What's Cookin' - Wild Alaskan Sablefish

In an effort to "healthify" (yep, I just made that word up) our diet, we're still trying new types of fish and getting to know adorable people who sell the fish. We went to the Roadrunner Park Farmers' Market in Phoenix a few Saturdays ago where we met Cassie and Justin ...

... with Alaskan Pride Seafoods. Justin's father is a fisherman in Alaska and Alaskan Pride Seafoods is a family business. They also sell other types of fish like salmon, halibut and rockfish.

When Cassie told us about Wild Alaskan Sablefish, a.k.a. Black Cod, how delicious it is and simple to prepare, we had to try it.

We bought a beautiful tail piece that served three of us for dinner. Per Cassie's instructions, I seasoned it with salt, pepper and a drizzle of oil. Then I also added some lemon seasoning from the spice rack and baked it on a cookie sheet for about 12 minutes at 375 degrees.

Served it with roasted broccoli made with minced garlic and chili pepper flakes ...

Yum! Flaky, light, flavorful, absolutely delicious. If you are interested in premium wild-caught high quality seafood that can be shipped right to your door, check out their website at http://alaskanprideseafoods.com/. We were definitely delighted and impressed!

Pine Nut Stuffed Chicken Breasts for Martha Monday

I'm linking up with Heaven is a Bookstore for Martha Monday

This is another one of those "Chopped" Mystery Box type dinners where I had a couple of chicken breasts and decided to stuff them with ... stuff ... whatever was handy and needed to be used.

I've had a package of pine nuts in the cupboard -- I'm not even sure what I originally bought them for, but I decided it was time to use them. So I threw 1/4 cup of them dry in a small skillet and toasted them over medium heat just until they started turning golden brown and I could smell the beautiful fragrance. Just be sure to periodically swirl them around so they don't burn.

I also had a good-sized container of baby spinach that we've been sneaking into sandwiches and salads to get our greens. This sounded good. And we almost always have a big bag of grated Colby Jack cheese so ...

First, I butterflied 2 chicken breasts open, salted and peppered them, then covered with grated cheese and toasted pine nuts ...

Layered on some fresh baby spinach leaves ...

Folded them in half and secured the open edge with 2 crossed toothpicks.

I baked them for 45 minutes at 350 degrees in a glass baking dish that I had sprayed with oil and covered with aluminum foil. I pulled the foil off for the last 10 minutes to allow some browning and spooned some of the juice and melted cheese over the top when plating.

My favorite part of this dish was the toasted pine nuts. They were so tasty! And we served them with our new favorite ... roasted broccoli. You can't beat healthy and delicious!!!

What's Cookin' - Roasted Broccoli for Martha Monday

I'm linking up with Heaven is a Bookstore

for Martha Monday

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Visit Heaven is a Bookstore to see what it's all about and link up!

Hubby is not a fan of most green vegetables. He'll eat peas if I mix them in with something else like pasta, but won't eat green beans. His favorite is broccoli and we've been steaming it for years. A while back, I heard about roasting broccoli and gave it a try. After some experimentation, this is my favorite way of making it. It's so different from steaming and amazingly good!

Roasted Broccoli

Broccoli spears
Olive oil (you can mix the broccoli in a bowl with olive oil drizzled over it, but I simply used spray olive oil last time and it worked great)
Salt and pepper
Minced garlic in olive oil (or minced garlic in water, but it sticks better soaked in olive oil)
Red chili pepper flakes

Preheat oven to 450 degrees. Spray a baking sheet with olive oil. Spread your broccoli spears out on the tray, spray them with olive oil and sprinkle with salt and pepper.

Put in the oven for about 10 minutes -- they'll be sizzling and really hot so be careful on this next step. Remove from the oven and with a spoon spread a little bit of the minced garlic on each spear. Then sprinkle with red chili pepper flakes. Put back in the oven for another 5 minutes. Then serve.

They are crispy, flavorful and taste great with anything. Here we had them with filet mignon and baked potatoes. We've also done them with poached salmon. You could certainly change or omit the seasonings. Leave off the chili pepper flakes if you don't like the bite. Try other sprinkled on seasonings for a variety of flavors.

There is always a little bit of oil, garlic and chili pepper on the baking sheet after the broccoli is served and Hubby likes to take a piece of bread and wipe it up. Couldn't be more delicious!