Wednesday, July 8, 2009

Balsamic Glazed Salmon


6 (5 ounce) salmon fillets - that's what the recipe says - I buy a bit over 1 pound for 3 people
2 cloves garlic, minced
1 tablespoon white wine
1 tablespoon honey
1/3 cup balsamic vinegar
4 teaspoons Dijon mustard
salt and pepper to taste

Preheat oven to 400 degrees

Line a baking sheet with aluminum foil, and spray with non-stick cooking spray.

Coat a small saucepan with non-stick cooking spray. Over medium heat, cook and stir garlic until soft, about 3 minutes. Mix in white wine, honey, balsamic vinegar, mustard, and salt and pepper. Simmer, uncovered, for about 3 minutes, or until slightly thickened.

Arrange salmon fillets on foil-lined baking sheet. Brush fillets with balsamic glaze

Bake in preheated oven for 10 to 14 minutes, or until flesh flakes easily with a fork.

Brush fillets with remaining glaze, and season with salt and pepper.

Use a spatula to transfer fillets to serving platter, leaving the skin behind on the foil.

Chicken with Roasted Tomato & Mozzarella


3 Tbl lemon juice
3 Tbl balsamic vinegar
1 tsp oregano
1 tsp parika

1 1/2 lbs boneless chicken breast
3/4 cup chopped onion
1/2 tsp minced garlic
2 cups grape or cherry tomato halves
1 cup fresh baby spinach ( I used more)
1/4 tsp salt
1/4 tsp pepper
1/3 cup shredded mozzarella

1. In plastic zip top bag, combine lemon juice, vinegar, oregano, & paprika. Add chicken, turn to coat. Refrigerate 1-12 hours.

2. Line baking sheet w/ foil, spray with non-stick spray. Place chicken on pan, discard marinade. Broil 4-6 minutes on each side.

3. In large skillet, cook onion and garlic 4 minutes. Add tomatoes, cook 1-2 minutes. Add spinach, cook until wilted. Season with salt and pepper.

3. Divide spinach mixture and spoon onto each chicken breast. Sprinkle with cheese. Return to broiler, cook until cheese is melted and chicken is cooked.

Pasta with Fresh Tomato & Brie


2 lbs roma tomatoes, cut into small pieces
1/2 cup oil packed sundried tomatoes, cut into smaller pieces
1/2 bunch spinach, torn into pieces
8 oz. Brie, chopped, no rind
4 tbsp. chopped FRESH basil
1 tbsp. chopped FRESH parsley
2 tbsp. minced garlic
1/2 cup olive oil
1 tsp. pepper
salt to taste
1 lb. penne pasta

Mix all ingredients together (except pasta)
Let sit at room temp for 1-2 hours.

Boil pasta and stir into above.


Summer Update #2

I've come across 3 new recipes that I think you will like.

1. Pasta with Fresh Tomatoes & Brie (recipe courtesy of Carrie Whalen) - If you like bruschetta you should try this. It is VERY easy and VERY tasty.

2. Chicken with Roasted Tomato & Mozzarella

3. Balsamic Glazed Salmon