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Quick Parsnips

This was a great accompaniment with the fish… I served a crunchy salad to add some texture to the dish…

  • 2 tablespoons butter
  • 1 packet parsnips, cut into 3 to 4 inch sticks
  • ¼ cup ground nutmeg
  • Salt
  • ¼ cup fresh dill, chopped
  • ¼ cup fresh parsley, chopped

Heat the butter in a medium frying pan. Add the parsnips and sauté to coat well. Add the nutmeg and salt. Saute on medium heat for 2 to 3 minutes. Cover with lid and cook on low heat for ten minutes. Take the lid off and make sure the parsnips are soft but not mushy. Garnish with dill and parsley.

Baked Grouper with Mustard Sauce

I saw the Barefoot Contessa and she made a version of this yummy dish. I changed it up a bit and came up with this recipe. It is yummy and easy to make…

  • 4 grouper fillets
  • 2 tablespoons mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 medium shallot, finely diced
  • ¼ cup fresh dill, chopped
  • ½ cup parsley, chopped

Preheat oven to 450 degrees F.

Mix the mayonnaise, mustard, shallot and fresh dill in a small bowl. Place the fish fillets in an ovenproof dish. Slather the sauce all over and bake for 10 to 12 minutes, depending on the thickness of the fillet. Garnish with parsley and serve.

Brussels Sprouts with Sriracha and Honey

My neighbor had this yummy side dish at a restaurant and told me about it. It is amazing- with very little ingredients you get a very bold flavors! It’s simply a mixture of honey and sriracha!!

  • 1 pound Brussels sprouts, trimmed and cut in half
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon salt
  • 1 tablespoon honey
  • 1 tablespoon sriracha

Mix the honey and sriracha in a small bowl. Keep aside.

Preheat oven to 400 degrees F degrees.

Place the sprouts cut side down in a lined cookie sheet. Drizzle the olive oil and sprinkle the salt. Roast the sprouts for 30 minutes till the sprouts are soft and golden brown. Transfer the sprouts to a serving bowl and pour the spicy mixture and mix well. Serve warm.

Rice and Beans with Chorizo

This is a fabulous one pot meal just on its own. I made it with the fish. I made it with brown rice and you couldn’t tell the difference!!!

  • 2 tablespoons extra virgin olive oil
  • ¼ cup cured chorizo, chopped
  • 1 medium yellow onion, finely chopped
  • 2 celery stalks, finely chopped
  • 1 large carrot, finely chopped
  • 3 garlic cloves, finely chopped
  • 1 cubanelle pepper, finely chopped
  • Sprig of fresh thyme
  • 2 teaspoons salt
  • 1 teaspoon smoked paprika
  • 2 tablespoons tomato paste
  • 1 can kidney beans, washed and drained
  • 1 cup brown rice
  • 4 cups chicken broth
  • ½ cup parsley, chopped

Heat a medium saucepan with the olive oil. Add the chorizo and sauté on medium heat for 3 to 4 minutes. Add the onion, celery, carrot, garlic, cubanelle pepper and thyme to the pan. Add the salt and smoked paprika. Saute on medium heat for 4 to 5 minutes. Add the tomato paste and sauté for a minute. Add the beans and rice and sauce for another minute. Add the chicken broth and bring to a boil. Lower to simmer and cook for 40 minutes or till the brown rice is cooked through. Garnish with parsley and serve.

Risotto with Leftover Chicken Stew

What do you do with leftover stew??? Well, I have an amazing way to transform stew leftovers!!! Why not make a risotto?? I needed to pat myself on the back- this is brilliant. The risotto has amazing flavor thanks to the stew…I love coming up with ways to reuse my leftovers and make completely different dishes…

  • 3 tablespoons extra virgin olive oil
  • 1 cup Arborio rice
  • 1 cup leftover sauce and vegetables from the stew
  • 2 to 3 cups warm mushroom or chicken stock
  • ¼ cup half and half
  • Salt

Heat a medium sized frying pan with the oil. Add the Arborio rice and sauté over medium heat for 2 to 3 minutes. Add the cup of leftover stew and stir on medium heat for a minute. Add 2 cups of broth, mix well and cover with lid and cook for 10 minutes on a low heat. Take lid off and add more liquid, stir and simmer, covered with a lid for another 5 to 7 minutes. Take the lid off and continue cooking, while stirring till the rice is cooked through. Add the half and half. Check for seasonings and add salt if necessary. Serve warm.

Miso Udon Noodles with Chicken and Scallops

We love anything with noodles in our house. So, when we visited a Japanese grocery store in Edgewater, NJ, we were thrilled to find fresh Udon noodles in the freezer. I was inspired by the yaki udon my daughter orders at our favorite Japanese restaurant. The key ingredient is to have white miso which is readily available at grocery stores. Try this dish- it is delicious!

  • 1 pack udon noodles, cooked according to package instructions
  • 2 tablespoons extra light olive oil
  • ½ pound scallops, cleaned and sliced in half
  • 2 to 3 chicken cutlets, sliced thin
  • 2 inch piece fresh ginger, grated
  • 1 10 oz pack Cremini mushrooms, sliced
  • 1 small bunch of bok choy, chopped, whites and greens separated
  • ½ cup cilantro, chopped

Miso Sauce

  • 1 tablespoon white miso
  • 1 tablespoon mirin
  • 1 tablespoon low sodium tamari

Mix all the ingredients in a small bowl and keep aside.

  • ½ cup chicken broth
  • 2 teaspoons cornstarch

Mix the cornstarch into the chicken broth and keep aside.

Heat a wok like pan with the oil. Brown the scallops and chicken slices on high heat, in 2 to 3 batches and keep aside. Add the ginger and mushrooms to the pan and sauté on high heat until the vegetables are golden brown- about 4 to 5 minutes. Add the white parts of the bok choy and sauté for 2 to 3 minutes. Add the greens parts, noodles, scallops and chicken. Saute for a minute and add the miso sauce and chicken broth. Mix well and bring to a boil. Cook till the chicken strips are cooked through. Check for seasonings and garnish with cilantro. Serve immediately.

 

Scallop Scampi

My daughter loves shrimp scampi and scallops- so I made scallop scampi! Why not?? It was delicious…

  • 1 pound scallops, cleaned
  • Sprinkle of salt
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons butter
  • 4 garlic cloves, grated
  • 2 teaspoons capers, smashed
  • Juice of half a lemon
  • Zest of a lemon
  • ½ cup white wine
  • ½ cup chicken broth
  • 1 tablespoon all purpose flour
  • Salt
  • ½ cup parsley, chopped

Take one tablespoon butter and mix with one tablespoon flour. Mix well and keep aside.

Heat the olive oil and remaining butter in a non-stick frying pan. Brown the scallops about a minute each on high heat on both sides. Take out of the pan and keep aside. Reheat the pan and add the garlic, capers, lemon juice and white wine. Bring to a boil. Add the chicken broth and bring to a boil. Add the butter and flour mixture and mix well. Bring to a boil till the liquid becomes thick. Add the scallops and cook on a simmer for a few minutes till they are cooked- but not over cooked. Check for seasonings and garnish with parsley and lemon zest. Serve with pasta or garlic bread.

 

 

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