Tuesday, March 6, 2018

Blackened Salmon with Pineapple Salsa

March can be such a drag (even though it's my birthday month), but it also kicks off spring! Spring is colorful when it comes to not only flowers, but food as well! So many delicious fruits and vegetables are in season, and I like to take advantage of that when I cook.

I try to cook healthy during the week, and this blackened salmon dinner turned out to be SO tasty. It's fresh, spicy, acidic, and comforting all in one.

Blackened Salmon with Pineapple Salsa

Ingredients (serves 2):
6oz salmon, cut into two portions, skin removed
*Blackening/Cajun seasoning (see below)
1 cup pineapple, cubed
2 large tomatoes, diced
1/4 cup red onion, minced
1 jalapeno, seeds removed and minced
1/4 cup cilantro, finely chopped
Juice of 1 lime
Hot sauce (optional)
Canola/Vegetable oil

Salsa Directions:

The day before you plan to eat the salmon, make the salsa! It tastes much better after sitting in the fridge for a few hours. Combine pineapple, tomatoes, onion, jalapeno, cilantro, lime juice, salt, pepper, and a few dashes of your favorite hot sauce. 

Salmon Directions:

Heat a skillet to medium heat with a small amount of canola/vegetable oil. A cast iron skillet works best, or you can also grill the salmon! Coat either side of the salmon in the blackening spice mix. Use your hands to really make sure the seasoning will stick (you want to make sure every part of the surface of the fish is coated in seasoning). Cook the salmon about 3 minutes per side, depending on the thickness of the fish. I like my salmon a bit more on the medium side, so I cooked my 1/2 inch think pieces for 2.5 minutes per side. 

I served my salmon with asparagus (cooked in a skillet with salt, pepper, and garlic powder) and cilantro lime quinoa! I just made 1 cup of quinoa and added the juice and zest of 1 lime and about 2 Tbl of chopped cilantro. I seasoned with salt, pepper, and garlic powder. 

Enjoy :)

*Blackening Seasoning(I make a big batch to use on multiple recipes):
2 Tbl paprika
1 tsp salt (most recipes call for a lot more so go with your preference)
2 tsp onion powder
2 tsp garlic powder
2 tsp cayenne pepper (use less if spice is not your friend)
1 tsp black pepper
1 tsp dried thyme
1 tsp dried oregano

Mix to combine and store in a air tight container (like a mini mason jar).

Wednesday, August 23, 2017

Chicken Caprese Zoodles

The world seems to be obsessed with zoodles as of recent, and I proudly have been making them since 2013. There's something about turning vegetables into "pasta" that makes everyone crazy, and for good reason. The nutritional facts comparison between real pasta and spiralized vegetables is insane! I highly recommend that everyone buys a spiralizer. I have the OXO Good Grips Tabletop Spiralizer and I LOVE it.

This recipe is versatile and can easily be made vegetarian or vegan.

Chicken Caprese Zoodles 

Ingredients (Serves 4):
4 Medium Sized Zucchini, spiralized 
1 White onion, sliced or diced
2 Cups frozen or fresh corn
4 Cloves garlic, minced
1 Pint cherry/grape tomatoes
1 lb Cooked, Cubed Chicken (I had leftover grilled chicken)
4 oz Fresh Mozzarella Cheese
1 Tbl Olive Oil
Fresh Basil
Balsamic Vinegar/Balsamic Glaze
Optional: Chicken Stock

Note: You can either make this in bulk or do as I did and meal prep this for 4 nights. I kept my zoodles and basil separate from the other ingredients in the fridge due to the order of cooking. 

Heat a pan to medium high heat and add the olive oil, onion, garlic, corn, cooked chicken, and tomatoes (if you are using raw chicken, cook that in the pan all the way through and then add your vegetables). Cook for about 8 minutes and add a splash of chicken stock, water, or milk (if cooking in a big batch, add 1/2 cup). Turn the temperature down to medium low heat and let that simmer for about 4 more minutes. If your tomatoes don't burst naturally, feel free to puncture them with whatever cooking utensil you are using.

Add the zucchini noodles and fresh basil. Stir everything together and cook until the noodles are at your desired consistency. I cook them for about 5 minutes so they get somewhere between raw and mushy. Add a pinch of salt and pepper to taste at the end. You can add any other spices you see fit. Remove from heat and eat!

When you are ready to serve, top each bowl with some balsamic glaze (sold at all grocery stores in the oil and vinegar aisle) or balsamic vinegar if you don't have any. Add 1 oz per bowl of fresh mozzarella.

Enjoy :)

Tuesday, January 31, 2017

Mexican Spaghetti Squash Bake

Now that the holidays are over, I suppose it's time to get back to healthy eating. I'm doing the Special K challenge for the next two weeks, so I needed something substantial for dinner to get me through it! This recipe is very versatile - I used ground chicken and black beans, but both can easily be substituted (turkey, beef, tofu, kidney beans, etc). I also used store bought taco seasoning out of pure laziness, but a homemade one would be excellent as well!

Typically with spaghetti squash, I roast it on a Sunday night and combine it with all my other ingredients in a casserole dish. On my first night of eating it, I bake it off in the oven, Going forward, I just microwave for about 3 minutes, or until it's hot.

Mexican Spaghetti Squash Bake

Ingredients (serves 4):
1 large spaghetti squash, cooked (instructions below)
1lb ground chicken
1 15.5oz can black beans, drained
1 bell pepper, diced
1 jalapeno, seeds removed and diced
1 yellow onion, diced
3 garlic cloves, diced
1/2 cup salsa
1 Cup cheddar cheese
S+P+Garlic Powder
1 packet of Taco Seasoning

Spaghetti Squash Instructions:
Preheat oven to 400º. Cut the squash in half lengthwise and scoop out the seeds. Drizzle on olive oil, salt, pepper, and garlic powder. Place the squash cut side down on a baking sheet. Roast for 30 minutes or until you can easily slide a fork in. When it's cooked and cooled, use a fork to create "noodles."

Other Instructions:
In a large pasta pot, heat 1 tbl of oil over medium high heat. Add the ground meat and crumble as you cook (about 8 minutes). Add the taco seasoning (and water if it's one of those packets), turn the heat down to low, and cook for another 3 minutes. Remove the meat and save about 1 tbl of the liquid in the pot. Turn heat back to medium high and add onions, peppers, and garlic. Sautee for about 6 minutes or until the onions are translucent. Add in the black beans, salsa (I used Market Basket brand), ground chicken, and spaghetti. Combine and let cook on low for another 3 minutes.

Pour the mixture into a casserole dish and top with 1 cup of shredded cheddar cheese. Bake at 350º for 25 minutes.

I topped mine with sour cream and scallions! Other delicious toppings would be avocado or guacamole, fresh cilantro, or hot sauce.

Enjoy :)

Nutrition Facts (per serving):
Calories: 460cal
Fat: 23g
Cholesterol: 124mg
Sodium: 546mg
Carbohydrates: 33g
Protein: 37g

Thursday, November 17, 2016

Sausage Cups: Thanksgiving Style!

Were you invited to a friendsgiving and have no idea what to bring? Look no further! This appetizer is unbelievably easy and equally as delicious! I used sweet Italian sausage, but you can easily substitute for ground turkey or chicken instead. Also, I understand that Pillsbury Crescent Roll Sheets are not sold everywhere (hint: check your local Walmart), so you can always buy the Original Crescent Rolls, roll a can out into a sheet, and use your fingers to press out the creases.

If you aren't familiar with Bell's seasoning, it's basically Thanksgiving in a box. I used it because I love it, but you can omit that ingredient and add more fresh thyme.

Ingredients (makes 24 cups):
1lb Sweet Italian Sausage
1 Yellow Onion, diced
2 tsp Bell's Seasoning
2Ttbl Fresh Thyme, separated
8oz Cream Cheese
1 Cup Sharp Cheddar Cheese, shredded (I used Cabot, of course!)
1/2 tsp Salt
1/2 tsp Pepper
1/8 tsp Cayenne Pepper (optional)
1 Can Pillsbury Crescent Rolls Sheets
1 Tbl Olive Oil
Mini Muffin Tin

Pre-heat oven to 350 degrees. Spray your mini muffin tin with non-stick cooking spray.

Meanwhile, heat a large skillet over medium high heat. Add diced onions and sausage. Break the sausage apart into crumbles as it cooks. Cook until sausage is no longer pink. Add spices and 1 tablespoon of fresh thyme and mix well. Add the block of cream cheese and mix everything together. Take the skillet off the heat and add the additional tablespoon of thyme along with the sharp cheddar cheese.

Roll out your sheet of dough so it's about 1/4 inch thick. Cut into 24 even squares. Place each square into a mini muffin cup and press down and to the sides with your fingers. Fill each cup with the sausage mixture. Bake for 15-17 minutes or until the tops of the cups turn golden brown.

Enjoy :)

Thursday, July 21, 2016

Slow Cooker Pork Tacos

Mmmmm. Tacos.

This dish is perfect for a weeknight meal. *cough cough Taco Tuesday*

While I used pork, I encourage you to try this with chicken breast or beef as well! Crock pots are amazing and just like a fast pass for tolls on the highway, everyone needs one.

I used flour tortillas because I'm not a fan of their cousin, corn tortillas, but if you're gluten free or just prefer corn, go for it!

Slow Cooker Pork Tacos
Photo Credit: MJL

Ingredients (makes about 12-14 tacos):
3lbs Pork Butt/Shoulder (you can get a bigger size for more leftovers)
Flour or Corn Tortillas
2 Tbl Chili Powder
2 Tbl Cumin
1 tsp salt
2 tsp black pepper

Salsa Verde (I used Chi-Chi's)
Cheese (I did one with feta and one with cheddar)
Pickled Jalapeno Slices
Diced White Onion

Spray slow cooker with cooking spray. Place pork inside and coat with spices. Cook on low for 8 hours. Shred pork, taste, and adjust spices as needed.

To assemble the tacos, just add 1-2oz of pork in each shell and top with your favorite toppings! Stay tuned to see what I did with the leftover pork!

Enjoy :)

The nutrition facts are better left unsaid. Also, the amount of meat/shell type/toppings varies per person!

Tuesday, July 19, 2016

Spaghetti squash bake

I've fallen off the wagon lately in terms of eating healthy. After an awesome weekend at a bachelorette party, I'm ready to get back to business! I was recently introduced to Italian seasoned ground turkey and it tastes JUST like sausage!

This can be made with any ground meat and your favorite vegetables, but this is my spin on it. If you have trouble finding Italian Seasoned Ground Turkey in your local grocery store, I'm sure you can buy regular ground turkey and add 1-2 tablespoons of Italian seasoning!

Spaghetti Squash Bake

Ingredients (serves 4):
1 spaghetti squash
1lb Italian seasoned ground turkey
2 zucchini, halved and cut into 1/4 inch pieces
1 red onion, sliced
3 cloves of garlic, diced finely 
1 cup shredded mozzarella cheese
1/2 cup chicken stock
1/2 tsp dried oregano
1/2 tsp dried basil
2 Tbl oil, separated 
Salt and pepper

Set oven to 400 degrees. Cut spaghetti squash in half lengthwise and scoop out the seeds. Rub olive oil, salt, and pepper on each half and place cut side down on a baking sheet. Bake for 30 minutes.

Meanwhile, heat 1 Tbl olive oil in a pan on medium high heat. Add onion and zucchini and cook until tender, about 8-10 minutes. Add garlic and spices and cook for 2 more minutes.

Remove vegetables from the pan and add the ground turkey. Cook until it's no longer pink, about 8 minutes.

Add chicken stock to a deep casserole dish. Add vegetables and turkey. When the spaghetti squash is done, use a fork to make your "noodles" and add to the casserole dish.

Mix well and top with mozzarella cheese. Bake at 350 for 20 minutes.

Top with red pepper flakes when it comes it if you want!

Enjoy :)

Nutrition Facts (per serving):
Calories: 350cal
Fat: 21.2g
Cholesterol: 100g
Sodium: 873mg
Carbohydrates: 10g
Protein: 29.6g

Friday, February 19, 2016

Mexican Breakfast Pita Pizza

I make pita pizzas all the time for dinner but decided to try out a breakfast pizza this morning!

Mexican Breakfast Pita Pizza

Ingredients (Serves 2):
2 Pita Pockets (I suggest Joseph's 60 calorie pita)
2 oz cream cheese
1/2 cup shredded cheddar
2 eggs
1 avocado, sliced (optional)
4 thin slices of deli ham
1 tsp taco seasoning
Sriracha (optional)
Chili Powder

Preheat oven to 350 degrees. Microwave 2oz of cream cheese for 20 seconds, add taco seasoning, and mix well. Spread this mixture on the pita.

Cut the ham into bite seized pieces and disperse evenly over the cream cheese. Top with cheddar and bake for 10 minutes.

While your pita is in the oven, cook your eggs however you would like. I prefer over easy, so this is how I did it: I turned my pan to medium heat and added a pad of butter. I cracked the egg into the pan once the butter started to bubble and cooked for 1 minute on the first side, (on until the whites are just set) and about 30 seconds on the second side. I topped my egg with salt, pepper, and chili powder.

For over medium, cook the egg for 2 minutes on the first side and a minute and a half on the other.

For over hard, cook the egg for 2 minutes on the first side and 3 minutes once you flip.

Once you have your eggs cooked and pitas out of the oven, it's time to assemble! Place the egg in the center of the pizza and spread sliced avocado on top of that. Drizzle sriracha if you desire, and cut into 4 equal sized slices.

Enjoy :)