Spring Style Salmon

For a main that screams SPRING, try this Pan-Seared Salmon with Artichokes and White Wine. It is from the cookbook called "Giada's Italy," by Giada DeLaurentiis.

My husband loves salmon so I try to find new ways to cook it. I used a can of artichoke hearts because my grocery store did not have frozen. And, I used fresh grape tomatoes instead of sundried because I feel like the flav of sundried tomatoes is very strong, and I just wanted fresh fresh fresh! I also used dried oregano because my fresh oregano in my herb garden was not ready yet. Just a sprinkle of 1/4 tsp. Dried oregano can be strong. 

I recommend that you prep your ingredients ahead as the cooking steps happen fast! I made 6 fillets when I did this, so I had two pans going. 

This dish is full of flavor and color. I hope you enjoy it!

I served this deliciousness with this amazing zucchini salad. Click here for the recipe.

Pan-Seared Salmon with Artichokes and White Wine

Serves 4

From "Giada's Italy"

By Giada DeLaurentiis

2 Tbsp. olive oil

4 (6-ounce) skinless center-cut salmon fillets

1 tsp. kosher salt

2 Tbsp. (1/4 stick) unsalted butter

3 fresh oregano sprigs, plus 1 Tbsp. chopped

1 shallot sliced

1 (9-ounce) box frozen artichoke hearts, thawed

3/4 cup chopped oil-packed sun-dried tomatoes

1/2 cup dry white wine

2 cups baby spinach

In a medium skillet, heat the olive oil over medium-high heat. Season the salmon fillets evenly with the salt and place them, flesh-side down (skin side up), in the hot pan. Cook for 3 minutes or until deep golden brown. Turn the filets on their sides and cook for a minute, then turn to the opposite side and cook 1 minute longer. Lastly, using a thin spatula, flip the fillets and cook an additional 2 minutes. Add 1 tablespoon of butter and the oregano sprigs to the pan and reduce the heat to medium. Baste the salmon fillets for an additional minute. Remove the salmon and oregano sprigs to a plate to rest.

To the same pan, add the shallot and artichoke hearts. Cook over medium heat, stirring often with a wooden spoon, until the shallot is softened and the artichokes are beginning to brown, about 4 minutes. Add the chopped oregano and the tomatoes and stir to combine. Deglaze the pan with white wine and allow the wine to cook down and reduce by half. Stir in the remaining tablespoon of butter and the spinach. Cook until the spinach is barely wilted. Spoon the vegetables onto a platter and top with the salmon. Spoon any remaining sauce over the fish and serve.

Please note: The Jersey Girl used a can of artichoke hearts in lieu of frozen; fresh grape tomatoes, halved in lie of sun-dried tomatoes; and 1/4 tsp. dried oregano in lieu of fresh. 

Chicken Thighs with Spinach

Chicken and spinach are two of my most common food items to have on hand, so this Lemon Butter Chicken dish from Damn Delicious is one of my go-to's all year long. It uses chicken thighs, which get the snub quite a bit from the general pop. But in my opinion, they are very juicy and yummy and they are way cheaper than the chicken breast. 

This is perfect to serve with rice or potatoes of some sort. And then I always rock out a salad for good measure. 

Be sure to use a pan that works on the stove and the oven. I like to use my Le Creuset braiser. It is ideal for this type of cooking.

I use half and half in lieu of heavy cream. I also use more spinach, because the more greens the better.

Lemon Butter Chicken

From Damn Delicious

8 bone-in, skin-on chicken thighs

1 Tbsp. smoked paprika

Kosher salt and freshly ground black pepper to taste

3 Tbsp. unsalted butter, divided

3 cloves garlic, minced

1 cup chicken broth

1/2 cup heavy cream

1/4 cup freshly grated Parmesan

Juice of 1 lemon

1 tsp. dried thyme

2 cups baby spinach, chopped

Preheat oven to 400 degrees Fahrenheit.

Season chicken thighs with paprika, salt and pepper to taste.

Melt 2 Tbsp. butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2 to 3 minutes per side; drain excess fat and set aside.

Melt remaining Tbsp. butter in the skillet. Add garlic and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in chicken broth, heavy cream, parmesan, lemon juice and thyme.

Bring to a boil; reduce heat. Stir in spinach and simmer until the spinach has wilted and the sauce has slightly thickened, about 3-5 minutes. Return chicken to the skillet.

Place into oven and roast until completely cooked through, reaching an internal temperature of 165 degrees Fahrenheit, about 25-30 minutes.

Serve immediately

Please note: The Jersey Girl uses half and half in lieu of heavy cream.

Tortellini Soup with Spinach and Tomatoes

This easy pot of Tortellini Soup with Spinach and Tomatoes has very few ingredients, but is packed with flavor.

You can easily double the recipe for a bigger crowd. I have recently been under the weather, so I'm hoping this perks up my spirits and appetite.

I used chicken broth and bouillon because that's all I had, but you can totally make this all vegetarian. If I had veggie stock and bouillon on hand, I totally would have gone that route.

Tortellini Soup with Spinach and Tomatoes

(Makes 4 to 6 servings)

8 ounces frozen cheese tortellini

1 small onion, chopped

4 cloves garlic, chopped

1 tsp. Italian seasoning

4 cups low-salt chicken or vegetable broth

2 cups water

1 chicken bouillon cube or 1 vegetable bouillon cube

5 ounces baby spinach, chopped

1 (14.5 ounce) can low-salt chopped tomatoes

1 Tbsp. extra virgin olive oil

1 Tbsp. fresh basil, chiffonade

Salt and pepper to taste

A pinch of sugar

Serve with grated parmesan cheese

In a soup pot, heat olive oil over medium heat. Add onion. Cook, stirring occasionally for five minutes to soften. Add garlic. Cook a minute more.

Add broth, water, bouillon, pinch of sugar, Italian seasoning, salt and pepper to taste. Bring to a boil. 

Add tortellini. Cook for 20 minutes or follow the instructions on the package of tortellini.

Stir in tomatoes, cook for 5 minutes. Stir in spinach and basil. Stir to wilt, about 2 minutes. Let soup rest for a few minutes. Serve with a sprinkle of parmesan cheese. 

Parmesan Crusted Pork Chops over Baby Spinach Salad

 I'm always on the hunt for a main dish salad. I took Giada DeLaurentiis' Parmesan Crusted Pork Chops and combined them with my Baby Spinach Salad with Thyme Dressing, and it was a total knockout. 

Dipping the pork chops in parmesan before the egg and then the bread crumbs gives the chops extra crunch.

The lemon and thyme salad dressing is a bright flavor on top.

Feel free to change up your veggies with the baby spinach. Red onion is nice with this dressing, too. And some grape tomatoes would be fab.

Here you go:

Parmesan Crusted Pork Chops

4 servings

From "Giada's Family Dinners"

By Giada DeLaurentiis

2 large eggs

1 cup dried Italian-style bread crumbs

3/4 cup freshly grated parmesan cheese

4 (1/2 to 3/4-inch-thick) center-cut pork loin chops (about 10 to 12 ounces each)

Salt and freshly ground black pepper

6 Tbsp. olive oil

Lemon wedges

In a pie plate, whisk the eggs to blend. Place the bread crumbs in another pie plate. Place the cheese in a third pie plate. Sprinkle the pork chops generously with salt and pepper. Coat the chops completely with the cheese, patting to adhere. Dip the chops into the eggs, then coat completely with the bread crumbs, coating to adhere.

Heat 3 Tbsp. of oil in each of 2 large, heavy skillets over medium heat. Add 2 pork chops to each skillet and cook until golden brown and just cooked through, about 5 minutes per side. Transfer the chops to plates and serve with lemon wedges.

Baby Spinach Salad with Thyme Dressing
4 ounces baby spinach
1 carrot, peeled and chopped 
1 red pepper, chopped

Combine spinach, carrot and red pepper in a salad bowl.

For the dressing:
Juice of 1/2 lemon
3 Tbsp. extra virgin olive oil
¼ tsp. dried thyme
Salt and pepper to taste

Combine all the dressing ingredients in a small bowl. Whisk together. Pour over salad. Toss and serve.

Presto Pesto Pasta

 Easy pasta recipes are my fave. Especially when you can use up delish homemade pesto.

This silky smooth pesto sauce has a touch of cream or half and half. The grape tomatoes add a pop of color and spinach is just a power food, so I put some in as well.

This comes together in minutes. And it's nut-free, so the Jersey Girl can eat and still live to talk about it.

For my pesto recipe, click here or see below.

When it comes to any dish that includes pesto, I recommend starting out with small quantities of pesto and then add more if you want a bolder pesto sauce. In my opinion, a little pesto goes a looooong way. But you do you, Boo. If you want to add more than my two tablespoons listed in the recipe, go for it!

Fettucine with Pesto, Spinach and Grape Tomatoes

Makes 4 servings

3/4 pound fettucine pasta

2 Tbsp. pesto (recipe is below) or more if you want a stronger pesto flavor

1 pint grape tomatoes, halved

5 ounces baby spinach

1/2 cup half and half or cream

1 1/2 cups, plus more if needed, of pasta cooking water

2 Tbsp. olive oil, plus more for drizzling

1/4 cup grated parmigiano cheese, plus for more for serving

Salt and pepper to taste

In a large pot of salted boiling water, cook fettucine according to instructions on the box. About halfway through cooking the pasta, ladle out 3 cups of pasta cooking water into a measuring cup or bowl and set aside.

Once pasta is cooked, drain.

Return the pasta pot to a burner over medium heat. Add 1 cup pasta water, olive oil and pesto. Stir until well combined. Add half and half, a pinch of salt and pepper to taste. Stir until combined. Return pasta to sauce, stir to coat. Add cheese. Add more pasta water if sauce is being absorbed quickly. Stir again. Add grape tomatoes and spinach. Stir so that veggies are evenly distributed. Cover with lid so that spinach wilts, about 3-5 minutes. 

Serve with a drizzle of olive oil and more cheese! 

Pesto Jersey Girl Style (No Nuts!)

Yields 1/2 cup

2 cups fresh basil leaves

1/4 cup extra virgin olive oil

2 cloves garlic

1/4 cup grated parmigiano cheese

A pinch of salt

Freshly ground black pepper

In a bowl of a food processor, add all ingredients. Process until smooth. Add more olive oil if necessary. Store in refrigerator in a sealed container for up to 3 days or freeze for up to six months. You may freeze in ice cube trays for pre-made portions.

Going Green Mexican Style

There's waaaay more to Mexican food than tacos. And I love discovering all the different foods of this cuisine. I'm so excited to share with you this Charred Chili Relleno with Green Rice recipe. Packed with vegetables and flavor, this dish is totally delish and good for you! And it is slightly fancy pants, which I super duper love.

This is a pretty lengthy recipe so be sure to read it through before working on it. It comes from Rachael Ray's cookbook called "Just in Time." As I find with many Rachael Ray recipes, this one takes a bit longer than 30 minutes to make. Just a little heads up for you!

First off, chili relleno is simply Spanish for stuffed pepper. I thought you should know!

If you have trouble finding poblano peppers, you can also use cubanelle peppers. And of course, you can omit the jalapeno if you aren't a fan of spicy. I often use a can of regular diced tomatoes instead of fire-roasted. I just always have diced on hand.

This is nice when you are in the mood for Mexican but are trying to keep it a meatless meal. The peppers and corn are currently in season, so this a great time to make this dish, although I make it anytime of year.

I served these poblanos with green rice with a citrus marinated chicken (for the sake of my son), and a salsa fresca. Below is the recipe for the peppers and rice. Enjoy!

Charred Chili Relleno with Green Rice

From "Rachael Ray: Just in Time!"

By Rachael Ray

Makes 4 servings 

4 cups chicken or vegetable stock

1 bay leaf

2 cups white rice

4 large poblano peppers

4 to 5 ears or 3 cups frozen corn kernels

3 Tbsp. canola or vegetable oil

1 red onion, chopped

1 jalapeno, seeded and chopped

4 garlic cloves, chopped

1 28-ounce can diced fire-roasted tomatoes, drained well

1 1/2 tsp. cumin

1 tsp. dried oregano

Salt and pepper

1/2 cup cilantro leaves

1 (10 ounce) sack of baby spinach

4 scallions, coarsely chopped

Zest and juice of 1 lime

1 cup shredded Chihuahua or Monterey Jack cheese

Preheat the broiler or a grill pan to high.

In a saucepot heat about 3 1/2 cups of the stock with the bay leaf to boiling. Add the rice, then cover the pot, reduce the heat to low, and simmer for 18 minutes or until tender. Discard the bay leaf.

While the rice cooks, place the poblanos under the broiler or on the hot grill and char evenly all over, about 15 minutes.

While the peppers and rice are working, scrape the corn off the cob. To do this efficiently, invert a small bowl and place it in the bottom of a large bowl. Stand the cobs on the inverted bowl and use a sharp knife to slice off the kernels; they will collect in the large bowl. If you are using frozen corn, pop it in the microwave to take the chill off: a couple of minutes on the defrost setting will do it. Drain and dry the defrosted corn by spreading it out on a clean kitchen towel.

Heat 2 tablespoons of the oil in a skillet over high heat. When the oil ripples add the corn, onions and jalapeno and toss until the vegetables char at the edges and the onions are tender, 4 to 5 minutes. Reduce the heat to medium-high and add the garlic, tomatoes, cumin, oregano and salt and pepper. Cook for another minute or two, then remove from the heat.

Place the cilantro, spinach, scallions, lime zest, the remaining 1/2 cup of stock, and the remaining tablespoon of oil in a food processor and puree into a coarse green paste.

Sprinkle the lime juice over the corn mixture.

Split the charred peppers open but not in half with a small sharp knife, then scoop out the seeds with a small spoon. Place the peppers in a shallow baking dish and stuff each pepper with lots of the corn mixture, mounding it out of the peppers. Top each with 1/4 cup cheese. Place the stuffed peppers back under the broiler to melt and char the cheese until bubbly and browned, a minute or two. 

Stir the green paste into the hot rice and serve with the peppers.

Spinach Chickpea Soup

I keep reading on the Facebook about people eating poorly during the quarantine. While I'm all about a little indulgence here or there, I do know that eating healthy and well and colorful just makes us feel better inside. And this is a time in the world that we all need to feel good to keep it all going safe  and sound.

So, I came up with this Spinach Chickpea Soup. It's full of color and protein and fiber. A good one for vegetarians, for sure. And it's so quick to make. Done in less than thirty minutes, and that includes cleanup.

Personally, I gave up lunch meats for Lent and I'm sticking with it as a life change, it seems. So, this soup makes a fab lunch, for sure.

Enjoy!

Spinach Chickpea Soup
Makes 6 servings

1 Tbsp. olive oil
1 medium onion, chopped
3 garlic cloves, minced

1/4 tsp. crushed red pepper flakes (optional)
1 14.5 ounce can chopped tomatoes
1 tsp. Italian seasoning
4 cups vegetable or chicken broth
1 cup water
1 19 ounce can, Cento chickpeas, drained and rinsed
6 ounces baby spinach or baby kale
2 Tbsp. fresh basil, chopped
Salt and pepper to taste

In a large soup pan, heat olive oil over medium heat. Add onions, saute for 5 minutes. Add garlic and crushed red pepper flakes, saute for another minute. Add chopped tomatoes, Italian seasoning, water, chickpeas and salt and pepper. Simmer for 15 minutes partially covered so that the onions soften.

Add baby spinach, basil and salt and pepper to taste. Stir and simmer for 3-5 minutes so that spinach wilts and the pot of soup is heated through.

Serve as is or with a little sprinkle of cheese if you please.

Lentil Soup with Baby Spinach and Lemon Juice

I'm heading on vacay soon, so healthy eating is in order. Lentil Soup with Baby Spinach and Lemon Juice is just what the nutritionist ordered.

This turned out really fab. Very light and delicious. The burst of lemon juice at the end is very refreshing.

My grandmother's lentil soup was always very heavy. Made with ham bones, it really made you feel weighted down - despite its deliciousness. My vegetarian lentil soup is a total 180 from my grandmother's tradition, but I do think she would love this, too. Especially when getting ready to hit up Florida on vacay! Spa food right at home.

Lentil Soup with Baby Spinach and Lemon Juice
Makes 8 to 10 servings

2 celery stalks, diced
2 carrots, diced
1 medium onion, diced
4 cloves garlic, minced
2 dried bay leaves
1 Tbsp. Italian seasoning
Salt and pepper to taste
1 Tbsp extra virgin olive oil
1 14.5 ounce can chopped tomatoes
1 5 ounce package baby spinach
2 cups lentils, rinsed
6-8 cups vegetable broth
2-4 cups of water
Juice of 1 lemon

In a large soup pan over medium heat, add celery, carrots, onion and bay leaf. Cook for 5 to 6 minutes. Add garlic and Italian seasoning. Add salt and pepper to taste. Cook over medium heat for another 3-4 minutes.

Add tomatoes and vegetable broth. Bring to a boil. Cook for 20 minutes.

Check for seasoning. Add lentils. Simmer for 30 minutes. Add water if needed while the lentils cook, one cup at a time. (The lentils absorb a lot of liquid.)

Once the lentils are tender. Stir in baby spinach. Let spinach wilt. Turn off heat. Add lemon juice.

Serve with grated parmigiano and a drizzle of olive oil.

Stuffed Peppers with Orzo, Baby Spinach and Chickpeas

This is a perfect dinner for a Meatless Main Night: Stuffed Peppers with Orzo, Baby Spinach and Chickpeas.

Full of flavor, this dish leaves you satisfied without busting a gut. Praise the Lord.

Check it out:

Stuffed Peppers with Orzo, Baby Spinach and Chickpeas
Makes 6 servings

6 bell peppers, any color, tops sliced off and seeded
1 1/2 cups vegetable broth or chicken broth
3/4 cup orzo
4 garlic cloves, minced
1 small onion, minced
1 15-ounce can chickpeas, drained and rinsed
3 cups baby spinach, chopped
2 Tbsp. basil, minced
3 Tbsp olive oil, divided
1/4 cup grated parmesan cheese
1/2 cup feta cheese crumbles
2 cups marinara sauce, warmed
Salt and pepper to taste

Preheat oven to 400 degrees Fahrenheit.

In a small pot of boiling salted water, cook orzo according to package instructions. Drain. Set aside.

In a medium saucepan, heat 2 Tbsp. olive oil over medium heat. Add onion and garlic. Cook for 3-5 minutes. Add spinach. Cook for a minute or two, until wilted. Remove from heat Add chickpeas, basil and orzo. Toss. Add remaining Tbsp olive oil and cheeses. Stir together. Season with salt and pepper to taste.

Stuff each pepper and stand in a roasting pan large enough to fit all of them. (I used a 12-inch-by-9-inch pan.)

Top each pepper with 1/3 cup marinara sauce.

Pour broth into the bottom of the roasting pan.

Cover roasting pan with lid, or aluminum if you do not have a lid.

Roast for 45 minutes.

Serve with extra sauce and cheese, if desired.

Spinach and Tomato Three Cheese Calzones

I've been sick since Christmas and have had zero appetite, but I've been itching to get going in the kitchen on SOMETHING! So, I gave these cute Spinach and Tomato Three Cheese Calzones a go.

I think they are much lighter than those found at your average Jersey pizza shop. You can of course serve them with some marinara on the side, but I ate mine sans sauce. The fresh vegetables really shine through, and I think an egg in the cheese mixture helps them not feel so heavy.

Enjoy!

Spinach and Tomato Three Cheese Calzones

Makes 4 servings

For the cheese layer:
1 egg, lightly beaten
1 1/2 cups ricotta cheese
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1/2 tsp. garlic powder
1/8 tsp. salt
Freshly ground black pepper, to taste

For the vegetable layer:
1/2 cup grape tomatoes, quartered
2 Tbsp. scallions, finely chopped
3/4 cups baby spinach, chopped
1 Tbsp. basil, finely chopped
1 tsp. extra virgin olive oil
Pinch of salt
Black pepper to taste

1 16 ounce ball of pizza dough

Drizzle of extra virgin olive oil, to prepare the baking sheet

1 Tbsp. extra virgin olive oil to brush the calzones

Flour as needed to roll out dough

Instructions:

Preheat oven to 400 degrees Fahrenheit.

Lightly oil your baking sheet with a drizzle of olive oil and a paper towel. Set aside.

On a floured surface, divide pizza dough into four equal balls. Roll out each ball into a circle or a square.

Meanwhile, in a large bowl gently combine the egg, ricotta, mozzarella, Parmesan, garlic powder and salt and pepper. Set aside.

Next, in a second bowl combine grape tomatoes, scallions, baby spinach, basil, 1 tsp. olive oil and salt and pepper to taste.

Evenly divide the cheese mixture among the rolled out dough pieces, covering half of the dough and leaving a 1/4-inch border around the filling.

Evenly divide the vegetable layer on top of the cheese layer, again leaving a border of dough.

Gently fold over the remaining half of the dough to cover the toppings. Fold the edge to seal in the filling, pinching with your fingers.

Place calzones on baking sheet. Brush the calzones with the remaining 1 Tbsp. extra virgin olive oil, dividing evenly.

Bake for 18-20 minutes.