New Dinner Recipe: BBQ Salmon & Mashed Sweet Potatoes

Hi Everyone!

I made this dinner the other night for me and Andrew and it may be my new favorite. I feel like I say that a lot but this was very tasty and unique. It was definitely a great fall recipe with the sweet potatoes. Also, the salmon spice rub had just the right amount of sweetness. This one also gets bonus points because there were very few ingredients and it was extremely quick to prepare. Overall, this was a winner.

Ingredients:

2 Salmon Fillets

2 Sweet Potatoes

1 Granny Smith Apple

1 Bunch Parsley

2 Tablespoons Butter

2 T Pecans

2 Teaspoons Red Wine Vinegar

1 Tablespoon Spice Blend (Paprika, Fennel Seed, Coriander, Garlic Powder & Light Brown Sugar)

Directions:

• Heat a medium pot of salted water to boiling on high.
• Peel and dice the sweet potatoes.
• Roughly chop the pecans.
•  Pick the parsley leaves off the stems and discard the stems.
• Dice the apple and place in a bowl and toss with the vinegar to prevent browning.

• Add the sweet potatoes to the pot of boiling water and cook 14 to 16 minutes.
• Drain thoroughly and return to the pot add the butter.
• Using a fork, mash the mixture until you reach your desired consistency and season with salt and pepper.
• While the sweet potatoes cook, in a large pan heat 1 tablespoon of butter on medium-high until hot.
• Add the apple and cook and stir for 3 minutes.

• Turn off the heat and add the pecans and parsley and season with salt and pepper to taste.
• Transfer to a bowl and set aside in a warm place.

• Place the spice blend on a large plate and coat each side of the salmon fillets in the rub.

• In the pan heat 1 tablespoon of butter on medium-high until hot.
• Add the coated salmon fillets and cook 4 minutes per side and remove from heat.

• Divide the cooked salmon fillets and mashed sweet potatoes between 2 plates.
• Top with the apple sauté.

Let me know what you think!

Kristin

Za'atar Chicken & Farro Salad with Beet, Goat Cheese & Pistachios

Hi Everyone,

For dinner tonight I tried this new recipes with beets. I have to confess that I have never had beets before (i know, that's silly). Also, whenever I think of beets I think of Dwight from The Office. But, this recipe was amazing. Definitely in my top 5 for several reasons:

1. very quick and easy to make
2. light but still a filling meal
3. only 700 calories
4. easy cleanup
5. affordable ingredients

Plus- it photographs pretty well! I will probably make this the next time I have guests in town!

Ingredients:

2 Boneless, Skinless Chicken Breasts

½ C Semi-Pearled Farro

2 Ounces Arugula

1 Red Beet

1 Bunch Mint

1 T Red Wine Vinegar

2 T Pistachios

1 Shallot

2 T Crumbled Goat Cheese

2 Teaspoons Za'atar Spice Blend (1 Tbsp. chopped fresh oregano, 1 Tbsp. sumac, 1 Tbsp. ground cumin, and 1 Tbsp. sesame seeds. Stir in 1 tsp. kosher salt and 1 tsp. freshly ground black pepper)

Directions:

• Heat 1 large pot of salted water and 1 small pot of salted water to boiling on high.
• Once the large pot of water is boiling add the farro and cook 16 to 18 minutes.
• Drain thoroughly and return to the pot.
• While the farro cooks, wash and dry the fresh produce.
• Cut off and discard the root ends of the beet and peel and medium dice (I used a red cutting board since the beets can stain).
• Peel and mince the shallot and place in a medium bowl with the vinegar. (I added extra vinegar to thoroughly soak)
• Finely chop the arugula and pick the mint leaves off the stems and discard the stems.

• While the farro continues to cook, add the beet to the small pot of boiling water and cook 14 to 16 minutes.
• Drain thoroughly and rinse under cold water for 20 to 30 seconds to stop the cooking process.
• Transfer to the bowl of shallot-vinegar mixture and add salt and pepper to taste.
• While the beet cooks, season on both sides of the chicken with salt, pepper and the za’atar spice blend.
• In a medium pan heat 2 teaspoons of butter on medium-high until hot and add the seasoned chicken.
• Cook, loosely covering the pan with aluminum foil, 4 to 6 minutes per side and transfer the cooked chicken to a cutting board.

• Add the arugula to the pot of cooked farro and drizzle with olive oil and stir to combine before seasoning with salt and pepper to taste.

• Slice the cooked chicken crosswise on an angle.
• Divide the farro salad between 2 plates and add the dressed beet.
• Add the sliced chicken and garnish with the mint, goat cheese and pistachios. 

Let me know what you think!

Kristin

Dinner Recipe: Crispy Cod with Warm Cauliflower & Mustard Green Salad

Last night we got back in town from vacation to LA and decided to try out this new recipe. It was very easy to prepare and very light! I paired this with a white wine and cut back on the amount of red onion in the recipe. Overall, I would definitely recommend trying this! It was low on calories and very filling!

Ingredients:

2 Cod Fillets

3 Cloves Garlic

½ Bunch Mustard Greens

1 Head Cauliflower

1 Red Onion (I used about half of the onion)

2 T Capers

2 T Golden Raisins

2 T Red Wine Vinegar

2 T Rice Flour 

2 T Sugar

2 T Sliced Almonds

Directions: 

• Wash and dry the fresh produce.
• Peel and thinly slice the garlic.
•  Remove and discard the stems of the mustard greens and roughly chop the leaves.
• Cut out and discard the core of the cauliflower and cut the head into small florets.

• Peel and medium dice the onion.
• Heat a large, dry pan on medium until hot.
• Add the almonds and toast, stirring frequently for 3 minutes.
• Transfer to a large bowl and set aside and wipe out the pan.
• In the pan used to toast the almonds, combine the onion, raisins, sugar, vinegar, a big pinch of salt and ¼ cup of water.
• Heat to boiling on medium-high and cook for 3 minutes while boiling.
• Transfer the mixture to bowl and set aside to pickle for at least 10 minutes and wipe out the pan.
• In the pan, heat 2 teaspoons of butter on medium-high until hot.
• Add the cauliflower and season with salt and pepper and cook for 10 minutes.

• Add the garlic, capers and mustard greens and season with salt and pepper.

• Cook for 2 minutes and transfer to the bowl of toasted almonds and wipe out the pan.
• Place the rice flour on a plate and season the cod fillets dry with salt and pepper on both sides.
• Coat 1 side of each seasoned fillet in the rice flour (tapping off any excess).
• In the pan, heat 2 teaspoons of butter on medium-high until hot and add the fillets with the coated sides down.
• Cook 3 to 5 minutes per side, or until golden brown and remove from heat.
• Add the pickled onion and raisins and pickling liquid to the bowl of cooked vegetables and toasted almonds.  
• Toss to thoroughly combine and season with salt and pepper to taste.
• Divide the salad and cooked cod fillets between 2 plates.
• Finish with a drizzle of olive oil.

Let me know what you think!

Kristin

Low Country Boil Recipe!

Hi Everyone,

Now that fall is upon us (and football season) I have the best low country boil recipe for any social gathering! I have tried a few different versions and this one is by far my favorite. It is affordable, easy to make and relatively low on calories. Plus, it has been a big hit!

Ingredients:

1 Pound Shrimp

3 Ounces Cherry Tomatoes

3 Cloves Garlic

2 Ears Of Corn

1 Lemon

1 Pound of potatoes

½ Pound Green Beans

1 Bunch Thyme

2 Tablespoons Butter

⅓ Cup Mayonnaise

1 Tablespoon Spice Blend (Bay Leaves, Celery Salt, Sweet Paprika, Celery Seeds, Mustard Powder, Black Pepper, Nutmeg, Cayenne Pepper & Cinnamon)

Directions:

1. Wash and dry the fresh produce.
2. Heat a large pot of salted water to boiling on high.
3. Remove and discard the husks and silks of the corn and cut each cob into quarters.
4. Trim off and discard the stem ends of the green beans.
5. Cut the potatoes into bite-sized pieces.
6. Peel and mince the garlic and quarter and deseed the lemon.
7. Halve the tomatoes and pick the thyme leaves off the stems and discard the stems.

1. Add the corn and green beans to the pot of boiling water and cook 3 to 4 minutes, or until the corn is slightly tender and the green beans are bright green.

1. Using tongs, transfer the cooked corn to a large bowl and use a slotted spoon or strainer to remove the cooked green beans while leaving the pot of water boiling.
2. Rinse the green beans under cold water for 30 seconds to 1 minute to stop the cooking process and pat dry with paper towels before transferring to a separate large bowl.
3. Add the potatoes to the pot of boiling water used to cook the corn and green beans and cook 10 to 12 minutes.
4. Drain thoroughly and transfer to the bowl of cooked corn.
5. While the potatoes cook, in a small bowl, combine the mayonnaise, half the garlic and the juice of 2 lemon wedges.
6. Stir to thoroughly combine and season with salt and pepper to taste.
7. To the bowl of cooked green beans, add the tomatoes and ¼ of the aioli. Toss to coat and season with salt and pepper to taste.
8. Pat the shrimp dry with paper towels and place in a bowl and season with salt, pepper, half the thyme and ¾ of the spice blend. Toss to thoroughly coat.
9. In a large pan, heat 1 tablespoon of butter on medium-high until hot. Add the seasoned shrimp and remaining garlic. Cook, stirring occasionally, 2 to 4 minutes, or until the shrimp are slightly opaque.
10. Add the cooked corn and potatoes, butter and the juice of the remaining lemon wedges and season with salt and pepper.

1. Cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined and the shrimp are opaque and cooked through and remove from heat.

1. Transfer the finished boil to a serving dish. Garnish with the remaining thyme and spice blend.
2. Transfer the remaining aioli to a serving dish.
3. Serve with the salad and remaining aioli on the side. 

Let me know what you think!

Kristin