Mussels and Wild Mushroom Risotto

I went to Miller's at 14 and Haggerty, the only good place to buy fancy ingredients near me. I got a bag of live mussels from behind the fish counter, some dried wild mushrooms, a package of sliced portabellas, 2 shallots, a $5 bottle of white wine and a bunch of fresh parsley. I had the rest of the ingredients at home.

INGREDIENTS

MUSSELS:
1/4 sweet white onion, diced
1 clove garlic, diced
1 shallot, sliced
1 T capers, drained
2/3 cup white wine
Olive oil
Chopped parsley
Juice from 1 lemon

Crumbled bleu cheese *optional

MUSHROOM RISOTTO:
1.5 cups arborio rice
2 T olive oil
2 T butter *optional
1/4 sweet onion, diced
1 clove garlic, diced
1 shallot, sliced
1 package wild mushrooms, steeped in warm water for 30 mins (about 1 cup warm water)
1 package sliced portabella mushrooms
Chicken stock, heated
2/3 cup white wine, chill taken off
Chopped parsley
2 T (or more!) parmesan cheese
Salt/pepper to taste

PREPARATION

MUSSELS:

Sautee onions, shallots, garlic in olive oil for a little while until transluscent (not browned).
Increase heat to medium/high and add in wine, capers, parsley and juice from 1 lemon.
Put the mussels in, toss in the wine, and cover for 4-7 mins or until all/most of them have opened.
Pour into a bowl and serve with crumbled bleu cheese.

RISOTTO:

Strain the mushrooms and reserve the liquid. Chop the mushrooms and add all of the mushrooms to a hot oiled pan. Brown the mushrooms, stirring often, and set aside.
Sautee onions, shallot, garlic in olive oil for a little while until transluscent (not browned). Add in rice and stir to coat. Keep cooking over medium/low heat for 5 minutes or so, stirring often. Add in 2/3 cup of white wine and stir. Cook until the wine has been absorbed by the rice. Add in 1/2 cup heated chicken stock and stir stir stir. While that cooks, add in the mushrooms and keep stirring. Once the chicken stock has been absorbed, add in the mushroom stock (about 1/2 cup) and stir. Once the mushroom stock has been absorbed, add in another 1/2 cup of warmed chicken stock and stir. Salt/pepper to taste.

Once the rice is *almost* done, add in parsley, butter, and parmesan cheese and stir some more.
Take off heat and serve.

Grilled Chicken Kebab with Coconut Rice and Grilled Pineapple

For 2 people

12 oz. - 24 oz. chicken breast, cubed
4 oz. plain yogurt
2 T Ras el Hanout spice (shawarma spice mix)
skewers
1 cup jasmine rice
1 can coconut milk
1/2 cup water
1 tsp. sugar
Fresh pineapple, sliced
Cilantro, chopped
Red Onion, diced
Yellow onion, diced
1 tsp. cumin
1 tsp. salt
1 can black beans
Vegetable oil
2 loaves Naan bread

This recipe is a little involved, but worth it in the long run. Jon got a new gas grill for his birthday, so I use that to grill the kebabs on, but you could use a George Foreman or other indoor grill, or even your broiler.

Begin by rolling chicken chunks in the shawarma spices and then marinating in plain yogurt. Let the chicken sit in the fridge for 2-8 hours in the marinade. Then, put 4-5 chunks on each skewer.
Grill chicken until cooked thoroughly.
To make the coconut rice, add milk and 1/2 cup water to a sauce pan and bring to boil.
Add in sugar and 1 cup jasmine rice.
COVER the pan tightly and reduce heat to your lowest setting available.
Let the rice cook for 15-20 minutes, no peeking!!! Let rest additional 5 mins with the heat off.
Chop red onion and cilantro and use as a garnish.
Put the diced yellow onion in another pan with some vegetable oil. Gently sautee until soft and add cumin and rinsed black beans. Add salt to taste.
Grill pineapple.

Serve with naan and a squeeze of lime.

Bleu Cheese Walnut Dip for crackers or crostini

Also great on veggies or apple slices and fresh pineapple!

1/2 cup toasted walnuts
4 oz. bleu cheese
1 package cream cheese
2 T honey
1 tsp. garlic salt
Chopped scallions *optional

Toasted crostini
Crackers
Fruit slices

Toast walnuts in a 350 oven for 5-7 mins on a baking pan.
Combine softened cream cheese, bleu cheese, salt and honey in a bowl.
Add in toasted walnuts and combine.
Garnish with chopped scallions, if desired.

Serve!

Tofu Parmigiana

Last night, I created a great vegetarian version of Chicken Parmesan using extra firm tofu instead of chicken. It tasted great and I like to limit my consumption of meats whenever possible. I do use eggs and cheese, however. You can alwasy use soy milk instead of eggs in this recipe and vegan cheese instead of mozzarella.

1 package extra firm tofu cut into 2 steaks
Panko bread crumbs mixed with italian bread crumbs (50/50 mix)
1 egg
FRESH mozzarella cheese
Spaghetti sauce
FRESH basil leaves, torn
Flour seasoned with lots of garlic powder!

Preheat oven to 425
Drain your tofu on paper towel by wrapping each tofu steak and leaving in fridge for at least 1 hour.
Dredge tofu in a little seasoned flour (handle carefully or tofu could break apart)
Dredge in whisked egg
Dredge in panko/breadcrumbs mixture
Move steaks to a baking dish sprayed with PAM or other non-stick cooking spray
Bake in 425 oven for 15-17 mins
Take out of oven and top with about half the jar of spaghetti sauce and slices of fresh mozzarella
Reduce heat to 375 and bake for another 10-15 mins
Top with lots of torn fresh basil leaves and maybe some parmesan cheese!

*Serve with some spaghetti and sauteed mushrooms, if you wish.

Note: I used to skip the 1) dredge in flour step and have found that I should not skip that step. It helps keep the breadcrumbs on the meat/tofu/eggplant/other veggie so much better!

Cast Iron Skillet Deep Dish Pizza

1 frozen pizza dough ball

Pizza Sauce

Fresh Mozzarella, sliced

Shredded Mozzarella

Pepperoni

Italian Sausage

Olive oil

Parmesan Cheese

Garlic Salt

Red Pepper Flakes

Any other ingredients you'd like!

Preheat oven to 350.
Let dough thaw and rest.
Brown the sausage.
Oil the cast iron pan and stretch the pizza dough to fit in the pan & up the sides.  I let the dough hang over a little.
Par-bake the dough for 5 minutes.
 Take the pizza out and layer with shredded mozzarella.  Bake another minute in the oven to let the cheese melt just slightly and form a barrier for the sauce.
Layer sauce, sausage, pepperoni, fresh mozzarella slices and more sauce.  Top with more fresh mozzarella.
Fill up the pizza!
Bake 15-20 minutes or until golden brown on the edges and the cheese is fully melted and hot.

Apple Walnut Salad with Bleu Cheese

I like to make my own croutons for this salad. I slice up a baguette,toss the slices in some olive oil, some garlic salt, and a little parmesan cheese. Lay the slices on a baking pan and bake in a 375 degree oven for 8-10 minutes until crunchy. Let them sit in a warm oven (oven OFF) for additional 3-5 minutes to get extra crunchy.

1 small head of romaine lettuce
1 cup of baby spinach
1 green apple (I prefer the more tart variety)
1/2 cup toasted walnuts
1/4 cup craisins *optional
4 oz. bleu cheese
3/4 cup Apple cider vinaigrette (see salad dressing post)

Dice the apples and toast the walnuts. Chop the romaine and toss with the spinach. Add everything to the bowl and toss with the cider vinaigrette.
Serve with homemade croutons on top!

Sherry Mushroom Chicken

2 chicken breasts
2 packages of cremini mushrooms
2 cloves of garlic, chopped
1 shallot, sliced
2 cups cream sherry
1/2 cup light cream
Salt/pepper
Flat leaf parsley, chopped
Shredded parmesan cheese
Olive oil

Season chicken breasts and sautee in a pan 3-4 minutes per side.  Chicken does not need to be cooked through, but should get a little color.  Set aside.

Halve the mushrooms and sautee in 3-4 T olive oil.  Use a hot pan to brown the mushrooms.  After the mushrooms begin to brown, reduce the heat and add in chopped garlic and sliced shallots.  Continue to cook over medium heat until the garlic and shallots begin to soften.  Don't let the garlic burn.  Season with salt and pepper.

Put the chicken into the pan and add in cream sherry and let cook 10-12 minutes over medium heat.

Reduce heat and allow the sherry to stop boiling.  Add in cream and stir thoroughly to incorporate.
Let cook for 7-10 more minutes.

Garnish with chopped flat leaf parsley and parmesan cheese.

Pear and Bleu Cheese Pizza with Honey Drizzle

Ingredients
1 (ball frozen pizza dough (available at your local grocery store in the frozen bread section)
1 (4 ounce) wedge of good quality blue cheese
6 ounces lightly toasted walnuts
1 ripened bartlett pear
4 ounces olive oil
garlic salt
grated parmesan cheese
honey
1 cup of shredded mozzarella cheese (more if you'd like)

Directions
1Defrost the pizza dough and follow instructions on package for making a 12" pizza crust. Make sure ball is thoroughly defrosted and has had time to rest (about 1/2 hour in a bowl) as it will make the dough more elastic and easier to form into a pizza crust.
Dust with flour and roll out dough into a circle. Put on a pizza pan and brush whole crust with a layer of olive oil.
Sprinkle dough with Garlic Salt and Parmesan Cheese.
In a preheated oven (400 degrees) put the pizza crust into the oven and let bake for 5 minutes.
Meanwhile, slice pear into thin slices.
Take crust out of the oven after baking for 5 minutes and sprinkle with mozzarella.
Arrange pears and walnuts all over the top of the pizza and crumble the entire wedge of bleu cheese on top of the pear and walnut mixture.
Bake for an additonal 10-14 minutes or until the cheese melts and the crust is browned.
Lightly drizzle honey over the whole pizza and serve.
Garnish with a sprinkle of finely chopped flat leaf parsley (optional).


12***Added flavor: Fry some bacon until crispy and crumble real bacon bits over the top!

Fish Tacos

I love fish tacos!

I love the fish tacos at a restaurant called Bar Louie in Novi, MI.
So, I decided to make them at home.

Fish: 3/4 lb. skinned and clean Mahi Mahi, poached with lime juice and olive oil for 20-25 mins in 400 oven, wrapped in tin foil
Tortillas: Flour, taco size, warmed for 20 seconds in microwave
Toppings: shredded lettuce, shreddded cabbage, diced tomatoes
Condiments:
Guacamole
White Sauce -- 1/4 cup sour cream, 1/4 cup lite mayo, 1 tsp. cayenne pepper, 1 small can green chilies, juice from 1/2 lime, salt. Mix to combine.
Cilantro Lime Sauce -- large handful cilantro, 1 clove garlic, juice from 1 whole lime, 1/4 cup olive oil. Put in food processor on high for 30-40 seconds.

Assemble how you like!

Serve with black beans and rice.

Vegetarian Burritos with Brown Jasmine Rice

1 can fat free vegetarian refried beans
1/2 small onion, diced and gently sauteed in a bit of canola oil
2 heaping spoonfuls of salsa
Flour tortillas or whole wheat tortillas

Toppings of your choice:
Diced tomatoes
Chopped cilantro
Avocado slices
Chopped lettuce
Diced onions
Cheese
Sour cream
Black olives
More salsa
Hot sauce

You choose!

Dice and sautee the onions over low-medium heat until soft. Add in 2 spoonfuls of salsa and stir. Add in 1 can refried beans and mix to combine. Continue to heat over low heat, stirring often, for about 10 mins.
Cook 1 cup brown jasmine rice according to package. The keys is to use exact amounts of water to rice. Brown rice usually takes longer to cook, so allot about 30 minutes total cooking time for the brown rice. Once the brown rice has been cooking over the lowest heat setting you have for about 20 minutes, DO NOT REMOVE THE LID. Turn the heat off and let the rice sit for an additional 10 minutes.

Compose your burrito by warming your tortilla in the microwave for about 10 seconds & putting a layer of the vegetarian beans, rice, cheese (optional), tomatoes, cilantro, lettuce, avocado, hot sauce and whatever else you like!

Roll it up and have some napkins handy!

You can put your burrito under your oven's broiler for 1-2 minutes to get a crispy browned outer shell, if you'd like! I like mine with tons of hot & spicy salsa on top.

Different spins:
1) Add shredded chicken breast!
2) Use black beans instead of fat-free refried beans!
3) Use white jasmine rice instead of brown (it is easier to cook!)
4) If you want, put a little canola oil in a non-stick pan and get a crispy crust on the burrito by wrapping it up, placing seam side down on medium heat for 3-5 mins on first side and 1-2 mins on second side.
Like here:

Sweet Potato Curry with vegetables

This one is also vegan!


1 can coconut milk
2 T yellow curry paste (red works too!)
1 T brown sugar
1 tsp. turmeric
1 tsp. chopped garlic
1 tsp. thai garlic chili sauce
1 can vegetable stock
1 T peanut butter

1 large sweet potato, peeled and cubed
1 package extra firm tofu, cubed
1/2 an onion, diced
2 cans chick peas, rinsed
1 red bell pepper, sliced
Broccoli crowns

Jasmine Rice, prepared according to the package

Begin by sweating 1/2 an onion in some oil.
Heat the coconut milk, curry paste, garlic sauce, garlic, vegetable sauce, peanut butter, & brown sugar in a large pot. Stir often.
Add in the diced sweet potatoes, 2 cans of chick peas, and the onions.

Cook for about 12-14 mins on medium heat until the potatoes begin to soften.
Taste curry to see if you need a bit more sugar.

Add in the rest of the veggies and the tofu cubes. Stir and cover.
Reduce heat to low/medium and let simmer until the rice is done (or about 10-15 mins), stirring occasionally.

Serve curry over the rice with a little chopped cilantro (optional).

You can obviously add in any veggies you like best!!!

Black Bean Soup (Vegetarian)

Jon is going to be away for work for the next two weeks. So, I am taking this time to eat more vegetarian meals. We don't eat meat too too much, but I'd like to try and get my protiens from plant sources (beans, legumes, lentils, tofu, spinach, rice & beans) more often.

I am aiming at being about 80 percent vegetarian while he is away -- and learn some things about incorporating vegetarian meals into both of our diets on a regular basis.

I'll tell you about any new vegetarian recipes I come up with over the next couple of weeks.

This is what I am starting with:



1 can black beans, rinsed
1 tsp. garlic, chopped
1/2 of a small onion, diced
2 T canola oil
1 can diced tomatoes
4-5 slices of jarred jalapenos
1 tsp. FRANKS RED HOT or dash tabasco sauce
1/2 tsp. cumin
1/2 can vegetable stock

Optional: diced red onion, cilantro, sour cream

Gently sweat onion in oil over medium heat in a medium soup pot. Once soft, add in garlic, beans, can of tomatoes, jalapeno slices, cumin, and hot sauce. Stir to combine and heat for a couple minutes.
Add 1/2 can vegetable stock.
Bring to a boil and then simmer for 3-5 minutes.

Carefully spoon about 75% of the soup into a blender, cover, and blend until smooth.

Add back to the pot with the rest of the soup.

Simmer for 10-15 minutes over low/medium heat and serve with chopped cilantro, diced red onion and sour cream.

Salad with Tuna on Top

This is a great salad that I created to mimick a salad I used to order at the International Institute across the street from CCS, when I was in college. It is really easy to make and so good!

Dressing:
Whisk together
1/4 cup olive oil
1/4 cup WHITE Balsamaic Vinegar

Salad:
Chopped Romaine Lettuce
Sliced tomatoes
Sliced cucumbers
Slice red onion
Large handful of golden raisins
Sprinkle of grated parmesan cheese or crumbled goat cheese

Tuna:
1 can white albacore tuna mixed with 1 T lite mayo, thoroughyl mixed

Toss the salad with the dressing and pile the tuna on top. Enjoy with crackers or other bread.

Chocolate Ganache

Chocolate Ganache is so great and so easy to make!
It is a terrific filling for cakes and it is also a great, yet very rich, dessert on its own. I love it topped with Oreo crumbles.

1 bag milk chocolate chips
2 high quality dark chocolate bars, broken into pieces
1 cup heavy cream

Heat the heavy cream to hot. Do not boil, but make it very hot.
Put the chocolates into a blender.
Pour the heavy cream on top of the chocolate and let sit for 1 minute.
Then, blend on high for about 45 seconds until emulsified.

Pour into serving dishes and chill for about 2 hours, covered in saran wrap.

Top with crumbled oreos.

Ground Beef & Pepperoni Spaghetti Sauce

2 jars tomato basil spaghetti sauce
1 can italian style diced tomatoes
1/2 small onion, diced
1 tsp. sugar
1 T chopped garlic
1/2 T dried basil
1/2 T dried parsley
1 tsp. chili flakes
1 whole pepperoni sausage, sliced into large chunks
1 lb. ground beef or ground turkey

Brown the ground beef on medium heat until cooked thoroughly. I usually add about 1/4 cup water to the beef to aid in crumbling. Drain fat from meat.
If you use turkey, season well while cooking (salt, pepper, paprika, dash garlic powder).

Put all of the above ingredients into a large pot and stir to combine.
Heat sauce until bubbling then reduce heat to low/medium and simmer for 30-40 mins.

Serve over spaghetti.

Bake mozzarella cheese on top of the spaghetti for spaghetti pizza!

Eggplant Parmesan

Last night, Jon had dinner "with the Japanese" so I was on my own. I told him I wanted to make Pear and Bleu Cheese Pizza, but he asked if I wouldn't make eggplant or squid instead (two foods he loathes). I got home and my mom had bought me an eggplant, so I put it to use.

1 large eggplant
1 cup breadcrumbs
1 cup panko bread crumbs
2 eggs, whisked with 1/4 cup water

Jar of pasta sauce, vegetarian
Can of diced tomatoes
1 tablespoon garlic
1 tsp. sugar
Mushrooms (optional)

1 4 oz. ball of Fresh Mozzarella
8oz. shredded mozzarella
1/4 cup parmesan cheese

Spray a baking dish with non-stick spray or lightly oil.
Slice eggplant into rounds about 1/4 inch thick and sprinkle with salt. Dredge in egg then a mix of the two bread crumbs.
Layer the eggplant in the baking dish.
(Some people fry the eggplant rounds at this point, but I don't b/c it is an added step and added fat. You can if you wish.
Simply fry each eggplant round in a bit of canola oil until lightly brown and crispy on both sides. If you do fry, reduce below oven temp to 375.)
Put it in a prheated 425 degree oven for 20-25 mins or until the bread crumbs are starting to brown.
Meanwhile, mix all of the sauce ingredients together and simmer until heated through, stirring often.
Pour over the top of the eggplant slices and cover with foil. Bake an additional 20-25 mins at 375.
In the last 10 mins remove the foil, top the whole casserole with slices of Fresh Mozzarella, shredded mozzarella, and sprinkle the parmemsan on top -- and put back in the oven for melting and browning. I usually turn on the broiler for a couple minutes to speed up the cheese melting and get a little browning on top.

Let set for 10 minutes before cutting into squares.

Garnish with fresh torn basil, if desired.

Grilled Peanut Butter and Banana with Honey

Elvis' favorite with a honey twist!

So, this sandwich doesn't look like much but if you haven't had it before, it is mind blowing what it does in your mouth! I am infatuated with this sandwich and really wish I could forget it ever happened to me -- though it is packed with vitamins and protein, it isn't exactly low calorie or low fat.

2 pieces whole wheat bread
1/2 banana sliced
3 tablespoons peanut butter
Margarine
Honey drizzle

Butter one piece of bread, spread on the peanut butter, layer the bananas on top, drizzle with honey and put the other buttered piece of bread on top, butter side up.

Put in non-stick skillet and grill like you would a grilled cheese. Put on medium heat and wait 2-3 mins or until lightly golden brown. Flip. Grill on other side.

***I like to grill the first side then flip, turn the heat on HIGH for 20 seconds then OFF. Walk away. Come back in 2 mins and its perfect.

Naples Pizza

I had some of the most memorable pizza while Jon and I were in Naples last June. Though I can't replicate the thin sweet chewy dough, this is a good replication of one of my favorite pizzas from there.

1 frozen pizza dough ball (available in the frozen foods section near the frozen bread, in most grocery stores. Meijer has it.)
4 oz. bleu cheese
4 oz. shredded mozzarella
4. oz. Fresh mozzarella
1 sliced roma tomato
4-5 fresh basil leaves
Olive Oil
Garlic Salt
Parmesan Cheese

Let frozen pizza dough thaw and rest.
Roll or stretch out dough to size of your pizza baking sheet.
Roll as thin as possible, but no biggie if you can't get it too thin.

Lay dough on pizza baking sheet and brush on a thin coat of olive oil and sprinkle whole pizza round with garlic salt and parmesan cheese.
Put slices of tomatoes on pizza and then sprinkle shredded mozz, crumbled bleu, and slices of fresh mozzarella on top.
Bake in preheated oven on 400 for 10 minutes.
Take out of oven and add the basil leaves.
Replace in oven and cook for an additional 3-5 minutes or until golden and melty.

Sometimes I turn on the broiler feature to get the cheese on top melting.

Turkey Spaghetti

Jon is running in Dances With Dirt tomorrow so I am making Turkey Spaghetti for dinner tonight. We are both trying to eat healthy and watch our waistlines, so subbing Turkey for Ground Beef is a change we are making often.

1.5 lbs. Ground White Meat Turkey
1 jar of good marinara sauce
1 can of italian diced tomatoes
1 tablespoon dried parsley
Dash of dried oregano
Dash dried basil
2 tablespoons chopped garlic (oh yeah!)
1/2 tsp. white sugar
Tablespoon Balsamic Vinegar
1/2 small yellow onion, diced

Brown/cook turkey with s&p, add the rest of the ingredients, stir and let simmer for 30 minutes or so.

Serve with spaghetti and garlic bread.

I always try to serve a small salad with dinner if it doesn't have a good amount of veggies in it.

Chopped romaine
Diced Tomato
Handful of craisins
a little crumbled bleu cheese (optional)
and White Balsamic Vinegar and Olive Oil

Buffalo Chicken Quesadillas

This is one of our favorites!!!

1 cup Franks Red Hot
4 tortillas
8 oz. grilled or poached chicken breast (boneless)
6 oz. mozzarella cheese (shredded)
2 cups chopped romaine
Chunky Bleu Cheese Dressing
2-3 tablespoons canola oil

I recommend making these one at a time. Repeat directions below for 2 servings.

Dice chicken and toss in Franks Red Hot. Let sit for 5 mins to soak up the goodness.
In a non-stick skillet, coat with some canola oil and turn on medium heat. Lay down one flour tortilla in skillet, sprinkle on 1/2 the shredded cheese, 1/2 the chicken mixture, and top with another tortilla. Press and let brown on bottom, about 3 mins.
Flip carefully with a spatula and brown the other side.

Move quesadilla to a serving plate and open. Stuff in a handful of chopped romaine and replace tortilla.

Cut into quarters and serve with extra Franks Red Hot and Bleu Cheese Dressing for dipping.