Mussels Supremo

I love shellfish! Especially as the weather gets warmer. This recipe is so easy and full of flavor it's also great to dip bread in the broth. (I didn't tell you that!) Once again I forgot to take a picture so I just used a pict of a standard mussel- Sorry!!
Recipe Source

Ingredients:
1 cup onion (diced)
2 tablespoons olive oil
4 tablespoons garlic (minced add more if you like)
1/2 teaspoon red pepper flakes (change to your taste)
1 bay leaf
1 teaspoon salt (kosher to taste)
1 teaspoon pepper (fresh ground)
4 ounces tomato (diced, del monte)
1 teaspoon basil
1 1/2 cups wine (white pinto girgio)
2 lbs mussels

Directions:
Take a large bowl and fill with cold water add mussels and 2 tbsps of flour let mussels sit in cold water for 10 - 15 minutes. Rinse in cold water. Scrub & debeard them if necessary. In a large skillet add your olive oil, onions, bay leaf, garlic and red pepper flakes allow to saute for 6 to 10 minutes, add salt & pepper, tomatoes and basil - cook for 3 minutes add wine and mussels and cook till mussels are opened, pour into a large bowl and serve with a large slice of hard crusty italian bread -- enjoy!

Things In My Fridge!

I have been asked many times for nutrition advice and what it is that I eat. So after talking to my friend Clara I thought I would actually show you what I keep at my house.

I always have a bowl of fruit which sits on my counter by the back door. I like to be able to grab something on the go so having this there I can alwyas bring something with me.

For the weekdays, I always have a big bowl of chopped salad. I use it for some lunches and also on the side of dinner.

I like to keep chopped fresh fruit also. Normally I will buy it and then chop it myself - but I was lazy this week. So I bought the pre-chopped stuff.

I always keep Organic Milk on hand. I love the fact it has a long expiration date. I also always have All Whites , pickles, and veggies.

Again I was lazy and bought pre-sliced mushrooms, peppers and onions.

I love to snack- so here are a few things I keep on hand. Cottage Cheese, Applesauce and drinkable yogurts.

In my freezer you will find frozen waffles, shrimp, meats and veggies.

In my cupboards you will find canned veggies, oatmeal, Kashi cereal, Whole grain granola bars, brown rice, crackers (my guilty pleasure) and peanut butter.

I also am a firm believer in Whole Grains. I always have 100% whole greain bread and 100% whole wheat pitas.

Last but not least, My Brita Pitcher. I love WATER! Part of my New Years Resolution was to stop buying water bottles at home so I could cut down on the amount of plastic.

Asian Noodle Salad!

I found this recipe while checking out some different blogs. This one was listed on The Pioneer Woman Cooks- she has so many great things! I LOVED this salad but it makes way too much!!! Next time I will half it or at least serve it at a barbecue this summer where there will hopefully be many more people than just the 2 of us!

Asian Noodle Salad

adapted from Jamie Oliver

SALAD INGREDIENTS:
1 packages linguine noodles, cooked, rinsed, and cooled
1/2 to 1 head sliced Napa cabbage
1/2 to 1 head sliced purple cabbage
1/2 to 1 bag baby spinach
1 red bell pepper, sliced thin
1 yellow bell pepper, sliced thin
1 orange bell pepper, sliced thin (if available)
1 small bag bean sprouts (also called “mung bean sprouts”)
3 sliced scallions3 peeled, sliced cucumbers
LOTS of chopped cilantro—up to one bunch
1 can whole cashews, lightly toasted in skillet

DRESSING:
Juice of 1 lime
8 tablespoons olive oil
2 tablespoons sesame oil
6 tablespoons soy sauce
1/3 cup brown sugar
3 tablespoons fresh ginger, chopped
2 cloves chopped garlic
2 hot peppers or jalapeños, chopped
More chopped cilantro—LOTS

Mix together salad ingredients. Whisk together dressing ingredients and pour over salad. Mix with tongs or hands and serve on platter.*Dressing keeps up to three days before serving, WITHOUT cilantro.

Enjoy!

Chicken with Zucchini and Tomatoes

I have been looking for new recipes that aren't full of fat. I found this one on about.com.

Ingredients:
4 boneless chicken breasts
1/2 cup flour, seasoned with salt and pepper
2 tablespoons olive oil
2 small zucchini, halved and sliced
8 ounces mushrooms, sliced
1/3 cup dry sherry (can use white wine or chicken broth)
1 (14 to 15 ounce) can diced tomatoes, or use about 2 cups fresh diced
salt and pepper to taste
1 cup shredded mozzarella or Cheddar cheese, or a combination

Directions:
Dredge chicken pieces in flour mixture. Heat olive oil over medium-high heat in a heavy oven-proof skillet; add chicken pieces to hot oil. When browned, remove chicken to a plate. Saute zucchini and mushrooms for 2 to 3 minutes. Add chicken pieces back into skillet. Pour sherry over all; cook another 4 minutes. Season with salt and pepper; top with tomatoes. Transfer the pan to a preheated 325 degree oven. Cook for about 45 minutes or until chicken is done. Top with shredded cheese just a few minutes before done. Serves 4.

Rating- this was really good. It actually taasted better as leftovers as the chicken absorbed more of the sherry flavor.

Chicken Osso Bucco ( Weight Watchers Recipe)

I am not a Weight Watchers person but I have heard great things about this recipe. I used Chicken breast instead of thighs.

Ingredients:

1 teaspoo olive oil

1 1/2lbs chicken breast (it calls for bonless thighs)

1/2 cup chopped onions
1 celery, chopped
2 small carrots, chopped
2 garlic cloves, minced
1 (14 1/2 ounce) can whole peeled tomatoes with juice
2/3 cup chicken broth
1/2 cup dry white wine
1 bay leaf
3 tablespoons chopped fresh parsley
1 teaspoon grated lemon zest

Directions:

Heat the oil in a large nonstick dutch oven over medium heat. Add in chicken; cook about 5 minutes or until browned on both sides; transfer chicken to a plate. Add in the onion, celery, carrots, and 1/2 of the garlic to the dutch oven. Stir/saute about 8 minutes or until the vegetables are very soft. Add in the tomatoes, broth, wine, and bay leaf, stirring with a fork to break up the tomatoes. Return the chicken to the pan; bring to a boil. Lower heat, cover, and simmer for 15 minutes or until the chicken is tender. Discard the bay leaf. In a small bowl, combine the parsley, lemon zest, and remaining garlic; sprinkle mixture over chicken.

Recipe and nutrition info are available at http://www.recipezaar.com/161194

This was so easy & really good!!!

Spicy Pan Seared Tuna and Fresh Mango Salsa!

Ingredients:

1 tablespoon ground cumin
2 teaspoons dried oregano
1 ½ teaspoons salt
1 teaspoon coarsely ground black pepper
1 teaspoon chili powder
1 teaspoon ground coriander (optional)
½ teaspoon cayenne pepper
½ teaspoon garlic powder
½ teaspoon ground ginger
2 tablespoons olive oil
4 tuna steaks (6 ounces each), cut about 1 inch thick

Directions:

In a small bowl, stir together the 1 tablespoon ground cumin, 2 teaspoons oregano, 1 1/2 teaspoons salt, 1 teaspoon each of coarsely ground pepper, chili powder, and ground coriander, if using, and 1/2 teaspoon each of cayenne pepper, garlic powder, and ground ginger. Add the 2 tablespoons olive oil and combine thoroughly. Spread the spice rub on both sides of the 4 tuna steaks. Set steaks on a plate until ready to cook. Place a large heavy skillet over high heat until very hot (until a drop of water bounces off surface.) Add tuna steaks to skillet. (There will be considerable smoke from the pan.) Sear about 2 minutes, or until tuna can be turned without sticking. Turn and cook on second side 2 minutes--the tuna will be rare. Or, cook to desired doneness, but do not overcook or the tuna will become dry. To serve, place a serving of tuna and top with fresh Mango Salsa.

Fresh Mango Salsa

Ingredients:

2 ripe mangoes
1 small red onion
1 small jalapeno pepper
3 tablespoons chopped fresh cilantro
1 red pepper or green bell pepper
3 medium limes

Directions:

Peel the 2 mangoes and cut each into 1-inch pieces. Chop enough red onion to measure ½ cup. Seed and mince the 1 jalapeno pepper. Chop enough cilantro to measure 3 tablespoons. Coarsely chop the 1 bell pepper. Squeeze enough lime juice to measure 1/4 cup. In a bowl, combine the mangoes, red onion, jalapeno, cilantro, and bell pepper. Sprinkle the lime juice over the mixture and toss to combine. Place bowl on table

So healthy and VERY fresh. Great Summer dish also!

(Sorry I forgot to take a picture!)