Must say that this recipe turned out very well. The sauce was great. Be very carefulnot toovercook the zucchini or it will get mushy!
Zucchini Chicken Stir Fry
- 1 pound boneless – skinless chicken breasts (or thighs or tenders), thinly sliced then cut into bite-sized pieces
- 4 tablespoons low sodium soy sauce – divided
- 2 teaspoons apple cider vinegar – divided
- 2 teaspoons granulated sugar – divided
- 1 tablespoon minced fresh ginger
- 3 cloves minced garlic – about 1 tablespoon
- 2 tablespoons water
- 1 teaspoon cornstarch
- 1/4 teaspoon red pepper flakes
- 2 medium zucchini – yellow squash, or a mix
- 1 large red or yellow onion
- 2 tablespoons extra virgin olive oil
- Sesame seeds – optional for garnish
- Chopped green onion – for garnish
1 In a large bowl, combine the chicken, 1 tablespoon soy sauce, 1 teaspoon apple cider vinegar, and 1 teaspoon granulated sugar. Set aside while you prep the remaining ingredients.
2 In a small bowl or large liquid measuring cup, stir together the remaining 3 tablespoons soy sauce, remaining 1 teaspoon apple cider vinegar, remaining 1 teaspoon sugar, the ginger, garlic, water, cornstarch, and red pepper flakes. Set aside.
3 Trim off the ends of the zucchini. Cut in half lengthwise, then place the flat, cut sides on the counter. Slice crosswise into ¼-inch thick half moons. Thinly slice the onion.
4 In a wide skillet, heat 1 tablespoon of the olive oil over medium-high heat. Once the oil is hot, add the chicken and its marinating liquid. Sauté until the chicken is golden brown on the outsides and fully cooked through, about 3 to 4 minutes. Remove to a plate.
5 Heat the remaining 1 tablespoon oil. Add the onion. Cook until tender and beginning to brown, 4 to 5 minutes.
6 Give the sauce one more stir, then add it to the pan. Let cook 30 seconds, then add the sliced zucchini. Cook just until the zucchini begins to soften, about 3 minutes more.
7 Remove from the heat, then stir in the reserved chicken. Serve hot with a sprinkle of sesame seeds and green onion as desired.
Quite often when I purchase a salmon filet there are little pieces which I cut off and freeze separately to use to make salmon poke, etc. Searching Pinterest for more ideas, I came across this great pasta dish!
Salmon Pasta with Sun Dried Tomato Cream Sauce
- 1 tablespoon olive oil
- 1-pound salmon fillets
- 1/4 teaspoon salt
- 3 cloves garlic, minced
- 1/4 cup sun-dried tomatoes in oil, chopped
- 5 oz spinach fresh
- 1 cup heavy cream
- 1/4 teaspoon paprika
- 1/8 teaspoon red pepper flakes
- 8 oz penne
1. Heat 1 tablespoon of olive oil in a large skillet on medium-high heat.
2. Season salmon fillets with salt.
3. When the oil is hot, add salmon fillets flesh side down (skin side up). Sear for about 4 minutes on medium-high heat.
4. Reduce heat to medium.
5. Flip the salmon fillets to the other side (skin side down). Sear for another 4 or 5 minutes on medium heat until salmon is flaky.
6. Remove salmon from the skillet.
1. To the same, now empty, skillet, add chopped sun-dried tomatoes and minced garlic. Cook, stirring, for 1 minute.
2. Add fresh spinach, and continue cooking and stirring until the spinach wilts, for a couple of minutes.
3. To the skillet with sautéed vegetables, add 1 cup of heavy cream, paprika, red pepper flakes. Bring to simmer. Simmer for about 1 minute, stirring. Season with salt. Add more paprika, if you like.
1. Cook penne according to package instructions. Drain.
1. Add cooked and drained pasta to the skillet with the cream sauce. Stir in.
2. Remove skin from the salmon by sliding the fork between the salmon fillet and the skin.
3. Slice salmon into large chunks.
4. Add salmon chunks to the creamy pasta. Stir to combine. Simmer for a minute or more, until the salmon is warmed up and cooked through. The salmon should be flaky.
5. Season with salt, if needed.
My dilemma…do I buy a full side salmon filet or just three pieces at the fish counter? With the full side from Costco, there are thick and thin pieces, some cook faster than others.
Resolution, trim off the thinner sides of the piece, along with the tail end. Cut these into cubes or smaller slices and freeze them in a bag to make other salmon dishes not requiring small filets. The result was this recipe which makes a very nice dinner when served with some freshly steamed brussel sprouts and maybe a nice rice dish. Those pieces can also be used in a pasta dish.
Salt and Pepper Salmon Bites
- 1/2-pound skinless salmon filet
- 1 tsp coarse black pepper
- 1 tsp kosher salt
- 1 tsp five spice
- 2 tsp cornstarch
- 1/4 cup peanut oil
- 1/4 cup sliced green onions
- red pepper flakes
Slice the salmon into strips about an inch thick.
In a bowl combine the pepper, salt, five spice and cornstarch.
Add the salmon pieces and toss well making sure the salmon is well coated.
In a medium sized pan stick pan heat the oil until hot.
Gently place the salmon into the hot oil and cook for about 2 minutes. Turn the salmon pieces over and repeat with the other side until salmon is fully cooked.
Transfer the salmon to a paper towel to absorb any excess oil.
Serve with rice and garnish with chopped green onions and a sprinkle of red pepper flakes and a bit of sour cream if you like.
No doubt you have had this dish at any one of thousands of Italian restaurants around the world. It really is quite simple once you have prepared the sauce. You can use canned tomatoes, but in this case I used 2 larger fresh tomatoes, NOT plum. I simply chopped them up. One thing of note – do NOT use more than 3 – 4 tablespoons of vodka, as it will leave the dish bitter…
Penne alla Vodka
- 28 oz. whole plum tomatoes, undrained OR 2 large fresh tomatoes, chopped
- 3 Tablespoons olive oil
- 3 cloves garlic, thinly sliced
- 1 Tablespoon fresh basil, roughly chopped
- 3-4 Tablespoons vodka
- 1 teaspoon red pepper flakes
- ¾ cup heavy cream
- 2 Tablespoons cold butter
- Salt/Pepper, to taste
- 1 lb. Penne
- Fresh parsley, roughly chopped
- ¼ cup Parmesan cheese, finely grated
Puree the tomatoes in a blender, food mill, or an immersion blender and set aside. You can decide how chunky or uniform you’d like the tomatoes to be. I simply chopped them up!
Heat the olive oil in a large pot over medium heat. Add the thinly sliced garlic and the basil. Cook for 1-2 minutes, until fragrant and softened.
Turn off the heat.
Add the vodka to the pan and let it sizzle. Turn the heat back to medium and reduce the vodka until there is about a Tablespoon left.
Add the pureed tomatoes and let it simmer for 45 minutes or so, allowing it to reduce and become quite thick.
During the last 12 minutes or so, cook the penne according to package instructions. For saucier pasta, use ¾ lb. instead of the full pound. Reserve 1/4 cup pasta water.
Add the heavy cream and the red pepper flakes to the sauce.
Add 2 Tablespoons cold butter to the sauce, along with 1/4 cup pasta water. Stir to combine.
Season with salt/pepper if desired.
Add in the drained pasta.
Garnish with roughly chopped parsley and Parmesan cheese and serve!
Our Canadian friends who are “snowbirds” recently had us over for lunch overlooking the Gulf of Mexico. She served a wonderful cucumber and mango salad, not unlike this recipe. She and her husband love to experiment in the kitchen with whatever ingredients they have on hand. The cucumber and mango salad was wonderful!! We ate it all and this sent me looking through Pinterest for a similar recipe. Hope you will be able to give this one a try…
Cucumber Mango Salad
- 1 English cucumber, peeled and chopped (about 1 1/2 c.)
- 2 mangos peeled and diced
- 1/2 c. diced red onion
- 1 clove garlic, minced
- Juice of 1 lime (about 3 Tbsp.)
- 1 tsp. honey
- 1/2 tsp. cumin
- 1/16 tsp. red pepper (more if you like it spicier)
- 1/4 tsp. coriander
- 1/8 tsp. fresh ground black pepper
- 1/3 c. fresh cilantro, chopped
- Toss together the cucumber, mango, red onion, and garlic in a medium sized bowl,
- In a separate small bowl or jar whisk together the lime juice, honey, cumin, red pepper, coriander, and black pepper. Pour over the cucumber-mango mixture and stir gently.
- Fold in the chopped cilantro.
- Serve immediately or refrigerate for later
If you should get invited to a Spanish ‘tapas’ party, this makes a perfect dish to bring. Okay, in English we might say appetizer, in French hors d’oeuvres ??? No matter it was another great find on Pinterest. It was also quick to prepare.
Baked Feta Cheese with Olives and Lemons
- one block of sheep’s milk feta (sold in the brine) about 10-14 ounces
- 1/3 cup good extra virgin olive oil
- juice of 1/2 large lemon
- 1 – 2 cups mixed olives* (recipe calls for whole and pitted) see below
- a few sundried tomatoes chopped
- 3 Tbsp fresh rosemary leaves
- 1/2 tsp red pepper flakes
- a few coarse grindings of black pepper
- Set oven to 350F
- Put the feta in a gratin dish or other small ovenproof dish that you will also serve out of.
- Pour the olive oil into the dish, followed by the lemon juice. Arrange the olives* (I would suggest using ONLY sliced olives as they whole ones fall off when you lay them on the cheese when serving) around the cheese, with the rosemary. I quarter the squeezed lemon half and throw that in as well. Sprinkle the red and black pepper over all. I also added some slices of sundried tomatoes.
- Bake for about 15 – 20 minutes, or until hot and bubbling. I loosely laid a sheet of foil over mine. You can finish under the broiler if you like for a little charring effect.
- Serve hot with toasted bread
Yes we love tuna steaks when they are fresh. They never require a lot of effort to prepare them and two is always enough, along with some steamed vegetables. The bonus is their quick cooking time!
Here I served it with some julienne carrots and some yellow cherry tomatoes.
Sweet and Spicy Glazed Tuna Steaks
3 cloves garlic, minced
1 Tbsp ginger, minced
1/4 cup homemade teriyaki sauce (or store-bought)
1/4 cup toasted sesame oil OR olive oil
1/2 tsp red pepper flakes
1/2 tsp sea salt
freshly ground black pepper
2 wild-caught tuna steaks 1 1/2″ thick
Toasted sesame seeds to taste
Place Tuna steaks in a shallow baking dish or cast iron skillet. Mix all remaining ingredients and pour over the tuna. Reserve about 2 Tbsp of the sauce, and pour it on right before serving, or save it for dipping.
Bake uncovered at 400 degrees. 10 minutes for rare. 20 minutes for medium. 30 minutes for well done. I got nervous at 10 minutes and went an extra 7…it was almost too long…I will try 12 next time! ( I like pink centers in tuna)
The flavor of the sauce really penetrates the meat, so there is no marinating required. This goes very well with a fresh green salad or steamed vegetables. Sprinkle a few toasted sesame seeds on before serving.
Just in time for your Thanksgiving dinner! Make ahead and refrigerate. Serve as your first course!
Thai Style Chicken Pumpkin Soup
- 1 tablespoon extra virgin olive oil
- 6 boneless skinless chicken breasts or thighs cut into 1 inch cubes
- 1 large white onion, thinly sliced
- 3 cloves garlic, minced
- 1 T. minced fresh ginger
- ½ to ¾ teaspoon crushed red pepper flakes
- 2 stalks celery diced
- 2 carrots, peeled and diced
- 15 ounce can pumpkin
- ½ cup mango nectar
- ½ cup fresh lime juice
- ½ cup peanut butter (or more)
- 1 liter low sodium chicken broth
- 2 cups water
Heat oil in a large nonstick pan over medium heat. Add chicken and cook about three minutes, stirring frequently. Add onion, garlic, ginger and red pepper flakes. Cook 1 to 2 minutes longer.
Transfer chicken to crock pot. Add celery, carrots, pumpkin, nectar, lime juice, peanut butter, broth and water. Stir to combine. Cover and cook on LOW for 8 hours or HIGH for 4 hours,
After the time is up, stir in the following –
3 Tablespoons rice vinegar
¼ cup chopped cilantro
Mix ½ cup heavy cream and 1 Tablespoon of cornstarch together.Stir into soup and turn cooker to HIGH for 10 minutes or less until soup thickens.
Serve over white rice which has been previously cooked. Sprinkle with more chopped cilantro and chopped peanuts.
Source – Crock-Pot Best Loved Slow Cooker Recipes.
If you have not tried kale yet, now may be the time. This super green is packed to the max with nutrition that puts it high on the list of the world’s healthiest foods.
Even spinach cannot come close in comparison to the number of nutrients that kale provides. Including kale in your diet provides nutrients that support healthy skin, hair and bones, as well as healthy digestion and a reduced risk of heart disease.
Other possible health benefits of kale include improving blood glucose control in diabetics, lowering the risk of cancer, lowering blood pressure and lowering the risk of developing asthma.
OK…so you might not like it as a salad ingredient, but it really soars as a cooked side dish!
- • 2 bunches of kale, ripped, washed, and dried
- • 4 garlic cloves, sliced thin
- • 1/2 teaspoon of red pepper flakes
- • 1/2 teaspoon of kosher salt
- • 2 tablespoons of extra virgin olive oil
- Heat oil in large saute pan on medium. Add garlic and red pepper flakes and cook until fragrant. Turn heat up to medium high and add kale, mixing it with tongs to coat it with olive oil, garlic, and red pepper flakes. Saute until kale wilts and turns a deep green, approximately 7 minutes. Season with salt, give another good mix, and serve.
Checked the pantry and found a large can of clams…should I make chowder or linguine? No potatoes…decision made…linguine! Pinterest to the rescue again.Quick and fairly straight forward if you use the canned clams. Certainly would make a special dish for a memorable dinner…
Linguine with Red Clam Sauce
Prep Time: 15 minutes Cook Time: 20 minutes Yield: serves 4 to 6**
• 1 pound linguine
• 2 tablespoons extra virgin olive oil
• 4 anchovies, packed in oil
• 3 cloves garlic, minced
• 2 shallots, minced
• 1/2 teaspoon red pepper flakes
• 1 cup dry white wine
• 18-ounce jar diced tomatoes
• 3 tablespoons fresh parsley, chopped
• 1 tablespoon fresh thyme leaves
• 2 pounds littleneck clams* OR 13 oz. canned clams drained (save the juice)
• Parmesan cheese
1. Bring a large pot of salted water to boil. Add linguine and cook for 3 minutes. The pasta will finish cooking in the sauce. Strain the pasta, reserving 1/2 cup of the pasta water, and set aside. If using clam juice discard the pasta water
2. In a very large sauté pan over medium heat, heat oil. Add anchovies, garlic, shallots, red pepper flakes, and a pinch of salt. Sauté for 3 minutes until the anchovies “melt” and the shallots become translucent. Add wine and bring to a boil over medium-high heat. Cook until the wine reduces by half, about 5 minutes. Next, add tomatoes, 2 tablespoons of parsley, thyme, and reserved pasta water or clam juice. season with a pinch of salt and pepper. Bring to a boil.
3. Add linguine and clams to the sauté pan and cover. Cook for 5 to 7 minutes or until the clams open. Discard any clams that do not open.
4. Garnish with the remaining parsley, a drizzle of extra virgin olive oil, and a pinch of sea salt. Serve immediately. Pass the cheese…