Chef Lane: Capricorn Salad–part goat, part fish, all good for you

You will need:

  • 4 oz of goat cheese
  • 2 planks of salmon (I suggest the Cedar Bay Planked Salmon)
  • 1/2 lb fresh asparagus diced
  • 3 small red peppers diced
  • 3 small yellow peppers diced
  • 1 head romaine lettuce (or whatever greens you have handy–this is what I had handy) chopped
  • 1 small onion diced
  • 2 cloves garlic minced
  • 2 Tbs olive oil

While you are cooking your salmon (20 minutes at 425 for medium well–10 for rare), sautee all your veggies (not the lettuce!) over a medium heat in the olive oil.  When your veggies are just barely tender, remove them from the heat, transfer into something chill safe, and chill enough that when you mix them into your lettuce, your lettuce doesn’t wilt.

Mix all your veg and lettuce and remove fish from the oven.  Split into 2 large salads, top with 2 oz of goat cheese each, then lovingly nestle your salmon on top of the greens.  This will serve 2 adults and one child–if the child splits half your salmon with you.  You will have to peel and cut an apple for the child because he will look at the asparagus and start to cry.  You will have enough salad left over for tomorrow’s lunch.

You won’t need dressing because the goat cheese serves as flavor, but you could make your tastebuds very happy with a few drizzles of balsamic vinegar.

My favorite way to cook salmon.

Chef Lane: Hakuna Frittata

It is super easy to make this savory dish, which will serve you all week for breakfast.  Better yet, it is easy to substitute for flavors.  Don’t like ham?  Have sausage.  Don’t like meat at all?  Add potatoes.  Too posh for cheddar?  Add something French and runny.  Hate cilantro?  Toss in some celery.  Throw in some dill.  Add a dash of garlic powder.  Squirt in some Sriracha.  Make it your own worry free dish.

For my favorite way, you will need:

  • 1.5 cups of Egg Beaters
  • 1/2 cup of chopped ham (I just minced up some lunch meat)
  • 1/4 cup of shredded  cheese (I used cheddar)
  • 2 Tbs of cilantro
  • 2 Tbs of parsley
  • 1 small onion, finely chopped
  • Salt & Pepper to taste
  • Cooking Spray

Turn on your broiler. 

Spray an oven safe skillet with cooking spray, then warm it on the stove.  In a separate bowl, combine all ingredients except for the cheese.  Hold on to your cheese!  When the skillet is hot, pour in your mixture and turn your heat down to medium.  Let the mixture cook until it is starting to set around the edges, then sprinkle half your cheese over the top.

When the mixture is starting to set throughout (and this takes between 10 and 15 minutes, depending), take it off the stove and put it in the broiler for 5 minutes.  Remove after 5 minutes (it will have puffed up like souffle–let it fall), sprinkle your remaining cheese on top, then broil for another few minutes, until the top is golden with gloriously toasted cheese.

Remove from broiler and let sit until cool.  Slice into 8 pieces.  Works out to about 2.5 WWPPV per slice, and you’ll be surprised how filling this is.


Chef Lane: Fauxsghetti and Chicken Soup

Fauxsghetti.  That’s an awful title, isn’t it?  But it was a great dish, so I am sharing.

The boys like Italian sausage for dinner, but I can’t stand the stuff, so while I was cooking for them, I whipped up a little something different for me.  For them, I made sweet Italian sausage with angel hair pasta and marinara sauce.  For me, I cooked up some turkey bacon (3 strips), extra crispy, scrambled 1/4 cup of egg beaters with salt, pepper, and a TBS of shredded cheese, crumbled my bacon into my eggs and mixed that into 1 cup of the angel hair and marinara.  It was tasty!  And rather filling.  And bacon.  (And, if you’re counting–like P, who asked for it–this is 10 PPV.  There you go, P!)

I like to use the Buitoni pasta, found in the dairy section of the grocery store.  It’s got a better taste than the dried, box pasta.  I use the Buitoni marinara sauce, too.


Also, I think I’ve finally got my chicken soup recipe down to perfection.  I made a huge pot over the weekend, and I impressed myself!  It was velvety and luscious, and I’ve been enjoying it for lunch every day since.  It’s light, but full of good-for-you stuff, and full of flavor.

You will need:

3 chicken breasts on the bone, with skin

3 yellow squash, small to medium (cut into 1/4 inch bits)

3 zucchini, small to medium (cut into 1/4 inch bits)

2 cups of carrots (chopped, baby, shredded, however you like them)

2 TBS garlic paste

1 TBS basil paste (or fresh basil to taste)

2 TBS chicken consomme (I use Telma)

1 beef bouillon cube

6 cups water

1 TBS olive oil

Salt & Pepper to taste

In a heavy stew pot, warm the olive oil, garlic and basil.  When the pot bottom is hot, place your chicken breast in, meaty side down, and brown the skin for about two minutes.  Then, add enough water to cover the chicken.  Bring to a boil for 20 minutes and add the consomme and bouillon cube, then cook on a medium heat for about an hour, hour and a half (depending on how you like the chicken–I like it falling off the bone).

Remove the chicken from the stock and skim out any skin.  Add all the veg to the stock, add the rest of your water, and bring to a boil, then reduce to medium heat.

Strip two of the breasts and shred the meat, then return it to the stock and cook with the vegetables until those are tender.  Remove from heat and let cool.

Shred up your remaining chicken breast and make some chicken salad to serve on greens or in a sandwich as a side to the soup.  Nom Nom Nom.

A two cup serving of the soup is 3PPV


Chef Lane: Super Easy Shrimp

My Valentines, all three of them (B, Thor, and my mom), brought me flowers and candy today.  So, I answered back with cards (B’s card played Barry White) and a super easy, but quite tasty shrimp dish for dinner.  Thor ate two bowls of it, so it has his seal of approval.

You will need

  • about 24 large shrimp, peeled and deveined, with the tails off
  • 3.5 TBS of butter
  • 1 TBS of garlic paste
  • 2 tsp lemon juice
  • about 2 tsp italian herb blend
  • kosher salt to taste
  • 1 package of fresh fettucine (or whatever)

Melt your butter over a low heat and add the garlic paste when it is about halfway melted.  Stir in the paste, then add the lemon juice and seasoning.  Heat until butter is fully melted.

Put your shrimp on a grill (I use my Griddler that Dad and Barbara gave me–like I do every other night that I cook because that thing is amazing), and brush some of the butter blend over the top.  Grill until desired doneness.  I like my shrimp slightly overcooked, but I try to get it right for B and Thor.

While your shrimp is cooking, boil your fettucine.  Drain it, and drop it in the pot with the rest of the butter blend.  Toss it and plate it up.  By then, your shrimp should be ready.  Put those on top of your pasta and serve!  MMMM

Then, kiss your Valentine with your garlic breath.