Ginger Peanut Chicken Salad

I could seriously eat cabbage almost every day of the week.  It's the crunch and the slightly peppery flavor that I crave.  Plus the health benefits are through the roof!  Whenever I need to ditch the carbs, but I still need lots of texture I reach for the cabbage.

This is my Ginger Peanut Chicken Salad with lots of red and green cabbage.

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Ginger Peanut Chicken Salad

 

1/2 head of green cabbage

1/2 head of red cabbage

1 lb. chicken breasts

1 each red, yellow, and green bell pepper

4 green onions

1 bunch of fresh parsley

1 cup of fresh mint

1 cup of fresh cilantro

1/3 cup chopped peanuts

 

Ginger Peanut Dressing: 

1 inch fresh ginger

1/3 cup peanut butter

1 garlic clove

2 limes

1 lemon

1 tbsp. rice wine vinegar

1 tbsp. fish sauce (Just do it! It's deeee-licious!)

1 tsp. sesame oil

2 tbsp. olive oil

1 tbsp. Sambol Oleleck (or any type of hot sauce...this is an Asian hot sauce that is so yum!)

 

1.  Preheat oven to 400 degrees.  Salt, pepper, and coat chicken breasts in olive oil.  Place on a baking sheet and bake 25 minutes.  When done, remove from oven and set aside to cool a bit.

2. Meanwhile shred your cabbage and add to a large bowl.  Chop bell peppers, green onion, and all the fresh herbs and add to the bowl.

3.  In a jar that has a lid add all the ginger peanut dressing ingredients.  Shake well until mixed then pour over the cabbage and bell pepper mixture.  Mix well.

4. Chop the chicken into bite size pieces.  Or you can shred the chicken.  Either way is delicious!

5. Build your salad with the cabbage mixture first, then add the chicken, and chopped peanuts!

Eat with chopsticks, and you'll feel like you're in some fancy Asian restaurant!

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Skinny Taco Salad

Ok so my favorite flavors in the whole world are Mexican.  I love chili powder, cumin, and I eat jalapenos raw! It's just how I was raised.  My parents always had a beautiful garden with tons of home grown tomatoes, green onion, and of course jalapenos!  They would slice up the pepper and serve them with sliced tomatoes and onions as a side dish for every meal.

When I'm really hungry but I don't want to garbage down on something unhealthy, I make a Taco Salad.

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Skinny Taco Salad  (Makes 4 servings) 

 

1 lb. ground turkey

1/2 cup beef or chicken stock

1 tbsp. chili powder (more if you like it spicy)

1 tbsp. cumin

1 tsp. salt

1/2 tsp. pepper

1 tbsp. olive oil

1 can corn

1 can black beans

 

Citrus Slaw

1/2 head of shredded cabbage

1 lime

1 lemon

pinch of salt and pepper

 

Pico de Gallo

1 container grape tomatoes

1/2 red onion

1 jalapeno

1/2 cup fresh cilantro or parsley

1 lime

pinch of salt and pepper

 

Skinny Mexican Cream (like sour cream but healthy)

1 cup Greek yogurt

1/2 lime

1/2 tsp. Mexican oregano (or regular)

 

1. Chop the tomatoes in half and add to a large bowl.  Chop the onion, jalapeno, and cilantro and add to the bowl.  Squeeze fresh lime juice and season with salt and pepper to your taste.  Set aside to let the flavors all come together.

2.  In a large skillet add a little olive oil and brown the turkey.  Add the seasonings and chicken stock and stir to combine.  Let this simmer until most of the liquid has evaporated.

3.  In a small bowl combine all the ingredients for the Skinny Mexican Cream and mix well.

4.  Drain and rinse both the beans and corn.

5.  Shred the cabbage then add juice of the lime and lemon.  Season with salt and pepper.

6. Build your salad starting with the cabbage, then the turkey, beans and corn, pico de gallo, and finally top with some cream.

Enjoy a guilt free, Skinny Taco Salad!

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Skinny Burrito

This is a no guilt burrito.  No really there IS such a thing, and it's on my plate!  You can totally rock this too.  It's super easy.

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Skinny Burrito  (Makes 4 servings) 

 

1 lb. ground turkey

1/2 cup beef or chicken stock

1 tbsp. chili powder (more if you like it spicy)

1 tbsp. cumin

1 tsp. salt

1/2 tsp. pepper

1 tbsp. olive oil

1 can corn

1 can black beans

1/3 cup of favorite low fat shredded cheese (I like sharp cheddar)

1 package of Garden Spinach Herb tortilla

 

Pico de Gallo

1 container grape tomatoes

1/2 red onion

1 jalapeno

1/2 cup fresh cilantro or parsley

1 lime

pinch of salt and pepper

 

Skinny Mexican Cream (like sour cream but healthy)

1 cup Greek yogurt

1/2 lime

1/2 tsp. Mexican oregano (or regular)

 

1. Chop the tomatoes in half and add to a large bowl.  Chop the onion, jalapeno, and cilantro and add to the bowl.  Squeeze fresh lime juice and season with salt and pepper to your taste.  Set aside to let the flavors all come together.

2.  In a large skillet add a little olive oil and brown the turkey.  Add the seasonings and chicken stock and stir to combine.  Let this simmer until most of the liquid has evaporated.

3.  In a small bowl combine all the ingredients for the Skinny Mexican Cream and mix well.

4.  Drain and rinse both the beans and corn.

5. Build your burrito. Start with the tortilla flat on your plate then add a little cheese (you can omit this step), then lay your browned turkey on top, add a tablespoon or two of the beans and corn, add pico de gallo, and you can put a little of the Skinny Mexican Cream inside too.  Remember not to stuff your burrito too full or it will fall apart.  Roll it up and tuck in the sides and roll one more time.  Top with pico de gallo, shredded cheese, and a little more of the cream.

Enjoy a guilt free, Skinny Burrito!

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Jalapeno Pesto Stuffed Turkey Burger

Whooo yeah baby!  May is National Hamburger Month!  Now we've got an excuse to eat lots of  burgers.  I like to play around with the food profile for burgers too.  So I developed the Japaleno Pesto Stuffed Turkey Burger. 

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If you dig a little spice in your life, then you will love this pesto! My fiance and I love spicy food.  So a little jalapeno doesn't scare us.  You can control the heat level on the pesto if you remove all of the seeds and the ribs inside of the jalapeno.  It would end up being like a mild salsa you get at your favorite local Mexican restaurant. 

However if you are like us and you LIKE IT HOT, then leave those seeds and ribs intact and go for it!

I simply love the color of the jalapeno pesto!

I stuffed each burger with the pesto and a little queso fresco.   Then formed a patty on top of the stuffing.

In a cast iron skillet, these burgers take 10 minutes to cook.

Then I served them with a black bean and corn succotash that had a little celery, garlic, onion, chicken stock, cumin, and some of the jalapeno pesto! Seriously delicious!

Jalapeno Pesto Stuffed Turkey Burger

 

1 lb. ground turkey

2 jalapenos

1 cup fresh cilantro

2 garlic cloves

1 lemon

1/2 cup parmesan cheese

1/4 cup pine nuts

1/4 cup olive oil

sliced red onion

sliced avocado

1/4 cup of queso fresco crumbled

hamburger buns

salt and pepper

 

1.  In a food processor grind the jalapeno, cilantro, garlic, juice of one lemon (make sure to zest the lemon and reserve), parmesan, pine nuts, and olive oil.

2.  In a large bowl mix season the ground turkey with salt, pepper, and the zest of the lemon you used for the pesto.  Divide meat into four sections.  Form two patties that have an indention for the stuffing.  Place a tablespoon or so of the jalapeno pesto inside each of the patties and then top with some of the queso fresco.  Then with the other two sections of meat make a lid for each of the burgers forming the meat around the stuffing until you can not see it.  Place burgers in fridge for 10 -2 0 minutes to firm.

3.  Add a few tablespoons of olive oil over medium heat in a non-stick skillet.   Brown burgers on each side five minutes.

4. Serve the burger with sliced red onion, avocado, queso fresco, and use the jalapeno pesto as a sauce for your favorite bun!

 

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Southern Style Chicken & Dumplings

I've been digging out old soup recipes lately. So I asked my fiance if he could have any soup what would it be, and he said chicken and dumplings.  If you follow my food blogs, you know I don't cook heavy meals like this very often.  When I do I want to make sure that I go all out!

I called my mom who lives in Arkansas and makes the best chicken and dumplings ever to get her recipe!  My dad would ask for them, and she would go to the grocery and get a whole chicken.  She did it the right way with a whole chicken, lots of butter, and a can of butter biscuits!  That was my dad's favorite part.  This is how it all starts...a whole chicken, lots of fresh herbs, onions, celery, garlic, and carrots!

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This is the recipe my Mom shared with me! 

Southern Style Chicken & Dumplings

 

1 whole chicken

1 onion cut into quarters

2 carrots

4 ribs of celery

1 whole head of garlic

1 bay leaf

6 or 7 sprigs of thyme

1 tbsp. salt

1/2 tsp. fresh peppercorns

water to cover the chicken

1 stick of unsalted real butter

1 can butter biscuits

2 or 3 tablespoons of flour

 

1.  Rinse your chicken and remove any of the innards.  Place in a large pot.  Peel and cut the onion into quarters, peel and cut carrots into large chunks, chop the celery ribs into large chunks.  Slice through the head of garlic and put the entire thing in the pot.  You will be straining all of this and discarding everything except for the chicken and broth.  Add the thyme, bay leaf, salt and pepper. Cover with water and bring to a boil on high heat.  Once the pot is boiling, turn the heat down to medium-low and continue a slow boil for about an hour.

2. Meanwhile dust your countertop with a few tablespoons of flour.  We're going to make the dumplings. Open the biscuits and with a rolling pin roll out each biscuit to almost twice it's original shape.  Then slice in half four times.  Each biscuit will yield eight dumplings.  Lay the dumplings on a towel to dry out a little and dust the tops with flour.  While the chicken boils turn the dumplings once to dry out the other side.

3. Once the chicken is done carefully remove from the water.  Place on a plate to cool.  When the chicken is cool, debone and shred the chicken reserving only the meat.  Discard everything else.

4. Strain the broth.  Leaving only the chicken broth.  Discard everything else.

5. Add one stick of butter to the broth.  When the butter is melted about a minute, add the dumplings one at a time.  Cook on medium-low, slow boil for about 20 minutes.  When the dumplings are done, add the shredded chicken to the pot.  Stir to warm through and serve with a little fresh parsley!

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Cauliflower Penne Pasta

I've been trying to create meals that are so packed with flavor that I don't realize there isn't any meat in the dish.  A few nights ago we picked up these gigantic ribeye steaks, and I made a Hot & Sweet Butternut Squash & Kale Saute to go with them.  I ended up craving the saute and didn't really feel like eating the meat.  Now don't get me wrong...THESE TEETH EAT MEAT!  However the next morning when I stepped on the scale, I had lost a few pounds.  Maybe there is something to this vegetarian thing.

There, I said it.  Vegetarian.  Veg-e-ta-ri-an... it's a tough word to even think about when you grew up eating meat with every meal.   I just bought a wedding dress for our September nuptials, and I want to look amazing in it.  If that means ditching a little meat here and there, I'm up to the challenge.

My friend Amanda shared this recipe with me.  It's economical AND vegetarian.  Cauliflower Penne Pasta...

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Parmesan Cauliflower Penne Pasta

1 whole head of cauliflower
2 tbsp. olive oil 
1/2 onion
4 garlic cloves
2 tbsp. butter
1 cup chicken/ or vegetable stock
1/4 cup pasta water
1 lb. wheat penne pasta
1/2 tbsp. crushed red pepper (I use a full tablespoon for MORE HEAT)!
2 cups shredded parmesan cheese 

1. Cut cauliflower in half.  Remove the stems from the cauliflower AND DON'T THROW THEM AWAY!  Cut the stems up bite size!  They are gonna make the most yummy crunchy veggie surprise for this dish. Then cut up the rest of the cauliflower and set it aside.
 

2. Saute onion and stems in olive oil for 5 minutes.  Add cauliflower tops, minced garlic, red pepper, salt and pepper and let saute 2 - 3 minutes.  Add one cup chicken/ or vegetable stock.  Cover and let steam 10 - 15 minutes or until the cauliflower tops have softened where you can begin to mash them with a wooden spoon.  Add butter, pasta water and stir well.  Add parmesan cheese and remove from heat. Stir well. 

3. Prepare penne pasta according to package directions.

4. Spoon cauliflower mixture on top of the wheat penne pasta for a yummy vegetarian meal!

I added a little chopped tomato and chives on top for color!  

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Steelhead Trout Burgers, Dill Yogurt Sauce, Lemon Pico de Gallo, & Sauteed Kale with Parsnip Fries

One of my favorite things about living in the Pacific Northwest is the fresh fish they farm out of the Columbia River.  It doesn't get more fresh or delicious.  I found the most beautiful Steelhead Trout, so I decided to make burgers. 

I will not eat mayonnaise. Ever.  So I've been developing ways to make dressings and sauces with Greek yogurt.  I use it for all kinds of things like my Blue Cheese Wedge Salad or my Chipotle Cream for tacos instead of sour cream.  It's just so tangy and literally dances on my tongue!  I love when flavors do that!  For this burger I made a dill yogurt sauce, and it was a huge pay off.  

I had left over Lemon Pico de Gallo from my Open Faced Sloppy Joes recipe, so I decided they would make a perfect topping for this burger.  Then I sauteed some kale.  If you don't like kale, you're cooking it wrong.  It needs acid, sugar, and a little fat, and if you're gonna cook kale, make sure it sautes for a long time to break down the stems.  

A burger has to have fries right?  For a healthier version, I chopped up a few parsnips and baked them in the oven until they were crispy!  You're gonna love these! 

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Steelhead Trout Burgers:

1 lb. Steelhead Trout
3 tbsp. fresh dill 
1 shallot
2 cloves garlic
1 egg
1 cup panko bread crumbs
1/2 tsp. red pepper flakes 
1 tsp. salt
1 tsp. pepper

Dill Yogurt Sauce: 

1 cup Greek yogurt
1 lemon
1 tbsp. grated onion
1 garlic clove grated
3 tbsp. fresh English cucumber grated 
pinch salt and pepper

Lemon Pico de Gallo:

1 cup grape tomatoes cut in half 
1/2 onion chopped
1 jalapeno pepper minced 
1/2 cup fresh parsley chopped
1/2 cup fresh English cucumbers seeded and chopped

Sauteed Kale:

1 bag chopped kale 
1/2 onion
3 cloves garlic
1/2 cup white wine
1 lemon 
1/2 cup chicken stock
2 tbsp. maple syrup 
1/2 tsp. red pepper
1 tsp. salt 
1/2 tsp. pepper

Parsnip Fries: 

2 large parsnips 
1 tbsp. fresh dill
1 tbsp. olive oil 
salt and pepper to taste

1.  Start with the burgers.  Over medium heat saute the chopped shallots and garlic.  Add to a large bowl.  Remove the skin from the fish and mince.  Add the fish to the bowl.  Add the egg, dill, red pepper flakes, panko, salt and pepper.  Mix and form into patties. Set in the refrigerate to set up.  

2.  In a bowl add the yogurt.  Add fresh lemon. Use a grater to add the onion, garlic, and English cucumber.  Then add a dash of salt and pepper to taste.  Go easy on the salt.  It doesn't need a lot. 

3.  Chop all the ingredients for the pico de gallo, mix together in a bowl, cover and refrigerate.  

4.  Over medium heat start the kale.  Saute the onions and garlic for a couple minutes, then add the kale.  It will shrink just like spinach. Add the white wine, lemon, chicken stock and stir to wilt the kale. Once the kale has wilted add the maple syrup, red pepper flakes, salt and pepper.  Turn the heat down to a simmer, cover, and let the kale cook for at least 30 minutes.  The longer it cooks, the more tender it will become.  You might have to add a little more liquid to keep the it from burning.  Add a little chicken stock or wine or lemon.  Your choice.  

4.  Now for the fries.  Peel the parsnips.  Cut in half, then continue to cut length wise in half until you have a piece that resembles a french fry.  The fries don't have to be perfect just similar in size. Place on a large sheet tray.  In a small bowl mix together olive oil and fresh dill and using a brush coat the fries.  Add a little salt and pepper.  Toss everything to coat.  Bake in a 400 degree oven for 20- 25 minutes turning once.  I preheat the oven at the same time I start the grill for the burgers.  

5. Heat grill on medium-high heat.  Put down a piece of tin foil and grill each burger 5 -6 minutes per side.  

6. Build your burger!  

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Open Faced Turkey Sloppy Joes with Lemon Pico de Gallo

It doesn't take much for me to start craving a sloppy joe.  It brings back the most wonderful childhood memory of my mother opening a can of sloppy joe mix and pouring it over ground beef.  If we didn't have buns, we'd make them opened faced on white bread. For some reason we ALWAYS had white bread.  

These days I enjoy making my own sloppy joes and try to find a healthier way to enjoy them.  Plus I've learned how to balance the sweetness with some acidity, so you're not biting into sugary ketchup soaked meat.  Not that there's anything wrong with this mom!  Kids love ketchup AND sugar! 

I kept the open faced idea from mom, and I added my twist to it. 

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Open Faced Turkey Sloppy Joes with Lemon Pico de Gallo

Sloppy Joes:

1 lb. ground turkey 
1 package of wheat buns 
1/2 onion
2 cloves garlic
1/2 cup ketchup
1/2 cup tomato sauce (or V8 for more flavor) 
1 tbsp. yellow mustard
1 tbsp. brown sugar
1 tbsp. red wine vinegar
2 tbsp. worcestershire 
1/2 fresh lemon <----- Here's the acid that makes it yummy!  
1 tsp. salt
1/2 tsp. pepper

Lemon Pico de Gallo:

1 cup grape tomatoes
1/2 onion
1 jalapeno pepper
1/2 cup fresh parsley
1/2 fresh lemon
pinch salt and pepper
1 tsp. olive oil 

1.  Brown ground turkey in a little olive oil over medium-high heat. When meat is about 75% of the way browned add the onions and garlic and saute for 5 minutes. 

2.  Add the remaining ingredients.  I taste as I go and tweak if I need more acid.  I don't like it tasting like sugar.  So if I need more lemon or vinegar, I add it.  

3. Chop all ingredients for the pico de gallo and mix together in a bowl.  Sometimes I do this step first and refrigerate to let the flavors come together before serving. 

4.  Serve the sloppy joe on an open faced bun.  Spoon the pico de gallo on top!  Success!

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Red Rosemary Sauce & Fettuccine

I've been cooking a lot lately, and I had a bunch of things in the fridge that needed to be used or I would have to throw them out.  It absolutely pains me when I have to throw out food!  Grrrr....so, I try to challenge myself to find ways to be resourceful and put every piece of produce or protein to good use.

I had roasted some grape tomatoes for a Turkish pita sandwich the night before, so I thought they would go perfectly into a red sauce.  I also had an onion, garlic, crushed tomatoes, and paste!  All I needed was a protein and some pasta!

I made Red Rosemary Sauce & Fettucine!

 

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Red Rosemary Sauce & Fettucine

 

1 lb. lean ground beef

1 tbsp. olive oil

3 garlic cloves

1 onion

1 package of sliced cremini mushrooms

4 stalks of fresh rosemary minced (about 4 tbsp.)

1 1/2 cups red wine

2 tbsp. red wine vinegar

1 32. oz can crushed tomatoes

1 package of roasted grape tomatoes (optional- you can used can of diced tomatoes)

1 tbsp. tomato paste

1/4 cup fresh parsley

salt and pepper

 

1.  In a large dutch oven over medium-high heat brown the ground beef in a little olive oil. When it is half way through browning, add the onions, cremini mushrooms, fresh minced rosemary and saute for 5 to 7 minutes.  If you are using fresh roasted tomatoes, you can add them now.  If they are from a can, wait to add them until you add the crushed tomatoes.  Then add the garlic and saute a minute longer.

2) Pour in 1 cup of the red wine and red wine vinegar and let it reduce by half.  This takes about 10 minutes.

3) Add the crushed tomatoes, (can diced tomatoes), tomato paste.  Let the sauce come to a boil, then reduce to a simmer.  Let the sauce simmer at least 30 minutes on the stove.  10 minutes before serving add the last 1/2 cup of red wine and the fresh parsley.

4) Serve with your favorite pasta.  I choose fettuccine for this dish!  Whatever you like best will work perfectly!

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Rosemary Gouda Stuffed Turkey Burger

Sometimes I get on a burger kick!  I crave meat, but I want to eat in a healthy way.  So I grab ground turkey and transform it with whatever flavors I have laying around the house.  I picked some fresh rosemary out of the garden and got a block of gouda and some ground turkey and was ready to make a burger!

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Rosemary & Gouda Stuffed Turkey Burgers

 

1 lb. ground turkey

1 1/2 cups grated gouda cheese

2 tbsp. freshly minced rosemary

1 garlic clove grated

1 tsp. salt

1/2 tsp. pepper

1 tbsp. olive oil

 

1.  In a large mixing bowl combine all of the ingredients and mix.  Form into four burgers.

2.  Preheat oven to 400 degrees.

3. Over medium heat in a cast iron skillet brown each side of the burger in a little olive oil.  The first side will take about 3 minutes and the second side only 2 minutes.  Then transfer to a 400 degree oven and continue to cook for an additional five minutes.

4. Remove from oven and spoon some of the juices in the pan over the top of the burger a few times.  It will make it extra tasty and delicious!  Then serve immediately with your favorite veggie!

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Green Curry Chicken

We took a trip up to the Asian market to grab some pantry staples to make our favorite Thai and Vietnamese dishes.  The last time I had to make a trip to restock the pantry was two years ago, so these things last a really long time.

I picked up things like fish sauce, Madras curry powder, sambol oleleck, red curry paste, sesame oil, and rice wine vinegar.

We love to make Thai food!  I hadn't ever made my Green Curry Chicken for my fiance, so I thought it would be fun to make it together.

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Green Curry Chicken

 

1 lb. chicken breasts

2 tbsp. vegetable oil

1 tsp. sesame oil

1 shallot

1 tbsp. fresh minced ginger

3 cloves minced garlic

2 carrots chopped

1 bell pepper chopped

1/2 Daikon radish chopped

1 can coconut milk

1 heaping tablespoon red curry paste

 

Green Curry Paste: 

2 lemon grass stalks (using only the end of the stalks, peeling off the outer layer)

1/2 shallot

2 cloves garlic

1 tbsp. fresh ginger

1/2 cup fresh parsley

1/2 cup fresh basil

1/2 cup fresh cilantro

1 tbsp. sambol oleleck (optional...we like it hot)

2 tbsp. coconut milk

1 lime

1 tsp. sesame oil

1 tsp. white pepper

 

1.  Put all of the ingredients for the green curry paste into the food processor and blend until it becomes a paste.  Set aside.

2.  In a large wok over medium-high heat brown the chicken for 3 -4 minutes per side in a dash of sesame oil and 2 tablespoons vegetable oil.  Do not cook all the way through, then remove from the pan.  Let sit for 5 minutes.  Then chop into bite size pieces.

3. In the same wok, saute the shallot, carrot, bell pepper and garlic.  Return the chicken to the wok.  Add the red curry paste and stir until combined.  Now add the coconut milk and the green curry paste from the food processor.  Bring to a boil, then turn down to a simmer.  Let cook for 10 minutes.

4.  If the sauce is too thin, you can mix 1 tbsp. of corn starch and a drop or two of water together and add it to the curry to thicken it up a bit.  At the last minute before serving, add the Daikon radish.  You don't want to cook it.  It will give a nice crunch to the curry.  Serve over rice!

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