Chili-Lime Salmon...HOLLA

This was a quick and easy recipe for salmon. (it seems that I am wearing out the goat cheese so I had to spice it up) You can grill or bake or sear the salmon...I baked since the boy toy was too 'tired' to fire up the grill.

You'll need:

• 4 salmon fillets, about 6 ounces each
• 3 teaspoons fresh lime juice
• 2 cloves garlic, minced
• 1/2 teaspoon sugar
• 1/4 teaspoon chili powder
• 1/4 teaspoon cumin
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper
• 4-6 lime wedges
• 3 tablespoons of olive oil (don't you dare call it EVOO)
  
• 2 tablespoons of butter

If you are using your oven:
Preheat to 425
Combine lime juice, garlic, sugar, chili powder, cumin, salt, pepper and olive oil in a small bowl. Mix and let it sit while you inspect your salmon. Make sure none of those tiny bastard bones are left in it and tweeze any if they are left in there. In a glass baking dish cut up your butter into small squares and toss them in the dish, place salmon fillets in dish and then evenly distribute the saucey-sauce on top. Let it sit for 7-10 minutes.

Fire up a skillet and place the fish in for about a minute per side and place back in the baking dish and cook for about 5-7 minutes. Salmon should flake easily.

Using your grill:
Preheat grill for medium heat. Use the mixture instructions above that are italicized. Spread mixture evenly over fillets. Place skin side down onto grill and cook for about 18 minutes, or until fish flakes easily. Remember not to turn the salmon when it is one the grill.

Once cooked sprinkle lime juice over the top and serve with a couple of slices of lime on top.

Skillet Steak, Garlic, Lemon and Feta oh MY.

I am not usually a red meat kinda girl but sometimes I just have to have it. (no comments please) I bought some skillet steaks and wanted to do more than just cook them so I made a marinade and a sauce to work some flavorful magic....

4 skillet steaks

Marinade:

1 cup white wine
1/2 cup olive oil
1 teaspoon thyme
1/8 teaspoon paprika
1 tablespoon dried parsley
1/2 teaspoon of garlic
1 tbsp of chopped shallots

In a bowl mix all these ingredients together and let soak for about 10 minutes. When ready pour them into a large plastic ziploc bag and add your steaks and seal. Leave in the fridge for about 15 minutes. (oh and the steaks should be thawed)

This next part needs:

1 lemon, sliced thin
3 to 4 cloves of garlic finely chopped
3 tbsp of olive oil
salt and pepper to taste
1/2 cup feta cheese

In a medium skillet warm olive oil over medium high heat. Add salt and pepper to taste, place steaks in the skillet cooking about 3 minutes per side for a medium well steak, less for more red color. Remove the steaks and store on a warm plate. Add lemon and garlic and the leftover sauce from the bag to the skillet. Boil this liquid mixture, stirring frequently for about 4-5 minutes. Remove from heat and drizzle over steaks. Add feta cheese to the tops of the steak....

I'd recommend serving some garlic mashed potatoes and a green salad on the side.

Chicken & Spinach Ravioli

I had some reservations about making my own ravioli, I mean noodles and stuff...really? But I was feeling adventurous last night and decided to go even more insane by making 30 bajillion raviolis. I recommend listening to me on this recipe since I lived my own version of Hell's Kitchen. (YOU DONKEY!)

For the pasta:

• 4 eggs, beaten
• 3/4 cup water
• 3 3/4 cups sifted all-purpose flour
• 1 1/2 teaspoons salt

For the filling:

• 1/2 pound ground chicken
• 3/4 cup chopped fresh spinach
• 2 tablespoons finely chopped onion
• 3 tablespoons melted butter
• 3 tablespoons freshly grated Asiago cheese
• 1/4 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/8 teaspoon ground nutmeg
• 1 pinch ground black pepper to taste
• 1 (16 ounce) jar marinara sauce
• 1/4 cup freshly grated Asiago cheese for topping

MAKE THE PASTA much earlier than you plan to eat, like a couple of hours before when you bored.
Pasta Making Instructions:
In a bowl, mix the eggs, water, 2 1/2 cups flour, and salt. Gradually mix in the remaining flour until smooth. Divide dough into 2 parts. Cover, and set aside in the refrigerator at the very least 20 minutes. Roll the pasta dough out on a well floured surface. I used a freakin' fondant roller and smaller hotdog shaped pieces of dough. Then I cut them into two inch squares and make sure that when you lay them out you do not pile them on like the picture above. They will stick. Also note that as the temperature of the dough rises the elasticity of the pasta will change, shrink etc. So keep them chilled between the pasta making and the filling making.

Filling Instructions:

1. In a skillet over medium heat, cook the ground chicken until evenly brown; drain.
2. In a food processor, mix the chicken, spinach, and onion. Transfer to a bowl, and mix with butter, 3 tablespoons Asiago cheese, salt, garlic powder, nutmeg, and pepper.
3. Place about 1 teaspoon of the chicken mixture in the center of 1/2 the squares, and top with remaining squares. Seal the edges of the squares with a moistened fork to form the ravioli.

Cooking Instructions:

1. Bring a large pot of lightly salted water to a boil, and cook the ravioli in small batches for about 8 minutes, or until al dente. Drain, and rinse under cold water.
2. Place the marinara sauce in a saucepan, and cook until heated through. Serve ravioli topped with marinara sauce and remaining Asiago cheese.

I'll be honest though, this is not a quick process and I bailed early on and made two large-ish portions, succumbed to my ADHD and decided that I didn't feel like making any more, so I cooked some chicken breasts in the Foreman Grill with olive oil and salt and pepper to serve with the pasta. It turned out well though. Maybe you'll have more patience than my 10 minute attention span! Toodles.

Blue Cheese and Sun Dried Tomato Burgers

Here in Atlanta we had a short spring/summer burst and it got my summer flavors all in a tizzy, so I made some burgers in preparation for grill season. Well, there was a secondary reason, I attempted to make something that my boy toy could actually participate in, however his ever lazy ass decided not to fire up the grill and we used the foreman instead...well I used the foreman and he cleaned it a day later. Anyway, glue cheese and sundried tomato burgers were quite a hit and I imagine they'd be perfect for some sort of summer-related cookout. They have much more flavor and they are fairly cheap to make in mass quantities. Enjoy...I did until boy-toy refused to clean up.

Ingredients: (this is for 8 larger burgers, cut it in half for 4-6)

• 3 pounds uncooked lean ground beef
• 1 cup diced sun-dried tomatoes
• 4 ounces blue cheese
• 1/2 cup minced fresh shallots
  
• 1 tablespoon steak sauce
• 1/4 teaspoon hot pepper sauce
• 1/4 tablespoon Worcestershire sauce
• 1 teaspoon ground black pepper
• 1 1/2 teaspoons salt
• 1 1/2 teaspoon dry mustard
• 12 hamburger rolls

Directions:
Mix all the above crap together in a big bowl (except the rolls...duh), use your hands, don't be shy. Grab a handful of the meat stuff and form into a patty shape. Done the more involved part.

Preheat an outdoor grill for high heat. Or you can wuss out and use the Foreman grill. Cook to the desired "done-ness". For a more well done burger it's about 5 minutes per side.

Put on your roll, cus that's how we roll and use your favorite toppings. DONE.

Goat Cheese Stuffed Salmon with Mayo Sauce, Mushroom Risotto and Red Potatoes

A WHOLE freaking meal for you guys!!!!! This is probably one of the more expensive meals I've made so don't go out to Publix expecting some cheap bill, use only for wooing purposes. I am going to go in order of what I made each step so your cooking times don't get out of whack. Follow my lead so your fish isn't getting cold while you are trying to make potatoes.

The entire meal is fresh salmon stuffed with goat cheese and baked with a homemade mayo like sauce, homemade risotto (although you could probably get by with the boxed kind) and boiled red potatoes.

Start with the Mayo Sauce
Ingredients:

• 2 egg yolks
• 1 whole egg
• 1 tablespoon lemon juice
• 3 teaspoons of Dijon Flavored Mustard
• 1/2 teaspoon of salt
• big pinch of white pepper
• up to 2 cups veggie oil

Directions:
Put the egg yolks, egg, lemon juice, mustard, salt, and white pepper in the work bowl of the food processor; process for 10 seconds or more, until creamy.

With the food processor running continuously, pour in the oil very slowly in driblets at first, to start the emulsion process. NOTE: Add 10 to 15% of the oil at this time. The first addition should be small and gradual. Wait about 30 second between additions.

When the sauce has definitely thickened, you may add the oil in a thin stream. Do not stop the machine at this point, but stop pouring every few seconds to be sure the oil is being absorbed. NOTE: Add about 50% of the oil at this time.

Then continue until the remaining 1 1/2 cups of oil are incorporated. NOTE: You may not need to use all the remaining oil at this time. Set aside Mayo sauce in covered bowl.



Mushroom Risotto


Ingredients:

• 6 cups chicken broth, divided
• 3 tablespoons olive oil, divided
• 1 pound portobello mushrooms, thinly sliced
• 1 pound white mushrooms, thinly sliced
• 2 shallots, diced
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• salt to taste
• ground black pepper to taste
• 3 tablespoons finely chopped chives
• 4 tablespoons butter
• 1/3 cup freshly grated Parmesan cheese

Directions:

1. In a saucepan, warm the broth over low heat.
2. Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.
3. Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
4. Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.

Begin boiling the water for your red potatoes at this point in large pot.



Goat Cheese Salmon

Ingredients:

• 4 salmon fillets
• 1/2 cup goat cheese
• 1/4 cup prepared Dijon mustard mayonnaise blend
• salt and pepper to taste

Directions:

1. Preheat oven to 350 degrees F. Lightly grease a large baking dish.
2. Arrange the salmon fillets in the baking dish. Make small incisions in each fillet, and stuff with equal amounts of the goat cheese. Spread equal amounts prepared Dijon mustard mayonnaise blend over each fillet. Season with salt and pepper.
3. Bake salmon 15 minutes in the preheated oven, or until easily flaked with a fork.

Boiled Red Potatoes

Ingredients:

• 1 1/2 pounds baby red potatoes
• Salt
• 3 tablespoons unsalted butter
• 1 small bunch dill, finely chopped

Directions:
Bring potatoes to a boil in well salted water. Cook until fork tender. Drain then return potatoes to the same pot you boiled them in. Toss with butter and dill. Season, to taste with salt.


TAAAAA DAAAAAAA!

Homemade Mac & Cheese

I have to admit I am really picky when it comes to Mac and Cheese, so I am impressed that I actually liked this. I tweeked it and this is the result.

Ingredients:

1 box of elbow macaroni cooked according to the box
10 ozs of shredded sharp cheddar and whatever other cheese you fancy
5 ozs of cream
1 egg
3/4 teaspoon dry mustard
1 teaspoon chilli powder
1 teaspoon salt
4 tbsp butter
pepper to taste

Once the noodles are cooked drain and put back into the pot. Coat the noodles with the butter. Once the butter is completely melted whisk the egg and add to the pot. Stir completely. Stir in cream and cheese. Once the cheese is melted add mustard, salt, chili powder, and pepper. Stir completely again, unless you'd like to die by chili powder. Heat on low for about three minutes and serve. Straight up Cheese Gangsta!

Stuff-it Feta Chicken and pasta

Another recipe made from about three others, stirred to perfection. This dish is perfect for a weeknight meal, full of flavor and easy on the pockets.

You Need:
For the chicken:

• 4 skinless, boneless chicken breast halves
• 6 ounces tomato basil feta cheese, crumbled
• 1/4 cup Italian-style dry bread crumbs, divided
• olive oil for moisture
• 2 tbsp butter or margarine
  

For the Sauce:

• 1 can whole plum tomatoes
• 1 small shallot
• 3 cloves garlic
• 1 tbsp oregano

One box of angel hair pasta

Instructions:

Preheat the oven to 350 degrees. Get out the meat. Make sure the chicken is ALL the way thawed or your chicken will dry out. Make sure not to use auto-defrost on the microwave either, it can cook the edges too much. Best to take the chicken out before going to work in the morning. Slice a long pocket on one side of each of your chicken breasts. Coat the inside and outside with olive oil. Stuff the pockets full of feta cheese and I recommend using the basil and tomato flavored kind. Use a 9x9x9 glass baking dish or equivalent and sprinkle the bottom with the italian bread crumbs....not too much, maybe like a 1/4 inch deep. Place your chicken on top of the bread crumbs and sprinkle remaining breadcrumbs over the top. For added moisture I places a slice of butter on the top of each chicken breast. Set aside for about 10 minutes.

The homemade pasta sauce:
Blend your can of whole plum tomatoes in the blender on puree until the color is a bit lighter. Place the tomato mixture in a saucepan on medium heat for 20 minutes. Once you get the sauce going, put the chicken in the oven to bake for 20-30 minutes. Mince up your garlic and shallot. Put about 2 tbsps of olive oil in a frying pan on medium high heat and cook the garlic and shallot mixture in the oil until brown. You are just browning the garlic and shallots to get rid of the pungent taste. Place the mixture in with the tomato sauce that is cooking for the remainder of the 20 minutes. Also add the oregano.

Once the sauce and the chicken is going and you feel like king of multi-tasking, boil your water for the pasta and cook according to the instructions on the box. Maybe now would be a good time to crack open a bottle of wine and revel in the fact that you are master of the kitchen.

Now that everything is cooked, place your pasta and sauce in the center of the plate. Make a little nest in the center for your chicken to rest. Place the chicken in the center of the pasta dish...it should be moist but the crust should be golden brown. Sprinkle some extra feta cheese over the top and have your spouse/child/friend/roommate praise you for such an awesome job that you have slaved over after such a long day of work. Yum.

Bella Cream Sauce Tortellini

I combined about 4 different recipes for this one and it turned out darn good.

What you need:

• 1 1/2 cups of Baby Bella Mushrooms
  
• 1 cup hot water
• 3 Italian sausages if you require meat in your dish, but not necessary for flavor
  
• 1 pound pre made 4 cheese tortellini (the kind you buy in the refrigerated section)
  
• 2 tablespoons of olive oil
• 1/4 cup shallots, chopped (shallots are much better for this than onions...trust me)
  
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan
• 1 1/2 tablespoons chopped parsley leaves
• 1 tbsp of cornstarch
  

Instructions

If you want meat, start here...if not move to the next paragraph. Get out those lovely Italian Sausages! Cut or peel of the nearly transparent casing and make little meatballs with the remaining meat. This may make you terribly uncomfortable...I didn't like handling those things. Put one tablespoon of olive oil in a frying pan and heat to medium high. Once the oil is hot, cook the sausage meatballs until you don't risk killing anyone with undercooked meat. Place them on paper towels and dab them dry to remove the excess oil. Keep them safe and warm in the microwave.

Another recommendation, cut up your shallots and garlic before heating the pan especially if you suck at mincing and dicing.

Soak the mushrooms in hot water for 15 minutes. It's good for them. I put mine on the stove on the lowest heat possible. Strain mushrooms saving the liquid and I am serious, you'll need it later. While the mushrooms are soaking, cook the tortellini. I tried to wait on this and screwed up my timing making it take a lot longer to cook everything. At least make sure that you boil the water during the mushroom soaking part.

While the tortellini is cooking, heat olive oil in a large skillet over medium-high heat. And hey, be careful...hot oil burns. Add shallots and garlic and cook 3 minutes, stirring with spoon so nothing burns. Add the oregano and cook for about a minute, until your kitchen smells like an oregano explosion. Add baby bella mushrooms and reserved mushroom leftover liquid and bring to a simmer, for about 5 minutes. Reduce heat to medium, add heavy cream and cornstarch (If you made the sausage, put them in the sauce now.) and simmer 2 minutes to heat through. Add tortellini to the mushrooms and cook 1 minute, to heat them up and roll 'em around in that tasty sauce. Remove from heat and stir in cheese and parsley. Serve quickly, no one likes a cold noodle.

For presentation, I placed the noodles and sauce on the center of the place and put the meatballs on the top. I then sprinkled some leftover Parm and added a sprig of something green to the side. Parsley is a good choice.

Total time: 26 minutes