Chicken Tostadas

Now that spring is in full throttle it is time for those meals that are fresh, seasonal and healthy for your summer-in-the-making-bod :)

Chicken Tostadas
4 organic chicken thighs
4 organic Ezekial wheat tortillas
1 small can of green chiles
2 cups of washed romaine lettuce
1 can black beans
1/2 cup queso fresco
1 avocado
2 green onions
1 chipotle chile in adobo sauce
1 lime
2 garlic cloves
olive oil
salt
pepper

This meal is so refreshing, will fill you up but still leave you feeling great afterwards. It is better to purchase smaller portions of organic meat then load up on hormone-spiked, manufactured meat. Thigh meat is always flavorful and almost always less expensive. Queso fresco is a nice variation to other cheeses, keeps it light and flavorful. The green chiles and chipotle chile give tons of flavor. The Ezekial tortillas (as well as their other bread products) are incredible for you, packed with fiber and nutrients.

First you'll create your marinade by squeezing out the fresh lime juice, slicing up your garlic cloves and chopping up the chipotle chile in adobo sauce. Then add the chicken and toss, let this marinate for about 30 minutes- two hours. Once the marinading process is done, add to a pan on medium-low heat. While the chicken is cooking, rinse your romaine lettuce and roughly chop- set aside. Chop up your green onions, avocado, crumble your queso fresco and place in small bowls for assembling the tostadas.

Flip your chicken, add your green chiles to a small sauce pan and raise the heat to high, add some salt and slightly char the green chiles. Place the green chiles in a small bowl and set aside. Add the black beans to the same sauce pan, add salt and pepper and heat up. Once the chicken is done, set aside to cool on a cutting board. Add the tortillas either straight onto the burners or onto a pan, heat until crispy. Once the tortillas are crisp, chop up your chicken and start adding the toppings to the tortillas- usually beans start as the base, then chicken, cheese, chiles, avocado, onion and romaine lettuce. Squeeze fresh lime juice on top with a drizzle of olive oil and you are ready to dig into a fantastic spring meal.

Enjoy! xo Lo

Mediterranean Seafood Salad

Now that April is finally here, spring has sprung! Which means it's time to kick up our healthy diets and hide away all those heavy, holiday foods. Combining seafood, a light pasta and greens is an excellent way to rejuvenate your body with energy, protein and antioxidants.

Mediterranean Seafood Salad
1/2 pound calamari
1/2 pound shrimp
1 1/2 cups orzo pasta
5 cups herb salad (you can find this packaged together at your grocery store, if not you can pair together any of your favorite herbs: I love fresh dill, arugula, endive, radicchio and spinach)
1 bag of frozen speckled butter beans
1/2 lemon
4 cups chicken stock
2 zucchini
1 yellow squash
1/2 green pepper
3 scallions
olive oil
salt
pepper

First you want to slice your veggies and toss them in olive oil, salt and pepper then place them on the grill for about 4 minutes per side. While the veggies are grilling, heat up your chicken stock to cook the orzo. Once the veggies are grilled, place the squid and shrimp on the grill for two minutes per side. Once they are done, place them on a cutting board to cool before you add to the salad. Heat up your butter beans in a few tablespoons of chicken stock, until tender. Add the herb salad to your large serving bowl, add in the grilled  veggies, cooked orzo, then slice up your squid into rings- add that in and lastly place your beautiful shrimp atop your lovely, earthy, scrumptious salad.

This salad would be perfect for any girls night in, in-law dinner, or just a romantic evening- pair with a bottle of Becker Chardonnay (my favorite) and you're perfecto! Ciao!

xo Lo

Texas Pickled Veggies

One of things I've always wanted to learn was how to pickle...I love pickled veggies. During our spring break my husband and I decided to give it a go. We perused through the produce section of our local market and grabbed various veggies to pickle then we got started.

Texas Pickled Veggies
1/2 pound pickling cucumbers
1/4 pound fresh green beans
3 carrots
1 pound of okra
8 cloves of garlic
fresh dill
fresh cilantro
4 Tbsp honey
3/4 quart of white vinegar
6 Mason jars (any size)
pickling spices (coriander seeds, mustard seeds, cinnamon, ginger, bay leaves, red pepper flakes, caraway, allspice, black pepper and cloves- most grocery stores should have a mixed pickling spice you can purchase instead of purchasing all of these separately)

First thing you want to do is sterilize your glass jars. Bring water to a boil and let the jars soak in the boiling water to sterilize. Do not handle these jars with your hands after this point, use tongs.

Next, pour your white vinegar into a large sauce pot, add in the honey and pickling spices bring to a boil. Let boil for two minutes. Then remove from heat and let the liquid come to room temperature.

While the pickling liquid is cooling start to chop your veggies and herbs. With the carrots I sliced them into discs, I chopped the ends off the green beans and sliced up some of the cucumbers into discs and some into spears. I roughly chopped my herbs. Then we started to assemble our veggies into their jars.

You can assemble these any way you want, I decided to put smashed garlic in the bottom of each jar, then in one jar I put all green beans, one was all pickle spears and another was all okra; the rest of our jars we put a mix of veggies. I had six jars to fill, you can also use any veggies you want- some use cauliflower, broccoli, mushrooms, green tomatoes, daikon, etc. 

Once the pickling liquid is cooled to room temperature, add the herbs, stir and gently pour into each jar. Make sure to stuff the pickling spices into each jar, fill to the top and seal the jars together. I put these straight into the fridge, you can leave them in the pickling liquid for 24 hours up to a month or even longer.

Try this awesome recipe out & enjoy! xoxo Lo

“Give me a fish and I eat for a day. Teach me to fish and I eat for a lifetime.” -Chinese Proverb

This was my last meal as a non-meat eater. I had some flounder fillets, panko breadcrumbs and some various veggies. For an easy, quick meal I combined all these fresh, healthy ingredients together.

Flounder + Veggies
flounder fillets
1/2 cup panko breadcrumbs
1/4 cup milk
2 Tbsp olive oil
frozen carrots
frozen brussel sprouts
1/2 fresh tomato
salt
pepper

Cook the fish last because it cooks very quickly. Heat your pan on medium-high heat, add one tablespoon of olive oil and add in your frozen veggies, after five minutes add salt and pepper. Stir occasionally and allow the veggies to get crispy. Once the veggies are close to being done, take your flounder and dip in the milk and straight into the panko breadcrumbs. Place on another skillet, on medium-high heat with the other tablespoon of olive oil. Let each side cook for about 2-3 minutes.

Once everything is cooked, slice up some fresh tomato, drizzle with olive oil, sprinkle with salt and pepper - plate the rest of your meal and enjoy. This simple, healthy meal should leave you feeling energized and happy with your dinner decision.

Enjoy! xo Lo

House Divided

For the month of February I gave up meat...I was on my last leg of this meatless 29 day marathon and was running out of ideas for vegetarian/seafood dishes. My husband on the other hand refused to take part in my no-meat-for-me party and requested to remain a carnivore.

I took a look in my pantry and found whole wheat spaghetti, eggplant, ground beef, tomatoes, onion and garlic. I decided to go Italian, for his  meal I would make classic spaghetti and meatballs, for mine I would make crispy eggplant pasta.

Spaghetti and Meatballs
1 pound of ground beef (or turkey!)
1 1/4 cups stone ground oats
1/4 cup milk
1/4 cup flour
1 egg
2 Tbsp finely chopped onion
1 clove minced garlic
1 tsp salt
1/2 tsp pepper
1 box of whole wheat spaghetti (or any pasta)
4 asparagus stalks

Chunky Tomato Sauce
1 large tomato
1 can diced tomatoes
1 clove garlic
2 diced carrots
1/2 yellow onion diced
1 cup chicken stock
1/2 cup water

First start your sauce (or you can use canned), saute chopped onion, then when they start looking golden add in the carrots and tomatos. After a few minutes add in the garlic. Add chicken stock and water to the sauce. Let come to a boil then lower heat to a simmer. Stir occasionally--will take about 30 minutes-1 hour to reduce down to a proper tomato sauce.

Next mix your ground beef, oats, milk, egg, onion, garlic, salt and pepper together (using your hands is best). Make sure the mixture is evenly mixed throughout. Then start to make golf ball sized meatballs, place in a bowl or plate-- once you are finished, let the meatballs refridgerate for about 30 minutes to firm up.

While your meatballs are firming start your water to boil for the pasta.

Once the meatballs are firm, you drizzle a little olive oil in a pan, roll each meatball into the flour mixture (flour, salt, pepper) then brown each side for about 3 minutes per side. Then add to an ovensafe dish. Pour big spoonfuls of the tomato sauce over the meatballs and bake at 325 for 20 minutes. While the meatballs are baking, chop up your asparagus and add to the pan you cooked the meatballs in, saute until crisp and bright green (five minutes).

Crispy Eggplant Pasta
1/2 eggplant (depending on how much you're making)
4 Tbsp flour
salt
pepper
(You will use the above pasta, sauce and asparagus for this dish as well.)

Slice your eggplant in thin slices and put on a plate, sprinkle with salt and let sit for one hour (switch sides at 30 minutes) the naturally bitter juices in the eggplant will ooze out. Once the hour is up rinse in a colander, dip the eggplant (while still moist) into the flour mix and then into the saute pan for about 3-5 minutes per side. You want your eggplant to be brown and crispy.

Once the eggplant is done, meatballs are baked, pasta is al dente and tomato sauce is ready you will plate your dishes accordingly. I sprinkled the sauteed asparagus on each dish for some healthy color. Layer your eggplant pasta with pasta sauce, eggplant, etc. These dishes will surely satisfy any carnivore or herbivore in your home. Never let picky eaters keep you from serving healthy, delicious meals.

Enjoy! xo Lo

Indian Made Easy

How many of you love Indian food but when it comes to cooking it at home you have no clue where to start? I LOVE Indian food, the powerful flavors, punchy spices and health benefits keep me coming back for more. Recently I've been trying to incorporate more turkey into our diets, it is low in fat and high in protein. Plus like chicken it is very versatile.

This night in particular I had a package of turkey cutlets, I also had jasmine rice, Greek yogurt and plenty of spices. I combined them altogether for an easy, healthy, delicious Indian meal.

Easy Curry Turkey & Rice

4 turkey cutlets
1 cup Greek plain yogurt
2 cups jasmine/basmati rice
1 1/2 Tbsp curry powder
1 tsp salt + 1 tsp salt
pinch pepper
2 Tbsp butter
3 cups water

First you want to combine your Greek yogurt, salt and curry together into a thick paste. Then chop up your turkey into one inch chunks, add the turkey to the curry paste and use your hands to make sure every piece of turkey is covered. Then cover and let marinate for one hour in the refridgerator.

When the turkey is done marinating, add to an oven-safe pan and bake for 30 minutes at 350 degrees. While the turkey is baking, boil three cups water, add salt and rice. When the rice absorbs most of the water, add in the butter.

When the turkey is done, plate a big spoonful of the rice in a bowl and smother with the turkey and curry sauce. This plate will have your mouth saying "Dhanyawaad!"(Thank you in Hindu).

Enjoy! xo Lo

A Trip to New Orleans

I had a dear friend over for dinner last night, I decided to make a twist on the classic shrimp and grits. Instead of using shrimp I stepped it up a notch and used scallops.


Cajun-Style Scallops 'n Grits
12 scallops
1/2 Tbsp cajun seasoning
1/4 tsp paprika
1/4 tsp pepper
1/2 tsp salt
1/4 tsp Italian seasoning
1 cup grits
2 cups chicken stock
1 Tbsp tomato paste
3/4 cup half and half
5 Tbsp butter
1 bushel of chopped okra
2 cloves minced garlic

Start by boiling your chicken stock with two tablespoons of butter to cook your grits in. Once boiling add your grits and stir occasionally for five minutes. When the grits absorb the liquid add the tomato paste and half and half, stir sporadically on low heat.

Meanwhile, add okra to a saute pan with olive oil, salt and pepper on medium-high heat, okra should get crispy before serving.

 At the very end of cooking, mix all the spices together and roll each scallop in the spice mixture. Melt two tablespoons of butter in a pan and add the scallops. Sprinkle one clove of minced garlic to the scallops. Cook for 30 seconds to a minute on each side then remove from heat until ready to serve. Add 1/4 cup of chicken stock and two tablespoons of half and half to the scallop drippings to create a sauce. Let the sauce reduce until you serve.

Once everything is cooked add grits onto the plate, scoop some okra onto the side then place four scallops on top of the grits on each plate, pour the sauce over your scallops. Serve with white wine and enjoy!

xoxo Lo