Pan Seared Salmon and Saute Garlic Spinach.

Tags

dinner, healthy, recipe, salmon, seafood, spinach

Hello fellow foodies, today I bring this super easy dish that I prepared for my wife today.  Pan seared salmon with garlic and thyme and a squeeze of lemon juice atop a bed of “Outta Bounds” garlic sautéd spinach.  This is truly one of the easiest recipes I have made this week.  Cook time only was 20 minutes.

1. Three 4oz. of salmon fillets
2. 4-5 sprigs of thyme
3. 4 crushed garlic cloves divided
4. 1 Pinch of salt and Pepper
5. 1/2 of a lemon
6. 4 Tsp of butter divided
7. 2 Tbsp of Olive oil
8. 1 bag of baby spinach (pre-washed)
9. 1 Tsp of  grated Parmigiano Reggiano

Start by seasoning the salmon with the salt and pepper, then in medium sized pan, heat up 2 tablespoons of butter and the olive oil.  Add the garlic(2 cloves) and sauté for about 30 seconds, then add your salmon fillets along with the thyme. Sear for about 3 minutes per side. Meanwhile in another medium pan, heat up the remaining butter and add the rest of the garlic and sauté for about 30 seconds. Add the baby spinach and sauté until wilted, add a pinch of black pepper and the the grated cheese, mix well.  Serve the salmon fillet over the spinach and watch your family enjoy this awesome, healthy and delicious dinner.  Happy Cookin’

Lobster Risotto

Tags

dinner, Italian, Lobster, Risotto, seafood

Hello fellow foodies!  Today I bring you a great recipe that my family enjoyed this past week.  What better way to enjoy the rich flavor of lobster than with a creamy risotto?  Cooking the lobster tails in the chicken broth, allows the lobster flavor to infuse the seafood flavor onto the broth. This is by far one my favorite recipes, I love the creaminess of the risotto combine with the sweet lobster meat and the sweetness of the peas makes this a fantastic main dish to any family gathering.  Easy, simple and packed with flavor.  Enjoy!

Ingredients:

1. 3 5 oz Lobster tails.
2. 1 garlic clove, thinly sliced.
3. 3 Tbsp of butter ( divided).
4. 4 Cups of chicken broth.
5. 1 Cup of arborio rice.
6. 1/4 cup white wine.
7. 2 small shallots, thinly sliced.
8. 3/4 cup of frozen peas, thawed.
9. 1 pinch of salt.
10. 1/2 tsp of fresh black pepper.
11. 1 1/2 cups of water.

Method:

We’ll start by bringing  to a boil  the chicken broth and the water.  Add the lobster and let it cook for about 3-4 minutes. Remove lobster from the pan and let the it rest for about 5 minutes before removing the meat from the shells (do not discard the shells).   once the meat is cool,  cut into 1 inch slices and set aside.  meanwhile reduce the heat on the broth and bring to a slow simmer and add the shells (this will infuse the lobster flavor to the broth).   In a medium saucepan, add 2 tablespoon of butter, shallots and garlic and cook for about 3 minutes, then add the rice and cook for another 5 minutes, then add the wine and stir until wine evaporates.  After that, with a small ladle start  pouring  the broth onto the rice and stir constantly(one ladle at a time),  until the rice absorbs the liquid each time, repeat until there is  about 1/2 ladle full of liquid left in the simmering pan.  at this point your risotto should be done to perfection, add the peas, the lobster, the remaining butter, salt and pepper and stir all ingredients together, add the reaming broth and stir again, garnish with some chopped chives.  Serve immediately.

Blackened Tilapia

Tags

blackened, cajun, dinner, fish, healthy, recipe, seafood

Here is a quick way to have dinner that is healthy, light, full of flavor and best of all it can be ready in 20 minutes.    Tilapia is a flaky fish that can be prepare in so many different ways, and can also be serve with anything from rice, to potatoes, to veggies, or in between  two pieces of bread.  This Cajun-inspired dish will sure make you dinner time a breeze.

1. 5 Tilapia fillets (about 6oz. each)
2. 1 Lemon
3. 3 Cloves of garlic, finely minced
4. 1 Bag of frozen veggies (any kind you like)
5. 3-4 Tbsp of Cajun seasoning(old bay works well)
6. 3 Tbsp of fresh cilantro, finely chopped
7. 4 Tbsp of unsalted butter.

Sprinkle the fillets  on both sides with a generous amount of Cajun seasoning.  In a large saute pan, heat up 2 Tbsp of butter heat until butter gets smokey, add the fillets to the pan and cook undisturbed for about 3-4 minutes on each side.(the trick here to let  the spice seasoning get crusty and dark). repeat with the rest of the fillets.  Meanwhile, combine the lemon juice, garlic and cilantro and mix well together, add the remaining butter  into a small sauce pan and heat  on low temp. add the lemon, cilantro and garlic  in the pot and stir a few time. (do not let the butter heat up too much, just enough to make a nice sauce). For the veggies, all you have to do is put them into a medium size bowl with salt pepper and steam in the microwave until soft and tender.  Serve the tilapia fillets  with a side of veggies and pour a few teaspoons of the butter sauce over the fish and veggies and enjoy.

Caldo Gallego (Gallician Soup)

Tags

caldo gallego, casserole, chorizo, dinner, ham hocks, Potatoes, recipe, smoked ham, soup, stew, white bean

Here’s one of my favorite soups of all time!  Caldo Gallego (Gallician soup).   This dish spawns from many visits, my family and I have made to a little Cuban restaurant in  North Bergen  NJ.   Gilberto’s is a non-pretentious,  straight forward cozy spot, with an amazing array of dishes and a fantastic wait staff (3-4 waitresses).  Their caldo Gallego is by far one the best, if not the best one I have tasted. My family and I always look forward to swinging by the restaurant for a nice meal, with exceptional people that always go above and beyond to make sure you’re taking care of.   Simple and straight forward, Enjoy!

1. 1 LB of white beans or two 12 oz. cans of Goya white beans.*
2. 1 LB of smoked ham(Smithfield smoked pork butt) diced.
3. 2 Smoked pork ham hocks.
4. 3 Bay leaves.
5. 1/2 Tsp of black pepper.
6. 4 Spanish style chorizos ( cut into 1/2 inch slices).
7. 2 Garlic cloves (crushed).
8. 5 Small white diced potatoes.

*If using fresh beans, you’ll need to soak them over night in cold water.  If using canned beans (which i used for this recipe) then no need for soaking.

In a large pot combine the 3 cans of beans with liquid along with 4 cans of water (use the bean can). Add the smoked ham, bay leaves, garlic and ham hocks. Bring to a boil and then reduce to simmer for about an hour and a half. Add the potatoes and chorizo along with the black pepper and garlic and cook until the potatoes are done. Remove the ham hocks and cut away the meat and add back to the soup. Cook for another 10 minutes. Remove from heat and allow to cool for at least 15 minutes to allow the flavors to marry and intensify. Add salt if needed though I did not add any and it was not necessary. Serve in soup bowls (add avocado slices for added flavor) and Enjoy!.

Balsamic braised short ribs.

Tags

braise, dinner, Italian, recipe, short ribs, slow cooker

This a great recipe that I found in this great recipe book – The Italian Slow Cooker by Michele Scicolone. By far the easiest recipe for short ribs I have found, not to mention the bold flavor and the fall of the bone texture.  Enjoy these short ribs with a nice creamy risotto, or  fall vegetables such as butternut squash, or a nice cheesy polenta.  Happy Cookin’!

1/2 Cup of dry red wine.

1/3 cup of Balsamic vinegar.

1 Sprig of Rosemary

3 Cloves of garlic, rough chopped

1 Tbsp of olive oil.

Salt and black pepper to taste.

In a larger skillet on medium high heat, add the olive oils and brown the short ribs(about 5 minutes per side) repeat step is necessary and transfer them to the slow cooker. In same skillet, remove all excess oil, leaving one about one table spoon, and add the wine, balsamic vinegar and garlic.  bring to a quick boil and lower heat to a simmer, cook for about 5 minutes, then transfer  liquid to the slow cooker, and add the sprig of Rosemary.  Cook the ribs for 8 hrs on slow, or till fork tender.  Once cooked, removed from cooker, skim fat from liquid and transfer to sauce pan and cook till reduced by half, pour over the ribs and serve right away.  Enjoy!

Braised Pork Loin with Black Beans and Rice

Tags

beans, dinner, latin, pork, recipe, rice, rice and beans, spanish

This recipe is a take on the food I love and grew up with.  Rice, beans, pork.  This typical dish was served almost every week in our household, and believe me, my brothers a I could not wait to sit down and eat this finger-licking-good meal.  Thanks mom!!

Pork Loin

1. 2-3 Lbs pork loin, trimmed and tied with butcher’s twine.
2. 1 Large Spanish onion, sliced.
3. 3 Cloves of garlic (crushed).
4. 1/2 Cup of Marsala wine (you can use any kind of wine).
5. 1/3 Cup of balsamic vinegar.
6. 1/3 Cup of chicken/veggie stock.
7. Salt/pepper to taste.

Preheat oven to 380 degrees.  Sprinkle the pork loin with salt and pepper, in a medium size dutch oven (you can use regular pot) add 1 table spoon of oil and heat at medium heat, brown pork loin, about 3-5 minutes per side.  Remove and set aside.   In the same pot, add the onions and garlic and cook for about 3-5 minutes, add the Marsala wine, balsamic vinegar and the stock and bring to a boil, then lower heat and simmer.  Add the pork loin and cover and put in the oven and cook for 30 minutes or to your liking.

Beans

1. 1 Can of bean (any bean you like).
2. salt/pepper.
3. 1/2 roasted pepper thinly sliced.
4. 1 clove of garlic (crushed).
5. 1/2 lemon.

Combine the beans along with all ingredients(except lemon) in a  medium size pot over medium heat, bring beans to boils and lower heat and simmer for 15-20 minutes, 5 minutes before done, squeeze the juice of the half lemon and stir, this will add a fresh and citrus flavor the beans.

Rice

Combine equal parts of rice and water( I used 2 cups of white rice)with a tbsp of olive oil and a pinch of salt in a rice cooker, cover and let cook till done.

Seared Scallops Salad

Tags

cooking light, dinner, healthy, healthy cooking, salad, Scallops, seafood

This is my first salad recipe posting and I wanted to bring to you one of my favorite seafood.  Scallops are wonderful little morsels and are amazingly tasty and  tender.   I used baby greens on this particularly dish because I think it works very well with the scallops. The balsamic vinaigrette gives this salad a fresh taste to it, while the pickled red onions add textured to the salad.

1. 6 Large scallops.
2. 1 Red onion.
3. 1 Pinch of salt.
4. 1 pinch of fresh cracked pepper.
5. 1/4 Cup of Olive oil.
6. 1/4 Cup of Balsamic vinegar.
7. 1 Tbsp of olive oil
8. 1 Tbsp of butter.

Pickled Onions

1. 1/2 cup of white vinegar
2. 1/2 cup of cold water
3. 5 tbsp of salt

Thinly slice the red onion and put into a small bowl.  Add 1/2 cup of white vinegar, 1/2 cup of cold water and 5 tbsp of salt, set aside for 20 minutes till onions get nice and soft.  Rinse the onions with cold water to remove excess salt. set aside.

Scallops

Season the scallops with salt and pepper.  In a large skillet heat one tbsp of olive oil and the butter (make sure skillet is very hot) add the scallops and  sear on each side (about 3 minutes per side). Set aside.  In a small bowl combine the 1/4 cup of olive oil and the balsamic vinegar, mix well and add salt and pepper to taste. Set aside.  Combine  the baby greens  with the balsamic vinaigrette and quickly toss together.  Place the greens on a plate and add the scallops on top, garnish with the pickled onions and enjoy!

Baked Potatoes wedges

Tags

appetizer, baking, dinner, easy, french fries, garlic, lemon, parsley, Potatoes, recipe, tapas finger foods

Who does not like french fries? I can honestly say that I have not met anyone that will pass on a basket of french fries and ketchup.  This quick and easy to make  dish is my rendition of what I like to call “adult fries or potatoes wedges”. Browned in a saute pan, and finished in the oven for a wonderful golden finish and topped with a fresh and aromatic gremolata, and a splash of fresh lemon will sure have the crowd roaring.

Gremolata

1. 1/4 Cup of flat leaves parsley, finely chopped.
2. 1 Garlic clove, finely chopped.
3. 1 Tbsp of lemon zest.
4. 1/2 of a lemon.
5.  Salt and black pepper to taste.

Combine all ingredients in a small bowl, mix well and set aside.  Use to garnish baked wedges.

Potatoes

1. 4 Large Potatoes ( baking potatoes work well)
2. 2 Tbsp of salt.
3. 4 Cups of cold water.
4. 3-4 Tbsp of vegetable oil.

Wash the potatoes very well.  You have the option of peeling or leaving the skins on, your choice. (I left the skins on) Cut into large wedges (4-5 inches), set aside. In a Large bowl add 4 cups of cold water and the 2 Tbps of salt and soak the wedges for 20 minutes.  Remove wedges from water and  pat down excess water.  In a large skillet over medium high heat, add 3-4 tbsp of oil and brown the potato wedges on both sides (about 2-3 mins per side). Repeat if necessary.  Arrange the wedges on a cookie sheet (sprayed with pam to prevent sticking)  and bake for about 10 mins at 350 degrees.  Remove from the oven, plate the potatoes ( add salt and pepper) sprinkle with the gremolata and squeeze the 1/2 of lemon on top and let your friends enjoy!.

Spaghetti Carbonara

Tags

dinner, Italian, Pasta, pasta carbonara, recipe, spaghetti

Pasta Carbonara is one of those dishes that has many variations.  Some recipes call for wine, cream, milk, pancetta, bacon, eggs, ham and even peas or diced carrots. There is not really a wrong way to make  this recipe, so do not be afraid to try it with different ingredients, see what taste best to you and your family. After all, that is what cooking is all about!.  This  recipe  is both quick and easy to put together.  I used Milk to create a nice creamy sauce to coat the spaghetti, along with the ham, pepper flakes and the rest of the ingredients, makes this dish a flavorful one. Buon Appetito!

1. 1 LB of dry spaghetti
2. 4 Tbsp of olive oil.
3. 1/4 Cup of grated cheese.
4. 1 cup of milk ( I used 2%, however, heavy cream or whole milk works too).
5. 1/2 Tsp of red pepper flakes.
6. 1 Tsp of salt / black pepper.
7. 2 Tbsp of butter.
8. 2 Cloves of garlic, finely chopped.
9. 1/4 LB of deli ham (pancetta, or regular bacon works just as good).
10. 1/2 Of a finely chopped onion.
11. Bunch of parsley.

Bring 4-6 quarts of water to a boil, add salt and pasta and cook to “al-dente”.  In a large skillet heat oil and add the onions and the garlic and cook until translucent (3-5 mins).  Add the milk, red pepper flakes and  ham and bring to a quick boil and then reduce heat to a simmer.  Add the spaghetti, salt, black pepper, toss for a  minute, add butter, cheese and half the chopped parsley(use other half to garnish) and toss for another minute. Serve immediately.

Braised Chicken Thighs and Risotto

Tags

arborio rice, braise, braising, chicken, chicken thighs, dinner, Risotto, Slow cook

Now that  Autumn is here, what better way to celebrate the best season of the  year than with a fantastic braise.  Juicy tender chicken thighs cooked slowly in a perfectly seasoned broth with carrots, celery, onions and garlic to name a few. Served  with a silky, creamy and packed with flavor risotto.  Is your mouth watering yet?.  This meal is a perfect way to end a long weekend full of outdoor activities. So lets relax and enjoy this hearty meal with friends and  family along with a nice glass of red! Happy Cookin!

Risotto

1. 2 Cups of Arborio rice.
2. 4 Cups of low sodium chicken broth.
3. 1 Tbs of Olive oil.
4. 2 Tbs of butter (unsalted).
5. 1 Cup of white wine.
6. 1/2 Cup of Parmigiano Reggiano cheese.
7. 1 Small onion cut into small dice.
8. 1/2 cup of small diced carrots.
9. Salt and Pepper to taste.

Start by simmering  4 cups of chicken stock (do not allow to boil) in a small pot.  In a 10-12″ skillet heat one tablespoon of Olive oil and one tablespoon of butter, add the onions and cook until translucent(about 8 minutes), add the rice and diced carrots and cook until rice looks toasty or opaque, then add a cup of wine and stir constantly until wine evaporates completely. At this point start to ladle in the stock, enough to cover the rice half way, stir constantly until stock has been absorbed  by the rice, repeat process until rice is fully cooked (18-20 minutes) Rice should be “al dente”.  finally add the 1/2 cup of cheese, salt and pepper, and the remaining butter and serve right away.

Chicken Thighs

1. 8 Pcs of chicken thighs (skin removed).
2. 1 Onion roughly chopped.
3. 2Carrots roughly chopped.
4. 2 Stacks of celery roughly chopped.
5. 2 Tbs of all purpose flour.
6. 3 Cloves of garlic roughly chopped.
7. 1/2 Tsp of cinnamon.
8. 1/2 Tsp of salt and pepper.
9. 2 Bay leaves.
10. 2 Cups of chicken broth.
11. 1 Tps of pepper flakes.
12. 1/2 Tsp of powder ginger.
13. 2 Tbs of canola oil/ 2 Tbs of butter.
14. 1/2 Tsp of allspice
15. Juice of one lemon.

Sprinkle the chicken thighs with salt and pepper, in a  10″-12″ dutch oven(any pot that holds good heat will do)heat one tablespoon of oil and one tablespoon of butter and  brown  chicken 4 pcs at a time, about 4 minutes per side, remove the chicken and set aside, repeat process with other 4 pcs.  Once chicken has been browned, remove and add the remaining  oil and butter to the pot  along with  onions and cook for 8 minutes.  Add the carrots, celery and bay leaves and cook for another 5 minutes. Add the flour and stir constantly for 2 minutes, then add the chicken stock and the rest of ingredients, bring liquid to a boil. Finally add the chicken thighs back to the pot and lower heat to a simmer and cook for about 35-40 minutes. Enjoy!!