Bison Steak

Bison Steak, Sauteed Muchrooms, Roasted Potatoes, and Steamed Broccoli

no surprise here as this is a weekly staple - ask if you have question, otherwise you can find the recipe on an earlier blog :)

Plate Up and Enjoy!

Ginger Poached Salmon with Dill Sauce

Ginger Poached Salmon with Dill Sauce, Steamed Broccoli, and Coucous

in a 2 inch sided skillet bring 4-6 cups of water, 4inch piece of fresh ginger chopped, the juice of one lime and it's skins, with 1 teaspoon of WHOLE black pepper (i had to used crushed) to a boil - then simmer for 10- 15 mintues to infuse the flavors into the water.

gently slip the salman into the water - cover and simmer for about 10 minutes

while the salmon simmers make couscous (near east 5 minute) and steam broccoli

stir together 2 tablespoons light mayo, 6 tablespoons light sour cream, and 2 tablespoons fresh chopped dill for the dill sauce.

serve with a fresh salad

Plate Up and ENJOY!

Roasted Chicken Sandwich

Roasted Chicken Sandwich: the perfect picnic sandwich
Take the cooled and sliced Citrus Garlic Roasted Chicken from previous blog

layer it on toasted bread with tomato, arugula, spinach, or lettuce, honey or dijon mustard, avacado, and a little salt and pepper! VOILA! D - E - Licious! serve with fresh fruit salad (or spiked fruit :)) and some pita chips

add in some cheese if you would like-smoked gouda would be good - but we had cheese and wine at our picnic, so i kept our cheese intake to a minimum. :)

Picnic Up and ENJOY!

Citrus Garlic Roasted Chicken

5 ingredient Citrus Garlic Roasted Chicken

In a large Ziplock bag - add in the zest of one lime, one orange, the zest of both, 4 cloves smashed Garlic, 1/4 cup EVOO, and one chicken breast and two thighs - bone in. Marinate in fridge for 30 minutes - no longer than 45 so the citrus does not cook the chicken.

Preheat oven to 375 - place chicken on pan with rack and roast for about 45minutes to an hour or until the juices run clear.
Serve as is with your choice of sides OR - let it cool, then slice and store in fridge for sandwiches like i did. this made the perfect roasted chicken sandwich...recipe on next blog :)

Garlic Lime Cajun Shrimp

Garlic Lime Cajun Shrimp, Boiled Parsley Potatoes, Basil Farfalle, and Corn on the Cob

Cook Corn, boil new potatoes, and boil pasta - when they are about 5 minutes from being done heat a saute skillet on medium high heat. dust 3/4 pound shrimp with cajun seasoning and black pepper.
add 2 tablespoons EVOO to pan and add 3 cloves minced garlic - add shrimp, after one minute, flip shrimp, add in 1/4 cup white wine, a handful of chopped fresh cilantro and the juice of one lime. saute for about one more minute or until shrimp is done.
serve over pasta dressed with a touch of EVOO and chopped fresh basil and a little parmesan.
add fresh parsley, salt and pepper to boiled potatoes and serve butter on the corn
Plate Up and ENJOY!

Citrus Basil Tilapia with Mango Salsa

Citrus Basil Tilapia with Mango Salsa, Spicy Black Beans with Spicy Sour Cream, and Plain Couscous.

First - in ziplock bag combine 1/4 cup evoo, the juice of 1/2 lemon, 1 lime, 3 cloves of minced garlic, a little lemon pepper, garlic pepper, 1/2 teaspoon dried basil, 2 tablespoons chopped fresh basil, and 2 tablespoons chopped fresh parsley - and 4 Tilapia filets. squeeze out air and marinate for about 45 minutes in the fridge.

while fish marinates - make mango salsa and black beans

put a can of black beans -undrained- in a samll pot and add in 1 tablespoon of chili powder, 1 tablespoon of cumin, and 1 teaspoon of chile paste - heat to boil then turn down and simmer until ready to serve

Mango Salsa:

dice the following and mix- 1/2 orange bell pepper, 1/2 green bell pepper, 1 whole mango, 2 tomatoes, 1 jalapeno pepper, 4 tablespoons chopped fresh cilantro, 1/2 lemon- juice, 1 lime- juice, salt and pepper to taste (i omited the onion, but red onion would work well in the mix too)
Refrigerate until serving time

Heat oven to 475 degrees - put fish on pan and in the oven for 7 minutes. then turn oven to high broil and cook for another 4 minutes or until edges of fish begin to brown.

Coucous - per box instructions - i used 5 minute Near East Brand and cooked it while the fish was in the oven

and mix sour cream with chile paste for a spicy sour cream - 3part sour cream to 1 part chile paste

Plate Up and Enjoy!

Baby Scallops with Mushroom Sauce

Seared Baby Bay Scallops with a Creamy Mushroom Dijon Wine Sauce and Asparagus

Dry Scallops and season with pepper
Saute on high heat in a little evoo

Mushroom Sauce:

in pan you sauteed scallops - add in 2 tablespoons minced shallots, 1-2 cups sliced mushrooms and sautee until browned, add in 1 cup white wine, 1 tablespoon Dijon mustard, 1/2 tablespoon dried tarragon, and a little black pepper heat to a boil then add in 1/2 cup low fat sour cream and stir until incorporated.

Top Scallops with mushrooms and sauce - serve with Asparagus

Plate up and Enjoy!