Curried Chicken Salad with Apples and Raisins

The curry definitely "spices" up this version of a chicken salad! 

1/4 cup low-fat mayonnaise
1 teaspoon curry powder
2 teaspoons water
1 cup (at least) chopped skinless, boneless grilled lemon chicken
3/4 cup chopped apple (about 1 small)
3 tablespoons raisins
1/8 teaspoon salt
1 lemon

Marinate chicken with salt, pepper and fresh lemon juice for 30
minutes. Grill until cooked-through, then let it cool off. Chop into
cubes.

Combine mayo, curry powder, and water in a bowl. Whisk until well
blended. Add the chicken, chopped apple, raisins, and salt; stir until
combined. Cover and chill.

Shrimp Skewers with Mango-Lime Dipping Sauce

The dipping sauce for these skewers is so good, I could eat it with a spoon!

• 1 1/2 cups cherry tomatoes (about 12 ounces)
• 1 pound peeled, deveined large shrimp
• 1 medium red onion, cut into 1 1/2-inch pieces (about 1 cup)
• 1 medium green pepper, cut into 1 1/2-inch pieces (about 1 cup)
• Cooking spray
• 1/4 cup fresh lime juice, divided
• 1/4 teaspoon black pepper
• 1/8 teaspoon salt
• 1 medium mango, peeled and sliced
• 1/4 cup chopped green onions
• 2 tablespoons low-sodium soy sauce
• 1 clove garlic

Preheat broiler.

Thread tomatoes, shrimp, pepper, squash and zucchini alternately onto each of 8 skewers. Place skewers on a wire rack coated with cooking spray; place rack on a roasting pan. Sprinkle with black pepper and salt. Broil 4 minutes or until shrimp are done, turning once.

Combine remaining 1/4 C lime juice, mango, and remaining ingredients in a food processor, blend well. Serve sauce with skewers. You can also serve with skewers with a side of jasmine rice.

Honeydew-Mint Soup

The perfect chilled soup for a day at the beach! Thirst-quenching, a hint of mint, and just sweet enough to satisfy your cravings!

1 (2-pound) honeydew melon, peeled, seeded, and cut into 1-inch pieces
1/4 cup loosely packed fresh mint leaves
1/4 cup fresh lime juice (about 3 limes)
1 tablespoon honey
1/8 teaspoon salt
6 thinly sliced fresh mint leaves (optional)

Combine 1 cup honeydew melon, 1/4 cup loosely packed fresh mint leaves, fresh lime juice, and honey in a blender; process until smooth. Add remaining melon and salt; process until smooth. Transfer melon mixture to a bowl; cover and chill at least 1 hour. Enjoy!

Crabfest 2009

The Hungry Cat

1535 North Vine

Hollywood, CA

www.thehungrycat.com

**Happy Hour is Monday-Friday, 12pm-6pm

**Prix Fixe Lunches served Monday-Friday, 12pm-3pm

$20/person, includes appetizer, entree, fresh fruit, virgin beverage

Sunday night was the 5th annual Crabfest at The Hungry Cat, a seafood bar in Hollywood. Here were a few of the scrumptious treats we got to enjoy:

• Lump crab roll on a butter toasted bun with basil and aioli
  
• "The Pride of Baltimore" crab soup
  
• Pan roasted soft shell crab, corn, summer beans and pancetta
  
• Steamed crabs with Jean's marinated tomatoes and potato salad
  
• Peach crisp
  

Morning Glory Muffins

This is a "hybrid" recipe, created using two separate recipes for morning glory muffins. You can add any dried fruit in place of or in addition to the dried cranberries, but I like the extra little kick they provide!

• Cooking spray
• 1 cup whole wheat flour (about 4 3/4 ounces)
• 1/2 cup all-purpose flour (about 2 1/4 ounces)
• 1 cup oats
• 3/4 cup packed brown sugar
• 1 tablespoon wheat bran
• 2 teaspoons baking soda
• 
  
• 2 teaspoons ground cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1 cup plain fat-free yogurt
• 1 cup mashed ripe banana (about 2)
• 1 large egg
• 
  
• 1 teaspoon vanilla extract
  
• 3/4 cup chopped walnuts
  
• 3/4 cup dried cranberries
• 
  

Preheat oven to 350°.

Place 18 muffin cups liners in muffin cups; coat liners with cooking spray. If you do not have muffin cup liners, it is not the end of the world. Just make sure that the pan is well-coated with the cooking spray.

Lightly spoon flours into dry measuring cups, and level with a knife. Combine flours and next 7 ingredients (through salt) in a large bowl; stir with a whisk. Make a well in center of mixture. Combine yogurt, banana, egg and vanilla; add to flour mixture, stirring just until moist. Fold in walnuts and dried cranberries. Spoon batter into prepared muffin cups. Bake at 350° for 15 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; cool on a wire rack.

Roasted Salmon with Zucchini, Squash and Lemon

This is a great "weeknight meal", because it takes very little preparation yet is still healthy, flavorful and filling! You can vary the veggies to taste, but this is a great way to take advantage of seasonal veggies from the local farmer's markets.

1/2 pound (about 1 medium) zucchini, cut diagonally into 1-inch-thick pieces
1/2 pound (about 1 medium) yellow squash, cut diagonally into 1-inch-thick pieces

2 lemons, quartered, seeds removed
2 tablespoons extra virgin olive oil
Coarse salt and ground pepper
2 (about 8 ounces each) salmon fillets

Heat broiler, with rack 4 inches from heat. Combine zucchini, lemons, and squash in a mixing bowl. Add olive oil, salt and pepper; toss to coat. Place the salmon fillets on a large rimmed broiler-proof baking sheet. Arrange zucchini, lemons and squash around the fillets and drizzle with oil, and season with salt and pepper.

Broil until vegetables are tender and fish is opaque throughout, 15 to 20 minutes. Garnish with fresh dill sprigs, if desired. Squeeze the roasted lemons over the salmon and veggies for a little extra zest!

White Wine Infused Orzo

This orzo is perfect for a light summer meal! It pairs particularly well with chicken.

Cooking spray

1/2 cup chopped onion
1 cup uncooked orzo
1 cup fat-free, less-sodium chicken broth
1/2 cup dry white wine
2 tablespoons fresh lemon juice
2 teaspoons olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper

1/2 cup cherry tomatoes, halved

Heat a medium saucepan over medium-high heat. Coat pan with cooking spray. Add onion to pan; sauté 3 minutes or until a golden-brown. Stir in pasta, broth, and wine; bring to a boil. Cover, reduce heat, add cherry tomatoes and simmer 15 minutes or until liquid is absorbed and pasta is al dente. Stir in lemon juice. Keep warm until ready to serve.

Spinach and Brie Chicken

The picture says it all, I think!

Coarse salt and ground pepper , to taste

8 thin chicken cutlets (1 1/2 pounds total)

**You can use 2 or 4 cutlets instead, so long as they are thin and weigh about 1 1/2 pounds. This will depend on how many servings you want.

2 tablespoons Dijon mustard

1 package (10 ounces) frozen leaf spinach, thawed and squeezed dry

4 ounces Brie cheese, cut into 8 thin slices

Heat broiler, with rack set 4 inches from heat. Place chicken on a large rimmed baking sheet lined with aluminum foil. Dividing evenly, spread one side of each cutlet with mustard; top with spinach, then cheese. Season with salt and pepper. Starting at short end, roll chicken up tightly, and arrange, seam side down, on sheet. The thinner the cutlets, the easier they are to roll up. Otherwise, the stuffing will not stay "stuffed".

Season rolled chicken with salt and pepper. Broil, without turning, until tops are lightly browned and chicken is cooked through, 8 to 10 minutes. The thicker the roll, the longer it will take to cook all the way through. Check the bottoms of the rolls to make sure they are done.

Serve stuffed chicken with my white wine infused orzo!

Kaiten Sushi Daichan

11301 W. Olympic Blvd

Los Angeles, CA

What it is:

A sushi joint featuring a conveyor belt with plates of sushi!

Why I like it:
The sushi is well-priced, and fresh! The conveyor belt loops around the majority of the restaurant, featuring a constantly changing selection of sushi. If you don't see what you want, the sushi chefs can make suggestions or make something you request.
**1 hour free parking, with validation
**Plates are color coded according to price. They range in price from $2.50 - $5.75

Recommendations

Tango Balls
Spider Roll
Fried Philadephia Roll
Fried California Roll
Popcorn Lobster

Pasta with Goat Cheese and Roasted Asparagus

I have made this meal a few times, and it is so simple and fresh! Definitely hits the spot. It is a great thing to make if you have a bunch of people coming over, especially if they are vegetarians! It looks elegant, tastes great and you can prepare it in under 30 minutes. You can also add toasted pine nuts, grilled chicken, or sundried tomatoes for a little variation.

2 bunches asparagus (2 pounds total), tough ends removed
3 tablespoons butter, cut into small pieces
12 ounces of whole wheat penne pasta
1 small log soft goat cheese (5 ounces), crumbled
2 to 3 tablespoons snipped fresh chives, for garnish

Preheat oven to 450 degrees. Bring a large pot of water to a boil for pasta. Place asparagus in a mixing bowl. Toss together with 1 tablespoon of olive oil, salt and pepper to taste. Spread spears on a large rimmed baking sheet. Roast until tender, tossing occasionally, 10 to 15 minutes; cut into 2-inch lengths.

While asparagus is roasting, generously salt boiling water. Add pasta, and cook until al dente, according to package instructions (about 10 minutes). Set aside 1 1/2 cups pasta water; drain pasta and return to pot.

In a medium bowl, combine goat cheese, 3 tablespoons butter, and 1/2 cup pasta water. Season with salt and pepper, and whisk until smooth. Add goat-cheese mixture and asparagus to pasta; toss to combine, adding skim milk if necessary for sauce to coat pasta. Serve pasta garnished with chives.

BoHo Gastropub

Photo courtesy of www.bohorestaurant.com

6372 W. Sunset Blvd

Los Angeles, CA

www.bohorestaurant.com

What it is:

A BOhemian HOllywood gastropub serving up delectable food with a great selection of rotating draughts

Why I like it:

A constantly changing menu (both of food and beers) keeps this restaurant experience fresh--you never know what is going to be on the menu!

**Happy Hour is Monday-Thursday, 4-7pm with all pizza and draught beers 50% off!

**Half Priced Tuesday Nights, 5pm-closing, with everything 50% off!

**Bottomless Cocktails (champagne, mimosa, bloody mary, screwdrivers and raspberry sunrise) with brunch, Sundays 11:30am-3pm

Recommendations

Asparagus Pizza

What it is:

Asparagus, leeks, mushrooms, goat cheese, truffle oil, and mozzarella, all on a thin, crispy crust.

Why I like it:

An appetizing gourmet pizza! Wonderful thin crust with a nice crisp, and none of the ingredients are overpowering. The goat cheese and asparagus make a great combo!

Baked Fennel Pizza

What it is:

Baked Fennel, applewood bacon, caramelized onion, and gruyere all on a thin, crispy crust.

Why I like it:

An appetizing gourmet pizza! Wonderful thin crust with a nice crisp, and none of the ingredients are overpowering. Plus, you can't go wrong with bacon!

Fried Oyster 'Po Boy' Sliders

What it is:

Fried Oyster ‘Po Boy’ Sliders, gougeres, tartar sauce, applewood bacon, arugula

Why I like it:

Bite sized and perfect for sharing, these 'po boy' sliders are true to the original, without being too greasy.

Roasted Corn, Pepper and Tomato Chowder

This was a refreshing meal, perfect for when you don't want something too heavy but you still want the food to be tasty and satisfying. I served it with lightly fried portobello mushroom strips, which complimented the sweetness of the soup perfectly! Next time I am going to try to add a little roasted garlic for a little extra zing.

• 3  red bell peppers, halved and seeded
• 2  ears shucked corn
• 1 1/2  pounds  tomatoes, halved, seeded, and peeled (about 4)
• 2  tablespoons  extra-virgin olive oil
• 4  cups  chopped onion (about 2 medium)
• 3  (14-ounce) cans fat-free, less-sodium chicken broth
• 1/4  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper
• 1/4  cup  (1 ounce) crumbled blue cheese
• 2  tablespoons  chopped fresh chives

Prepare grill to medium-high heat.

Arrange bell peppers, skin side down, and corn in a single layer on a grill rack; grill 5 minutes, turning corn occasionally. Add tomatoes; grill an additional 5 minutes or until vegetables are slightly charred. Remove from heat; cool 10 minutes. Coarsely chop tomatoes and bell peppers; place in a medium bowl. Cut kernels from ears of corn; add to tomato mixture. Season with kosher salt and freshly ground black pepper, to taste. 

Heat oil in a large Dutch oven over medium heat. Add onion; cook 7 minutes or until tender, stirring occasionally. Stir in tomato mixture; cook 3 minutes, stirring occasionally. Increase heat to high, and stir in broth. Bring to a boil. Reduce heat, and simmer 30 minutes or until vegetables are tender. Cool 20 minutes.

Place one-third of tomato mixture in a blender; process until smooth. Place pureed mixture in a large bowl. Repeat procedure twice with remaining tomato mixture. Pour the pureed mixture back into the pan. Place pan over medium heat; cook until thoroughly heated. Stir in additional salt and black pepper, if desired. Ladle  soup into bowls; top each serving with 2 teaspoons crumbled bleu cheese and 1 teaspoon chives.

Grilled Portobello Mushroom Burgers with Bleu Cheese

This was a quick and easy meal to prepare--and it was both satisfying and delicious! I like mushrooms, but wouldn't consider myself a huge mushroom fan--but I loved this meal and can't wait to make it again! I served it with baked sweet potato fries (recipe to follow).

1/4 cup balsamic vinegar
1/4 cup olive oil
1 tablespoon chopped garlic
1 tablespoon chopped fresh rosemary
4 large fresh portobello mushrooms, wiped clean and stems removed
Salt
Freshly ground black pepper
6 ounces bleu cheese, thinly sliced
4 large whole wheat hamburger buns or large kaiser rolls
1 bunch fresh spinach, rinsed and dried, stems removed

In a small bowl, whisk together the vinegar, oil, garlic, and rosemary. Place the mushrooms in a large re-sealable plastic bag, or a baking dish, and cover with the marinade. Marinate for at least 1 hour and up to 2 hours.

Prepare the grill.

Remove the mushrooms from the marinade and pat dry. Season both sides with salt and pepper, and place gill sides-down on the grill. Cook for 5 minutes, then turn. Arrange the cheese on the gills of each mushroom and continue to cook until tender, about 6 to 8 minutes. Open the rolls and lightly toast on the grill, insides down.

Place 1 grilled mushroom inside each bun and garnish each, to taste, with spinach. Enjoy!

Homemade Guacamole

4 large ripe avocados

1 lime

1 tsp salt

1/2 tsp ground pepper

1/4 C diced tomatoes

1/2 C diced red onion

fresh cilantro, to taste

Slice the avocados half and with the tip of the spoon, scoop all the flesh into a bowl. Mash the avocado with the back of a spoon or fork and combine it with the diced onion, lime juice, salt, pepper, and cilantro. Remember to not over-blend; guacamole is meant to be chunky! 

Top the mixture with the diced tomatoes and serve with warm flour tortillas or corn tortilla chips.

Tequila-Infused Steak Fajitas

This is a great way to "spice" up your weekly dinner routine! I marinated the steaks for 24 hours, which significantly reduced the amount of time I spent cooking and increased the amount of time I spent enjoying!

1/4 C fresh lime juice
1/4 C tequila
4 cloves garlic, peeled and smashed
2 tbs roughly chopped cilantro leaves
2 tbs vegetable oil
2 tsp Worcestershire sauce
1 tsp red pepper
1 tsp cumin
2 pounds flank steak, fat trimmed
2 tsp salt
1 tsp ground black pepper
6 large yellow corn tortillas
2 large green bell peppers, stemmed, seeded, and thinly sliced
1 large red onion, sliced
1 tablespoon minced garlic

In a bowl, whisk together the lime juice, tequila, garlic, cilantro, 1 tablespoon of the oil, the Worcestershire sauce, red pepper, and cumin. Pour into a large zip-lock bag, add the steak, and seal. Place in a baking dish and refrigerate for at least 12 and up to 24 hours, turning occasionally.

Remove the meat from the bag and pat dry. Season on both sides with 1 teaspoon of the salt and 1/2 teaspoon of the pepper.

Preheat the grill to high, and preheat the oven to 325 degrees F.

Wrap the tortillas in foil and place in the oven for 15 minutes to warm and soften. Remove from the oven and keep warm in the aluminum foil. You can also heat the tortillas in a skillet on top of the stove, if you prefer. 

Cook the steak over the grill to preferred temperature, 3 to 4 minutes per side for medium rare. I used a George Foreman grill, which also worked just fine. Remove from the heat and let rest for 10 minutes before slicing.

Meanwhile, in a large skillet, heat the remaining oil over medium-high heat. Add the peppers and onions, and cook, stirring, until soft and slightly caramelized, 12 to 15 minutes. Add the garlic, remaining teaspoon salt, and 1/2 teaspoon pepper and cook, stirring, until the garlic is fragrant and soft, 1 to 2 minutes. Remove from the heat.

Thinly slice the steak against the grain. Divide among the warmed tortillas and top with the vegetables. Squeeze with lime juice and serve with a side of guacamole and sour cream.