Top 10 Happy Moments {Week of Jan. 21st}

1. My niece and nephew stayed with us Saturday night making us laugh constantly
2. We watched them devour cupcakes in 60 seconds flat
3. They told me they loved me at least 14 times
4. Husband returned after leaving for work within 5 minutes to bring me coffee (machine is broken)
5. Cheap-o coffeemaker arrived within 2 days until the old one is fixed
6. A night of Old Fashioneds with a classy lady
7. Date night cocktails at a swanky hotel lounge
8. Friend baby news arrived unexpectedly
9. Secretly enjoyed watching two kids movies back to back
10. Found a super awesome birthday present for a friend

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Chive & Lemon Butter Swordfish

I’ve been trying to incorporate fish into our diets at least twice a week, although I know I should do it more often given the vast amount of health benefits that physicians spout off on a daily basis. Omega-3’s, omega-6’s quality protein, rich in calcium and phosphorus: The list goes on.

In the summer, I find my goal is a lot easier to accomplish because I can heat up the grill and be satisfied with the flavor of the fish every time. Now that the cold months have started edging their way in I’m less inclined to cook fish because more often than not it can easily be over cooked and turn out miserable.

This recipe however, is a go-to favorite of mine because it can be made in less than 10 minutes and never seems to fail (at least not yet). You can substitute in any herb for the chives (be it tarragon, sage, parsley, or even dill), but I like the bright freshness and slight onion flavor that they add when paired with swordfish.

Looks like my excuses are unjustified once again. We’ll be having fish for dinner tonight!

Chive & Lemon Butter Swordfish

Serves: 4 

• 4 (6 oz.)1-inch thick swordfish steaks, patted dry 
• Salt & pepper 
• 1 Tbsp olive oil 
• Juice from 1 lemon 
• 2 Tbsp chives, minced 
• 2 oz. unsalted butter 

Season the swordfish steaks on both sides with salt and pepper. Heat the oil in a large skillet over medium heat. Once hot, place the swordfish steaks in the pan and do not move to ensure browning. Allow to cook 3 minutes, and then gently flip with a spatula. Cook another 2 to 3 minutes on second side until cooked through. Remove fish to a serving platter.

Wipe the skillet clean, add the butter and allow to heat until just beginning to foam. Add the lemon juice and chives, heat for 15 to 30 seconds until fragrant and then immediately pour over fish. Serve warm.

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Top 10 Happy Moments {Week of Jan. 14th}

1. Snow finally arrived in Beantown!
2. Ran outside from the gym to the Capital building and back in a t-shirt with Super Girl
3. New mattress arrived without "body dents"
4. Rolled around in the new 400 count sheets sighing in complete happiness
5. Brushed Grace's teeth without help
6. Received a kitten picture of Harriet
7. Devoured white pizza with sliced tomato and garlic
8. Baked two baguettes devouring one while still warm
9. Once returned
10. Shared a lobster roll at James Hook & Company

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Enchilada Bake

Now that winter has officially set in its time to pull out the tried and true casserole dishes. Toss your favorite ingredients in a large baking dish, pop in the oven, and 30 minutes later – voila, dinner is served!

I’ve been trying to reinvent the wheel with casseroles lately, because lets face it, the same old thing gets boring when you have it once a week. My husband was craving Tex-Mex one night, but I was in no mood to wrap individual enchiladas to fill his bottom-less pit of a stomach.

After considering what ingredients go into a typical enchilada, I started making layer after layer in a large glass 9x13 pan and popped it in a preheated oven. Wouldn’t you know it was a hit? Two servings later, I was shocked when he cut himself a third large square (the equivalent of six individual enchiladas!)

In addition to making things easier to cook, I’ve also tried cutting out calories where I can. That’s why you’ll see the addition of Greek yogurt here, which adds the tangy richness of sour cream without all the fat. Of course, if you’re a traditionalist, you can substitute sour cream right back in.

Enchilada Bake

Serves: 6

• 1 Tbsp olive oil
• 2 lbs lean ground beef
• 1 large onion, diced
• 2 cloves garlic, minced
• 2 tbsp chili powder
• 2 tsp ground cumin
• 2 tsp ground paprika
• 1 (28oz) can tomato puree
• 2 (4 oz) cans green chilies
• 1 (2.25 oz) can sliced olives, minced
• 1 large egg
• 2 cups 0% plain Greek yogurt, plus extra for serving
• 12 oz shredded Monterey Jack cheese
• 12 (6-inch) corn tortillas

 For serving

• Taco sauce
• 1 cup shredded lettuce
• 1 large tomato, diced

Preheat oven to 350˚F. Heat olive oil over medium heat in a large skillet. Add ground beef, breaking apart with a wooden spoon. Add onion and garlic and continue to cook until ground beef is browned and onion is softened.

Add chili powder, cumin and paprika. Stir so that ground beef is thoroughly coated with spices. Add tomato puree, green chilies and olives. Simmer for 10 minutes.

Meanwhile, in a small bowl, beat egg lightly to break apart then stir in yogurt.

In a 9x13 casserole dish, layer ½ of the beef mixture, followed by ½ cup shredded cheese, ½ of the yogurt mixture and 4 tortillas. Repeat layering with remaining beef, ½ cup shredded cheese, yogurt mixture and tortillas. Top with remaining shredded cheese and bake for 30 minutes uncovered.

Serve hot with extra Greek yogurt, taco sauce, shredded lettuce and diced tomato.

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Top 10 Happy Moments {Week of Jan. 7th}

1. Discovered maple spice syrup in steamed milk is other-worldly
2. The aroma of slow-cooker beef stew wafting through the apartment
3. Surprised with a "because I love you" bouquet of roses
4. Harriet finally jumped on  my lap for the first (second, third and fourth) time
5. Bed frame arrived!
6. Husband accompanied me on a 5.75 mile run despite my slow pace
7. Wrapped up Season 2 of Boardwalk Empire
8. Impromptu Skype style session with the Huff Post DIY aficionado
9. Woke up to a chilly room, rain drops outside and a cozy warm down comforter
10. Date night at the Red House with amazing food

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You many not be feeling it, but I sure know that I indulged a bit too much from Thanksgiving through January 1^st. After all the heavy food we were weighed down with during the holidays, there’s nothing like starting the New Year off with a healthy salad.

Generally, I try to find whatever vegetables looks semi-fresh in the grocery given everything is out of season locally and being flown in from abroad. Then, I bring them home, wash them off and toss them with some dressing.

This recipe stemmed from that manner, but was actually something I tossed together for dinner. We enjoyed it so much, I wrote the recipe down on an index card immediately following dinner and stored in our recipe box for safe keeping.

As with most my recipes, you an substitute in vegetables you like for ones you don’t, or even swap out the chicken for beef, tofu or a fried egg. Really, you’re only limited by your imagination (and your family’s palate). For we all know, diversity is the spice of life.

Chopped Chicken Salad

Serves: 4

• 1 lb chicken breast
• 1 Tbsp seasoning salt
• 1 cup Greek yogurt
• 1 tsp lemon juice
• 1 ripe avocado, pit removed and diced
• ½ cup fresh basil, finely minced
• 6 cups romaine lettuce, chopped
• 1 cup frozen corn kernels, defrosted
• 2 scallions, diced
• ½ cup sliced cucumber
• 1 cup flax-seed tortilla chips, crushed

Heat a grill pan over medium high heat and spray with cooking spray. Either cut the chicken breast through the center to make it an even thickness, or pound to about ½-inch thick. Sprinkl with the seasoning salt and grill until cooked through. Remove from heat and let sit 5 minutes while preparing remaining ingredients.

In a small bowl, combine Greek yogurt, lemon juice, ½ of the avocado and basil. Whisk together until a smooth dressing forms.

In a large salad bowl, toss romaine, corn, scallions and cucumber with half of the dressing until thoroughly coated. Place salad on servings plates and top with crushed tortilla chips and remaining diced avocado.

Slice the chicken into thin strips and place on top of salad. Finish with a dollop of the remaining dressing.

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Top 10 Happy Moments {Week of Dec. 31st}

Photo courtesy of Jennifer Satinsky (http://satinskyphoto.tumblr.com/)

1. Spent New Year's with three amazing women and two great guys
2. Started TM training one day early with a buddy by my side
3. Rocked spin class after a month off
4. Watched Jeff scurry into the apartment completely embarrassed with a cat tree
5. Finally purchased a bed frame and dresser after two and a half years on the floor
6. Off the hook for cooking two nights in a row -- Sushi then Indian
7. Hauled out the Christmas tree opening up the living room once again
8. Hilarious bumper sticker came in the mail making me giggle
9. A second package filled with the juiciest citrus fruit arrived to our delight
10. Started the New Year with a fresh outlook

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Flourless Orange Cake

Over the holidays I was experimenting with gluten-free dessert recipes because earlier this year I found out that I have a mild intolerance to wheat. Having a huge sweet-tooth, this made me depressed for a good week before I got into the kitchen and decided to make the best of it.

Little did I know that I actually had an amazing recipe right at my fingertips that was not only gluten-free, but decadent and sinful. My grandmother’s Viennese friend shared this recipe with me over a year ago. Well, it was almost a recipe, “a pinch of this, a handful of that, one or two of these…”

I was a bit thrown by the addition of whole oranges with their rinds, but after getting over my initial hesitation I gave it a go. After a few tries I perfected the recipe and a new family favorite was born.

During the various attempts, my husband pointed out that chocolate and orange are a killer combination, and thus the topping of a rich chocolate ganache was added for the ultimate finishing touch. 

Flourless Orange Cake 

Serves: 8-10 

Cake

• 2 large navel oranges, scrubbed clean
• 1 1/3 cup granulated sugar
• 5 large eggs
• 1 ½ cups ground almonds (or almond flour)
• ¼ tsp baking soda 

Ganache

• 6 oz high quality semi-sweet chocolate, finely chopped
• ¾ cup heavy cream 

Place the oranges in a medium saucepan, and cover with enough water until submerged by 1-inch. Bring to a boil then reduce heat and simmer for 2 hours, covered. Add more water as necessary to keep the oranges submerged. Drain and cool slightly.

Preheat oven to 350˚F. Grease a 9-inch springform pan with cooking spray and line bottom with a round of parchment paper.

Cut the oranges into quarters and remove the seeds and center pith. Place the oranges (with their rinds) in a food processor and process until smooth.

In a medium bowl, beat the eggs and sugar until thick and light in color. In a separate bowl, toss together the almonds and baking soda. Fold the egg mixture into the almonds until well combined, then fold in the oranges.

Pour batter into the prepared pan and bake for 1 hour or until a toothpick inserted in the center comes out clean. Cool in pan.

Prepare chocolate ganache by placing the chopped chocolate in a bowl. Scald the cream by heating over medium heat just until about to boil. Pour hot cream over the chocolate and allow to sit 5 minutes. Gently stir smooth.

Remove cake from pan and place on serving platter. Pour ganache over the top of the cake and smooth with an off-set spatula or knife. Serve at room temperature or refrigerate and serve chilled.

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Top 10 Happy Moments {Week of Dec. 24th}

1. Best Christmas presents ever from my loving husband
2. Sipped on homemade eggnog
3. Used slow cooker for first time to result in amazing pulled chicken
4. Survived 3 mile run in 38˚F weather
5. Helped a friend get a great discount
6. Gathered around Grandma's dining table for a fabulous Christmas day meal
7. Grandma's homemade peppermint ice cream
8. Grace passed her vet exam with flying colors
9. Found out a childhood friend is pregnant
10. Baked up a storm of Christmas cookies for friends and family

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Top 10 Happy Moments {Week of Dec. 17th}

1. The excitement of celebrating my niece's third birthday
2. Schmoozed with husband's co-workers at their company party
3. Got hooked on Boardwalk Empire
4. Wrapped Christmas presents with awesome paper
5. Holiday cards continued to arrive all week
6. A beautiful ornament unexpectedly arrived from our fabulous wedding photographers
7. Found the perfect wall to place our stunning wedding mural
8. Accomplished real pushups on toes for continual sets after months of knee pushups
9. Went to see Girl with the Dragon Tattoo
10. My niece turned to me and said, "Auntie Margot, it's beautiful," (in reference to her birthday cake)

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