Sunday, February 9, 2014

Quinoa Enchilada Bake

Not quiet the whole enchilada. 
Cook time: 30 minutes          |         Total time: 50 minutes          |         Yield: Serves 8-10

. 1 cup uncooked quinoa, rinsed
. 1 tablespoon olive oil
. 1 small onion, diced
. 5 cloves garlic, minced
. 2 jalapeños, seeds and ribs removed,diced
. 1 red pepper, seeds removed, diced
. 1 orange pepper, seeds removed, diced
. 1 cup corn frozen kernels
. 2 limes
. 1 teaspoon ground cumin
. 1 tablespoon chili powder
. 1/3 cup chopped cilantro
. Salt and pepper, to taste
. 2 (15 oz) cans black beans, drained and rinsed
. 2 cups red enchilada sauce
. 2 cups shredded Mexican cheese
Toppings: Sliced green onions, avocado slices, sour cream/greek yogurt, optional

1. Preheat the oven to 350 degrees F. Grease a 9x13 
baking dish with cooking spray and set aside.
2. Add quinoa and water to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Cover quinoa and set aside.
3. In a large skillet, heat the tablespoon of olive oil over medium-high heat. Add the onion, garlic, and jalapeño. Sauté until softened, about 5 minutes. Add in the peppers and corn. Cook for about 3-4 minutes. Add the lime juice, cumin, chili powder, and cilantro. Stir to combine. Season with salt and pepper, to taste.
4. In a large bowl, add the cooked quinoa and black beans. Add the sautéed vegetable mixture and stir to combine. Pour in the enchilada sauce and stir. Add 1/2 cup shredded cheese.
5. Pour the black bean and quinoa mixture into the prepared baking dish. Top with remaining shredded cheese. Cover the pan with foil. Bake for 20 minutes, then remove foil. Bake an additional 10 minutes, or until the cheese is melted and edges are bubbling. Remove from the oven, and let cool for 10 minutes. Garnish with toppings, if desired. Serve warm.

Note-this recipe freezes well!

Source: Adapted from Two Peas and Their Pod

Friday, March 15, 2013

Caramelized Onion Guinness Dip

Cook time: 20 minutes            |           Total time: 40 minutes           |             Yield: 2 cups

. 1 tablespoon Olive oil
. 2 onions

. 2 cloves garlic
. 8 ounces cream cheese, softened
. 2 1/2 cups shredded sharp cheddar cheese
. 1 tablespoon Dijon mustard
. sprinkle of kosher salt and pepper
. 1 cup cold Guinness draft beer
. 2 tablespoons chopped fresh parsley (plus, more for garnish)
. dash of hot sauce (sriracha, or tabasco), or to taste
. Crackers, chips or bread, to serve

1. In a large skillet over medium, heat the olive oil. Add the onions & cook, stirring occasionally, until browned and caramelized, about 15 minutes. Add garlic and sautee for 5 minutes.
2. Once the onions and garlic have cooled, combine them, cream cheese, shredded cheddar, & mustard in food processor. Sprinkle in a pinch of salt and pepper & pulse until combined. 
3. Pour in the beer & blend until smooth. Add in the parsley & hot sauce; pulse a few more times. Taste for seasoning & add in a bit more salt, if desired.
4. Transfer the mixture to a bowl & chill for at least an hour, or overnight. Before serving, soften slightly, by letting the dip warm at room temperature. Garnish with another pinch of chopped fresh parsley. Serve with crudités, and/or crackers.

Source: Adapted from The Parsley Thief

Sunday, March 10, 2013

Skinny Tomato, Basil, & Cheddar Soup

Bisque your heart out.
Cook time: 45 minutes           |          Total time: 50 minutes          |          Yield: 6 servings

. 2 28-oz. cans diced tomatoes
. 1 yellow onion, chopped
. 2 cloves of garlic, chopped
. 1 tsp olive oil
. 2 cups of vegetable broth
. 1 cup of plain Greek yogurt
. 1 cup cheddar cheese

. 1/2 cup basil, chopped
. 2 tsp of oregano
. 1 tsp sugar
. salt and pepper to taste

1. Over medium heat, add the olive oil to a large pot. Add the chopped onion and allow to cook until tender, about three to four minutes. 
2. Add in chopped garlic and cook for an additional two minutes. 
3. Pour in the two cans of tomatoes (juice and all) and the vegetable stock. Stir in the basil, oregano, sugar, and salt and pepper. Place the lid back onto the pot and allow to simmer ten minutes. 
4. At the end, stir in the Greek yogurt and cheddar cheese until well blended. Use either an immersion blender or food processor to puree the soup if you prefer a smooth texture. 5. Garnish with chopped basil, grated cheddar, and crostini cheese if desired.

Source: More Fruit Please

Eggplant & Goat Cheese Woopie Pies

Cook time: 45 minutes           |          Total time: 50 minutes         |           Yield: 4 servings

. 1 tablespoon olive oil 
. 1 small onion, chopped 
. 28 ounce can crushed tomatoes in thick puree 
. 1 teaspoon fresh tarragon 
. 1- 1/4 teaspoons salt 
. 1 teaspoon sugar
 . 1/2 teaspoon fresh-ground black pepper
 . 1 cup Panko bread crumbs 
 . 1/2 cup grated Parmesan
 . 2 eggplants, peeled and cut to make sixteen 1/2-inch-thick slices in all 
. 4 eggs, beaten 
Cooking oil, for frying
 . 1/2 pound mild goat cheese cut into 8 rounds

1. In a medium saucepan, heat the olive oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the tomatoes, tarragon, 3/4 teaspoon of the salt, and the sugar and simmer, stirring occasionally, for 25 minutes. Stir in 1/4 teaspoon of the pepper.
2. Meanwhile, heat the oven to 350°. In a medium bowl, combine the bread crumbs, Parmesan, and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
3. Dip each slice of eggplant in the eggs and then in the bread-crumb mixture, coating well. In a large frying pan, heat about half an inch of cooking oil over moderate heat until very hot. Fry the eggplant in the hot oil, in batches, turning once, until golden and cooked through, 1 to 2 minutes per side. Drain on paper towels.
4. Arrange half of the eggplant slices in a single layer on a baking sheet. Put a slice of goat cheese on top of each and then top with the remaining eggplant slices. Bake until the cheese melts, about 10 minutes. Put the sauce on plates and top with the eggplant. Serve with pasta or on its own.

Source: What Did You Eat?

Pesto Spaghetti

Pesto perfection.
Cook time: 5 minutes             |            Total time: 45 minutes           |             Yield: 6 servings

. 2 eggs
. 1 teaspoon salt
. 2 cups all-purpose flour
. 1/4 cup of water

 Pesto Sauce:
. 2 cups packed fresh basil leaves
. 3 cloves garlic
. 1/4 cup pine nuts
. 2/3 cup extra-virgin olive oil, divided
.  Kosher salt and freshly ground black pepper, to taste
.  1/2 cup freshly grated Parmesan cheese

1. In a large  bowl, combine flour and salt. Make a well in the flour, add the slightly beaten egg, and mix. Mixture should form a stiff dough. Stir in water.
2. On a lightly floured surface, knead dough for about 3 to 4 minutes. With a pasta machine or by hand roll dough out to desired thinness. Use machine or knife to cut into strips of desired width.
3. Cook in boiling water for 3 minutes.

Pesto Sauce:
1. Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. 
2. Add oil and cheese and process until fully incorporated and smooth. Season with salt and pepper.

Source:  All Recipes

Sunday, October 14, 2012

Skinny Baked Jalapeno Poppers

Cook time: 25 minutes             |            Total time: 35 minutes           |             Yield: 24

. 12 jalapeño peppers, 
sliced in half
. 4.5 oz light cream cheese
. 1/4 red onion
. 2 oz shredded low fat cheddar
. 1/2 cup egg whites
. 1/2 cup panko crumbs
. 1/8 tsp paprika
. 1/8 tsp garlic powder
. 1/8 tsp chili powder

. 1 lime
. salt and fresh pepper
. spray oil

1. Preheat oven to 350°. Wearing rubber gloves, cut peppers in half lengthwise and scoop out the seeds and membrane.
2. Combine cream cheese, cheddar and scallions in a medium bowl.
3. Fill peppers with cheese filling with a small spoon or spatula.
4. Dip peppers in egg beaters.
5. Place pepper in panko mixture, using a spoon to make sure all the seasoning doesn't fall to the bottom of the bowl.
6. Spray a baking pan with oil spray. 

7. Bake in the oven for about 20-25 minutes, until golden and cheese oozes out.
8. Squeeze lime juice and enjoy!

Adapted from

Saturday, September 8, 2012

Chicken Enchiladas

Spice up your life!
Cook time: 20 minutes         |          Total time: 30 minutes           |          Yield: 4 servings


. 4 cups chicken stock
. 4 boneless, skinless chicken breasts
. 1 1/2 jalapeño peppers

. 1/2 white onion
. 1 clove garlic
. 1 jar (12 oz) salsa
. 1 cup shredded lowfat cheddar
. 1/2 cup shredded lowfat Monterey Jack
. 1/2 cup chopped fresh cilantro
. 1 can (2.25 oz) sliced black olives, drained
. 1 can (16 oz) traditional enchilada sauce
. 1 can (16 oz) green chile enchilada sauce
. Mexican hot sauce
. Cayenne pepper
. Vegetable-oil cooking spray
. 8 corn tortillas (6 inches across)
. 1 avocado, sliced
. Cilantro
. Sour cream (or Greek yogurt for a healthier option)


1. Heat oven to 425°. 

2. In a medium pot, boil stock, chicken, jalapeño and garlic for 15 minutes or until chicken is cooked through. Strain chicken, run cold water over it and shred into a bowl. Mix in salsa, 1/2 jalapeno (seeded), 1/2 onion, and set aside. 
3. In a separate bowl, combine cheddar, 1/4 cup Monterey Jack, cilantro and olives; set aside. 
4. In a large pot over medium heat, combine enchilada sauces and add Mexican hot sauce and cayenne to taste. Stir until simmering. Set aside. 
5. Coat an 11" x 13" casserole pan with nonstick spray. Microwave tortillas 20 seconds. Place small handfuls of cheese mixture and chicken in center of each tortilla, roll up and place in pan, seam side down. Sprinkle with remaining cheese mixture. Ladle on sauce, then add remaining 1/4 cup Monterey Jack. 
6. Bake 20 minutes. Serve with remaining sauce on the side.
7. Top with avocado, cilantro, and sour cream.

Source: Adapted from Jessica Alba's enchiladas.

Wednesday, August 29, 2012

Arugula, Peach, & Gorgonzola Salad

Savor the summer salad.
Cook time: 5 minutes            |          Total time: 15 minutes          |           Yield: 6 servings


. 4 cups baby arugula

. 3 ripe peaches, cut into wedges
3 ounces gorgonzola, crumbled
. 1/4 red onion, diced
1 tablespoon lemon juice
1/4 teaspoon salt
3 tablespoons extra-virgin olive oil, divided
. 1 tablespoon balsamic vinegar 
Ground black pepper to taste
. Candied walnuts or pecans to taste

1. Sautee onions until translucent.
1. Mix together lemon juice, salt, olive oil, and balsamic vinegar. Set aside.
2. Divide arugula and  peaches among salad plates. 

3. Top with dressing and sprinkle with blue cheese, candied nuts, and ground pepper. 

Source: Chef Hannan.

Tuesday, August 28, 2012

Bruschetta Three Ways

The triple threat.
Cook time: 8 minutes            |          Total time: 30 minutes          |           Yield: 2 servings


. Baguette, sliced
. Olive oil

Tomato bruschetta:
. 2 fresh roma tomatoes, diced
. 1-2 cloves minced garlic
. Olive oil to taste
. Salt to taste
. Ground black pepper to taste
. Fresh basil leaves to taste

Strawberry & goat cheese bruschetta
. 1-2 ounces goat cheese
. 1/4 cup diced strawberries

. 1 teaspoon balsamic vinegar
. Ground black pepper to taste
. Fresh basil leaves

Salami & goat cheese pesto bruschetta:
. 1-2 ounces goat cheese mixed with pesto
. 4 slices of salami

1. Set the oven to broil at 425 degrees F.
2. Dip each slice of bread into olive oil, turning to coat each side.
3. Broil on the middle rack of the preheated oven for about 8 minutes, or until golden brown.
4. Add desired amount of ingredients to the toasted bread.

Source: Chef Hannan.

Monday, July 23, 2012

Greek Salad

Big fat Greek salad!
Cook time: 20 minutes         |          Total time: 20 minutes           |           Yield: 6 servings


. 2 cucumbers, diced
2 bell peppers, diced
. 3 tomatoes, diced
1/4 cup pitted kalamata olives, halved1/2 red onion, diced
1/2 cup of feta
. 3 grilled chicken breasts, cubed

Tazatziki Dressing:

. 1 cup nonfat Greek yogurt
3 cloves garlic
3 tbsp extra virgin olive oil
Lemon juice from 1 lemon
. Salt and pepper to taste

1. Dice cucumbers, bell peppers, and onion and mix in a large bowl. Add feta and grilled chicken.
2. Cut olives in half and add them to the bowl.
3. Combine dressing ingredients. Serve dressing on the side or mix in with salad. Enjoy!

Source: Chef Jordan, Kirk, & Hannan.