Lemony Salmon with Cherry Tomato Couscous

Grilled or sauteed salmon is one of my favorite dishes, and this one was very tasty! There are a lot of steps designed to give more flavor to the dish, but if you are crunched for time, you can easily skip the tomatoes marinating and just add them right to the couscous.

Lemony Salmon with Cherry Tomato Couscous

Baked Ravioli Caprese

Save this recipe now. It is a simple, delicious recipe fit for a crowd, a dinner party, or a weeknight dinner. The better your ingredients, the better it will be. Enjoy!

Baked Ravioli Caprese

Artichoke, Romaine, and Cherry Tomato Salad with Balsamic Dijon Vinaigrette

I've made this salad a few times now, and I am really posting this for the dressing recipe. It's a fantastic dressing that would be good on any savory salad (meaning probably not so great on a salad with fruit or candied nuts). Make a batch and see what you think!

Artichoke, Romaine, and Cherry Tomato Salad with Balsamic Dijon Vinaigrette

Pasta with Shrimp, Tomatoes, and Arugula

I saw this on one of Giada's shows and thought it would be good over pasta instead of served on bruschetta. This was really very good, and easy enough for a weeknight meal. One batch of the topping covers half a pound of pasta very nicely.

Other changes I made include omitting the tarragon (don't like the flavor), using a can of drained diced tomatoes instead of the Romas, and substituting the new Philadelphia Cooking Creme for the mascarpone cheese.

Pasta with Shrimp, Tomatoes, and Arugula

Sundried Tomato Pasta Salad

Sundried Tomato Pasta Salad

Grilled Chicken and Roasted Tomato Salad

This salad-as-a-meal was a big winner in our house - Chuck even said he liked it better than any other salad entrees I've made! It was a nice, simple recipe, and the roasted tomatoes really added a delicate sweetness to the salad. Don't be afraid of the cannellini beans either (MOM!), they taste delicious mixed with the dressing.

The amounts in the link to the recipe will definitely serve 4 people - but if you keep all the ingredients separate (esspecially the dressing), you can definitely make a lunch out of the leftovers the next day. And as you can see above I added some large chunks of fresh mozzarella to the mix. Enjoy!

Grilled Chicken and Roasted Tomato Salad

Emeril's Turkey and Pinto Bean Chili

We've had a rainy few days here in the Northeast and yesterday I was inspired to make some chili. I had just found this recipe in the newest issue of Everyday Food and went to the supermarket in the pouring rain for all of the ingredients. :)


My favorite chili is still 6-Hour Chili but this is a good one to make if you don't have a lot of time. And the addition of the pinto beans adds more protein with not too much fat. I will say that the simmering time on this is very underestimated. I simmered the chili for about 45 minutes (the recipe suggests 20 minutes) and I still had to serve the chili with a slotted spoon to drain all of the excess liquid. But it was a delicious rainy Sunday night meal after a busy weekend!

Emeril's Turkey and Pinto Bean Chili
from Everyday Food
makes 6-8 servings

4 slices thick-cut bacon, diced small
2 medium onions (or 1 large), diced small
1 large red bell pepper, stemmed, seeded, and diced small
1.25-1.5 pounds ground turkey
3 tablespoons chili powder
2 teaspoons cumin
1 tablespoon chopped garlic
2 teaspoons dried oregano
coarse salt and ground pepper
1 can (14.5 ounces) diced tomatoes, undrained
2 cans (15.5 ounces each) pinto beans, drained and rinsed
2 tablespoons finely chopped fresh cilantro
shredded cheddar cheese and sour cream (optional)

In a large Dutch oven or other heavy pot, cook bacon over medium-high heat, stirring occasionally, until bacon is crisp, about 8 minutes. Add onions and bell pepper and cook until vegetable soften, stirring occasionally, about 3 minutes. Add ground turkey, chili powder, cumin, garlic, oregano, and cook about 6-8 minutes, until lightly browned and cooked through. Continually break meat up with wooden spoon. Season with salt and pepper.

Add tomatoes with juice, beans, and 2 cups water. Bring to a boil then reduce to a rapid simmer. Partially cover, and cook, stirring occasionally, until sauce thickens. (This could take anywhere from 20-45 minutes, or more.)

Serve topped with cilantro and shredded cheese and/or sour cream, if desired.

Crockpot Santa Fe Chicken

Head on over to C+C Marriage Factory and check out the picture for this recipe - it's what made me save the recipe in the first place. Christina's picture is so light and clean, it didn't remind me of your typical heavy crockpot meal. I have made variations on this recipe, but I liked that there was no salsa added to the chicken, just vegetables and spices. I served this over rice for myself and Chuck had it on tortillas. Delicious!

Crockpot Santa Fe Chicken

Tilapia with Lemon Pesto and Oven-Roasted Tomatoes

I've been making this recipe for a few years and for some reason have never blogged it. I swear I did but then in looking through my blog recently for it, couldn't locate it (although I have been known to post things twice!). And since I started making it pre-blog I had no idea where it came from. Thankfully, Proceed with Caution just posted it and linked me back to Elly Says Opa, who came up with this great dish.

The lemon in the pesto adds a brightness to the fish, and the smashed garlic cloves give a delicious flavor to the roasted tomatoes. I like to serve this with rice pilaf and roasted asparagus. Happy Spring!

Tilapia with Lemon Pesto and Oven-Roasted Tomatoes

Lighthouse Lasagna

My good friend Lauren is a busy mom of two little guys who works full-time and always seems to get dinner on the table for everyone. She is my hero! She posted this recipe on her blog recently and I thought, if Lauren can do it, then so can I! And I'm glad I did because it was really good. It kind of reminded me of this recipe with the scallions and cream cheese and pasta, but was also different enough that I will definitely be making both again.


Of course I wanted to make two pans of this so I could freeze one so I found myself stretching some of the ingredients and decided I would add more next time. I adjusted the amounts below so that you can make two pans as well. Chuck and I both enjoyed this a lot, the first time AND out of the freezer!

Lighthouse Lasagna
amounts adjusted from Lauren's Kitchen
Makes 10-12 servings

1 - 1 1/4 pounds ground meat
1 small can tomato paste
14 ounces tomato sauce
1 teaspoon sugar
pinch of Kosher salt
12 ounces egg noodles
1 tablespoon unsalted butter
2 cups sour cream
8 ounces cream cheese, room temperature
1 bunch scallions, finely chopped
8 ounces shredded mozzarella cheese

Preheat oven to 350 degrees F. Coat two 8x8 baking dishes or one 13x9 baking dish with cooking spray.

Saute the meat in a large skillet over medium heat until lightly browned, breaking it up to crumble as it cooks. Add the tomato paste, tomato sauce, sugar, and salt. Fill the tomato paste can with water and add it to the skillet. Bring to a boil, then reduce heat and simmer, covered for 15 to 20 minutes.

Cook the egg noodles according to package directions. Drain noodles, then return them to the pot and add the butter, stirring until melted.

In a small bowl, mix the sour cream, cream cheese, and scallions. Spread a little sauce and meat mixture in the bottom of (each) dish. Top with a layer of noodles, then spread half the sour cream mixture and half of the meat sauce (a quarter of each if you are using two baking dishes). Repeat the layers and top with shredded mozzarella.

Bake 35-40 minutes until lasagna mixture is bubbly and cheese is lightly browned.

Oregano, Feta and Tomato Salad

This recipe caught my eye on an episode of Barefoot Contessa because of the big chunks of cheese. I love any and all types of cheese, and the more flavor it can add to a salad, the better.

I wouldn't recommend assembling this too far in advance. If you are in a time crunch right before serving, you can cut the tomatoes and cheese, but keep them separate, and add the arugula right at the end. You may want to add a little more oil and vinegar than the recipe calls for in order to get a little more flavor.

Oregano, Feta, and Tomato Salad

Zucchini, Sun-Dried Tomato, and Mozzarella Tart

This recipe is an old favorite of mine - it has an impressive presentation that doesn't really take a lot of work. And it has a lot of my favorite flavors, all laid out for you in the title! The sun-dried tomatoes add a nice bite and the mozzarella cheese complements the zucchini nicely.

As with the mushroom quiche I just posted, if you are making this in advance, I recommend baking it right away, otherwise the crust will get soggy. Then just reheat in a 250 degree oven covered with foil until warm, or you can just serve it at room temperature. My pictures show the tart before reheating, hence why it is still in the tart pan, but be sure to remove to a serving platter before eating.

I haven't made any changes to the original recipe from Bon Appetit/Epicurious.com:

Zucchini, Sun-Dried Tomato, and Mozzarella Tart

Spicy Baked Macaroni

This is the last party post and I wanted to get it in before everyone goes off to enjoy their Thanksgiving dinners. This Giada dish is an old favorite of mine - it has great Italian flavors and it preps easily in advance. I often make it the night before I need it, bring it to room temperature before baking, and bake just in time to serve warm on the dinner table.

I have also made this as a main dish - just use 3/4 pound of pasta instead of one pound, and add 1 pound crumbled, cooked Italian sausage to the mix. Otherwise, I don't make any changes to Giada's great recipe so the link is below:

Spicy Baked Macaroni

Happy Thanksgiving everyone!!

Feta Crostini with Tomato, Bacon, and Apple Jam

This was an elegant little appetizer that was easy to put together and made an impressive presentation. The bacon gives the jam a smoky, salty flavor; while the apples give it a little bit of sweetness. Try to cut the apples and onion the same size as the diced tomatoes so that the jam has a uniform look to it and you get all the flavors in one bite.

So make this for a cozy evening in at home or to bring to a dinner party - it will be a hit!

Feta Crostini with Tomato, Bacon, and Apple Jam

from Better Homes and Gardens, September 2010 issue

Makes about 30 pieces

1/2 pound smoked bacon, or 8 tablespoons REAL Bacon Bits

1 (28-ounce) can diced tomatoes, drained

1 cup sugar

1 medium apple, peeled, cored, and diced

1 small yellow onion, diced

3 tablespoons cider vinegar

1 1/2 teaspoons salt

1/4 teaspoon ground black pepper

1 loaf baguette style French-bread, thinly sliced (toasted, optional)

8 ounces crumbled Feta cheese

snipped fresh or dried chives

Cook the bacon in a large skillet over medium heat until just browned, about 5 minutes. (Omit if using Bacon Bits.) Transfer to paper towel to drain and cool; crumble.

In a large saucepan over medium heat, combine drained tomatoes, sugar, apple, onion, vinegar, salt, pepper, and bacon. Bring to a boil and cook, stirring often, for 12 minutes or until apples are tender and most of the liquid is reduced.

Remove pan from heat; let sit for 5 minutes. (If making jam ahead, just rewarm.)

Top each baguette slice with a spoonful of warm jam, then sprinkle with crumbled Feta and chives. Serve immediately.

Pasta Fagioli Soup

Mmmm, the first slow cooker meal of the season, and it also happens to be a soup! Perfect comfort food while I am awaiting the changing leaves and pumpkin picking with Abbie. This recipe is actually a little reminiscent of the last soup I blogged, but easier to make and tastier in my opinion.

Fairly easy to prep, with browning the ground beef and chopping the onion the only real work you have to do. The cayenne pepper gives it a little kick and the broth is nice and rich with the beef and tomato taste. Add some Parmesan cheese to give it a nice salty bite and enjoy this while watching the leaves fall!

Pasta Fagioli Soup

from Taste of Home: Casseroles, Slow Cookers, and Soups

Makes 6-8 servings

1 can Great Northern Beans, drained and rinsed

1 pound ground beef, browned and drained

1 medium onion, chopped

1 stalk celery, chopped (I omitted)

2 (10.5-ounce) cans beef broth

1 (28-ounce) can whole peeled tomatoes, broken apart

1/2 teaspoon black pepper

1/4 teaspoon marjoram

1/4 teaspoon cayenne pepper

1/4 teaspoon hot pepper sauce

1 teaspoon dried basil

3 cups dried pasta, cooked (I used elbows)

Combine all ingredients but pasta in a 4 to 7-quart slow cooker. Cook on Low for 8-10 hours or High for 4-5 hours. At the end of cooking time, add the cooked pasta and serve immediately.

Garnish with grated Parmesan cheese if desired.

Caprese Lasagna

This is a lovely little version of lasagna filled with fresh ingredients that would be perfect for these last days of summer. Ripe, juicy tomatoes and fresh, fragrant basil pair with mozzarella cheese and a creamy sauce to make a delicious and simple dinner.

The original recipe calls for a 13x9 baking dish, but I separated mine into two 8x8's so that I could have one to freeze. If you do this I would definitely recommend making another half batch (so 1 1/2 times the sauce ingredients) because I ran out at the end. Otherwise, I didn't make any changes from Lauren's version so here is the link!

Caprese Lasagna

Chicken and Blue Cheese Pasta Salad

Another delicious and easy-to-prepare pasta salad that you can serve by itself for a light lunch or paired with something from the grill for dinner. And the dressing for this consists mainly of Ranch dressing, so that makes it even easier! Although I suppose if you love blue cheese as much as I do you could double up on the flavor and use that dressing as well.

If you are serving this in several different installments, make sure to only add the spinach to the part you will be eating. It wilts rather fast in the dressing so add only a half hour or so before serving. Enjoy!

Chicken and Blue Cheese Pasta Salad

slightly adapted from Big City Cooking

Makes about 8 side dish servings

8 ounces medium pasta shells

2 medium chicken breast (about 1 pound), cooked and shredded

5 slices bacon, cooked and crumbled, or 1/2 cup REAL Bacon Bits

1/2 pint cherry or grape tomatoes, halved

2 cups fresh baby spinach leaves

1/2 cup (light) ranch dressing

2 tablespoons mayo

1/2 cup blue cheese, crumbled

Cook pasta as directed on package. Drain and rinse with cool water.

In large bowl, mix together pasta, chicken, bacon, and tomatoes. Pour dressing over mixture, add mayo and toss until coated. Fold in cheese. Cover and refrigerate 4-24 hours. Gently toss in spinach about a half hour before serving.

Tomatoes stuffed with Roasted Corn Salad

This was a delicious, summery side dish. The great flavors of summer corn mixed with salty bacon and feta cheese, all stuffed into a ripe, juicy tomato. Make this now before some of the ingredients are out of season!

If you are making this out of corn season, you can saute some frozen corn with a little bit of olive oil on the stovetop. Heat the oil on high heat and add the corn right out of the freezer (and some minced garlic too, if you want) and let cook until the kernels start turning brown on the edges. And if you don't have time to fry up bacon, Real Bacon Bits can be used as a substitute.

Grilled shrimp and sliced avocado went nicely with this dish. I didn't change anything else from the original recipe on Macaroni and Cheesecake so here's the link!

Tomatoes stuffed with Roasted Corn Salad

Lemony Orzo Salad

If you have been reading my blog for awhile, you know I am a huge fan of making pasta salads during the summer. They are so easy to prepare in advance, and when I am serving a group of guests, I love just taking it out of the refrigerator and putting it on the table when we are ready to eat.

I love to use orzo for a nice light pasta salad - a little bit goes a long way and it can be combined with virtually everything! All amounts of the add-ins are approximate - add more or less of whatever you'd like! This particular salad has great flavors, with the lemony vinaigrette paired with fresh veggies and salty olives and feta cheese. Yum!

Lemony Orzo Salad

adapted from Cooking Light, found on Aggie's Kitchen

Makes 8+ servings

3/4 pound uncooked orzo

1 medium zucchini, diced.

1/2 small red onion, diced

1/3 cup minced fresh parsley

4 tablespoons fresh lemon juice (about 2 lemons)

1 tablespoon minced fresh or 1 teaspoon dried basil

6 tablespoons good quality olive oil

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 pint grape tomatoes, sliced in half lengthwise

1/3 - 1/2 cup crumbled feta cheese

1/4 cup pitted kalamata olived, sliced in half lengthwise

Cook the orzo according to package directions to al dente. Drain well and rinse with cool water.

Combine orzo, zucchini, and onion in a large bowl; toss well. In a small bowl, whisk together parsley and next 5 ingredients (through pepper).

Stir into orzo mixture; add tomato, cheese, and olives, tossing gently to coat. Refrigerate 4-24 hours.

Nicoise Salad with Lemon Mustard Vinaigrette

Ok, so technically my salad was not a Nicoise salad since I didn't even use the olives. And the original recipe called for grilled salmon over top but we already had seafood (and olives) in the Mother's Day Dinner menu. It's a good example though of how you can adapt this recipe to your tastes and play off the other items on your menu.

This vinaigrette is very good, a nice garlicky, mustardy oil-based dressing that you could probably use on a lot of different salads. I chose to serve it on the side instead of drizzling over everything in case we had leftovers.

The recipe below is in it's entirety so you can pick and choose as you'd like.

(Salmon) Nicoise Salad with Lemon Mustard Vinaigrette

from Small Parties: More than 100 Recipes for Intimate Gatherings

Makes 12 servings

Salmon

2 pounds boneless, skinless salmon fillets

2 tablespoons olive oil

kosher salt and ground black pepper

Brush both sides of salmon with oil and sprinkle lightly with salt and pepper. Heat an outdoor grill to medium or use a grill pan on a stove top. Grill fillets 4-5 minutes each side, until slightly pink in center. Remove from grill, cool to room temperature, and chill until ready to serve.

Salad

2 heads Romaine lettuce, cleaned and cored

2 pounds new potatoes (or red potatoes), cooked, chilled, and cut into bite-size pieces

8 hard-boiled eggs, peeled and quartered

1 pound fresh green beans or asparagus spears, trimmed and blanched

1 pint cherry or grape tomatoes, washed and cut in half lengthwise

1 cup Nicoise olives

1/2 red onion, thinly sliced

Place lettuce leaves on a large serving platter. Cut the salmon fillets into 1-inch-thick slices an place on lettuce. Arrange potatoes, eggs, and beans or asparagus in individual sections on platter. Sprinkle tomatoes, olives, and onion over entire dish. Serve vinaigrette on side or drizzle over entire salad. Serve immediately.

Vinaigrette

zest and juice of 2 large lemons

1 tablespoon Dijon mustard

2 cloves garlic, minced

1/2 cup chopped fresh parsley

1/4 cup fresh tarragon (I omitted)

2 anchovy filets (I omitted)

1 tablespoon capers

1 teaspoon kosher salt

1/4 teaspoon ground black pepper

3/4 cup extra-virgin olive oil

Whisk all ingredients except olive oil in small bowl. While still whisking, gradually add olive oil until incorporated. This can be made a day ahead.