Bikini Season Salmon and Broccoli {Recipes 97 & 98}

My sister-in-law, Kelsey gave me the Glamour Magazine Cookbook for Christmas. 

I have flipped through the book many times since I got it and I am so excited to try more of the recipes. The Frozen Mango Mimosa recipe came originally from the book. We just changed up the sorbet flavor. 

Anyhow, these 2 recipes also came from this cookbook. It turned out to be a light and delicious meal. It wasn't hard at all and was really tasty, not to mention healthy!

Bikini Season Salmon

{borrowed, adapted and enjoyed from Glamour's Cookbook}

Serves 4

{we cut ours in half and still had 4 servings!}

Ingredients

Four 8-ounce skin-on salmon fillets

Sea salt and freshly ground pepper

3 tablespoons olive oil

½ cup dry white wine

½ cup chopped fresh flat-leaf parsley

½ cup fresh lemon juice

2 tablespoons capers*

1) Preheat oven to 400 degrees F. Put the salmon skin-side down in a glass baking pan. Rub the salmon fillets with 1-tablespoon olive oil and season generously with salt and pepper. Let the salmon sit in the pan for at least 10 minutes. 

2) Drizzle the white wine over the salmon, then sprinkle 1/4 cup parsley on top; save the remaining parsley to use later. Put the pan in the oven and cook for 15 to 20 minutes, or until the salmon fillets are opaque. {I overcooked mine a bit, it was still good but a bit dry. So make sure to take it out on time!

3) Meanwhile, in a small bowl, mix the lemon juice, capers, remaining parsley, and 2 tablespoons olive oil. Top each salmon fillet with the lemon juice mixture and serve immediately. 

Enjoy!

We made this broccoli recipe from the same book as a side.

Beyond Basic Broccoli

Ingredients

1 1/2 lbs of fresh broccoli cut into florets

3 T. Olive oil

4 garlic cloves thinly sliced

sea salt and freshly ground black pepper

1/2 tsp or less red pepper flakes {optional}

1) Bring a medium pot of salted water to a boil. meanwhile, fill a large bowl with ice water. Add brocolli to the boiling water and cook, uncovered until tender, about 5 minutes. Transfer the brocooli to the ice water using tongs or a slotted spoon, then drain in a colander. Wipe out the pot.

2) Ad the olive oil and garlic to the pot and cook over medium high heat. Cook, stirring occasionally until just golden, about 1 minute. Add the broccoli and cook while stirring for 2 minutes. Add salt, pepper and red pepper flakes to taste. 

Enjoy!

What is your go-to healthy but tasty meal?

All for now,

Alexandra

*capers are pickled flower buds. They smell disgusting, but they really do taste good! Kyle liked them too! :)

Chicken Tomato and Spinach Paninis and Gazpacho Salad {Recipes #67 & 68}

November was an incredibly busy month for me! 

2 Craft Fairs, 2 Thanksgivings and multiple extra family gatherings.

Needless to say not a lot of time for blogging. 

Good news though for those of you keeping track, I only have 19 recipes left to meet my goal before 2013. 

I think I can make it.

If you are thinking that math doesn't add up... it's because I am more behind on the blogging portion.. 

Here are 2 more that were particularly good!

Chicken Tomato and Spinach Paninis

{borrowed, adapted and enjoyed from The First Real Kitchen Cookbook}

Serves 4 

Ingredients

4 Roma tomatoes

olive oil for brushing 

4 small boneless skinless chicken breasts (1lb)

1/4 cup butter

3 cloves of garlic, finely peeled and chopped

6 oz fresh spinach

8 pieces of crusty bread

8 slices of provolone (without added smoked flavor) or mozzarella cheese

1) Preheat grill, grill pan or Panini Press (if you are so lucky!) on medium high heat.

2) Halve and seed the tomatoes, then brush the tomato halves with the olive oil. Grill them over high heat for 2 minutes on each side or until soft. 

3) Flatten the chicken breasts between waxed paper and grill for 5 minutes on each side or until cooked through.

4) Meanwhile, melt 2 T of the butter in a frying pan over medium heat. Add the chopped garlic and cook, stirring frequently for a minute. Add the spinach and cook for 5 minutes, or until soft.

5) Spread butter on one side of each piece of the bread. Put the bread butter side down on a work surface. Place one slice of cheese on each piece of bread and top with chicken breasts. Place some spinach on top of the chicken and then top with 2 tomatoes each. Finally put another slice of cheese on top of the tomato and place the last piece of bread on top. 

6) Place the sandwiches butter side down on the pan and weight it tdown with a heavy pan or bowl. Cook the sandwiches for 3 minutes on each side or until the bread is golden brown and toasted. 

7) Slice the sandwiches in half and serve immediately with the Gazpacho Salad on the side.

Enjoy!

Tip: Use fairly thick slices of bread otherwise they my break during the flipping process creating extremely messy results {see picture below}. Still yummy though! :)

Gazpacho Salad

Serves 4

Ingredients

3 Roma Tomatoes

1 cucumber

1 red bell pepper

1/2 cup finely chopped red onion

2 cloves of garlic, peeled and minced

2 T fresh lemon juice

2 T olive oil

freshly ground black pepper and sea salt to taste

1) Halve and seed the tomatoes. Cut the halves into 1/2 inch pieces and place them in a bowl. Peel and cut the cucumber into similar sized pieces and add to the bowl. Halve, seed and chop the bell pepper into 1/4 inch pieces and put them in the bowl as well. Add the chopped onion and minced garlic also. Mix.

2) Put the lemon juice and olive oil in a bowl and whisk vigorously to combine, then pour over the veggies and mix with hands or utensil until combined. Season with sea salt and pepper and refrigerate until ready to serve.

Enjoy!

This was a nice fresh meal, Kyle and I decided that you don't really even need the chicken. The cheese & veggie combo was delicious! Seriously it was amazing! Its also a great way to use up LOTS of spinach that is about to go bad! We decided to try it veggie next time. The salad was also a nice alternative to our typical lettuce/spinach salads. It was really fresh and cool. 

What is your favorite panini or green salad alternative?

All for now,

Alexandra

Bruschetta Chicken Pasta {recipe #49}

This recipe marks the half way point in my goal for 100 recipes for 2012! Hooray! I have plenty more that I am behind on for posting. So here we go!

This meal is the PERFECT fresh pasta. Completely delicious. Make it as much as possible before all of the delicious summer tomatoes are gone!

Bruschetta Chicken Pasta

Borrowed and Adapted from First Real Kitchen Cookbook By: Megan and Jill Carle

Serves 4 

{we cut in half, which is good because I don't think the leftovers would have been all that great in comparison!}

Ingredients:

1 lb boneless skinless chicken breasts {2 or 3}

sea salt and freshly ground pepper

12 oz of whole wheat angel hair pasta {spaghetti works too}

4 large tomatoes

4 cloves of garlic

One 2/3 ounce package of fresh basil

2 T. olive oil

1 T. Balsamic vinegar {or to taste}

1 T. freshly grated Parmesan cheese

1) Preheat grill, george forman or grill pan. 

2) Season chicken with sea salt and pepper. Put on grill and cook for 5 minutes on each side, until cooked through. Let sit for 5 minutes and then cut into strips. Keep warm.

3) Meanwhile: Cook pasta according to box directions. Drain and keep warm.

4) Halve, seed and cut the tomatoes into pieces. Peel and finely chop the garlic. Roughly chop the basil leaves. Combine tomatoes, basil, garlic and olive oil and small bowl and season with sea salt and freshly ground pepper.

5) Divide the pasta between 4 plates. Evenly divide the tomato mixture between each plate as well and then top with chicken. Drizzle the Balsamic vinegar over the top and sprinkle with the fresh Parmesan. Serve immediately.

Enjoy!

mmm doesn't that look delicious!?!??!?! 

Run don't walk to the kitchen and make it.. now.

What is your favorite fresh and healthy pasta recipe? 

All for now,

Alexandra

Parmesan Red Pepper Crusted Tilapia {recipe #33}

This is a nice light meal, that is easy to make and VERY flavorful!

Parmesan Red Pepper Crusted Tilapia

{Borrowed, Enjoyed and Adapted from: Busy Family Dinners}

Serves 4

Ingredients:

4 Tilapia fillets

1 or 1/2 tsp Crushed Red Pepper Flakes

1 tsp Italian seasoning

1/2 tsp freshly ground pepper

1/2 cup REAL Grated Parmesan Cheese

1/4 cup Egg {whipped up} or Egg Substitute 

1) Whisk up 1 egg with or without a bit of milk in a bowl. In another bowl add the pepper flakes, spices and cheese. 

2) Dredge {dip} the fillets in the egg mixture and then the cheese mixture. Repeat until all are covered.

3) Place fillets in a baking dish {we used our silpat lined cookie sheets}. Bake at 425 degrees F for 10-15 minutes or until the fish flakes easily with a fork.

Serve with your favorite salad and bread! 

Enjoy!

What is your favorite easy fish dish?

All for now,

Alexandra