Running Day and Hatch Green Chile Trout

Okay, there’s not real good way to marry up running day and trout in a blog post — unless I say that runners and athletes of all disciplines should be eating fish for it’s abundance of protein, heart-healthy fats and other vital nutrients. Yeah, there ya go, that’s the segue . . . Jennifer Fisher National Running Day 2015 - TheFitFork.com

First off, happy National Running Day! I’ve been running for 25 years and it has been a real blessing in my life. Even though I was the bookworm, shy, non-sporty girl who always won the 600 yard dash in elementary PE, I didn’t start running on a regular basis a year or two out of college. This sorority girl didn’t like to sweat in the 1980s. When I first started running, the sport empowered me, gave me confidence and matured my focus from striving to be the pretty girl to actually being the fierce girl. During early parenthood years, running gave me time alone to collect my thoughts and keep my sanity; running gave me a lift on those days when I was feeling down. As the kids started to get older, I realized that they were watching me run and that I was being a role model they needed.  Running has brought me so many adventures, too many to share, and made my life quite interesting now that I reflect on it. Today, running keeps me focused on a goal (if I feel like it), connects me with my friends and husband and just generally makes me happy – I can’t imagine a day when I wouldn’t and couldn’t be running.

Enjoy some heart-healthy fish and the flavors of the southwest with this easy-to-make, one-dish dinner.

So, here’s the delicious Southwestern Blackened Trout with Hatch Green Chile Medley fish recipe I made for dinner last night, I am a huge fan of Hatch green chile and southwestern spices and this was definitely a winner. The recipe as written is Paleo freindly (if you don’t do corn, swap out for yellow summer squash) — but if you need a little extra sumptin’-sumptin’ to get your motor running, serve the fish and veggies over brown rice. Thank you SizzleFish.com for the awesome fish.

How did you celebrate National Running Day?

Have you ever filleted a fish? 

Enjoy some heart-healthy fish and the flavors of the southwest with this easy-to-make, one-dish dinner.
Southwestern Blackened Trout with Hatch Green Chile Medley
Print Recipe
Enjoy some heart-healthy fish and the flavors of the southwest with this easy-to-make, one-dish dinner. Paleo-friendly, swap out form with yellow summer squash.
Servings Prep Time
2 people 10 minutes
Cook Time
12 minutes
Servings Prep Time
2 people 10 minutes
Cook Time
12 minutes
Enjoy some heart-healthy fish and the flavors of the southwest with this easy-to-make, one-dish dinner.
Southwestern Blackened Trout with Hatch Green Chile Medley
Print Recipe
Enjoy some heart-healthy fish and the flavors of the southwest with this easy-to-make, one-dish dinner. Paleo-friendly, swap out form with yellow summer squash.
Servings Prep Time
2 people 10 minutes
Cook Time
12 minutes
Servings Prep Time
2 people 10 minutes
Cook Time
12 minutes
Ingredients
Servings: people
Instructions
  1. Heat 1 tablespoon olive oil and 1 tablespoon seasoning in medium skillet over medium-high heat. Add chopped onions and sauté for approximately 2 minutes or until softening. Add corn, green chiles and garlic and sauté, stirring frequently, for another 4 to 5 minutes.
  2. Remove veggie mixture from skillet to bowl. Add remaining olive oil and bring to medium-high heat. Dry tops of trout dry (skin left on bottom)and rub each thoroughly with about one tablespoon of seasoning. Place in skillet seasoned side down and sear for approximately 3 minutes. Use spatula to flip over and cook for another 2 to 3 minutes. Add veggies back into pan, stir around in remaining skillet bits and serve with chopped cilantro and queso fresco crumbled on top.
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Crowing About Parmesan Roasted Sunchokes — Tastes Like Artichoke Dip!

Parmesan Roasted Sunchokes are warm and crunch and taste like artichoke dip!You might walk right past Sunchokes in the market, they are knobby, gnarly and not a vegetable that jumps out with color and leafy flash and says “buy me, buy me!”  Some call this tuberous root a “Jerusalem Artichoke,” however they are not at all related to the artichoke – although they do have a strangely similar taste that could be described as a little sweet, a little nutty and quite crunchy when served raw. It’s super simple to slice Sunchokes up thinly and sprinkle on a salad.

Sunchokes are a tuberous root also called Jerusalem Artichokes .

Another easy way to prepare this unusual veggie is oven-roasting — what root or tuber doesn’t benefit from a toasty turn under high, dry heat?! I toss Sunchokes in olive oil, garlic and Parmesan cheese and the final result is a cross between oven fries and artichoke dip! OMG, so good and so much healthier than the traditional party-night artichoke dip that has a ton of cheese, mayo and other heavy ingredients.

Crow Pose - TheFitFork.com

I like to try new things, it makes life more exciting! Like learning the crow yoga pose earlier in the year and getting up enough nerve to balance on a picnic table! Sunchokes can be an exciting and unusual addition to your healthy diet (they are obviously gluten-free, Paleo friendly and are low on the Glycemic Index making them a good choice for diabetics.  Sunchokes are also a great source of iron, potassium and thiamin. They are also low in calories (60 calories for 4-ounces) and high in fiber. If you want to learn more about Sunchokes or can find them at the store, just ask your produce manager – or check out Friedas.com for nutritional information and more recipes.

Parmesan Roasted Sunchokes - TheFitFork.com

Have you ever tried Sunchokes? What did you think? Share in the comments!

 

Parmesan Roasted Sunchokes - TheFitFork.com
Parmesan Roasted Sunchokes
Print Recipe
Sunchokes (aka Jerusalem Artichokes) are easy to oven roast with Parmesan and garlic, making a delicious and healthy side dish in less than 30 minutes. Serve with the dip of your choice as an appetizer or alongside a burger!
Servings Prep Time
4 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 10 minutes
Cook Time
20 minutes
Parmesan Roasted Sunchokes - TheFitFork.com
Parmesan Roasted Sunchokes
Print Recipe
Sunchokes (aka Jerusalem Artichokes) are easy to oven roast with Parmesan and garlic, making a delicious and healthy side dish in less than 30 minutes. Serve with the dip of your choice as an appetizer or alongside a burger!
Servings Prep Time
4 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 10 minutes
Cook Time
20 minutes
Ingredients
Servings:
Instructions
  1. Preheat the oven to 425F. Scrub the Sunchokes under cold running water and slice 1/3-inch thick.
  2. Add Sunchokes, garlic and olive oil to bowl and toss until coated. Add Parmesan cheese and shake bowl until
  3. Bake for 15 to 20 minutes, turning once, or until Sunchokes are turning golden brown on the outside and tender inside.
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Brisket Tacos with Spicy Watermelon BBQ Sauce and Pickled Rind Relish #TacoTakedown

Brisket Tacos with Spicy Watermelon BBQ Sauce and Watermelon Rind Relish - TheFitFork.comI enjoyed a one-of-a-kind, sorta-strange experience as only Austin can host at the Taco Takedown that was held this past weekend near the be-hip-or-go-home scene at SXSW (South by Southwest).  I’ve been in quite a few cook-offs including the iconic Pillsbury Bake Off in Vegas with $1 Million prize (obviously I didn’t win), the Crisco Cook Off in Nashville as part of the Country Music Festival, and even many times in my home-town Hatch Green Chile Cook Off where I hold bragging rights as the 1st, 2nd and 3rd place winner.

Taco Takedown Contenders - TheFitFork.com

The right to battle it off as a finalist in most of these showdowns required each recipe to make it through some sort of qualifying round, being made and examined in a test kitchen by professional chefs and pre-judged on factors like presentation, fit within a certain category, creativity, convenience, taste and so on. Typically, pages of rules, do’s and don’ts, and lists of disqualifications were also involved.  However, not at the Taco Takedown – basically all the info I was given was just show up with your best taco. So, of course I started over analyzing and guessing at the non-existent details. And, in the end I decided to fly by the seat of my pants. I wondered what kind of taco would win – surely in Austin, a freaky taco would beat a traditional taco any day.

My Beefy Man Hunk Taco Model

My Beefy Man Hunk Taco Model

That’s why I wrapped all my loves, as strange as the combo might sound, in one tortilla – viola, a Beef Brisket Taco with Spicy Watermelon BBQ Sauce (and Pickled Rind Relish) recipe was born. Well, I guessed wrong because a Crispy Chicken with Avocado Taco dished up by Evin at Food Good, Laundry Bad took top honors.  As partial as I was to my wacky yet wonderful watermelon beef taco, I have to admit, the winner was really, super-ultra-deluxe good – and it was fried, how could I compete with that?!  But, I got to go home with the beefy man-hunk taco model — so, really, I was the WINNER!

 

Brisket Taco with Watermelon BBQ Sauce - TheFitFork.com

It’s no secret that I’m a fan of meaty beef, and summer-sweet watermelon and a surprise of spiciness, these are a few of my favorite things (is there a song here . . )?  I knew these flavors would mingle together for a memorable taco –as they did. I didn’t want to smoke the brisket, so I had four massive slow-cookers breaking down the beef into the perfect tenderness for fork shredding.  But, holy-moly, it took a long time to shred 27 pounds of brisket!    The BBQ sauce was a not-too-vinegary, not-to-tomatoey sauce sweetened with watermelon just and spiced up with Sriracha. Probably the most unique thing going on was the pickled watermelon rind that was diced up in the salsa. A true southerner uses ALL parts of the watermelon. And, of course, I topped it all off with some salty, crumbly queso fresco cheese.  Pickled Watermelon Rind Relish - TheFitFork.com

Use this Spicy Watermelon Barbecue Sauce on beef — but also on chicken, baked beans, fish, sausage, pork and more. I’ve also used it as a salad dressing!

Spicy Watermelon BBQ Sauce - TheFitFork.com

Because you’re probably not cooking for a 250 person crowd, I’ve scaled down the recipe for you to feed about 8 and maybe some leftovers!

What’s the craziest thing you’ve wrapped in a tortilla and called a taco? Please share in the comments!

 

Brisket Tacos with Spicy Watermelon BBQ Sauce and Watermelon Rind Relish - TheFitFork.com
Beef Brisket Taco with Spicy Watermelon BBQ Sauce and Pickled Rind Relish
Print Recipe
Beef Brisket Taco with Spicy Watermelon BBQ Sauce and Pickled Rind Relish -- a strange but good recipe that will rock your next backyard party.
Servings Prep Time
8 servings 20 minutes
Cook Time
10 hours
Servings Prep Time
8 servings 20 minutes
Cook Time
10 hours
Brisket Tacos with Spicy Watermelon BBQ Sauce and Watermelon Rind Relish - TheFitFork.com
Beef Brisket Taco with Spicy Watermelon BBQ Sauce and Pickled Rind Relish
Print Recipe
Beef Brisket Taco with Spicy Watermelon BBQ Sauce and Pickled Rind Relish -- a strange but good recipe that will rock your next backyard party.
Servings Prep Time
8 servings 20 minutes
Cook Time
10 hours
Servings Prep Time
8 servings 20 minutes
Cook Time
10 hours
Ingredients
For Brisket:
For Spicy Watermelon BBQ Sauce:
Pickled Watermelon Rind Relish:
Servings: servings
Instructions
For Brisket:
  1. Add ingredients for brisket into 6 - 8 quart capacity slow cooker. Cook on low setting for 10 hours. Remove brisket from cooking juices and strain out onions and peppers. Chop of onions and peppers, set aside. Cut excess fat of brisket and use fork or fingers to shred beef. Stir back in onions and peppers.
For Spicy Watermelon BBQ Sauce:
  1. Prepare BBQ sauce by adding all ingredients together in medium sauce pan. Bring to boil over medium-high heat and reduce to low. Simmer for 20 minutes. Pour desired amount over beef, remainder may be stored in the refrigerator for a week. Makes about 2 cups.
For Picked Rind Relish:
  1. To make relish, toss together all ingredients in medium bowl. Refrigerate until ready to use.
To Serve:
  1. To serve, place sauced, shredded brisket in tortilla. Top with relish and queso fresco.
Recipe Notes


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