Category: Entrees & Main Dishes

Fontina & Prosciutto Flatbread with Figs & Balsamic Reduction

~ Spence's Girl ~ Leave a comment

This is the second post in my new series, Cooking for One.  Since losing Spence almost three months ago, it’s taken time to regain my appetite and rediscover my passion for cooking.  Thankfully the desire to create and savor delicious meals has slowly returned.  In sharing these ideas, I hope that even when it’s just you, you’ll feel inspired to make something special – you’re worth it!

Fontina & Prosciutto Flatbread with Figs & Balsamic Reduction

  • 1 piece of Naan
  • olive oil
  • fresh cracked black pepper
  • red pepper flakes
  • sliced Fontina cheese
  • thin sliced prosciutto, torn into smaller pieces
  • chopped or sliced figs
  • thin sliced red onion
  • chopped pistachios
  • fresh baby spinach
  • balsamic reduction

Preheat oven to 350 degrees.  Brush a cast iron skillet (or baking stone) with olive oil and place into the oven for five minutes. While the skillet heats, brush the top of the Naan with olive oil, add cracked black pepper and red pepper flakes, then add slices of fontina covering the top. Next add the proscuitto, figs, red onion and chopped pistachios. Place the flatbread into the skillet and return to the oven for ten minutes or until the cheese is bubbly.  Remove from oven and immediately top with a handful of spinach then a good drizzle of balsamic reduction.  I enjoyed this with a lovely glass of Prosecco.

Note:  Naan is such a quick and delicious product to use for a quick flatbread or pizza – try any combination of fun toppings – there’s simply no limit! 

Salsa Red Snapper with White Beans & Gremolata Topping

~ Spence's Girl ~ Leave a comment
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Last night I invited Mom to join me for dinner.  I surprised her by making a recipe she’d discovered a few years back.  It’s a showy dish that’s perfect for easy entertaining and chock full of flavor.  Loaded with healthy ingredients, this is only 4 1/2 Weight Watchers points per serving. I sent Mom home with a to-go box and have an ample serving left for myself.  (If you can’t find red snapper, tilapia may be substituted). I tweaked the original recipe ever so slightly, using only one can of beans, a bit more salsa and made more gremolata because it’s that topping that makes this dish over- the-top delicious.  If you have gremolata left it would be great with chicken, salmon or even tossed in with pasta, couscous or rice!

Salsa Red Snapper with White Beans & Gremolata Topping             serves 4

4 1/2 Weight Watchers points per serving

  • 18 oz salsa
  • 1 can great northern beans, drained
  • 1 small green pepper, cut into thin strips
  • 1 lb red snapper
  • 1/4 c green onions

Gremolata topping:

  • 1/2 c chopped flat leaf parsley
  •  1 1/2 t orange zest
  • 1 1/2 t lime zest
  • 3 garlic cloves, finely chopped

Heat oven to 425 degrees.  Combine 12 oz of the salsa with the beans and green pepper and place in a casserole dish.

          

Cut the red snapper into several servings and place over the salsa mixture.


Top the fish with the remaining 6 oz of salsa, followed by the green onions. Cover the casserole dish tightly with aluminum foil and bake for 25-30 minutes.

Mix together the ingredients for the gremolata and set aside.


Remove the casserole from oven and allow to rest uncovered for five minutes before serving.  Top each serving with gremolata and prepare to fall in love with this flavorful, healthy dish.

I served this with roasted garlic crostini, a fresh spinach salad with dijon vinaigrette with a lovely bottle of wine and lemon bars for dessert.

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Walleye Picatta

~ Spence's Girl ~ 4 Comments

As another bitter cold wintry Michigan day unfolded, I realized that I just didn’t want to to leave the house for any reason.  With a household of goodies between pantry, fridge and the chest freezer I came up with a delicious entree.

A fishing buddy of Spence’s used to cook Lake Trout, Bass and Whitefish in foil packets with lemons, butter, green onions, garlic, salt and pepper – then place the packets on the grill.  It was so simple and absolutely delicious.  I decided to adopt the foil packet idea for this recipe using a Walleye Fillet.

Walleye Picatta    Serves 1-2

  • 1 Walleye Fillet (1/2 – 3/4 lb)
  • 1 lemon
  • 2 T butter
  • 1 large clove of garlic – minced
  • 1 large shallot – chopped
  • lemon pepper
  • coarse sea salt
  • red pepper flake (optional)
  • 1 T capers
  • 2 T Extra Dry Vermouth (or other dry white wine)

Preheat oven to 400 degrees. Line a baking dish with aluminum foil. Rub about 1 tablespoon of butter on the foil, add the Walleye Fillet (skin side down).  Zest a lemon, set the zest aside.  Cut the lemon in half placing it on either side of the fillet then top the fish with another tablespoon of butter cut into 4 pieces placed on top of the fish.

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Sprinkle sea salt, zest, red pepper flakes and coarse ground lemon pepper over the top, to taste.

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Next add the garlic and shallot over the top and around the fillet.  Top with the capers  followed with the extra dry vermouth around the fillet.

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Seal the foil tightly allowing for a pocket of air above the fillet. Bake for 10 minutes, allowing it to rest for five minutes and then opening with care to avoid burns from the steam.

 

 

 

 

 

 

Pork Fried Rice

~ Spence's Girl ~ 2 Comments

Let me start by saying, I love fried rice and I love to cook.  That said, I’ve never made fried rice…until last night – with great success. I even dreamt about it. I had leftover baby back ribs from Sunday’s dinner which inspired me to do Pork Fried Rice.  If you want, this recipe would be equally delicious with shrimp, chicken or amp up the veggies and make it a veggie fried rice as well.

Pork Fried Rice   serves 3-4

  • 2 c uncooked white rice
  • 2 eggs – beaten with a fork
  • 1 1/2 – 2 c cooked, chopped pork
  • 3/4 c diced white onion
  • 1/2 c diced carrot
  • 1/3 c diced peppers
  • 1 c frozen peas – thawed
  • sesame & peanut oil
  • liquid aminos or soy sauce
  • 1/4 c Rice Wine vinegar

Start by cooking your rice (using a little less water than called for), early in the day or the night before.  Spread it out and cool it on a sheet pan, allowing it to dry out a bit.

Compile your ingredients and heat your wok to medium high heat, add a teaspoon of sesame oil and 1 tablespoon of peanut oil.

Add the eggs to the pan, allow them to start cooking then break up with your spatula into soft scramble egg bites.  Remove from the wok and set aside.

Add the same amount of oils to the wok as for the eggs then add the carrots allowing them to cook for several minutes.  Now add the onions and peppers, cook for a few minutes more, then remove them from the wok and set aside.

Add the same amount of oils as in previous steps, then add the pork allowing it to crisp up a bit.  Remove from the wok and set aside.

Add 2 T sesame oil and 2 T peanut oil to the wok, add the rice spreading it out to cover as much of the wok surface as possible.  Let it brown for a couple of minutes, then move it around allowing it to continue to brown, repeating this step until it’s nicely golden. Stir in the Rice Wine vinegar and the liquid amigos/soy sauce to taste.  Add the veggies and pork into the rice, stir to combine. Now add the peas, then the scrambled egg, stir to combine and it’s ready to serve!

 

Taco Fiesta Casserole

~ Spence's Girl ~ 5 Comments

Taco Fiesta Casserole serves 6-8

Ingredients:
1 lb extra lean ground beef
1 package pillsbury grand biscuits (10 count)
Taco seasoning – 2 T Pampered Chef Fiesta Seasoning, 1 T Cumin, 1 T chili powder (you can use packaged taco seasoning)
1 1/2 cup salsa
1 chopped chipoltle in adobo, chopped
1 c black beans (rinsed)
2 cup diced peppers – green, red, yellow & orange
1 cup diced red onion
2 cups Mexican shredded cheese
3 chopped green onions
Sour cream for topping

Preheat oven to 350 degrees.
Brown ground beef, stirring in taco seasoning mix, salsa and chipotle. Set aside.
Cut the biscuits into quarters, then into eighths. Place half the biscuits in the bottom of a 9 x 13 in pan. Top with 1/2 the meat mixture, then all of the pepper, onion and black bean mixture. Sprinkle 1 cup of cheese over the top. Now add the remaining biscuit pieces, meat mix and 1 cup of cheese followed by the chopped green onion.

Place in oven, tented with foil for 35 minutes. Remove foil and return to oven for 15 minutes more. Remove and let it cool for 5 minutes before serving. Top servings with sour cream if desired.

 

After removing the foil tent, bake uncovered for another 15 minutes…
Absolutely delicious!

Sesame-Pepper Crusted Ahi Tuna

~ Spence's Girl ~ 2 Comments


On Election Day after many contentious and negativity filled months, I determined that tonight Spence and I would come home after casting our vote and enjoy a quiet dinner while sharing a great bottle of Proscecco. And the “Best of Earth, Wind and Fire” on the stereo…

When I saw Sashimi-grade Ahi Tuna at my favorite market, I devised a recipe after combing Pinteres; the result was outstanding.  Here is the recipe, served with buttered garlic crostini and a spinach salad.

Sesame-Pepper Crusted Ahi Tuna

Crust:

  • 1 T sesame seeds
  • 1 T whole peppercorns (I used a black/pink/green/white melange)
  • 1/2 t sea salt

Place ingredients into a spice grinder or use a mortar and pestle.

2 ahi tuna steaks (about 1 lb)

Coat the tuna with the sesame-pepper mixture.  Using a cast iron skillet, pour peanut oil onto a paper towel and wipe over the skillet surface.  Turn the burner onto a medium high heat and then place the tuna into the skillet to sear for 1 1/2 minutes, turn and sear for another 1 – 1 1/2 minutes for rare tuna.  Remove and serve.


 

 

 

 

Salmon with Puff Pastry & Pesto

~ Spence's Girl ~ 2 Comments

I LOVE SALMON!

Thought I’d get that out of the way.  Though I prepare salmon in various ways there are two recipes that are my “go-to” favorites, whether for company or just for me.  I can’t take credit for coming up with this recipe – it is from Giada De Laurentiis, is super easy and absolutely delicious.  I assemble mine a bit differently than she does and I’m showing the recipe for one serving.

Salmon with Puff Pastry & Pesto     1 serving

  • puff pastry – cut just large than the piece of salmon
  • 4-6 oz piece of salmon
  • 1 T sliced almonds – toasted
  • 2 T pesto
  • sliced tomato

Preheat the oven to 400 degrees. Line a baking sheet with foil and place the puff pastry on one side, the salmon on the other (not touching). Bake for 10 minutes.

To serve, place the puff pastry on the plate, top with the pesto – as shown below:

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Now add the tomato slice(s), followed by the salmon and top with the almonds.

Chicken Parmesan Casserole (plus bonus recipes)

~ Spence's Girl ~ 4 Comments

Chicken Parmesan Casserole      serves 6-8

  • 4 c fully cooked chicken – shredded or cubed
  • 28 oz marinara sauce (see bonus recipe below)
  • 3/4 c shredded parmesan cheese
  • 2 c shredded mozzarella cheese
  • 1 c seasoned bread crumbs (see bonus recipe below)
  • 1-2 T extra virgin olive oil
  • fresh chopped basil, thymes, chives & parsley

In a large casserole dish, layer the chicken, top with the marinara sauce.  Mix the cheeses together, then layer over the sauce.  In a small bowl, mix the chopped herbs with the bread crumbs and sprinkle them on top. Bake at 350 degrees for 20-25 minutes. Remove and let it rest for five minutes before serving.  I served this over herbed fusilli pasta, with Caprese Salad (recipe in yesterday’s post) and bread from our favorite Italian bakery. 

Marinara Sauce (Red Sauce) – from the Extra Virgin Cookbook

  • 28 oz can of Marzano tomatoes
  • 2 T extra virgin olive oil
  • 1/3 red onion, chopped
  • 3 cloves garlic, chopped
  • red pepper flakes – optional
  • salt & pepper to taste
  • 2 T fresh basil – torn just before adding to the pot

Pour the tomatoes into a saucepan. Using an immersion blender to smooth the sauce breaking down the tomatoes.  For a more rustic sauce, you can crush them by hand or with a wooden spoon.

In a saute pan, heat the olive oil and add the onion.  Saute for 6-8 minutes, add the garlic and cook for 2-3 minutes more.  If you are adding red pepper flakes, do so now as well as salt and pepper.

Add the onion and garlic mixture to the tomatoes, stir to combine and simmer for 30 minutes. Remove from heat and stir in 2 T of fresh torn basil.

Homemade Crouton Bread Crumbs

  • 6-8 c stale bread cubed (any combination of breads)
  • 4 T olive oil
  • 4 T melted butter
  • 2 t garlic seasoning
  • 2 t Italian seasoning
  • 1 t dried rosemary – crumbled

Place the bread in a single layer on a sheet pan.  Combine the olive oil, butter and seasonings together.  Pour over the bread and toss together to coat.  Place in the oven at 275 degrees for 30 minutes.  Remove and stir the bread. Place back in the oven for at least 15 minutes more or until crunchy.  Remove and cool.  You could stop here as these are now delicious croutons but if you want scrumptious bread crumbs, place them in a ziploc bag and pulverize them with a meat tenderizer or rolling pin.

 

 

 

 

Caprese Salad

~ Spence's Girl ~ 1 Comment

Is there anything much better than fresh tomatoes from your garden or the Farmer’s Market? This summer I’ve been getting the most delicious tomatoes and am constantly building my meals around ways to incorporate them.  Here’s my easy Caprese Salad – I’m giving you the ingredients and a photo, just build the amount that you want for this evening’s meal and enjoy!

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Caprese Salad

  • fresh, sliced tomatoes
  • fresh mozzarella, sliced
  • fresh basil – either tear or chiffonade the leaves
  • good Extra Virgin Olive Oil
  • pesto
  • sea salt (or other finishing salt)

Assemble the tomatoes, then mozzarella and repeat.  Sprinkle the basil over the top, drizzle olive oil over the platter, drizzle pesto and then finish with a bit of salt to taste.  It’s just that easy and such a refreshing side salad or meat-less entree.

 

Italian Sausage Stuffed Zucchini Boats

~ Spence's Girl ~ 9 Comments

I’ve mentioned my maternal grandfather and his talent for cooking in earlier posts, sharing some of his best recipes with my followers.  This is one, once discovered, that he made often for us; I haven’t made it in years. Farmer’s Markets are currently brimming with vibrantly fresh zucchini and I’ve been thinking how hungry I am for this easy and satisfying dish. As always, I’ve tweaked the recipe but just a bit…. and it was great!

Italian Sausage Stuffed Zucchini Boats  serves 4-8

  • 3 – 4 zucchini
  • 1 lb italian sausage
  • 1/3 c chopped shallots
  • 1-2 large cloves minced garlic
  • 1/2 chopped green pepper
  • 1/2 c grated parmesan + more for topping
  • 1 c shredded mozzarella
  • 1/2 c plain bread crumbs
  • 1 egg, slightly beaten
  • 1/4 t salt
  • 1/4 t pepper
  • 1 t fresh thyme (you can use dried)
  • red pepper flakes to taste (optional)

Start by boiling salted water in a large deep pot. Place the zucchini (whole) in the pot for 15 minutes. Remove and set aside to cool.

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In another pan, brown the sausage, onions, garlic and green pepper, drain.

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Slice the zucchini in half, scoop out the middles (I used a melon baller), saving them for the stuffing.  Turn them face down on a paper towels to dry a bit, then place face up in an oven safe dish.

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In a separate bowl, chop the zucchini that was scooped out.  To that, add the egg, parmesan, mozzarella, bread crumbs, salt, pepper, thyme and red pepper flakes. Stir just to combine.  Add the cooled sausage mixture, stir together. Spoon the sausage filling into  the zucchini.

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Preheat oven to 350 degrees.  Bake for 25 minutes. Remove and top with a few handfuls of parmesan and bake for another 5-10 minutes, until melted. Let them rest for 5 minutes and serve. Bon appetit!

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I made these the day before which allowed the flavors to blend even more.  I removed them from the refrigerator about an hour before baking and served them with my (famous) bruschetta.  Watch for that recipe in future posts…..