Easy Cucumber Salad

People always think salads need to be so complicated all the time.  They don't need to be - really!  Here is a quick and easy yet delicious salad that your whole family can enjoy.

Easy Cucumber Salad

Serves 6

Ingredients:

2 Medium Cucumbers, peeled and sliced

1/2 Red Onion, cleaned and diced medium

2 Large Roma Tomatoes, cleaned and diced

2/3 Cup Italian Salad Dressing (such as Kraft or Newman's)

Instructions:

In a large bowl, combine the cucumbers, red onion and tomatoes.  Add the salad dressing and gently stir until all is combined.  You can serve immediately or cover it and store in the fridge up to a day.

Baked Lemon Pepper Cod & Roasted Tomatoes

Let's just say that I love sheet-pan dinners.  Not familiar?  A sheet-pan dinner is where everything for the meal is cooked on one sheet-pan in the oven.  When it's done, you place the sheet-pan on the table and serve from it.  Super easy.  And easy clean up too.  In this particular one, you take cod fillets and season them generously and then surround them with grape tomatoes.  The fish is tender yet delicate and meaty while the tomatoes offer a sweet acidic balance to the meal.

Baked Lemon Pepper Cod & Roasted Tomatoes

Serves 4-6

Ingredients:

1 and 1/2 Pounds Cod Fillets (boneless and thawed or fresh)

2 Pints Cherry Tomatoes

1 Tablespoon Nature's Seasoning

1-2 Tablespoons Lemon Pepper Seasoning

1/4 Cup Olive Oil

Cooking Spray

Step 1:  Preheat the oven to 400 degrees Fahrenheit.  Spray a large baking pan with pan spray.  Set aside.

Step 2:  Prep the grape tomatoes by washing them.  You can leave them whole, but I prefer to cut them in half.  Set aside.

Step 3:  Center the fish fillets on the baking pan.  Place the tomatoes around the fillets (it's okay if they touch the fish . . .just don't put them on top of the fish).  

Step 4:  Drizzle the olive over the tomatoes and fish.  Season the tomatoes with the Nature's Seasoning.  Season the fish with the lemon pepper.  

Step 5:  Place the sheet, uncovered, into the oven and bake for roughly 15 minutes.  When the fish is done, it will flake easily with a fork.  

Enjoy!

Salmon with Pesto & Tomatoes

I can't decide what I love the most about this dish:  the ease of it or the flavors.  Not gonna lie.  I really love this dish.  You take a slab of salmon and slather it with pre-made pesto and add tomatoes . . .easy peasy.  And, even clean up is a cinch because you bake it in a foil packet!  I served mine with some sliced avocado on the side . . .healthy was the theme!

Salmon with Pesto & Tomatoes

Serves 2

Ingredients:

1/2 Pound of Salmon (without bones)

2 Tablespoons Pesto

8-10 Grape Tomatoes (washed and halved)

Tinfoil

Instructions:

Step 1:  Preheat the oven to 425 degrees Fahrenheit.  Layout a piece of tinfoil twice the length of the salmon.  Place the salmon (skin-side down if it still has the skin) on the left-side of the foil.

Step 2:  Spread the pesto on top of the salmon and top with the grape tomatoes.

Step 3:  Fold the tinfoil over the salmon/tomatoes and close up the edges (there should only be three edges of the foil to fold/close).  Place packet on top of baking sheet.

Step 4:  Place the pan in the oven and bake for 10 minutes.  Remove from the oven and carefully open the foil packet.  The fish should flake easily with a fork.  To serve, using a flat spatula, remove the fish from the foil and place on plates.  If there was skin on the fish, the skin should stick to the foil.

Crockpot Unstuffed Cabbage Rolls

If you love cabbage rolls, here is an easy way to get all those great flavors in the crockpot . . .without having to roll them up!  Please note, you can make this recipe with ground turkey or ground beef - both are very tasty.

Crockpot Unstuffed Cabbage Rolls

Serves 6+

Ingredients:

1 and 1/2 LBS Ground Turkey or Ground Beef

3/4 Cup Rice 

2 LBS Cabbage (1 medium-sized head)

1 (14.5) oz Can of Diced Tomatoes

1 Large Onion

4 Cloves of Garlic

3 Teaspoons Nature's Seasoning (or use 1/2 salt, 1/2 pepper)

2 Tablespoons Parsley

1 Tablespoon Marjoram

1 (14.5 oz) Can of Low-Sodium Chicken Broth

2 Tablespoons Lemon Juice

Step 1:  Clean and dice the onion.  Add to a large bowl.  Also to the bowl, add the meat, uncooked rice, Nature's Seasoning, parsley, and marjoram.   Mince the garlic and add that to the bowl as well. Mix well.  Set aside.

Step 2:  In medium bowl or large measuring cup, combine the tomatoes, lemon juice and broth.  Stir and set aside.

Step 3:  Wash the cabbage.  Peel the outer leaves off and discard.  Remove the core and discard.  Cut the cabbage into thin slices.  Set aside.

Step 4:  Assembly.  Spray your crockpot with non-stick cooking spray (or use a crockpot liner).  Place 1/2 the meat mixture in the crockpot and spread out (doesn't need to be perfect).  Place 1/2 the cabbage on top of the meat layer.  Pour about 1/2 the tomato mixture over the cabbage.  Now, repeat these steps.  Place the last of the meat on top of the cabbage layer.  Distribute the best you can.  Add the remaining cabbage and then pour the remaining tomato mixture over the cabbage.  

Step 5:  Cover and cook on low for 8 hours, until meat is cooked through and cabbage is wilted.

Unstuffed Tomatoes

Ahhhhhhhh . . .the dog days of summer.  Hot, humid days and the kids are almost ready to go back to school.  Scratch that (kids are almost ready to go back to school).  I am ready for the kids to go back to school ;)

In the meantime, why not feed them something easy and fresh while we enjoy these last few days of summer?  If you are like me, your tomatoes are going crazy!  I had planned on using some of my bumper crop of tomatoes to make 'stuffed tomatoes'.  However, I realized that my sweet, precious, -baby-boy-who-isn't-a-baby-but-really-a-little-and-mischevious-boy had decided to take a bite out of each tomato that I had picked and placed on the counter.  Yes.  I said each tomato.  Not one tomato.  Not two tomato.  But all 5 of them.  And as my memory flashed back, I can pinpoint the time of the crime . ..we were getting ready to leave the house and I had heard him say "mmmmmmmmmm...tomatoes yummy!" And then we were out the door.  

Anyhow, I decided to make the tomatoes regardless.    I had my heart set on them for dinner.  So, I took the recipe and made them 'unstuffed'.  I removed the 'bites' and used the remaining tomato parts.  What else was this mom supposed to do?  Any how, this recipe is not so much the visual show-stopper as when they are stuffed, but equally delicious.  

Unstuffed Tomatoes

Serves 2 as a Main Dish or 4 as a Side Dish

Ingredients:

3-4 Medium Sized Fresh Diced Tomatoes 

12 oz Mushrooms

2 TB Low-Sodium Soy Sauce 

3 TB Butter

2 Green Onions

1 Clove Garlic, Minced

1/4 Cup Grated Parmesan Cheese

Step 1:  Spray a 9x9 baking dish with nonstick spray.  Set aside.  Preheat oven to 425 degrees Fahrenheit.  While the oven is heating, wash the tomatoes.  Cut each tomato in half and remove the core, seeds and excess "slimy guts" part.  We really just want the firm flesh for this recipe.  Dice the firm flesh part of the tomato into medium sized pieces and place in the baking dish.

Step 2:  Finely chop the fresh mushrooms or pulse in a food processor.  Set aside.  Clean and prepare the green onions.  Thinly slice them.  Set aside.  Next, In a medium saute pan, melt the butter.  Add the mushrooms, green onions, soy sauce and garlic to the pan.  Saute over medium high heat until the butter and any liquid is absorbed and the mushroom mixture appears 'dry' and hot.

Step 3:  With a spoon, place "dollops" of the mushroom mixture on top of the tomatoes in the baking dish.  Sprinkle with Parmesan cheese.

Step 7:  Place baking dish into oven and bake for 15 minutes or so - until the Parmesan cheese browns.  Serve hot.

Italian Sausage with Pesto Toasts

My perfect, easy, quick and delicious dinner.  Yes.  I know.  It is hard to believe.  But it is soooooo goooooooooood.  And easy.  And quick.  Did I already mention how delicious it is?  Italian sausage, red sauce and pesto toasts.  The flavors all complement each other so well - the slight saltiness from the sausage and pesto, the natural sweetness from the sauce along with crusty bread.  It's enough to make me swoon with gastronomic excitement!  

Italian Sausage with Pesto Toasts

Serves 1

Ingredients:

1 Italian Sausage, cooked (I like to use hot or spicy)

3/4 Cup Red Pasta Sauce (spaghetti sauce from a jar works just fine - use your favorite!)

2 Pieces of Crusty Bread

2 Tablespoons Basil Pesto

Step 1:  Spread the pesto on top of the bread.  Place on baking sheet and put under the broiler.  Broil until toasty.  Set aside.

Step 2:  Meanwhile, slice your Italian sausage into small bite sized pieces.  I like to slice the sausage the long way first and then slice it into smaller bits from there.  Put the sausage into a small pan and head on medium high heat, just until it begins to sizzle.  We want to brown the sausage just a bit.  

Step 3:  Once the sausage starts to brown, add the pasta sauce.  Stir until combined and continue cooking until the sauce is heated through.

Step 4:  To serve, ladle the sauce/sausage into a shallow bowl and place the warm pesto toast on the side.  To consume, dip the toast into the sauce.  Or, place the sauce on top of the toast with a piece of sausage . . ..heaven!

Fancy Pants Chicken and Mushrooms

I made this dish the other night and I think I may have received the best complete ever from the teenager.  She said, "This chicken is soooooooooooo good, it makes me feel like I am eating in a fancy restaurant even though I'm wearing sweatpants."

Yeah.  It's that good.

It's a recipe originally featured on Lydia's.  I modified it a bit to suit my family.  It was very easy to make and turned out wonderfully.  I served it with a side of Macaroni with Browned Butter Sauce.  All was divine, everyone was full and still asked for a second helping.  Yep.  It was that good.

Fancy Pants Chicken and Mushrooms

Serves 4-6

Ingredients:

1 LB Chicken Breasts, Boneless and Skinless

1/2 Cup Tomato Sauce

4 Tablespoons Unsalted Butter

1/2 Cup White Wine (I used a Chardonnay)

1 Pound Sliced Mushrooms

4 Tablespoons Olive Oil

1 Cup Flour

Salt & Pepper or Nature's Seasoning Blend

1 Tablespoon Sage

Step 1:  Prep your chicken by washing it and patting it dry.  If you are using really thick chicken breasts, pound them between two pieces of wax paper or plastic wrap with a mallet until they are about a 1/2 inch thick. 

Step 2:  In a large fry pan, add 2 TB of Olive Oil and 2 TB of Butter.  Heat over medium-high heat.  

Step 3:  Place the flour in a shallow dish (I use a pie pan).  Sprinkle the chicken with Salt and Pepper or Nature's Seasoning Blend.  Dredge the chicken, 1 cutlet at a time, in the flour.  Tap the excess flour off the cutlet and place in the heated frying pan.  Do this with all the chicken.

Step 4:  Lightly brown the chicken on both sides, about 2 minutes per side, then remove to a plate.

Step 5:  Once the chicken is out of the pan, add the remaining 2 tablespoons of olive oil, slice mushrooms and garlic. Drizzle with 1/4 cup of water and cook until mushrooms are softened and the water evaporates, about 4 minutes.

Step 6:  Slide the mushrooms to the side, and put the chicken back in the pan, in one layer, and arrange the mushrooms on top of the chicken. Increase the heat to medium-high.  Add the sage and the remaining 2 tablespoons of butter, in pieces, in the spaces in the pan. Pour the white wine and tomato sauce into the spaces in the pan as well. Sprinkle each chicken breast with 1 tablespoon of the grated cheese. Cover, and simmer until the chicken is cooked through, about 10 minutes. Uncover, increase heat to reduce the sauce to your liking, and serve.

Italian Chicken with Roasted Tomatoes, Artichokes and Red Onion

Here is a super simple, easy meal that is delicious.  Great for busy weeknights . . .looks all fancy schmancy, but it's really not.  Easy. Easy. Easy.  And Yummy.

Italian Chicken with Roasted Tomatoes, Artichokes and Red Onion

Serves 4

Ingredients:

1 LB of Chicken Breasts or Chicken Tenderloins

2 Pints of Grape Tomatoes

1 Large Red Onion, cut into wedges

1 14 oz Can of Artichokes Hearts Quartered (not marinated and drained)

1/3 Cup Kraft Viva Italian Dressing (Lively & Rustic)

1 Tablespoon Italian Seasoning Blend

1 Tablespoon Garlic Powder

Step 1:  Spray a large sheet pan with pan spray.  Set aside.  Preheat the oven to 350 degrees Fahrenheit.

Step 2:  Place the chicken pieces in a single layer on the sheet pan.   Add the tomatoes and red onion.  Sprinkle all with the Italian seasoning and garlic powder.  Drizzle all with Kraft dressing.

Step 3:  Place the sheet pan in the oven and let roast for 15 minutes.  

Step 4:  After 15 minutes of baking, remove from the oven and stir the ingredients and flip the chicken.  Add the artichokes.  Return to the oven and bake for another 15 minutes, until chicken is cooked through (juices run clear).

Turkey Cous Cous Skillet

Have you ever tried couscous?  If you haven't - you are missing out.  It's a tiny pasta and is delicious.  You can learn about it here.  My family loves it. 

The other night we grilled up some turkey burgers but did not eat all of them.  So, I decided to chop up the leftover burgers along with some veggies and toss them with some couscous.  Easy and delish!

Turkey CousCous Skillet

Ingredients:

1 Cup CousCous

1 and 1/2 Cups Water

1/2 Cube Chicken & Tomato Bouillon Cube (Knorr) OR Chicken Bouillon (enough bouillon to flavor the water)

1 Pound Ground Turkey

6 Green Onions or Scallions

1 (large) Tomato

4 oz Feta Cheese

1 Teaspoon Oregano

1 Teaspoon Lemon Pepper

Salt & Pepper

Tzatziki Sauce (optional)

Step 1:  Prepare the couscous.  In a pot, add the water and the bouillon.  Bring to a boil.  Once boiling, add the couscous.  Cover and remove from heat, set aside and let stand for 10 minutes.

Step 2:  Spray a large skillet with non-stick cooking spray.  Add the ground turkey (season with the salt and pepper) and the cook over med-high heat until browned, crumbled and cooked through. 

Step 3:  While the meat is cooking, prepare your vegetables.  Clean and dice the tomato.  Clean and slice the green onion.  Add to the meat during the last few minutes of cooking along with the oregano and lemon pepper.  You just want to heat up the tomatoes and onions, not really cook them.

Step 4:  Once the meat is cooked and the veggies are combined with it, stir in the cooked couscous and the feta cheese.

For additional flavor, serve with a dollop of Tzatsiki sauce.  Viola!  Easy and delicious :)  Serves 4-6 people.

Avocado Salad

Another beautiful day, another reason to enjoy a great salad.  This recipe is slightly adapted from Cook's Country Guacamole Salad.  I slightly modified it to make it work for my family's tastes.  This goes great with a nice juicy steak or along side grilled chicken.  

Avocado Salad

Ingredients

2 Roma Tomatoes, diced

4 Green Onions, sliced

1 Teaspoon Chopped Garlic

1/4 Cup Lime Juice

1/4 Cup Olive Oil

1 Poblano Chili, seeded and sliced into matchsticks

2 or 3 Avacados, pitted, skinned and cubed

1 Tablespoon Dried Cilantro or 1/4 Cup Finely Chopped Fresh Cilantro

1/2 Teaspoon Salt

1/2 Teaspoon White Pepper 

Step 1:  Make the Dressing.  Combine the garlic, lime juice, cilantro, salt and pepper in a large bowl.  Let stand for 5 minutes and then whisk in the oil until well blended.

Step 2:  Toss the Salad.  Add chiles, avocados, tomatoes and green onion to the bowl.  Toss gently to combine.  Season with additional salt and pepper as needed.

Caprese Salad with Balsamic Glaze

Now that (I think) summer has finally arrived, I thought I'd share one of my favorite recipes:  Caprese Salad with Balsamic Glaze.  Just thinking about it makes my mouth water.  

It's a great summer salad:  cherry or grape tomatoes, fresh basil, fresh mozzarella and a sweet/tart balsamic glaze.  Very simple, very elegant and always delicious.  It makes a great side salad or a meatless meal.

Enjoy!

Caprese Salad

1 pint Cherry Tomatoes

1 fresh ball Mozzarella

5 large Basil leaves

3/4 Cup Brown Sugar

1/4 Cup Balsamic Vinegar

1/4 Cup Water

In a small saucepan, combine the brown sugar, water, and balsamic vinegar.  Stir together and heat over low until in comes to a boil.  Let boil for 30 seconds and remove from heat.  Let cool.  This will make enough glaze for 3 or 4 salads.

Wash and  prep the tomatoes by cutting each cherry tomato in half.  Place in a medium-sized bowl.  Next, prep your mozzarella by cutting the ball into small bite-size pieces.  Add to the bowl with the tomatoes.  Now, shred the basil and add to the tomatoes and mozzarella.  Use your discretion on the basil - you can always add more if you like.

Once balsamic glaze is cool to touch, drizzle over the salad and toss to combine.  A little of the glaze goes a long way.  Sprinkle with black cracked pepper before serving.  Delicious!

To save the extra glaze - place in sealed container (like an old small jar) and it should keep for 3-4 weeks on the shelf.