Perfect Holiday Scalloped Potatoes

Perfect Holiday Scalloped Potatoes

I grew up on scalloped potatoes, my Mother usually served these on a special occasion or for a holiday dinner. Although they were good, it was always a little bit of a guessing game if the potatoes were going to be evenly cooked or even worse, was there going to be a bite that had a little uncooked flour pocket.

Greek Orzo Salad with Mustard-Dill Vinaigrette

Greek Orzo Salad with Mustard Dill Vinaigrette

If you love a Greek or Mediterranean salad like I do, you are going to love this zesty orzo salad. The flavors of the fresh dill and mustard make the perfect vinaigrette and bring the tasty flavors over the top!

Light and Airy Ramen Noodles

Ramen Noodles

This is almost too simple that I am a little embarrassed to even post this, but I had to share this simply yummy secret with you. I was recently having dinner at a new sushi bar and we decided to bring home an order of the house lo mein for our son. Lo mein is one of our favorite dishes but this one was a little different. I realized it was made with raman noodles resulting in a very light and delicious noodle dish.

Grilled Eggplant Stacks with Goat Cheese, Tomato and Basil Sauce



Grilled Eggplant Stacks with Goat Cheese, Tomato and Basil Oil. 



A great summertime dish, this is an incredibly delicious recipe. I like to serve these eggplant stacks with grilled steak or chicken but these tasty stacks are good enough all on their own.

Summer Solstice Black Bean Salsa

Black Bean Salsa!

This recipe is easy, delicious and the perfect party dish to serve as a dip with chips or as a side dish with burgers, fish, chicken or any grilled food. Made with all fresh ingredients, all the flavors blend together and the hint of lime and cilantro make this dip taste special. The best part is, it lasts for days in the fridge. I think this Black Bean Salsa is the perfect party dish to bring to your next barbecue or summer solstice party!

 Ingredients

• 2 (15-ounce) cans black beans, rinsed and drained
• 1 (17-ounce) package frozen whole kernel corn, thawed
• 2 large tomatoes, seeded and diced
• 1 large avocado, peeled and diced
• 1 small yellow onion, diced
• 1/4 cup chopped fresh cilantro leaves
• Juice of one fresh lime
• 2 Tbsp red wine vinegar
• Course salt and fresh ground pepper 

Directions

Mix all ingredients thoroughly in a large bowl. Cover and chill for several hours or over night. Season again with salt, pepper and add more lime juice as necessary. 

Serve with tortilla chips as an appetizer, or this is great as a side dish with grilled foods.

Use a big bowl to mix everything really well.

Black Bean Salsa!

Quinoa and Shrimp with Fresh Corn and Cherry Tomatoes

Quinoa and Shrimp with Fresh Corn and Cherry Tomatoes

I did it ....I jumped on the quinoa bandwagon!! I was so inspired by a recipe I had seen on Food Blogga  and I used this recipe as a way to introduce myself to the quinoa (KEEN-wa).  Quinoa has a nutty flavor and is a really nice light and fluffy alternative to long grain rice. It's considered a "superfood", high in protein, gluten free, and it cooks rather quickly. I'm sure it has many other superpowers but what really matters is that this simple recipe is super delicious!!!  

Oven Roasted Cauliflower

Oven Roasted Cauliflower 

Who knew cauliflower could taste so good! Some of the best side dishes are the most simple. Even if you don't think you like cauliflower, this recipe with change your mind.

Stuffed Portobello Mushrooms with Gorgonzola

Gorgonzola stuffed portobella's with coffee crusted hanger steak.  

Pair these savory gorgonzola stuffed portobella mushrooms with my Kona Crusted hanger steak for great dinner. I love the earthy flavor from the portobella together with the gorgonzola.

Warm Cinnamon Apples

My first memory of warm cinnamon apples was in the little corner divider section of a Swanson TV dinner. I guess it was supposed to be the dessert, I was never quite sure. All grown up now, I realize it was a sweet side dish.

Farmers' Market Grilled Vegetables

Summer vegetables from the farmer's market are irresistible! I like to pick my favorites and make a big healthy platter. Serve these up as a side dish, as an appetizer as part of an antipasto platter, or use them in lasagna or when making quesadilla. Be creative, the options are endless! 

On this particular day, it was pouring rain out, so I grilled the veggies using an indoor grill pan. It's actually easier to do grilled veggies inside because it's easier to control the cooking time and not have to worry about flaming and watching over them as closely as you need to when cooking them on a grill.  

Grilled vegetables from the Farmers' Market

 

1. It's simple, brush the vegetables lightly with olive oil and salt and pepper. That's it! 
2. Grill on a med/high heat for a minute or 2 on each side until you get nice browned markings. 
3. These are great served hot or at room temperature. 

Crunchy Ramen Noodle Salad

Ramen Noodle Salad

The perfect salad on a hot summer day. If you need a dish to bring to a potluck lunch or dinner, this is it! Great as a side dish or add chicken or shrimp for a main course. It's an old time favorite that people just go crazy over. This is a delicious crunchy salad with a crazy good sweet and tangy dressing. Best of all it's fast and easy and can be assembled ahead of time and tossed with the dressing right before serving.   

Ingredients

• 16oz bag of coleslaw mix
• 2 packages of Ramen noodles, oriental flavor
• 2 onions, diced
• 3/4 cup of sliced almonds
• 1/2 cup of unsalted sunflower seeds or sesame seeds

Dressing

• 1/2 cup oil (canola or vegetable)
• 1/2 cup sugar or Splenda
• 1/4 cup red wine or cider vinegar
• 2 Tbsp soy sauce
• Season packets from the Ramen noodles

Directions

1. Chop onion and add to coleslaw mix in a large bowl.
2. Put the noodles in a large plastic bag and gently crush them into pieces. You can also use your fingers to crush them too but it's faster in a bag if you use a rolling pin and gently tap the noodles. 
3. Melt butter and saute the following until lightly browned, about 3 minutes: crushed noodles, seeds and almonds.  
4. To make the dressing: dissolve the sugar and vinegar in the microwave for a couple of minutes. Add the oil and soy sauce and mix together. The dressing can be refrigerated at this point. 
5. Toss everything together before serving.    

Pan Seared Sea Scallops with Sweet Corn Ragu

Pan seared large sea scallops with creamy corn.

This has become my favorite summer dish this year. It's on the menu at Burton's Grill in Hingham, MA and I have to order this every time we go. When I find a dish that I absolutely love, that's what I do, I order it every time. These sea scallops have made my list. After talking to the Chef on how to prepare this, I think I got pretty darn close to the original. It wasn't really hard to master because it has just a few fresh ingredients. It's actually very simple to prepare and I guarantee it will be a show stopper if you make this for guests. This is great as a main course or served as an appetizer, just like at Burton's. It's absolutely delicious. 

Serves 2-3 as a main course or serves 4 as an appetizer

Ingredients

• 1 pound fresh sea scallops (approximately 10 large)
• 2-3 large ears fresh sweet corn 
• 1/2 red bell pepper, chopped
• 2 Tbsp butter
• 1/2 jalapeno pepper (or more!), minced
• 2 slices of bacon, chopped
• 1/4 cup heavy cream
• Sea salt and fresh ground black pepper to taste
• 
  

Directions

1. In a large bowl or over a large sheet pan, remove the corn kernels with a sharp knife.
2. In a large saute pan, melt the butter and add the bacon, peppers and jalepeno. Saute for 1-2 minutes over medium heat. Than add the corn and season with salt and pepper.
3. Sauté the corn for 2-3 minutes and add the cream, continue to sauté until the cream is absorbed and the corn is tender. Keep the corn on a low heat while you prepare the scallops. 
4. Place scallops onto a dry work surface and pat dry, season with salt and black pepper. Over medium-high flame, heat a sauté pan with Tbsp of butter. When the pan is very hot, add scallops to pan. Cook until golden in color, turn and cook other side until golden. Cook about 2 minutes on each side, being careful not to overcook the scallops. 
5. Scallops do not take long too cook. These scallops were quite large and took 2 minutes, adjust the time down if they are smaller. Do not over crowd the pan and be sure the pan is very hot. 
6. To serve, divide the corn ragu equally onto dishes and place scallops on top. I also like to serve on one big platter as an appetizer.

Use a large bowl or sheet pan to catch the kernels.  

The cream is absorbed when you can separate with a spatula.

Sautéd corn with jalapeno, red pepper and a hint of bacon.

Don't over crowd the pan. 

Succulent pan seared scallops over fresh summer corn. 

Penne Portabello in a Light Alfredo Sauce

Before I start this blog post recipe, let me tell you that this is might tasty!  I look for shortcuts in the kitchen, especially when I am making a late night dinner and want to prepare something quick and easy yet delicious and not out of a box. This recipe is for all my newbie cooks out there! This is my secret version of a light creamy alfredo sauce with savory portabello mushrooms and tomatoes. When I find a really good product like Newman's Own Alfredo Pasta Sauce, I like to keep it on hand for nights just like this since I don't always have cream on hand to make my own sauce. Add in fresh sauted vegetables and you have a delicious meal in minutes. I have also included my no-fail Quick Alfredo Sauce which is absolutely delicious. 

Ingredients

• 1 9 ounce box of Atkins penne pasta (18g of fiber!)
• 2 large portabello mushroom caps, sliced thick
• 2 tomatoes, seeded and sliced
• salt and pepper to taste
• 1/4 tsp of garlic
• 1 Tbsp of olive oil or butter to saute the mushrooms
• 1 jar of Newman's Own Alfredo Pasta Sauce
• 1/2 cup Parmigiano-Reggiano, grated

1. Cook the pasta al dente, according to the package, drain and pour back into the pot.

2. In a saute pan, over medium heat, melt the butter (or oil) and garlic. Add the mushrooms and saute until the mushrooms are almost done for about 3 minutes, add in the tomatoes for another minute. 

3. To the pasta, add half a jar (or more!) of the Alfredo sauce and toss lightly. Add in the mushrooms and tomatoes and toss. 

4. Serve immediately in individual serving bowls with little Parmigiano-Reggiano cheese on the top.

Quick Alfredo Sauce from Scratch

Ingredients

• 1 1/2 cups heavy cream 
• 2 Tbsp unsalted butter
• 1/4 tsp salt
• 1/4 tsp ground black pepper 
• 1/2 cup of Parmigiano-Reggiano 
• 1/8 tsp freshly grated nutmeg

1. Bring 1 cup of the heavy cream and the butter to a simmer in a medium saucepan over medium heat, reduce the heat to low and simmer gently until the mixture reduces to 2/3 cup, 12 to 15 minutes. 

2. Off the heat, stir in the remaining 1/2 cup cream, salt, pepper, and nutmeg.

3. Add to the pasta and add in a little of the pasta liquid if you need to. 

Tip: This dish is delicious with shrimp or chicken added.

Enjoy!    

Cafe Salad with Gorgonzola and Spicy Grilled Shrimp

Cafe salad with mustard vinaigrette topped with Gorgonzola and spicy grilled shrimp.  

Once you make homemade salad dressing, you will never want to have bottled dressing again. It takes all of 2 minutes and it's so worth it. I bet you already have the ingredients on hand like I do. Honestly, it's so easy to make and it tastes so much better. I whisk all the ingredients together in the same bowl that I toss the salad in.  When I make this for a dinner party, I'll make the dressing ahead and place the lettuces on top until I am ready to toss and serve.

Mustard Vinaigrette 

• 1/2 tsp of minced garlic or 1 clove
• 1 Tbsp Balsamic vinegar
• 1 tsp of Dijon mustard
• Splash of soy sauce (Tamari soy is my favorite)
• salt and pepper

• 1 Tbsp extra virgin olive oil

Mix all ingredients in a large bowl and than slowly add olive oil while whisking briskly. Add approximately 4 cups of mixed greens or two large handfuls on top and toss.

Toss salad with:
1/4 cup (or more!) of Gorgonzola cheese, broken into pieces
Purple onion, sliced
Tomato slices
Grilled shrimp with spicy seasoning


Tip: Skip the Gorgonzola crumbles and buy a nice wedge instead, it will make all the difference.

Enjoy!

Grilled Corn on The Cob

Grilled corn on the cob and Grilled Swordfish with Salsa di Giovanna

• Sweet corn, native corn...it's all in season now! If you haven't made grilled corn before, you must give this a try. The first time I made it, I couldn't believe it. Grilling corn takes corn to another level. It can be so simple to do but it can also come out dry or too charred. I'm looking for the corn to be juicy, slight charred with a smokey flavor from the grill and with a rich taste of melted butter and salt with a subtle spicy kick thrown in. If you try my method of microwaving the corn first for just a few minutes and than finish the cooking on the grill, it will come out perfect!

Ingredients

• 4 ears of corn, fully shucked
• 2 Tbsp of softened butter
• chili powder  
• paprika
• salt and pepper

1. Wrap the ears of corn loosely in plastic wrap or put into a large zip lock bag with a sprinkle of water and cook in the microwave on a high heat for 3 minutes. 
2. Spread softened butter all over the cooled corn and sprinkle with salt and lightly sprinkle a little chili powder (optional) and paprika all over.  
3. Grill over medium high heat, turning every 1-2 minutes until browned about 5 minutes total. 

Cook the corn in the microwave first to allow for perfect grilled corn.

Serve hot off the grill and enjoy!

10 Minute Crispy Hash Brown Potatoes

My family absolutely loves breakfast and this quick side dish makes breakfast a little more special. Best of all, it's super fast. I like using Yukon Gold potatoes because they are so creamy tasting and I like using the Baby size because I like a little of the thin crispy skin in every bite.

Ingredients

• 1 pound of Baby Yukon Gold potatoes
• 1 small yellow onion, finely chopped
• 2 Tbsp butter
• 1/4 tsp garlic powder
• 1/2 tsp parsley
• 1/4 tsp sea salt
• pinch of red pepper flakes
• fresh ground pepper to taste

1. Cut the potatoes into bite sized pieces and place in a glass bowl. Microwave uncovered for 5 minutes until tender.
2. Meanwhile, over medium heat, melt butter in a large skillet and add onion and cook for 1-2 minutes while waiting for the potatoes. Add potatoes and all seasonings and give a good stir and cook for 5 minutes until potatoes are browned.

Yukon Gold Baby Potatoes!

A delicious breakfast for Mr. Hill! 

Oven Roasted Sweet Potato Fries

I confess, I never liked sweet potatoes, but....OMG.....I absolutely love sweet potato fries!!!  Sweet and Salty and Spicy all in one bite!!  The combination of the spices give a rich deep taste that's delicious. These are crispy around the edges on the outside and tender on the inside, I just love these. They are so easy to make at home and are much healthier than frying.  All it takes is just 2 large sweet potatoes and you have a large batch of delicious sweet potato fries that you won't be able to stop eating;). Enjoy!

Sweet Potato Fries  

Ingredients:

• 2 medium-sized sweet potatoes, rinsed and dried
• 2 Tbsp. vegetable oil
• 2 tsp. smoked paprika
• 1 tsp. coarse salt
• 1 tsp. garlic powder
• 1 tsp. freshly-cracked black pepper
• 1/2 tsp. cumin
• 1/4 tsp. cayenne (optional)

Preheat the oven to 450 degrees.

1. Cut the potatoes into 1/4″ thin strips, or to your desired thickness and length.  Mix all other ingredients together in a large bowl and toss with the potatoes until they are evenly coated. 

2. Transfer the potatoes to a large baking sheet covered with parchment paper. Spread the potatoes in a single layer. Try not to overcrowd or have multiple layers of fries — you want them to be roasted, not steamed.

3. Place in the oven and cook for 25-30 minutes, turning the fries once or twice during that time to cook evenly.  May take more or less time, depending on the size and thickness you cut the fries.  Remove once the edges slightly begin to brown and fries begin to crisp. Sprinkle course salt on top when they are hot out of the oven. 

You may have to adjust cooking time to get just the right amount of crispy.