proscuitto-wrapped cod with pesto potatoes and green beans

Wholey cow! While eating this amazing meal both my husband and I agreed that this entire meal is so delicious, it is worthy of serving to guests. Our older daughter loved the "fish wrapped in bacon" as well as the pesto potatoes and green beans.  What a hit this meal was, a definite to keep in the rotation.  Thank you Ellie!


prosciutto-wrapped cod ~this recipe is from Ellie Krieger's cookbook,So Easy
4 6-ounce cod fillets
salt 
pepper
4 or more slices of prosciutto (you may need more depending on the size of the cod you are wrapping)
1 T. extra-virgin olive oil


Place fish on a paper towel to absorb any moisture.  Season both sides with salt and pepper then wrap one or two slices of prosciutto around each piece of cod.   
Add olive oil to non stick skillet and preheat it over medium heat.
Add the fish fillets and cook until the proscuitto is crisp and the cod is cooked through, approximately 3-4 minutes per side.


pesto potatoes and green beans ~this recipe is adapted from Ellie Krieger's cookbook, So Easy
1 1/2 pounds red potatoes, or any you have on hand  (I used yellow potatoes)
1 pound of green beans, trimmed
1 1/2  cups fresh basil leaves
2/3 cup walnuts
4 garlic cloves (or less if you aren't a garlic lover)
2/3 cup olive oil
salt
pepper


In a small food processor, add the basil leaves, walnuts, garlic cloves and chop for approximately 30 seconds, or until a thick paste forms.  With the lid of the food processor on, drizzle in the olive oil through the top holes.  You can use more or less oil to your liking.  Season with salt and pepper.
(Ellie's recipe calls for store-bought pesto sauce which often contains Parmesan cheese.  If you can find a store-bought version without the cheese go for it).  I made this pesto earlier in the day which actually helped the flavors blend together more when I was ready to use it on the veggies.


Wash and cut the potatoes into 1-inch chunks.  Microwave the potatoes for approximately 6 minutes (or until they are almost cooked, slightly tender).


Place the potatoes on a roasting pan, drizzle with 2 T. olive oil and season with salt and pepper.  
Broil in the oven  for about 6 minutes, turning occasionally so they get golden brown on all sides.


Microwave the green beans in 1 T. water for approximately 2 minutes or until cooked but still crisp tender and bright green.


When the potatoes are golden brown remove from the oven and place in a serving bowl with the hot green beans.  Add 2 T. of the pesto sauce (or more to your liking) and toss together.

lemony chicken and grape skewers with a side of cranberry pistachio Israeli couscous

When I came across this chicken recipe I loved the idea of grilling grapes. I am really ready for spring to begin here in the northeast so I thought I'd give this recipe a go.  I am thrilled I did!  What a tasty, fresh, and fun way to have chicken.
My daughters loved it as well as the couscous.  Couscous is such a fun food too and it tastes delicious served warm or room temperature.  


lemony chicken and grape skewers ~adapted from a recipe from Ellie Krieger's So Easy cookbook

2 tbs. olive oil

zest of one fresh lemon

juice of one fresh lemon

2 garlic cloves minced

1/2 tsp. ground coriander seeds

1 tsp. cumin

1/2 tsp. salt

1 pound of boneless, skinless chicken breasts (I used organic) cut into 1 inch cubes

about 16 8-inch wooden skewers

about 1 cup seedless grapes (I made this using red grapes)

lemon wedges (optional)

In a shallow container with a lid, whisk together the olive oil, lemon zest, lemon juice, garlic, coriander, cumin and salt.  Add the chicken to this marinade cover, and place in refrigerator for at least 30 minutes or up to 4 hours. Marinading the chicken longer than 4 hours will cause the chicken breast to break down a bit and this will not taste very good.  

While the chicken is marinading soak the wooden skewers in another shallow dish or resealable plastic bag.  

Prepare your grill and thread the skewers, alternating chicken with the grapes.  I was able to get 3 grapes and 3 pieces of chicken per skewer but, if you use a longer skewer you may be able to get 4 of each on it.  

Grill on medium-high heat for about 3-4 minutes per side, or until it is completely cooked. 

For an extra lemon kick, serve with lemon wedges.

Side dish: 

cranberry pistachio Israeli couscous 

2 T. extra-virgin olive oil

1/2 chopped red onion

1 box Trader Joe's Israeli couscous

2 cups chicken broth (I used low-sodium, organic)

1/2 tsp. garlic powder

1/2 tsp. Trader Joe's 21 seasoning salute

1/3 cup dried cranberries

1/3 cup unsalted pistachios

Add the olive oil to a medium saucepan over medium heat.  When pan is heated, add the chopped onion and saute until tender, about 4 minutes, then add the entire box of Israeli couscous.  Stir frequently until it is golden brown.

Add the garlic powder, 21 seasoning salute, and chicken broth to the pan and bring to a boil.  

Reduce heat to a low simmer and cover for approximately 12 minutes or until the couscous is cooked and the chicken broth is absorbed.

About half-way through the cooking time add the dried cranberries.

When this is finished cooking stir in the pistachios.

Season to taste with salt and pepper.

We served this along with a green garden salad.