Tag Archives: healthy

Chicken Meatballs Parm

This chicken dish is a crowd pleaser. I serve it with a side of pasta and veggies. For a low calorie version, serve the meatballs with a hearty salad.

Pan frying the meatballs
Cooked meatballs with melted mozzarella

Ingredients:

1.5 lbs. ground chicken 

2-3 garlic cloves, chopped, optional 

1/2 cup Parmigiano Reggiano, grated cheese

1 tbs. flat-leaf parsley + more for garnish. 

1/2 cup breadcrumbs

1 egg

3/4 tsp salt

freshly ground black pepper to taste

2-3 ounces fried pancetta, drained

1/4 cup milk 

Olive oil for frying  the meatballs 

2 (24 oz) plain tomato sauce, in a jar 

16 ounces shredded mozzarella 

1 tablespoon fresh parsley, chopped + more for garnish. 

Preparation: 

Combine chicken, garlic, cheese, parsley, breadcrumbs, egg, salt & pepper, pancetta, and milk. Form the meatballs using an ice cream scoop. It will yield about 13 meatballs. 

Pre-heat oven to 350 degree Fahrenheit. 

In the meantime, over medium heat, fry the meatballs in a 12-inch cast iron pan. Turning halfway until you get a crust/sear on each side. About 5-8 minutes in total.

Add tomato sauce. Sprinkle the cheese. Turn the stove off. Bake in the oven to finish cooking the chicken and melt the mozzarella cheese, about 13-15 minutes.  

Serve in the pan. Garnish with parsley or basil, optional. 

Wine pairing suggestions: Pinot Nero, Bardolino Superiore or Valpolicella Ripasso.

Hope you will tris delicious recipe.

Healthy Tuna-Stuffed Avocado Halves

Tuna-filled Avocados

Lately, I’ve been trying to stay in shape, by incorporating more fruits and veggies in my diet. I’m discovering  many ways to eat well, and maintain a healthy lifestyle.  Today, I made  a quick-lunch, using a canned tuna, and an avocado. It’s super easy, healthy, and delicious. Avocados are so tasty, and packed with good fat, the one that does not clog your arteries.

Serves: 1 as a meal – 2 as a snack   Level of difficulty: Super easy

Ingredients:

  • 1 – 5 oz.  canned white Albacore tuna, drained *
  • Extra virgin olive oil, to taste + more to drizzle
  • 1/2 lemon, juiced
  • 1 rib of celery, diced
  •  Freshly ground pepper, optional
  • 1 Hass Avocado, split in half, remove pit
  •  Herbes de Provence, to taste

    Preparation:

    In a medium-sized bowl, mix first 5 ingredients well. Stuff the avocado halves with the tuna mixture. Garnish with Herbes de Provence. Drizzle more olive oil.

    *You may end up with some leftover tuna, depending on how much you fill the avocados.

    Voila! Bon Appetit!

    Happy Eatin’! With lots of passion from

    Gina’s Kitchen

    Tuna-filled Avocados

 

 

Mango Salsa

Mango Salsa

Mango

Mango Salsa

Mango Salsa

Mangos are cultivated throughout various regions of the world.  There are many varieties that are used in chutneys, salsas, or simply eaten raw.  They are a delicious and versatile fruit, and very refreshing in the summertime. In several cultures, its fruit and leaves are ritually used as floral decorations at public celebrations, and religious ceremonies. Recently, I participated in an event on Facebook, that required the use of mangos, as an ingredient. Of course, I had to get involved, and decided to make a quick and easy salsa. This dish can be eaten by itself, with tortillas, or over white fish. I have used it on cod-fish, and it came out delicious.

Ingredients:

Mango Salsa

  • 1 ripe mango, diced
  • 1/4 red bell pepper, diced
  • Jalapeño, chopped to taste (optional)
  • 1 handful of cilantro, chopped
  • Himalayan salt and freshly ground pepper, to taste
  • Sprinkles of turmeric
  • Juice of one lime
  • drizzle of extra virgin olive oil 

    Preparation:

Combined all the ingredients and chill in the fridge for at least an hour.

Bon Appetit!

Salade Niçoise

Salade Niçoise

Salade Niçoise

Salade Niçoise

A few years ago, I had the pleasure of visiting Nice, also known as The Côte d’Azur, located on the French Riviera. This trip inspired me to make this salad, and I’m so happy to share it with all of you.

Nice, France

Nice, France 2011

 

Nice, France 2011

Salade Niçoise, (pronounced Niswaz) originated in Nice, France, and makes a delightful summer “salade”, French for salad. I’ve made it in the past with freshly seared Tuna, but this time, I’m using canned tuna. There are many variations to this traditional dish, but most of them call for tuna, haricot vert, which is a French style green bean, potatoes, tomatoes, olives, hard-boiled eggs. You can also garnish it with anchovies. I use a Tarragon Dijon-Mustard Vinaigrette for dressing.

Serves: 4  Degree of difficulty: Easy

Ingredients:  

  • 2 cans of tuna fish, in olive oil, drained
  • 10 – 12 fingerlings potatoes, boiled
  • 1 handful of Kalamata olives
  • 6 to 8 San Marzano Style tomatoes *
  • 4-5 boiled eggs, sliced
  • 16 oz. haricot vert, boiled or steamed
  • Lettuce leaves

    Preparation:

    1) Boil eggs, peel, and set aside. (Please look for my upcoming post on how to boil and peel the perfect eggs.)

    2) Boil potatoes, gently poke with knife, if it goes through easily, it’s done. Do not overcook as it will fall apart.

    3) Boil or steam haricot vert, do not overcook because they will lose their vibrant color.

    If you are comfortable to have 3 burners going on at once, you can cook simultaneously to save you time.

    4) Wash tomatoes, lettuce, and drain well.

    5) Prepare the dressing

Tarragon Dijon-Mustard Vinaigrette

  • 4 tbsp. extra virgin olive oil
  • 1 tbsp. Dijon mustard
  • Himalayan salt or sea salt to taste
  • Freshly ground pepper
  • 1/2 – 1 tsp. dry Tarragon

In a medium-sized bowl, add the mustard, salt, pepper and tarragon, slowly whisk in the oil, to emulsify it.  Adjust the ingredients as necessary.

6) Now that you have done all your prepping, it’s time to plate it. Place the lettuce on the bottom of a serving dish, and arrange all the ingredients to your taste. I did a deconstructed salad, but you can also mix it all together. Add your own touch and make it yours. Drizzle with the vinaigrette for the finishing touch. I can assure you, you and your loved ones will enjoy this sumptuous and healthy summer salad.  I recommend a nice Chablis (a dry Chardonnay from the Burgundy region), or a Sauvignon Blanc, a lovely Rose’ from the South of France to pair with this delectable and refreshing dish. Bubblies are always a good option if you want to get fancy.

* You can also use sliced, cut-up, or grape tomatoes.

Salade Niçoise

Salade Niçoise previously made with Seared Tuna

Bon Appetit From Gina’s Kitchen

Seared Balsamic-Glazed Sea Scallops

Sea Scallops

Sea Scallops

 

Scallops marinating in balsamic vinegar

Scallops marinating in balsamic vinegar

 

Searing/pan frying the scallops

Searing/pan frying the scallops

 

Caremelizing scallops

Caramelizing scallops

 

Seared Balsamic-glazed Sea Scallops

Seared Balsamic-glazed Sea Scallops

 

IMG_2943

The bottom of your pan should look like this, when you’re done.

 

This is probably the easiest, and most delicious way to eat sea scallops. I don’t make them often, because they are on the expensive side. However, once in a while I like to splurge on these scrumptious sea mollusks. They are a good source of protein, and healthy for you.  This method requires very little time to prepare them.

WARNING: SOME PEOPLE MAY BE ALLERGIC TO SHELLFISH

Serves 3-4  Yields about 18-20 large sea scallops
Degree of difficulty: Very easy Cooking time: 6 minutes

Ingredients:

  • 1.25 lb.large sea scallops, preferably fresh, not frozen
  • Freshly ground black pepper to taste
  • 1/4 cup Balsamic vinegar
  • Olive oil for searing/frying

Preparation:

1) In a medium size bowl, season sea scallops with freshly ground black pepper. Add the balsamic vinegar, mix well. Let it marinate for a minimum of 15 minutes. Turn them at least once. Do not let it sit too much longer in the marinade.

2) On high heat, (almost the highest setting) in a large, stainless-steel frying pan, barely cover the bottom of the pan with olive oil. Make sure, it is hot, if not, you will not obtain the nice golden brown color.

3) Drain the scallops as much as you can, (do not use a paper towel) and place it on the hot pan, in a single layer. Cook on high heat for about 4 minutes. I use the kitchen timer. BE CAREFUL, OIL WILL SPLATTER A LITTLE, and the stove will get messy.

4) Lower the flame to medium, flip scallops, and cook other side for about 2 minutes. That’s it!!! DO NOT OVERCOOK, AS THEY WILL GET CHEWY.

I served the scallops with brown rice, and broccoli. The entire meal took about 30 minutes to prepare from start to finish. I hope you will try it soon.

Happy Cooking From My Kitchen To Yours!

Gina

 

 

Refreshing Gazpacho

Gazpacho by Foodiewinelover

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