Grilled Vegetable Orzo Pasta Salad


Grilled Vegetable Orzo Pasta Salad

★★★★★

Healthy, Make Ahead, Pasta, Salads, Side dish

INGREDIENTS

1 1/4 cups uncooked orzo pasta, wheat or gluten-free

1 cup chopped cherry tomatoes

1 clove minced garlic

extra virgin olive oil spray

1 small red onion, quartered

1 red bell pepper, seeded and sliced into 4 pieces

1 yellow bell pepper, seeded and sliced into 4 pieces

1 large, 10 ounce zucchini, sliced into 1/4 inch thick rounds

kosher salt

black pepper, to taste

2 tablespoons red wine vinegar

3 tablespoons extra virgin olive oil

1/4 cup chopped basil

DIRECTIONS

Cook orzo in salted water according to package directions; drain and rinse under cold water, transfer to a large bowl and combine with tomatoes and 1 tablespoon of the oil and garlic.

Meanwhile spray the onions, bell peppers and zucchini with olive oil; season with 1 teaspoon salt and black pepper, to taste.

Grill vegetables on a grill basket over oiled grates, covered, (or broil 4 inches from flame) 10-12 minutes or until lightly charred and tender, turning halfway.

Set aside on a cutting board to cool slightly, then dice into 1/2-inch pieces.

Toss with the remaining olive oil and vinegar and top with chopped basil.

NUTRITION

267 Cals 6.5 Protein 39.5 Carbs 9 Fats
Serving: 11/3 cups, Calories: 267kcal, Carbohydrates: 39.5g, Protein: 6.5g, Fat: 9g, Saturated Fat: 1g, Sodium: 6mg, Fiber: 4g, Sugar: 4.5g Blue Smart Points: 7 Green Smart Points: 7 Purple Smart Points: 7

I’m Hooked 🎣 on Sitka Salmon Shares

I know my way around cooking shellfish, but cooking fish in general, intimidates me.
That’s why I joined an Alaskan co-op of fisherman last year. You don’t get more land locked than living in Nebraska 😉.
Sitka Salmon shares not only sells you the fish, they provide great (easy!) recipes.
Tonight I made Teriyaki Wild Alaskan Black Cod (Sablefish) from the vessel known as the Bella Dawn. I’m hooked 🎣😍

Stu Weathers’ Teriyaki Sablefish (Black Cod)

★★★★★

GRILLED, Healthy, Main Dish, Seafood

INGREDIENTS

1 lb sablefish (black cod) fillets, cut into 4 pieces

1 teaspoon cornstarch

1 teaspoon water

1/2 cup soy sauce

3 tablespoons brown sugar

1 tablespoon freshly grated ginger

4 garlic cloves, minced to a paste

1/4 cup mirin

DIRECTIONS

MAKE TERIYAKI SAUCE

Combine water and cornstarch in a small bowl to create a slurry. In a small saucepan over medium-low, combine soy sauce, brown sugar, ginger, garlic, and mirin. Stir in cornstarch slurry and simmer until sauce is thick enough to coat the back of a spoon. Let cool completely.

MARINATE

In a large resealable bag, place sablefish fillets with teriyaki sauce. Marinate for at least 2 hours—overnight is preferable.

GRILL SABLEFISH

Preheat a gas or charcoal grill over medium heat. Place marinated sablefish fillets skin-side down on the grates. Cover and cook for approximately 12–15 minutes or until the fish begins to flake. Serve immediately!

NOTES

Note: You can use 3/4 cup of your favorite teriyaki sauce mixed with 1 Tbsp freshly grated ginger and 4 finely minced garlic cloves to make this even easier.

Classic Short Beef Ribs in an Instapot

Beef Short Ribs

Classic Short Beef Ribs with Red Wine in an InstantPot

★★★★★

Practically falling off the bone tender, this recipe made a convert out of me.

INSTAPOT/Pressure Cooking, Meats

INGREDIENTS

3-5 pounds short ribs

2 TBSP oil for sautéing 

2 cups beef/chicken broth (or water)

1 cup red wine (or additional broth)

 cups onion in 1” dice

4 cloves of garlic, minced

2 TBSP vinegar

2 TBSP soy sauce

2 TBSP Worcestershire sauce

1 TBSP brown sugar

1 tsp dried basil

 tsp thyme

1 bay leaf

1/2 tsp pepper

3 TBSP flour

½ cup water

DESCRIPTION

Mouthwatering, nearly fall off the bone short ribs 

DIRECTIONS

Hit Sauté and when the display says HOT, add the oil. Swirl it around to coat the pan and add the ribs. Brown the ribs well on all sides. Browning greatly improves the flavor. Transfer the ribs to a plate and add the broth and wine to the pot. Thoroughly deglaze it by using a wooden spoon to scrape ALL the browned bits off the bottom. Do not skip this step or the Instant Pot may interpret the stuck bits as burning food. That can result in the dreaded Burn warning.

Add all the other ingredients except the flour and water. 

All assembled and ready to pressure cook

Return the ribs to the pot and turn to coat all sides with the sauce. Secure the lid and make sure the valve is set to Sealing. Push the Pressure Cook (or Manual) button. Adjust the time using the + and – buttons to get to 40 minutes. When it beeps that it’s done, leave it for 15 minutes natural release.

While it’s releasing pressure, whisk the flour and water until smooth. Flip the valve from Sealing to Venting for a quick release of any remaining pressure and when the pin drops, remove the lid. Carefully transfer the ribs to a warm platter and cover them with foil to keep them warm. 

Hit Sauté and whisk the flour/water slurry again to freshen it. When the broth comes to a boil, add about half the flour slurry. Bring back to a boil to thicken. Add more slurry if you like a thicker gravy but don’t get carried away. It will thicken a little more as it cools a bit and you don’t want porridge. Taste and adjust seasoning and prepare for Oooos and AHHHs.

One thing I always do is to use a fat separator for any gravy made by a pressure cooker. This one by OXO is amazing and can be put in the dishwasher 🙌🏻

Oxo gravy fat separator

EASY Homemade Wonton Soup 🍵

Gina does it again. Her new book has the recipe for homemade wontons.

Easy Wonton Soup

Easy Wonton Soup

Asian, Soups, Quick

INGREDIENTS

6 cups chicken broth low sodium

1– inch piece fresh ginger, sliced thin

1 clove minced garlic

20 mini frozen wontons, I love the Chicken Cilantro one’s from Trader Joe’s

1 1/2 cups sliced shiitake mushrooms

4 baby bok choy, halved lengthwise and halved

1 tablespoon soy sauce

1 teaspoon sesame oil

scallions, sliced green parts only for garnish

DIRECTIONS

Bring chicken broth to a boil in a large pot.

Smash the sliced ginger with the side of a knife to bring out the flavor and add to the pot with the garlic, cover and cook 5 minutes.

Add the bok choy and partially cook 5 minutes, then add the frozen wontons and mushroom, simmer for 2 to 3 minutes, until the wontons are heated through and bok choy is tender and wilted.

Stir in soy sauce and sesame oil.

Divide soup in four bowls. Garnish with fresh scallions.

NUTRITION

136 Cals 9 Protein 22.5 Carbs 2 Fats
Serving: 11/2 cup (generous), Calories: 136kcal, Carbohydrates: 22.5g, Protein: 9g, Fat: 2g, Saturated Fat: 0.5g, Cholesterol: 6.5mg, Sodium: 1218mg, Fiber: 2.5g, Sugar: 5g Blue Smart Points: 2 Green Smart Points: 2 Purple Smart Points: 2

Pizza Sausage Rolls

Pizza Sausage Rolls

Pizza Sausage Rolls wrapped in bagel dough with Italian chicken sausage, marinara and mozzarella make a fun recipe your whole family will love. Great game day food!

Pizza Sausage Rolls

Pizza Sausage rolls

Baked goods, Breads, Italian, Kid-Friendly

INGREDIENTS

For bagel dough:

1 cup unbleached all-purpose flour, plus more for dusting, (5 oz in weight) use cup4cup for GF*

2 teaspoons baking powder

3/4 teaspoon kosher salt

1 cup non-fat Greek yogurt, (should be thick) I recommend Stonyfield

1 egg white, beaten (whole egg works fine too)

sesame seeds, for topping (optional)

For filling:

2 raw chicken Italian sausage links, 3 oz total (halved lengthwise) I like Premio

4 slices provolone or mozzarella cheese

8 teaspoons pizza sauce or marinara

marinara sauce, for serving (optional)

DIRECTIONS

Preheat oven to 400 degrees F. Place parchment paper or a silpat on a baking sheet. If using parchment paper, spray with oil to avoid sticking.

In a medium bowl combine the flour, baking powder and salt and whisk well.

Add the yogurt and mix with a fork or spatula until well combined (it will be sticky and look like small crumbles).

Lightly dust flour on a work surface and remove dough from the bowl, knead the dough a few times until dough is tacky, but not sticky, about 15 turns (it should not leave dough on your hand when you pull away). If it’s too sticky, add a few extra sprinkles of flour.

Divide in 4 equal balls.

Working with 1 ball at a time, lightly dust a rolling pin and a work surface and roll dough into a 5 ½” circle, about ¼” thick.

Spread 2 teaspoons pizza sauce down the middle of the circle, leaving about 1/2” border.

Lay 1 slice of cheese in the middle of the circle then top with 1/2 sausage link.

Carefully bring both sides of the dough up, wrap one side around the sausage then the other.

Press dough together so it’s sealed around the sausage and place it on the prepared sheet pan seam side-down.

Repeat with remaining dough, sauce, cheese and sausage.

Brush each with egg wash, top with sesame seeds, if using, and bake for 25-30 minutes.

Allow to cool for 5 minutes then slice into 6 pieces and serve.

NOTES

*I have not tested these with GF flour, but I have made the bagels with cup4cup and had great success so I am sure it will work. You may have to add 5 more minutes to the bake time.

NUTRITION

302 Cals 22 Protein 30 Carbs 10 Fats
Serving: 1roll, Calories: 302kcal, Carbohydrates: 30g, Protein: 22g, Fat: 10g, Saturated Fat: 4.5g, Cholesterol: 51mg, Sodium: 957mg, Fiber: 1.5g, Sugar: 4g Blue Smart Points: 8 Green Smart Points: 9 Purple Smart Points: 8

Breakfast Egg Rolls

These Breakfast Egg Rolls, loaded with eggs, sausage, and veggies cooked in the oven or air fryer, are a fun twist on an egg sandwich. Perfect for making ahead and reheating as needed.

Breakfast Egg Rolls
SkinnyTaste’s Breakfast Egg Rolls

Breakfast Egg Rolls

★★★★★

Breakfast, Make Ahead, TO TRY

INGREDIENTS

6 large eggs

1 tablespoon water

1/4 teaspoon kosher salt

black pepper, to taste

1/2 pound chicken or turkey sausage

2 tablespoons chopped green onions

2 tablespoons diced red bell pepper

olive oil spray

12 egg roll wrappers

salsa, optional for dipping

DESCRIPTION

These Breakfast Egg Rolls, loaded with eggs, sausage, and veggies cooked in the oven or air fryer, are a fun twist on an egg sandwich. Perfect for making ahead and reheating as needed.

DIRECTIONS

Beat eggs with water, salt and black pepper.

In a medium nonstick skillet, cook sausage over medium heat until no longer pink, 4 minutes, breaking into crumbles; drain.

Stir in scallions and peppers and cook 2 minutes. Set aside on a dish.

Heat the skillet over medium heat and spray with oil.

Pour in egg mixture and cook stirring until eggs are fluffy and cooked. Stir in sausage mixture.

Place 1 eggroll wrapper on a clean, dry work surface with corners positioned like a diamond.

Add 1/4 cup of the egg mixture on the bottom third of the wrapper.

Carefully lift the bottom point nearest to you and wrap it around the filling. Dip your finger into a small bowl of water and run it along the edges of the wrapper.

Fold the left and right corners in toward the center and continue to roll into a tight cylinder.

Repeat with remaining filling and wrappers.

Spray all sides of the egg rolls with oil and rub with your hands to evenly coat.

Preheat air fryer to 370F.

Cook egg rolls in batches for 10 minutes, turning halfway or until golden brown and crisp.

Serve immediately with salsa, if desired.

Egg Roll Oven Recipe:

Bake 400F in a preheated oven 12 to 16 minutes, flipping halfway.

From frozen, 375F 18 to 20 minutes, flipping halfway.

NUTRITION

Serving: 2egg rolls, Calories: 240kcal, Carbohydrates: 24.5g, Protein: 17.5g, Fat: 8g, Saturated Fat: 2.5g, Cholesterol: 221.5mg, Sodium: 585mg, Fiber: 1g, Sugar: 1g Blue Smart Points: 4 Green Smart Points: 6 Purple Smart Points: 4