4th of July Sweet Treat! Skinny Red White & Blue Lemon Cheesecake Cups!

The gorgeous ladies over at The Sorority Secrets asked me to share a patriotic dessert on their blog today!  Get the recipe for these berry lemon cheesecakes on their site!  Refreshing, guilt-free and perfect for 4th of July!  And check … Continue reading

Spicy Sautéed Shrimp with Garlic, Lemon and White Wine

This is a really fun and quick recipe that’s perfect as a fast weeknight meal or it makes a wonderful appetizer when entertaining!  The shrimp take on the full flavors of paprika, garlic and lemon and the dish is done … Continue reading

Garlic Baked Shrimp and Arugula Salad with Parmesan, Candied Nuts, Cranberries & Balsamic Reduction

OK, this is an absolutely heavenly (and easy of course) dinner that you need to make ASAP!  If you like shrimp scampi you will love this.  It’s a lightened up version that’s bursting with lemony, garlicky flavor without all the fat.  … Continue reading

The EASIEST Tequila Lime Salmon

Let me just tell you how EASY this dinner is.  I picked up some fresh salmon pieces from Whole Foods and asked them to add tequila lime seasoning to the salmon.  Whole Foods seasons all your seafood for free and … Continue reading

Jennifer Aniston’s Greek Pizza

Before I share this delicious recipe, I have a favor to ask of each of you!  Saturday is the last day to vote for best blogger in the ABQ the Mag Best of the City 2012 survey.  I would so … Continue reading

Lemon Roasted Chicken with Garlic, Lemon & Parmesan Brussels Sprouts

OMG. My mouth is watering just thinking about this dinner. As you know, I usually make fish dishes. The feel of raw chicken on my hands genuinely freaks me out. The juice is sticky and leaves a gross residue immediately after handling. Anyways, every once in a while I put my personal feelings about raw chicken aside and make it for dinner. Because chicken is delicious when cooked right and it’s a great source of lean protein.

I picked up chicken tenderloins instead of chicken breasts because large hunks of chicken also kinda freak me out. I know, it’s weird. I think the smaller the chicken pieces the better the flavor because it absorbs what you’re cooking it in much better. But this recipe would be great with chicken breasts, drumsticks, etc.

The mixture of garlic, lemon juice, lemon zest, olive oil, white wine and fresh thyme makes the perfect sauce for the chicken to roast in. It roasts for about 40 minutes so the chicken gets really tender and packed with all the flavor of the sauce.

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I paired this oh-so-delicious chicken with an equally appetizing side of carmelized Brussels Sprouts that had been sautéed in olive oil, garlic, lemon juice, lemon zest and white wine (yes, basically the same sauce that the chicken cooked in) and topped with freshly shaved Parmesan. Don’t be scared of Brussels Sprouts. They are ugly little things but they are actually so delicious when cooked this way. Not only are they super tasty, they have high amounts of vitamins A and C, folic acid and fiber.

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Enjoy!

Lemon Roasted Chicken (Serves 4)

Adapted from Barefoot Contessa

Ingredients:

  • 1/4 cup good olive oil
  • 3 tablespoons minced garlic (9 cloves)
  • 1/3 cup dry white wine ( I used Chardonnay)
  • 1 tablespoon grated lemon zest (2 lemons)
  • 2 tablespoons freshly squeezed lemon juice
  • 1 1/2 teaspoons dried oregano
  • 1 teaspoon minced fresh thyme leaves
  • Kosher salt and freshly ground black pepper
  • 1 lb of chicken tenderloins or 4 boneless chicken breasts
  • 1 lemon

Directions:

  • Preheat the oven to 400 degrees F.
  • Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don’t allow the garlic to turn brown.
  • Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 12-inch baking dish.
  • Pat the chicken dry and place them over the sauce.
  • Brush the chicken with olive oil and sprinkle them liberally with salt and pepper.
  • Cut the lemon in 8 wedges and tuck it among the pieces of chicken.
  • Bake for 30 to 40 minutes, depending on the size of the chicken pieces, until the chicken is done.
  • If the chicken isn’t browned enough, put it under the broiler for 2 minutes.
  • Sprinkle with salt and serve hot with the pan juices.

Lemon Garlic Parmesan Brussels Sprouts (Serves 4)

Adapted from What’s Gaby Cooking

Ingredients:

  • 2 lb Brussels Sprouts ( I got the pre-trimmed and halved packaged ones from Trader Joe’s)
  • 4 tbsp olive oil
  • 5 cloves garlic, minced
  • 1 lemon, juiced and zested
  • 3 tbsp parmesan, grated
  • sea salt
  • pepper

Directions:

  • If you didn’t get pre-trimmed sprouts, clean them by trimming off the ends and peeling the outer layer of the sprout off. Cut each one in half. Heat the oil in a large skillet over medium high heat.
  • Once heated, add the halved Brussels sprouts to the pan and saute for about 7-8 minutes on each side until the outer part is a caramelized brown and the inside is soft and fully cooked.
  • Add the garlic half way through the cooking.
  • Reduce the heat to low and add the lemon zest, juice, salt and pepper. Stir to combine and taste. Adjust seasoning if needed.
  • Add the cheese on top and serve.

Roasted Drumsticks with Lemon, Rosemary, Sage, Balsamic Vinegar & Cherry Tomatoes

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I thought I’d give you a break from all the seafood dishes so here is a delicious, healthy chicken dish that’s bursting with flavor. It also takes minutes to throw together, like all the dishes I share on here. 🙂 Because this is a one pan dish it’s perfect for entertaining or for a quick week night dinner.

Make sure you get high quality drumsticks, like the ones Whole Foods carries. The ones from the regular grocery store are hit or miss.

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Enjoy!

Roasted Drumsticks with Lemon, Rosemary, Sage, Balsamic Vinegar & Cherry Tomatoes (Serves 2-4 depending on if serving with a side dish)

Adapted from Williams-Sonoma

Ingredients:

  • 6 1/2 tsp. olive oil
  • 5 high-quality chicken drumsticks (leave skin on so you can stuff the drumsticks with the herbs. Peel off the skin after cooking to make this more low-fat)
  • 8 oz. cherry or grape tomatoes, halved
  • 1 tb balsamic vinegar
  • sea salt
  • freshly ground pepper, to taste
  • 1 lemon, cut into thin slices
  • 6-8 fresh rosemary springs
  • 8-10 fresh sage leaves

Directions:

  • Preheat oven to 400-425°F. Lightly grease a baking dish with 2 teaspoons of olive oil.
  • Place chicken in prepared baking dish. Arrange tomatoes around chicken. (If you prefer your tomatoes less roasted, add them about half-way through cooking time instead.)
  • Drizzle chicken and tomatoes with vinegar and 2 1/2 teaspoons of olive oil. Sprinkle with salt and pepper.
  • Under the skin of each drumstick stuff a lemon slice, a sage leaf and a small sprig of rosemary
  • Top each drumstick with 1-2 lemon slice.
  • Arrange rosemary and sage leaves over and around chicken. Drizzle remaining 2 teaspoons of olive oil over herbs.
  • Roast until chicken is opaque throughout and starting to brown, at least 35-45 minutes. We roasted for nearly 55 minutes to get the desired cooking.
  • Plate the chicken and drizzle with some pan juices and lemon juice. Sprinkle with sea salt. Serve right away.

Arugula Goat Cheese Strawberry Salad with Lemon Parmesan Dressing

Have you entered my giveaway yet for a 60-minute Cooling Facial from Broadway Retreat? If not, go enter now! Giveaway runs through Thursday! Now, onto the a delicious recipe I am sharing with you today!

Salads are a great way to fill up without having a carb crash or feeling really heavy afterward. As long as you are eating a HEALTHY salad. Salads drenched in ranch or caesar are the farthest thing from healthy. And even vinaigrettes are often packed with sugar.

I made my own gourmet salad at home and it was so delicious. I topped fresh arugula with sliced strawberries, nuts, goat cheese crumbles and a bit of grated parmesan. I added some of my homemade dressing, which is just olive oil, fresh lemon juice and grated parmesan. This was absolutely delicious. It fills you up while feeling light.

Arugula is a spicy and delicious herb that’s in the cruciferious family. It’s high in fiber which helps with feeling full. It’s also full of Vitamin A. It’s my new favorite way to eat salad.

This salad would also be great to make for a party. Just put the arugula and nuts in a large bowl and then mix in the dressing, strawberries and goat cheese right before serving. It’s full of summery, bright flavors that are perfect for entertaining!

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Enjoy!

Arugula Goat Cheese Strawberry Salad with Lemon Parmesan Dressing (Serves 1)

Ingredients:

  • Generous serving of Arugula (about 1-2 cups)
  • Fresh strawberries, sliced
  • Crumbled goat cheese
  • Nuts (I used the candied pecans from Trader Joes)
  • Grated Parmesan
  • The juice of 1-2 lemons depending on your preference
  • Olive oil
  • Salt

Directions:

  • In a small bowl whisk together the juice of one lemon and 2-3 tablespoons of olive oil
  • Add 2-3 tablespoons of grated Parmesan to dressing and whisk
  • Season with salt and taste for flavor. Add more of the above ingredients until you get to desired taste.
  • Put arugula in a bowl and top with sliced strawberries, goat cheese and nuts
  • Add desired amount of homemade dressing to arugula
  • Top with a bit of grated parmesan
  • Enjoy!

Lemon Roasted Shrimp with Gluten-Free Angel Hair Pasta & Prosciutto Wrapped Asparagus

It’s been a while since I’ve posted a recipe!  Lately I’ve been mainly eating salads and snacking for dinner, not exactly blog post worthy.  We are finally back into the swing of cooking and I have a delicious meal for you!

As I was making our grocery shopping list on Sunday and planning our meals for the week (yes, I love lists & planning.  I can’t help it, I’m a Virgo!) Jon said he wanted pasta.  Trying to put a healthy spin on his wish, I picked up some gluten-free angel hair and whipped up one of the tastiest dinners we’ve had in a long time.  Jon didn’t notice any difference in taste with the gluten-free pasta, and I didn’t notice much either.

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This is a really easy weeknight meal.  We roasted some shrimp to put on top of the pasta and I wrapped fresh asparagus in prosciutto and roasted those in the oven.  We topped the pasta and asparagus with a bit of freshly shaved Parmesan, lemon juice and lemon zest.

Even though the pasta is gluten-free, it’s still carb heavy so I ate much less than Jon did.  Everything in moderation!  You definitely want to make this soon!  It would be perfect for company.  It’s easy and fast and the fresh flavors are so summery!  You can thank me later. 🙂

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Enjoy!

Lemon Roasted Shrimp with Gluten-Free Angel Hair Pasta (Serves 2)

Ingredients

  • 3/4 lb of gluten-free angel hair (we used DeBoles)
  • 1 lb of raw shrimp (we used frozen, easy peel shrimp)
  • olive oil
  • Parmesan
  • 1 lemon
  • lemon zest
  • salt, pepper, garlic salt, lemon pepper

Directions

  • Preheat oven to 400 degrees
  • Wash and dry shrimp thoroughly (thaw first if frozen by running under cool water)
  • Coat shrimp in 1 tablespoon of olive oil and season.  Toss to evenly distribute oil and seasoning
  • Roast for about 8 minutes, until shrimp turn pink.  Flip halfway through cooking time if desired
  • In the meantime, cook pasta according to directions on the box
  • Toss pasta in 1 tablespoon of oil and season with freshly shaved parmesan cheese and salt, pepper, lemon pepper and garlic salt
  • Add the shrimp to the pasta and squeeze  fresh lemon juice on top.  Sprinkle lemon zest.
  • Serve with prosciutto wrapped asparagus  (Recipe below)

Prosciutto Wrapped Asparagus (Serves 2)

Ingredients

  • 1/2 bunch of fresh asparagus (We bought the bunch with the rubber band around it and used half of this bunch)
  • 2 pieces of prosciutto
  • olive oil
  • Parmesan
  • lemon
  • lemon zest
  • salt, pepper, garlic salt, lemon pepper

Directions

  • Preheat oven to 400 degrees
  • Wash and dry asparagus thoroughly
  • Coat asparagus in 1 tablespoon of olive oil and season.  Toss to evenly distribute oil and seasoning
  • Separate the asparagus into two bunches and wrap a piece of prosciutto around each bunch
  • Roast for about 8 minutes, until asparagus is crisp tender.  We cooked it at the same time the shrimp was roasting
  • When done, top asparagus with desired amount of Parmesan as soon as it comes out of the oven so the cheese melts on top
  • Squeeze fresh lemon juice and top with lemon zest
  • Serve immediately with the pasta