Parmesan Ranch Baked Chicken

I LOVE simple.  This is pretty simple.  ~Shelly

Tender, juicy chicken is topped with Ranch dressing, buttery crackers, and savory Parmesan cheese. This is a baked chicken dish your entire family will be begging for!

A subtle Ranch flavor takes a backseat, letting the Parmesan be the star.

Ingredients

4 boneless, skinless chicken breasts or Thighs (about 2 pounds)
1 cup crushed Ritz crackers (about 24 crackers)
4 ounces Parmesan Cheese, shredded
1 tablespoons dried parsley flakes
2 tablespoons Ranch Dressing
2 teaspoons garlic salt

Instructions

1. In a seal-able plastic bag, gently pound chicken until it's uniform in thickness. Slice breasts in half, if desired.
2. In a food processor, pulse together crackers, shredded Parmesan and dried parsley. (alternatively, you could crush the crackers by hand and stir together with the cheese and parsley.
3. Spray a 9"x13" pan with cooking spray to prevent sticking. Place chicken in the pan and sprinkle with garlic salt.
4. Brush chicken evenly with Ranch dressing, then sprinkle cracker mixture on top. Press the cracker mixture into the chicken lightly with your hands.
5. Bake in a preheated 400 degree oven for about 20 minutes. Tops should be golden brown. If additional browning time is needed, place chicken under the broiler for a couple minutes.
6. Serve hot.

Serves 6

This recipe found on Yellow Bliss Road

http://www.yellowblissroad.com/parmesan-ranch-baked-chicken/

Classic Crock Pot Chuck Roast

"The dry soup mix and mushroom soup produce a great tasting gravy, the dry onion soup mix already has plenty of salt.  Just season the roast with black pepper and garlic powder.  This truly is one of my favorites!  ~Shelly

 Ingredients

1 (3 lb.) Harter House Beef Chuck Roast
1 -2 teaspoon ground black pepper  
1 teaspoon garlic powder
1 (10 3/4 ounce) can cream of mushroom soup, undiluted  
1 (1 ounce) package Lipton dry onion soup mix
1 medium onion (sliced or chopped)  
4 large carrots, cut in large pieces
Button or Portabella mushrooms  
6 -8 Small new potatoes, quartered
2 stalks Celery, cut                                                 

 Directions

1. Season the roast with black pepper and garlic powder.
2. Place meat in the Crock Pot
3. Pour can mushroom soup on top of meat. Sprinkle Dry onion soup mix on top.  
4. Add vegetables of choice, onions, fresh mushrooms, new potatoes, quartered, celery, and carrot chunks.
5. Cook all day on low.  No additional liquid is needed.

Serve the roast with veggies, gravy. and hot buttered rolls.

Easy Summer Salads

Sometimes when I get home from work, the last thing that I want to do is cook, but I still want a delicious, healthy meal. Summer is great time to get creative in the kitchen with fresh produce and prepared foods from Harter House Supermarkets and Harter House World Flavors.

For an easy, versatle meal, I like to cut up a yellow squash and a zucchini squash and toss with lemon juice, salt, pepper and fresh herbs to taste (basil and oregano pair well for a light summer taste or try Herbs De Province). You can also peal the squash into ribbons using a vegetable peeler and top with shaved parmesan cheese for a different texture reminiscent of pasta.

Starting with this, I'll add a variety of different items from Harter House's fresh Deli to make an easy no-cook meal; like Ham diced or Roast Beef.

Tomorrow, I'll cook up some pasta and top it with the leftover salad for a great summer pasta dish.

I also enjoy hard boiled eggs, green beans - tender-crisp, nuggett potatoes, or any other veggies. then serve them along with easy protein - cheese, smoked salmon, rotisserie chicken, marinated beans, sliced meats, quinoa salad, cooked prawns. Add any fresh vegetables like tomatoes, cauliflower, radishes. Add any condiments like olives or capers or dill pickles. Top with a yummy dressing, like peanut, balsamic or ranch. It's different every night, and has a great variety of different tastes, colors and textures.

Sometimes, I like to take some black beans, mash them up a little and spread them on a fresh french roll with some salsa or avocado or maybe a bit of cheese, melted.

Another favorite, open faced sandwiches with cucumbers and hummus or smoked salmon and cucumbers. Toast bread lightly and pile on your desired toppings.

What's YOU'RE favorite summer salad?

Creamy Roasted Cauliflower Soup

  Roasted cauliflower makes it taste amazing, and a little butter (instead of cream) makes it luxuriously creamy. Recipe yields 4 bowls of soup.

Ingredients

1 large head cauliflower (about 2 pounds), cut into bite-size florets
3 tablespoons extra-virgin olive oil, divided
Fine sea salt
1 medium red onion, chopped
2 cloves garlic, pressed or minced
4 cups (32 ounces) vegetable broth
2 tablespoons unsalted butter
1 tablespoon fresh lemon juice, or more if needed
Scant ¼ teaspoon ground nutmeg
For garnish: 2 tablespoons finely chopped fresh flat-leaf parsley, chives and/or green onions

Instructions

1. Preheat the oven to 425 degrees Fahrenheit. If desired, line a large, rimmed baking sheet with parchment paper for easy cleanup.
   
   
2. On the baking sheet, toss the cauliflower with 2 tablespoons of the olive oil until lightly and evenly coated in oil. Arrange the cauliflower in a single layer and sprinkle lightly with salt. Bake until the cauliflower is tender and caramelized on the edges, 25 to 35 minutes, tossing halfway.
   
   
3. Once the cauliflower is almost done, in a Dutch oven or soup pot, warm the remaining 1 tablespoon olive oil over medium heat until shimmering. Add the onion and ¼ teaspoon salt. Cook, stirring occasionally, until the onion is softened and turning translucent, 5 to 7 minutes.
   
   
4. Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds, then add the broth.
   
   
5. Reserve 4 of the prettiest roasted cauliflower florets for garnish. Then transfer the remaining cauliflower to the pot. Increase the heat to medium-high and bring the mixture to a simmer, then reduce the heat as necessary to maintain a gentle simmer. Cook, stirring occasionally, for 20 minutes, to give the flavors time to meld.
   
   
6. Once the soup is done cooking, remove the pot from the heat and let it cool for a few minutes. Then, carefully transfer the hot soup to a blender, working in batches if necessary. (Do not fill past the maximum fill line or the soup could overflow!)
   
   
7. Add the butter and blend until smooth. Add the lemon juice and nutmeg and blend again. Add additional salt, to taste (I usually add another ¼ to ¾ teaspoon, depending on the broth). This soup tastes amazing once it’s properly salted! You can also use a little more lemon juice, if it needs more zing. Blend again.
   
   
8. Top individual bowls of soup with 1 roasted cauliflower floret and a sprinkle of chopped parsley, green onion and/or chives. This soup keeps well in the refrigerator, covered, for about four days, or for several months in the freezer

This recipe from CookieandKate.com

MARINATED CUCUMBERS ONIONS AND TOMATOES

 

INGREDIENTS
3 Medium cucumbers, peeled and sliced 1/4 inch thick
1 Medium Onion, sliced and separated into rings
3 Medium Tomatoes, cut into wedges
1/2 cup vinegar
1/4 cup sugar
2 teaspoons salt
1 teaspoon fresh coarse black pepper
1/4 cup oil

DIRECTIONS
Peel and slice the cucumber 1/4 inch thick, slice onion and separate into rings, then cut tomatoes into wedges and toss into a large mixing bowl.

Add in 1/2 cup vinegar, 1/4 cup sugar, 1 cup of water, 2 teaspoons salt, ground pepper, and oil.

Stir to combine and let chill for 1-2 hours.  Serve and enjoy.

Slow Cooker Pepper Pork Chops

I haven't tried this recipe yet, but it looks really good. 

The recipe calls for marinating overnight, so be sure to plan ahead!   ~Shelly

Prep - 20 Minutes

Marinate - 8 hours

Slow Cooker - 6 hr, 20 minutes

Serves 4

Ingredients

2 cups vegetable broth
1/2 cup kosher salt
1/2 cup light brown sugar
2 tablespoons black peppercorns, slightly crushed
1 pound ice
4 (1 to 1 1/2-inch thick) bone-in pork chops  
2 teaspoons kosher salt
3 ounces dried apple slices (Opt. dried apricots or fresh apples)
2 tablespoons olive oil
1 large onion, julienned
1 1/2 cups chicken broth
1 tablespoon coarsely ground black pepper
1 teaspoon dried thyme

Directions

Combine the vegetable broth, 1/2 cup kosher salt, brown sugar and peppercorns in a medium saucepan and set over medium-high heat. Cook just until the salt and sugar dissolve, then remove from the heat and add the ice. Place the pork chops into a 2-gallon zip-top bag along with the mixture and seal. Place in a plastic container and refrigerate overnight.

Remove the chops from the brine, rinse, and pat dry. Season on both sides with the kosher salt and set aside

Place the apples in the slow cooker.

Heat 1 1/2 tablespoons of the olive oil in a 12-inch stainless steel saute pan over medium-high heat. Saute the pork chops on both sides until golden brown, approximately 5 to 6 minutes per side. Once browned, place the pork chops into the slow cooker atop the apples.

Add the remaining 1/2 tablespoon of olive oil to the pan followed by the onions and saute until they begin to brown, 3 to 4 minutes. Add the chicken broth to the pan to deglaze. Add the black pepper and thyme and stir to combine. Transfer this to the slow cooker, set to high, cover and cook for 1 1/2 hours. Decrease the heat to low and continue cooking for another 4 hours and 30 minutes or until the pork is tender and falling away from the bone.   

Recipe courtesy of Alton Brown

Pairs well with Pinot Noir.       

Recipe on The Food Network.com

Cucumber, Onion, Tomato Salad

 

So delicious and refreshing.

INGREDIENTS

1 large cucumber (peeled or unpeeled.  Haled, or quartered and thinly sliced)
4 tomatoes, cut into bite size pieces or cherry tomatoes, halved
1 red onion, peeled an sliced thin
1 clove garlic,  minced
1 Tablespoon red wine vinegar
1 teaspoon dried Italian seasoning
1/2 teaspoon ground pepper
1/4 teaspoon sea salt
pinch raw sugar

Combine and serve

Roasted Butternut Squash Soup

This homemade butternut squash soup is the best I’ve ever tasted! This recipe is super creamy (yet cream-less) and full of delicious butternut flavor. Leftover soup tastes even better the next day. Recipe yields about 4 bowls or 6 cups of soup.

Ingredients

• 1 large butternut squash (about 3 pounds), halved vertically and seeded
• 1 tablespoon olive oil, plus more for drizzling
• ½ cup chopped shallot (about 1 large shallot bulb)
• 1 teaspoon salt
• 4 garlic cloves, pressed or minced
• 1 teaspoon maple syrup
• ⅛ teaspoon ground nutmeg
• Freshly ground black pepper, to taste
• Up to 4 cups (32 ounces) vegetable broth
• 1 to 2 tablespoons butter, to taste (substitute olive oil for dairy free/vegan soup)

Instructions

1. Preheat the oven to 425 degrees Fahrenheit and line a rimmed baking sheet with parchment paper. Place the butternut squash on the pan and drizzle each half with just enough olive oil to lightly coat the squash on the inside (about 1 teaspoon each). Rub the oil over the inside of the squash and sprinkle it with salt and pepper.
2. Turn the squash face down and roast until it is tender and completely cooked through, about 45 to 50 minutes. Set the squash aside until it’s cool enough to handle, about 10 minutes. Then use a large spoon to scoop the butternut squash flesh into a bowl and discard the tough skin.
3. Meanwhile, in a medium skillet (or large soup pot, if you’ll be serving soup from that pot), warm 1 tablespoon olive oil over medium heat until shimmering. Add the chopped shallot and 1 teaspoon salt. Cook, stirring often, until the shallot has softened and is starting to turn golden on the edges, about 3 to 4 minutes. Add the garlic and cook until fragrant, about 1 minute, stirring frequently.
4. Transfer the cooked shallot and garlic to your blender. Add the reserved butternut, maple syrup, nutmeg and a few twists of freshly ground black pepper. Pour in 3 cups vegetable broth, being careful not to fill the container past the maximum fill line (you can work in batches if necessary, and stir in any remaining broth later).
5. If you would like to thin out your soup a bit more, stir in the remaining cup of broth (I used the full 4 cups, but if you used a small squash, you might want to leave it as is). Add 1 to 2 tablespoons butter or olive oil, to taste, and blend well. Taste and stir in more salt and pepper, if necessary.
6. Serve immediately (I like to top each bowl with a little more black pepper). Let leftover soup cool completely before transferring it to a proper storage container and refrigerating it for up to 4 days (leftovers taste even better the next day!). Or, freeze this soup for up to 3 months.

Garnish and Variations

Classic garnishes for Butternut Squash Soup include a dollop of sour cream, plain yogurt, or crème fraiche.  A sprinkle of minced cilantro or thyme is also tasty.

• Creamy - Add 1/3 to 1/2 cup heavy cream after blending and gently heat until warmed through.
• Spicy - Add 1 chopped jalapeno and 1/4 tsp. cayenne with the garlic.  Stir in up to 1/4 cup brown sugar at the end.  If you like, cream is also a nice addition to this version.
• Roasted - Roasting concentrates the flavor of the vegetables.  You can use this method with any of the other flavor combinations you like.  Put halved and seeded Squash cut-side down in a large pan.  Arrange halved and peeled onion and garlic around the squash.  Pour in 1 cup of broth and roast in a 375 F Oven until very tender, about 30 minutes.  Let cool slightly.  Scoop out the squash flesh from the peel and put in a blender, along with the onions, garlic, and remaining broth.
• Gingery - Add 1 tablespoon grated fresh ginger and 1 teaspoon ground ginger along with the garlic.  Make it even gingery-er by melting 4 tablespoons butter in a small frying pan.  Cook until it turns light brown and add 1 tablespoon grated fresh ginger.  Swirl the ginger butter on top of each serving.
• Warm Spices - Add a combination of 1/4 teaspoon each ground cloves, cardamon, nutmeg, ground ginger, cinnamon, and/or black pepper along with the garlic.
• Many Squash - Switch out up to 2 lbs. of the butternut squash with acorn squash.
• Protein Packed - Whirl up to 8 oz. of soft or silken tofu into the soup.  Be sure to whirl it in the blender or food processor for a full minute or so to fully incorporate the tofu.

Fish Tacos with Cod

Tacos have been part of Mexico's culinary heritage for well over a hundred years. These folded tortillas can be stuffed with any number of fillings—with each Mexican state claiming stake to their own. Fish tacos are said to come from Baja California, Mexico's northernmost state. While the original fish taco was made with deep-fried fish, this recipe—made with sautéed fish—is a delicious and fresh version. This recipe is easily doubled, which makes it a great dish to make when entertaining a crowd.

Ingredients

1/2 red onion, thinly sliced
About 1 1/2 cups red wine vinegar
1/4 cup olive oil
1 1/2 teaspoons ancho chile powder  **
1 1/2 teaspoons dried oregano
1/2 teaspoon ground cumin
1/4 cup lightly packed fresh cilantro leaves, chopped, plus more for garnish
1 jalapeño, stemmed and chopped
1 pound flaky white fish (such as mahi mahi or cod), cut into 4 pieces
Salt
8 fresh corn tortillas
Mexican crema, *** (Substitute a big dollop of sour cream with 1-2 Tablespoons of buttermilk)
Fresh Tomato Salsa
2 limes, cut into quarters

** Ancho chili powder is not very spicy, so you don't need much crushed red pepper to match the heat. For a recipe that calls for 1 teaspoon ancho chili powder, substitute 1 teaspoon regular chili powder AND 1/8-1/4 teaspoon crushed red pepper.

*** Homemade Mexican Crema by Patrick Calhoun / Mexican Please

This is an easy way to make a homemade batch of delicious, tangy Mexican Crema. 

Ingredients

1 cup heavy cream
1 Tablespoon buttermilk
1/2 lime
pinch of salt

Instructions

Slightly warm 1 cup heavy cream to room temperature in a saucepan

Add 1 Tablespoon buttermilk to the pan and mix well

Add mixture to a jar and lightly cover

Keep jar on counter (or in warm place) for the next 12-24 hours.

Fasten lid tightly and refrigerate

In a few hours it will thicken even more

Add the juice of 1/2 lime and a generous pinch of salt to the jar and mix well

Taste for seasoning

Serve immediately or store in the fridge

Preparation

1. Marinate the Onion
   Put the onion in a small bowl and pour in enough red wine vinegar to cover well. Set aside for at least 30 minutes or up to several weeks.
2. Marinate the Fish
   Pour the olive oil into a small bowl and add the ancho chile powder, oregano, cumin, chopped cilantro, and jalapeño. Mix well. Place the fish on a dish and pour the marinade over it, making sure to coat the fish well on both sides. Allow to marinate for 20 minutes.
3. Cook the Fish
   Heat a nonstick sauté pan over medium-high heat. Remove the fish from the marinade and place in the hot pan (there is no need to add more oil). Season the fish with salt. Cook the fish for 4 minutes undisturbed, then turn over, and cook for another 2 minutes. Remove the pan from the heat and flake the fish into the pan with a fork, making sure to mix in all the marinade that has stuck to the bottom of the pan. Check for seasoning and add more salt if necessary. Set aside.
4. Heat the Tortillas
   Place four of the tortillas on a plate and sandwich them between two slightly dampened sheets of paper towel. Microwave on high for 45 seconds. Place the warm tortillas in a towel-lined basket or plate and cover. Repeat with the remaining tortillas.
5. Assemble and Serve
   To assemble the tacos, place a heaping spoonful of the marinated flaked fish onto the center of a tortilla. Top with the marinated onions. Serve accompanied by Mexican crema and salsa.
   
   Garnish with lime wedges and cilantro sprigs.

COOKING NOTES

INGREDIENTS
Fish
You can use any fish you like so long as you can flake the flesh when it is cooked. Most white fish fall under this category. 

TECHNIQUES
Marinated Onions
Once you make this very simple condiment, you will find yourself keeping a container of these onions in your refrigerator to add to all of your dishes.
Don't be alarmed by the amount of vinegar needed to cover the onions completely. Since you will most likely have onions leftover, keep them submerged in the vinegar in a refrigerated airtight container. You can then use the vinegar for your other cooking needs. The onions will keep for several weeks.

ADVANCE PREPARATION
The onions and fish can be made up to a day in advance. When reheating the fish, you may want to add about 1 tablespoon of water to make sure the fish does not dry out.

Reprinted from Simply Mexican by Lourdes Castro

Cheeseburger Soup

INGREDIENTS

1 pound Harter House Ground Chuck 
¾ cup chopped onion
¾ cup shredded carrots
¾ cup diced celery
1 teaspoon dried basil
1 teaspoon dried parsley flakes
4 tablespoons butter, divided
3 cups chicken broth
4 cups peeled and diced potatoes
¼ cup all purpose flour
2 cups of Velveeta processed cheese cubed (16 ounce) OR 2 cups shredded cheddar cheese
1½ cups milk
¾ teaspoon salt
¼ to ½ teaspoon pepper
¼ cup sour cream

INSTRUCTIONS

1. Brown the ground beef in 3 quart saucepan. Drain and set aside.
2. In the same saucepan add 1 T butter and add onion, shredded carrots, parsley flakes, basil and celery. Saute until tender.
3. Add the broth, potatoes and beef and bring to a boil. Reduce heat, cover and simmer 10-12 minutes or until potatoes are tender.
4. In small skillet melt remaining butter (3 T) and add the flour. Cook and stir for 3-5 minutes or until bubbly. Add to the soup and bring to a boil. Cook and stir for 2 minutes. Reduce heat to low.
5. Stir in the cheese, milk, salt and pepper. Cook and stir until cheese melts. Remove from heat and blend in sour cream.

Author: Alyssa

The Recipe Critic

https://therecipecritic.com/cheeseburger-soup/

Recipe Adapted from Taste of Home

Chocolate, Coconut Energy Bites

This recipe came to me via my mother.

These naturally sweetened Chocolate Coconut Energy Bites are a great snack to help you power through the afternoon. Full of good for you foods like chia seeds and flaxseed meal, they’re a healthier and delicious option.

Ingredients

1 Cup oats
1/2 Cup toasted unsweetened coconut
1/4 Cup cocoa powder
1 Tbsp chia seeds
1/2 Cup flaxseed meal
1/3 Cup raw honey
1/2 Cup coconut butter, softened  *
1 tsp vanilla extract
2 Tbsp coconut oil, melted

Instructions

1. In a large bowl, mix together oats, coconut, cocoa powder, chia seeds and flaxseed meal.
2. In a separate bowl, stir together honey, softened coconut butter, vanilla extract and melted coconut oil. Pour over the oat mixture and mix well to completely combine. If the mixture feels too dry, add a bit more honey. The mixture will be too soft to roll into balls.
3. Refrigerate the mixture for 15-20 minutes and then roll into 24 balls, about the size of a ping pong ball. The mixture may be a bit crumbly so pressing them into balls might work better than rolling. I found that rolling them would cause them to crumble but pressing and forming them worked well. They will harden up and keep their shape when refrigerated.

Notes

Store in the refrigerator for 7-10 days or freeze.

* How to make Coconut Butter

FROM

What the fork food blog

Roasted Potatoes & Spicy Chorizo

A simple skillet meal and it’s so easy to add extra stuff to it.

Some extra veggies you want to use up.

Add some scrambled eggs and you’ve got a wake-up-your-taste-buds egg, potato and chorizo breakfast.

Or add some spinach leaves … toss those in during the final stir so they just wilt a little bit before serving to get some extra greens on your plate.

Or how about sliced zucchini or squash … sauté those a little bit along with the onions and bell peppers and follow the recipe as written.

Baby carrots would be a great addition … roast those alongside the potatoes before adding to the skillet.

Ingredients

• 1 pound baby new potatoes, quartered (substitute with chopped sweet potatoes )
• 1 Tbsp olive oil
• 1 tsp oregano
• 1/4 tsp garlic powder
• Salt & pepper to taste
• 8 ounces uncooked Harter House pork chorizo
• 1/2 cup chopped white onion
• 1 cup diced bell peppers
• 1 Tbsp fresh parsley, chopped

Instructions

1. Preheat oven 425º F
2. In a medium bowl, add potatoes with olive oil, oregano, and garlic powder. Mix well and season with salt and pepper to taste.
3. Spread out potatoes on a baking sheet. Place in center oven and roast about 20 minutes, or until potatoes are golden and tender.
4. While potatoes are roasting, cook chorizo in a stovetop skillet over medium-high heat until browned and cooked through. Remove meat from skillet and temporarily set aside.
5. Next add onions and peppers to the hot skillet with a little more olive oil if needed. Season with a little salt and pepper if desired. Sauté until tender, about 4-5 minutes.
6. Finally, return cooked chorizo to the hot skillet. Add in the roasted potatoes. Stir everything together until warmed through. Garnish with fresh parsley and enjoy.

From:

http://www.paleonewbie.com/roasted-potatoes-spicy-chorizo-skillet-meal/

Chipotle-Marinated Pork Tenderloin with Black Bean Salsa

The benefits of pork tenderloin go on and on: It's low in fat and calories, easy to prepare, quick to cook, affordable, and absorbs seasoning and other flavors easily.

And I always enjoy a Black Bean Salsa. 

Here, pork tenderloin is marinated in a Southwestern chipotle blend, seared in a grill pan, and served with a fiber-rich bean and tomato salsa.

Ingredients

1 can(s) chipotle chile, in adobo sauce, (for pork)
3 clove(s) garlic
1/2 cup(s) coarsely chopped white onion, (for pork)
2 tablespoon(s) fresh lime juice, (for pork)
1 teaspoon(s) sherry vinegar
1 teaspoon(s) dried Mexican oregano OR Italian Seasoning
1 pound(s) pork tenderloin, trimmed of fat
1 can(s) (19 ounces) black beans, drained and rinsed
1 cup(s) grape tomatoes, quartered
1/4 cup(s) finely chopped white onion, (for salsa)
1/4 cup(s) finely chopped fresh cilantro
3 tablespoon(s) fresh lime juice, (for salsa)
2 teaspoon(s) minced canned chipotle chile, in adobo sauce, (for salsa)
1/2 teaspoon(s) ground cumin

________________________________________

Directions

1. Make the pork marinade: Process chile, garlic, onion, lime juice, vinegar, and oregano in a blender until smooth. Rub marinade all over the pork. Transfer pork to a dish, and cover with plastic wrap. Refrigerate overnight.

2. Preheat oven to 350 degrees. Heat a grill pan over high heat. Grill pork until seared on all sides, about 2 minutes per side. Transfer pan to the oven; cook until an instant-read thermometer inserted into center of meat registers 145 degrees, 20 to 25 minutes. Let pork stand at room temperature 5 to 10 minutes before slicing.

3. Meanwhile, Make the Salsa: Stir together the black beans, tomatoes, onion, cilantro, lime juice, chile, and cumin in a small bowl. Serve with the pork.

Pork tenderloin is one of the leanest cuts of meat.

You will find everything you need at Harter House and Harter House World Flavors.

Cilantro Lime Chicken & Rice Bowl

 

This week, I ordered a Rice Bowl with tiny bites of added pork belly from the Team Taco Carryout restaurant on Cherry Street, near Pickwick.  It was SO tasty, I am still thinking about it.  I wrote down all the ingredients in my bowl, but when I got home, I googled it also to be sure I was getting any seasonings.  This was my favorite recipe that I saw.  I found it at Delish.com.

The nice thing about a rice bowl is that you can basically put anything in it.

Serve this with some crispy tortilla chips, and add a dollop of sour cream, and guacamole.

INGREDIENTS

FOR THE RICE
1 1/2 c. basmati rice
Kosher salt
1/2 c. roughly chopped fresh cilantro leaves
2 Tbsp fresh lime juice
1 Tsp. olive oil

FOR THE CILANTRO-LIME AIOLI
1/4 c. real Mayonnaise
2 Tbsp. roughly chopped fresh cilantro leaves, plus more for serving
1 Tbsp minced jalapeno
1 1/2 Tsp Fresh Lime juice
1/8 Tsp garlic powder
Kosher Salt and Fresh Ground Pepper

FOR THE BOWL
2 Tbsp olive oil
3 c. cooked chicken or you might try Tyson's Grilled and Ready Chicken Breast Strips
2 c. frozen or fresh corn kernels
1 1/2 Tsp taco seasoning
1 (15 oz.) can black beans, drained and rinsed
1 avocado, sliced
1 1/2 c. cherry tomatoes, quartered.

DIRECTIONS
Make rice:  In a sauce pan, combine the rice with 1 3/4 c. water and 1/2 Tsp salt. 
Bring to a boil.  Cover and reduce heat to medium low.  Simmer until the rice is tender
and water is absorbed, about 17 minutes.

Remove rice from the heat and let cool slightly.  Fluff the rice with a fork and stir in the cilantro, lime juice, and olive oil.

Meanwhile, make aioli:  In a medium bowl, whisk mayonnaise with cilantro, jalapeno, lime juice, garlic powder and 2 Tsp water.  Season with salt and pepper.

In a medium non-stick skillet, heat 1 Tbsp olive oil over medium heat, Add cooked chicken, tossing occasionally, until warm.  Remove to a plate.

Return the skillet to medium and add corn.  Cook corn, tossing occasionally, until warmed through, about 2 minutes.  Season with salt and pepper.  Scrape onto a plate.

Add remaining Tbsp of olive oil to skillet and taco seasoning.  Cook over medium heat, stirring constantly, until spices are toasted and fragrant, about 30 seconds.  Add the black beans and season with salt and pepper.  Cook, stirring occasionally, until beans are warm, about 2 minutes.  Remove from the heat.

Fill 4 shallow bowls with rice.  Top with corn, black beans, tomatoes, avocado, and chicken.

Drizzle each bowl with aioli and garnish with cilantro.

**********************************

VEGETARIAN CHIPOTLE INSPIRED BURRITO BOWL
(Makes 4 bowls)
FROM:  Hip2Save.com

INGREDIENTS FOR CILANTRO LIME RICE

1 Tsp vegetable oil or 1 Tsp butter
2 Tsp fresh cilantro
2/3 c. white basmati rice
1 c. water
juice from 1 lime
1/2 Tsp salt

In a 2 quart heavy sauce pan, heat oil or butter over low heat, stirring occasionally until melted.

Ad rice and lime juice, stir for 1 minute.  Add water and salt and bring to a full rolling boil. 
At boiling, cover and turn down to simmer over low heat until rice is tender and the water is absorbed, about 25 minutes. 

Add in the cilantro and fluff rice with a fork.  Set aside.

INGREDIENTS FOR RICE BOWL
2 c. Cilantro Lime Rice
1 c. Monterey Jack cheese
1 cup black beans
1/2 Onion, sliced thin
2 bell peppers sliced thin
1 c. fresh or frozen corn kernels
1/2 head lettuce, chopped
1 Tsp taco seasoning

Optional Toppings
sour cream
avocado or guacamole
salsa
Diced tomatoes

DIRECTIONS
Saute onion and bell peppers with a small amount of butter and season with taco seasoning.
Start with the lettuce.and layer rice, beans, onions, and corn.  Add any additional toppings desired. 

Creamy and Spicy Corn Soup

I have always been a huge fan of corn soup.
I love the sweetness of fresh corn, and truthfully, all of the cream and butter in the recipe.

Whenever we have a choice between a cream-based soup and a broth-based soup, we usually choose the cream-based soup.

So I decided that I was going to makeover Creamy Corn Soup, healthier, without using any actual cream in the recipe.  Instead I added vegetable broth and potato for that “creamy” feeling, warm spices like cumin and chili powder, and fun toppings like tomatoes and cilantro for some texture and flavor.

It was a huge success.
This soup is great for summer – when you can get wonderful fresh corn and tomatoes. But fresh frozen corn is still delicious.  And with the warming spices, I’d say this soup transitions really nicely all year round.

You can add just about any toppings to this soup and it will still taste great. For a twist on this recipe, try adding avocado, guacamole, or crushed tortilla chips.

We ate so much of this soup we didn’t have any leftovers!
And the best part is, it took less than 30 minutes to make from start to finish.

The Ingredients
Serves 3

5 ears fresh sweet corn
1 medium onion, chopped
1 tsp olive oil
1/2 teaspoon salt, plus more to taste
1/2 a medium yukon gold potato, chopped
2-3 cups vegetable stock (the more stock you add, the thinner your soup will be)
3 cloves garlic, minced
1 tsp cumin
1.5 tsp chili powder
A pinch of cayenne pepper

1/4 tsp black pepper

The Directions
Step 1: Cut the onion, potato, and trim the corn kernels off the 5 ears of corn.

Step 2: Heat the oil in a large pot over medium heat. Add the onion and garlic, saute for 5 minutes until the onion is translucent. Add the potato and broth, bring to a boil and cook until the potatoes are very soft – about 10 minutes. Then add the fresh corn and cook through for a couple minutes more.

Step 3: Add a bit more vegetable broth if your soup mixture looks too thick. Add all of your spices (cumin, chili powder, cayenne, black pepper). Then puree with an immersion/hand blender, or with a regular blender/food processor. 

Step 4: Top with a variety of toppings: cilantro, tomatoes, fresh corn, crushed corn chips, avocado, or anything else you can think of!

This soup is so rich and flavorful, it tastes like it was made with a ton of butter and cream, but you can enjoy it totally guilt free!

Honey Soy Glazed Salmon

A simple mix of honey, soy sauce, garlic, and ginger coats and flavors your fish for 30 minutes before you throw it on the pan until the outside is perfectly crispy. Once that’s done, you heat up and reduce some extra marinade to make a thick, to-die-for glaze to pour over your filet. Serve with your favorite veggies or rice and enjoy! 

Ingredients

for 2 servings

• 12 oz skinless salmon
• 1 tablespoon olive oil

Honey Soy Marinade

• 4 cloves garlic, minced
• 2 teaspoons ginger, minced
• ½ teaspoon red pepper
• 1 tablespoon olive oil
• ⅓ cup less sodium soy sauce
• ⅓ cup honey

Preparation

1. Place salmon in a sealable bag or medium bowl.
2. In a small bowl or measuring cup, mix marinade ingredients.
3. Pour half of the marinade on the salmon. Save the other half for later.
4. Let the salmon marinate in the refrigerator for at least 30 minutes.
5. In a medium pan, heat oil. Add salmon to the pan, but discard the used marinade. Cook salmon on one side for about 2-3 minutes, then flip over and cook for an additional 1-2 minutes.
6. Remove salmon from pan. Pour in remaining marinade and reduce.
7. Serve the salmon with sauce and a side of veggies. We used broccoli.
8. Enjoy!

This Recipe from Tasty.com

Salmon Avocado Poke Bowl

 

Salmon Avocado 
Poke Bowl

(pronounced Po-Kay)

Hawaiian poke is a rice bowl topped with fresh fish and lots of fun toppings, like avocado.

A super simple, light meal, using sushi-grade or Sashimi-grade salmon.

Makes 2-3 servings

Ingredients

For the poke bowl:
1 cup short-grain white rice
1 pound sashimi-grade salmon
1/4 cup soy sauce
1 1/2 tablespoons rice vinegar
1/2 tablespoon sugar
1 teaspoon toasted sesame oil
1/4 teaspoon garlic powder
2 scallions, thinly sliced

Other toppings for your bowl

Sliced cucumber
Sliced radish
1 large avocado, cubed
Red pepper flakes
Wasabi

 
Method

Cook the rice according to package instructions or in a rice cooker.

Cut the salmon into 1/2-inch cubes. Add the salmon into a medium bowl and set aside.

In a small bowl, stir together the soy sauce, rice vinegar, sesame oil, sugar and garlic powder. The garlic powder and sugar will not dissolve completely, but that's fine.

Divide the rice between each bowl and then the salmon. Top with the rest of the sliced scallions, sliced cucumber, sliced radishes, diced avocado, and red pepper flakes, if you like. The poke bowl is best enjoyed immediately.

FROM:
SimplyRecipes.com

Asparagus, Artichoke, and Mushroom Saute with Tarragon Vinaigrette

 

4 se4rvings

Ingredients

Vegetable Saute: 

2 tablespoons olive oil
1 large shallot, sliced
1 clove garlic, minced
8 ounces mushrooms, sliced
1 bunch asparagus (1 pound), sliced into 3-inch pieces
1 (8-ounce) package frozen artichoke hearts, thawed
1/2 pint cherry tomatoes, halved
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Tarragon Vinaigrette:

6 tablespoons extra-virgin olive oil
3 tablespoons white wine vinegar
2 tablespoons chopped fresh tarragon leaves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Directions

1. For the Vegetable Saute: Warm the oil in a large skillet over medium-high heat. Add the shallot and the garlic and cook until tender, about 2 minutes. Add the mushrooms and asparagus to the pan and cook until tender. Add the artichoke hearts and season with salt and pepper, then cook until the artichoke hearts are heated through. Remove the skillet from the heat, then add in the tomatoes and stir to warm them up. 
   
   
2. For the Tarragon Vinaigrette: Combine the oil, vinegar, tarragon, salt and pepper in a glass screw-top jar. Seal the jar and shake vigorously to mix the vinaigrette. 
   
   
3. Toss the vegetables with the vinaigrette and serve. 
   
   

This recipe come from:  Cooking Channel TV

Weight Loss and Nakato's-Inspired Stir-fried Chicken and Vegetables

I read in a Monday Motivation, "If something doesn't change, nothing will change."

I also saw the message, "If you don't make time for your wellness, you will be forced to make time for your illness. Read that again."

On Friday, August 28, 2020, I decided I had to focus on my health and diet AGAIN.
In looking back at the last time I actually recorded my weight, since January 15th this year, I had gained 22 pounds.  I felt it.  Again, my clothes aren't fitting and I don't feel good in clothes that are fitting.

Last year I documented my weight loss journey and blogged about it weekly.  I had some good information in those blogs.  They were titled:

The Beginning - Focused, Aware, and Disciplined 

Week One - Progress

Week Two - Determined

Week Three - By our choices we reveal our commitments

Week Four - What can happen in one month

Week Five - Don't give up

Week Six - Reprogram your brain

Week Seven - My body is changing

Week Eight - Traveling and eating right

Week Ten - Mindfulness

Week Eleven - Handling disappointment

Week Twelve - Unstoppable

Week Thirteen - The desire to find a way

Week Fourteen - Starting over again

If you're interested I think there is some good motivation in these blogs.  I recently reread them and I remember feeling like my weight was coming off quickly.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Again, I am focusing on drinking my water.  I'm striving for 100 ounces.
I hired a personal trainer for 2 days a week.  He is making me send him pictures of everything that I am eating, including my beverages.
And most days I am tracking the calories, trying to stay at about 1300 for the day.
On the days I don't work out, I am supposed to walk 30 - 45 minutes.

I am also searching online for healthy recipe ideas. I hope to share some of those healthy meals.
Basically, I am striving to add lots of vegetables into my meals.

One of my favorite dinners has been this Stir-Fried Chicken and Vegetables.

Ingredients

1 tablespoon olive oil
4 oz Chicken breast
Broccoli
Carrots
Mushrooms
Onions
Zucchini

Spicy Yummy Yummy Sauce

1 Tablespoon Real Mayonnaise (Hellman's)
1 Tablespoon Sriracha
2 Tablespoons Milk (2%)

I thought I was making a LOT of vegetables, but they definitely cooked down.  Or perhaps I overcooked them.  I started with about 2 cups of vegetables.  Next time I may double that.  And I was only cooking for ONE person, me.

My fitness Pal added this entire meal at 516 Calories.  

Take away - fill up on vegetables!

PS, As of Sept 15. 2020, I am down 9 lbs.
It really does come off fast when you stick to a low calorie diet, incorporating healthy, real food, and skip the alcohol.

Honey Garlic Salmon

Salmon

The browned butter mixed through that honey garlic sauce is what makes that salmon recipe stand out from the rest. 

Pan Seared Salmon

This salmon gets cooked right in the sauce. There’s no searing or frying first. Why? Because a lot of people get anxiety at the thought of frying then flipping salmon and having the fillets fall apart on them halfway through cooking. 

Q. But how do I get the same crispy edges from searing? A. Once the salmon is half way done, you’re going to broil your fillets for a couple more minutes for that extra golden, crispy and caramelized finish.

For a stronger lemon flavored salmon, add the wedges into the pan when your sauce is bubbling 

(the peel provides all of the flavor this way). For a milder flavor, leave them out. 

Make this Easy Honey Garlic Salmon for your dinner table tonight!

Ingredients

• 4 fresh salmon fillets about 1/2 pound each, skin off or on
• Salt and pepper, to season
• 1/2 teaspoon paprika (mild, sweet or smokey)
• 2 tablespoons butter
• 4 cloves garlic, finely chopped or minced
• 4 tablespoons honey
• 1 tablespoon water
• 2 teaspoons soy sauce
• 1 tablespoon fresh squeezed lemon juice, (plus extra to serve)
• Lemon wedges to serve

Instructions

• Arrange oven shelf to the middle of your oven. Preheat oven to broil/grill settings on medium heat. 
• Season salmon with salt, pepper and paprika. Set aside.
• Heat the butter in a skillet or pan over medium-high heat until melted. Add the garlic and sauté for about a minute, until fragrant. Pour in the honey, water and soy sauce; allow the flavors to heat through and combine. Add in the lemon juice; stir well to combine all of the flavors together.
• Add the salmon steaks to the sauce in the pan; cook each fillet (skin-side down if there's any skin) for 3-4 minutes or until golden, while basting the tops with the pan juices. Season with salt and pepper, to taste (if desired).
• Optional -- Add the lemon wedges around the salmon (adds a stronger lemon taste). 

  Baste salmon one more time then transfer the pan to your oven to broil / grill for a further 5-6 minutes, or until the tops of the salmon are nicely charred, and the salmon is cooked to your liking.
• To serve, drizzle with the sauce and a squeeze of lemon juice. Serve with steamed vegetables; over rice or with a salad.

FROM;
Cafedelights.com