White Bean Dip

Bean dip isn't overly exciting. But it's just the thing I want to find in my fridge when lunchtime rolls around or the afternoon munchies strike and I'm tempted to dig into my stash of chocolate or grab a bag of chips. Spread it on sandwich. Or gather a mound of fresh veggies (and/or pita if you need carbs- I always do) and dip away. It took a bit of tweaking to get this recipe right. First off, it was wayyy to pungent. 1/2 clove garlic turned out to be perfect for us (baby girl and me, that is). I suggest starting there and adding more if you find it lacking. I want a bit of garlic kick, but don't want to still be tasting it the next morning. I also cut back on the olive oil. And in went some smoked paprika and dried oregano. You could definitely mess around with the seasonings though. Next time I think I'll try replacing the parsley with cilantro.

White Bean Dip

INGREDIENTS
1 15-oz. can white beans (canellini or great northern), drained and rinsed
1/2 clove garlic
2 Tbsp. freshly squeezed lemon juice
3 Tbsp. extra virgin olive oil
1/4 cup packed fresh parsley
1/4 tsp. dried oregano
1/4 tsp. kosher salt
heaping 1/4 tsp. smoked paprika
freshly ground black pepper, to taste

DIRECTIONS
1. Place beans, garlic, lemon juice, olive oil, parsley, oregano, and paprika in bowl of food processor. Pulse until chunky or puree until smooth. Season with freshly ground black pepper and more salt (if necessary), to taste.

Serves 6.

(Adapted from Food Network)

Pineapple Black Bean Salsa, Revisited

In the midst of all the craziness here at our crowded beach house, I've managed to make a recipe or two. This one is not so new but deserves a repeat. Just a few spoonfuls of this salsa (because that's all you might get when you're sharing with over a dozen others) is worth the work and the effort. And the five dollars spent on the only ripe pineapple I could find in our vicinity. Something about combining juicy fruit with pungent raw ingredients (onion, jalapeno, cilantro) boosts its flavor to a whole new level. I served this sweet salsa with baked tortilla chips alongside these fresh fish tacos.

5/1/10: I intended to pair this with grilled chicken or fish, but I got so impatient to try it that I abandoned hope of it becoming a main dish and ended up devouring it all with tortilla chips. At least now I know that this salsa is sensational and that it would be excellent on top of just about anything! Quite often I consult seasonal growth charts to figure out what fruits and veggies are currently in season. Right now, pineapple is in. Not in Richmond, VA mind you, but somewhere in the world (like Oahu) it's pineapple season. And I can purchase a juicy ripe pineapple that has possibly traveled farther than I ever have, to become my snack. As much as I promote using local ingredients, I'm just outta luck in this case. This salsa is fruity and sweet (without a speck of added sugar), and if you choose, spicy too! It'll be awesome any way you serve it.

Pineapple Black Bean Salsa

INGREDIENTS
2 cans black beans, drained and rinsed
1 pineapple, cored, peeled, and diced
1 large bunch cilantro, coarsely chopped (to taste)
1 small red onion, diced
3 cloves garlic, minced
3 limes, juiced
1 jalapeno, minced
sea salt and freshly ground black pepper, to taste

DIRECTIONS
1. In a large bowl, toss to combine black beans, pineapple, onion, garlic, lime juice, and jalapeno. Stir in cilantro and season with sea salt and freshly ground black pepper to taste. Refrigerate until ready to serve. 

Serves 8.

(Adapted from The Nourishing Gourmet)

Smoky Deviled Eggs

This one is for Dustin. Deviled eggs are not something I would probably ever choose to make for myself. I'm not big on anything mayonnaise-heavy. But he craves all the traditional summer picnic foods- deviled eggs, potato salad- that take no shame in swimming in mayonnaise. Sometimes I just want to make the boy happy. And this is what we end up with.

And I admit that... I really liked these! The filling is creamy and tangy- if not a little too rich.  (I didn't bother to ease up on the calories, but I like the idea of using Greek yogurt to replace some of the mayonnaise.) The chives are crunchy and fresh. Dusted in mild, smoky paprika I found them to be unexpectedly alluring.

Smoky Deviled Eggs

INGREDIENTS
12 eggs
1/2 cup mayonnaise (or a combination of mayonnaise and plain Greek yogurt)
2 tsp. Dijon mustard
2 tsp. white wine vinegar
salt and freshly ground black pepper, to taste
fresh chives, chopped for garnish
smoked paprika, for garnish

DIRECTIONS
1. To hard boil the eggs, place the eggs in a single layer in a large saucepan, covered by at least an inch of cold water. Add a half teaspoonful or so of salt. Place the saucepan over high heat and bring to a rolling boil. Remove the pan from the heat, immediately cover, and let sit 12-15 minutes (depending on the size of your eggs- larger eggs take slightly longer). Rinse the eggs under cold water to stop the cooking (or cool in an ice bath). Once cooled, the eggs can be refrigerated until ready to use.

2. Carefully peel and cut each egg in half lengthwise. Scoop out the yolks into a small bowl. Set the egg whites on a serving platter.

3. To the egg yolks, add the mayonnaise, Dijon, and vinegar. Mash together with a fork until you reach the desired consistency. (I like my filling almost smooth.) Season to taste with salt and freshly ground black pepper.

4. Pipe filling into each egg white. Sprinkle with chives and dust with smoked paprika. Refrigerate until ready to serve.

Makes 24 deviled eggs.

(Adapted from Pinch My Salt)

Grilled Stuffed Poblanos

My dad comes from New Mexico. He grew up in a little town called Los Alamos (where they built the atom bomb). But then he left for college, got married, had five children, and eventually ended up out East. Sometimes us kids forget he didn't grow up where we did (first San Diego, then Northern Virginia). We forget that he's from the Southwest- until he pulls out his tumbled rock collection and homemade jewelry or starts a braiding leather bookmarks. Our first reaction is, "Dad, you're weird!". And then we remember he was raised in the Land of Enchantment, alongside the pueblos and Native Americans. And we understand his quirky hobbies a little better.

I was once again reminded of his roots when I brought these stuffed peppers to the dinner table on Sunday. He immediately lit up and exclaimed, "You made chile rellenos!". I just thought they were poblanos stuffed with beans and rice and cheese. Nothing special. But he was adamant that I had made one of his favorite New Mexican dishes. Google later confirmed that, indeed, he was right. A chile relleno is a stuffed poblano. What it gets stuffed with can vary widely, but usually includes cheese.

Whatever you call them, they're yummy. All of my family loved the filling, but a few of them couldn't handle the heat of the peppers. Poblanos can be mild or hot. You're never quite sure what you're gonna get. I ate mine whole without any problem. But some family members were not so lucky. This filling could be stuffed into any chile- anaheim, hatch, or even everyday bell peppers would do. They could also be prepared in the oven instead of on the grill. If you choose to bake them, I recommend following this method. 

Grilled Stuffed Poblanos

INGREDIENTS
6-8 poblano peppers, halved lengthwise, seeds and ribs removed
1 cup uncooked brown rice
1 15-oz. can black beans, drained and rinsed
1 15-oz. can diced tomatoes with green chiles
1 cup fresh or frozen corn kernels (optional)
3 green onions, sliced
1 jalapeno, minced (optional)
1 tsp. cumin
1 tsp. chili powder
dash cayenne pepper
salt and freshly ground black pepper, to taste
1/3 cup fresh cilantro, chopped + extra for garnish
Cheddar or any Mexican blend of cheese, shredded for topping

DIRECTIONS
1. Cook rice according to package directions.

2. In a large bowl, toss to combine cooked rice, beans, tomatoes, corn (optional), onion, jalapeno (optional), cumin, chili powder, cayenne and cilantro. Season to taste with salt and freshly ground black pepper. Stuff peppers with the filling.

3. Preheat grill to medium-high heat. Grill peppers until tender and charred on the bottom. Top with cheese several minutes before they are done grilling to allow the cheese to melt. Garnish with fresh cilantro and serve.

Makes 12-16 stuffed peppers.

(Adapted from A Couple Cooks)

Strawberry Avocado Salsa, Revisited

On Saturday mornings I wake up much too early (my internal alarm clock has no snooze) and head to the gym. And on the way home (in my post-workout state, hiding my flushed make-up free face under my biggest pair of shades), I stop at the farmer's market to sample what Virginia has to offer. I won't let a little sweat get in the way of me and my local produce. The routine stays the same, but the spoils change with the season. Spring brings strawberries. Corn and peaches arrive mid-Summer. Followed by apples and squash in the Fall.

Right now I can't resist the strawberries. They're so juicy, ripe, and red. And they won't last long enough. So I'm buying them by the pint-full and baking them into desserts and dicing them up in salsa. Salsa? Yeah. Avocados and strawberries are a surprisingly good combination. Especially with a little onion, lime, cilantro, and jalapeno and a handful of salty tortilla chips. The only downside? The very same acid that prevents the avocado from browning tends to break down the strawberries before too long. So this salsa is best enjoyed the same day it's made.

5/31/09: We've already established that strawberries and avocado are a delectable duo. They make for an excellent salad, and now a show-stopping salsa! Here we've added a little spice (add more if you'd like) and they're suddenly a Southwestern staple. Who doesn't love salsa? It's always bright and appealing and one of the healthiest snacks available. (Just be careful what you serve it with.)

There's your traditional tomato-based salsas and your sweeter fruit flecked ones. Salsas with spice and salsas without. Bean salsas and corn salsas and salsas galore. With endless combinations, I could dedicate an entire category just to salsas. In fact, I might! But as far as salsas go, this is one of my best yet!

Strawberry Avocado Salsa

INGREDIENTS
2 cups strawberries, stemmed and diced
1 avocado, peeled, pitted, and diced
1/4 cup red onion, diced
1/4 cup fresh cilantro, chopped
1 tsp. lime zest
2-3 Tbsp. freshly squeezed lime juice
2 tsp. jalapeno pepper, seeded and diced
1/2 tsp. evaporated cane sugar
salt and freshly ground black pepper, to taste

DIRECTIONS
1. Combine all ingredients in a small bowl. Toss gently, season to taste with salt and pepper, and serve.

Serves 4.

(Adapted from Cooking Light)

Bean and Butternut Tacos with Tomatillo-Avocado Salsa

I guess you could call it a resolution (although we've never been big on making them), that recently Dustin and I decided to start eating less meat (meaning more vegetables) as well as more fish. Specifically, my goal is to serve a meat-free meal at least once a week and another that features fish.

Most of us know that we should be a little less carnivorous, but it's hard to put into practice. The health merits of a vegetarian diet are sound. But I've never felt compelled to eliminate meat completely. (I don't have any hesitation about consuming animals on moral grounds, just strictly nutritionally speaking.) We all get plenty of protein in our diet and so much of the meat we're eating is excess fats (especially the saturated kind) and calories. Instead of being the center of every meal, meat can be moved to the side to make room for nutrient-dense fruits and vegetables, beans, and whole grains. Since I started buying higher quality meat and poultry, I can't afford to serve it in as large of portions or as often, so frequently eating vegetarian solves two problems.

I know that the word alone installs fear in some of you. But vegetarian meals can be delicious. Here's proof in the form of a taco. First of all, this salsa of roasted tomatillos, garlic, and jalapeno blended with creamy avocado is phenomenal. And then there's roasted butternut squash dusted with chile, cumin, and oregano. And pinto beans, shredded cabbage, and crumbled queso fresco as well. Put it all together and you have an explosion of flavor in a taco shell. Yummy, healthy, and interesting. And no meat needed.

Bean and Butternut Tacos with Tomatillo-Avocado Salsa

INGREDIENTS
Tomatillo-Avocado Salsa:
8 oz. tomatillos, peeled
2 cloves garlic, peeled
1 jalapeno pepper, stemmed and halved
1/2 white onion, roughly chopped
drizzle extra virgin olive oil
1/2 ripe avocado, diced
3 Tbsp. fresh cilantro, chopped
1/2 lime, juiced
salt and freshly ground black pepper, to taste

Roasted Butternut Squash:
1 small butternut squash, peeled, seeded, and diced (about 4 cups diced)
3-4 small dried red chiles, minced OR 1/2 tsp. chili powder
2 cloves garlic, minced
1 Tbsp. extra virgin olive oil
1/2 tsp. Mexican oregano
1/4 tsp. whole cumin seeds
salt and freshly ground black pepper

Pinto Beans:
1 15-oz. can pinto beans, drained and rinsed
1/4 cup water or low-sodium chicken broth
1/4 tsp. Mexican oregano
1/2 tsp. ground cumin
1/2 tsp. chili powder
salt and freshly ground black pepper, to taste

small corn or whole wheat tortillas, warmed
red or green cabbage, shredded
fresh cilantro, chopped
queso fresco, crumbled

DIRECTIONS
1. Preheat oven to 400 F. Line two large baking sheets with aluminum foil.

2. Toss tomatillos, garlic, jalapeno, and onion with enough olive oil to coat. Sprinkle with salt and pepper. Spread evenly on one of the prepared baking sheets and roast in preheated oven for 15 minutes. When cool enough to handle, pulse tomatillos, garlic, jalapeno, onion, avocado, cilantro, and lime juice in food processor until smooth. Season to taste with salt and pepper. Set aside until ready to use. (Can be prepared up to a day ahead of time and refrigerated prior to use.)

3. Toss butternut squash with chiles (or chili powder), garlic, olive oil, oregano, and cumin seeds to coat. Sprinkle with salt and pepper. Spread on the other prepared baking sheet and roast in preheated oven for 20-30 minutes, until tender.

4. Meanwhile, combine beans and water or broth in a small saucepan. Stir in the oregano, cumin, and chili powder. Heat over medium heat for about 10 minutes. Season to taste with salt and pepper.

5. To assemble tacos, layer cabbage, beans, butternut squash, and tomatillo-avocado salsa in a warmed tortilla. Sprinkle with crumbled queso and garnish with fresh cilantro.

Serves 4.

(Adapted from Eating Well)

Black-Eyed Pea Salad, Revisited

Since I'm living in Richmond and embracing southern customs, I served black eyed peas on New Years Eve. I only recently heard about this tradition. How it originated is up for debate, but I like this version of the story. Supposedly the little beans bring luck. Something I could use a bit of right now. Maybe these lucky beans will bring me an RN position. But it's OK if not, I'm happy to eat them anyway. Lucky or not, they're yummy.

4/23/10: I've been astonishingly on top of things this week! I've posted a new recipe every single day, which seems to be rare lately. It's because the mid-semester mania has come to an end. Things are slowing down at school. I have a few more weeks of finals and then I get a May break (not sure what to call it because I already had spring break in March and will have a summer break in August) before I go back and do it all again. At least summer is a mini semester (only 10 weeks). We still haven't figured out how we're going to spend our one week of overlapping vacation time together. (Dental school and nursing school have not figured out how to coordinate their breaks. Apparently they could care less that Dustin and I will be forever separated by our schedules. It's not much fun to be sitting home, homework free, when you've got no one to share the time with!) So our brains are hard at work (or distracted rather) planning how to make the most of our week of no responsibility. Where to go? What to do (or not to do for that matter!)...?

In the mean time, I'm enjoying the sunshine and warmth, the open windows and sunroofs, the bees I have to dodge every time I open my front door (I'm pretending to appreciate them, anyway), the flowers blossoming, the birds chirping (that wake me up way too early every morning), and the bounty of fresh food that spring brings. My appetite is turning towards light, fresh, summery dishes. Picnics and BBQ's are in our future. Oh, I'm so ready to grill!

This bean salad would be a hit on any occasion this summer. It's quick, inexpensive, and easy. And it's addictive. I started by piling it high on tortillas chips and then gave up the dipping and swallowed it by the spoonful. It's full of fiber and protein from the beans and vitamins from the veggies. Rice wine vinegar makes it slightly sweet and all that onion adds pizazz! More black-eyed peas for me, please!

Black-Eyed Pea Salad

INGREDIENTS
2 cans black-eyed peas, drained and rinsed
1 large tomato, diced
1/2 large red onion, diced
1 small or 1/2 large red, yellow, or orange bell pepper, diced
1 jalapeno, diced
4 green onions, sliced
1/3 cup cilantro, chopped
1/4 cup rice wine vinegar (unseasoned)
2 Tbsp. canola oil
1/2 tsp. organic cane sugar
salt and freshly ground black pepper, to taste

DIRECTIONS
1. Toss to combine black-eyed peas, tomato, red onion, pepper, jalapeno, and green onion in a large bowl.

2. In a small bowl, dissolve sugar in vinegar. Whisk in oil. Season with salt and pepper.

3. Pour dressing over bean mixture. Toss to coat. Stir in cilantro and season to taste with salt and pepper. Refrigerate until ready to serve (the longer it sits the better the flavor will be).

Serves 8.

(Adapted from Food Network)

Chicken Enchiladas with Roasted Tomatillo Salsa

Right before Christmas I made dinner for my entire family plus a few. I'm not used to cooking for so many people. I was daunted by the lengthy grocery list and mass quantities of food required. And then there was the issue of whether the sauce would even fit in the saute pan. It all worked out, but it in the end I dirtied a lot of dishes. But I also fed a lot of happy mouths. And that made it worth it.

I had a hunch that these enchiladas would be good. Tyler Florence usually comes through. I was excited that this recipe didn't contain any sour cream or even butter in the enchilada sauce. Which means that they're lighter than typical. The roasted tomatillo salsa was the highlight of the dish. You might want to double it so you have extra for snacking on. Two whole jalapenos (seeds and all) might seem like a lot, but because they're roasted (alongside the tomatillos, onion, and garlic) they're not too hot. I boiled a whole chicken and made my own stock, but you can use a rotisserie to save some time. And I recommend using at least part Pepper Jack cheese. It's so much more flavorful than Monterey Jack and adds the perfect amount of heat. 

Chicken Enchiladas with Roasted Tomatillo Salsa

INGREDIENTS
Roasted Tomatillo Salsa:
1 lb. tomatillos, husked
1 white onion, peeled and quartered
4 garlic cloves, peeled
2 jalapenos, stems removed
2 tsp. ground cumin
1 tsp. salt
1/2 cup fresh cilantro, chopped
1/2 lime, juiced

Enchiladas:
1 Tbsp. extra virgin olive oil
1/2 yellow onion, diced
3 cloves garlic, minced
1 1/2 tsp. ground cumin
1/4 cup all-purpose flour
2 cups homemade or store-bought low-sodium chicken broth
fresh cilantro, chopped (to taste)
1 3 lb. chicken (rotisserie or boil your own to make the broth), boned and meat shredded
salt and freshly ground black pepper, to taste
10 large whole wheat flour tortillas, warmed
8 oz. Monterey Jack and/or Pepper Jack cheese, shredded

sour cream, for serving
shredded lettuce, for serving
Roma tomatoes, diced for serving
avocado or guacamole, for serving
fresh cilantro, chopped for garnish

DIRECTIONS
1. Preheat oven to 400 F.

2. Line a large baking sheet with aluminum foil and lightly grease with cooking spray. Spread tomatillos, onion, garlic, and jalapenos on the prepared baking tray. Roast in preheated oven for 15 minutes. Cool slightly before transferring roasted vegetables and their juices to a blender or food processor. Add the cumin, salt, cilantro, and lime juice and pulse until well combined but still slightly chunky.

3. Meanwhile, heat the olive oil in a large saucepan over medium heat. Add the onion and cook until soft and caramelized, about 7 minutes. Add the garlic and cumin and cook for another minute. Sprinkle in the flour and stir until a thick paste forms. Slowly stir in the chicken broth and simmer until thickened. Remove from the heat and add half of the roasted tomatillo salsa, a handful of fresh cilantro, and fold in the shredded chicken. Season to taste with salt and pepper.

4. Preheat oven to 350 F. Lightly grease a 9x13 baking dish with cooking spray. Spread a little of the reserved salsa in the bottom of the baking dish.

5. To assemble the enchiladas, put a scoop of the filling inside each warmed tortilla and sprinkle with some shredded cheese. Roll up and place in the prepared baking dish. Pour the remaining salsa over top and sprinkle with the remaining cheese.

6. Bake uncovered in preheated oven for 30 minutes, until bubbling and golden brown on top. Garnish with fresh cilantro and serve with sour cream, shredded lettuce, diced tomato, and avocado.

Serves 6.

(Adapted from Food Network)

Grilled Chipotle Shrimp Tacos with Mango Avocado Salsa

All those Florida palm trees last week must have put me in the mood for something tropical. That, and the need to lighten things up in the midst of the calorie-laden holidays inspired these shrimp tacos. They're actually a revision on an old recipe I posted. The salsa is the same (you shouldn't mess with something perfect), but the shrimp have been improved. Instead of using minced chipotle in adobo sauce, I went with a spice rub featuring ground chipotle powder. So no marinating involved but still tons of spicy smoky flavor. The chipotle-crusted shrimp pack some heat, but the cool mango avocado salsa balances them out. (As long as you don't go overboard with the jalapeno.)

Grilled Chipotle Shrimp Tacos with Mango Avocado Salsa

INGREDIENTS
1 lb. raw shrimp, peeled and deveined
whole wheat flour or corn tortillas, warmed

Chipotle Spice Rub:
1 tsp. chipotle powder
1/2 tsp. garlic powder
1/4 tsp. cumin
1/4 tsp. coriander
1/4 tsp. Mexican oregano
1/4 tsp. salt
1/4 tsp. freshly ground black pepper

Mango Avocado Salsa:
1 mango, peeled, pitted, and diced
1 avocado, peeled, pitted, and diced
1/2 small red onion, diced
1 jalapeno, seeds and ribs removed and diced
1 lime, juiced
1/4 cup fresh cilantro, chopped
salt and freshly ground black pepper, to taste

DIRECTIONS
1. To prepare the salsa, toss to combine mango, avocado, onion , jalapeno, lime juice and cilantro in a medium bowl. Season to taste with salt and pepper. Refrigerate until ready to use.

2. To make the spice rub, combine all spices in a small bowl. 

3. Preheat outdoor grill or indoor grill pan to medium-high heat. Pat shrimp dry and sprinkle with spice rub on both sides. Lightly grease grill with olive oil or cooking spray. Grill shrimp until curled and opaque. Serve in warmed tortillas with avocado mango salsa.

Serves 2-4.

(Salsa adapted from All Recipes)

Sun-dried Tomato Bruschetta

This bruschetta is incredibly good. It consists of Roma and sun-dried tomatoes tossed with fresh basil, pungent garlic, fruity olive oil, and sweet balsamic vinegar, piled on top of toasted slices of baguette, and finished with a blanket of melted fresh mozzarella. Bruschetta (properly pronounced brus'ketta) is typically served as an appetizer, but I wouldn't hesitate to make a meal out of it. Don't wait for a fancy occasion. You want this now.

INGREDIENTS
8 Roma (plum) tomatoes, seeded and diced
1 cup sun-dried tomatoes packed in olive oil, drained and chopped
3 cloves garlic, minced
2 Tbsp. extra virgin olive oil
2 Tbsp. balsamic vinegar
1/4 cup fresh basil, chopped
salt and freshly ground black pepper, to taste
whole wheat baguettes, sliced 3/4-in. thick
fresh mozzarella, shredded

DIRECTIONS
1. Preheat oven broiler.

2. In a large bowl, toss to combine tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, and basil. Season to taste with salt and pepper. Set aside for 10 minutes to marinate. 

3. Line a large baking sheet with aluminum foil. Spread the sliced baguette in a single layer on the baking sheet. Brush with a light amount of olive oil or spray with cooking spray. Broil for 1-2 minutes until lightly browned.

4. Spoon the tomato mixture onto the toasted baguette slices. Sprinkle with freshly grated mozzarella cheese.

5. Broil for 3-5 minutes until the cheese has melted and the baguette is golden brown on the edges. Serve immediately.

Serves 12.

(Adapted from All Recipes, photo by Danielle Hone)

Apple Salsa

Sometimes I get discouraged when I'm cooking. Sometimes it takes a lot to not throw a kitchen tantrum... to not rip off my apron, throw my spatula on the floor, and splatter food everywhere. This exact scenario hasn't happened... yet. But I have on occasion slumped off in post-dinner-disaster defeat to leave Dustin alone up against the cluttered counters and massive piles of dirty dishes. I admit that when a meal you've put a lot of work (and money) into is a disappointment, it's hard to handle.

This week I've had a streak of bad luck. I've tried a lot of new recipes, but none of them have been anything special. There's plenty of ordinary dishes out there. I want extraordinary. I'm hoping that I haven't lost my touch and things will turn around by next week. Thankfully, amidst all the dinners that sucked, there was this one small wonder. This sweet apple salsa. So fresh and so simple. I threw it together last second because I had a bag of tortilla chips that were begging to be dipped. It's light and refreshing. The perfect salsa for Fall.

INGREDIENTS
2 large crisp apples, diced
1/2 cup red bell pepper, diced
2 limes, juiced
1 tsp. honey
1/4 cup cilantro, chopped
1/3 cup red onion, diced
1/2 jalapeno, seeded and minced
salt and freshly ground black pepper, to taste

DIRECTIONS
1. In a medium bowl, combine apples, bell pepper, cilantro, onion, and jalapeno. Drizzle with lime juice and honey. Toss to coat. Season with salt and pepper to taste.

(Adapted from Cooking Light)

Peach Salsa

Here's the peach salsa that I served alongside the Pepper Jack, Peach, and Chicken Quesadillas. So simple, so fresh, and so delicious! What was left was devoured with tortilla chips. I've had a lot of luck with Cooking Light lately. The magazine is a great resource for seasonal and generally healthy recipes. They can be accessed via the My Recipes website (which is also home to all the recipes from Real Simple, Southern Living, and a few other publications), where you can create your own recipe file to store favorites. I'd love to have a subscription to just about every cooking magazine out there, but for now I make do with looking up the new recipes on the websites each month. (Check out Bon Appetit, Eating Well, and Food and Wine!)

INGREDIENTS
2 lbs. firm but ripe peaches, diced (I peeled half of them)
1/2 cup red onion, diced
1/4 cup fresh cilantro, chopped
1 Tbsp. jalapeno, minced
1 clove garlic, minced
2 Tbsp. rice vinegar
1 tsp. lemon juice
salt and freshly ground black pepper, to taste

DIRECTIONS
1. Toss to combine all ingredients in a small bowl. Season to taste with salt and pepper. Cover and refrigerate until ready to serve.

Makes about 3 cups.

(Adapted from Cooking Light)

Pepper Jack, Peach, and Chicken Quesadillas with Sweet Sour Cream

You may have noticed I've been messing with the look of my blog lately. I think I've created something I'll stick with, for now! Much like I felt the need to re-arrange my bedroom furniture every few months growing up, I get the urge to mix things up around here. To make changes as I grow. Nothing is drastically different. All the same pages and links remain. And I hope you like the change.

Here's something else new- peach in a quesadilla! I've already done apple and mango and pineapple, so peaches shouldn't be a surprise! Local juicy ripe peaches are unbelievably cheap right now so I've been buying lots of them. And finding new ways to use them up. This recipe was published in the August issue of Cooking Light. Besides adding a few chopped chives (from my very own herb garden), I didn't change a thing. The Pepper Jack provided just the right amount of kick. A spoonful of luxurious sweet sour cream and peach salsa (recipe coming soon) finished it off.

INGREDIENTS
4 whole wheat tortillas
Monterey Jack cheese with jalapeño peppers, shredded
skinless, boneless rotisserie chicken breast, chopped
firm ripe peaches, thinly sliced
fresh cilantro, chopped
chives, chopped

Sweet Sour Cream:
1/2  tsp.  honey
splash  fresh lime juice
1/4 cup sour cream

DIRECTIONS
1. To make the sweet sour cream, in a small bowl whisk together honey, lime juice, and sour cream. Refrigerate until ready to serve.

2. Preheat a large skillet or grill pan to medium high heat. Lightly oil the skillet with cooking spray and place two tortillas on it. Top each tortilla with cheese, chicken, peaches, cilantro, chives, more cheese, and the remaining tortillas. Cook, flipping halfway through, until the cheese has melted and the outsides are crisp and golden brown. Slice and serve with sweet sour cream.

Makes 2 quesadillas.

(Adapted from Cooking Light)

Tilapia Tacos with Corn and Jicama Salsa

Things Jessie likes (some of these are probably obvious to you by now): tortillas, salsa, cilantro (pretty much any dish with a Southwestern flair), fish, grilling, fresh/light/healthy meals. So no surprise that I love fish tacos! The perfect summer dinner. I've posted a few fish taco recipes before now, but each one has been unique. This time I chose tilapia. It's (relatively) cheap and mild in flavor. A good starting point if you're new to fish. The tilapia is seasoned with a Cajun rub and grilled until flakey. Then they're wrapped in wheat tortillas over a bed of greens, drizzled with spiced sour cream, and topped with fresh corn and jicama salsa for crunch. Yum. This was my first encounter with jicama, which is actually a root vegetable from Mexico that is also referred to as a "yam bean" or "Mexican turnip". It is usually eaten raw (here tossed in the salsa) and has a sweet starchy flavor.

INGREDIENTS
6 (4-oz.) tilapia fillets
blackening or Cajun seasoning (a blend of garlic powder, salt, pepper, and cayenne pepper)

Corn and Jicama Salsa:
1 cup corn (I used fresh corn cut off of the cob and sauteed in a dry skillet over medium-high heat for several minutes)
1/2 cup red onion, diced
1 cup jicama, peeled and chopped
1/2 cup red bell pepper, diced
1/3 cup fresh cilantro, chopped
1 lime, zested and juiced
salt and freshly ground black pepper, to taste

sour cream (try this Chipotle Sour Cream or this Green Chile Sour Cream)
corn or whole wheat flour tortillas, warmed
mixed greens

DIRECTIONS
1. To prepare the salsa, in a medium bowl, mix together corn, red onion, jicama, red bell pepper, and cilantro. Stir in lime juice and zest. Season to taste with salt and pepper. Refrigerate until ready to serve.

2. Preheat outdoor grill or indoor grill pan to medium-high heat. Rub each tilapia fillet with blackening or Cajun seasoning on both sides.

3. Grill tilapia until it flakes easily with a fork. Serve in warmed tortillas with salsa, sour cream, and mixed greens.

Serves 4.

(Adapted from All Recipes)

Cumin-Spiced Mahi Mahi Tacos with Nectarine Avocado Salsa

I was so frustrated with these photos that I almost didn't post this recipe. But I convinced myself that you'll overlook the amateur photography and believe me that this recipe is fantastic! Some days my little blue Cannon point-and-shoot works wonders. This day, despite decent natural lighting, the pictures turned out dingy and depressing. Thankfully, a little photo shop goes a long way. The point is, this recipe just couldn't be missed!

I love fruit salsas and fish tacos. Especially together. And I love how easy this was to prepare. I usually skip the sour cream to save on calories, but this time I'm glad I didn't. The zesty sour cream was bold and delicious. Plus, you only need a drizzle. And the nectarine-avocado salsa? Awesome (which I expected)!

INGREDIENTS
1 1/2 tsp. kosher salt
1 tsp. ground cumin
1/2 tsp. Mexican oregano
1/4 tsp. garlic powder
1/8 tsp. freshly ground black pepper
1/8 tsp. cayenne pepper
4 (4-6 oz.) mahi mahi fillets, skinned
corn or whole wheat flour tortillas, warmed

Zesty Sour Cream:
1/2 cup sour cream
1 Tbsp. fresh cilantro, chopped
1 Tbsp. fresh lime juice
1/2 tsp. hot sauce
pinch salt

Nectarine Avocado Salsa:
2 large nectarines, diced
1/2 cup red onion, diced
2 Tbsp. fresh cilantro, chopped
2 Tbsp. fresh lime juice
1 Tbsp. jalapeno, minced
1 tsp. garlic, minced
1 avocado, pitted and diced
salt and freshly ground black pepper, to taste

DIRECTIONS
1.Preheat outdoor grill or indoor grill pan to medium-high heat.

2. Combine the first 6 ingredients and rub over both sides of the fish. Grill on lightly oiled grill until the fish flakes easily with a fork. Serve on warmed tortillas with zesty sour cream and nectarine avocado salsa.

3. To prepare the sour cream. combine the ingredients in a small bowl. Stir until smooth. Refrigerate until ready to serve.

4. To prepare the salsa, toss to combine the nectarine, onion, cilantro, jalapeno, garlic in a medium bowl. Add the avocado and lime juice. Toss gently to coat. Season to taste with salt and pepper. Refrigerate until ready to serve.

Serves 4.

(Adapted from Cooking Light)

Grilled Pineapple Chicken Quesadillas

Pioneer Woman posted this recipe a week or so ago and I couldn't take my eyes off of it. We all know I go weak in the knees over anything oozing with cheese. And then there was the fresh grilled pineapple, the cilantro, the tangy barbecue sauce. All things I live for. Grilled together between crisp flour tortillas- it was a magnificent hot sticky mess. While I enjoyed the tang from the barbecue sauce, you could leave it out and they would still be insanely flavorful. I got bold and used whole slices of jalapeno (seeds and all). In combination with our semi-spicy barbecue sauce, these quesadillas definitely had some zing. Go for the jalapeno rounds. You can handle it!

INGREDIENTS
4 whole wheat flour tortillas
1 cup pineapple, sliced
1 boneless, skinless chicken breast half
Cajun seasoning
salt and freshly ground black pepper
1 1/2 cup Monteray Jack cheese, grated
1/2 jalapeno, sliced into rounds
fresh cilantro, chopped
barbecue sauce (optional)
sour cream, for serving
pico de gallo, for serving

DIRECTIONS
1. Preheat indoor grill pan to medium-high heat. Grill pineapple slices several minutes on each side. Sprinkle the chicken with Cajun seasoning, salt, and pepper. Grill the chicken until the juices run clear. Let rest several minutes before slicing. Toss the chicken with barbecue sauce to coat (optional).

2. Sprinkle half of the cheese over two tortillas. Top each with half of the grilled chicken, half of the grilled pineapple, and half of the jalapeno rounds. Sprinkle with cilantro and top with the remaining cheese. Place the second tortillas on top.

3. Grill on preheated grill pan or panini press until the outside is crisp and the cheese has melted. Slice and serve with sour cream and pico de gallo.

Makes 2 quesadillas.

(Adapted from Pioneer Woman)

Adobo Marinated Pork Tenderloin with Grilled Pineapple Salsa

Dustin can vouch that I'm full of suspicion. I hesitate to believe the promises of a politician (can you blame me?), I don't trust our GPS (it has been wrong in the past), I always purchase delivery confirmation because I doubt the responsibility of the USPS (they've lost my mail before), I'm leery of the reading on my meat thermometer (which leads to a lot of tiny incisions in our dinner) and I constantly debate the directions when I'm following a recipe. (Luckily, this lack of confidence-or stubbornness-has saved quite a few desserts in the past. Either my oven is piping hot or the rest of the world is wrong, because my baked goods never take as long to cook.)

This time it was the marinade. I suspected that one hour was not nearly long enough to produce a tender juicy pork tenderloin. So I read user reviews and weighed my options. It couldn't hurt to bathe the pork for a few extra hours, could it? But then I'd never find out if the recipe was actually right. So on a rare whim, I went with it. I followed the recipe exactly and guess what? One hour was enough! Cooking Light was right- and my fears were wrong. This savory pork loin was incredibly moist and flavorful! Topped with a freshly grilled pineapple and sweet pepper salsa it was fantastic. It makes a healthy, light, and refreshing summer meal. Trust me!

INGREDIENTS
Pork Tenderloin:
2 lb. pork tenderloin
1 cup freshly squeezed lime juice (about 8 limes)
6 cloves garlic, minced
2 tsp. freshly ground black pepper
2 tsp. ground cumin
2 tsp. Mexican oregano
1 1/2 tsp. sea salt
extra virgin olive oil
fresh cilantro, chopped (for serving)
green onions, sliced (for serving)

Grilled Pineapple Salsa:
1 large pineapple, cut into 1 inch wide strips
1 red bell pepper, halved and seeded
1 yellow bell pepper, halved and seeded
1 jalapeno, minced
1/2 red onion, diced
1/2 cup fresh cilantro, chopped
1 lime, juiced
2 tsp. brown sugar
salt and freshly ground black pepper, to taste

DIRECTIONS
1. To make the marinade, in a small bowl, whisk to combine the lime juice, garlic, pepper, cumin, oregano, and salt. Place the pork tenderloin in a plastic ziploc bag and pour the marinade over the pork. Refrigerate 1 hour.

2. To make the pineapple salsa, preheat an outdoor drill or indoor grill pan to medium-high heat. Spray the grill with cooking spray and grill the pineapple strips and the bell peppers for several minutes on each side. Cool before dicing the pineapple and peppers. In a large bowl, toss to combine the pineapple, peppers, jalapeno, onion, cilantro, lime juice, and brown sugar. Season to taste with salt and pepper. Serve warm or refrigerate until ready to serve (I recommend letting it come to room temperature before serving).

3. To grill the pork, preheat an outdoor grill or indoor grill pan to medium-high heat. Discard the marinade. Brush the pork with olive oil and place on the grill. Cook until the pork is only slightly pink (the original recipe recommends an internal temperature of 160 F, but I find this a little too well done). Remove from the grill and let rest at least 5 minutes before slicing. Serve topped with grilled pineapple salsa.

Serves 4-6.

(Adapted from Cooking Light)

Mexican Beef Roast Tacos with Salsa and Guacamole

I'm a little late for Cinco de Mayo. Our Mexican food festivities extended through the weekend. On Sunday, on behalf of my mother, I made our family dinner. I have three sisters, two of whom (is that proper English?) are hard to feed. The youngest will eat almost anything- and I adore that quality! The older two (twins, actually), have picky palates and it frustrates me (but I still love them to death). So when I'm visiting home, the food I cook tends to be a little tamer. How can you go wrong with beef tacos?

This recipe was a hit! A slow-roasted beef shoulder is shredded and topped with homemade salsa and guacamole. We were going to be gone all afternoon so instead of roasting mine on the stove top or in the oven, I went with the slow cooker. If you link to the original recipe you can find out how to do it in 3 hours. The meat was tender and juicy. The guacamole was fresh and creamy. It was the salsa that surprised me the most. It called for canned tomatoes. I followed Tyler Florence's advice and used San Marzanos (which are unbelievable, trust me). I swear this salsa is so fresh and fabulous that you'd never know the tomatoes weren't picked yesterday. I want to eat this salsa every day. And I probably will- with the help of a food processor making it is so dang easy!

INGREDIENTS
2-3 lb. beef shoulder (chuck roast)
salt and freshly ground black pepper
2 Tbsp. extra virgin olive oil
2 cloves garlic, smashed
1 large onion, sliced
1 (28-oz.) can crushed tomatoes (San Marzano recommended)
1 Tbsp. ancho chili powder
1 tsp. cayenne pepper (up to 1 Tbsp. to taste)
1 Tbsp. ground cumin
3 bay leaves
whole wheat flour tortillas, warmed for serving
cabbage or romaine lettuce, shredded for serving

Tomato Salsa:
1 (28-oz.) can whole tomatoes (San Marzano highly recommended), drained and juice reserved
1 small red onion, roughly chopped
1 serrano chili, stemmed and seeded
1 clove garlic, roughly chopped
2 limes, juiced
1/2 cup fresh cilantro, roughly chopped
salt and freshly ground black pepper, to taste
extra virgin olive oil, for drizzling

Guacamole:
5-6 ripe avocados, halved and pitted
3 limes, juiced
1 medium yellow onion, diced
1 clove garlic, minced
1-2 serrano chiles, minced (to taste)
1/2 cup fresh cilantro, finely chopped
salt and freshly ground black pepper, to taste
extra virgin olive oil, for drizzling
tomato, diced (optional)

DIRECTIONS
1. To prepare the beef, preheat the olive oil in a large skillet over medium-high heat. Season the beef with salt and pepper. Add the garlic and onions and brown the beef on all sides until a nice crust forms and onions are tender. Transfer to a slow cooker. Add the crushed tomatoes, ancho chili powder, cayenne, cumin, and bay leaves. Cover and cook on high for 1 hour. Reduce heat to low and continue cooking 7-8 hours, until the meat is tender and falling apart. Shred with a fork, removing any grisly pieces. Season to taste with salt and pepper.

2. To prepare the salsa, pulse to combine the tomatoes, onion, chili, garlic, lime juice, and cilantro in a food processor. Add some of the reserved tomato juice if it is too thick. Season to taste with salt and pepper. Drizzle with a little olive oil. Cover and refrigerate several hours to allow the flavors to meld.

3. To prepare the guacamole, combine the avocados and lime juice in a large bowl. Mash with a fork or potato masher until you reach a chunky-smooth consistency. Fold in the onion, garlic, serranos, and cilantro. Season to taste with salt and pepper. Drizzle with olive oil and top with diced tomatoes (optional). Place a layer of plastic wrap over the surface of the guacamole (to prevent browning) and chill for at least 1 hour to allow the flavors to meld.

4. Serve the shredded beef on warmed tortillas with lettuce, salsa, and guacamole.

Serves 6-8 (depending on the size of roast you use).

(Adapted from Food Network)

Pomegranate Guacamole

This stunning appetizer is also called "Christmas Guacamole", a tribute to the luscious deep green of the avocado and bright red pomegranate arils. Pomegranates and avocados are in season during the winter, so the holidays happen to be the perfect time of your to serve this guacamole dip. Since we're well into February, I didn't think the Christmas title was appropriate. But really, this "winter" dish will be well-enjoyed any time of year!

I got this recipe from a friend, and tweaked it a little to my liking. The original called for accent seasoning, something I had never heard of. With a little research, I learned that accent seasoning contains MSG, which provides a characteristic flavor, but isn't on my list of natural ingredients. So I went with a pinch of sugar in its place. And remember to always add salt and pepper to your individual taste. Avocados tend to brown fast, so store any leftovers tightly sealed with plastic wrap.

INGREDIENTS
3 large avocados, peeled and pitted
1 lemon, juiced (or lime)
2 Tbsp. yellow or white onion, minced (next time I might use 1/4 cup)
2 Tbsp. fresh cilantro, chopped
1/2 tsp. organic cane sugar
1/2 tsp. salt (to taste)
1 small or 1/2 large pomegranate, seeded
freshly ground black pepper, to taste

DIRECTIONS
1. Place avocado in a medium sized bowl. Pour in lime juice and mash with a fork until smooth but chunky. Stir in onion, cilantro, sugar, and salt. Gently fold in pomegranate seeds. Season to taste with salt and pepper. Refrigerate, in an airtight container, until ready to serve.

Serves 4.

(Recipe- with adaptations- from Amber Sanovitch)

Avocado Feta Salsa

As I was reading reviews on this recipe (on All Recipes) prior to posting it, I came across one that suggested removing the feta and replacing it with corn and black beans (because it would be so much better!). WHAT? ARE YOU KIDDING ME? HOW...DARE... THEY... (I call this my recipe rage) suggest something so absurd! Did someone miss the title? It's called avocado feta salsa for a reason. Because it's all about the feta!!! It's the star, the special ingredient that makes this so sinfully good. So, dear absurd All Recipes reader, go stick your opinionated nose elsewhere if you want a corn, black bean, and tomato salsa. You've clearly missed the point. I came here for feta salsa, and that's what I'm gonna get!

Phew, I'm glad I got that off my chest! Some people are so unreasonable (and I wonder if not somewhat mental). Because feta, Greek king of cheeses, is pungent, it's bold, it's fantastic. It goes exceptionally well with avocado which is mellow and mild. The other ingredients in this salsa are meant to accessorize. They bring the taste together. Serve it with with pita or tortilla chips, raw veggies for dunking, or on top of a taco. I don't care how you eat it, just keep you corn and black beans out of sight!

INGREDIENTS
1/2 tsp. dried oregano (or 1 1/2 tsp. fresh)
1 Tbsp. fresh parsley, minced
1 avocado, peeled, pitted, and chopped
2-3 Roma tomatoes, seeded and diced
1/4 cup red onion, diced
1 clove garlic, minced
4 oz. feta, crumbled (I used garlic and herb flavored feta, use as much as you want, to taste)
2 tsp. red wine vinegar
2 tsp. extra virgin olive oil
salt and freshly ground black pepper, to taste

DIRECTIONS
1. In a medium sized bowl, toss to combine avocado, tomato, onion, and garlic. Stir in oregano and parsley. Drizzle with red wine vinegar and olive oil; toss to coat. Gently fold in the feta. Season to taste with salt and pepper. Cover and chill for several hours, or until ready to serve.

Serves 4.

(Adapted from All Recipes)