Cannellini Bean and Pasta Salad

We made some of those fantastic salmon patties tonight and decided to make a pasta salad to go along with.  The addition of cannellini beans, olives, and green onions made this a delicious side dish. Cannellini beans are one of my favorites; also known as white kidney beans they have a firm texture of a kidney bean and the coloring of a great northern bean. Either can be substituted if desired just keep in mind that great northern beans are a bit softer so add them near the end.

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  • 1 cup uncooked pasta
  • 1 can cannellini beans – rinsed and drained
  • 1 small can sliced black olives – drained
  • 2 green onions – sliced
  • 1/4 cup diced red pepper
  • 1/4 cup rice vinegar
  • 1 Tbs olive oil
  • 1 Tbs sugar
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/8 tsp marjoram
  • 1/2 tsp oregano
  • 1/4 tsp crushed red pepper
  • salt and pepper to taste

Cook pasta according to directions.  Drain and rinse with cold water.  Combine all ingredients in bowl and stir together.  Chill for at least 30 minutes before serving.

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Enjoy ~ Kimberly

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Quick and Easy Chicken Noodle and Asparagus

I had a lonely chicken breast in the fridge just waiting to be used. I opted for a quick noodle and veggie dish for the two of us. It’s hard to not over cook and overeat so I’ve been trying to scale back some of my dishes.  This was just enough for dinner, although I could have and would have eaten more if it was there! The asparagus lost its color a bit with the way I cooked it, perhaps a quick blanch first would have helped but the flavor was great.

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  • 2 cups uncooked egg noodles
  • 1 large boneless chicken breast – diced or sliced
  • 1 Tbs olive oil – I used an olive oil with a hint of cumin but any flavor or plain will work great
  • salt, pepper and a bit of cayenne if desired
  • 2 cloves garlic minced
  • 1/2 pound fresh asparagus
  • juice of half a lemon and some zest if desired

Cook noodles according to package directions.  In skillet heat oil, add chicken breast.  Season with salt, pepper, and cayenne and cook for 5 – 6 minutes until chicken is cooked through.  Add asparagus to skillet and cook a few minutes or until asparagus is tender.  Stir in garlic, lemon and egg noodles; heat and serve.

Enjoy ~ Kimberly

Mushroom and Mozzarella Meatballs and Spaghetti

I have posted some meatball recipes before but as I was contemplating fixing today’s dinner I realized: why not put them in the crock pot with the sauce to heat everything together?  It was a brilliant idea if I do say so myself.  It’s always so messy heating spaghetti sauce as it can splatter about if you heat too high and a longer heat time allows the sauce to infuse with the meatballs to perfection!

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I added my sauce and cooked meatballs to my slow cooker and heated on high for about 1 1/2 hours.  It was most likely ready sooner but I wasn’t.  Here’s my meatball recipe for today:

  • 3 cloves garlic – minced
  • 1/2 cup diced mushrooms
  • 1/4 cup diced bell pepper
  • 1 1/2 pounds ground beef
  • 2 eggs
  • 3/4 cup mozzarella cheese
  • 1/2 crushed red pepper
  • 1/4 black pepper
  • 1 tsp oregano
  • 1/2 tsp salt

Combine all ingredients in large bowl.  Form into meatballs; I made large meatballs today and go about 10 from the mixture.  Bake at 375 degrees until cooked through; about 30 minutes for large size.

Add to sauce and heat as desired; serve with cooked pasta.

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Enjoy ~ Kimberly

Parmesan Crusted Perch

We decided to try some parmesan crusted fish this week.  I had some ocean perch on hand that fried up very nicely.  It was very good, we used wheat bread for the bread crumbs and fresh grated parmesan cheese.  Quick and easy to do, I am sure other kinds of fish would work well too.DSCN3475 (640x480)

  • 1 pound ocean perch
  • 1/2 cup flour
  • salt and pepper
  • 2 eggs
  • 1 cup bread crumbs
  • 1/2 cup grated parmesan
  • salt and pepper
  • 1 tsp crushed red pepper
  • oil

Thaw fish and pat dry.  Combine four, salt and pepper in small dish.  In separate bowl beat eggs.  In another bowl combine bread crumbs, parmesan, salt, pepper, and crushed red pepper.

Heat oil in large skillet.  Bread fish by dipping in flour combination.  Then dip in eggs, followed by a dip in the parmesan and bread crumb mixture.

Fry about 5 minutes total depending on size of fish; 2 to 3 minutes each side.

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Enjoy ~ Kimberly

Turkey Spinach and Mushroom Soup

Just a quick post for the tasty soup we had for lunch today.  A creamy savory soup with fresh mushrooms and leftover turkey.

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  • 8 o.z. fresh mushrooms
  • 1/2 cup diced onion
  • 1 Tbs butter
  • 1 1/2 cups chicken stock
  • 1 cup fresh spinach
  • 1/8 tsp cayenne pepper
  • 1/2 tsp thyme
  • salt and pepper
  • 1 cup heavy cream
  • 2 cups cooked turkey
  • 1/2 cup cheddar cheese

In sauce pan saute mushrooms and onions in butter.  Cook until desired tenderness about 10 minutes.  Add chicken stock and bring to a simmer. Stir in spinach, cayenne, thyme, salt and pepper.  Cook until spinach is wilted.  Add cream, turkey and cheddar cheese; heat through until cheese in melted.

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Enjoy ~ Kimberly

Mexican inspired Meatloaf

I planned on a traditional meatloaf today but once I got home I looked longingly at my very ripe avocados and decided to go with  a mexican twist.  Quite tasty, the avocado really made it all come together.

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  • 1 1/2 pounds ground beef
  • 2 eggs
  • 1/2 cup salsa
  • 1/2 tsp salt
  • 1/2 tsp crushed red pepper
  • 1 Tbs crushed cumin seed
  • 1 Tbs mexican oregano
  • 1/4 tsp black pepper
  • 2 small flour tortillas
  • 1 cup cheddar cheese
  • hot sauce

In bowl combine beef, eggs, salsa and seasoning; tear tortillas into little pieces add to beef mixture and work in cheese.  Form into loaf and bake at 350 degrees for about 1 hour or until cooked through.  Glaze with some hot sauce if desired and bake an additional 5 minutes. Serve with some avocado or guacamole.

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Enjoy ~ Kimberly

Stir Fry Veggies

Just a quick post today for some veggies I fixed a couple of days ago.  It’s a quick way to dress up a frozen vegetable blend.

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  • 1 Tbs sesame oil ~ olive oil will work too but sesame adds a nice oriental flavor
  • 1 pound frozen stir fry vegetable blend; any combination
  • 1/4 cup teriyaki sauce
  • 1 Tbs soy sauce
  • 1/2 cup cooked rice

Heat oil in large skillet or wok.  Add vegetables and saute for about 6 – 8 minutes until veggies are thawed and cooked to desired tenderness.  Stir in teriyaki sauce, soy sauce, and rice and heat through.

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Enjoy ~ Kimberly

Turkey Tetrazzini

We had a fantastic turkey yesterday and I was dying to make some Turkey Tetrazzini. It had been years since I’d made any so I refered to a couple of recipes and created my own concoction.

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  1. 8 o.z. linguine or any pasta
  2. 8 o.z. fresh sliced mushrooms
  3. 1 Tbs butter
  4. 1/4 tsp kosher salt
  5. 1/4 tsp black pepper
  6. 1/8 tsp cayenne pepper – optional
  7. 1/4 cup diced red peppers
  8. 2 green onions
  9. 1 cup frozen peas
  10. 2 cups diced cooked turkey
  11. 3 Tbs butter
  12. 3 Tbs flour
  13. 1 1/2 cups chicken stock
  14. 1/2 tsp hot sauce – optional
  15. 1 cup cream
  16. 1/4 cup parmesan cheese

Cook pasta according to package directions.  Meanwhile in skillet melt 1 Tbs butter and add mushrooms, season with salt, pepper, and cayenne.  Add diced peppers and green onions. and cook until mushrooms are desired tenderness.  Stir in peas and turkey; pour into large bowl and set aside.  In same skillet melt remaining butter and add flour.  Cook together over medium heat for 1 – 2 minutes.  Stir in chicken stock and hot sauce until thickened.  Add cream and pour into bowl with turkey and mushroom mixture.  Add cooked pasta and stir together; pour into buttered casserole, top with parmesan cheese and bake for about 30 minutes at 350 degrees until hot and bubbly.

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Roasted Garlic

I realized I hadn’t posted my roasted garlic technique yet and it is one of my favorite things.  It is so delicious and versatile.  You can add it to any dish you’d use plain garlic in and it’s even great smeared on toasted baguette.

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  • a whole head of garlic
  • 1 1/2 tsp olive oil
  • 1/4 tsp kosher salt

Trim about 1/4 inch off of the top of the garlic.  Place on foil square and drizzle olive oil over the top.  Sprinkle with salt and wrap foil around garlic head.  Bake at 350 degrees for about 40 minutes.  Allow to cool enough to handle before using.  Squeeze near bottom of head to remove cloves from skins.

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Enjoy ~ Kimberly

Broiled Mahi Mahi

We decided tonight to go with a broiled technique for our mahi mahi.  A simple technique for fixing fish. It could  be seasoned anyway desired.  I’d gotten a new seasoning blend for christmas that is called Peri Peri seasoning; a spicy blend with cayenne, fenugreek, cardamom, cumin, and allspice …. just to name a few of the ingredients.  Sounded like a strange combination but it all worked very well together and was nicely spicy.

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  • 1 pound mahi mahi fillets (3-4 pieces)
  • olive oil
  • seasoning

Oil baking sheet well.  Place fish on baking sheet and season both sides with desired seasoning; even just a little salt and pepper is great.  Broil about 3 inches from heat for 5 minutes.  Flip over and broil an additional 4-6 minutes until cooked through.

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Enjoy ~ Kimberly