Cioppino

Recently I bought an amazing amount of cod at Costco. Have I mentioned my love for Costco? Well, I also love seafood. While I haven’t quite kept my New Year’s resolution to cook fish at least once a week, I’m getting better. Now look at this picture. Tell me you don’t want to eat that. Delicious, easy, healthy — can’t ask for much more than that.

Anyway, I used some of the cod I bought right away, but there was no way I could make the 3 pounds I bought without freezing some. This is uses some of that frozen cod (defrost before you add it to the stew!), fresh scallops, and cultivated mussels. You can add whatever seafood you like — shrimp, calamari, etc. This recipe comes from a cooking class my mom and I went to at Stonewall Kitchen in York, ME. It was a great class and would definitely go back again.

Basil Pesto Red Bliss Mashed Potatoes

Basil Pesto Red Bliss Mashed Potatoes
serves 4 / 3 ww pts

Here’s what I used:

• 1 1/4 pounds baby red potatoes
• 3/4 cup low-sodium chicken broth
• 2 tbsp store-bought pesto (I bought Classico)
• 4-5 leaves of fresh basil, sliced thin
• S&P

Here’s what I did:

• Cut potatoes into similar sizes (leave the really small ones whole) and put in a large pot of cold water. Cover the pot, put over high heat, and bring to a boil. Boil for 12 minutes or so until the potatoes are fork tender (not knife, fork).
• Drain and mash with the chicken stock and pesto. Toss in the fresh basil and season with S&P to taste.

Prosciutto Wrapped Cod

People seem to be intimidated by cooking fish. It is truly one of the simplest, fastest, healthiest meals around — so much easier, in my opinion, than chicken or other meats. This was yummy – go easy on the salt when seasoning the fish because the prosciutto packs a salty little porky bite. I served this with green beans dressed with italian salad dressing and basil pesto red bliss mashed potatoes.

Eggs in Prosciutto Cups

If you haven’t noticed by now, eggs are probably my favorite food. I love finding new ways to make them into a proper meal. This recipe is super adaptable – use any herbs or cheese you want on top. In order for the eggs not to get rubbery in the oven, you have to protect them with some good ol’ fat on top. Choose your poison – I used a couple teaspoons of this tarragon butter I made with a bunch of extra tarragon I had laying around and then froze, but cheese would be fab too.

Pork Milanese

I feel like pork chops/cutlets will be a new go-to for me. I’m getting pretty darn sick of chicken. These were super easy and actually really good — especially since I’m not a big fan of the pork chop in general. This method is also really good with veal, if you’re into that kind of thing.

Twice Baked Sweet Potatoes

This was a great after work meal. I threw the potatoes in the oven while I worked out and after that, it all comes together pretty fast. It is super filling and a perfect meal with a salad. Most of the prep can be done in advance, too, which could make it more week-night friendly.

Between the bacon, cinnamon, and creamy sweet potato, this smelled exactly like the amazing, indulgent, delicious carbonara I made a while back. Next time, I may try tossing the stuffing mixture with some pasta and see what happens. Yum.

Baked Eggs with Chorizo

I’ve made this twice now, once for dinner, once for breakfast. It is AMAZING. Seriously, if I had a restaurant, this would surely be on the menu. Eat this.

Strawberry Cupcakes*

A special Valentine’s Day treat, especially if you know anyone who loves strawberries, like I do.  🙂

*Editor’s note: Some of you may have noticed that our girl Sprinkles has absconded from Just the Tip. This means that a) you should check out sugar sugar for her amazing baked treats and b) I now have to learn how to bake! Boooo. Here goes nothin’.

Chicken Cordon Bleu

I kind of have dirty thoughts looking at this picture, but trust me – TRUST ME – this is well worth making.

Coconut Pecan Banana Coffee Cake

I baked! A cake! Anyone who knows me knows that it’s a huge feat. And, I do say myself, it was delicious.

Veggie Enchiladas

Offering #2 of our Mexicana Monday pot-luck. These were really, really good, and super veggie-licious. I kinda threw every veggie I had in my fridge in these bad boys…be creative!

Chorizo and Vegetable Confetti Tortilla

In my recent effort to make lower fat/veggie-filled recipes, I made this as a potluck offering at a recent mexican-themed get-together with my best g-friends (even though this isn’t really mexican, it sounds like it is :)). It’s a perfect breakfast/lunch/dinner and I plan on enjoying leftovers of this dish in each of these categories over the next few days.

Lightened Up Cheesy Spinach-Artichoke Dip

I cannot believe this is not bad for you. It is SO good ‘n cheesy that you may feel very naughty eating it. I even doubled my serving and had it for dinner with some homemade pita chips because it was so dang good. I’m still trying to get behind this slow cooker thing, but this may have won me over. All in all, this recipe rocks and I love Cooking Light.

The Chicken That Everybody Loved But Me / AKA "Bistro Chicken"

This is a controversial chicken dish. I kind of thought it sucked, but my loyal guinea pigs, Brian and Trish, both loved it. “Really good flavor”, Trish said. Well, here’s the recipe anyway… If anyone makes it, let me know what you think! 🙂

Escarole Soup

This is my go-to soup when I’m craving something comforting and very darn healthy.

Individual Steak Pita Pizzas

This is exactly the kind of food I hesitate about posting here. Let’s face it, it’s hardly cooking, yet I know I’ve made it at least a handful of times and been 100% happy. This is a shout-out to the beginners out there (make this, Trish!) who want a beefy, cheesy, low-fat, 15-minute meal. Holler.

Cumin Curry Carrots and Sugar Snap Peas

I am currently involved in a love affair with cooked carrots. Raw, I could care less, but I recently had an amazing meal at Lord Hobo in Cambridge featuring roasted carrots and, well, I can’t get enough of ’em. I also had a brief affair with too many of their delicious vodka martinis, but that’s another story.

White Chicken Chili

I am a sucker for avocado, which I admit, is pretty much the only reason I wanted to make this. I’ve tried chicken chili before and haven’t been wowed – but this was delicious and had the perfect heat level.