Random Quote of the Day

We all have our time machines.  Some take us back, they're called memories.  Some take us forward, they're called dreams."

Jeremy Irons

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Wild Salmon Pasta with Spinach & Leek Pesto

Inspired by Closet Cooking

2 wild salmon fillets

1 package of penne pasta

Pesto

1 cup fresh leek, chopped

1-2 cup fresh spinach

lemon juice plus zest to taste

small handful of toasted almonds

1/4-1/3 cup EVOO (Extra Virgin Olive Oil)

sea salt and freshly cracked pepper to taste

1/2 cup parmigiano-reggiano or parmesan (optional)

Directons

Salmon

Preheat the oven to 400 degree. Season salmon with drizzles of EVOO and sea salt and freshly cracked pepper. Place salmon, skin side down, on a foiled baking sheet.  Bake until salmon is cooked through, about 10 to 15 minutes. Remove the oven and sprinkle with lemon juice.  Flake into bite size pieces with a fork. Set aside.  

Pesto

Cook the penne pasta according to the package directions.  Drain and return it to the pot.  Meanwhile, place all the ingredients in a food processor and puree until well blended, scraping down the sides of the processor bowl as necessary.  Add the pesto to the hot pasta and toss to coat evenly, add a little of water if necessary to keep moist.  Add the flaky salmon, then toss together and serve. Enjoy!

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Random Quote of the Day

"Some cause happiness wherever they go, others, whenever they go."

Oscar Wilde

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Random Quote of the Day

"Whether you think you can or you think you can't, you're right"

Henry Ford

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Greek Chicken Souvlaki Salad with Lemon Vinaigrette

Inspired by jessicalettucetomato

I did not give exact measurements for this recipe, but I had to taste the marinade as I added ingredients and adjusted it before I tossed chicken in the marinade.   Believe me, this recipe came out FANTASTIC!  The recipe goes with the Greek salad & lemon vinaigrette (see recipe below).

Chicken Souvlaki 
skinless chicken breasts, cut into strips

fat free plain yogurt
approx. 1/2 cup EVOO (Extra Virgin Olive Oil)

fresh lemon juice (I used a juicer)

oregano

minced garlic

sea salt and freshly crackled pepper to taste

metal skewers (Note:  If you don't have metal skewers, substitute the wooden ones.  Be sure to soak wooden skewers in water for 30 minutes to prevent burning.)
Salad & Dressing (see recipes below) 

Greek Salad 

Dressing

EVOO (Extra Virgin Olive Oil)

1 fresh lemon juice plus zest

oregano

1-2 cloves of garlic, minced

1 teaspoon organic sugar

sea salt & freshly cracked pepper to taste 
Salad

Romaine lettuce

yellow onion, thinly sliced

cucumber, peeled, halved, seeded and sliced (preferably English cucumber)

cherry tomato, chopped

Kalamata olives

feta cheese (optional)

Directions:

Mix all the ingredients in a large resealable zip-lock bag and refrigerate marinate for at least 2 hours or overnight.  Preheat the grill over medium.  Using metal skewers (See note), grease the skewers, thread strips of chicken on each skewer, and place the skewers on the hot grill and cook for approximately 4-5 minutes per side or until chicken is cooked nicely. Remove the skewers from the grill and place on a platter. Whisk EVOO in a medium bowl, lemon juice and zest, oregano, garlic, and sugar until well blended. Season to taste with salt and pepper. Set aside.  Combine the salad ingredients in a large salad bowl.  Pour the dressing over the salad and toss well. Serve chicken with salad.  Enjoy!

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Random Quote of the Day

"Kindness is a language which the deaf can hear and the blind can see."

 Mark Twain

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Spicy Asian-Style Chicken Burgers with Sweet Chili Sauce

No picture taken when I made this recipe 2 months ago...next time. 

Inspired by Once Upon a Plate 

Chicken Patties

1 pound ground chicken  

2-3 tablespoons EVOO (Extra Virgin Olive Oil)

2 tablespoons panko (Japanese breadcrumbs)

1 medium size apple, peeled and diced  (preferably organic Granny Smith)

1 tablespoon fresh ginger root, finely grated

freshly crackled pepper 

2 teaspoons pepper hot sauce (more if you like spicy)

1 garlic clove, finely minced

1 tablespoon fresh lemon juice, and 1 teaspoon lemon zest

1 tablespoon soy sauce

1 tablespoon scallions, sliced (white and green parts)

2 to 3 tablespoons cilantro leaves, chopped

Spicy Mayo Spread (See the recipe below)
Cole slaw for garnish (optional)

Sweet Chili Sauce to taste for garnish (It's a MUST or the burgers won't be tasty without the sauce)

Spicy Mayo Spread
1/2 cup light mayonnaise, mixed with 1 teaspoon hot sauce.

Directions:

Add the ground chicken in a medium-large mixing bowl. Add the remaining ingredients, mix thoroughly so ingredients are evenly distributed through the meat.  Divide the mixture into 4 regular-size patties.  Chill in refrigerator for at least 1 hour or more (this step is necessary to firm the patties so they hold their shape while cooking---no egg to bind them in this recipe)  

Preheat a heavy frying pan over medium heat. Add EVOO and add patties to hot oil (don't crowd). Cook for 6 to 7 minutes on each side (depending upon how thick the burgers are), turning once, until meat is thoroughly cooked.  Transfer them to a plate and keep warm by tenting with foil.

To assemble, toast buns halves until golden.  Spread the spicy mayo over toasted bun bottoms.  Place a pattie over spicy mayo; top with cole slaw (optional) and sweet chili sauce.  Repeat with the remaining patties and serve immediately.  Enjoy!

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