked the beginning of 'No Sugar' once again. I feared that I would go through the 'withdrawal' stage again but it never happened. It seems that my cravings were just a matter of habit. Anyway, it's been a breezy couple of days. I hope it lasts.

I'm in the kitchen today... cooking as many things as possible. I like to get ahead of things and have things all ready to go so I don't have to dirty the kitchen so many times during the week. So far I've made this delicious Balsamic Glazed Salmon with Edamame and Green Beans, Quinoa, and Butternut Squash Bisque.

I'll leave you with this quick Balsamic Glaze for salmon. It's a recipe from Giada and for a quick change up on salmon, it's a winner.

Remember, cook salmon for 8 minutes per inch of thickness. If your salmon is less than an inch... lower the time accordingly. I roast my salmon at 450 degrees because i really enjoy a bit of a crust on the outside. My mother bakes hers at 350 but I think she likes it softer (also takes longer to cook). Either way will lead to delicious salmon in this case.

After you have salt and peppered your salmon filet's (6, 4 oz. filets), place them in the oven at 450. Cook 8 minutes per inch or check the salmon by pressing with your finger, when it resembles how the tip of your nose feels when pressed, it's done. Remove from the oven and brush with the following glaze.

Balsamic Glaze

3/4 cup Balsamic Vinegar
2 Tablespoons Maple Syrup
1 Tablespoon Dijon Mustard
1 clove of Garlic, finely minced.

Bring ingredients to a boil and reduce to low. Allow the glaze to simmer until thick. Brush or spoon over cooked salmon.

Chicken with Tarragon and White Wine Sauce

I don't eat meat often unless it's Organic, free range, (blah blah blah), and finding that 'out' adds another level of difficulty to my order so I forgo it completely (besides, you try asking your server where their meat comes from. Most don't have a clue). However, I do try to get incorporate either fish or meat/poultry into my diet once a week.

I made this for dinner on July 4th. Vegan/Vegetarian food just didn't scream 'AMERICA!' like Chicken did. I found the best looking Chicken Dish Photo in Giada de Laurentis' Cookbook, Weeknights with Giada and started cooking!

This recipe is wonderful! To 'health-ify' it I used coconut oil to brown the chicken (just two small spoon fulls instead of 1/4 cup),  I omitted the butter (It didn't need any help being creamy or shiny), and I halved the amount of Dijon only because i'm not a huge mustard fan.

I served this with a Mixed Green Salad with Asparagus and Baby Tomatoes, and Quinoa.

This is the original recipe directly from Food Network. Try it with Coconut Oil and Omit the butter if you want to! Enjoy it... it's seriously SO moist, SO flavorful, SO good and SO easy.

Chicken with Tarragon and White Wine Sauce

Ingredients

Chicken:1/4 cup vegetable oil
1 (4 1/2-pound) chicken, cut into 8 pieces
Kosher salt and freshly ground black pepper
Flour for dusting
Sauce:1 1/2 cups (about 10 ounces) cipollini or pearl onions, trimmed and peeled
4 cloves garlic, halved
Kosher salt and freshly ground black pepper
1 cup white wine, such as Riesling
3 cups low-sodium chicken broth, plus 1/3 cup
1/2 cup chopped fresh tarragon leaves, plus 2 tablespoons
2 tablespoons all-purpose flour
2 tablespoons unsalted butter

Directions

For the chicken: In a Dutch oven or large saucepan, heat the oil over high heat. Season the chicken with salt and pepper, to taste, and dust with flour. Cook the chicken, turning occasionally, until brown on all sides, about 8 minutes. Remove the chicken and set aside.

For the sauce: Heat the same pan used for the chicken over medium-high heat. Add the onions and garlic and season with salt and pepper, to taste. Cook, stirring frequently, until softened, about 5 minutes. Increase the heat to high. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Return the chicken pieces to the pan. Add 3 cups of chicken broth and 1/2 cup of tarragon and bring the mixture to a boil. Reduce the heat to a simmer, cover the pan and cook, turning the chicken pieces over every 10 minutes, until cooked through, about 30 minutes total for the breasts and wings and 40 minutes total for the legs and thighs. Transfer the chicken to a platter and loosely tent with foil while finishing the sauce.

To finish the sauce: In a small bowl, mix together the remaining 1/3 cup chicken broth and flour. Whisk the flour mixture into the sauce until smooth. Bring the sauce to a simmer and cook, uncovered, until thickened, about 8 to 10 minutes. Stir in the butter and season with salt and pepper, to taste. Serve the sauce over the chicken and garnish with the remaining 2 tablespoons of tarragon.
Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-with-tarragon-and-white-wine-recipe/index.html?oc=linkback 

Black Bean Burgers with Mango Avocado Salsa

Four years ago I found myself eating nothing but "Vegan" food. Oh yeah, i thought I was going to last forever. My dad, being the positive cheerleader that he is, told me he'd give me 3 days. Oh, I lasted a week. Take that Dad. The cause of my sudden 'vegan-ity' was a book called, 'Skinny Bi*ch'; It's all about why you 'shouldn't eat meat'. Whatever, to each their own. However, the two 'bi*ches' did hit the mark on at least one thing which is,  'If you eat like crap- you're going to look like crap.' This is the nice way of putting it. In all seriousness though, if you don't stop jamming the...

Sesame Soy Meatballs.

My dear friend Patty who I've named, "Fatty Patty" makes monstrous, meaty, moist, meatballs. Mmm just thinking about them makes me salivate at the mouth. You guys are still stuck on the fact that I call a friend, "Fatty Patty" aren't you? Don't worry, she loves it. One day you will see a cupcake shop named "Fatty Patty's" and it will all make sense! Anyway... since I indulged in Mrs. Patty's amazing meatballs it got me thinking... Why don't I make meatballs? ever? Probably because I generally don't consider them, 'model food' but why can't they be 'model food'? No reason.

Hence, These delicious Soy Glazed Meatballs. Ugh... they are just as good as "Fatty Patty's" sept for...  hers are completely different...

Yogurt Curry Sauce.

I have read countless times that the perfect meal for 'body conscious nuts', is lean protein and steamed veggies. That's all great and dandy but I am a little bored. I need something to 'change-it-up'. It has to be healthy, flavorful, and satisfying. 

I found inspiration from 'Fine Cooking Magazine'. They had made a lovely Yogurt Curry Sauce to toss through vegetables. I tweaked it a bit to lean it out and then pureed it to get more of a saucy texture.  It's now bottled and refrigerated for my next balanced dinner. 

Salmon, steamed veggies, and my 'to-go' curry sauce.

Start by chopping up some onions

 Combine yogurt and corn starch in a bowl.

 Add butter and onions to a saucepan and cook until soft. 

Add Ground Cumin and Curry Powder to the pot. Stir for 20-30 seconds. Add the finely chopped ginger and garlic to the pot and cook until golden brown. 

Add the yogurt mixture to the pot and stir to combine. Season with salt and pepper.

 Transfer to a blender and add the cilantro. Process till smooth.

Spoon a Tablespoon or Two over your favorite mixture of steamed veggies and Lean protein. 

I suggest, shrimp, chicken, tofu, or salmon for this particular sauce. 

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YogurtCurrySauce

1/2 cup plain low fat/nonfat yogurt
1 tsp cornstarch
2 Tbs Olive Oil or Unsalted Butter
1/3 cup minced yellow onion
Kosher Salt
1 tsp minced garlic
1 tsp minced fresh ginger
1/2 tsp curry powder
1/4 tsp. ground cumin
Pepper
2 Tbsp fresh cilantro

In a small bowl, stir together the yogurt and cornstarch until well blended.

In a small saucepan, melt the butter over medium heat. Add the onion, sprinkle with a pinch of salt, and cook, stirring frequently, until softened, 4 to 5 minutes. Add the garlic and ginger and cook, stirring frequently, until just golden-brown, 4 to 5 minutes more (reduce the heat if the onion seems to be burning rather than browning). Add the curry powder and cumin and cook, stirring, 15 to 20 seconds. Reduce the heat to medium-low, add the yogurt mixture, and stir until slightly thickened, about 1 minute. Season with 1/4 tsp. each salt and pepper, or to taste.

Add the cilantro and transfer to a blender. Process until smooth. Serve over steamed veggies or your favorite lean protein. 

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For this particular dinner, i decided to broil some Tofu in the oven. After switching the oven 'on', I smelled something sweet throughout the kitchen.  I ran over to the oven and my heart sank. I forgot i'd left some gummy bears in the oven (don't ask). Such a joy to clean. 

What other sauces would you want to eat with your 'perfect meal?' Terryaki, Spicy Green Curry, Alfredo?... let me know, i'll get on it!

Healthy Summertime Dinner Menu.

Okay... my years of watching the food network have finally redeemed themselves. I decided to throw a 'shower' for my friends back home. I have missed these girls' weddings and baby showers. It's sad. So i wanted to do something for them and get them the presents for their adorable children only one of the 4 children received. So! i found the perfect menu and with my sister's expert craft skills and my mothers knowledge of table settings... It was a perfect summertime evening. 

 The cute table setting. My sister made all of the tissue paper decorations that are hanging and on the table ends. 

 Each person had a 'bebe perfume' on their plate and a present (based on a girl or boy) on their chair!

 This was the starter... It was AMAZING... Watermelon Caprese Skewers. Super refreshing and Healthy. The only thing i did differently with this recipe was halved the sugar. The balsamic wasn't as 'syrupy' but it still tasted phenomenal. 

This recipe was from Giada's Cookbook... Recipe on the bottom :)

 These were our little Chicken Salad Boats. I loved this recipe because of the 'no mayo' factor. Super light and SUPER flavorful. 

Giada's Healthy Chicken Salad Boats Recipe

Dessert had to be something decadent but light on the tummy. Theses White Chocolate Hazelnut Tartlets are crispy Phyllo shells layered with Chocolatey Spread on the bottom and white chocolate whipped cream and toasted Hazelnuts on top. So good everyone had TWO! whoops. 

GIADA'S WHITE CHOCOLATE HAZELNUT TARTLETS

 Congrats Christa on the upcoming baby boy and thanks to all of you for coming. I would've been pissed if you hadn't ;)

Again I changed the amount of sugar in this recipe as well as omitted the olive oil. If you want those things... go for it. Whatever makes you feel good!. xoxo

Watermelon.Tomato.Basil

 Skewers. 

1/4 cup Balsamic Vinegar

1/8 cup sugar 

1 4 to 6 pound Watermelon

60 leaves of Basil

16 Baby Tomatoes

Kosher Salt

12 Bamboo Skewers

Bring the Balsamic and sugar to a boil in a small saucepan and turn heat to low until sugar has disolved. Set pot aside. Chop the watermelon into bite size cubes and skewer one tomato, one basil leaf, and one piece of watermelon. Repeating twice more. When all ingredients are used, drizzle the balsamic vinegar over the skewers and season with a pinch of kosher salt. Serve chilled. 

Pork Tenderloin Salad with Grilled Nectarines.

Let me start by saying, Yes, I am the lame person that brings their own food to a stadium. I brought this salad to the game the other day... I sat completely content with my meal and the game. Twas a good day.

Anyway, My love of peaches isn't much of a secret. When i was younger my parents buckled me into the backseat before taking their place in the front. They'd left me with a bucket of peaches... what would you do? Yep, i did it. They looked back at my young-- <5 self, covered in peaches and it's juice--happy as can be- saying, 'Pich, Pich, Pich'.  Since then...each year Peach season strikes i'm a happy girl.

The original recipe is from 'Cooking Light' and is served with Nectarines but I served it with Peaches. Don't sweat that swap. Also, I eat meat once a week but due to the fact that it was so yummy I ate the leftovers the next day. If you don't eat meat try replacing the Pork with tilapia or mahi-those would be delicious!

 There are 366 Calories for one serving of 3 oz. of pork, 5 wedges of peach, and 1.5 cups of the salad. ENJOY, HAPPILY!

Picture and Recipe courtesy of Cooking Light

PorkTenderloin

andGrilledNectarineSalad

• 5 tablespoons Olive Oil
• 3 tablespoons balsamic vinegar
• 2 teaspoons minced fresh tarragon
• 2 garlic cloves, minced
• 2 tablespoons maple syrup, divided
• 1 (1-pound) pork tenderloin, trimmed 
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• Cooking spray
• 2 large nectarines, halved and pitted
• 6 cups gourmet salad greens
• 1/2 cup thinly sliced red onion

Preparation

1. 1. Preheat grill to medium-high heat.
2. 2. Combine first 4 ingredients in a small bowl. Divide mixture in half. Combine half of balsamic mixture with 1 tablespoon maple syrup. Reserve 2 tablespoons maple syrup mixture. Brush remaining maple syrup mixture evenly over pork; sprinkle pork with salt and pepper. Place pork on a grill rack coated with cooking spray; grill 16 minutes or until desired degree of doneness, turning occasionally and brushing with reserved maple syrup mixture. Remove pork from grill, and let stand 10 minutes before slicing.
3. 3. Coat cut sides of nectarines with cooking spray; brush with remaining 1 tablespoon maple syrup. Place, cut sides down, on grill rack; grill 5 minutes or until well marked and tender. Remove from grill; slice into 1/2-inch wedges.
4. 4. Combine remaining half of balsamic mixture, greens, and onion in a large bowl, tossing to coat. Divide mixture among 4 plates; top with pork and nectarines.

Thai Cabbage Salad

How one thing leads to another. Starting with a trip to Houston and no kitchen. 

Breakfast: Veggie Omelet and some fruit. (Okay, i should've asked that i receive no toast/potatoes/jam/very little oil but i'm only human and i forgot)

Lunch: Veggie Salad-Dressing on the Side (smart choice)

 Dinner: at Kona Grill. Cabbage Salad. 

Dessert: room service at 10 pm. 

 I have an excuse; Chocolate, Ice Cream, and Caramel Sauce help me deal with my emotions. I should use that more often. 

Ignoring the fact that i fully indulged in my cravings, let's focus on my dinner salad. It comes to me as a MASSIVE bowl of cabbage, light Asian Dressing, Veggies, and Peanuts. It's crunchy, light, sweet, and filling.  I love it. Thus, i must eat it again and here's how i did it. 

Five Ingredients + Peanuts +Dressing = YUM. 

Toss and Eat

ThaiCabbageSalad

Ingredients

4 tablespoons lemon juice

1 tablespoon plus 1 teaspoon peanut oil
1 tablespoon brown sugar 
1 tsp honey
1 tsp soy sauce
2 teaspoons Thai fish sauce
1 green cabbage, finely shredded
10 leaves spinach
1 small red onion, sliced extremely thinly
3 peeled and grated carrots
1/2 cup chopped fresh cilantro leaves
Honey-roasted peanuts

Instructions

In a large mixing bowl, stir together the lemon juice, oil, sugar and fish sauce until the sugar is dissolved. Add the cabbage, spinach, onion, carrot, and cilantro and toss well. The dressing will coat the ingredients very lightly. Throw in a handful or two of peanuts, toss again, and chow down.

Savory Summer Salmon

Few GREAT things need much introduction or description. This fish is one of them... 

Just. look. at. It.

If THAT isn't aesthetically pleasing, what is?

The original recipe comes from Paula Dean yet there is ZERO added fat. It's crazy, mind blowing, unbelievable...oh wait, It doesn't need it. It's perfect. It's healthy, tender, flaky, and perfect for your summer dinner table. Here we go. 

Start with a beautiful piece of Salmon.  

I went to the Whole Foods Market and picked out a mid-price filet at $12.99/lb Farm Raised filet of Salmon. 

 Make The House Seasoning mix. I made half and still have a container full of it. 

 Season the fish with the House Seasoning. DO NOT use all of it. Just season as desired. More than a couple pinches is good. 

 Cover the fish with the Onions, peppers, and orange segments. Next time i'd use half an onion (i thought there were too many onions. )

 Take some fresh Dill and chop it finely

 Combine dill, strawberries, and honey in a small bowl. (I used half)

 Add Green Onions, Garlic, and remaining ingredients. 

 Juice two lemons and pour juice over the veggies/fish.

Follow with strawberry mixture

 Cover completely with foil and roll edges up so juice doesn't seep through. Pierce top of foil a couple times with knife. Bake for 45 minutes. 

remove from oven. 

 Slice. 

Enjoy!

 

Savory Summer Salmon

Ingredients

• 1 (2-pound) salmon fillet
• House Seasoning, recipe follows
• 1 small red bell pepper, julienne
• 1 small green bell pepper, julienne
• 1 medium onion, sliced thin
• 1 medium orange, sectioned and seeded
• 1 pint strawberries, cleaned and sliced
• 1/2 cup water
• 1/2 cup honey
• 1/2 cup chopped fresh chervil or baby dill
• 4 cloves garlic, minced
• 2 tablespoons chopped green onion
• 2 lemons, juiced

Directions

Preheat oven to 350 degrees F.

Place salmon fillet on a foil-lined pan. Season with House Seasoning, then cover and surround fish with red and green bell pepper, onion, and sectioned orange slices. Mix strawberries, water, honey, chervil or dill, garlic and green onions together. Pour lemon juice over salmon. Ladle strawberry mixture evenly over salmon. Cover with foil and pierce foil, allowing steam to escape. Bake for 25 to 30 minutes. Serve with rice.

House Seasoning:

• 1 cup salt
• 1/4 cup black pepper
• 1/4 cup garlic powder

Mix well. Store in shaker near stove for convenience.