Beef Chorizo Tacos with Cabbage Slaw

So it didn't taste like chorizo to me, but it was good.  D made it while I was getting my haircut.  So less than 30 minutes.

The beef mixture tasted like a more flavorful taco packet flavoring without the worry of getting a headache.  The crunch from the slaw was nice.  D said it was rather easy to make.  He might add a jalapeno next time.

We would have again.  We had with with a sprinkle of cheese, some sour cream and  Refried Beans with Chipotle.

Beef Chorizo Tacos with Cabbage Slaw

Each person gets three filling tacos for a satisfying meal full of fresh veggie crunch. Garlic, paprika, cumin, and vinegar turn ground beef into near-instant Mexican-style chorizo, much leaner than the traditional pork version.

Photo by ALB

Cost for 4: $8.37
Yield: Serves 4 (serving size: 3 tacos)

Ingredients
4 cups very thinly sliced red cabbage
1/3 cup cilantro leaves
3 tablespoons white vinegar, divided
3 tablespoons olive oil, divided
3/4 teaspoon salt, divided
1 tablespoon paprika
2 teaspoons ground cumin
1/2 teaspoon black pepper
5 garlic cloves, finely chopped
1 pound 90% lean ground sirloin
12 (6-inch) corn tortillas

Preparation
1. Combine cabbage and cilantro in a medium bowl.

2. Combine 1 tablespoon vinegar, 1 tablespoon oil, and 1/4 teaspoon salt in a small bowl, stirring with a fork or whisk.

3. Drizzle vinegar ­mixture over cabbage mixture; toss well to combine. Set aside.

4. Combine remaining 2 tablespoons vinegar, remaining 2 tablespoons oil, remaining 1/2 teaspoon salt, paprika, cumin, pepper, and garlic, stirring well with a fork or whisk.

5. Heat a large nonstick ­skillet over ­medium-high heat. Add beef; cook 5 minutes or until browned and done, stirring to crumble.

6. Stir in vinegar-spice mixture; cook 2 minutes or until liquid almost evaporates.

7. Heat tortillas over medium-high heat directly on the eye of a gas or electric burner or in a skillet for about 10 ­seconds on each side or until lightly charred.

8. Spoon about 1/4 cup beef mixture and 1/4 cup slaw into each tortilla.

Nutritional Information
Calories: 443 Fat: 23.5g; Saturated fat: 6.1g; Monounsaturated fat: 12.4g; Polyunsaturated fat: 2.4g; Protein: 27g; Carbohydrate: 34g; Fiber: 6g; Cholesterol: 74mg; Iron: 4mg; Sodium: 549mg; Calcium: 91mg

Cooking Light, MARCH 2015

Artichoke and Spinach Strata

This was a huge disappointment.  It was flavorless.  D contemplated putting salt in it, but didn't.  Although since he added chicken to it, he did salt the chicken.  Overall, we both thought maybe ham or bacon would be good, but there are so many other recipes out there...

We won't have again. And the left-overs are sitting in the fridge...

Artichoke and Spinach Strata

Photo byALB

Thaw the artichoke hearts according to microwave directions, or in the refrigerator for 2 hours. You can also place artichoke hearts in the baking dish and bake at 375° until thawed, then remove from the pan and continue the recipe. Try swapping artichokes and spinach for 1 (14-ounce) bag thawed frozen broccoli florets and Monterey Jack for cheddar cheese.

Yield: Serves 6 (serving size: about 1 1/3 cups)

Ingredients
1 (10-ounce) package frozen spinach
3 green onions, chopped (white and light green parts only)
1 (9-ounce) package frozen artichoke hearts, thawed and drained
8 ounces whole-wheat sourdough bread, crusts removed and cubed (about 5 cups)
4 ounces reduced-fat Monterey Jack cheese, shredded (about 1 cup)
Cooking spray
1 ounce Parmesan cheese, grated (about 1/4 cup)
1 3/4 cups 1% low-fat milk
2 teaspoons Dijon mustard
1/2 teaspoon freshly ground black pepper
Dash of ground nutmeg
4 large eggs

Preparation
1. Preheat oven to 375°.

2. Cook spinach in microwave ­according to package directions; cool slightly. Place spinach in a clean kitchen towel. Squeeze dry.

3. Combine spinach and next 4 ingredients (through Monterey Jack cheese) in a large bowl; toss. Arrange bread mixture in a broiler-safe 11 x 7-inch glass or ceramic baking dish coated with cooking spray. Sprinkle Parmesan cheese over top.

4. Combine milk, Dijon, pepper, nutmeg, and eggs in a bowl, stirring with a whisk. Pour egg mixture evenly over bread mixture. Bake at 375° for 38 minutes or until set. Turn broiler to high (do not remove pan from oven). Broil 4 minutes or until edges are lightly browned.

Nutritional Information
Calories: 292; Fat: 11.3g; Saturated fat: 4.7g; Monounsaturated fat: 1.8g; Polyunsaturated fat: 0.8g; Protein: 19g; Carbohydrate: 28g; Fiber: 6g; Cholesterol: 145mg; Iron: 3mg; Sodium: 584mg; Calcium: 405mg

Cooking Light, MARCH 2015

Red Beans and Rice

Mardi Gras was last week. My friend had us over to celebrate on Sunday (who needs a calendar to celebrate when you feel like it)? He mentioned he was having a Turducken and well since I can't eat turkey, I offered to bring something I could eat (I missed where he said he was making gumbo...more because Turducken is one of those foods I want to try, and am slightly jealous of the people who do get to have it).

Anyway, D and I started assembling the ingredients on Saturday. We went to the butcher for the Tasso and Andouille (and have a beer). We soaked the red beans for over 16 hours. On Sunday we bought the rest of the ingredients at Kroger.

Then I started making it. It was pretty easy to do. Of course I doubled the recipe, but my notes are going to be pertaining to the 8 servings it served. The smell through out the house was incredible. The beans were still hard after 16 hours, but softened in the boiling stock.

For the party, it was well received. And the portions are huge. And I still want some turducken.

Will definitely have again. I think the NI is a little high. I had trouble figuring out what a pound of Ham Hocks equalled in calories. I think the NI was based on it without the bone. 1 pound of bone-in ham hock resulted in .5 lb of meat, which is what I used).

Photo by ALB

Red Beans and Rice

Recipe adapted from Emeril Lagasse
Total Time: 2 hr 50 min; Prep: 20 min; Cook: 2 hr 30 min
Yield: 8 servings
Level: Intermediate

Ingredients
1 pound dried red beans, rinsed and sorted over
3 tablespoons bacon grease (used 2 TBSP of vegetable oil)
1/4 cup chopped tasso, or chopped ham
1 1/2 cups chopped yellow onions
3/4 cup chopped celery
3/4 cup chopped green bell peppers
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Pinch cayenne
3 bay leaves 2 tablespoons chopped fresh parsley
2 teaspoons fresh thyme
1/2 pound smoked sausage, split in half lengthwise and cut into 1-inch pieces (used andouille)
1 pound smoked ham hocks
3 tablespoons chopped garlic
10 cups chicken stock, or water (used 6 C of chicken broth)
4 cups cooked white rice
1/4 cup chopped green onions, garnish

Directions
Place the beans in a large bowl or pot and cover with water by 2 inches. Let soak for 8 hours or overnight. Drain and set aside.

In a large pot, heat the bacon grease over medium-high heat. Add the tasso and cook, stirring, for 1 minute. Add the onions, celery and bell peppers to the grease in the pot. Season with the salt, pepper, and cayenne, and cook, stirring, until the vegetables are soft, about 4 minutes. Add the bay leaves, parsley, thyme, sausage, and ham hocks, and cook, stirring, to brown the sausage and ham hocks, about 4 minutes. Add the garlic and cook for 1 minute.

Photo by ALB

Add the beans and stock or water, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the beans are tender and starting to thicken, about 2 hours. (Should the beans become too thick and dry, add more water, about 1/4 cup at a time.)

Al's Note: After 90 minutes, slit the ham hocks.

Remove from the heat and with the back of a heavy spoon, mash about 1/4 of the beans against the side of the pot. (Al's Note: Remove the ham hocks and if still on the bone, take out, put on a cutting board, chop the meat and add the meat back in). Continue to cook until the beans are tender and creamy, 15 to 20 minutes. Remove from the heat and remove the bay leaves.

Photo by ALB

Serve over rice and garnish with green onions.

Nutritional Information from My Fitness Pal
Calories: 447; Total Fat: 18 g; Saturated Fat: 5 g; Monounsaturated Fat: 2 g; Polyunsaturated Fat: 1 g; Trans Fat: 0 g; Cholesterol: 52 mg; Sodium: 1430 mg; Potassium: 154 mg; Total Carbohydrate: 69 g; Dietary Fiber: 28 g; Sugars: 4 g; Protein: 30 g

Ingredients Used
1.50 cup(s), Onions - Raw
0.75 cup(s), Celery - Raw
0.75 cup(s), Peppers - Sweet, green, raw
0.50 tsp(s), Spices - Salt, table
0.50 tsp(s), Spices - Pepper, black
0.06 tsp(s), Ground Cayenne Red Pepper (Gourmet Collection)
2.00 tbsp(s), Parsley - Raw
0.50 lb(s), Andouille Smoked Sausage
3.00 tbsp(s), Garlic - Raw
4.00 cup(s), Rice - White, long-grain, regular, cooked
0.25 cup(s), Onions - Young green, tops only
1.00 lb(s), Red Beans - Dry
0.33 lb(s), Cajun Spicy Ham
2.00 tbsp, Oil - Vegetable, canola
2.00 tsp, Spices - Thyme, fresh
8.00 oz (112g), Ham Hock
3.00 leaf, Bay Leaf
6.00 cup (240ml), Chicken Broth 1 Cup

Recipe courtesy Emeril Lagasse, 2001

Feel-Good Chicken, Cannellini Bean, and Artichoke Salad

I'm always looking for a new way to make Chicken Salad, so when I saw this one, I pinned it.  I showed it to D and he said ok.  I actually suggested bread for sandwiches.

It was really tangy, and good. And the portion was huge.  D said if he had made it as a lettuce wrap he definitely would use more than 1 leaf per serving.  More like 12.  And as you can see in the picture we added tomatoes and forgot lettuce.

We would have again. We had with tater tots.

Feel-Good Chicken, Cannellini Bean, and Artichoke Salad

Photo by ALB

Good to Know: Since cannellini beans and antioxidant-packed artichokes are both rich in fiber, this salad can be a filling meal.

Ingredients
2 tablespoons olive oil
1 large red onion, chopped
2 garlic cloves, finely minced
12 ounces skinless boneless chicken breast, diced
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons light mayonnaise
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh dill
1/2 teaspoon ground turmeric
1/2 teaspoon salt
1/2 teaspoon pepper
1 (15-ounce) can low-sodium cannellini beans, rinsed and drained
1 (6-ounce) jar water-packed artichoke hearts, rinsed, drained, and chopped
4 butterhead lettuce leaves
Garnish: 1 1/2 teaspoons chopped fresh dill
(Added tomatoes and bread)

Preparation
Heat olive oil in a large skillet over medium-high heat for 1 minute. Add onion to pan; cook until soft (4-5 minutes). Add garlic to pan; cook 2 minutes. Add chicken, 1/2 teaspoon salt, and 1/4 teaspoon pepper to pan; sauté until cooked through (3-4 minutes). Transfer to a plate to cool. Combine mayonnaise, lemon juice, 1 tablespoon chopped fresh dill, turmeric, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a large bowl; whisk well. Add cannellini beans, artichoke hearts, and chicken mixture to bowl, stirring to combine. Chill 1 hour. Place chicken salad evenly into butterhead lettuce leaves; garnish with 1 1/2 teaspoons chopped fresh dill.

Nutritional Information (without Tomatoes and Bread)
Calories: 308; Fat: 13g; Saturated fat: 2g; Monounsaturated fat: 7g; Polyunsaturated fat: 3g; Protein: 24g; Carbohydrates: 23g; Fiber: 5g; Cholesterol: 51mg; Iron: 3mg; Sodium: 502mg; Calcium: 61mg

Health Magazine

Creamy Broccoli-Bacon Bake

For Valentine's Day, D grilled some steaks.  He was going to bake some potatoes, and grill a Caesar Salad.  Then we started talking, and I mentioned this recipe.  He looked at it and decided to make this instead of potatoes.

It stayed very hot throughout dinner.  It was very good.

I forgot to get a picture after it came out of the oven, but got one before.

Will have again.

Creamy Broccoli-Bacon Bake

Photo by ALB

Time: Prep: 20 min; Total: 45 min
Servings: 8 servings, 1/2 cup each

Ingredients
6 cups small broccoli florets
2 carrots, sliced
1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread (used 1/3 Fat)
2 Tbsp. milk
1 tsp. garlic powder
2 green onions, sliced
3/4 cup KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA
4 slices OSCAR MAYER Fully Cooked Bacon, chopped (cooked some bacon we had)

Preparation
Heat oven to 425°F.

Add broccoli and carrots to saucepan of boiling water; cook 2 to 3 min. or until crisp-tender. Drain, reserving 1/4 cup cooking water. Meanwhile, mix next 3 ingredients until blended.

Return cooked vegetables to saucepan. Add cream cheese mixture and onions; stir until vegetables are evenly coated with sauce, adding reserved cooking water if necessary for desired consistency.

Spoon into 2-qt. casserole sprayed with cooking spray; top with shredded cheese and bacon. Cover.

Bake 25 min. or until heated through, uncovering for the last 5 min. (left uncovered the whole time)

Nutritional Information
Calories: 160; Total fat: 12 g; Saturated fat: 7 g; Cholesterol: 35 mg; Sodium: 270 mg; Carbohydrate: 7 g; Dietary fiber: 2 g; Sugars: 2 g; Protein: 7 g

From the Kraft Website

Chicken Mushroom Potpie

This was good.  D made it.

He said that the mixture was much thicker before he cooked it.  I think it will thicken up as leftovers.  We both agreed it needed more salt.

I would have again, with maybe a little salt.

Chicken Mushroom Potpie

Photo by ALB

This homey pie boasts creamy, savory sauce and refrigerated piecrust dough for convenience.

Yield: Serves 6 (serving size: about 1 1/2 cups)

Ingredients
Cooking spray
2 tablespoons olive oil, divided
1 1/2 pounds skinless, boneless chicken breast halves, cut into 1-inch pieces
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
12 ounces assorted mushrooms, such as shiitake and button, sliced
1 cup thinly sliced onion
1 tablespoon chopped fresh thyme
2 garlic cloves, minced
1 cup finely chopped carrot
8 ounces green beans, trimmed and cut into 1-inch pieces
2 cups unsalted chicken stock (such as Swanson)
1.1 ounces all-purpose flour (about 1/4 cup)
1 cup frozen green peas
2 tablespoons chopped fresh flat-leaf parsley
1/2 (14.1-ounce) package refrigerated pie dough

Preparation
1. Preheat oven to 425°. Coat an 8-cup ceramic oval baking or gratin dish with cooking spray.

2. Heat a large Dutch oven over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add half of chicken to pan; cook 3 minutes or until lightly browned. Remove chicken from pan. Repeat procedure with remaining chicken.

3. Add remaining 1 tablespoon oil to pan. Add mushrooms, onion, thyme, garlic, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper to pan; cook 12 minutes or until mushrooms are browned, stirring occasionally. Add carrot and green beans; cook 3 minutes, stirring occasionally. Combine stock and flour in a bowl, stirring with a whisk. Add stock mixture to pan; bring to a boil, scraping pan to loosen browned bits. Cook 3 minutes or until slightly thickened. Stir in chicken, peas, and parsley. Spoon chicken mixture into prepared pan.

4. Roll dough to an oval large enough to cover the baking dish. Lay dough over filling. Fold edges under, and crimp, if desired. Bake at 425° for 25 minutes or until browned and bubbly.

Nutritional Information
Calories: 394; Fat: 16.7g; Saturated fat: 5.1g; Monounsaturated fat: 4.2g; Polyunsaturated fat: 1.2g; Protein: 32g; Carbohydrate: 31g; Fiber: 4g; Cholesterol: 76mg; Iron: 2mg; Sodium: 555mg; Calcium: 50mg

Cooking Light, JANUARY 2015

Roasted Garlic Mac and Cheese

When I was little, my brother made Garlic Mac and Cheese.  It was rather gross.  This recipe on the other hand was rather delicious.  I will say that D rolled his eyes when he saw how to "roast" the garlic.  I told him I would do it since I do most of my cooking in the microwave (he'd prefer we not have one).

It was garlicky and creamy (D said soupy).  Both of us liked it.

D commented that the transfer of the garlic milk mixture back to the milk mixture might require another bowl.  So be aware.

We did have 1.5 servings each, because we had the calories.  We had it with Broccoli.

Roasted Garlic Mac and Cheese

Photo by ALB

We boost nutrition by using whole-grain pasta, and we rev up the flavor with quick microwave-roasted garlic. We prefer whole-grain pasta over whole-wheat pasta here; the flavor of the latter is rather strong--sometimes a touch bitter--and would over­-whelm the nice garlic notes.

Yield: Serves 6 (serving size: about 1 1/3 cups)

Ingredients
2 whole garlic heads
1 tablespoon olive oil
3 tablespoons water
10 ounce whole-grain penne
2 3/4 cups 1% low-fat milk
3 1/2 tablespoons all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 ounces sharp cheddar cheese, shredded and divided (about 1 cup)
2 ounces part-skim mozzarella cheese, shredded (about 1/2 cup)
Cooking spray

Preparation
1. Preheat broiler to high.

2. Remove white papery skin from garlic heads (do not peel or separate the cloves). Place garlic heads in a microwave-safe bowl; rub garlic heads with oil. Pour 3 tablespoons water into bottom of bowl. Cover with plastic wrap. Microwave at HIGH for 4 minutes and 30 seconds or until garlic is very tender; cool slightly.

3. Cook pasta according to package directions, omitting salt and fat; drain.

4. Combine milk and flour in a medium saucepan, stirring with a whisk. Bring to a boil over medium-high heat, stirring frequently. Cook 3 minutes or until thickened; remove from heat. Stir in salt, pepper, 1 ounce cheddar, and mozzarella.

5. Separate garlic cloves; squeeze to extract garlic pulp. Discard skins. Place garlic pulp and 2 cups milk mixture in a blender; process until smooth. Stir garlic mixture into milk mixture. Add pasta; stir to coat. Spoon pasta mixture into 6 (10-ounce) ramekins or gratin dishes or a broiler-safe 11 x 7-inch glass or ceramic baking dish coated with cooking spray. Sprinkle evenly with remaining 3 ounces cheddar. Broil 2 minutes or until cheese melts and begins to brown. Let stand 5 minutes.

Nutritional Information 
Calories: 376; Fat: 12.9g; Saturated fat: 6g; Monounsaturated fat: 4.2g; Polyunsaturated fat: 0.5g; Protein: 20g; Carbohydrate: 45g; Fiber: 4g; Cholesterol: 31mg; Iron: 1mg; Sodium: 568mg; Calcium: 386mg

Cooking Light, October 2014