Chili Lime Salmon with Black Bean Cakes

April 4, 2020 rebeccahoopLeave a comment

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.

fullsizeoutput_1721

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.

chicken · Dinner · Meal prep · Uncategorized · Vegetables

Creamy Poblano Pasta

September 16, 2019 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.

chicken · Dinner · Meal prep · quick dinner · Vegetables

Thai Peanut Sauce

August 20, 2019 rebeccahoop

My version of Thai Peanut Sauce. I like to serve this with chicken and vegetables. Rice of choice or cauliflower rice is also recommended.

1 T fresh ginger, minced

4 cloves of garlic, minced

1 T olive oil

1 can coconut milk

1 lime, juiced

2 t coriander

1/2 cup creamy peanut butter

2 T soy sauce

Sauté ginger and garlic in olive oil until they start to brown lightly.

Add lime juice and coconut milk, stir to remove garlic and ginger from the pan.

Add coriander, peanut butter, and soy sauce. Stir to combine.

Bring to a simmer. Adjust flavors as desired.

Stir in chicken and vegetables that have been cooked already. Reheat in the sauce if necessary.

Serve over rice.

This is a great way to use leftover chicken and vegetables that have been grilled or roasted.

Dinner · quick dinner · Vegetables

Grilled Chicken and Vegetables

July 31, 2019August 1, 2019 rebeccahoopLeave a comment

This is an easy dinner to make on a hot summer night when you don’t want to use the stove or oven in your house.

Grilled Chicken

8 oz chicken breast

2 T olive oil

1/4 cup sun dried tomatoes

1 sprig of fresh rosemary, or any herb you have on hand

Pinch of salt

1/2 cup of water

Mix all ingredients except chicken in a blender. Pour over chicken in a bowl and mix to combine. Allow marinating for at least 30 minutes. You can also prep this in the morning to extra flavor and tenderness.

Grill until center has reached 165 degrees F

Vegetable Mix

1 small zucchini, diced

1 red bell pepper, diced

1 ear of corn, kernels removed from the cob

1 sweet potato, diced and roasted

2 T olive oil

Pinch of salt

2 T shredded Parmesan cheese

Place a grill skillet on the grill to preheat

Mix veggies, oil, and salt in a bowl. Put onto grill skillet to cook until caramelized, stirring occasionally.

Return veggies to bowl and mix with cheese before serving.

Dinner · Gluten Free · Vegetables

Spring Vegetable Medley

April 6, 2017 rebeccahoop1 Comment

This is a delicious mix of veggies. The trick is to make sure your pan is smoking hot before you add anything.

I actually served it with broiled salmon, gnocchi, and a pan cream sauce.

1 half red onion, sliced

1 zucchini, sliced *not technically in season, but works great

1 cup green peas, fresh is possible. If frozen defrost in a bowl of cold water then dry

1 bunch of asparagus, chopped

2 cloves garlic, minced

2 T olive oil

kosher salt as desired

Heat a stainless steel or cast iron skillet to almost smoking hot

Add olive oil, swirl around pan to heat

Add onion, and stir for a about a minute to caramelize

Add asparagus and zucchini, continue to cook until golden

Add peas and garlic, stir and cook until golden

season to taste

The pan will have lots of goodness not the bottom. If you want a yummy sauce to accompany, remove cooked veggies to a bowl. Deglaze pan with 1 lemon juice and 1/2 cup water. Stir to remove the Sucs from the pan. Reduce heat to low and add 1 cup of heavy cream and fresh herbs (I used parsley). stir until it simmers. Serve

This is the finished plate