When Life Gives Lemons Make Citrus & Feta Salad #Recipe

Posted on December 9, 2013 by Jennifer FIsher

This month, I’ve been learning about all the food-life metaphors firsthand . . . especially as it relates to my running. A few weeks ago, I was having a stressful day and thought I’d never get to squeeze in a run; in fact, I really didn’t even want to run, but I knew I would be rejuvenated. So, even though it was late, I laced up my shoes and headed out. Everything fell into place; I kept a brisk tempo from the start, felt awesome and my worries began to melt away under the stars – that is, until I tripped and broke the fall with my face. More seeing stars (but not the good kind) and a trip to the emergency room for stitches. Ahh, “Life is like a bowl of cherries, sometimes it’s sweet and sometimes it’s full of pits . . . . or, maybe “Life is like a box of chocolates, you never know what you’re going to get!”

At least I have another chance to visit Maggie at Christmas.

After healing and finishing up a few more weeks of training, I was really looking forward to racing the Dallas Marathon this past weekend and sneaking in some extra fun. I had a Pi Phi reunion on the schedule along with good girl-bonding time with my Aunt and Mom. But, none of it was to be – the marathon was cancelled as the city of Dallas iced over. I can’t say I didn’t mourn for all of Saturday. All the long runs, the speed work, the strength training, and diet changes –I guess my 10 day fat-loading/ 3 day carb loading nutrition plan was for naught! But, as they say, “When life hands you lemons, make lemonade.”

Looking ahead to the next marathon.

So, instead of running 26.2, I spent the day sleeping in – I logged 10 hours which I don’t think has happened in the last 17 years! I consumed carbohydrates in excess (another rarity) and enjoyed every bite! I went on a short, easy run and thought about what my next race might be. That’s right, “When life hands you lemons, make lemonade.”

All this talk of lemons reminds me of a beautiful salad I made last week for the Living Litehouse blog– Zesty Citrus & Feta Salad. Taking advantage of the cooler weather abundance of fruits like oranges, lemons, grapefruit, limes and tangerines and pomelos, this salad is seriously simple to make yet is a total showstopper. The saltiness from the feta cheese crumbles creates a nice balance with the tart-sweet fruits. Plus, you have to love the health benefits. Citrus is high in vitamin C and can help keep a runner from getting run down. Lemons and other citrus fruits have a scent that has calming effect and can help reduce anxiety, perfect for those days when your marathon gets cancelled.

Don’t miss the full recipe and mouthwatering photos at Living Litehouse.

Citrus and Feta Salad with Pomegranate Blueberry Vinaigrette

Serves: 8

1 large pomelo
1 Ruby Red grapefruit
2 medium-sized oranges
4 mandarin oranges or tangerines
2 large limes
¼ cup pomegranate arils
2 ounces Feta Crumbles
2 Tbsp chopped mint
2 ounces Pomegranate Blueberry Vinaigrette (I used Litehouse brand)

Directions

1. Slice pomelo, grapefruit, oranges, tangerines, and limes into approximate ¼-inch thin slices. With paring knife, cut away peel and bitter white pith. Remove any seeds.

2. Arrange fruit on a serving platter, and sprinkle with pomegranate arils, feta cheese crumbles and mint.

3. Drizzle with vinaigrette.

Note: Salad may be made up to 24 hours ahead and kept covered in the refrigerator until serving time.

How to Roast Beef Tenderloin and Wear Diamonds #Recipe

Posted on December 7, 2013 by Jennifer FIsher

When it comes right down to it, are diamonds really a girl’s best friend? There is no arguing the precious stones are stunning, sophisticated and sparkling. My heart skipped a few beats wearing this pair of red carpet-worthy, yellow and white diamond chandelier earrings from Carranza Jewelers in San Antonio. Even though I basked in the flattery and feel-good that came from having some big bling as my new buddy, I knew I wasn’t building a long-lasting relationship here. After all, were these earrings really going to clear their schedule to listen to my trivial problems, wake up early to cheer me on at a race, or provide me a brutally-honest reality check when I’m getting too self-absorbed? I think not. So while we eventually parted ways (the earrings and me), I offered the invitation that we could hang out every now and then!

Whoohoo! Lean beef is a part of my heart-healthy diet!

Obviously real people make the best friends, but when it comes to taking care of yourself, making good food choices and exercising will never let you down. In fact, these two lifestyle factors will help you stay fit and fabulous for decades to come. Recently, I was at a Circle of Red event for the American Heart Association (in the previously-mentioned earrings) to talk about the benefits of beef and how to incorporate them into a healthy holiday. For the last couple of decades, beef has been an important friend that looks out for my well-being — it keeps me strong for running and working out, has been a go-to protein source for feeding those three hungry boys of mine, and is so versatile it can be served everywhere from a backyard cookout to a black-tie affair.

Three pound beef tenderloin with “countdown” spice rub and roasted for 45 minutes.

Preparing a beef roast for your winter-season celebration is a showy and yet simple way to treat yourself, family and friends — plus, most of the popular cuts (like sirloin roasts and tenderloin) are considered “lean” meaning they have less than 10 grams of fat per cooked 3-oz serving. I’m a huge fan of tenderloin and preparing the biggest one we can find has been a family tradition for as long as I can remember. This nutrient-dense cut is hands-down the most tender (duh, hence the name), comes in at 6.7 grams of fat per serving and is rich in a host of vitamins and minerals including iron (which I’ve been told I need more).

I am going to give you the straight-forward, skinny on how to make a super delicious, super easy tenderloin roast that will make you everyone’s new BFF. Aside from an oven-failure or act of God, there is no way this roast can be messed up.

How to Roast Beef Tenderloin

Step 1: Go to butcher counter and ask for a beef tenderloin roast (also called filet); the size depends on your appetite. What you see in the photo is just a little over 3 lbs. but you can get them up to 5 lbs. or even a little more if lots of company is coming. Plan on getting 2 – 3 servings per pound, less for holiday helpings.

Step 2: Prepare a dry rub to coat and season the roast. You can use a store-bought rub or make your own – I have an easy recipe for Countdown Spice Rub that has a nice sweet-spicy-smoky flavor or you can also use 1 part Cavender’s Greek Seasoning to 1 part coarsely ground black pepper. Thoroughly pat on rub, thickly covering every part of the roast. It might seem like you’re using a lot, but you need to create a good crust that will lock in juices — approximately 1/3 cup of a rub covers a 3 lb. roast.

Step 3: Preheat oven to 350 F degrees. Place roast (fat side up, if any fat is visible) into a shallow, rimmed roasting pan (approximate 2” rim). You can use a rack if desired, but it is really not necessary for tenderloin because it is so lean. Sometimes I will just scrunch up a couple pieces of foil into a “rope” and place under the tenderloin as a throw-away “rack.”

Step 4: Place tenderloin in middle rack of the 350 F degree oven. Do not cover with a lid or foil. Roast for 15 – 20 minutes per pound; that would be 45 – 60 minutes for a 3 lb. tenderloin. I prefer to err on the short time estimation because I can always cook beef more, but I can’t “uncook” overdone meat.

Step 5 : Insert thermometer into the center of the thickest part of the tenderloin. Tenderloin is ready when thermometer reaches 135 F degrees. As it rests on the counter, the internal temperature should rise to 140 – 145 degrees, making it “medium-rare” which is what I would consider optimal for taste and texture.

Step 6: Tent roasting pan with foil and let roast rest on the counter for 15 minutes – this is essential, don’t skip this step! The resting period gives the roast adequate time to seal in the juices that ensure tenderness. Cutting into a steak and having a pool of juice pour makes for a chewy experience – so be patient.

Step 7: Carve meat against the grain using a sharp knife. The thickness of each slice depends on your preference and recipe. Slice into 2” thick filet steaks, 1/2” slices or even paper thin for leftover sandwiches!

Use leftovers (that is, if you have any!) to make a yummy steak salad, steak pizza or steak sandwich. Last night’s dinner was a Tenderloin Panini with Mascarpone and Truffle Pesto – it’s really not as much of a recipe as it is a creation, but I’ve tried to list out the details for you below:

Tenderloin Panini with Mascarpone and Truffle Pesto Recipe

2 slices sourdough bread
1 tablespoon olive oil
1 tablespoon mascarpone cheese
1 tablespoon truffle pesto (or substitute preferred pesto)
2 – 3 ounces of tenderloin, sliced very thin
Handful of baby spinach

Heat skillet to medium-high. Brush outsides of bread with olive oil. Spread mascarpone on inside of one slice and pesto on inside of remaining slice. Add beef and spinach between bread. Pan grill for 2 – 3 minutes on each side or until bread is golden brown and toasty.

Serves 1.

The roasting techniques I have described for a tenderloin are very similar other roasts, including sirloin roasts and rib roasts. I think Cooking Light magazine does a really great job of explaining how to cook a large bone-in roast like a standing rib roast — plus, some good recipes found here too including this Rosemary Dijon Crusted Standing Rib Roast.

Hearty & Healthy | Ranch Panzanella Salad with Roasted Chicken

Posted on December 5, 2013 by Jennifer FIsher

Winter is almost here and big salad for dinner might sound a bit out of season. However, I’ve tossed together a fabulous entrée salad for Litehouse Foods that will have you crawling out of hibernation during the calendar’s cooler months. My Ranch Winter Panzanella with Chicken is inspired by bread salad renowned in the Tuscan region of Italy that most often features sun-ripened tomatoes, lettuce and basil drizzled with a vinaigrette. However, my sweater-weather version of this signature seasonal course includes chicken breast along with roasted winter vegetables caramelized to sweet, earthy perfection — and finished with a creamy Greek yogurt ranch dressing. Baby Brussels sprouts, butternut squash, red onions and spinach are all in the mix, but swap out or add to the robust medley with any favorite ingredient — most root vegetable will win raves.

Roasting vegetables is super easy. Coarsely chop up potatoes, squash, onions, Brussels sprouts, carrots or whatever hearty veggies you love and top with a drizzle of olive oil and a sprinkling of sea salt. Roast for 30 minutes in a 400 F degree oven, stirring halfway through.

Mmm, you don’t want to miss the full recipe for this salad. Visit the blog at Litehouse Foods for all the delicious details.

Ranch Winter Panzanella with Chicken

Ingredients

½ loaf (about 8 ounces) day-old French or Sourdough or Rustic bread (cut into 1” cubes)*
4 Tbsp olive oil (divided)
4 Tbsp dried Italian Herb Blend (divided)
2 teaspoons coarse sea salt (divided)
1 10-oz package frozen cubed butternut squash
1 lb fresh baby Brussels sprouts (halved)
1 large red onion (peeled and cut into 1” chunks)
1 lb pre-cooked chicken breast (cut into large chunks)
1 cup packed fresh spinach leaves
½ cup Greek-yogurt based or light Ranch Dressing

Directions

1. Preheat oven to 400 F.

2. Add bread cubes to large bowl. Drizzle with 2 tablespoons of the olive oil and sprinkle with 2 tablespoons of the Italian Herb Blend and 1 teaspoon of the salt.

3. Toss together to coat bread. Spread out on rimmed baking sheet and bake uncovered for 10 minutes, stirring once halfway through. Remove from oven to cool on paper towel. Keep oven heated.

4. In large bowl, add cubed squash (okay if still frozen), Brussels sprouts, and onion. Drizzle with remaining 2 tablespoons of olive oil and sprinkle with remaining 2 tablespoons Italian Herb Blend and remaining 1 teaspoon salt. Dust off crumbs from crouton baking sheet and spread out vegetable mixture in single layer. Roast uncovered in 400 F degree oven for 30 minutes, stirring gently halfway for even cooking.

5. Remove vegetables from oven and let cool down for approximately 15 minutes. Add prepared bread croutons, cubed chicken and spinach to pan; toss together. Transfer to serving platter and drizzle with Ranch Dressing or serve on the side. Best served warm or at room temperature.

*tip: frozen French bread is very easy to cube

{Green} Giant Taste! Cauliflower & Green Chile Tamale Bites Recipe + #Giveaway

Posted on December 2, 2013 by Jennifer FIsher

It’s a very familiar scene. I’m in the midst of preparing a holiday dinner (or even a weeknight supper) and family and friends begin congregating in the kitchen to see what smells so good and make diversionary chit chat. It’s not that I don’t want to visit with them, because I most certainly do! But, at the same time I am totally aware of their ulterior motives – and that is to get their greedy hands on a pre-dinner sample.

My husband calls it “quality control” and my three teenage boys don’t even bother explaining away this blatant devouring of the dinner rations. Forget about sneaking tastes on the sly; mounds of shredded cheese, meticulously sliced fruit, chopped nuts and other ingredients intended for the night’s recipe disappear right off my cutting board. In all honesty, I’ve been the guilty party as a guest in other folks’ homes . “Oh, do you think that roast is done yet or should I add a little more salt and pepper to those mashed potatoes? I’ll just have a small taste, if you don’t mind – thank you very much!”

However, with a little pre-planning, it’s easy to whip up a first course that will tide everyone over until the main dish is ready. My stash of frozen Green Giant vegetables has become not just a reliable source for healthy side dishes, but also nutritious ingredients for hors d’oeuvres. If you’ve read the blog more than once or twice, you may have noticed I love me some southwestern cuisine – the smoky flavors and spicy heat turn even the mildest-mannered menu into a boot-stompin’, chop-smackin’ experience. My recipe for Cauliflower & Green Chile Tamale Bites with Chipotle Crema will keep even the most ravenous rustlers satisfied and out of the main dish until the dinner bell is rung. It’s also a festive and flavorful offering to bring along to a casual holiday party – the host will totally be high-fiving you at the door!

An easy snack to make, these mini muffin-esque appetizers use Green Giant’s boxed Cauliflower with Cheese Sauce, a surprising low in fat and calorie product that is endorsed by Weight Watchers® with a 1 PointsPlus™ value per ½ cup serving. The creamy dip that accompanies these Cauliflower & Green Chile Tamale Bites is mindful of fat and calories as well – it’s simply fat-free sour cream blended with lime juice and ground chipotle powder.

Cauliflower & Green Chile Tamale Bites with Chipotle Crema Recipe

Ingredients:

1 box (10 oz) Green Giant® cauliflower & cheese sauce
½ cup cornmeal
¼ cup all-purpose flour
¾ teaspoon baking soda
1/2 cup milk
2 eggs
1/2 teaspoon ground cumin
1/8 teaspoon salt
¼ cup chopped roasted Hatch green chiles (or 4-oz can green chiles)
1/3 cup grated Colby Jack cheese
¼ cup bacon crumbles

Chipotle Crema:

1/2 cup fat-free sour cream
2 teaspoons fresh lime juice
1 teaspoon ground chipotle powder

Heat oven to 375°F. Generously grease or spray 24 mini muffin cups with cooking spray. Cook cauliflower as directed on bag for minimum time. Let cool for 5 minutes and coarsely chop cauliflower.

In medium bowl, mix together cornmeal, flour, milk, eggs cumin and salt with whisk or fork until blended. Stir in cauliflower and cheese sauce, green chiles, cheese and bacon. Divide mixture evenly among cups, filling ¾ full.

Bake 16 to 18 minutes or until toothpick inserted in center comes out clean and tops are light brown. Cool 5 minutes. With thin knife, loosen sides of bites from pan; remove to cooling rack.

Meanwhile, mix sour cream, lime juice and chipotle powder in small bowl until smooth. Top each warm bite with mixture or serve on the side.

Makes 24.

Looking for more veggie inspiration? Check out all the other appetizer ideas from Green Giant. And, don’t forget to enter my giveaway – one winner will be sent three coupons for a free Green Giant Steamers product (11 – 12 ounce bags). It’s so easy to eat healthy when you can steam vegetables right in the microwave. Choose from a variety of delicious, low-fat, 100% natural sauces or your favorite plain vegetables.

****This was a sponsored post and I was compensated for my time. However, all opinions and recipes are completely my own.****

ENTER THE GIVEAWAY HERE:

a Rafflecopter giveaway

Showy Sides | Sweet Potato Skillet Stack Recipe

Posted on November 30, 2013 by Jennifer FIsher

I’m going to keep this short and sweet (potatoes)! In addition to the Bourbon Cranberry Apricot Relish, one of my other contributions to the family’s Thanksgiving feast was this delicious dish – Sweet Potato Skillet Stack with Sriracha Orange Sauce. So pretty to look at and easy to make – you use the same skillet to roast the potatoes and simmer down the sauce on the stove top. Slicing the potatoes into nearly paper-thin slices is the most tedious detail, but it’s made much easier with a mandolin (watch your fingers) or food processor slicing attachment.

Sweet Potato Skillet Stack with Sriracha Orange Sauce Recipe

4 pounds sweet potatoes
3 tablespoons olive oil
2 tablespoons butter
sea salt to taste
4 ounces orange juice
2 tablespoons coconut sugar
1 teaspoon grated ginger root
2 teaspoons. sriracha
¼ cup chopped green onions, including green tops
2 tablespoons fresh parsley, chopped

1) Preheat oven to 375°. In small microwave-safe bowl, melt butter and then mix together with olive oil; set aside.

2) Peel sweet potatoes and, using a mandolin or sharp knife, slice crosswise into very thin slices (1/8” to 1/16”).

jennifer fisher thefitfork.com slicing sweet potatoes

Slice potatoes as thinly and evenly as possible using a sharp knife, mandolin or food processor.

3) Coat bottom and sides of 12-inch cast iron skillet with two tablespoons of the butter-oil mixture; reserve the rest. Arrange the sliced sweet potatoes in concentric stacked rings until the entire pan is filled. Sprinkle tops with sea salt.

jennifer fisher thefitfork.com sweet potatoes skillet

Ready for the oven

4) Roast potatoes for approximately 1 hour and 15 minutes, or until the middle of the potatoes are tender and the tops begin to brown and crisp. If potatoes were sliced on the thick side or packed very tightly, they may take longer to cook. Remove from oven.

5) In small bowl, stir together orange juice, coconut sugar, ginger and sriracha sauce. Drizzle mixture over potatoes and bring to boil over medium-heat on stovetop. Lower heat and continue to simmer for approximately 5 minutes or until orange juice mixture is reduced to a thicker state. Sprinkle tops of potatoes with green onions and parsley and serve warm.

Serves 8.

I have sweet potatoes coming out my ears! Due to the holidays, they’ve been on sale for 25 cents a pound at my grocery store. Needless to say, I’ve been picking up a couple pounds every day “just in case.” Good thing I have a lot of favorite sweet potato recipes to finish off my stockpile. Check out all this yam-y yumminess:

Southwester Sweet Potato & Chickpea Soup

Spicy Beef & Sweet Potato Samosas

Jamaican Beef & Sweet Potato Kebabs

Baked Spicy Sweet Potato Chips