Monday, February 6, 2012

Poblano Turkey and Roasted Smashed Potato Stack

Poblano Turkey and Raosted Smashed Potato Stack
Serves 4-6

1 lb Ground Turkey
1/4 Cup Red Bell Pepper-small diced
1/4 Cup Yellow Onion-Small Diced
1/4 Cup Poblano Pepper-small diced
2 Garlic Cloves-chopped
1 Can Fire Roasted Diced Tomatoes
1 Lime-juiced
1 tsp Chili Powder
2 Green Onions-chopped
2 Tbsp Cilantro-chopped
1/2 Cup Red Enchilada Sauce-warmed
Salt and Pepper to taste
Olive Oil or PAM for sauteing

4-5 Corn-cut into shreds and baked
4-6 Smashed Red Potatoes-1 per plate-this is a recipe I found on Pineterest. I don't follow it exactly so will share what I do.

Preheat oven to 500. Wash 6 red potatoes. Place clean potatoes on a baking sheet with a small amount of water and cover. Bake for 40 minutes. Remove potatoes, give them 1 good smash with a cup or pot, sprinkle with olive oil, salt and pepper. Return to the oven, uncovered for 15-20 minutes or until desired crispiness. Remove and reserve.

Brown meat in saute pan, drain and reserve. Saute red bell pepper, onions, poblano and garlic until aromatic. Return ground turkey to the pan and add fire roasted tomatoes, lime juice and chili powder. Cook uncovered on medium heat for 15 minutes.

Place smashed crisp potato on a plate, spoon meat mixture on top, spoon warm enchilada sauce over the top and garnish with cilantro, green onions and baked tortilla strips. Cheese is optional.
The picture does not do this dish was DELICIOUS!!!!

Seared Salmon with Sugar Glazed Blood Orange

Seared Salmon with Sugar Glazed Blood Oranges
Serves 2

1 lb Salmon-cut into 2 pieces, skinned removed
1 tsp Sugar
1/4 tsp Paprika
1/4 tsp Chili Powder
1 Blood Orange-thick slices

Salt, Pepper and Olive oil or cooking spray as needed

Preheat oven to 375. In small bowl mix sugar, paprika and chili powder and sprinkle on the orange slices. Season salmon with salt and pepper. Heat saute pan with cooking spray or olive oil on medium to high heat. Sear salmon on one side until nice crust forms, approximately 3-5 minutes. Remove from heat, turn salmon seared side up and place sugared oranges on top. Place in preheated oven for 8-12 minutes, until salmon is cooked to desired doneness and sugar has caramelized on oranges. You may turn the boiler on for a few minutes to really get a nice caramlized top. Enjoy!

Chinese Turkey Meatballs with Soba Noodle Salad

Chinese Turkey Meatballs
Serves 4

1 lb Ground Turkey
2 Green Onion-sliced
1/4 Cup Yellow Onion-diced small
1/2 tsp Ginger-chopped
1 Tbsp Soy Sauce
1 Egg
1/4 Cup Sesame Seeds- I used a mixture of black and white
2 Tbsp Hoisin Sauce
1 Tbsp Fresh Orange Juice

Mix all ingredients in a bowl. Form balls. Heat saute pan on medium high and brown meatballs on each side before finishing in the oven on 350 for 10-12 minutes. Serve over Soba Noodle Salad..recipe follows.

Soba Noodle Salad
Serves 4

1 Package Soba Noodles-cooked according to package
1/4 Cup Red Pepper-cut on bias
1/4 Carrot-shredded
1/4 Red Onion-sliced
1/2 Bunch Asparagus-blanched and cut on bias
1 Tbsp Fresh Cilantro-chopped
1/4-1/2 Cup Asian Vinaigrette-I used store bought this time

Combine all ingredients in a bowl and serve.

Tuesday, January 17, 2012

Lentil, Bulgar and Spinach Salad

Lentil, Bulgar and Spinach Salad
Serves 4

1 Cup Cracked Bulgar Wheat-cooked according to package
1 Cup Lentils-cooked according to package
1 Bag Spinach-cleaned
1 Garlic Clove-diced
1/2 Cup Cherry Tomatoes-sliced in half
1/4 Cup Red Wine Vinegar
2-3 Tbsp Olive Oil
Salt and Pepper to taste-forgot to measure:)

Heat a saute pan on medium with a splash of olive oil. Add garlic and cook for 2-3 minutes, toss in spinach and slightly not overcook spinach. Remove from heat and add to mixing bowl with Bulgar, lentils and cherry tomatoes. Stir in vinegar and olive oil. Season with salt and pepper. Enjoy!

Picture shown with Curry Turkey Meatball Wrap

Curry Turkey Meatball Wrap with Chick Pea Yogurt Mint Hummus

This meal was so full of flavor that my 2 year old even ate the meatballs! I spread the hummus onto Flatout bread, added the meatballs and a little plain yogurt. I served it with Lentil, Bulgar and Spinach Salad (recipe to follow). Enjoy!

Curry Turkey Meatball Wrap with Chick Pea Yogurt Mint Hummus
Makes 20 Meatballs

1 lb Ground Turkey
1/4 Cup Yellow Onion-diced
2 Green Onions-sliced
1 Tbsp Ginger-diced
1 Tbsp Mint-chopped
1 Tbsp Cilantro-chopped
1-2 Tbsp Curry-I used 1 and it was very mild, may add a little more next time
1 Lime-juiced
1/2 tsp Salt
1/4 tsp Pepper
1 Tbsp Olive Oil
1-2 Flatout Breads Slices or Pita

Preheat oven to 350. Combine all ingredients, except olive oil in a mixing bowl. Form medium balls with the meat and place on a plate. Heat olive oil in saute pan on medium/high heat. Add meatballs to pan and sear for 2-3 minutes on each side. Finish cooking in the oven for 15-20 minutes.

Chick Pea Yogurt Mint Hummus
Makes 1 Pint

1/2 Cup Chick Peas-liquid drained
1/4 Cup Plain Non Fat Yogurt
1/4 Cup Cucumber-diced
1 Tbsp Mint-chopped
1/2 Lime-juiced
1/2 tsp Lime Zest
1/4 tsp Salt
Dash Pepper

In a food processor puree chick peas, yogurt, mint, lime juice and lime zest. Pour into bowl and fold in cucumber. Season with salt and pepper.

Monday, January 16, 2012

Sweet and Spicy Orange Chicken with Fried Brown Rice

This recipe was inspired by one that I saw on pinterst. I tweaked it a bit based on what I had in my kitchen. Enjoy!

Sweet and Spicy Orange Chicken
Serves 4

1-1lb Package Chicken Tenders-cut into chunks
1 Cup Green Beans-blanched
1/2 Cup Broccoli-blanched
1 Tbsp Ginger-diced
1 Tbsp Garlic
2 Tbsp Garlic Chili Sauce
1/4 Cup Sweet Chili Sauce
1/4 Cup Honey
1/2 Cup Orange Juice
1 Lime-juiced
1/4 tsp Salt
1/4 tsp Pepper

Mix ingredients 4-9 in a bowl. Remove 1/2 cup and set aside. Add chicken to the remaining marinade and refrigerate for a few hours. In a saute pan, heat a small amount of oil or cooking spray, add drained chicken to the pan and cook for 7-10 minutes. Stir in broccoli, green beans and reserved sauce. Cook for an additional 10 minutes and serve over rice.

Fried Brown Rice
Serves 4

1 1/2 Cup Brown Rice-cooked
1/4 Cup Carrot-diced
1/4 Cup Yellow Onion-diced
1/2 Cup Edamame
1 Garlic Cloves-diced
2-3 Green Onions-sliced on the bias
1 Tbsp Soy Sauce
1 Tbsp Hoisin Sauce
1-2 Tbsp Water
1 Egg-beaten
1 Cup Mung Bean Sprouts
1/4 tsp Salt
1/4 tsp Pepper
Cooking Spray

Heat saute or wok on medium heat, add carrot, onion and garlic and cook for 2-4 minutes. When aromatic add green onion and brown rice, stirring to combine. Add soy sauce, hoisin sauce and water. Make a well in the center of rice and add beaten egg. Scramble into rice. Add bean sprouts and season with salt and pepper.

Goldfish Crusted Chicken Nuggets

These delicious little nuggets are a staple in our house, I always have them in the freezer. They are easy to make and who doesn't like goldfish!

Goldfish Crusted Chicken Nuggets
Approximately 35 nuggets

1-1lb Package Chicken Tenders-I get 5-6 nuggets out of each tender
2 Eggs-beaten, with a splash of milk-I use rice milk
1 Cup All Purpose Flour
1-2 Cups Goldfish-crushed

Preheat oven to 350. Set up breading station in 3 separate bowls, one for each; flour, egg and goldfish. Dredge chicken in flour, knock off excess and then dip in egg and coat in goldfish. Bake on 350 for 10-15 minutes. If you are freezing the nuggets, take them out after 7-10 minutes and finish the cooking when you serve them.