Recipe: Simple Grilled Salmon Steaks

 Salmon is a great fish for the grill, as its meaty texture means it holds together well, and as it is a more fatty fish, it is less likely to dry out over the high heat. This simple recipe lets the flavors of the salmon and the grill shine through. Plus it's super easy to whip up in a jiffy on a busy weeknight for a delicious, healthy dinner!

Simple Grilled Salmon Steaks

Ingredients:

1 1/2 inch salmon steak (or fillet) per person
1/2 cup white wine
1/2 to 3/4 cup olive oil
2 tbsp parsley
dash lemon-pepper seasoning
wedges of lemon for serving (optional)

Directions:

• Put salmon steaks in a glass dish and pour in the wine, oil, and seasonings, turning salmon to coat well.
• Put in refrigerator and let marinade for 2 hours or more, turning several times to make sure salmon marinades all over.
• When ready, set grill to medium and oil the grates or fish basket.
• Remove fish from marinade and reserve marinade. Put fish on direct heat on grill and cook for about 10 minutes, then flip and cook for 10 minutes more.
• Use the leftover marinade and brush on the fish several times before you flip, then again a few times before they are done cooking.
• Your salmon should be cooked all the way through and flake with a fork.
• Remove from grill to a platter and serve hot with wedges of lemon and grilled or steamed vegetables.

Recipe: Crock Pot Oregano Rubbed Lemon Chicken

Crock pots are great for summer cooking, as you can set your dinner to cook and go off and enjoy the beautiful summer weather, without slaving over a hot stove, or heating up the kitchen by running the oven for several hours.

This tasty and simple recipe combines the classic flavors of lemon and chicken. You'll have a tasty dinner the whole family will love all ready when you get back from the pool!

Crock Pot Oregano Rubbed Lemon Chicken
(Serves 6.)

Ingredients:

 (Photo credit: Wikipedia)

1 tsp dried oregano
1/2 tsp salt
1/4 tsp ground black pepper
2 lbs. chicken breast halves, boneless skinless
2 Tbsp butter
1/4 cup water
4 fresh lemons, squeezed
2 garlic cloves, minced
1 tsp chicken bouillon granules
1 tsp chopped fresh parsley

Directions:

• Mix together the oregano, salt, and pepper in a little bowl and then rub this mixture into the chicken.
• Put butter in a large heavy skillet over medium heat, and when butter melts and skillet is hot, set chicken in and brown it on both sides, about 3 to 5 minutes each side. Remove the chicken and arrange evenly in the crock pot. 
• In the same skillet, add the water, lemon juice, garlic, and bouillon, and bring this mixture to a boil, stirring to get up the browned bits from skillet, then immediately pour over the chicken in the crock pot.
• Cover and set crock pot to LOW and allow to cook for 6 to 7 hours. 
• 15 minutes before the end of cooking time, sprinkle parsley on top of the chicken, cover the crock pot and continue cooking the remaining 15 minutes.
• Serve with a side of rice or potatoes if desired.

Recipe: Grapefruit Ginger Salsa With White Fish

Zesty ginger together with tangy sweet grapefruit and fresh mint make an amazing salsa that goes well with fish or chicken, and will kick any summer meal up a notch or two! (You can also do the fish on the grill if you prefer a smokier flavor.)

Grapefruit Ginger Salsa With White Fish
(Serves 4.)

Ingredients:

2 red grapefruit
2 tbsp vegetable oil
2 tbsp agave syrup
2 tbsp grated ginger
1/8 cup fresh mint, chopped
2 roasted tomatoes, skinned and diced
1 medium red onion, diced small
1 tsp minced garlic
Kosher salt and black pepper to season fish
4 white fish fillets (6 oz each), any fish you like

Directions:

• Preheat oven to 375 degrees.
• Peel and section one of the red grapefruit, then cut the segments in half and place them in a mixing bowl. 
• Squeeze juice from the remaining grapefruit into the bowl with cut grapefruit segments, then add the remaining ingredients (except salt, pepper, and fish) and toss to combine.  Put in refrigerator.
• Heat an oven-proof skillet over medium-high heat and add vegetable oil.  Season fish on both sides with Kosher salt and pepper.  
• Add fish to the skillet when the oil is hot.  Cook the fish until it starts to brown, flip and brown the other side.
• Place skillet in the oven for 10 minutes or until the fish has finished cooking through. 
• Serve fish hot with cold grapefruit "salsa" on the side or on top.

Recipe: Home Garden Pork Stir-Fry

This tasty stir fry combines pork with lots of fresh veggies for a quick and simple summer dinner that's ready in a jiffy. Add red pepper flakes and minced ginger for an extra kick.

Home Garden Pork Stir-Fry
(Serves 4.)

Ingredients:

(Photo credit: Wikipedia)

2 tablespoons high-heat oil
2 carrots, sliced into small strips
2 cups small broccoli florettes
1 red pepper, sliced in thin strips
1 small onion, sliced
1/2 teaspoon garlic powder
1/2 cup fresh sliced mushrooms
1 pound naturally raised pork, cut in thin strips
1/4 cup soy sauce

Directions:

• Heat oil in skillet and then add carrots, broccoli, red pepper, onions and garlic powder. Cook for 5 minutes (you don't want to overcook - vegetables should be firm and crisp). Remove from skillet and cover to keep warm.
• Add mushrooms to the skillet and then add pork strips. Next, add the soy sauce.
• Put the vegetables back in the skillet cook over medium high heat until heated through.
• Serve over brown rice.

Recipe: Shrimp And Snow Pea Stir-Fry

 A lovely summer recipe full of fresh, light flavors. Quick and easy to prepare, and delicious with fresh spring peas from your garden!

Shrimp And Snow Pea Stir-Fry
(Serves 2.)

Ingredients:

 (Photo credit: jeffreyw)

2 tablespoons corn oil, divided
1 onion, cut into thin strips
1 tablespoon minced garlic
1/8 teaspoon red pepper flakes
1 pound large shrimp, peeled and cleaned
2 cups snow peas
1 red bell pepper, sliced
1/2 cup sliced water chestnuts
1 tablespoon sesame seeds
1/8 teaspoon salt
1 cup brown rice, cooked

Directions:

• In a wok or large skillet, heat 1 tablespoon oil until hot, then add the onion, garlic, ginger and red pepper flakes. Stir while cooking for several seconds. 
• Now add the shrimp and cook without stirring for 1 minute. Add the remainder of the oil and cook for another minute.
• Next, add the snow peas, bell pepper, water chestnuts and sesame seeds. 
• Cook, stirring, for 2 minutes, then add the salt, making sure to sprinkle it evenly over the vegetables. 
• Cook for about 2 minutes or until the shrimp is no longer pink. 
• Serve over cooked brown rice.

Recipe: Easy Eggplant And Tomato Harvest Skillet

This is one of my favorite ways to use up some of that extra eggplant from my CSA! Or check out your local farmer's market and load up on fresh summer veggies for this delicious light dish packed full of flavor, vitamins and nutrients. For a heartier meal, serve over cooked pasta or brown rice.

Easy Eggplant And Tomato Harvest Skillet
(Serves 2-4.)

Ingredients:

1 medium eggplant, peeled and cut into cubes
3 Tbsp vegetable oil
1 green bell pepper, seeded and chopped small
1 medium onion, peeled and diced small
4 large ripe tomatoes, chopped 
1 tsp sea salt
1/4 tsp black pepper
1 garlic clove, grated
1/4 cup grated fresh Parmesan cheese   

Directions:

1. Heat a large heavy skillet over medium heat, add eggplant and oil, and cook, stirring occasionally, until eggplant starts to soften.
2. Add all remaining ingredients except the Parmesan cheese, stir gently, and continue cooking until all vegetables are tender.
3. Sprinkle the Parmesan cheese over the top evenly and cook just until cheese melts.  
4. Remove from heat and serve immediately - by itself or with cooked rice or pasta.

Recipe: Cheesy Grilled Chicken Cutlet Veggie Wraps

This fast and tasty grilled meal makes a great quick weeknight dinner, or a nice lunch for a lazy weekend afternoon. Simple and easy, just a few fresh ingredients make this a snap to prepare, and grilling in packets makes the cleanup just as easy - and it's low-carb too!

Cheesy Grilled Chicken Cutlet Veggie Wraps

(Serves 4.)

Ingredients:

4 chicken cutlets, pounded thin
1/2 cup Italian Dressing
4 slices Provolone cheese
1 lb fresh cleaned asparagus
1 red bell pepper, cleaned and sliced into thin strips

Directions:

• Prepare grill to medium-high heat.
• Put cutlets into a bowl with Italian dressing and toss to coat well.
• Tear off 4 big sheets of aluminum foil and lay on work surface.
• Lay out a cutlet on each foil sheet; top with cheese slices, then divide asparagus and the red bell pepper pieces evenly between the packets.
• Roll the cutlets up like a burrito over the vegetables, then roll up in the foil and seal tightly.
• Put the foil bundles on the grill over indirect heat, close grill, and cook for 20 to 30 minutes, turning over 2 to 3 times during the cooking time.
• Remove and let stand for several minutes, then unroll the foil and serve.

Recipe: Roasted Asparagus Penne Dressed With Parmesan Garlic Butter

Get creative with this tasty summery pasta recipe featuring the fresh sweet taste of roasted asparagus simply dressed with butter and Parmesan cheese - yum! Your dinner guests will think this gourmet meal took hours, but it's actually really simple and easy.

Roasted Asparagus Penne Dressed With Parmesan Garlic Butter
(Serves 4 to 6.)

Ingredients:

1 bunch fresh asparagus, cleaned and cut into 1 inch pieces
3 tsp olive oil
1 pkg (8 oz) penne pasta
1 Tbsp sesame seeds
2 Tbsp butter, room temperature
1 garlic clove, minced
1/4 cup fresh grated Parmesan cheese
2 Tbsp fresh chives, chopped
salt and black pepper to taste

Directions:

• Preheat oven to 400 degrees.
• Put a big pot of salted water on the stove, and bring to a boil.
• While waiting for the water to come up to a boil, put asparagus on baking sheet, drizzle with the 3 tsp olive oil, sprinkle with salt and pepper, and use your hands to coat the asparagus pieces throughly.
• Put the asparagus in preheated oven for 10 to 13 minutes or until just starting to get a few specks of golden brown - don't let them get too soft or turn dark brown.
• During this time, cook the pasta until al dente; drain well, put back in the pot, cover, and keep warm.
• Check the asparagus; it should be almost ready to come out.  But, just before you remove the asparagus, sprinkle the sesame seeds over and put back in the oven just for 30 seconds to 1 minute, or until you can smell the sesame seeds; remove and set aside.
• Get out a big serving bowl and put the butter and garlic in and smash together with a fork until smooth and garlic is incorporated, then add the Parmesan cheese and mix again until combined.  
• Now pour the warm pasta into the bowl with the garlic-cheese-butter mixture and mix until pasta is coated, then pour the asparagus into the bowl, scraping in all the oil from the baking sheet, too.
• Toss, sprinkle with chives, taste for seasonings, salt and pepper if necessary, and serve warm.

Summer Recipe: Grilled Peaches with Pecans

Create a surprise treat on the grill this summer with this amazing summer dessert. This takes fruit to a whole new level! Sweet ripe peaches enhanced with brown sugar, over ice cream and topped with pecans - you really can't get much better than that....  Plus it's a really fast and easy dessert if you've already got the grill fired up. Impress folks at your next barbecue with this innovative yet easy recipe. For an adult twist, try adding a splash of brandy instead of the vanilla.

Grilled Peaches with Pecans
(Serves 4.)

Ingredients:

4 peaches (ripe, but not mushy), cut in half and pit removed
1 tsp vanilla extract
5 tbsp soft brown sugar (you can use less if the peaches are very sweet)
Large handful of chopped pecans
Frozen low-fat vanilla yogurt - enough for 4 servings

Instructions:

1. Place the peaches into a bowl and add the sugar and drizzle with the vanilla extract. Toss to coat lightly. Set aside and allow to soak up the flavors for about 15-20 minutes.
2. Meanwhile, preheat a grill to medium-high and grill the peach halves for about 5 - 8 minutes, then turn over and grill for a further 2 - 3 minutes. There should be grill marks on the peaches. 
3. Divide into 4 dishes and serve immediately with frozen yogurt and a sprinkle of chopped pecans.

Recipe - Bubbly Hot Cheesy Stuffed Tomatoes

This is a great summer stuffed tomato recipe that is also popular with the low-carb crowd due to the lack of added bread crumbs, rice, or packaged stuffing mix. 

Tomatoes (Photo credit: Wikipedia)

Plum tomatoes are the ideal choice for this recipe due to the fact they are less watery than other tomatoes which makes the pulp you scoop out firmer. The tomato itself has a more concentrated flavor than many varieties.  That's why sauces are often made from plum tomatoes. You can, if you choose however, make this recipe with regular slicing tomatoes as well.

In some areas tomatoes might not be ready yet, but I couldn't wait to share this one, after the homemade mozzarella recipe from Monday - it's just too tasty!  So if you don't have ripe tomatoes yet, you may want to bookmark this one for later....

Bubbly Hot Cheesy Stuffed Tomatoes
(Makes 4 servings.)

Ingredients:

4 plum tomatoes
1/2 cup shredded mozzarella cheese
2 Tbsp grated fresh Parmesan cheese
1/4 cup fresh basil leaves, torn small
1 garlic clove, minced or grated
salt and pepper to taste

Directions:

1. Preheat oven to 400 degrees.
2. Cut the plum tomatoes in half lengthwise and scoop the insides out onto a work surface, setting the tomato shells on a baking sheet, cut side up.
3. Chop up the insides that you scooped out and put in a bowl.
4. Add the remaining ingredients to the bowl and mix together until well blended.
5. Spoon this mixture into the tomato shells on the baking sheet.  Top with more Parmesan cheese if desired.
6. Put in oven and bake for 10 to 15 minutes or until the cheese is melted and starting to brown.
7. Remove and let cool slightly. Serve warm.

Recipe - Ballpark Sausages with Grilled Peppers and Onions

Here's a great recipe to try for some tasty summer grilling fun.  Whether it's a quintessential grilling summer holiday like the 4th of July, or just a weekend on the patio with the family, grilled foods are easy, convenient, and just a great part of summer!

Check out this classic recipe on the grill, and bask in these early summer days with a big ol' sausage! :-)

Ballpark Sausages with Grilled Peppers and Onions

Some sausages grilling (Photo credit: Wikipedia)

Ingredients:

3 green bell peppers, cleaned and cut into strips
1 medium sweet onion, cut into wedges
1 Tbsp vegetable oil
1 package (14 ounce size) smoked hot or sweet Italian sausages, cut in half lengthwise
4 hero rolls, sliced open
2 Tbsp balsamic vinegar
1 cup shredded mozzarella

Directions:

• Turn grill on and heat to medium-hot.
• Put peppers and onions in a bowl with oil and toss to combine, then put in grilling basket or tray.
• Place basket with peppers and onions on grill and sausages directly on grates.
• Cook peppers and onions until just starting to char, about 3 or 4 minutes, then flip and continue cooking for 3 or 4 minutes or until soft and nicely charred.
• Cook sausages about 3 or 4 minutes, then flip and continue cooking for about the same time or until they get nice and hot and have good grill marks.
• Put open side of rolls down on grill during the last minute of cooking to toast.
• Remove everything from grill, and dump peppers and onions, along with the sausages into a large bowl or pot, add vinegar and mozzarella cheese and toss to combine.
• To serve, use tongs and take 2 sausage halves, and a generous amount of peppers and onions and put on a toasted bun. Add a bit of mustard if desired.

Yum! Fire up the grill - I'm hungry already!


Get Grilling: 
   

Meatless Monday Recipe - Summer Dish

I have had this dish at least once every summer since I was a kid. It really is a one-pot meal, incorporating the bounty of summer veggies all together in one delicious pot. It is hard to classify, as it's not exactly a stew, but neither is it a casserole. My mom's recipe card (which I copied for my own prolific recipe collection a few years ago) simply calls it "Summer Dish," which I suppose is as good a description as any.

A yummy bowl full.

This makes a huge pot, but luckily it is great reheated. Divide it into individual portion-sized containers for a grab & go lunch option. Even the kids may like this one, as you can disguise a lot of vegetables in here. You can cook the brown rice a day ahead to make it faster, but it really doesn't take long - the rice will probably take longer than the rest of it.

Summer Dish:

• Saute 1 chopped onion and one (or more) anaheim or other hot pepper in 1 TB olive oil + 1 TB butter.

• Add 1 medium-sized peeled and diced eggplant, and continue saute.

In a separate large pot or dutch oven, bring to a simmer:

• 6-8 large fresh tomatoes, chopped
• 6-8 patty pan squash, yellow summer squash, zucchini, or a combination, diced
• 3 cloves minced garlic

• Add saute to simmering tomatoes & squash when browned. Continue to simmer until vegetables are tender. 
• Add 1 TB chopped fresh parsley and 1 TB chopped fresh cilantro or basil. 
• Add 4-6 cups cooked brown rice. Mix well.
• Top with 1 cup shredded cheddar cheese.

As usual, feel free to improvise, substitute, and make it your own! Try different herbs, different cheeses, maybe noodles instead of rice?  It is also okay to use canned tomatoes instead of fresh if you don't have them. I use about 2 14-oz cans (or 1 28-oz) of diced tomatoes if using canned.

Recipe - Blueberry Mango Salsa (Video)

I am just a sucker for fruit salsa's - they are sooo fresh and summery!  Blueberries make a great salsa, and while I've tried several different recipes, this one is pretty good, and I thought I'd share the video so you can watch it being made. This one includes mango - another special summer treat! It turns out so beautiful and colorful, it can't help but make you hungry....  Although I thought this recipe really skimped on the blueberries - I would suggest using 2 cups or so - maybe crush one cup, and leave the other whole. Feel free to improvise and come up with your own variations! (For example, substituting peaches for mangoes may be a great variation for those who don't like mangoes, or just want to try something different.)

FBC, Blueberry Mango Salsa, 5-28-10
For the "written" recipe, please visit www.feelbettercoach.com



More Blueberry Recipes:
    

Recipe - Venison Fajitas

Sorry for the lack of posts last week!  I was out of town, and had less time for blogging than I had expected.... But this week I'm back, and with a couple of tasty new recipes to share, so welcome back!

Here is a great one I came up with this week. I had some venison chops someone had given me, in the freezer, and was looking for a quick and easy summer meal that didn't require a lot of cooking. (The "chops" turned out to be little, incredibly tender medallions of red yumminess that practically fell apart while cutting - must have been a lazy deer!) You could easily substitute a tender cut of beef (or buffalo?) - fajita meat or a stir-fry cut would work well. And feel free to try other types of mushrooms as well, and other garnishes, if desired - be creative - have fun, and enjoy!

Image via WikipediaVenison Fajitas (Serves 3-4):

Ingredients:
1 lb venison chops (or tender cut of beef), thinly sliced
1/2 lb shitake mushrooms, washed, sliced, and stems removed
1 small onion, sliced thinly
2 cloves garlic, minced
Salt & fresh ground pepper, to taste
Dash of Worcestershire or soy sauce, to taste
2 TB olive oil
4 TB sour cream
4 TB chopped cilantro (optional)
6-8 large flour tortillas

Directions:

1. Heat 1 TB oil in large skillet or wok over medium heat until hot. Add shitake mushrooms and onions and stir well. Lower heat to medium low. Cover and let cook 5 minutes, stirring occasionally. 
2. Remove cover and increase heat to medium. Cook until liquid evaporates, stirring frequently. 
3. Add minced garlic and cook, stirring, about 1 minute.
4. Push vegetables to sides of pan, add 1 TB olive oil in center, and add meat to center of pan. Cook about 3 minutes, stirring frequently, until browned, but still pink in center. Turn off heat.
5. Add salt, pepper, and soy or Worcestershire sauce, and stir all well together.
6. Cook tortillas in toaster oven, or on a stove burner or low flame, until hot and flexible.
7. Spread meat and vegetables in center of each tortilla, and garnish with sour cream and cilantro if desired.
8. Serve with a large green salad for a light summer dinner, or tasty lunch.

My - mostly organic & locally raised - dinner - yum!