Tex-Mex Egg Drop Soup | 15-minute Meal

I’ve got so much Texas in me, it’s overflowing into my soup! Seriously though, last week, the hubby and me were feeling a little under the weather but well enough to eat a bit of something (I mean, puh-lease).  I tried my hand at an egg drop soup for the first time and it was fantastically easy and tasty – considering I added some of the flavors we love right here in the Lone Star and topped it with chopped avocado! This Tex-Mex Egg Drop Soup is the cure for WHATEVER ails you — even if it’s just hunger! Tex Mex Egg Drop Soup

I think you’ll love the new zesty attitude of a traditionally mild-mannered soup.  You can spice it up or down with your preferred amount of chipotle chile powder.  It’s the new thing in Texas comfort food (because I say so)! Continue reading

Cranberry Orange Bourbon Beef Stew w/ Sage Romano Grits + #StubbsInsider Giveaway

This post and giveaway was sponsored by Stubb’s Legendary Bar-B-Q , however all opinions, comments and enthusiasm are my own.

Cranberry Orange Bourbon Beef Stew on Sage Romano Grits

This holiday season, I’ve made a vow to make all my meals with love, happiness and smiles. Not just the big celebration dinners, but also the crazy night meals when we’ve been out all day running errands, visiting with family or volunteering with our favorite charity (Brown Santa).  Some times on these chaotic nights, I get grumbly about making supper, but shortcuts with Stubb’s Legendary Bar-B-Q products  keep me grinning even after sitting in shopping mall traffic or spending hours trying to figure out which bulb in a string of lights has burned out.

Cranberry Orange Bourbon Beef Stew on Sage Romano Grits in slow cooker

For this slow cooker recipe, I’ve used Stubb’s Smokehouse Bourbon Cookin’ Sauce. This convienient product (which is gluten free) works in both the skillet and slow cooker. It contains a flavorful sauce pouch made with bourbon, garlic and rosemary along with a spice packet that can be used to prep the meat. Browning Stew Meat

One little hint extra step I have for this quick and easy recipe is to brown the stew meat before putting in the crock pot. While this may seem unnecessary (and you can skip if absolutely pressed for time), it does create an amazing caramelization on the beef which helps to create a more complex flavor experience. Cranberry Orange Bourbon Beef Stew on Sage Romano Grits -  an easy slow cooker meat that will satisfy your guests this holiday season.

Don’t just think of Stubb’s ONLY as a way to fix traditional Texas BBQ. They have so many delicious Bar-B-Q sauces, marinades, rubs and Cookin’ Sauces that offer bold flavors to spur on your creativity in the kitchen this holiday season.

Of course, I love to create my own new holiday recipes as well as revisit family food traditions, but why recreate the wheel on every single side dish for Thanksgiving, Christmas and other winter family gatherings when Stubb’s has complied a delicious collection of recipes for the season?! stubbs-roasted-brussels-sprouts

Yes-sir-ee, the Stubb’s Roasted Brussels Sprouts will be a delicious compliment to my Slow Cooker Cranberry-Orange Beef Stew with Rosemary Garlic Grits. You need to try these, so amazing!   

stubbs-cranberry-orange-beef-packageTo help you get cooking with down-home but daring style, I’m hosting a giveaway for one reader to win a Stubb’s Prize Pack that includes a spatula, T-shirt, Stubb’s hat and coupons for free Stubb’s products (yeehaw)!  Just enter via the Rafflecopter app below:

a Rafflecopter giveaway


Cranberry Orange Bourbon Beef Stew on Sage Romano Grits
Cranberry Orange Bourbon Beef Stew w/ Sage Romano Grits
Print Recipe
Warm up with this tasty beef stew that is slightly spicy, sweet and tangy -- it makes a hearty meal topped on grits but you can also pair with pasta, potatoes, and whole grains.
Servings Prep Time
4 to 6 servings 10 minutes
Cook Time
4 hours
Servings Prep Time
4 to 6 servings 10 minutes
Cook Time
4 hours
Cranberry Orange Bourbon Beef Stew on Sage Romano Grits
Cranberry Orange Bourbon Beef Stew w/ Sage Romano Grits
Print Recipe
Warm up with this tasty beef stew that is slightly spicy, sweet and tangy -- it makes a hearty meal topped on grits but you can also pair with pasta, potatoes, and whole grains.
Servings Prep Time
4 to 6 servings 10 minutes
Cook Time
4 hours
Servings Prep Time
4 to 6 servings 10 minutes
Cook Time
4 hours
Instructions
for stew
  1. Sprinkle stew meat with spice packet from Stubb’s Slow Cooker Sauce (or simply season with salt and pepper for alternative preparation).
  2. Heat large, heavy-duty skillet to medium-high heat and brown stew meat in single layer. Don’t overcrowd, work in batches if necessary, draining cooking liquid between.
  3. Add browned stew meat to 6-quart slow cooker along with chopped onion, cranberry sauce, orange segments, orange zest, bourbon and Stubb’s Slow Cooker Sauce. Stir to combine.
  4. Top slow cooker with lid and simmer on high heat for 4 to 6 hours, or until beef tender. If desired, add 1 cup fresh cranberries to last 1 hour of simmering.
  5. *** If you can’t find Stubb’s Cookin’ Smokehouse Bourbon Flavor, the use this substitute. To season stew meat before browning, sprinkle with mixture of 1 teaspoon salt, 1 teaspoon ground pepper and ½ teaspoon red pepper flakes. For liquid, add 1 cup beef broth, 1 teaspoon chipotle chile powder, 1 teaspoon ground cumin and add an additional 1 ounce of bourbon whiskey.
for grits
  1. Add water to saucepan and bring to boil over medium-high heat. Slowly stir in grits, sage and salt and then reduce to medium-low for simmer.
  2. Simmer for about 7 minutes stirring frequently. When thickened, stir in cheese until incorporated. Remove from heat.
  3. To serve, place a mound of grits on a plate and use a slotted spoon to remove beef, onions and fruit from slow cooker. Top with optional garnishes of grated orange zest and chopped parsley.
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Vegan Chipotle Sweet Potato Soup with Cilantro Chimichurri

When I’m looking to make a meat-free soup into an entire meal, I have couple non-negotiable. The soup needs to be hearty and thick (as opposed to thin and brothy), it needs to have tons of flavor, and also should have a decent showing of protein.  Vegan Chipotle Sweet Potato SoupMy recipe for Vegan Chipotle Sweet Potato Soup with Cilantro Chimichurri meets all of these requirements and more — the “more” bonus is that it’s super easy to make and is loaded with healthy carbs to fuel my long runs and intense workouts. Slightly spicy while simultaneously smoky and just a tad sweet, a big hearty bowl of this meat-free, dairy-free, vegan soup will get you warmed up and keep you filled up until the next meal! My serving size is very generous and, sans the chimichurri, has 400 calories, 20 grams of protein, 80g healthy complex carb, 4g fat – plus is very high in potassium, vitamin A, and vitamin C.

Pin this for later!Vegan Chipotle Sweet Potato Soup makes a hearty, healthy meal on busy nights. Pureed beans in the soup add extra protein, making this a great meal solution for vegans, vegetarians and those looking to go meatless for the night.

Nutrient-rich sweet potatoes blended into vegetable stock make up the bulk of this super simple soup recipe. Pureed white navy beans have been added for additional protein and fiber and help boost this soup into a full-fledged meal appropriate for vegans, vegetarians or anyone looking for a nutritious meatless option. As I mentioned, this is a great go-to soup when I’m carb-loading for winter marathons, Spartan races and other endurance events.

blooming-chipotle-powder-for-sweet-potato-soup-litehouseWhen making this simple soup, a step you don’t want to skip is to “bloom” the chipotle chile powder in the stock pot before adding any of the other soup ingredients. Blooming most spices helps to intensify their depth and complexity — the smoky flavor of ground chipotle pepper really opens up with this front-end method.

I originally developed this recipe for Litehouse Food’s Living Litehouse Blog using their Instantly Fresh Guacamole Blend as a quick fix in both the soup and the quick-fix Cilantro Chimichurri.  I highly recommend this freeze-dried herb product, it’s one of my all-time favorites with multiple uses beyond just guacamole making – try it in soups, stews, casseroles, stir-frys, and skillet dinners. However, if you can’t find the product in your market, I’ve asterisked the recipe with substitutions.

Cilantro ChimichurriThe Cilantro Chimichurri blended up to dress the soup is a bright and vibrant contrast to the more scarf-and-sweater vibe of the hearty soup. Plus, it adds a drizzle of heart-healthy olive oil to a soup recipe that is nearly fat-free.  You can also use this Cilantro Chimichurri on drizzled on steak and fish, as a salad dressing, or mixed into Greek yogurt as a dip.

How are you prepping your sweet potatoes this fall? What is your favorite type of soup? What fuels your running the night before? Please share in the comments, XOXO — Jennifer 

 

Vegan Chipotle Sweet Potato Soup
Vegan Chipotle Sweet Potato Soup with Cilantro Chimichurri
Print Recipe
A big bowl of this sweet-savory nourishing vegan soup provides plenty of protein and healthy complex carbs to fuel your most active endeavors.
Servings Prep Time
4 main dish servings 15 minutes
Cook Time
15 minutes
Servings Prep Time
4 main dish servings 15 minutes
Cook Time
15 minutes
Vegan Chipotle Sweet Potato Soup
Vegan Chipotle Sweet Potato Soup with Cilantro Chimichurri
Print Recipe
A big bowl of this sweet-savory nourishing vegan soup provides plenty of protein and healthy complex carbs to fuel your most active endeavors.
Servings Prep Time
4 main dish servings 15 minutes
Cook Time
15 minutes
Servings Prep Time
4 main dish servings 15 minutes
Cook Time
15 minutes
Ingredients
for Soup
for Chimichurri
Servings: main dish servings
Instructions
  1. Slice potatoes in half lengthwise. Place potatoes, cut sides down, in an 11 x 7-inch microwave-safe baking dish. Add 1/3 cup water; cover with plastic wrap. Microwave at HIGH 15 minutes or until potatoes are tender. Cool slightly, discard potato skins. Heat stock pot over medium-high heat. Add oil; swirl to coat. Add chipotle chili powder and sauté 1 minute or until fragrant.
  2. Place undrained beans in blender with approximately ½ cup of chicken broth, pulse until smooth. Add to stock pot.
  3. Scoop sweet potatoes out of skin and add to blender with remaining chicken broth and ¼ cup Guacamole Blend herbs. Process until smooth, working in batches if necessary. Add mixture to stock pot. Bring to simmer over medium heat, stirring frequently. If soup seems too thick add additional water or chicken broth to suit preferences.
  4. To prepare Chimichurri, add olive oil, fresh cilantro, Guacamole Blend herbs, lime juice, vinegar and salt to blender. Pulse until mixture coarsely combined.
  5. To serve, scoop soup into bowls and garnish with a dollop of Chimichurri.
  6. If you can't find Instantly Fresh Guacamole Blend, use this as substitute: For Soup, instead of 1/4 cup Guacamole Blend, use 3 tablespoons finely chopped cilantro, 1 teaspoon onion powder, 1/2 teaspoon dried red pepper flakes, 2 teaspoons minced garlic For Chimichurri, instead of 1/4 cup Instantly Fresh Guacamole Blend, use 3 tablespoons finely chopped cilantro, 1 teaspoon onion powder, 1/2 teaspoon dried red pepper flakes, 2 teaspoons minced garlic
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Jalapeno Feta Cornbread + Cast Iron Recipes

Um, YES PLEASE! Give me that Jalapeno Feta Cornbread — and find out why I don’t mind having a second slice!Jalapeno Cheese Cornbread SkilletMy Jalapeno Feta Cornbread will be the star of your next meal and makes the perfect paring for my Best-Ever, Super-Secret Beef Chili.  Bake up a batch of this old-fashioned quick bread in a cast iron skillet for the crunchiest crust, a country-style presentation and a surprising health benefit – extra iron in your diet!

Easy Skillet Jalapeno Cornbread makes the perfect pairing with soups, stews, and salads.  Also, did you know that cooking and baking in cast iron helps add additional iron to your diet? Another reason to make a batch for dinner tonight.,

You heard me right, cooking and baking in cast iron can fortify a recipe with iron transferred from the pan. Iron is an essential mineral that the body uses to deliver oxygen to the body via our red blood cell. On average 10 of American women are iron deficient with one recent study suggested that more than half (56%) of recreational joggers and competitive runners suffer from an iron deficiency that may negatively affect performance. Runners, cyclists, CrossFit athletes and other athletes typically need more iron in their diet than the average Joe because this essential mineral is lost via menstruation, pregnancy, sweat, GI distress, and even repetitive foot-strike (“footstrike hemolysis”). Also, some chronic medical conditions such as Crohn’s disease and Celiac disease can prevent the prober absorption of iron.

The more acidic a food (like tomato sauce), the more iron will be leached from the pan, but even baked goods like this cornbread can get an iron-boost from cast iron cookware. On average, one cup of cast-iron skillet food gains 6 to 8 milligrams of iron, helping you to meet daily allowance of this mineral (For women aged 19-50, the RDA is 18 milligrams per day).

However, don’t just count on cast-iron or iron supplements to get the optimal amount – getting iron from fresh foods is optimal. Beef, spinach, broccoli, beans, legumes, and dates are all high-iron choices, you can find out more on this earlier blog post I wrote about Anemia in Runners.

Here are some iron-rich recipes to serve up with this cornbread!

Molasses Steak Salad Dates Blue Cheese overheadSuper-Iron Boosting Molasses Steak, Spinach & Date Salad

Steak and Squash Harvest Stew comes together in the slow cooker for a hearty, healthy meal that is perfect for dinner on busy weeknights -- weekend meals too! Slow-Cooker Steak & Squash Harvest Stew

Best Ever Beef Chili

Best-Ever, Super-Secret Beef Chili.

Note, I originally developed this Jalapeno Feta Cornbread recipe for Litehouse Foods, using their deliciously tangy, creamy artisan feta cheese.

Truvia NectarAlso, let me just add — this cornbread is off the hook drizzled with honey — I like the new Truvia Nectar, a honey/stevia blend that has 50% fewer calories and carbs. Get a free sample! #sponsored #UseLikeHoney

 

 

What do you cook in cast iron? Cornbread fan? Do you make yours plain, or mix “extras” in? Please share in the comments – XOXO, Jennifer 

 

Jalapeno Cheese Cornbread Skillet
Easy Skillet Jalapeno Cornbread
Print Recipe
The crispy crust and homey presentation of this easy cornbread recipe is the perfect addition to your best chili, soup or stew recipe!
Servings Prep Time
8 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
8 servings 10 minutes
Cook Time
20 minutes
Jalapeno Cheese Cornbread Skillet
Easy Skillet Jalapeno Cornbread
Print Recipe
The crispy crust and homey presentation of this easy cornbread recipe is the perfect addition to your best chili, soup or stew recipe!
Servings Prep Time
8 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
8 servings 10 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat oven to 425 degrees. Add cornmeal, flour, sugar, baking powder, baking soda, and salt to large bowl and mix together.
  2. In separate medium bowl, whisk together egg and buttermilk; stir into flour mixture until just combined. Stir in 3 ounces of the feta cheese, reserve remainder.
  3. Place butter in a 10-inch cast-iron skillet or a 2-quart baking dish and set in oven for a couple minutes to melt. Remove skillet and swirl butter around to coat bottom. Pour remaining butter in batter and stir to combine.
  4. Top cornbread with sliced jalapenos, seed side up and sprinkle batter with chives and remaining feta. Bake cornbread in center rack until golden brown on top and toothpick pulls clean from center, approximately 20 to 25 minutes. Cut into wedges and serve warm. If not serving right away, turn from pan to cool on wire rack.
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{Slow Cooker} Steak & Squash Harvest Stew

Steak and Squash Harvest Stew comes together in the slow cooker for a hearty, healthy meal that is perfect for dinner on busy weeknights -- weekend meals too!I felt it for a second, the cooler morning that is. So I pulled out fringy scarf, boots and slow-cooker – yeehaw, fall weather is here. But, it was a total fake out, ended up being 90 degrees that day. Even though I shed my fall finery, my Crock Pot creation was a dinner winner not about to be tossed.  Rich, meaty, hearty and amazing nutritious thanks to wholesome ingredients like lean beef, pumpkin, acorn and butternut squashes.

You absolutely must pin this photo below if you like healthy, hearty and helpful! 

Steak and Squash Harvest Stew comes together in the slow cooker for a hearty, healthy meal that is perfect for fall and winter meals.

I originally made this recipe for my friends at BeefLovingTexans.com, I almost tried to call it Chili but then remembered some Texans don’t think beans belong in chili. Well, heck, I don’t care – I think everything belongs in chili! This one has a bit of chipotle chili powder to add smoky spice, but feel free to tone it down or kick it up with your favorite chili seasonings. chipotle-beef-butternut-pumpkin-chile-browning-meat

The beauty of this recipe is just dumping all the ingredients into a slow cooker and walking away. I prefer to sear my chili meat (I cubed up a sirloin steak) because that magical caramelization process that happens in the skillet creates a deeper, more complex flavor. But, if you are pressed for time, the stew still turns out dang delicious if you just dump the uncooked beef straight into the slow cooker crock.

I was worried the kids would be suspicious of the trio of winter squashes in the dish – pumpkin, acorn and butternut. But, they loved it and a new autumn family favorite was born – especially when paired with some cast-iron skillet cornbread. I can’t believe I’ve never shared this recipe in photo below — it’ll be served up on the blog next week! COME BACL!

Jalapeno Cheese Cornbread Skillet

So, why don’t you make this Steak & Squash Harvest Stew for supper this weekend – free yourself up some time to hang out with the family, hit a hay ride, visit the pumpkin patch, get lost in a corn maze.  It’s also a great little warmer-upper for those chilly afternoons tailgating and talking all things football or for the neighborhood Halloween potluck!

So, do you have a special family chili (errrr, I mean “stew” recipe)? Doing any special fall activities this weekend? Please share in the comments below – XOXO, Jennifer

Steak and Squash Harvest Stew comes together in the slow cooker for a hearty, healthy meal that is perfect for dinner on busy weeknights -- weekend meals too!
{Slow Cooker} Steak & Squash Harvest Stew
Print Recipe
Fall in love with this healthy, hearty stew featuring pumpkin, acorn and butternut squash -- toss in slow cooker to skimmer all day, come home to dinner!
Servings Prep Time
4 to 6 servings 10 minutes
Cook Time
6 to 8 hours
Servings Prep Time
4 to 6 servings 10 minutes
Cook Time
6 to 8 hours
Steak and Squash Harvest Stew comes together in the slow cooker for a hearty, healthy meal that is perfect for dinner on busy weeknights -- weekend meals too!
{Slow Cooker} Steak & Squash Harvest Stew
Print Recipe
Fall in love with this healthy, hearty stew featuring pumpkin, acorn and butternut squash -- toss in slow cooker to skimmer all day, come home to dinner!
Servings Prep Time
4 to 6 servings 10 minutes
Cook Time
6 to 8 hours
Servings Prep Time
4 to 6 servings 10 minutes
Cook Time
6 to 8 hours
Ingredients
Servings: servings
Instructions
  1. In a large skillet, heat oil over medium-high heat. Add chipotle chile powder and “bloom” in skillet by stirring around constantly for approximately 1 minute. Add stew meet and brown; add to 4 qt. to 6-qt. slow cooker.
  2. To slow cooker, add onion, squash, beans and pumpkin. Stir in the tomatoes, broth, syrup, red pepper and salt. Cover and cook on low for 6-8 hours or until meat is tender.
  3. Serve with desired toppings such as sour cream, cheese and green onions
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BBQ Beef Bean & Sweet ‘Tater Taquitos #TexMexAndFlex

BBQ Beef, Black Bean and Sweet Potato Taquitos are baked and filled with wholesome ingredients. We are up to our chin guards in football season, so I’ve kicked up my family-friendly, meal-prepping madness into overtime. With just a little “overtime” work on Sunday, I can prepare a couple batches of my BBQ Beef, Black Bean and Sweet ‘Tater Taquitos and have enough for a couple quick-fix, weeknight dinners and leftovers for snacking on the big game day. By the way and sorry for the questionable rhyming (haha), I originally developed these onfleek-o taquitos for BeefLovingTexans.com, so check it out!

BBQ Beef, Black Bean and Sweet Potato Taquitos make a quick and easy dinner solution. Baked, not fried, and filled with wholesome ingredients to fuel an active lifestyle. Meal prep a couple batches for the freezer for busy weeknight meals or football game day snacks.

While my teenage boys and their always-hungry friends are munching what they assume to be merely crispy, crunchy, cheesy, beefy taquitos (rolled small tacos by any other name!), I snicker in silent satisfaction knowing I’ve snuck in some wholesome nutrition to fuel their busy, active bodies. Lean beef for muscle-making protein and iron, beans for even more protein plus fiber, and sweet potato in a whole grain tortillas for a double-whammy of healthy complex carbs for long-lasting giddy-up-and-go.  As Guy Fieri would say in his own punderful way, “You can’t beato these taquitos!”

These tasty taquitos can be devoured right out of the oven, or freeze a batch and then just toss in the oven (or toaster oven!) on those endless days that have gone into double overtime. This is an easy way to pass the proverbial ball over to the kids and let them do some quarterbacking in the kitchen.

mojo-citrus-guacamole-1Just add a simple side salad and your favorite Texas-style condiments like guacamole, sour cream, pico de gallo and barbeque sauce.My Mojo Citrus Guacamole makes a tasty team up!

 

 

 

 

 

bbq-beef-black-bean-and-sweet-tater-taquitos-preppingOne the taquito innards are made, assemble by adding a spoonful in the middle of a whole grain tortilla, rolling up and baking (no frying here and they are still super crunchy). While corn tortillas are traditional for taquitos, I’ve found that the corn-flour “mix” tortillas are more pliable and less prone to crack. If needed, insert a toothpick to keep tortillas secure, but don’t forget to remove before serving!

beef-black-bean-sweet-tater-taquito-holding-singleEnjoy!

Favorite football team? Any football players on the family roster this year? Favorite thing to roll in a tortilla? Please share in commets! XOXO , Jennifer 

 

BBQ Beef, Black Bean and Sweet Potato Taquitos are baked and filled with wholesome ingredients.
BBQ Beef, Black Bean & Sweet 'Tater Taquitos
Print Recipe
Roll up healthy dinner plans pronto with fit and fresh BBQ Beef, Bean &Sweet Potato Taquitos - a quick dinner or snack solution. Double batch for freezer!
Servings Prep Time
6 - 8 servings (20 taquitos total) 20 minutes
Cook Time
20 minutes
Servings Prep Time
6 - 8 servings (20 taquitos total) 20 minutes
Cook Time
20 minutes
BBQ Beef, Black Bean and Sweet Potato Taquitos are baked and filled with wholesome ingredients.
BBQ Beef, Black Bean & Sweet 'Tater Taquitos
Print Recipe
Roll up healthy dinner plans pronto with fit and fresh BBQ Beef, Bean &Sweet Potato Taquitos - a quick dinner or snack solution. Double batch for freezer!
Servings Prep Time
6 - 8 servings (20 taquitos total) 20 minutes
Cook Time
20 minutes
Servings Prep Time
6 - 8 servings (20 taquitos total) 20 minutes
Cook Time
20 minutes
Instructions
  1. Preheat oven to 400 degrees F.
  2. In large skillet, brown ground beef over medium-high heeat, add minced garlic in last 2 minutes of cooking. Drain fat and excess water. Mix in packet of taco seasoning and chili powder and 2 tablespoons of water (do not add amount of water taco season packet calls for). Stir and cook for an additional 2 minutes. Transfer cooked beef mixture to large bowl.
  3. Add olive oil to same skillet (okay if beef residue stays in there). Bring to medium-high heat and saute diced sweet potatoes for 4 to 5 minutes or until softened and browning. Add sweet potatoes to bowl with beef mixture.
  4. Add rinsed and drained beans to beef bow. Make sure beans have drained well to prevent soggy taquitos. Let entire mixture cool down for 5 to 10 minutes.
  5. Gently stir in BBQ sauces and 1 ½ cups of cheese.
  6. Working one at a time, transfer tortilla to a work surface; place scant 1/3 cup beef mixture into center of tortilla. Bring the bottom edge of the tortilla tightly over the filling, rolling from bottom to top until the top of the tortilla is reached. Secure with toothpick. Repeat with remaining tortillas and filling.
  7. Place taquitos onto rimmed sheet sprayed with baking spray. Spray tops of taquitos with baking spray and bake until crisp and cheese has melted, about 12-15 minutes.
  8. To reheat from frozen, heat oven to 375 F degrees and place taquitos on rimmed sheet sprayed with baking spray. Lightly cover tops of taquitos with foil and bake for 15 minutes. Remove from oven and spray tops of taquitos with baking spray, increase heat to 400 and bake for another 5 to 10 minutes until crisp, cheese has melted and tops are brown.
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Pepita-crusted Salmon with Skillet Squash

Pepita Crusted Salmon & Calabacitas platedCast your net beyond nachos, tacos and enchiladas, my Pepita-crusted Salmon with Skillet Squash is a yummy Mexican cuisine inspired meal that is guaranteed to reel in compliments. Even though salmon isn’t found anywhere near the mild oceans and seas of Mexico, this seafood-loving culture enjoys fish from around the world – just like we do here in North America. So, it’s salmon for dinner tonight!

Pepita Crusted Salmon with Skillet Squash is a fast, flavorful and fit option for a weeknight dinner.

This fish and veggie recipe will be a regular in your weeknight dinner routine, it’s as easy as uno, dos, tres! First, spread with your favorite ranch or creamy dressing (I use Cotija Cilantro Ultra Premium Dressing) atop a salmon filet. Second, top salmon with crushed tortilla chips and roasted pumpkin seeds (pepitas), and then bake for 12 minutes. While fish is cooking in the oven, a quick skillet of squash comes together in minutes for a speedy yet stunning side dish generically called “calabacitas”  — I used Mexican-style zucchini but you can easily substitute with your favorite summer squash such as sunburst or crookneck.

Zucchini and Pumpkin Seeds for my  Calabacitas and pepitas

Cooler of Frozen Sizzlefish

This recipe would also work well with a variety of meatier fish types, just swap for your favorite variety. I get my fish from Sizzlefish.com, they only source the best fish and I love how it’s shipped straight to my door, flash-frozen in perfectly portioned, 4-ounce servings. It terms of protein intake for a healthy lifestyle, 4-ounces of most fish and meat proteins gives you 25g (more or less) of protein – which is the optimal amount for your body to process at any one time. So, no guesswork with how much to eat with here, just open the freezer and grab individually-packaged serving from Sizzlefish.  I also love the different “collections” of fish I can order (Paleo Prime Plus my favorite with Coho Salmon, Sokeye Salmon, Wild Gulf Shrimp, Atlantic Scallops, Sable Fish, Cod and Haddock).

Through the end of May, take 10% off your order at SizzleFish.com with the discount code FITFORK10 at checkout.

What is your favorite type of fish? What did you do this weekend? Please share in the comments below – XOXO, Jennifer 

Pepita-crusted Salmon with Skillet Squash i
Print Recipe
Servings Prep Time
4 servings 10 minutes
Cook Time
15 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
15 minutes
Pepita-crusted Salmon with Skillet Squash i
Print Recipe
Servings Prep Time
4 servings 10 minutes
Cook Time
15 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
15 minutes
Instructions
  1.  Preheat oven to 400 degrees F. Line rimmed baking sheet with foil and lightly coat with cooking spray.
  2. Add tortilla chips a zip top bag and crush to a coarse consistency with rolling pin. Add peptias to bag, shake to combine, and pour out mixture onto shallow dish.
  3. Pat salmon filets dry with paper towels, place skin side down and sprinkle top with pepper. Brush each top with approximately 1 tablespoon creamy dressing. 
  4. One at a time, pick up the salmon filets and press the coated side down into the tortilla chip mixture until evenly coated. Place the salmon tortilla side up on the baking sheet and sprinkle with additional pepitas, lightly pressing them down, if desired.  Discard the unused tortilla chip mixture.
  5. Bake for 12 minutes, until the coating is crisp and fish begins to flake when pressed with a fork.
  6. While fish is baking, add olive oil to large skillet and bring to medium-high heat. Add garlic, squash and bell pepper and sauté, stirring constantly, for approximately 4 minutes or until softened. Stir in cumin, oregano, red pepper flakes and salt, continuing to cook for another 1 minute. Remove from heat and toss with pepitas.
  7. To serve, top salmon with an approximate 1 tablespoon dollop of creamy dressing with a side of the prepared squash.
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Copy Cat Freebird’s Ancho Salad Dressing Recipe

Grilling 101 - Texas Beef Council & The Fit ForkThis past weekend, I teamed up with the Texas Beef Council to teach a Grilling 101 class – and it was the perfect day for outdoor cooking with members of the Beef Team. Weather was in the mid-80s and it seems nearly every Austinite was down at our venue, Zilker Park, my hometown’s favorite urban spot for relaxing and recreating!  Texas Beef Council - Grilling 101

beef team grill

After learning some grill basics on how to operate gas and charcoal grills and prep beef before it hits the grates, participants put their skills to practical use firing up flat iron steaks to perfection – they were delicious!  A+ to everyone, especially genius, fast-learning student who cooked my steak to a magnificent medium-rare while I was off making the final salad preparations!

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I’ll get back to the beef another day (oh, you know I will), but today wanted to share the dressing I made I made to accompany our steak lunch. Since I’m a huge fan of the Freedom Salad (with beef) at Freebird’s World Burrito that is drizzled with the yummiest ancho dressing ever, I knew I needed to replicate it for our post-class meal. Check out my recipe for Freebird’s Copy-Cat Ancho Dressing :

Freebirds Copy Cat Ancho Salad Dressing

Ancho Salad Dressing Hope you enjoy the Freebird’s Copy-Cat Ancho Dressing as much as I do!

This southwestern-inspired vinaigrette is delicious on everything from salads to corn-on-the-cob and other veggies — or use as a marinade for meats and seafood.

 

Copy Cat Freebirds Ancho Salad Dressing

Did you know that Anchos are smoked poblano chile peppers?!  What would you drizzle this dressing on? What is your favorite steak cut? Do you prefer chacoal or gas grilling? Please share in the comments below – xoxo, Jennifer Fisher

 

Copy Cat Freebirds Ancho Salad Dressing
Print Recipe
This vinaigrette is not too spicy and a tiny, tiny bit sweet -- it's perfect for salads, side dishes and marinades.
Servings Prep Time
12 servings 10 minutes
Cook Time Passive Time
0 minutes 4 hours
Servings Prep Time
12 servings 10 minutes
Cook Time Passive Time
0 minutes 4 hours
Copy Cat Freebirds Ancho Salad Dressing
Print Recipe
This vinaigrette is not too spicy and a tiny, tiny bit sweet -- it's perfect for salads, side dishes and marinades.
Servings Prep Time
12 servings 10 minutes
Cook Time Passive Time
0 minutes 4 hours
Servings Prep Time
12 servings 10 minutes
Cook Time Passive Time
0 minutes 4 hours
Ingredients
Servings: servings
Instructions
  1. Add dried ancho chiles to bowl of water, weight down with a plate so they don’t float to the top. Soak 4 hours or overnight.
  2. Drain water off rehydrated ancho chiles. Discard stems and cut open to remove seeds. Chop.
  3. Add chopped chiles, cilantro, lime juice, olive oil, garlic, honey, salt, pepper and chile powder to blender.
  4. Pulse blender on and off, blending ingredients until smooth and combined – about 1 to 2 minutes.
  5. Pour in 16-ounce Mason jar or salad dressing cruet and refrigerate until serving time.
  6. Makes 12 – 14 ounces.
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