Let me start this post off by saying I am not by any means a fan of fish.  Until recently, I avoided any type of fish like the plague.  However, in an effort to incorporate healthier options into my diet, I started to learn more about specific fish, starting with salmon.  It took me a few recipes to find one that I really liked, but this by far is my favorite.  I also have started buying the Icelandic salmon at Whole Foods which has a more mild taste compared with the Atlantic Salmon.  They also more recently dropped the price to $12.99 pound.

First aspect I had to learn is how do I even buy/ask for salmon?  When I go to the counter, I have learned its better to have them cut the specific portion you want versus taking the pre-cut options.  The fish always seems more fresh when going this route.  Thus, I use the following steps:

1. Ask for (2) 4oz pieces of fish, with the skin removed.
2. I also specify when they weigh the fish, it will be 5oz with the skin
3. Then I ask for the fish to be similar in size and thickness to ensure they cook the same.  4oz is about 1/3 pound for comparison.  4oz is also the recommended serving size from my nutritionist.
4. Often the person working the counter will ask if there is a specific piece I want, I just request the non “pre-cut” options.  The lighter color versus deep read seems to be my preference as well.
5. I also only buy fish when I am going to use it that day to ensure it is as fresh as possible.

**Pre-cut options you see on far right, which tend to be the atlantic salmon options at Whole Foods and generally 6oz – 8oz.  All of the above Icelandic salmon look fresh and not too red in color for my preference.

Ingredients:
(2) 4oz pieces salmon, skin removed
Aluminum foil, to make clean up easier
1 large garlic cloves, minced (or used dried garlic)                                                       1 Tbsp ginger root, chopped (you can omit this)
3 Tbsp soy sauce or Worcestershire sauce (use up to 1/4 cup, which is 4 Tbsp)
1 Tbsp Chile sauce (I love the below brand!)
http://organicvillefoods.com/products/condiments/organic-chili-sauce/
1 lime, juiced (Start with 1/2 lime and add based on taste)
1 lime, zested (same lime as above, just zest the skin first)
1 Tbsp brown sugar
3 green onions, chopped (these are optional, but I really loved them!)

**I also sprinkle up to 1 tsp paprika on the salmon as part of the rub

Optional: Red peppers to place on top
**I generally serve this with either sweet potatoes and roasted broccoli or substitute potatoes for Couscous or rice.  I have also served with spinach cooked with chorizo and onions.  (I will add a link for this recipe too!)

Since this is a light meal, feel free to serve with a desert of fruit or add an extra vegetable.

Directions:

1. Preheat oven to either 425 or turn broiler on your oven.

2. Place the salmon on aluminum foil in a shallow (oven proof) baking sheet.

3. In a small bowl, combine soy sauce, chile sauce, ginger (optional) and garlic.  Mix in lime juice, lime zest, and brown sugar.  Brush over both sides of salmon.  If needed, add more chile sauce to marinade.  To ensure a nice sear on the salmon, I do not cover with aluminum foil.  Only cover if you use a grill. Before putting into the oven, cut up the red peppers into strips and add on top of the salmon.

4. Bake either 425 for 20 minutes or broil for 10-13 minutes.  Salmon is done when it begins to flake on the sides.  Let sit for 2-3 minutes, serve and pour any extra juices from the foil on top of the fish.  Serve with rice and vegetables.

Danny taste tested and approved! 🙂

If I don’t have all the ingredients on hand, I make sure I at least have chile sauce, paprika, worcestershire sauce, garlic, salt and pepper for a quick, 15 minute meal.

One of my favorite, simple, recipes I make about once a month for a quick and easy weeknight dinner!  I have added additional notes below regarding cooking chicken in the skillet to ensure you get a golden brown sear.  I also cook the chicken, covered for longer than the original recipe when using thicker chicken breasts.

Ingredients:
1 Tbsp grape seed oil
1/2 medium sweet or yellow onion, chopped
2 large garlic cloves, minced (or used dried garlic)
4 skinless, boneless chicken breast halves
2-3 cups of chicken broth or stock
1/2 tsp dried rosemary
1 fresh rosemary stem (optional)
1/4 tsp dried thyme
1 large sweet potato. cut into 1/2 inch pieces
2 cups fresh, whole green beans
4-5 carrots, peeled

Heat oil in a dutch oven over medium heat.  Add the onion and cook until softened and lightly brown.  While the onion is cooking, pound chicken with a mallet to ensure all chicken breasts are of even thickness.  If one chicken is slightly thicker, start cooking this one 2-3 minutes before the others.  Quick Tip:  I often cut off the tender and cook separately to help evenly cook the meat.  Add salt & pepper to taste and sprinkle dried garlic on each side of the breasts.  Make sure the skillet is hot before adding to the pan.

Tip: If you have limited space in your dutch oven, you can cut the breasts in half before you begin searing.

Important Note: The chicken should only be flipped once, there are two ways I can tell when chicken breasts are ready to be flipped:  First, the chicken will begin to cook through and you will see the white, cooked color begin to appear around the edges of the chicken on the uncooked side.  Second, the chicken breasts will stick to the pan while the meat sears, creating the golden brown color.  Once I begin to see the white along the edges I will “nudge” the meat to see if it still sticking to the pan.  Once the meat moves easily in the pan, I prefer to use a spoon (thongs can tear the chicken) or a spatula to flip the meat.  As a rule of thumb I generally cook each side 5-7 minutes depending on thickness.

Tip for Softer Vegetables:  While I am searing the chicken, I bring water to a boil and pre-cook first the carrots and then also the green beans.  The sweet potatoes I prefer to not overcook as they will begin to fall apart.  This can shorten your overall cooking time and help ensure the chicken isn’t overcooked.

Remove chicken and set aside.  If vegetables were pre-cooked, drain water, do not rinse. Increase the heat to high for the dutch oven and stir in broth (I start with 2 cups, but add more if needed), garlic, rosemary, thyme, potatoes, carrots and green beans.  When using fresh rosemary and thyme, remove from the stems and mince/chop.  Heat until the liquid begins to boil and cook 5-7 minutes.   Tip: To fit the breasts back in the pan with the vegetables, I cut them in half.  This will have the juices run out so if possible cut in half when you begin searing for best results.  Last step: Add the chicken breasts back to the dutch oven, cover and reduce heat to low.  Cook for an additional 15-20 minutes until chicken is cooked through and potatoes are tender.

Serve immediately and add any additional seasonings.  I have added additional Italian seasoning at the end if I used the rosemary and thyme sparingly.   Enjoy!

Recipe inspired from Swanson Chicken Broth: http://swanson.campbellskitchen.com/recipe/golden-chicken-autumn-vegetables/

One of our favorite weekend traditions is visiting Smoque, a BBQ restaurant that has amazing Brisket Chili.  Since we had about one pound left of brisket, I decided to try my own homemade recipe.  I used a receipe from the Food Network as a guide, and wanted to minimize the additional ingredients I needed to purchase at the store.  I adjusted the recipe considerably, (see below) and will continue to tweak the spices.  Although I was looking for a recipe with a “kick” next time I will test out a recipe with more oregano, basil, onion powder, thyme and less cumin and cayenne.  I also may test cocoa powder and omit cinnamon until the chili has begun to simmer for at least an hour.  I also enjoyed the coffee and will experiment with different types to see what provides the best flavor.  For this version I used the daily brew of allegro coffee from Whole Foods.

If you want to scale back the kick, try cutting the first four spices below in half, and additional seasoning as the chili continues to simmer.  For those that love spicy chili with a heavy cumin taste, this recipe is for you!

Ingredients
1 pound beef brisket, cut in 1-inch cubes
2 Tbsp olive oil
1/2 medium sweet or yellow onion, chopped
2 large garlic cloves, minced
1 Tbsp chili powder
1/2 Tbsp red pepper flakes, crushed
1/2 Tbsp cayenne pepper, or to taste
1 Tbsp ground cumin
1 green pepper, seeded and diced
1/4 tsp paprkia
1/4 tsp cinnamon
2 bay leaves
6 small roma tomatoes, chopped with their liquid
12 ounces Pomi diced tomatoes
2 (5.5 oz.) cans tomato juice
Salt and freshly ground black pepper
1/4 cup strong coffee
1 (15-ounce) cans kidney beans (strain half the juice)
1 Tbsp chopped basil leaves

Optional:
Cheddar jack cheeseSliced avocado
Tortilla chips
Diced tomato
Thin Spaghetti

Before You Begin Cooking:
Recommend chopping tomatoes and green pepper in advance, set aside.   Combine chili powder, pepper flakes, cayenne pepper, cumin, paprika and cinnamon in a small bowl; set aside.   Remove brisket from fridge and cut any fat from the meat; cut into inch size pieces.

Add olive oil to a dutch oven, heat on medium heat until oil shimmers.  Add onion and garlic and cook until translucent, about 3-4 minutes.   Add the dry spices and saute for 1 minute, until the onions are evenly coated.
Add the green peppers, bay leaf, tomatoes with their juice, the reserved meat, 1 tsp of salt  pepper (or to taste) and bring to a boil.   Reduce the heat, cover the pot with a tight fitting lid and simmer for 1 1/2 hours, stirring occasionally. Taste and add additional seasoning taste.   Add the coffee, cover the pot and simmer for 30 more minutes.

Add the kidney beans and basil, and simmer for an additional 30 minutes. Transfer the chili to a large serving bowl and serve with your favorite toppings such as cheddar jack cheese, diced tomato (reserve an additional tomato to chop at the end), tortilla chips and avocado.   You can also serve with sour cream but recommend omitting this to cut calories.   For those from Cincinnati, you can also pour the chili over cooked, thin spaghetti.

My official taste tester liked the chili and went for seconds and even thirds, but recommends taking a PEPCID before chowing down on this meal due to the intensity of spices!

To see the original Food Network recipe, click here.