Grilled Salmon with Honey Dijon Glaze

I absolutely love salmon, and with summer officially here, there's no better way to make it than grilled. The recipe for the glaze couldn't be easier, and best of all, it's healthy with great flavor. Cheers to summer cooking!

Ingredients: (serves 2)

2 salmon fillets, skin on
olive oil, for brushing on salmon
salt and pepper

Glaze:
1 tablespoon dijon mustard
1 tablespoon honey
1 tablespoon lemon juice
1 teaspoon chopped fresh rosemary
1 - 2 garlic cloves, minced or pressed

1. Heat a gas or charcoal grill to a medium high flame

2. Make the glaze. Mix all the ingredients together in a bowl and set aside

3. Pat the salmon dry with a paper towel. Rub a little olive oil on the flesh of the salmon and sprinkle with salt and pepper.

4. When the grill is ready, place the salmon fillets flesh side down (skin side up) directly onto the grill. Do not mess around with it or a nice crust will not form. After about 5 - 7 minutes, check the salmon by gently attempting to lift it off the grill with a pair of tongs. If it sticks, it is not ready - wait a few more minutes. Once it releases itself, flip the salmon so that the skin side is now on the grill.

5. Brush on about half of the glaze, reserving the rest. Let the salmon continue cooking for 5 minutes, depending on how well you like it cooked. If you prefer your salmon medium rare, let it finish cooking off the direct heat or on a low heat setting. Brush the remaining glaze onto the salmon and remove from the grill.

That's all : ) simple, healthy, and so delicious!

Spaghetti Squash with Spicy Sausage and Veggie Ragu

I love spaghetti squash! This recipe is super healthy and full of nutrients, but tastes like your indulging in a rich pasta dinner. I made a meat sauce with spicy Italian turkey sausage, and tons of veggies - onion, mushroom, carrot, garlic, and red bell pepper. The veggies you use is really up to you though! Don't leave out the sausage though - it adds so much flavor and spice.


Ingredients: (serves 2)

1 spaghetti squash
2 links hot Italian turkey sausage
1/2 an onion, diced small
1/3 cup chopped mushrooms, finely diced or sliced (whatever you like)
2 garlic cloves, minced
1/2 red bell pepper, diced small
1 carrot, shredded
1/4 cup wine (whatever you have will work. I used Marsala)
1 cup crushed tomatoes (I recommend San Marzano)
Sliced fresh basil (about 6 leaves), plus more for garnish
1/4 cup shredded parmesan cheese

1. Preheat your oven to 400 degrees. Spray a baking sheet with cooking spray

2. Using a very sharp knife, slice the spaghetti squash in half length wise. Using a spoon, scoop out the inner seeds (an ice cream scoop works really well for this). Place the squash flesh side down on the baking sheet. Roast for 45 minutes to 1 hour.

3. Prep all your veggies. Chop the onion, mushrooms, garlic, and bell pepper. Shred the carrot.

4. Now it's time to start the sauce. Heat a large pan to medium high heat, and add a tablespoon of olive oil. Once hot, add the sausage, and begin breaking up the sausage (I like to use a fork in one hand and a spatula in the other). Once you've broken up some of the sausage, let it cook for a few minutes without touching it so it can get nice and golden. Then, flip the sausage around and continue breaking it up. Again, leave it alone to get nice and brown. Increase the heat if it's not getting as golden as you'd like. Once cooked, remove the sausage to a plate and set aside.

5. Lower the heat to medium. Add the onion and mushrooms. Cook for about 5 minutes, stirring occasionally. Add the garlic, red bell pepper, and carrot. Season all the veggies with salt and pepper. Cook for another 5 minutes.

6. Pour in the wine. Using a wood spoon, scrape up any brown bits from the bottom of the pan. Allow the wine to cook down until it's almost completely absorbed. Now add the crushed tomatoes and the torn basil leaves. Place the sausage back into the pan. Increased the heat to high. Once the sauce is boiling, reduce the heat to a low simmer. Simmer the sauce for 20 - 30 minutes, or until the sauce has reduced and thickened. Taste for seasoning. Add more salt or pepper if needed.

7. Once the spaghetti squash is done, remove from the oven. Carefully (it'll be very hot!) turn the squash over, and using a fork shred the inside flesh into strands. Place the squash strands onto plates and season with salt and pepper. Top with the ragu, and sprinkle on more fresh bail and parmesan cheese. Serve with garlic bread if you like!

Pappardelle with Pancetta, Mushrooms, and Peas

I got inspired by a recent bon appetit magazine all about pasta. I knew immediately that it was time I really started to experiment with new recipes. No pre-made jarred sauces, just some great fresh ingredients, a bottle of wine (for the cook), and my instincts. I had a craving for something creamy, and having some mascarpone cheese in the fridge, I knew that would be just the thing to create something delicious. Some mushrooms and onions for flavor, pancetta for saltiness, peas and asparagus for a tender crisp bite, and a sprinkle of freshly parmesan cheese to bring everything together. You'll definitely want to try this one : ) 

Ingredients:

1 lb pappardelle pasta 

1 tablespoon olive oil 

1 cup diced pancetta 

1 cup sliced white mushrooms 

1 sweet yellow onion, diced 

3 garlic cloves, minced 

1 tablespoon flour 

1 1/2 cups chicken stock 

6 asparagus spear, ends trimmed off, and cut into 2 inch pieces

1 cup frozen peas  

1/4 cup mascarpone cheese 

1/2 cup, plus 2 tablespoons freshly grated parmesan cheese

1. Prep the veggies: Dice up the onion, mince the garlic cloves, and cut the asparagus 

2. Meanwhile, heat a large pan over medium heat and add 1 tablespoon of olive oil. Once hot, add the pancetta. Cook until the fat has rendered and the pancetta is crisp, about 5 minutes. Remove with a slotted spoon, and place onto a paper towel. Leave the remaining oil in the pan.

3. Add the sliced mushrooms, and cook turning only occasionally until golden brown, about 7 minutes. Add the onion and garlic and sprinkle with salt and pepper. Cook 5 minutes more, until the onion is becoming translucent. 

4. Sprinkle the flour over the mushroom and onions, and stir, cooking out the flour until it becomes a blonde color, 1 - 2 minutes.

5. Slowly pour in the chicken, about 1/2 cup at a time, stirring constantly. Add the pancetta back into the pan. Increase the heat to high. Once the sauce is boiling, lower the heat to a simmer. Let simmer for about 10 minutes, until the sauce has reduced and thickened slightly. 

6. Meanwhile, fill a large pot with water and bring to a boil. Once boiling, generously salt the water. Add the pasta and cook 1 minute shy of the package directions. Drain the pasta, and reserve 1 cup of the pasta water. 

7. Once the sauce has simmered for about 10 minutes, add the asparagus and the frozen peas. Let cook for about 3 minutes, then take the pan off the heat and add the mascarpone and 1/2 cup parmesan cheese. Stir to combine. Place the pan back over the hot stove, and add the cooked pasta directly into the sauce. Stir the pasta into the sauce, coating all the noodles and allowing the noodles to finish cooking in the sauce for 1 - 2 minutes. Add pasta water as needed to smooth out the sauce. 

8. Place the pasta onto plates or into bowls and sprinkle with the remaining parmesan cheese. Enjoy!