Popeye’s Pick

August 19, 2014

So…it’s been awhile since I blogged.  Don’t hate.  Sometimes life just gets in the way.

Even though I have not been blogging, that certainly does not mean I haven’t been cooking!  One of the hubby’s most recent faves is a recurring Meatless Monday dish.  It even has approval from my vegetarian friend (please note: I have more than one vegetarian friend, however, only one has tried these).

I kinda don’t get how this is so delicious.  The recipe is so simple, yet the flavors just go crazy in your mouth. This is one of my, “When I own a restaurant one day, this will be on the menu,” recipes.  Seriously. Make these.  Soon.

Spinach Feta Grilled Cheese Sandwich Recipe

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Sunday Supper Movement

I’m always looking to incorporate more fish and seafood in our weekly dinners and this recipe is so easy and delicious, it’s perfect for a quick, healthy meal any day of the week.

I’ve tweaked the original recipe a bit by adding shredded coconut and cayenne to the “crust” mixture and it is so tasty!  You could sub another nut if you don’t have macadamian nuts on hand. Tip:  Keep your nuts in the freezer to make them last longer. I think pistachios or cashews would also work nicely.

To bring this meal together, I like to roast a fresh veggie in the oven while it’s preheating for the fish (and while the fish is baking) and serve with a cold salad I’ve prepped on Sunday for the week, like a Farro Salad.  So you’ve got your dinner cooking in the oven with minimal clean-up.  A win-win for a weeknight meal!

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Mahi-Mahi before going in the oven

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Brushing on coconut milk

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Crusted and ready to go back in to bake!

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Easy Weeknight Meal: Macadamian Nut Crusted Mahi-Mahi served with Roasted Brussel Sprouts and Farro Salad

Macadamia Nut Crusted Mahi-Mahi

Ingredients

  • 1 1/4 cups coarsely ground, roasted macadamia nuts (I pound them in a plastic bag with a mallet)
  • 1/2 cup panko
  • 1/4 cup shredded coconut
  • a pinch of cayenne (more for more kick)
  • 2 tablespoons all-purpose flour
  • 1/4 cup butter, melted
  • Vegetable oil, for brushing foil
  • 4 mahi mahi fillets (I love the frozen fillets from Whole Foods)
  • salt and pepper
  • 2 tablespoons coconut milk

Directions

Preheat oven to 425 degrees F. In a medium bowl, stir together the nuts, panko, coconut, cayenne, flour, and butter. Set aside.

Place a piece of aluminum foil on a baking sheet and brush it liberally with vegetable oil. Place the mahi mahi on the foil and sprinkle each fillet with salt and pepper on both sides.  Bake for 5 minutes. Remove from the oven and brush each fillet with the coconut milk. Divide the nut mixture among the tops of the 4 fillets, patting the mixture to spread and adhere to the fillets. Return to the oven and bake for 10 minutes, or until the crust is golden brown.

Remove from the oven and allow to stand 10 minutes before serving.

Be sure to check out more #WeekDaySupper recipes this week from my fellow foodies!

Tuesday – Healthy. Delicious. – Thai Corn Chowder

Wednesday – Wednesday – Daily Dish Recipes – Guacamole Avocado Pasta

Thursday – Foxes Love Lemons – Squash & Ricotta Gemelli Saute

Friday – Mama’s Blissful Bites – Bacon Wrapped Pork Tenderloin with Honey Glaze

Rubbed Ribs

July 7, 2013

I’m absolutely obsessed with ribs right now. We had some at a friend’s home a few weeks ago. Then I made them for Father’s Day…then for dinner a week ago…and now I’m cooking them up again this Saturday. Besides being delicious, they are easy on the wallet. I just picked up pork ribs on sale for $1.99/lb.

This recipe is so easy, anyone can do it. All you need is time. Also, I’ve made these with beef and pork ribs and they were delicious both ways. I’ve finished them on a charcoal grill (the best!) in the oven (the easiest!), especially if it’s raining and you’re stuck indoors (like everyone in the Southeast).

Here’s the recipe: Beth’s Melt in Your Mouth Ribs

What’s your favorite meat to grill in the summertime?

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Dry-rubbed Ribs

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After three and a half hours, time for bbq sauce!

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Pork candy

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Served with yellow rice and roasted acorn squash for a weeknight dinner

The Perfect Pickle

June 9, 2013

A nice, crisp pickle is the perfect accompaniment to your summer meal. That pickle tastes even better when it’s homemade.

I found this easy recipe on Allrecipes.com and was surprised how little salt it called for. I always think of pickles soaking in a salty brine, but this recipe brings together a mix of such fresh flavors that you don’t miss all the extra sodium. Next time, though, I’ll add less sugar (more like 1/8 cup) as I prefer a more savory pickle, than a sweet one. Play with the ingredients to make your perfect pickle and enjoy all summer long!

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Pickles ready for the fridge!

I’m really loving cooking vegetarian on Mondays.  The challenge of eating meat-free one day a week, has me researching tasty entrees I probably wouldn’t try usually.  This tortellini dish literally blew us away.  I had my vegetarian friend over for dinner and she was also impressed.

I must say, the Georgia Olive Farms Olive Oil really made this dish.  It melded beautifully with the sharp bite of fresh garlic, the herbed pasta and the creamy goat cheese.  This recipe should probably serve four, but Jim and I ate 3/4 of it between the two of us. The only thing that would have made it any better, would be a fresh loaf of french bread to sop up the delicious sauce left at the bottom of the bowl.

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Isn’t that olive oil beautiful?

Fresh Tortellini with Asparagus, Peas & Parsley

printable recipe

  • salt
  • 1/3 cup Georgia Olive Farms Olive Oil
  • 2 medium cloves garlic, minced
  • 1/8 tsp. cayenne
  • 1 lb. fresh cheese tortellini (I used herbed cheese from the Farmer’s Market)
  • 1 lb. thin asparagus, trimmed of tough, woody stems, and cut crosswise into 1/2-inch pieces (leave the tips whole)
  • 1 cup thawed frozen peas
  • 1/3 cup pine nuts, toasted
  • 1/4 cup coarsely chopped fresh Italian Parsley
  • 2 oz. fresh goat cheese, softened
  • black pepper
  • parmesan cheese, grated

In a covered pot, bring well-salted water to a boil over high heat. In a large pasta serving bowl, combine the olive oil, garlic, cayenne, and 1/2 tsp. salt. Cook the tortellini, asparagus, and peas in the boiling water until the tortellini is al dente, about 3 minutes. Reserve 1 cup of the cooking water, then drain the pasta and vegetables and toss with the garlic-oil mixture. Add the pine nuts, mint, and goat cheese and stir until the cheese melts into a sauce, adding cooking water as needed to moisten the pasta. Season to taste with salt, pepper and parmesan and serve.

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This bowl was not full for long.

Dawgs in a Blanket

September 19, 2012

These little apps are great for tailgating or to serve while watching football.  The name is especially appropriate for any Georgia Bulldog fans out there :0)

Depending on kick-off time, you can use breakfast sausage (pictured) or hot dogs.  If you really want to get crazy, you can add cheese, onions or any others fillings you like.  Either way, I promise these little guys will go fast!

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Sweet & Savory: Maple-Brown Sugar Breakfast Sausages wrapped in Low-Fat Croissants

Dawgs in a Blanket

printable recipe

Ingredients

  • One package breakfast sausage
  • Two packages of croissant rolls

Directions
Cook the sausages in a pan on the stove until browned.  On a cutting board, lay out one uncooked croissant roll, lay a cooked sausage in the middle and roll up.  Place the rolled dawgs on a baking sheet and bake according to directions on croissant package. Serve hot!

The topic we were given for this week’s #SundaySupper was inspired by the Labor Day Holiday…and the cookout that comes along with a three-day weekend.  I made these portabello paninis. Oh my God.  These sandwiches are so delicious, you’ll want to eat five.  And they are so easy, you won’t believe it. Simply whip up a quick batch of pesto, grill a few portabellos, place them on buns slathered with goat cheese and pesto…and WaLa! They’re ready to go back on the grill for about five minutes and dinner is served! To make them even easier, and so you can spend more time enjoying the long weekend, prepare the pesto ahead of time.

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A tasty sandwich hot off the grill

Portabello Paninis

printable recipe

  • 4 tbs pesto
  • Extra virgin olive oil
  • Salt and pepper
  • 4 medium portobello mushrooms, stemmed and wiped clean
  • 4 soft, round, whole wheat rolls
  • 8 tbs goat cheese

Heat the grill (or a panini maker, if making indoors).

Brush the mushrooms with olive oil and sprinkle with salt and pepper. Put them on the grill (or press) and grill for about four minutes.

Meanwhile, open the whole wheat rolls and spread pesto on the bottom half and dollap the goat cheese on the top half.

Once you pull the portabellos off the grill, place them on the pesto-smeared bun and place the goat cheese-smear bun on top.  Spray the top and bottom sides of the bun with olive oil (I love to use my Misto) and place back on the grill for about five minutes.  If grilling, flip the burger about halfway through so the buns get grill marks on both sides.Pull off the grill and serve!  (And try not to let everyone know how little effort it took to make such a delicious dish!

Check out all the Labor Day inspired recipes from the #SundaySupper community below!

 

Starters & Snacks

 

Main Dishes

 

 

Salads & Sides

 

 

Drinks

 

 

Desserts

 

 

Wine Pairings

 

  • Labor Day Cookout Food And Wine Pairings byENOFYLZ

 

Please be sure you join us on Twitter throughout the day during #SundaySupper. We’ll be meeting up at 7:00 p.m. EST for our weekly #SundaySupper  live chat where we’ll talk about our favorite cookout recipes!

Panko Perfect Poultry

August 14, 2012

This easy recipe is the perfect starting point for any dish featuring fried chicken breasts.  You can top it with a melted lemon, butter, caper sauce to make it a schnitzel (which is what I did), slice it and toss with greens for a salad with crunch or throw in between buns for a classic chicken sandwich, with pickles, of course.  I prefer to buy the thin cutlets instead of pounding them out myself. This shaves about 10 minutes from your prep time and allows you to get dinner on the table that much quicker.  However you choose to serve it, this basic recipe calls for just a few ingredients that you’re bound to have in your cabinets, which makes it the perfect go-to week night meal when you think your only option is delivery!

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Fry the cutlets for three minutes per side

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The chicken should be perfectly brown and crispy before removing from oil.

Panko Crusted Chicken

printable recipe

Ingredients

  • ½ cup flour
  • 3 eggs, beaten
  • 1 cup panko (Japanese Bread Crumbs)
  • 1 pound package of thinly pounded boneless, skinless chicken cutlets
  • Salt and pepper
  • ½ cup canola oil

Preparation

  1. Set flour, eggs and panko in three separate shallow bowls. Season the chicken cutlets with salt and pepper. Dredge the chicken in the flour, shaking off any excess, then dip in the eggs and coat thoroughly with the panko.
  2. In a large skillet, heat canola oil. Add the chicken and cook over moderately high heat, turning once, until golden and crispy, about 3 minutes per side. Transfer the chicken to a paper towel-lined baking sheet and sprinkle with salt.
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