Spicy Garlic and Anchovy Farfalle

Pasta can get boring but I love finding new and exciting recipes to spice up boring ole pasta. This recipe is a keeper!

Spicy Garlic and Anchovy Farfalle

spicy garlic and anchovy farfalle

Ingredients

Kosher salt
1 pound farfalle pasta
½ cup extra-virgin olive oil
1 tablespoon anchovy paste
½ teaspoon crushed red pepper flakes
3 cloves garlic, finely chopped
5 cups baby spinach leaves (about 6 ounces)
½ cup plain breadcrumbs
⅓ cup freshly grated Parmesan
Directions
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water.

In a 12-inch nonstick skillet, heat 1/4 cup of the extra-virgin oil over medium heat. Add the anchovy paste, red pepper flakes and garlic. Cook until aromatic, 2 minutes. Add the spinach and 3/4 teaspoon salt, and cook until wilted, about 3 minutes. Add the breadcrumbs and cook until lightly toasted, 2 to 3 minutes.

In a large serving bowl, toss together the breadcrumb mixture, cooked pasta and half of the cheese. Add in the reserved pasta water, if needed, to loosen the pasta. Drizzle with the remaining 1/4 cup of olive oil and sprinkle with the remaining cheese, and serve.

Recipe source: http://www.giadadelaurentiis.com/recipes/1181/spicy-garlic-and-anchovy-farfalle

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Greek Marinated Chicken

I love the fresh flavors that this marinade brings to the chicken! The marinade is so easy and I traded in whole chicken pieces for chicken breasts to make the cook time quicker.
Greek Marinated Chicken
greek marinated chicken
Ingredients
  • 1 cup plain greek yogurt
  • 2 Tbsp olive oil
  • 4 cloves garlic, minced
  • ½ Tbsp dried oregano
  • 1 medium lemon
  • ½ tsp salt
  • freshly cracked pepper
  • ¼ bunch fresh parsley
  • 1-2 lbs chicken breasts
Directions
  1. To make the marinade, combine the yogurt, olive oil, minced garlic, oregano, salt, and some freshly cracked pepper in a bowl. Zest 1 lemon into the bowl. Also add the juice from half of the lemon (about 1-2 Tbsp). Stir until the ingredients are well combined. Roughly chop a big handful, or about ¼ bunch, of parsley and stir it into the marinade.
  2. Add the chicken breasts and marinade to a gallon sized zip top bag. Remove as much air as possible, close the bag tightly, and massage the bag to mix the contents and make sure the chicken is well coated. Refrigerate the bag for 30 minutes.
  3. After marinating for 30 minutes, preheat the oven to 375 degrees in preparation to bake the chicken.
  4. Place the chicken in a large casserole dish (9×13). Bake the chicken in the preheated 375 degree oven for 25-30 minutes, or until chicken is cooked through.

Recipe source:  http://www.budgetbytes.com/2013/06/greek-marinated-chicken/

Buckwheat with Lemon-Parsley Pesto

My husband grew up on buckwheat so we decided to give it a try. We found this barley recipe and decided to use buckwheat instead. Adding pesto, pine nuts, and a little red pepper flakes makes this side dish a must-try!

Buckwheat with Lemon-Parsley Pesto

buckwheat with lemon parsley pesto

Ingredients

1 cup buckwheat
2 cups parsley
1 garlic clove
1 tsp lemon zest
2 tbsp olive oil
2 tbsp toasted pine nuts
1 tbsp lemon juice
1/2 tsp kosher salt
pinch of red pepper flakes

Directions

Cook 1 cup of buckwheat as the label directs; transfer to a bowl.

Pulse 2 cups parsley, 2 tablespoons each olive oil and toasted pine nuts, 1 garlic clove, 1 teaspoon lemon zest and 1/2 teaspoon kosher salt in a food processor until smooth.

Add the mixture to the buckwheat along with 2 more tablespoons toasted pine nuts and 1 tablespoon lemon juice; toss. Add a pinch of red pepper flakes for a little something extra.

TIP: If the mixture is too sticky, just add olive oil until your desired consistency.

Recipe source: http://www.foodnetwork.com/recipes/food-network-kitchens/barley-with-lemon-parsley-pesto.html

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

Whitefish with Mint Salmoriglio Sauce

By far the best fish dish I’ve made so far! This amazing sauce was used on pasta but thought it would be amazing on fish. I like anything lemony so combining it with fresh mint just took it to a whole new level!

Whitefish with Mint Salmoriglio Sauce

whitefish with mint salmoriglio sauce

Ingredients

1 lb whitefish of your choice (I used Sole)
1/2 cup extra-virgin olive oil
1/2 cup fresh lemon juice (from 2 large lemons)
2 lemons, zested
3 cloves garlic, smashed or finely minced
1/2 cup chopped fresh mint
1/3 cup chopped fresh flat-leaf Italian parsley
Salt and freshly ground black pepper

Directions

Sprinkle the fish with salt and pepper and drizzle with olive oil. Bake at 400 degrees for approximately 20 minutes until the fish is cooked through.

In a small saucepan, bring the olive oil, lemon juice, lemon zest, and garlic to a simmer over medium-low heat. Cook for 5 minutes. Remove the pan from the heat and stir in the mint and parsley.

Once fish is done cooking, take it out of the oven, pour the sauce over the fish and let it marinate in the sauce for 2-3 minutes before serving.

Recipe source: http://www.foodnetwork.com/recipes/giada-de-laurentiis/orzo-with-mint-salmoriglio-sauce-recipe.html

Linguine with Avocado-Arugula Pesto

My love for avocado continues with this avocado pesto combination! Adding avocado to pasta is my all-time favorite thing. Adding pesto to that mix just makes this dish heavenly!

Linguine with Avocado-Arugula Pesto

linguine with avocado arugula pesto

Ingredients

1 pound linguine pasta
2 medium avocados, halved, peeled, and seeded
3 cups baby arugula leaves (3 ounces)
1 packed cup fresh basil leaves
3 tablespoons fresh lime juice (from 2 large limes)
2 cloves garlic, peeled and smashed
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup grated Parmesan (4 ounces)
1/2 cup sliced almonds, toasted (see Cook’s Note)

Directions

Cook’s Note: To toast the almonds, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 6 to 8 minutes until lightly toasted. Cool completely before using.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water. Place in a serving bowl.

Using a spoon, scoop out the flesh from the avocados and place in a food processor. Add the arugula, basil, lime juice, garlic, salt, and pepper. Blend until smooth.

Pour the pesto over the pasta and toss together. Add the cheese and almonds and toss together until coated, adding the pasta water, as needed, to loosen the sauce.

Recipe source: http://www.foodnetwork.com/recipes/giada-de-laurentiis/linguine-with-avocado-and-arugula-pesto-recipe.html

Skinny Orange Chicken

We all love the fried orange chicken you can get at asian restaurants. Well here is a healthier version of that guilty pleasure!

Skinny Orange Chicken

skinny orange chicken

Ingredients

ORANGE CHICKEN INGREDIENTS:

  • 2 lb. boneless, skinless chicken breasts, cut into bite-sized pieces
  • salt and pepper
  • 2 Tbsp. olive oil
  • orange chicken sauce (ingredients below)
  • optional toppings: thinly-sliced green onions, toasted sesame seeds, orange zest

SAUCE INGREDIENTS:

  • 3 cloves garlic, minced
  • 1/2 cup orange juice
  • 1/2 cup honey
  • 1/3 cup soy sauce
  • 1/4 cup rice wine vinegar
  • 3 Tbsp. cornstarch
  • 1/2 tsp. ground ginger
  • 1/2 tsp. white pepper
  • pinch of crushed red pepper flakes

Directions

  • Season chicken generously with salt and pepper.
  • Heat oil in a large saute pan over medium-high heat. Add chicken and saute for about 4-6 minutes, stirring occasionally, until the chicken is browned and nearly cooked through.
  • While the chicken is cooking, make the orange chicken sauce. Whisk all sauce ingredients together until combined. If you would like the sauce to be even sweeter, add an extra 2-4 tablespoons of honey.
  • Pour in the orange chicken sauce, and stir to combine. Let the sauce come to a boil, then boil for an additional minute or two until thickened. Remove from heat and serve immediately over quinoa or rice. Garnish with green onions, sesame seeds and orange zest.

 

Recipe source: http://www.gimmesomeoven.com/skinny-orange-chicken-recipe/

Cheesy Greek-Style Baked Quinoa

This healthy quinoa bake is so good you won’t even realize how healthy it is! Plus it is so easy to make with simple ingredients that wont break the bank. It’s the perfect healthy comfort food!

Cheesy Greek-Style Baked Quinoa

 cheesy greek style baked quinoa

Ingredients

  • 2 1/2 cups Cooked Quinoa
  • 1 1/4 cup Fat Free Feta Cheese
  • 1/2 cup Reduced Fat Shredded Mozzarella
  • 1 cup Chopped Spinach
  • 1 cup Diced Cherry Tomatoes
  • 1/2 cup Skim Milk
  • 1 tbsp Olive Oil
  • 1 tsp Minced Garlic
  • 1 tsp Lemon Juice
  • 1 tsp Parsley
  • 1 tsp Onion Powder
  • Salt & Black Pepper

Directions

  1. Prepare the quinoa as directed.  While quinoa cooks, dice cherry tomatoes and chop spinach leaves, then set aside.  Next, in food processor combine feta, skim milk, garlic, lemon juice, and parsley, blending until smooth.
  2. When ready, cherry tomatoes and spinach into quinoa, plus 1 tbsp oil, stirring well.  Pour over with feta sauce, then season with onion powder and salt & pepper, combining thoroughly.
  3. Transfer mixture to oven safe casserole dish, spreading evenly.  Top with mozzarella, then bake at 400F for 15 minutes until top has melted.  Immediately plate and serve.

Recipe source: http://cookingwithcakes.com/cheesy-greek-style-baked-quinoa/

5 Ingredient Spicy Baked Salmon

This quick and easy salmon recipe will have your mouth watering! You can adjust the spiciness according to your preferences which is what makes this recipe so versatile.

5 Ingredient Spicy Baked Salmon

spicy oven baked salmon

Ingredients

  • 1 lb wild caught whole salmon fillet
  • 2 Tb. olive oil
  • 1 lime, zest and juice
  • 2 garlic cloves, minced
  • 1 jalapeño, grated
  • Salt and pepper

Directions

  1. Preheat the oven to 400 degrees F. Line a large rimmed baking sheet with parchment paper or aluminum foil and lay the salmon fillet on it. Pat dry with a paper towel.
  2. Whisk the oil, lime zest, and garlic together. Grate the jalapeño and smell for spiciness. If it is very spicy (or you are sensitive to spice) add only half the grated pepper. Otherwise add it all to the oil mixture. Pour the mixture over the salmon fillet and salt the pepper liberally.
  3. Bake for 10-14 minutes, until just cooked through, but not dry. Squeeze lime juice over the top and serve warm.

Recipe source: http://www.aspicyperspective.com/2014/04/oven-baked-salmon.html

Pasta alla Formiana

Although this dish takes a bit of time in the oven, it is really easy to assemble and you don’t even have to pre-cook the pasta! Its a great twist on a simple pasta with red sauce recipe by adding fresh tomatoes!

Pasta alla Formiana

pasta alla formiana

Ingredients

  • Butter, for greasing dish
  • 1 (28-ounce) can crushed tomatoes
  • 1 clove garlic, coarsely chopped
  • 1/2 pound (8 ounces) mezze penne or other small pasta
  • 1/3 cup olive oil, plus extra for drizzling
  • 1/4 cup dried oregano
  • 2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 to 5 very ripe, extra-large or beefsteak tomatoes, cut into 1/2-inch thick slices

Directions

  • Preheat the oven to 450 degrees F. Butter an 8 by 8-inch glass baking dish. Set aside.
  • In a food processor, blend together the crushed tomatoes and garlic. Pour into a medium bowl and add the uncooked pasta, 1/3 cup olive oil, oregano, salt, and pepper. Toss until all the ingredients are coated.
  • Line the bottom and sides of the baking dish with tomato slices. Pour the pasta mixture into the dish and spread evenly. Arrange the remaining tomato slices in an overlapping layer on top of the pasta mixture, making sure the mixture is completely covered.
  • Drizzle with olive oil. Bake until the tomatoes are slightly crispy and the pasta is cooked, about 1 hour. Remove from the oven and cool for 5 minutes before serving.

Recipe Source: http://www.foodnetwork.com/recipes/giada-de-laurentiis/pasta-alla-formiana-recipe.html