fish tacos with mango-avocado salsa and goat cheese

This is such a simple, beautiful and delicious meal. The fresh avocado, mango and lime brighten up the sweet, mild roasted red pepper with a shock of rainbow color. The spicy sriracha is cooled by the creamy goat cheese and clean-tasting cilantro. This took less than 20 minutes to throw together and is true health food. Make this on a busy weeknight and skip the delivery pizza!

Fish Tacos with Mango-Avocado Salsa and Goat Cheese

Salsa

Makes enough for four to six tacos

• Two mangoes, chopped
• Two avocados, chopped
• 1/4 c red onion, finely chopped
• 1/4 c roasted red pepper, chopped
• Juice of one lime
• Handful fresh cilantro, chopped
• Salt and pepper

Fish tacos
Makes enough for about four tacos

• 1 lb. fresh fish, such as tuna
• Small corn tortillas
• Sriracha
• Fresh goat cheese, crumbled
• Salt and pepper

Cook the fish in a little olive oil over medium heat. Sprinkle with sriracha sauce, salt and pepper. While the fish cooks, stir together salsa. Remove fish from heat, slice it into strips, and distribute evenly in the tortillas. Top with salsa, goat cheese and more sriracha. Serve immediately.

chicken fajita salad with scallion vinaigrette

Chicken Fajita Salad with Scallion Vinaigrette

Dressing recipe below. Salad recipe not exact - this can feed one or one hundred!

Ingredients

• Chicken breast(s) (1/2 to 1 chicken breast per salad)
• Homemade fajita seasoning
• Sliced, fresh mushrooms (1-2 baby portabellos per salad)
• Yellow onion, chopped into bite-sized chunks, as shown above (1/8 - 1/4 small onion per salad)
• Crunchy lettuce, such as Romaine, washed, dried and torn
• Tomatoes, chopped
• Black beans, drained and rinsed
• Canned corn, drained and rinsed (grilled, fresh corn would be even better!)
• Mexican cheese (I only had colby jack, which I cubed, as shown)
• Salsa
• Other toppings, such as jalepenos, cilantro, sour cream and lime
• Salt/pepper

1. Chop chicken into chunks and season chicken liberally with homemade seasoning (about two tbsp. per pound of chicken). Heat a frying pan over medium heat with a little olive oil. Add chicken and saute until pink is just gone and meat is juicy. Remove from pan. Add a little more oil, the mushrooms and the onion, and saute, seasoning with salt and pepper as needed. Remove from pan when onions are slightly browned on the edges and mushrooms are soft.
2. Arrange salad in a large bowl by adding the lettuce, tomatoes, corn, beans, mushrooms, onions, cheese and chicken. Add salsa and desired toppings. Serve with vinegairette.

Scallion Vinaigrette 

Recipe makes about a cup of dressing and keeps well in a sealed jar on the counter for a few days.

• 1/4 cup white wine vinegar
• 1 tablespoon Dijon mustard (okay to go a little over!)
• 1 teaspoon honey
• 2 tablespoons chopped chives
• Salt and freshly ground black pepper
• 1/2 cup extra-virgin olive oil
• 1/4 cup thinly sliced scallion, green and pale green part

1. Stir the vinegar through the salt and peppper together in a shallow bowl.
2. While whisking furiously, drizzle the olive oil into the mixture slowly, allowing it to emulsify. When the oil is completely incorporated, the dressing should be thick and consistent, as shown above. Gently stir in the scallions and taste to see if it needs additional salt or pepper.

ahi tuna with grilled pineapple salsa

This meal is a crowd pleaser! I have made this for friends who are picky about fish and for large groups -and everyone loves it. The best part is that it can almost completely be made in advance, from the orange juice glaze to the salsa. Just grill the fish right before serving. This is excellent with a simple salad and yellow rice with black beans. Super healthy and super filling.

Oh, and in case you were wondering, ahi is rich in Omega-3 fatty acids, B vitamins, folic acid and more. Your heart, body and mouth will be happy!

Ahi Tuna with Grilled Pineapple Salsa

• 1 cup fresh orange juice
• 2 tablespoons lower-sodium soy sauce
• 1/2 pineapple, peeled, cored, and cut into 1/2-inch-thick rings
• 1 medium red onion, peeled and cut into 1/2-inch-thick slices
• 4 (6-ounce) very fresh, sushi-grade ahi tuna steaks
• Canola oil
• Salt and pepper
• 2 tablespoons chopped fresh basil
• 1 tablespoon chopped fresh mint
• Juice of one lime
• 1 jalapeno pepper, seeded and minced
• Extra basil or mint for garnish

1. Prepare grill to medium-high heat. On the stovetop, boil orange juice in a small saucepan 15 minutes or until reduced to 1/4 cup. Transfer to a small bowl; stir in soy sauce.
2. Place pineapple and onion on a grill rack coated with cooking spray.* Grill five minutes on each side or until the onion is tender and just starting to char. Remove from grill; let stand five minutes. Coarsely chop, and transfer to a bowl.
3. Brush both sides of fish evenly with 1 tbsp. oil; sprinkle evenly with desired salt and pepper. Place fish on a grill rack coated with cooking spray; brush with half of juice mixture. Grill three minutes; turn fish over. Brush fish with remaining juice mixture; grill three minutes or until desired degree of doneness (rare is recommended).
4. Add basil, and next three ingredients (through jalapeno) to pineapple mixture; toss. Season with salt and pepper to taste. Serve with fish; garnish with mint sprigs, if desired.

*The pineapple and onion can be charred in a frying pan indoors, as well. (I did this when it was raining outside!) Start with the pineapple and grill in batches on a dry pan over medium-high heat, turning every few minutes when the exteriors are dark and the insides are juicy. When the pineapple is grilled (as shown below), add a drizzle of canola to the pan along with the red onion, in batches if needed. When the onion is beginning to char on the edges, it's done.

tex-mex beans and peas over rice

So, I'm in a produce-eating competition at work. The idea isn't necessarily to replace your meats and carbs with produce (although I'm finding that something has to give!), but rather to incorporate a variety of colorful, fresh foods into the diet. The competition runs for eight weeks, so don't be surprised if you see more veggie-, bean- and fruit-based dishes in the next month or two!

This also means that I'm upping the ante on my already robust fresh produce intake. I'm averaging 10-12 different kinds of produce each day, which has been surprisingly easy. It just means that I have to be diligent about snacking, really. Most of the time, I get distracted by things I need to do, and I forget to eat my afternoon apple or carrots. Now, I'm making myself get up to eat. I also have discovered a yummy spinach smoothie recipe that blends the greens with yogurt, honey, cinnamon or peanut butter, a little orange juice and ice cubes. Filling and super healthy for breakfast.

So, this is a recipe that I made for lunch one Sunday. It brought in tomatoes (red and yellow), black-eyed peas and black beans for a powerhouse meal. You could also add spinach if you have it, but I had used all of mine in my morning smoothie. :)

Tex-Mex Beans and Peas over Rice

• 1 cup white or brown rice
• 1 tablespoon extra-virgin olive oil
• 1 cup fresh salsa, plus more for topping
• 1 teaspoon ground cumin
• Black pepper
• 1 14-ounce cans black-eyed peas (undrained)
• 1 14-ounce black beans (drained and rinsed)
• 3 cups baby spinach
• 1/4 cup chopped fresh cilantro
• 1 cup shredded cheddar cheese 
• Sour cream, avocado, tomato wedges and lime, for serving (optional)

Cook the rice as the label directs. Meanwhile, heat the olive oil in a medium saucepan over medium-high heat. Add the salsa and cumin and cook, stirring, until the salsa is soft, about five minutes. Add the black-eyed peas, plus the liquid from one of the cans. Cook, stirring occasionally, until the beans are creamy and tender, about 12 minutes. Add some black pepper to taste.

Fluff the rice with a fork and divide among bowls. Add the spinach and cilantro to the black-eyed pea mixture and stir until wilted, about one minute; spoon evenly over the rice. Top each serving with a few avocado slices, some cheese and more salsa. Serve with desired toppings.

texican turkey calzones

These are delicious. And lean. And ... Mexicany. Perfect.

It seems that I've been on a Mexican kick lately; I've just realized that. But, who's complaining? This filling meal-in-a-pocket is made with lean turkey, onions, peppers, tomatoes, garlic and yummy spices - all of which is good for you! Enjoy with spicy toppings, avocado, sour cream, cilantro and lime.

Texican Turkey Calzones

Serves 4

Ingredients:

• 8 oz lean ground turkey
• 1/2 c chopped onion
• 1/2 c green bell pepper
• 1/2 c red bell pepper
• 1 tsp cumin
• 1/2 tsp chili powder
• 2 garlic cloves, minced
• 1/2 c salsa
• Handful of fresh, chopped cilantro
• Salt, pepper
• 1 ball or tube of refrigerated pizza dough (about 11 oz.)
• 3/4 c Mexican or cheddar cheese, shredded
• 1 egg
• Toppings

Directions

1. Preheat oven to 425. Spray a foil-lined baking sheet with cooking spray.
2. Heat a large, deep skillet over medium-high heat. Add ground turkey and cook until pink is just gone, stirring to crumble. Remove from pan, wiping out any excess fat. Add a little olive oil to the pan and add the onion through garlic. Season with salt and pepper. Cook about four minutes, or until the vegetables are tender. Add turkey and salsa to pan. Reduce heat to low and allow to sit for a few minutes. Taste and add more cumin, chili pepper, salt and pepper if needed.
3. Unroll or roll out dough. Divide into four equal portions. Spoon ~1/2 c portions onto the dough squares and top with 3 tbsp. cheese each (I used a shallow bowl to hold the dough for this step, as shown above). Fold dough over and pinch seams tightly. Place all four calzones on the foil-lined, greased baking sheet.
4. In a small bowl, whisk the egg. Brush egg evenly over the tops of each calzone and sprinkle with a small amount of chili powder (I also added dried parsley for color). Bake calzones for 12-13 minutes, until tops are browned and the bottoms are cooked. Serve with desired toppings.

Note: I tripled the recipe for a get-together, which is why the photos show an alarming amount of food!

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tortilla torte from my childhood

This meal is a blast from the past (circa 1993-ish) for me. That year, a summertime ear infection from too many days in the pool prompted my stepmom to take me to the doctor for treatment. In the waiting room, she came across this recipe while flipping through a magazine and thought she'd try it out for dinner. And with four growing girls, she liked that it was a large, filling dish. One taste and we were all hooked!

This has been a family favorite ever since then, although I've added a couple of things, including sauteed onions and garlic, whole-wheat tortillas, extra spices and a can of  green chilies for flavor. Serve it with hot sauce or jalapenos, sour cream and salsa, and a big, fat salad for a great, healthy dinner!

Tortilla Torte
Ingredients

• 1 lb lean ground beef
• 2 cans diced tomatoes, undrained
• 1 small can diced green chilies, undrained
• 1 can black beans, drained and rinsed
• 1 small onion, chopped
• 2-3 garlic cloves, minced
• 1 tsp. cumin
• 1/2 tsp chili powder
• 3 large whole-wheat tortillas
• 2 c cheddar or Mexican cheese blend, shredded
• Salt, pepper, olive oil
• Toppings such as: salsa, sour cream, cilantro, spicy things

1. Start by sauteing the beef over medium heat. When the pink is just gone, remove from pan and allow to drain on paper towels to remove any extra fat. Wipe any excess fat from the pan and add a swirl of olive oil, the onions and garlic, and some salt and pepper to taste.
2. When the onions are transclucent, add the beef back to the pan, along with the tomatoes, chilies, beans and spices. Stir together and allow to cook together for five or so minutes.
3. Spray a cast-iron skillet and lay the first tortilla down. Using a slotted spoon, transfer 1/2 of the filling and 1/3 of the cheese on top, spreading it evenly over the tortilla. Repeat the process until you have two layers of the meat-bean-cheese goodness, topping with the final tortilla with the remaining 1/3 of cheese.
   
4. Cover the cast-iron pan with a lid and cook over medium-low heat until the cheese is melty on a layer or two below the top tortilla. Throw it under the broiler until the top is toasty and the torte is bubbly, like below (5-7 mins).
   
5. Serve immediately with salsa, sour cream, hot sauce, jalapenos, cilantro and any other toppings you like.

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white bean chicken chili

The perfect summer chili, I have been making this recipe for nearly six years. It's been a crazy past couple of weeks here and I wanted something easy and delicious for dinner. After a long week on its own account, our nephew was born and suddenly we found ourselves buzzing with visiting family and baby-oriented events, which didn't leave me with a lot of time for leisure (like cooking for myself and writing!). So, when I realized that I had a free Friday, night I knew it was on between me and my kitchen. Pulling out my old trusty recipe notebook, I knew I wanted this go-to favorite when I saw it.

Great paired with a salad and cornbread, you'll find that you have a filling and inexpensive, healthy meal that's easy enough to throw together on a weeknight. A good beer helps to wash it down, too.

White Bean Chicken Chili
Serves 4

• 2 chicken breasts, chopped into bite-sized chunks
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 (4 oz) can chopped green chilies, drained
• 3 tbsp flour
• 2 tsp cumin
• 2 (15 oz) cans Great Northern Beans
• 14.5 oz chicken broth
• Chicken seasoning
• Olive oil
• Salt and pepper
• Toppings: cheese, scallions, sour cream, salsa, cilantro - whatever you like

1. Heat a deep pot with olive oil over medium-high heat. Saute the chicken, sprinkling it with the chicken seasoning like you would salt and pepper, until it's almost cooked and starting to brown. Remove from pan. Add chopped onion and saute 2-3 minutes (adding a little more olive oil, if needed), salt and peppering lightly. Add garlic and saute until the onions are translucent. Add chilies, cumin and flour and stir for two minutes. Add beans and broth. Bring to a boil and reduce the heat to a simmer. Simmer 10 minutes. Add chicken and cook until hot.
2. Serve in bowls and top with cheese, scallions, sour cream, salsa, cilantro, or whatever toppings you like.

the tacos

Thanks, Roasted Tomato and Corn Salsa with Charred Poblano Peppers.  A little grilled pork tenderloin, some sliced avocado (it's under there, I promise), Mexican cheese and sour cream on a whole-wheat tortilla = crazy good and easy dinner, especially when the salsa is made in advance.

roasted tomato and corn salsa with charred poblano peppers (perfect for tacos!)

My produce box came with two surprises this week: four poblano peppers and two heads of bok choy. While I haven't quite figured out what to do with the bok choy yet (stir fry maybe later this week?), I immediately knew what I was going to do with the peppers. After a quick search on the internet for a poblano salsa recipe, I didn't find what my mouth was craving, so I set out to make my own – which turned out to be a mix of roasted poblanos and Roma tomatoes, along with corn, onion and more. I made it Sunday night (giving the flavors time to marry and to save in the post-work dinner effort later in the week) and plan to serve it on top of pork tenderloin tacos, using the second pork tenderloin and the same seasoning as shown in this meal, Mexican-spice Rubbed Pork Tenderloin.

 Roasted Tomato and Corn Salsa with Charred Poblano Peppers

• 4 poblano peppers, quartered lengthwise and seeded
• 6 Roma tomatoes, quartered
• 1/2 - 3/4 c corn kernels
• 3/4 yellow onion, diced
• 1/3 c cilantro, chopped
• 1-2 limes, juiced
• Olive oil
• Salt and pepper

1. Preheat your oven to 450 degrees. Coat the tomatoes and pepper with olive oil and salt and pepper, making sure that peppers remain skin-side up. Roast peppers for ~10 minutes, until the skin is blistered (like in the photo, above), and the tomatoes ~15 minutes, until withered and soft. Set aside to cool. When cooled, peel the skin off of the peppers slowly (it should peel off in one or two pieces).
2. In a large bowl, toss together the onions, corn, cilantro, and salt and pepper. Chop the cooled tomatoes and peppers and add them to the bowl. Top with lime juice; stir. Serve with chips or on other delicacies, like Mexican-spice Rubbed Pork Tenderloin tacos. :)

slow-cooker stuffed peppers

In preparation for a long day ahead, this is what we're having for dinner. It's easy to prep in advance (even the night before) and turn on in your slow cooker as you walk out the door. The best part is returning home to the warm and inviting smell of these peppers, ready for you to eat.

They're super healthy and figure-friendly. And though they are vegetarian, you won't miss the meat. They're filling due to the high fiber and protein (from the beans) and satisfying Mexican flavors, especially when you top them with salsa and sour cream.

Make this the next time you need a guilt-free, healthy, quick dinner.

Slow-cooker Stuffed Peppers

• 4 green bell peppers 
• 1 can (about 15 ounces) black beans, rinsed and drained 
• 1 cup (4 ounces) shredded pepper-jack cheese 
• 3/4 cup medium salsa, plus additional for topping
• 1/2 cup frozen corn 
• 1/2 cup chopped green onions 
• 1/3 cup uncooked long-grain converted white rice 
• 1 tsp chili powder 
• 1 tsp ground cumin 
• Salt and pepper
• Sour cream

1. Cut thin slice off top of each bell pepper. Carefully remove seeds, leaving pepper whole.
2. Combine beans, cheese, salsa, corn, onions, rice, chili powder, cumin, salt and pepper in medium bowl. Spoon filling evenly into each pepper. Place peppers in slow cooker. Cover; cook on LOW 4 to 6 hours. Serve with sour cream, salsa or any other Mexican-friendly topping, like avocado, jalapenos, etc...

mexican spice-rubbed pork with quinoa

 
This recipe is an especially healthy one because it calls for lean, roasted pork tenderloin and flavorful, corn-filled quinoa (both whole grains). It's flavorful from the spice rub (hello, antioxidants!) and proved to be a very filling meal with a little side salad.

For those of you who have never tried quinoa, let me tell you that you are really missing out. This hearty whole grain is power packed with nutrients, such as fiber, protein, magnesium, riboflavin (a B vitamin) and more. Combined with the double-duty second whole grain, it's a power-house side. Enjoy.

Mexican Spice-rubbed Pork with Quinoa

• 2 teaspoons smoked paprika
• 1/2 teaspoon red pepper flakes
• 2 teaspoons ground cumin
• Kosher salt
• 2 pork tenderloins (1 3/4 pounds total), halved crosswise
• 1 tablespoon extra-virgin olive oil, plus more for drizzling
• 1 cup quinoa, rinsed
• 1 1/2 cups frozen corn, thawed
• 2 scallions, thinly sliced (I used home-grown chives)
• Freshly ground pepper
• Jarred salsa or salsa verde, for serving (optional)  

1. Preheat the oven to 425 degrees F. Combine the paprika, red pepper flakes, cumin and two teaspoons salt in a shallow dish. Rub the pork all over with the olive oil, then roll in the spice mixture to coat. Transfer to a roasting pan and roast until a thermometer inserted into the thickest part of the meat registers 140-145 degrees F, 15 to 20 minutes. Transfer to a cutting board and let rest, wrapped in foil, five minutes.  
2. Meanwhile, bring a large pot of salted water to a boil. Add the quinoa and cook until tender, about 10 minutes. Drain and fluff with a fork. Toss with the corn, scallions, and salt and pepper to taste.
3. Slice the pork and drizzle with olive oil. Serve with the quinoa and salsa verde, if desired.