Mahi Mahi En Papillote
If you’re looking for a delicious and oh so healthy fish recipe… I got it here for ya! En Papillote is just a fancy French way of saying… cooking in paper. The fish steams inside the paper and the aromatics (veggies) impart wonderful flavor. Most grocery stores carry parchment paper by the tin foil and ziploc bags.
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Got Mozz?
Insalata Caprese is my husband’s most favorite salad. I purchase the best possible tomatoes when I make this salad, and if I can’t find good, vine ripened tomatoes, I won’t make the salad. My favorite (other than out of someone’s garden… of course) are Campari Tomatoes. They always have great flavor, but sometimes are hard to find. Luckily, my local Costco usually carries them. The best part is the balsamic reduction…. its so delicious and really looks great on the plate.
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Artichoke Chicken Roulade
This is one of my most favorite chicken recipes. Its so decadent and delicious…. made with goat cheese, artichokes and sun-dried tomatoes. So quick to prepare, but when served looks very gourmet!
Anything Goes Pasta
Last night was one of those nights when I had no fresh vegetables other than a lone zucchini, and absolutely no urge to go to the grocery store. I knew I had to get creative to make dinner. We also had little bit of Delallo Bruschetta Topping we bought in Captiva last weekend. This bruschetta topping, by the way, was delicious if you happen across it! Anyway, I used the oil from the bruschetta instead of plain olive oil. I also had about a tablespoon of goat cheese left from a chicken roulade that I made the other day.
I combined all this and a few other things from my pantry, and it turned out to be really good.
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Captive Audience
When we got to Captiva, we decided not to stray far from the resort. That left just a handful of restaurants in Captiva. Our first night there, we ate at The Green Flash, a beautiful restaurant on the water. I had the Venetian Platter, which was very good. It had 2 giant prawns, two sea scallops, a small piece of both salmon and sword fish, and a decadent piece of pan fried polenta. Yes…. I ate like a linebacker that night…
Held Captive in Captiva Island
We’re spending this weekend in secluded Captiva Island, on the west coast of Florida. It’s mid-day, and way too hot to be outside right now. So I’m currently sitting on the balcony, looking over the beautiful Gulf of Mexico. My hubby is sitting next to me, surfing the web on his iPhone… I suppose we’re both slaves to technology and clearly meant to be together! LOL!
We’ve been here several times for weddings, but this time is only for pleasure and relaxation! If you ever make it to Captiva, I highly recommend the South Seas Resort, which is just amazing. It has everything you need, and trolleys to take you everywhere. This weekend it seems like a deserted island, as its very low season. We feel like we have the island to ourselves!
Name Meme… Last week I was tagged by Maki from In My Element, who was the first to comment on my new blog! Thanks Maki for your comments and for tagging me!
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Bone Appetit
After all the tainted dog food nonsense, I’ve decided to stop feeding my dogs canned dog food. They are Chihuahuas and therefore the pickiest eaters on the earth. At first I was making a large enough batch to feed them for 10 days, and freezing half. They clearly didn’t like that… the spoiled divas.
Now, I cook them dinner every night. I know… I’m bananas, but I absolutely love my doggies and the freshly cooked food makes them happy. In the wise words of Tony Soprano… Whaddaya gonna do?
Uber Schnitzel
When I married Stephan who is from Germany, I finally perfected the art of schnitzel. Although it seems awfully simple, it took several tries before I was truly happy with it. Instead of just beating the bejesus out of the meat, I butterfly it first, then beat it into submission. :p
Schnitzel is a very popular German entree, but is traditionally made with pork. Since we don’t eat pork, I make my schnitzel with chicken breast. If I must say so myself, my schnitzel is the schizna!
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Apples + Almond Creme = YUM!
I’m not sure of the formal name for this dessert. I supposed its called an apple galette, but its not round… Anyway, its one of those desserts that look/taste completely fancy pants, but in all reality is quite easy to prepare. The most difficult part is the slicing of the apples. We made this dessert often at a Four Seasons Hotel I worked in, and after 100 or so apples, I got quite good at slicing them quickly and evenly.
Everyone assumes I use a mandolin to slice these, but no… it must be done by hand. If you use a mandolin, it would take you all day to piece the apples back together. LOL! I prefer Granny Smith apples for their tart flavor and firm texture, but any firm apple will do.
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Looks Like Greek To Me
Once a month or so, I like to do an uber-healthy vegetarian night. Last night we dined on delicious and low fat Mediterranean fare. Of course I could make it even healthier and omit the olive oil… but naaaa… why ruin a great thing???
Although this menu looks time consuming, its actually pretty quick… probably took less than 30 minutes to prepare, and there’s nothing to cook. I start by soaking the bulgur wheat. By the time I have chopped everything, the bulgur is soft and ready to go.
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