Batch o’ Hatch Green Chile Stuffed Mushrooms & Other Filled Fungi

Posted on August 18, 2014 by Jennifer FIsher

I came to love mushrooms later in life. Why I avoided them for so long, I’ll never know. Well, actually I do know – I found these fungi that pop up from decomposing organic material to be disturbingly earthy. A playground friend reinforced my concerns by telling me that mushrooms grow in the spots where frogs pee (this is NOT true) and too many childhood stories ended with a sympathetic character dying at the hand of a poisonous mushroom.

But, now that I’m (ahem) more mature, my taste buds finally won out over my worries – although, you’ll still never find me foraging through the woods popping wild mushrooms in my mouth, willy-nilly. What I do love about mushrooms, however, is their meatiness and amazing umami taste. Umami is our fifth taste receptor which sends off sirens of delicious, savory satisfaction when foods rich in naturally-occurring glutamates and ribonucleotides co-mingle (this is science, people). The reason why mushrooms, beef, red wine, Parmesean, blue cheese and Worcestershire sauce all go together wonderfully in one combination or another is that they get the umami action going exponentially. Mushrooms are also like little sponges that soak up the flavor profile of any given recipe – mild and mellow, bright and lively, exotic and unexpected – you get the idea!

Today, I’m sharing an easy recipe for mushrooms stuffed with kale, pepper Jack cheese, green chiles and a sprinkling of queso fresca. It will be raining Hatch green chiles (from New Mexico) here in Austin for the remainder of August and my recipes for Hatch chiles keep popping up like (errr) mushrooms. I originally made these Hatch Chile Stuffed Mushrooms to serve as a side with my Strip Steak with Roasted Hatch Relish – these little guys would also work well atop a salad or as appetizers. And, if you have leftovers (and that’s a big IF), chop them up and put in your omelet the next day!

Hatch Green Chile Stuffed Mushrooms Recipes

2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
16 large (2 to 2 1/2 inches in diameter) white mushrooms (1 lb)
1 large Hatch green chile, seeded and coarsely chopped (about ½ cup)
1 cup packed chopped kale
1 teaspoon minced garlic
½ cup shredded pepper jack
½ cup crumbled queso fresco
1/4 cup chopped fresh cilantro

Preheat oven to 400°F.

Pull stems from mushroom caps to create space for filling. Finely chop stems and set aside.
In medium skillet, sauté chopped stems and Hatch green chiles over medium heat until softened, about 3-4 minutes. Add kale, garlic, salt and pepper and sauté together for another 2 – 3 minutes. Cool for about 10 minutes and then toss with pepper jack cheese.
Mound mushroom filling in mushroom caps, pressing gently to pack in as much as possible. Top with a sprinkle of queso fresco cheese. Bake in middle of oven until mushrooms are tender and cheese is bubbling, about 20 minutes. Garnish with fresh chopped cilantro.
Serves 8 (2 each)

Looking for some other stuffed mushroom ideas?

Check out my recipe for Beef and Blue Cheese Mushroom Buttons (left) or another favorite recipe hearty enough for an entree – Greek Beef and Kale Stuffed Portabella Mushrooms.

A stuffed mushroom recipe from Cooking Light that looks delish is Pepita Pesto Stuffed Mushrooms – it’s next up on my must-make mushroom list!

Strip Steak Salad with Roasted Hatch Chile Relish Recipe

Posted on August 15, 2014 by Jennifer FIsher

There are many things to love about the end of summer. Stocking up with anticipation on new supplies for school yet slowing down to enjoy the last moments of lazing around with the kids. Oh, and the food – the boundless bounties of August produce in all its assorted sun-ripened, juicy and (in this case) spicy goodness. I’m talking about HATCH GREEN CHILES – love them, love them, love them and have been in fire-roasting cahoots with bushels of the New Mexico superstar long before they became the “IT” food of August.

Oh, and in case you aren’t aware of my, ahem, celebrity – I am a past Central Market Hatch Green Chile Cook Off Winner (and have also placed 2^nd and 3^rd in other years. People, I KNOW my PEPPERS! Check out the video if you want to know how to roast, peel and seed them!

It’s so (yawn) common for people to pair Hatch green chiles with pork or chicken. Well, I’ve put Hatch chiles in everything from gnocchi to cheesecake (seriously). Also, one of my favorite burgers (and bunless, too) is my Hot Mess Hatch Green Chile Burger on Grilled Squash “Buns.” Today, I have delicious recipe for Strip Steak Salad with Roasted Hatch Chile Relish – it’s easy and will take your mouth to a happy place.

First, order of business is seasoning the beef. Strip steaks are very tender and don’t require a marinade to break them down – only a rub to enhance the natural flavors. My “No-Flub Wet Steak Rub” can easily be made in any quantity you need – use it generously so it makes a nice crust!

Strip Steak Salad with Roasted Hatch Green Chile Relish Recipe

2 8-oz strip steaks

For Rub:

1 tablespoon olive oil
1 tablespoon chile powder
1 tablespoon ground pepper
1 tablespoon Greek seasoning

For Relish:

1 cup fresh corn kernels
½ pint grape tomatoes
½ red onion, chopped
¾ cup fire-roasted Hatch peppers, peeled and seeded (you can buy them like this at most stores)
2 teaspoons olive oil
½ teaspoon coarse sea salt

For Dressing:

2 tablespoons olive oil
3 tablespoons red wine vinegar
1 teaspoon chile powder
1 teaspoon minced garlic
1 tablespoon chopped cilantro

8 oz baby spring lettuce mix

In small bowl, mix together olive oil and spices into a paste. Apply liberally on the front and back of steaks.
Grill steaks over 400 degree heat for 4 to 5 minutes per side, or until instant read thermometer reaches 135 degrees. Take steaks off grill and let rest for 10 minutes.
Toss together corn kernels, tomatoes and red onion with 2 teaspoons olive oil and sea salt. Place in rimmed baking sheet and roast at 400 degrees in oven or on grill until edges starting to brown, approximately 15 minutes. Stir as needed.
Remove vegetables and chop up roasted tomatoes. Add in roasted Hatch chiles, stir to combine. Set aside.
For dressing, shake together olive oil, vinegar, chile powder, garlic and cilantro in a mason jar. Set aside.
To assemble, place lettuce on platter. Top with strip steak that has been cut thinly across the grain. Top with relish and dressing. Serves 4.

There is no shame in saying, “no salad for me tonight.” The Hatch Green Chile Relish (roasted with corn, red onions, and tomatoes), also makes a tasty accompaniment atop a whole steak.

Do you have a favorite topping or salad recipe for steaks or are you strictly carnivorous?

Lunchspiration | Creative Lunch Ideas & #HarvestSnaps Giveaway

Posted on August 13, 2014 by Jennifer FIsher

It’s back-to-school time and my kids keep reminding me that brown-bagging can get a little boring! Turkey sandwiches, peanut butter sandwiches and hard-boiled eggs have been overdone at our house. OVER. DONE. Not only are my guys getting older and more adventurous in their tastes, I personally prefer my mid-day meal to be something anticipate with excitement rather than aversion

I have three quick and easy ways to give your lunch a lift plus a giveaway for a stash of a yummy and healthy snack food to take on the go – Harvest Snaps. Read on!

Leftover #Lunchspiration: While some detest a repeated, reheated performance of last night’s dinner, I live for leftovers – in fact, I often plan to make extra, just so I’ll have an encore! Sometimes, I repurpose dinner leftovers into new creations such as transforming fajita beef strips into baked sweet potato toppings, putting pasta, rice or grain remnants into a soup or chopping up leftover veggies to eat cold in a salad. But, not trying to brag, some of my dinners are so yummy (like this broccolini and tenderloin) that the second showing is just as wonderful as the first!

Salad #Lunchspiration: I may single-handedly eat more salad than anyone on the planet. It’s not because I’m trying to diet — I’m just a lettuce lover! The kids always want me to buy Iceberg or Romaine lettuce, but I’m a huge fan of the Baby Spring Mix which features an assortment of darker greens – those darker lettuces are much more nutrient rich. But, eating a pile of lettuce day-in and day-out can get dull as a doorknob so I mix it up with a variety of unexpected toppings including any type of fresh or dried fruit (apples, oranges, blueberries, strawberries peaches or bananas). I dare you to put a banana on your salad – do it! Other creative ideas are leftover proteins (even scrambled eggs!), crushed up chips or Harvest Snaps in lieu of croutons, pan grilled or crisped cheese, and out-of-the-box dressings such as Sriracha mixed in plain yogurt, peanut butter mixed in orange juice or even cold spaghetti sauce. Seriously.

Yogurt #Lunchspiration: Some might think that yogurt is only for breakfast or maybe a healthy dessert. But, I think it also makes a great start to any lunch – I use Greek yogurt because it’s packed with so much protein. The richness and creaminess of Greek yogurt is something I don’t tire of quickly, especially when flavored with a few healthy toppings from a nearly endless array of options. Here are a few of my healthy yogurt toppings:

So, every lunch needs a little “crunch” for munching and Harvest Snaps is a favorite brand I like to feed my family. Harvest Snaps are gluten-free, baked (not fried), high in protein because they are made from lentils and peas, and have 40 percent less fat than a traditional potato chips. Oh, and did I mention that every one of the six flavors is delicious?! My current favorite flavor is a tie between the subtle Lightly Salted Snapea Crisps and bam-pow Wasabi Snapea Crisps. The other four and also yummy flavors are Black Pepper Snapeas, Caesar Snapeas, Tomato Basil Lentil Crisps, and Onion Thyme Lentil Crisps.

I have two ways for you to win – first you can win a BIG PRIZE directly from Harvest Snaps. How? Well, right now, head over to Harvest Snaps and play the really fun mix and match game where you “make” a bento box – then share your creation on Pinterest, Facebook or Twitter for a chance to win one of three prizes for school valued at up to $1,000!

Second, you can enter my giveaway below to win one of three 6-pack assortments of Harvest Snap snacks that will come in really handy for packing those back-to-school or work-day lunches. Enter my giveaway in the Rafflecopter app below:

a Rafflecopter giveaway

Disclosure: This giveaway is sponsored by Calibee Harvest Snaps, however all opinions are my own.

Flexibility Foremost – Reebok CrossFit #Nano4 Review & WOD

Posted on August 11, 2014 by Jennifer FIsher

The following post is sponsored on behalf of Fitfluential LLC on behalf of Reebok.

There are plenty of perks that make the latest evolution of the Reebok CrossFit training shoe, the Nano 4.0, a winner. First, the nearly indestructible yet lightweight upper holds up to intense workouts filled with jumping, lifting, running and even rope climbing (special RopePro protection). In terms of sole performance, the shoe provides enough stability for Olympic lifting without sacrificing the flexibility and light cushioning that keep feet springy and safe during high-impact moves like jumping and running. Available in a kaleidoscope of colors, the Nano 4.0s not only look cool but they also keep your feet cool with improved breathability on the uppers. Feet that sweat less mean fewer blisters and less overall foot stench in the CrossFit box – thank you very MUCH! Even though the Nano 4.0 might seem kind of pricy at an ARV of $119, it’s like getting at least two pairs in one – a pair for running and high-impact activities and a pair for stability on deadlifts, overheat squats, kettlebell swings and such!

Whoohoo, look at all the things I can do in my Reebok Nano 4.0!

However, what really impressed me about the Reebok Nano 4.0 was the overall flexibility it brings to a cross-training shoe. By flexibility, I don’t mean “versatility” — but I should add that as a benefit too, since I did everything in them from box jumping, sprinting, agility course running, rope climbing, gymnastics, weight lifting and even some post WOD yoga! As far as flexibility, Reebok reports that they re-engineered DuraCage from the Nano 3.0 for greater benefits in the fore foot and toe area. While I don’t have any experience with the shoe’s predecessor, I can tell you that the Nano 4.0 is the most comfortable and flexible cross-training shoe I’ve ever worn without a doubt.

I could share my woes of really black toe nails thanks (make that no thanks) to wearing rigid shoes during a burpee-filled WOD – but I’ll spare you those nasty details. But, I do want to share that as a CrossFit athlete who likes to compete in running (and vice-versa), flexibility in a shoe is a really big deal for me. It was about five years ago when I worked with Master Pose Method and CrossFit Endurance Coach, Valerie Hunt, to change my running form from heel striker to the much more forgiving mid-foot striker and I have nary an injury to report, knock on wood! Obviously, it’s not merely luck; this type of running is just better for my body biomechanically and, with the addition of CrossFit and proper recovery, has kept me a competitive runner well into my 40s. While, it’s not the shoe that makes the athlete, I won’t argue the proper shoe can certainly help in the process.

While, I probably wouldn’t make the Nano 4.0 my go-to shoes for everyday running or . . . er, like the crazy 50 miler I did on a whim last year , I totally could wear them for casual running – they are really quite light and have that low-profile heel (4mm) I like which aids in proprioception with every foot strike. Whoa, I know – big word. But what I’m talking about when I say “proprioception” or the “proprioceptors in your feet” is the overall body awareness transmitted through the neuromuscular system with each foot strike that can help improve stride and speed. The same idea applies to other taxing physical activities you may be doing in CrossFit as well– just imagine how much quicker you could do box jumps in light, responsive shoes rather than in a pair of clunky cowboys boots! While no one actually wears cowboy boots to the gym, some of those rigid, thick-soled gym or running shoes sure feel like ‘em.

My final thoughts on the Nano 4.0? They are all-around performers for all around performers – just the shoe to wear for a WOD filled with my favorite things like running, lifting and throwing your body weight around (just like one I made for you above)! And, YES, that’s four MILES of running. ENJOY!*

*Or, if you’re not up to that much running, you can do 4k which is about 2.5 miles!

So, do you wear a separate shoe for running and going to the gym?

What is your favorite WOD or exercise in CrossFit?

Fast Chicken Spinach Parm Panini & 8 Back Stretches for Flexibility

Posted on August 8, 2014 by Jennifer FIsher

I would say this recipe is a grilled cheese sandwich for grownups, except the kids love to have ‘em for a super-speedy weeknight meal too! For added convenience, I’ve used a pre-breaded chicken tender from the freezer section at the market, but you can do this step the old-fashioned way if you have an extra hour – and, if you such a surplus of time, can you please come over? I have a list of chores to share with you!

Making panini for the family is always a crowd pleaser — everyone can customize a sandwich to suit their tastes. No cheese, no problem. Extra sauce, add it on! One thing I do insist on though is the kids make their panini sandwiches with whole grain bread. I was shocked to find out that a mere 3 percent of children and teens and about 8 percent of adults are eating at least the recommended three servings per day. Whole grains provide an abundance of vitamins and fiber and have been linked to a reduced incidence of heart disease, diabetes and other health concerns. Even though I’m not a huge grain eater, I always make sure that I’m getting biggest benefit for my body when I do – and that’s by eating whole grains over white “enriched” grains.

I created this panini recipe for Litehouse Foods and you can check it out on their blog. It uses their Opadipity Greek Yogurt Spinach Parmesan Dip, a protein-packed, lower-calorie dip that works great in recipes and is just plain yummy to dip vegetables into.

If you’re looking for a packable lunch or quick dinner idea, my recipe for Roasted Veggie Wrap rolls up the power of plants into a delicious, nutritious meal.

If you roast a big batch of veggies, you can enjoy this recipe for lunch and then keep the leftovers in the fridge for a last-minute supper later in the week.

Enjoying some improvements with back flexibility!

Even though I’ve been super rushed, I’ve been making time in the morning to work on the flexibility in my back. As a kid, I used to be very bendy, but fast-forward several decades and several kids, the range of motion in my back had left and gone elsewhere – but, I’m happy to say that with some consistency in stretching (only a couple minutes per day), I’m getting my bendable back back! Check out these 8 Back Stretches for Flexibility:

Child’s Pose: Sitting back on heels, roll torso forward bringing forehead to floor and lowering chest to knees as much as possible. Keep arms extended forward.
Cat-Camel Stretch: On hands and knees, alternate between slowly arching and rounding back.
Upward Facing Pose: On back, pull knees up to chest, grab with arms. Rock slowly back and forth.
Bridge: Lie on back with knees bent, feet hip-distance apart and flat on floor. Inhaling, press into feet, lifting hips toward ceiling. Hold as long as possible.
Torso Twist: Sitting with one leg extended forward, the other bent up toward the chest. Turn torso toward bent knee, grasping to gently stretch back. Repeat on other side.
Downward Facing Dog: With hands and knees on ground, press backward raising knees and lifting tailbone to ceiling. Keep weight on shoulders and then gently push heels toward floor to stretch hamstrings.
Seal Pose: Laying on stomach with legs together, elevate head and upper torso using arms, keeping forearms off the floor and stretching spine.
Scorpion Pose: From knees, rest forearms on ground shoulder-width apart. Kick up into a forearm stand, achieving balance and slowly bend at the knees, arching back and lifting head to look forward.

What do you like to throw together busy-night dinners? Do you have back tightness — what do you do to stay flexible?

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The Fit Fork

Batch o’ Hatch Green Chile Stuffed Mushrooms & Other Filled Fungi

Strip Steak Salad with Roasted Hatch Chile Relish Recipe

Lunchspiration | Creative Lunch Ideas & #HarvestSnaps Giveaway

Flexibility Foremost – Reebok CrossFit #Nano4 Review & WOD

Fast Chicken Spinach Parm Panini & 8 Back Stretches for Flexibility