Spring Fettucine Alfredo

Yesterday Momma-dukes and I treated ourselves to a couple of mani's, pedi's and plenty of girl talk. To accompany the chit-chat and wine, I came up with this light and totally dreamy pasta dish. I'm pretty smitten with the light alfredo sauce I've learned from my food-crush Rocco DiSpirito. I've mentioned [several times] how much I adore him + his calorie crunching recipes found in Now Eat This!

and several of his other best-selling cookbooks. This meal was the perfect way to end a night full of relaxation, conversation, and lots of lovey-dovey momma/daughter time. 

Spring Fettucine Alfredo 

• 1 cup chicken broth
• 2 tsp cornstarch
• 1 tsp ground nutmeg
• 1 cup greek yogurt
• 1/2 cup parmesan reggiano
• 2 cups baby bella mushrooms, sliced
• 1 cup asparagus, chopped into 1 inch chunks
• 1 cup cubed prosciutto 
• 2-3 tbsp EVOO
• 2 tbsp butter spread [love my Earth Balance}
• 1-2 tbsp lemon juice 
• salt and pepper to taste
• 16 oz fettucine [I used spinach fettucine]

1. begin by boiling water for the fettucine. 
2. meanwhile in a large sauce pan heat EVOO over med-high heat. add mushrooms and asparagus. sprinkle with lemon juice. cook for 2-3 minutes, then stir in your butter spread. salt and pepper to taste. stir well, reduce heat to medium and cover for 5-6 minutes or until asparagus is tender. 
3. once water is boiling -- add fettucine and cook until al dente. drain and rinse with cool water. 
4. next, add prosciutto to asparagus and mushroom mixture and stir well in pan. 
5. while things are simmering in pan, whisk cornstarch, nutmeg and chicken broth together in measure cup. pour this mixture into pan. turn up the heat and bring to a boil. 
6. while mixture is boiling, use your spoon to scrape up all the brown bits at the bottom of the pan [flavor!]. then slowly start to stir in parmesan cheese. once all the cheese is melted and combined, remove pan from heat and stir in the greek yogurt [it's like magic!].
7. finally, add the cooked fettucine and using tongs twist to combine well with sauce. 
8. serve topped with parsley and extra parmesan if you wish!  

Since this recipe calls for 1 cup of chicken broth, only open the can half way. 

That way you won't have to put the extra in another container.

 Just store the leftovers in the can. #tip

Aren't you just green with envy? Ha! Couldn't resist. 

toodles, ya'll. 

I gotta go wash my cape.

Panko-Crusted Salmon with Baked Risotto

This past weekend my big brother was in town [yay!]. And family in town means time for a seriously family dinner. Feeling seasonal and springy I thought a fabulous salmon dish would do the trick. Something light and fresh, while still being simple and easy to whip up with family members swirling about the kitchen. I got some inspiration from the always-elegant Barefoot Contessa and adapted my own baked risotto recipe to complete the meal. We started with a fabulous cheese plate I put together, complete with little label-flags [going for the wow factor]. From there the wine flowed, we reminisced and giggled over infamous family stories and lovely-yummy night was had by all. 

add a little wow-factor to your next cheese plate! 

craft-store "flag" stickers + toothpicks make perfect little cheese labels.

this rhubarb preserve is outrageously good. [thanks Monika!]

this comes from the adorable [chain] bakery le pain quotidien.

it served as a wonderful sweet treat to top our different cheeses with. 

perfectly cooked, flaky, crunchy salmon. 

the makings of a delicious risotto. 

Panko-Crusted Salmon with Baked Risotto 

serves 4-6 

• Risotto
• 6 slices of bacon, chopped
• 1/2 medium onion, chopped finely
• 2 cups roasted asparagus, chopped [click for the best-easiest way to roast asparagus]
• 4 cups chicken broth
• 2/3 cup dry white wine
• 1 1/2 cups Arborio rice

1. preheat oven to 400 degrees. using an oven safe, straight-sided saucepan or Dutch oven with lid, cook bacon over med-high heat. 
2. when bacon is cooked through-remove bacon and let drain on a plated paper towel. reserve fat in pan, and add onion. cook until soft and see-through--about 3 minutes. 
3. add rice and stir to coat well. stir in the wine and cook until it evaporates. [about 1 minute]
4. add spices + salt and pepper to taste. stir in chicken broth and bring to a boil. 
5. cover + bake for 20-25 minutes. check the risotto-- most of the liquid should be absorbed. 
6. remove from oven, add chopped bacon and asparagus and stir until combined well. 

• Salmon [adapted from the Barefoot Contessa]
• 1 cup panko [japanese] bread crumbs
• 2 tbsp EVOO
• 1-2 tsp fresh grated lemon zest
• 2 tbsp parsley, finely chopped 
• salt and pepper to taste
• 2-3 tbsp of Dijon mustard 
• 4-6 [6-8oz] salmon filets, skinned 
• 1-2 tsp of fresh lemon juice

1. heat oven to 375 degrees. grease an oven-safe casserole dish with olive oil cooking spray. place salmon filets in casserole dish, close together.
2. meanwhile, in a small bowl combine the first 5 ingredients until the crumbs are evenly coated. set aside. 
3. next, brush mustard evenly on each filet. top salmon with bread brumbs, making sure they're spread evenly across all of the filets. [the mustard sort of acts like the glue that holds the yummy crumbs atop the fish]
4. place in oven for 10-12 minutes, or until sides of salmon begin to get white. 
5. for the last 2-3 minutes, switch your oven to the broiler on low to get your bread crumbs perfectly golden. [be careful not to burn- broilers are fast + parsley likes to flame up!]
6. remove salmon from oven, drizzle a couple of drops of lemon juice over top + serve it up! [remember to squeeze your lemon cut side up so you don't have to go fishing for lost seeds later]

This way of cooking salmon really was a hit! I've always grilled salmon, but this way is so easy, quick, and delivers the most tender salmon I've ever cooked. And the risotto. Oh the risotto. Talk about a crowd pleaser! And guess what? You don't have to break your arm or a sweat to make it! This risotto is simply springy comfort food. Smooth and creamy heaven with all the lovely flavors of bacon and lemony roasted asparagus. 

Hope your family enjoys this meal as much as mine did! 

Eggplant Mozzarella with Roasted Asparagus

Like eggplant parmesan? Well, you're going to loooove eggplant mozzarella. Imagine ooey gooey melted mozzarella layered on top perfect prosciutto, bold marinara, and crispy-crunchy eggplant. Did I mention all of this is on top of roasted asparagus. Yeah-- this combo is a winnner!! 

oh my. 

Eggplant Mozzarella with Roasted Asparagus

serves 4 

• 1 cup panko bread crumbs
• 1 tbsp red pepper flakes
• 1 tbsp garlic powder
• 1 tbsp Italian Seasoning
• 1 eggplant, pealed and sliced
• 8 slices of fresh mozzarella 
• 8 slices of prosciutto 
• 2 cups of your favorite jarred marinara [mine is Wegman's Grandpa's Sauce]
• 1 egg, beaten
• 1 large bunch of fresh asparagus
• EVOO 
• 1 tbsp lemon juice

1. pre-heat oven to 375 degrees. 
2. clean + snap asparagus. place in oven safe baking dish. drizzle with EVOO, sprinkle with s+p and lemon juice. roast for 15-20 minutes, or until bright green + tender. 
3. meanwhile, sprinkle eggplant slices with salt to draw out the moisture for 30-50 minutes.
4. rinse eggplant slices off with water + pat dry. 
5. next, mix bread crumbs, red pepper flakes, garlic powder, and Italian Seasoning in a medium bowl with a large opening. 
6. heat a thin layer of EVOO in a large pan over med-high heat. 
7. begin breading eggplant by dipping in egg wash and then into bread crumb mixture. repeat with each eggplant slice. 
8. place eggplant slices in pan and cook for 2-3 minutes per side, or until golden brown. 
9. then reduce heat, spoon marinara over each piece of eggplant, place a piece of proscuitto on top of marinara, and finish with the mozzarella on top. 
10. for you veggie lovers out there--skip the proscuitto part [and save it for me!]
11. finally, remove asparagus from oven, and turn the broiler on high. 
12. place pan with eggplant stacks under broiler to melt the mozzarella. 
13. to serve, layer asparagus with the eggplant stacks on top. 

sprinkle with chopped parsley, if you're feeling fancy!

ya dig? dig in. 

xoxo

Quinoa Cakes

lean-mean-high-protein-fighting machines! that's what my husband and I hope to become in the next 90 days...well, my husband is a tad more motivated than me. I would just like to tone it up [[Jane Fonda style]]. last month he got P90X--so our meals have been aimed at being high in protein + fiber and low in calories.  


Here's one that hit the spot ! 

EVOO + lemon juice + salt and pepper @ 375 degrees. perfect roasted asparagus. 

Grilled Steak with Quinoa Cakes and Roasted Asparagus 


Quinoa Cakes

• 1 cup of cooked Quinoa
• 1 tbsp pesto
• 2 egg
• 1 tbsp red pepper flakes
• 1/2 cup parmesan cheese 
• 1 cup panko bread crumbs
• 1 tbsp Italian seasoning
• 1 small onion, chopped
• 3 tbsp EVOO, separated 

definitely not perfectly round cakes. ehh--still were delish! 

1. saute onions with one tbsp of evoo, until soft + translucent. 
2. meanwhile; combine eggs, pesto, red pepper flakes, italian seasoning, bread crumbs, and cheese in medium bowl. 
3. add egg mixture, onions, and cooked quinoa to bowl. 
4. stir until evenly coated. 
5. using your hands, create small [palm-sized] balls of quinoa mixture. 
6. add remaining EVOO to med-high heated pan. 
7. place cakes in pan, cook for 2-3 minutes or until crispy and brown on each side.  

curious about quinoa? check out some nutritional facts about this incredible grain.