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

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

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

Red Wine Vinegar, Shallot and Cucumber Mignonette

Freshly shucked oysters are just the best....even better with a little mignonette. A mignonette sauce means "cracked pepper" and is usually used to top raw oysters on the half shell.  There are many different varieties, but the classic uses red wine vinegar and minced shallots with of course freshly cracked pepper.  This is a version of the classic, but with finely diced cool cucumbers and a bit of chopped parsley mainly for color.  Try this out at home with a dozen oysters from your local market.  Also, if you need some assistance in shucking, check out this video on my Oysters Rockefeller post. 

I'm used to making this in large batches for oyster bar events for my company, Denver-based Seattle Fish Company so I've had to scale down the measurements.  Luckily this saves for quite awhile since the main ingredient is vinegar.  Also, the shallot ratio may seem like a lot, but it really gives the mignonette it's flavor and can be opted out when you scoop some on your oyster. 

Where to buy oysters? My favorite are from Chefs Fresh Fish - you can buy them buy the dozen online, overnight shipped to your house the next morning. 

Ingredients: 

-1-2 dozen oysters

-1/2 cup red wine vinegar

-a few Tbsp. chopped parsley

-1 whole shallot, minced

-1/2 seedless cucumber (or seeds removed), skin removed and finely diced

-1 tsp. freshly cracked pepper

-1 tsp. salt 

Sicilian Calamari with Italian "Mother Sauce" from Luca D'Italia

This recipe comes from Frank Bonanno's Luca D'Italia iCookbook.  The restaurant has been a local Italian favorite in Denver for years, so Frank picked his favorite recipes for the home cook and added pictures and videos to the interactive cookbook. I was recently invited to the restaurant with a few other food bloggers to taste some of the recipes and this was a favorite. It starts by making the "Mother Sauce", a wonderful red sauce simmered with a full bottle of chianti wine...yes please.  The sauce has unlimited uses but here it is ladled on top of calamari rings with capers and toasted bread crumbs. Much fancier than your fried calamari. 

Mother Sauce Ingredients:

-1 large onion

-1/2 stalk of celery

-1 bulb fennel

-1/2 lb carrots

-1 tsp salt

-1/2 tsp black pepper

-1/2 tsp chili flakes

-1 cup extra virgin olive oil

-6 cloves of garlic

-1 (750 ml) bottle of good quality chianti

-3 sprigs of basil

-2 sprigs of oregano

-1 sprig of parsley

-2 (16 ounce) cans San Marzano tomatoes

-1 tsp salt

-1/2 tsp black pepper

Sicilian Calamari Ingredients:

-1 lb calamari (I used tubes and tentacles)

-5 Tbsp extra virgin olive oil

-2 cloves garlic

-1 Tbsp crushed red chili

-3 Tbsp capers

-1/2 cup white wine

-1 cup Mother Sauce (ingredients above, or other good Marinara)

-1/4 cup flat-leaf parsley, roughly chopped

-2 Tbsp butter

-1 tsp salt

-1/2 tsp pepper

-1/2 cup toasted bread crumbs

-8 caper berries for garnish (optional)

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

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

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

Pan Seared Tofu and Sushi in Ponzu

This post has two recipes, which I rarely — if ever —do, but they are both so easy that it seemed silly to do one for each.  Blake and I had this as basically our meal one night...with a little Asian Marinated Cucumbers...oh and a Fresh Tuna Tower.  We were stuffed.  It's all so fresh, which is great, especially if you're trying to beat this summer heat.

Sushi-grade fish is best purchased from a trusted source.  If you don't have a local fishmonger you love, order from Chef's Fresh Fish - they have a variety of sushi-grade fish that can be delivered to your door. For this recipe, order the Ahi Tuna Loin and Scottish Salmon, which are both sushi-grade and very high quality.

Ingredients for Tofu:

-2 Tbsp coconut oil (or vegetable oil)
-1 pkg. tofu in water
-3 green onions, chopped

Ingredients for Sushi (for 2 people as an appetizer):

-1/4 lb sushi-grade ahi (yellowfin) tuna
-1/4 lb sushi-grade salmon
-1 Tbsp Ponzu sauce (citrus soy sauce, can usually be found at Whole Foods or Asian Market)
-1 jalapeño, thinly sliced
-1 Tbsp wasabi powder, rehydrated or wasabi paste

Quick Tip: Freezing Salmon for Quick Meals

Salmon (or any fish) thaws pretty quickly making it a great weeknight meal option.  Freezing salmon in serving sizes has become my lifesaver for a meal in a rush.  I'm hungry and want something good for me.  Salmon is so versatile as well.  I've listed a few of my favorite recipes below.  If you pull it out of the freezer it will thaw in less than 20 minutes! That means you can having a filling, fresh dinner in less than 30 minutes.  To thaw, just place 1-2 salmon fillets (still in the baggy) in a medium bowl of lukewarm water.  Swap the water every 5-10 minutes. Viola! Thawed, ready-to-broil salmon, already sliced in serving sizes.  My absolute favorite salmon is Scottish Salmon.  You can order it online to be delivered to your door the next day at Chef's Fresh Fish.

Needed:

-1 large salmon fillet (3-4 lbs) (skinned removed or not, your choice)
-1 large sharp knife
-freezer quart plastic bags

Salmon Recipes: 

Salmon with Apricot and Pesto Glaze
Smoked Salmon
Smoked Salmon Spread
Smoked Salmon Bruschetta
Salmon Pho
Stuffed Salmon with Spicy Mayo Sauce

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

Fresh Tuna Tower

So when I lived in Dallas we would search out our favorite sushi spots based on our favorite "tuna towers".  They are basically an appetizer of tuna tar tar (raw tuna), avocado, sushi rice and sometimes roe and crab salad.  It's embarrassing to say the all of us girls would go to sushi sometimes 3-4 times a week and order a tuna tower EVERY TIME.  This is super easy, just a few fresh ingredients.  

More specifically, sushi grade tuna is the key.  Don't use anything that is of less quality.  My favorite place to get sushi-grade fish is Chef's Fresh Fish...they deliver fish to my door. 

Ingredients:

-1/4 lb. sushi-grade yellowfin tuna

-1 cup sushi rice

-1 avocado

-1/8 cup soy sauce

-1 Tbsp powdered wasabi

-1 Tbsp sesame seeds

-1/2 tsp ginger paste or grated fresh ginger

-juice 1/2 lemon

-1 Tbsp rice vinegar

-1 sheet roasted nori snacks (optional)

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

Cod en Papillote (Parchment Paper) with Fresh Vegetables and Lemon

Have you ever cooked fish in parchment paper?  If not, it is one of the simplest and healthiest ways to prepare fish.  The technique is called "en papillote" which translates to in parchment.  The pouch holds in moisture to steam the food...in this case fish. The moisture could be a number of things: water, wine, stock or broth. In this recipe I use white wine and the juice from the lemon slices.  I made this for the girls the other  night during our second "Cooking with Rachel" class and they loved it!  I used a variety of vegetables I had on hand, but you can basically use any veggies you like. See a list of suggestions below.

Ingredients:


-Parchment paper (or foil)
-6-8 ounces of white fish per person (I used Cod)
-1 lemon, thinly sliced
-1/2 white onion, thinly sliced
-2-3 Tbsp white wine per fish packet
-1/2 Tbsp butter or olive oil per fish packet (optional)
-fresh sprigs of thyme
-1 yellow squash, sliced into sticks
-2-3 carrots, sliced into sticks
-cooking spray
-salt and pepper to taste

Mini Crab Rangoons

My most popular recipe, by far, is the Crab Rangoon Dip.  I've taken the same recipe and stepped it up a notch.  Here, the dip is divided up into little wonton wrappers and baked until golden brown.  It's the perfect party appetizer and to make it even better, I've made the recipe a little lighter!

Ingredients:


-1 package of wonton wrappers/skins (found in the bagged salad section of the grocery store)
-2 cans of crab meat
-16 ounces (2 blocks) light cream cheese, softened
-1/2 cup light sour cream
-4 green onions, chopped
-1.5 tsp. Worcestershire sauce
-2 Tbsp. powder sugar
-1/2 tsp. garlic powder
-1/2 tsp lemon juice

Gadgets Needed:


-1 mini-cupcake pan

Smoked Salmon Spread

I've been on a Smoked Salmon kick recently. I have a Cameron's Stove-Top Smoker and smoked a couple fillets with Alder Chips for this recipe.  Don't have a smoker?  Did you know you can smoke fish using a Wok and some foil.  Genius! I was looking for an appetizer to bring to a party, but didn't want some typical cheese dip.  I loved it even more the next morning spread on a bagel for breakfast.  It's hard to beat with thinly sliced red onions and capers.

My favorite salmon to smoke at home is Scottish Salmon. You can order it online at Chef's Fresh Fish.

Ingredients: 

-12 ounces smoked salmon, roughly torn into pieces
-8 ounces light cream cheese
-3 Tbsp light sour cream
-2 Tbsp light mayo
-2 dashes Tabasco sauce
-2 cloves garlic
-1 bunch green onions, chopped
-1 tsp Worcestershire sauce
-juice from 1/2 lemon
-1 tsp horseradish
-1 Tbsp tomato paste

Serve with sliced English cucumber or crackers

Steamed Mussels in a White Wine Saffron Broth

Mussels are usually something that grow on people.  I had one of my favorite mussel dishes at JAX and became instantly addicted.  It's called a "steamer" which basically means mussels steamed in a fabulous broth and some sort of pasta to soak up all the goodness.  This was my first shot at the dish and it was so much easier than I could have fathomed....and CHEAPER! I went to my local Whole Foods and found mussels for about $4 a pound...that's $4 a person to get incredibly full on a fancy (yet easy) meal! Basically one pound will fill a person up.  Especially if you serve with some sort of pasta and crusty toasted bread.

Ingredients:


-2-4 lbs of mussels (1 lb per person)
-6 cloves of garlic, minced
-1 white onion, chopped
-1 Tbsp olive oil
-1 Tbsp butter
-3-4 sprigs fresh thyme (or 1 Tbsp dried)
-1 pinch saffron threads (optional, would still be great without)
-1 cup white wine
-4 cups chicken broth
-1 Tbsp tomato paste
-2 pinches of red pepper flakes
-1pkg. pasta (I used fusilli, but any will work, linguine is a great option)
-6-10 pieces toasted french bread

Oven Baked Calamari with two Dipping Sauces

I love calamari and have always wanted to make it at home.  But I knew what that meant...cups and cups of hot oil, a fattening appetizer and a disastrous kitchen = deep frying.  I then stumbled upon a genius idea; baking calamari!  I combined a few recipes and came up with my own.  It was so easy and yummy.  The plate was gone in a matter of minutes.

Ingredients: 


-1 (10-oz) bag of frozen calamari/squid rings (can be found at many grocery stores or Asian Markets)
-2 cups Panko bread crumbs (found in the Asian food aisle)
-1 Tbsp cayenne pepper
-1 Tbsp salt
-1 Tbsp dried oregano
-1/2 cup flour
-2 egg whites
-additional salt and pepper to taste

For Dipping Sauces:


-1/4 cup jarred marinara sauce
-1/2 cup light mayo
-1/4 cup light sour cream
-2 garlic cloves, minced
-1 Tbsp chopped fresh parsley
-juice from 1/2 lemon (other half cut into wedges for serving)
-Srircha to taste (if you want to make it spicy!)