Homemade Salsa ♥

I love using fresh tomatoes from the garden and making fresh salsa, here is my recipe!

 Ingredients ♥

4 ripe tomatoes cored and quartered

1 red onion peeled and quartered

3 garlic cloves peeled

3 jalapenos stemmed and seeded for a hot version leave the seeds in 

⅓ cup of fresh cilantro

2-3 tsp sugar

1 can crushed San Marzano tomatoes 15 ounces

4.5 ounces diced green chilies medium or hot

Directions ♥

Place the fresh tomatoes, onion, garlic, peppers, cilantro, lime juice 2 tsp cumin 2 tsp sugar and salt in a food processor. Pulse until well blended.

Pour in the crushed tomatoes and green chilies. Puree until mostly smooth. Lasts in the fridge for 10 days freezes up to 6 months.

Homemade Giardiniera ♥

 Ingredients ♥

1/2 head cauliflower, cut into small florets (3 cups )

1 large yellow onion, diced (3 cups, )

1  red bell peppers, diced (1 ½ cups )

1 green bell pepper, diced (1 cup )

1 carrot, diced (3/4 cups )

1 celery stalk, diced (1/2 - 3/4 cups )

1 and 1/2 large jalapeños, thinly sliced or diced seeds removed

1/2 cup  coarse kosher salt*

water

Dressing ♥

2 cloves garlic, minced

3/4 cup  chopped marinated green olives

1 tbsp dried oregano

1 tsp red pepper flakes

1/2 tsp celery seeds

freshly ground black pepper to taste

1 cup white vinegar

1 cup extra virgin olive oil

Instructions ♥

In a large mixing bowl combine the diced cauliflower, onion, bell peppers, carrot, celery, jalapeño, and 1/2 cup of coarse kosher salt. Add enough cold water to cover the vegetables, then put a lid over the container and refrigerate for 12-24 hours.

After soaking, drain and rinse the vegetables and set aside in the large mixing bowl.

In a medium mixing bowl mix together all the ingredients for the dressing.

Pour the dressing over the vegetables, toss, and cover the bowl or transfer to clean glass jars. If the vegetables aren't fully submerged, top off with one cup of water then if more liquid is needed top with additional vinegar until the vegetables are covered. Use distilled water, filtered water, or boiled and cooled water for longer storage.

Refrigerate for at least 48 hours before enjoying. The vegetables will get more flavorful the longer it marinates. Homemade giardiniera will last for at least several weeks in the fridge.

Skinny Summer Fish Tacos ♥

 

With the quarantines in effect this year, a lot of people are doing stay-cations, or even backyard vacations! For a tropical twist on regular tacos, why not do skinny fish summer tacos outside on the grill! ♥

Yield  8-10 tacos 
Serving size 2 tacos 

Ingredients ♥

1 pound cod fish
olive for for drizzling
kosher salt and pepper
1/2 teaspoon red pepper flakes
1 lime
1 orange
8-10 corn tortillas, warmed
1 recipe Guacamole  see below

2 ripe avocados
1 shallot, minced
2 tablespoons cilantro leaves, finely chopped
1-2 tablespoons fresh lime juice ( or 2 limes) 
1/2 teaspoon sea salt
Freshly grated black pepper

Directions ♥

Cut avocados in half and remove the pit.  Scoop the flesh of the avocado into a mixing bowl.  Add the chopped onion, cilantro, lime juice, salt and pepper and mash with a fork until chunky and mixed.

1 recipe Fire Roasted Tomato Salsa see below

Makes 8 servings

Ingredients ♥

 Fire Roasted Tomatoes ( see recipe below) or if you want fast & easy 1 can (14 oz)
1 cup fresh cherry tomatoes, sliced in half
1/2 cup white onion, chopped
2 cloves garlic, chopped
1/2 jalapeño, chopped
2 chipotle peppers in adobo, plus 1 tsp of the adobo sauce
1 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper
1/2 cup cilantro
1 lime, juiced

Directions ♥
Combine all ingredients in the food processor or high powered blender and pulse until everything is evenly blended.
Taste and adjust salt and pepper as needed. Add more chipotle peppers if you like it extra spic.

Remove from food processor or blender and refrigerate

12 to 24 tomatoes, depending on how small or big of a batch you want

Olive oil

Directions ♥

Wipe down your grates with olive oil before turning on. I use a cloth or a brush.

Get your grill fired up.

Let it get hot. I always preheat my grill just like my oven.

Turn it down to a medium heat.

Brush your clean tomatoes with some olive oil. If you don't want to do this step you can roast them without oil. I've done them both ways. Both are good.

Place your tomatoes on the grill. I did this batch whole. No need to cut in half.

Let them cook for about 5 to 9 minutes depending on the size and ripeness of your tomatoes.

Once they develop char you want to use long handled tongs to flip these suckers over.

Cook for another 5 to 9 minutes, depending on your tomatoes.

Once they develop beautiful char on them take them off the grill and place them in a large bowl or casserole dish.

Turn off your grill.

Now cover the bowl or casserole dish with either tinfoil (my preference) or plastic wrap (I  hate plastic wrap with a passion) and allow the temperature of the tomatoes to come down. Covering them will help you remove the skins easily once they cool.

Once the tomatoes cool you need to remove the blackened skins. It's easy and quick, trust me.

Throw away the skins.

You are now left with beautiful fire roasted tomatoes! Transfer to a blender and set on pulse for amazing salsa!

For the Cabbage Slaw

1/3 head green cabbage, shredded
1/3 head red cabbage, shredded
1 large carrot, grated
1/2 yellow onion, thinly sliced
1/2 cup apple cider vinegar or red wine vinegar
1/4 cup water
1/2 teaspoon salt
1/2 teaspoon brown sugar
1 teaspoon dried oregano
1 teaspoon red pepper flakes

Directions ♥

For the Fish
Preheat an indoor or outdoor grill over medium high heat.
Drizzle the cod dish with a touch of olive oil and season it with salt, pepper and red pepper flakes.
Grill the fish on the pre-heated grill for 5-6 minutes on each side until fully cooked. The fish should flake easily and there should be a golden brown crust.
Remove the fish from the grill and squeeze the fresh lime and orange juice over the fish. Adjust salt and pepper as needed.
To assemble, place a few large pieces of the flaked fish into a warmed tortilla, Top with a spoonful of guacamole, a bit of salsa and 2 tablespoons of the curtido. Serve immediately.

For the Cabbage Slaw
Combine the cabbage, carrot, and onion in a large bowl. Combine the remaining ingredients in a separate bowl and then pour over the cabbage mixture and stir.

Cover and refrigerate for at least 2 hours before serving.

Assemble the fish tacos with your homemade guacamole, fire roasted tomato salsa, cilantro, sour cream or Mexican Crema, drizzle some limes and you have a complete healthy dinner!

5 Skinny Superbowl Dips ♥

Superbowl is approaching and I want to give you the 5 top game day dips my viewer request and a new easy queso dip recipe using my favorite product  Kraft Velveeta Cheese !  All are super skinny light on calories and fat! ♥ 


Skinny Kraft Queso Dip 

Ingredients  ♥ 
1 lb.  (16 oz.) VELVEETA®, cut into 1/2-inch cubes

1 can  (10 oz.) RO*TEL Diced Tomatoes & Green Chilies, undrained

Directions ♥ 

COMBINE ingredients in microwaveable bowl.


MICROWAVE on HIGH 5 min. or until VELVEETA is completely melted and mixture is well blended, stirring after 3 min.

Knorr Baked Skinny Spinach n' Artichoke Dip ♥

Frank's Red Hot Skinny Buffalo Chicken Dip ♥

Skinny Old El Paso Tex Mex Taco Dip ♥

Fresh Homemade Guacamole ♥

Healthy Leftover Turkey Day Recipes ♥

Don’t waste those Thanksgiving leftovers. Turn them into delicious breakfast, lunch or dinner recipes that are low calories and low fat. ♥

Breakfast

Sugar Free Pumpkin Pie Latte 

For this just substitute the pumpkin for your leftover pumpkin pie! Blend it up in a blender and add! 

Leftover Turkey Breakfast Burritos 

Ingredients ♥

Olive oil 

1 large garlic clove, peeled and chopped to almost a paste

1/2 teaspoon paprika

1/2 teaspoon ground cumin

1 pinch cayenne pepper

1/4 cup diced leftover roast turkey

1/4 cup leftover stuffing

3 tablespoons leftover cooked vegetables

1 large egg

1 large flour tortilla (10- or 12-inch, or as big as you can get)

Sour cream and chopped cilantro or parlsey for serving, if desired

Directions ♥

In a large sauté pan, heat  oil over medium-high heat until hot. Add the garlic and sauté for 1 minute, then add the spices and allow to sizzle until fragrant, about another minute. Stir in the chopped turkey, and the veggies. Cook over medium-high heat, stirring frequently, until heated through and coated with the spices. Crack the egg over the contents of the pan, then stir it into the rest of ingredients. Continue cooking until the egg is cooked through, about another minute or two, then remove the pan from the heat.  Heap a few large scoops of the turkey-veggie mixture in the center of the tortilla  Add some sour cream and cilantro or parsley, if desired.

Lunch 

Skinny Leftover Turkey Waldorf Salad

Ingredients ♥

2 boneless skinless chicken breasts, boiled, diced

1 cup seedless red grapes, each cut in half

1 cup salted cashews 

1 small Gala apple, finely diced

1/4 cup finely chopped red onion

1/4 cup finely chopped green onions

1/2 to 1 cup reduced-fat mayonnaise

Juice of 1 lime (1 to 2 tablespoons)

1 teaspoon chopped fresh dill

Salt and pepper to taste

Directions ♥

1 In a large bowl, stir together all ingredients until well mixed, adding salt and pepper to taste.

Dinner

Leftover Turkey Italian Minestrone Soup 

Leftover Turkey Skinny Mini Pot Pie's

Ingredients ♥

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (98% Fat Free)

 1/2 cup skim  milk

 1 package (12 ounces) frozen mixed vegetables, thawed (about 2 1/4 cups)

 1 cup cubed leftover turkey

Frozen pastry sheets ( I use the egg roll pastry ones they are only 9 carbs! ) 

Directions  ♥

Heat the oven to 350 F.  Stir the soup, 1/2 cup milk, vegetables and chicken in a bowl.

  Pour chicken mixture into mini ramekens. Top with pastry shells to cover the mixture. 

 Bake for 30 minutes or until the topping is golden brown.enjoy!  ♥

Homemade Turkey Stock

This is a staple in all of your soups and stews you can freeze and it will last for months! 

Ingredients ♥

1 turkey carcass

2 medium stalks celery, coarsely chopped

1 large carrot, coarsely chopped

1 medium yellow onion, quartered

1 medium bay leaf

1 teaspoon whole black peppercorns

6 sprigs fresh thyme

Directions ♥

Break up carcass with a meat mallet or cleaver so it fits in a stockpot (at least 15 quarts), then add remaining ingredients. Add enough cold water to cover the bones by 2 inches and bring to a boil over high heat. Reduce heat to low and simmer, skimming occasionally, until turkey flavor comes through in the stock, about 2 to 3 hours.

Strain through a fine mesh strainer into large heatproof containers. Let cool to room temperature, then refrigerate or freeze.

 Note - You can to save space in the freezer use 1 gallon Ziploc bags  pour 2 cups into a quart ziplock bag, Continue until all of the stock is bagged and place flat in the freezer.

Southern Thanksgiving Menu 2015 ♥

Thanksgiving is this week! Here is my annual menu, this year I decided on a Southern Style Menu! ( Ode to my southern relatives in Texas and Tennessee! )  Have a safe and Happy Thanksgiving!♥

Maple Whiskey Brined Turkey and Gravy 

Southern Sweet Potato Casserole

Cranberry Chutney 

Campbell’s Green Bean Casserole

Skinny Mini Pecan Pies

Cranberry Chutney ♥

Here is my favorite cranberry chutney recipe, sorry folks, I know some people just love the canned cranberry jello, but it just never happened in my house growing up, always fresh cranberry sauce, it's perfect for Thanksgiving.  ♥ 

Ingredients ♥ 

1 pound fresh cranberries, washed and dried
2 cups granulated sugar ( I use Stevia) 
1/3 cup water
1 cinnamon stick
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1 orange, zested and juiced

Directions ♥

In a medium pot, combine the cranberries, sugar and water.  Stir to blend.  Bring the mixture to a boil over medium heat.  Reduce to a simmer and add the cinnamon stick, allspice and nutmeg.  Stir and simmer for an additional 5 to 7 minutes.  Some of the cranberries will burst and some will remain whole.  Add the orange juice and zest, stir and allow to cool before serving.enjoy!♥

Fire Roasted Tomato Salsa ♥

Here is a great summer salsa, with fresh fire roasted tomatoes on the grill! Perfect addition to  chips and a cool margarita night on the patio! ♥

Makes 8 servings

Ingredients ♥

 Fire Roasted Tomatoes ( see recipe below) or if you want fast & easy 1 can (14 oz)
1 cup fresh cherry tomatoes, sliced in half
1/2 cup white onion, chopped
2 cloves garlic, chopped
1/2 jalapeño, chopped
2 chipotle peppers in adobo, plus 1 tsp of the adobo sauce
1 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper
1/2 cup cilantro
1 lime, juiced

Directions ♥
Combine all ingredients in the food processor or high powered blender and pulse until everything is evenly blended.
Taste and adjust salt and pepper as needed. Add more chipotle peppers if you like it extra spic.

Remove from food processor or blender and refrigerate


Fire Roasted Tomatoes 


Ingredients ♥

12 to 24 tomatoes, depending on how small or big of a batch you want

Olive oil

Directions ♥

Wipe down your grates with olive oil before turning on. I use a cloth or a brush.

Get your grill fired up.

Let it get hot. I always preheat my grill just like my oven.

Turn it down to a medium heat.

Brush your clean tomatoes with some olive oil. If you don't want to do this step you can roast them without oil. I've done them both ways. Both are good.

Place your tomatoes on the grill. I did this batch whole. No need to cut in half.

Let them cook for about 5 to 9 minutes depending on the size and ripeness of your tomatoes.

Once they develop char you want to use long handled tongs to flip these suckers over.

Cook for another 5 to 9 minutes, depending on your tomatoes.

Once they develop beautiful char on them take them off the grill and place them in a large bowl or casserole dish.

Turn off your grill.

Now cover the bowl or casserole dish with either tinfoil (my preference) or plastic wrap (I freaking hate plastic wrap with a passion) and allow the temperature of the tomatoes to come down. Covering them will help you remove the skins easily once they cool.

Once the tomatoes cool you need to remove the blackened skins. It's easy and quick, trust me.

Throw away the skins.

You are now left with beautiful fire roasted tomatoes!

Cut them up into chunky pieces, and make sure you keep the juices from the bowl and from the cutting process. Those juices are amazeballs in sauces.

You can either get crack-a-lacking on some amazing sauce or you can transfer to a container to either refrigerate or freeze for use later. Make sure you pop in some juice, that's the good stuff so do not waste it.

You can do anything with these fire roasted tomatoes.Make a pasta sauce, marinara, blush sauce, salsa, chili or soup.

Homemade Summer Italian Pesto ♥

Here is a authentic Italian Pesto recipe using fresh basil, I just love the smell of fresh basil! You can use it as a dipping sauce, on top of salads, pastas, or chicken, perfect for summer! ♥

                                               A close up of my beautiful basil plant! 
  

Makes 1 cup 

Ingredients  ♥  

1 large bunch of basil, leaves only, washed and dried
3 medium cloves of garlic
one small handful of raw pine nuts
3/4 cup Grana Padano ( freshly grated) 
A few tablespoons of extra-virgin olive oil

Special equipment: large mezzaluna for chopping

Directions  ♥  

Start chopping the garlic along with about 1/3 of the basil leaves. Once this is loosely chopped add more basil, chop some more, add the rest of the basil, chop some more. I scrape and chop, gather and chop. At this point the basil and garlic should be a very fine mince. Add about half the pine nuts, chop. Add the rest of the pine nuts, chop. Add half of the Grana Padano, chop. Add the rest of the Grana Padano, and chop. In the end you want a chop so fine that you can press all the ingredients into a basil "cake" ( shape it into a form like you would for a loaf of banana bread) - Transfer the pesto "cake" to a small bowl (not much bigger than the cake). Cover with a bit of olive oil, it doesn't take much, just a few tablespoons.

You can set this aside or place it in the refrigerator until you are ready to use it. Just before serving give the pesto a quick stir to incorporate some of the oil into the basil. 

Texas Caviar ♥

I have teamed up with Red Gold Tomatoes and they are doing a great promotion! Spring Shake-Up" promotion, which runs from April 22 through May 20 on Pinterest.

 Add your own Spring Inspiration for a chance to win an amazing picnic prize pack from Red Gold valued at $350!  This prize will make any average picnic a grand event! See the link below for the entry form! I added my recipe for  Texas Style Black Bean and Corn Salsa or as the Texans call it Texas Caviar, what will be your recipe?  ♥

Red Gold Tomatoes Spring Shake Up

Ingredients ♥

1 (14.5 ounce) can Red Gold® Diced Tomatoes, drained
2 (15.8 ounce) cans black-eyed peas,
drained
2 fresh medium jalapenos, stemmed,
seeded and minced
1 small onion, cut into small dice
1/2 yellow bell pepper, stemmed, seeded
and cut into small dice
1/4 cup chopped fresh cilantro
6 tablespoons red wine vinegar
6 tablespoons olive oil (not extra virgin)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1 teaspoon dried oregano
1 1/2 teaspoons ground cumin

Directions ♥
   Mix all ingredients in a medium bowl; cover and refrigerate 2 hours or up to 2 days. Before serving, adjust seasonings to taste, adding extra vinegar, salt and pepper. Transfer to a serving bowl. Serve with chips or crackers. ♥

Skinny Vietnamese Spring Rolls ♥

Want clean eating foods? Try my skinny Vietnamese spring rolls, packed full of shrimp and delicious veggies! A perfect lunch or dinner!♥

Replacing higher-calorie breads with rice paper wrappers can help you lose weight, as can keeping your fillings for rice paper wrappers healthy.One of the easiest ways to lose weight with rice paper wrappers is to use them as bread substitutes. Click for my recipe below along with my hoisin peanut dipping sauce!

Ingredients ♥

1 pound medium shrimp, peeled and deveined
1 tablespoon olive oil
Kosher salt and freshly ground black pepper, to taste
12 (16-cm) rice paper wrappers ( you can find these in any Asian ethnic store) 
1 cup baby spinach
4 ounces cooked vermicelli
1/2 cup shredded red cabbage
1 cucumber, julienned
1 carrot, peeled and julienned

FOR THE HOISIN PEANUT DIP

1/4 cup hoisin
2 tablespoons peanut butter
1 teaspoon rice vinegar
1/2 teaspoon sesame oil

Directions ♥
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
To make the dipping sauce, whisk together hoisin, peanut butter, rice vinegar and sesame oil in a small bowl; set aside.
Place shrimp onto prepared baking sheet. Add olive oil, salt and pepper, to taste, and gently toss to combine. Place into oven and roast just until pink, firm and cooked through, about 6-8 minutes. Remove from oven and let cool before slicing into half lengthwise.
Working one at a time, wet rice paper for 10 seconds and transfer to a work surface; place spinach in the center of each wrapper and top with vermicelli, red cabbage, cucumber, carrot and shrimp. Bring the bottom edge of the wrap tightly over the filling, rolling from bottom to top until the top of the sheet is reached, being careful not to tear the rice paper. Repeat with remaining wrappers and filling.
Serve immediately with hoisin peanut dip.♥