Wishing you a blessed Thanksgiving with family, friends and delicious food. As hungry as everyone will be, leftovers are likely to be part of the equation if you’re like me – I always make too much for the feast! My recipe for Skinny Turkey & Quinoa Pot Pie Soup is a “must make” and will use up all those turkey scraps and vegetable bits left on the platter.
Another perk, the recipe comes together in under 30-minutes making it perfect for a day spent holiday bargain shopping at the Black Friday Sales. Read on to get all the details and the full recipe: Continue reading →
Hatch green chile season isn’t over until some steak is involved, that’s how I roll! Today, I’m sharing my easy recipe for Hatch Chile Steak Roll Ups (with Cilantro Yogurt Sauce), a flavorful, fancy-looking and surprisingly fast way to pepper up your dinner menu.
I originally created these bundles of yum for Beef Loving Texans, the mothership of all things meat. In fact, I’ll be at Dallas Mania (a fitness convention) for the remainder of the week slinging steaks non-stop and talking about the health and performance benefits of lean beef. Stop by if you’re around . . . and read on to get the recipe deets: Continue reading →
I have a thaaaaaaaaaang for pears, eating right out of hand and using them as the star ingredient in healthy desserts. If I was a partridge, I’d never fly out of my pear tree –the fruit is just so dang delicious and nutritious. Pomegranate Roasted Pears with Pine Nuts & Blue Cheese is a super simple yet sorta fancy-schmancy dessert or side dish that can be made in 30 minutes!
Swoon, Seared Scallops on Baked Rice Stick in Ginger Beer Broth! This Asian-inspired recipe might make your guests think they’re dining in a fancy restaurant, but it’s surprisingly fast and easy. I love to use Sea Scallops in my recipes, they are elegant in a “small plate” sort of way, yet satisfyingly meaty as a full meal. Plus, they are extremely speedy to prepare and are a great source of lean protein with just 112 calories, 1 gram of fat, 23 grams of protein and Omega 3s for 100 grams of scallop (about 4 fairly large ones).
You can find scallops in your market’s seafood department, but I prefer the Sea Scallops from Sizzlefish.com. They source scallops from the North Atlantic and pick only the best — they are off the hook, crazy good and convenient dry-packed, flash frozen in individual portions, and shipped straight to my door. No water or chemicals are added, I just get the rich flavor of unadulterated scallops that I can enjoy so many creative ways.
I was inspired by the deep-fried rice stick that you so often get in Thai food joints – I wondered if there was a healthier way to prepare it. So, I brushed the dry noodle bundles with Coconut Oil Infusions -Garlic from Ellyndale (a gourmet food line from Now Foods that includs cooking and finishing oils) and baked at 350F degrees for 20 minutes – it worked! They were a tiny bit toothy, but once simmered back into the ginger beer reduction, the result was divine!
Heat oven to 350 F degrees. Brush tops and bottoms of uncooked rice stick (noodle) bundles with coconut oil. Place on baking sheet and back for 18 to 20 minutes, flipping halfway through, until golden brown. Remove from oven and set aside on paper towel to absorb any remaining oil.
Add 1 tablespoon olive oil to skillet and saute shallots over medium-high heat, stirring constantly, until caramelized. This will take 3 to 4 minutes, add garlic in last remaining minute. Remove a few caramelized shallots from skillet and set aside for garnish.
Add ginger beer, soy sauce and red onion flakes to skillet with cooked shallots. Cook over medium until boiling, add baked rice stick nests and then reduce heat to low and simmer for 4 to 5 minutes, flipping rice nests over halfway through. Cook scallops while this is finishing.
To cook scallops, add remaining 1 tablespoon coconut oil to a small skillet and bring to medium-high heat. Add scallops to skillet and sear on one side for approximately 3 minutes or until browning and releasing to flip. Flip scallop over and cook an additional 1 ½ minute. Season with coarse sea salt, if desired.
To serve, add half of ginger beer broth to shallow bowl, add two rice stick nests and four scallops. Garnish with green onions. Repeat for remaining serving.