Grilled Flounder in Lemon Soy Vinaigrette served with Zucchini Ribbons

Flounder with Zucchini Ribbons

Once I had to start buying bigger pants (recently), I decided it’s time to eat lighter and healthier.  I don’t do well with strict diets that specify a million foods that are off limits.  This marinated fish recipe proves that you don’t have to skimp on delicious taste even though you are eating healthier.

I found this recipe on the back of a package of frozen Flounder filets and decided to try it.  The lemon and soy sauce marinade was delicious and tangy, with the unbeatable flavor of the fresh garlic.  I really enjoyed how the vinaigrette delicately flavored the fish without being overpowering.  

Bonus recipe** Also included is my famous but oh-so-easy sauteed zucchini recipe.  It uses only 2 ingredients and cooks up in a flash!  It’s a perfect accompaniment to any weeknight meal.  Even my husband, who is not fond of zucchini really likes this side dish....can’t beat that!

Ingredients

4 Flounder filets (or fish of your choice)

2 garlic cloves, minced

¼ cup fresh lemon juice

¼ cup soy sauce

1 tsp sugar

¼ tsp salt

¼ cup olive oil

Preparation

Prepare a piece of foil large enough to hold the 4 filets and spray with non-stick butter flavored (or regular) cooking spray.  Turn up the edges of the foil so that the liquid vinaigrette will not leak out.  I like to go around and pinch all four corners to make sort of a foil “bowl”.

In a small bowl, combine the minced garlic, lemon juice, soy sauce, sugar and salt.  Whisk in the oil gradually until the oil is emulsified into the liquid mixture.  

Pour the vinaigrette evenly over the files.  Preheat the grill on medium-high heat and place foil packet on the grill directly over the heat.  Cook about 4-6 minutes on medium high heat or until the fish is flaky and no longer transparent.  My filets were very thin so if your filets are thicker you may need more cooking time.

When the filets are done, place them on a plate, spoon the sauce over the filets and serve with a side of the zucchini (recipe below).  Use any extra sauce as a topping for the zucchini or over some wild rice on the side..  Delish!  

Zucchini Ribbons with Italian Herb Infused Olive Oil

The Italian herb infused olive oil that I used contains rosemary, garlic and basil.  Anything similar would work fine and it adds extraordinary flavor to regular old zucchini.  This zucchini is shaved into ribbons or zucchini “pasta” with the use of a vegetable peeler.  Perfect for a low carb side-dish solution.  I haven’t tried spaghetti sauce over the zucchini yet, but I have heard that this very thin zucchini is quite tasty as a substitute for pasta.

Ingredients

4-5 Zucchini

1 ½ tbsp Italian herb infused olive oil

Grated Parmesan cheese for garnish

Preparation

Wash the zucchini thoroughly and dry with a paper towel.  Shave each zucchini with a vegetable peeler just as you would peel a carrot.  It gets kind of tricky once you get down to the very core of the zucchini so just do your best, it doesn’t have to be perfect.  

Sometimes I have to slice the very middle part thinly using a knife when it becomes impossible to use the peeler any further.

Heat the olive oil in a large skillet and saute the zucchini until it is soft - about 7 to 8 minutes.  When ready to serve, sprinkle the zucchini with grated parmesan cheese to taste.  

Cajun Stuffed Potatoes

Cajun Stuffed Potatoes

These Cajun potatoes are my version of twice baked potatoes that are spiced up with Cajun seasoning and topped with cheesy goodness. I created this recipe when I was 19 and worked at a little Cajun restaurant in Shreveport, Louisiana called Gumbos. I loved their stuffed potatoes so much that I tried to duplicate the recipe on my own and these delicious potatoes were the result! The restaurant no longer exists but my Cajun stuffed potatoes recipe always reminds me of fun times and great food.

When I made this for my friends for a recent camping trip, they raved about them for days! The stuffing inside these potatoes is smooth and creamy with a little bit of Cajun spice love thrown in for good measure. I hope you enjoy them! 

 

 

This recipe is easy although it does contain several steps so it may take a bit of time, but the resulting yumminess is sooo worth it!

I love to get comments and feedback on my recipes, so please leave your thoughts or let us know if you try it and love it. Cheers!

 

Ingredients

8-9 medium Russet potatoes
3 tbsp butter
3/4 tsp garlic powder
1 tsp oregano
1/2 tsp Cajun seasoning (I use Tony Chachere's)
1/2 tsp ground sage
1/4 cup half and half or cream
3/4 cup milk
3 green onions sliced (both white and green parts)
1/2 cup shredded cheddar or mexican blend cheese
Salt and pepper to taste
1/2 cup or more of shredded cheese for topping the potatoes
Spreadable butter for topping the potatoes

 

 



Preparation

Wash the potatoes thoroughly and dry with a paper towel. Bake the potatoes on a cookie sheet in a 375 degree oven for 1 hour, until a toothpick inserted in the middle of the potatoes goes easily through the middle.

The potatoes can be cooked in the microwave, but I have found that cooking them in the oven provides sturdier and drier skins on the potatoes. The drier outside skin will make it easier to slice the potatoes in half and the shells will be less likely to tear, rip or fall apart when scooping out the insides.

When the potatoes are cooked and soft inside, let them cool before handling them. Slice the potatoes lengthwise in half and scoop the insides out into a large bowl. 

Food Tutor Tip* - I like to leave about 1/4 inch of the potato still attached to the skin when I scoop out the insides. There's nothing worse than having to work with a limp potato skin when spooning the stuffing into the shells. Been there, done that! Lol

Reserve the skins and place on a baking sheet or in a 9x13 baking dish. To the potatoes in the bowl, add the butter and stir until the butter is melted. If the potatoes have cooled too much you may have to nuke them a minute until the butter melts.

Add in the garlic powder, oregano, sage, and Cajun seasoning. Stir a bit to combine. Add the half and half to the potato mixture and mix on medium speed for a minute or so with an electric mixture to distribute all the deliciousness evenly throughout the potatoes.

Add the milk into the potato mixture and mix again on medium speed until the potatoes are smooth and creamy with no potato lumps hanging around in there.

You may need to add more milk if they look too dry, but don't thin them out too much. I like my stuffing to be the consistency of creamy mashed potatoes.

We're almost done! Lastly, fold in 1/2 cup of shredded cheese and the sliced green onions. Stir to mix the cheese and onions evenly into the potatoes. 

 

Using a large spoon, scoop potato mixture into each potato skin. Heap the stuffing in there........don't be shy! When each skin is filled with stuffing mixture, spread a dab of butter evenly on top of each potato and then sprinkle lightly with some additional Cajun seasoning. Sprinkle as much shredded cheese as you like over the top of each potato.

Now we are ready to pop them into the oven, uncovered, and bake at 350 degrees for about 15-20 minutes. You just want to heat them through and melt the cheese on top.

Last step, serve them to your family and friends and get ready for the all the compliments on your fabulous stuffed potatoes!

This recipe is enough for six people (one whole potato per person is a good guideline) and we had a few leftover. I used a few more potatoes than usual because a couple of the potatoes I had were too small for stuffing so I baked them up just to use the insides for the stuffing mixture.

 

You can adjust the recipe to your liking if you are serving fewer people. Also, keep in mind that you add more milk if you find that the consistency of your stuffing is too thick or if you want to thin the potato stuffing a bit.

 

 

Mexican Slow Cooker Beef

Mexican Slow Cooker Beef

This Mexican style shredded beef is spicy and so deliciously tender!  It goes great in any type of Mexican dish you may want to serve up.....from tacos, to burritos, quesadillas and anything else you can imagine!  I got the inspiration for this dish at AllRecipes.com ........love that site.  I made a few additions in the form of, you guessed it, more heat and spice. 

 

This recipe is now my go-to dish for potlucks, football parties and get-togethers when I want something that will be easy to make ahead of time and it won't keep you in the kitchen while your guests are having fun without you. 



Ingredients
1 (4 pound) chuck roast
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon olive oil
1 large onion, chopped
1 1/4 cups diced green chile pepper
1 fresh jalapeño pepper, finely chopped- I also use the seeds to give it some extra kick
1 teaspoon chili powder
1 teaspoon ground cayenne pepper
5 ounces (approx) hot pepper sauce- I use Cholula of course!
1 teaspoon garlic powder

Directions

Place the roast in a slow cooker and drizzle with just enough olive oil to coat the roast, rubbing the oil over the entire roast. In a small bowl combine the chili powder, cayenne pepper, salt, pepper and garlic powder.

Sprinkle the spice mixture over both sides of the roast, rubbing the spices into the meat slightly.

 

Add the onions, green chilies and jalapeño pepper on too of the roast and around the sides. Add enough water to cover 1/3 of the roast.


Douse everything with the hot sauce, taking care to get some into the liquid as well as on top of the roast.

Cover, and cook on Low for 6 to 8 hours or until meat is totally tender and falls apart. Shred the meat and then add it back into the juices in the crockpot to simmer and keep warm until serving. I like to let the meat sit in the juices after shredding it, just keeping the crockpot on warm.

If using the meat for burritos, shred the meat and add it to a frying pan with 1 cup of the cooking liquid. Simmer until the sauce has thickened.

 

 If you don't want to go this extra step, I have also just scooped the meat out of the liquid and drained it a little against the side of the pot before adding it to my tacos, nachos, or burritos. It's just as tasty!  

Summertime Corn Slaw and Grilled Chicken

Tired of the same old side dishes at your BBQ?  Try this cool and fresh summertime corn slaw!  It's become a staple at my family gatherings and it always gets rave reviews.    This recipe was originally something my grandmother and mother made with Thanksgiving dinner.  

The tangy dressing and crispness of the vegetables taste so great with the traditional cornbread Southern dressing that is a must-have for me every holiday season.  But the slaw is so simple and fresh that it simply screams to be paired with BBQ or grilled meat of any type!  I get several requests to bring this to gatherings with friends and family alike.  I hope you enjoy it as much as we do!  

Oh, and since you asked......I have included my easy, basic, go-to marinade for chicken (and pork chops too)!  The marinade has only 2 ingredients!  Don't worry about this marinade being spicy hot because of the Cholula.  When the chicken hits the grill, the marinade transforms into wonderfully juicy grilled flavors that makes the meat sing!  

Summertime Corn Slaw

2 cans white kernel corn, drained

2 cans yellow corn, drained 

1 green bell pepper, chopped into small pieces

5 green onions, sliced 

3 Roma tomatoes, chopped

7 tbsp Miracle Whip Light

1/2 tsp white sugar

4 tbsp white vinegar

Fresh ground black pepper 

Kosher salt

In a large bowl, combine the drained corn and the chopped bell pepper, green onions (white parts and green parts) and chopped tomatoes.  

Next mix in the Miracle Whip, vinegar and sugar.  I like to use the Miracle Whip light

version because it has a nice tang that goes so well with this side dish.  

 

Stir well to combine all dressing ingredients and to evenly distribute the dressing throughout the vegetables and corn.  Grind in a few grinds of fresh ground pepper and some salt to taste and stir.  

 

This slaw really tastes best when made at least a few hours ahead of time so that it can sit in the sauce and the flavors can meld together with the fresh and delicious vegetables.

 

Stir the slaw occasionally while it sits in the fridge in order to help the dressing ingredients blend together.

 

Marinade for Juicy Grilled Chicken

 

4-6 chicken breasts (or boneless chicken thighs)

1 (16 oz) bottle, approximately, of Kraft Zesty Italian salad dressing

1/2 bottle (12 oz bottle) of Cholula

Place chicken is a dish or in a ziplock bag. Pour salad dressing over the chicken and then pour in the Cholula. Mix it around to combine the Cholula and the Italian dressing and marinate in the fridge for at least one hour....or up to 8 hours for more flavor. How simple is that?!

 

When you're ready to grill, place the chicken on a plate, discard the marinade and sprinkle each piece with salt and fresh black pepper. Grill on a preheated grill over medium high heat for about 6-7 minutes per side. I only grill my boneless chicken for about 12-15 minutes tops, depending on the thickness of the breast.

Note: this recipe feeds more people, but you could just make it using fewer chicken breasts for fewer people. Eyeball the Cholula and dressing mixture - using about 1 cup dressing to 1 tablespoon Cholula and making sure the chicken is covered with the marinade.



What's for breakfast today!

What's for breakfast? I concocted my own Mexican breakfast skillet with fried potatoes, shredded cheese, taco meat leftover from last night's dinner, green onions, and topped it off with an egg cooked over-medium. 

Of course, you can see that I had already added Cholula sauce when I took the picture. Oh, and I had to add some sour cream too.... Cause that's how I roll! Lol No boring muffins or cereal for me for breakfast! :)

Just wanted to share this! 

Spicy Spanish Chicken in Moorish Spiced Sauce

Spanish Chicken in Sauce with Couscous

This is a must-try, deliciously unique and easy Spanish chicken in sauce with Moorish spices: coriander, cinnamon, and nutmeg! You will love the spiciness of the cayenne mixed with the subtle after effect of the warm spices layered together in the sauce.  What a delicious flavor profile!    I was so anxious to dig into this after smelling the sauce cooking for almost an hour that the picture of the final result does not do this recipe justice.  Try it and decide for yourself.....you will love it!

I was inspired to create this based on a Spanish tapas recipe for Albondigas in spicy tomato sauce, which I love!  I was thinking that the sauce would be so great with chicken and couscous and I have to say that this dish is a winner! 

The Moors had a strong influence on Spanish cuisine, bringing the spices of nutmeg, cinnamon, and saffron with them to Spain.  This Spanish chicken sauce is spiced with coriander, cumin, and a dash of cinnamon and nutmeg.  The result is a deliciously unique dish with the subtle favors of the warm spices underlying the initial heat of the cayenne pepper. 

 I know you will agree that this is a keeper!  The only thing I would change is to use bone-in chicken thighs next time, which would mean a longer simmering time but would add even more exquisite flavor to this dish. 

Chicken preparation:
4 boneless skinless chicken thighs
1 tbsp olive oil
Ground cumin, garlic powder, salt and fresh ground black pepper

Sprinkle both sides of the chicken pieces with the cumin, garlic powder, salt and pepper.
Heat oil on medium high heat and place chicken in pan to sear.  Sear the chicken on both side, about 2 minutes per side or just until lightly browned (not cooked through).  Set chicken aside on a plate while you prepare the sauce.

Ingredients for the sauce:
1 yellow onion, chopped (about 1 1/2 cups)
2 cloves garlic, minced
1 can (14.5 oz) stewed diced tomatoes
1/2 cup dry white wine (I used Chardonnay)
1/2 cup chicken broth
3-4 tsp tomato sauce (plain)
1/2 can (15oz) sweet green peas
1/2 tsp ground cayenne pepper
1 tsp ground cumin
1 tsp ground coriander
1 pinch ground cinnamon
1 pinch ground nutmeg
Fresh ground black pepper
Salt to taste
In the same pan used to sear the chicken, use the remaining olive oil to sauté the onions.  Add a bit more olive oil if necessary and cook the onion until translucent and soft.  Then add the garlic and a few grinds of black pepper and cook for another minute.  Make sure you don't burn the garlic as it will become bitter if cooked too long.

Add the wine and increase the heat to high.  Let the wine boil for about 2 minutes, scraping the bottom of the pan as it cooks (to get the lovely crusty bits mixed into the sauce).  Add the can of tomatoes, the tomato sauce and the chicken broth. 

Stir in the cayenne, cumin, coriander, nutmeg and cinnamon until well blended.  Bring back to a boil and stir in a few grinds of fresh salt.  Place the chicken in the pan with the sauce, spooning sauce over the chicken to cover as much as possible. 

Spanish Chicken in Moorish Spiced Sauce

Cover and simmer on low to medium low for 20 minutes or until chicken is cooked through.  If using bone-in chicken thighs, simmering time will be longer- 35-40 minutes.  Remove the lid and then add the peas the the sauce.  Simmer uncovered for 10 minutes, increasing the heat a bit in order to thicken up the sauce. 
Serve with a side of couscous.  I used plain couscous cooked with chicken broth instead of water, but a store bought mix would be just fine.  I like to ladle a good bit of the sauce over the couscous and the chicken after I plate it up!  This dish would also be excellent with a side of fried, sliced potatoes. 
Delish!

Creole Contessa: Creamy Stove Top Mac with Bacon

Creole Contessa: Creamy Stove Top Mac with Bacon

Easy Chicken Tikka Masala

Chicken Tikka Masala

Why go out for Indian when you can make this spicy, creamy dish at home? 

I got this from a friend’s husband who discovered the original recipe on AllRecipes.com

I finally decided to try it myself and it was so easy!  It rivals any restaurant Tikka Masala that I have ever had……at least here in Denver.  Your friends and family will be dying to get the recipe!

I love the flavors of the jalapeno and cumin in the sauce, combined with the delicate flavors of cinnamon, lemon and cumin in the chicken marinade.  The sauce is a deliciously complex and subtle blend of spices, with the heat of the cayenne and the jalapeno behind it.  This recipe makes about 6 servings – or four servings for very hungry peeps…lol!

Chicken Marinade:

1 cup yogurt

1 tbsp lemon juice

2 tsp ground cumin

1 tsp ground cinnamon

2 tsp cayenne pepper

2 tsp freshly ground black pepper

1 tbsp minced fresh ginger

Salt to taste

3 boneless skinless chicken breasts, cubed into ½ inch to 1 inch pieces

4 long skewers or a grill basket for holding the chicken while grilling

In a medium to large bowl, mix together the yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger and salt.  Stir in the chicken pieces, cover and marinate for 1 hour in the refrigerator.   

Preheat the grill on high heat, lightly oiling the grill grate if using skewers.  If using a grill basket, spray the inside with non-stick cooking spray and place chicken in basket, discard marinade.  Place the chicken pieces on skewers if using skewers.  Grill the chicken about 5 minutes on each side over high heat until juices run clear. 

 

Sauce Ingredients:

1 tbsp butter

1 clove garlic, minced

1 fresh jalapeno pepper, finely chopped

2 tsp ground cumin

2 tsp paprika

Salt to taste

1 (8ounce) can tomato sauce

1 cup heavy cream

¼ cup chopped fresh cilantro for garnish (optional)

Melt butter in a large skillet over medium heat.  Saute garlic and jalapeno for 1 minute.  Stir in 2 teaspoons cumin, paprika, and salt.  Add in tomato sauce and cream, stirring to combine well.  Simmer on low heat for about 20 minutes until sauce thickens, being careful not to let it boil or scald. 

Add in grilled chicken and simmer for 10 more minutes.  Serve over Basmati rice and garnish with cilantro, if desired.  Warm Naan or pita bread goes great on the side!

Cheesy Chicken Noodle Casserole



Cheesy Chicken Noodle Casserole

It’s May 1^st and we have snow AGAIN here in the Denver area!  Ugh!  Will Spring ever come to stay?  If I hear one more person say, “We need the moisture”, I’m gonna be ill.  

So, instead of grilling ……….today is a casserole day.  It just feels right.  LOL.  I was looking for a way to use the stuff I have on hand, and needed a recipe that required little prep time and was inspired by a recipe at Mommy’s Kitchen (http://www.mommyskitchen.net/2008/06/chicken-noodle-bake.html).

I made a few adjustments to the original recipe and added garlic powder to give it some extra flavor.  I basically cut the original recipe in half because it’s just me and the hubby here at our house.  I did keep the original amount of shredded cheese because you can never have too much cheese! 

This casserole is a creamy, cheesy batch of comfort in a dish!  I love the crispness of the green peas mixed in with the garlicky cream sauce and noodles.  Enjoy!

Ingredients

1-2 cups cooked chicken, cut up into bite size pieces
(boneless chicken breasts or tenderloins)
1 cans cream of chicken soup (10 3/4 oz can)
2/3  cup milk
1 (6-oz) pkg frozen green peas
1 (6 oz) - package wide egg noodles, cooked al dente
2 - cups shredded Cheddar Cheese or Mexican Cheese blend
1- tablespoon melted butter
1 tsp garlic powder
Ground black pepper to taste

Cook the noodles just until al dente because they will spend more time baking in the casserole and we don’t want the noodles to get overcooked and mushy.   Pour warm water over the peas in a colander to thaw slightly.  Do not soak the peas in water.

Mix the cream of chicken soup, milk, garlic powder, butter and 1 cup of the shredded cheese in a bowl until well blended.  Gently stir into the mixture the cooked noodles, chicken and peas.  Stir in black pepper to your taste. 

Spread the mixture into an ungreased 8x8 baking dish and top with the remaining shredded cheese.  It is up to you how much cheese you put on top…..I like a lot on top of mine!  J
Bake uncovered in a 350 degree oven for 20-30 minutes or until bubbly.

Please leave a comment if you like what you see!