Tonight, I am having a 3-way…salad that is. Three types of lettuce mixed with three diced veggies and three extras all tossed together then topped with three toppings. This salad is packed with veggies, color, and taste.
Here’s a recipe you can use for Meatless Monday or Taco Tuesday and is the second addition to my three-part meatless taco series. This one resembles a traditional taco but uses veggie meat in place of ground beef and a fresh Mexican corn salad instead of lettuce and tomatoes. You will not miss the meat!
I have never made eggs benedict before but, I have always wanted to try. So, armed with false bravery, and a lot of leftover ham from Easter dinner, I’m going to give it a try. Fingers crossed!
Want to make rotisserie chicken at home with that nice slowly rotated roasted flavor throughout? Put a chicken it in a crockpot add some spices and walk away.
Tonight try this light meal, Mahi coated in a parmesan and herb breading drizzled with lemon verbena butter with a promise of full flavor in every bite. Serve it with a simple dish of zucchini and red peppers. Crank up the wow factor by spiraling the zucchini. Simple, easy, delicious!
In a blender combine 1/2 stick of butter, the juice from 1/2 a lemon, and 2 – 3 lemon verbena leaves. Blend well. Cover and refrigerate until firm, at least 30 minutes.
Rinse and pat dry Mahi fillets. Salt and pepper to taste.
In a small bowl mix 1 1/2 cups panko breadcrumbs, ½ cup grated parmesan cheese, 1 teaspoon dried basil, and 1 teaspoon dried oregano. Place in a shallow dish.
Using a fork beat the whites from 2 eggs until foaming. Pour into a shallow dish.
Dredge the fillets in the egg whites shaking off excess egg. Coat with the breadcrumbs. Place in a baking dish that has been sprayed with cooking oil. Melt a few pats of lemon verbena butter in the microwave. Drizzle over the fish.
Bake in a preheated 375°F oven for 20 to 25 minutes or until the fish is opaque in the center.
While the fish bakes: slice, or spiral, 4 – 5 zucchinis. Chop 1/4 cup red pepper. Melt a tablespoon of lemon verbena butter in a skillet. Toss in the zucchini and red peppers. Sauté for 5 minutes.
Serve the zucchini with the fish and serve immediately. So Good! – Ella
Parmesan-Crusted Mahi in Lemon Verbena Butter
• 4 tablespoons butter
• Juice of 1/2 a lemon
• 2 -3 lemon verbena leaves
• 4 Mahi fillets
• 1 1/2 cups Panko breadcrumbs
• 1/2 cup grated parmesan cheese
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 2 egg whites
• Salt and pepper, to taste
- In a blender add the butter, lemon juice, and lemon verbena. Blend until smooth. Refrigerate for 30 minutes.
- Preheat oven to 375°F.
- In a small bowl mix bread crumbs, parmesan cheese, basil, and oregano. Place in a shallow dish.
- Beat the egg whites until foamy. Place in a shallow dish.
- Dip the fillets in the egg whites and coat with breadcrumbs.
- Melt 2 -3 tablespoons of lemon verbena butter in a microwave. Drizzle over the fish.
- Bake for 20 to 25 minutes, or until the fish flakes when tested with a fork and opaque in the center.
Ready for this week’s salad – a bowl full of overflowing veggies. No meat but packed with protein and hearty goodness. Named the Chop Salad because you will be doing a lot of chopping.
I love my Sunday mornings. It is the one day I allow myself to sleep in. The chores can wait. There is no running late to work/school. And today the birds are singing, the sun is shining, and I’m in the mood to spoil my family with one of our favorite morning dishes: cheesy biscuits and eggs.
When you first marry or move in with someone you expect to have to blend your decorating styles. I’m French Country, he’s more modern. But somehow it all comes together, a perfect blend of you and him, and you are able to ride off into peaceful harmony.
Then there is pizza crust! Who knew it would be pizza that would divide us? I grew up with Chicago style pizza and love thick crust. Hubby loves thin. Our compromise was to change off every other pizza order, or as we would say bread loaf or cardboard tonight? This would leave one of us picking at the pizza and unsatisfied.
Then a marvelous thing happened. I found flatbread! A perfect thin crust with enough heft to satisfy me. Now when we are in the mood for pizza we do not call in an order but instead, make it using flatbread for the crust and once again able to ride off into peaceful harmony. A bonus, now there are so many flatbread recipes thanks to its popularity pizza night is a culinary adventure.
Today’s post is a short rib flatbread. Start by lightly brushing two flatbreads with a seasoned olive oil. I am using a parmesan and garlic blend from William-Sonoma.
Slice a 12 oz prime ribeye into thinly sliced stripes. I like to season them with a coffee rub blend that I always keep on hand before cooking. Otherwise, salt and pepper to taste. Heat a tablespoon of olive oil in a skillet. Add beef and sauté for 5 minutes.
Layer the beef over the flatbread.
In a small bowl whisk 1/4 cup sour cream, 1/4 cup mayonnaise, 3 tablespoons prepared horseradish, 1 tablespoon fresh chopped chives, 2 teaspoons Worcestershire sauce, and 2 tablespoons lemon juice; season with salt and pepper. Drizzle over the flatbread.
In a small bowl toss a cup of spinach with 1 tablespoon aged balsamic vinegar. Add to flatbread.
Sprinkle some crumbled blue cheese over the top and lightly drizzle with the aged balsamic vinegar.
Bake in preheated 375°F oven for 8 – 10 minutes, or until bread is golden brown. Serve immediately with a nice glass of red wine for her, a cold beer for him. So Good! – Ella
• 1 package Naan flatbread
• 12 ounces prime ribeye
• 1 cup of spinach
• 1 tablespoon aged balsamic vinegar
• 1/4 cup blue cheese, crumbled
• Regular olive oil, for sautéing
• Seasoned olive oil, for brushing
• Salt and pepper, to taste
• 1/4 cup sour cream
• 1/4 cup mayonnaise
• 2 tablespoon prepared horseradish
• 1 tablespoon fresh chives, chopped
• 2 tablespoon lemon juice, freshly squeezed
• 2 teaspoon Worcestershire sauce
- Preheat oven to 375°F.
- Lightly brush the flatbread with seasoned olive oil.
- Slice the ribeye into thin slices. Season to taste with salt and pepper.
- In a skillet heat a tablespoon of olive oil. Add the sliced beef and sauté over medium-high heat for 5 minutes.
- Layer the beef over flatbread only using as much as you need.
- Whisk sour cream, mayonnaise, horseradish, chives, lemon juice, and Worcestershire sauce in a small bowl; season to taste with salt and pepper. Drizzle over flatbread.
- Toss the spinach with the vinegar. Layer over the flatbread only using as much as you need.
- Sprinkle the blue cheese over the flatbread and drizzle with additional aged balsamic vinegar (optional).
- Bake in preheated oven for 5 – 8 minutes, or until crust is a slightly golden brown.
- Serve immediately.
Why do we love Italian food so much? Well, there is pizza for one. Then there is the mystique and history of Italy, checkered tablecloths, candles in old chianti bottles. Chianti! But mainly it’s the rich flavors and wonderful aromas.
I once lived in little Italy, yep a German girl in an Italian neighborhood, every morning I awake to the strong smell of espresso and savory proscuiito cotto sottilette pomodoro capperi. Every evening I’d go to sleep to the smell of Bolognese simmering in the air and freshly baked bread wafting through the streets. I think I gained fifteen pounds just from inhaling.
One of my favorite dishes from that time was a blackened chicken pasta. Here is my version of the dish. The chicken is tender and juicy, the pasta is swirled in butter and garlic and a delicious parmesan cream sauce is lightly spooned over chicken.
Bring 4-6 quarts of water to boil.
In a shallow bowl mix 1/2 teaspoon paprika, 1/8 teaspoon salt, 1/4 teaspoon cayenne pepper, 1/4 teaspoon ground cumin, 1/4 teaspoon oregano, 1/4 teaspoon dried thyme, 1/8 teaspoon ground white pepper, and 1/8 teaspoon garlic powder.
Rub seasoning on the top side of chicken.
Preheat the oven to 350°F. Spray a baking sheet with cooking oil and set aside. Heat a cast iron skillet until very hot, about 5 minutes. Place a tablespoon of butter and a tablespoon of olive oil to skillet and swirl to melt the butter. Add seasoned chicken to the skillet and sauté over high heat for 3 minutes. Turn and sauté for another 2 minutes.
Place the breasts on the prepared baking sheet and bake in a preheated 350°F oven for 5 minutes, or until no longer pink in the center and the juices run clear.
Add salt to taste to the boiling water Add pasta, boil for 12 – 13 minutes, stirring occasionally.
While pasta cooks make the parmesan cream sauce: Melt 2 tablespoons of margarine in pan over medium heat. Stir in ¼ cup flour until blended. Gradually stir in 1 1/4 cups milk and simmer for 5 minutes. Add 1/4 cup grated parmesan cheese. Salt and pepper, to taste. Remove from heat.
Drain pasta well. In a nonstick skillet, sauté 1/4 chopped red pepper and 2 cloves minced garlic in 5 tablespoons butter until tender. Stir in pasta and 2 tablespoons of fresh chopped basil.
Take the chicken out of the oven. Spoon noodles onto a plate. Slice the chicken into strips and lay over noodles. Spoon cream sauce over chicken. Garnish with fresh basil and shaved parmesan.
The hardest thing with this dish is the timing, but it’s so worth the dinner dance. So good! – Ella
Blackened Chicken on Zucchini Noodles
• 8 ounces fettuccine
• 5 tablespoons butter
• 1/4 cup red pepper, diced
• 2 garlic cloves, minced
• 2 tablespoons fresh basil, chopped
For the Blackened Chicken:
• 1/2 teaspoon paprika
• 1/8 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon ground cumin
• 1/4 teaspoon oregano
• 1/4 teaspoon dried thyme
• 1/8 teaspoon ground white pepper
• 1/8 teaspoon garlic powder
• 2 chicken breasts, skinless, boneless
• 1 tablespoon butter
• 1 tablespoon olive oil
Parmesan Cream Sauce:
• 2 tablespoons butter
• 1/4 cup flour
• 1 1/4 cup milk
• 1/4 grated parmesan cheese
• Shaved parmesan, for garnishment
- Cook fettuccini according to package directions.
- Melt margarine in a nonstick skillet over medium heat. Add the red pepper and garlic. Sauté until tender, about 3 minutes. Stir in pasta and basil. Blackened Chicken:
- Preheat oven to 350°F. Spray a baking sheet with cooking oil.
- Mix all the blackened seasonings in a shallow bowl. Rub onto the top side of chicken.
- Heat a cast iron skillet until very hot, about 5 minutes.
- Add butter and olive oil to skillet.
- Sauté chicken over high heat for 3 minutes. Turn and heat for 2 minutes
- Place the breasts on the prepared baking sheet.
- Bake in the preheated oven until no longer pink in the center and the juices run clear, about 5 minutes. Parmesan Cream Sauce:
- In a small saucepan over medium heat, melt butter. Add flour and stir until the butter and flour are well combined. Gradually whisk in milk, stirring constantly as it thickens. Stir in the parmesan cheese.
One of my favorite salads is a taco salad. There are many variations and a variety of ways to present it but there is always one thing in common, a wonderful southwest flavor that delights the tastebuds. Try this colorful delight today. BTW…it is hearty enough to be dinner.