Category: International

I made this last Saturday night after a loooooong week of school. Nothing like some fresh salmon fillets from Whole Foods and some yummy teriyaki-marinated veggies over a bed of brown rice to relax!

I adapted this recipe from Skinny Taste, one of my favorite food blogs!
For the original recipe, click here: http://www.skinnytaste.com/2013/02/honey-teriyaki-salmon.html

Ingredients:

3 tbsp low-sodium soy sauce

3 tbsp rice vinegar (the original recipe called for rice wine, but I found this to work just fine!)

2 tbsp honey

1 lb fresh wild salmon fillet, cut in 4 pieces

2 tsp vegetable oil

2 cups cooked brown rice

3 whole carrots, sliced lengthwise

1 cup broccoli or cauliflower florets (I just used frozen), cooked

Combine the soy sauce, vinegar, and honey in a resealable bag. Add the salmon and mix to coat. Refrigerate for at least 1 hour (or up to 8 hours).

Remove the salmon from the bag, reserving the marinade. Heat a skillet over medium-high heat. When hot, swirl in oil. Sear the salmon- 2 minutes each side. Turn heat to low and pour the leftover marinade over the salmon. (The marinade will probably bubble a bit and might even stick to the pan. Just make sure to scrape it up occasionally- and don’t worry- it adds a nice crusty texture to the fish!)

Cover and continue to cook for 4-5 minutes on low heat, until salmon is cooked through. 

Remove salmon from pan and serve over bed of brown rice. Drizzle some of the sauce over the rice and fish.

In the same skillet, add vegetables and cook, covered, for 8-10 minutes or until tender. Serve with salmon and rice. (I drizzled some of the teriyaki sauce over my veggies, too!)

 

GREEK CHICKEN GYROS W/ SPICY YOGURT DRESSING

Inspired by “The Med” salad and pita sandwich at Noodles & Company, I decided to make these Greek Chicken Gyros last night for dinner. Serve with the spicy “Med” yogurt dressing, adapted from a copycat ‘Noodles & Co.’ recipe I found online, which interestingly includes a dash (or a few of ’em) of hot sauce!

Ingredients:
4 whole wheat pitas (without pockets), about 9″ in diameter
1 lb chicken breast
1/2 cup balsamic vinaigrette salad dressing
1 tbsp Greek seasoning
Prepared tzatziki sauce or greek veggie dip
2 tablespoons black olives, sliced
1 tomato, sliced
1/4 cup red onion, sliced
1/2 green pepper, sliced
1/2 cucumber, sliced
1 cup fresh baby spinach leaves
1/2 cup feta cheese

For the dressing:
3 tbsp hot sauce
1/3 cup plain greek yogurt
2 teaspoons minced garlic
1/4 cup olive oil
dash of salt and pepper
1 tbsp feta cheese
2 tbsp lemon juice

Directions:
Combine balsamic vinaigrette and greek seasoning in a large ziplock storage bag. Add chicken and toss to coat. Refrigerate at least one hour, flipping bag halfway through.

To make the dressing, combine all ingredients in a food processor and blend on low until smooth. Refrigerate for at least 30 minutes to let the flavors meld.

When chicken has marinated, cut into strips about 1/2″ in width. Heat a skillet or grill pan on medium high. Add chicken to pan and cook on medium heat for about 2-3 minutes on each side, or until no longer pink in the center (time will depend on the thickness of the breast). Remove from pan. While still hot, add a bit more cooking spray or olive oil and cook peppers until soft- about 5 minutes.

Spoon about 1 tbsp tzatziki sauce on each pita, leaving about an inch around the border. Cover with black olives, tomato, red onion, green pepper, cucumber, and spinach. Add a few strips of chicken to each pita and sprinkle a bit of feta over top. Loosely wrap in tin foil and place in a warm oven at about 350 degrees for about 10 minutes, or until warm. Alternatively place each pita on a preheated George Foreman grill at 350 degrees for 5 minutes. Remove from heat and drizzle with spicy yogurt dressing.

Look at that handsome husband of mine!

Ingredients:

2-3 lb. chuck or rump roast (I used eye of round)
Flour
8 cloves of garlic, minced

1 1/2 tsp. dried oregano
salt and pepper
1/2-cup olive oil
2 large yellow onions, sliced thickly
2 cups beef stock
1 8 oz. can tomato sauce
1/4 cup lemon juice
1/4 cup lime juice
1/2-cup red wine
1-cup small red potatoes
1 package onion soup mix
3 bay leaves

Directions:

1. Pat the roast dry and lightly flour.

2. Smash the minced garlic, salt, pepper and oregano together to form a thick paste.

3. Rub the garlic/oregano paste all over the roast. Cut the roast up into bite sized pieces.

4. Heat the olive oil in a large skillet and brown the roast on all sides.

5. When the roast is browned, remove from skillet and place in crockpot.

6. Place the onions in the same skillet you used to brown the meat in, and cook them quickly – 3 minutes on medium high heat. Do not brown.

7. Remove onions and place over the roast in the crockpot.

8. Cover the roast with beef stock, tomato sauce, lemon/lime juice, and wine.

9. Add the potatoes, onion soup mix, and bay leaves. Stir.

10. Cook on low setting for 6 to 8 hours, or on high for 4 to 5 hours.

The perfect comfort-food for a Sunday dinner with the love of my life in front of a Steelers Game! Ladies- this recipe has been man-approved! 

 

YOU’LL NEED:

4 boneless, skinless chicken breasts

1 T. Olive oil

1 tsp. Garlic powder

Salt and Pepper, to taste

1/2 c. Italian breadcrumbs

1 egg, beaten

2 c. frozen, chopped spinach (thawed)

10 oz. package of cherry tomatoes

1 cup chicken broth

4 cloves garlic, minced

4 slices provolone cheese

4 c. fresh baby spinach

Grated parmesan cheese, to taste

1 lb. whole-wheat penne

 

DIRECTIONS:

Preheat oven to 375 degrees.

Salt and pepper the chicken breasts on both sides. In two shallow bowls, beat the egg and fill with the bread crumbs. Dredge each chicken breast in the egg, followed by the bread crumbs, and shake off excess.

Heat olive oil in a large skillet and sear each side of chicken breasts for 2-3 minutes or until lightly browned. Place each breast in a lightly greased glass casserole dish.

Mix chopped spinach with 1 tsp. garlic powder and cover each breast with the spinach mixture. Place in oven, uncovered, for 25 minutes or until no longer pink. (After about 20 minutes, top each chicken breast with a slice of provolone and continue to bake).

Cook pasta according to package directions (al dente) and drain.

While chicken is baking, heat remaining olive oil over medium high heat. Add garlic and stir for about 1 minute. Add chicken broth and cook for 2-3 minutes, or until broth is reduced by about one half. Remove skillet from heat and add tomatoes and spinach. Stir until wilted. Stir in pasta.

Serve cooked chicken over pasta, spinach and tomatoes. Sprinkle with additional cheese if desired!