21 September 2020 Easy Miso Cod en Papillote

Easy Miso Cod en Papillote

September 21, 2020 By

It feels wrong to even call this a recipe, but, if I don’t document it, I’ll forget how tasty it is and that I should make it more often! It’s even keto-friendly!

This is a very simple process and prefect for a weeknight meal of cod cooked in an aluminum foil packet on the grill. No oven to turn on, no messes to clean up!

I had wild caught cod on hand but this would be delicious with many non oily fish like mahi mahi, bass, sole, halibut or haddock. I had miso paste in the fridge so I used some of that along with lemon juice and olive oil, but some ginger dressing or even some Italian dressing would work great also.

Ingredients:

Two 4-6 ounce cod filets

2 Tbsp. each miso paste, olive oil and lemon juice

4 slices of lemon, seeds removed

20-30 raw baby asparagus spears

Salt and pepper

Uncooked Fish Packet

Directions:

Turn your gas grill to medium flame (or turn the oven on to 375 degrees).

Cut two large pieces of aluminum foil and lay them on a work surface. Lightly coat each foil piece with cooking spray.

Place a cod filet and 10-15 asparagus spears in the center of each of the foil pieces. Spoon the miso paste over the fish then drizzle the fish and asparagus with olive oil then lemon juice. Season with a big pinch of salt and pepper. Place two slices of lemon over each fish filet then wrap the foil tightly over the fish and asparagus to create an air tight packet.

Place the foil packets on the grill, close the grill lid and cook for 15 minutes. Carefully remove the packets from the grill using a large spatula and equally carefully unwrap the foil packets.

Dish can be served right in the foil packets or transferred to a plate for a low carb meal. We served ours with basmati rice.

Makes two servings.

Filed Under: American, Entrees, Fish, French Tagged With: , , , ,

Lobster Mac and Cheese for Two

July 24, 2020 By

When I go through the trouble of making lobsters for dinner, I always make an extra one for leftover lobster recipes later. One of my favorite, most decadent, way to use cooked leftover lobster is to make lobster mac and cheese. It’s luxurious, delicious and a perfect food.

I’ve taken my usual large batch lobster mac and cheese recipe and recreated it for two people. I bake the pasta in individual, perfect-sized, baking dish.

Note that this could also be made using cooked shrimp or no seafood at all.

Topping Ingredients:

  • 1 Tbsp. butter
  • 2 Tbsp. Panko breadcrumbs (could also use standard breadcrumbs but the topping will be less crunchy)
  • Pinch of cayenne pepper

Pasta Ingredients:

  • Meat of one cooked 1 ¼ – 1 ½ pounds lobster
  • 4 Tbsp. butter, divided
  • 2 Tbsp. all-purpose flour
  • Big pinch each, salt and pepper
  • ½ cup heavy cream
  • 1 ½ cups whole milk
  • 1 ½ cups extra sharp Cheddar cheese, freshly grated
  • ½ cup grated Parmesan cheese
  • ½ pound elbow macaroni, or other tubular pasta, cooked 2 minutes less than recommended in package directions, drained
  • Breadcrumbs
  • Lobster Meat
  • Cheesey Pasta

Topping Directions:

  1. Microwave the butter until melted and bubbly, add the Panko and cayenne and combine well. Set aside.

Pasta Directions:

  • Preheat oven to 400 degrees.
  • In a small saucepan over medium-low heat, melt 2 tablespoons of butter then and add the lobster meat. Warm for 2-3 minutes, tossing the lobster in the butter to coat and warm evenly. Set aside.
  • Place the remaining 2 tablespoons of butter in a medium saucepan over medium heat and allow to melt. Add the flour and cook for 2 minutes, whisking constantly to create a roux. Season with salt and pepper.
  • Stir the heavy cream and the milk into the butter/flour roux and bring to a simmer. Cook the sauce for 2-3 minutes, whisking often, until thick and bubbly.
  • Slowly add the cheeses, a handful at a time, and stir until fully incorporated, about 2 minutes.
  • Add the cooked pasta to the cheese sauce and mix well.
  • Gently fold in the lobster meat and the butter it was cooked in (why not?).
  • Add cheesy pasta to two individual baking dishes (could use one larger baking dish).
  • Sprinkle with the Panko mixture and bake pasta for 15 minutes until panko mixture has lightly browned. Serve at once.

Makes 2 servings.

Filed Under: American, Cheese, Entrees, Pasta Tagged With: , , ,

Pulled Pork Quesadillas

June 2, 2020 By

I really enjoy smoking pork shoulders. I like the whole process – adding the rub to the pork, getting my Weber Kettle ready, manning the smoker and obviously, eating the fruits of my labor. This is my go-to pulled pork recipe for making smoked pork shoulder (butt) on a Kettle grill if you don’t have a smoker.

With so much pork and only a two-person household, what do you do with all the meat? When I make a pork shoulder, I freeze some of the cooked meats for easy weeknight dishes. One of these easy dishes is pulled pork quesadillas that I serve with my Zesty Guacamole – it’s fast to make and so tasty.

There are several ready-to-serve pulled pork products you can get at the grocery store that would also work well in this recipe. I like to fold my tortillas in half to make my quesadillas (see picture above), but you could also use one tortilla on the bottom and one on top.

Ingredients:

  • ¼ cup warmed BBQ sauce, home-made or store-bought
  • 1 ½ cups smoked pork shoulder, pulled or chopped
  • 4 6-inch white or yellow corn tortillas (could use flour also)
  • 1 cup shredded white Cheddar cheese (could use Monterrey Jack or Colby)
  • ½ cup sautéed onions (optional but delish)
  • 2 Tbsp. vegetable oil
  • Garnishes: guacamole, sour cream, chopped red onion, chopped cilantro, salsa, 1 lime cut in half

Directions:

  1. In a bowl, combine the warm BBQ sauce and the pork.
  2. Place the tortillas on a work surface and add an equal amount of pork, cheese and onion (if using) to half of each tortillas. Fold each tortilla over.
  3. Add a tablespoon of oil to a non-stick pan over medium heat. Add two of the folded quesadillas to the pan and cook for about 3 minutes per side, or until deeply browned. Remove the cooked quesadillas from the pan and add to a plate then cover with foil to keep warm. Repeat with the remaining two quesadillas.
  4. Cut each quesadilla into four pieces and serve with the garnishes and a squeeze of lime.

Makes 2 servings.

Filed Under: Cheese, Entrees, Mexican, Pork, Sandwiches Tagged With: , , ,
26 May 2020 Spanakopita (Spinach Pie) for Two

Spanakopita (Spinach Pie) for Two

May 26, 2020 By

I love Greek food and one of my favorite Greek dishes is Spanakopita, spinach pie. The pie is made using Feta cheese (another favorite) and spinach layered between sheets of Phyllo dough. Velvety on the inside, crunchy on the outside – it’s a perfect dish.

Just want to pick a piece of that crunch Phyllo!

Typically (and true of many dishes I make), I make enough spinach pie for an army although it’s just two of us at home. For Easter, I committed to only making enough spinach pie for two and I was almost successful! This is probably enough for four as a side, but a generous portion for two as an entrée. I made this in a loaf pan and it worked great.

There are tons of variations of this dish, but when I learned to make it as a teen, my teacher put layers of Phyllo between layers of filling, like what one would do for a lasagna. Some prefer to only top the pie with Phyllo…. there is no ‘right’ way…do what you like!  

I use fresh spinach but frozen and thawed works well too.

Ingredients:

  • 4 Tbsp. butter, melted
  • 2 Tbsp. olive oil, divided
  • ¼ cup finely chopped onion
  • 2 garlic cloves finely minced
  • 2 pounds fresh baby spinach, chopped
  • 1 large egg
  • 1 Tbsp. chopped fresh flat leaf parsley
  • 2 tsp. dried dill
  • ¼ tsp. each salt and pepper
  • 5 ounces Feta cheese, crumbled (I use Dodoni brand)
  • Half a 16-ounce package of phyllo dough, thawed
Spinach & Feta Mixture
Unbaked Pie

Directions:

  1. Preheat the oven to 350 degrees F. Butter a 9” x 5” loaf pan.
  2. In a large sauté pan or skillet over medium heat, add 1 Tbsp. olive oil and the finely chopped onion and cook for 3 minutes or until the onion is lightly browned.
  3. Add the garlic and cook an additional minute. Place the cooked onion/garlic in a medium bowl and set aside to cool.
  4. Add the remaining 1 Tbsp. olive oil to the pan and once warmed, add the spinach and cook for 3-4 minutes until it’s fully wilted and starting to color. Remove from the heat and allow to cool. Squeeze as much moisture from the cooked spinach as possible using cheesecloth or paper towels.
  5. In the bowl with the cooled onion/garlic mixture, add the egg, parsley, dill, salt, pepper and Feta cheese. Stir to combine then add in the cooled spinach and stir to fully incorporate.
  6. Unroll the phyllo dough, take out two sheets and wrap the remaining sheets in a slightly damp kitchen towel to avoid brittle, dry dough.
  7. Place one phyllo sheet into the buttered pan, lengthwise, and brush melted butter over it then place a second sheet on top of the first and butter again. Sheets will have overhang and that’s fine for now.
  8. Add 1/3 of the spinach filling on top of the two phyllo sheets.
  9. Add one phyllo over the spinach, butter and top with a second sheet and butter.
  10. Add 1/3 of the spinach filling on top of the two phyllo sheets.
  11. Add one phyllo over the spinach, butter and top with a second sheet and butter.
  12. Add 1/3 of the spinach filling on top of the two phyllo sheets.
  13. Top the dish with four more phyllo sheets, buttering between each sheet.
  14. Using scissors, cut the overhang but leave about an inch of phyllo that gets folded over the top of the dish. Brush the top phyllo with butter.
  15. Using a sharp knife, cut the phyllo across the short end of the pan to create two pieces of the same size (see photo). It’s easier to precut the top phyllo prior to baking.
  16. Place the pan on a cookie sheet (in case of spills) and bake for 40 minutes or until the top is golden brown and crispy.

Yields two large entrée size portions or 4 side dish sized portions.

Filed Under: Cheese, Entrees, Greek, Sides, Starters, Vegetables, Vegetarian Tagged With: , , ,
6 April 2020 Easy Meatless Baked Ziti

Easy Meatless Baked Ziti

April 6, 2020 By

Two of us shopped off the same grocery list this week, so we had two huge bricks of fresh Mozzarella that we needed to use up, so baked ziti it was last night.

It’s a 20-minute dish, super tasty and comforting that most will love.

Ingredients:

  • ½ pound ziti pasta, or other tubular pasta (I use Delverde brand)
  • 2 cups Basil-Packed Marinara Sauce (or other marinara sauce), warmed
  • 4 ounces Ricotta cheese
  • ¾ cup diced fresh Mozzarella
  • 3 ounces freshly-grated Parmesan, I use Sartori Tuscan Reserve Shaved Blend
  • 6 ounces grated Mozzarella

Directions:

  1. Preheat oven to 400 degrees.
  2. Cook the pasta 1 minute less than what’s indicated on the packaging. Drain and reserve.
  3. Over medium heat, bring the sauce to a simmer in the pan the pasta was cooked in. Add the pasta to the marinara sauce and toss to coat.
  4. Add the Ricotta and incorporate.
  5. Add the diced Mozzarella and stir to distribute evenly.
  6. Pour the pasta in an oven-proof dish (I used my large cast iron pan) and sprinkle the parmesan and grated Mozzarella over the pasta.
  7. Place the dish in the oven and bake for 20 minutes. Turn the broiler on to high and broil for 5 minutes, or until the sliced Mozzarella is melted and bubbly.

Yields 2 generous entrée-size servings.

Filed Under: Cheese, Entrees, Italian, Pasta Tagged With: , ,
14 February 2020 Creamy Prosciutto and Tomato Pasta

Creamy Prosciutto and Tomato Pasta

February 14, 2020 By

This creamy prosciutto and tomato pasta was super easy to make and delicious. It was in my Blue Apron box this week and I keep thinking about it. My favorite part was the topping of the pasta with breadcrumbs toasted in brown butter – what’s not to like!? My second favorite part was the addition of rich pieces salty/porky prosciutto to the top of the warm pasta just before serving. This recipe is a winner on any weeknight as it’s fats to make but special enough to prepare on a weekend evening.

Ingredients:

  • 6 oz penne pasta
  • 2 Tbsp. butter
  • ¼ cup Panko breadcrumbs
  • 1 Tbsp. olive oil
  • 4 oz cremini mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 Tbsp. capers
  • ¼ tsp. crushed red pepper flakes
  • 1 Tbsp. olive oil
  • 2 Tbsp. tomato paste
  • 2 Tbsp. Mascarpone cheese
  • 3 oz Prosciutto, torn in bite-size pieces
Toasted Breadcrumbs; Mushrooms and Capers in Tomato Paste

Directions:

  1. Bring a large pot of water to a boil and cook pasta according to package directions. Reserve 1/2 cup pasta cooking water for step 4 then drain the pasta and reserve for later us.
  2. In a medium pan, heat the butter on medium-high until melted then cook, stirring constantly, 1 to 2 minutes or until the foam subsides and the butter is nutty and toasted in aroma. Add the breadcrumbs and season with a pinch of salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until lightly browned. Transfer to a bowl. Rinse and wipe out the pan.
  3. In the pan used to make the breadcrumbs, heat the olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Add the chopped garlic, capers and the red pepper flakes. Season with a pinch of salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Add the tomato paste. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Add 1/2 cup of water (carefully, as the liquid may splatter). Cook, stirring frequently, 2 to 3 minutes, or until the sauce is slightly thickened. Turn off the heat.
  4. To the pan of sauce, add the cooked pasta and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Stir in the mascarpone until combined. Serve the finished pasta topped with the prosciutto and brown butter breadcrumbs.
Mushroom Tomato Sauce; Mascarpone To Pasta; Creamy Pasta

Serves two.

Filed Under: Entrees, Italian, Pasta, Pork Tagged With: , , , ,

Penne with Hot Italian Sausage and Arugula

January 4, 2020 By

Here’s another entry my growing list of “there’s nothing to eat in this house’ recipes. This is a one pot wonder (unless you want to boil the pasta in a separate pot while you make the rest of the recipe) – pasta recipe with Italian sausage and arugula.

The hot Italian sausage was sitting in my freezer so I thawed it in the morning and made this easy pasta dish for dinner, all in 20 minutes.

Don’t have penne pasta on hand? No worries, use any dry pasta you have in your pantry.

Ingredients:

  • ½ pound dry penne pasta (I LOVE Delverde pasta)
  • 1 Tbsp. salt (for pasta water)
  • ¼ cup olive oil
  • ½ tsp. each salt and black pepper
  • 4 links hot Italian sausage (could use mild if you don’t like hot), removed from the casings
  • 5-ounce bag of baby arugula
  • 2 garlic cloves, minced
  • ½ cup dry white wine
  • 1 cup chicken broth
  • 1 Tbsp. softened butter combined with 1 Tbsp. flour to make a paste (called beurre manié)
  • ¼ cup freshly-shaved (or grated) Parmesan cheese

Directions:

  1. In a large saucepan over high heat, bring water to a boil. Add the salt and pasta and cook one minute less than recommended on the pasta packaging. Drain and set aside.
  2. In the same pan, warm the oil over medium heat for 30 seconds. Add the salt and pepper and cook for 15 seconds. Add the sausage and break down with a wooden spoon into bit-size chunks. Cook for 4 minutes, stirring occasionally.
  3. Add the arugula and cook until wilted, about 1 minute.
  4. Add the garlic and cook for 1 minute.
  5. Add the wine and broth and cook for 2 minutes, stirring occasionally.
  6. Add the beurre manié and stir into the sauce until slightly thickened, about 1 minute.
  7. Add the cooked pasta to the sauce and gently stir to coat. Continue cooking for 1 minute.
  8. Serve the pasta with the Parmesan.

Makes 2 servings.

Filed Under: Cheese, Entrees, Italian, Pasta, Pork Tagged With: , , , ,
28 October 2019 Easy One Pot Cheesy Baked Pasta

Easy One Pot Cheesy Baked Pasta

October 28, 2019 By

I love one pot/pan dishes. I especially love them when they’re as simple and delicious as this easy, cheesy pasta dish.

I had a lot of basil left from my summer crop, so I added a giant handful to my already basil-packed marinara sauce that I took out of the freezer for this purpose. I used Rigatoni by my favorite pasta company, Delverde, but ziti, penne or other pasta would be just fine.   

This is a perfect dish for on a busy #MeatlessMonday

Ingredients:

  • ½ pound rigatoni pasta (I use Delverde brand)
  • 2 cups Basil-Packed Marinara Sauce (or other marinara sauce), warmed
  • ¾ cup diced fresh Mozzarella
  • 3 ounces freshly-grated Parmesan, I use Sartori Tuscan Reserve Shaved Blend
  • ½ pound sliced fresh Mozzarella

Directions:

  1. Preheat oven to 400 degrees.
  2. In an oven-safe pot/pan, cook the pasta 1 minute less than what’s indicated on the packaging. Drain and reserve.
  3. Over medium heat, bring the sauce to a simmer in the pan the pasta was cooked in. Add the pasta to the marinara sauce and toss to coat.
  4. Add the diced Mozzarella to the pasta and stir to distribute evenly.
  5. Sprinkle the parmesan over the pasta then top with the sliced Mozzarella.
  6. Place the dish on a baking sheet to prevent oven drips and bake for 20 minutes. Turn the broil to high in the oven and broil for 5 minutes, or until the sliced Mozzarella is melted and bubbly.

Yields 2 generous entrée-size servings.

Filed Under: Cheese, Entrees, Italian, Pasta, Vegetarian Tagged With: , , , ,
3 September 2019 Grilled Paella

Grilled Paella

September 3, 2019 By

Paella, a traditional dish of Spain, is a favorite at my home in the summer time. The dish can feature a variety of proteins: seafood, fish, sausages, chicken….it’s very versatile.

With Lobster Tail Added

Since we’re huge fans of grilling, I’ve developed a fantastic paella version that I cook on my Weber charcoal grill with some wood chips for added smoky flavor.  

Don’t have chicken thighs but have chicken breasts? Don’t think twice, use what you have. Want to switch up mussels for clams, go ahead! Want to amp up the fish/seafood and skip the chicken and sausage….you get the gist, use what you’d like!

This version uses what we’ve come to like best. I cook the paella in my 12-inch cast iron pan and it’s the perfect size for two healthy eaters. This recipe can easily be doubled, just use a bigger pan.

Ingredients:

  • A handful of wood chips (Hickory is a good option), soaked in water for an hour
  • ¼  cup olive oil
  • ½ medium onion, peeled and chopped
  • 2 garlic cloves, chopped
  • 1 pound boneless and skinless chicken thighs, cut into bite-sized pieces
  • 4 links of fresh Chorizo or Andouille, cut in ½ inch thick slices
  • 1 ½ cups short-grain rice, such as Calasparra or Bomba (could use Arborio in a bind)
  • ½ tsp. saffron
  • ½ tsp. each salt and pepper
  • 1 cup clam juice
  • 1 ½ cups seafood broth (could use chicken broth)
  • ½ cup dry white wine (if you prefer to omit the wine, replace with an additional ½ cup chicken broth)
  • ½ cup chopped tomatoes
  • 1 pound large shrimp, peeled, deveined, tails removed
  • Dozen mussels or littleneck clams, cleaned
  • ½ lemon
  • 1 Tbsp. chopped flat leaf parsley (optional)
Andouille Paella
Paella Rice and Onion

Directions:

  1. If using a charcoal grill, heat the briquettes until half are gray-ashy, then add wood chips (if using a gas grill, heat to medium).
  2. Place a 12-inch cast iron pan (or similar size paella pan) over the fire and warm for 2 minutes.
  3. Heat the olive oil then add the onion and cook until softened, about 4-5 minutes, stirring occasionally.
  4. Add the garlic to the onions and cook for a minute.
  5. Add the chicken thighs and the sausage stir then cover the grill and cook for 3 minutes, stirring to ensure even browning. Remove the chicken and sausage and wrap in foil to keep warm.
  6. Add the rice to the pan and stir to coat in the oil, then cook for 4 minutes, stirring occasionally.
  7. Add the saffron, the salt and the pepper and stir to combine. Return the chicken and the sausage to the pan then add the three liquids and the tomatoes and stir well to ensure any browned bits are picked up. Bring to a simmer and cook 15 minutes, covered, NOT stirring to help create the lovely crust on the bottom of the pan called Socarrat.
  8. Add the shrimp, cover the grill and cook for 3 minutes.
  9. Add the mussels/clams, hinge-side down in the rice, cover the grill and cook for 3 more minutes.
  10. Remove the pan from the heat, squeeze a half lemon over the paella and sprinkle some parsley, if using.

Serves two.

Filed Under: Chicken, Entrees, Fish, Seafood, Spanish Tagged With: , , , ,

Easy Cilantro Rice

July 30, 2019 By

This easy cilantro rice is so easy to prepare but so tasty. It pairs beautifully with a variety of proteins like grilled chicken, steak, pork chop or fish and the bonus is that you’ll have leftover chimichurri sauce leftover for other meals!

Ingredients:

Directions:

  1. In a medium pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high then reduce the heat to low, cover and cook, without stirring, for 12 to 14 minutes, or until the water has been absorbed, and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.
  2. Halve, peel, and thinly slice the onion. Cut off and discard the stem of the pepper; remove the core, then thinly slice lengthwise. Combine in a bowl. Thoroughly wash your hands immediately after handling the pepper.
  3. In a large sauté pan, heat the olive oil on medium-high until hot. Add the sliced onion and pepper; season with a pinch of salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until softened. Add 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring, 30 seconds. Transfer to the pot of cooked rice; add the cilantro sauce and stir to combine. Taste, then season with salt and pepper if desired.

Makes 2 servings of rice.

Filed Under: American, Asian, Entrees, Mexican, Sides, Vegetarian Tagged With: , ,
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