Salmon with Asparagus Panzanella

Hello Readers!

For Tuesday night's meal, I decided to make something a little on the lighter side since we have been getting some record high temperatures here in VA.  I have posted the way that I make my salmon before on the blog, but for those of you that may be new to this site, I have listed the instructions below.  You can use any type of fish that you like, but I am pretty partial to the taste of salmon.  Enjoy!

Ingredients Needed: 

Salmon (or any type of fish you like)
Extra Virgin Olive Oil
Lemon Pepper seasoning
Seafood seasoning
Panko bread crumbs 
1 bunch of asparagus, cooked, dried off, and cut in chunks 
2 Roma tomatoes, chopped in chunks
1 red onion, chopped in chunks 
1 English cucumber, peeled and chopped in chunks
1/4 cup of Kalamata olives (I buy the kind that are already sliced in half)
1 tablespoon of capers
2 tablespoons of red wine vinegar 
3 thick slices of crusty bread sliced in chunks (I use Country bread)

Directions for Salmon: 

Preheat oven to 400 degrees
Line a baking sheet with parchment paper
Lay salmon on baking sheet and drizzle with extra virgin olive oil
Sprinkle on Lemon Pepper seasoning, seafood seasoning, and top with bread crumbs
*Bread crumbs on fish give it amazing texture with a neutral flavor

Directions for Asparagus Panzanella: 

In a small bowl, combine red wine vinegar, olive oil (2 tablespoons), salt and pepper.  In a large bowl, combine cooked asparagus, tomatoes, onion, cucumber, olives, and capers.  Toss with olive oil mixture. Once combined, add sliced bread and toss again to allow bread to soak up the juices.  I allow this to sit in the refrigerator about 15-20 minutes prior to serving to allow all of the flavors to marry. 

Enjoy!

I'm Back with Spicy Chicken Avocado Enchiladas!

Hello Readers!

It feels great to be back writing about something that I am very passionate about---COOKING!

I wanted to start out my first post back with one of my favorite recipes of late.  This particular recipe is one that I found on Pinterest and completely fell in love.  This recipe is great for all seasons and is a hearty meal that feeds a lot of people or makes for phenomenal leftovers.  I hope that you enjoy this recipe and I appreciate your continued support and following to this blog. 

Happy Cooking!

Ingredients Needed: 

4-5 boneless skinless chicken breasts, cooked
1 Serrano pepper, chopped (I leave the seeds in for extra spiciness)
1 yellow sweet onion, chopped
1 tablespoon of olive oil
1 tablespoon of all-purpose flour
1 tsp cumin
1 tsp salt
1/2 cup fat free sour cream (yes, I did use the fat free and it tasted just fine:)
1 cup chicken stock
1 16 oz. jar of medium salsa verde
2 avocados, diced
1 bag of Mexican cheese
1 bag of flour tortillas (you can use the small or the regular size depending on how many you want to make-I used the regular size that made 6 large enchiladas)
Cilantro, chopped roughly 

Directions: 

Preheat your oven to 375 degrees.

In a non-stick skillet, drizzle 1 tablespoon of olive oil and cook your diced Serrano pepper until softened.  This should take about 2-3 minutes.  Add the flour, cumin, and salt and stir around until combined, but be careful with how hot your pan gets as the flour can and will burn.  Add chicken stock, stir to combine and let cook until this comes to a low boil.  Remove from the heat and stir in sour cream, salsa verde, and cilantro.  Removing from the heat is crucial in this step as your sour cream will curdle if it is at a boiling point, which is not very appetizing:) 

Shred your cooked chicken, diced your onion, and dice the avocados.  Set up an assembly line since you will now be making the enchiladas and it is much easier to have everything laid out on a cutting board (see my picture below). 

Spray a glass baking pan with PAM and spread 1/4 cup of sauce on the bottom.  Assemble your enchiladas, roll, then place in baking pan seam side down.  Cover with remaining sauce.  Top with Mexican cheese and bake for 15-20 minutes or until cheese has melted. 

My Enchilada Assembly Order: chicken, onion, avocado, cheese

I usually make a pot of Mexican rice or white rice to go alongside these wonderful enchiladas.  Enjoy!

Cajun Stuffed Peppers

Hello Readers,

I stumbled upon this Cajun Stuffed Peppers recipe in my latest edition of Food Network magazine. I love spicy food and the hot Italian sausage that I used as a substitute for the Spanish Chorizo they say to use was amazing! I decided I would post a link for this recipe and let your mouth water over the pictures. Enjoy!

Link courtesy of foodnetwork.com:

http://www.foodnetwork.com/recipes/food-network-kitchens/cajun-stuffed-peppers-recipe/index.html



**I used couscous as a substitute for quinoa since the store did not have it.


The Final Product!

Cod with Steamed Veggies

Hello Readers!

This particular recipe I found in my 'Cook Like a Rock Star' cookbook that my brother gave me for Christmas. It is to die for if you need a fun way to cook a simple fish and veggies dish. This is also a very healthy meal for those of you that are watching your figure for the New Year.

Ingredients:

Cod or Halibut (either will work and Cod is much easier on the wallet)
Cooking white wine
Salt and Pepper
Extra Virgin Olive Oil
1 large red onion, sliced in rings
2 zucchini, sliced thinly
2 Roma tomatoes, sliced thinly (you can also use 1 large tomato, but Roma's were on sale this week)
Fresh thyme
1 lemon, sliced thinly (you need about 8 slices)
Aluminum Foil for steaming packets (you can also use parchment paper, but aluminum stays together much easier)

Instructions:
1. Cut all veggies, place in a large bowl, and set aside.

2. Drizzle olive oil on the veggies and let ingredients marry for about 5 minutes.
3. Rip off 4 sections of aluminum foil and place on baking sheet (these will hold your fish and veggies so make sure you rip them big enough so that there is room for all ingredients).
4. Divide veggies up evenly among the 4 sections.

5. Divide up your Cod or Halibut and place on top of the 4 packets of veggies.
6. Place your thinly sliced lemon on top of each of the 4 packets (about 2 slices per packet).

7. Drizzle about 1/4 cup of white cooking wine in the bottom of each packet.
8. Rip off another 4 sheets of aluminum foil (enough to cover and secure the 4 packets you have made.

9. In a 500 degree oven, bake for about 10-12 minutes (or until fish is flaky). The reasoning for the hot temperature oven is to allow the fish to steam properly.

Enjoy! These little packets are so fun to make. I hope that you all enjoy them as much as we did.

Turkey Meatballs with Whole Wheat Pasta and Red Pepper-Tomato Sauce

Hello Readers!

Well, the holidays are finally over and it is time to get back into a groove. I feel for those of you that have to go back to work tomorrow or start your 'normal' routine. On another note, I am sure many of you have made New Year's Resolutions that you want to keep throughout the year. I encourage you to not lose heart and fulfill those resolutions without regret. One of my personal resolutions was to get rid of some technology to spend more time with my husband and become more faithful with this cooking blog since those two are my passion and loves in life. I decided to move away from my personal Facebook page and create a page solely for this blog. For those of you that have not already become a fan, here is the link: http://www.facebook.com/OntheMenuTonight. Make sure to click 'Like' on the left-hand side so that you can follow when a new recipe has been posted. I also plan to pose questions for you, as readers, to give me your feedback, opinions, and favorite recipes or tips. I appreciate all of your support and shared love for cooking!

Now on to the recipe:

I received a 365-day Food Network calendar for Christmas and my word is it amazing. It is a little desk calendar with multiple recipes throughout the year. I decided to make the recipe that was shared for January 1st. This recipe is hearty for a cold, winter day and also, is a very low-calorie and low-fat meal for those of you that have chosen to eat healthier this year. Enjoy this delicious meal!

**Note: If you do not have a food processor or immersion blender, buy a can of regular marinara sauce. Make sure to cut the veggie amount in half if you do this as you will only need some to make the meatballs with. Just alter step 6 to allow your marinara sauce to heat for when you add the meatballs.

Ingredients:

Extra-Virgin Olive Oil
1-2 medium white onions, chopped
3 ribs celery, chopped
1 red pepper, seeded and chopped
2 cloves garlic, minced
1 (28 oz) can of crushed tomatoes with juice
1 lb. ground turkey or ground beef
1 (10 oz) bag of frozen spinach, thawed and juice squeezed out
1/2 cup quick cooking oats
1/2 cup Parmesan cheese (more for serving)
2 dashes, Worcestershire sauce
Whole wheat spaghetti

Instructions:

1. In a large pot, bring salted water to a boil for the pasta.
2. In a large skillet, drizzle olive oil and allow for this to get hot. This is where your veggies will be sauteed.
3. Chop celery, onions, and red pepper finely and place in hot skillet. Let saute for about 5 minutes or until tender.
4. Add minced garlic and let cook for another minute.

5. Take half of your veggies that have been sauteed and place in a bowl to set aside (these will be used to make the meatballs)
6. Add can of crushed tomatoes to the skillet with the other half of the sauteed veggies and let cook for about 7 minutes (make sure to put a lid on this sauce as it will spit and sputter). Add salt and pepper for seasoning. You can also add some oregano or other Italian spices if you choose to add extra flavoring.

7. Transfer your heated sauce to food processor or immersion blender and set to your puree setting. Puree until smooth.
8. Add turkey, thawed and drained spinach, oats, W sauce, 1/2 cup of the Parmesan cheese, salt and pepper, and 1/2 of the veggies that you set aside in step 5. Use your hands here and combine the mixture. Form 10-12 large meatballs and place in your skillet with the sauce.

**Tip: If you are using ground turkey, it is very lean and does not stay together very well. I would suggest adding some olive oil to your mixture to help keep the meatballs formed. If you are using ground beef, you should not need to do this since it has more fat.
9. Cover the skillet and let your meatballs cook for about 10-12 minutes or until the meatballs are cooked all the way through. Make sure to turn them every so often so that all sides get cooked.

10. Add your spaghetti to your pot of boiling, salted water. Let cook until al dente (about 10 minutes) then drain.


Get out some large bowls and layer with spaghetti, a few meatballs, sauce, and sprinkle on some Parmesan cheese. Enjoy!


Recipe courtesy of Food Network, G.P and can be found at http://www.foodnetwork.com

Last Week's Menus!

Hello Readers,

I decided to do a week's view of what I cooked up and see how it went. Honestly, it is much easier for me to update daily since I am not really following a recipe and end up putting my own touch what I am making and tend to forget what I did a week later. Regardless, here are some great fall recipes and new ones at that! Enjoy and happy cooking!

On Monday Night: I had some leftovers and made a taco salad since my husband had class until 9:00pm. It is a difficult night to make dinner since I have to eat alone or wait until he gets home.

Tuesday Night's Menu: Salmon, Rice, and Avocado/Orange Salsa.

I have made this salmon recipe before in previous posts, but what I really want to focus on is the Avocado/Orange Salsa. This is one of the best salsa recipes that I have ever made and that takes a lot for me to say since I cook a lot. You have to make this recipe and all of the ingredients are currently in season and were on sale at my local grocery store.

Avocado-Orange Salsa

1 large orange, cut into segments
1 ripe avocado, pitted, peeled, and diced
2 Tablespoons of red onion, diced
A few sprigs of fresh cilantro, chopped
Juice of 2 limes
1 small jalapeno chili, stemmed, seeded, and chopped finely
Sprinkle of salt

Combine all ingredients in a small bowl until juice of limes have been incorporated. This salsa is great cold so if you are not needing to eat right away, put in the fridge for about 30 minutes.



Baked Salmon:


Full Meal:


Wednesday Night's Menu:

Wednesday was a very rainy and cold day, which was perfect for a roast in the crockpot. I found a chuck roast at the grocery store that was the perfect size for just two and some leftovers. This is the perfect comfort meal for a cold night.

Chuck Roast:

1 pd. chuck roast
Carrots
Celery
Beef Broth

Place chuck roast in a crockpot on high for about 1 hour with beef broth (enough to fill crockpot about halfway). Turn to low and let cook for a good 6-7 hours or until meat is cooked through. Roast carrots and celery in the oven for about 30 minutes on 350 degrees. I drizzled with a little olive oil and salt/pepper before placing in the oven. I also combined them in the crockpot towards the end just to obtain some of the beef flavoring.

I made egg noodles to let the meal sit on and collect all of the beef juices. Amazing!

Chuck Roast:


Egg Noodles:


Full Meal:


On Thursday night, I had a hair appointment and did not get back until about 8:00pm and my husband went to Bible Study so we both had something small that evening.

Friday Night's Menu:

If you have never made cornish hens, you have got to make them. They are so easy and taste like perfection after baking. As a side, I ventured out and made something a little more complex-Butternut Squash Orzo. Enjoy!

Cornish Hens:

2 small Cornish Hens (The ones I purchased were about $4 per cornish hen)
Olive Oil
1 lemon, cut in 4 segments (leave skin on)
Rosemary
Salt & Pepper
Chicken Stock

In a dutch oven, cover the bottom with chicken stock. Preheat oven to 350 degrees. On a cutting board, take out the cornish hen innards (just like a chicken) and throw out. Stuff each hen with 2 lemon segments. Once both hens are stuffed, place in dutch oven, drizzle with olive oil, sprinkle with salt, pepper, and dried rosemary. Cover dutch oven and cook in the oven for 1-1 1/2 hours or until the hen juice runs clear (again, just like cooking a chicken).

Butternut Squash Orzo:

1 butternut squash, seeded and cut in 1/2
1/4 cup white onion, diced
2 cups chicken broth
2 cups water
1/2 cup white cooking wine
1/2 cup Parmesan cheese
1 box orzo
2 Tablespoons butter
Salt & Pepper

In a 9x13 baking dish, cover bottom with water and place your seeded and cut butternut squash in the microwave on high power for 10-12 minutes (or until softened). Scoop out squash for both halves, place in a bowl and throw out skin.
In a non-stick skillet, drizzle with olive oil and cook squash until browned (This will take about 15 minutes). Once browned, place in a small bowl. In the same skillet, cook butter, salt/pepper and onion until onion becomes translucent. Once this happens, add chicken stock, water, and orzo. Cook until orzo is cooked through (about 10 minutes). At the end add squash to the skillet and combine with orzo. The squash will start to melt into the orzo mixture. Top with Parmesan cheese.

Cornish Hens:


Butternut Squash:





Saturday Night's Menu:

My husband and I love pizza, especially with lots of fresh veggies. We decided to make a completely homemade pizza for us last night and it turned out pretty well! I will tell you that it is 10 times easier to buy Pillsbury pizza crust in the store than making this dough recipe so if you are pressed for time, this is not the recipe for you.

Homemade Pizza Dough:

I used the recipe that can be found at this link: http://allrecipes.com/Recipe/quick-and-easy-pizza-crust/detail.aspx
*The only thing I did differently was I used regular flour instead of bread flour. They can be substituted for each other, but bread flour is the best if you have it in your house.

This is the dough in a bowl that I greased with olive oil so that the dough did not stick after rising.


Ingredients for our pizza included:

1 jar of roasted red pepper marinara sauce
1 green pepper, cut in rings
1/2 red onion, cut in rings
1 cup of green spinach
1 bag of mozzarella cheese
1 red slicing tomato, cut in slices




All cooked and ready to eat!

Double-Header Sunday Menu: Creamy Tomato Soup & Pork Chops with Brown Sugar Vinegar Glaze

Hello Readers,

Today was an absolutely beautiful fall day here. It really got me in the mood to make some homemade soup to have for this week's lunches and to freeze some for later. I stumbled upon a creamy tomato soup that I found in one of my cookbooks and made it my own.

For tonight's dinner, I made baked pork chops, applesauce, corn, and an incredible brown sugar vinegar glaze that is to die for. Enjoy!

Creamy Tomato Soup:

2 28 oz. cans of whole tomatoes
1 medium white onion
1 1/2 cups chicken broth
1/2 cup heavy cream
2 Tablespoons brown sugar
1 Tablespoon garlic powder
1 bay leaf
1 1/2 cups of chicken broth
Salt and pepper to taste

Instructions:

In a dutch oven, drizzle bottom with olive oil and place on high heat. Dice the white onion and saute in dutch oven until translucent (about 5 minutes on high). Add both cans of whole tomatoes with juice and, with either a steak tenderizer or potato masher, smash the tomatoes. Bring soup to a boil. Get out blender and place 1/4 of the mixer in the blender. Drizzle some more olive oil in the blender and puree for about 2 minutes or until smooth. **Make sure that you hold your hand over the top of the blender as the heat from the soup will add pressure to the top and will make it blow out of the top**. Place blended mixture in a round bowl and repeat blending process with remaining mixture only putting 1/4 of the mixture in at a time. Once all mixture is blended smoothly, rinse out dutch oven and place blended mixture back in the dutch oven. Add chicken broth and bring to a boil. If you are planning to eat right away, feel free to place in bowls. If you want to save it, make sure to let cool before putting in containers. Enjoy with oyster crackers or homemade croutons.






Once blended:


Pork Chops with Brown Sugar Vinegar Glaze:

Many of you know that I hate following recipes. I always feel restricted by recipes when it comes to cooking and I get a thrill out of making it my own. Tonight, I wanted to make the regular pork chops that have been featured previously on this blog, but with a little twist. I hope you enjoy this amazing glaze for the pork chops!

Pork Chops:

1 package of thinly sliced pork chops
Olive Oil
Tuscan Pork Seasoning

Brown Sugar Vinegar Glaze:

1/3 cup apple cider vinegar (can use white vinegar too)
1/3 cup apple cider
2 Tablespoons Dijon Mustard
1/2 cup brown sugar
1-2 teaspoons flour (to thicken)

Instructions:

Combine all ingredients in a saucepan. Bring to a boil and reduce to low heat. The mixture will be very watery at first, but once it comes to a boil it will thicken and become almost like liquid caramel. Drizzle on pork chops once cooked.

*As sides, I heated up some regular applesauce and brought a bag of frozen corn to a boil. They were perfect accompaniments to this dish.