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Viewing posts tagged Eat Well | Be Well.

The BEST Salmon I've Ever Made!

Salmon, as you probably know, is considered a "super food". It's one of the richest sources of omega-3's and fatty acids which are essential for heart health, brain health, and reducing inflammation. 

I am super picky about salmon. It has to be fresh, not frozen, and wild caught. And the skin has to be removed before cooking, otherwise the taste is "too strong", ie: fishy. I also prefer salmon that is steak-cut vs. a filet. I don't know why, I just do.

I've prepared this fish so many ways over the years, and although I can not honestly say that I love salmon, I would eat it for it's health benefits. But recently I hit upon a method and recipe that I can't get enough of. I am seriously craving this salmon and I have been making it several times a week this summer.

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Summer Salad! Chopped Kale With Lemon Vinaigrette

I am obsessed with this salad! I can't recall where I saw this recipe, it popped up when I was googling "summer salads". I made it for several days in a row, I just can not seem to get enough of this salad!

Chopped Kale Salad with Lemon Vinaigrette
Makes one large or two small salads

Salad:

Large bunch of kale, washed and stems removed, finely chopped
1/2 cucumber, peeled and diced
1/2 red onion, diced fine
3 Tbsp. chopped mint
1/4 cup pine nuts (or toasted slivered almonds)
1/4 cup grated pecorino cheese
1/4 cup golden raisins
Croutons

Vinaigrette:

1 large or 2 small lemons
3 Tbsp. olive oil
1 1/2 tsp. dijon mustard
1 tsp. maple syrup
1 clove garlic, minced
salt and pepper to taste

Directions:
In a large bowl, whisk together the dressing and season it to taste. Add the chopped kale. Massage the dressing into the...

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The Perfect Summer Party Salad: BBQ Grilled Chicken and Corn Salad

Rick and I both LOVE this salad. My inspiration for it came from trying to recreate "Noodles" restaurant's (no longer on the menu) BBQ Chicken Salad. Noodles had it on their summer menu all summer a few years back, but they discontinued it, and never did bring it back.

BBQ Grilled Chicken and Corn Salad

Grill two boneless chicken breasts and two cobbs of corn. Slice the chicken while still warm and toss it in your favorite BBQ sauce. Set aside. Let the corn cool and then slice the kernels off of the cob. Set aside.

In a large bowl, add:

Romaine lettuce, chopped
Baby arugula
Small red onin, diced
1 cup shredded cheddar cheese

Optional: add diced tomato

Toss the salad with Ken's Steakhouse Buttermilk Ranch Dressing.

Divide that lettuce mixture up between two shallow bowls. Top each bowl with chicken, corn, and 1/2 of an avocado.

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The Jennifer Aniston Friends Salad

The "Jennifer Aniston Friends Salad" has been going around the Web since 2015, altough Jennifer herself has denied that this is her recipe, or that she ate this salad everyday for ten years on the set of Friends. Regardless, it's a delicious tabbouleh-inspired salad.

I don't like chickpeas, so I make this salad with cannellini beans instead which I doctor up. I use quinoa instead of bulgar. And I add cilantro which gives this salad a super-fresh kick. I otherwise follow the original recipe and find it to be super filling, high in protein without adding meat, healthy, and really, really good.

If you're wondering if I missed including salad dressing, nope, there is none added. The lemon and EVOO balance out the flavors perfectly. 

I'd love to hear about any changes you've made to this salad.

Here's the original recipe...

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Lisa's Tropical Bran Muffins

 

Fiber? Why should I care about eating fiber, and how much fiber do I need? This article gives a summary of why fiber is important, and daily fiber recommendations based upon your age and caloric intake.

And the following recipe gives you a delicious way to increase your fiber intake. This is a classic bran muffin recipe that I have tweaked over the years to improve flavor and texture and also reduce the sugar and oil content without sacrificing taste. These muffins are moist and bursting with flavor, everyone I serve these muffins to asks me for the recipe.  

 

 

Lisa's Tropical Bran Muffins
(Makes 16 regular size, or 8 large muffins)

Ingredients:
1 1/2 cups of Kellogg brand "All Bran Buds"
1 cup buttermilk
1 egg
1/3 cup unsweetened applesauce plus 2 Tbsp....

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Lemon Ricotta Rigatoni

Lemon Ricotta Rigatoni is a classic Italian dish and comfort food. It's not exactly "healthy" because it is high in fat and carbs, but it is oh-so delicious and a perfect "treat yourself" meal on a cold snowy Monday, like today.

This my version of the classic Italian dish, which calls for basil instead of arugula. I think basil overwhelms the delicate, simple sauce and arugula adds a peppery flavor that compliments the cheese, and I love it. But you can modify this recipe to suit your tastes. This dish can be made with any type of pasta noodle you like or have on hand. Try it your way and let me know what you think. This sauce does not require cooking, so this dish is ready in under 20 minutes, making it a winner in my book.

Ingredients:

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My Cookbook, A Sneak Peek

"Good Food, Fast: Outstanding Recipes For Busy People, Pantry To Plate In A Half-Hour" is my latest passion project. This collection of recipes are my own creations, complied from 10+ years of making delicious meals, in a hurry.

This is the second cookbook I've written and will be the third book I publish.

If you'd like to pre-order a copy, shoot me a message. I anticipate it being in print by Holiday 2020.

Here's a sample recipe from the cookbook:

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How To Freeze Tomatoes (SO Much Easier Than Canning Then)

This year has been the best year I can remember in a very long time for tomatoes, and I have a bumper crop! I did water-bath can some of them as sauce last month, but honestly, it's an ordeal. So here's a super easy method for freezing diced tomatoes so that you have them all winter long to be used in soups, chili, stews, and sauces, any recipe that calls for a can of diced tomatoes. Roasting them first adds so much flavor!

Let's Freeze 'Em!

Preheat oven to 390 degrees.

No need to blanch and peel the tomaotes, they taste fine with skins on. This cuts your work into a fraction of the time it would otherwise take. Chop the tomatoes into 16th (that's in half, then half the halves and half again - got that?) You can add fresh basil if...

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Get Out Of That Funk Shrimp Fajitas (20 Minutes Frig to Fork)

Dinnertime often sneaks up on me. Suddenly it's 6:00 pm and I'm starving. But when I'm tired from working all day, cooking feels like a big deal that I don't care to tackle.

Up until a few years ago, that mindset is how I'd end up eating junk-laden foods like frozen pizza, Kraft Mac & Cheese, Chinese carry-out and my dirty little secret addiction: a drive-thru Big Mac and fries wolfed down in the car on the ride back home. And now the empty nest dragon is trying to hurl me back into these old habits.

The key to breaking that bad habit has been to come up with meals that I can prep, cook, and have on my table in under 30 minutes. By "on the table" I mean, eat standing up at my kitchen island, another empty nest gut-punch because sitting alone at...

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