Category: Main Courses / Dinner

Beef Wellington


Happy New Year (a bit belated)! I realized that it’s been over a month since I added some new, delicious recipes on here, so I’ll start off 2012 with this exquisite taste bud pleaser that I made for Christmas dinner in Florida. My only regret is I didn’t stick a big slice in my bag to take home with me when I left the following day to return back to California. Guess I’ll have to make it again in the near future 😉

Fresh out of the oven

The traditional Beef Wellington is made with liver paté, which I opted to substitute a mixture of chopped onions, mushrooms, and a herb cheese pesto instead. Truly mouth-watering!

Ingredients

  • 1 beef tenderloin (2 – 2 1/2 lbs.)
  • Ground black pepper (optional)
  • 1 egg
  • 1 tbsp. butter
  • 1 tbsp. water
  • 2 cups finely chopped mushrooms
  • 1 medium onion, finely chopped (about 1/2 cup)
  • 1/2 cup tightly packed fresh basil leaves
  • 1/2 cup tightly packed fresh parsley leaves
  • 1/4 cup Parmesan cheese
  • 3 tbsp. olive oil
  • All-purpose flour
  • 1 sheet Pepperidge FarmÂź Puff Pastry Sheets, thawed

Directions

  1. Heat the oven to 425°F. Place the beef into a lightly greased roasting pan. Season with the black pepper, if desired. Roast for 30 minutes or until an instant-read thermometer inserted into the beef reads 130°F. Cover the pan and refrigerate for 1 hour.
  2. Reheat the oven to 425°F. Beat the egg and water in a small bowl with a fork.
  3. Heat the butter in a 10-inch skillet over medium-high heat. Add the mushrooms and onion and cook until the mushrooms are tender and all the liquid is evaporated, stirring often.
  4. Combine the 3 tablespoons olive oil, basil, parsley, Parmesan cheese and a pinch of salt in a food processor. Process until smooth.
  5. Sprinkle the work surface with the flour. Unfold the pastry sheet on the work surface. Roll the pastry sheet into a rectangle 4 inches longer and 6 inches wider than the beef. Brush the pastry sheet with the egg mixture. Spoon the mushroom mixture and pesto onto the pastry sheet to within 1-inch of the edge. Place the beef in the center of the mushroom mixture. Fold the pastry over the beef and press to seal. Place seam-side down onto a baking sheet. Tuck the ends under to seal. Brush the pastry with the egg mixture.
  6. Bake for 25 minutes or until the pastry is golden brown and an instant-read thermometer inserted into the beef reads 140°F.
Recipe adapted from Pepperidge FarmsÂź

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Stuffed Shells


I was very fortunate to grow up having a Mom who was (is) an excellent cook. And I know my passion for cooking and baking resulted from her amazing meals and desserts. Thanks Mom! One of my (many) favorites was her amazing stuffed shells. I think this recipe is pretty close to the one she used to make 🙂

Ingredients

  • 1 12 oz. package jumbo pasta shells
  • 2 eggs, beaten
  • 1 32 oz. container ricotta cheese (I use light)
  • 8 oz. finely shredded mozzarella cheese, low moisture, part skim (plus extra for sprinkling on top)
  • 4 oz. grated parmesan cheese
  • 1 tbsp. dried parsley
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 1 tsp. garlic powder (optional)
  • Pasta sauce or my turkey sausage bolognese

Directions

    1. Preheat over to 350 degrees.
    2. Bring a large pot of slightly salted water to a boil. Add pasta shells and cook for 8-10 minutes, drain.
    3. In a large bowl, mix eggs, ricotta, mozzarella, parmesan, parsley, salt, pepper and garlic until well combined.
    4. Put mixture in fridge for 30-45 minutes (which will make stuffing the shells much easier. You can skip this step if you choose).
    5. Stuff the shells with the ricotta mixture and place in a 9×13 baking dish (you’ll probably need 2 baking dishes).
    6. Pour desired sauce over shells and sprinkle with some mozzarella cheese.
    7. Cover with aluminum foil and bake 45-60 minutes or until edges are bubbly.
    8. Remove from oven and sprinkle with parmesan.

Enjoy!

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Turkey Sausage Bolognese


If you’re a fan of pasta sauces like I am, then you will truly enjoy this bolognese. I first made this back in March, and thought it was absolutely delectable, and am not really sure why it took me 7 months to post the recipe, but alas, here it is. I made it again last night to go with some stuffed shells and once again, it was delicious!

This may be a no-brainer, but I find preparing all of the ingredients first, simplifies the cooking process.

This recipes yields a lot of sauce, so if you’re making it for one or two, I’d recommend dividing everything in half.

Ingredients

  • 2 tbsp. olive oil
  • 2 cups chopped onions
  • 1/2 cup diced carrot
  • 1 tbsp. fennel seeds, crushed in spice mill or in mortar with pestle
  • 1 lb. spicy Italian turkey sausages, casings removed
  • 3 large garlic cloves, pressed
  • 1/2 cup dry white wine (I recommend a Sauvignon Blanc or Pinot Grigio)
  • 5 cups crushed tomatoes with added puree (from two 28-ounce cans)
  • 1/2 cup chopped fresh basil
  • 2 tbsp. chopped fresh oregano

Directions

  1. Heat oil in large nonstick skillet over medium-high heat.
  2. Add onions, carrot, and crushed fennel seeds; sauté 5 minutes.
  3. Add sausage and garlic; sauté until sausage is cooked through, breaking into small pieces, 8 to 10 minutes.
  4. Add wine; boil 1 minute.
  5. Add tomatoes, basil, and oregano.
  6. Bring to boil. Reduce heat; simmer until sauce thickens, about 10 minutes.
  7. Season with salt & pepper.

Serve with your favorite pasta dish. 

Source: Bon Appétit

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Filet Mignon with Pomegranate-Pinot Reduction


I admit it… I thoroughly enjoy a quality filet every now and again, and when paired with a fine red wine, it’s one of my favorite meals. I came across this recipe from Cooking Light, and after reading the rave reviews, I just had to try it. I’m not a huge fan of plain pomegranate juice, but knew when mixed with the other ingredients, it would yield an amazing sauce. And I was right! You can serve this dish with a small side salad or greens, and roasted potatoes, a sweet potato (or yam), my delicious cheese grits, or your favorite side. Don’t be weary of cooking the beef in a skillet… it came out excellent, but feel free to grill or broil your filet.

Ingredients

  • 4 (4-oz.) beef tenderloin steaks, trimmed
  • 3/8 tsp salt
  • 1/2 tsp freshly ground black pepper, divided
  • Cooking spray
  • 1 tbsp minced shallots
  • 1/3 cup pinot noir or burgundy wine
  • 1/3 cup pomegranate juice
  • 1/3 cup fat-free, lower-sodium beef broth
  • 1 thyme sprig
  • 1 1/2 tbsp chilled butter, cut into small pieces (you can omit the butter if you desire)

Directions

  1. Heat a large heavy skillet over medium-high heat.
  2. Sprinkle steaks evenly with salt and 1/4 teaspoon pepper.
  3. Coat pan with cooking spray. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness.
  4. Remove steaks from pan; keep warm. (I wrap them up in aluminum foil)
  5. Add shallots to pan; sauté 30 seconds.
  6. Add remaining 1/4 tsp pepper, wine, juice, broth, and thyme sprig; bring to a boil.
  7. Cook 7 minutes or until reduced to about 3 tablespoons.
  8. Remove from heat; discard thyme sprig.
  9. Add butter to sauce, stirring until butter melts.
  10. Serve sauce with steaks.

Source: Cooking Light

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Tamari and Honey-Glazed Scallops


I tried this recipe over the summer after receiving an email from Whole Foods that they were having a “scallops” sale, and although I haven’t tasted a lot of scallop dishes, I think this one is pretty darn good. The combination of sweet honey, salty tamari, tangy rice vinegar and hot red pepper flakes make a delicious glaze for the scallops. I recommend using a robust honey like eucalyptus or avocado to balance the strongly flavored tamari. Serve with brown rice.

Ingredients

  • 1 1/2 tbsp tamari
  • 1 1/2 tbsp honey
  • 1 tbsp Dijon mustard
  • 1/2 tbsp rice wine vinegar
  • 1/4 tsp red pepper flakes
  • 1 lb large sea scallops (tough muscles removed from the side of each)
  • 1-2 tbsp extra virgin olive oil, divided
  • 1 tsp toasted sesame seeds

Directions

  1. In a small bowl, whisk together tamari, honey, mustard, vinegar and red pepper flakes; set aside.
  2. Pat scallops dry with paper towels, then heat 1 tbsp oil in a large skillet over medium-high heat.
  3. Cook scallops in a single layer, flipping once, until golden brown & just cooked through, about 2 minutes per side. (Work in batches, if necessary, adding the remaining 1 tbsp oil when needed.)
  4. Transfer scallops to a large plate as done.
  5. Reduce heat to low and allow skillet to cool off a bit, then carefully add tamari-honey mixture to skillet & simmer briefly until reduced to a glaze.
  6. Return scallops to skillet and toss well to coat.
  7. Sprinkle with sesame seeds and serve.

Source: Whole Foods

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Thai Cashew Chicken – Take 2


As some of you may know, I already have a Thai Cashew Chicken recipe on here, but wanted to post this other version of Gai Pad Med Ma-Muang (the official name) as it’s one that definitely should be shared. And if my memory serves me right, I thought this recipe was even tastier than the original one!

Thai Cashew Chicken (Gai Pad Med Ma-Muang)

Ingredients

  • 3 tbsp canola oil, divided
  • 1 lb boneless, skinless chicken breasts, thinly sliced (usually about 3-4 chicken breasts, depending on size)
  • 2  1/2 tbsp Thai chili paste (Mae Pranom brand or Thai Kitchen Roasted Red Chili paste)
  • 1/2 cup low-sodium chicken broth
  • 1 large red bell pepper, seeded & cut into 1/2 inch pieces (I have used yellow and/or orange bell peppers)
  • 1/2 large onion, cut into 1/2 inch pieces
  • 1/4 cup oyster sauce
  • 1 tbsp sugar
  • 6 dried red chiles (such as chiles de arbol) *
  • Generous 1/2 cup raw cashews, toasted
  • 5 scallions, cut into 1 inch pieces
  • Salt & pepper to taste
  • Steamed Thai jasmine rice, or your favorite rice, for serving

Directions

  1. Heat 1 tbsp oil in a large skillet over medium-high heat. Add half the chicken, season with salt & pepper, and stir fry until cooked through.
  2. Put the chicken in a bowl & set aside. Repeat with 1 tbsp of the oil and the rest of the chicken.
  3. Add the remaining oil to the empty skillet & heat.
  4. Add the chili paste, stirring constantly to break it up for 1-2 minutes. Add the chicken broth, red bell pepper, onion, oyster sauce and sugar. Stir well and simmer for 3 minutes.
  5. Lower the heat to medium, return the chicken to the skillet and cook until the sauce is slightly thickened, and the vegetables are tender, about 4-5 minutes.
  6. Add the chiles, cashews & scallions, stir to combine and serve immediately over rice.

* If you don’t have dried chiles, sprinkle in some hot red pepper flakes as you really should have a little heat in this dish.

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BBQ Chicken & Black Bean Burrito


Recipe courtesy of Jillian Michaels’ Ripped in 30 meal plan

Now that summer and beach season is right around the corner (Yay), I am going to be focusing more on healthy, low-calorie dishes so I (you) can enjoy a tasty meal without the guilt. I just made this recipe for the first time tonight, and am happy to report that it is delicious! I’ve made a few alterations, which I’ll include along with the original recipe.

~ Makes 4 servings

Ingredients

  • 1 tbsp extra virgin olive oil
  • 3/4 lb skinless, boneless organic chicken breast, cut into bite-size pieces
  • 1/2 cup onion, chopped
  • 3 garlic cloves, minced
  • 1/3 cup low-sodium barbeque sauce
  • 15 oz (1 can) low-sodium black beans, rinsed & drained
  • 1/2 cup (2 oz) organic reduced-fat sharp cheddar cheese, shredded (I used 1/4 cup)
  • 4 Ezekiel 4:9 sprouted grain tortillas (or substitute Mission Life Balance whole wheat tortillas)
  • 1/4 cup organic nonfat plain Greek yogurt (or substitute organic nonfat honey Greek yogurt)
  • 2 tsp salsa (optional)

Directions

  1. Heat oil in a large skillet over medium heat.
  2. Add chicken, onion & garlic; cook 8-10 minutes or until chicken is fully cooked, stirring constantly.
  3. Stir in barbeque sauce & beans.
  4. Sprinkle with cheese; cook for 5-10 minutes or until thoroughly heated. (I recommend cooking for at least 10 minutes so the flavors blend well)
  5. Warm tortillas in a separate skillet until lightly brown. (You can skip this step if your tortillas are at room temperature)
  6. Spoon about 1/2 cup chicken mixture down the center of each tortilla; top each with 1 tbsp Greek yogurt, and roll up.
  7. Add a little salsa to the top of the rolled up tortilla and/or put on the side. (optional)

368 Calories per serving, 13.3 g Fat, 29.1 Carbohydrates, 544 mg Sodium, 4.8 g Fiber, 34.9 g Protein

ENJOY 🙂

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Crunchy Onion Chicken


I’m back! Sorry I’ve been away for so long! Thought I’d share a very quick and easy chicken dish that I made tonight. This is not my recipe, but one that I found on the can of French’s French Fried Onions… and it’s so good! That is, if you like onions. It’s also pretty low in calories, so definitely guilt-free 🙂

~ Makes 4 servings

Ingredients

  • 2 cups French’sÂź Original or Cheddar French Fried Onions
  • 2 tablespoons all-purpose flour
  • 4 boneless skinless chicken breast halves (5 ounces each)
  • 1 egg, beaten

Directions

  • In a resealable plastic bag, combine onions and flour. Lightly crush with hands or a rolling pin.
  • Transfer to pie plate or waxed paper.
  • Dip chicken into egg; then coat with onion mixture. Place on a lightly greased baking sheet.
  • Bake, uncovered, at 400° for 20 minutes or until juices run clear and no longer pink in the middle.

Enjoy!

* To add a sweet & tangy taste, substitute 1/4 cup honey mustard instead of using the egg when coating the chicken with the onion pieces.

360 Calories, 19 g Fat, 8 g Saturated Fat, 0 g Trans Fat, 131 mg Cholesterol, 32 g Protein, 13 g Carbohydrates, 1 g Dietary Fiber, 225 mg Sodium

Warm Goat Cheese Salad


My love affair with goat cheese began many years ago while on my first trip to Paris with my Mom, and it is still going strong to this day. Parisians LOVE cheese, any time of the day and I found that warm goat cheese seems to be a staple on most restaurant menus. I came across this recipe in an old issue of Bon Appétit magazine and it is very easy to make and so ooh-la-la delicious!

~Yields 6 servings

Shown here with grilled chicken, tomatoes, pecans & dried cranberries

Ingredients

Vinaigrette

  • 2 garlic cloves, peeled, halved
  • 1/4 cup extra-virgin olive oil
  • 1 tbsp chopped fresh basil
  • 2 tbsp red wine vinegar
  • 2 tbsp Dijon mustard

Salad

  • 1 cup panko (Japanese bread crumbs) *
  • 1 tbsp chopped fresh thyme
  • 1 tbsp chopped fresh parsley
  • 1 tbsp chopped fresh basil
  • 1/2 tsp ground black pepper
  • 1/4 tsp salt
  • 3 4-oz logs soft fresh goat cheese, each halved crosswise, then pressed to 1/2 inch thickness
  • 2 large egg whites, lightly beaten until foamy
  • 1 tbsp olive oil
  • 2 5-oz packages mixed baby greens

Directions

For vinaigrette

  1. Place garlic and oil in small glass measuring cup or ramekin. Cover tightly with plastic wrap and microwave 30 seconds.
  2. Transfer garlic to small bowl. Reserve oil. Using fork, coarsely mash garlic.
  3. Add basil, vinegar, and mustard to mashed garlic. Whisk until smooth.
  4. Gradually whisk in reserved garlic oil. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Let stand 1 hour at room temperature and re-whisk before using.)

For Salad

  1. Mix first 6 ingredients in medium bowl to blend.
  2. Dip each cheese round into egg whites, turning to coat. Coat each with breadcrumb mixture.
  3. Transfer coated cheese rounds to plate. Cover with plastic wrap and refrigerate at least 1 hour and up to 8 hours.
  4. Heat 1 tablespoon olive oil in heavy large nonstick skillet over medium-high heat. Add cheese rounds and cook until golden and crisp, about 3 minutes per side. Transfer to plate.
  5. Place greens (and any additional vegetables that you may want to add) in large bowl and toss with all but 2 tablespoons vinaigrette; season to taste with salt and pepper.
  6. Divide salad among 6 plates. Top each with 1 cheese round and drizzle cheese rounds with remaining 2 tablespoons vinaigrette and serve.

* I also made this substituting Popchips crumbs for the panko & it was delicious!!

Tuna Penne Casserole w/Popchips Topping


Yesterday, I was craving some kind of “comfort food” and was trying to come up with ideas of what I could make with things I already had on hand.  My Mom used to make tuna noodle casserole when I was a child that was absolutely amazing, so I decided I’d try to make a modified version of hers. And while most people think of comfort food as unhealthy or fattening, I tried to keep this recipe as healthy as possible. I didn’t have any thick noodles in the house (which, come to think of it, I’m not sure if I’ve ever bought them), but did have penne pasta in the cupboard. Most tuna casseroles call for a breadcrumb topping and I immediately thought of using Popchips instead. I must say, it was a brilliant idea! I had/have three flavors in the house; barbeque, cheddar and sour cream and onion, and decided to go with the sour cream & onion. I think their parmesan garlic would be awesome, too (will have to try that next time)!

Ingredients

  • 1 can of tuna
  • 1 can of cream of mushroom soup (like Campbell’s Healthy Request)
  • 1/2 lb. (half of 1 lb. box) penne pasta (or you can use the traditional wide noodles)
  • 1/4 can of peas
  • 1/2 cup fat-free sour cream
  • 1/8 cup skim milk
  • 2 handfuls of 2% Mexican four cheese blend
  • 1/4 tsp. garlic powder
  • Grated Parmesan cheese
  • 1/4 stick of butter
  • Popchips crumbs (about 15)

Directions

  1. Preheat oven to 350 degrees.
  2. Bring a pot of water to boil. Add pasta and cook for approximately 8 minutes, or until tender. Remove from heat and drain.
  3. Get a 11×7 casserole dish and lightly grease with some of the butter. (This will prevent the casserole from sticking & also add some flavor that you won’t get from cooking spray.)
  4. Put drained can of tuna in mixing bowl and break up with a fork.
  5. Add mushroom soup, sour cream, milk, peas, shredded cheese and garlic powder to tuna and mix well.
  6. Stir in pasta and blend all ingredients together.
  7. Transfer contents to casserole dish and even the top (so it’s flat). Sprinkle lightly with Parmesan, then Popchips crumbs (I crumbled them with my hands).
  8. Melt remaining butter and drizzle over top of casserole.
  9. Bake for 30 minutes.
  10. Remove and let cool for 5-10 minutes, then serve and enjoy!