Cilantro-Chia Seed Crusted Bass

Looking for a quick, easy and delicious addition to any weeknight meal featuring a firm fish? This recipe is fantastic and flecked with  heart healthy Chia seeds and nestled on fresh spinach.  My brother in law brought me a fabulous batch of freshly caught striped bass, and as always, I use those occasions to develop as many recipes using it in it's peak form as possible.  This is one of them.  The fish turns out flavorful and light, easily fitting into any diet, plus it is gluten free and relatively fat free, but you won't miss one beat!  Perfect for an upscale dinner at home, pairing well with a white wine, like a Gewurztraminer or Riesling , complimenting the nutty notes of the Chia Seed as well as the fish.  Serve with Quinoa or Couscous for an over the top presentation to please the palate.
Recipe:
2 6 oz. portions boneless, skinless bass fillets or other firm fish, about 1 inch thick
1 c. julienne of fresh spinach
1 cilantro seasoning cube
1 tbsp. Chia Seeds
olive oil for drizzling
SPST
Preheat oven to 350*F.
Place Chia seeds in shallow dish.
Grate cilantro cube into dish and stir.
Press fillets that have been patted dry into seeds on ONE side only, coating fully.
Drizzle olive oil into oven-safe saute pan heated to medium high and sear fish portions, seed side down.
After several minutes, turn fillets and sear non-seeded side, about 3 minutes each side .
Transfer to oven and bake until internal temperaure reaches 145*F, about 7 minutes.
Toss spinach with a drizzle of olive oil and SPST.
Divide spinach between two plates.
Nestle fillets atop.   Serve with desired starch, shown above with Mashed Potato Quenelles.
Serves 2

Garlicky Zucchini Spaghetti w/ Shrimp

This recipe came to me when I was having fun with the copious amounts of zucchini I had on hand from our garden.  I wanted something simple delicious and light, also  low on carbs and fats.  I used a mandolin to fashion the zucchini into 'spaghetti'.  The cherry tomatoes just add a splash of color and some lycopene for heart health!  Serve over rice or other grain for a longer lasting fullness and to stretch your dollar.
Recipe:
1 lb. 31-40 count raw shrimp, cleaned and tails removed
3 1/2 c. julienne of zucchini
1/4 c. thinly sliced Vidalia onion
6 cloves garlic, pressed of finely minced
2 tbsp. butter
1 tbsp. fish sauce
1 tbsp. sherry peppers sauce
1 tbsp. brown sugar
1 tbsp. cornstarch
pinch red pepper flakes
handful cherry tomatoes, about 9, then halve
2 tbsp. fresh parsley and dill, chopped
SPST
olive oil for drizzling
In a medium bowl, combine garlic, fish sauce, sherry peppers, brown sugar, corn starch and red pepper flakes.  Add shrimp, marinate for 15 minutes.
When ready,  heat large saute pan to medium high, drizzle with olive oil and add butter.  Once hot, add zucchini and onion, SPST, stirring often and rapidly, cooking for about 2 minutes.
Add shrimp and marinade, and contunue to bringing up to a boil. cooking until shrimp is pink and sauce has thickened., about 3 minutes.
Toss in cherry tomatoes and herbs.
Remove from heat.  Drizzle with olive oil and garnish with additional herbs if desired..
Serves 4-6, depending on if serving with grains or not.

White Pimento Cheese w/ Burst Cherry Tomatoes and Chia Seeds

                                                                                                                                                                This is a simple and delicious spread that will not only compliment the cracker, but also veggies or any plain or multi-grain  bread as a standalone finger or full sandwich.  It is  also an amazing addition to burgers!

Pimento cheese or "caviar of the south" has been a Southern favorite for decades.  The original ingredients include sharp cheddar cheese, mayonnaise, pimento, salt, pepper and a few colloquial ingredients, depending on the region.  It is also popular in the Philippines.
I took the traditional and historically popular pimento cheese spread, and put my own personal spin on the recipe to deliver the same satisfaction with different and wonderful elements like removing the mayonnaise and replacing it with plain low-fat Greek yogurt, sharp white cheddar instead of traditional sharp cheddar and a host of other flavor builders to enhance the flavor profile.  The recipe is quick and easy to prepare and my family loved it.   This spread may be made ahead of time and this version will keep for 2 days, not that it will last that long!     
Recipe:
8 oz. sharp white cheddar cheese, shredded
1 c. plus 2 tbsp. plain low-fat Greek yogurt
1 small clove garlic, pressed or finely minced
2 tbsp. pimento, drained and roughly chopped
1 tbsp. Italian flat leaf parsley, chopped
1 tsp. sherry peppers sauce, optional
Chia Seeds
SPST
Olive oil for drizzling
In a medium bowl, combine cheese, Greek yogurt, garlic and sherry peppers.
Using processor or immersion blender, blend until desired texture is achieved, I like to leave it slightly chunky for texture.
Fold in parsley and pimento.
Garnish with Chia Seeds.
Makes about 1 1/2 cups.

                                

Rustic Yellow Squash and Brie Cream Sauce Smothered Gnocchi

Squash is a delicious and nutritious way to feed your family , and is gentle on the budget, especially if you grow your own.  I came up with this sauce to utilize some freshly steamed squash I had on hand.  I created a coarse and creamy sauce to compliment some potato gnocchi I purchased .  The Brie lends a subtle yet amazingly creamy texture to the squash, which I blended, seeds and all , including all the nutrients and fiber, with my immersion blender.  I used turmeric, which is a wonderful antioxidant and popular spice in Indian cooking for brightness and to add to the whole yellow squash effect.  Parmesan cheese, milk and butter help round the sauce out and pairs well with pan seared chicken or pork!
Recipe:
1 500 gram pkg. potato gnocchi
2 c. sliced, steamed yellow squash
2 tbsp. butter
1 tbsp. AP flour
1 c. 2 % milk
2 oz. Brie
1/4 c. Parmesan cheese
2 cloves garlic, pressed or finely minced
1 tsp. onion powder
1/4 tsp. turmeric
SPST
olive oil for drizzling
Prepare gnocchi according to package instruction, in salted water and drained.
Meanwhile, melt butter over medium high heat and add flour.
Cook flour for about one minute, then add squash puree, and milk.
Reduce heat to medium and cook until thickened, stirring often, about 5 minutes.
Once thickened, add Parmesan, garlic, onion powder, turmeric and SPST.
Drizzle in a little olive oil and toss with the hot gnocchi.
Garnish with olive oil and fresh parsley if desired.
Makes about 5 servings.

Summertime Loaded Portobello Wraps

This recipe screams SUMMER and many of the fantastic flavors and smells that we seek, during these hot months . The portobellos are marinated, grilled and sliced, then  layered with amazing and surprising complimentary vegetables like mixed spring greens with kale, julienne of cucumber, slices of fresh peach, along with some mozzarella and bacon for a smoky, salty finish.  Whole wheat tortillas help bring in some fantastic whole grain goodness while sweet and tangy sauce ties things together. Very  filling without the feeling of sluggishness. This wrap is light and fragrant and you don't have to feel guilty if you eat more than one.  The bacon may be omitted for an equally delicious vegetarian meal or a perfect menu item for Meatless Monday or less meat any lunch or lite dinner!
Recipe:
2 portobello mushrooms, about 8 oz., wiped clean and trimmed if necessary
2 tbsp. Worcestershire sauce
2 tbsp. fish sauce
2 tbsp. sherry
1 tbsp. olive oil
1/2 tsp. salt free seasoning
pinch of red pepper flakes
1 cucumber, seeded and julienned, about 1/2 cup
1 large peach, peeled and sliced, about 1/2 cup
4 oz. mixed spring greens with kale
1/2 c. shredded mozzarella
4 oz. cooked, crumbled bacon, about 5 slices, optional
4-8 inch whole wheat tortillas
SPST
Sweet Chili Ranch Sauce:
1/4 c. sweet chili sauce
1/4 c. good quality ranch dressing
2 tbsp. fresh chopped parsley
1 clove garlic, pressed or finely minced
Combine sauce ingredients and set aside.

Combine worcestershire, fish sauce, sherry, olive oil, salt free seasoning and pepper flakes.
Place portobellos in a shallow dish and pour marinade over them, flipping several times to coat.
Marinate for 15 minutes.
Meanwhile, preheat grill pan to medium high heat.
Once hot, grill portobellos for about 4 minutes on each side, and let rest before slicing on bias.
Arrange slices equally among tortillas and follow with cheese first, then veggies and fruit.
Drizzle with sauce.
Secure sides with toothpick and cut in half on a bias.  Makes 4.

Zucchini and Caramelized Onion Hummus( Gluten Free)

This recipe was a real treat to create and was received very well by the family.  With the costs of store bought hummus through the roof these days, it's a shame many don't take the time to just make it at home.  Prep is a breeze and the results speak for themselves.
Hummus is  a great canvas to try new and different flavor combinations to suit your personal tastes.  There are countless possibilities and you will save in the process . I enriched my recipe with fresh zucchini from the garden and caramelized onions.  Garbanzo Beans or chick peas are rich in potassium, iron, protein and dietary fiber.  They also contain Vitamin B6 and magnesium.  Paired with some fresh veggies and whole wheat pita bread or toasted tortillas and you have a wonderful spread and smiles to that do the same from the first bite!  I even threw in some fried hog jowl to pair with the country-feel that beans alone can create!
Recipe:
2 c. thinly sliced zucchini*
2 c. thinly sliced yellow onions*
1 15 oz. can Garbanzo beans, rinsed and drained
1 tbsp. Tahini
3 small sprigs of Lime Thyme
4 cloves garlic, pressed or finely minced
1 tbsp. butter, optional but recommended
1 tbsp. olive oil, plus more for drizzling
SPST
In a large saute pan over medium high heat, melt butter and add olive oil.
Once hot, add zucchini, onions, thyme and garlic.
SPST
Cook for about 2 minutes or until fragrant and reduce heat to medium.
Continue to cook, stirring periodically, until reduced to about 1 1/2 cups and the onions are golden , about 25 minutes.
Remove sprigs of thyme.
Meanwhile, puree or mash Garbanzo beans in a small bowl, this will be very thick, but the veggies will lend its creaminess when combined.
Add tahini.
Once veggies have cooled just slightly, combine them with mashed garbanzos in a folding fashion, drizzling in some olive oil and stirring with rubber spatula until incorporated evenly.
 SPST
Transfer to serving bowl and drizzle with more olive oil if desired. Makes about 2 cups.
I served this dish at room temperature.
*I used a mandolin for super thin, super easy slicing!!

Blackberry-Lemon Grilled Chicken w/ Cherry Tomato and Parsley Salad

Creating this recipe was a real pleasure and produced delicious results.  I love the freshness of Summer and the bright and wonderful flavors that accompany these months. I was able to procure many of these ingredients from my personal herb and veggie garden like thyme, parsley, borage leaves and the cherry tomatoes.
The blackberries for this recipe were furnished by my dear friend Carter from the patch at his home.  He was planning a cobbler for his berries!  I wanted to take a different route this time, especially considering my girls ate 3/4 of the berries sprinkled with a bit of sugar, immediately after I brought them into the kitchen and rinsed them. I couldn't resist letting them enjoy these little guys fresh, because they are rich in Vitamins A and C, potassium, magnesium and anthocyanins, which are antioxidants that are contributory to heart health and cancer fighting agents.  Anthocyanins are also responsible for the gorgeous red to purple hues of fruits and veggies, the more they have, the richer the color!
 I figured since this was a rather tart batch, they would make for a great marinade, infused with lemon, some herbs, garlic, sherry and fish sauce.
The Tomato and Parsley Salad was contributed to add a splash of color and raw herb flavor, tossed with olive oil, vinegar and a pinch of salt.  The salad provides a fantastic compliment and contrast to the flavor profile of the chicken.  Carter has more berries to pick and I anticipate some other new and wonderful things to come....not to mention the berries ripening as we speak in the field behind our house, where the peach  and pear trees are, as well as  along the fence at the driveway! Country life ROCKS!
Recipe:
2 frying chickens, about 3-3 1/2 lbs. each
1 1/2 c. fresh blackberries
1/2 c. Dry white wine
1/4 c. fish sauce
2 tbsp. olive oil
1 tbsp. sugar
4 cloves garlic, pressed or finely minced
3 sprigs Lime thyme, de-stemmed
1 lemon, juiced and zested
pinch red pepper flakes
SPST
olive oil for drizzling
Remove back bones from chickens and the breast bones , so they can lie as flat as possible and cut into four pieces each.
Puree the blackberries, sherry, fish sauce and oil together. Send through a sieve or strainer to remove seeds if desired.
Pour into medium bowl.
Using an immersion blender or food processor, blend pureed berries, sugar, garlic, lemon juice and red pepper flakes until smooth, then stir in thyme leaves and zest.
Coat and massage chicken in marinade, then transfer to large resealable bag, pressing out excess air.
Marinate for 4 hours or overnight.
Pour off excess marinade .
Pat dry and drizzle with olive oil.
SPST
Grill indoors or out, until juices run clear, or internal temperature reaches 165 *F,  about 25 minutes.
Meanwhile , prepare the salad.
8 cherry tomatoes
1 tbsp. freshly chopped parsley
splash of olive oil
splash of vinegar
scant pinch of kosher salt and sugar
Halve tomatoes.
Combine ingredients in a small bowl and garnish chicken after resting and on serving plate.
Serves 8