Zesty Seared Salmon

I like to try to incorporate a seafood dish 2-3 times a month and I usually buy frozen salmon at Trader Joes.  This recipe is super simple and could be served alongside almost any side - especially a creamy risotto.  Don't overcook or it will be dry and gross.  It will keep cooking a little after you remove it from the pan, so you may want to pull it a little early. 

Zesty Salmon

1 Tsp. chili powder
1/2 Tsp. cinnamon
1/4 Tsp. salt
1/4 Tsp. black pepper
2 salmon fillets
canola oil
sesame oil

Wash and dry the salmon fillets. In a small bowl mix chili powder, cinnamon, salt and pepper. Sprinkle this mixture on both sides of salmon fillets.
 Heat 2 tablespoons of canola oil and 1 teaspoon of sesame oil in a large sauté pan or cast iron skillet. When the oil is very hot, almost smoking; add the salmon. Cook for about 3-4 minutes until fish releases easily from the pan.  Don't move around until it releases easily or it will stick to the pan and fall apart. Flip the fish and cook it an additional 2-3 minutes more until barely cooked through.  You may need to reduce the cooking time if the fillets are thinner.

Caramelized Onion Pizza with Blue Cheese and Walnuts

We love grilling pizzas and it is much easier than it seems.  Use your preferred pizza dough - we usually use a roll of refrigerated dough or a Trader Joe's dough ball. If making gluten-free pizza, Bob's Red Mill dough mix is really good, though delicate to work with (be patient).  If you MUST have meat on your pizza, feel free to add some cooked, shredded chicken.  Since this isn't a "saucy" pizza, you may find it more like a flatbread.  Either way, it's good.

Grilled Caramelized Onion with Blue Cheese

Pizza dough; use your favorite
2 T. olive oil
2-3 medium onions, halved and thinly sliced
1/4 t. sugar
1/4 t. salt
1/2 T. balsamic vinegar
1/2 t. dried thyme
cornmeal for sprinkling pizza peel or baking sheet
3-4 ounces blue cheese (research gluten-free brands if you are avoiding gluten)
1/4 cup chopped walnuts, optional

Oil grill grates and heat to medium.  Heat oil in a medium skillet at medium high heat. Add onions, sugar, salt and cook for about 5 minutes. Reduce heat to medium and cook until deeply brown- about 15 minutes. Stir in vinegar, cook for 1 minute. Remove pan from heat, stir in thyme and pepper and cool the onions.  Set all the topping near the grill, as you will add your topping once one side of the pizza is cooked.

While onions are cooking, prepare dough according to directions if using a mix.  Sprinkle flour or cornmeal on counter, pizza peel, or baking sheet and roll dough into 2 smaller pizzas, as they are easier to handle than one large pizza. Don't roll too thin or it will be too hard to transport onto the grill. If not already on a peel or baking sheet, transfer dough to one and put pizzas directly on the grill and close the lid.  Once the dough is golden brown on that side, carefully flip pizzas and turn heat to low. Working quickly, spoon onion mixture onto the cooked side of the dough, dot the cheese over onions and top with walnuts, if using.  Close lid again to allow the cheese to begin to melt.  Watch the crust carefully as it will brown quickly.  Remove pizzas and let cool a couple of minutes before cutting and serving.

Cheese & Spinach Stuffed Portobellos

I made this in May, so it doesn't count towards my no-oven August challenge.  We have finally figured out that we love portobellos! 

Cheese & Spinach-Stuffed Portobellos

Adapted from EatingWell:  March/April 2009

4 large portobello mushroom caps

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper, divided

1 cup part-skim ricotta cheese

1 cup chopped or torn fresh spinach

1/2 cup finely shredded Parmesan cheese, divided

1/2 teaspoon Italian seasoning (I used 21 Seasoning Salute from Trader Joes)

3/4 cup prepared marinara sauce

Preheat oven to 450°F. Coat a rimmed baking sheet with cooking spray.

Place mushroom caps, gill-side up, on the prepared pan. Sprinkle with salt and 1/8 teaspoon pepper. Roast until tender, 20 to 25 minutes.

Meanwhile, mash ricotta, spinach, 1/4 cup Parmesan, seasoning and the remaining 1/8 teaspoon pepper in a medium bowl. Place marinara sauce in a small bowl, cover and microwave on High until hot, 30 seconds to 1 1/2 minutes.

When the mushrooms are tender, carefully pour out any liquid accumulated in the caps. Return the caps to the pan gill-side up. Spread 1 tablespoon marinara into each cap; cover the remaining sauce to keep warm. Mound a generous 1/3 cup ricotta filling into each cap and sprinkle with the remaining 1/4 cup Parmesan. Bake until hot, about 10 minutes. Serve with the remaining marinara sauce.

Cider Vinegar Chicken

This was a nice, simple dinner that I made a couple of months ago.  The picture is hard to see - the chicken is at 4 o'clock.  I served it with sweet potatoes, chickpea salad, and green beans with red onions.

Cider Vinegar Chicken

2 T. extra-virgin olive oil or canola oil, divided

4 6-oz. boneless, skinless chicken breast halves

salt & pepper

2 medium yellow onions, thinly sliced
1 1/2 t. dried thyme

3 T. honey

3 large garlic cloves, chopped

1/2 c. apple cider vinegar

2 c. chicken stock or broth

Preheat a large skillet over medium-high heat. Add 1 T. of the oil. Season the chicken with salt and pepper and add to the hot skillet. Brown the chicken on both sides, 3 minutes per side.  If it starts to stick, carefully add a tablespoon or two of water. Remove and reserve the meat, covered with foil. Add the other T. of the oil, the onions, thyme, honey and garlic. Season the onions with salt and pepper and cook, stirring frequently for 7 to 8 minutes. You want the onions to get really brown and caramelized.  Again, if the skillet is drying out, add a little more oil or some water while cooking the onions.  Once onions are caramelized, add 1/2 cup of the cider vinegar and the stock. Turn up heat to high and bring the liquids up to a simmer. Once at a simmer, return the chicken to the skillet. Cook the chicken in the sauce for about 10 minutes, flipping the chicken over halfway through the cooking time. Serve over mashed potatoes or quinoa. 

Gluten-Free Creamy Cajun Chicken Pasta

Creamy Cajun Chicken Pasta

Adapted from EatingWell:  November/December 2010

6 servings, about 1 1/2 cups each

Ingredients

8 ounces rice pasta - I used spirals from Trader Joe's

2 slices bacon, chopped (I cut mine with clean scissors)

1 large sweet onion, halved and thinly sliced

1 pound boneless, skinless chicken breast, trimmed and cut into 1-inch pieces (or pre-cooked and diced)

1 medium green bell pepper, sliced

3 cloves garlic, minced

4 teaspoons Cajun seasoning

1/2 teaspoon freshly ground pepper

1 tablespoon gluten-free flour (I used Bob's Gluten Free All-Purpose)

1 28-ounce can crushed tomatoes

Handful of raw spinach

1/3 cup reduced-fat sour cream

Salt and pepper to taste

1. Bring a large pot of water to a boil. Cook pasta until just tender, 8 to 10 minutes or according to package directions. Drain.

2. Add bacon pieces to dutch oven or large pan and cook over medium heat for 1-2 minutes to release grease. Add onion and cook, stirring occasionally, until beginning to brown, about 2 minutes. Add chicken, bell pepper, garlic, Cajun seasoning and pepper. Cook stirring, until the onion and bell pepper are beginning to soften, about 4 minutes.  (If using pre-cooked chicken, add after veggies have softened)

3. Add flour and stir to coat. Add tomatoes and their juice; bring to a simmer. Cook, stirring often, until the sauce is bubbling and thickened and the chicken is cooked through, about 2 minutes. Stir in raw spinach until it wilts. Remove from the heat. Stir in sour cream.

4. Stir the pasta into the sauce and serve.

Spiced Lentil Tacos

I thought it would be appropriate to post a taco recipe for Cinco de Mayo.  Lentils are an incredibly adaptive legume that can be added to any dish and take on any flavor.  If the thought of totally meatless tacos disturbs you, add a cup or so of cooked lean ground beef or turkey.  It'll be just enough meat for you to feel like it's a "real" taco or to trick your family. 

Spiced Lentil Tacos
adapted from Self Magazine
Serves 4

1 tablespoon olive oil
1 cup finely chopped onion
1 clove garlic, chopped
1/2 teaspoon salt
1 cup dried brown lentils, rinsed
Red pepper flakes, to taste
1 package (2.25 oz) taco seasoning (ortega is gluten-free) or make your own
2 1/2 cups vegetable broth (gluten-free)
1/2 cup fat-free sour cream or greek yogurt
1 chipotle chile in adobo sauce, finely chopped (use half for less heat)
2 teaspoons adobo sauce
8 hard or soft taco shells (use corn for gluten-free)
lettuce
tomato or salsa
sliced peppers, optionals
1/2 cup shredded reduced-fat (2 percent) cheddar

Heat oil in a large skillet over medium-high heat. Cook onion, garlic and salt until onion begins to soften, 3 to 4 minutes. Add lentils and red pepper flakes. Cook until spices are fragrant and lentils are dry, about 1 minute. Add broth; bring to a boil. Reduce heat, cover and simmer until lentils are tender, 25 to 30 minutes – stir in taco seasoning mix. Mix sour cream, chile and adobo sauce in a bowl. Uncover lentils and cook until mixture thickens, 6 to 8 minutes. Mash with a rubber spatula. Spoon 1/4 cup lentil mixture into each taco shell. Top with 2 heaping tsp sour cream mixture, lettuce, tomato or salsa, peppers, and cheese.

Skillet Lasagna alla Vodka

I had some leftover frozen vodka sauce that I was tired of seeing in the freezer so I pulled it out to use in this recipe.  This recipes gives instructions for making the sauce, assuming you don't already have some.  The skillet that I used was a 10 inch stainless steel skillet (the cast iron must have been dirty...) and the recipe calls for a 12 inch, so I just made mine a little smaller and used less ingredients - probably cut everything nearly in half because (it's a shallow skillet too).  I left the ingredients in the amounts that the original called for since I didn't actually measure things. We really liked this - it would have had a little more flavor if it would have had a bit of ground sausage or beef added in, but it was good for what it was. 

Skillet Lasagna alla Vodka

12 oz no-boil lasagna noodles
16 oz. cottage cheese
10 oz frozen chopped spinach, thawed and squeezed
1 t. dried basil
dash of salt
¼ t. black pepper
25 oz. marinara sauce
½ c. vodka
½ c. heavy cream
2 c. mozzarella
Soak noodles in a bowl of hot water for 15 minutes. Mix together cottage cheese, spinach, dried basil, salt, and black pepper. In a saucepan simmer marinara sauce and vodka for 5 minutes. Stir in heavy cream. Spread 3/4 cup of the sauce over the bottom of a 12-inch nonstick skillet. Drain noodles and cut into 2-inch pieces. Arrange a third of the noodles over the sauce. Spoon half of the remaining sauce over the noodles. Top with another third of the noodles and spread the cottage cheese mixture over the top. Sprinkle with 1 cup mozzarella. Top with remaining noodles; spread with remaining sauce. Cover and bring to a simmer; reduce heat to medium and simmer 10 minutes. Sprinkle 1 cup mozzarella over top; cover and simmer 2 minutes. Let stand 10 minutes. Serves 8.

Coffee-Rubbed Roasted Chicken

When Whole Foods put organic chickens on sale during one of their Friday One Day Deals, I knew I wanted to ge ta couple.  I put one in the freezer and one in the fridge to make this chicken and finally got a chance.  Most raw chickens have a little bag of giblets in the cavity and sometimes a neck.  You are supposed to remove these and rinse the inside and outside of the chicken.  If you ask your husband if there is a bag of parts inside and he says no - he's wrong - there is.  You will find it after you/he carves the bird.  I don't really know the purpose of these being included - I know people use them for things (gravy?) but it's just a little gross to me. 

Coffee-Rubbed Roasted Chicken

Serves 4 to 6
3 tablespoons finely ground coffee beans
3 tablespoons butter, softened
1 tablespoon brown sugar
1 tablespoon finely chopped garlic
1 teaspoon freshly ground black pepper
1/2 teaspoon salt
1 (3- to 4-pound) whole chicken

Preheat oven to 375°F. In a small bowl, stir together coffee, butter, sugar, garlic, pepper and salt. Rinse the inside and outside of the chicken and remove the bag of giblets and/or neck from the cavity (um…it’s easy to forget..). Pat the outside dry-ish with a paper towel. Arrange chicken, breast side up, in a shallow roasting pan and spread rub all over to coat completely. You may have trouble getting it to “spread”, so you might have to kind of pat it on. Just get it to stick as best you can. You can cover and refrigerate up to two days if you want, but you don’t need to.

Roast chicken, basting every 20 minutes or so with pan juices, until skin is deep golden brown and crisp and meat is cooked through, about 1 hour. Set aside to rest 10 minutes before carving.
The coffee rub stuck to the skin during cooking and was SO good – and I usually won’t eat the skin! The meat was tender – use a thermometer if you are worried of over-cooking. The temp always raises about 5-10 degrees after its removed from the oven, so you can take it out a little early. I served this with Roasted Potatoes with Bacon & Cheese, Crockpot Quinoa, and Steamed Broccolini.

Outside-In Cheeseburgers

These burgers were pretty good and the cheese inside is a nice surprise if you don't tell people that it's in there.  When my husband bit into the cheese inside, he looked at it like he had no idea what it was and kept eating it.  He said he didn't know what it was, but it was good.  I always add an egg and uncooked oats to burgers to give them more substance and fiber - the egg also seems to help hold the burgers together.  I got 5 good-sized burgers out of this recipe, but may have used closer to 1 1/2 lb (we had divided up a large package of ground beef to freeze without weighing).  I served these with roasted Thai peanut potatoes (the recipe wasn't great so I won't probably post) and broccoli with chipotle seasoning and parmesan cheese.


Outside-In Cheeseburgers

1 lb. extra-lean ground beef (I probably used 1 1/4 or 1 1/2 lb.)
1 egg
1/4 cup oats (use GF if needed)
1 clove garlic minced (preferred) or 1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. Worcestershire sauce (Lea Perrins is GF)
red pepper flakes, as much as you like
dash salt, or more to taste
dash black pepper, or more to taste
4 wedges The Laughing Cow cheese, any flavor, room temperature

Your choice of toppings/condiments
In a medium bowl, combine all ingredients except the cheese. Add as much salt and pepper as you like. Knead mixture by hand until combined. Form into a patty and, using your thumb, make a large, hollow indentation in the ball (past the center but not all the way through). Fill the hole with cheese and top with another small amount of meat to seal the cheese inside, making sure no cheese is exposed. 
Bring a pan misted with nonstick spray to medium-high heat on the stove. (Use a grill pan if you've got one.) Place patty in the pan, cover, and cook for 4 - 7 minutes per side, depending on how well done you like your burger. Don't press on the patty with your spatula - you'll squeeze out the juices and possibly your cheese.  Serve with your favorite toppings and condiments.

Maque Choux with Chicken and Turkey Kielbasa

Confession: I have a recipe problem (end confession).  I have collected thousands of recipes in word documents over the years.  I also like to constantly make new dishes, but can't ever decide what to make.  Every once in awhile, I'll write down the names of 20-30 recipes for which I have the ingredients for (I keep a rather well-stocked pantry/freezer) and have my husband pick the next few recipes that I'm going to make.  He picked this recipe even though he didn't know what maque choux was (and I barely did).  I still didn't know how to pronounce it until about 5 minutes ago when I started writing this post (mock shoe, apparently).  We really liked this- it was very flavorful for so few ingredients.  I served this with spicy slaw and cheddar corn muffins w/ jalepeno butter.

Maque Choux with Chicken and Turkey Kielbasa

1 pound boneless, skinless chicken breasts (or already cooked, shredded chicken)
salt and ground black pepper
2 teaspoons vegetable oil
6 ounces turkey kielbasa, chopped (the package I used about 12 or 14 oz.)
1 onion, minced (mine was chopped and frozen)
1 red bell pepper, cored and chopped medium (part of a bag of frozen Melange a Trois peppers from Trader Joes)
1 pound frozen corn, thawed (2 cans of corn, drained, would would)
2 cups low-sodium chicken broth (I use Trader Joes chicken boullion sticks that get mixed with hot water)
2 garlic cloves, minced
1 teaspoon minced fresh thyme or ¼ teaspoon dried (I used dried)
2 tablespoons minced fresh parsley (oops, I forgot this, but didn't have fresh anyway)
Rice or quinoa (I used red quinoa that I had frozen previously)
I also threw a handful of shredded purple cabbage, just because it was there

If using raw chicken, pat chicken dry with paper towels and season with salt and pepper. Heat 1 teaspoon of oil in large Dutch oven over medium-high heat until just smoking. Brown chicken lightly on both sides, about 5 minutes total. Transfer chicken to plate and set aside. Add remaining teaspoon oil to pot and return to medium-high heat until shimmering.
Add kielbasa, onion, bell pepper, and ½ teaspoon salt to pot and cook over medium-high heat until lightly browned, about 8 minutes. While the kielbasa cooks, puree half of corn with broth in blender until smooth. Stir garlic and thyme into pot and cook until fragrant, about 30 seconds. Stir in pureed corn mixture, and add browned chicken with any accumulated juices.
Cover and cook until thickest part of chicken registers 160 degrees on instant-read thermometer, about 10 minutes (unless using already cooked chicken). Remove chicken from pot and stir in remaining whole corn kernels. Increase heat to medium-high and cook until corn is warmed through, about 2 minutes. Meanwhile, shred chicken. Off heat, stir in shredded chicken and parsley. Season with salt and pepper. Serve over rice with hot sauce.

My tips:

• Every week or two, I like to cook 1 or 2 lbs. of boneless, skinless chicken in the crockpot (8-9 hours on low, 3-4 on high). Once done, I shred it and use it in recipes, on salads, quesadillas, pizza, or just freeze for the future.  I used leftover chicken from earlier in the week for this recipe.  Also, Anderson's Market in Columbus has amazing chicken deals about once a month - usually about $1.79/lb.  They offer about 10 flavors of fresh, marinated chicken (or plain) and they wrap whole or half breasts in freezer paper.  I usually cook one right away and freeze the rest of the packages. 
• If I need onion for a recipe, I chop one using my Cuisinart Hand Stick Blender Chopper (because even after a knife-skills class, I still suck at chopping onions; and it's messy; and my eyes water).  Sometimes I chop a second one since I have the chopper out anyway.  Whatever I don't use for that recipe, I throw in a container in the freezer. 
• Sometimes I mince my garlic using a Chef'n Garlic Zoom. It's not much faster, but it works for when I don't want to pull out a cutting board.  I prefer to just have my husband chop the garlic though!  He tends to use the Garlic Zoom, so it serves a purpose.
• Rice or quinoa: when I need to cook rice or quinoa (I prefer red quinoa), I cook extra and freeze what i don't need.  Brown rice and quinoa hold up well in the freezer - either stick in the fridge overnight to thaw or add a splash of water and defrost in the microwave.  I used extra quinoa that I had in the freezer.  If you've never made quinoa - get some!  I buy it in bulk at Whole Foods for a couple of dollars/lb.

Grilled Tandoori Fish and Chips

This healthy grilled fish recipe turned out well -- I used mahi mahi fillets. The grilled "chips" were especially tasty.


Grilled Tandoori Fish and Chips
Adapted from Redbook
Yields: 4 servings

1 c. low-fat plain yogurt
2 t. garlic paste
2 t. grated fresh ginger
2 1/2 t. paprika
1 t. curry powder
1 t. red chili powder
1 t. ground cumin
1/2 t. salt
4 (6-ounce) 3/4-inch-thick tilapia, snapper, or mahimahi fillets
Chips
2 (8-ounce) sweet potatoes or white potatoes, halved lengthwise, cut into 3/4-inch-wide wedges
2 T. unslated butter, melted
1 t. garam masala
1/4 t. coarse sea salt
1/4 t. freshly ground black pepper
Olive oil for brushing

In a large bowl, whisk together yogurt, garlic paste, ginger, paprika, curry powder, chili powder, cumin, and salt. Remove 1/2 cup of the mixture to a bowl and reserve for serving.
Place fillets in a shallow dish and brush with remaining yogurt mixture to coat completely. Cover and refrigerate 1 hour.
Chips: Place potato wedges skin side down on a large microwave-safe plate; cover with vented plastic wrap. Microwave on high 3 1/2 to 4 minutes, or until almost tender; let cool.
Heat an outdoor gas grill, or prepare coals for a charcoal grill for direct grilling over medium-high heat. Mix butter, garam masala, salt, and pepper in a large bowl; add yam wedges and gently toss to coat.
Remove fillets from marinade; wipe off excess marinade. Brush the cooking grates clean and oil the grill rack. Lightly brush fillets with oil. Grill fillets and potatoes (keeping the grill lid closed as much as possible) until fish is opaque and still moist and potatoes are lightly charred, 6 to 8 minutes, carefully turning fillets once when fish releases easily from grill pan, and turning potato wedges as they brown. Serve with remaining yogurt mixture.

Meatless Chili

I made this chili last weekend and I loved it. It has a meaty texture and look to it with the lentils. This is recipe makes a large amount - 16 servings! I don't have a pot big enough or a need for that amount, so I cut it approximately in half. The recipe didn't seem very spicy or unique--just a basic tasting chili, but still good. We like spicy and complex chili flavors, so I doctored it up quite a bit with extra spices.
If you have a favorite chili recipe but want to make it meatless, I suggest using the spices that your recipe recommends. I'm always looking for new chili recipes to try (any type of meat) so if you have a favorite, leave me the recipe or link in the comments!


Low Fat Meatless Chili

1 pound lentils (dry) (I used brown)
8 cups water
40 ounces stewed or crushed tomatoes -- no salt added
60 ounces kidney beans -- dark, light or mixed
1 each chopped onion
1 each bell pepper -- chopped
3 tablespoons chili powder
3 tablespoons cumin powder
1 1/2 tablespoons ground red pepper
3 cups water

Bring water to boil in Dutch oven. Wash lentils and add to water. Cover, cook on high until boiling, then simmer on low heat, covered, for approximately 1 hour, stirring occasionally. Remove lentils from heat, drain and return to Dutch oven. Add stewed tomatoes, undrained kidney beans and chopped vegetables and 2 cups of water. Cover and bring to a boil, then reduce heat and simmer. Add seasonings, stirring occasionally. Add remaining water, if desired, to dilute consistency. Let simmer for at least 2 hours or cook in a slow cooker on low for the day. Makes 16 10-ounce servings.

Farmer’s Market Stuffed Peppers

This is my favorite time of year at the farmer’s markets. Red peppers are here. I’m not a huge fan of green peppers, but love the other peppers. Zucchini, squash, and tomatoes are still available, along with corn on the cob. Several varieties of hot peppers are available too. I often find myself with a fridge full of farmer’s market goodies and no exact plan for them. Here’s a plan.
**As with most of the recipes that I post, do what you like. I rarely follow a recipe exactly and there’s no need for you to do so either, which is why I don’t dictate exact measurements or ingredients. And you can also make up words like I do (thick-slice or liquid-y, which I chose to use instead of salsa-y).

Farmer’s Market Stuffed Peppers
Bell Peppers, halved and seeded (I like red)
Can of Black Beans
2 Tomatoes, chopped (or a can, drained)
Corn cut from 2 cobs (or 1 can, drained)
Zucchini or yellow squash, diced (or/and any other veggies you have around)
½ - 1 onion (red, white, whatever)
1 lime
Cooked chicken, diced or shredded (unless vegetarian), seasoned as you prefer (I used mexican)
Cilantro (desired amount)
Preferred seasonings, such as garlic, red pepper, pepper, cumin, chipotle, hot sauce, italian
Salt and pepper
Poblano pepper or other hot pepper, roasted, peeled and diced (optional)
Flavorful cheese of some sort: goat cheese, feta, bleu, smoked gouda

I think these taste better if you grill some of the veggies first, so if that is an option for you, thick-slice the zucchini/squash and onion so that you can grilled them without having them fall through the grate (or you can grill them diced if you have a grill pan). Just cook until they are slightly softened and grill-marked. While you’re at it, grill the chicken if it isn’t already cooked. And if you are using a hot pepper, you can blacken it on the grill and place it in a bowl with saran wrap for 10 minutes…the skin will peel right off—wear gloves and dispose of the seeds). Grill the fresh ears of corn, if you are so inclined. If you aren’t grilling, sauté the onion in a skillet and add the diced zucchini/squash for just two minutes or so---enough to soften slightly.

While those veggies are cooking, cut and dice the tomatoes and remove corn from cobs (or open the cans and drain) and drain and rinse the black beans. Toss all of these into a medium bowl. Squeeze the lime over the veggies, chop the cilantro if using (Trader Joe’s carries containers of small frozen cubes of cilantro—they thaw quickly in whatever you stir them into…only $1.99 or so), and put into the bowl . If the other veggies/chicken are done by this point, dice them if need and mix them in. Stir the rest of the seasoning in. Don’t worry about the amount…just sprinkle and taste and sprinkle again if needed. When the filling is done, stuff the peppers with it. You may have a lot of filling left, depending on the quantity and size of peppers—use it in a salad later (which is what I originally made the filling for), or just eat with a fork.

I grilled mine---I wrapped them in foil (not all the way around…just made a bowl) and put them on the grill for 20-30 minutes until the pepper looked softened. Or cook them in the oven for 30 minutes or so (just until the pepper is to the softness that you prefer). Shortly before they are done, sprinkle the cheese on top and put back on grill or in the oven until the cheese melts. I sprinkled a little more sea salt on top of mine to bring out the flavors of the cheese.

These are basically peppers stuffed with black bean and corn salsa, but less liquid-y than salsa. They have a very summer-like flavor, in contrast to traditional stuffed pepper, which are more late fall/winter fare to me.

Garlic Lime Chicken

This chicken recipe is one of the best that I've ever made and I plan to make it often. It was quick to prepare but consider mixing up the spices the night ahead of time if you are going to be rushed for time--you may even want to mix up extra and store it in a jar. It would be great on seafood as well. I served it with sauteed zucchini and grilled corn on the cob.


Garlic Lime Chicken


1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper (can be omitted if you are tender-tongued)
1/4 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon thyme
1/2 teaspoon dried parsley
6 boneless skinless chicken breasts or about 12 tenderloins
2 tablespoons butter
1 tablespoon olive oil
2 teaspoons garlic powder
3 tablespoons lime juice (I just squeezed 2 limes on top and didn't measure)

In a small bowl, mix together all seasonings, except the last measurement of garlic powder and lime juice. Dredge chicken breasts in seasoning mix on both sides. Heat butter and oil in a large skillet over medium heat and sauté chicken until golden brown, about six minutes on each side. Sprinkle with remaining garlic powder and lime juice and cook 5 minutes stirring frequently to coat evenly with the sauce. Serves 6.

320 Calories; 9g Fat; 55g Protein; 2g Carbohydrate

Lime and Chipotle Marinated Fish

Lime and Chipotle Marinated Fish

6, 4-ounce fresh or frozen swordfish or tuna steaks, cut 3/4-inch thick (I used tuna from Trader Joes)
1/2 teaspoon finely shredded lime peel
1/4 cup lime juice
1 T. chipotle chili powder or diced chipotle in adobo sauce
2 teaspoons cooking oil
2 cloves garlic, minced
1 tablespoon snipped fresh cilantro
1 teaspoon coarsely ground black pepper
1/4 teaspoon salt

Thaw fish, if frozen. For marinade, combine lime peel, lime juice, chipotle, oil, garlic, cilantro, pepper, and salt. Place fish in a plastic bag set into a shallow dish. Pour marinade over fish in bag. Seal bag; turn to coat well. Refrigerate 1 hour, turning bag occasionally.
Remove fish from marinade; discard marinade. Place fish on greased grill rack directly over medium heat. Grill fish on a greased grill rack on medium for 6 to 8 minutes or until fish flakes when tested with a fork, turning once halfway through grilling time.

I served ours with grilled corn on the cob and Chili-Spiced Asparagus (recipe coming soon).

Nacho Spuds

I changed this Rachael Ray recipe a bit, but the concept is still the same---I just added some veggies and used salsa instead of tomatoes. I forgot to take a picture. It was very good and (relatively) healthy.
Nacho Spuds
Adapted From Every Day with Rachael Ray

2 large baking potatoes (1 1/2 pounds total), sliced into 1/4-inch-thick rounds
2 tablespoons extra-virgin olive oil – I used spray oil, so less than 2 T.
Salt and pepper
Chopped onion and garlic, if desired (maybe a 1/2 an onion and 2 cloves garlic)
Chopped zucchini or other veggie, if desired
1/2 pound lean ground beef sirloin
One 15-ounce can black or pinto beans, rinsed
2 tablespoons taco seasoning (Ortega is GF)
1-2 cups shredded sharp cheddar cheese (I used about 1 cup)
1 cup grape tomatoes, quartered lengthwise (I used salsa, which I stirred into the cooked meat)
Sour cream and shredded lettuce, for serving

Position a rack in the upper third of the oven and preheat to 450°. On a rimmed baking sheet, toss the potatoes with 2 tablespoons olive oil or spray with cooking oil; season with salt and pepper. Arrange in a single layer and bake until golden, about 20-25 minutes.
Meanwhile, heat a heavy skillet over medium-high heat and spray with cooking spray or drizzle with oil. Cook onions and garlic until softened, if using -- (I also added chopped zucchini at this point, because I had a ½ of zucchini to use). Add ground beef and cook, breaking up the meat with a wooden spoon, until browned, 3 to 4 minutes. Mix in the beans, taco seasoning and 3 tablespoons water. Lower the heat and simmer, stirring, until heated through, about 10 minutes. If it’s starting to get dry, just add a little more water.
Transfer the potatoes an oven-safe dish or pan (9x13 pyrex or a pizza pan). Sprinkle half of the cheddar on top, spoon on the meat mixture, then top with the tomatoes and remaining cheddar. Since I didn’t use actual tomatoes, I just stirred the salsa into the beef mixture before spreading on the potatoes. Place in the oven and turn off the heat. Let stand until the cheese is melted, 2 to 3 minutes. Serve with the sour cream and lettuce.

***The recipe calls for another ½ T. olive oil to cook the meat…I never need extra oil when cooking ground beef – even using 93% lean. I don’t have any problem with it sticking in my cast iron pan. If I’m cooking onions in the pan first, I’ll spray it with cooking spray for those.

Mexican Mash-Up Recipe

Call this recipe whatever you'd like, because I just made it up. It's a very healthy but filling dish and can be altered as much as you'd like. I didn't get a picture of it, but I don't know how attractive the pic would have been anyway...Enjoy!


Mexican Mash-up

1 lb. chicken breast
1 bag of frozen peppers, sliced or diced (I used Trader Joes Melange a Trois)…could also use fresh
½ - 1 onion, sliced
2 cloves Garlic, chopped
Oil or butter for pan
Mexican seasonings of your choice
Avocado
Salsa as topping (optional)
Serve with corn tortillas, cooked rice, or over lettuce or spinach

Cook and shred chicken breast in your preferred method, seasoning well with whatever mexican spices you prefer. If you don’t have a pre-mixed Mexican spice, consider using some cumin, cayenne, garlic, chili powder…whatever you like. I put my chicken in a crockpot and sprinkled heavily with Fajita Magic and squeezed half a lime on top. After 4-5 hours on high, it was cooked through, shredded, sprinkled with more seasoning to taste, and put in the fridge until dinner the next day. When ready to prepare meal, slice onion into thin-ish slices. Heat oil or butter in pan on low-med and start cooking the onions, stirring every few minutes. Chop the garlic if using fresh and toss in with the onions once the onions start to soften. When the onions start to brown lightly, dump the peppers in to cook. If using frozen peppers there will be a lot of liquid to cook down once they thaw…just keep cooking until the liquid has evaporated and the peppers start to brown. If using fresh, cook until they are tender and beginning to get browned. The browning gives them a grilled flavor, but probably isn’t necessary if you don’t feel like waiting around. While those are cooking, dice the avocado and sprinkle with some Mexican spices (even taco seasoning mix would work). Top the warmed chicken with the onions and peppers and serve in your preferred method. Don’t mix the avocado throughout if you are going to have leftovers because it will turn brown and gross.
Serve on rice, corn, tortillas, or over spinach as a salad…which is my favorite way. With the avocado, you don’t need any type of salad dressing or cheese.

Best Homemade Pizza Ever! (my opinion)

This is crazy good. We make it a couple of times a month. I usually double the sauce/chicken so there is a lot, and if we don't use it, we'll put it in a quesadilla or something on another day. I also usually cook my chicken in a crockpot and shred it ahead of time because I prefer shredded to chunks of chicken. See instructions here. I just add the cooked chicken to the sauce to heat through before it is done. It also is good to season the bottom of the crust with garlic salt or garlic and red pepper flakes so it hits your tongue first. Feel free to adjust the sauce seasonings to taste...I don't usually measure and like it tangy. I always use extra spice.

Garlic Pepper Chicken Pizza

1 package pizza crust mix (or dough or premade crust- Trader Joe's sells good pre-made dough)
1/2 teaspoon coarsely crushed peppercorns (again, T.J.'s sell a filled pepper grinder for like $1.99)
12 ounces boneless chicken breasts, cut into 1/2 inch cubes (or cooked and shredded)
1/2 cup chopped red onion
2 tablespoons white or red wine vinegar
2 tablespoons white or red wine (optional)
2 tablespoons water
2 teaspoons chicken soup base mix (I use the chicken boullion sticks from Trader Joe's)
1 1/2 teaspoon coarsely crushed garlic peppercorn blend (or pepper and garlic separately)
1 teaspoon garlic liquid spice (or crushed or minced garlic)
1 tablespoon vegetable or canola oil
1 tablespoon cornstarch
1 tablespoon water
1 1/2 cups shredded mozzarella cheese
any other preferred toppings....sliced peppers, spinach, etc.

Make the pizza crust according to package directions. Form and place in pizza pan to rise if needed. While the pizza crust is rising, combine the chicken and 1/4 cup of the chopped red onion along with the white or red wine vinegar, wine, water, chicken soup base mix, crushed garlic peppercorn blend, and garlic liquid spice or minced garlic. Mix well to coat the chicken evenly. Let stand about ten minutes. Heat the vegetable oil in a large skillet, and add the coated chicken pieces (unless already cooked). Cook and stir until done, about three-five minutes. Mix the cornstarch and water together and stir into the chicken mixture. Heat and stir until thickened and bubbly. Spoon this mixture evenly on top of the pizza crust. Sprinkle the top with mozzarella cheese, and additional toppings, and the remaining ¼ cup of chopped red onions. Bake the pizza at 400 F for about 12-15 minutes.  Serves 8 (unless you love it...and then it will only serve 4 at most)

Let me know what you think!

Tuna Fillets in Lemon Butter Dill Sauce

This turned out great. I served it over quinoa (seasoned with garlic, S&P, red pepper) and chopped asparagus and drizzled the sauce over everything. Tuna fillets aren't as fishy tasting as canned tuna, in case you've never cooked them. I bought the tuna at Traders Joe's for about 4.99/lb. I also buy the quinoa (very healthy and quick-cooking grain) and capers at Trader Joes. Capers are with the condiments. I'll make this again for sure.

Tuna in Lemon Butter Dill Sauce with Capers
Servings: 4

1/2 cup white wine
1 shallot, minced
1/2 cup heavy cream
¼ - ½ cup butter, cut in pieces
2 teaspoons fresh dill or 1 t. dried dill
juice of 1/2 lemons (3-4 T. juice)
1/4 cup capers
1-2 tablespoons olive oil
4 (8 ounce) yellowfin tuna fillets (I only had (2) 8 oz. fillets, but it was still 4 servings)

In a 2-quart saucepan over high heat, bring wine and shallots to a boil. Reduce heat to medium-high and reduce sauce to 1/8 cup, about 8 to 10 minutes. Add cream, reduce for 6 minutes. Fold in butter until melted. Add dill, lemon juice and capers. Set aside and keep warm. Heat oil in a medium sauté pan over medium-high heat. Sear tuna steaks until golden, about 3 to 4 minutes per side. To serve, drizzle tuna with sauce.