Healthy Mediterranean Cooking at Home

Salmon Cakes For Dinner

 

Salmon Cakes

Ingredient

1 lb salmon fillets

1/4 cup finely chopped onion plus extra for poaching

1/4 cup finely chopped celery

1/4 cup finely chopped red bell pepper

1 teaspoon mustard

1 teaspoon lemon juice

1/4 cup prepared ranch dressing

1 teaspoon chopped fresh thyme leaves, plus extra for poaching

1/4 teaspoon salt

1/4 teaspoon black pepper

1 cup Italian seasoned bread crumbs, divided

Butter for cooking

 

Directions

Poach the salmon in simmering, lightly salted water in a deep skillet for 5-6 minutes. Add a few slices of onion, a few sprigs of time , salt and pepper to the poaching liquid.

 

Drain and flake fish with a fork. Remove any skin and pin bones. Cool slightly. Add the celery onion, bell pepper, salt, pepper, mustard lemon juice, ranch dressing, thyme and 1/2 cup breadcrumbs. Mix well. Divide into 4 equal patties. Place the remaining breadcrumbs in a shallow dish. Coat the cakes on both sides in the crumbs. Place on a plate and refrigerate until ready to cook.

 

Heat 2 tablespoons butter in a medium skillet and brown the cakes on both sides. Serve with lemon wedges.

 

 

Lemon Pasta With Peas

Ingredients

9 oz pkg fresh linguine pasta

Salt

Sauce

2 tablespoons butter

1 tablespoon olive oil

1 garlic clove, minced

2 tablespoons lemon juice

1 cup frozen and defrosted peas

1/2 grated Parmesan cheese

Directions

Cook the pasta in boiling salted water for 2 minutes. Drain.

Heat the butter, oil and garlic in the empty pasta pot. When the butter has melted, add the lemon juice, peas  and drained pasta. Heat for a minute. Mix well and add the cheese. Stir and serve with salmon cakes.

 

Bagel Shop Sandwich At Home

 

 

Tuna Salad On Pumpernickel Bagel

4 servings

Ingredients

4 pumpernickel bagels

6 oz canned tuna, drained

1/2 cup finely diced onion

1/2 cup finely diced celery

1/4 cup mayonnaise

4 slices American cheese

4 large Iceberg lettuce leaves

Directions

Combine the tuna, onion, celery, and mayonnaise in a medium bowl.

Slice the bagels in half and lightly toast them under the broiler.

Place a slice of cheese on top of each warm bagel half.

Divide the tuna salad evenly between the 4 bagels.

Top with a lettuce leaf and the a bagel half.

Serve with your favorite sides such as pickles, sliced tomato in fries.

 

 

Red Snapper For Dinner

 

Red Snapper, Italian Style

Ingredients

1 1/2 pounds red snapper fillets
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried Italian seasoning
1/2 teaspoon chili  pepper flakes
2 tablespoons olive oil
2 bell peppers, sliced into thin strips
1 medium onion, sliced
35 oz can of Italian peeled tomatoes
Directions
Heat the oil in a large, deep skillet over medium high heat.
Add the sliced peppers, onion, and garlic. Sauté until tender, about 10 minutes. Add the tomatoes, Italian seasoning, and chili flakes. Bring to a low boil.
Season the fish with the salt and pepper. Lower the heat to a simmer. Nestle the fillets into the sauce, cover the pan and poach the fish for 8-10 minutes until they are cooked gh. Gently transfer the fillets to serving dishes and spoon the the sauce over the fillets.

Add a side of cooked green peas and mashed potatoes.

 

Chicken Cordon Bleu For Dinner

 

 

Baked Chicken Roll-Ups

Ingredients

3 large boneless chicken breasts

6-8 slices deli ham

6-8 slices Swiss cheese

1 cup Italian seasoned breadcrumbs

1/2 cup grated Parmesan cheese

1 sick-8 oz- undated butter

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and pepper to taste

1/2 cup finely chopped fresh basil

Directions

Cut the beasts into 2 or 3 thin cutlets. Place between sheets of plastic wrap to flatten into 1/4 inch cutlets.

Season the cutlets with salt and pepper.

Melt the butter and add the onion and garlic powder to the butter.

Combine the brad crumbs with the grated Parmesan and basil.

Cut each slice of Swiss cheese in half. Fold each slice of ham in half.

Place a half slice on Swiss cheese on top of each cutlet. Place a slice of folded jam on top of each Swiss cheese covered cutlet. Top the ham with a half slice of cheese. Starting with the narrow end of each cutlet. Roll up the cutlet tightly.

Dip each rolled cutlet in the melted butter and roll in the breadcrumb mixture.

Place the rolls  seam side down in a buttered baking dish. Pour any extra butter over the breaded cutlets.

Cover the dish and refrigerate for at least an hour.

Preheat the oven to 400 degrees F. Bake the cutlets for 30 minutes. The  coating will be lightly brown. Serve with roasted potatoes and a green vegetable.

 

Roasted Salmon Dinner

 

 

Salmon With Roasted Grapes

6 servings

1 1/2 lb salmon fillet, cut into 6 equal pieces

2 cups of organic red grapes

1 large onion, sliced

1 tablespoon of lemon juice

Salt and pepper to taste

2 tablespoons chopped parsley

2 tablespoons chopped basil leaves

Olive oil

Directions

Preheat the oven to 400 degrees F and oil a 9×13 inch baking dish.

Combine the grapes, salt, pepper, lemon juice and 1 tablespoon of olive oil. Spread the mixture in the baking pan, Roast for 15 minutes. Remove the pan from the oven. Sprinkle the salmon with salt and pepper. Place the salmon fillets on top of the grapes. Drizzle olive oil over the fish. Return the pan to the oven and bake for 15 minutes. Sprinkle the fish with the chopped herbs and serve.

 

Baked Potato Wedges

Ingredients

3 Russet Potatoes, quartered

1/4 cup olive oil

Salt and pepper to taste1 garlic clove, minced

1/2 teaspoon dried Italian seasoning

Directions

Preheat the oven to 400 degrees F.

Combine the potatoes with the remaining ingredients in a bowl. Pour into a baking dish and spread out evenly in the pan. Bake for 1 hour..

Green Beans With Onions and Mushrooms

Ingredients

1 lb green beans, ends trimmed

1 tablespoon olive oil

Half a medium onion, diced

4 oz sliced mushrooms

Sat and pepper to taste

Directions

Bring a large pot of salted water to boil in a large skillet. Add the beans and cook for 3 minutes. Drain the beans in a colander. Return the skillet to medium heat and add the oil, onions and mushrooms. Cook until the vegetables are tender. Add salt and pepper to taste. Return the beans to the skillet and heat until hot. Serve immediately.

 

 

 

Parmesan Cheese Crusted Red Snapper

 

 

Ingredients

1 1/2 lb red snapper fillet, cut into 6 equal pieces

1 tablespoon butter

1 tablespoon olive oil

1 garlic clove, minced

Salt and Pepper to taste

1 cup grated Parmesan cheese

Directions

Preheat the oven to 400 degrees F and oil a 9×13 inch baking pan.

Place the fish fillets in the pan skin side down and sprinkle with salt and pepper.

Heat the butter, oil and garlic in the microwave about 30 seconds.

Brush the mixture on the fillets and press the Parmesan cheese equally on the fish fillets.

 

Directions

Place the pan in the oven and bake for 18-20 minutes.

Serve with my pasta recipe in the pour titled, Eat Your Vegetables.

Eat Your Vegetables

 

Pasta With Zucchini, Tomatoes And Mushrooms

6 servings

Ingredients

8 oz sliced mushrooms

1 pint cherry tomatoes, quartered

1 large or 2 small zucchini, diced

1 small red onion, finely chopped

2 garlic cloves, minced

1/3 cup extra virgin olive oil

1 tablespoon chopped fresh basil

1 tablespoon chopped fresh parsley

2 teaspoons salt plus extra for the pasta

1 teaspoon coarse black pepper

1 lb short pasta

1/2 cup grated Parmesan cheese

 

Directions

Heat oil in a large skillet. Add the onion and mushrooms, cook until tender and the mushrooms are no longer watery, Add 1 teaspoon salt, zucchini, garlic and tomatoes. Cook until the zucchini softens about 5 minutes. Add the herbs, remaining salt and pepper. Turn the heat to very low.

 

With a slotted spoon or spider scoop out the pasta and add it to the sauce. Mix well over the heat and cook for 2 minutes, Remove from the heat and add the cheese. Mix well. Serve in individual pasta bowls with salad and Italian bread.

Cool the pasta in boiling salted water until al dente instructions on the pasta package.

Greek Salad With Chicken Tenders

 

 

 

4 servings

For the chicken

1 lb chicken tenders, about

12 cup plain Greek yogurt

2 tablespoons lemon juice

2 garlic cloves, minced

1 tablespoon olive oil

1 teaspoon dried Italian seasoning

1 teaspoon salt

1/2 teaspoon black pepper

 

For the salad

1 medium head Romaine lettuce, torn into small piecess

Half a red onion diced

Half a medium cucumber, diced

hHalf a red bell pepper, diced

1/2 cup chopped fresh tomatoes

1/2 cup Kalamata olives

1/2 cup feta cheese, crumbled

 

For the dressing

1/4 cup lemon juice

1 garlic clove, minced

1/4 teaspoon dried Italian seasoning

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 cup olive oil

Dirrections

Marinate the chicken overnight-combine the chicken and the marinade ingredients in a ziplock bag and refrigerate for several hours or overnight.

For the dressing-combine the ingredients in a jar, shake well and set aside.

To cook the chicken

Heat 2 tablespoons olive oil in a large skillet. Add the chicken in a single layer. Cook 5 minutes, turn the tenders over and cook 5 more minutes.

Assemble the salad ingredients in a large salad bowl, add some of the dressing and mix well. Serve on individual plates, top with each with several chicken tenders. Serve the remaining dressing on the salad with warm pita bread.

 

 

Casual Dinner For Two

 

 

Sausage and Peppers Hero Sandwiches

2 servings

Ingredients

2 Italian sausage links

half a bell pepper sliced

half a yellow onion sliced

1/2 teaspoon garlic powder

1/4 teaspoon dried Italian seasoning

Salt and pepper to taste

1 tablespoon olive oil

2 Italian rolls, heated

 

Directions

Heat the oil in a skillet and cook the sausage links until brown on all sides. Remoove ro a plate. Add the peppers and onions to the skillet and cook over medium heat until tender, about 10 minutes. Add the seasonings, mix well. Return the sausage to the pan , cover the pan and simmer for 5 minutes.

Split  the rolls open and place a sausage link in each. Divide the peppers and onions between the two sandwiches.

Serve the sandwiches with a green salad.

 

 

Greek Omelet For Dinner

 

Greek Omelet

Ingredients

8 large eggs, beaten

1 tablespoon of olive oil

1 medium onion, diced

1 cup diced fresh tomatoes

1-10 pkg frozen spinach, defrosted and drained

1/4 teaspoon salt

1/2 teaspoon black pepper

1/2 cup feta cheese, crumbled

Directions

PREHEAT THE BROILER.

Heat the oil in a large ovenproof swollen. Add the onion and sauté for 5 minutes. Add the spinach and salt. Sauté fir 1 minute. Add the tomatoes. Pepper  and sauté for 3 minutes.

Pour the eggs over the vegetables and cook on medium until the eggs are set, about 8 minutes. Sprinkle the feta cheese over the top of the omelet.

Place the pan two inches under the broiler and cook for about 1-2 minutes until the top is set. Cut into wedges and serve.

 

Buttery Braised Potatoes

Ingredients

3/4 lb baby potatoes, about 1-inch in diameter, unpeeled and halved

1 cup water

2 tablespoon butter

1 garlic clove, minced

1/2 teaspoon salt

1 tablespoon chopped parsley

1 teaspoon lemon juice

 

Directions

Place the potatoes in a 12-inch skillet, cut side down in a single layer. Add the water, butter, garlic and salt.  Bring to a simmer over medium heat. Cover pan and cook 10 minutes.

Remove the cover and turn the heat to high. Cook 6-8 minutes, shaking the pan occasionally until the water evaporates.  Add lemon juice and parsley. Serve with the omelet.

 


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