In the mood for something Mexican, but wanting to keep the calorie count down, I tried making Chicken Burrito Bowls for the first time. The family loved it, as they could custom design their toppings to suit their tastes.
I sautéed marinated chicken and served it over white rice with a mix of both canned and fresh veggies. My only regret is that my cilantro was a little too wilted to use. Other than that, the results were great!
Chicken Burrito Bowls
3-4 chicken breasts, chopped into bite-size pieces
1 tsp ground cumin
1 tsp ground chili powder (I use Indian chili powder because it’s hotter)
1 Tbsp taco seasoning
½ tsp Adobo
2 Tbsp olive oil
3 garlic cloves
1 can corn, drained
1 can black beans, drained
1 can carrots, drained; or 4 carrots, peeled and cooked until tender
2 tomatoes, chopped
1/2 red onion, chopped
1/2 cup cilantro, chopped
hot, cooked white rice
Combine cumin, chili powder, taco seasoning, and Adobo seasoning in large bowl; add chicken pieces and set aside while you prepare vegetables and make rice.
In a large skilled, saute garlic for one minute. Add in chicken pieces, sautéing until cooked through, about 5 to 7 minutes. Using slotted spoon, transfer chicken to bowl.
Add drained black beans to skillet, mixing well into remaining cooking juices.
To prepare burrito bowls: Spoon rice into bowl, top with chicken, spooning accumulated juices over rice. Top with black beans, corn, tomatoes, red onion, and cilantro. Serve immediately.
Continuing my trend of eating healthfully and using up leftover wine, I created this delicious curry dish featuring fresh shrimp, spinach, and carrots. Though it takes a few moments extra to peel and grate the carrots, their rich flavor is worth the extra trouble.
Cooking tip: use Gulf shrimp, not farm raised. Serve the curry over hot, cooked jasmine rice.
Thai Yellow Curry Shrimp with Spinach & Carrots
1 pound Gulf shrimp, peeled
1 Tbsp vegetable oil
1-inch-piece fresh ginger, peeled and minced
3 cloves garlic, minced
½ yellow onion, chopped
2 carrots, peeled and grated
3 small Yukon Gold potatoes, chopped
1 Tbsp Mae Ploy Yellow Curry Paste
dash of cayenne pepper
1/2 cup white wine
1 14-ounce can coconut milk
1 10-ounce bag fresh spinach
hot, cooked jasmine rice
Rinse peeled shrimp and set aside.
In a large Dutch oven, sauté onion, carrots, and potatoes in oil, ginger, and garlic until tender. Stir in yellow curry paste and dash of cayenne pepper (add more if you want the curry spicier).
When thoroughly mixed, add white wine and coconut milk. Blend well. If you prefer a thinner sauce, add ½ to 1 can of water. Stir in shrimp.
When shrimp are pink, add spinach and stir until wilted. Serve immediately over hot cooked rice.
We had a party this past weekend that left us with several opened but unfinished bottles of wine. Rather than pouring that ambrosia down the drain, I decided that this week’s challenge was to cook with it rather than waste it.
This baked chicken dish is easy to assemble yet is packed with fresh flavor. I poured the cooking liquid over pasta and served the meal with a crisp green salad.
Rosemary Chicken with Garlic & White Wine
4 boneless chicken breasts
6 garlic cloves, mashed
3 Tbsp extra-virgin olive oil
1 cup white wine
2 sprigs fresh rosemary, chopped
1 tsp sea salt
hot, cooked pasta
Combine garlic, olive oil, white wine, rosemary, and salt in a large bowl; add chicken and marinate for an hour. Preheat oven to 425°. Transfer chicken and marinade to large cast-iron skillet.
Bake chicken for 35-40 minutes, depending on thickness of breasts. Transfer chicken to plates and pour cooking liquid over hot, cooked pasta. Season with salt. Top chicken and pasta with Parmesan cheese, if desired.
For the last week, the temperature has wavered between 105° and 110° and it’s way too hot to eat heavy meals. Tonight I prepared a light, refreshing dinner featuring raw marinated fish on pre-made tostada shells.
To prepare this dish properly, be sure to purchase high-quality sushi-grade fish.
1/2 pound sushi-grade tuna, mahi mahi, or yellowtail; sliced very thin
1/3 cup fresh lime juice
1 Tbsp extra-virgin olive oil
½ white onion, minced
1 large jalapeño, minced
handful of cilantro, minced
2 Roma tomatoes, chopped
1 tsp sea salt
2 avocados, mashed
1 Tbsp fresh lime juice
romaine lettuce, chopped
In a glass bowl, combine sliced fish and fresh lime juice; cover and refrigerate 20 minutes. Add in next 6 ingredients and chill for 10 minutes.
To prepare tostadas: Add 1 Tbsp fresh lime juice to mashed avocados; season with sea salt. Spread avocados in a thin layer atop tostada shells. Top with romaine lettuce and ceviche. Serve immediately.
When they eat chicken, most people prefer chicken breasts. But the real flavor is in the dark meat.
Mediterranean Chicken Thighs with Lemon, Olives, and Fresh Herbs is an inexpensive meal that’s packed with flavors.
Mediterranean Chicken Thighs with Lemon, Olives, and Fresh Herbs
6 boneless, skinless chicken thighs
1/4 cup extra virgin olive oil
2 garlic cloves, minced
zest from 1 lemon
juice from 2 lemons
1 sprig fresh rosemary, leaves only, chopped
6 sprigs fresh thyme, leaves only (no stems)
6 sprigs fresh parsley, chopped
Sea salt and freshly ground pepper
1 cup black kalamata olives
1 cup green olives
1 cup cherry tomatoes
freshly cooked pasta
Combine oil, garlic, lemon zest and juice, and fresh herbs in large mixing bowl. Add in chicken thighs and stir to cover. Marinate for 30 minutes.
Preheat oven to 375°.
Transfer thighs to greased baking pan. Arrange olives and tomatoes around thighs. Pour any remaining marinade over thighs, olives, and tomatoes. Bake 30 minutes, and then increase temperature to 425°. Bake for another 10 minutes, browning chicken.
Serve thighs over freshly cooked pasta, spooning sauce over chicken.
Heat vegetable oil in a wok. Add onion and garlic and sauté for 3 minutes. Add bell peppers and carrots and sauté until veggies are just starting to get tender.
Add yellow curry paste and mix well, coating the onions and peppers. Mix in brown sugar and fish sauce; stir well. Turn heat up a little and add in cornstarch mixture, stirring to blend, being careful not to burn the cornstarch. Add in coconut milk and stir well.
Bring mixture to slight boil and add shrimp, stirring to blend. When shrimp are beginning to turn pink, add pineapple and mango, return to slight boil, and cook 3 minutes.
My kids love pancakes for breakfast on Saturday mornings. They’ll eat them plain, with chocolate chips, with bananas and pecans – any way I fix them.
Here’s a recipe for a healthier pancake, made with a variety of grains, seeds, and fruit. You can vary it each time with what you have on hand. Because of the added ingredients, these Heart-Healthy Hearty Pancakes are extra filling.
Heart-Healthy Hearty Pancakes
1/3 cup Cream of Wheat or instant grits
1/3 cup flaxseed
1 Tbsp Chia seeds
1 cup whole wheat flour
1/2 cup all-purpose flour
1-½ tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/3 cup sugar or honey
2 cups milk, soy milk, or almond milk
fruit of your choice, such as two chopped apples or 2 mashed bananas or 3 chopped apricots, etc. (I don’t peel the fruit.)
1/2 cup chopped pecans
In a large bowl, mix all dry ingredients together. In a small bowl, combine milk and eggs (and honey, if using instead of sugar). Make a well in the dry ingredients and add the wet ingredients. Let batter sit for a few minutes while griddle heats.
Grease heated griddle or skillet. Pour about ⅓ cup batter onto griddle, forming pancakes; turn pancakes when bubbly. Remove from griddle, top with butter if desired, and serve hot with maple syrup or fruit preserves.