Tuesday, July 1, 2014

Spicy Chicken Soft Tacos

I found a recipe on Ripped Recipes. This is an adaptation of that recipe (beats having to run out to the store again). And yes, Ripped Recipes. It has lots of great recipes that are healthy and protein packed. Perfect after a hard workout! They're filling and with the heat from the chili, it'll keep your metabolism going. Oh, and best part, plenty of leftovers for today!

1 large chicken breast
1 tablespoon olive oil
1/2 teaspoon chili powder (or to taste)
1 can northern beans, drained and rinsed
1/2 teaspoon oregano
1 large clove garlic, minced
2 sprigs green onions, chopped
16 ounces red salsa, medium heat

In a medium sauce pot, place the chicken, olive oil, chili powder, beans, salt, oregano, garlic, and green onions together. Then add the salsa and mix well. Cover and cook over medium heat for about 10 minutes. Then remove the chicken and shred using a fork, returning the chicken to the pot to cook for 1-2 minutes more. Add more salsa if needed.

For the cilantro dressing:
In a food processor or Magic Bullet, puree 1/3 cup cilantro, 1 garlic clove, 1/4 of lime, juiced, and a pinch of salt.

Warm corn tortillas, add the chicken to the tortillas, topping with cheese, and cilantro dressing.

Tomato Gazpacho

Since it already hit about 113 degrees outside, I decided to try to make something that wouldn't heat up my kitchen. And since I've been obsessed with my Magic Bullet (LOVE my green smoothies), this was perfect.

2 medium tomatoes
1/2 cucumber
1/4 cup green or red bell pepper
1 clove garlic
1/2 small onion
Salt and pepper to taste

Combine all in a Magic Bullet or blender. Puree. Then refrigerate for at least 4 hours (I did overnight). Enjoy cold.

Sunday, June 29, 2014

Quick Single Serve Apple Crisp

As most people, I have a bit of a sweet tooth. I normally can control it (yes, normally), but after I eat dinner, I get struck (ie obsessed) with sweet foods. This recipe definitely satisfied my sweet tooth. And even better, it only takes minutes to make this.

1 apple, thinly sliced (keep skin on)
2 tablespoons uncooked oats
1/2 teaspoon cinnamon
1 tablespoon brown sugar
1 tablespoon flour
1/2 tablespoon butter

Combine all the ingredients together in a microwave-safe bowl. Heat for 1 minute. Stir and then heat for 1 more minute.

Tilapia and Brussels Sprouts with Champagne Vinaigrette

Since I'm attempting to save money, I'm going through my freezer. You know, the stuff that's been in there for a little bit, but always seem to not be in the mood for? Yup. For me, tonight, it was tilapia. I am not the biggest fan of fish. Basically, if it tastes like fish, count me out. Even tilapia tastes fishy. I'm trying to broaden my horizons. I figured if I cover it with lots of vinaigrette, it'll hide any fishy taste. And thankfully, I was right!!! I served it with a Brussels Sprouts Salad, mirroring some of the ingredients as the vinaigrette, so they compliment each other nicely.

Tilapia Vinaigrette
1 tablespoon dry white wine
1 tablespoon white vinegar
1 teaspoon Dijon mustard
1 tablespoon capers, drained
1/2 teaspoon oregano
1 teaspoon agave honey
Salt and pepper to taste

Preheat a toaster oven (a conventional oven may be used as well) to 375 degrees. In a small bowl, whisk the ingredients together. On a small baking dish (I used a toaster oven), place the tilapia. Top with some vinaigrette, reserving two tablespoons. Bake about 12-15 minutes. Remove and then top with more vinaigrette.

Brussels Sprouts Salad
4 tablespoons olive oil
4 tablespoons vegetable oil
1 teaspoon agave honey
1-2 tablespoon champagne vinegar
1/4 wedge lime juice
1 teaspoon Dijon mustard
1 garlic clove, minced
Salt and pepper, to taste
Brussels Sprouts, raw, leaves only

Mix all ingredients, except the sprouts and cheese, together in a small bowl. Plate the Brussels Sprouts. Then drizzle the Brussels Sprouts lightly with the dressing. Top with shaved pecorino.

Sunday, June 15, 2014

Turkey Burger

So, I was catching up with a friend of mine the other day (hi Alan!) and he guilted me just a bit about not having posted anything in way too long. He's right, it has been entirely too long. I've been getting into shape (hopefully a good shape...I'm going for octagon), so I've been working on eating healthy. I've been getting addicted to green smoothies (LOVE my magic bullet and yes it's in the background of the picture) and once I can figure out how to make it pretty in pictures, I will start posting them. In the meantime, a healthy turkey burger. You're welcome, Alan.

1/2 lb ground turkey
1/4 cup Italian style bread crumbs
1 garlic clove, minced
1/8 teaspoon ground black pepper
2 tablespoons Worcestershire sauce
1/2 egg
parmesan cheese

In a small bowl, combine all ingredients. For the parmesan cheese, add in as much as you would like for taste. I like about two tablespoons. Add more egg or bread crumbs as to make the turkey mixture not too dry or wet.

Form into patties and cook over medium heat on a grill pan. Serve on a bun with all the fixings.

Saturday, April 5, 2014

Dark Chocolate Fudge with Sea Salt

After much insistence from a co-worker, I made fudge. I decided that I will need to benefit from this as well, so I decided to make fudge that I like best. Dark chocolate with sea salt. It's just a wonderful flavor combination.

12 ounces dark chocolate
14 ounces sweetened condensed milk
1 teaspoon almond extract
Sea salt

In a small saucepan over low heat, combine the dark chocolate and condensed milk. Stir continuously, be careful not to burn the chocolate. When fully melted and combined, remove from heat and stir in the almond extract. Spread into a lined 8x8 baking dish. Sprinkle with sea salt. Chill in refrigerator until set. Remove from the refrigerator and cut into pieces. Store in an air tight container in the refrigerator.

Saturday, March 29, 2014

Baked Banana

I've had such a sweet tooth lately. This is my attempt to not completely destroy my healthy streak I've got going (okay, attempt at a healthy streak).

1 medium banana, sliced in half
1/4 teaspoon cinnamon
1 teaspoon mesquite honey

Preheat the oven to 400 degrees. Place the banana on a sheet of aluminum foil. Drizzle with the honey and sprinkle with cinnamon. Seal the foil and bake for 10-15 minutes. Serve with ice cream.

Sunday, March 23, 2014

Beef and Lamp Burger

A couple of weeks ago, I was able to get to the farmers market and spent, well, way too much. It was fantastic! There's a great organic, grass-fed rancher that comes to my market. Haha, yes, my market.

1/4 lb ground beef
1/4 lb ground lamp
Salt and pepper to taste
1 teaspoon oregano

1 Russet potato, sliced about 1/4" sliced
Salt and pepper

For the burger:

In a small bowl, combine the ingredients and form into a patty. Cook on a grill pan over medium heat, flipping halfway through. Cook to your preferred temperature. Add cheese if you would like and then place on a toasted hamburger bun. Add toppings that you would like including avocado, tomato, onion, spinach...

For the potatoes:

In a medium bowl, fill 3/4 full with water and add several tablespoons salt. Add the potatoes and allow to soak for an hour. Drain the water and sprinkle with salt and pepper. Preheat the oven to 450 degrees. Spray a baking sheet with cooking spray. Then layer potatoes in a single layer. Spray the potatoes with cooking spray. Cook for about 15 minutes and then flip. Then continue to cook until lightly browned.

Strawberry and Avocado Salsa

I'm back to cooking yummy recipes! I've been recycling a lot of recipes and it's about time that I get back to what makes me happy. Yes, eating. Here's a simple and healthy recipe that takes advantage of the springtime!

1 large avocado, chopped
3 tablespoons cilantro, chopped
5 large strawberries, chopped
1/2 lime, juice
2 pinches salt
3 corn tortillas, quartered
1 tablespoon sugar
1/2 teaspoon cinnamon
1 tablespoon vegetable oil

In a small bowl, combine the avocado, cilantro, strawberries, lime juice, and salt. Toss to combine.

Heat the oven to 450 degrees. Place the tortillas in a single layer on a baking sheet. Brush with the oil, then sprinkle with the cinnamon and sugar. Toast until crispy for about 6 minutes., flipping after about 3 minutes. Remove once lightly toasted.