Sunday, November 14, 2010

Tomato and Goat Cheese Salad

1 Large Vine Ripe Tomato
1 oz Goat Cheese
a few Basil leaves, torn
Balsamic Vinegar
Extra Virgin Olive Oil

Slice the tomato and sprinkle it with salt and pepper. Top with goat cheese and torn basil leaves. Drizzle with balsamic vinegar and oil.

Mahi Mahi with Pineapple Ginger Salsa

I really like spicy food but if it is not your taste, just omit the jalapeno.

For the fish:
4 to 6 oz Mahi Mahi fillet
1/8 tsp Cumin
Non-stick spray

For the Salsa:
1/2 tbsp Extra Virgin Olive Oil
1/4 tsp fresh Ginger, grated
1 Garlic clove, chopped
1/4 c. Onion, chopped
1/2 Jalapeno pepper, de-seeded and chopped
3/4 to 1 c. fresh Pineapple, chopped in 1/2 inch cubes
Juice of 1/2 Lime
1 tbsp fresh Cilantro

Preheat your oven to 400 degrees.

Pat down the fish with a paper towel so it is dry, and sprinkle it with salt, pepper, and cumin.  Spray a baking sheet lined with foil with non-stick spray. Place the fish on the baking sheet and bake for 10-12 minutes.

While the fish is baking, heat up the oil over medium heat in a small skillet. Once hot, add the ginger, garlic, onion, and jalapeno. Saute for 3-5 minutes.

Take the pan off the heat, and add the pineapple, lime juice, and cilantro. Season with salt and pepper.

Top the cooked fish with the pineapple salsa.

Saturday, November 6, 2010

Crispy Prosciutto, Gorgonzola, and Apple Salad with Balsamic Vinaigrette

This would also be great with left over chicken.

I usually make dressings with a 1 to 1 ratio of vinegar to oil because I like my dressings more tangy and less fattening. If it is too tangy for you add more extra virgin olive oil.

For the Dressing:

1 tsp Dijon Mustard
1 tbsp Balsamic Vinegar
1 tbsp Extra Virgin Olive Oil
Pinch of Thyme, Salt, & Pepper
(optional - 1/2 garlic clove finely chopped)

1/2 bag of Spring Greens
1 Granny Smith Apple (thinly sliced)
1 oz Gorgonzola Crumbles
1 Slice Prosciutto

Mix together the dressing ingredients and set aside.

For the crispy prosciutto, place the slice on a cookie sheet. Either bake at 450 for about 8-10 minutes, or broil for about 5 minutes. Watch carefully! (I use my toaster oven on broil and place the prosciutto on foil for easy clean up.)

Toss the greens and apples with the dressing. Then top with Gorgonzola and crumbled crispy prosciutto.