Tuesday, January 3, 2017

Poached Halibut in Hot & Sour Broth

Courtesy of Cook Fresh Magazine

Happy New Year Everyone! I hope the holidays were enjoyed by all, but now it's back to reality! It's the time of year where you have a chance to hit the reset button and I'm doing just that. Nick and I are vowing to consistently work out and stay in and cook healthy on a MUCH more normal basis. Tonight I kicked this off with some fresh halibut. This recipe serves 4, so I have two more servings left over. I thought this was a tasty dish, and unique. I'd definitely give it a try. Don't be put off by the word "hot" in the title -- for me, it was sweeter than I expected. Next go around, I think I'd kick up the heat with additional hot sauce. I think I'd also add a dash of lime. I served this with a side of veggies, but next time, I think I'd toss in some zucchini noodles or a small mound of rice into the broth.


2 Tbs. soy sauce
4 halibut fillets, 1/2 lb. each (about 1-inch thick)
1 qt. homemade or low-salt chicken broth
1/4 cup honey
3 Tbs. tomato paste
2-1/2 Tbs. cider vinegar (I was out, so used white wine vinegar - I'd definitely recommend the cider vinegar)
12 quarter-size slices fresh ginger, cut into thin strips
1/4 tsp. Tabasco or other hot sauce
1/4 cup sliced scallions (greens included)

1/4 cup chopped fresh cilantro


Drizzle the soy sauce over both sides of the halibut fillets. Cover and refrigerate.
In a 12-inch sauté pan, combine the chicken broth, honey, tomato paste, vinegar, ginger, and Tabasco. Bring to a simmer over medium heat and cook gently for 12 minutes, stirring occasionally and skimming foam as necessary. Add the fillets, cover, and poach gently at a bare simmer over medium-low heat until the flllets are slightly firm to the touch and the centers are almost opaque (make a small slit with a knife to check), 6 to 8 minutes; the fish should be slightly undercooked at this point. Turn off the heat and let sit covered for another 2 minutes.
Divide the halibut and broth evenly among four shallow bowls. Sprinkle generously with the scallions and cilantro and serve with a spoon for the broth.

Thursday, December 1, 2016

Blackened Rockfish with Avocado Crema

Adapted from Delightful Mom Food (delighfulmomfood.com)

I was fortunate to find some local, fresh rockfish and man was it delicious! I just did a simple blackening season and then made some avocado crema on the side. I based this off of a recipe from the aforementioned blog, but made some changes. Below is my version! I just served this with Whole Foods prepared sides because 1) I love them and 2) I was tired and didn't feel like preparing all courses! Give this a go -- definitely had a kick, but not too crazy :)

fresh rockfish filets, about a pound total (this worked for 2 for me)
Blackening Seasoning:
1 tb smoked paprika
1 tsp cayenne pepper
1/2 tsp garlic powder
1 tsp dried thyme
1 tsp dried oregano
1/2 tsp salt
1/2 tsp pepper
Avocado Crema Sauce:
1 cup guacamole (or avocado if you have it)
1/4 cup light sour cream
1/2 lime, juiced
dash of salt
1 tb of water to thin it out

Spray a baking dish with non-stick cooking spray. Preheat oven to 400 degrees. Coat the fish with the blackening season. Place in dish and bake for approximately 15 minutes, depending on the thickness of your fish. They may need 20 minutes if they're on the thicker side. In the meantime, puree the avocado crema sauce in a mini food processor - set aside until ready. Serve the fish with a side of the crema, or on top with some veggies! Enjoy!

Wednesday, October 26, 2016

Baked Chicken with Dijon & Lime with Sautéed Spanish Corn

Baked Chicken Adapted from Skinnytaste
Sautéed Corn Courtesy of Plated Perfection

It's been ages since I bought or cooked chicken drumsticks, but last night was the night to change that! I love so many of the recipes on the Skinnytaste blog, and this was one I hadn't tried. It came out very tasty and I'd definitely recommend. Next time, I may try it with chicken breasts instead. The corn is something I came up with and it was delicious. It's my play on the corn we get from one of our favorite DC restaurants - Estadio. Definitely give it a go!

Baked Chicken with Dijon & Lime
6 chicken drumsticks (the original called for 8, with skin removed)
3 tb dijon mustard
1 tb lite sour cream (the original called for light mayo)
1 clove garlic, diced (the original called for this crushed)
1 lime, juiced and zested
3/4 tsp pepper
salt to taste
dried parsley
spray of Pam

Preheat oven to 400 degrees. Rinse the chicken and pat dry. Place in a large bowl and season with salt. In a small bowl, combine the dijon, sour cream, garlic, lime juice and zest, and pepper. Stir and pour over the chicken to coat well. Spray a large baking pan with non-stick cooking spray and place chicken in a single layer. Top the chicken with dried parsley. Baked until cooked through, around 35 minutes. Finish it off by placing under the broiler for 2 minutes.

Sauteed Spanish Corn
4 ears of corn, cleaned and cut off the cob
1/2 lime, juiced
chopped cilantro, for garnish
shredded manchego or monterey jack (for topping)
Pimenton (Spanish smoked paprika) for topping - dash on each serving
2 olive oil
1 tb butter

Heat the olive oil and butter over medium-high heat. Once it has a shine, toss in the corn and stir with a spatula or spoon. Cook 3-5 minutes until caramelized, stirring as necessary to not stick to the bottom of the pan. Once the corn appears a bit browned, add the lime juice. Remove from the heat and serve topped with cheese, cilantro and pimenton.

Monday, October 24, 2016

Turkey Stuffed Peppers

Courtesy of Skinnytaste

We are on a mission to eat healthy this week (as we usually try to start each week). This recipe caught my eye and it was quite good! It also makes 6 halves of bell peppers, so this could easily make leftovers as well. The only thing I would add to this recipe is more seasoning - even if just salt and pepper. I also added a little more tomato sauce than what was called for, and it turned out great. This is a great weeknight meal that isn't full of guilt! Enjoy!

1 lb 93% lean ground turkey
1 garlic clove, minced
1/4 onion, minced
1 tbsp chopped fresh cilantro or parsley
1 tsp garlic powder
1 tsp cumin powder
1 tsp kosher salt
3 large sweet red bell peppers, washed
1 cup fat free chicken broth
1/4 cup tomato sauce
1 1/2 cups cooked brown rice
Olive oil spray
6 tbsp part skim shredded cheddar cheese

Heat oven to 400°F. Lightly spray olive oil spray in a medium nonstick skillet and heat on a medium heat. Add onion, garlic and cilantro and saute about 2 minutes, add ground turkey, salt, garlic powder, cumin and cook meat for 4 to 5 minutes until meat is completely cooked through. Add 1/4 cup of tomato sauce and 1/2 cup of chicken broth, mix well and simmer on low for about 5 minutes. Combine cooked rice and meat together. Cut the bell peppers in half lengthwise, and remove all seeds. Spoon 2/3 cup meat mixture into each pepper half and place in a 9 x 13-inch baking dish. Top each with 1 tbsp cheese. Pour the remainder of the chicken broth on the bottom of the pan. Cover tight with aluminum foil and bake for about 45 minutes. Carefully remove the foil and serve right away.

Sunday, October 23, 2016

Seared Pesto Scallops with Sautéed Kale and Prosciutto

Courtesy of Plated Perfection

This was something I threw together because I was craving all of the various ingredients. I wasn't sure how it would turn out, but it was pretty awesome (and healthy!). This was a great week night meal - definitely give this one a try! This would also work with shrimp, but I was able to find fresh scallops, so I went that route. This recipe involves a few different pans, but totally worth it!

1 pound fresh sea scallops
1 tsp salt, plus a dash for the scallops
dash of pepper
dash of red pepper flakes
1/2 bag of kale
1/2 bag of baby spinach
1/2 cup (approx.) of diced prosciutto - I buy this already diced so that it's larger chunks
1/2 lemon, juiced
3 tb pesto sauce, warmed
swirl of olive oil
2 cloves garlic, diced

Pat the scallops dry with a paper towel and season with a dash of salt and pepper. In one saute pan, heat the olive oil and cook the scallops over medium-high heat for approximately 3 minutes per side, until a bit browned. Remove when done and set aside. I usually cover with a foil tent to keep them somewhat warm. Add a bit more olive oil into the scallop pan and cook the garlic over medium heat for about 2 minutes. Add in the prosciutto to warm and mesh flavors.

In the meantime in another, larger saute pan, heat another small swirl of oil and toss in the greens. Saute over medium heat until soft, approximately 10 minutes. Throw in the garlic/prosciutto mixture about halfway through and add the lemon juice and red pepper flakes, along with a dash of salt.

Top the sautéed greens with the seared scallops and drizzle the pesto on top of the scallops. Enjoy!

Chicken Enchiladas with Roasted Salsa Verde

Courtesy of Plated Perfection

I've been dying to make chicken enchiladas, as they're one of my favorite things in the world. I've also been wanting to attempt my own salsa verde, which I also tackled in this same recipe! The prep time for this was a bit long, but I think that was partially because it was my first time making it. You could easily prep the salsa beforehand as well. A lot of folks hate on using flour tortillas, but I did this go around since I had them and love them. These turned out delicious - definitely give it a try! I served this with some sauteed black beans with a bit of onion, garlic, bay leaf, chicken broth and salt and pepper.

Roasted Salsa Verde
1 lb tomatillos, husked and rinsed (I used 5 as they weren't super big when I bought them)
3 cloves garlic (I didn't peel these until after roasting)
1 onion, peeled and cut into quarters (I used yellow since I had it on hand and it turned out just fine)
2 jalapeno peppers
1 lime
dash of cumin
1 tsp salt
1/2 cup cilantro, rinsed and stems cut off

Roast the tomatillos, onion, garlic and peppers at 425 degrees for about 15 minutes. When done, take the garlic out of their shell and cut the jalapenos in half, removing the seeds (this is to make it not super spicy). Leave the seeds in if you prefer it spicy. Throw the tomatillos, onion, garlic and jalapenos in the food processor with the remaining ingredients. Blend until smooth. Set aside. Season with a bit more salt if necessary.

Chicken Enchiladas
2 cups shredded chicken (I used the white meat of a rotisserie chicken)
1/2 cup sour cream
2 cups salsa verde
1 cup shredded Monterey Jack cheese (or cheese of your preference) -- I bought a block and shredded it myself because I feel it melts easier
6 flour tortillas

Preheat oven to 350 degrees. Mix the shredded chicken with 1 cup of salsa verde and the sour cream. Mix in approximately half of the cheese. Spray a baking dish (2 qt should work) and place enough salsa verde on the bottom of the dish to coat it. Assemble your tortillas by placing 1/3 cup of the chicken mixture in each tortilla. Roll and place seam side down in your baking dish. It'll be a tight fit, but you should be able to fit 6 in there. Top with remaining salsa verde and cheese. Cover with foil and bake for approximately 15 minutes. Take out and remove the foil, and place back in the oven for approximately 10 minutes until the cheese is completely melted. Serve immediately!

Wednesday, September 28, 2016

Baked Rockfish with Caper Chimichurri

Adapted from Weight Watchers

This recipe was originally found in Weight Watchers magazine, but it was for salmon on the grill. I adapted this to use fresh, local rockfish baked in the oven. The sauce remained the same! It was really tasty and healthy as well. I paired this with some wild rice and roasted delicata squash. For the squash, I simply cut it in half and scooped the seeds out, topped it with olive oil and Italian seasoning and put it in the oven a little ahead of time on 400 degrees. I then took it out with the fish. Enjoy!

1 pound rockfish (or whichever fish you choose)
1/2 cup fresh parsley leaves
2 tb fresh oregano leaves
1/2 small shallot, chopped
1 1/2 tb capers, rinsed and drained
1 tb red wine vinegar
1 tb water
1 clove garlic, chopped
1/4 tsp crushed red pepper flakes
8 tsp olive oil, divided
1/4 tsp salt
1/4 tsp black pepper

Put parsley, oregano, shallot, capers, vinegar, water, garlic and red pepper flakes in bowl of a food processor; process until smooth. With motor running, drizzle in 2 Tbsp oil. Transfer chimichurri to a bowl; let sit at least 30 minutes (or make ahead and refrigerate for up to one week). Preheat oven to 400 degrees. Meanwhile, bring rockfish to room temperature for 15 to 30 minutes; brush with remaining 2 tsp oil and then sprinkle with salt and pepper. Place rockfish, skin-side down, in a baking dish sprayed with non-stick cooking spray. Cook for approximately 20 minutes or until the fish is flaky. Top with the chimichurri!