Swordfish is Delish!!

WOW.. mercury or not.. I'm eatin it & enjoying every bite!! There is no real recipe here.. just rub on some Emeril's fish rub & grill 5 min per side (dont forget to oil grill)! I did make some basil butter to put on top and although not so healthy.. it was so good... even my kids ate it!!  First time ever they have eaten fish..prob because we told them it was chicken until they were finished!! hahahahaha :)

Powerhouse Salad!!

Powerhouse Salad... aka White Bean Salad w/ Lemon Vinegarette :) Simply mix & chill 20 min.. so easy & so good :) No excuse to not eat healthy!!

1 fresh squeezed lemon
20 basil leaves, chopped
1-2 garlic cloves, minced
1 can rinsed & drained canellini beans (or chick peas)
1 pint grape tomatoes, halved
1 avocado, chopped
1 onion, chopped
1tbsp red wine vinegar
1 tbsp apple cider vinegar
2 tbsp EVOO
1 tbsp honey

Chicken w/ Sundried Tomato-Basil Cream Sauce

OK.... THIS WAS SERIOUSLY SOOOOOO GOOD!!  This recipe is from Gabbi's Kitchen. I loved it so much & I am not even sure you need the meat.. would be great just over pasta.. or even with some shrimp or scallops.. I felt like I was eating in my own little Carraba's or something.. sooo good!! I doubled the sauce & glad I did.. so keep that in mind...

4 boneless, skinless chicken breasts
2 tablespoons EVOO
Fresh ground pepper, to taste
1 1/2 tablespoons butter
2 tablespoons flour
1/2 cup onions, chopped finely
2 cloves garlic, minced
1/2 shallot, minced
1/4 cup sun dried tomatoes, chopped (drained)
1/4 cup fresh basil, chopped
1 1/2 cups reduced sodium chicken broth
1/2 cup regular cream
1/4 16 ounce package whole wheat pasta, uncooked


Heat olive oil in a large pan over medium-high heat. Add chicken & grind fresh pepper on each side. Cover & cook until done, about 5 minutes on each side.   Remove from heat and set aside, keeping covered.
In the same saucepan, melt butter over medium heat. Add onion, garlic, & shallots, cooking 1-2 minutes, just until soft. Add sun dried tomatoes; stir. With a whisk in hand, add flour & stir. Slowly pour in chicken broth, whisking constantly to remove any lumps. Add cream, still whisking. Whisk that sucker to death! :) Continue whisking for 3-4 minutes or until sauce begins to thicken. Take off heat and let sit; it will continue to thicken, feel free to stir every so often as you cook the pasta:
Add fresh basil to sun dried tomato sauce and give it a good stir.

Grilled Salmon w/ Creamy Cucumber-Dill Salad

Yay!!!  My cooking drought has finally passed. With the kids being home from school my organization and ability to concentrate within the store was a bit challenged to say the least!!  But now that I have that under control again.. I'm back in the saddle y'all!!  I got this recipe off my new favorite site Pinterest.. it was originally from Once Upon a Chef.. (gotta make sure I give credit where credit is due!!). It was very good & refreshing.. I personally need a bit more flavor.. so I might blacken the salmon prior to cooking.. but it was very good as is...

For the Salmon
4 6-ounce salmon fillets
Olive oil
Kosher salt
Freshly ground black pepper

For the Cucumber-Dill Salad
1 English hothouse cucumber
1/3 cup finely sliced red onion, from one small red onion
1/2 teaspoon salt
1/4 cup plus 2 tablespoons sour cream
3 tablespoons mayonnaise, best quality such as Hellman’s
2 tablespoons white wine vinegar
1/4 cup chopped fresh dill
1 garlic clove, minced
1/2 teaspoon sugar
Freshly ground black pepper, to taste

Directions
1. Cut cucumber in half and then slice each half down the middle lengthwise. Use the tip of a teaspoon to scoop out center seeds. Cut into thin slices and place in colander along with red onion. Toss with salt and let sit in sink at least 30 minutes, until water drains out.
2. In the meantime, make the dressing. Combine sour cream, mayonnaise, white wine vinegar, dill, garlic, sugar and black pepper in a medium bowl and mix well.
3. When cucumbers and onions are ready, release any excess water by tapping colander on the base of the sink, then use a large wad of paper towels to pat vegetables dry. Add to dressing and toss well. Cover and chill until ready to serve.
4. Preheat grill to high heat. Clean grill rack, then brush lightly with oil. Close lid and let return to temperature. Rub salmon with olive oil and season generously with kosher salt (about 1 teaspoon) and pepper. Place fillets skin side down and grill until golden brown and slightly charred, 4-5 minutes (resist the urge to peek or flip early; when fillets are nicely seared on the first side, they should release easily). Flip the fillets over and continue grilling until done, 2-3 minutes. Let cool slightly, remove the skin if desired, and serve with the cold cucumber-dill salad piled over top or alongside.