May 25, 2011

Red Wine Brownies

This recipe is SO easy!
  1. Buy your favorite box-brownies.
  2. Replace the amount of water it calls for with red wine (any red- if you wouldn't drink it, don't use it!)
  3. Replace 1/3 of the amount of oil it calls for with Chocolate Sauce.
  4. Bake according to package directions.
  5. Allow to cool before cutting.

Keswick Vineyards Chocolate Norton Sauce

Recipe from Keswick Vineyards.

May 16, 2011

Grilled Tilapia

  • Fresh Tilapia fillets
  • EVOO
  • Lemon Pepper Seasoning
  1. Take one piece of Reynolds aluminum foil and place the tilapia fillets on top.
  2. Drizzle each fillet with EVOO and Lemon Pepper Seasoning to taste.
  3. Take a second piece of Reynolds aluminum foil and place on top of the fillets and seal the edges so the oil won't leak.
  4. Place on the grill for 8-10 minutes.
So easy, delicious, and healthy!

I served this with Quinoa with Peppers and Basil.

Quinoa with Peppers and Basil

Quinoa (pronounced keen-wah) is a staple grain in S. America and dates back to the ancient Incas. It has more protein than other grains (5g for ¼ cup) and is naturally gluten free. The texture along with the way I prepared this reminded me of couscous and was a perfect side dish with Grilled Tilapia.

Recipe from the back of Trader Joe's Organic Quinoa box.

Serves 4-6

  • 1 cup organic Quinoa, prepared with chicken stock, according to package directions
  • 2 cups chicken broth
  • 1 small onion, thinly chopped
  • 1 red bell pepper, seeded and thinly sliced
  • 1 orange bell pepper, seeded and thinly sliced
  • 1 yellow bell pepper, seeded and thinly sliced
  • 5 cloves of garlic, thinly sliced
  • 20 leaves of fresh basil, chopped
  • Grated cheese to taste (I used white cheddar but you can also use Parmesan)
  • S & P to taste

  1. Cook quinoa as listed on box in a medium saucepan.
  2. In a separate pan, add onions and garlic and sauté until translucent. Season with S & P. Then transfer to the pan with the quinoa.
  3. Remove pan from heat; add chopped bell peppers, cheese, and basil to the quinoa. Serve immediately.
This paired nicely with New Kent Winery's 2005 Chardonnay.

Lazy Baked Greek Chicken

Recipe (with a video!) from Rachael Ray.

Serves 4

  • 2 tablespoons EVOO
  • ½ medium onion, finely chopped
  • 3 large cloves garlic, finely chopped
  • One 10-ounce box organic chopped spinach, thawed
  • Freshly grated nutmeg, to taste
  • 3 tablespoons butter
  • 1 cup Panko breadcrumbs
  • 1 teaspoon dried oregano (about 1/3 palmful)
  • 4 pieces skinless, boneless chicken breast
  • ½ cup crumbled feta cheese
  • Salt and pepper, to taste

  1. Preheat the oven to 425°F. Heat 1 tablespoon EVOO, 1 turn of the pan, in a small skillet over medium heat. Add the onion and 2/3 of the garlic and cook until softened, 3 to 4 minutes.
  2. Transfer to a bowl to cool, then add the spinach and season with salt, pepper and nutmeg. Melt the butter in the same pan, turn off the heat and add the Panko, oregano and remaining garlic; toss.
  3. Drizzle a baking dish with the remaining 1 tablespoon EVOO. Split each chicken breast across (but not all the way through) and open like a book. Stuff with the spinach and feta, letting the stuffing overflow at the edges.
  4. Place the chicken pieces in the baking dish and top with the breadcrumbs. Bake until the juices run clear; about 20 minutes.

I served this fabulous dish with Summer Tomato Pie.

Summer Tomato Pie

(Photo from Google Images)

This was a great warm-weather dinner and is surprisingly very filling! It was still runny after I let it stand about 15 minutes, so the last picture isn't beautiful but it was delicious!

The original recipe is from Cabot Cheese. My modified version is below.

Serves 6

  • 1 15-ounce package of refrigerated pie crust (you only use one of the crusts)
  • 3-4 tomatoes, medium sliced
  • Fresh herbs (Basil, Thyme, Oregano, Chives, S & P) [Enough for a LIGHT dusting on each layer. Cabot's recipe calls for ¼ cup, which was too much]
  • 6 ounces Cabot Sharp Cheddar, grated (about 1½ blocks of cheese)
  • 1/3 cup reduced fat mayonnaise
  • 2 tablespoons fresh lemon juice

1. Follow package directions to cook pie crust. Set aside to cool slightly. Then reduce temperature to 350°F.

2. Layer tomatoes in crust and sprinkle with the fresh herbs. Eyeball this and give each layer a light dusting.

3. Combine mayonnaise, cheese, and lemon juice then spread evenly over tomatoes.

4. Bake until cheese is golden and bubbling, about 45 minutes. Let stand 10 to 15 minutes to set before slicing.

I served this dish with Lazy Baked Greek Chicken.

May 3, 2011

Lemony Kale Pasta

I've been on a kale kick this spring. Kale is loaded with antioxidants, high in calcium, beta carotene, and Vitamins C and K. It is really good sautéed or as "lettuce" in a salad.


For the dressing:
  • 2 cloves garlic, peeled
  • ½ tsp. kosher salt, divided
  • ½ cup finely grated Parmesan cheese
  • 5-6 tbsp. EVOO
  • Juice of 2 lemons
  • ¼-½ tsp. red pepper flakes
  • Freshly ground black pepper, to taste
For the pasta:
  • 1 lb. whole grain penne pasta
  • 1 large bunch kale, rinsed and dried, stems removed
  • Lemon slices, for garnish
  • Additional Parmesan, for serving
  1. Bring a large pot of water to boil for the pasta. Meanwhile, make the dressing. Mince the garlic cloves. Sprinkle the minced garlic with ¼ teaspoon of the kosher salt and smash the garlic into a paste with a fork or the side of a chef’s knife. Transfer the garlic paste to a small bowl. Add in the Parmesan, olive oil, lemon juice, red pepper flakes and black pepper. Whisk together until well combined.
  2. Cook the pasta in the boiling water according to the package directions. Chop the kale into ½-inch ribbons. Add the kale to a large bowl and toss with the dressing to coat well. When the pasta is finished, drain well and let cool a minute or two. Toss the pasta with the kale and dressing until well coated. Serve with sliced lemon and additional Parmesan as desired.
Recipe from Annie's Eats