spinach salad w/ fish & balsamic honey dressing

So I know a lot of my recipes have an emphasis on red meat and carbs (I can't help it!) However, every once in awhile I like to kick back with some fish and leafy greens. The recipe below is for an awesome little salad that only uses one pan - great taste AND easy clean-up. It doesn't get better than that. Here's what you'll need:

• 1 lb. white fish fillets (I used tilapia)
• 4 cups of baby spinach leaves
• 1 medium onion, cut into thin wedges
• 3 tablespoon of olive oil
• 1 medium red or yellow sweet pepper, cut into thin strips
• 2 tablespoons of balsamic vinegar
• 1 tablespoons of honey

Rinse the fish and pat dry with a paper towel. Then cut the fish into 4 serving-sized pieces and set aside. Place the spinach in a large bowl and set aside. In a large skillet, cook the onion in 1 tablespoon of the oil over medium heat for 5-6 minutes, or until tender and slightly golden. Add the sweet pepper, cook and stir 1 minute more. Remove from heat. Stir the onion mixture into spinach; transfer to a serving platter and set aside.

Meanwhile, sprinkle the fish fillets with 1/8 teaspoon of salt and 1/8 teaspoon of black pepper. In same large skillet, heat the remaining 2 tablespoons of oil over medium-high heat. Add the fish and cook for 4 minutes. Carefully turn fish. Reduce the heat to medium; cook 3 minutes more or until fish flakes easily when tested with a fork. Place the fish fillets on top of wilted spinach and cover to keep warm.

In a small bowl, stir together the balsamic vinegar and honey. Add to the same large skillet. Cook and stir until heated through, scraping up any browned bits. To serve, spoon the balsamic vinaigrette over the fish and spinach. Makes 2-4 salads, depending on the appetites at hand.

Bon chappétit!

asian chicken salad

It seems like lately I've been eating either pasta or chicken salad dishes a lot. No particular reason, I've just been craving them. It helps that both are capable of endless possibilities for variation. Last night I tried my own version of Brokeass Gourmet's Asian chicken salad. Here's what you'll need:

• 1/2 lb. chicken breast
• 2 cloves garlic, minced
• 2 tbsp sesame oil
• 1 tbsp olive oil
• 1 tbsp soy sauce
• Juice of 1 lime
• Dash of grated ginger
• 2 tsp honey
• 1 carrot, grated
• 1 apple, cored and diced (I used a Fuji)
• 1 dozen cherry tomatoes, halved
• 1 handful of green beans, ends trimmed
• Dash of black pepper
• Spinach for the salad

sautéed chicken & radishes w/ mustard & tarragon

Longest post title yet? Possibly. Best new meal in a month or two? Definitely! Last night was a happy blend of known deliciousness (as evidenced by my oft-referenced dijon salmon w/ tarragon recipe) and new surprises. With the exception of a random salad here and there, I don't think I've really ever had a radish before tonight. I also don't think I've ever had sautéed spinach. Both are going to be new staples, along with the delicious chicken I had for the main course. Here's what you'll need:

• Skinless, boneless chicken breast
• Black pepper
• 2 1/2 tablespoons butter, divided
• 3 tablespoons olive oil, divided
• 2 tablespoons shallot, minced
• 1 cup chicken broth
• 2 teaspoons dijon mustard
• 2 teaspoons chopped fresh tarragon
• 1/2 dozen radishes, halved lengthwise
• 1 bunch fresh spinach
• 2 cloves garlic, minced

chicken pizza primavera

I know, I know...two primavera-titled meals in one week. It's craziness. It's also delicious, so why not?! Last night was another recipe madre keeps in her simply delicious arsenal - a quick and easy pizza that uses a lot of fresh ingredients along with one or two shortcuts. Here's what you'll need:

• Whole wheat ready-made pizza crusts
• Ranch dressing
• Chicken strips
• Chopped red pepper
• Onion slices
• Baby spinach leaves
• Mozzarella cheese

There's really no measurements up there, because it's all a handful of this, a shake of that. It also depends on the size of the pizza crusts you get. I made two 7" pizzas last night, so I'll advise on that quantity. Adjust yours accordingly.

One of mom's cheats that I chose to forego was the chicken strips. She sometimes uses the pre-cooked frozen strips. Last night however, I chose to go ahead and sauté a small chicken breast. If you go this route, breaded is nice. Simply whisk one egg, coat your chicken in it, then cover all over with Italian-style breadcrumbs and sauté in one tablespoon oil for a few minutes on each side, until it's no longer pink in the center. Then cut into small pieces and carry on.

Begin by layering the dressing on first. I only used about a tablespoon of Ranch per pizza - just enough the coat the crust. You don't need much, as this has quite a bit of flavor (but really makes the dish). Bake according to crust instructions. Next, layer the chicken, pepper (I used red and green), onion (I used red, but doesn't matter), a handful of spinach and another handful of cheese - in that order.

Cook the pizza per the package directions. Mine took about 10 minutes on 450 degrees. I left them under the broiler for just a minute or two more to get them nice and crispy. If you have the luxury of a grill and/or a pizza stone, you could definitely utilize those as well.

Bon chappétit!

spinach, basil & tomato frittata

This weekend, in honor of Dan's mom visiting (Hi Terry!), we decided to forego the usual Sunday dinner in favor of a brunch. I'm not personally huge on cooking brunch at home - the most I've ever really made was the occasional banana pancake. I decided to branch out and try a frittata for the first time, and the results were delicious. Here's what you'll need:

• Vegetable oil cooking spray
• 2 teaspoons olive oil
• 1 small shallot, chopped
• 2 tablespoons olive oil
• 2 cups packed fresh spinach, chopped
• 10 egg whites
• 1 lb. cherry tomatoes, halved
• 1/2 cup grated Asiago
• 1 cup chopped fresh basil, chopped
• Salt and pepper
• *Sadly, no meat

Preheat your oven to 375 degrees. Begin by heating the oil in a medium skillet and sautéing the shallot over medium heat for a few minutes until browned. Then add the spinach and continue sautéing for a few more minutes until the spinach is nice and wilted.

Meanwhile, in a large bowl mix your egg whites (you could also do half egg whites, half whole eggs), tomatoes, basil, cheese and a dash of salt and pepper. Mix the shallot and spinach in as well when it's done.

Pour everything into a round pie dish and bake for about 30-35 minutes, or until the frittata is firm in the center.

This was honestly pretty fantastic. Super easy, super tasty. Definitely a great idea if you're serving a brunch yourself.

Bon chappétit!