Category: Uncategorized

Dinner · Dinner · Easy Recipe · salmon · Uncategorized · Vegetables

Chili Lime Salmon with Black Bean Cakes

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This recipe is made from mostly leftovers. Since we are all in isolation protecting ourselves from COVID-19, I am sure everyone has made a taco bowl at some point. I did the other night and had a lot of veggie leftovers and decided to make Blaack Bean Cakes.

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Black Bean Cakes– made from leftovers. Feel free to get creative

1/2 can black beans, rinsed

1/2 can corn, drained

1/2 onion, sauteed

1/2 bell pepper, sauteed

1 cup bread crumbs

1 egg

2 t kosher salt

2 t cumin

1 t granulated garlic

1 t granulated onion

Combine all ingredients in a food processor and blend until combined.

Portion into individual cakes, about 1/2 cup.

Pan sear in a hot cast iron pan with about 2 T of olive oil.

Finish in a 400 degree oven on a parchment lined sheet pan until heated through

 

Chili Lime Salmon

2 6 oz portions of salmon

1 T Tajin, a mexican seasoning. (You can use any southwest seasoing)

Rub the salmon with seasoning

Pan Sear in hot casrt iron skillet until nicely browned on each side.

If you want the salmon more well done, finish in the 400 degree oven on a parchment lined baking sheet.

 

I served this all with leftover guacamole and spinach for a side salad.

Dinner · Easy Recipe · Gluten Free · Meal prep · quick dinner · Uncategorized

French Onion Chicken Pilaf

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I love the flavors of French Onion soup, but it is not hearty enough for a full meal. I added some chicken and rice to make a hearty one-pot dinner. I also served this with roasted brussels sprouts to add some greens.  This recipe makes enough for four people or a great meal prep option.

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4-5 boneless, skinless chicken thighs

Olive oil

1 onion, sliced thin

4 cloves garlic, minced

1 cup sherry wine

1 cup rice, I used white basmati

2 1/2 cups beef broth

1 t granulated garlic

1 t granulated onion

2 t dried thyme

Salt and pepper to taste

In a cast iron dutch oven or 5 qt saucepan, sear chicken thighs in about 2 T olive oil. Remove chicken to a plate.

Add onions to the pan and caramelize on medium heat. Try to remove the seared bits on the bottom of the pan with a spoon

Add garlic and rice, saute for about 1 minute

Deglaze with sherry wine, reduce to sec

Return chicken to the pan, add beef broth and seasonings. Stir to combine

Bring liquid to a boil. Reduce heat to low and cover the pan with a lid. Simmer for about 25 minutes or until rice is cooked.

Enjoy.

I garnished with fresh parsley and rosemary.

 

Dinner · Gluten Free · quick dinner · Uncategorized

Harvest Pork Loin

rebeccahoopLeave a comment

I created this recipe several years ago and continue to make it every fall. The first time I made it was during Trick-Or-Treat and the kids who came to the door were more spell-bound by the aroma from my house than the candy.

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1 pork tenderloin

1 onion, sliced

1 apple, sliced.

2 sprigs rosemary, stemmed and chopped

2 sprigs sage, stemmed and chopped

1 cup apple cider

Salt and pepper to taste

Olive oil

 

Preheat oven to 350 degrees

Rub the tenderloin with salt, pepper and half of the chopped herbs

Sear in olive oil in a cast-iron skillet or sautee pan. Remove and place in an oven-safe dish.

Add more oil and onion to cast iron skillet, saute until caramelized.

Add apples and saute until softened.

Add remaining herbs and cider to deglaze, stir to remove bits on the bottom of the pan

Pour contents on top of pork loin.

Bake in the oven for about 15-20 minutes, until the desired temperature is reached. I cook to about 150 degrees for medium.

Allow resting 5 minutes or so before slicing.

Serve with apple and onion mixture.

 

 

Dinner · Meal prep · Soup · Uncategorized

Italian Sausage Soup

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Fall has finally arrived in Columbus! The cool, crisp temps make me crave soup. I made this hearty soup for a bunch of friends, who devoured it. Serve with garlic bread to dip in the broth.

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1 lb raw Italian sausage. If you use links, remove the casing.

1 yellow onion, diced

5 cloves garlic, minced

1 can diced tomatoes

1 can crushed tomatoes

2 cups chicken broth

2 T tomato paste

2 T Italian Seasoning

1 T granulated garlic

1 T granulated onion

Salt to taste

1 cup parmesan cheese *

1 cup green lentils, cooked

2 cups sweet potatoes, diced and roasted

2 cups spinach, chopped

In a 6 qt cast iron dutch oven or stockpot, brown the sausage. Use a wooden spoon to break the sausage into small pieces.

Add the onion and garlic, stir to combine.

Add the canned tomatoes, broth, tomato paste, Italian seasoning, granulated garlic, and onion. Stir to combine. Allow simmering for 30 minutes or so until flavors start to come together.

Add the parmesan cheese* to help thicken the soup and add flavor.

Add the lentils, sweet potatoes, and spinach. Stir until heated through.

Serve with more parmesan on top if desired.

* I used the rind of parmesan wedges. It is a great way to utilize waste. Shredded parmesan is perfectly good to use as well in the soup.

 

chicken · Dinner · Meal prep · Uncategorized · Vegetables

Creamy Poblano Pasta

rebeccahoop1 Comment

I scored some delicious treats from the farmers market that inspired this dish. A vegetable stand was smoking poblanos on-site and it smelled amazing! The tomatoes were perfectly ripe and beautiful. Corn is finished for the season so I picked up some frozen at the natural grocery store. This recipe is easily adjustable; omit the chicken for vegetarian, use sweet potatoes for gluten free, or serve the sauce over rice. This recipe makes a lot so portion it for meal prep.

2 chicken breast, diced

1 half white onion, diced

3 cloves garlic, minced

1 cup corn kernels

1 can black beans, rinsed

1 tomato diced

5 poblano peppers, smoked and peeled

2 cups heavy cream

1 cup of water

2 t granulated garlic

2 t granulated onion

Salt to taste

1 lb pasta, cooked

Purée poblanos, heavy cream and water in a blender. It may be thick, that’s ok.

Heat a 4 qt pot and add about 2 T olive oil. Add chicken and sauté until white on the outside. Sprinkle chicken with some salt while sauteeing.

Add onion, garlic and corn. Sauté until golden.

Add the sauce and seasonings, stir to combine. Allow the sauce to simmer while stirring often.

Once the sauce is heated and the chicken is cooked, add the tomatoes and pasta.

Serve and enjoy.

 

Smoking Peppers

Place peppers on an open flame. It could be a grill or gas burner.

Once the skin starts to turn black, turn the pepper with a pair of tongs. Repeat until the majority of the skin is blackened.

Place blackened peppers into a bowl with an air-tight lid. Allow to steam for about an hour.

Remove lid and peel the skin from the peppers. I like to wear a pair of disposable gloves for this. Simply put the pepper in your hands and wipe off the blackened skin.

Then chop the pepper as directed by your recipe.

Refrigerate what you did not use, or freeze for another time.

 

 

 

Breakfast · Gluten Free · Salad · Uncategorized

Breakfast Salad Bowl

rebeccahoopLeave a comment

I like to make a salad for breakfast to pack in as many savory nutrients as possible. I mix the proteins with potatoes and serve it on a bed of fresh spinach. I kicked my sugar addiction a few years ago, so sweet pancakes usually make me feel sluggish the rest of the day.

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1 egg

2 turkey sausage links

1 cup diced sweet potatoes, roasted

1 cup fresh spinach

Place a saute pan on medium heat and add sausage and potatoes to heat through.

Add the egg and scramble into the sausage and potatoes until the egg is no longer runny.

Season with kosher salt and black pepper

Pour mixture onto spinach on your serving plate or bowl.

Add hot sauce of choice for extra flavor.

 

Dinner · Gluten Free · quick dinner · salmon · Uncategorized

Mustard Glazed Salmon

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This might be one of the simplest yet flavorful recipes ever. I grilled it but you can also roast it in the oven.  I served it with roasted sweet potatoes and grilled broccoli.

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2 salmon filets

1 T whole grain mustard. (Trader Joe’s makes a fantastic one)

Spread about 2 t of the mustard onto the top of each salmon filet

Grill:  on medium heat for  10 minutes or until cooked to preferred temperature. I usually cook to medium, about 140 degrees F. You do not need to flip the salmon.

Oven Roast: 400 degrees. Place salmon on a parchment-lined baking sheet. Cook about 10 minutes until desired temperature.

 

Seasoning for Potatoes

1 lb sweet potatoes, diced with skin on

2 t kosher salt

2 t granulated garlic

2 t granulated onion

1 t paprika

1 t turmeric

2 T olive oil

Preheat oven to 425 degrees

Toss all ingredients in a bowl to combine.

Place on a parchment-lined baking sheet and bake for 15-20 minutes until tender.

Uncategorized

Mediterranean Venison Meatballs

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I love game meats. I also love Mediterranean flavors, so I threw this together for dinner along with cauliflower rice and spinach and some shredded beets I had in the fridge (eat your veggies!!!)


Meatballs

1 lb ground venison or any ground meat your prefer

1 egg

1/2 cup panko bread crumbs

1 T cumin

1 T coriander 

1/2 t cinnamon 

1 t granulated garlic

1 t granulated onion

1/2 t cayenne pepper

1 t salt

Few grinds of black pepper

Add all ingredient in a bowl. 

Mix with your hands until combined

Roll into 1 oz balls

Place on a parchment lined baking sheet

Bake in a 400 degree oven for about 15 minutes until 180 degrees 

Cauliflower Rice

Shred 1 head of cauliflower or buy a prechopped package at the store 

1 onion, sliced

1 oz sherry vinegar 

1 lemon, juiced

1 T dry parsley

Spread the cauliflower evenly on a parchment lined baking sheet. Bake in a 400 degree oven for about 10 minutes, until caramelized 

Meanwhile, sautéed the onion in 1 T olive oil until caramelized, stirring often. 

Deglaze with sherry and lemon juice. 

Stir in parsley and roasted caulicauliflower 
Enjoy!

Dinner · Meal prep · Uncategorized

Quinoa with Fresh Veggies

rebeccahoopLeave a comment

Before my ride this evening, I prepped dinner so when we were finished and famished we wouldn’t just pick up dirty fast food on the way home.

Earlier in the afternoon, I put 2 lbs boneless skinless chicken thighs into the crockpot with Cajun seasoning, salt, and a couple cups of water. Cooked on low for about 6 hours.

I put 2 cups of quinoa and 3 1/2 cups of water into the rice cooker, turned it on right before we left

I prepped the vegetables before leaving so all I had to do was toss everything together and serve. 

I  hit up the farmers market over the weekend and scored some beautiful tomatoes and peppers


4 cups of quinoa, cooked

1 red onion, diced

2 bell pepper, diced

2 cloves of garlic, minced

2 cups of spinach, chopped

2 tomatoes, diced

1/2 cup fresh parsley, leaves chopped

Pinch of salt

I sautéed the onion and pepper until caramelized, then stirred the garlic in before removing from the heat. I placed them in a bowl and chilled in the fridge until dinner.

Once ready for dinner I tossed everything together and topped with the chicken

This recipe makes several servings and holds well for a few days so you can enjoy multiple times. 
Tonight was a beautiful night for a ride, I hope you were able to enjoy it as well!

Uncategorized

Apple Granola Yogurt

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This is my Autumnal take on yogurt, berries, and granola

This is an easy snack to throw together then go for a quick run and core workout while its baking. When you return, the house will smell amazing and your snack will be ready!

  
4 apples, peeled and sliced

1 T Pumpkin  Pie Spice

1 Cup oats

2 T maple syrup

2 T olive oil

Preheat oven to 350 degrees

In a bowl, toss apples with pumpkin pie spice

Pour apples into a pie pan or glass baking dish, I used an 8×6 glass dish

In the same bowl, combine the oats, syrup and oil. 

Spread on top of the apples

Bake in oven for about 1 hour, until the apples are bubbly in the bottom of the dish

Serve with plain Greek yogurt.

You can cover and keep in the refrigerator for a week. I used about 1/2 cup as a serving