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Vegetable & Tuna Pasta Salad

Vegetable & Tuna Pasta Salad

Recipe: Vegetable & Tuna Pasta Salad

Ingredients

  • DRESSING
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup reduced-sodium chicken broth
  • 1/4 cup red-wine vinegar
  • 3 tablespoons chopped fresh basil or 1 tablespoon dried
  • 2 tablespoons finely chopped shallots
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • PASTA SALAD
  • 8 ounces (about 3 cups) whole-wheat fusilli
  • 3 cups baby arugula
  • 1 cup diced zucchini (about 1 medium)
  • 2 5-ounce cans chunk light tuna, drained
  • 1/2 cup shredded Parmesan cheese
  • 1/4 cup chopped soft sun-dried tomatoes
  • Freshly ground pepper to taste

Instructions

  1. To prepare dressing: Combine oil, broth, vinegar, basil, shallots, salt and pepper in a jar with a tight-fitting lid. Shake until well combined. (Or whisk in a bowl.)
  2. To prepare pasta salad: Cook pasta in a large pot of boiling water according to package directions. Drain, transfer to a large bowl and let cool. Add arugula, zucchini, tuna, cheese, tomatoes, pepper and the dressing; toss to coat.

Quick Notes

Make Ahead Tip: Cover and refrigerate, without dressing, for up to 1 day. Toss with the dressing about 1 hour before serving.

Preparation time: 30 minute(s)

Number of servings (yield): 4

Inspired By: Vegetable & Tuna Pasta Salad

Chile-Lime Catfish with Corn Saute

Chile-Lime Catfish with Corn Saute

Recipe: Chile-Lime Catfish with Corn Saute

Ingredients

  • 4 4 – 5 ounces fresh or frozen skinless catfish, sole, or tilapia fillets
  • 1 tablespoon lime juice
  • 1 teaspoon ground ancho chile pepper or chili powder
  • 1/4 teaspoon salt
  • 1 tablespoon canola oil
  • 2 2/3 cups frozen whole kernel corn, thawed
  • 1/4 cup finely chopped red onion
  • 2 teaspoons finely chopped seeded fresh jalapeno chile pepper
  • 2 cloves garlic, minced
  • 1 tablespoon snipped fresh cilantro
  • Lime wedges (optional)

Instructions

  1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Measure thickness of fish. In a small bowl stir together lime juice, ancho chile pepper, and salt. Brush mixture evenly over both sides of each fish fillet.
  2. In a large nonstick skillet heat 2 teaspoons of the oil over medium-high heat. Add fish fillets to hot oil; cook for 4 to 6 minutes per 1/2-inch thickness or until fish flakes when tested with a fork, turning once. Remove fish from skillet. Cover and keep warm.
  3. In the same skillet heat the remaining 1 teaspoon oil. Add corn, onion, jalapeno pepper, and garlic; cook about 2 minutes or until vegetables are heated through and just starting to soften, stirring occasionally. Remove from heat. Stir in cilantro.
  4. To serve, divide corn mixture among serving plates. Top with fish. If desired, serve with lime wedges.

Preparation time: 25 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 4

Inspired By: Chile-Lime Catfish with Corn Saute

Kickin’ Chicken Marinade

Kickin' Chicken Marinade

Recipe: Kickin’ Chicken Marinade

Ingredients

  • 2-3 lbs of Chicken (breast, thighs, drumsticks, wings ~ bone-in or boneless)
  • 1 Cup Frank’s Red Hot Original
  • 1/4 Cup Olive Oil
  • 1/4 Cup Lime Juice (fresh is best, but bottle is good too)
  • 2 Cloves of Garlic, minced or pressed (you can use garlic powder)
  • Lime – cut into slices

Instructions

  1. In a medium size bowl, mix Red Hot, olive oil, lime juice and garlic. Place chicken in a pan, bowl or ziploc bag and pour marinade over top, making sure the chicken is submerged in the marinade. Marinade for four hours in the fridge. Remove chicken from marinade and grill. The chicken is great with fresh lime juice squeezed on top! Enjoy!

Preparation time: 4 hour(s)

Cooking time: 10 minute(s)
Inspired By: Kickin’ Chicken Marinade

Clams Casino Pizza

Clams Casino Pizza

Recipe: Clams Casino Pizza

Ingredients

  • 1 recipe of your favorite pizza dough
  • 1 tablespoons olive oil
  • 4 slices of thick-cut bacon
  • 1 small red onion, chopped (about 3/4 cup)
  • 1 small red pepper, chopped (about 3/4 cup)
  • 1 small green pepper, chopped (about 3/4 cup)
  • 4 garlic cloves, minced
  • 4-5 glugs of tabasco/hot sauce
  • 8 ounces shredded mozzarella cheese
  • 1/3 cup parmesan cheese
  • 2 cans of minced clams, DRAINED

Instructions

  1. Preheat oven to 375 degrees F.
  2. Heat a large skillet on medium-high heat. Chop the 4 raw slices of bacon and add to the skillet. Cook for 3 minutes (no longer), just so a bit of fat is rendered. You do not want the bacon to be crispy at this point. Remove it with a slotted spoon and set it aside in a bowl, then turn heat down to medium. Add in onions and peppers with a sprinkle of salt, and stir. Cook for 5 minutes, continuously stirring. Add in garlic and cook for 3 more minutes. Completely drain clams, then add them to the peppers and onions along with half of the bacon. Cook for 2 minutes. Remove from heat and add a few shakes of hot sauce.
  3. Brush olive oil over pizza dough evenly and sprinkle with italian seasoning. Sprinkle dough with 4 ounces of mozzarella. Spoon clam/pepper/onion mixture evenly over pizza, then top with remaining mozzarella, parmesan, and the rest of the bacon. Bake for 25-30 minutes or until cheese is golden and bubbly.

Preparation time: 10 minute(s)

Cooking time: 50 minute(s)

Number of servings (yield): 4

Inspired By: Clams Casino Pizza

Naked Turkey Bruschetta Burger

Naked Turkey Bruschetta Burger

Recipe: Naked Turkey Bruschetta Burger

Ingredients

  • 1/4 cup chopped red onion
  • 1 tbsp extra virgin olive oil
  • 1 tbsp balsamic vinegar
  • kosher salt and fresh cracked pepper to taste
  • 3 medium vine ripe tomatoes
  • 2 small cloves garlic, minced
  • 2 tbsp fresh basil leaves, chopped
  • 3 oz part skim mozzarella, diced

For the turkey zucchini burgers:

  • 1 lbs 93% lean ground turkey
  • 1 small zucchini, grated (1 cup, or 5 oz)
  • 1/4 cup seasoned whole wheat breadcrumbs
  • 1 clove garlic, grated
  • 1 tbsp red onion, grated
  • salt and fresh pepper
  • oil spray

For serving:

  • 2 medium tomatoes, sliced into 10 thin slices
  • 4 loose cups baby arugula

Instructions

  1. Combine the red onion, olive oil, balsamic, salt and pepper in a large bowl. Set aside a few minutes while you chop the tomatoes, then place in the bowl. Add the garlic, basil and additional salt and pepper, to taste and mix well and set aside. Toss in the cheese when ready to serve.
  2. Squeeze the excess moisture from the zucchini in a paper towel. In a large bowl, combine the ground turkey, shredded zucchini, breadcrumbs, garlic, onion, salt and pepper. Form into 5 equal sized patties about 5 oz each, forming them as flat as possible.
  3. Heat a large skillet on medium-high heat. When hot, lightly spray with oil. Add the burgers to the pan and reduce the heat to medium-low. Cook until browned, about 4 minutes, then flip and cook another 4 minutes, careful not to burn.
  4. To serve, arrange 3 slices of tomatoes on each dish, then place 1 cup arugula on top in the center, then top with the burger and finish with the bruschetta (don’t forget to add the cheese), serve right away.

Preparation time: 35 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 4

Inspired By: Naked Turkey Bruschetta Burger

Key West Grilled Chicken

Key West Grilled Chicken

Recipe: Key West Grilled Chicken

Ingredients

  • 3 tablespoons soy sauce
  • 2 Tbs. honey
  • 1 tablespoon vegetable oil
  • Juice of 1 Lime
  • 1 teaspoon minced garlic
  • handful fresh cilantro, chopped
  • 4 skinless, boneless chicken breast, cut into large chunks

Instructions

  1. In a small bowl combine soy sauce, honey, vegetable oil, lime juice, cilantro, and garlic.
  2. Place chicken breast into the mixture, and coat. Cover, and marinate in the refrigerator at least 30 minutes.
  3. Skewer onto bamboo sticks that have been soaked in water for 5 minutes.
  4. Grill on medium high heat for 6 to 8 minutes on each side, until juices run clear.

Preparation time: 35 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 4

Inspired By: Key West Grilled Chicken

Shrimp with Spicy Garlic Sauce

 

Shrimp with Spicy Garlic SauceRecipe: Shrimp with Spicy Garlic Sauce

This works well served over brown Basmati rice.

 

Ingredients

  • 3 tablespoons soy sauce
  • 1 tablespoon rice wine vinegar
  • 2 teaspoons sugar
  • 3 gloves garlic, minced
  • 2 tablespoons grated fresh ginger
  • 1 tablespoon sesame oil
  • 2 teaspoons chili sauce
  • 2 teaspoons cornstarch, dissolved in 4 teaspoons cold water
  • 1 1/2 pounds uncooked large shrimp
  • 6 cups fresh green beans, trimmed
  • toasted sesame seeds, for garnish
  • 1 red bell pepper
  • 1 yellow bell pepper

Instructions

  1. Combine the first seven ingredients (soy sauce through chili sauce) in a small bowl and whisk to combine. Add this sauce mixture to a small saucepan set over medium heat and bring it to a gentle boil. Let the mixture simmer for 2 minutes.
  2. Stir in the dissolved cornstarch and stir, letting the mixture return to a simmer for about a minute, or until it has become glossy and thick enough to coat the back of a spoon.
  3. In a large pot fitted with a steamer basket set over simmering water, steam the green beans, pepper, and shrimp until the beans are tender and the shrimp have turned an opaque shade of pink.
  4. Pour the sauce mixture over the steamed shrimp and green beans and toss to combine. Garnish with sesame seeds and serve!

Preparation time: 10 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 6

Inspired By: Shrimp with Spicy Garlic Sauce

The Contessa’s Fish Pasta

The Contessa's Fish Past

 

Recipe: The Contessa’s Fish Pasta

Ingredients

  • 1 tablespoons olive oil
  • 2 cloves garlic
  • 12 or so oil cured olives, pitted and chopped
  • 1 pound white fish, like striped bass or snapper
  • 1 tablespoon salted capers
  • 3 oz white wine
  • 4 big and fresh tomatoes, roughly chopped
  • 8 oz linguine or spaghetti
  • 2 tablespoons parsley, chopped roughly
  • salt and pepper

Instructions

  1. Chop tomatoes roughly. Dice garlic. Deskin fish and cut into bite sized chunks.
  2. Saute oil with garlic for two minutes or so over medium heat.
  3. Add fish, stirring carefully until browned. try not to break it up.
  4. Once browned, add salt and pepper, then half glass of white wine and turn up heat. Stir carefully till wine is nearly evaporated.
  5. In the meantime, heat pot of hot water for pasta, generously salted.
  6. When wine is nearly evaporated, reduce heat, add tomatoes and cook for 10 minutes or so add capers, parsley and olives. Again, stir carefully: you don’t want to turn this into fish puree.
  7. When the tomato juice is released and the sauce is just thickening, turn off heat. You want the tomatoes a little raw.
  8. Cook pasta al dente.
  9. Carefully add the sauce to the pasta over a little heat. stir gently for a minute or two and serve.

Number of servings (yield): 4

Inspired By: The (Not Barefoot) Contessa’s Fish Pasta

Grilled Pollo Sabroso

Grilled Pollo Sabroso

Recipe: Grilled Pollo Sabroso

Ingredients

  • 6 medium bone-in skinless chicken thighs
  • 1 tbsp vinegar
  • 2 tsp soy sauce
  • 1 packet Sazon (in Spanish aisle)
  • Adobo (in Spanish aisle)
  • garlic powder
  • oregano

Instructions

  1. Season chicken with vinegar and soy sauce. Add sazon, a generous amount of adobo, garlic powder, oregano and adobo and mix well. (Don’t use your hands or they will turn orange) Let chicken marinate at least 20 minutes.
  2. Grill on low (250F for about 30 minutes) until chicken is cooked through, careful not to burn.

Preparation time: 10 minute(s)

Cooking time: 40 minute(s)

Number of servings (yield): 6

Inspired By: Grilled Pollo Sabroso

Grilled Salmon and Meyer Lemon Kebabs

Grilled Salmon and Meyer Lemon Kebabs

 

Recipe: Grilled Salmon and Meyer Lemon Kebabs

This goes great with grilled asparagus and wild rice.

 

Ingredients

  • 1 ½ lbs. Skinless Salmon* Fillet, cut into 1” cubes
  • 2 large lemons, preferably Meyer Lemons, sliced thin, but not TOO thin
  • 1 Tbsp. dried oregano
  • 2 tsp. sesame seeds
  • 1 tsp. ground cumin
  • 1 tsp. kosher salt
  • ¼ tsp. crushed red pepper flakes
  • 2 Tbsp. olive oil
  • wooden skewers, soaked in water for 15 minutes prior to using

Instructions

  1. Brush grill (or grill pan, if using) generously with oil.
  2. Mix oregano, cumin, salt, red pepper flakes, sesame seeds and olive oil in small bowl. Set aside.
  3. Starting with salmon, thread onto two side-by-side skewers. Fold lemon slice in half and thread. Alternate with fish and lemon; ending with fish. Brush with oil mixture and place on grill.
  4. Cook, turning once and brushing with spice mixture until fish is opaque, about 5 – 8 minutes. If using grill pan, may take a bit longer.

Preparation time: 15 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 4

Inspired By: Grilled Salmon and Meyer Lemon Kebabs

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