Donna's Meyer Lemon Chicken Pasta Alfredo

Greetings to Everyone - how can it be that the first quarter of 2015 is at an end?  Being in a creative mood tonight, I created this tangy dish accented with Meyer lemon that is a meal in one with chicken, pasta, and vegetables in a creamy, cheesy sauce.  Give it a try and let me know what you think!  Best, Donna:

Donna's Meyer Lemon Chicken Pasta Alfredo

Ingredients:

2 pounds chicken breasts, boneless and skinless, cut into cubes

¾ cup Marzetti’s Simply Dressed Lemon Vinaigrette

2 Tablespoons olive oil

1 pound Tinkyada Gluten-Free Brown Rice Penne Pasta

8 ounces baby Portabella mushrooms, sliced

12 grape tomatoes, chopped

1 Meyer Lemon, zested, white pith removed and chopped

2 Tablespoons basil leaves, chopped

2 teaspoons garlic, minced

2 cups Alfredo sauce, prepared or homemade

½ cup reserved pasta water

Salt and pepper to taste

Parmesan cheese, grated

Method:

The day before making the pasta, mix the chicken cubes with the dressing and marinate overnight in refrigerator.

Drain chicken cubes in colander.  Cook pasta according to directions on package; drain, reserving ½ cup liquid, and set aside. 

Heat olive oil in wok or frying pan and stir-fry chicken cubes until slightly browned, draining liquid that accumulates if needed.  Remove chicken to plate and set aside.  Add mushrooms and cook until reduced by half; then add lemon, basil and garlic until heated through.  Return chicken to pan and stir in Alfredo sauce, reserved pasta liquid and salt and pepper to taste. 

Serve immediately sprinkled with cheese.

Serves 6.

Copyright 2015.

Donna's Ocean Fish Tacos and Gorgonzola Quinoa Tabbouleh

Welcome!  With a fresh catch of ocean fish that Gary caught, I decided to make a simple coating that would not overpower the delicious whitefish and added a quick quinoa tabbouleh salad with a lemon dressing to supplement the meal.  I can't wait for him to get out on the water with his fishing pole again soon!  Best, Donna:

Donna’s Ocean Fish Tacos

Ingredients:

1 pound fresh ocean fish fillets (mackerel, sheepshead, etc.)

½ cup cornmeal

2 teaspoons Old Bay Seasoning

2 eggs, beaten

Salt to taste

Gluten-free corn taco shells

Four cheese Mexican blend cheese, grated

Toppings such as mango chutney, basil pesto or fresh tomato salsa

Method:

Preheat oven to 400 degrees F.  Mix cornmeal, Old Bay Seasoning and salt in large bowl, and place eggs in a separate bowl.  Dip fillets into egg and then into seasoned cornmeal.  Place fillets on cookie sheet that has been sprayed with cooking oil.  Bake for 12 minutes or until cooked through.  To heat taco shells, place on cookie sheet a few minutes before fish is done, and, if desired, turn the fish to brown evenly on both sides.

Place fish pieces into taco shells, add cheese and toppings, and serve immediately.

Serves 3 – 4.

Donna's Gorgonzola Quinoa Tabbouleh

Ingredients:

½ cup quinoa, rinsed

¾ cup hot water

Salt to taste

½ cup Marzetti’s Simply Dressed Lemon Vinaigrette

12 grape tomatoes, chopped

½ cup celery, chopped

2 green onions, chopped

2 Tablespoons fresh parsley, chopped

1 Tablespoon fresh basil, chopped

1 teaspoon dried mint (or 1 Tablespoon fresh mint, chopped)

½ cup gorgonzola cheese, crumbled

Method:

Mix quinoa, water and salt in rice cooker and cook until done.  Allow quinoa to cool at room temperature for 30 minutes.  Add dressing, mixing well.  Then add the remaining ingredients and refrigerate salad for at least 2 hours before serving.

Serves 3 – 4.

Copyright 2015.

Donna's Grilled Blackened Tuna and Pineapple; Alexis's Krispy Kale Chips with Sunflower Seeds

Hello to All, Sunday's dinner is a healthy, yummy and easy to pull together with the help of a slow cooker and grill.  The kale chips, inspired by our "niece", Alexis, added a crunchy contrast to the almond brown rice while the blackened tuna is complemented nicely by the grilled pineapple.  Hoping you get a chance to try these recipes out for yourself!  Best, Donna:

Donna's Grilled Blackened Tuna and Pineapple

Ingredients:

Two 6 ounce tuna fillets

Olive oil

2 Tablespoons Emeril’s Essence seasoning mix

2 slices fresh pineapple

Method:

Drizzle both sides of tuna with small amount of olive oil and coat in Emeril’s Essence.  Let sit at room temperature about 1 hour.

Preheat grill to 400 degrees F.  Grill pineapple slices for about 5 minutes, turning occasionally.  Add tuna and grill about 3 minutes per side or until cooked to desired doneness.

Serves 2.

Donna's Slow Cooked Almond Brown Rice

Ingredients:

1 cup brown rice, rinsed

1.5 cups hot water

3 Tablespoons butter

Salt to taste

Sliced almonds

Method:

Spray slow cooker with cooking oil.  Mix all ingredients in cooker and cook on High for 2 – 3 hours or until done.  Sprinkle with sliced almonds before serving.

Serves 4.

 Alexis's Krispy Kale Chips with Sunflower Seeds

Ingredients:

½ pound kale, chopped

2 Tablespoons sunflower seeds

2 Tablespoons olive oil

3 grinds of sea salt

5 grinds of black pepper

Method:

Preheat oven to 250 degrees F.  Mix all ingredients in bowl and scoop onto cookie sheet.  Bake for 35 – 45 minutes or until kale is crispy.  Shut off oven and leave door ajar until ready to serve to enhance crispiness.

Serves 4.

Copyright 2015.

Donna's Quick Shrimp and Grits

Dear Friends, we have been blessed with visiting family and friends for the past few weeks and have been eating out at the fabulous restaurants in our area so I have not been in the kitchen creating new dishes lately.  However, tonight I got back into the groove and pulled together a very quick and tasty shrimp and grits dish that is a meal unto itself!  By microwaving the grits instead of cooking them on the stove top, you will save almost 30 minutes.  I hope you give it a try - it really is delicious!  Best, Donna:

Donna's Quick Shrimp and Grits

Ingredients:

½ cup white corn grits

¼ teaspoon salt

1½ cups hot water

1 Tablespoon unsalted butter

1 pound large shrimp (31-35), peeled and deveined

1 teaspoon Old Bay Seasoning

2 Tablespoons olive oil

2 teaspoons garlic, minced

One 14.5 ounce can Fire-Roasted Diced Tomatoes

1 Tablespoon bacon bits

1 Tablespoon green onions or chives, chopped

1 Tablespoon fresh basil, chopped

Salt and pepper to taste

Parmesan cheese, shredded

Method:

For the grits, mix together the grits, salt and water and microwave on High for 3 minutes.  Add butter, stir and set aside.

For the shrimp sauce, mix the shrimp and Old Bay Seasoning in a bowl.  Heat the oil on High in frying pan and saute the shrimp until just cooked, about 2 – 3 minutes.  Add the garlic, toss, and place all in clean bowl.  Mix together remaining ingredients except cheese in pan and cook about 3 – 4 minutes, until sauce starts to slightly thicken.  Add the shrimp mixture back to the pan and stir until heated through.

Divide the grits into 2 bowls and top with shrimp sauce.  Sprinkle with cheese and serve immediately.

Serves 2.

Copyright 2015.

Donna's Brunch Mini-Souffles and Gorgonzola-Parmesan Steak Sauce

Hello again!  With our guests from Colorado here, I relied on some simple recipes that I've posted on this blog including my Perfectly Grilled Filet Mignon (see 25 December 2014 entry).  This time, however, I created a quick and delicious gorgonzola sauce to serve over the steaks at dinnertime.  For brunch, I served my mini-souffles that are so easy to make in minutes that you don't have to leave the house to have a quick and deliciously filling meal.  I hope you give these a try!  Best, Donna:

Donna's Brunch Mini-Souffles

Ingredients:

8 large eggs

2 Tablespoons bacon bits

2 green onions, chopped

1 Tablespoon basil leaves, chopped

Salt and pepper to taste

2 Tablespoons Parmesan cheese, shredded

Method:

Preheat oven to 325 degrees F.  Spray four 4-inch ramekins with cooking spray and place on cookie sheet.  Mix all ingredients and divide evenly into the ramekins.  Bake for 25 minutes or until puffed and cooked through.  Remove from oven and serve immediately with fresh salsa on the side, if desired.

Serves 4.

Donna’s Gorgonzola-Parmesan Steak Sauce

Ingredients:

¾ cup gorgonzola cheese, crumbled

1 Tablespoon Parmesan cheese, shredded

½ cup milk

Method:

Microwave on High for 4 minutes, stirring halfway through.  Serve in gravy boat and pour over grilled filet mignon or other cooked steaks.

Serves 4.

Copyright 2015.

Donna's Apricot & Pecan Quinoa

Hi Everyone, Quinoa is one of my all-time favorite go-to grains since going gluten-free.  This recipe has a little bit of everything in it and is light yet tasty.  It can serve double duty as well as a salad if there is any left over!  Best, Donna:

Donna's Apricot & Pecan Quinoa

Ingredients:

1 cup quinoa, rinsed in cold water

1½ cups chicken broth, microwaved on High for 2 minutes

2 Tablespoons butter

8 dried apricots, chopped

1/3 cup pecans, chopped

3 green onions, chopped

Salt and pepper to taste

Method:

Spray rice cooker with cooking spray and add quinoa, broth and butter.  Cook until done and mix gently with remaining ingredients.

Serves 4.

Copyright 2015.

Donna's Honey Turkey, Vegetable and Peanut Satay Pizza

Hello to All, I have made many variations of tortilla pizza over the years because it is a fast, easy and satisfying meal all in one.  This version is different with the use of peanut satay sauce as the pizza base and it turned out to be one of my favorites!  I hope you like it too.  Best, Donna:

Donna's Honey Turkey, Vegetable and Peanut Satay Pizza

Ingredients:

1 large gluten-free tortilla

¼ cup A Taste of Thai Peanut Satay Sauce

1 large slice honey turkey, chopped

½ cup yellow bell pepper, chopped

10 grape tomatoes, sliced

2 green onions, chopped

½ cup Parmesan cheese, shredded

Olive oil

Freshly ground pepper

Method:

Preheat oven to 400 degrees F.  Spray a pizza pan with cooking oil and top with tortilla.  Spoon on satay sauce and add rest of ingredients in order given.  Bake for 15 – 20 minutes until cheese is golden brown.  Remove from oven and serve immediately.

Serves 2.

Copyright 2015.

Donna's Grilled Tuna, Nectarine & Strawberry Spinach Salad with Peanut Satay Dressing

Dear Friends, March is Spring Break month and after a weary winter, many are traveling to warmer climates.  Our visitors are looking for quick, delicious and healthy fare and this salad delivers on every count!  The peanut satay and onion dressing adds a slightly spicy and exotic dimension which seems appropriate for our tropical environment.  Enjoy!  Best, Donna:

Donna's Grilled Tuna, Nectarine & Strawberry Spinach Salad with Peanut Satay Dressing

Ingredients:

Two 6 ounce tuna steaks

2 Tablespoons A Taste of Thai Peanut Satay Sauce

1 Tablespoon Ken’s Sweet Vidalia Onion Salad Dressing

4 cups baby spinach leaves

1 nectarine, chopped

6 – 8 strawberries, washed, leaves removed and sliced

1 pint yellow grape tomatoes, washed

1 red tomato, diced

2 avocados, sliced

¼ cup gorgonzola cheese, crumbled

¼ cup sliced almonds

½ red onion, chopped

Gluten-free croutons

Method:

Bring tuna to room temperature and drizzle with olive oil, season with salt and pepper, and grill to desired doneness.  Mix the satay sauce and onion dressing and set aside.  Mix rest of ingredients, add dressing, top with tuna and serve immediately.

Serves 2.

Copyright 2015.

Donna's Tex-Mex Tilapia Tacos

Sunday Greetings!  Today's menu is a quick, simple and tasty fish taco made from many ingredients that you may already have in your pantry including black beans, corn, rice, taco shells and salsa verde, a green tomatillo sauce.  The tacos are a meal themselves but a side salad is a nice addition if desired!  Best, Donna:

Donna's Tex-Mex Tilapia Tacos

Ingredients:

1-1/2 pounds tilapia (about 6 fillets)

Salt and pepper to taste

One 16 ounce jar Salsa Verde

One 15 ounce can black beans, rinsed and drained

1 cup corn

1 cup cooked Basmati rice

18 grape tomatoes

1 cup Mexican cheese mix, shredded

Corn taco shells

Method:

Preheat oven to 375 degrees F.  Spray 11 x 15” baking pan with cooking oil.  Place fillets on bottom and season with salt and pepper.  Mix together remaining ingredients except cheese and tacos and spoon on top of fillets.  Sprinkle with cheese and bake for 20 minutes.  Remove from oven and serve in taco shells.

Serves 4 - 6.

Copyright 2015.