Vegetarian Entrees

Pasta
Eggplant Caponata Pasta
Mushroom Stroganoff
Homemade Gnocchi and Tomato Sauce with Mozzarella
Vegetable Lasagna
Ziti with Spinach, Tomato, and Brie
Pumpkin Ravioli with Gorgonzola Sauce
Portobello-Walnut Spinach Ravioli with Leek Crisps
Pesto Pasta
Mushroom Bucatini
Mediterranean Orzo
Zucchini Pistou Pasta
Delicata Squash Pasta
Eggplant Marinara Pasta
Tofu Pad Thai
Butternut Squash Ravioli in a Lemon-Sage Brown Butter Sauce
Arugula-Shallot-Ricotta Basil Ravioli in a Chunky Tomato Sauce
Tofu and Broccoli Udon Noodle Salad
Caramelized Garlic and Parmesan Gnocchi with Broccolini
Creamy Butternut Squash Macaroni and Cheese
Exotic Mushroom Pastitsio
Pumpkin Ravioli in a Hazelnut Brown Butter Sauce
Gnocchi with Fresh Vegetables in a Vodka Sauce
Vegetable Chickpea Pasta
Parsnip and Butternut Squash Pasta
Four Cheese Ravioli with Vodka Sauce
Whole Wheat Pappardelle with Cherry Tomatoes, Asparagus, Squash, and Spinach
Butternut Squash, Leek, Spinach Lasagna
Pumpkin Lasagna
Whole Wheat Spaghetti with Fresh Tomato, Spinach, and Burrata
Kale, Whole-Wheat Spaghetti, and Poached Eggs
Mint-Pesto Fettuccine with Cherry Tomatoes
Lentil and Mushroom Veggie Burgers
Pea and Mushroom Fettuccine

Other Vegetarian
Spinach and Mushroom Pizza
Stuffed Eggplant
Risotto with Porcini Mushrooms and Mascarpone
Goat Cheese-Sun Dried Tomato-Corn Quesadillas
Vegetable Tagine
Exotic Mushroom Risotto
Roasted Vegetable Frittata
Squash-Crusted Pizza with Roasted Garlic, Mushrooms, and Sundried Tomatoes
Zucchini-Tomato-Eggplant Tian
Eggplant Parmesan
Butternut Squash Risotto
Creole Tofu
Veggie Jambalaya
Caprese Risotto
Mushroom-Root Vegetable Pot Pie
Triple Mushroom-Tofu Stir Fry
Vegetable Paella
(Vegetarian) Moussaka
ENTIRELY from scratch pizza - dough, sauce, and cheese
Broccoli Fried Rice
Grilled Eggplant with Tahini Yogurt
Corn, Asparagus, and Ginger Stir Fry
Peanut-y Tofu Triangles
Butternut Squash, Mushroom, and Swiss Chard Risotto
Fresh Falafel
Phyllo Beet Wellingtons
Delicata Squash and Gouda Souffle
Polenta with Zucchini Ragout
Arugula-Apple-Brie Quesadillas
Shrimp and Corn Salad with Lime Vinaigrette
Beet and Potato Hash with Poached Eggs
Broccolini-Tempeh Stir Fry
Mushroom-Green Bean Risotto
Mushrooms, Tomato, and Cheese Polenta
Broccoli Rice Bowl
Peanut-Crusted Tofu and Crisp Slaw Corn Tacos
Tomatoes Stuffed with Corn and Quinoa
Curried Lentils with Poached Eggs
Mushroom and Fontina Bread Pudding
Grilled Tofu with Ginger and Sesame
Spinach. Chickpeas, and Tomato Sauce with Eggs
Mushroom, Onion, and Caramelized Onion Enchiladas
Pea-Shiitake Risotto
Creamy Polenta with Zucchini, Mushrooms, and Cherry Tomatoes
Poached Eggs Over Bulgur and Broccoli Rabe
Sugar Snap Pea-Peanut Stir Fry

Seafood and Meat Entrees

Seafood
Shrimp and Scallop Pasta
Shrimp and Broccoli Pizza
Shrimp Cakes with Corn and Avocado Salsa
Crab, Corn, and Tomato Salad with Lemon-Basil Dressing
Stir-Fried Noodles with Shrimp and Vegetables
Shrimp Scampi with Broccoli
Seafood Risotto
Moo Shu Shrimp
Chipotle Shrimp Tacos
Mushroom and Crab Shells with Basil Alfredo Sauce
Italian Herbed Shrimp Kebabs
Shrimp Stir Fry
Garlic-Whiskey Shrimp
Mojito Shrimp
Cajun Shrimp Linguine
Corn and Crab Fritters
Peppery Shrimp-Arugula Pasta
Shrimp Pad Thai
Sesame Shrimp Noodles
Seafood Pasta in a Fresh Tomato Sauce
Shrimp, Mango, Vegetable Rice Salad
Shrimp and Rice Stuffed Tomatoes
Citrus-Pepper Shrimp Scampi
Mango Curry Shrimp
Thai Pineapple-Coconut Shrimp Curry
Shrimp Korma
Garlic-Lemongrass Shrimp
Lox Veggie Pasta in Vodka Sauce
Teriyaki Shrimp Kebabs
Broiled Herb-Shrimp with a Goat Cheese-Artichoke Dinner Strata
Shrimp and Vegetable Korma
Homemade Sushi
Creole Pan-Fried Shrimp
Pesto Gnocchi with Shrimp and Asparagus
Shrimp Fettuccine Alfredo
Shrimp and Cajun Stuffed Potatoes
Stuffed Shells with Shrimp
Shrimp and Mango Kebabs
Shrimp-Corn Cakes with Fresh Heirloom Tomato Salsa
Mushroom, Shrimp, and Snap Pea Rice Bowl
Thai-flavored Shrimp Cakes
Fresh Mango Salad with Shrimp
King Crab Salad

Light Fish
Fish Tacos
Lemon-Macadamia Tilapia
Garlic and Herb Oven Fried Halibut
Steamed Trout in a Chive-Tarragon Butter
Turbot Meuniere
Cornmeal Crusted Tilapia with Tomatillo Salsa
Grilled Halibut with Fresh Mango Salsa
Hazelnut Crusted Trout
Roasted Tilapia with Caramelized Leeks
Margarita Fish Tacos
Turbot with Grilled Mango Salad
Sole en Papillote
Sauteed Grouper with a Mushroom Sauce
Blackened Cumin-Cayenne Tilapia
Cornflake-Crusted Turbot with Cilantro Aioli
Sicilian Cod
Sauteed Sole with Brown Butter
Sauteed Tilapia with Lemon-Peppercorn Sauce
Bass Crusted with Moroccan Spices
Beer Battered Fish and Chips
Rosemary-Garlic Grilled Trout
Basil-Mint Turbot
Cajun-Cornmeal Crusted Tilapia
Parmesan-Baked Haddock
Pesto Halibut
Fried Catfish with Hush Puppies and Tartar Sauce
Turbot en Papillote
Paprika Tilapia
Arugula-Pesto Crusted Tilapia
Potato-Crusted Haddock
Spiced Cornmeal Crusted Catfish
Roasted Thai Trout
Sweet Citrus Tilapia
Blackened Turbot with a Remoulade
Lemon Sole with Pine Nuts
Catfish-Cabbage Wraps
Lemon-Pesto Butter Tilapia
Cilantro-Curry Tilapia with Toasted Coconut
Pecan Crusted Trout
Rockfish with Sauteed Leeks
Provencal Turbot
Catfish Meuniere
Herb and Mustard Trout
Turbot with Caramel Leeks and Garlic-Shallot Puree
Curried Coconut Thai Shrimp
Cajun Tilapia with a Pineapple Relish
Pan-Fried Trout with a Tomato-Cucumber Salsa
Mango-Ginger Turbot
Sauteed Chilean Sea Bass
Broiled Branzini with Lemon
Blackened Tilapia Tacos
Freshly Smoked Trout
Turbot Fish Curry
Smoked Paprika Tilapia
Tilapia with Fresh Mediterranean Tomato Sauce
Lemon-Pepper Flounder
Pecan Trout
Sole with Cucumber-Tomato Salsa
Rockfish Tacos with Chimichurri
Cumin Paiche
Cod over Veggie Ragout

Dark Fish
Brown Sugar and Mustard Salmon
Sundried Tomato Arctic Char
Pepper Crusted Salmon
Greek Tuna Steaks
Pineapple Teriyaki Salmon
Moroccan Swordfish with Mint Yogurt Sauce
Bluefish in a White Wine Sauce
Smoked Salmon Pasta
Oak-Planked Peppercorn Tuna Steaks with Orange Mayonnaise
Blue Fish with Scallions
Southwest Arctic Char Caesar Salad
Rosemary Swordfish
Sweet Salmon with a Kick
Peppercorn Lime Salmon
Salmon with Apricot-Mustard Glaze
Swordfish Skewers with Cilantro-Mint Pesto
Grilled Tuna Steaks with Pineapple Salsa
Maple Salmon
Grilled Tuna with Basil Butter and Fresh Tomato Sauce
Bourbon Glazed Salmon
Zesty Swordfish Kebabs
Grilled Salmon with Roasted Corn Relish
Slow Roasted Brown Sugar and Dill Cured Salmon
Mediterranean Swordfish
Harissa Salmon
Snapper Provencale
Tuna Noodle Casserole
Mahi-mahi with Pineapple Chutney
Chipotle-Lime Arctic Char
Green Onion-Soy Salmon
Grilled Salmon
Tropical BBQ Swordfish
Cajun Arctic Char
Sweet and Sour Swordfish
Ginger and Honey Salmon
Coconut Curry Char with Greens over Basmati Rice
Tropical Mango-Kiwi Salmon
Crunch Pink-Peppercorn Crusted Mahimahi
Arctic Char over Arugula with Tomato Vinaigrette
Sweet Crusted Bluefish with Corn Vinaigrette
Brown Sugar and Tomato Grilled Swordfish
Moroccan Salmon
Swordfish in a Garlic White-Wine Sauce
Maple Salmon
Spiced Citrus Salmon over Spaghetti Squash
Sicilian Swordfish
Cilantro-Lime Bluefish
Sweet Coriander-Pepper-Sesame Crusted Salmon
Tuna with Onion, Mint, and Almonds
Maple-Citrus Glazed Salmon
Double Sesame Tuna
Tamarind-Coconut Crusted Salmon
Salmon Mango Salad
Blue fish with a Tomato Chutney
Tuna with Cannellini Bean-Grilled Onion Salad
Tuna Teriyaki
Creole Rockfish
Tuna with Avocado Aioli
Salmon and Squash Curry
Mustard and Spice Salmon
Roasted Shad with Potatoes
Whole Wheat Mushroom Ravioli in a Lox and Vegetable Vodka Sauce
Salmon and Vegetables en Papillote
Mango Salsa Mahimahi
Spiced Salmon
Grape Relish Grilled Salmon
Rockfish with Cilantro-Onion Salad
Asparagus and Cashew Mahimahi
Herbed Lemon Rockfish
Sweet Citrus Salmon
Mango Glazed Salmon with Forbidden Black Rice
Honeyed Salmon
Maple-Lemon Glazed Salmon
Mustard Spiced Salmon
Rosemary Swordfish
Tuna Avocado Tacos
Salmon Ravioli with Cucumber Sauce
Praline Salmon
Salmon with Yogurt and Cilantro
Mushroom-Bok Choy Albacore Tuna
Albacore Tuna with Avocado Salsa
Caramelized Lemon Salmon
Salmon with Peach and Tomato Salsa
Forbidden Black Rice with Salmon, Mango, Green Onions, and Spinach
Indian Spiced-Rubbed Salmon
Coconut Curry Salmon

Meats
Buffalo Tacos
Turkey with Truffle Gravy
Brisket
Blackened Brisket
Rosemary-Garlic Turkey with Pan Gravy

Rosemary Swordfish with North African Corn on the Cob

We have a savory/North African focus again tonight! I cooked up some delectable swordfish flavored with rosemary and fresh oregano and then paired it with cous-cous and spiced corn on the cob. The corn was uniquely spiced with Middle Eastern/North African flavors, which served to complement the fish. Finally, the cous cous was flavored with curry to round out the meal.

This is a very fast meal to prepare yet appears exotic and exciting when presented. Prepare these dishes for yourself or for guests when you do not have a lot of time but want to impress! (Or simply, of course, enjoy a delicious meal yourself.....!)

Rosemary Swordfish
I used a grill pan when preparing this fish to allow the pocketed cooking method that fry pans do not provide. However, feel free to substitute a large fry pan if you do not have a grilling one!

Heat a small amount of olive oil in a pan over medium heat. Add two cloves of minced garlic and saute for 3 minutes. Before putting the swordfish in the pan, sprinkle one side with black pepper and rosemary. Cut up fresh oregano and put on top of fish. Place fish in pan with the spiced side down. Add the same spices (black pepper, rosemary, and fresh oregano) onto the top of the fish when it is in the pan. Pour some white wine over the top of the fish onto the pan. Add some more spice if needed! I used about 1/4 cup of wine at most.

Cook the fish for 5-7 minutes depending on the thickness of your swordfish and then flip it over. You'll want to flip when the change in color (as it cooks) is just over halfway up the sides of the fish. Cook for another 5-7 minutes or until done. Test by cutting the fish in half with your spatula. Hint: If it does not cut easily, it's probably not done!

North African Corn on the Cob
The delicious spices added to the fresh corn on the cob provides an exciting twist to a staple summer vegetable. And best of all? This recipe takes just a few minutes! You can see from the link that you are simply melting some butter and adding some spice! I used fake butter to increase the health of this vegetable and ignored the ginger since I am not a huge fan. This worked out very well!

And, as normal, I simply used the microwave for the corn. 2.5 minutes per cob! Just wrap in wax paper. This is far simpler than boiling and, as far as I can judge, produces the same results.

Enjoy your meal when it's hot!

Margarita Fish Tacos with Herbed Bread-Stuffed Tomatoes

Yes, it is true, I have blogged about fish tacos once before. But these ones are made differently! I promise! In fact, it almost tastes like a different meal since the fish is approached from an entirely different direction. The other post lightly breaded the fish and mixed in a bit of pepper before baking it. This one is made on the stove in a margarita sauce.

And then, of course, the accompaniments are different. To go along with the tequila and fish taco flavors, I made some stuffed tomatoes. Think of them as inside-out bruschetta... Tomatoes with cheese, bread, and spices inside them rather than tomatoes sitting on the bread. Interesting, right? And far healthier since this version emphasizes the tomato rather than the bread. Are you enticed enough to read on yet? Good, let's go!

Margarita Fish Tacos
You can use a variety of fish for this meal, just pick out a firm white fish of some type. I chose to use catfish for this round, but have made delicious fish tacos in the past with grouper, mahi-mahi, halibut, and tilapia as well. Choose whichever looks freshest- you will prepare in the same style no matter which one you choose!

Marinate your fish by placing it in a plastic bag and adding lime juice, tequila, and a splash of cointreau. (That's right - a margarita!) Use about 2-3 tablespoons of lime juice, 1.5-2 tablespoons of tequila, and just about a teaspoon of cointreau. Let the fish marinate for about 20-25 minutes. You actually do NOT want to over-marinate as the citrus in the liquids will actually end up cooking the fish in a ceviche style.

Heat a small amount of olive oil in a pan. (Less than 1 teaspoon.) Add two cloves of freshly minced garlic and saute for 2-3 minutes. Cut the fish into strips that are about 2 inches long and .5 inches wide. Place the fish pieces in the pan over medium heat. Pour on the remaining marinade. Sprinkle on just about 1/4 teaspoon of red pepper flakes and 1.5 teaspoons (roughly) of chipotle. Stir regularly and cook for about 7-8 minutes or until cooked through. Because the pieces are so small the fish should cook quickly.

In the meantime, you should get your sides ready! Go to my past fish tacos recipe referenced above to find a recipe for guacamole if you do not remember how to make it. Cut up some fresh tomatoes and put out some shredded cheese - there are Mexican blends that are sold, but Cheddar or Monterey Jack also work well. Just make sure to buy a low fat or fat free variety! If you would like to put out some salsa as well, that always adds to tacos. You can serve these in a soft or hard shell.

When the fish is cooked through put it out and eat while it's warm. Beware that if you're eating the tacos in a hard shell you might want to shake off any excess liquid as you pick up the fish, or else eat your taco very quickly. It'll soak through and break otherwise!

Herbed Bread-Stuffed Tomatoes
I'm not sure why these struck me as pairing so well with the tacos, but they did work out very well. And were delicious. The recipe, as you will see, is simple to follow. I substituted shredded part-skim Mozzarella cheese for the Parmesan. I also use vine tomatoes, my personal favorite, rather than the plum tomatoes for which the recipe called. These worked out very well but I have no doubt that the others do as well!

And, as mentioned above, this really does come out like reverse bruschetta. You'll want to use crisp bread (they have you toast it) crumbled or cut up as bread crumbs and mix that with fresh herbs, the insides of the tomato, some spices, and a touch of olive oil. The recipe suggest you scoop out the inside of the tomato and strain through a sieve. I, however, am a huge tomato fan and could not reconcile myself with throwing good portions of it away. I kept the entire inside, cut it up into small pieces, and never bothered with a sieve. I mixed the entire inside with the rest of the ingredients. This did mean, of course, that my tomatoes were overflowing with mixture. You might want to lessen a little bit of other things to make room, or else just know that you will be piling the filling high!

Eat while they're warm! Leftovers work well too - store covered and air-tight in the fridge and re-heat in the microwave before enjoying.

Spinach and Mushroom Pizza with Moroccan Tomato Salad

At last, I get the chance to once again cook a vegetarian meal! While I absolutely love seafood, I actually am a big fan of vegetarian recipes as well. But, alas, there are others in my household who are 100% meat-etarians... and we only agree on seafood. But, every so often, a vegetable meal comes along again. This time it is a delicious mushroom and spinach pizza which is rounded out by a Moroccan Tomato Salad.

Pizza is fantastic to make for groups since you can top it with anything that you want. I'll explain my method of preparing the spinach and mushroom, but feel free to get creative as you cook. Throw other things in the pan, prepare other vegetables (or meats!) in a similar manner, or just sit back and make a cheese pizza if you prefer.

To add to the vegetable and health content of this meal, you'll also learn how to make a Moroccan Tomato Salad. If you're not a fan of tomatoes, you may as well stop reading now! It's just what it sounds like - a salad made nearly entirely of delicious, ripe tomatoes and seasoned to perfection. So let's get going with this delicious vegetarian spread!

Spinach and Mushroom Pizza
The beauty of pizza is that you can make it as difficult or as simple as you like. There are basically three options for the dough (as you will know from my previous pizza post!) They are: buy the dough already cooked and in a circular shape, buy the dough pre-made but still needing to be rolled out, or make your own dough from scratch. Personally, I recommend one of the last two options.

While I am typically a fan of making everything from scratch, pizza dough is one of the few (along with brownies) where it doesn't necessarily taste better to do so. Using dough that still needs to be rolled out provides essentially the same service. You still have freshly baked dough that tastes exceedingly fresh. I am not going to walk you through making it from scratch, but if you are interested you should look here. You'll see that it even gives you options for customizing your dough! But see how much time you have. Making your own pizza dough means letting it rise, etc, as you would any bread.

I went with the second option, of buying raw dough. At my local supermarket I have two options - whole wheat and regular. While instinct, when being healthful, is to head to the whole wheat, beware! In this case, it actually had more calories and fat without a higher fiber content. Check before buying! And remember - while you can buy pre-cooked dough that is already rolled out, it's just not as good. Honestly.

Pre-heat your oven to whatever the instructions for your dough are. Don't have? 375 is a safe bet. Prepare a pizza pan, preferably a perforated one that makes the crust crispier. Sometimes they require greasing (think Pam) but a lot of the time they actually request cornmeal instead. If there are no directions, go with Pam.

Put a small amount of olive oil in two pans over medium to medium low heat - no more than a teaspoon in each. One of these will be for your toppings and one for the sauce.

For the toppings: Add a clove of minced garlic. Saute for 2 minutes. Then add the mushrooms. You can use as many or as few as you want depending how "mushroomy" you like your pizza. I used a lot! Continue to stir the mushrooms frequently to avoid burning or sticking to the pan. When they are nearly done (they should be smaller in size, soft, and wilted) then add the spinach. Remember - what looks like a lot of spinach at the start is almost nothing near the end. I used an entire bag of spinach and wished I had used more! Continue to stir the spinach and mushroom mixture often. The spinach will quickly wilt down to a small amount. Once the spinach is fully wilted your toppings are ready. Remove from the heat and keep them ready for your pizza.

For the sauce: Make sure to prepare your sauce at the same time as you prepare the toppings. Add 2-3 cloves of minced garlic depending on your taste and their size. Continue stirring to avoid burning or sticking. Add diced onion; I used roughly 1 cup of diced onion for two pizzas. Stir well and continue cooking for 3-5 minutes. Add two diced tomatoes. Stir and continue to cook for another 5 minutes. At this point the onion should be soft and translucent; the tomato should be soft and well mixed in the entire mixture with its juices enveloping the onion and garlic. Add 1 small can of tomato sauce and 1 small can of tomato paste. Remember: always use no salt added versions! Stir until the paste is melted and well mixed with the rest to give a smooth sauce. Add basil, oregano, and italian seasoning to taste. Stir and simmer another 2 minutes. You now have your tomato sauce!

Roll out your dough, using enough flour to keep things from sticking. Place the pizza on the pizza pan. Do not worry if it's not a perfect circle - mine are always only approximate. Add sauce, leaving about an inch all the way around at the edge for the crust. You'll regret it later if you don't! Add the topping evenly across the pizza. Sprinkle with cheese. I used part-skim low-fat mozzarella which is always good, but feel free to mix it up. You can use fresh mozzarella balls, a mixture of mozzarella and parmesan, or even something different like asiago.

Bake according to the dough's instructions. If there are no instructions, start at 10 minutes and check on the pizza. When it is fully cooked the cheese will be melted, the crust will begin to look slightly golden, and you should hear a slight hollow sound when you tap your knuckles on the crust.

Enjoy! Leftover pizza is great for lunch the next day.

Moroccan Tomato Salad
I love tomatoes! Really! Truly! As a kid, when we went to restaurants, all I wanted was a plate of plain tomato cut up and shrimp cocktail. Let's just say that I was a unique 5 year-old.

This simple salad is very fast to make but tastes best when refrigerated for an hour or two before eating to allow the tomatoes to soak up the sauce. It's based on some Moroccan ideas but is simplified here. If you are not a fan of tomato, I'm guessing this dish is not for you since that is largely the only ingredient. However, if you too are a fan, dive right in. This unique salad satisfies immediately and provides a new flavor to tomatoes that you've most likely never tried before.

Cut up a bunch of tomatoes in wedges and place in a bowl. I used 4-5 tomatoes in my salad for 2-3 people. Tear up a handful of fresh basil leaves and add those. If you do not have fresh you can use the spice, but it won't turn out quite as well! Liberally sprinkle the tomatoes with red wine vinegar. You'll want to use enough to coat the tomatoes and pool a bit in the bottom when they are well tossed. Sprinkle a little, toss, and see how it goes. I probably used several tablespoons. Pour on some very light olive oil. You'll want to use high quality olive oil here since you will not be cooking with it. Make sure to use far less oil than vinegar to retain some health! Probably 1/2 as much is plenty to suffice, but you might even start with 1/3 and see how that goes. Toss the mixture well. There should be a little bit of liquid at the bottom of the bowl but not much. Remember - this is salad, NOT soup. If you see a lot pooled than you used too much.

Refrigerate until ready to use - best if it sits for 1-2 hours before serving.

Southwest Arctic Char Caesar Salad with Manchego-Jalapeno Beer Bread

This meal, as you have guessed, was originally meant to be a Southwest Salmon Caesar Salad. Does that sound more normal now? But, alas, when I went to Whole Foods the Char looked amazing and I could not resist. And the spirit of cooking is throwing out the recipe book and playing along!

This salad does a great job of replicating the taste of your favorite caesar salad at a restaurant without anywhere near the same number of calories. And with the freshly prepared arctic char on top, it is plenty filling for an entree and still delicious!

I paired the salad with some freshly made bread - specifically Manchego-Jalapeno Beer Bread. I cannot extol the virtues of Beer Bread enough. If you made the basic version I wrote about a couple months back, you must understand what I am talking about. It is very fast and easy to make and provides a slightly different taste than other breads - just enough to draw your interest. While basic plain beer bread is fabulous, this one spices it up a bit with Manchego cheese and some Jalapenos. But don't worry - read ahead to find out how to make it without being spicy!

Southwest Artic Char Caesar Salad
As I discussed above, this recipe was originally meant to be a Southwest Salmon Caesar. The dressing sounded a little odd to me at first, but I dove right in... and ignored the anchovies. It tasted great. Everything blended together to provide a genuine Caesar taste at far fewer calories than you would get in a restaurant or out of a bottle.

For the fish you'll lightly add some spices and cook in a pan. Keep in mind that while similar in color and taste, Arctic Char is a good deal thinner than Salmon. You will not have to cook it as long on the stove. You can check it the same way you would check Salmon - the middle should be pink all the way through rather than the deeper orange with which you started.

Manchego-Jalapeno Beer Bread
The beauty of beer bread? You dump in some flour, some miscellaneous ingredients, and a bottle of beer. You stir and bake. Forget about yeast, rising, punching down, and struggling to find a place in your house that is 85 degrees Fahrenheit to let your bread rise... and in the dark covered with a towel. Beer bread is simple and quick to make.

Although I am a big fan of original beer bread, this recipe mixes it up with some cheese and spice. For those of you not familiar with Manchego, its mild and tart all at the same time. You won't find it shredded, so buy a chunk of it fresh and pull out your cheese grater. There is nothing like fresh cheese in your freshly made bread!

Not a fan of spicy? Well, neither am I. Believe it or not, jalapenos do not have to be spicy. The secret is to get rid of the pulp and seeds on the inside. The shell of the pepper has flavor but no actual spice. I used one jalapeno after I carefully removed the insides. You can make it mild as I did, spicy using the whole pepper, or anywhere in between by using just a little.

I enjoyed my beer bread plain, but stick on your favorite spread or even just butter if you want a little more flavor.

Enjoy!

Wow!

Since starting this blog I've had visitors from Vietnam, Saudi Arabia, Morocco, Australia, the United Kingdom, France, Belgium, Canada, China, India, and Angola. In addition, from the US, there have been visitors from 22 states as well as the District of Columbia.

To date, I've had 1,145 page loads and 649 unique visitors.

Not too shabby for under three months!

But, I want to get better. What do you like? What don't you like? Please comment below with your comments, criticisms, and requests. Spread the word to your friends, visit often, and never hesitate to tell me what else you want to see, or what you would rather not see.

This has been a great experience so far and I look forward to a long existence! Check back tomorrow for Manchego Jalapeno Beer Bread and Artic Char Caesar Salad.

Thank you, everyone. This is truly amazing!