2015 Galena’s Cucina Calendars

Just in time for the holidays, the perfect gift for that “foodie” in your life.  Monthly recipes along with beautiful photos.  Now available for ordering, first 25 orders will receive a free recipe collection. Special price of $12.95 plus shipping and handling.

Deliveries will be available after November 20, 2014.  Click on the “Order Form” to place your order.

Order Form

Galena's Cucina 2015 Calendars

Galena’s Cucina 2015 Calendars




Mazola® Kick’n Chicken with Mango Salsa,

A few months ago I had the wonderful opportunity of doing a commercial spot for Mazola, here it is….not sure what is going to become of it, but making the video was a GREAT experience!  Thank you ACH!

Mazola® Kick’N Chicken with Mango Salsa

Yield: 4 servings
Prep Time: 15 minutes
Grill Time: 12 to 16 minutes

Ingredients:

4 boneless, skinless chicken breasts (one pound total)
2 tablespoons Weber® Kick’N Chicken Seasoning
1/4 cup Mazola® Corn Oil
3 tablespoons fresh lemon OR lime juice
As needed Weber® Grill’N Spray

Mango Salsa:

2 cups diced fresh mango, 1/4-inch dice
1 cup diced red bell pepper, 1/4-inch dice
3 tablespoons minced red onion
1 tablespoon minced jalapeno pepper
1 tablespoon fresh lemon OR lime juice
2 tablespoons minced, fresh cilantro
Salt and pepper to taste

Directions:

Preheat grill to medium heat, or between 400º to 450°F.

Trim excess fat from chicken, rinse and pat dry using paper towels. If necessary, pound chicken to an even 1/2-inch thickness using a mallet, rolling pin or cast iron skillet (this will ensure the chicken cooks evenly).  Place chicken into a 1-gallon size resealable plastic bag. Add seasoning, oil and lemon juice to the bag.   Seal bag and turn to thoroughly coat chicken.

Coat grill surface with grill spray to prevent sticking.

Grill chicken over direct high heat for 4 to 6 minutes, rotate 90 degrees and continue cooking an additional 4 minutes (this process will give you beautiful grill marks on the chicken).  Turn chicken and repeat as above until cooked through (internal temperature should be 160°).  Transfer cooked chicken to a serving plate.

Combine salsa ingredients in a bowl; stir and season to taste with salt and pepper. (Can be made up to 8 hours ahead and refrigerated until ready to serve.)

Top grilled chicken with mango salsa and serve immediately.
Recipe Tip: Try slicing the chicken onto warm, low-fat tortillas, top with mango salsa and crumbled queso fresco cheese for delicious spicy chicken wraps.

Kickin' Chicken with Mango Salsa

Kickin’ Chicken with Mango Salsa

Buon Appetito!

 


It’s ALMOST here….”Cookin’ for a Livin”

The cookbook is so close to being available, so I thought I would send out a little tease, and this goes to my friend Ann!  Enjoy!!!!

Baked Olives & Grilled Bread

Olive Ingredients:
1 ½ cups cherry or grape tomatoes, halved
1 cup Kalamata olives
1 cup Manzanilla olives
2 cloves garlic, minced
½ finely sliced shallot
1 teaspoon Spice Islands® Parsley
½ teaspoon Spice Islands® Oregano
1 Spice Islands® Bay Leaf
¼ cup Mazola® Extra Virgin Olive Oil
Zest of 1 lemon

Directions:
Preheat oven to 400°F. Combine tomatoes, olives, garlic, onion, 1 tablespoon fresh parsley, oregano, bay leaf and olive oil in a medium size ovenproof dish. Bake 15 minutes, or until tomatoes begin to caramelize.

Bread Ingredients:
1 loaf Simply Homemade® Country White Bread, baked
¼ cup Mazola® Extra Virgin Olive Oil
Spice Islands® Sea Salt
Spice Islands® Freshly Ground Black Pepper

Directions:
Slice bread in 1” slices. Brush Bread with oil, sprinkle salt and pepper over bread. Place oil side down on hot grill or grill pan (place on an angle). Cook several minutes and rotate bread 90°F. Brush top of bread with remaining olive oil and season with salt and pepper. Turn bread over and repeat the cooking process as above.

Baked Olives & Grilled Bread

Baked Olives & Grilled Bread

Bon Appetito!!!!


BEST Way to Cut a Watermelon

I LOVE watermelon….now with the seedless varieties its even more desirable, no more “spitting the seeds out”! Here is a little history thanks to Wikipedia

Watermelon (Citrullus lanatus var. lanatus, family Cucurbitaceae) is a vine-like (scrambler and trailer) flowering plant originally from southern Africa. Its fruit, which is also called watermelon, is a special kind referred to by botanists as a pepo, a berry which has a thick rind (exocarp) and fleshy center (mesocarp and endocarp). Pepos are derived from an inferior ovary, and are characteristic of the Cucurbitaceae. The watermelon fruit, loosely considered a type of melon – although not in the genus Cucumis – has a smooth exterior rind (usually green with dark green stripes or yellow spots) and a juicy, sweet interior flesh (usually deep red to pink, but sometimes orange, yellow, or white).

A watermelon contains about 6% sugar and 91% water by weight. As with many other fruits, it is a source of vitamin C.

The amino-acid citrulline was first extracted from watermelon and analyzed.[10] Watermelons contain a significant amount of citrulline and after consumption of several kilograms, an elevated concentration is measured in the blood plasma; this could be mistaken for citrullinaemia or other urea cycle disorders.[11]

Watermelon rinds, usually a light green or white color, are also edible and contain many hidden nutrients[vague], but most people avoid eating them due to their unappealing flavor. They are sometimes used as a vegetable.[12] In China, they are stir-fried, stewed or more often pickled. When stir-fried, the skin and fruit is removed, and the rind is cooked with olive oil, garlic, chili peppers, scallions, sugar and rum. Pickled watermelon rind is also commonly consumed in the Southern US.[13] Watermelon juice can be made into wine.[14]

Watermelon is mildly diuretic[15] and contains large amounts of carotenoids.[16] Watermelon with red flesh is a significant source of lycopene. Preliminary research indicates the consumption of watermelon may have antihypertensive effects.[17]

Now, what’s the BEST way to cut up a watermelon you might ask?  Well, this has been on Facebook and I thought it was brilliant..so here you go.  Start out with a cutting board and a sharp knife.   Cut your watermelon in half lengthwise, then cut widthwise.

Watermelon

Watermelon

Next, make one-inch slices widthwise and then lengthwise, see below….photo 2You now have a watermelon that is so easy to eat, a great snack for anyone to grab and go.

Grab and Go Watermelon

Grab and Go Watermelon

Boun Appetito!



“Live at 9” – 3 Delicious Vegetable Dishes

Spinach, cauliflower, brussels sprouts, grape tomatoes, leeks, butternut squash…oh my…vegetables can be the center of your meal. Check out my latest “WREG Live at 9” demonstration to see how easy these vegetables are to make and just how yummy they are to eat!

Italian Spinach

1 tablespoon extra virgin olive oil
1 tablespoon butter
¼ teaspoon red pepper flakes
2 cloves garlic, minced
1 pound baby spinach, roughly chopped
Salt & pepper, to taste
2 eggs, beaten
1 tablespoon grated parmesan cheese

Over medium high heat, melt butter and oil until melted. Add red pepper flakes and garlic. Cook 30 seconds (do not let garlic burn). Add chopped spinach and sauté until wilted. Add beaten eggs and toss until egg is cooked. Stir in parmesan cheese. Serve warm.

Italian Spinach

Italian Spinach

Oven Roasted Vegetables with Weber® Just Add Juice Herb & Garlic Marinade

1 package Weber® Just Add Juice Herb & Garlic Marinade Mix
¼ cup Extra Virgin Olive Oil
1 butternut squash, peeled, seeds removed and cut into 1-inch pieces
2 leeks, cleaned and sliced into ½-inch pieces
½ cup grape tomatoes, sliced in half
½ pound Brussels sprouts, cut in half

Preheat oven to 425°F. Line a baking sheet with parchment paper or spray with pan spray. In a large bowl, combine all ingredients and toss until completely combined. Place vegetables on prepared baking sheet. Bake 15-20 minutes, or until vegetables are soft.

Oven Roasted Veggies

Oven Roasted Veggies

Crispy Cauliflower Galette

1 head cauliflower
1 teaspoon sea salt
1 large egg
1 cup shredded cheddar cheese
¾ cup Pankos (Japanese-style bread crumbs)
1 tablespoon chives
¼ teaspoon white pepper
1/8 teaspoon cayenne pepper (or less to taste)
2 tablespoons grated parmesan cheese
2 tablespoons butter, divided
2 tablespoons corn oil, divided
Sour cream, if desired

Cut cauliflower into florets and cook in salted boiling water, until tender, about 10 minutes. Drain and mash cauliflower with vegetable masher. Stir in cheese, pankos, chives, egg, white and cayenne pepper, and parmesan cheese.

Heat 1 tablespoon butter and 1 tablespoon oil in a 10-inch, nonstick sauté pan over medium heat. When butter and oil have heated, press cauliflower mixture into skillet and cover. Cook over medium heat until crisp on the bottom, pressing occasionally with a spatula, about 5-10 minutes.

Place a rimless flat dish on top, large enough to cover pan, and invert the galette onto the dish. Add the remaining 1 tablespoon butter and oil to the same pan, then slide the galette, browned-side up, back into the pan.

Cook until crisp and golden on the second side, about 5 minutes longer. Slide galette into serving dish, cut into wedges, and top with sour cream, if desired.

Crispy Cauliflower Gallete

Crispy Cauliflower Gallete

Buon Appetito!!!


Godiva Cream Filled Strawberries

Once a week I have the opportunity to teach an hour long “spin” class at Lifetime Fitness.  Our members are very loyal to attending our classes.  As a little “perk” once and a while I will bring them a “treat” to eat after class is over.  This past Saturday we celebrated a 2 hour special Valentine cycle (spin) class.  As a little healthy and fruity (did I say delicious) treat I decided to make them filled strawberries.  There are a few recipes for this on the internet, however I wanted to put my take on the original.  What goes better with strawberries than chocolate (and of course some champagne, but I can’t bring that to class).  Hope you enjoy my version!

1 quart fresh strawberries
1 package cream cheese, room temperature (you can also use fat free)
1/3 cup confectioners’ powder sugar
1-2 tablespoons Godiva White Chocolate Liqueur

Godiva White Chocolate Liqueur

Godiva White Chocolate Liqueur

Cut a very thin slice from the top of the strawberries and stand upright on the cut side.  Make a criss-cross cut on the opposite side of the berry cutting down almost to the bottom.  Gently with your fingertip, spread each strawberry apart to make “pedals”, or room for the filling.

Cut an X almost to the bottom of the berry

Cut an X almost to the bottom of the berry after slicing top off

Beat together the cream cheese, powder sugar and liqueur until smooth in a mixer or a food processor.  Place filling into a piping bag with a star tip.  Pipe filling into each strawberry and arrange on a serving platter.

Optional:  Garnish with fresh mint, shaved chocolate, blueberries or powdered sugar.

Note:  You can also use 8 ounces mascarpone cheese and different flavors of liqueur.

Healthy post exercise  treat

Healthy post exercise treat

I also added “Chocolate Dipped Orange Segments” topped with sea salt….Enjoy!!!


3 Quick & Easy, Healthy, Nutritious and Delicious Fish Recipes

Tilapia en Papillote

4 tilapia filets
1 large zucchini, julienned
1 large yellow squash, julienned
1 large carrot, julienned
1 medium shallot, thinly sliced
1/4 cup freshly squeezed orange juice, about 1 orange
Zest of 1 orange
Salt & pepper, to taste
Vegetable oil
Weber® Boston Bay Seafood Seasoning

Preheat oven to 450°F. Position a rack in the center of the oven.
Combine zucchini, yellow squash, carrot, onion, shallot, orange juice, orange zest, salt and pepper in a mixing bowl.
Cut four pieces of parchment paper 24×16-inches. Fold each piece of parchment paper in a half. Using scissors, cut each folded piece of paper into a heart shape. Place an opened parchment heart on your work surface with the fold running vertically. Brush one side of the heart lightly with oil.
Place fillets on the oiled half, sprinkle seafood seasoning over fish and 1/4 of mixed vegetables on top. Fold the other half of the parchment heart over the fish, covering it completely. Crimp edges to form a sealed pouch.
Place packages on baking sheet, lightly brush the top of each package with oil; bake until the paper is puffed and brown, about 15 minutes.
Place heart shaped package on plate. Cut slashed in the parchment at the table to release the aromatic steam.

Mediterranean Swordfish

4 slices of Swordfish cut about 1/2” thick
1/2 pint cherry or grape tomatoes
1 sliced shallot
1/2 cup chopped black kalamata olives
3 tablespoons capers, rinsed and drained
4 ounces feta cheese

Preheat oven to 425°F.
Place swordfish on hot grill or hot grill pan and sear on both sides. Remove from the grill. Place swordfish on one half of baking sheet lightly sprayed with cooking spray. At other half add tomatoes, shallots, olives, capers and feta cheese. Bake 10-15 minutes or until an internal temperature reaches 140°.
Place swordfish on plate and top with vegetables and cheese.

Smoked Salmon

1 pound fresh salmon
2 lemons, one juiced, one sliced
1 teaspoon Weber® Zesty Lemon & Chicken Seasoning
Cameron Stovetop Smoker 
1 teaspoon Adler chips (comes with smoker)

Place 1 teaspoon adler chips in stovetop smoker. Lightly spray grill with cooking pan spray. Place salmon on grill pan, squeeze one lemon over salmon, top with Zesty Lemon Seasoning and sliced lemons. Close top of smoker leaving 1-inch open and place on medium high heat. When smoke appears through opening, completely close cover. Cook 20 minutes or until internal temperature measure 140°F on a food thermometer.
Remove salmon from grill pan. Serve with additional lemon, if desired.