Roasted Red Snapper that will Knock Your Socks Off!

I could eat this everyday!

3 Roma Tomatoes cut into wedges 
(I can get 6 wedges per tomato)
1/4 cup chiffonade fresh basil leaves
1/2 cup sweet onions - I like to cut them in 1/2" thick rings then cut those in half or small chunks
1/4 cup pitted and sliced kalamata olives
1 pound Red Snapper fillets - this is usually about two nice size fillets (skin-on off) 
6 Thin slices of lemon, no seeds!
1/4 cup good-quality extra-virgin olive oil

Preheat the oven to 400 degrees F
Use a casserole dish or baking pan large enough for two long fillets of the fish

Combine the tomatoes, basil, onions, and olives in a bowl. Season with salt and pepper. 

Season both sides of the fillets with the spice mix (see below)
Add fish to the pan.  Then place the lemon slices on top.. and drizzle about 1 tablespoon of olive oil over each fillet.  I always like a little extra...
Then add the Tomato/Basil mix on top! 

Bake for 15 to 20 minutes uncovered or until the snapper is cooked through. 
After the first bite, you will scream Woo Hoo!!!

Spice Mix for fish
Combine:
1 tablespoons paprika
1 tsp salt
1.5  teaspoons garlic powder
1.5  teaspoons black pepper
1.5  teaspoons onion powder
1.5  teaspoons cayenne pepper
1.5  teaspoons dried oregano
1.5  teaspoons dried thyme

Relax... and Eat Chicken Soup.

Chicken Soup!

Comforting Chicken Soup!

6 cups chicken broth
1 pound chicken breasts (no skin)
2-3 medium red potatoes - cut into 1/4 inch-thick slices. I like to cut the potatoes first then rinse and soak in cold water in the fridge for about 30         minutes.
1 medium red onion chopped/diced.
2 garlic cloves - minced
3/4 cup flat-leaf parsley sprigs - chopped
Kale chopped fine - chiffonade cut!
(I’m not sure how much I use about half a bundle...)
2 medium carrots sliced
1 tablespoon olive oil
Salt - your preference
1 teaspoon dried thyme
1 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin

Massage a drizzle of olive oil over both sides of chicken then season one side with salt and pepper.  Bake the chicken at 425 degrees for 25 minutes.  Cool.  Then shred with fingers or two forks. Set aside.

In a soup pot sauté onions until transparent.  Add garlic, potatoes, carrots, kale and parsley.  On medium heat cook until you can almost poke a fork easily into potatoes. Stir constantly. Don't let the veggies burn...  Add chicken broth and chicken, salt, thyme, pepper and cumin. Cook over medium heat for 30 minutes.  Then bring to a boil and remove from heat.  Let sit for 15 minutes to half hour to let flavors mingle.

Sit back relax and eat soup!

Perfect Fava Leave Pesto!

Fava Green & Green Garlic Pesto

This pesto recipe is from OAK HILL FARM in Glen Ellen.  It's gorgeous and absolutely delicious.  You'll crave it.
I put it over salmon.
My guests licked their plates.

Fresh Ingredients:
1 bag of fava leaves
1/2 stalk green garlic, chopped
1/4 cup olive oil
Juice of 1 lemon
1/4 cup pine nuts
Salt to taste
Parmesan cheese (optional)
Process all ingredients in a food processor until pesto paste forms!
Spread on bread or add to pasta!