Sunday, January 31, 2016

Simple Chicken Tinga Tostadas


 I recently tried chicken tinga at a volunteer potluck and I was blown away by the amazing flavor. It's smoky and spicy thanks to the chipotle peppers and also slightly sweet from the green chiles and tomatoes. It's one of those dishes that gets better the longer it sits, so if you want to make it a day or two ahead, it's super simple to reheat on the stove. I served mine with fresh guacamole, sour cream and radishes (an amazing combo). If you can't find tostada shells, simply serve the chicken over tortilla chips.

1. Heat oil in a large skillet over medium-high heat. Add onion and garlic and cook for 1 minute.

2. Add chipotle peppers, green chiles and tomatoes and cook for 2 minutes longer. 


3. Add chicken, chicken stock, oregano, vinegar, sugar and fish sauce and bring to a simmer; cook for 10 minutes. Season with salt and pepper. 

4. Serve chicken mixture on tostada shells and garnish as desired. 




Simple Chicken Tinga Tostadas
Serves 4

All you need:
1 tablespoon canola oil
1 sweet onion, diced 
3 garlic cloves, minced
3 canned chipotle peppers in adobo, minced 
2 (4 oz.) cans diced green chiles
1 (14.5 oz.) can diced fire roasted tomatoes
1 rotisserie chicken, skin removed and shredded
1 cup chicken stock
1 teaspoon dried oregano
2 teaspoons apple cider vinegar
2 teaspoons brown sugar
2 teaspoons fish sauce
Salt and pepper, to taste

Suggested garnishes:
Shredded lettuce
Diced tomato
Sliced radishes
Guacamole
Sour cream

All you do:
1. Heat oil in a large skillet over medium-high heat. Add onion and garlic and cook for 1 minute.
2. Add chipotle peppers, green chiles and tomatoes and cook for 2 minutes longer. 
3. Add chicken, chicken stock, oregano, vinegar, sugar and fish sauce and bring to a simmer; cook for 10 minutes. Season with salt and pepper. 
4. Serve chicken mixture on tostada shells and garnish as desired. 
 

Sunday, January 24, 2016

Chocolate Chip Olive Oil Cupcakes

While I'm not the biggest baker, I can't resist anything dark chocolate. These cupcakes are super moist and flavorful thanks to the olive oil and buttermilk and they're the perfect portion so you can enjoy one for breakfast, a snack or dessert!

1. Preheat oven to 350. Fill 2 muffin tins with cupcake liners. 
2. Sift flour, sugar, cocoa powder, baking soda, baking powder and salt into a large mixing bowl. 

3. In a separate bowl, whisk the olive oil, buttermilk, eggs and vanilla together. Add to the dry ingredients and stir until just combined, then fold in the chocolate chips.



4. Fill each cupcake cup 3/4 full. Sprinkle with turbinado sugar (if using). 

 
5. Bake 20 minutes, then cool cupcakes completely on a rack. 


Chocolate Chip Olive Oil Cupcakes
Makes 2 dozen

All you need:
2 cups spelt flour
1 1/4 cups sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 cup olive oil
1 3/4 cups buttermilk
3 eggs
1 teaspoon vanilla extract
1 cup dark chocolate chips
Turbinado sugar, for topping (optional) 

All you do:
1. Preheat oven to 350. Fill 2 muffin tins with cupcake liners. 
2. Sift flour, sugar, cocoa powder, baking soda, baking powder and salt into a large mixing bowl. 
3. In a separate bowl, whisk the olive oil, buttermilk, eggs and vanilla together. Add to the dry ingredients and stir until just combined, then fold in the chocolate chips.
4. Fill each cupcake cup 3/4 full. Sprinkle with turbinado sugar. 
5. Bake 20 minutes, then cool cupcakes completely on a rack. 
 

Wednesday, January 20, 2016

Asian Shrimp Salad with Miso Dressing


 My husband has been begging me to make salads lately (I know, is this real life?) so I figured I would jump on the opportunity to come up with a fun one. I've had a tub of miso paste in my fridge that's been staring at me, so I decided to turn it into a yummy dressing. The combination of the dressing with the sweet shrimp, creamy avocado and crunchy ramen noodles make this a salad even your kids will be begging for! This also makes a great lunch to take to work the next day.

1. Combine dressing ingredients in a blender until smooth. Adjust seasonings as needed, transfer to a bowl and set aside. 


2. Heat 1 tablespoon oil and butter in a large skillet over medium-high heat. Add shrimp, garlic powder and paprika and cook until shrimp is no longer pink, about 1-2 minutes. Transfer to a bowl. 




3. Add the remaining tablespoon of oil to the skillet along with the crushed ramen noodles. Cook, stirring constantly, until golden brown, then remove pan from heat. 


4. Place lettuce on a serving platter and top with shrimp, crunchy noodles, cucumber, avocado and almonds. Drizzle with dressing and serve. 



Asian Shrimp Salad with Miso Dressing
Serves 4

All you need:
Dressing 
3 tablespoons canola oil
Juice and zest of 1 lime
2 tablespoons honey
2 tablespoons white miso paste
1 teaspoon ground ginger
2 garlic cloves, minced
Pinch salt

Salad
2 tablespoons canola oil, divided
1 tablespoon unsalted butter
1 pound peeled deveined shrimp, tails removed
1 teaspoon garlic powder
1 teaspoon paprika
1 package ramen noodles, crushed (flavor packet discarded) 
4 cups baby romaine lettuce (or any leafy greens)
1 English cucumber, peeled, seeded and diced
1 large ripe avocado, peeled, pitted and cubed
1/2 cup slivered almonds, toasted

All you do:
1. Combine dressing ingredients in a blender until smooth. Adjust seasonings as needed, transfer to a bowl and set aside. 
2. Heat 1 tablespoon oil and butter in a large skillet over medium-high heat. Add shrimp, garlic powder and paprika and cook until shrimp is no longer pink, about 1-2 minutes. Transfer to a bowl. 
3. Add the remaining tablespoon of oil to the skillet along with the crushed ramen noodles. Cook, stirring constantly, until golden brown, then remove pan from heat. 
4. Place lettuce on a serving platter and top with shrimp, crunchy noodles, cucumber, avocado and almonds. Drizzle with dressing and serve. 
 

Wednesday, January 13, 2016

Turkey and Winter Vegetable Soup with Walnut Pesto and Sourdough Croutons


 I don't think I'm the only one craving soup right now...enough said. Let's just focus on getting our veggies! This soup is chock full of 'em along with a healthy dose of lean ground turkey to help you feel full and satisfied. When the pesto melts into the soup it adds a beautiful richness and the croutons provide a yummy, garlicky crunch. Bundle up and enjoy!

1. Preheat oven to 325. 
2. Combine pesto ingredients in a food processor until smooth. Transfer to a bowl and set aside. 

3. Heat garlic, oil and butter for croutons in a large skillet over medium-high heat. Add cubed bread, thyme, salt and pepper and toss to combine. Place on a baking sheet and bake for 15 minutes. 



4. Meanwhile, heat the remaining olive oil in a large saucepan or Dutch oven over medium heat. Add the leeks, garlic and thyme and cook for 1 minute. Add mushrooms, squash and kale and cook 2 minutes longer. 



5.  Add ground turkey, chicken stock and vegetable bouillon (if using) and bring to a boil. Reduce heat to a medium-low, cover and simmer for 20 minutes. Finish with balsamic vinegar. 



6. Ladle soup into bowls and top with pesto and croutons.


Turkey and Winter Vegetable Soup with Walnut Pesto and Sourdough Croutons
Serves 8

All you need:
Pesto
1 bunch flat-leaf parsley, leaves only 
1/2 cup olive oil
1/2 toasted walnuts
1/2 cup grated parmesan 
2 cloves garlic
Pinch crushed red pepper flakes
Salt and pepper, to taste 

Croutons
1 tablespoon olive oil
1 tablespoon unsalted butter
2 garlic cloves, minced
2 cups cubed sourdough bread
1/2 teaspoon dried thyme
Salt and pepper, to taste

Soup
2 tablespoons olive oil
2 leeks (white and light green part only), sliced 
2 cloves garlic, minced 
1 teaspoon dried thyme
8 oz. baby bella mushrooms, chopped
1 small butternut squash, peeled and diced 
1 small bunch kale, stemmed and chopped
1 pound 99% lean ground turkey 
8 cups chicken stock 
1 vegetable boullion cube (optional - adds great flavor though) 
2 tablespoons balsamic vinegar
Salt an pepper, to taste

All you do:
1. Preheat oven to 325. 
2. Combine pesto ingredients in a food processor until smooth. Transfer to a bowl and set aside. 
3. Heat garlic, oil and butter for croutons in a large skillet over medium-high heat. Add cubed bread, thyme, salt and pepper and toss to combine. Place on a baking sheet and bake for 15 minutes. 
4. Meanwhile, heat the remaining olive oil in a large saucepan or Dutch oven over medium heat. Add the leeks, garlic and thyme and cook for 1 minute. Add mushrooms, squash and kale and cook 2 minutes longer. 
5.  Add ground turkey, chicken stock and vegetable bouillon (if using) and bring to a boil. Reduce heat to a medium-low, cover and simmer for 20 minutes. Finish with balsamic vinegar. 
6. Ladle soup into bowls and top with pesto and croutons.
 

Sunday, January 3, 2016

Pan-Seared Pork and Peppers

 After a couple weeks of what felt like a comfort food fest, my husband and I agreed that we definitely are ready to lighten up our meals a bit (without sacrificing flavor, of course). One of our favorite quick meals is pork tenderloin. It's super lean and protein-packed, and, when rubbed with a variety of spices, is so tasty! This recipe is on the table in less than 20 minutes and will definitely become a family favorite.

1. Preheat oven to 375. Combine spices in a small bowl and rub over the pork. 


2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add pork and cook until browned on all sides, then transfer to the oven to cook for 15 minutes. Place pork on a platter, cover with foil and rest.  





3. In the same pan, add the remaining tablespoon of oil along with the garlic and cook for 30 seconds. Add the onion and peppers and cook until lightly softened, stirring often, about 5-7 minutes. Finish with balsamic vinegar and remove pan from heat. 




4. Slice pork thickly and place in the skillet (along with any juices from the pork). Serve over rice. 



 Pan-Seared Pork and Peppers
Serves 4

All you need:
1 tablespoon paprika
1 teaspoon brown sugar
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon chili powder
1/4 teaspoon cayenne pepper
2 (1 lb.) pork tenderloins, trimmed 
2 tablespoons olive oil, divided
3 cloves garlic, minced
1 sweet onion, thinly sliced
1 small red pepper, thinly sliced
1 small green pepper, thinly sliced
1 small yellow pepper, thinly sliced
1 tablespoon balsamic vinegar
Brown rice, for serving 

All you do:
1. Preheat oven to 375. Combine spices in a small bowl and rub over the pork. 
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add pork and cook until browned on all sides, then transfer to the oven to cook for 15 minutes. Place pork on a platter, cover with foil and rest.  
3. In the same pan, add the remaining tablespoon of oil along with the garlic and cook for 30 seconds. Add the onion and peppers and cook until lightly softened, stirring often, about 5-7 minutes. Finish with balsamic vinegar and remove pan from heat. 
4. Slice pork thickly and place in the skillet (along with any juices from the pork). Serve over rice.