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Healthy Slow Cooker Buffalo Chicken and Ranch Sliders #RanchRemix

Slow Cooker Buffalo Chicken and Ranch Sliders #RanchRemix We’re in the midst of college basketball finals, and one thing my family loves to do is eat junk food while watching the games on TV. It drives me crazy to see them noshing on chips, dips and greasy foods like chicken wings. At the urging of Hidden Valley® Original Ranch®, I decided to create a healthy remix of a classic game watching recipe – buffalo chicken wings with ranch dipping sauce – using the Hidden Valley® Original Ranch® Seasoning Mix they sent me.

To health up my Slow Cooker Buffalo Chicken and Ranch Sliders, I’ve used a combination of thigh and white chicken meat instead of wings, homemade buffalo sauce, stevia instead of sugar, and whole wheat slider buns.

This is a super easy party dish to make since it takes about 20 minutes to put together and is cooked in the slow cooker. You can put it together after breakfast and by the time the games start (at noon on the weekends for us on the East Coast) the Slow Cooker Buffalo Chicken and Ranch Sliders are ready to go.

The score? Chicken Wings 0. Healthy Slow Cooker Buffalo Chicken and Ranch Sliders 4. (One point per family member.) Winner!

Slow Cooker Buffalo Chicken and Ranch Sliders #RanchRemix

Slow Cooker Buffalo Chicken and Ranch Sliders

Inspired by recipes at Harpers Happenings and Sunny Side Up

Makes 24 sliders

Ingredients

  • 1/2 cup plus 2 tablespoons chicken broth, divided
  • 1/2 large onion, minced
  • 1/2 tablespoon minced garlic
  • 1/2 cup rice vinegar
  • 1 tablespoon chili powder
  • 1/2 teaspoon smoked paprika
  • 2 teaspoons paprika
  • 1 teaspoon cayenne powder
  • 1/2 teaspoon salt
  • 1 teaspoon stevia
  • 1/2 teaspoon black pepper
  • 1 tablespoon plus 1 teaspoon canola oil
  • 1 (1 ounce) packet Hidden Valley® Original Ranch® Seasoning Mix
  • 1 1/2 pounds chicken breast meat
  • 1 1/2 pounds chicken thigh meat
  • 2 tablespoons corn or rice starch
  • 2 packages whole wheat slider buns (24 buns)

Directions

  1. Place 2 tablespoons of chicken broth, onions and garlic in a sauté pan. Cook over medium high heat until golden, about 5 to 7 minutes, stirring frequently and until liquid is gone.
  2. Add spices and oil to sauté pan. Cook until spices blend, about 2 to 3 minutes.
  3. Add broth and stir until combined. Remove from heat.
  4. Place contents of Hidden Valley® Original Ranch® Seasoning Mix packet into slow cooker.
  5. Add chicken meat and buffalo sauce. Stir thoroughly so chicken is covered.
  6. Place lid on slow cooker and set on high for 4 hours or until chicken is cooked through.
  7. Shred chicken with two forks and stir so chicken is covered in sauce.
  8. In a small bowl, combine 2 tablespoons of sauce from the slow cooker with the corn starch. Mix until combined.
  9. Add the corn starch mixture to the chicken in the slow cooker. Stir occasionally until sauce has thickened.
  10. Serve shredded chicken on slider buns. Enjoy!

Hidden Valley® Original Ranch® Salad Dressing and Seasoning Mix is a simple way to add a flavorful kick to a classic recipe. Click here to find more classic recipes remixed with Hidden Valley Ranch. Also check out the Ranch Remix contest for your chance to win great prizes!

This is a sponsored conversation written by me on behalf of Hidden Valley Ranch Remix. The opinions and text are all mine.

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Posted on March 28, 2013 in Crock Pot and Slow Cooker,Featured,Recipes and tagged as , ,

Shrimp Puttanesca with Quinoa

Shrimp Puttanesca with Quinoa

The folks at The Wine Bar recently hired me to create a recipe inspired by their wines. I told my contact there that I love Malbecs, Zinfandels and was open to a suggestion on a white wine, since I hadn’t made up my mind to create a beef or seafood dish. Soon a package arrived in the mail with three wonderful wines:

  • Stellina di Notte Pinot Grigio (2011) –  Imported from Italy, this wine has tropical fruit overtones with a lemony finish. Slightly chilled, this would go well with light dishes from salad to seafood.
  • Dynamite Vineyard Zinfandel (2010) – Cellared and bottled in Sonoma, California this wine features smooth, fruity flavors that go well with boldly flavored foods.
  • Stark Raving Malbec – Imported from Agentina, this wine has soft notes of berries combined with the smokiness of bacon.

While I enjoyed all three of the wines, the Stark Raving Malbec was my favorite. Immensely drinkable, this wine goes well with food or for sipping while preparing dinner. I’ll be on the lookout at my favorite liquor store for more wines from Stark Raving for sure!

What to cook? Must play well with wine!

When figuring out what I was going to make, I thought that I should use one of the wines directly in the dish. I also wanted the food to go with at least two if not all of three of the wines. In addition, the recipe had to be healthy, gluten free, and easy to make on a weeknight.

After having a wonderful meal out with my family at a local Italian restaurant, I thought that recreating that night’s dinner – shrimp puttanesca - would fit all the above requirements, especially since it takes about 30 minutes to make. Shrimp puttanesca is also the embodiment of the healthy Mediterranean diet – olives, seafood, tomatoes, garlic, wine and onions. In addition, I love puttanesca for its combination of spicy and salty.

While it’s usually served on spaghetti, I decided to do something different by serving the puttanesca on quinoa since I know many kids are fussy about shrimp. Most of the time they won’t eat them, which means two things: more shrimp for the adults (score!) and no protein for the kids. By serving the puttanesca on quinoa, the kids will still get a good serving of protein even if they won’t touch the shrimp. However, if you don’t have any quinoa in the house, feel free to serve the shrimp puttanesca on your favorite whole wheat or gluten free pasta.

Now, about the anchovies. I adore them, but feel free to leave the anchovies out if they’re not your thing. With the shrimp, you can use precooked, shelled, deveined, tail off shrimp from the freezer aisle at your favorite grocery or warehouse store – much more convenient! As for the grated cheese, even though I specify Pecorino Romano, you can use any type of Romano style cheese you like. But please, none of that “sprinkle cheese” from the green can! As Liz Lemon would say, “Blaarg!”

Shrimp Puttanesca with Quinoa

Shrimp Puttanesca with Quinoa

Based on recipes from Allrecipes.com and FineCooking.com

Serves 4 to 6

Ingredients for the puttanesca:

  • 1 tablespoon olive oil
  • 1 teaspoon minced garlic (about 2 large cloves)
  • 1 medium yellow onion, finely chopped
  • 1/2 teaspoon oregano
  • 1/2 teaspoon chili pepper paste or 1/4 teaspoon chili pepper flakes
  • 1/2 cup white wine (I used Stellina di Notte Pinot Grigio)
  • 2 14.5-ounce cans diced tomatoes with juice reserved
  • 2 tablespoons tomato paste
  • 25 Kalmata olives
  • 3 tablespoons capers
  • salt and pepper
  • 1 pound shrimp, shelled, deveined with tails removed (if using frozen shrimp, defrost before cooking)
  • 4 anchovies, finely chopped (optional)
  • 1/2 cup grated Pecorino Romano cheese

Directions:

  1. Heat the olive oil in a large skillet over medium heat.
  2. Add the garlic and cook for about 2 minutes or until golden. (If your garlic starts to turn brown, lower the heat!)
  3. Add the onion, oregano, pepper paste (or flakes), and wine and simmer until the wine has almost evaporated, about 5 minutes.
  4. Stir in the tomatoes along with their juice, olives and capers. Bring to a boil over medium high heat, then lower to maintain a simmer. Cook until the sauce thickens, about 15 minutes. Stir occasionally.
  5. Meanwhile cook the quinoa. (See below.)
  6. After the sauce has thickened, add the shrimp and (optional) anchovies. Stirring occasionally, cook shrimp until they start to turn pink, about 3 to 4 minutes. (If using precooked shrimp, cook until heated through, about 2 to 3 minutes.) Do not overcook the shrimp or they’ll get rubbery!
  7. To serve, place quinoa on plates and spoon sauce and shrimp on top. Sprinkle with cheese.
  8. For a more casual serving style, add quinoa and 1/4 cup of grated cheese to the skillet. Stir well to blend with the sauce. Serve in bowls with the rest of the grated cheese on the side.

Ingredients for the quinoa:

  • 2 cups vegetable, chicken or ham broth
  • 1 cup quinoa
  • 1 teaspoon finely chopped basil
  • 1 teaspoon finely chopped parsley

Directions for the quinoa:

  1. Place all ingredients in a medium sauce pan.
  2. Bring to a boil over high heat.
  3. Reduce temperature to low and cover with lid.
  4. Simmer for 10 to 12 minutes until quinoa is cooked and liquid is absorbed.
  5. Fluff with a fork and serve.
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Posted on March 25, 2013 in Boozing It Up!,Featured,Fish,Gluten Free,Recipes and tagged as ,

Experience Matcha Madness with The Republic of Tea #SipbySip #tea

Experience Matcha Madness with The Republic of Tea #SipbySip #tea

This month I received the entire family of The Republic of Tea’s U-Matcha line as an Enlightenment TEAm blogger. Matcha powder contains fine-ground Japanese green tea leaves, which is what is used in traditional Japanese tea ceremonies. What’s really special about matcha tea is that you can use it in cooking as well as drinking it. I’ve used matcha powder in smoothies, drank it in lattes, and even had it in baked goods and desserts.

The Republic of Tea U-Matcha family of teas

  • U-Matcha Natural – contains tender, shade-grown green tea leaves that have been ground to a fine powder creating a rich balance of flavors. This matcha tea is ideal for blending with water for sipping or for cooking.
  • U-Matcha Yuzu – this tea blends fine matcha powder with yuzu for a citrus flavor. This matcha tea makes a bright addition to mixed drinks, spice rubs and sweet desserts.
  • U-Matcha Ginger – blends fine matcha powder with ginger. This matcha tea boasts a spicy kick and wakes up the flavors of miso soups, stir-fry and other savory dishes.
  • U-Matcha Roasted Rice – blends fine matcha powder with roasted rice to create a nutty finish of flavor. This matcha tea provides warm nuances for sweet baked goods, savory dishes, shakes and lattes.

The Matcha Madness promo code – free matcha frother!

When ordering U-Matcha tea through The Republic of Tea website, use “#MATCHA6” (no quote marks, but use the #) to receive a complimentary electric matcha frother with any order of U-Matcha Tea from The Republic of Tea. This promo begins March 22, 2013 (today!) and is effective until March 29, 2013. While you’re shopping, check out all of their other matcha tools to make the perfect cup.

Cooking with U-Matcha

You can find several recipes on The Republic of Tea website for using U-Matcha in a variety of dishes and drinks. Here are a couple more:

U-Matcha Aioli

Makes 1 cup

Ingredients:

  • 1 cup light or no fat mayonnaise
  • 2 teaspoons U-Matcha tea
  • 2 teaspoons finely chopped thyme
  • 1 tablespoon finely chopped chives
  • 1 teaspoon grated lemon zest

Directions:

  1. Place ingredients in a bowl and whisk to combine.
  2. Enjoy as a sandwich spread or as an accompaniment to fish, chicken or roasted vegetables.

U-Matcha Salt

Mix 1 part U-Matcha tea with 2 parts fine sea salt. Goes great with:

  • popcorn
  • mixed nuts
  • roasted vegetables
  • chicken, fish or stir-fry dishes
  • butter
  • mayonnaise
  • eggs

This also makes a nice homemade gift idea for friends and relatives who love to cook. Place the salt in a small canning jar and include a cute label along with a pretty ribbon.

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Posted on March 22, 2013 in Featured,Food Reviews,Recipes and tagged as ,

Meatless Monday: Tofu Chili #vegan #glutenfree

Meatless Monday: Tofu Chili #vegan #glutenfree

Between the finches visiting our bird feeders and the trees starting to blossom, spring is certainly in the air here in northeastern Georgia. We’ve even managed to eat a couple of dinners outside on the deck, though we had to wear light jackets and sweaters. Even though it’s warming up, there’s never a bad time for a hot bowl of chili, especially on Meatless Mondays when you can substitute healthy tofu and beans for ground turkey or beef.

This vegan chili recipe from the folks at House Foods is high in protein and low in fat. With the extra vitamin C from the chili pods and the capsaicin revving up your metabolism, House Foods’ Tofu Chili is packed with both flavor and health benefits. House Foods Premium Tofu is non-GMO verified, made from certified organic soybeans grown in the US, kosher-verified and gluten free.

While great on its own, try serving the tofu chili on brown rice or quinoa.

Tofu Chili

Recipe by House Foods

Ingredients:

  • 1 package House Foods Tofu Extra Firm, drained and cubed
  • 1 tablespoon olive oil
  • 3/4 cup onion, chopped
  • 1 bell pepper, seeded and chopped
  • 1 jalapeno, seeded and chopped
  • 1/2 teaspoon minced garlic (1 large clove)
  • 2 tablespoons chili powder
  • 1/2 teaspoon ground cumin
  • 1 tablespoon brown sugar
  • 2 tablespoon Worcestershire sauce
  • 1  16-ounce can kidney beans
  • 1/2 cup vegetable broth
  • 1 can low sodium tomato sauce
  • dash paprika

Directions:

  1. Heat olive oil in a large pot.  Add onion and garlic and sauté until tender. 
  2. Add vegetable broth, bell pepper, jalapeno, chili powder, cumin, brown sugar, Worcestershire sauce and kidney beans, stirring to combine.
  3. Add tomato sauce and simmer for about 30 minutes or until kidney beans and peppers are cooked through.
  4. Add cubed tofu and cook additional minute or two.  Serve and enjoy!

Recipe and photo provided by House Foods and used with permission.

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Posted on March 18, 2013 in Featured,Recipes,Soups,Veggies and tagged as , , ,

Meatless Monday: Spaghetti with Spicy Cauliflower Sauce #src #meatlessmonday

Spaghetti with Spicy Cauliflower Sauce

Making pasta is a bit of an ordeal of my house, since I have to make regular whole wheat pasta as well as gluten free pasta. It’s made even more difficult because I have a 20-year-old Jenn Air range with only two working electric burners and two grill-like burners that take forever to heat up. This means I have to make the pasta first, then put it aside while I make the sauce. Then I have to reheat the pasta before serving. Needless to say, I can’t wait until we have enough money saved to do our kitchen remodel.

Even so, this month’s Secret Recipe Club assignment was enticing enough to deal with the inconvenience. I chose Melissa from Smell’s Like Brownies’ recipe for Spaghetti with Spicy Cauliflower Sauce for several reasons. First, it’s a terrific Meatless Monday dish, even if my husband thought I should have added some sausage to it. (Not a bad idea, frankly.) And second, because my daughter, Lucie, loves cauliflower.

Changes  to the recipe and cooking tips

Changes: I didn’t change up too much in this dish, except for the way I cooked it. For example, I minded and left it in the pan instead of crushing the cloves and removing them later. I also partially cooked the cauliflower  then added the onion and cooking both together instead of cooking them separately. 

How to cut cauliflower: I don’t like tossing the cauliflower stems and just using the florets as it seems such a waste. Instead, I slice the cauliflower head into 1 inch slices, then break them apart with my hands into bite sized pieces. Yes, there’s a mixture of pretty and not-so-pretty pieces of cauliflower, but it all tastes good to me!

About the type of cheese: Any freshly grated Romano style cheese is perfect with this dish. I used a Romano-Pecorino cheese from Trader Joe’s that’s very tasty, so feel free to experiment!remember to liberally salt your pasta. In my opinion, this pretty much eliminates the need for adding more salt to the sauce later on.

The convenience of Gourmet Garden herbs: Instead of fresh parsley, I used Gourmet Garden parsley instead. I’ve been having a lot of fun experimenting with Gourmet Garden’s products, and love the convenience of squeezing out just enough for a recipe without having to buy a whole bunch of herbs. There’s nothing worse than throwing rotten parsley into the compost bin because you didn’t have another use for it before it went bad. If you wish, use the same amount of fresh parsley instead.

Serving the sauce: Since I made two kinds of pasta, I served the sauce on top of it instead of dumping all the pasta into the sauce pot. This also is a better way to do things if you plan to have leftovers as the sauce will soften the pasta, so by the time you reheat it, it’s sort of mushy.

Salt your water: Finally, don’t forget to liberally salt your pasta cooking water. In my opinion, this practically eliminates the need to add extra salt to your pasta sauce.

Spaghetti with Spicy Cauliflower Sauce

Spaghetti with Spicy Cauliflower Sauce

Adapted from Smells Like Brownies adaption of the recipe from The Complete Book of Pasta and Noodles

Serves 4 to 6

Ingredients:

  • 1/4 cup olive oil, divided
  • 1 medium head cauliflower, trimmed and cut into bite sized pieces
  • 3 large cloves garlic, minced
  • 1 large yellow onion, thinly sliced
  • 1 28-ounce can crushed tomatoes
  • 1 teaspoon crushed red pepper
  • 2 tablespoon fresh flat-leaf parsley, minced
  • 1 pound whole wheat or gluten free spaghetti
  • 1/2 to 1 cup freshly grated Romano-Pecorino cheese

Directions:

  1. Heat 3 tablespoons oil over medium heat in a large, heavy-bottomed skillet.
  2. Add the cauliflower and minced garlic. Sauté, stirring occasionally for 10 minutes.
  3. Add the remaining 1 tablespoon olive oil and the sliced onion to the pan and cook until golden brown – about 10 minutes.
  4. Add the tomatoes and red pepper to the onion and cook until slightly thickened, about 2 to 3 minutes.
  5. Then stir in the parsley and 1/4 cup of the grated cheese.
  6. Meanwhile, cook the pasta according to package directions. Drain and return to the pot.
  7. Place one serving of pasta in a bowl or plate and liberally top with sauce. Serve immediately with extra cheese and crushed red pepper.

More from the Secret Recipe Club!

Want to join the Secret Recipe Club? You can sign up here.

______________________
Disclosure: Amazon links are affiliate links. A commission may be earned from a referred sale to their website.

Gourmet Garden provided me with samples of their products to try out in my cooking. All opinions and experiences are my own.

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Posted on March 11, 2013 in Featured,Gluten Free,Recipes,Veggies and tagged as ,

Spring into Spring Cooking

Spring-into-spring-cooking

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Posted on March 11, 2013 in Recipes and tagged as

Healthy St. Patrick’s Day snacks: Avocado Deviled Eggs

Avocado Deviled Eggs

Looking for some green party food for St. Patrick’s Day that’s also healthy and naturally gluten free? This recipe healths up a party classic – deviled eggs – by substituting avocado and plain yogurt for mayonnaise. You can sprinkle the tops with chives or blend them in for a punchier green, too!

This would also make a terrific healthy snack when the kids are reading Green Eggs and Ham at school.

Avocado Deviled Eggs

Yield: 12 deviled eggs

Ingredients:

  • 6 hard-cooked eggs, peeled and cut lengthwise
  • 1 fully ripened avocado from Mexico, peeled, pitted and diced
  • 1 tablespoon plain low or no-fat yogurt
  • 2 teaspoon Dijon mustard
  • 1 teaspoon white vinegar
  • 1/2 to1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon minced jalapeño
  • 1 tablespoon finely chopped onion
  • chopped chives (optional)

Directions:

  1. In a small bowl, place egg yolks; add the avocado and mash until smooth.
  2. Stir in yogurt, mustard, vinegar, salt and pepper, and mix thoroughly.
  3. Stir in jalapeño and onion, then spoon into egg white shells, dividing equally.
  4. Arrange on a serving plate. Cover lightly with plastic wrap and refrigerate for up to 3 hours.
  5. Garnish with chives, if desired.

Photo and recipe used with permission.

__________________
Amazon links are affiliate links. A commission may be earned from a referred sale to their website.

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Posted on March 8, 2013 in Featured,Recipes and tagged as , , ,

Gluten-Free Crepes with Chilean Fruit and Orange Vanilla Sauce #gfcommunity #glutenfree

Gluten-Free Crepes with Chilean FruitAs a community leader at Udi’s Gluten Free, I’m always on the lookout for healthy, delicious and easy to make gluten free recipes. That’s why I was excited that the folks at the Chilean Fresh Fruit Association sent me this recipe for gluten free crepes to share with you!

You'll need a crepe pan (an 8" omelet pan should do fine), and if you've never made crepes - some patience! It takes a little bit of practice to get the crepes just right, so expect to feed the first few tries to the dog.

About Chilean fruit

Chile’s fresh stone fruits and berries are now in ample supply in supermarkets throughout North America. If you’re concerned about safety of the produce coming from Chile, know that their fruit growers and exporters are passionate about providing the freshest, highest-quality fruit to consumers. That's why they've invested in state-of-the-art facilities and maintain the highest standards for food safety and quality.

For more delicious recipes from the Chilean Fresh Fruit Association, visit www.fruitsfromchile.com/recipes. And for more gluten free recipes, check out Udi’s Gluten Free Community.

Gluten Free Crepes with Chilean Fruit and Orange Sauce

Recipe from the Chilean Fresh Fruit Association

Serves 8 (2 crepes per serving)

Ingredients:

  • 1 1/4 cups whole milk or soy milk
  • 2 eggs
  • 2 tablespoons butter or buttery spread (melted)
  • 1 cup gluten free flour
  • 1/2 teaspoon salt
  • 1  teaspoon granulated sugar
  • 1/8 teaspoon gluten free baking powder
  • 2  cups orange juice
  • 1/2  cup granulated sugar
  • 2 teaspoons pure vanilla extract
  • 3 peaches, sliced in 1/2 inch slices
  • 1 pint strawberries, sliced into quarters (or equivalent mix of blueberries, blackberries, and raspberries)

Directions:

  1. In a medium bowl, whisk eggs and milk together. Add melted butter. In a small bowl, blend flour, salt, sugar and baking powder and add to liquid mixture, and blend until combined. Refrigerate for one hour.
  2. In a small saucepan over medium heat, combine orange juice and granulated sugar and simmer until mixture is reduced to 1 cup. Remove from heat. Add vanilla, blend, and set aside.
  3. Lightly wipe the surface of a small nonstick skillet with butter or canola oil.  Place skillet over medium heat. Pour approximately 1/8 cup of batter into hot skillet, tilting skillet until batter spreads evenly into a thin layer. Cook crepe until lightly brown, about two minutes, then flip with a pancake turner or spatula.
  4. In a small bowl, combine the sliced peaches and berries. Spoon sliced fruits into the center of each crepe. Fold in half. Fold in half again forming triangle, four layers thick. Place two crepes on individual serving dishes and add 1/4 cup of orange vanilla sauce.

Optional: add whipped cream, yogurt or ice cream if desired.

Nutritional information

Per serving:

  • 177 calories
  • 4 grams protein
  • 5 grams fat
  • 43 calories from fat
  • 3 grams saturated fat
  • 63 mg cholesterol
  • 2 grams dietary fiber
  • 209 mg sodium

Recipe and photo used with permission of the Chilean Fresh Fruit Association

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Posted on March 7, 2013 in Breakfast,Featured,Gluten Free,Recipes and tagged as ,

Fish Tacos with Southwestern Cole Slaw

Fish Tacos with Southwestern Cole SlawFish tacos are one of my favorite foods, which was why I was so excited that my friend and guest blogger, Holly Clegg, offered to share her recipe for Fish Tacos with Southwestern Cole Slaw. Not only is this a terrific meal for Lent, it’s great for entertaining, too. Plus, if you have picky kids like I do, you may be able to persuade them to try some fish with their cole slaw!

Find more of Holly’s trim& TERRIFIC® recipes at hollyclegg.com and The Healthy Cooking Blog. Don’t forget to check out Holly’s new cookbook, KITCHEN 101: Secrets to Cooking Confidence, too!

Seafood for Dinner

Looking for a delicious meatless Lenten meal? With the festivities of Mardi Gras behind us, one of my very favorite ingredients is seafood, always keeping various types such as salmon, shrimp, or tilapia in the freezer for quick, go-to meals. And what better time to spotlight this mouth-watering meal, Fish Tacos with Southwestern Slaw, that just happens to be healthy, then when the Lenten season falls in the National Nutrition Month of March! With only 140-200 calories and very little fat and sodium in 4 ounces of fish, such as tilapia and trout – baked fish is always a lean heart-healthy choice. What a great fresh recipe to check out with spring weather around the corner - I cannot wait for you to try it!

Fish Tacos with Southwestern Cole Slaw

Spicy fish and fabulous cool cole slaw — easy and perfect pairing. Jarred jalapeño may be used, adjusted to preference, or left out.

Recipe from KITCHEN 101: Secrets to Cooking Confidence

Makes 6 fish tacos

Ingredients:

1 1/2 pounds tilapia filets (or fish of choice)

  • 1/2 teaspoon chili powder
  • Salt and pepper to taste
  • 6 flour tortillas (or corn tortillas)
  • Southwestern Cole Slaw (recipe follows)

Directions:

  1. Preheat broiler. Season fish with chili powder and season to taste. Broil 4-6 minutes per 1/2–inch thickness or until fish flakes with fork. Fish may be grilled or pan sautéed also.
  2. Fill each tortilla with fish and Southwestern Cole Slaw (see recipe).
  3. Warm tortillas according to package directions or heat in microwave about 30 seconds covered with damp paper towel. Serve with cole slaw or condiments of choice

Nutritional info

Per serving:

  • Calories 209
  • Calories from Fat 19%
  • Fat 4g
  • Saturated Fat 2g
  • Cholesterol 57mg
  • Sodium 353mg
  • Carbohydrates 16g
  • Dietary Fiber 1g
  • Total Sugars 1g
  • Protein 26g

Dietary Exchanges: 1 starch, 3 lean meat

Southwestern Cole Slaw

Serve extra slaw with burgers.

Recipe from KITCHEN 101: Secrets to Cooking Confidence

Makes 12 (1/2 cup) servings

Ingredients:

  • 1 (10-ounce) bag angel hair or classic cole slaw (about 5 cups)
  • 1 cup chopped green onions
  • 2-3 tablespoons chopped jalapeños (found in jar)
  • 1/2 cup chopped tomatoes
  • 1 (11-ounce) can Mexican style corn, drained
  • 3/4 cup nonfat plain Greek yogurt
  • 1 tablespoon light mayonnaise
  • 2 tablespoons seasoned rice vinegar
  • 1 avocado, chopped and drizzled with lime juice

Directions:

  1. In large bowl, combine cole slaw, green onions, jalapeños, tomatoes, and corn.
  2. In small bowl, mix yogurt, mayonnaise, and vinegar. Toss with slaw. Season to taste and fold in avocados.

Nutritional info

Per serving:

  • Calories 76
  • Calories from Fat 35%
  • Fat 3g
  • Saturated Fat 0g
  • Cholesterol 0mg
  • Sodium 173mg
  • Carbohydrates 10g
  • Dietary Fiber 3g
  • Total Sugars 4g
  • Protein 3g

Dietary Exchanges: 1/2 starch, 1/2 fat

Recipe and photo used with permission of the author.

_________________
Disclosure: Amazon links are affiliate links. A commission may be earned from a referred sale to their website.

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Posted on March 4, 2013 in Featured,Fish,Recipes and tagged as ,

Easy Mashed Parsnips and Chives #3SI #spon

Easy Mashed Parsnips

Even though my mom’s an incredible cook, she rarely made homemade mashed potatoes since my dad was a baked potato sort of guy. Instead, it was my husband who showed me how to make homemade mashed potatoes, since we both loved having bangers and mash at home. Over time I’ve developed a few time saving, simplifying techniques when making mashed potatoes, such as:

  • Use red potatoes instead of russets – you don’t have to peel them!
  • Cut the cleaned or peeled potatoes into 1 to 2 inch pieces before boiling – they cook up faster!
  • Salt the cooking water just like you would pasta – eliminates the need to add salt later!
  • Use an immersion blender to whip up the potatoes right in the cooking pot  (I have a KitchenAid 5 Speed Hand Blender) – creamiest potatoes ever!
  • Make a double batch of mashed potatoes – use the leftovers to make Shepard’s Pie!

Unfortunately, I’ve developed a food sensitivity to potatoes, so I’ve been making alternative mashes like Marsala Whipped Sweet Potatoes. After making Sorghum Glazed Parsnips for Thanksgiving, and seeing how much my children loved parsnips, I thought I’d try making mashed parsnips using Land O Lakes® Butter with Canola Oil.

A healthier, more natural mash

If you’re not familiar with parsnips, they taste like a cross between a potato and carrots, and are sweet enough to appeal to kids. Also, parsnips are an excellent source of soluble and insoluble dietary fiber, and contain many anti-oxidants. Parsnips are also a good source of vitamin C, folic acid, vitamin B-6 , thiamin, pantothenic acid, vitamin K and vitamin E. In addition, parsnips contain important minerals like iron, calcium, copper, potassium, manganese and phosphorus.

But what about butter! Shouldn’t I be using a buttery spread instead? Maybe, but I like that Land O Lakes® Butter with Canola Oil is made with only three wholesome ingredients: sweet cream, canola oil, and salt. Nothing artificial about that! I also enjoy using it because it’s spreadable right out of the refrigerator, making it super convenient to use, whether I’m making toast in the morning or putting it in a measuring cup or spoon when I’m cooking.

Land O Lakes® Butter with Canola Oil

I’ve been eating Land O’Lakes butter since I was a kid and it’s a brand I’ve always trusted. (I like their eggs, too!) Land O'Lakes is a farmer-owned cooperative that produces sweet cream that's churned into Land O Lakes® Butter. Also, Land O'Lakes’ farm families take pride in the butter they help produce because you take pride in what you feed your family.

Easy Mashed Parsnips and Chives

Serves 4 to 6

Ingredients:

  • 2 pounds of parsnips, peeled and chopped into 1 to 2 inch chunks
  • Kosher or sea salt, to taste
  • 1 cup skim or low fat milk
  • 1/4 cup of Land O Lakes® Butter with Canola Oil
  • Fresh chives, chopped into small pieces for garnish

Directions:

  1. Place the parsnips in a large saucepan. Cover parsnips with water and season with salt. Place lid on pot.
  2. Over high heat, bring to a boil. Lower heat to medium low and simmer until the parsnips are fork-tender, about 15 to 20 minutes.
  3. Drain the parsnips in a colander and return them to the saucepan.
  4. Place pan on stove on low heat. Add milk and Land O Lakes® Butter with Canola Oil.
  5. Using an immersion blender, blend parsnips until creamy. (If you don’t have an immersion blender, you can put your potatoes in a food processor or blender. Then place the mashed parsnips back in the saucepan and warm them up on medium low on the stove top. Or avoid the mess and hand mash them right in the pot!)
  6. Garnish with chives and serve immediately.

________________
Disclosure: The author was compensated by Land O’Lakes for this post. All opinions are my own.

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Posted on February 28, 2013 in Featured,Recipes,Thanksgiving,Veggies

Braised Not-So-Short Short Ribs with Hominy Stew from A New Turn in the South

Braised Not-So-Short Short Ribs with Hominy Stew

This month’s selection from Hugh Acheson’s cookbook, A New Turn in the South: Southern Flavors Reinvented for Your Kitchen, was another attempt to use up something we had in the freezer – a three pound rack of beef short ribs. It was one of those “Manager’s Specials” my husband purchased at Kroger – you know, the package of meat that’s quickly approaching it’s due date and has been drastically reduced in price. I know my husband probably thought “barbeque!” but I thought braised short ribs instead.

However, these short ribs weren’t very short. In fact, they were twice as long as what would be served in Hugh’s restaurant. Lacking a band saw, I decided to make due and forge ahead with the ribs as is. So instead of two little elegant rib pieces, I had to serve up Fred Flintstone sized ribs instead. No biggie.

So, when buying ribs, make sure you’d have enough to serve one rib to each person. (The rack I had consisted of six ribs and was three pounds, so I doubled the recipe.) If I was buying ribs, I’d ask my butcher for four ribs weighing in at 1 1/2 pounds – and I would ask to have the ribs cut in half.

Weeknight cooking strategy

This recipe takes four to five hours to make, so it’s something you’d make on the weekend. However, you could make it during the week with a little planning. Here’s how:

Evening 1 – after dinner, prepare your “mise en place” – your chopped vegetables, measured seasonings, measured out liquids, etc. Place everything in small bowls or measuring cups, cover with plastic wrap and store in the refrigerator. This will take you 30 to 45 minutes including clean up time.

Evening 2 – while cooking dinner (if possible) or after, cook up steps 1 through 10. Place ribs back in the Dutch oven and store in the pot in the refrigerator. Also, don’t bother skimming the fat off the braising liquid. By storing it in the refrigerator overnight, you’ll have a thick, congealed layer of fat on the top, which you can spoon off. So much easier and more healthy, too! This will take 3 to 3 1/2 hours including clean up and storage time.

Evening 3 – cook up steps 11 through 17 and serve. You may need to heat ribs in the stew 5 minutes longer since they’ll be cold from the refrigerator. This part will take 25 to 30 minutes.

Braised Not-So-Short Short Ribs with Hominy Stew

A note on hominy and Dutch ovens

Hominy is made from dried corn that’s been soaked and cooked in an alkaline solution, usually limewater, and hulled. Here in the Georgia, I was able to find canned hominy – both white and yellow variations – in the canned vegetable aisle near the beans. If your store doesn’t stock hominy in that aisle, try the Hispanic section or buy it at a Hispanic market as hominy is a popular ingredient in pozole soup.

Since the short ribs have to be cooked both on the stove top, then in the oven, you need to have cookware with a lid that will work in both. I used my two ancient Le Creuset 5 1/2-Quart Round French Ovens, since I doubled the recipe. But secretly I would have loved to have a Le Creuset 7 1/4-Quart French Oven or a couple of Le Creuset’s 5-Quart Round Braisers. If wishes were fishes…

If you don’t have a Dutch oven, you can sear the ribs in a skillet and transfer them to a casserole dish with a lid for braising.

Not-So-Short Short Ribs with Hominy Stew

Based on Hugh Acheson’s Braised Short Ribs with Hominy Stew recipe from A New Turn in the South (page 193)

Serves 4

Ingredients:A New Turn in the South

  • 4 (6 ounce) portions of short ribs, trimmed of connective tissue
  • 1 1/2 tablespoons kosher salt, plus additional per taste
  • 1 1/2 tablespoons black pepper
  • 1 tablespoon olive oil
  • 1 large sweet onion, peeled and coarsely cut into a large dice
  • 1 large carrot, peeled and cut into 1-inch dice
  • 1 celery stalk, leaves removed, cut into 1/2-inch dice
  • 1 dried ancho chile
  • 2 bay leaves
  • 1 sprig fresh thyme
  • 1 cup dry red wine
  • 3 cups beef broth
  • 1 15.5- ounce can hominy – yellow or white
  • 2 tablespoons butter
  • 1 leek, cleaned and cut into 1/2-inch dice (use just the white and light green parts of the leek)
  • 2 garlic cloves, peeled and thinly sliced
  • 2 tablespoons, canned roasted green chiles
  • 1 28-ounce can diced tomatoes, with juice
  • 1/2 teaspoon ground cumin
  • 1 teaspoon chopped fresh thyme
  • 1 tablespoon chopped fresh flat-leaf parsley

Directions:

  1. Preheat the oven to 325 degrees F.
  2. On a large platter or cutting board, lay out the short ribs and evenly rub all sides with salt and pepper.
  3. Heat oil in a cast-iron Dutch oven over medium-high heat. Add ribs to the pan and sear on all sides – about 2 minutes per side. If needed, do the ribs in batches.
  4. With ribs still in the Dutch oven, add the onion, carrot and celery. Reduce the heat to medium and cook for 2 minutes, stirring occasionally.
  5. Add the chile, bay leaves, thyme sprig, and red wine. Cook to reduce the wine by half – about 15 minutes.
  6. Add the beef stock and bring to a simmer.
  7. Cover the Dutch oven and place in the preheated oven. Allow to cook for 2 to 2 1/2 hours or until the meat is starting to pull away from the bone.
  8. Remove the short ribs from the Dutch oven and place ribs aside on a large plate or bowl. (You’ll be using the Dutch oven for the final step, so don’t wash it! Instead, lightly wipe out any remaining fat or vegetable matter.)
  9. Using a fine mesh strainer, strain the braising liquid into a 2-cup or larger measuring cup. Discard the onion, celery, bay leaves, thyme and chile.
  10. Skim off all the fat from the surface. If there’s less than 2 cups of braising liquid, add enough beef stock or water to bring it up to 2 cups.
  11. Drain and rinse hominy, and set aside.
  12. Place Dutch oven on stove over medium heat. Add the butter, leek and garlic. Sweat the vegetables for 5 minutes, while occasionally stirring.
  13. Add the roasted green chiles, diced tomato, cumin, thyme, and the 2 cups of braising liquid. Simmer for 5 minutes and season with salt to taste. (While simmering, feel free to scrape the sides of your Dutch oven to add the “brown yummy goodness” from the braising to your vegetables.)
  14. Add the hominy and cook for another 5 minutes.
  15. Add the short ribs to the stew to reheat. Stir to cover the ribs in the stew and cook for 5 minutes.
  16. Turn off heat and stir in the parsley.
  17. Ladle the stew into 4 bowls, placing the ribs on top. Enjoy!

_______________
Disclosure: Amazon links are affiliate links. A commission may be earned from a referred sale to their website.

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Posted on February 26, 2013 in Cookbooks,Featured,Recipes and tagged as , , ,

Hunt’s® Easy Gazpacho #HuntsRecipes

Hunt's® Easy Gazpacho #HuntsRecipesLooking to throw a party to celebrate American Heart Month? (Hey, why not?!) Here’s a short video on some of the fun ways you can entertain with and serve Hunt's® Easy Gazpacho:

Also, if you haven’t had the chance yet, could you take a minute to fill out a quick survey about tomatoes? Thanks!

Hunt's® Easy Gazpacho

Hands On:15 | Total: 15 | Makes: 4 servings (1-1/3 cups each)

Ingredients:

  • 1 can (14.5 ounces each) Hunt's® Petite Diced Tomatoes, undrained
  • 1 can (15 ounces each) Hunt's® Tomato Sauce
  • 1 cup chopped cucumber
  • 3/4 cup chopped yellow bell pepper (3/4 cup = 1 medium pepper)
  • 1/3 cup chopped sweet onion
  • 1/2 cup water
  • 2 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon ground red pepper

Directions:

  1. Combine all ingredients in large bowl; stir well.
  2. Serve at room temperature or refrigerate and serve chilled.

Nutritional information

  • Calories 137
  • Total Fat 7 g
  • Saturated Fat 1 g
  • Cholesterol 0 mg
  • Sodium 894 mg
  • Carbohydrate 16 g
  • Dietary Fiber 4 g
  • Sugars 7 g
  • Protein 2 g

Percent Daily Values: Vitamin A 16%; Vitamin C 117%; Calcium 3%; Iron 6% (Percent Daily Values are based on a 2,000 calorie diet.)

Remember, Hunt's diced, whole, stewed, and crushed tomatoes are naturally peeled with steam – FlashSteamed – not with chemicals like some other brands use. Plus, they add no artificial preservatives in the process. So you can feel good about using 100% natural Hunt's tomatoes in your recipes.

_________________________________
Disclosure: I’ve been compensated by Hunt’s for my time and efforts on their behalf. All opinions and experiences are my own.

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Posted on February 25, 2013 in Featured,Recipes and tagged as ,

Hunt’s® Shrimp and Rice Skillet #HuntsRecipes

Hunt's® Shrimp and Rice Skillet #HuntsRecipes

It’s not often that I find a recipe on a brand’s website that I fall in love with, but this one from Hunt’s Signature Recipes – Shrimp and Rice Skillet - is certainly an exception. It reminds me a little bit of Spanish rice or a New Orleans style rice and shrimp dish. Even better, it’s a perfect dish to celebrate American Heart Month.

But before I share the recipe with you, could you take a minute to fill out a quick survey about tomatoes? Thanks!

This was a big hit with my husband, Paul, who added a few dashes of his favorite hot sauce to spice it up. I found it very easy to make and something that I could cook up often, since I always have shrimp and peas in the freezer and cans of Hunt’s FlashSteamed Fire Roasted Diced Tomatoes and Tomato Sauce along with some long-grain white rice in the pantry.

I usually have onions on hand, too, along with a jar of caldo con sabor de pollo (Mexican style, powdered chicken bouillon that you can find in the Hispanic section of your supermarket). If you’re unable to find caldo con sabor de pollo or don’t want to use it because it contains MSG, you could substitute chicken broth for the water and add a big pinch of kosher salt.

Also, I did make one slight change to Hunt’s original recipe. I did NOT drain the can of Fire Roasted Diced Tomatoes as I didn’t see the need for it. Also, while the rice is cooking during the final simmer, make sure to check it once in a while to make sure the rice isn’t sticking to the pan and browning. If you find that it is, lower the heat a bit and give the rice mixture a good stir.

Here’s a step-by-step video of the cooking process:

Hunt's® Shrimp and Rice Skillet

Hands On: 20 | Total: 40 | Makes: 4 servings (1-1/2 cups each)

Time saving note: use precooked, shell and tail off shrimp. Defrost and cook long enough in Step 1 to heat through.

Ingredients:

  • 2 tablespoons Pure Wesson® Canola Oil, divided
  • 1 pound shrimp, thawed if frozen, peeled, deveined
  • 1/4 teaspoon ground black pepper
  • 3/4 cup chopped onion
  • 1 tablespoon finely chopped garlic
  • 1 cup long-grain white rice, uncooked
  • 1 can (14.5 ounces each) Hunt's® Fire Roasted Diced Tomatoes, drained
  • 1 can (8 ounces each) Hunt's® Tomato Sauce
  • 1-1/4 cups water
  • 2 teaspoons caldo con sabor de pollo (chicken bouillon)
  • 1/2 cup frozen green peas

Directions:

  1. Heat 1 tablespoon oil in 10-inch skillet over medium-high heat. Add shrimp and pepper; cook 3 minutes or just until shrimp turn pink, stirring frequently. Remove from skillet; set aside and keep warm.
  2. Heat remaining 1 tablespoon oil in same skillet. Add onion and garlic; cook 1 to 2 minutes, stirring occasionally.
  3. Add rice; cook 3 minutes more or until rice is browned lightly, stirring frequently.
  4. Add drained tomatoes, sauce, water and bouillon to skillet; stir to combine.
  5. Bring to a boil; cover and reduce heat to medium-low. Simmer 20 minutes or until liquid is absorbed and rice is tender.
  6. Return shrimp to skillet; add peas. Heat 3 minutes more or until shrimp and peas are hot.

Hunt's® Shrimp and Rice Skillet #HuntsRecipes

Nutritional Information

Per serving:

  • Calories 357
  • Total Fat 8 g
  • Saturated Fat 1 g
  • Cholesterol 86 mg
  • Sodium 1182 mg
  • Carbohydrate 51 g
  • Dietary Fiber 4 g
  • Sugars 6 g
  • Protein 17 g

Percent Daily Values: Vitamin A 14%; Vitamin C 18%; Calcium 7%; Iron 24% (Percent Daily Values are based on a 2,000 calorie diet.)

Remember, Hunt's diced, whole, stewed, and crushed tomatoes are naturally peeled with steam – FlashSteamed – not with chemicals like some other brands use. Plus, they add no artificial preservatives in the process. So you can feel good about using 100% natural Hunt's tomatoes in your recipes.

_________________________________

Disclosure: I’ve been compensated by Hunt’s for my time and efforts on their behalf. All opinions and experiences are my own.

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Posted on February 21, 2013 in Featured,Fish,Recipes and tagged as

Hunt’s® Fire-Roasted Tomato Vegetable Soup #HuntsRecipes

Hunt's® Fire-Roasted Tomato Vegetable Soup #HuntsRecipes

There’s nothing better than homemade vegetable soup on a cold winter’s night. Or when you just got your braces tightened, like my son Nathan, and want something easy to eat. Luckily, this Hunt’s Signature Recipe is as easy to make as it is to eat. All you need to do is cut up a large zucchini, carrots, and an onion, add some spices and Hunt’s Tomatoes, a little water, and some frozen corn and you’re ready to go. With all these heart healthy vegetables, this is a terrific recipe to celebrate American Heart Month, too!

But before I share the recipe with you, could you take a minute to fill out a quick survey about tomatoes? Thanks!

Yes, you can make soup from scratch on a weeknight!

We’re all busy, busy, busy especially on weeknights when everyone’s coming home starving from work or after school activities. To cut the prep time in half, use frozen precut zucchini, onions, and carrots. Just adjust the timing to completely cook through the vegetables.

If you have a little extra time, make a double batch and freeze half. That way, you have a batch ready to go on those nights when you’re too busy to cook. Just defrost and heat up the soup in the microwave or on the stove top.

Finally, a few pointers. First, adding freshly grated Parmesan cheese to your individual soup bowl is so worth the calories. Yum! It’s easy to grate a bit over your soup bowl. However, you can save time by buying a container of grated, fresh Parmesan at the grocery store. (Please don’t use that weird powdered “Parmesan” that comes in cans in the spaghetti sauce section. The fresh stuff is so much tastier.)

Second, if you think the vegetable soup may be too spicy for you or your family, cut back on the ground red pepper. Instead, have a bottle of hot sauce on the table for those who like their food spicy and hot!

Third, smoked paprika is different from regular paprika. Its smokiness adds a lot to this soup recipe, so it’s worth buying if smoked paprika is not already in your spice cabinet.

Hunt's® Fire-Roasted Tomato Vegetable Soup #HuntsRecipes

Hunt's® Fire-Roasted Tomato Vegetable Soup

Hands On: 35 | Total: 45 | Makes: 6 servings (1-1/2 cups each)

Ingredients:

  • 2 tablespoons Pure Wesson® Canola Oil
  • 2 cups chopped zucchini
  • 1 1/2 cups chopped carrots
  • 1 cup chopped yellow onion
  • 1 1/2 teaspoons smoked paprika
  • 1/4 teaspoon ground red pepper
  • 1 cup frozen whole kernel corn
  • 1 can (14.5 ounces each) Hunt's® Fire Roasted Diced Tomatoes, undrained
  • 2 cups Hunt's® Tomato Sauce
  • 2 1/2 cups water
  • 1/2 cup shredded Parmesan cheese

Directions:

  1. Heat oil in large saucepan or Dutch oven over medium-high heat. Add zucchini, carrots and onion; cook 10 minutes or until vegetables are tender, stirring occasionally.
  2. Add paprika and red pepper; cook 1 minute more or until fragrant, stirring constantly. Add corn, undrained tomatoes, tomato sauce and water; bring to a boil.
  3. Reduce heat to medium-low; cover and simmer 10 minutes for flavors to blend.
  4. Ladle soup into bowls; sprinkle with cheese.

Nutritional information

Per serving:

  • Calories 159
  • Total Fat 7 g
  • Saturated Fat 2 g
  • Cholesterol 5 mg
  • Sodium 837 mg
  • Carbohydrate 20 g
  • Dietary Fiber 5 g
  • Sugars 8 g
  • Protein 5 g

Percent Daily Values*: Vitamin A 116%; Vitamin C 25%; Calcium 12%; Iron 7% (Percent Daily Values are based on a 2,000 calorie diet.)

Remember, Hunt's diced, whole, stewed, and crushed tomatoes are naturally peeled with steam – FlashSteamed  – not with chemicals like some other brands use. Plus, they add no artificial preservatives in the process. So you can feel good about using 100% natural Hunt's tomatoes in your recipes.

_________________________________

Disclosure: I’ve been compensated by Hunt’s for my time and efforts on their behalf. All opinions and experiences are my own.

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Posted on February 19, 2013 in Featured,Recipes,Soups,Veggies and tagged as

Hunt’s® Crispy Breaded Tilapia #HuntsRecipes

Hunt's® Crispy Breaded Tilapia #HuntsRecipesIf you aren’t a fish fan because, well, it’s too fishy, you should give tilapia and this recipe from Hunt’s – Crispy Breaded Tilapia – a try. First of all, tilapia is very mild tasting and fairly inexpensive. I buy the big frozen packs of it at my local discount warehouse store at a terrific price. Cost wise it’s comparable to chicken rather than beef. What’s also nice about the big freezer packs is that each fish is individually wrapped so they don’t get freezer burn.

Another reason to try tilapia is that fish is low in fat and calories and a great food if you’re trying to eat healthier. While this recipe is breaded and pan fried, the “bad stuff” is done on a minimal level – a little bit of bread crumbs, a little bit of egg, and a small amount of oil. Between the antioxidants in the Hunt’s tomatoes and the healthy goodness of a lean protein like tilapia, this is the perfect dish for American Heart Month.

But before I share the recipe with you, could you take a minute to fill out a quick survey about tomatoes? Thanks!

A note about bread crumbs

If you’re gluten free, you can make your own bread crumbs from gluten free bread. Toast it, then chopped it up in a food processor or blender. Add some Italian seasoning, maybe a little salt and pepper, and voila!

Another alternative to traditional bread crumbs is panko, a Japanese style bread crumb. I was able to find an Italian version of panko at my grocery store, and you can order gluten free panko online. Comparing labels, I found that panko seemed a little more “natural” and healthy than regular Italian bread crumbs. Plus, I like the crunch that panko gives to fish dishes, so that’s what I used when I cooked up this Hunt’s Signature Recipe.

I found that this recipe creates enough sauce for twice the amount of fish, so double the amount of fish and breading ingredient. Even better, use the extra sauce on a side of heart healthy steamed vegetables or a healthy whole grain like brown rice or quinoa.

Hunt's® Crispy Breaded Tilapia #HuntsRecipes

Hunt's® Crispy Breaded Tilapia

Hands On: 25 | Total: 25 | Makes: 4 servings (1 fillet with 1/2 cup sauce each)

Ingredients:

  • 1/3 cup grated Parmesan cheese
  • 1/4 cup Italian-style bread crumbs
  • 1 egg, beaten
  • 3 tablespoons olive oil, divided
  • 1 cup chopped yellow onion
  • 1 can (14.5 ounces each) Hunt's® Diced Tomatoes with Basil, Garlic and Oregano, undrained

    1 can (8 ounces each) Hunt's® Tomato Sauce

  • 2 tablespoons balsamic vinegar
  • 4 tilapia fillets, thawed if frozen (4 fillets = 1 pound)
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper

Directions:

  1. Combine cheese and bread crumbs in shallow dish; set aside. Place egg in another shallow dish; set aside.
  2. Heat 1 tablespoon oil in medium saucepan over medium-high heat. Add onion; cook 3 to 4 minutes or until tender. Add undrained tomatoes, sauce and vinegar. Bring to a boil; reduce heat and simmer 10 minutes, stirring occasionally.
  3. Meanwhile, sprinkle fish with salt and pepper. Heat remaining 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat. Dip each fillet in egg, coating both sides. Coat with cheese mixture; place in skillet.
  4. Cook 2 to 3 minutes on each side or until fish flakes easily with fork (145°F).
  5. Serve tomato mixture over fish.

Nutritional information

Per serving:

  • Calories 315
  • Total Fat 15 g
  • Saturated Fat 3 g
  • Cholesterol 82 mg
  • Sodium 982 mg
  • Carbohydrate 18 g
  • Dietary Fiber 3 g
  • Sugars 8 g
  • Protein 26 g

Percent Daily Values: Vitamin A 12%; Vitamin C 26%; Calcium 12%; Iron 11% (Percent Daily Values are based on a 2,000 calorie diet.)

Remember, Hunt's diced, whole, stewed, and crushed tomatoes are naturally peeled with steam – FlashSteamed – not with chemicals like some other brands use. Plus, they add no artificial preservatives in the process. So you can feel good about using 100% natural Hunt's tomatoes in your recipes.

_________________________________

Disclosure: I’ve been compensated by Hunt’s for my time and efforts on their behalf. All opinions and experiences are my own.

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Posted on February 15, 2013 in Featured,Fish,Recipes and tagged as

Dinner, a movie, and some healthy Peanut Butter Caramel Corn for Valentine’s Day

Peanut Butter Caramel Corn

In its infinite wisdom, my daughter’s school scheduled the Daddy Daughter Dance on Valentine’s Day. So Paul and I won’t be going out on Thursday, but may take in a dinner and a movie at The National in Athens, GA if the movie at The Ciné is something I actually want to see. (All the moviesI do want to see are done after the 14th, darn it!)

However for many of us, going out to eat for Valentine’s Day is a total pain. First of all, this year it’s on a Thursday and who can stay out late when you have to get kids ready for school and head out to work early in the morning? Second, depending on where you like to eat, you may have to make reservations weeks in advance. Third, between babysitters, drinks and a nice meal, and a Valentine's Day present for your sweetie, it’s expensive!

Why not stay home and fix a nice Valentine's Day meal instead? Afterwards, put the kids to bed – early if possible. Then start a romantic movie on Netflix, open a bottle of sparkling wine, and have a delicious but healthy snack that won’t spoil your diet too badly, like Peanut Butter Caramel Corn from Cooking Light's The New Way to Cook Light: Fresh Food & Bold Flavors for Today's Home Cook. Leftovers will make a nice after school snack the next day, too!

I bet this would be good with almond butter, as well. If you have nut allergies or sensitivities, try sunflower seed butter instead of peanut butter and pine nuts (which are seeds) for the sliced almonds.

Peanut Butter Caramel Corn

Serves 20 (serving size: about 3/4 cup)

Ingredients:

  • Cooking sprayCooking Light's The New Way to Cook Light: Fresh Food & Bold Flavors for Today's Home Cook
  • 2 tablespoons canola oil
  • 1/2 cup unpopped popcorn
  • kernels
  • 1/2 cup sliced almonds
  • 2/3 cup packed brown sugar
  • 2/3 cup light-colored corn syrup
  • 2. tablespoons butter
  • 1/2 teaspoon salt
  • 1/2 cup creamy peanut butter
  • 1 teaspoon vanilla extract

Directions:

  1. Preheat oven to 250.
  2. Line a jelly-roll pan with parchment paper; coat paper with cooking spray.
  3. Heat oil in a large Dutch oven over medium-high heat. Add popcorn; cover and cook 4 minutes, shaking pan frequently. When popping slows, remove pan from heat. Let stand until popping stops. Uncover; add almonds.
  4. Combine sugar, syrup, butter, and salt in a medium saucepan; bring to a boil. Cook 3 minutes, stirring occasionally. Remove from heat.
  5. Add peanut butter and vanilla, and stir until smooth. Drizzle over popcorn; toss well.
  6. Spread mixture into prepared pan.
  7. Bake at 250 degrees F for 1 hour, stirring every 15 minutes. Cool completely.

Nutritional information

  • Calories 155
  • Fat 7.4 g (sat 1.8 g, mono 3.5 g, poly 1.6 g)
  • Protein 2.6 g
  • Carb 21.3 g
  • Fiber 1.4 g
  • Cholesterol 4 mg
  • Iron 0.4mg Sodium 108 mg
  • Calcium 17 mg

Recipe and photo used with permission of Cooking Light.

_________________
Disclosure: Amazon links are affiliate links. A commission may be earned from a referred sale to their website.

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Posted on February 13, 2013 in Desserts,Featured,Recipes and tagged as ,

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