Skillet Mexican Zucchini

For awhile, D and I have been looking for healthy Mexican side dishes.  We seem to get into a rut of Mexican Red Rice and/or Refried Beans.  Nothing wrong with either of these foods, but we've been trying to incorporate more flavorful vegetable dishes.  So we found this one, and decided to try it.

Knowing that I don't like warm tomatoes (except on pizza), D added the tomatoes at the end, so they weren't cooked.  I liked this better than D; I also poured more lime juice on mine.

Add a Mexican Blend or other spice to flavor it up.

We had with Bacon Wrapped Jalapeno Popper Chicken.

Skillet Mexican Zucchini

Photo by ALB

Adapted from Skinny Taste

Ingredients
1 garlic clove, finely chopped
1 tbsp extra virgin olive oil
1 lb zucchini, diced
1 large tomato, cored, seeded and diced
1 green onion, thinly sliced
1 tbsp minced fresh cilantro
1 tsp minced pickled jalapeño
1/2 cup crumbled queso blanco (or queso fresco, cotija or feta) (used Habanero Jack)
fresh lime juice, to taste (used 1 TBSP)
salt, to taste
freshly ground black pepper, to taste
(add cumin and chile pepper)

DIRECTIONS
Cook the garlic in oil in a large skillet over medium heat 1 minute, stirring until sizzling. Add zucchini and cook stirring occasionally, about 3 minutes or until slightly softened. Add tgreen
 onion and cook about 3 minutes. Remove skillet from heat and add tomato, cilantro, jalapeño and lime juice. Season with salt and pepper and spices to taste and top with queso blanco. Serve hot (or cold).

NUTRITION INFORMATION
Yield: 4 Servings, Serving Size: 1/4th of the recipe
Calories: 102; Total Fat: 6g; Saturated Fat: g; Cholesterol: 17mg; Sodium: 211mg; Carbohydrates: 8g; Fiber: 2g; Sugar: 3g; Protein: 5g

Pork Tinga (Tinga de Pueco)

I found this recipe the week after I got my blood pressure results back, they were high, so I decided to go on a "REALLY HEALTHY EATING" kick.  Of course, how the hell am I going to eat this.
Well, we also had 1.5 pounds of pork shoulder in the freezer, D wasn't going on a healthy eating kick and well, sometimes you just have to say F-it.

The result of this was a tangy pork stew that was delicious.  Of course it was; it's from Homesick Texan.  D had on corn tortillas, and I had on a wheat wrap.  So he had tacos and I had a burrito.  We definitely would have again.

Pork Tinga (Tinga de Pueco)

Photo by ALB

From Homesick Texan

Ingredients
2 tablespoons vegetable oil (used 1 TBSP)
1 medium yellow onion, chopped
4 cloves garlic, chopped
1 (15-ounce) can diced tomatoes
3 chipotle chile peppers in adobo
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1 pound Mexican chorizo, removed from its casing
1 1/2 pounds pork shoulder, cut into 2-inch cubes
1 bay leaf
1 teaspoon kosher salt
2 cups water
1/2 cup chopped cilantro, plus more for serving
1 tablespoon freshly squeezed lime juice
Warm corn tortillas, for serving (used both corn and wheat)
1 avocado, peeled, pitted, and thinly sliced, for serving
Cotija cheese, for serving (used Jack Cheese)
1 lime cut into wedges, for serving
Added Reduced Fat Sour Cream

Instructions
Preheat the oven to 300°F.

In a Dutch oven, heat 1 tablespoon of the oil on medium-low heat. Add the onion and garlic and while occasionally stirring, cook until fragrant and softened, about 4 minutes. Scrape the onion and garlic into a blender and add the tomatoes, chipotle chiles, oregano, and thyme. Blend until smooth.

Meanwhile, wipe out the Dutch oven and then add the remaining oil and the chorizo removed from its casing. On medium heat, while occasionally stirring cook for 10 minutes or until the meat has darkened.

Turn off the heat and add to the Dutch oven the pork shoulder, bay leaf, salt, chipotle tomato salsa from the blender, and water. Gently stir to combine everything, cover the pot, and then bake for 2- 2 1/2 hours or until the sauce has reduced and the pork is fork tender and can be easily shredded.

If you prefer, instead of using the oven you can place the chipotle tomato salsa, cooked chorizo, and pork in a slow cooker and cook on low for 6 hours.

Once the pork is tender, with two forks, shred the pork and then stir in the chopped cilantro and lime juice. Taste and adjust seasonings. Serve warm with corn tortillas with more cilantro, avocado, Cotija cheese, and lime wedges, on the side.

Yield: 8 servings (Homesick Texan indicated 4-6 servings, we got 8)

Caribbean Style Corn on the Cob

So D and I were looking for a side to have with Jerk-Style Chicken the other day.  I'm kind of bored with vegetables, and we always seem to have black beans/coconut/rice combo, so we decided to look for something else.  I found a recipe for Caribbean Style Corn on the Cob on Delishplan.com.

However, there's really no way in hell, I'm making homemade aioli.  I've been trying hard to watch what I'm eating and that just didn't fit the bill.  So I went back to looking.  D looked over the recipe and said we should have it and just use low-fat mayonnaise.  That would help a lot.

Then I was in a meeting food-planning, and decided to look up the amounts used in the Elote recipe D makes.  So I got the amounts based on that.

D grilled it, because he always grills corn.  Again, we had with Jerk-Style Chicken.

Caribbean Style Corn on the Cob

Photo by ALB

Adapted from Delishplan.com

Ingredients
3 TBSP mayo
1/2 tsp Dijon mustard
1 clove garlic
1/8 tsp sea salt
1/8 tsp ground black pepper
1 TBSP lemon juice
2 TBSP fresh parsley, finely chopped, divided
1/4 tsp Paprika
2 TBSP shredded Parmesan cheese
4 ears of corn

Preparation
Prepare grill. Combine mayonnaise through cheese in a small bowl.

Place corn on a grill rack coated with cooking spray. Grill corn 12 minutes or until tender, turning frequently. Remove corn from grill; brush with mixture.

Serve immediately.

Spice-Crusted Pork Chops with Buttermilk Carrot Slaw

D and I decided to have this recipe.  However we were a little shocked by the price of thick-cut pork chops, so we only bought 2. D had to work, so I prepped the chops. I told him I didn't cut down the spice for 2 chops but used up all the paste.  He said that is typical for a Weber recipe.

For the slaw, since neither of us are huge carrot fans, we used bagged coleslaw, and mixed with the rest of the ingredients.

The results were flavorful and good.  We will definitely have again.

Spice-Crusted Pork Chops with Buttermilk Carrot Slaw

Photo by ALB

Adapted the recipe by Jamie Purviance
With my modifications, there were 4 servings of slaw, and 2 servings of chops.

INGREDIENTS
PASTE
2¼ teaspoons kosher salt
½ teaspoon freshly ground black pepper
1 teaspoon smoked paprika
1 teaspoon onion powder
½ teaspoon chipotle or ancho chile powder (used Chipotle)
½ teaspoon dried Mexican oregano leaves, crumbled (used regular oregano)
¼ teaspoon ground cayenne pepper
¼ teaspoon garlic powder
2 tablespoons vegetable oil
1 tablespoon red wine vinegar
6 center-cut pork rib chops, each about 8 ounces and 1 inch thick, trimmed of excess fat (used 2)
SLAW
¼ cup buttermilk
¼ cup sour cream
2 tablespoons red wine vinegar
1 teaspoon whole-grain or stone-ground mustard
⅓ cup vegetable oil (did not use)
5 large carrots, about 1¼ pounds total, peeled and grated using the large holes of a box grater (used bagged coleslaw)
1 shallot, about 1 ounce, very thinly sliced
2 tablespoons finely chopped fresh basil, Italian parsley, or cilantro leaves, or a combination (used cilantro)
Kosher salt

INSTRUCTIONS
1 In a small bowl mix the salt, pepper, paprika, onion powder, chile powder, oregano, cayenne, and garlic powder. Set aside 1 teaspoon of the spices for the slaw. Add the oil and vinegar to the bowl and stir to combine.

2 Spread the paste on both sides of each pork chop. Cover and refrigerate for 2 to 6 hours. Allow the chops to stand at room temperature for 15 to 30 minutes before grilling.

3 Meanwhile, make the slaw. In a large bowl combine the buttermilk, sour cream, vinegar, mustard, and the reserved 1 teaspoon spices. Slowly whisk in the vegetable oil until emulsified. Add the carrots, shallot, and fresh herbs. Toss well and season with salt. (You can make the slaw up to 4 hours ahead; cover tightly and refrigerate. Bring to room temperature and toss before serving.)

4 Prepare the grill for direct cooking over medium heat (350° to 450°F).

5 Grill the pork chops over direct medium heat, with the lid closed, until still slightly pink in the center, 8 to 10 minutes, turning once. Remove from the grill and let rest for 3 to 5 minutes. Serve warm with the slaw.

Chicken Sausage and Broccoli Rabe Penne

D made this.  It had a lot of flavor.  He added mushrooms, for a little more bulk (and they were onsale).  We would have again.

We had with a Caesar Salad.

Chicken Sausage and Broccoli Rabe Penne

Photo by ALB

If broccoli rabe is a bit bitter for your family or if you have trouble finding it, chopped broccoli would be a delicious substitute. Serve with extra lemon for more zip.

Yield: Serves 4 (serving size: 1 1/2 cups)

Ingredients
2 quarts water
8 ounces uncooked multigrain penne pasta
1 pound broccoli rabe, trimmed and coarsely chopped
1 tablespoon olive oil
2 (3-ounce) smoked chicken sausages, each diagonally cut into 8 pieces (used Chicken Sausage with Cheese from Johnsonville)
1/2 teaspoon freshly ground black pepper
1/8 teaspoon kosher salt
1 1/2 tablespoons fresh lemon juice
2 ounces pecorino Romano cheese, grated (about 1/2 cup)

Preparation
1. Bring 2 quarts water to a boil in a large saucepan. Add pasta; cook 7 minutes. Add broccoli rabe; cook 2 minutes. Drain pasta mixture, reserving 2/3 cup cooking liquid; keep pasta warm.

2. Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add sausage to pan; cook 6 minutes or until browned, stirring occasionally. Add 2/3 cup reserved pasta water, pasta mixture, pepper, and salt to pan; bring to a boil. Cook 2 minutes or until slightly reduced. Stir in juice, and sprinkle with cheese.

Nutritional Information
Amount per serving
Calories: 374; Fat: 12 g; Satfat: 4.1 g; Monofat: 3.7 g; Polyfat: 0.5 g; Protein: 25 g; Carbohydrate: 48 g; Fiber: 6 g; Cholesterol: 58 mg; Iron: 6 mg; Sodium: 539 mg; Calcium: 264 mg; Sugars: 4 g; Est. Added Sugars: 1 g

Cooking Light, JANUARY 2016

Skillet Chicken with Seared Avocados

D made this the other night. It had a ton of flavor.  Plus if you used a tortilla, it was like fajitas. I really liked it.  Would have again.

We had with refried beans and tortillas.

Skillet Chicken with Seared Avocados

Photo by ALB

The tiniest bit of sugar helps the avocado halves char in the pan, adding robust toasty flavor.

Yield: Serves 4 (serving size: 1 chicken breast half, 1 avocado half, 2 tablespoons sauce, and 2/3 cup onion mixture)

Ingredients
1 tablespoon olive oil
4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon kosher salt, divided
1/2 teaspoon black pepper
1/2 teaspoon ground ancho chile powder
Cooking spray
2 small ripe avocados, halved and pitted
1/4 teaspoon sugar
2 medium red onions, peeled and cut into 1/4-inch-thick rings
4 green onions, trimmed
1 poblano pepper, sliced
3 tablespoons fresh lime juice
1 tablespoon lower-sodium soy sauce
1/3 cup reduced-fat sour cream
2 to 3 tablespoons water
8 cilantro sprigs
4 lime wedges
1 teaspoon aleppo or other coarse red pepper (optional)

Preparation
1. Preheat oven to 450°.

2. Heat a large cast-iron skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle chicken with 1/4 teaspoon salt, black pepper, and chili powder. Add chicken to pan; cook 4 minutes. Turn chicken over; cook 1 minute. Remove chicken from pan (chicken will not be fully cooked).

3. Wipe pan clean with paper towels. Coat pan with cooking spray. Increase heat to high. Sprinkle avocados with sugar. Add avocados, cut side down, to pan; cook 2 minutes or until charred. Remove avocados from pan. Recoat pan with cooking spray. Add red onions; cook 3 minutes or until charred. Turn red onions; add green onions and poblano. Cook 3 minutes. Separate red onions into rings; toss with green onions and poblano. Stir in lime juice and soy sauce. Nestle chicken and avocados into onion mixture. Place pan in oven; bake at 450° for 7 minutes or until chicken is done.

4. Remove pan from oven. Combine sour cream and water in a small bowl until thinned to a saucy consistency. (didn't do...just used sour cream). Drizzle sour cream mixture over chicken and avocados. Garnish with cilantro and lime wedges. Sprinkle with remaining 1/4 teaspoon salt and aleppo pepper, if desired.

Nutritional Information
Amount per serving
Calories: 417; Fat: 21 g; Satfat: 4.5 g; Monofat: 11.1 g; Polyfat: 2.4 g; Protein: 40 g; Carbohydrate: 19 g; Fiber: 7 g; Cholesterol: 119 mg; Iron: 2 mg; Sodium: 610 mg; Calcium: 78 mg; Sugars: 5 g; Est. Added Sugars: 0 g

Cooking Light, JANUARY 2016

Sausage and Shrimp Jambalaya

D's mom got me the The Homesick Texan's Family Table cookbook.  If a recipe on this site isn't from Cooking Light, it is usually from Homesick Texan. Her recipes are big on flavor, but not complex to make.  This is the first recipe we (D) made out of  the book.  It was pretty easy for a weekday night, and it had a lot of flavor.  The servings were big.  We used Johnsonville Andouille, but next time we both agreed that the Rajin' Cajun Andouille should be used.

I found the recipe on NPR's Website, so I shared it.  We would have again.

Sausage and Shrimp Jambalaya

Photo by ALB

From Lisa Fain, Homesick Texan.
Recipe from NPR Website
Serves: 5
Serving Size: 1.5 Cups

Ingredients
1 teaspoon vegetable oil or bacon grease
1 yellow onion, diced
2 jalapeños, stemmed, seeded, and diced
1 bell pepper, seeded, stemmed, and diced
4 cloves garlic, minced
4 pieces (12 to 14 ounces total) Andouille or other smoky sausage, sliced into rounds
2 (14.5-ounce) cans diced tomatoes
½ cup chopped fresh parsley
1 teaspoon dried thyme
1 teaspoon dried oregano
¼ teaspoon cayenne
2 cups chicken broth
1 cup rice (uncooked)
1 pound medium shrimp, peeled and deveined
1 teaspoon smoked paprika
4 green onion, green part only, chopped
salt (to taste...for Nutritional Information, I used 1/4 tsp)

Instructions
In a 4-quart pot or large, deep skillet, heat the oil over medium-low heat. Add the onion, jalapeños, and bell pepper, and cook, occasionally stirring, until the onions are translucent and the peppers are softened, 7 to 10 minutes. Stir in the garlic and sausage, and continue to cook, occasionally stirring, until the sausage begins to crisp, about 5 minutes more.

Add the tomatoes (do not drain the cans), parsley, thyme, oregano, cayenne, chicken broth, and rice. Stir until well combined, turn the heat up to high, and bring to a boil. Then turn the heat down to low, cover the pot, and cook until the rice is tender and has absorbed a lot of the liquid, 20 to 25 minutes.

Remove the lid and stir in the shrimp. Cook until the shrimp is pink, about 5 minutes. Stir in the smoked paprika and green onions, and then adjust the seasonings and add salt to taste. Serve immediately.

Nutritional Information (from My Fitness Pal)
Servings 5.0; Amount Per Serving
Calories: 477; Total Fat: 24 g; Saturated Fat: 7 g; Monounsaturated Fat: 1 g; Polyunsaturated Fat: 0 g; Trans Fat: 0 g; Cholesterol: 169 mg; Sodium: 1440 mg; Potassium: 125 mg; Total Carbohydrate: 30 g; Dietary Fiber: 3 g; Sugars: 7 g; Protein: 31 g