Garlic Broccolini

I had never made broccolini before the other night.  I knew it was often served as a vegetable with Asian dishes so I found a great recipe and served it with my Seared Ahi Tuna. What is broccolini? It's similar to broccoli but with smaller florets and longer, thinner stems.  Some people say they taste like a mix between broccoli and asparagus. 

Ingredients:

-1.5 lbs of broccolini

-salt

-2 Tbsp of olive oil

-4-5 garlic cloves, minced

Easy Wasabi Mashed Potatoes

So I cheated in a major way when I made this dish.  I used INSTANT mashed potatoes.  I was looking for a quick and easy side to go with our Seared Ahi Tuna dish.  It was way to late to peel, boil and mash potatoes so I pulled this out of the pantry and basically added wasabi powder.

Ingredients:

-1 packet of instant mashed potatoes

-2 Tbsp butter

-1.5 cups of water

-1/2 cup of milk

-2 Tbsp of wasabi powder

-Scallions (optional for garnish)

Seared Ahi Tuna

I haven't made seared tuna in forever...high school to be exact.  I used to absolutely love it and somehow just forgot about it and stopped making it.  My roommate, Lee, loves it as well.  While wandering around Central Market together we decided on tuna.  Although not the cheapest fish at the counter, it's definitely worth it.  Make sure to get sushi-grade if you want it seared and pink in the middle (not sure why you would want it any other way).  I think we got about 1.5 lbs for 3 people...it definitely could have fed 4.  We all went back for seconds and still had some leftover.  Just ask your fishmonger (that's what he's called) how much you need for the number of people you're serving.  

Ingredients:

-1.5 lbs. of sushi-grade Tuna

-1 lemon

-Black and/or White Sesame Seeds (we used Eden Shake seasoning blend)

-salt and pepper

-2 Tbsp olive oil

Light Grilled Vegetable and Chicken Pasta

I made this recipe last year and couldn't find the original for the life of me! I tried to duplicate it this year and I think I did a fairly good job.  It was a beautiful evening in Dallas the other night...not too hot to grill (there were only be a handful of those evenings).  I opened a glass of wine, thanks to my friends at Ribera, and started up the grill.  Don't be confused...I will work for red wine.

Ingredients:

-1 eggplant, cut into 1/2 thick slices
-1 tsp salt
-2 medium-size zucchini, cut into 1-inch pieces
-1 red bell pepper, seeded and quartered
-3-4 Roma (or plum) tomatoes
-1/2 red onion, cut into wedges
-2 Tbsp olive oil
-3 boneless-skinless chicken breasts
-2 Tbsp of grated lemon rind
-1/2 cup of thinly sliced basil
-1/2 cup of pasta water (make sure to reserve)
-6 ounces of spaghetti noodles
-1/4 cup grated Parmesan cheese
-cooking spray
-1/2 cup Italian dressing (for chicken marinade)
-1 Tbsp garlic pepper (or garlic powder + pepper)

Grilled and Stuffed Portobello Mushrooms

This is another recipe that I dug up from last year from Cooking Light.  It's great as a side dish to steak or even an appetizer.  I ended up just eating a couple of these for a meal...

Ingredients:

-4 (5-inch) portobello mushroom caps

-2/3 cup chopped plum tomatoes

-1/4 cup shredded mozzarella cheese

-1 tsp olive oil, divided

-1/2 tsp finely chopped fresh (or a less dried) rosemary

-1/8 tsp coarsely ground black pepper

-2 tsp low-sodium soy sauce

-Cooking spray

-2 tsp minced fresh or dried parsley

Stuffed Shells with Vodka Sauce

A great vodka sauce is something every cook should have in their recipe box.  I don't remember how I stumbled upon this recipe for vodka sauce, but it's easy and can be used with just a simple pasta.  I love it with these stuffed shells.  Makes a great pasta bake for a group.  Again, this was another recipe I used in Colorado served with garlic bread and Cesare salad.  

Ingredients:

-1 cup shredded mozzarella cheese

-1 (12 oz) box jumbo shells

-1 lb sweet italian sausage

-1 medium onion, chopped

-1 (10 oz) box spinach, thawed

-1 (15 oz) container ricotta cheese

-1 egg

-2 Tbsp dried parsley

-1/4 cup parmesan cheese

-2 tsp salt, divided

-1 block cream cheese

-1/4 tsp pepper

-1 tsp garlic powder

-1 (28 oz) can crushed tomatoes

-1 (6 oz) can tomato paste

-1/2 cup vodka

-1/4 tsp red pepper flakes

-2 tsp dried basil

Breakfast Braid

I found this recipe in Cooking Light and thought it would be great for a group, easy, quick and yummy. And that it was! Blake and I spent the past weekend in Beaver Creek with a group of friends.  I decided to get some egg, sausage and carbs in our system before we hit the slopes.

Ingredients:

-1 (13.8 oz) can refrigerated pizza crust dough

-Cooking spray

-1 Tbsp olive oil

-3 Tbsp chopped onion

-4 ounces spicy sausage

-3 large eggs

-1 egg white

-1/2 cup shredded Monterey Jack cheese

-1/4 cup chopped jalapeño peppers

Savor Dallas 2011 - Drink Ribera

I was ecstatic this weekend when I was asked to photograph Savor Dallas 2011 for a vineyard: Ribera out of Spain. Not only was I able to practice my photography skills, I could try wonderful red Spanish Wines, and taste bites from some of the most famous Dallas Chefs.  Here are just a few pics from the weekend.

Follow "Drink Ribera. Drink Spain" here on twitter.
Or friend them on facebook here.

More of my pictures here. 

Light Mac and Cheese Florentine with Turkey Meatballs

Ask my college roommates (or current)...I LOVE mac and cheese.  Let's just say it's my "morning-after-a-late-night" meal.  My ultimate comfort food.  So when I saw this on Rachael Ray on the food-network while getting my nails done (so cliche, i know) and learned it was LIGHT, I had to make it. 

Rachael Ray and I have a a love-hate relationship.  Love her name, hate how she spells it.  Love some of her recipes, and not the biggest fan of some of her others.  I haven't given up on her yet (although my mom may have tossed her cook books in the trash).  This recipe is a winner.

Ingredients:

-1 lb cavatappi pasta (corkscrew)
-1.5 lb of ground turkey (or chicken)
-2-3 sprigs of fresh rosemary
-2 tsp fennel seeds
-3 cloves of garlic, grated
-1 tsp crushed red pepper flakes
-1 cup of low-fat ricotta cheese
-1 1/2 cups of shredded Parmesan cheese
-1 cup of bread crumbs (maybe more)
-2 (10 oz) boxes of frozen spinach
-3 Tbsp of butter
-2 Tbsp of flour
-1 cup of chicken stock (not broth)
-1 cup of whole milk
-1/8 tsp of ground nutmeg
-1 egg

Crab Rangoon Dip

I thought everyone and their mother knew what Crab Rangoon was.  I was wrong! How did people grow up not eating cheap Chinese food? If you are one those who unfortunately escaped this part of their childhood, this is a Crab Rangoon: HERE. It's basically crab, cream cheese, green onions (aka yumminess) in a fried pocket! This recipe is for a dip that tastes like the stuffing of crab rangoon.  The best way to serve this would be with fried wonton chips from a local Chinese restaurant..if not, chips will work. Want to take it a step further and actually MAKE mini crab rangoons?  Just another easy step and you have a great finger-food recipe! 

Ingredients:

-2 cans crab meat

-16 oz. cream cheese (2 blocks)

-1/2 cup sour cream

-4 green onions, chopped

-1 1/2 tsp. Worcestershire sauce

-2 Tbsp powdered sugar

-1/2 tsp garlic powder

-1/2 tsp lemon juice

Crawfish Étouffée

I made this cajun-rooted dish tonight for two reasons:

1. Just in time for Fat Tuesday

2. To celebrate the adventures to come in  NOLA for one of my best friend, Lauren's, bachelortte party! 

I've always loved, but never experimented much with cajun dishes.  One of my girls here in Dallas, Erin, is from Baton Rouge, LA so I trusted this recipe to be fabulous and authentic when she gave it to me. It did not fail to be either!  Want a better reason to try it? It's super easy! Perfect for beginners. 

Ingredients:

1 pkg (12 oz/.75 lbs) Frozen Louisiana Crawfish Tail Meat (in most frozen seafood sections)

1 pkg (12 oz) Frozen Veggie Seasoning Blend (onions, celery, bell peppers = "Holy Trinity")

1 can (8 oz) sliced mushrooms, drained (optional..this was my touch)

1 bunch of green onions

4 cloves of garlic

4 heaping Tbsps of flour

4 cups chicken broth

3/4 stick of butter

1 Tbsp of Creole seasoning (I use Tony Chachere's)

1 Tbsp of Worcestershire Sauce

2 cups of instant white rice (or brown)

Smoked Salmon Bruschetta

I make this quite a bit with packaged smoked salmon for a quick appetizer but this past week I smoked my own salmon (recipe here).  It's a great spin on regular bruschetta with a kick of flavor from the salmon, red onion and burst of citrus.  These little bites are great for a light lunch or appetizer for the guests...if you don't eat them all before they get there...

Ingredients:

Loaf of French Bread

Olive Oil

Chive and Onion cream cheese

smoked salmon

a few Tbsps of capers

a few Tbsps of thinly sliced red onion

dried (or fresh) dill weed

lemon juice

Israeli (Pearl) Couscous with Spinach

I've always loved regular couscous...but Israeli couscous (also known as pearl couscous) takes it up a notch!  I've never made Israeli couscous before last night...I've only had it in restaurants.  Below is how I served it last night: as a side dish to my smoked salmon recipe. 

Ingredients: 

2 cups of Israeli Couscous

1 tsp of salt

1 Tbsp. of fresh or dried dill

3 large handfuls of fresh baby spinach

1/2 cup of chicken broth

1 lemon

olive oil to drizzle

Smoked Salmon

For Christmas I asked for a stove-top smoker since I live in an apartment and the complex strictly prohibits outdoor smokers on our little patio (wimps).  Sure enough Santa delivered my culinary desires (how does she he always know!?!) Don't be intimidated if you don't have a smoker....you can use a wok, large pot or pan! Instructions found here.

The stove-top smoker I own and use in this recipe is Cameron's Mini Stove-Top Smoker.  It's fabulous and comes with a couple wood chip flavors.  For this recipe I used Alder Wood Chips made specifically for a stove-top smoker.  You can buy a variety pack from Cameron's here.  Note: you can NOT use large wood chips that go in a regular smoker...it just won't work...they need to be more finely ground.

Ingredients:

8 oz. of Salmon

1 lemon

pepper

Gadgets Needed:

Stove-top smoker or other wok/pot/pan listed here

Alder Wood Chips (or other mild flavor)

Aluminum Foil (optional: helps with clean-up)