Category Archives: Recipes

All Hail to the Hatch | Hatch Green Chile & Chicken Cheesecake with Avocado Drizzle Recipe

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Holy hot peppers, the mother of all Hatch green chile festivals is about to hit town right here in the ATX (that’s Austin for you non-locals). Delivered straight from the fertile farms of New Mexico to greedy grocery shoppers like myself, Hatch season is a much anticipated event that only comes around once a year. The best way to prepare the peppers is by fire-roasting; it lends a yummy smoky flavor. Central Market and some other stores take care of this step for you, roasting them in a huge tumbler and then packaging them up read to go. While it’s not as convenient, it’s definitely well worth the time and trouble to roast them on the grill at home.  This precious pepper is a versatile addition to nearly every food imaginable, from classic quesadillas and rellenos to unexpected sweet dishes like ice creams and quick breads – seriously!

hatch-poster-3

How would I know such a thing? Well, I’ve seen all sorts of eye-popping, taste bud-blasting Hatch creations as I battled it off time and time again at the Central Market Hatch Green Chile Festival Cook-Off. In the last four years, I’ve taken 3rd place, 2nd place and 1st place – and then last year my recipe made the finals but I had to bow out due to the Hood to Coast Relay with Nuun Hydration.  Right now, my creative juices are flowing, trying to figure out just exactly how I’m going to use the signature punch of Hatch peppers in my next recipe creation. Good thing I still have a good portion of a past prize, about 75 pounds of fire-roasted peppers, processed and packaged up in the freezer.

jennifer fisher - thefitfork.com - hatch cheesecakeI’m sharing one of my past winning recipes and hopefully the rest of the recipes if time permits this month. Hatch Green Chile & Chicken Cheesecake with Avocado Drizzle isn’t exactly the most low-calorie recipe in town, but I did make some low-fat substitutions to bring it down a notch. Also, if you’re in a time crunch, I’ve found a great fresh product by Litehouse Foods (Avocado Dip) that can be substituted for the Avocado Drizzle portion of the recipe.

jennifer fisher hatch green chile cheesecake thefitfork

Hatch Green Chile & Chicken Cheesecake with Avocado Drizzle

For Cheesecake:

  • 1 1/3 cup crushed Central Market Hatch Green Chile tortilla chips (or plain)
  • ¼ cup butter, melted
  • 3 (8-ounce) packages reduced-fat cream cheese, softened
  • 4 large eggs
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon Worcestershire sauce
  • ¼ teaspoon salt
  • 3 tablespoons minced green onions
  • 1 ½ cup finely shredded cooked chicken (white meat)
  • ½ pound fire-roasted Hatch green peppers, skinned, seeded and chopped*
  • 1 ½ cups shredded pepper jack cheese
  • 8 ounces light sour cream
  • 1 teaspoon seasoned salt
  • Garnish: hatch green chile tortilla chips

Avocado Drizzle:

  •  2 large Hass avocados (approx 8 ounce each), seeded, peeled and diced ½”
  • ½ cup chicken broth
  • ¼ cup fire-roasted Hatch green peppers, skinned, seeded and chopped
  • 1 tablespoon of jalapeño pepper; seeded and diced (more to taste if you like hot-hot)
  • 2 cloves roasted garlic
  • 1 teaspoon lime juice
  • Salt and pepper to taste

In medium bowl, combine the tortilla chips and melted butter. Press mixture onto the bottom and 1-inch up the sides of a 9-inch springform pan. Set aside

In large work bowl of electric mixer, beat the cream cheese at high speed until light and fluffy. Add the eggs, one at a time, beating well after each. By hand, stir in the chili powder, cumin, Worcestershire sauce, salt and minced green onions.

Pour half of the cream cheese mixture into the prepared pan. Layer with chicken, Hatch peppers and pepper jack cheese.  Pour remaining cream cheese mixture on top.

Bake at 350 F for 10 minutes; then reduce the heat to 300 F and bake for an additional 1 hour or until set in the center. Remove from oven and cool completely on a wire rack.

Combine the sour cream and seasoned salt and spread evenly over the top of the cheesecake. Cover and chill for at least 8 hours.

While chilling prepare sauce by adding avocado, chicken broth, roasted hatch peppers, jalapeño, garlic and lime juice until pureed. Add salt and pepper to taste. If coulis seems too thick, blend in a tiny bit of water a time until desired consistency.

To serve, remove sides of springform pan; slice into 8 servings. Place each slice on a serving plate and pour a share of the hatch-avocado coulis on top. Garnish each slice with a tortilla chip wedge artfully sticking out of the top.

*If you can’t get your hands on fresh peppers, you can substitute the canned variety. The recipe will still be great, but it just won’t have the same unexplainable effect of a true Hatch pepper.

Prevent Bonk & Bodonkadonk with Berry Cheesecake Power Muffins Recipe

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Imagine nervously waiting at the start line of the most important race of your life, a run that would be the final test of more than a year of dedicated, intensive training and one where you have put the reputation of your family, faith and country on the line. Now imagine that instead of carefully monitoring your diet and eating “clean” for maximum performance leading up to and on the big day, you are fueled on cheesecake and will be running in the nude.

ancient runners cheesecake

As crazy as it sounds, historical records reveal that cheesecake was served to athletes participating in the first Olympic Games in Greece back in 776 BC. However, the ladies didn’t have to worry whether or not a slice of this decadent dessert would give them a glycogen-depleting bonk or big ole naked bodonkadonk come race day – female athletes weren’t allowed to compete, nor were married women even allowed to spectate.

A dollop of whipped cream might not make you run faster, but it's fun!

A dollop of whipped cream might not make you run faster, but it’s fun!

But, let me stop my digression on discrimination here and get back to the cheesecake nutrition plan. I can’t imagine that a slice of cheesecake, such as we enjoy here in the 21st century, could be the best way to finish off a pre-race meal.  A single slice of Peanut Butter Cup Fudge Ripple Cheesecake from the Cheesecake Factory tops out at over 1,300 calories and 40 grams of fat per serving; even a low-carb, Splenda-sweetened slice of Original Cheesecake from the same restaurant has 570 calories.  Sheez, instead of the aforementioned cheesecake offender, you could eat more than HALF of my Whey Cool Strawberry Protein Pie.

But, don’t get me wrong, I love cheesecake. I just don’t eat it everyday and when I do indulge, I share a slice with a partner in crime. Since National Cheesecake Day is July 30th I wanted to honor this icon of the dessert cart in a more nutritious way.  I found a description by the rhetorician and grammarian Athenaeus on how cheesecake was prepared back in ancient Greek times. While it looked like the recipe was actually filled with healthy carbs and protein, the lack of measurements left me puzzled.

 “Take cheese and pound it till smooth and pasty; put cheese in a brazen sieve; add honey and spring wheat flour. Heat in one mass, cool, and serve.”

Instead, I came up with a cheesecake-inspired recipe with a healthy spin; a nutritious little nosh that could be enjoyed before running a race without any negative consequences on my gut or butt. Since I’m usually running and racing in the morning, a muffin was the perfect solution. Sized just right to take on the go, my recipe for Berry Cheesecake Power Muffins offers more than 8 grams of protein and less than two grams of fat – all for about 100 calories per muffin. jennifer fisher - thefitfork.com - berry cheesecake power muffins

Berry Cheesecake Power Muffins Recipe

  •  2 cups rolled oats, ground in a blender
  • 1 cup fat free cottage cheese
  • 1/4 cup unsweetened apple sauce
  • 1/4 cup sugar-free maple syrup
  • 1 cup egg whites
  • 1 tsp vanilla extract
  • 1 tbsp Stevia
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt

Remaining ingredients:

  • 1/2 cup fresh blueberries
  • ½ cup fresh strawberries, chopped
  • ½ cup fat free cream cheese
  • 1/2 tbsp Stevia

Preheat oven to 350 F degrees.

Grind up oats in blender using pulse button. In pitcher of blender, add ingredients for muffin batter –cottage cheese, applesauce, syrup, egg whites, vanilla extract, Stevia, baking soda, baking powder and salt.  Blend in blender until smooth and divide mixture up equally in a 12-muffin tray fitted with muffin liners (or coated with baking spray).

In a separate bowl, mix together cream cheese and 1/2 tablespoon of Stevia. Sprinkle blueberries and chopped strawberries on top of muffins; then dollop cream cheese on the center top of each muffin. The fruit and cream cheese will sink down to the middle during baking.

In 350 F degree oven, bake muffins for 20 – 22 minutes or until lightly browned.

Let cool before removing from muffin tins.

Makes 12 muffins.

Nutritional info: per muffin: Calories: 103, Total fat: 1.9g, Total carbs: 12.1g, Sugar: 2.7g, Protein: 8.3g

The berries and cream cheese is put on top of batter and it sinks to the middle during baking.

The berries and cream cheese is put on top of batter and it sinks to the middle during baking.

 

Grilled Fig, Blue Cheese & Prosciutto Pizza – Now That’s Umami!

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jennifer fisher grilled fig blue cheese prosciutto pizza - title

My mouth is still salivating over this grilled pizza recipe I created for Litehouse Foods. Gourmet enough to serve guests as a prelude to dinner yet simple enough to make for a quick weeknight meal, theses pizzas are seriously scrumptious. The aged artisan blue cheese crumbles, salty proscuitto and sweet fig jam mingle together for a massive explosion of umami flavor. Head over to the Living Litehouse Blog to find out out how salty, sweet, tart and bitter aren’t the only categories of taste — there is also a fifth taste receptor called umami! Translated from Japanese, umami means “delicious essence” and I couldn’t agree more!

jennfer fisher fig blue cheese prosciutto pizza grill on board

Also, if you’re a fig fan like myself, check out my recipe for Fresh Figs with Balsamic Fig Jam — this is a beautiful and simple dish for dessert. Remember, to view the full recipe for the grilled pizzas along with lots of other drool-worthy ideas for healthy living, visit the Living Litehouse Blog. 

living litehouse button

 

To-Go Thai Peanut Chicken Jar Salads & Tips on Salad Layering

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jennifer fisher - thai peanut chicken salad - main option 1 When stuff starts flying at you fast, don’t fuel your life with fast food. While it may seem convenient or comforting to scarf up a meal that comes in a grease-stained bag; trust me, you’ll regret it by the end of your busy day. Energy will tank, headaches will take hold, workouts will suffer, cravings will activate and by 8pm you will have devoured every treat set aside in your pantry for occasional cheats. When I know the week is going to busy, I plan ahead and make jar salads that can be kept fresh in the fridge and on call whenever hunger strikes. In just one session, I can make lunches (or dinners) for a week in just a tad bit more time than it takes to prepare a single salad.  If you have a big appetite, you might think the jar salads look modest; but it’s amazing how much lettuce, produce and proteins a motivated person can pack into a standard 2-cup canning jar. In the past, I’ve shared a recipe for Ancho Chopped Chicken Salad in a Jar, but today I’m showing everyone how to make a To-Go Thai Chicken Jar Salad over at the Litehouse Living Blog. Not only is this recipe packed with good-for-you ingredients, the Thai Peanut salad dressing by Litehouse Foods, is tasty beyond description and is actually made without peanuts making it lower calorie and fine for folks with nut allergies. how to layer jar salads   Dressing Layer: Salad dressing should always be the first ingredient poured into the bottom of a jar salad. Let your taste buds be your guide. Choose from basic homemade oil and vinegar or one of the many delicious salad dressing options from Litehouse Foods such as Lite Honey Dijon Vinaigrette or Sesame Ginger. Simply changing the dressing along with a few key ingredients can give your jar salad a whole new flavor personality. Grains and Protein Layer:  The key to choosing the best ingredients for this layer (you might have several) is to understand that those nearest the bottom will be marinating in the dressing until you are ready to unscrew the lid and dig in. Toss in some quinoa, brown rice or whole grain noodles to sop up the sauce and then top with some muscle-making meat, poultry, tofu chunks or even hard-boiled eggs. Hearty Produce Layer: Choose any combination of veggies that won’t get soggy or limp if the dressing sloshes up prematurely. Cherry tomatoes, artichokes hearts, cucumber slices, radishes, mushrooms, broccoli florets and other non-leafy veggies are tasteful additions. Get creative and experiment with non-oxidizing fruits such as grapes, mandarin orange segments and berries. This is also a great time to add Litehouse Foods Instantly Fresh Herbs; the proximity to the dressing combined with the moisture from the produce seems to bring these freeze-dried herbs back to life. Leafy Delicate Layer: Add your favorite lettuces, greens and delicate items near the top. Spinach, arugula, romaine, kale, cabbage are all winners and along with unexpected ingredients, such as alfalfa sprouts, give your jar salad lots of crispy crunch. Amazing Extras Layer: Give your jar salad an extra pop of yum with a thin layer of nuts, seeds, dried fruit, crumbled bacon (gasp) or scrumptious cheeses. Litehouse Foods has a delicious selection of handcrafted cheeses perfect for sprinkling atop any salad including rich and creamy Blue Cheese Crumbles  and tarty and salty Feta Cheese Crumbles.

Living Litehouse

Melon with Serrano Mint Syrup Recipe & How to Pick a Ripe Watermelon

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Yes, I know –another watermelon recipe. But ‘tis the season for watermelon, cantaloupe, honeydew and all other delicious, juicy fruits of summer. Hurray!

melon mint and serrano salad

A reader (and husband) favorite was the Spicy Sesame Salmon on Seared Watermelon I posted last month. I just have to post the picture again because it was THAT good.

jennifer fisher - thefitfork.com - spicy sesame salmon seared watermelon

Oh, and I haven’t yet forgotten this Watermelon at Heirloom Tomato Salad.

watermelon heirloom tomato salad

Yesterday, I rehydrated from my 9 mile run in 90-percent humidity with a glass of real watermelon juice. While watermelon is loaded with potassium, I stilled kicked up my drink with even more electrolytes thanks to a grape Nuun Hydration tablet. So crisp and refreshing; it was a runner-friendly aqua fresca!

nuun watermelon juice with grape

Wondering how to pick a good watermelon? I know all the tricks. First, look for a yellow, creamy spot on the bottom-side, this means it’s been ripening in the, as it should be! The deeper this “field spot,” the sweeter the melon. Second, a watermelon should have a dull finish (honeydews, too); if it’s super shiny, it won’t be ready to eat. Third, it should feel heavier than it looks.  Watermelons are over 90 percent water, and the ripest ones are the juiciest and, therefore, pack the most pounds. This watermelon I’m holding below weighed more than 35 pounds (even though it doesn’t really look like it) and it was the best one I’ve had this summer!

watermelon should feel heavy

This Melon with Serrano-Mint Syrup Recipe is a recipe I created that ran in Taste of Home magazine way back in May of 2008. At the time, I was growing a mountain of mint and was looking for creative ways to use it. The spicy-sweet syrup was my solution!

SAMSUNG

Melon with Serrano-Mint Syrup Recipe

Prep: 30 min. + chilling

  • 1/3 cup sugar
  • 1/3 cup water
  • 1/4 cup lemon juice
  • 3 tablespoons honey
  • 1/2 teaspoon minced serrano pepper
  • 1/4 cup minced fresh mint
  • 1 tablespoon grated lemon peel
  • 4 cups each cubed watermelon, cantaloupe and honeydew

In a small saucepan, combine the sugar, water, lemon juice, honey and serrano pepper. Bring to a boil; cook for 3-5 minutes or until slightly thickened. Remove from the heat; stir in mint and lemon peel. Cool to room temperature.

Strain syrup; discard pepper, mint and lemon peel. In a large bowl, combine the melons. Add syrup; gently toss to coat. Cover and refrigerate for at least 2 hours, stirring several times. Serve with a slotted spoon. Yield: 12 servings.

Nutritional Facts1 cup equals 92 calories, trace fat (trace saturated fat), 0 cholesterol, 13 mg sodium, 25 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1 fruit, 1/2 starch.