Fish Taco Salad

My favorite cooking is creating a dish from my stocked pantry, frig/freezer. Last night I took some help from Trader Joes and came up with this. Let me know what you think. Ron loved the "kicked up" flavors.

1 package frozen Orange Roughy filets (very mild flavor)
3/4 cup chopped fresh organic baby spinach
1 package shredded green cabbage
1/2 cup shredded Mexican blend cheese
1/3 cup crumbled blue cheese
1/2 cup dried cherries
3/4 cup baked tortilla strips or use tortilla chips
1/2 bottle of Cilantro dressing

Brush the defrosted fish filets with olive oil and salt and pepper both sides.
In separate bowl, toss all the salad ingredients except for the tortilla strips with the salad dressing and let flavors set for 30 minutes in frog. Add tortilla strips just before serving.
Grill the filets on high till flaky. Master Griller, Ronaldo did his usual supreme job.
I served the fish right on top the salad.
We never missed all the tortillas at all
Adios and ciao Bella!

Homemade Chicken Soup

A cold and rainy day in Southern California..the perfect night for a hot bowl of a rich and healthy chicken soup!

1 free-range chicken approx 3-4 lbs
3 stalks celery chopped
4 carrots chopped
1 large clove minced garlic
6 small red or white potatoes diced into 1 inch pieces
1 large zucchini chopped
1 can Italian style stewed tomatoes
1 can pinto beans, rinsed well and drained
1/2 bag Trader Joes cleaned Kale chopped
1 box Trader Joes Organic chicken stock
1/2 of a box "Orzo" pasta cooked

In 5 quart Dutch oven place rinsed whole chicken. Put in box of stock plus enough water to cover the chicken to about 2 inches from top of pan. Add garlic and all the chopped vegetables. Bring to a small boil and skim off fat and foam as it rises to the top, then turn down to a simmer and cover and cook for 1 hour. Remove chicken from pan and take all the meat off the bones, chop or shred meat and return to pan. Remove cover and add chopped stewed tomatoes, beans and kale. Continue simmering for an additional hour.
In another sauce pan, cook the orzo in salted water and rinse and drain completely.
To serve, place some orzo in soup bowl, top with your delicious soup! Being Italian, any soup I make is topped with grated Parmesan!
A dark red wine is perfect with this rich soup.
Hints: I never use onion in my soup, only garlic. I don't care for the onion flavor in this type of soup
I always cook the rice or pasta going into my soups separately. Otherwise it makes the soups too starchy and is way overcooked! Ciao Bella!

Salmon and Panko Spinach

Since I'm still not feeling 100%, I needed a quick and delicious dinner to use the two beautiful fresh salmon fillets I had bought today.
Credit where due...Ron was (as always), the king of grilling!

2 salmon fillets boneless or with skin
Salt/pepper
2 tbls butter
1 minced garlic
Juice of 1 lemon
Salt and pepper the salmon on both sides and grill over hot flame, approx 5 minutes skin side down. Turn over and continue grilling approx 4 minutes longer. The key to delicious salmon is not to overcook. Medium is as far as you should go to insure moist, melt in your mouth flavor!
Melt the butter and mix with garlic and lemon, set aside.

Panko Spinach
This is a version of a dish my mother always made with steak. It's delicious as a side or as the "bed" for the salmon.
3-4 Tbls olive oil
2 bags baby organic spinach
1/2 cup Panko breadcrumbs (I use these for the extra crunch)
3 large garlic cloves, sliced thin
Add garlic to the cold oil and turn on medium. Always start your garlic in a cold pan to prevent burning. Quickly add all the spinach and cook till almost wilted. Add the Panko and toss to coat. Spread in pan and cook till a light crust forms, turn and continue till most of the crumbs start to turn golden. Place on dish, place the salmon on top and pour the lemon butter sauce over fish.
Start to finish 30 minutes...healthy and great flavor. Ciao Bella!

Organic Red Quinoa Salad

The start of a new year and back to some "extra" healthy foods to get us back on track. This was my creation tonight...hope you enjoy, Ronaldo loved it.

1 cup organic red quinoa
2 cups chicken stock
3/4 tsp curry powder
1 cup organic baby spinach
Handful each fresh basil, mint and Italian parsley minced
7 baby carrots sliced thin
3 vine ripe tomatoes chopped
1 avocado chopped
1/4 cup feta cheese

Dressing
Juice of 1 lemon
2 cloves garlic minced
1 large shallot minced
1/2 - 3/4 cup EVOO
Salt/pepper

Rinse the quinoa well in cold water and drain. Bring to a boil with chicken stock and curry powder, cover and simmer for 10-15 minutes. If liquid is not all absorbed, drain and toss with spinach until wilted. Let cool. Add the rest of the items and dressing except avocado and cheese. Let sit for 30-45 minutes for flavors to absorb. Before serving toss in avo and feta and toss lightly.
This goes together quickly...I was creating while the quinoa was cooking. A bright and fresh salad to start 2013 on a healthy note. Ciao Bella!