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

Salmon Poke

I was at a neighborhood sushi spot recently and one of the rolls was absolutely amazing: spicy and sweet and a bit crunchy.  It wasn't because of the roll though, it was the hawaiian-style salmon poke on top of the roll.  After chatting with the sushi chef and getting some tips on the ingredients, I think I nailed it pretty well with this recipe.  The key is to start with a very fresh, fatty piece of salmon.  My absolute favorite is Scottish Salmon.  If you live in Colorado you can get it at Tony's Meat Market or Marczyk's. If you live outside of Colorado you can order fresh Scottish Salmon fillet by the pound from Chef's Fresh Fish - an online seafood market. It will be delivered to your door the next day. It's the best salmon on earth...I promise.  Sushi-grade. Fatty. Clean-tasting. Buttery. Perfect!

Ingredients: 

-1/2 lb. fresh Scottish Salmon fillet

-2 Tbsp light mayo

-2 tsp sriracha (or more or less, depending on your heat tolerance)

-2 Tbsp unagi / eel sauce

-1 Tbsp toasted sesame seeds

-2 Tbsp chopped fresh chives

-salt and pepper to taste

optional: 2-3 Tbsp panko breadcrumbs for crunch

Baked Brie with a Brown Sugar Brandy Sauce

Baked Brie is a pretty amazing holiday party appetizer. If there isn't some of this melted cheese at a party, it's a real shame.  Bring this EASY appetizer recipe to your next get-together. It's only a few minutes hands-on time to make the sauce, drizzle on the brie and then bake.  If you're bringing it to a party you can make the sauce beforehand and just bake once you get to there.  Here are a few more easy holiday appetizers. 

Ingredients: 

-1 cup brandy

-1/2 cup brown sugar

-1 wheel of brie

optional garnishes: 

-nuts such as pine nuts, pecans, or walnuts

-earthy herbs such as lavender flowers, rosemary or sage

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

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

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

 

Tuna Tartare Bites

Since I started working for Seattle Fish, I've had access to amazing fish and seafood. The first thing I brought home from the office was #1 yellowfin tuna (best stuff money can buy...in my eyes).  You can purchase sushi grade tuna online at Chef's Fresh Fish and have it on our door tomorrow morning. A few simple ingredients and some time in the fridge will make a beautifully flavored topping for rice crackers or cucumber slices.  Skip the chips and dip at your next party...and take it up a notch.

Ingredients

-1/2 lb (about 8 ounces) sushi grade tuna

-2 Tbsp toasted sesame oil

-juice of 1/2 lime

-splash of unseasoned rice vinegar

-2 Tbsp soy sauce

-1 Tbsp minced cilantro

-1 Tbsp Sriracha sauce

-1 avacado, diced

-rice crackers or 1 seedless cucumber to serve

Crispy Oven Baked French Fries

I don't know how many times I've tried to bake potato wedges or sticks do end up with a soggy mess.  How to you get the crispiness of deep-fried french fries in the oven? Gwyneth Paltrow's trick is to soak the potato slices in ice cold water before baking! Sure enough...it works...everytime. This is my new favorite side dish for black bean or Turkey Burgers.  Serve with some Sriracha Ketchup to heat it up.

Ingredients:

-2-3 large russet potatoes (you can peel if you want)
-2 Tbsp olive oil
-1 Tbsp sea salt

Equipment Needed:

-parchment paper to help prevent sticking
-large bowl of ice water

Homemade Nut Butter

I recently sat down with the owners of local food truck Hey PB&J here in Denver and asked them, "what is the trick to homemade nut butter?"  Nothing. It couldn't be easier to make your own peanut butter, almond butter, pistachio butter...you name it. The ratios are pretty much the same, it just needs a bit of tweaking depending on the natural oil content of the nuts.  I always have a jar on hand to spread on toast in the morning.  This version uses whole roasted almonds for almond butter...a sweeter version of peanut butter. 

Ingredients:

-2 cups whole nuts (I used almonds)

-1/8-1/4 cup peanut oil depending on the natural oil content of the nuts

-pinch of sea salt

Equipment Needed

-Vitamix (or other powerful blender) or food processor

Carrot Ribbons with Sorrel Pesto and Goat Cheese

I had the amazing pleasure to meet my favorite cookbook author, Diane Morgan at a dinner featuring her recipes at Lou's Food Bar in Denver. I enjoyed a five course meal of recipes from her newest cookbook, Roots and was able to chat with Diane about techniques and preparation.  This was one of the hit dishes of the night. It's raw, healthy and the flavors are perfect. It is a great alternative to the typical green salad that is passed around the table.  Serve this colorful salad family style for your guests to enjoy. Also, if you've browsed my 'dips' you will see most of them come from Diane's Skinny Dips cookbook!

Main Ingredients:

-2 large garlic cloves

-2 tsp salt

-5 large carrots, trimmed and peeled

-4 ounces fresh crumble goat cheese

Dressing Ingredients:

-4 Tbsp olive oil

-1 Tbsp unseasoned rice vinegar

- 3/4 tsp salt

-1/2 tsp pepper

Pesto Ingredients: 

-2.5 cups lightly packed sorrel, roughly chopped

-2 cloves garlic, chopped

-1/3 cup freshly grated parmesan cheese

-1/4 cup pine nuts

-1.5 tsp lemon juice

-1/2 tsp sea salt

-2/3 cup olive oil

Red Cabbage Asian Slaw

This recipe was developed to be a bed for my Healthy Bang Bang Shrimp recipe, but this made a lot of leftovers so I had it for lunch the next day and then topped on black bean burgers another night.  It's a versatile coleslaw that will last for days in the fridge because the cabbage is crisp and doesn't wilt easily.  Feel free to use green cabbage or any cabbage you can find in the grocery store.  I just thought the red would add great color to the plate.  

Ingredients: 

-1/2 head red cabbage

-1 carrot julienned (or 1 small bag thinly sliced carrots)

-1/2 bunch cilantro

-1 bunch green onions, thinly sliced

-1/2 cup slivered almonds
-2 Tbsp sesame seeds
-2 Tbsp agave nectar (or honey)
-1/4 cup rice wine vinegar
-1/8 cup white vinegar
-1 cup vegetable oil
-3 Tbsp toasted sesame oil
-1 Tbsp ground cumin
-juice from 1 lime

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

Soy Pumpkin Spice Coffee Creamer

This takes four minutes to blend together — I'm serious. Pumpkin Spice Lattes are invading every coffeeshop..even beyond the typical Starbucks.  Even Delight and CoffeeMate have made their own variations of the make-at-home creamers to add to your coffee.  The problem is they are loaded with artificial flavorings.  The inspiration for this recipe came from this recipe but instead of using cream and milk I opted for organic soy milk. Blend these few ingredients together for the perfect fall addition to your cup of jo each morning.

Ingredients:

-1.5 cups soy milk (plain flavor)
-3-4 Tbsp pure maple syrup
-1 tsp pure vanilla extract
-4 Tbsp pumpkin puree
-1 Tbsp pumpkin pie spice
-1 tsp cinnamon

Summer's End Fresh Basil Pesto

A freshly made jar of pesto hardly compares to anything you can buy in the grocery stores.  If you grow sweet basil or know where to buy it, now is the time to start using the bountiful harvest.  A few other fresh ingredients and you will have a versatile pasta sauce, sandwich spread or as an appetizer on crispy crostinis. 

Ingredients:

-2 handfuls (about 2 cups packed) fresh basil leaves

-2-3 cloves garlic (depending on how much you like/love raw garlic)

-1/4 cup whole pine nuts

-3/4 cup extra virgin olive oil

-juice from 1 lemon

-1/2 cup shredded parmesan cheese

-1 tsp sea salt

-1/4 tsp pepper

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

Quinoa Tabbouleh

My last recipe was Easy Hummus with Cavender's which can't be made without Tabbouleh in my opinion.  I love layering a pita chip with a little hummus and a scoop of tabbouleh to top it off.  This can also be made as a fresh summer side dish.  This specific recipe is made quinoa, an ancient power grain.  If you want to check out another quinoa recipe look at my Light Mexican Quinoa with Tomatoes and Black Beans. 

Ingredients

-2 cups quinoa
-2-3 garlic cloves, minced
-zest of 1 lemon
-juice of 1 lemon
-1/4 cup olive oil
-1 pkg grape or cherry tomatoes, halved
-1 smal bunch green onions, chopped
-1 large handful of cilantro, chopped
-1 large cucumber, diced
-salt and pepper