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Broiled Perch with Tomatoes and Fennel

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mmmm, I love fish.  It doesn’t take long to cook, and it’s extremely healthy for you!  Now that I’m watching my weight a little bit more these days, I’m going to start making a lot more fish dishes.  Perch is one of my absolute favorite white fishes—flaky, juicy, and always delicious!  Most recipes for perch are fried, but I decided to broil mine.

Funny story—I found this recipe in an old recipe book for broiled striped bass with tomatoes and fennel, and decided to try it!  However….striped bass is apparently really hard to find!  I was in the grocery store and saw some perch which looked delicious AND lower in price…so I figured I’d give it a shot.  Perch does have bones; I don’t know about you, but I HATE picking out a lot of bones in the fish.  I picked out a total of 6 bones, which really isn’t too much if you think about it.

This is a great weekday meal, very light and easy!  I love the broiled grape tomatoes with the white fish….gah, I just want more!  I’d highly recommend this dish with broccoli or asparagus, maybe some brown rice if you want a complete meal.  Or do as I did, and just eat the fish itself with those yummy olives and grape tomatoes :)

 

YIELD: 4 servings

TIME: 30-40 minutes

CALORIES: 140 per filet

INGREDIENTS
1 lb perch filets (I used four filets)
3 cloves garlic, minced
1 tsp dried oregano leaves
1 lemon, zested
1 Tbsp lemon juice
salt and pepper, to taste
3 Tbsp olive oil, divided
1 large bulb fennel, with stalks and fronds
1 pint grape tomatoes
1 cup Kalamata olives, with juice

DIRECTIONS
Preheat broiler.  Make diagonal slashes through the center of the fish, 1/4″ deep and 2″ intervals across the fish.  Mix garlic, oregano, lemon zest, lemon juice, salt and pepper to taste, and 2 Tbsp oil until combined.  Rub on top of the fish, rubbing into the slashes as best as you can.  Place fish on a baking sheet, about 2″ apart from each other.

Thinly slice the fennel bulb, and place in a medium sized mixing bowl with cherry tomatoes, olives and juice, and remaining Tbsp oil.  Mix well, and spread evenly on top of the fish.  Broil for 8-10 minutes, until fish is cooked evenly and some of the tomatoes and olives have wrinkled.

Divide among 4 plates, and serve with a healthy serving of olives, tomatoes, and fennel.

Hope y’all enjoy!

xoxo, Sara

 

original recipe from Martha Stewart Living, July/August 2013

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Chicken Enchilada Casserole

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As of today, I have made it official—I will be attending the University of Texas at Austin for my Masters of Music in Violin Performance!!!  Charlie and I are so excited about moving, especially with this crazy snow tonight.  Yes, SNOW IN APRIL.  So furious.  UT just seemed to be the most logical decision for my education, and for Charlie’s current job market.  I just hope Kikko can get used to the heat!

So, on to the casserole.  IT IS EPIC.  Possibly the best thing I have ever eaten in my life.  Charlie said it is one of the best things I have ever made for him!  It is perfect for something to make early in the day and to heat up after a long day.  I would say it’s the epitome of comfort food.

Because I live in central Illinois, there were no poblano peppers at our local grocery store.  I used one green pepper instead, and it worked out just fine!  Regarding the chicken, you can either shred it or do what I did—just cube it.   It takes a heck of a lot less time, and it still will taste epic.

If you love comfort food and mexican food, just do me a favor and make this.  MAKE THIS TOMORROW.  You’ll thank me later :)

 

YIELD: 10 servings

TIME: 2 hours

CALORIES: 660.5

INGREDIENTS
1/2 white onion, diced
1 poblano pepper, seeded and diced
2 Tbsp olive oil
3 garlic cloves, minced
2 (10-3/4 oz) cans Heart Healthy cream of chicken soup
8 oz low fat sour cream
1 can diced green chiles (I used mild)
1 cup low fat chicken broth
1 oz envelope taco seasoning mix
18 corn tortillas, quartered
2-1/2 lbs boneless skinless chicken thighs, cubed
16 oz shredded extra-sharp Cheddar cheese
16 oz shredded pepper Jack cheese

DIRECTIONS
Preheat oven to 350 F, and cook chicken until no pink remains.  Heat a large saute pan with olive oil over medium high heat.  Saute onion and peppers for 5 minutes, until soft.  Add garlic for 1 minute, and stir in soup, sour cream, chiles, chicken broth, and taco seasoning until combined.  Remove from heat and spread 1 cup soup mixture in a 13×9″ baking dish.  Arrange 24 tortilla quarters, slightly overlapping, over the soup.  Top with half the chicken and spread evenly.  Sprinkle 8 oz cheddar and 8 oz pepper jack on top of chicken.  Spread 1-1/2 cups soup mixture on top of the cheese, and repeat layers until everything is used up (you may have some soup mixture leftover).  Bake for 45-50 minutes, until bubbly and golden brown.  Let stand 15 minutes before serving.

Once consumed, make sure you enjoy the epicness for at least 30 minutes.

Hope y’all enjoy!

xoxo, Sara

 

original recipe from Southern Living, January 2014

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Red Velvet Cupcakes

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Red Velvet Cupcakes.  My absolute favorite thing in the entire world.  Back when I was playing with my former bluegrass band, The Black River Belles, red velvet cupcakes was one of the things I was most known for.  I made these cupcakes for a fundraiser for the music school I teach at, The Conservatory of Central Illinois.  As far as I know, they completely sold out…all for a good cause :)

The recipe is pretty straightforward, but the only thing I might suggest is to be careful how much frosting to use.  The recipe for the frosting makes EXACTLY enough for 32 cupcakes, no room for wasting frosting!

Hope you guys decide to make these—they are the perfect dessert after a hard day of work :)

 

YIELD: 32 cupcakes

TIME: 3 hours

CALORIES: 218

INGREDIENTS
2 cups sugar
2 sticks butter
2 eggs
2 Tbsp cocoa powder
2 oz red food coloring
2-1/2 cups cake flour
1 tsp salt
1 cup buttermilk
1 tsp vanilla extract
1/2 tsp baking soda
1 Tbsp white vinegar

8 oz package cream cheese
1 stick butter
1 lb confectioner’s sugar

DIRECTIONS
Preheat oven to 350 F and line cupcake tins.  Cream the butter and sugar, and add in eggs one at a time, mixing after each addition.  Mix cocoa and food coloring together in a small bowl, and add to sugar mixture.  Sift flour and salt together; alternately add dry ingredients and buttermilk to the sugar mixture, starting and ending with the dry ingredients.  Blend in vanilla, and in a small bowl combine baking soda and vinegar.  Mix into batter and pour enough batter so half the cupcake tin is full.  Bake for 20 minutes, or until toothpick comes out clean.

For the frosting, cream butter and cream cheese until smooth.  Gradually add in powdered sugar until consistency is reached.  Pipe onto cooled cupcakes and serve immediately.

Hope y’all enjoy!

xoxo, Sara

 

original recipe here

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Pan-Roasted Chicken Cutlets with Maple Mustard Sauce

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Today is the first day I am finally able to cook a meal while standing!  I sprained my ankle badly and strained my Achilles tendon, along with major soft tissue damage, so it’s been tough keeping up with my diet.  But for the past week I have been calorie counting using the website Lose It.  It actually works great, and you can even join these monthly weight loss challenges with other members on the website, which is a great incentive to shedding those pounds!  Other than the foot/ankle stuff, life has been pretty darn good.  I have been accepted to two graduate programs, so I just need to make the final decision as to where I will be going.  Wish me luck—I need to let the schools know by April 15!

This chicken is AMAZING.  It tastes a little like honey mustard chicken, but because of the maple syrup, it adds a different thickness to the sauce.  Charlie described it as “a very interesting taste, with lots of flavors and spices.”  It’s true, there are a ton of really weird flavors you’d never think to combine!    The chicken is incredibly easy to make, not a ton of prep work….overall a great weeknight meal.  Hope you decide to try it!

YIELD: 4 servings

TIME: 40 minutes

CALORIES: 287

INGREDIENTS
2 boneless skinless chicken breasts, cut in half diagonally
1/4 tsp salt
1/4 tsp pepper
olive oil
2 Tbsp red onion, chopped
6 Tbsp maple syrup
1/4 cup Dijon mustard
1 Tbsp water
1 tsp fresh dill, chopped
1 tsp orange rind, grated

DIRECTIONS
Heat oil over medium high heat in a large saute pan.  Dredge chicken in salt and pepper and place carefully in the heated pan.  Heat 4-6 minutes on each side, being careful flipping the chicken with the hot oil.  Remove chicken and set aside on a plate.

Reduce heat to medium and saute onion in the same pain for 1 minute.  Add syrup and remaining ingredients until completely combined.  Add chicken to the sauce and baste in the sauce until ready to serve.

Hope y’all enjoy!

xoxo, Sara

original recipe here

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Italian Sausage Pasta Bake

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It is still so cold outside.  Ugh.  But that means I get to try out more comfort food recipes!  This particular recipe is quite tasty :)  I’ve tried a lot of pasta casserole dishes in my day, and this one almost has a sweet flavor to it.  With the orange juice, peel, and red peppers, it adds a really nice touch.  I could not find basil at the store, so the only thing I had to substitute for was Italian Seasoning.  Not the perfect substitute, but it turned out alright!  I’m sure basil would be a ton better, but the Italian seasoning added a nice contrast to the sweet sauce.  Hope you decide to try it!

YIELD: 8-10 servings

TIME: 2 hours

INGREDIENTS
16 oz penne pasta
1 yellow onion, chopped
1 medium-size fennel bulb, chopped
2 Tbsp olive oil
3 garlic cloves, minced
1 tsp fennel seeds
2 jars marinara sauce
1 package mild Italian sausage
1 cup freshly squeezed orange juice
3/4 cup chicken broth
1 tsp orange zest
1 red bell pepper, diced
1/2 tsp salt
1 cup torn fresh basil
8 oz mozzarella, sliced
shredded Italian mix cheese

DIRECTIONS
Preheat oven to 350 F and cook pasta according to instructions.  Saute onion and fennel in heated olive oil over medium heat for 8-10 minutes.  Add garlic and fennel seeds and cook 1 minute.  Stir in marinara sauce, and then mix in Italian sausage, orange juice, chicken broth, orange zest, red pepper, and salt.  Increase heat to medium high and bring to a boil.  Reduce to medium low, cover, and simmer for 10 minutes.  Remove from heat and stir in basil, cooked pasta, and salt to taste.  Transfer to a lightly greased 13×9″ Pyrex dish and top with mozzarella slices and shredded cheese.  Bake for 25 minutes, until bubbly, and serve warm.

Hope y’all enjoy!

xoxo, Sara

original recipe: Southern Living, January 2014

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Individual Chicken Pot Pies

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The epitome of comfort food: chicken pot pie.  Seriously, how can you go wrong with chicken and veggies in a thick sauce with a biscuit on top?  The recipe is very easy to follow, and the biscuits are SO GOOD—if you have any leftover dough, put them on a baking sheet and bake them for extra yummy biscuits!  Hope you guys decide to make these, especially with this winter still not getting the hint to leave.

YIELD: 3-4 servings

TIME: 1 hour

INGREDIENTS
1 cup sliced carrots
2 Tbsp butter
1 cup chopped yellow onion
1 cup frozen peas, thawed
3 Tbsp flour
1 tsp salt
1/4 tsp pepper
1-1/2 cups chicken broth
2 cups diced cooked chicken
1 cup self-rising flour
1/2 cup heavy cream
3-4 ramekins

DIRECTIONS
Preheat oven to 375 F.  Microwave carrots and 2 Tbsp water for 1-2 minutes; drain.  Saute onion in melted butter for 2 minutes, and add peas and carrots for an additional 2 minutes.  Sprinkle flour, salt, and pepper over vegetables, and stir for 1 minute.  Gradually stir in broth and cook over medium high heat for 8-10 minutes, until mixture is thick and bubbly.  Stir in chicken.

Mix self-rising flour and cream until moistened.  If using a Kitchen Aid (kneading attachment), form dough into a ball, lightly dust with flour, and place in the bowl.  Knead for about 10-20 seconds, and roll out dough.  If doing by hand, turn dough out onto a lightly floured surface and knead 3-4 times.  Roll out dough.  Cut dough into circular shapes, making sure it will fit over the ramekins.

Place the ramekins in a jelly roll pan, and divide the chicken mixture into each ramekin.  Top each with a biscuit and bake for 20 minutes, or until biscuits turn golden brown.

Hope y’all enjoy!

xoxo, Sara

original recipe: Southern Living, February 2014

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Spinach Salad with Honey Dressing

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I’ve never been one to try green salads with fruit.  The idea just always sounded weird to me—fruits and vegetables together?  Just strange.  However, usually these salads contain pecans or walnuts, so maybe that’s why I’ve avoided them like the plague.  But today, I found a recipe that sounded good enough to try.  Bleu cheese, bacon, and honey?  How can you go wrong?

This salad is fantastic; all of the flavors go so well with each other!  The honey dressing blends with the fruit quite well, and the bleu cheese and bacon add the salty tartness necessary to create an epic salad.  Charlie ate the whole thing BEFORE HIS MEAT.  I’d say that’s a winner!

YIELD: 6-8 servings

TIME: 30 minutes

INGREDIENTS
6 oz baby spinach
1 cup quartered strawberries
1/2 cup blueberries
3-4 thick bacon slices, diced
1/4 cup crumbled bleu cheese

1/3 cup white balsamic vinegar
2 Tbsp honey
1 Tbsp Dijon mustard
salt and pepper, to taste
2/3 cup extra virgin olive oil

DIRECTIONS
To make the dressing, whisk the balsamic vinegar, honey, Dijon mustard, and salt and pepper together until smooth.  Gradually add olive oil, whisking constantly until smooth.  Chill in the refrigerator while making the salad.

Cook bacon until crispy.  Toss baby spinach, strawberries, and blueberries, and add bacon.  Toss blue cheese in the salad, and serve on plates.  Drizzle cooled dressing on top of each serving.

Hope y’all enjoy!

xoxo, Sara