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.

summer salads, part two: grilled shrimp salads with basil-garlic dressing

The second in my series of satisfying summer salads, this one had me licking the bowl primarily because of the dressing. It was so good, I brought it to lunch the next day. This one's guilt-free all the way around, and won't leave you hungry.

Grilled Shrimp Salads with Basil-Garlic Dressing
Serves 2

Basil-Garlic Dressing

• 2 sprigs fresh basil
• 1 clove garlic
• 3/4 cup extra virgin olive oil
• 1/4 cup balsamic vinegar
• 1/2 teaspoon dried mustard
• 1/4 teaspoon paprika
• 1/8 tsp pepper

Shrimp and Salad

• 1 lb. shrimp, cleaned and detailed and deheaded
• Two large handfuls of lettuce (I used spring mix)
• Two roma tomatoes, chopped
• 1/2 can corn, rinsed
• 1/2 can black beans, rinsed
• 1-2 scallions, chopped
• 1/8 c shredded cheese
• Salt and pepper

1. Place dressing ingredients in a food processor until combined.
2. Sprinkle shrimp with salt and pepper and thread onto skewers. Grill on medium heat until pink.
3. Arrange greens on a plate and top with corn, beans, tomatoes, scallions and cheese. Top with dressing and shrimp.

Also check out:

• Summer salads, part one: smoked turkey salad with cranberries and bleu cheese
• Summer salads, part three: spinach and bacon salad with grilled peaches and homemade bleu cheese dressing
• Summer salads, part four: loaded lentil salad with feta, walnuts and raspberry vinaigrette
• Summer salads, part five: thai chicken salad with peanut dressing
• Thai ginger-honey beef salad

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.

beef shepherd's pie topped with cheesy garlic smashed potatoes

This is one of my husband's favorite dinners. It's meaty, chocked full of veg and layered with cheesy, fluffy, garlicky smashed potatoes. And it's easy! I make it every couple of months, when I'm craving beef and potatoes. It never fails to satisfy. If you want to have a lighter dinner, serve it with a leafy-green salad.

Also, I use these smashed potatoes as a side dish frequently ... they're fantastic with or without the pie underneath. Enjoy!

Beef Shepherd's Pie Topped with Cheesy Garlic Smashed Potatoes
Ingredients

• 1 1/4 lb red potatoes (use up any extra potatoes by roasting them with garlic and rosemary)
• 3 large whole garlic cloves, peeled 
• 3/4 c sour cream
• 1/2 c cheddar cheese, divided
• 1 lb. lean ground beef
• 2 tbsp flour
• 4c frozen mixed veggies (corn, lima beans, peas, carrots, onions, whatever you can find in the freezer section)
• 3/4 c beef broth
• 2 tbsp tomato paste (or ketchup)
• Optional: 2-3 shakes of Worchestershire sauce
• Salt/pepper
• Crushed red pepper
• Dried parsley

1. Cover potatoes and whole garlic with water in a large saucepan and bring to a boil on high heat. Reduce to low and simmer for 20 minutes or until tender. Drain. Return to pan and mash with 1/4 c cheddar cheese and sour cream. Season generally with salt and pepper (and then taste them for "quality purposes").
2. Preheat oven to 375 degrees. Brown beef in a deep dutch oven. Drain fat from pan. Add flour to meat in the degreased pan; cook 1 minute. Add veggies, broth and tomato broth and Worchestershire, if you like it. Cook 5 minutes. Season with salt and pepper, and a pinch or so of crushed red pepper.
3. Cover the meat-veg mixture evenly with mashed potatoes. Top with a little dried parsley for color. Bake for 18 minutes sans lid. Remove from oven and sprinkle with remaining 1/4 c cheese. Bake for two more minutes; serve.

easy, healthy side dishes

Running out of ideas for new side dishes? Check out these recipes and tweak them to your taste. Easy, healthy and delicious, these will freshen up any weeknight dinner.

Italian-style Vegetables

This is an easy use-up-what-you-have-in-the-fridge type of side dish. Swap out any of the veggies for what you have, but these are especially tasty together.

Ingredients

• Zucchini, halved lenthwise and then sliced crosswise
• Onion, sliced into 1-inch long strips
• Mushrooms, quartered
• Italian dressing (homemade is better)
• Salt and pepper

1. Toss the zucchini, onion and mushrooms together in a pan with a swirl of prepared Italian dressing so that all of the pieces are evenly coated. Turn the heat up to medium and saute until they are starting to brown and the zucchini and onion are soft.
2. Season with salt and pepper to taste and serve.

Garlic and Sun-dried Tomato Corn Muffins (shown above)

• 1 package corn-muffin mix, such as Jiffy
• 1 cup frozen whole kernel corn, thawed
• 1-2 garlic cloves, minced
• 1/3 cup diced sun-dried tomatoes, chopped
• 1/3 cup buttermilk
• 1/3 cup sour cream
• 1 large egg
• Cornmeal

1. Preheat the oven to 375 degrees. Line muffin tin with nine papers. 
2. In a large bowl combine the muffin mix, corn, garlic and sun-dried tomatoes. Stir to combine. In a small bowl whisk together the buttermilk, sour cream and eggs until well blended. Add the buttermilk mixture to the muffin mix. Stir to combine.
3. Spoon the mix into the muffin tins, filling up the cups about halfway. Dust with a sprinkle of cornmeal. Bake until golden brown on top, about 15 minutes.

Pan-grilled Corn

The next time you sear chicken in a pan, consider this yummy and flavorful corn side dish. When the chicken is done cooking, wrap it in foil and start the corn. The flavors can be easily modified to suit any style dish.

Ingredients

• 4 c corn
• 1 fresh chile, like serrano or jalapeno, diced (and seeded if you can't take the heat)
• 1 tbsp chopped garlic
• 1-2 tbsp water
• 2 tbsp white wine vinegar or the juice of one lime
• 1/2 c chopped cilantro (or basil)
•  Salt/pepper

1. Add a little oil to the pan with the bits from the chicken still in it; set it over medium-high heat.  When the oil is hot, add the corn, chile and garlic; let it cook for a minute. As the corn browns, begin to turn it with a spatula. Do this until all the corn is browned on at least one side.
2. Remove from heat and add salt and pepper, the water and stir in the vinegar or lime juice and the herbs. Serve immediately with the chicken.

Roasted Red Potatoes

There is nothing more satisying that a pile of crispy-on-the-edges and soft-in-the-middle red potatoes. Great for summery dinners and even better in the winter. Mix it up with whatever fresh herb you have, but I like rosemary and garlic – and dipping the quartered potatoes in ketchup when they're done.

Ingredients

• Red potatoes – about 4 small to medium ones per person, quartered
• 1 clove garlic per person
• Handful of rosemary, coarsely chopped
• Salt/pepper
• Olive oil

1. Preheat oven to 400 degrees. In a shallow baking pan, toss the quartered potatoes with olive oil, garlic and rosemary. Season very generously with salt and pepper. (If you like it spicy, add a little cayenne pepper).
2. Roast for ~45 minutes, until the edges are crispy and browned. Stir once or twice during the cooking process and adjust the salt and pepper before serving.

Roasted Asparagus
Ingredients

• Asparagus, woody stems removed
• Fresh-shaved parmesan
• Salt/pepper
• Olive oil

1. Preheat oven to 400 degrees. Drizzle asparagus with olive oil in a jelly-roll pan. Season with salt and pepper.
2. Roast for 18 minutes. Remove from oven, stir around, and top with Parmesan. Roast for two more minutes. Taste, season if needed and serve.

Still need more ideas? Check out these ideas:

• cumin-roasted carrots 
• sauteed snow peas with red onion
• cheesy garlic smashed potatoes
• creamy polenta
• roasted roma tomatoes

brown bag popcorn – a healthy, inexpensive snack

A whole-grain yummy food, homemade popcorn could be the easiest and cheapest snack to make for yourself. And it's faster to make than peeling an orange. Seriously. All you need is a paper bag, a little oil and basic seasonings, like salt and pepper.

To prove to you how inexpensive it is, popcorn kernels will cost you around four cents an ounce. Popular microwave brands cost three to six times as much, depending on the brand. Even better, each two-person serving pops up from 1/4 cup of kernels providing around four cups of pillowed popped corn for pennies (say that five times fast ... ).

So, here's how you do it, Mark Bittman style:

Brown Bag Popcorn

• 1/4 c popcorn kernels
• 1/4 tsp salt*
• 2 tsp corn, vegetable or canola oil

In a brown paper bag, combine the kernels, salt and oil. Tightly fold the top over a couple of times and give it a good shake. To keep things neat, place the bag on a microwave-safe plate and nuke the bag for 2-3 minutes, or until there are few seconds between pops. Upon opening the bag, watch for any steam that might come out of the bag and season additionally, if needed.

*Try jazzing it up with superfine sugar for a sweet-salty mix, fresh-chopped herbs and Parmesan for a more refined taste, or season salt and cayenne pepper for a spicy treat. 

That's it! Believe me when I say you'll be planning movie nights around the popcorn, not the other way around.

(Another benefit of making it at home? Avoiding diacetyl, a naturally occurring chemical that shows up in beer, wine and other foods and added to microwave popcorn brands to make it smell and taste more buttery. The problem is when you inhale it: it can cause breathing problems and permanent lung damage from repeated exposure. To make matters worse, the commercially produced bags of popcorn are lined with flurotelemer to make them grease resistant. This unnatural chemical is similar to the coating put on dangerous non-stick Teflon pans and releases perfluorooctanoic [PFOA] – a known carcinogen – directly onto the kernels when heated. Mmmmm.)

Enough said: homemade popcorn is healthier and cheaper. And just as easy.