tilapia tacos with fresh tomato salsa

It seems lately I’m ever so slightly bordering on obsessed with fish tacos.  I’ve pinned ump-teen recipes to my Pinterest board, I’ve bookmarked a bunch in my favorites bar, and I’ve cooked them…a lot…recently.  If there’s any kind of taco I’m happy to eat, it’s fish.  Don’t get me wrong.  It would be my worst nightmare to be served up a plate of Rubio’s fish tacos and ordered to eat!  First, it’s a chain restaurant and fast food, at that.  Second, while I understand it’s a popular place for fast (see above) fish tacos, crunch the numbers on the Original Fish Taco (2 taco plate) and you’ll devour 620 calories, 360 or which are from fat, 40 grams of fat, 50 mg of cholesterol, and 780 mg of sodium.  Which is why I make them myself.

Being able to control portion size and ingredients is a huge deal.  And, believe me, it doesn’t have to be breaded and deep-fried in artery-clogging oil to taste good.  This recipe is the perfect example of how a variety of spices and minimal oil can come together to create a mouth-watering meal without all the fat and calories that come standard at your local fast food taco joint.  This recipe went together really fast.  I made the rub ahead of time and refrigerated it for a couple of hours.  The recipe doesn’t say you need to do that, but I thought the fish had a truly developed flavor because it had been resting in the spices for a longer period of time.

The salsa was bright and lively, too.  I threw on some fresh cilantro from our garden just before serving, and gave an extra squeeze of lime juice, too.  Low-fat and delicious.  So much better than fast food.  Enjoy!

Tilapia Tacos with Fresh Tomato Salsa (recipe courtesy ActivewearUSA)

Taco Ingredients:

• 4 tortillas
• ½ pound tilapia fillets
• 1 teaspoon olive oil
• 1/4 teaspoon paprika
• 1/4 teaspoon chili powder
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon ground cumin
• ¼ teaspoon dried oregano
• Pinch of salt and pepper
• ½ onion, roughly chopped
• ¼ cup sweet corn (fresh or frozen)
• 1 clove garlic, minced

Salsa Ingredients:

• 3 medium tomatoes
• 1/4 onion
• 1 clove garlic, minced
• Juice of half a lime
• 1 teaspoon red wine vinegar
• ¼ cup fresh cilantro
• Salt and pepper to taste

Directions:

1. Combine the paprika, chili powder, garlic powder, onion powder, cumin, oregano, salt and pepper in a small bowl.  Pour the herb and spice mix into a resealable plastic  bag.  Add the tilapia fillets and shake until the fish is completely covered.  Set aside to infuse with flavor.
2. Pour 1 teaspoon of olive oil into a pan over medium heat and add the onion and corn.  Cook for around 10 minutes, stirring occasionally to prevent sticking, or until the onion is soft and the corn begins to blacken.
3. Stir in the garlic and cook for 1 minute or until fragrant.  Be careful not to scorch.
4. Remove the tilapia fillets from the Ziploc bag and place them into the pan, using a spatula or spoon to divide the fish into bite-sized pieces as the fish cooks.  Place a lid on top of the pan and cook for 10 to 15 minutes, stirring half way through.
5. While the fish is cooking, prepare the salsa by roughly chopping the tomatoes and onion into small pieces.  Add them to a bowl with the minced garlic, lime juice, and red wine vinegar, stirring until well combined.  Add salt and pepper to taste.
6. When the fish is solid white and flaky, warm the tortillas in the oven or microwave.
7. Divide the tilapia, onion and corn mixture evenly between them. Top with fresh cilantro.  Serve immediately with salsa for topping.

sausage and egg fried rice

One of my favorite things to order at our neighborhood Chinese restaurant is chicken fried rice.  Even better, wrap it up in a soft tortilla and call it a Chinese burrito.  Either way, it’s comfort food through and through.  But we all know the fried rice at your favorite carry-out is, while incredibly delicious, not exactly scoring high marks for health food.  Also, we don’t eat out that much – have you seen the portion sizes?  And, frankly, we get a healthier meal at home.  Which is why I’ve always been curious about making my own fried rice.

Last night was the perfect night.  My people had gone off to have dinner with relatives.  Earlier in the day, in anticipation of dinner-for-one, I cooked up some rice (halving the recipe below) and set it aside to cool.  Fried rice is a great way to use up leftover rice from a previous dinner, but since I’m apparently so good at portion control, I rarely have leftover rice on hand.  Note to selves:  If you’re ever just hanging out with an hour to spare, make some rice and tuck it away in the fridge for dinner later that week.

The original recipe called for diced ham, but I used an organic turkey sausage, instead, since it’s what I had on hand.  I think it’s a perfectly good substitute, lower in sodium and fat, while still adding a nice boost of protein.  Since it’s a recipe that loans itself to personal adaptation, pick your protein for what suits your lifestyle.

I wasn’t sure what to expect since I believed it would be nearly impossible to recreate the goodness of Chinese carry-out in my own kitchen.  But this recipe came pretty darn close.  I thought it was delicious…and much, much healthier.  The green beans added crunch and a pretty burst of color.  Onion and garlic gave it nice, heady flavor in combination with the soy sauce and sesame oil.  Prep first and it all goes together really fast, as a stir-fry should.  Can’t wait to try the leftovers after the flavors have a chance to mingle, a bit.  Definitely a keeper on the first run, though.  Enjoy!

Sausage and Egg Fried Rice (recipe adapted from Cooking Light, September 2008)

Ingredients:

• 4 cups cold cooked long-grain rice
• 1 1/2 tablespoons canola oil
• 1 1/2 cups chopped onion
• 1 tablespoon minced garlic
• 1 cup thinly horizontally sliced green beans
• 3/4 cup diced turkey kielbasa (about 4 ounces)
• 1/4 cup low-sodium soy sauce
• 2 1/2 teaspoons dark sesame oil
• 1/4 teaspoon freshly ground black pepper
• 2 large eggs, lightly beaten
• 1/4 cup (1-inch) slices green onions

Preparation:

1. 1. Break up rice with hands to remove large clumps, if necessary.
2. 2. Heat a 14-inch wok over high heat. Add canola oil to wok, swirling to coat. Add 1 1/2 cups onion and garlic to wok; stir-fry 1 minute or until onion begins to brown. Add beans and ham; stir-fry 2 minutes or until ham begins to brown.
3. 3. Reduce heat to medium-high. Add cold rice to wok; stir-fry 2 minutes. Stir in soy sauce, sesame oil, and black pepper. Push rice mixture up sides of wok. Pour eggs in open space in center of wok; cook 30 seconds or until set, stirring to scramble. Gently stir scrambled eggs into rice mixture. Sprinkle with green onions.

white bean chicken chili

I’ve never been a huge chili fan.  As an adult, I’ll be polite and eat it if someone invites me to dinner and serves chili.  I’ll eat, but I wouldn’t ask for seconds.  In fact, I’ll probably feign fullness about 3/4 of the way through the bowl.  If there’s anything else on the menu, I’ll order that.  My poor mom, though.  Oh, the torment.  As a child, I hated chili.  The world record for the longest time taken to eat a teaspoon of chili was most certainly set by yours truly in 1973.  If there was a way to consume that teaspoon of chili without ever allowing said chili to touch my teeth, lips, or tongue, I mastered it.  There weren’t enough Saltine Crackers in a box to make a bowl of chili palatable to my budding taste buds.

And my mom was a good cook!

So how I became fixated upon white bean chicken chili, I have no idea.  For some reason, a couple of years ago, I began ruminating.  White beans instead of kidney, chicken instead of ground beef, lots of flavor from fresh veggies in lieu of dried spices, etc., etc., and the obsession was born.

This recipe is absolutely, positively going in the regular rotation.  It’s so good, so flavorful, so healthy and delicious, I can’t wait to make it again.  Even the kiddo, who has the world’s slowest chili eating record in her cross-hairs, wasn’t terribly offended by getting chili on her teeth, lips, or tongue!  How’s that for raves from an 8-year-old??

If you’re looking for an alternative to traditional red bean and beef chili, this one is an excellent replacement.  It goes together quickly and doesn’t require a lot of attention while it simmers to perfection.  It was even better the next day, too.  Serve it with some baked tortilla chips, cheese, cilantro, and/or low-fat sour cream to adapt to your particular tastes.  I think it’ll be a hit.  Enjoy!

White Bean Chicken Chili (recipe courtesy Mayo Clinic Diet Cookbook)

Ingredients:

• 10 oz diced chicken (I used a roasted chicken)
• 3 C white beans, cooked, or 2 14-oz cans
• 1 can (14.5 oz) low-sodium diced tomatoes
• 4 C low-sodium chicken broth
• 1 medium onion, chopped
• 1/2 medium orange or yellow pepper, chopped
• 1 medium red pepper, chopped
• 2 cloves garlic, minced
• 2 tsp chili powder
• 1 tsp ground cumin
• 1 tsp dried oregano
• Cayenne pepper, to taste
• 6 Tbsp reduced-fat Monterey Jack cheese, shredded (optional)
• 3 Tbsp fresh cilantro, chopped
• low-fat baked tortilla chips

Directions:

1. In a large soup pot, add chicken, beans, tomatoes and chicken broth.  Cover and simmer over medium heat.
2. While soup mixture is simmering, spray a nonstick pay w/cooking spray.  Add onions, peppers, and garlic, and saute approx 3 to 5 minutes.
3. Add the onion and pepper mixture to the soup pot.  Stir in the spices and simmer for about 10 or 15 minutes, or until veggies are soft.
4. Ladle into soup bowls and sprinkle with cheese (optional) and cilantro.  Serve with baked chips.

hoisin-grilled chicken with soba noodles

If my kid had to choose one thing to use as a dipping sauce…because, well, meat can’t be eaten in our house unless dipped in something, she’d choose barbecue.  Her sauce of choice is Sweet Baby Ray’s Sweet & Tangy.  She’ll put it on everything, but particularly her least favorite meat of all time: chicken.

Isn’t chicken supposed to be every kid’s favorite meat?  I mean, it’s generally tender, virtually devoid of any offensive flavor (or, flavor of any sort unless dredged in Sweet Baby Ray’s)?  Well, not my kid, I guess, resulting in this recipe being a sort of double whammy – she detests chicken and the sauce is NOT Sweet Baby Ray’s.  The sauce is better, in my opinion, but I don’t have the culinary sensitivities of an eight year old.

I love hoisin sauce.  I love Asian-inspired dishes.  I won’t go so far as to say I love chicken because handling raw chicken is enough to make me contemplate full-time vegetarianism.  But once it’s cooked, I’m OK with it.  Fortunately or unfortunately, chicken is flavorless unless you do something good to it.  In this case, the sauce.  The hoisin adds sweetness and the chili-garlic the heat.  I love the savory warmth of dark sesame oil, too.  But the really interesting flavor comes from the Chinese 5-spice blend.

You can make your own at home; it’s a combination of star anise, cloves, cinnamon, fennel seeds, and Szechuan peppercorns, but 5-spice blend is readily available in the spice aisle at your local grocery store.  The spice adds a deeper warmth to an already savory combination of flavors.  Overall, this Asian-inspired barbecue sauce was quite good.  Don’t worry, Sweet Baby Ray’s.  A certain eight year old will  make sure my pantry remains well stocked with your products.  Nice change of pace, though.  Enjoy!

Hoisin-Grilled Chicken w/Soba Noodles (recipe adapted from Cooking Light, July 2013)

Ingredients:

• 2 tablespoons hoisin sauce
• 1 1/2 teaspoons balsamic vinegar
• 1 1/2 teaspoons Worcestershire sauce
• 1/2 teaspoon five-spice powder
• 3 (6-ounce) skinless, boneless chicken breast halves
• Cooking spray
• 6 ounces uncooked soba noodles (or pasta of your choice)
• 1 1/2 cups sugar snap peas, trimmed and halved diagonally
• 2 Tbsp rice vinegar
• 1 Tbsp dark sesame oil
• 2 tsp lower-sodium soy sauce
• 1 tsp sambal oelek (ground fresh chile paste), or 1 tsp chili-garlic sauce
• 2 tsp toasted sesame seeds
• 2 green onions, thinly sliced

Directions:

1. Combine first 4 ingredients in a large bowl. Add chicken; toss to coat. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add chicken; cook 10 minutes or until done, turning after 5 minutes. Let stand 5 minutes. Thinly slice across the grain,
2. Bring a large saucepan of water to a boil. Add noodles; cook 2 minutes. Add peas; cook 1 minute or until noodles are tender. Drain. Combine rice vinegar and next 3 ingredients in a bowl. Add noodle mixture; toss to coat. Arrange about 1 cup noodle mixture in each of 4 shallow bowls. Top each serving with about 3 1/2 ounces chicken. Sprinkle with sesame seeds and onions.

***Cook’s Note:  Per the picture, I was convinced I had Soba noodles in my pantry when I didn’t.  Substituting any pasta will serve you well, however.

shrimp tacos with roasted corn salsa

Tired of the same ol’ same ol’ of fish tacos?  This is a no-brainer substitution:  just add shrimp.  But you’ll find the real magic to this recipe is in the roasted corn salsa.  It was bursting with flavor and really pretty to the eye.  The original recipe called for avocado instead of tomato, but no one in my house is really a big fan of the avocado, and the tomato added lovely color to what would have been a fairly bland looking salsa.  Roasting the corn really enhanced its sweetness, and that was nicely complimented by the tanginess of the lime and the pungent cilantro.

There’s a fair amount of chopping for prep, but once you have all that finished the dish flies together pretty quickly.  The shrimp cook rapidly, so pay close attention otherwise they’ll be chewy and overdone.  It’s a perfect recipe for weeknight dinners when you don’t have a lot of time to slave over the stove, too.   I’ll definitely be putting this one in the rotation and the salsa has a lot of potential for use in other dishes, as well.

I hate to type and run, but I have to hurry off and pick up the kiddo from a friend’s house.  Let me know if you give it a try.  Enjoy!

Shrimp Tacos with Roasted Corn Salsa (recipe adapted from Cooking Light, August 2013)

Ingredients:

• 1 cup fresh corn kernels (about 1 large ear)
• 1 teaspoon Extra Virgin olive oil
• 2 tablespoons chopped green onions
• 2 tablespoons chopped fresh cilantro
• 3 tablespoons fresh lime juice, divided
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 medium tomato, chopped
• Cooking spray
• 1 pound medium shrimp, peeled and deveined
• 2 teaspoons honey
• 1/4 cup light sour cream
• 8 (6-inch) corn tortillas

Directions:

1. Preheat broiler to high.
2. Combine corn and oil in small bowl; toss gently to coat. Arrange corn in an even layer on a jelly-roll pan; broil 6 minutes or until lightly browned. Combine corn, onions, cilantro, 1 tablespoon juice, salt, pepper, and avocado in a medium bowl; toss gently.
3. Heat a large grill pan over medium-high heat. Coat pan with cooking spray. Combine shrimp, 1 tablespoon juice, and honey in a medium bowl; toss to coat. Add shrimp to pan; cook 2 minutes on each side or until done.
4. Combine sour cream and remaining 1 tablespoon juice in a small bowl.
5. Warm tortillas according to package directions. Place 2 tortillas on each of 4 plates. Top each tortilla with about 1/4 cup corn mixture, about 4 shrimp, and 1 1/2 teaspoons sour cream mixture.

pulled pork bbq (slow cooker style)

Can you ever get enough pulled pork?  I think not.

A friend gave  me this recipe a while back and I hadn’t made it for fear of being accused of being on some strange shredded meat binge.  Finally, the temptation was too great and I gave in, even though I had made shredded something-or-other fairly recently.  But it’s about the easiest recipe ever written and I was in an “I don’t want feel like lingering over dinner” kind of mood.  Four ingredients, people.  Four ingredients and that’s about all the lingering over dinner you’ll need to do.  I always feel like there’s some kitchen fairy magic going on with these meals.  Ingredients in, lid on, twelve hours later, dinner is served.

I’ve seen various recipes like this one calling for the addition of a carbonated beverage.  Does anyone know why?  Honestly, I’m not sure what the added benefit might be, because I think the meat really gets it flavor from the onions and whatever spectacular bbq sauce you choose.  So, if anyone can offer any hints as to why soda of any kind is frequently seen in slow cooker recipes like this, I’d love to know.  The finished product had absolutely no Ginger Ale overtones, whatsoever.

We always top our shredded meat with coleslaw.  We’re quirky that way.  Feel free to do the same, or just slather in more saucy deliciousness.  Enjoy!

Pulled Pork BBQ

Ingredients:

• 4 lbs pork roast (shoulder or butt)
• 2 large onions
• 1 cup ginger ale
• 1 (18 ounce) bottle favorite barbecue sauce (I like Sweet Baby Ray’s) barbecue sauce, for serving (optional)

Directions:

• Slice one onion and place in crock pot.

• Put in the roast and cover with the other onion, sliced. Pour over the ginger ale. Cover and cook on LOW for about 12 hours.

• Remove the meat, strain and save the onions, discard all liquid. With two forks, shred the meat, discarding any remaining fat, bones or skin.

• Return the shredded meat and the onions to the crock pot and stir in the barbecue sauce. Continue to cook for about another 2 hours on LOW.

• Serve with hardy rolls and additional barbecue sauce. Any leftovers freeze very well.

Cook’s Notes:  Shoulder or butt are recommended because the meat shreds very well.  It is a fattier cut, but the fat pretty much falls away after cooking and is easily removed from the crock pot before shredding.  Also,  the original recipe cooked for 12 hours the first round, and another 4 to 6 after straining, shredding, and adding the sauce.  I think mine would have been cooked to mush by that point.  Another 2 hours to let the flavors develop was plenty for us.  Also, the original recipe gave a tip on how to freeze ready-made sandwiches.  Personally, that just sounds disgusting.  I can only envision a soggy pile of goo coming out of the microwave upon re-heating.  My preference is to keep the meat and bread separate until I’m ready to eat.  Most importantly (as with any shredded meat sandwich where sauce or coleslaw is involved), make sure your sandwich buns can stand up to all that moisture.  I noted to serve with “hardy rolls” in the directions above, and I can’t emphasize that enough.  Unless you don’t mind eating your pulled pork with a fork.  In which case you can simply call this recipe pork-on-a-fork!

mu shu pork wraps

These were delicious.  I don’t think there’s anything else I can add.  Oh, yes, and messy!  Not to mention really easy to make.  And delicious.  Did I say that already?

I’m a Cooking Light subscriber, but I must have overlooked these somehow when I received this issue, because I’d have been all over them like…well, nothing you want to talk about in a cooking blog.  Whatever the reason, they went unnoticed until I was working on a weekly menu plan some time last month.  The combination of ingredients was enticingly colorful and…crunchy.  I’m a crunch person, so I can’t go wrong with any dish full of  crisp, fast-cooked veggies.

Although the original recipe called for a head of green or Savoy cabbage, the day I did my shopping I was in a purple kind of mood.  This dish wouldn’t have a lot of color otherwise and I thought the purple cabbage would be a nice compliment to the carrots.  (I know you’re all busting out your decorating color wheels right about now).  Also, everyone’s always telling you to eat a rainbow, right?   Purple cabbage is full of antioxidants and has more of vitamins A and C, and iron than green cabbage.  So, it looks pretty in the dish and it’s good for you!

The prep for this dish is really simple and the ingredients go together quickly, so it really is perfect for weeknight cooking.  My only lament is I didn’t find the recipe sooner.  Enjoy!

Mu Shu Pork Wraps (recipe adapted from Cooking Light, September 2012)

Ingredients:

• 1 small head green or Savoy cabbage
• 2 tablespoons lower-sodium soy sauce
• 2 tablespoons dark sesame oil
• 1 tablespoon hoisin sauce
• 1 teaspoon cornstarch
• 1 (8-ounce) boneless pork loin, trimmed
• 1/2 cup matchstick-cut carrots $
• 4 mushroom caps, thinly sliced (optional)
• 2 tablespoons canola oil, divided
• 3/4 cup sliced green onions, divided $
• 3 tablespoons water
• 2 teaspoons minced fresh garlic
• 1 package flour tortillas

Directions:

1. Remove any loose outer cabbage leaves. Shred remaining cabbage to measure 2 cups. Combine soy sauce and next 3 ingredients (through cornstarch). Cut pork crosswise into 1/4-inch-thick slices. Stack several slices vertically; slice pork into 1/4-inch-thick pieces. Repeat procedure with remaining pork. Add pork, carrots, and mushrooms to soy sauce mixture; toss.
2. Heat a large skillet over medium-high heat. Add 1 tablespoon oil. Add 1/4 cup onions; sauté 30 seconds. Add shredded cabbage and water; sauté 2 minutes. Remove cabbage mixture from pan. Add remaining 1 tablespoon oil. Add remaining 1/2 cup onions and garlic; sauté 30 seconds. Add pork mixture; sauté 3 minutes or until done. Add cabbage mixture; toss.
3. Place about 1/3 cup pork mixture into each tortilla, wrap and serve.

Cook’s Notes:  The original recipe uses the large, outer cabbage leaves for the wraps.  As I’d recently fed my husband dinner wrapped in lettuce, I opted for something a little more substantial and used the tortillas.  You can only get away with lettuce wrapped meals so many times a month!

marcella hazen’s four ingredient tomato sauce

I’m not a superstitious person.  Breaking mirrors?  Walking under ladders?  Black cats crossing my path?  Pppplllbbbhhhh…..whatever!

I do, however, believe in signs.  Ok, this might sound freaky, but when my dad passed away suddenly 16 years ago, my contact lenses would consistently be in the wrong compartments.  You know, the left would be in the right and the right in the left.  I wouldn’t notice, obviously, until I put them in my eyes.  But it occurred more than regularly.  It was incredibly frequent, in fact.  Now, I know it’s possible I was simply rattled by the sudden death of my dad and grief can make us absent-minded, but, really – I’m sure it was a sign.  A little, humorous calling card from Dad that everything would be alright.

When my mom passed away suddenly right after Thanksgiving 2011, I had a house full of people at her home in Michigan for most of a week.  My mom’s alarm clock never went off during that week.  The first morning I was alone in the house, after all the guests and family were gone, the alarm clock went off!  It still gives me chills.  Call me crazy, but that was a sign!!!  Everything’s gonna be alright.

So….the long and short of it, when this recipe appeared in different searches, and different websites three times over the course of a week, well, that’s a sign:  Make This Sauce And Everything Will Be Alright!

Friday night I was short on time because Kat had been at a friend’s house after school, and the weather was crazy: rain, hail, high winds, flooded washes (desert living at its best).  Since my pantry is always stocked with canned tomatoes of some variety or another, butter, kosher salt, and onions, this was my go-to meal plan.

Yes, you heard me:  canned tomatoes, butter, kosher salt, and an onion.  Sounds like it wouldn’t amount to a hill of beans, but don’t let minimalist fool you.  This sauce is spectacular!  Maybe it’s the butter, but it was intensely creamy and delicious and savory, with great depth of flavor.  And it took me all of three minutes to put in the pan (only because I had to photograph it), and 45 minutes to simmer.  Life doesn’t get more alright than this.  Enjoy!

Marcella Hazen’s Four Ingredient Tomato Sauce

Recipe Courtesy Marcella Hazen’s Essentials of Classic Italian Cooking.

28-ounce can peeled plum tomatoes, no salt or herbs added
5 tablespoons unsalted butter
1 small white onion, peeled and cut in half
Kosher salt

To serve
Shaved Parmesan cheese
Freshly ground black pepper

Put a 3-quart saucepan over medium-high heat. Add the tomatoes, butter, onion halves, and a pinch of salt. Bring to a simmer then lower the heat. Crush the tomatoes lightly with the back of a spoon as they cook, and stir occasionally. Simmer very gently for 45 minutes, or until droplets of fat appear on the surface of the tomatoes. Remove and discard the onion.

Serve over hot pasta with Parmesan and black pepper, if desired.

Cook’s Notes:  I also smashed a great, big garlic clove and let it steep with the tomatoes and onions, as well.  And, as you’ll see from the pics, I didn’t use canned plum tomatoes, either.  I used what I had on hand and the sauce was wonderful.  Next time I’ll probably try it with the plum tomatoes and see if “wonderful” could somehow be transformed to “out-of-this-world.”  Not that it matters much.  Wonderful is pretty darn good in my book!