Tuesday, April 26, 2016

Cheesy Turkey and Green Chile Stuffed Poblanos

Cheesy, spicy and fresh are just a few words to describe this amazing dinner. With fresh corn just starting to pop up in the produce department, I jumped at the chance to use it in this recipe. It pairs wonderfully with the spicy poblanos and the sweet green chile. Serve this dish topped with sour cream or Greek yogurt and a sprinkle of fresh cilantro. If you're not a huge spicy fan, simply stuff the turkey mixture into green or red peppers.

1. Preheat oven to 400. Coat a 13x9 baking dish with cooking spray. 
2. Heat olive oil in a large skillet over medium-high heat. Add onion and garlic and cook for 1 minute. Add mushrooms, corn and green onion and cook for 2 minutes longer. 




3. Add ground turkey and cook until no longer pink, about 5 minutes. Add green chiles, cumin, chili powder, onion powder, cilantro, salt and lime juice and stir to combine. Remove pan from heat. 




4. Fill the poblanos with the turkey mixture and sprinkle cheese over the top.


5. Spray a piece of foil with cooking spray and cover the baking dish. Bake for 20 minutes; uncover and bake for 10 minutes longer, or until the cheese is bubbly and golden. 


6. Let the poblanos sit for 5 minutes before serving.


Cheesy Turkey and Green Chile Stuffed Poblanos
Serves 3-4

All you need:
2 tablespoons olive oil
1 yellow onion, diced
3 garlic cloves, minced 
8 oz. cremini mushrooms, chopped
2 ears corn, kernels removed
1 bunch green onion, sliced
1 pound 93% lean ground turkey
2 (4 oz.) cans chopped green chiles, drained
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon onion powder
1/4 bunch cilantro, chopped
1/2 teaspoon salt
Juice of 1 lime
3 poblano chiles, sliced in half and seeds removed
1 cup freshly grated pepper jack cheese 

All you do:
1. Preheat oven to 400. Coat a 13x9 baking dish with cooking spray. 
2. Heat olive oil in a large skillet over medium-high heat. Add onion and garlic and cook for 1 minute. Add mushrooms, corn and green onion and cook for 2 minutes longer. 
3. Add ground turkey and cook until no longer pink, about 5 minutes. Add green chiles, cumin, chili powder, onion powder, cilantro, salt and lime juice and stir to combine. Remove pan from heat. 
4. Fill the poblanos with the turkey mixture and sprinkle cheese over the top.
5. Spray a piece of foil with cooking spray and cover the baking dish. Bake for 20 minutes; uncover and bake for 10 minutes longer, or until the cheese is bubbly and golden. 
6. Let the poblanos sit for 5 minutes before serving. 
 

Monday, April 25, 2016

Thai-Style Grilled Halibut

 If there's one quick meal I absolutely can't resist, it's grilled fish. Firm fish like salmon and halibut hold up great on the grill and the smoky flavor is so unique and tasty. The Thai marinade used on this fish provides that perfect umami flavor that will have you savoring each bite. Serve over rice (I recommend coconut rice!) or with steamed green beans and enjoy a restaurant-quality meal in no time.

1. Combine marinade ingredients in a small mixing bowl. 


2.  Place halibut filets in a ziploc bag and pour 1/2 the marinade over. Seal the bag and refrigerate for 1 hour. 


3. Preheat grill to medium-high. Grill halibut for 4 minutes per side, brushing with the remaining marinade as you go. 


4. Transfer fish to a serving platter and enjoy!



Thai-Style Grilled Halibut
Serves 2

All you need:
Marinade
2 tablespoons canola oil
3 garlic cloves, minced
1 shallot, minced
1/4 bunch cilantro, chopped 
1/4 cup mae ploy sauce (chili garlic sauce)
1/4 cup tamari (or soy sauce)
2 teaspoons fish sauce
2 teaspoons brown sugar
Zest and juice of 1 lime 
1/4 teaspoon salt 

2 (6 oz.) halibut filets, skin removed

All you do:
1. Combine marinade ingredients in a small mixing bowl. 
2.  Place halibut filets in a ziploc bag and pour 1/2 the marinade over. Seal the bag and refrigerate for 1 hour. 
3. Preheat grill to medium-high. Grill halibut for 4 minutes per side, brushing with the remaining marinade as you go. 
4. Transfer fish to a serving platter and enjoy!
 

Sunday, April 17, 2016

Watermelon, Berry and Pistachio Salad


 Is there anything better than sunny and 75 weather? It almost doesn't feel real after our long winter. Feeling the warmth immediately makes me crave crisp, cold salads full of color and flavor. This salad is super simple, but looks beautiful (and tastes even better). Pair it with grilled chicken or fish and you have a yummy, nutrient-dense meal in no time.

1. Combine vinaigrette ingredients in a blender until smooth. Set aside. 

2. Place leafy greens in a large bowl and toss with half the vinaigrette. Transfer to a serving platter. 



3. Top greens with watermelon, strawberries, pistachios and cheese. Drizzle with the remaining vinaigrette and serve. 



Watermelon, Berry and Pistachio Salad
Serves 4

All you need:
Vinaigrette
Zest and juice of 1 lemon
2 shallots, peeled and chopped
2 garlic cloves, peeled and chopped
2 teaspoons honey
1/4 cup olive oil
Salt and pepper, to taste

8 cups leafy greens
1 cup cubed watermelon
1 cup sliced strawberries
1/4 cup shelled pistachios
1/4 cup crumbled blue cheese 

All you do:
1. Combine vinaigrette ingredients in a blender until smooth. Set aside. 
2. Place leafy greens in a large bowl and toss with half the vinaigrette. Transfer to a serving platter. 
3. Top greens with watermelon, strawberries, pistachios and cheese. Drizzle with the remaining vinaigrette and serve. 
 

Wednesday, April 13, 2016

Cheesy Jalapeno and Corn Baked Egg Rolls with Avocado Yogurt Dip


 I've been cooking lots of appetizers lately and with summer right around the corner, I know the demand for them will only grow. These egg rolls taste like a jalapeno popper, but with a delicious, crunchy crust. The creamy avocado dip helps to cool down the spiciness and adds a nice citrus flavor. This recipe is easily doubled or tripled and comes together super fast, making it a great dish for your next party!

1. Preheat oven to 450. Coat a large baking sheet with cooking spray. 
2. Heat olive oil in a large skillet over medium-high heat. Add onion, red pepper, garlic, jalapeno and corn and cook for 3 minutes, stirring often. Add cumin, cilantro and salt and cook for 1 minute longer. Remove pan from heat and allow to cool slightly.


3. Place cream cheese in a large bowl. Add the cooked veggies as well as the cheese and stir to combine. 

4. Place 1 egg roll wrapper at a time on a work surface with 1 corner pointing toward you. Spoon 2 tablespoons filling into the center, wet the edges with water and  roll up burrito-style. Repeat with the remaining wrappers. Place egg rolls on the prepared baking sheet and coat well with cooking spray. Bake for 10 minutes, flip and cook for 5 minutes longer.


5. While the egg rolls bake, combine the avocado dip ingredients in a food processor or blender until smooth. Transfer to a serving dish. 

6. Transfer egg rolls to a serving platter and serve avocado dip on the side.



Cheesy Jalapeno and Corn Baked Egg Rolls with Avocado Yogurt Dip
Serves 8

All you need:
1 tablespoon olive oil
1/2 red onion, diced small
1/2 red bell pepper, diced small
3 garlic cloves, minced
3 jalapenos, seeded and diced small
1 can corn, drained (or 2 fresh ears corn, kernels cut off)
1/2 teaspoon cumin
1/4 bunch cilantro, chopped
1 teaspoon salt
4 oz. cream cheese, softened
1 cup shredded Monterey Jack cheese 
Egg roll wrappers
Cooking spray

Avocado Dip
1/2 cup plain Greek yogurt
1 large ripe avocado, peeled and pitted
1 teaspoon garlic powder
1 teaspoon onion powder
Juice of 1 lime
Pinch cayenne pepper
Salt, to taste

All you do:
1. Preheat oven to 450. Coat a large baking sheet with cooking spray. 
2. Heat olive oil in a large skillet over medium-high heat. Add onion, red pepper, garlic, jalapeno and corn and cook for 3 minutes, stirring often. Add cumin, cilantro and salt and cook for 1 minute longer. Remove pan from heat and allow to cool slightly.
3. Place cream cheese in a large bowl. Add the cooked veggies as well as the cheese and stir to combine. 
4. Place 1 egg roll wrapper at a time on a work surface with 1 corner pointing toward you. Spoon 2 tablespoons filling into the center, wet the edges with water and  roll up burrito-style. Repeat with the remaining wrappers. Place egg rolls on the prepared baking sheet and coat well with cooking spray. Bake for 10 minutes, flip and cook for 5 minutes longer. 
5. While the egg rolls bake, combine the avocado dip ingredients in a food processor or blender until smooth. Transfer to a serving dish. 
6. Transfer egg rolls to a serving platter and serve avocado dip on the side. 
 

Wednesday, April 6, 2016

Salmon Tacos with Spicy Mayo and Grilled Pineapple Salsa


 When it comes to quick meals, it doesn't get much fresher than fish tacos. The sweet, spicy and smoky flavors in these salmon tacos are so irresistible!

1. Preheat grill to medium-high. Grill pineapple about 3 minutes per side, or until grill marks form. Allow to cool slightly and chop. Combine with the other salsa ingredients in a small bowl and set aside.



 
2. Decrease grill temperature to medium. Drizzle salmon with olive oil. Combine the spices and rub over the salmon. Grill 3-5 minutes per side, or until flaky. 




3. While the salmon cooks, combine the mayo ingredients. 


4. Warm the tortillas in the microwave for 20 seconds. Spread mayo onto each tortilla and top with salmon and salsa. 


 
Salmon Tacos with Spicy Mayo and Grilled Pineapple Salsa
Serves 4

All you need:
Salsa
1/2 fresh pineapple, cored and sliced
1 small avocado, diced
1 jalapeno, seeded and diced
1/2 small red pepper, seeded and diced
1/4 bunch cilantro, chopped
2 teaspoons honey
Juice of 1 lime
1/4 teaspoon salt 

Salmon
4 salmon filets, skin removed
2 tablespoons olive oil
1 tablespoon chili powder
1 tablespoon brown sugar
1 tablespoon paprika
1/2 teaspoon salt 

Mayo
1/2 cup mayo
2 tablespoons sriracha 
Juice of 1 lime

8 6-inch flour or corn tortillas

All you do:
1. Preheat grill to medium-high. Grill pineapple about 3 minutes per side, or until grill marks form. Allow to cool slightly and chop. Combine with the other salsa ingredients in a small bowl and set aside.
2. Decrease grill temperature to medium. Drizzle salmon with olive oil. Combine the spices and rub over the salmon. Grill 3-5 minutes per side, or until flaky. 
3. While the salmon cooks, combine the mayo ingredients. 
4. Warm the tortillas in the microwave for 20 seconds. Spread mayo onto each tortilla and top with salmon and salsa.