Chile One-Pot Pasta

I love this one pot meal! It is a life-saver to my new life as a full-time Mommy to a newborn! Not only is this easy (and less clean-up) but its delicious!

Chile One-Pot Pasta
 

Ingredients
1 pound penne pasta
2 teaspoons kosher salt
1 cup grated pecorino
1 pint cherry tomatoes, quartered
3 tablespoons Calabrian hot pepper paste (I used Harissa chile paste)*
1/3 cup chopped chives
1 teaspoon grated lemon zest, from 1 lemon
1 teaspoon lemon juice, from 1/2 lemon
1/3 cup extra-virgin olive oil

Directions
In a 10-inch high-sided saute pan, bring 1 inch of water (about 4 cups) to a boil over high heat. Add the penne and the salt. Cook, stirring often, until the pasta is al dente, about 9 minutes; there should be a little water left in the pan.

Sprinkle the pecorino over the pasta; toss to coat. Add the tomatoes, chile paste, chives, lemon zest, lemon juice and olive oil, and toss.

*Harissa comes in mild to hot varieties, so make sure to choose the level of spice depending on your preference.
Recipe source: http://www.foodnetwork.com/recipes/giada-de-laurentiis/calabrian-chile-pasta.html

Fiesta Fish

Yes this fish looks fancy, it is also so delicious! Don’t let the long directions steer you away from this fabulous fish! It is so light and refreshing and I bet it would be even better if you grilled the fish!

Fiesta Fish

fiesta fish

Ingredients
1 lb whitefish of your choice (I used Sole)
Salt and freshly ground black pepper
paprika
Drizzle of olive oil

Onion and Jalapeño quick pickle:
1 cup fresh ruby red grapefruit juice
1/4 cup plus 1 tablespoon red wine vinegar
1/4 cup plus 2 tablespoons olive oil
2 tablespoons honey
Salt and freshly ground black pepper
1 small Spanish onion, halved and thinly sliced
1 large jalapeno pepper, thinly sliced

Avocado and Mango Salsa
1 Hass avocado, halved, pitted, peeled and diced
1 small ripe mango, halved, pitted, peeled and diced
1/4 cup fresh parsley leaves, plus more for garnish
1/4 cup chives, chopped

Directions
Onion and Jalapeno quick-pickle:
Whisk together the juice, 1/4 cup vinegar, 1/4 cup olive oil, honey, and salt and pepper to taste. Add the onions and jalapeno, toss to coat and let sit at room temperature while you bake the fish.

Preheat the oven to 350. Sprinkle each side of the fish with salt, pepper, paprika, and a drizzle of olive oil. Bake until cooked through (about 20 minutes).

While the fish cooks, make the Avocado Mango Salsa:
Put the avocado and mango in a large bowl. Add the remaining 2 tablespoons olive oil, the remaining1 tablespoon red wine vinegar, the parsley, chives, and salt and pepper and toss gently to combine.

When the fish is done cooking, coat the fish in the pan with most of the onion and jalapeño mixture and let it marinade for 5 minutes. Save a little to add onto the plate before serving.

To assemble, add the fish to the plate, add some onion and jalapeño mixture on top of the fish, and finish with a scoop of avocado and mango salsa. If there is any juice left to the onion and jalapeño mixture, drizzle that on top as well.

Recipe source: http://www.foodnetwork.com/recipes/bobby-flay/tirado-de-mahi-mahi-recipe.html

Buffalo Chicken Quinoa Lettuce Wraps

I took my favorite healthy comfort food and turned it even more healthy! These lettuce wraps are the best way to add healthy to your diet while still getting the protein and yumminess you deserve.

Buffalo Chicken Quinoa Lettuce Wraps

buffalo chicken quinoa lettuce wraps

Ingredients

1 head of Boston, Bib, or Butter Lettuce
1 cup quinoa (measured uncooked)
2 cups water
3/4 lb boneless, skinless, chicken breast, cut into cubes or strips
1/2 cup Sambal (or any hot sauce)
1/2 cup olive oil
2 cups shredded carrots
2 Avocados
1 tsp salt
Chives-chopped (optional)

Directions

In a medium pot, combine quinoa and water. Bring to a boil, cover, and then turn heat to low. Cook until all the water is absorbed. It usually says on the quinoa package how long to cook it until.

While the quinoa is cooking, make the buffalo sauce. In a small bowl, combine the olive oil, hot sauce, and salt. I usually use Sambal chile sauce for my  “hot sauce,” so feel free to use any hot sauce you like. Whisk to combine and set aside.

Heat a skillet over medium high heat. Add a tablespoon of olive oil and add chicken to saute until cooked through. Add half of sauce mix, saute for two minutes and cook the chicken for about 5 minutes or until cooked through. For me, its easier to cook the chicken breast whole first, then after its cooked cut it up.

Now its time to assemble! Take 1 piece of lettuce, add the quinoa to the center, and a couple pieces of buffalo chicken on top of that. Then add a little shredded carrots and a couple pieces of avocado. Top with chopped chives if desired, roll up and serve!

Recipe source: http://natashaskitchen.com/2014/08/02/chicken-quinoa-lettuce-wraps-with-peanut-sauce

Crab and Lemon Aioli Bruschetta

My favorite new appetizer!! I love having crab in the summer, there is just something so light but meaty about it! Mixing the crab with the lemon aioli definitely makes this app what it is!

Crab and Lemon Aioli Bruschetta

crab and lemon aioli brushetta

Ingredients

Toasts:
1 ciabatta loaf, cut into 12 (1/2-inch thick) slices
1/4 cup olive oil
1/4 teaspoon kosher salt
1 clove garlic, peeled and halved
Crab:
8 ounces lump crabmeat
3 tablespoons fresh lemon juice (about 1 large lemon)
1/4 cup chopped fresh chives
1/4 teaspoon kosher salt
Aioli:
1/3 cup mayonnaise
3 tablespoons plain Greek yogurt
1 large lemon, zested
1/2 teaspoon kosher salt
1/8 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper

Directions

For the toasts: Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Arrange the bread slices in a single layer on a heavy baking sheet. Drizzle both sides of the bread with the oil. Season with salt and bake until light golden, about 10 minutes. Cool for 1 minute, and then rub the toasts with the cut side of the garlic.

For the crab: In a small bowl, gently combine the crab, lemon juice, chives, and salt.

For the aioli: In a small bowl, combine the mayonnaise, yogurt, lemon zest, salt, and cayenne pepper.

Mix the crabmeat with the aioli mixture and place on top of the toasts.

Recipe source: http://www.foodnetwork.com/recipes/giada-de-laurentiis/crab-and-lemon-bruschetta-recipe.html

Loaded Sweet Potato Casserole

I took my 4 favorite ingredients and put them into 1 casserole for a delicious dish, and vuala!

Loaded Sweet Potato Casserole

loaded sweet potato casserole

Ingredients

  • 1 lb boneless skinless chicken breasts, cut into 1/2-inch cubes
  • 2 -3 medium sweet potatoes, cut into 1/2-inch cubes
  • 1/4 cup garlic-infused olive oil (or 1/4 olive oil, and 1 tablespoon garlic powder)
  • 1/2 tablespoon rosemary
  • 1/2 tablespoon thyme
  • 1 lb shredded brussels sprouts
  • 1 cup crumbled goat cheese
  • 1 cup mozzarella cheese
  • 1 tablespoon chives

Directions

Preheat the oven to 500 degrees. Cube the sweet potatoes and add them into a bowl. Mix in the garlic olive oil, rosemary, and thyme. Roast the potatoes for 30 minutes at 500 degrees.

Meanwhile, shred the brussels sprouts. Add a tablespoon of olive oil to a pan and heat up the brussels sprouts until they become a bright green color and start to soften. Set the brussels sprouts aside and add the chicken to that same pan. Heat up the chicken until cooked through.

Once the sweet potatoes come out of the oven, reduce the oven to 350 degrees.

Now it’s time to layer up! In an oven safe casserole dish layer the chicken, sweet potatoes, and brussels sprouts. Add crumbled goat cheese on top, along with the mozzarella. Sprinkle the chives on top of the whole dish.

Bake your casserole for 15 minutes, or until the cheese has melted, at 350 degrees.

loaded sweet potato casserole-2
(I like to add a little hot sauce to my serving for extra heat. I used Sambal chili paste for the perfect bite!)

Recipe source: http://www.food.com/recipe/loaded-potato-and-buffalo-chicken-casserole-493413

Sausage and Tortellini Soup

Easiest soup recipe ever. Only 15 minutes to make and I love soup on cold winter nights!

Sausage and Tortellini Soup

sausage and tortellini soup

Ingredients

  • 3 cups cooked Italian sausage (I use 2 mild links and 2 spicy links)
  • 3 cups uncooked tortellini
  • 4 cups water
  • 1 can evaporated milk
  • 6 chicken boullion cubes (if you want to use chicken stock instead, 1 cube= 1 cup of stock)
  • 1 tbsp. oregano
  • 1 tbsp. parsley
  • 1 tbsp. chives
  • salt & pepper to taste
  • parmesan cheese

Directions

Put all ingredients except tortellini in medium size sauce pan and bring to boil.  Allow to simmer about 15 minutes.  Add tortellini and allow to boil according to pasta package instructions.  Sprinkle with freshly grated parmesan cheese and serve.

Recipe source: http://partyinmykitchenparties.blogspot.com/2012/02/new-recipe-to-share.html

Baked Halibut with Arugula Salsa Verde

If you want a fresh fish recipe, this is as easy as it comes. This salsa verde and dry rub takes this fish to the next level of freshness. I couldn’t find Halibut in my local grocery store, so I used Rockfish instead. Really, any meaty whitefish will do.

Baked Halibut with Arugula Salsa Verde

baked halibut with arugula salsa verde

Ingredients
Fish Topping:
2 tablespoons chopped fresh chives (I grow garlic chives so I used those)
2 tablespoons finely chopped fresh flat-leaf parsley
1 teaspoon lemon zest

Baked Halibut:
Four 6-ounce halibut fillets, each about 1 1/2 inches thick (I used Rockfish)
2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
Arugula Salsa Verde, recipe follows
Lemon wedges for garnish, optional

Arugula Salsa Verde:
1 cup finely chopped arugula
2/3 cup finely chopped fresh flat-leaf parsley
1/4 cup olive oil
1/4 cup capers, rinsed and drained (I omitted the capers just because I am not a fan, but I added a little more salt to balance it out)
Juice of 1/2 large lemon (about 2 tablespoons fresh lemon juice)
Zest of 1 large lemon
3/4 teaspoon kosher salt
1/2 teaspoon dried crushed red pepper

Directions

Baked Halibut:
Position an oven rack in the center of the oven. Preheat the oven to 375 degrees F.

For the fish topping: Mix the chives, parsley and lemon zest in a small bowl. Cover and chill. This can be prepared 4 hours ahead, but keep chilled.

For the baked halibut: Coat the halibut fillets all over with the olive oil. Place the fish on a rimmed baking sheet. Sprinkle with the salt, pepper and chive-lemon topping, pressing slightly to adhere. Bake the fish just until opaque in the center, 9 to 10 minutes. Transfer 1 fish fillet to each of 4 plates. Spoon the Arugula Salsa Verde alongside. Serve with the lemon wedges, if using.

Arugula Salsa Verde:
Stir the arugula, parsley, olive oil, capers, lemon juice, lemon zest, salt and red pepper together in a small bowl. Cover and chill. The salsa can be prepared 4 hours ahead, but let it stand at room temperature 1 hour before serving.

*Since I made this the same night as I was planning on eating it, I didn’t use the recommended prep and stand at room temp times. I am sure if you let the flavors develop for longer periods of time it will be better, but this dish was just as tasty without it!

Recipe source: http://www.foodnetwork.com/recipes/giada-de-laurentiis/baked-halibut-with-arugula-salsa-verde-recipe.html

Broiled Tilapia with Mustard-Chive Sauce

This is a great easy fish to make for a weeknight meal. It takes only about 15 minutes to prep and cook. The sauce is by far the star of this dish, it would also be great on chicken!

Broiled Tilapia with Mustard-Chive Sauce

broiled tilapia with mustard chive sauce

Ingredients

Fish:
Cooking spray
4 (5 to 6-ounce) tilapia fillets
Extra-virgin olive oil, for drizzling
Kosher salt and freshly ground black pepper
Sauce:
1/4 cup plain, full-fat Greek yogurt
2 teaspoons agave nectar or honey (I used agave)
1 teaspoon Dijon mustard
1/4 cup lemon juice (from 1 large lemon)
2 tablespoons chopped fresh chives
Kosher salt and freshly ground black pepper

Directions

For the fish: Preheat a broiler. Spray a small baking sheet or glass baking dish with  cooking spray. Set aside.

Drizzle the tilapia fillets on both sides with olive oil and season with salt and pepper. Arrange the fillets in a single layer on the prepared baking sheet and broil until cooked through and the flesh flakes easily with a fork, about 6 to 8 minutes. Set aside to cool slightly.

For the sauce: In a small bowl, mix together the yogurt, agave nectar, and mustard until smooth. Whisk in the lemon juice and chives. Season with salt and pepper, to taste.

Transfer the tilapia to a serving platter and drizzle with the sauce.

Recipe source: http://www.foodnetwork.com/recipes/giada-de-laurentiis/broiled-tilapia-with-mustard-chive-sauce-recipe.html