Stuffed Spaghetti Squash Boats: Take 2

Like I had promised before – I made a different type of stuffed spaghetti squash boat.  If it is even possible, I liked this one more than the sauce, mozzarella, and turkey meatballs.  Plus, this dish was only 4 ingredients (I kid you not).  If you need to learn how to prepare the spaghetti squash, refer back to my previous recipe:   Stuffed Spaghetti Squash Boats. 

The ingredients needed are spaghetti squash, frozen bag of creamed spinach, reduced fat monterey jack cheese, and chicken.  Yes – that is it.

Once the squash boats are prepared, add a cooked bag of creamed spinach.  This acts as a delicious sauce with fresh spinach flavor.  Top the spinach with a handful of Monterey jack cheese and sautéed chicken.  Bake the stuffed boats for about 10 more minutes to ensure the cheese is melted.  This dish is so simple, reasonably healthy, and incredibly filling. 

FYI – for the chicken, I seasoned it with garlic powder and salt, seared in a pan in olive oil, and sliced it thin for easy to eat pieces.  Alex loved this dish and ate the rest of mine (since I was very full) which is my favorite compliment!  The ingredients to fill these healthy boats are endless! 

Balsamic Salmon with Shrimp Scampi & Caprese Asparagus

I love all things “Caprese”.  Fresh mozzarella, tomatoes, and basil are such a classic and great combination of flavors.  When adding these ingredients to a fresh vegetable, it can change a side dish from standard to something amazing.  I decided to make roasted asparagus with basil roasted tomatoes with some fresh cubes of mozzarella.  The flavors were incredibly fresh and satisfying.  Instead of adding balsamic to this side dish, I made pan seared salmon with balsamic.  The problem was that we only had a very small portion of salmon that needed to be split between the two of us.  In order to stretch the dish a little further, I made some shrimp scampi to top the salmon.  Yes it sounds like a lot of flavors, and it is, but all of the flavors work well together to create a really tasty dish.

For the salmon, I kept it simple.  Pat the salmon dry and season with salt and garlic powder.  Sear the salmon in a pan in a bit of olive oil on each side.  When the salmon is cooked to your liking, add a few splashes of balsamic vinegar to the pan.  Just to warn you – if you are too close to the pan – it will clear your sinuses with the vinegar smell.  Turn the salmon so the seared crust can pick up the balsamic flavor and plate the salmon.  Wipe out the remaining vinegar and again add a bit of olive oil.  Add 2 grated garlic cloves to the oil and toss in the shrimp.  Season the shrimp with some salt and garlic powder and add fresh parsley.  Top the salmon with the shrimp and add a squirt of lemon juice and fresh romano cheese. 

While the salmon and shrimp are cooking, roast asparagus in the oven at 375 tossed in olive oil.  Also, halve some cherry tomatoes to roast alongside the asparagus.  Both the asparagus and tomatoes are ready in about 12 minutes.  Add some cubed pieces of fresh mozzarella and a perfect dish is prepared.  Enjoy!

Bang Bang Shrimp Salad

If you have never had the Bang Bang Shrimp at the Bonefish Grill, you are really missing out on one of the best things in the world.  They serve this lightly coated crunchy shrimp in a sweet and spicy creamy chili sauce with scallions on a bed of lettuce as an appetizer.  It is really one of the best things you will ever eat.  Luckily for me, there is a Bonefish Grill about 3 minutes away from me now, but the closest one used to be about 50 minutes.  Fortunately, the Bang Bang sauce recipe was online for me to duplicate which I have made many times, but this time decided to share. I have brought friends to this restaurant from Pittsburgh and each and every person has loved it.

I definitely make this meal different than the restaurant but it is still delicious.  I do not fry the shrimp or have a crunch coating on it, but instead just sauté the shrimp in a skillet for a healthier version, seasoned with salt and garlic powder.  While the shrimp are cooking, mix 4 tbs of mayonnaise (I use the olive oil version – making it a tad bit healthier), 1 tbs of sriracha, and 2 tbs of Thai sweet chili sauce.  This isn’t the exact recipe they give, but after many attempts, this tastes the best to me.  Toss the shrimp in half of the sauce and save the other half. 

Instead of serving the shrimp with a bit of lettuce on the bottom as a garnish, I serve it on a bed of lettuce for a salad.  Mixed greens with carrots works perfectly with a ton of chopped chives.  They normally use scallions, but I had chives on hand today and used them instead.  It still gave that fresh onion taste that goes perfect with this dish.  Serve the leftover sauce as a dressing for the Bang Bang shrimp salad.  After Alex ate the salad tonight he said “I could eat 7 more” … haha in other words, he loved it.  I kind of want more too.  Here is to not going out on a Friday not, bringing the restaurant into your own kitchen, and having a nice evening in with your newlywed. 

Chicken with Sundried Tomato & Goat Cheese with Mashed Cauliflower

Dinner last night was really good.  I made chicken breast with a sundried tomato and goat cheese sauce with mashed cauliflower.  Here are the ingredients you need:

Chicken Breast (2)

Salt

Pepper

Olive Oil Spray

White Wine (1/2 cup)

Chicken Broth (1 cup)

Sundried Tomatoes (1 package pre sliced)

Herb Goat Cheese (4 oz)

Cauliflower (2 heads)

Garlic (2 cloves)

Chives (1 large bunch)

Romano Cheese (1/2 cup)

Salt

Pepper

Split each chicken breast in half and season with salt and pepper.  Cook chicken in a pan sprayed with olive oil cooking spray over med-high heat about 6-8 minutes on each side. While the chicken is cooking – start making the cauliflower (below). Once the chicken is cooked through, set aside and keep warm.  In the same pan, add the wine and allow to simmer and reduce a bit.  Once reduced, add the chicken broth and sundried tomatoes until the tomatoes plump up and warm through (about 5 minutes).  Stir in the goat cheese until melted which will thicken and flavor the sauce.  Spoon over the chicken and serve.

Chop the cauliflower florets off the stem and place in a pot with water.  I added about 2 inches of water in a big pt with the cauliflower florets off both heads.  Put the heat on high and allow the cauliflower to cook in the boiling water.  Stir the cauliflower after a few minutes to make sure each piece cooks through.  After about 10 minutes, make sure all pieces are softened.  Drain the water and mash up the cauliflower.  I used an emersion blender which created a great consistency similar to mashed potatoes.  Add in the garlic, chives, Romano cheese, and salt and pepper to taste.  Serve alongside the chicken and you have a delicious hearty meal.  Oh – and my handsome husband loved it <3

Stuffed Spaghetti Squash Boats

If you have never had Spaghetti Squash, now is the time to try it.  Most people love spaghetti or pasta dishes, especially the classic Spaghetti & Meatballs.  I made stuffed spaghetti squash boats with sauce, fresh mozzarella, and turkey meatballs – and they were delicious. 

Try and eat spaghetti squash if you never have.  It has great flavor, texture, and can be incorporated into many dishes.  Plus – it is incredibly easy to make.  All you have to do is cut the squash down the center and roast in the oven at 375 for about 45 minutes. I roast mine flesh side facing down so all the excess liquid drains out.  If it is a larger squash, you may have to roast it a bit longer.  When the squash is done, you will be able to take a fork and scrape the flesh of the squash so it forms spaghetti like strand – hence the name.  You can leave the squash strands in the skin of the squash which saves on clean up time! 

While the squash is baking, make turkey meatballs.  This is the same recipe I have used in other recipes, which is ground turkey, garlic, parsley, 1 egg, parmesan cheese, and breadcrumbs.  In a bowl, grate 2 cloves of garlic with a fine grater.  Add a bunch of fresh parsley chopped.  Throw in about ½ cup of parmesan cheese (reduced fat).  Combine these ingredients with the ground turkey and mix in 1 egg.  Add breadcrumbs until the meat mixture easily makes meatballs (probably 1/3 cup).  Add salt and other seasonings if you wish.  Make small meatballs using a tablespoon measuring spoon.  I prefer smaller meatballs so you can have some in each bite.  Bake the meatballs at 375 for about 20 minutes. 

Take the squash boats, add your favorite sauce, add some meatballs to each and some cubes of fresh mozzarella cheese.  Bake in the oven for another 10 minutes until the sauce is warmed through.  These are SO filling and very delicious.  The possibilities are endless with spaghetti squash – I have another in the fridge as they were buy one get one free and will be making them again next week but with different toppings!