Nothing Beats Sweet!

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Here is another Pinterest find.  We are having some peeps over for dinner tonight and I am going to try a new dish………….. I know, what am I thinking??? This recipe can be found on Half Baked Harvest.  I will comment later with how it turned out, but for now let’s all cross our fingers!!

 

Healthy Chipotle Chicken Sweet Potato Skins Healthy-Chipotle-Chicken-Sweet-Potato-Skins-1

  • 3 medium sweet potatoes
  • 3/4 pound (about 2 small) boneless skinless chicken breasts
  • 1/4 cups olive oil
  • 2 Tbsp fresh lime juice
  • 2 cloves garlic, minced or grated
  • 3 whole chipotle pepper, minced (Remove seeds to make less spicy)
  • 1 tsp dried oregano
  • 1 tsp cumin
  • 2 tsp chili powder
  • salt and pepper
  • 2 (half a 10oz bag) cups spinach
  • 5 oz sharp white cheddar cheese, grated
  • chopped cilantro, for garnish
  • greek yogurt, for serving

 

Preparation:

Preheat your oven to 350°.  Wash your sweet potatoes and prick all over with a fork.  Place in the oven and bake for 50-60 minutes or until fork tender.  Place your chicken in a baking dish and rub with a tablespoon of olive oil, salt and peper.  Place in the oven with the potatoes and bake for 25 minutes (Slow cooking mine in crock pot while at work).  Allow to cool and shred the chicken with a fork or your hands.  When the sweet potatoes are done cut in half and allow to cool for 5-10 minutes.

 

 

In a medium size bowl combine the olive oil, lime juice, garlic, chipotle peppers, oregano, cumin, chili powder, salt and pepper.  Set aside.

 

 

Heat a small skillet over medium heat and wilt the spinach (this can also be done in the microwave).  Toss the spinach and shredded chicken together, set aside and keep warm.

 

 

Turn the oven up to 400°.  Scrape the sweet potato out of the peel, leaving a medium size layer of flesh inside with the peel so that it can stand up on its own (I reserved the remaining flesh, for another use) and place in a baking dish.  Brush the skins with with a little of the chipotle sauce and bake for 5-10 muntes until nice and crisp.  While the skins bake mix the spinach, chicken and chipotle sauce together.  Remove skins from the oven and stuff with the chicken mixture, top with shredded cheese and bake for 10 minutes or until the cheese has melted and the skins are hot and crisp.  Serve with fresh chopped cilantro and greek yogurt if desired.

Back on Track

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Well, we’ve been living it up these past few months and my waistline is proof!  Will and I recently celebrated our 5 year anniversary in Mexico and our livers and scales have seen better days.  Last night was my true first attempt at getting back on track.  I made up the salmon recipe (thanks to Pioneer Woman for cooking suggestions) and I found the corn dish on Pinterest and made a few tweaks.  Here’s to healthy eating!

 

 

Baked Salmon
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  • 2 salmon fillets
  • cumin
  • chili powder
  • garlic powder
  • olive oil spread
  • pepper
  • lime

 

Preparation:

Spray fillets with olive oil spray.  Lightly sprinkle cumin, chili powder, garlic powder, and pepper on each fillet.  Place on baking tray in cold oven and then heat oven to 400°.  Bake for 25 minutes or until it is cooked to your liking.  Finish it off by squeezing half of a lime on each fillet.

 

 

 

Grilled Corn, Poblano, & Onion Salad with Lime Vinaigrette

*recipe found at For the Love of Cooking, I adapted to our tastes and for 2 people

  • 3 tbsp canola oil, (divided) (I used Olive Oil spray) DSC_9990
  • 3 ears of yellow corn, husked (2 ears)
  • 2 ears of white corn, husked (1 ear)
  • 1 poblano chile
  • 1 sweet yellow onion, cut into thick rings (I used small red onion)
  • 1 avocado, cut into chunks
  • 1/4 cup of fresh cilantro leaves (parsley)
  • 1 tbsp lime juice (1 lime)
  • Dash of cumin
  • 1 clove of garlic, minced (2-3)
  • Sea salt and freshly cracked pepper, to taste
  • tsp of honey

 

Preparation:

Heat the grill to high.  Rub (spray) corn, poblano, and onion rings with 1 tablespoon of canola oil.  Place onto the hot grill.  Grill, carefully turning occasionally, until poblano is almost blackened and the onions are grilled and tender, about 5-10 minutes.  Remove them from the grill.  Keep cooking the corn until cooked through and the kernels have browned, for a total of 10-15 minutes.  Remove from the grill and let the corn cool.

 

Place the poblano in a zip lock bag then seal; dice the grilled onion and set aside.  Let the chile sit in the sealed zip lock for 5 minutes.  Remove the chile from the bag and carefully peel the charred skin from the chile.  Remove the stem and seeds as well; dice and set aside with the onions.

 

Once the corn has cooled, cut the kernels from the cobs into a large bowl.  Add the grilled onions, poblanos, avocado, and cilantro together in a bowl.

 

In a small bowl combine the remaining 2 tablespoons of canola oil (accidentally forgot the oil…… oops, but it still tasted GREAT!) with the lime juice, dash of cumin, honey, and minced garlic; mix thoroughly.  Add the lime vinaigrette to the the corn mixture and toss until evenly coated.  Season with sea salt and freshly cracked pepper, to taste.  Serve immediately.  Enjoy.

Salmon Shocker

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I usually cook salmon when I am trying to be healthy and when I am sick of chicken………… Somehow it always ends up that I eat a few bites and give the rest to our great dane Scout (he LOVES salmon).  I don’t know if it’s the texture, the idea of fish, or the color but for some reason I am not swooning over the pink swimmer like everyone else is.  Self magazine sends me healthy recipes every now and then and of course I cringed when I saw that the main recipe was  a salmon dish.  Well, I was trying to be healthy, again, and I decided to try this one out and I actually devoured the entire thing!  I hope you guys try it out, it’s Gwyneth Paltrow’s recipe featured in Self, enjoy!

 

Salmon with Sriracha Sauce and Lime salmon-sriracha-sauce-lime-fore296

  • Juice and zest of 1/2 lime
  • 1 Tbsp maple syrup
  • 1 1/2 tsp sriracha sauce
  • 1/2 tsp coarse sea salt
  • 1 1/4 lbs pounds salmon fillet, skin removed
  • 2 Tbsp coarsely chopped cilantro

 

Preparation:

Heat oven to 425°. In a bowl, whisk together juice, zest, syrup, sriracha and salt. Place salmon in a baking dish lined with parchment paper; pour lime-maple mixture over top. Roast salmon until cooked through and flaky, 15 minutes. Sprinkle with cilantro; serve.

Pantry Pleaser

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This next recipe was introduced to me by Laura V. when she and her husband stayed with us this past Fall.  She found this delicious recipe on Pinterest and made it for us as a “thank you” for having them up for the weekend and it was SO GOOD!!  I made this on Sunday for my sister and her family while they were up here and it was perfect “entertaining food.”  The title is a tiny misleading since I do not have a pantry (sigh), but it is one of those recipes where you should have most, if not all, ingredients somewhere in your house.  Wake up, get your bake on, and enjoy!

Best Pancakes Ever pancakes

*recipe found at Coleen’s Recipes

  • 3/4 cup milk
  • 2 Tbsp white vinegar (see note)
  • 1 cup all purpose flour
  • 2 Tbsp white sugar (I used 3)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 egg
  • 2 Tbsp melted butter
  • 1 tsp vanilla

 

Preparation:

Combine the milk and vinegar in a small bowl for 10 minutes to “sour”.This is an important step and it is called “soured milk” which is much different that sour milk. I guarantee you will NOT taste the vinegar in the final product. Set aside.

 

Combine the dry ingredients in a bowl. In a smaller bowl, whisk the soured milk, egg, vanilla and melted butter together. Pour into the dry ingredients and whisk until most of the lumps are gone, but DO NOT OVER BEAT!!

 
The batter will be thick, don’t add any more liquid. LET THE BATTER SIT UNDISTURBED FOR TEN MINUTES!! After 10 minutes, you will see bubbles in the batter, very important DO NOT STIR AGAIN.

 
GENTLY dip out (don’t pour out) 1/2 cup of batter and place it on a buttered grill or frying pan. Cook until bubbles appear on the surface of the pancake and then flip with a spatula and brown the other side.

 

Note:

This recipe only feeds about 3 or 4 people, but doubles or even triples nicely

Fresh-fully Fit

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This next recipe is from Amazing Pinterest Recipes and is pretty darn good.  I made this for Valentine’s dinner because I wanted to have healthy comfort food.  It tasted more on the healthy side than the comforting side but Will said it’s definitely a “Do Again.”  My favorite part of this dish was that it made 4 servings and I used the leftover chicken breasts the next 2 nights on a fresh spinach salad and it was delicious!  I hope you try this one out, it’s healthy, inexpensive, and easy.  Enjoy!

 

Balsamic Vinegar Chicken with Fresh Tomatoes

  • 4 skinless, boneless chicken breasts 15
  • 4 – 5 garlic cloves
  • 1 cup fresh basil
  • 1 Tbsp olive oil
  • 1 tsp balsamic vinegar
  • 1/4 cup water
  • 1 cup sliced mushrooms
  • 1 package of cherry or grape tomatoes
  • 1/2 red onion sliced

 

Preparation:

Preheat oven at 375°. Brown the chicken breasts in a pan. In a blender place the garlic, basil, olive oil, vinegar, water and pulse until pureed.

 

Place the browned chicken breasts in a pyrex and cover with the basil, garlic mixture. Top with mushrooms, tomatoes and onion and bake for about 40 minutes or until chicken is fully cooked. Serve with brown rice and a salad.

 

This was so absolutely delicious and you can eat one chicken breast and freeze the rest. I highly recommend a “good” quality balsamic vinegar. A little more expensive, but worth it.
This recipe is simple, clean and super delicious. It is very easy to prepare. It is also very low carb. Balsamic Vinegar Chicken. This is a great recipe. If you happen to make this please let me know how you like it by leaving a comment below.

Sassy Soup for the Soul

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I made this delicious recipe the other night and got two thumbs up from Will.  I had to adapt since I could not find a particular type of pepper at the store and I changed the way the chicken was cooked, but don’t fret I will post the original and my adaption so you can choose what works best for you.  I hope you enjoy and please know that this feeds an army!

 

Eva Longoria’s Chicken Tortilla Soup

* recipe can be found at All The Best

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  • 6 whole Roma tomatoes
  • 1/2 cup olive oil, divided
  • 1 medium onion, diced
  • 1/2 bunch celery, diced
  • 1 pasilla chili pepper, diced (I used 1 Poblano and roasted it)
  • 1 jalapeño pepper, diced
  • 1/4 cup garlic, chopped
  • 6 cups hearty chicken stock
  • 1/2 cup lime juice
  • 1/2 tsp cayenne pepper
  • 2 tsps chili powder
  • 2 tsps ground cumin seed
  • 1 Tbsp paprika
  • 1 bay leaf
  • 2 boneless chicken breasts, cut into strips
  • 2 Tbsps fresh cilantro leaves
  • Tortilla chips, avocado, jalapeños, and sour cream to garnish

 

Preparation:

I slow cooked my chicken because I like shredded chicken in most dishes and I knew for certian that it was cooked through.  If cooking my way place 4 chicken breasts halves in slow cooker with a splach of water, salt, and pepper and cook on low for 6-8 hours.

 

If roasting poblano turn broiler on and place poblano in cracked oven and let skin blacken.  When ready place poblano if dish and cover with plastic wrap and let cool.  Once cool peel skin off and seed.  Dice up and reserve for the soup).  

 

Preheat oven to 350°.  In a bowl, toss tomatoes with half the oil, 1 teaspoon salt, and a pinch of black pepper.  Spread on a baking pan and roast until light brown, 25 to 30 minutes.

 

While tomatoes are roasting, in a stockpot over medium heat, sauté onion, celery, peppers, and garlic in remaining oil.  Stir frequently until soft and translucent.

 

To stockpot add chicken stock, lime juice, cayenne, chili powder, cumin, paprika, and bay leaf. Bring to a boil, then reduce to a simmer.  Simmer 20 minutes.

 

Remove roasted tomatoes from oven (peel should be falling off), and add to broth.

 

Add chicken-breast strips and simmer 10 minutes. (Shred slow cooked chicken and place into soup and simmer for 10 minutes).

C is for Copycat

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I found a homemade salsa recipe on Pinterest that promises to be a copycat of Chili’s amazing salsa.  I made this the other night when we had people over and it seemed to be a hit!  I plan on making it again this weekend and I hope I get the same reaction, enjoy!

 

Chili’s Copycat Salsa Six Sisters' Copycat Chili's Salsa

* Six Sisters’ Stuff

  • 2 cans (14.5 oz each) whole tomatoes, drained
  • 3-4 canned, whole jalapenos (not pickled)
  • 1 yellow onion, quartered
  • 1 tsp garlic salt
  • 1/2 tsp salt
  • 1 tsp cumin
  • 1/2 tsp sugar
  • 2 tsps lime juice

 

Preparation:

Place all of the ingredients together into a food processor or blender and puree until smooth. Serve with tortilla chips.