I love Christmas! Plus, the weather finally started heating up to more normal temps in the Phoenix valley this week...that can only mean one thing. Christmas in June! Yesterday was exactly six months until the real Christmas Eve...so Steve and I celebrated :)
We decided a June Christmas is a Santa Christmas - we filled socks for each other. As you can see, I made quite a haul! We had dinner, listened to Christmas music, made sugar cookies from scratch, and watched Polar Express. The house was decorated and holiday-scented candles lit. It was quite a festive occasion!
I recommend taking a holiday partway through the year. Only six more months till the next Christmas!
Remember when the song "Hey There Delilah" was new and exciting and played...all the time? I loved it at first - then it was over-played and I couldn't listen to it any more. Since it's glory-days are past and it's played less frequently, it's fun to listen to once in a while.
Remember "Mormon Rap"? Funny! Brings back memories of youth temple trips, ward talent shows, and the early 90s.
Remember John Bytheway songs? He's done some new stuff since my teenage years, and word on the streets is, it's just as funny and the tunes are just as catchy. I'm so glad the next generation gets to enjoy what we did :)
A friend of mine posted this funny video - it's a spoof on "Hey There Delilah" done by the perspective of a missionary in the MTC. I laughed out loud - hope you enjoy :)
As mentioned previously, I've recently begun experimenting with new fish recipes. A girl can only eat grilled chicken breasts for so long before it's time for a change :) So far, these are the only two I've tried.
Haddock with Garden Vegetables
I decided to include photos of the process - look at those gorgeous veggies!
The thought crossed my mind to get a picture of me cooking (hence the desire for my own cooking show...) but I didn't...this time...
The finished product - I promise there is fish underneath all the veggies!
1 small zucchini
1 small yellow squash
3 scallions, thinly sliced
1/2 medium red or green bell pepper, seeded, cut into 2 x 1/4 inch strips
2 c. coarsely chopped tomatoes
6 fresh basil leaves, minced, or 1/2 t. dried basil
1 T. minced fresh parsley
dash of freshly ground black pepper
1 lb. haddock fillets, cut into serving-size pieces
Thinly slice zucchini and squash.
In skillet over medium heat, combine zucchini, yellow squash, scallions, pepper strips, tomatoes, basil, parsley and pepper. Cover; cook over medium heat , reduce heat to low and cook 15 minutes. Push vegetables to outside edge of skillet.
Arrange fish in single layer in pan, spooning vegetables on top. Cover and cook over low heat 6 to 10 minutes, or just until the thickest part of the fillet is opaque (probe with a fork), and no longer raw-looking). Serve over cooked brown rice.
*My notes: No stores actually carry haddock. But don't fret - Haddock belongs to the cod family. You can substitute Atlantic pollock, Atlantic cod, grouper, or snapper. I used pollock and was quite impressed! We also found it needed a bit of salt and pepper added to the meal for seasoning. This dish is super healthy and tasty!
Grilled Halibut with Fresh Tomato Salsa
Makes 4 servings
Ingredients
1 ¼ pounds halibut steaks, tuna or mahi-mahi, skin removed, cut into 4 pieces (see Tip)
2 tablespoons lime juice, divided
1 tablespoon extra-virgin olive oil
1 medium ripe tomato
2 tablespoons chopped fresh cilantro or parsley
2 tablespoons chopped red onion
1 small jalapeño pepper, seeded and minced
1 clove garlic, minced
Salt & freshly ground pepper to taste
Grilled Halibut with Fresh Tomato SalsaIngredients Cont.
Grilled Halibut with Fresh Tomato SalsaInstructions
1. Place halibut steaks in a shallow dish and sprinkle with 1 tablespoon lime juice and oil. Turn to coat well. Cover with plastic wrap and refrigerate for 15 minutes.
2. Preheat the grill.
3. Core the tomato and halve crosswise. Gently squeeze out and discard the seeds. Dice the flesh and place in a small bowl. Stir in the remaining 1 tablespoon lime juice, cilantro (or parsley), onion, jalapeño, garlic, salt and pepper.
4. Oil the grill rack (see Tip). Grill the halibut until it is opaque in the center, 4 to 5 minutes per side. Serve with the tomato salsa.
Tips
Tips: To skin a fish fillet: Place a fish fillet on a clean cutting board, skin side down. Starting at the tail end, slip the blade of a long, sharp knife between the fish flesh and the skin, holding the skin down firmly with your other hand. Gently push the blade along at a 30° angle, separating the fillet from the skin without cutting through either.
To oil a grill rack: Oil a folded paper towel, hod it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fish, it is helpful to spray the food with cooking spray.
*My notes - the homemade salsa was amazing! It's super easy and uber-delicious! I plan to top chicken or fish with it often. This was probably my favorite of the two fish dishes.
Stay tuned - I have at least one new chicken recipe planned for later this week :) I'm sure you'll be waiting with eager anticipation...
My delicious new-found (and healthy!) recipes are in high demand. To tempt you to try them...I've included a photo of each :)
Peanut-Crusted Chicken with Pineapple Salsa
1 c. chopped fresh pineapple 2 T. chopped fresh cilantro 1 T. finely chopped red onion 1/3 c. unsalted, dry-roasted peanuts 1 (1 oz) slice bread 1/2 t. salt 1/8 t. black pepper 4 (4 oz) chicken cutlets 1 1/2 t. canola oil Cooking spray Cilantro sprigs (optional)
1. Combine first 3 ingredients in a small bowl, tossing well.
2. Combine peanuts and bread slice in a food processor; process until finely chopped. Sprinkle salt and pepper evenly over chicken. Dredge chicken in the breadcrumb mixture.
3. Heat oil in a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 2 minutes on each side or until done. Serve chicken with pineapple mixture. Garnish with cilantro sprigs, if desired.
Modifications (a la Sara): No food processor? No worries! I used a blender. The salsa is excellent! The more the merrier. I used whole chicken breasts and a wheat bread slice. This dish is fast and easy to make...and just as yummy as leftovers! I got the recipe from Cooking Light, so you know it's healthy.
Citrus Chicken
1/4 c. orange juice 1/2 t. grated lime rind 2 T. fresh lime juice 2 T. chopped fresh thyme 2 t. bottled minced garlic 1 t. grated orange rind 1/4 t. salt 1/8 t. ground red pepper 1 pound skinless, boneless chicken breast cutlets 1 T. olive oil Cooking spray 6 cups bagged prewashed baby spinach
Combine first 8 ingredients in a small bowl, stirring well with a whisk. Pous 1/4 c. juice mixture into a large zip-top plastic bag. Add chicken to bag. Seal; let stand 5 minutes. Add oil to remaining juice mixture; stir well with a whisk.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Remove chicken from bag; discard marinade. Add chicken to pan; cook 4 minutes on each side or until done. Place 1 1/2 c. spinach on each of 4 plates. Divide chicken evenly among servings; top each serving with 1 T. juice mixture.
My own notes: This isn't just an aesthetically pleasing dish, it's also tasty! The marinade gives the chicken such good flavor :) Mmmmm....
Chicken in Creamy Gravy
4 boneless skinless chicken breast halves (1 lb) 1 T. canola oil 1 can reduced-fat condensed cream of chicken soup 1 can reduced-fat condensed broccoli soup 1/4 c. fat-free milk 2 t. lemon juice 1/8 t. pepper 4 lemon slices
1. In a large nonstick skillet, cook chicken in oil until browned on both sides, about 10 min.; drain. In a large bowl, combine soup, milk, juice, and pepper. Pour over chicken. Top each chicken breast with a lemon slice. Reduce heat; cover and simmer until chicken juices run clear, about 5 minutes.
Notes from me: I served this with green beans and the healthiest pasta roni I could find. The lemon slices and the gravy make this dish absolutely delicious!
You've probably noticed a chicken-trend...I feel the winds changing...perhaps my next installment will show my experimenting with fish...
