Tilapia Tacos

Who doesn't know that a good cookbook is SUPER hard for me to resist?  Especially if it's a cookbook from a chef who's career I follow or a person/restaurant who is of Special interest.  And, even though my hubby complains like the dickens about my cookbook collection, it PALES (by miles) to those who are really serious about food, it's preparation and it's presentation.

I really do read them from cover to cover.....LIKE NOVELS!  There I am, in my bath with a glass of wine (and harp music),  reading the cookbook, sizing it up, laughing at the anecdotes, getting to know the chef and determining  whether it will be a book I will indeed cook with, one I just get ideas from or one I will display just for the art that it is.

I follow the happenings of certain chefs peripherally...you know - pick up their newest cookbooks, eat at their restaurants,watch their latest show, notice news about them or notice commercial products in the stores they put their names on.  Those chefs are the likes of Tom Colicchio, Rick Moonen, Gordon Ramsey, Rick Bayless, Mary Sue Milliken, Susan Feniger, Michael Chiarello, Biba Caggiano, Julia Child (yes, deceased but STILL AMAZING), Rocco DiSpirito, Curtis Stone and a  myriad of others. 

So you can imagine my excitement when I get a new cookbook from one of these guys - and HOLY COW - if I am able to swindle an AUTOGRAPHED book??? OMG!  So, needless to say when a box arrived from my mother this morning  WITH an AUTOGRAPHED copy of Biba Caggiano's new cookbook, 'Spaghetti Sauces', it just made my day (well, my whole entire month really).  Check this out!

And the best part:

YEAH.  That's cool.  We will be reviewing some of the recipes in this book....TRUST ME.

I was JUST as excited about a product I found from Rick Bayless called Frontera Skillet Sauces.  (Frontera is Rick's restaurant in Chicago).  These little packets of delicious cooking sauces are not only fantastic, they are reasonably priced and make a gourmet dinner in about 10 minutes!!  LOVE, LOVE, LOVE them!!

If you happen to grab any cookbook by Rick Bayless they are wonderful and worth it.  He has a show on PBS called,  Mexico: One plate at a time.  And his cookbook, Authentic Mexican, is superb. I believe he was named as this country's foremost authority on Mexican food....and I believe it!  He's definitely one of my faves for great recipes and believe me they are gorgeously replicated.

Tonight I made Tilapia Tacos with his Key Lime Cilantro skillet sauce:

Literally here is what I did....sauteed a bell pepper, onion till slightly tender added 3 small tilapia fillets (salt and pepper the fish) and cooked until flaky. Broke up the fish pieces and poured the sauce over.....warmed it all up and served it in my favorite corn tortillas with Sour cream, jack cheese and lettuce.

LESS than 10 minutes and I was enjoying a meal as good as it gets if you make the sauce yourself.

If you cannot find this sauce, use any good quality green tomatillo salsa verde, pour over fish and veggies and heat through....Voila!

The result?  A fast, easy and healthy weeknight dinner that is as beautiful as it is delicious!  It's definitely worthy to serve to the most precious people in your life.

From my home to yours, ENJOY!

Tender Beef Stir Fry - Mexican Style!

By now you know I could spend HOURS in the kitchen working on one meal - (and making a HUGE MESS).  But NOT when I am literally starving to DEATH.  During those times, I want something FRESH, GREAT TASTING AND HEALTHY  - and yes, I STILL want it fast.  I know what you're thinking....but the answer is NO!  Those canned, boxed or pre-made convenience foods are not really options for me on a regular basis. Even if I need food faster than you can say "Dinner is served !!

After my work-outs I am SO hungry these days!!  NOT not a little.  I mean REALLY, REALLY HUNGRY and a bit on the CRANKY side.  Well, OK...maybe more than just a tad, bit cranky (sorry honey!!)   But it's true.  I cant help it - that dip in blood sugar takes it's toll and POOF (like the little bunny Foo- Foo) I am turned into a mean, cranky and IMPATIENT hungry person!!

Sometimes I have  2 pt shake as a quick snack while I cook.....I feel (somewhat) satisfied so that I can withstand  cooking without eating everything in site during the process, But STILL, that darn meal better be on the table FAST because my body burns  that shake up quickly when my metabolism is in high gear!!

If you are growing veggies - especially cherry tomatoes and/sweet peppers - this is a great recipe to use them in.  I had just harvested a pepper and some tomatoes (along with green beans!)  I threw everything in with other veggies in an effort to boost nutritional value by creating that all important "rainbow" of colors (we will talk about that later), and to BULK IT UP!! 

Go ahead, throw in the kitchen sink (or not) depending on your preference - this recipe can take it!

Tender Beef Stir Fry - Mexican Style

For the STEAK
1/2 Pound top sirloin, skirt or tri-tip (I used a tri-tip steak)
juice of 1/2 lime
1/2 teaspoon Chili powder
1/2 teaspoon Garlic powder
salt and pepper

For the Stir Fry
1-2 small to med zucchini squash cut into sticks
1 large onion sliced thin
Cherry tomatoes (quartered or halved)
ANY OTHER VEGGIES YOU WANT (cabbage or green beans....?)
Your favorite salsa
Fresh cilantro - chopped
Avocado, Diced
Fresh limes
olive oil

FOR THE RICE
1 cup rice
2 cups water

1 Pack Knorr Fideo con pollo (chicken noodle) or any other Chicken noodle soup mix

First Get your rice in your rice cooker or on the stove.  I used a rice cooker - I added the rice, water and ONE packet of the chicken noodle soup:

Let rice cook and gather the balance of your ingredients:

Grab your steak - it's best to have it partially frozen so it's easier to cut into thin slices

Now thinly slice your steak AGAINST the grain:

In a bowl, toss the steak with the garlic and chili powders along with a good amount of salt and pepper - add more spices if you wish and then squeeze in the lime.  Toss well and set aside.  It should look like this:
                                (Definitely not that exciting looking...but the taste is great!!)

Prep your veggies:

Prep your mango by cutting off the flesh then dice and set aside:

Now heat a non stick pan with a little olive oil until very hot.  Toss in your seasoned meat and COOK FAST until JUST BARELY DONE - if you overcook now, you will end up with chewy steak!!  Trust me on this one.  REMOVE your steak to a bowl and set aside.  Toss out any juice that accumulated in the pan and reheat with a bit more olive oil.

Add the onions and cook until nicely golden (not too dark) - The flash "bleached out some of the color (sorry!)

Then add peppers, and other veggies that take a bit longer to cook and saute until crisp tender.  Add zucchini and saute until done ( just a few minutes or they will be too soft)

** Check your rice for doneness and turn off (if done) and let sit:  It should look like this - note the little brown noodles in the rice?  YUMMY in your TUMMY!!

  Add your meat, tomatoes, fresh chopped cilantro to taste and about a 1/2 cup of prepared salsa. Toss until hot and REMOVE FROM HEAT (your tomatoes will sort of smoosh from the heat, which I like!)

Put the stir fry over the rice and top with mango, avocado, cilantro and extra lime juice!

The result?  A quick, healthy and delicious meal that's full of color, flavor, nutrition (Don't forget the YUMMY rice!)  This is a great dish to get your servings of fruits and veggies.  PLUS its an opportunity to use up the stuff in your garden or veggie bin.  AND, if you want - go ahead and throw in the kitchen sink!

From my home to yours, ENJOY!

Georgina's Green Enchilada's

A couple of weeks ago I had two friends from my "old" place of employment over for a "cooking night".  It was great seeing them.  It made me realize how much I miss them.....then later it made me realize how much I miss everyone over there.  It's weird when you spend 11 years with the same people, it's hard not to think of them often and miss that part of working in an office environment. 

Don't get me wrong.  I love my job.  I love working from home.  I love my life right now....it's probably the best it's been in a very long time, maybe EVER.  I have a great husband who I try not to take for granted, two of the MOST gorgeous grand kids anyone could ever want, and we are at the precipice of building our our dream home in Washington.  I mean really...How many blessings can one person take?

But in the quiet moments nostalgia sets in and I remember people who have touched my life.  Georgina is one of those people for many reasons, and I find myself missing her so much.  

Then I think, Hmmmm - is it her I miss or her INCREDIBLE Green enchiladas I miss so much?  HAHA- Of course, I miss "smorgy" (as I called her) but I have to say...the Green Enchiladas are such a close second that I had to stop and think about it for a minute! 

She has graciously given her blessing for me to post her family's recipe for these delicious rolls of green goodness as she patiently directed me via telephone.  Her mother has been making this for over 40 years and Georgina is following the tradition. 

I was thrilled to make this recipe. I am more thrilled to post it for all of you.  They were delicious, the real deal!  But while we were eating, I couldn't help but feel something was missing.  Yep, Georgina was'nt part of the equation.  Had she been here, it would have felt like old times.

Making great food is more than recipes and cooking technique.  It's about the home, your friends and your family - that's the touch no accomplished chef can give to a meal.  That part is up to us.

Green Enchilada's
Compliments of Georgina Mancillas
Thanks my friend!

1 whole chicken, boiled

12-15 large tomatillos, husks removed and fruit quartered

Knorr chicken flavored bouillon granules

5 jalapenos, top cut off, left whole

1 onion, roughly chopped

3-5 garlic cloves

1 bunch cilantro

Salt and pepper

Approx. 2-3 cups, shredded jack cheese (use light, if you want to lighten it up)

12 corn tortillas

Put chicken in pan and cover with water.  Season water with several tablespoons of Knorr bouillon granules.  Bring to a boil and reduce heat to simmer and let chicken cook until it’s very tender.  Remove chicken to dish and let cool, then shred chicken.  Add some of the broth used to cook the chicken to moisten it.  Set chicken aside.  

***  I cheated here - I used Chicken breast tenderloins and poached them in the Knorr bouillon water till tender.  I have to admit.  It's a great "fast way" of making these...but the flavor and tenderness wasn't what the whole chicken would have been.

In case you are unfamiliar with Knorr Bouillon granules,  I have a picture below....you can find it usually in the soup section or Mexican food section of the market:

Husk and quarter the tomatillos.  In a medium sauce pan, add the tomatillos and the whole jalapeno’s and just enough water to immerse them.   Bring to a boil, cover and cook until tomatillos are tender (maybe 15 minutes)

Put the cooked tomatillos and the jalapeno’s into the food processor (or blender) being careful not to add too much of the liquid from the pot.  In other words, you will “semi-drain” them by utilizing a slotted spoon or pouring off most of the liquid.  KEEP THE LIQUID you cooked the tomatillos in until the sauce is made.  THEN, add to the processor the garlic cloves, onion, roughly chopped cilantro. 

Process until fairly smooth, adding the tomatillo liquid as necessary to get an enchilada sauce consistency.  Flavor the sauce with some Knorr granules.**** Taste****   you may want to add some salt and pepper, more Knorr, cilantro, etc….

Put sauce into a sauce pan and warm and preheat your oven to 350 degrees.

The authentic way is to heat some oil in the pan and soften the tortillas in the oil, remove to a plate and add shredded chicken and Cheese, roll up and place seam side down in a 13X9 pan.  If you can afford the calories, go ahead and do that, I didnt. 

I am a FREAK for these Homemade style La Tortilla factory tortillas...so good and so toothsome - they have a great chewy texture that doesnt get destroyed in the baking process. 

Instead, simply warm the tortillas carefully in the microwave, then dip each one in the sauce, add chicken and cheese :

Then roll up the enchilada and place them seam side down in a SPRAYED 13X9 pan.

Top with remaining sauce and then finish with remaining cheese:

Bake for about 20 minutes.  Let stand 5 minutes before serving - serve with  Mexican Crema or sour cream if desired.  

The result?  An authentic enchilada with an absolutely delicious and fresh "old world" flavor.  To me?  It tastes like "home" because of my friend.  For you,  maybe it will be a new family favorite!!   Either way, these enchiladas are worth making! 

From my home to yours, ENJOY!!

"Skinny" Huevos Rancheros

I have been busy preparing  my menu for Easter dinner.  Normally that includes a ham.  But the last time I ate ham and then tried to weigh in, I almost killed myself (I retained billions of pounds of water from that darn salt). You see, my weight watcher days are Monday evenings.  (I am starting to HATE it.  I mean really, what idiot decides to weigh in on the day AFTER a weekend and expects not to have some retained effect?)   Even though I am on program through the weekend, my food choices change.  I end up "grazing" more, eating saltier foods (think SUSHI), and I usually use some of my weekly 49 points.  Imagine throwing Easter on top of it! That's enough to make you jump off the roof (well, maybe not you...but ME!!)

I am going against the grain.  I say "NO to HAM " this year.

In thinking about what Easter means, it seems only natural that I make lamb.  After all, we are praising THE risen Lamb of God.  Symbolic.  I like it.

So, there you have it.  It's Leg of lamb - in some sort of Mediterranean, Greek or Middle Eastern preparation (still working this part out!).  The Lamb will be served with Roasted Lemon Asparagus (so good, I will post about them) and Smashed potatoes (I have to skinny up my recipe in the next day - not sure how yet !! - will also post).  For the bread, Middle Eastern Flat bread crackers (Valley Produce Market ROCKS).  I love these for this occasion because they are yummy, not so filling, points friendly and it's respecting a bit of Passover.  Steph is making WW brownies (thanks Steph) and I will make a LOW FAT carrot cake.  And lets not forget the WINE!!  A nice Petite Syrah  and chardonnay (for the red wine haters), both from Cakebread Winery in Napa Valley.  THAT SHOULD DO IT and I believe I can stay "on program" for the most part. 

This brings me to Breakfast.  What to do for breakfast this weekend?  Especially on Easter.  Sure, everyone wants a great breakfast on Easter, elegant and satisfying but fast and easy.  After all, you may attend the sunrise service and come home STARVING (plan for it!) or you might be making breakfast for lots of people.  Whatever the situation is, I have just the thing.  My easy and yummy take on Huevos Rancheros.

First things first.  You can use regular corn tortillas.  However I have found the best tortillas product. LaTortilla Factory, handmade style white corn tortillas.  These are great because they have some wheat flour in them to keep them soft and supple.  Obviously, if you are wheat intolerant, these are not for you.  In that case, stick with a good corn tortilla.  These have a very nice, Chewy texture and a mild corn taste...they don't break apart like regular corn and they don't need to be fried to be good!   I think I bought these at Albertson's.

The dish uses Mexican tomato sauce.  What I am referring to is El PATO (or something similar)

This breakfast really filled us up (I put 2 eggs on Tom's) and kept us full for a long time...in fact, I wasn't hungry when it came to lunch, so I just had a WW shake.  I think the reason is that it's packed with protein;  Beans, Eggs, Lite cheese.  When I asked my husband to tell me one word to describe the dish, he said "satisfying".  We even like the idea of this for dinner.....maybe with the addition of chicken?

This recipe serves two, but it can be made for tons of people - and nobody will know it's "SKINNY".  The WW recipe builder shows this at 8 PP (these corn tortillas are 2 points, so reduce if you use another brand that is less points)

Here's what you will need:

2 LaTortilla Factory corn tortillas
1 can Fat Free refried beans
1 can Mexican tomatoe sauce, such as El Pato (yellow can, or your favorite)
2 eggs (or more if you want an additional egg)
Sargento Light Cheese slices, your favorite flavor (I used colby)
olive oil
Fresh lime
Cilantro, chopped ( about a half cup)
2 plates, oven proof

Turn on the broiler

Put the refried beans in a small pot.  Heat them until hot and add about a half a can of El Pato, Juice of 1/2 the lime and cilantro to taste.  Stir until combined and keep flame on low to keep warm.

Heat a skillet on high until hot.  Add your corn tortillas to a dry skillet and sort of "roast" them on each side until they turn golden on each side.  When done, put one on each plate.

Put about 2 - 3 teaspoons of olive oil in the skillet and when hot, crack the eggs. (OMG!  if you havent had eggs done in olive oil....you will love this)  Fry until the one side gets nice and golden and then flip over (careful not to break yolks) and turn off flame.

To assemble:
Put 1/4 cup of Refried beans on top of the Corn tortilla (Swirl around so it covers) 
Top with the Egg
Add a slice of light Cheese

Pop the plate under the broiler let cheese melt and get bubbly

Top with more El Pato, fresh cilantro and more lime juice to taste!!  

Serve with Fresh fruit or melon.

The result?  A satisfying dish, full of flavor that will keep you from nibbling until much later!

From my home to yours, ENJOY!

Mango Salsa Chicken, and other stuff!

OMG!!  (that's OH MY GOSH in text speak for those of us who are challenged!)  I had the best workout last night.  I did full body weight training and I was so pumped, I did 75 stomach excercises on the ab maching and THEN, I did my 25 minute "Body for Life" work out on the bike!  WOW.  When I got done, I was literally a ball of SWEAT but in such a great, engergized mood!!

But it was about 7PM when I got done,  the hubby was just getting home and I was S-T-A-R-V-I-N-G!!!
I meant seriously starving.  I quickly had a fast 2 pt WW shake to get some protein in me fast, then started thinking "SHOOT - I need something super good and super healthy and I NEED IT NOW!!!"  NOT an exaggeration by the way....

Ususally, I am very prepared.  You know, I usually know what I will cook, how I will cook it and frankly, the sucker is already defrosting or coming to room temperature.  On top of that?  I have generally figured the points for it! (yes, I know I am a control freak and anal.....I've been told.  Some things never change!) but Alas, I was not prepared and did I mention starving???

All of this brought me to the MANGO.  I know that sounds weird !!  In my fridge was a GORGEOUS, perfectly ripe, succulant mango. It was calling my name, literally.  I am on a kick to start eating and cooking with 2 mangos each week.  They are delicious, super healthy,  and as fruit goes,  low in calories.  Their versitility allows them to be used in both savory and sweet dishes and can be cooked or served fresh with little or no compromise to the fruit or it's nutritional content.

Isnt that awesome?

It's interesting to know that of all the fruit in the world, it's the Mango that is the most popular.  LITERALLY, more fresh mangos are eaten everyday than any other fruit in the world.  The fruit was first grown in India over 5,000 years ago.  India is the world's largest producers of what is said to be the best quality mangos.  It's such a popular fruit however, that India can barely keep up with it's own demand for the fruit so almost none of them are exported out of their country.  If you have been to India and tasted their Mangos...I would love to know if the flavor is any different!    Here in the US, we treat mangos as a "special" or tropical fruit and not as a daily fruit.  We generally get our Mangos from Mexico, which is the second largest producer of the Mango.

Fun note:  More countries in the world eat GREEN mangos (meaning unripe) than they do ripe!! I find that fasinating!

The reason I am interested in them is for flavor and vitamins.  Mangos are bursting with protective nutrients for our bodies.  As the mangos ripen they become higher and higher beta carotene as this is what the mango is famous for.  Immature or unripe mangos pack a major punch with Vitamin C. Even though the mango is ripening, ounce per ounce their sugar content remains lower than most fruits.

OK....so I digress

I didnt know what the heck I was going to do with it.  I wanted dinner in 15 minutes or less!  Here is what I yanked out of the freezer, fridge and pantry:

Ready grilled chicken, onion, mango zuccini, pace taco sauce/salsa and i went to work and created a really fast, really ymmu and really healthy recipe that is low in WW points!

But first, there is the little matter of cutting the mango flesh off of that HUGE pit.  I know what you are thinking....it will take 15 minutes just to peel and cut up a whole mango.....What a pain !!!

NO SO!

I have the COOLEST tool ever.  A mango pitter!  Fast, Fast, Fast!  First you skin the mango then put the mango pitter across it like this:

And push to the bottom to get two perfectly lucious "fillets" of fruit as I call them!

 The one on top is the seed.  PERFECT.  Now I quickly sliced and diced the mango and ended up with this:

Isnt is gorgeous?  Perfect, easy and fast.  This is one product I will never do without.  If you dont have one you must get one...for 12.50 it's the best investment you will make (unless you have something against mangos and you want to be discrimitory towards them, but that's another topic!)  I have highlighted the item to the right under products I recommend on Amazon....check it out.

I finished the rest of the recipe in one skillet, put it over some brown rice I had and finished it with light sour cream and fresh limes:

Mango Salsa Chicken

1 ripe mango
6 oz cooked chicken breast diced
1 cup or more of salsa or taco sauce
1 onion chopped
1/3 cup cilantro chopped
1 can black beans, drained and rinced.
1 cup zucchini, diced
2 tsp garlic cloves, minced
Whole lime cut into segments

Make some brown rice, quinoa, bulgar or any other grain of your choice.

In a large sauté pan, preferably non-stick, spray with cooking spray and heat till very hot. Add onion and sauté until browned. Add garlic, diced zucchini, cooked chicken, mango, black beans, cilantro and salsa (use more if you want it sacier)
Heat until everything is heated through and starts to bubble.
Don’t over cook it or the mango will just dissolve.
Serve on quarter of the pan over rice or other grain, top with light sour cream, cilantro and more lime juice.

Sometimes you just need soup!!

AWWW.  Soup.

I love all kinds of soups.  Quick soup, long slow simmered soup, creamed, uncreamed, spicy, thick or thin soup, winter soup, summer soup..........well, you get the point.

Its satisfying, warm, comfy and really almost medicinal in it's quality to make us feel BETTER! 

I had a tough day today.  Work was just "a lot".  Monday's are the dreadful weigh in day at Weight Watchers. (yes, I am a dork....who weighs in on a Monday??)  But, I weighed in with the women who I call "just wrong!".  She's condescending and just makes me feel bad.  I would have been OK if it was anyone else.  BUT NO!!!  I get HER.  I lost a half a pound.  UM YEAH....BIG DEAL.  Here's the problem, I am working out SO HARD, burning about 400 PLUS calories each day, tracking, eating and cooking healthy...blah, blah, blah.....and I have been gaining and losing the same damn half a pound for 5 weeks.  So, what does any normal 47 year old woman do?  I cried and pouted through the whole meeting!!  Yes I know.  I need to stop this...it's a lifetime change.....I KNOW!!  But I just want the scale to show it.  Why is that so hard? UGGGHH

Thank God for my partner in crime who got me laughing afterwards and talked me "off the roof" so to speak.(thank you so much!)

YEP....I am on a plateau.....and I decided, you know what???? I NEED SOUP.  HAPPY, QUICK, SATISFYING, and COMFY soup.

So I made 'Weeknight Mex Chicken Soup'  It took me 15 minutes and it's not only good, it's everything you expect a soup to be.  Great flavor, easily adaptable to any addition , and did I mention FAST????

The recipe makes 4 BIG bowls......and I just put it in the WW recipe builder and each serving is about 6 points...Plus whatever toppings you put on it.  This recipe was adapted from a cookbook I highly recommend called, GREENLITE BITES.  It's by a women who lost 70 lbs on Weight Watchers and the recipes are from her journey (it's always called a journey)

The first batch I made from the book was good, but it was just a little too simple tasting so I Shelleyized it, OF COURSE.

I made the soup.  I ate the soup.  It's power did not fail me.  I feel better, happier, and satisfied tonight.  So did my great husband who puts up with ME!

I hope you enjoy this recipe as much as I do!!

Weeknight Mex Chicken Soup

6 ounces cooked chicken, cut in small cubes
1 can diced tomatoes with juice (I use roasted tomatoes)
1 can great northern beans,undrained (or any bean of choice)
1/2 small can green chilies, diced (optional)
3 cups vegetable stock
2 oz dried Bulgar (If you cannot find, use couscous)
At least 1/2 cup fresh cilantro, chopped
Juice of one lime and more for each bowl at the end.
1 tsp chili powder
1 tsp onion powder
1 tsp garlic powder
1/2 teaspoon ground cumin
1/8 Cayenne (optional) or to taste
1 bay leaf

Add broth to large pot, and bring to a boil, add the tomatoes (with juice), beans (with juice), green chilies, Bulgar or couscous, lime juice, cilantro, all spices and bay leaf.  Return to boil and reduce to simmer. Cover pot and simmer for 10 minutes.

Serve in large bowls with any of the following:  Light sour cream, reduced fat cheese, avocado, more cilantro and/or baked till crisp corn tortilla pieces. 


I told you...SUPER easy.....surprisingly good.....definately satisfying.

Enjoy!!