Yummy 1-2-3 Rosemary Balsamic Chicken


It’s Easy as 1-2-3!

(Please Note: Everyone prepares a marinade differently, therefore, please use your own judgement on how much of each ingredient you will need. I rarely use a measuring cup)

Main Ingredient:
-Organic Chicken (6 to8 Legs & Thighs)

Marinade Ingredients
-Balsamic Vinegar ( about 1/2 cup)
-Olive Oil (about 2 teaspoons)
-Couple rinds of orange zest
-Fresh Rosemary ( handful)
-Amber Agave Nectar or pure honey (1/2 cup) (I like it sweet!)
-Salt and Pepper ( To taste)

Step 1: Mix all the marinade ingredients together in a bowl and allow it to sit overnight in a ziploc bag.

Step 2: The next day, pour the ingredients over the raw chicken and bake at 350 degrees for (app.) 60 minutes.

Step 3: Within the last 10 minutes of baking, Drizzle Amber agave nectar on top of the chicken and enjoy!

December 13, 2011
Food, Recipe

 
 

Almond-Encrusted Ginger Honey Soy Salmon


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Hurricane Irene was approaching, and I wasn’t about to head out to the grocery store.  Luckily I found a large piece of salmon in the freezer to cook with.

This is a simple, quick recipe for when you are short on time.  It’s delicious and has a lot of flavor and can be served with any vegetable or starch you please.  In my case I had it with sauteed kale.  Salmon is a great source of healthy omega-3 fatty acids.

IMG 3314 300x225   Almond Encrusted Ginger Honey Soy Salmon

Almond-Encrusted Honey-Ginger-Soy Salmon with Sauteed Kale

Almond-encrusted ginger/honey/soy salmon

Ingredients:

  • 1 large salmon fillet or multiple small ones.  This was big enough for 2
  • 1 tsp honey
  • 5 tsp soy sauce
  • 2 tbsp minced fresh ginger
  • small handful of almond slivers, smashed into tiny pieces

Directions:

Defrost the salmon if frozen.

Combine honey, soy, and minced ginger in a small bowl.
Line a pan with aluminum foil and lightly spray it with oil.
Place salmon on the foil and brush generously with the honey/soy/ginger mixture, making sure that the ginger is distributed across the fish.

Smash your almond pieces (in a plastic baggie, using a beer bottle, or whatever works for you) and sprinkle them across the top of the fish.

IMG 3303 300x225   Almond Encrusted Ginger Honey Soy Salmon

Ginger-Honey-Soy Salmon before cooking

Broil salmon for 8-10 minutes, checking to make sure the almonds don’t burn.

Serve with sauteed kale or vegetable of choice.

September 12, 2011
Food, Recipe

 
 

Spicy Maryland Crab Cakes


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In Maryland, steamed crabs are a big deal.  They are steamed up with a spicy local seasoning called Old Bay, and eaten in large quantities with big crowds around a picnic table covered in brown paper.  They are washed down with sometimes copious quantities of cold beer.

It’s a rare day when I can’t finish eating whatever crabs are in front of me.

On this occasion it was necessary to make some crab cakes out of leftover crab meat.   Maryland crab cakes are made with maryland crab.. or at least with some old bay in them.  These crab cakes were spicy with a little hot pepper, bell pepper, and sweet basil in them.

Ingredients:

  • 1 lb (??) of fresh picked crab meat

    IMG 3208 300x225   Spicy Maryland Crab Cakes

    Crab meat!

  • 1/2 red bell pepper, diced
  • 1/2 green bell pepper, diced

    IMG 3205 300x225   Spicy Maryland Crab Cakes

    Peppers and basil

  • 1-2 tsp old bay (to taste)
  • 1 egg

    IMG 3206 300x225   Spicy Maryland Crab Cakes

    Eggs and Old Bay

  • 1 tsp spicy peppers, minced
  • 1/2 cup Panko breadcrumbs
  • Fresh Basil, chopped

Directions:

Preheat the oven to 350 degrees
Combine all ingredients in a medium bowl

IMG 3209 300x225   Spicy Maryland Crab Cakes

Crab cake mixture

Form patties out of the crab cake mixture and place on a lightly greased pan

IMG 3213 300x225   Spicy Maryland Crab Cakes

Crab cakes baking

Bake until golden brown on the outside.. about 15-20  minutes
These were a little spicy, so I ate them with a little greek yogurt.  Yum!!!

IMG 3217 300x225   Spicy Maryland Crab Cakes

Spicy Maryland crab cakes!

 

September 11, 2011
Food, Recipe

 
 

Roasted Pesto-Stuffed Tomatoes


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I was looking for unique tomato recipes and I came across the idea of a roasted pesto-stuffed tomato.  I love pesto, but if you stuff a large tomato with just pesto, you will have an overly salty/oily/basil-y dish.  Perhaps this would work with very small tomatoes, but not with the ones I had grown.

IMG 3164 300x254   Roasted Pesto Stuffed Tomatoes

Roasted pesto-sutffed tomatoes

Luckily I had just made a batch of almond-basil pesto from the basil I was growing, so I had that on hand to start with!

I made a simple modification– I added shredded zucchini to the pesto and a little bit of minced mixed/spicy pepper to a pan, cooked it up, added pesto and the innards of the tomatoes I hollowed out, and then stuffed the tomatoes with that.  I topped it with a little Parmesan cheese.

 

Ingredients:

  • Tomatoes
  • Pesto
  • Shredded zucchini (or squash), with excess water squeezed out of it
  • Parmesan or other cheese
  • minced bell or spicy peppers (Optional)

 

Directions:

Preheat the oven to 350 degrees.

Slice the top off each of your tomatoes and hollow them out carefully.  Discard the seeds and pulp, but keep the firmer fleshy parts.

IMG 3145 300x240   Roasted Pesto Stuffed Tomatoes

hollowed out tomato

Grate or food process a zucchini or squash and squeeze out any excess water.  If you leave the water in it, the result will be soggy.

IMG 3133 300x225   Roasted Pesto Stuffed Tomatoes

Shredded zucchini

IMG 31431 300x225   Roasted Pesto Stuffed Tomatoes

Almond-basil pesto

In a bowl, combine zucchini, minced bell or spicy pepper (optional), pesto, and the diced innards of your tomatoes.

IMG 3149 300x231   Roasted Pesto Stuffed Tomatoes

Zucchini-pesto mixture for stuffing

Stuff the tomatoes with the zucchini/pesto mixture.  Top with grated cheese.

IMG 3155 300x225   Roasted Pesto Stuffed Tomatoes

Stuffed zucchini-pesto tomatoes

Bake for 10-15 minutes, or until the cheese begins to brown.  You can let these roast for as long or as little as you like.

Enjoy!  I had these with my squash-noodle pasta topped with  homemade bolognese sauce and a delicious rosemary roll from Atwaters :).

IMG 3171 300x225   Roasted Pesto Stuffed Tomatoes

Roasted pesto-stuffed tomatoes with squash noodles and homemade bolognese

 

 

August 14, 2011
Food, Recipe

 
 

Almond-Basil Pesto


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Pesto makes a delicious pasta sauce, sandwich spread, or dip.

With so much basil growing in my garden this year, it was about time to make a batch.  Unfortunately a huge plate full of basil blends down to very little pesto, so make sure you have a LOT before getting started.

Ingredients:

  • LOTS of fresh basil (I used sweet basil as well as Thai basil)

    IMG 3137 300x225   Almond Basil Pesto

    Fresh picked sweet and Thai basil

  • 1/4- 1/2 C Slivered almonds (Because pine nuts are expensive and these were on sale! You can also use walnuts)
  • Olive oil
  • 3-5 cloves garlic
  • Salt, Pepper
  • Cheese (optional–I only had a tiny bit): Parmesan-Reggiano or Romano cheese or similar

Combine basil, nuts, garlic, and cheese in the food processor.  Add just enough olive oil so that the ingredients blend well.   Add salt and pepper to taste.

I was unpleasantly surprised at how much olive oil is required to make a creamy pesto… but I did read a tip about using chicken broth or some other stock to achieve a similar consistency without as much oil.

IMG 3138 300x262   Almond Basil Pesto

almonds, basil, garlic in the food processor

Enjoy! This came out delicious!

IMG 3143 300x225   Almond Basil Pesto

Fresh basil pesto

 

August 13, 2011
Food, Recipe