Grilled Swordfish Kebabs with Asian BBQ Sauce

Grilled Swordfish Kebabs with Asian BBQ Sauce

In an effort to find new ways of grilling fish, I decided to put a twist on the traditional BBQ sauce that Brian loves so much. Fish is an incredibly healthy and low calorie way to fill a lot of your nutritional requirements. Swordfish contains only 103 calories (per 3 0z serving), is low in fat (only 5%) and high in protein (16.8 g - RDA of protein is 45 g). You can use this BBQ sauce on many different types of fish - salmon, tuna or even cod. The 'secret' ingredient is Chinese Five Spice Powder - which is a combination of cinnamon, star anise, fennel, cloves and ginger. It is thought to be based upon the Chinese philosophy of balancing the 'yin and yang' in food because it incorporates sweet, sour, bitter, savory and salty flavors. Keep in mind that a little bit goes a long way, so add a small amount at a time and keep tasting until you're happy! This spicey blend can be found in most grocery stores. If you don't find it in the spice section, check the Asian food section. I served this over ginger scented brown rice (great source of fiber!) with stir fried sugar snap peas, carrots and onions. It is absolutely delicious and could possibly make a fish lover out of even the most skeptical!

origin - Lisa Lou
difficulty - easy
health meter - high

1 1b. swordfish cut into 1 1/2 inch cubes, skin removed (approximately 3-5 oz per person)

Marinade (optional!)
juice of one lime
3 tbsp. olive oil (or vegetable oil)
4 tbsp. terriyaki sauce

Combine marinade ingredients, pour over fish and refrigerate for 30 minutes to 1 hour. Do not overmarinate! Place fish on metal skewers and grill 3-4 minutes per side. Baste with Asian BBQ sauce (recipe below) halfway through grilling. Let rest for 3 minutes and serve!

Asian BBQ Sauce
1/2 cup ketchup
1 1/2 tsp. chile paste
1/2 tsp. five spice powder
1/4 cup soy sauce
1/4 cup rice wine vinegar
2 tbsp. cooking sherry (if you don't have just increase the vinegar amount)
2 tbsp. grated fresh ginger
1 tbsp. brown sugar
1 tbsp. honey

Combine all ingredients and let rest for at lest 30 minutes. To serve additional sauce with the fish, cook over medium heat in saucepan for 10 minutes.

Salmon Pasta Salad with Creamy Basil Dressing

Salmon Pasta Salad with Creamy Basil Dressing

It's that time of year again when all good things are easy to come by.....sunny days, fresh veggies and salmon! Pasta salads are such an easy and tasty meal for those warm summer nights. You can make a complete meal by just adding some crusty french bread or tasty cheesy onion bread (previous post!). I was inspired by a salad that Ina Garten made with fresh spinach, peas and pesto. I simply took it a step further to make a complete meal!

origin - Lisa Lou
difficulty - easy
health meter - medium (you can cut fat by using low fat mayo and sour cream!)

1 box cavatappi pasta cooked and cooled (ziti or rigatoni work well too!)
1 cup frozen sweet peas thawed
corn cut from 2 ears cooked crisp tender*see note
2 cups fresh broccoli cut into small florets cooked crisp tender*see note
2 cups fresh spinach roughly chopped
1/2 cup chopped sweet vidalia onion
1 lb salmon cooled, flaked in chunks (bake in foil pouch with salt/pepper, lemon juice or white wine in 350 degree oven for 15-18 minutes)
Creamy Basil Dressing - recipe below

*note* add broccoli to well salted boiling water and cook for approximately 4 minutes, adding the corn at the last minute. Drain and immediately submerge in ice water to stop cooking which will help retain the bright color of the vegetables. Drain again and pat dry.

Combine all ingredients in large bowl. Add dressing (recipe below) and refrigerate for 1 hour. The dressing with be soaked up by the pasta the longer it sits. You may need to add more to taste. Serve with lemon wedges.

Creamy Basil Dressing
1 cup sour cream
1/2 cup yogurt
1 cup mayonaise
1 large shallot roughly chopped
1 cup fresh basil loosely packed
1/2 cup fresh parsley loosely packed
1/4 cup pine nuts toasted
1/3 cup vinegar (white wine, champagne, red wine or cider all work)
2 tsp white sugar
salt/pepper to taste

Combine all ingredients in a food processor and blend until smooth. Correct seasonings to taste.

Chocolate Chip Mint Brownie Cookies

Chocolate Chip Mint Brownie Cookies

I need a little chocolate everyday. Not want, NEED. If all the recent studies on the health benefits of chocolate are legitimate, then I should live until a very old age! Nothing beats a delicious pan of home mande brownies, but they aren't quite as easy to store as cookies. I have adapted a recipe for brownie cookies and added mint in place of vanilla for a little extra twist. If you don't care for mint, just replace with vanilla. These are chewy on the inside, crispy on the outside - just delectable! These would be fantastic made into ice cream sandwiches.

origin - food network / Lisa Lou
difficulty - moderate
health meter - low (unless of course you believe in all those studies....)

12 ounces (2 cups) bittersweet chocolate, chopped
8 tablespoons (1 stick) unsalted butter
3 eggs
1 1/2 teaspoons vanilla extract or 1 teaspoon mint extract
1 cup sugar
1/2 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
6 ounces (1 cup) semisweet chocolate chips
1 cup chopped pecans or walnuts (or a combination) - I omitted
In the top of a double boiler set over very hot water, melt the bittersweet chocolate and butter. Allow it to cool.
Using an electric mixer, beat the eggs and vanilla in a mixing bowl until frothy. Slowly add the sugar and beat until the mixture ribbons off the beaters. (this may take 5 minutes or more)Add the melted chocolate mixture. Stir to combine.
Sift the dry ingredients together. Add to the chocolate mixture and stir to combine. Fold in the chips and nuts. The dough will seem more like cake batter than cookie dough. Cover the mixing bowl with plastic wrap and refrigerate until the dough is well chilled (and more cookie-dough-like). Can chill overnight.
Set the oven to 350 degrees. Line several baking sheets with baking parchment.
Scoop up the chilled dough and roll with your hands into small balls the size of a whole walnut (in the shell). Place the cookies on the prepared pans, about 1 1/2 inches apart.
Bake about 12 minutes or a bit longer. The tops of the cookies should look dry and cracked. Allow to cool for a minute on the baking sheet, then remove to cake racks for further cooling.

Onion Cheese Bread

Onion Cheese Bread

I am not a big fan of pre-made anything - no sauces in jars, no cake mixes in boxes etc. I think it's genetic, so I best thank my mother for this! HOWEVER, there is always an exception to every rule! Bisquick is my exception. No matter how many times I make home made biscuits, Brian always prefers the Bisquick ones, so I have given in. I came across this recipe on the Food Network and based on the reviews, I had to give it a try. Who doesn't like anything Paula Deen makes? Butter, butter and more butter and why not throw some cheese in for good measure? Actually this isn't that bad and oh so tasty! The vidalia onions keep this bread very moist with a hint of sweetness. It takes literally minutes to make and minutes to bake. Only one change to this recipe - too salty. This is a great side when you're serving a salad for dinner which we tend to do a lot in the summer. Enjoy!

origin- Lady and Son's / Paula Deen
difficulty - simple
health meter - medium to low (let's face it, bread with cheese??)

1 tablespoon vegetable oil
3/4 cup finely diced onion (I just chopped, not 'finely')
1/2 cup milk
1 egg, beaten
1 1/2 cups biscuit mix (Bisquick)
1 cup shredded sharp Cheddar
1/2 teaspoon onion salt (I would mix this in instead of putting it on top - less concentrated)
2 tablespoons melted butter
1 tablespoon chopped fresh chives or parsley leaves
Butter, for serving

Preheat the oven to 400 degrees F.

Heat the oil in a small skillet over medium heat. Add the onions and cook until tender, about 7 minutes.

In a large bowl, add the milk and egg to the biscuit mix, onion salt, stirring just until the mix is moistened. Fold in the onions and 1/2 cup of the cheese. (do not overmix, it is key to keeping it light)

Spoon the dough into a greased 8-inch round cake pan. Mix the onion salt into the melted butter and drizzle the mixture over the dough. Sprinkle the bread with chives or parsley and bake for 15 minutes. (really watch this time, you don't want to overbake) Top the bread with the remaining 1/2 cup cheese and bake until the bread is cooked through and the cheese top golden, about 5 minutes longer, Cut the bread into wedges and serve warm with butter.

Teriyaki Green Beans

Teriyaki Green Beans

I'm BACK! With a new camera and dozens of fantastic recipes in hand! I thought I best start with something simple. Green Beans - my favorite vegetable of all times. I can't find enough new ways to cook them. Green beans are an excellent source of vitamin K (strong bones) and vitamin C, just one cup provides 25% of K and 20% of C. Summer is high season for these crunchy, delicious veggies. This flavorful recipe is absolutely a cinch to prepare, and who doesn't like anything with bacon in it? Teriyaki is a japanese form of cooking literally meaning 'luster' teri and 'broil' yaki. If you don't have any on hand, just use soy sauce combined with a bit of sugar and mirin (japanese cooking wine, rice wine would be fine). Trust me when I say even kids will like this dish. Happy cooking!

origin - Pat Ann
difficulty - simple
health meter - high

1 1/2 lbs green beans (snap off 1/4 inch on stem end)
2-3 slice bacon cooked until crisp and cut into 1/4 inch pieces (reserve 2 tbsp. grease)
2 tbsp. teriyaki sauce
1 tbsp. honey
1 tbsp. butter
1 tbsp. fresh lemon juice
1/2 cup chopped or sliced onions
1/2 cup roughly chopped cashews

Cook green beans in boiling salted water until crisp tender (about 4 minutes), plunge into ice water bath to stop cooking and then drain and pat dry with paper towel. Keep in mind that you will be sauteing them which will continue to cook the green beans. In medium saucepan heat bacon grease and butter over medium high heat. Saute onions until tender (5-6 minutes). Add the green beans and saute 2 minutes. Add teriyaki sauce, honey and lemon juice to pan and continue cooking for another 2 minutes. Add bacon and cashews and serve.