Weeknight Meal | I Can Cook That

Penne with Bacon Vodka Sauce

Yes, you read that title correctly. Penne with Bacon Vodka Sauce. I have wanted to make some recipes using Bakon Vodka ever since I heard of its existence. My mind immediately went to Bloody Mary’s (which I will have a post on soon), but a coworker suggested I use it for Penne Vodka. Brilliant, no?

Ingredients:

1 can (28 oz) tomato sauce

1 shallot, chopped

2 garlic cloves, minced

1 tablespoon olive oil

1 teaspoon dried oregano

1 teaspoon dried parsley

1/2 teaspoon basil

2/3 cup Bakon vodka

1/2 cup heavy cream

1/2 cup grated Parmesan cheese

1/2 box penne pasta

Chop the shallot and garlic cloves. Heat the olive oil over medium heat. Add the shallot and cloves and cook for 3 minutes.

Add the tomato sauce, oregano, parsley, and basil. Add the Bakon vodka and stir to combine. Simmer for 15 minutes, stirring occasionally; it will thicken and reduce a bit.

While waiting for the sauce to reduce, boil a pot of water and cook the penne according to directions, you want the pasta al dente. After the 15 minutes have passed, add the heavy cream and Parmesan cheese and stir to combine.

Add the pasta and mix to combine. Cook for another minute or so to allow the sauce to absorb into the pasta.

Mmmm. Smoky goodness.

This was really tasty! The bacon vodka added a subtle smokiness, kind of like using roasted tomatoes, or smoked paprika.

It wasn’t an overpowering, punch-in-the-face kind of bacon taste though. Honestly, it might be tough to pinpoint the flavor if you didn’t know that was in it.

So if you’re really in a bacon-y mood, I’d suggest adding some crumbled bacon or pancetta on top of the finished pasta.

Yum

Penne with Bacon Vodka Sauce

Total Time: 30 minutes

Yield: 2 servings

Ingredients

1 can (28 oz) tomato sauce
1 shallot, chopped
2 garlic cloves, minced
1 tablespoon olive oil
1 teaspoon dried oregano
1 teaspoon dried parsley
1/2 teaspoon basil
2/3 cup Bakon vodka
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
1/2 box penne pasta

Instructions

Chop the shallot and garlic cloves. Heat the olive oil over medium heat. Add the shallot and cloves and cook for 3 minutes.
Add the tomato sauce, oregano, parsley, and basil. Add the Bakon vodka and stir to combine. Simmer for 15 minutes, stirring occasionally; it will thicken and reduce a bit.
While waiting for the sauce to reduce, boil a pot of water and cook the penne according to directions, you want the pasta al dente. After the 15 minutes have passed, add the heavy cream and Parmesan cheese and stir to combine.
Add the pasta and mix to combine. Cook for another minute or so to allow the sauce to absorb into the pasta.

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Lemon Pepper Chicken with Creamy Artichoke & Sun Dried Tomato Pasta

Well, that’s quite a long title for a dish. I don’t really know what else to call it though, this recipe was a result of me trying to make a meal with what I had on hand. I was send some chicken from Gold’n Plump, and one of the options was Lemon Pepper Seasoned Boneless Skinless Breast Fillets. I had some tarragon left over from my Salmon Croquettes and I thought the lemon pepper seasoning would go perfectly with that, along with some sun dried tomatoes and artichoke hearts.

Ingredients (this makes two servings):

2 lemon pepper seasoned boneless skinless breast fillets

1/2 box pasta of your choice (I used fusilli)

1 teaspoon olive oil

3 garlic cloves, minced

2 green onions, thinly sliced

1/2 cup cream

4 artichoke hearts, quartered

1/3 cup sun dried tomatoes, roughly chopped

1 tablespoon chopped tarragon

salt and pepper, to taste

1/3 cup shredded mozzarella cheese

the juice of one lemon

Gold’n Plump’s chicken is individually packaged, which is awesome for people who live alone or do not have a family of four. I tend to not buy chicken because I never manage to finish the four fillets usually included in one package. The individual servings allow me to take what I need and freeze the rest for later use.

Bring a pot of water to boil. Add the pasta and cook according to package directions. Drain and set aside. While the pasta is cooking, add the olive oil to a saute pan over medium heat. Add the garlic and the green onions, and cook for 2-3 minutes.

Add the cream, sun dried tomatoes, tarragon, and artichoke hearts.

Cover and simmer on medium low for 5 minutes. Season with salt and pepper. While the cream mixture is simmering, heat a grill pan (or a saute pan if you don’t have a grill pan) over medium high heat. Add the chicken and sear on both sides, about 3 minutes per side.

The chicken will not be fully cooked through. Slice into thin strips and add to the cream mixture. Cover and cook for 10 minutes, or until the chicken is fully cooked.

Add the pasta to the cream mixture and toss to coat.

Add the mozzarella cheese. Cook for another 1-3 minutes to allow the pasta to absorb some of the sauce, and to let the cheese melt.

Remove from heat and squeeze the lemon juice in to the dish. Mix and serve.

Despite the cream, the flavor of the chicken still shone through, it was really nice! I loved having such a nice amount of flavor from the chicken without having to remember to marinate it beforehand.

Artichoke hearts, sundried tomatoes, and tarragon work so well together.

You could have this dish without the pasta, but I like it to soak up all of that yummy sauce.

Note: Although the Lemon Pepper Chicken is available in some markets, it is not available in the Philadelphia area. However, Targets in the area do carry the following Gold’n Plump products:

All Natural Boneless Skinless Breasts
Extra Tender Boneless Skinless Breasts
90/10 Ground Chicken
All Natural Drumsticks
All Natural Whole Chicken
Extra Tender Tenders
All Natural Wings
All Natural Boneless Skinless Thighs

Salmon Croquettes with Lemon Tarragon Aioli

I am so excited to share this recipe with you. I loved it so much! I found this recipe from Saveur and knew I had to try it. This recipe is perfect for a Friday night meal, but I suggest making them ahead of time if you can. They need to be chilled for at least one hour so that they retain their shape when cooking.

Ingredients:

1/2 cup white wine
3 tbsp. Old Bay seasoning, divided
1 tbsp. plus 1 tsp. kosher salt, divided
1 1-lb. boneless salmon filet
1 1/2 cups panko bread crumbs
3 tbsp. unsalted butter, melted
4 scallions, finely chopped
2 eggs, beaten
Juice of 1 lemon
Canola oil for frying, or olive oil to pan fry

To make, add 4 cups water, wine, 2 tablespoons Old Bay, and 1 tablespoon salt in a large saute pan (make sure you have a top for the saute pan). Bring to a boil.

Add the salmon, skin side down.

Turn off the heat and cover the salmon. Let the salmon cook in the liquid for 10 minutes. Transfer the salmon to a plate skin side up and let cool. The salmon will not be fully cooked through.

Peel off the skin and discard. Break the salmon into small pieces and place in a bowl with the remaining Old Bay and salt as well as the bread crumbs, butter, scallions, eggs and lemon juice. Stir and refrigerate for 30 minutes.

Using a 1/3-cup measuring cup to evenly size the croquettes, form the 1/3 cup mixtures into patties with your hands. Transfer to a parchment paper lined baking sheet. (I ended up with 8 patties plus one little baby patty). Refrigerate for at least an hour (I refrigerated mine overnight).

You can fry the patties in canola oil in 1/2″ of oil at 325 degrees, but I decided to just pan fry mine in a little olive oil. Cook for 3 minutes on each side. Transfer to a paper towel to remove excess oil then serve.

Serve with a wedge of lemon and a lemon tarragon aioli. To make the aioli, add 1/2 cup mayo, 2 tablespoons chopped fresh tarragon, the juice of 1/2 a lemon, 1 minced garlic clove, and 1 teaspoon of Dijon mustard, and 1/4 teaspoon Old Bay in a food processor. Refrigerate for 30 minutes and serve.

I served three croquettes per person with 1 teaspoon aioli.

I loved the flavor of this so so much! The Old Bay comes through in the salmon croquette, and an extra squeeze of lemon on top brings this from good to great.

The aioli was really nice with it too! I had some tarragon in my fridge so I decided to make it and I was afraid tarragon wouldn’t go with the salmon. That wasn’t an issue at all; they worked great together!

This is a great quick night meal if you have the ability to plan ahead and prep the night before. If not, just make sure to give yourself a good 2-3 hours to make the whole thing which doesn’t make it very feasible for a weeknight.

Creamy Lemon Pasta with Vegetables

Pasta is definitely one of my weaknesses. I would eat it every day if it was socially acceptable to do so. But alas, all those carbs probably wouldn’t be best. Adding vegetables to a pasta dish always makes me feel a little bit better about my choice though. MyRecipes.com had an awesome sounding recipe for Creamy Lemon Pasta with Vegetables.

Ingredients:

2 teaspoons olive oil
4 garlic cloves, minced
1 cup 1% milk

1 cup whole cream
Zest and juice from 3 lemons
2 teaspoons salt
2 teaspoons pepper
16 ounces spinach fusilli pasta
2 pounds trimmed asparagus
1/2 cup freshly grated Parmesan
2 pints cherry tomatoes, halved

Fill a large pot with water and bring to a boil. Season with salt. Cut asparagus into 1 inch pieces.

Add the asparagus to a steamer and add it to the pot. Cover and steam for 3 minutes. Set aside. Cut the cherry tomatoes in half.

Add the olive oil to a large saute pan over medium heat. Add the minced garlic and saute for 1 minute.

Slowly whisk in the milk, cream, zest, and juice from 3 lemons. Season with salt and pepper.

Bring to a boil, reduce the heat, and simmer for 15 minutes. Cook the pasta according to package label directions while the cream mixture is simmering. Drain pasta and return to the pot. Add the cream mixture to the pasta and stir to coat.

Add the Parmesan cheese, asparagus and tomatoes and mix to combine.

Serve with more cheese and lemon zest, if desired.

This dish includes some of my favorite flavors! You can use normal pasta but I thought that the spinach pasta would add nice flavor and color.

The asparagus stays crispy which is nice with the creamy pasta.

The tomatoes add a burst of bright flavor which makes it feel really fresh.

The lemon flavor is throughout the whole dish but isn’t overwhelming at all.

Plus, look how pretty it is!

Tomato Basil Soup

Grilled Cheese and tomato soup is the perfect combination of comfort foods. Rainy, snowy, or just plain crummy days are instantly better after a warm bowl with cheesy bread for dipping. Cooking Light had a quick recipe for Tomato Basil soup in their March issue that sounded so easy I had to try it. (It helped that I had most of the ingredients on hand as well!) The soup is served with toasted bread topped with melted Asiago cheese.

Ingredients:

1 tablespoon extra-virgin olive oil
1 onion, chopped
3 garlic cloves, minced
3/4 cup chopped fresh basil (I just used the whole bag shown in the photo)
2 (14.5-ounce) cans fire-roasted diced tomatoes, undrained
1/2 cup (4 ounces) 1/3-less-fat cream cheese (half a container)
2 cups 1% low-fat milk
Salt and pepper, to taste
12 (1/2-inch-thick) slices French bread
Cooking spray
1 garlic clove, halved
1 ounce shredded Asiago cheese

Preheat your broiler to high. In a large pot, add the olive oil over medium high heat. Add the chopped onion and cook for 3 minutes. Add minced garlic and cook for 1 more minute.

Add the cans of tomatoes and chopped basil.

Stir and bring to a boil.

Add the cream cheese.

Stir until melted.

If you do not have an immersion blender, pour the mixture into a normal blender and remove the plastic center from the top. Place a paper towel over the opening and blend until smooth. Be very careful not to burn yourself, the liquid is really hot! Pour back into pot over medium high heat.

I received an immersion blender for Christmas so I was so excited to use it for this recipe. This is my first try with it and it was awesome! So much simpler than pouring into a blender and pouring back into the pot. If using an immersion blender, blend until desired consistency (I wanted a few chunky pieces left in mine).

Stir in milk and season with salt and pepper.

Cook for 2 minutes over medium high heat.

To make the bread, arrange bread on a cookie sheet lightly coated with cooking spray. Broil for 1 minute.

Remove from the oven and rub garlic over the bread pieces. Turn bread over, top with cheese and broil for an additional minute.

Serve with the soup.

The soup managed to taste light and creamy at the same time, very impressive!

The basil flavor shown through which was a really nice enhancement to a normal tomato soup.

I loved the crispy bread topped with cheese. This would be a great appetizer at a party (using the tomato soup as a warm “dip” for the toast).

The entire meal ended up taking about 30-40 minutes so it is definitely an option for a weeknight.

Couscous-Stuffed Chicken

I haven’t posted a chicken recipe on here since September! I figured it was definitely time to change that. I really don’t eat much chicken so I guess I’ve gone a long time without even making it without realizing. I have been on a couscous kick so when I came across Cooking Light‘s recipe for Couscous Stuffed Chicken I was pretty pumped. However, I apparently do not possess the skill to create pinwheels with chicken. What they lack in beauty though they most certainly make up for in flavor!

Ingredients:

1/3 cup fat-free, lower-sodium chicken broth
1/4 cup uncooked couscous
1/2 teaspoon salt, divided
1/2 teaspoon black pepper, divided
3 tablespoons chopped plum tomato
2 tablespoons kalamata olives, chopped
2 tablespoons crumbled feta cheese
2 tablespoons extra-virgin olive oil
2 teaspoons chopped fresh parsley
1 teaspoon grated lemon rind
1 minced garlic clove
2 skinless, boneless chicken breasts
Cooking spray

Preheat the oven to 400 degrees. First make the couscous. Add the broth to a small pot and bring to a boil. Remove from heat and stir in the couscous. Cover and let stand for 4 minutes.

Add the couscous to a small bowl and fluff with a fork. Allow to cool. Add the chopped tomato, olives, feta, olive oil, parsley, lemon zest, and garlic. Season with salt and pepper.

Place chicken between two sheets of plastic wrap and pound to 1/4 inch thickness. (I failed at this step. My pounding brought it by no means close to 1/4 inch thickness. Next time I make this, I think I’ll try it with chicken tenderloins instead).

Add the couscous mixture on top of each piece of chicken.

Roll up and secure with wooden picks. Pretty sure this should have looked prettier than mine ended up.

Season chicken with salt and pepper. Heat a large oven proof saute pan over medium-high heat. Coat with cooking spray and add the chicken rolls. Cook for six minutes until the chicken is browned. Turn over and bake at 400 degrees.

The original recipe said 5 minutes. Because my pieces were so thick it took closer to 20 minutes.

So yeah. My presentation isn’t going to win me any awards. BUT this dish tastes so good! The chicken remained really moist and flavorful.

The couscous mixture was fantastic. I am not the biggest fan of olives so I included fewer in my rolled up chicken (which meant my olive-loving boyfriend got more in his mixture. No complaints from him).

I think thin chicken tenderloins would work much better with these if you are big on presentation.

Guest Post from Christina of Spaghetti & Meatballs

I am so excited to announce my first guest post on I Can Cook That! I couldn’t ask for a better first guest poster. This delicious risotto recipe comes from Christina of Spaghetti & Meatballs. I’ve mentioned on here quite a few times my affinity for risotto. It was actually the first dish I made that helped me realize cooking isn’t nearly as difficult as I imagined. This particular risotto is a must try: the creaminess you expect from a risotto without the 30 minutes of constant stirring!

But first, a little bit about Christina and her blog. Christina invites us to explore Italian through her blog. She is a truly wonderful writer (she works as a freelance writer in the Philadelphia area) with posts that contain not only recipes that make your mouth water, but information about Italian food products (tomatoes, pasta, etc.), commentary on interesting articles from magazines, and a look into some of her family’s Italian food traditions. Definitely take the time to check out her blog, it is a great source of information, recipes, and just an overall great read!

So before I ramble on, let me pass it on to Christina:

Risotto is so deliciously decadent that it can turn any dinner into a special occasion. But despite my soft spot for the dish, risotto was relegated to the once-in-awhile section of my recipe book. Every risotto I’d made required significant prep time – including at least 30 minutes of nonstop stirring as the rice cooked.

Then I found a Real Simple risotto recipe that sounded too good to be true. Instead of constantly stirring, waiting for the rice to thicken, you just pop the entire pot into a preheated oven. I’d never heard of making risotto this way, but since Real Simple is one of my favorite recipe sources, I decided to take the leap.

Ingredients:

(this makes 4 servings)

2 tablespoons unsalted butter

1 shallot, chopped

kosher salt and black pepper

1/2 cup dry white wine

3 cups low-sodium vegetable stock

1 cup Arborio rice

1 cup frozen peas

4 ounces flat-leaf spinach, roughly chopped (about 2 cups)

1/4 cup grated Parmesan (1 ounce), plus more for serving

Heat the oven to 425° F. Melt the butter in an ovenproof pot over medium-high heat. Add the shallot, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, stirring often, until the shallot is soft.

Pour in the wine and stir until it has almost evaporated. Then stir in the broth and rice. Bring the mixture to a boil.

Cover the pot and put it in the preheated oven. Cook until the rice is tender and creamy, about 20 minutes. (While the risotto cooked, I had plenty of time to chop spinach and grate Parmesan for the next step.)

Stir in peas, spinach, Parmesan, ½ teaspoon salt, and ¼ teaspoon pepper.

Sprinkle with additional Parmesan and serve.

The risotto turned out just as creamy and rich as others I’ve made the traditional way. I’m thrilled I found a time-saving technique for one of my favorite dishes that doesn’t sacrifice taste for convenience.

I can’t believe I’ve made it 26 years of my life without knowing this technique. It’s brilliant! And the colors are just beautiful. Thank you so much for sharing this with us Christina! To check out additional recipes and posts from Spaghetti & Meatballs, pop on over to her blog!

Mango Couscous with Salmon

I really don’t like winter. I know we are having quite a mild winter in Philly this year but it goes past the cold and snow. I miss sunlight. And sitting outdoors. And most of all, I miss summer foods. So I decided it was time for a little peek into summer: Mango Couscous with Salmon. (I found the recipe on Taste of Home).

Ingredients:

Salmon:

1 tablespoon olive oil

2 garlic cloves, minced

Salt & pepper, to taste
2 tablespoons minced fresh parsley, divided
2 salmon fillets (6 ounces each)

Couscous:
1 cup chicken broth
1 tablespoon butter
1/2 cup couscous (I used tricolor, because it’s so darn pretty)
1 plum tomato, chopped
1 medium mango, peeled and chopped

Mango Sauce:
1 medium mango, peeled and cut into chunks
the juice of 1 lemon
1 tablespoon honey
2 fresh basil leaves
1 tablespoon minced fresh parsley
1 tablespoon water
1 tablespoon Dijon mustard

In a pot, bring the broth and butter to a boil. Stir in couscous. Cover and remove from heat and let stand for 5 minutes.

Stir in tomatoes, mango, and 1 tablespoon parsley.

Combine the olive oil, garlic, salt, pepper, and 1 tablespoon parsley in a bowl.

Rub on the salmon.

Heat a grill pan over medium high heat. Spray lightly with cooking spray. Add the salmon to the pan skin side up. Cook for 3 minutes. Flip the salmon and cook for 4 minutes, or until cooked to your liking.

While the salmon is cooking, combine the mango, lemon, honey, basil, parsley, water, and mustard in a blender.

Puree for 1-2 minutes.

To serve, add the salmon and couscous to a plate. Spoon the sauce over the salmon.

Look at those colors!

What I love most about this dish is you get to enjoy mango two ways: sweet within the couscous and tangy within the sauce.

I made this for my boyfriend and he loved it! He was all but licking his plate clean. He even started trying to eat off of mine!

So.. I think it’s safe to say this is a winner. 🙂

Mussels in White Wine Garlic Sauce

It’s very rare that I make a meal without some kind of goal in mind. I’m not terribly creative, so I usually do at least some research before making a meal: read a magazine, google a recipe, ask a family member, or have a craving from a restaurant I want to try to make at home.

I guess my subconscious was channeling a craving for Bona Cucina‘s mussels in white wine because I kind of sort of ended up with that at the end of my cooking, so here’s my version of their Mussels in White Wine Garlic Sauce. I was just trying to whip up a quick meal, so I actually didn’t take any photos until the finished product (whoops) but I thought I’d share it anyways. I still had some mussels left over from when I made Angel Hair Pasta with Mussels in a Red Pepper Sauce so I figured I should use them.

Ingredients – serve 2 as an appetizer, multiply as needed (get all ingredients here):

1 dozen mussels, scrubbed and debearded
1/2 cup white wine
1/2 cup chicken broth
1 tablespoon olive oil
2-4 garlic cloves, minced (depending on how much you want to offend those around you)
1 shallot, minced
Chopped parsley
2 tablespoons butter

Continue reading Mussels in White Wine Garlic Sauce

Goat Cheese Stuffed Lamb Burgers

Oh yes, you read that correctly. A delicious grilled lamb burger, with goat cheese inside. I have been craving Goat Cheese Stuffed Lamb Burgers for a good week now and finally managed to find ground lamb (which was surprisingly difficult for some reason) to make them. I used a recipe off of Finish Your Broccoli‘s blog that she made a while back to make the actual burger. I took some liberty in making it but for the most part it’s basically the same.

Ingredients:

1 pound ground lamb
3 tbsp plain yogurt
1/2 cup panko breadcrumbs
2 tbsp minced fresh mint
1 tsp kosher salt
1/4 tsp ground black pepper
1 tsp ground cumin
Pinch cayenne
4 oz log goat cheese
1 tbsp olive oil
1 tbsp chopped parsley
1 tbsp chopped basil
Tzatziki
Sliced cucumber
Pita bread or hamburger buns, toasted

Add the ground lamb, plain yogurt, panko, mint, salt, pepper, cumin, and cayenne to a large bowl.

Mix to combine.

Add the goat cheese, olive oil, parsley, and basil to a small bowl.

Mix to combine.

Take the meat mixture and divide it evenly into four patties.

Make a well in each patty and add an equal amount of the cheese mixture into each well.

Form the meat patty around the cheese mixture.

Heat a grill pan (or grill) and cook the burger to your liking. Because they are so thick, you might need to cook them long and slow.

Grill the hamburger buns or pita bread.

Top the burger with tzatziki and sliced cucumber.

And there you have it!

You bite in and get a really delicious, moist burger.

With a flavorful, gooey center.

Mmmm.

This is EXACTLY what I was craving. And it’s really quick! What more could you ask for?

Angel Hair Pasta with Mussels in a Red Pepper Sauce

I’m on a slight mussel kick at the moment. I can’t stop thinking about Eulogy’s beer mussels, Bona Cucina’s mussels in white wine, and most recently, a mussels in red sauce I had back in college. I found a recipe for Angel Hair Pasta with Mussels in a Red Pepper Sauce in an old Cooking Light I thought I’d try. I was hoping for a slightly spicy dish, so I altered some of the ingredients.

Ingredients:

8 ounces uncooked angel hair pasta
2 teaspoons olive oil
1/2 a yellow onion, diced
2 garlic cloves, minced
1 large red bell pepper, diced
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
1 (14.5-ounce) can whole tomatoes, undrained and chopped
1/2 cup white wine
1 bag mussels, scrubbed and debearded
3 tablespoons chopped fresh parsley
Parmesan cheese

Bring a large pot of water to a boil. Add pasta and cook according to the directions on the box. Drain, and keep warm.

I wrote in my paella post how to clean and debeard mussels. It’s not terribly complicated, but it took me a while to be ok with debearding. Once the mussels are cleaned and debearded, you can begin cooking.

Add olive oil to a saute pan over medium heat. Chop your onion, garlic and bell peppers.

Add the onion and garlic to the pan. Cook for 5 minutes.

Add the bell pepper, salt, and red pepper flakes and cook for 2 minutes, stirring.

Remove the tomatoes from the can, reserving the liquid. Roughly chop the tomatoes. Add the tomatoes, liquid, and wine to the pan and bring to a boil.

Reduce the heat to low and cook for 10 minutes. Add mussels, increase the heat to medium and cover.

Cook for 7 minutes or until the shells begin to open. If any do not open, throw those out; do not eat them. Add the pasta to the same pot and mix to coat with the sauce.

Serve with grated Parmesan cheese and fresh parsley.

When I first tried this, I didn’t add any cheese. And there was a little something just missing. It was ok, but somewhat bland.

I’d add a bit more spice next time. Maybe more red pepper flakes, or even a few drops of hot sauce.

My boyfriend suggested adding Parmesan cheese, and it did really help the flavor of the dish, so be sure to add some at the end!

This could be a really stellar recipe with a few modifications. What would you add to change this from a three star recipe to a five star recipe?

Yum

Angel Hair Pasta with Mussels in a Red Pepper Sauce

Total Time: 40 minutes

Yield: 4 servings

Ingredients

8 ounces uncooked angel hair pasta
2 teaspoons olive oil
1/2 a yellow onion, diced
2 garlic cloves, minced
1 large red bell pepper, diced
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
1 (14.5-ounce) can whole tomatoes, undrained and chopped
1/2 cup white wine
1 bag mussels, scrubbed and debearded
3 tablespoons chopped fresh parsley
Parmesan cheese

Instructions

Bring a large pot of water to a boil. Add pasta and cook according to the directions on the box. Drain, and keep warm.
Clean and debeard the mussels.
Add olive oil to a saute pan over medium heat. Chop your onion, garlic and bell peppers.
Add the onion and garlic to the pan. Cook for 5 minutes.
Add the bell pepper, salt, and red pepper flakes and cook for 2 minutes, stirring.
Remove the tomatoes from the can, reserving the liquid. Roughly chop the tomatoes. Add the tomatoes, liquid, and wine to the pan and bring to a boil.
Reduce the heat to low and cook for 10 minutes. Add mussels, increase the heat to medium and cover.
Cook for 7 minutes or until the shells begin to open. If any do not open, throw those out; do not eat them. Add the pasta to the same pot and mix to coat with the sauce.
Serve with grated Parmesan cheese and fresh parsley.

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Thirty Minute “Paella”

I absolutely love paella: rice, saffron, seafood… what isn’t to like? If I could, I’d eat this amazing dish once a week. Traditional paella takes a good hour at least to make, so it would be quite the task to make it all the time. However, I found a paella-like dish from Cooking Light that can be made in 30 minutes! My parents and sister recently went to Spain and brought me back some amazing, but vague, spices. One was just labeled as “paella spice” and I thought this would be the perfect opportunity to try it out.

Ingredients:

1 tablespoon extra-virgin olive oil

1/2 a white onion, chopped

2 chicken sausages, cut into pieces
2 garlic cloves, minced
1 pound large shrimp
2 cups uncooked rice
1 cup water
1 tablespoon oregano
1/4 teaspoon salt
1 teaspoon “paella spice” (sub in 1/2 teaspoon crushed saffron for this)
1/4 teaspoon paprika, smoked would be ideal
1/4 teaspoon freshly ground black pepper
2 cups chicken broth
1 cup frozen green peas
the juice of 1/2 a lemon juice

Using a Dutch oven or a heavy bottomed pan, head the olive oil over medium-high heat. Chop your onion and sausage.

Add to the pot and cook, stirring, for three minutes.

Add the minced garlic and cook, stirring, for about 30 seconds. Add the shrimp and stir in to the other ingredients.

Add the rice, water, oregano, salt, paella spice (or saffron), paprika, black pepper, and chicken broth.

Mix so that the rice is coated in the liquid.

Bring to a boil and cover. Reduce the heat and simmer for 20 minutes.

Remove from heat, stir in the peas, and squeeze with the juice of 1/2 a lemon.

So, traditional paella has that nice crispy bottom where the rice has started to stick to the pan. Twenty minutes obviously won’t give you that result. But the rice turns out fluffy and has the flavoring of not only the saffron/paella spice, but also the smokiness of the chicken sausage and a subtle fresh seafood flavor of the shrimp.

The little bit of citrus really enhances the dish. It brings out all of the flavors and adds such brightness to the rice.

I am so impressed and pleased with how this turned out. For just thirty minutes of your time, you can have a paella-type dinner prepared!

I kept the tails and shell on the shrimp so that they could soak in the liquid while cooking the rice. It helped so that the shrimp wouldn’t overcook. Also, I think it makes the paella look a bit more authentic. 🙂

If you are a bit squeamish about it, feel free to use deveined shrimp. I’d suggest not adding them to the pot until the rice is about half way cooked, so as to not overcook the shrimp.

I wish I could figure out what exactly was in the “paella spice” I had because the flavor was really amazing. Saffron, tumeric, spanish paprika? Sigh. Who knows. But if you come across any pre-made paella mix, be sure to buy it and try this dish! However, I do think that using saffron would make a really solid substitute.

Spice Rubbed Salmon with Lemon-Garlic Spinach

If you’re like me, you can never have too many salmon recipes. If I could, I’d eat salmon every day, so I prefer some variety with how it’s prepared. Cooking Light had a recipe that incorporated some really interesting spices: coriander, cinnamon, cumin and paprika. I was excited to see how this would turn out. The recipe also pairs the salmon with a wilted spinach, one of my favorite sides.

Ingredients (this makes one serving)

Salmon:
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/8 teaspoon paprika
a pinch of ground cinnamon
a pinch of freshly ground black pepper

1 5 oz salmon fillet
1/2 white onion, thinly sliced
Cooking spray

chopped cilantro, for garnish

lemon wedges
Spinach:
1 teaspoon olive oil
1 garlic clove, minced
2 large handfuls uncooked baby spinach
zest from one lemon
1/4 teaspoon salt
the juice of half a lemon

Preheat your oven to 400 degrees. To prepare the spice rub, combine the salt, cumin, coriander, paprika, cinnamon, and pepper in a bowl.

Rub the mixture evenly over the salmon.

Thinly slice your onion. Add the onion to a baking dish coated with cooking spray.

Add the salmon on top of the onions. Bake at 400 degrees for 20 minutes or until flaky.

When there is about 5-10 minutes left on the salmon, prepare the spinach. Heat the olive oil over medium heat. Add the garlic and saute for 1 minute.

Add one handful of spinach.

Cook for one minute, stirring. Add the remaining handful of spinach and cook for 4 minutes or until wilted, stirring frequently.

Add lemon zest and salt. Stir in juice and remove from heat.

Serve the salmon with the onions and spinach.

Sprinkle salmon with cilantro. Serve with lemon wedges.

You’d think all of those powerful spices would overwhelm the salmon. Not at all. The flavor was fantastic!

I can’t even describe it. But my taste buds did a little dance.

The lemon added a nice tanginess to the spinach, which was a great contrast to the sweet caramelized onions.

I think the next time I make this, I will check the salmon after 15 minutes of cooking. The salmon was slightly overcooked for my liking. Past that, this recipe is a definite keeper!

Grilled Rosemary Swordfish with Vegetable Couscous

I apologize for the lack of posts! Like many, I’ve spent the past week doing a whole lot of eating, but not necessarily cooking. My parents gave me a nifty panini pan for the stove which also doubles as a grill pan. I wanted to test it out, so I decided to try Cooking Light’s Rosemary Swordfish on Vegetable Couscous.

Ingredients (this makes one serving so multiply as needed):

1 teaspoon olive oil’
1 teaspoon minced fresh rosemary
1 garlic clove, crushed
1 (5-ounce) swordfish steak
1/2 carrot, diced
1/2 zucchini, diced
3 Kalamata olives, pitted and roughly chopped
the juice of one lemon
1/4 teaspoon ground cumin
1/8 teaspoon ground cinnamon
Salt and pepper, to taste
1/2 cup low sodium chicken broth
1/4 uncooked couscous
Salt and pepper, to taste

Continue reading Grilled Rosemary Swordfish with Vegetable Couscous

Spinach Spaghetti with Salmon Cream Sauce

Have you ever bought a bunch of ingredients just because they sounded good? I try to stick to a list, but this time I couldn’t help myself. I found fresh spinach spaghetti and it just sounded so wonderful, I had to buy it. I wanted to make a simple but flavorful dish so I was pretty happy to find salmon as well. I already had heavy cream and parsley in my fridge so this recipe for Spinach Spaghetti with Salmon Cream Sauce was the result!

Ingredients:

1 package fresh spinach spaghetti
1 tablespoon butter
1 8 oz fillet of salmon
Salt and pepper, to taste
1/2 cup heavy cream
2 tablespoons fresh parsley, roughly chopped
freshly grated Parmesan

Continue reading Spinach Spaghetti with Salmon Cream Sauce