Tag Archives: garlic

Rice Like You’ve Never Had Before

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Although Cinco de Mayo is behind us now, it doesn’t mean we can’t still break out the Latin food! I’m sure we all have some left over cilantro and lime juice, and this recipe will take care of just that. It’s a super refreshing dish that goes great with fish or served under grilled chicken.

  • 1 cup white rice (cook according to box instructions)
  • 1 cup fresh cilantro
  • 4 tbsp lime juice (add more or less depending on your tastes)
  • 1 tbsp olive oil
  • 1 clove garlic

While the rice is cooking, blend the remaining ingredients in a blender (or use my favorite little gadget, this multi chopper). Once the rice is done, combine both rice and herb mixture.

Cilantro Lime RiceHappy Eating, XO.

Leftovers

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Happy Cinco de Mayo! Holidays are centered around food and drink. So let me share a Spanish inspired recipe with you that I threw together this weekend with a bunch of leftovers. Feel free to chow down with a fresh and strong margarita! Ole!

  • 4 large green bell peppers
  • 1.5 cups of rice (I used left over Spanish rice that I made from a store-bought package)
  • 1 cup of chopped yellow Spanish onion
  • 1 tbsp. of crushed garlic
  • 1 packet of taco seasoning (do not add your own salt & pepper, there is plenty in the store-bought taco mix)
  • 1 lb. of ground turkey* (I had some leftover from a taco salad)
  • 1 tbsp. of ketchup
  • 2 tsp. of sriracha
  • 1/2 cup (or 4 tbsp.) of shredded cheese (Anything works I did a Mexican blend, but plain cheddar is good too).

**Add frozen corn or canned beans (About 1/2 a cup should do the trick) to stretch the ground meat further in case you don’t have that much leftover. Although if making fresh do a 1lb. package of ground turkey. (chicken or beef would work just as well).

Brown the meat with a little vegetable oil, taco seasoning, the onions, & the garlic in a nonstick pan over medium heat. My secret tip is that when the meat is done, stir in the ketchup and sriracha. It adds a good tomato-ey flavor and keeps the meat moist. Plus the sriracha adds a yummy spice/kick. Once the meat is cooked, crumbled and cooled, mix it with the corn (or beans) & rice. Note that while the meat is cooking, prepare the peppers by slicing off the tops and cutting out the ribs & seeds. Rinse and dry before stuffing. Lastly, stuff the pepper and top with the shredded cheese. Bake at 350 degrees for 20 min or until the cheese has melted & pepper has charred. Serves 4 people, 1 pepper per person.

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Happy Eating, XO.

 

Homemade Dill Dressing

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Ever since Sonia posted the flies and swims recipe, I’ve had cravings for dill. Weird, I know. I’ve never given dill a second thought (why would I?). But it was so refreshing, I want it in all the recipes! So it got me thinking, how hard could it be to make a dill dressing? I got a little “epicurious” and found a simple recipe for it, but my own spin on it is below. It’s the perfect compliment to our kale and quinoa salad (recipe coming soon!).

*Makes about 2 cups of dressing.

  • 1 1/4 cups mayonnaise (please don’t use Miracle Whip. I usually love the stuff but it def doesn’t work for this. Trust me, I tried it with the first batch.)
  • 1/2 cup sour cream
  • 1/3 cup heavy cream
  • 1/3 cup chopped fresh dill
  • 3 tablespoons fresh lemon juice
  • 3 garlic cloves, minced
  • 1 teaspoons Worcestershire sauce

Whisk the mayo, sour cream, and heavy cream first, then blend in the rest of the ingredients. I stored mine in a cute mason jar so it will last a little longer. And who doesn’t love mason jars these days?!

Happy Eating, XO.

Grilled Artichokes

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If you’re an East coaster like we are, I’m sure you headed outside last Sunday and stuck your face to the sun to soak up the warmest day we’ve had all year! I didn’t throw on my bathing suit just yet, but I did break out the flip flops and fired up the grill. (And popped open a bottle of Pinot Grigio, of course…).

Grilled veggies are one of my favorite sides, so I took advantage of the beautiful sunny day and grilled some artichokes. If it’s still too cold where you are (I heard Michigan got 8″ of snow last week?! Our condolences…) you can also roast them like we mention in our Eat Your Vegetables post.

  • 2 artichokes, cut in half down the middle
  • 3 garlic cloves, chopped
  • 3 tbsp of olive oil (enough for coating the artichokes)
  • 2 tsp of garlic salt or Adobo
  • 1 tsp of  parsley (dried or fresh)

Fill a pot with enough water to cover the artichokes, or use with a steamer. While the water is boiling, drop in the garlic cloves to infuse the artichokes with a bit of the flavor. Boil or steam for about 20 minutes. In the meantime, mix together the olive oil, 1 tsp of the garlic salt and parsley.

When the artichokes are done, coat them well with the olive oil mixture. Place them on a hot grill flat side down and sprinkle with the remaining 1 tsp of garlic salt. Grill each side for 8-10 minutes. They go great with our Sherry Vinegar Hanger Steak or Omega 3.

Grilled artichokes

 

Happy Eating, XO.

Flies and Swims

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Doctors say in order to keep your cholesterol in check, one should maintain a diet of proteins that either fly or swim. That means no red meat (get it: cows graze whereas fish swims, turkey flies). This is a healthier way of living and will still get you the nutrients of non-vegetarian food (aka the good protein intake). Since I have already shared a salmon recipe, I figured a nice tilapia is just what I needed. This will help to keep us all in our trim, spring break mind set, while still enjoying what we eat. No thanks on the tofu, even if it is deep fried (that’s right Chinese take out, I am talking to you. Don’t act like we don’t all see it there stuffed under our lo mein. No, not that any of us are eating lo mein. Healthy eating…must stay on topic…on diet…flies and swims).

  • 1.5 tsp. Lemon Pepper
  • 1/2 tsp. paprika
  • 1.5 tsp. garlic (granulated)
  • 1/2 tsp. salt
  • 3/4 tsp. dried dill (if you don’t like dill, dried basil could work)
  • 1.5 tsp. minced onion (I did the bottle stuff on this as well)
  • 3 Tablespoons olive oil (I feel like 2 is enough, but eye ball it)
  • 6 Tilapia Fillets
  • 2.5 Tablespoons lime juice (real stuff if you can)

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Preheat oven to 400 degrees F In the meantime, combine the dry spices with olive oil and create a paste. Set aside. Foil the baking sheet and lay out tilapia fillets. Coat the fish with the lime juice and paste. Bake for 15-20 minutes or until the tops look golden brown. Enjoy! (oh and, think “swims” next time you need a dinner idea. Swims = swimsuit, eat healthy, eat more fish. Preaching over, the end).

Happy Eating, XO.