Mini Stuffed Peppers

These mini bell peppers were really quick and so simple. I chose mini ones since I was stuffing them with cheese. They are great as an appetizer or a side dish.

You will need:
Assorted Mini Bell Peppers
Ricotta Cheese
Spinach (chopped)
Garlic
Onions
Olive Oil
Salt (optional)
Panko

Preheat the oven to 350°F degrees.
Cut the tops off the mini peppers. You can cook for a few minutes in the oven to soften them up while preparing the cheese mixture.
Chop the onions and garlic.  Roast in a pan with olive oil until caramelized.
Mix the spinach into the ricotta cheese. Add the onions and garlic. Add salt to taste (optional).
Stuff the peppers with the cheese mixture. Top with the panko.
Cook at 350°F for 12-15 minutes.

Healthy Chocolate Pudding

This is a healthy alternative to your traditional chocolate pudding. My kids love it and they are extremely picky! They don't know how good it is for them.

You will need:
1 Avocado
3-5 Dates
1-2 Tbsp. Cocoa Powder
Blueberries (optional)

Begin by slicing the dates at thin as you can (this will help them blend better in the food processor).
Slice the avocado.
Add the dates, cocoa powder, and avocado to a food processor and blend until smooth.
Spoon into bowls and top with fresh blueberries.

Fish Tacos

This is one of the best fish taco recipes I have had, ever. My sister doesn't even like fish and she asked if I would make them when she came over. That has to say something. What it lacks in appearance it makes up for in taste! It is really easy, and super quick too.

You will need:
Mahi Mahi (I used frozen chunks)
Coastal Blend Seafood Seasoning
Olive Oil
Diced Avocado
Shredded Cabbage
Cilantro Cotija Sauce
Guerrero Tortillas (you heat them up in a pan).


Let the fish thaw at room temperature.

Mix the seafood seasoning with the olive oil. Use about 1-2 Tbsp. of seasoning for each pound of fish. Add just enough olive oil to moisten the seasoning without it becoming too runny.

Rub the seasoning onto both sides of the fish and let it marinate for about 20-30 minutes while you begin heating up the grill. (You could also cook it in the oven on 375 for about 15-20 minutes).

Transfer the fish onto aluminum foil for cooking on the grill.

Cook the fish for about 5-7 minutes on each side.

While the fish is cooking, cook the tortillas in a pan (make sure to cook both sides).

Top the tortilla with the shredded cabbage, fish, avocado, and cilantro cotija sauce.

Cucumber Salad

Typically I would have Persian cucumbers in a pita with goat cheese and olive oil for lunch. I decided to mix things up and create a salad with them instead this time.

You will need:

2 Persian Cucumbers, thinly sliced.
Green Onions
Cilantro
Ginger
A Hatch Chile Pepper (optional)
Rice Vinegar
Fresh Spinach
Sesame Seeds

Simply chop everything, throw in a bowl with the spinach, and sprinkle with rice vinegar and sesame seeds. Really fast, and really delicious!

Sweet Potato Burrito

This is a great alternative to a bean burrito, and really simple to make. It is a great weeknight meal.

Sweet Potato (chopped and cooked)
Chopped Garlic
Chopped Onion
Flour Tortilla
Fresh Cilantro

For the Sauce:
I used a creamy avocado sauce and added lemon juice and fresh cilantro to it.



Once the sweet potatoes softened (by boiling or microwave) put them in a pan with the garlic, a little bit of onion (save most of it for the topping), and some cilantro.

Heat a tortilla and then fill with the sweet potato filling. Then just roll the tortilla and add the sauce and the rest of the onions and cilantro. It's that easy!

 

Homemade Pizza

I recently started making my own pizzas at home. I decided I no longer wanted to eat unhealthy delivery pizza. I use fresh ingredients that I have at the house. I always have tons of extra dough so I freeze it in individual balls that can be taken out for dinners later in the week. Just defrost, roll out, add toppings, and cook! It is such a simple meal, it's healthy, and tastes amazing. I will post my pizza crust recipe soon, however this will work with any homemade crust.

Preheat the oven to 425 (with a Pizza Stone in the oven)
Divide the dough into smaller portions (about 6-8 for personal sized pizzas)
Flour the rolling surface (I always make them on a Pizza Paddle ; and roll dough into desired size.
I either create my own pesto or simply spread olive oil over the dough instead of using pizza sauce.
Add the toppings of your choice. On this one I added chopped garlic, red onion, basil, spinach, red   bell pepper, fresh mozzarella, and a small amount of ricotta cheese.
Once the pizza is ready slide it onto the Pizza Stone
Cook for about 6-8 minutes.
If making more than 1 repeat the process. (Only cook 1 at a time)




These are great for picky eaters (like kids), since everyone can add their own toppings. It also promotes healthy eating habits for children and lets them make their own food and discuss the different toppings.

 

Citrus Halibut

     This is a quick and easy way to prepare fish. I received the recipe on a flyer in the mail. I was so excited I had to try it. The citrus and cilantro compliment the fish, and there was no "fishy" taste. I marinated the fish, which wasn't called for, but I feel it gave it some extra flavor. For some reason the navel oranges I bought looked like grapefruit inside (which was kind of cool), but yes these are navel oranges.

This recipe is for 2 people.

2 Halibut filets (Tilapia would work as well).
Season with salt and pepper

Marinate filets for about 20-30 minutes in:
1/4 c. soy sauce
2 tbsp. ginger
1 clove garlic

Meanwhile begin preparing the topping:
2 navel oranges sliced and then cubed
1/4 a red onion chopped
About 1/4 to 1/2 cup of cilantro (depending on how much you like it)
1 clove of garlic
1 Tbsp. lemon juice
1/8 tsp ground chipotle pepper (optional)
Combine all ingredients in a bowl

I cooked the fish in foil on the grill for 5-6 minutes. You could also cook it in a oiled skillet on medium-high for about 2-3 minutes per side. Once the fish is browned plate it and pour the topping over the fish. Serve immediately.

Eggplant "Salad"

     I have always loved Eggplant, but until recently I never cooked with it at home. In my mind eggplant was reserved for something I would order when I went to restaurants. I was at the grocery store about a month ago and I saw them and decided I was going to get one. I was not sure exactly how I was going to use it, just that I was going to combine it with other fresh ingredients I already had. As the day went by I began thinking about what other ingredients I would be using. Ironically, I was looking through a magazine and found a recipe for eggplant salad that was very similar to what I was planning on making that night! The final product was a mix of the recipe and my previous ideas. I made 2 servings and had left overs, so adjust the recipe accordingly.

Half an Eggplant (I removed about 1/2  of the skin). Cut into squares.
2 Cloves Garlic, chopped.
1 Bell Pepper cut into strips (I used an orange one in the picture above).
1 Green Onion
Olive Oil
1 Chopped Tomato
Fig Balsamic Vinegar. The recipe I saw used red wine vinegar, so this could be used instead.
Fresh Chopped Basil
Sesame Seeds

Take the  garlic, bell pepper, and green onion and toss in a pan with olive oil over medium high heat until tender.
Add the eggplant and lightly drizzle with the fig balsamic vinegar. I cooked it in the pan for about 6-8 minutes. Try not to over cook or add too much of the vinegar. Add more olive oil if needed.
Add the tomato and basil and cook for 1-2 more minutes.
Top with sesame seeds.


When I am cooking I tend to alter recipes to meet my tastes. I add more garlic if I like, more tomato if I have a bunch, add fresh basil, etc. This recipe is just an example, feel free to make it your own!

Hatch Chile Recipe

 

Living in Texas it is a big deal when the hatch chile peppers are in season. All the sudden they are everywhere! I decided I needed to come up with some more ways to use the hatch chile peppers before they are gone, (they have a very short season) . This is what I came up with:

Roast the chile for about 15 minutes.
Fill it with black beans, corn, fresh mozzarella, diced tomatoes, and olives.
Sprinkle feta cheese on top.
Cook at 350 until warm, (about 12 minutes).

When it came out I put some salsa on top and used a creamy avocado sauce for dipping.


I am definitely going to be using this recipe again!