Shrimp and Quinoa Stuffed Poblanos

I love chile rellenos and will order them whenever I spot one on a menu. But, they aren't exactly the healthiest since they are battered and deep fried with lots of cheese and sometimes fatty chorizo (oh so good). This is a healthy make-at-home spin on my favorite. I use fresh veggies and whole grains and bake them in a smoky tomato and roasted red pepper sauce.  You could use any veggies your have in the fridge or any leftover whole grains from a dinner early in the week.  Also, you could always skip the shrimp and do chicken or lean ground beef.

Ingredients:

-5-6 poblano peppers

-2 cups of cooked quinoa or other whole grain

-1 cup corn (thawed from frozen or canned)

-1 cup white onion, chopped

-1 cup zucchini, chopped

-1 cup tomato, chopped 

-1 cup cooked shrimp

-handful cilantro, roughly chopped

-1/2 cup cotija or other white cheese

-1 can fire roasted tomatoes
-1/2 jar roasted red peppers, drained

Asian Chicken Lettuce Wraps

If you've been to the good ole' P.F. Changs restaurant chain, there's a good chance you've had their lettuce wraps and you probably know how filling they can be.  I'm not sure what their calorie count is per serving, but I feel pretty good about this recipe even when I serve it with a side of soba noodles.  Lean ground chicken, ginger, garlic, veggies and water chestnuts make a great filling for the crisp lettuce leaves.  You can serve these as an appetizer for a larger group or a full meal for a few people.  If you have extra, it freezes incredibly well and reheats to make a quick weeknight dinner.  Just grab some fresh bibb lettuce at the store and you're set. 

Ingredients: 

-1 lb. lean ground chicken breast

-4 green onions, chopped
-3 cloves of garlic, minced
-1 Tbsp minced ginger (or ginger from the jar)
-1 Tbsp coconut oil
-2 Tbsp sesame oil total (split in half)
-handful of cilantro, roughly chopped
-handful of carrot thinly sliced carrots
-1 can water chestnuts, drained and roughly chopped
-4 Tbsp hoisin sauce
-4 Tbsp low sodium soy sauce
-3 Tbsp white wine vinegar
-salt and pepper to taste
-fresh bibb lettuce leaves for serving

Optional Spicy Dipping Sauce Ingredients: 

-2 Tbsp hoisin
-2 Tbsp Ponzu (citrus soy sauce)
-1-2 Tbsp sriracha

KC Style Oven-Baked Ribs

Summer is soooo close, but it's still supposed to freeze this weekend.  I spotted a nice rack (of pork ribs...) at Trader Joe's this week so I snagged them, hoping to fire up the grill this week.  With near freezing temps and an epic thunderstorm yesterday evening, grilling wasn't an option.  I dug up an old oven recipe and the three ingredients proved magical as always: A lemon, my favorite rub, and my favorite BBQ sauce.  Low and slow in the oven and you have fall-off-the-bone pork, baby back ribs.  It was a picnic at our kitchen table last night while listening to the rain...not too shabby.

Ingredients: 

-1 rack of pork baby back ribs

-1 lemon

-favorite pork rub

-favorite BBQ sauce

Pesto Glazed Corvina Sea Bass

An easy but really good fish recipe can be hard to find.  This one can be done in a matter of minutes but is fancy enough for guests.  You can use a jar of pesto you have in the fridge, but of course homemade pesto is always the best.  You can garnish with a sweet pepper relish or olive-oil tossed tomatoes as pictured above. The red and green color contrast is quite stunning on a platter.  Not sure where to get fresh Corvina Sea Bass? My favorite spot is ordering from Chef's Fresh Fish.com. 

Ingredients: 

2 lbs of fresh Corvina Sea Bass fillet

1/4 cup pesto - freshly made is the best, but pre-made will work

1/4 cup chopped tomatoes

1 Tbsp olive oil

salt and pepper

Italian Wedding Soup

Italian Wedding Soup has been one of my favorites for years. It's a meal in a bowl and who doesn't like meatballs? Brings me back to my Spaghetti-O's with Meatballs phase. But this is much butter. The recipe I originally followed was Rachael Ray's, but I've tweaked and added (specifically more broth) over the years.  Make this big batch and freeze the leftovers in muffin tins. They reheat wonderfully. 

Ingredients: 

-2 Tbsp olive oil

-4 carrots, peeled and diced

-3 ribs of celery, peeled and diced

-1 large white onion

-1 dried bay leaf

-1 lb lean ground beef, veal or pork

-1 egg, beaten

-3 garlic cloves, minced

-1/2 cup freshly grated parmesan cheese

-1/2 tsp nutmeg

-1/2 cup bread crumbs

-10 cups chicken stock

-1 pkg (16 oz) of small pasta - I use Acini di Pepe (orzo or mini shells will work, too)
-1 lb (large bag) baby spinach

Sausage, White Bean and Hominy Cassoulet

A typical white bean cassoulet is an amazing blend of flavors and textures, but a mistake in the kitchen took this recipe to whole new level. I thought I grabbed two cans of white beans from the pantry but accidentally opened a can of cannellini's and hominy! Oops.  Add a few Italian sausages, tomatoes, onions and herbs to make a succulent one-pot meal. I followed this recipe...except for my maize mistake.

Ingredients:

-1 pkg sweet Italian sausage

-1 yellow onion

-1 pint cherry tomatoes

-1/8 cup olive oil

-1/8 cup balsamic vinegar

-3-4 springs fresh thyme

-1 can white bean, drained and rinsed (like canellini) 

-1 can hominy, drained and rinsed

-1/2 cups dry white wine

-6 cloves garlic, thinly sliced

Pork Chops with Mushroom Sauce

The best choice for pork chops is bone-in thick-cut 99% of the time.  They are generally thicker and tend to not overcook as much as a thinner, bone-out cuts.  This recipe, from Food Network Magazine, has a simple but wonderful mushroom and green onion gravy to pair with your pork. I served this dish with pureed parsnips (a recipe coming soon) to take the place of carb-filled mashed potatoes.  They were silky with an earthy flavor from the under-utilized root vegetable.  This is a quick recipe for a weeknight meal.

Ingredients:

-2 or 4  1/2-inch-thick bone-in pork chops (depending on how many you are feeding)
-2 Tbsp flour (I used Wondra)
-1 1/2 Tbsp olive oil
-12 ounces cremini or button mushrooms
-3 cloves of garlic
-1 bunch green onions
-1/2 cup low-sodium chicken broth
-2 Tbsp light sour cream

Bison Bolognese

 

 

I love cooking with bison (buffalo meat) because it's so lean and lends a 'gamey' taste to this dish.  You can definitely sub the bison for ground beef, veal, or even venison (deer).  Bolognese is a red sauce that is cooked down into a rich, flavorful sauce.  In this recipe I add large slices of mushrooms and a little pancetta for flavor.  If you make a big batch you can freeze portion sizes for a quick and easy weeknight meal.

 

Ingredients:



-2 carrots
-1 rib celery
-1/2 yellow onion
-1 Tbsp olive oil
-4 ounces cubed pancetta
-4 cloves garlic
-1 lb. ground bison
-1/2 cup red wine
-1.5 cups beef broth
-2 cans diced tomatoes
-2 ounces tomato paste
-1 pkg baby bella mushrooms (mini portabellas)
-1 tsp dried basil
-1 tsp dried oregano
-1 pkg dried pasta of your choice

Black Bean and Quinoa Burgers

 

 

This may have been the first time I've even had a black bean burger. Blake came home from lunch at a little cafe and was raging about one he had with coleslaw and avacado.  I figured it had to be healthy and after a few rounds of testing recipes I came up with this one.  I've been making double batches and freezing them.  My inspiration came from this recipe, but I changed some things because their measurements didn't work well for me. Serve them with Crispy Oven Baked Fries for an filling but healthy meal.

 

Ingredients:

 

-1.5 tsp olive oil (divided)

-1 large shallot, minced

-3 cloves garlic, minced

-1/4 cup quinoa

-2 cans black beans, drained and rinsed

-1/4 cup sliced almonds

-1/2 tsp sea salt

-1/2 tsp fresh ground pepper

-1/4 cup nonfat greek yogurt

-1/2 cup panko bread crumbs

 

Other:

 

-whole wheat hamburger buns

-1-2 avacado, sliced

-sliced swiss or mozzarella cheese

-red cabbage slaw

 

Healthy Bang Bang Shrimp

If you've been to Bonefish Grill — a seafood chain — you've most likely had their Bang Bang Shrimp appetizer.  My mom and her friends love the starter but I think I broke her heart when I told her it is battered, deep fried and tossed in mayonnaise.  Here, I've re-created the restaurant favorite by pan frying the shrimp in just 2 Tbsp of coconut oil and then tossing in a spicy creamy sauce made of pureed tofu instead of mayo.  I know it sounds odd, but even Blake liked the dish! Also, at Bonefish the shrimp is served on a bed of lettuce that is quickly wilted and often ignored.  I served the shrimp on a healthy serving of Red Cabbage Asian Slaw. Bonus: this recipe makes a lot of leftover sauce which means a dipping sauce for Healthy Chicken Nuggets or slathered on Turkey Burger Sliders!

Here's a great source to order all natural wild shrimp online that will be overnighted to your doorstep. They are beautiful shrimp!

Ingredients:

-3/4-1 lb. raw shrimp (about 31-40 count per pound or larger)
-2 tsp cornstarch
-2 Tbsp coconut oil (or vegetable oil)
-14 ounces tofu
-1/3 cup sweet red chili sauce - found in asian aisle of most supermarkets
-3-5 Tbsp sriracha sauce (depending on your heat tolerance)
-3 Tbsp lemon juice
-2 green onions, sliced for garnish
-salt and pepper for seasoning

Elk Rotini Soup

It's fall (at least in Denver) which means it's soup time! I love having a big pot of broth, veggies and meat simmering on the stove all day.  This is down-home comfort soup is made with game meat — elk — but you can use ground beef, buffalo, or turkey.  Freeze any leftovers in muffin tins and pop them out once frozen.  Put three frozen soup blocks in a plastic baggy and back in the freezer for a quick week-night meal.  

Ingredients:

-1 lb ground elk (or other meat such as beef)

-2 Tbsp Montreal steak seasoning

-2 carrots, diced

-1 white onion, diced

-1 celery rib, diced

-2 Tbsp olive oil

-1 can (11-ounce) corn

-1/2 can (7 ounces) peas

-1 large can (14-ounce) diced tomatoes

-6 cups beef broth

-6 cups water

-3 Tbsp tomato paste

-1 lb. dried rotini pasta

Roasted Tomato Summer Spaghetti with Squash Blossoms

Summertime means tomatoes.  My favorite are the little cherry and grape tomatoes that have a burst of flavor in every bite.  Perfectly ripe and wonderfully flavored tomatoes are the key to this dish, so try to find some locally grown ones from your grocery store or farmers market.  A blend of different types is what I used, which made the dish that much more complex.  This summer dish uses the tomato juices, olive oil and a sprinkle of parmesan as the sauce. I also have squash blossoms galore in the garden as my yellow squash, zucchini and pumpkins are coming to fruition.  You may also find these at the farmers markets but if you can't find the delicate flowers the dish will be fabulous without them.  Give yourself 20 minutes and this dish will be on the table and ready to enjoy.

Ingredients:

-6 ounces whole wheat spaghetti or angel hair pasta
-1/2 pint cherry or grape tomatoes, halved
-3 Tbsp olive oil
-2 garlic cloves, thinly sliced
-1/2 bell pepper, diced (I use a small purple beauty bell pepper, red would work)
-salt and pepper
-1/2 cup pasta water reserved
-1 tsp fresh oregano
-1/2 cup squash blossoms, stems and stamens removed
-4 Tbsp parmesan cheese

Tomato, Basil, and Balsamic Salmon

The inspiration for this recipe came from my little kitchen garden I started this spring.  I finally have an abundance of bright, delicate, warm-hued tomatoes taking over the garden. I couldn't be happier.  My first thought on how to use these little gems is the famous Italian trio: tomato, basil and balsamic vinegar, which is often paired with fresh mozzarella in the classic caprese salad.  I took these three base ingredients — and a little red onion — and steamed them in parchment paper with a fresh salmon filet.  The preparation is the easy Fish en Papillote technique as I described in this recipe using cod and other fresh vegetables. Served with some wild rice, this recipe makes a balanced and healthy meal. If you aren't growing your own tomatoes, you can always grab a variety of cherry and grape tomatoes this time of year at your local farmers market or grocery store.  If you're interested in growing these specific tomatoes next year, Botanical Interest's Rainbow Blend Seeds.

My favorite type of salmon is Scottish Salmon that can be ordered online by the pound on Chef's Fresh Fish. It has a high fat content so the texture is like butter and it's hard to over-cook and dry out.

Ingredients:

-1 Scottish Salmon fillet portion - about 6-8 ounces
-1 handful cherry or grape tomatoes
-2 Tbsp thinly sliced red onion (or halved red pearl onions)
-5-6 fresh basil leaves
-1 Tbsp olive oil
-1 Tbsp balsamic vinegar
-salt and pepper

Also needed:

-parchment paper

Seared Ahi Tuna on a Bed of Zucchini Ribbons and Whole Wheat Pasta with Spicy Sauce

I'm a carb craver.  I've been trying to eat healthier but can't kick my pasta desires.  Long, delicate strips of zucchini twirled with whole wheat pasta makes this a lighter, yet still filling, substantial dish.  It's tossed in a sesame dressing and paired with sesame and wasabi crusted ahi tuna for a fresh and healthy dose of protein. If you want a bit of a heat drizzled on top, stir together greek yogurt and Sriracha for a leaner Asian "spicy mayo".  The blend of wonderful textures and fresh fish make this the perfect summer meal.  The only utensil you may not have is a "zester" to create the thin strips of vegetables.  I purchased mine from Crate and Barrel for only a few dollars but I assume it can also be found at Target, Sur La Table or William Sonoma.  You can see mine in a picture below. 

Where to buy fresh, sushi-grade ahi tuna? My favorite seafood spot is Chef's Fresh Fish... overnight delivered to your door. 

Ingredients:

-1/2 lb fresh ahi (yellowfin) tuna 

-3-4 Tbsp sesame seeds, white and/or black

-2 tsp powdered wasabi

-1/2 package whole wheat spaghetti  

-1 zucchini

-3 Tbsp toasted sesame oil

-1 Tbsp rice vinegar

-1 Tbsp coconut or vegetable oil for searing

Light Asian Spicy Sauce:

-1/8 cup greek yogurt

-1-3 Tbsp Sriracha, depending on your palate

Pan Seared Snapper with Citrus Saffron Vegetables over Arugula Orzo

My dad overnighted me multiple pounds of fresh snapper from Florida the other week, but pretty much any white fish would work for this recipe.  The orange juice and saffron simmered vegetables add a great Spanish flare.  The orzo is simple and tossed with fresh baby arugula for a peppery and light side dish.  This dinner is very easy and the only special ingredient is the saffron that can be found at any specialty spice store.  It's a must for the pantry and even though it is expensive, a little goes a long way.  

Ingredients: 

-2 snapper filets (or other white fish)

-salt and pepper

-2 Tbsp coconut oil or vegetable oil

-1/4 cup Wondra flour (or all purpose flour)

-1 cup halved cherry tomatoes

-1 zucchini, diced

-1/2 white onion, chopped

-2 cloves garlic, minced

-zest and juice from 1 orange

-2 large handfuls baby arugula

-1.5 cups orzo

-1/4 cup white wine

-pinch of saffron threads

Steamed Mussels with Italian Sausage over Pasta

I make mussels quite a bit and my go to recipe is Steamed Mussels in a White Wine Saffron Broth.  This recipe is similar but minus the saffron and plus some wonderful sausage.  I used locally (and minimally processed) Polidori Mild Italian Sausage.  You can use mild or spicy, whatever you and your guests prefer.  The sausage adds wonderful flavor to the broth and makes a little more hearty, but still light meal when served over pasta.  My favorite noodle in the world is Buccatini. It's basically thick spaghetti with a hole through the whole noodle...or like a very long macaroni noodle. Mmmm...regular spaghetti, angel hair or linguine would work as well.

Ingredients:


-2-3 lbs fresh mussels (I did 3 lbs for 5 people)
-3 shallots, minced (or 1 white onion)
-6 garlic cloves, minced
-1 Tbsp olive oil
-1 cup white wine
-4 cups chicken broth
-1 Tbsp tomato paste
-2-3 sprigs fresh thyme
-1 lb Italian sausage, mild or spicy - I used Polidori
-1 baguette french bread
-1 Tbsp olive oil
-1 pkg buccatini, spaghetti or linguine pasta
-1 handful fresh Italian parsley, chopped
-salt and pepper to taste

Cooking Savory Amaranth

What the heck is Amaranth?  Ya, I had no idea either a few weeks ago.  I was at Whole Foods in the bulk section and was looking for the Farro, which is another amazing grain.  I asked the very knowledgeable young lady if she had any other "favorite" grains and she turned me on to Amaranth.  She was right! Amaranth is a grain originating from the Aztecs...a looong time ago.  It is boiled with water or broth to make an almost, grits-like consistency.  It has a nutty sweetness to it that makes it even great in the morning as a hot cereal with nuts and fruit! This recipe is a more savory recipe with a touch of butter and parmesan cheese. I served it as a bed to sauteed kale and grilled squid.  The amaranth was my favorite part of the dish!

P.S. This is a great gluten-free option and is LOADED with protein - nearly 14 grams per serving!

Ingredients:


-1 cup amaranth grains (not flour)
-2.5 cups water or broth (veggie or chicken)
-1 Tbsp butter, optional
-1/8 cup shredded Parmesan cheese

Spicy Crab Sushi Rolls

I've made sushi a couple of times and made a complete mess.  Once in college I tried to tempura fry anything I could get my hands on.  No joke, there was batter splattered on the ceiling of our rental house.  Oops.  This was a little cleaner and easier, especially since I had the help of Blake, master sushi-chef.  Well, maybe not master, but he has taken a class in sushi rolling and got a sushi knife out of the deal!  One of my best friends has been asking for months for a post on rolling sushi.  Sorry it has taken me so long, Allison! Here you go.  Also, get creative with your ingredients...Blake added peanut butter to one. It was actually good!

Ingredients:


-1 cups dry sushi rice (makes about 2 1/2 cups cooked)
-2 Tbsp rice vinegar
-nori wrapper paper
-avacado
-cucumber
-1 pkg refrigerated crab pieces
-2 Tbsp mayo
-1 tsp - 1 Tbsp sriracha (depending on how spicy you want it)
-Wasabi paste or powder
-3 green onions, thinly sliced
-juice 1/2 lemon
-a few slices of pickled ginger to serve with the sushi
-sesame seeds for garnish

Other things needed:


-1 bamboo rolling mat
-plastic/saran wrap (don't use press and seal)
-sharp knife
-wet kitchen towel...helps slice the rolled sushi without smashing it

Smoky Cornish Game Hen with Pan Sauce

If you're a Reckless Abandon reader, you know I love my roasted chickens! I've never tried a Cornish Game Hen before so I saw it in the store and grabbed one for a quick dinner.  It was absolutely delectable and something I will now make for guests. What is a Cornish Game Hen?  It's actually not a game bird, or even a hen.  It can be male or female and it's a domestic hybrid chicken.  Basically, they are a smaller, juicier version than a regular whole chicken.  I thought I could eat a whole one, but indeed only ate half.  Also, I roasted vegetables around the Hen and threw them in with Farro, a wonderful grain.  You can find the recipe here and you could use couscous or brown rice if you can't find Farro.

Ingredients:


-1 cornish game hen (about 1 lb)
-2 Tbsp kosher salt
-1 tsp pepper
-1-2 Tbsp smoked paprika
-1-2 Tbsp dried thyme
-1-2 Tbsp garlic powder
-1/2 white onion
-1/2 cup chicken or vegetable broth

Grilled Chicken, Peppers and Red Onion Pizza

Grilled chicken and veggies are my favorite pizza toppings.  Especially on a thin crust and with bubbly white mozzarella cheese.  This is a quick and delicious dinner for a movie-night-in.  I made this for Blake and we jumped on the couch and watched some Alfred Hitchcock Presents (his short film thrillers).  Crazy pick I know, but we've become hooked.  If you have other veggies or even leftover steak, throw them on as toppings instead.

Ingredients: 

-1 can thin-crust pizza dough

-1 green bell pepper

-1 red bell pepper

-1/2 red onion

-1 boneless skinless chicken breast, pounded to an even thickness

-1 Tbsp olive oil

-2 cups shredded mozzarella cheese

-garlic powder

-salt and pepper to taste

-fresh basil for garnish