Salmon with Pumpkin Pasta

Yes, I understand that pumpkin is mostly a fall ingredient, but squash is in season during the winter. Hey, pumpkins are a squash! I know technicalities. I still love pumpkin. In this recipe you get a slight pumpkin flavor, and the nutmeg really makes it just perfect.

It is kind of sad that the holidays are over; it's my favorite time of year. Well, now that it's a new year, it's a chance to make this one better than the last. 2014 wasn't a horrible year, though there are some things that didn't go perfectly. Of course that happens with every year. I know 2015 will be hard, but I know we can push through and make it great! Happy New Year!!

Rosemary-Lemon Roasted Chicken with Fresh Harvest Salad

I think roasted chicken is one of my favorite meals to make. It is so easy, and absolutely gorgeous when it comes out of the oven all golden brown. I'm sure I've said this before, but I love pretty food!

This is a great fall recipe. So fresh with all the vegetables, and the rosemary gives the chicken a whole other dimension of flavor. Rosemary and lemon is such a great combo. Make this on a cold fall night and your family will love you forever. Make the salad first so it has time to chill while the chicken is cooking. Then as the chicken cooks, you can make whatever dessert you want, or sit down with a glass of beer and your loved ones. :)

It has been a while since I last posted, but I have had a tough last couple of months. On top of my husband leaving for training in another state, I have had been dealing with an anxiety disorder. I have been having panic attacks since high school, but they were years apart. For some reason starting in October I have had multiple attacks and severe anxiety on random days; usually for no reason. Now, I am learning how to keep myself calm in stressful situations. Yoga and chamomile tea have become staples in my daily life and I am realizing that cooking is also relaxing to me. So, luckily for me, one of my favorite things to do in life also helps keeps me relaxed. 

With my favorite season upon us, I will definitely be "relaxing" with tons of fall flavors and dishes. :)

Fajita Bowl (can be vegetarian or not!!)

I am so excited for fall to start! The changing colors and brisk mornings. September to December has always been my favorite time of year. Not only for the weather, but for the food. The pumpkins, squash, and spices that come out around this time makes everything better. Just writing about it makes me ready to start pulling out my fall decoration and make my own pumpkin puree. Well, with only a couple weeks until the official first day of fall I can start planning! I might even do it a few days early. :)

This fajita bowl is a quick and flavorful way to curb any Mexican craving you may be having. I was on a huge craving at the time, but I didn't want to go out and eat a plate full of greasy rice and beans. So, I found this recipe. Low in calories and full of nutrition. The avocados have the good fats, the beans give out extra protein, and of course your daily serving of veggies. If you are not a meat eater, you can substitute large portabella mushrooms for the chicken. So no matter what your eating style is, or if you are on a specific diet, this recipe would be great for you!

Healthy Halibut with Strawberry and Poblano Relish

Ever since I started cooking, I have gotten more and more into the presentation. At first I didn't care how it was presented, as long as it tasted good. Now that I have learned so much, I am all about pretty food. With every dish, I try really hard to make sure everything is cut evenly and that it still looks as good as it tastes. I find myself getting upset if something goes wrong. My husband can definitely tell you how my mood will go from high to low when I mess up. Once I had friends over and they were laughing at me because I was upset about a dish I was making. I knew it would taste okay, but something went wrong and I knew it wasn't going to look as good as I wanted. In the end it all looked fine and tasted fantastic.

Well, that tangent was all because I love the look of this dish. The gorgeous white fish with the vibrant green cilantro and bright red strawberries. I mean, who can say no to something so pretty!

Roasted Garlic Mashed Cauliflower

If I ever meet someone that says they don't like mashed potatoes, I wouldn't know how to act around them. Should they even be considered a person? Well, of course they should, but I would just think they are a really weird person. :)

I have heard of substituting cauliflower for potatoes in a mashed potato recipe before, it always sounded a little weird to me though. I knew it would be a great way to hide vegetables when you have people who doesn't like veggies. Now, I will honestly say that nothing is as good as the real thing, but this a fantastic healthy and quick version. Just like potatoes, you can season this mash with any flavors you and your family love. This recipe was a definite try for me, because I love roasted garlic!! Of course, I added a little dash of cayenne pepper, but you can do any seasoning you want. Rosemary, thyme, red pepper flakes, etc...this a blank canvas. A very healthy blank canvas!!

Grilled Salmon with Avocado Salsa

It's grilling weather!! Time to get outside and grill anything you can find. Okay maybe not anything, but I bet you could find something. :) If you don't have the ability to grill outside I will strongly suggest getting a cast iron grill pan. That pan as gotten so much action in my kitchen in the winter time when it was impossible to grill outside. The cast iron still gives it a little bit of a smokey flavor and always produces beautiful grill marks, you know if you are like me and like your food to look pretty.

Along with grilling it's also a great time for avocados. So many things to get out a do after being stuck in the house for months with freezing temperatures and snow. Now get outside and fire up that grill with this light and fast seafood meal. If you wanted to grill a different type of fish go for it, I have always preferred salmon. Plus salmon is a great fish that holds up to grilling.

Chiles Rellenos Casserole

The best recipes for a hot day are light, refreshing dishes that don't weigh you down. An ethnic remix to a beloved classic is a great twist on any spring day. Chili Rellenos is one of those classic Mexican dishes you will find on any restaurant menu. What if you are craving that fantastic dish, but you are a little too lazy to go into all the work? Don't worry that happens to me every night. Dinner would never happen in my house if I didn't like cooking so much. :)

With a little hot sauce and fluffy eggs, this twist on a classic is a great way to add a little bit of Mexico into your home. On top of the flavor and ease, this recipe is also lightened up. Tasty and healthy? Why aren't you making this right now?! :) I would personally add more chilies if I make this again, but it was a hit with my husband either way!

Hominy & Jalapeno Chicken Soup

When it's below 10 outside you know it's time for some soup. Especially if you plan on staying inside to watch the 2014 Winter Olympics. Every night we just turned on whatever event is playing. The event we like the most is curling. Unfortunately it seems to be the only event that plays in the middle of the night where we live. As long as we wake up at 3 am we can watch it. Probably won't happen as much as we want. :) 

This is a fantastic flavorful Mexican style soup. It's great because you can really dial the spice up or down, depending on how you like it. The original recipe called for the peppers to be seeded, but I know in this household we want to be breathing fire! So I decided to leave in the seeds, as well as adding a little more chili powder. For us it still wasn't as spicy as we like, so my husband ended up adding a little hot sauce to his third helping. Pretty sure after his third bowl I knew this dish got a double thumbs up. Along with being tasteful, this recipe was also very easy. It requires time, but most of that time doesn't require any action. So if you want a simple but exotic dish, here you go! 

Manicotti w/ Meat Sauce

Man, this has been one hot summer. Living in the midwest, compared to the Pacific Northwest, has been a definite change for us. We were used to summers that get up to only 70 maybe 80 degrees. Now we are close to 100 degrees. Thankfully we have AC. :)

I have been making Manicotti since I was a teenager. My mom has been making it since I can remember. This was one of the first dishes I made for my husband when we started dating, so you can say I know Manicotti. There hasn't been one recipe that I have stuck with though. I like to mix it up. This was the first time I have made this with a meat sauce, and really liked it. One thing I love about Manicotti is that you can do whatever you want to the filling or sauce. The picture of ingredients doesn't show the Italian Seasoning, because I decided to add that in later. You could really put anything you like in the filling. I love a versatile dish!

To make it easier on yourself, and not make a huge mess, put the filling in  large zip lock bag (or a pastry bag if you are fancy and have one). Snip off the corner and twist the top to apply pressure.

Look how easy that is to fill those delicious shells! No mess and really quick!

Manicotti
adapted from Cooking for Less Pasta

Ingredients:
1 container (15oz) light ricotta cheese
2 cups (8oz) shredded low moisture mozzarella cheese
1/2 cup low-fat cottage cheese
2 eggs, beaten
2 tablespoons grated parmesan cheese
1/2 teaspoon minced garlic
Salt and pepper
1 teaspoon Italian seasoning, divided
1 package (8oz) uncooked manicotti shells
1 lb ground lean turkey
1 jar (26oz) pasta sauce (any kind/flavor you like)
2 cups water

Directions:

1. Preheat oven to 375º.
2. Combine ricotta cheese, mozzarella, cottage cheese, eggs, parmesan, and garlic in large bowl; mix well. Season with salt and pepper to taste, and 1/2 teaspoon Italian seasoning. Fill manicotti shells with cheese mixture; place in 13x9 inch baking dish. 
3. Brown turkey in large skillet over medium-high heat, stirring to break up meat. Season with salt and pepper, and remaining 1/2 teaspoon Italian seasoning. Drain fat. Stir in pasta sauce and water (mixture will be very thin). ** Pour sauce over filled manicotti shells.
4. Cover with foil and place dish on a baking sheet, incase of any overflow. Bake for 1 hour at 375º or until the sauce is thickened and shells are tender. Let sit for 5-10 minutes, sauce will continue to thicken as it sits. 

**At this point, before pouring sauce over manicotti shells, I seasoned the meat sauce with some red pepper flakes and more Italian seasoning. You can skip that or put in any other spices you like.

Serves 6.

Nutrition: Calories 497; Fat 21g; Protein 40g; Carbs 41g; Cholesterol 159mg; Fiber 4g

Broiled Salmon with Black Bean Salsa

This dish was delicious and light. I thought that black beans and oranges were going to be weird together, but I was proved wrong. The sweetness of the orange sections cut into the beans, and with the spices you combine with the salsa blends the two together. Summer is on it's way, and with it simple yet tasty new dishes!

Broiled Salmon
Pillsbury Fast and Healthy Cookbook

Ingredients:
Salsa:
1 (15 oz) can black beans, rinsed and drained
1/2 cup diced orange sections
1/2 cup finely chopped tomato
1 tablespoon lime juice
1 teaspoon sugar
3/4 teaspoon cumin

Fish:
3/4 teaspoon chili powder
1/2 teaspoon cumin
1/8 teaspoon garlic salt
1/8 teaspoon ground oregano
2 (8oz) salmon steaks (1 inch thick, each cut into 2 pieces)

Directions:

1. In medium bowl, combine all salsa ingredients; mix well. Let stand at room temperature for 15 to 30 minutes or refrigerate up to 2 hours to blend flavors. Stir before serving.
2. Spray broiler pan with nonstick cooking spray. In small bowl, combine chili powder, 1/2 teaspoon cumin, garlic salt, and oregano; mix well. Lightly sprinkle both sides of salmon steaks with chili powder mixture; place on sprayed pan.
3. Broil 4 to 6 inches from heat for 8 to 12 minutes or until fish flakes easily with a fork, turning once. Serve salsa with fish.

Serves 4

Nutrition: Calories 300; Fat 10g; Protein 31g; Carbs 21g; Cholesterol 75mg; Fiber 7g

Fondue Night

We made to our new home in sunny Colorado Springs! Took us about 2.5 days to get here from Washington, but it was such a great adventure. One that I am glad my husband and I were able to do together. We were lucky to find the perfect place to live only a couple days after arriving here; although we started with no furniture, we still love it! Now I just have to get used to cooking in a new kitchen.

For the past few days we have been shopping around to get the things we need, and of course I picked up a few things for the kitchen. :) My tools have changed, so it may take me a bit to get new recipes up, but I will try my hardest to get going! Thankfully, I have a back log of recipes to post.

One type of cuisine/meal/dish that I have loved for years would be fondue. I fell in love with a restaurant a few years ago and my mom was awesome enough to get me my own fondue pot. I've used it a couple times, but never like this. It was mostly there so I can enjoy chocolate in a fancy way. :) This time I really wanted to use it like you may at a restaurant. So I looked through my fondue cookbook, and gathered all the necessary items. It was really easy! I picked up everything that morning (look for meat sales if you plan on eating them that night), prepped what I needed to, and stored it in the fridge until it was dinner time.  Since I had everything prepped, all I needed to do that night was make the broth and that took no more than five minutes. If you plan ahead this will be one of the easiest meals ever. Plus, it's not one of those dinners that take three minutes to eat so you get to spend a fantastic night with people you love over a great meal! Okay, I will stop rambling and let you all get to cooking!

Here are some great dipping sauce ideas. They were also in the cookbook and went perfectly with the cooking style broth. I loved the Island Sauce, it was sweet and spicy!

Green Goddess Sauce Melting Pot Cookbook

Ingredients:
3/4 cup cubed softened cream cheese
1/2 cup milk
1/4 cup sour cream
1/4 cup finely chopped fresh parsley
1/4 cup finely chopped fresh chives
2 tablespoons minced white onion

Directions:

1. Mix all ingredients in bowl with a whisk or an electric mixer for 1 to 2 minutes. Chill, covered, until serving time.  Makes 2 cups.

Island Sauce Melting Pot cookbook

Ingredients:
1/2 cup orange marmalade
Juice of 1/2 lime
1 garlic clove, minced
1 teaspoon chopped fresh parsley
1 teaspoon kosher salt
1/2 teaspoon cayenne pepper
1/2 teaspoon onion powder
1/4 teaspoon ground pepper

Directions:

1. Combine all ingredients in a bowl and whisk until fully mixed. Makes 3/4 cups.

Meat and vegetable dipper ideas:

Meats:

Steak (Any kind. I went to the store and found a good meat sale. Wasn't the best quality meat, but it was still delicious.)

Chicken

Lamp

Pork

Seafood:

Shrimp (Peeled and deveined. Tails are okay.)

Lobster

Vegetables:

Broccoli

Mushrooms

Potatoes

You could really use anything that you really like!

Zen Cooking Style Fondue
Melting Pot "Dip into Something Different" cookbook

Ingredients:
5 1/2 cups warm water
Juice of 1/2 lime
3 tablespoons chopped lemongrass
3 tablespoons finely chopped onion
1 tablespoon finely chopped celery
1 tablespoon finely chopped carrot
2 tablespoons kosher salt
1 tablespoon freshly ground pepper
1 tablespoon chopped ginger
2 teaspoons garlic powder

Directions:

1. Whisk the water, lime juice, lemongrass, onion, celery, carrot, salt, pepper, ginger, and garlic powder in a bowl until combined.
2. Pour into a fondue pot (electric or manuel). Bring to a rapid simmer over medium-high heat. 
3. Thread a piece of meat on a fondue fork; cook in brother to the desired degree of doneness. Throw the vegetables into the pot and remove with a slotted spoon when done cooking to taste. Serve with favorite dipping sauces.

Butternut Sage Pasta

I have so many fall recipes that have yet to be posted! Please forgive me for being behind the seasons. Although dish isn't too far away. Butternut squash is still considered a winter ingredient and hey, it's still winter right? I am always the person that sees Christmas as winter and then after the New Year it's almost spring, even though it's still months away. :) It can't be spring when the temperature outside is in the 20's and there is ice on my car. 

I really liked this dish. The flavor is very subtly so if you want to add a bit more spice, just sprinkle in a bit of paprika or cayenne pepper. I believe near the end of cooking I put in about a teaspoon of paprika and the flavor really took off. If you enjoy all the flavors of winter, you must try this!

Plus, you can see how easy this recipe is at the lack of pictures I took. Well, really I just forgot to take pictures because it was all done so fast. See how I justify my forgetfulness. :)

Butternut Sage Pasta
epicurious

Ingredients:
1 lb peeled and cubed butternut squash
1 small onion, diced
1/2 stick (1/4 cup) unsalted butter
1 tablespoon finely chopped fresh sage
1 1/2 cups water
3/4 teaspoon salt
 1/2 teaspoon pepper
1 cup finely grated Parmigiano-Reggiano, if desired (Could be used in sauce or only as garnish. If using for garnish you won't need the full cup.)
1 lb rotini or penne pasta

Directions:

1. Heat butter in a 5-6qt heavy pot over medium-high heat until foam subsides, then add sage and cook until fragrant, about 15 seconds. Add cubed butternut squash, diced onion, water, salt, and pepper and simmer, uncovered, stirring occasionally, until squash is very tender and water has reduced considerably, about 8-10 minutes. 
2. Meanwhile, cook pasta according to package directions, reserve 1 cup pasta water when ready to drain. When butternut squash is fork tender transfer mixture to a blender, or use an emersion blender if you have one. Blend until smooth. 
3. Toss cooked pasta with enough butternut squash sauce to coat evenly. If necessary, add a little bit of the reserved cooking liquid to thin it out. Garnish with cheese. 

Serves 4-6

Sirloin Kebabs with Rosemary Sprigs

There are days when I just crave a delicious juicy steak, but I don't want to go through the hassle of cooking it to perfect medium-rare. Cutting it up into small squares really quickens the cooking process, making my life so much easier. Then instead of using boring old skewers, take a couple sturdy sprigs of rosemary and add a completely different level of flavor. I was a little skeptical too, but it was great to have that extra boost of flavor. There was nothing boring about these!

Sirloin Kebabs with Rosemary Sprigs
Everyday with Rachael Ray - Dec 2012 issue

Ingredients:
1/2 cup extra virgin olive oil
2 garlic cloves, chopped
2 teaspoon chopped fresh rosemary
1 teaspoon salt
1 teaspoon pepper
1 1/2lbs beer sirloin, cubed
6 sturdy rosemary sprigs

Directions:

1. Combine oil, garlic, chopped rosemary, salt, and pepper in a medium bowl. Add cubed beef sirloin; refrigerate and let marinade for up to 15 minutes. 
2. Thread the beef onto the rosemary sprigs, piercing with the stem end. 
3. Over medium-high heat, grill meat, turning once, 8-10 minutes for medium-rare. 

Serves 6