Sea Bass with Lemon and Herbs

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Simple and tasty!

Ingredients:

4 (5 oz) skin on sea bass fillets

1/4 t. pepper

1 t. salt

1 lemon, cut into wedges

3 T. olive oil

2 T. white wine

2 T. butter

2 T. chopped parsley

Directions:

Score the skin of the fish with a sharp knife (this prevents the fish from curling).

Sprinkle the fillets with salt and pepper and let sit for about 20 minutes.

Heat a large pan. Add the lemons, cut sides down, and cook until lightly charred. Add the olive oil and place the fillets, skin side down, in the skillet. Cook, undisturbed, until the skin begins to brown and the fish is almost fully opaque.

When the fillets appear to be about 90% cooked, turn them over (the fillets should release easily from the pan). Finish cooking. Transfer the fillets and lemon to a place. Wipe the skillet clean.

Reduce the heat to medium-low. Add the wine, some salt, and the butter. Mix continuously to emulsify. Spoon the sauce over the fillets and sprinkle with parsley. Serve with the lemon wedges.

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Grilled Lamb Burgers

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This was so fresh and delicious!

Ingredients:

6 oz. ground sirloin

6 ox. ground lamb

1 t. cumin

1 t. paprika

1/2 t. pepper

1/2 t. salt

6 ‘ pita rounds, with top cut off

Toppings:

Feta cheese

Red onions, sliced

Cucumbers, sliced

Tomatoes, sliced

Lettuce

Directions:

Combine meats and spices. Form into 4 burgers. Grill until done.

Lightly grill the pita rounds.

Stuff each pita with a burger and desired toppings.

Steak & Potatoes

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What’s not to like about steak and potatoes?

Ingredients:

1 1/2 lb. flank steak, tenderized and sliced against the grain

1 1/2 lb. baby yellow potatoes, quartered

3 T. butter

5 garlic cloves, minced

1 t. each of chopped fresh thyme, rosemary and oregano

Red pepper flakes

Marinade for meat:

1/3 c. soy sauce

1 T. olive oil

1 T. hot chili sauce

Pepper

Directions:

Precook the potatoes in boiling salted water for 8 minutes. Remove from water and set aside.

In a large bowl, combine the stead with the marinade. Set aside for awhile.

In a large skillet, mix 1 T. olive oil and 1 T. of butter. When the butter is melted, add the potatoes. Cook for about 4 minutes, stir and cook and additional 5 minutes or until the potatoes are golden and fork tender. Transfer to a plate.

In the same skillet, melt the remaining 2 T. butter. Add the garlic, red pepper flakes, and herbs. Lay the steak strips in one layer in the skillet, keeping the drained marinade for later. Cook on each side for 1 minute, until nicely browned.

Stir in the reserved marinade and cook for one minute. Add back the potatoes and heat thoroughly. Season to taste with salt and pepper.

Serve immediately.

Taco Stuffed Peppers

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So good…and healthy!

Ingredients:

4 bell peppers

1 lb. ground beef

1/2 c. chopped onion

Taco seasoning

1 c. pico de gallo

2 tomatoes, chopped

1 c. shredded Mexican cheese

Toppings:

Avocado

Chopped cilantro leaves

Lime wedges

Directions:

Preheat the oven to 350.

Cut top off peppers and remove seeds. Chop the tops into small pieces and set aside. Boil the whole peppers in some water for about 5 minutes. Invert and drain.

In a large pan, sauté the meat with the onions and chopped peppers. Once the beef has lost its pink color, stir in the tomatoes, taco seasoning, and pico de gallo. Add some salt and pepper to taste. Mix well and simmer for 5 minutes. Stir in 1/2 c. of the cheese until blended. Remove from heat.

Sprinkle the inside of the peppers with some salt. Stuff each pepper with the meat mixture and place them on a foil lined baking pan. Bake for 30 minutes.

Once the peppers are done, sprinkle the rest of the cheese on top. Serve with toppings.

Grilled Cabbage Wedge Salad

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This was delicious. I always boil my cabbage first!

Ingredients:

1 cabbage, cut into wedges

6 bacon slices, coarsely chopped

Cherry tomatoes, halved

2 scallions, thinly sliced

1 oz. crumbled blue cheese

1/4 c. mayonnaise

1/4 c. olive oil

2 t. white wine vinegar

Directions:

Boil cabbage in water for about 5 minutes. Remove from water and set aside.

Cook the bacon in a skillet until crispy. Drain on paper towels.

Spray the cut sides of the cabbage with cooking spray. Grill until charred. Transfer to a cutting board and chop. Place it in a bowl.

Add the scallions, bacon and tomatoes.

In a separate container, add the blue cheese, mayo, oil, vinegar, salt and pepper.

Mix well.

Drizzle over the cabbage and serve.

 

Meatballs with Lime Sesame Dipping Sauce

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If you’ve got some already made meatballs, this is a snap! A few weeks ago, I had made some smallish meatballs with beef, ground sausage, spices, breadcrumbs, and egg. I made a double dose and froze half of them. I pulled them out for this recipe.

Dipping Sauce Ingredients:

3 T. soy sauce

1 1/2 t. sesame oil

1 1/2 T. fresh lime juice

1 1/2 T. water

1 T. chopped green onions

Meatballs in Mushroom Cream Sauce

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I’ve always loved this dish, only when I was a little girl, we used to use Campbell’s Cream of Mushroom Soup. This was delicious but now I like to know what’s in my food, so I try to make everything from scratch.¬†This recipe is delicious and just as good as that other stuff!

Ingredients:

1/2 lb. ground pork (or ground Italian sausage without fennel)

1/2 lb. ground beef

1 onion (1/2 sliced and 1/2 diced)

1 clove minced garlic

1/3 c. bread crumbs (high quality)

1 egg, beaten

1 t. Italian seasonings or Herbs de Provence (your preference)

1 T. Worchestershire sauce

2 c. sliced mushrooms

2 T. flour

1 c. beef or chicken broth

1 c. fat free milk

1/4 fat free sour cream

Directions:

Saute the minced onions and garlic in some olive oil. Place into a bowl. Add the meats, bread crumbs, egg, Worchestershire, and spices. Using your hands, mix altogether until well combined. Form meatballs about the size of a ping pong ball (or slightly smaller).

In a frying pan, heat some oil and brown the meatballs well on all sides. Remove from the pan and set aside. In the same pan, add the sliced onions and the mushrooms. Cook until the mushrooms are soft and all the liquid has evaporated. Add the flour and stir. Cook for a few minutes. Add the broth. Whisk in the milk and sour cream. Bring to a boil.

Return the mushrooms to the pan and reduce the heat. Cover and cook for about 20 minutes, making sure that the liquid doesn’t dry out too much. Season to taste.

Serve over some rice or pasta or mashed potatoes.