Salmon & Sun Dried Tomato Risotto

In an attempt to use up what I had sitting around in my cupboards and my freezer, I got a little creative for Sunday dinner this week and created this recipe of “Salmon & Sun Dried Tomato Risotto”.  In a nutshell, this was my thought process…”Well this goes with this, and that goes with that, and I have a little bit of those…so….yea, it should totally work!?” And guess what???? IT TOTALLY WORKED! Even the 12 year old, who can be even more picky  of an eater than the 6 year old liked it!

 

A DG ORIGINAL

kitchen tunes: E.I. By Nelly

 

INGREDIENTS:

 

2 salmon fillets, blackened and flaked

2 TBSP unsalted butter

5 C Chicken Broth

1 small onion, chopped

1 1/2 C Arborrio rice

3/4 C White cooking wine

3 oz. sun dried tomatoes, chopped

1/2 tsp salt

1/4 tsp pepper

zest of 1 lemon

2 TBSP Italian Flat Leaf Parsley, chopped

 

DIRECTIONS:

 

  • In a medium saucepan, bring the chicken broth to a simmer.
  • In a heavy sauce pan, melt the butter over medium heat.  Add the onion and saute until softened, about 8 minutes.
  • Add the rice and coat with the butter, allow to cook for just a minute or so
  • Add the wine and simmer until the wine has almost completely evaporated, about one minute
  • Add 1/2 cup of the chicken broth and stir until it is almost completely absorbed.
  • Continue to add the broth in, in 1/2 C increments while stirring continuously and waiting to add each additional increment in until the previous has almost absorbed.
  • When adding in the last increment, also add in the sun dried tomatoes, salmon and salt & pepper
  • Once the last of the liquid has absorbed, remove from heat and stir in the parm cheese, lemon zest and chopped parsley.
  • ENJOY!!

Spanish-Style Mussels

 

In Dublin’s far city, where girls are so pretty, I once met a sweet girl named Molly Malone.

And she wheeled her wheel barrow, through the streets broad and narrow,

singing “Cockles and Mussels Alive Alive oh!”

 

Kitchen tunes:     manifest /russ

INGREDIENTS:

 

4 lbs mussels

1 TBSP olive oil

2 cured Spanish Chorizo links, diced

8 cloves of garlic, minced

1 large shallot, minced

1 tsp smoked paprika

1/2 red cooking wine

1/2 C fresh chopped parsley

2 C marinara sauce (I used my recipe for marinara sauce which can be found at thedailygarlic.blogspot.com under “sauces”)

serve over cooked pasta & a baguette alongside

 

DIRECTIONS:

 

  • Place the mussels in a large pot of cold salted water
  • Debeard each mussel (YouTube.com is a great source if  you are unsure how to do this)
  • PLEASE NOTE: if a mussel does not close after tapping it on the edge of the pot, it should be discarded
  • In a separate large pot heat the olive oil over medium heat
  • Add in the chorizo and cook for a few minutes
  • Stir in the garlic, shallot and paprika
  • cook for another couple of minutes, until the garlic and shallot are softened
  • Pour in the red wine and simmer for a minute.
  • Add in two cups of marinara sauce and bring to a simmer.
  • After carefully draining the mussels, stir them into the pot.
  • Cover the pot with a lid and cook for about 8 minutes or until the shells open up and are cooked through.
  • Stir in 1/2 C chopped parsley.
  • Discard unopened mussels
  • Serve over cooked pasta and baguette
  • ENJOY

 

Spiced Zucchini Cake with Cinnamon Frosting

Another creative zucchini recipe of mine.  My little inquired about the green specks…he really enjoyed the “apple cake”, I mean is it even lying if there truly is “apple” sauce in the recipe!?

This recipe was created by thedailygarlicblog.wordpress.com

Kitchen tunes: somewhere only we know/keane

INGREDIENTS for CAKE:

 

3 C all purpose flour

2 C sugar

1 tsp salt

1 1/2 tsp baking powder

1 1/2 tsp baking soda

2 tsp cinnamon

1/2 tsp ginger

1/4 tsp cinnamon

1/2 tsp ginger

1/4 tsp nutmeg

4 eggs

1 1/2 C applesauce

1 tsp vanilla extract

3 C zucchini, grated

 

INGREDIENTS for FROSTING:

8 oz. cream cheese, softened

1/4 C butter, softened

1 tsp ground cinnamon

1 tsp vanilla extract

1 1/2 C powdered sugar

 

DIRECTIONS:

 

  • Pre-heat oven to 350 degrees
  • Grease a 13 X 9 glass pan with cooking spray
  • In a large bowl, whisk together all dry ingredients
  • In a stand mixer, mix together all the wet ingredients
  • Slowly incorporate the dry ingredients into the wet while using the stir setting of your stand mixer
  • Once the ingredients are combined, stir in the zucchini
  • Bake on 350 degrees for 35 minutes or until a toothpick comes out clean
  • Meanwhile, prepare the frosting:
  • In a separate bowl, beat together the cream cheese and butter.
  • Beat in the cinnamon and vanilla
  • On a low speed, beat in the powdered sugar until smooth and creamy.
  • Once the cake is cool spread the frosting evenly over the cake
  • ENJOY!

Chocolate Brownie Zucchini Bread

 

This was a mom win for me! My zucchini plant has been the only productive plant in my garden this season and it has produced more zucchini than I know what to do with!  We have been consuming zucchini in some form at least three times a week for the past month or so, and sometimes the kids have no idea that they’re consuming vegetables, such as with this Chocolate Brownie Zucchini Bread.  🙂

 

Recipe adapted from Onceuponachef.com

kitchen tunes: This Is What It Feels Like by Jasmine Thompson

 

INGREDIENTS:

 

1/2 C unsalted butter

3/4 C plus 2 TBSP brown sugar, packed

2 eggs

1 tsp vanilla extract

1 2/3 all purpose flour

1/3 C cocoa powder

3/4 tsp salt

1/2 tsp baking powder

1/2 tsp baking soda

2 C grated zucchini, gently packed

1/2 C milk chocolate chips

 

DIRECTIONS:

 

  • Pre-heat oven to 350 degrees
  • Grease a loaf pan with non-stick cooking spray
  • Melt butter and stir in the brown sugar
  • In a separate large bowl, whisk together the flour, cocoa powder, salt, baking powder and baking soda.
  • Mix the butter/sugar mixture into the dry ingredients
  • Stir in the grated zucchini and milk chocolate chips
  • Bake for 45-50 minutes or until toothpick comes out clean
  • Allow to cool completely before slicing.
  • ENJOY!

Stuffed Flank Steak

 

Sometimes we come across these super simple dishes such as this one that appear oh-so fancy.  It gives an illusion that we’ve slaved in the kitchen for hours, but in reality it was completely effortless.  I love those dishes! 🙂

this recipe was adapted from southernboydishes.com

kitchen tunes: one & only by adele

 

INGREDIENTS: 

 

2 lb flank steak, butterflied

1 tsp salt

1 tsp ground black pepper

4 slices provolone

10 oz. frozen chopped spinach, thawed and drained

1/2 C julienned sun dried tomatoes

olive oil

kitchen twine

 

DIRECTIONS:

  • In a small bowl, combine the salt & pepper, set aside
  • Place the butterflied flank steak on a cutting board suitable for raw meat.
  • Season with half of the salt & pepper mixture.
  • Layer each side with two slices of provolone cheese
  • Top with the chopped spinach and sun dried tomatoes, being sure to leave at least 1 inch around the edges
  • Starting with the edge closest to you, start rolling the flank steak away from you going along with the grain
  • Once rolled up, tie the roll securely with the kitchen twine every inch or so
  • Pre-heat your outdoor grill to 400 degrees
  • Brown each side for two minutes
  • In an indirect heat, grill the entire roll for about 30 minutes
  • Allow the roll to rest for 10 minutes
  • Slice the roll into 1 inch slices
  • ENJOY!!

Sloppy Phillies

 

Recipe adapted from: Philly Cheese Steak Sloppy Joes/ Dinnerthendessert.com

kitchen tunes: hit em up style/ blu cantrell

INGREDIENTS:

 

1 lb ground beef

2 TBSP butter

1 small onion, diced

1 orange bell pepper, diced

8 oz. cremini mushrooms, minced

1 C beef broth

1 TBSP cornstarch

2 TBSP ketchup

1 TBSP worcestershire sauce

1/2 tsp salt

1/2 tsp ground black pepper

4 slices provolone cheese

6 slices brioche bread, grilled

 

DIRECTIONS:

 

  • In a large cast iron skillet, brown the ground beef until a nice brown crust forms before breaking the beef apart.
  • Continue to brown until cooked through.
  • Remove the beef from the pan and set aside, leaving any fat in the bottom of the pan.
  • Add the butter, onion, bell pepper and mushroom into the pan.  Brown until softened.
  • Add the beef back into the pan.
  • In a small bowl, mix together the beef broth and cornstarch.
  • Add the ketchup, worcestershire sauce, salt, pepper and the beef broth/cornstarch mixture to the pan.
  • Simmer for 3-5 minutes, most of the liquid will absorb.
  • Turn off the heat, top with sliced provolone and cover the pan allowing the cheese to melt.
  • Serve on grilled brioche bread.
  • ENJOY!

Vegetable & Shrimp Hot & Sour Soup


 

I don’t love being interrupted while running on the treadmill at 5:00 am on a Monday morning.  And I absolutely don’t love being interrupted while running on the treadmill at 5:00 am on a Monday morning to be told that I was successful at setting the timer on the coffee pot, however, I was UNsuccessful in placing the carafe below the drip.  In fact, I didn’t even place the carafe anywhere near the drip! It sat somewhere in the vicinity of the kitchen sink. Oh, Mondaze!

After that mess I was determined to “get it togetha” and end my day with a bang.  And that is exactly what I did with the help of this Vegetable & Shrimp Hot & Sour Soup! Yum!

 

kitchen tunes: confident/justin bieber ft. chance the rapper

INGREDIENTS: 

3 TBSP sesame oil

1 onion, sliced thin

1 TBSP grated ginger

1 jalapeno, minced

6 baby bok choy chopped (white parts separated from the green)

1 C carrot, diced

8 C chicken broth

1/2 C low sodium soy sauce

1/3 C rice vinegar

1 tsp salt

1 tsp ground black pepper

1/2 C water

1/4 C cornstarch

2 tsp olive oil

1 zucchini, diced

8 oz. cremini mushrooms, sliced

1 C jaune flamme tomatoes

1 red bell pepper, diced

1 lb shrimp, peeled & deveined

 

DIRECTIONS:

 

  • In a large soup pot, heat the sesame oil over medium heat.  Saute the onion, ginger and jalapeno for a few minutes.
  • Add in the white parts of the bok choy and the carrots and continue to cook for another 4-5 minutes.
  • Add the chicken stock to the pot and bring to a boil, reduce heat to a simmer.
  • Meanwhile, in a separate pan, heat the olive oil.  Saute the green parts of the bok choy, zucchini, mushroom, tomatoes, and bell pepper until they begin to soften.
  • While the soup is simmering and the vegetables are sautéing, mix together the soy sauce, vinegar, salt, pepper, water and cornstarch.
  • When ready, add the sautéed vegetables to the broth pot and continue to simmer for 5-8 minutes.
  • Stir in the soy sauce/vinegar mix
  • Lastly, add in the shrimp and simmer 2-3 minutes or until the shrimp turn pink
  • ENJOY!