Easy Oven Baked Cilantro Lime Salmon

Easy Oven Baked Cilantro Lime Salmon

adapted from Simply Low Cal

This is  a quick and easy salmon recipe flavored with cilantro, lime and a hint of jalapeno. Adjust the heat level by adding more, less or no jalapeno.

Makes 2 servings                                                                2 WW pts / serving

Cooking spray
3/4 lb. fresh salmon
1 Tbsp. olive oil

1 Tbsp. water
1/2 jalapeño, roughly chopped (or to taste)
2 Tbsp. cilantro leaves, roughly chopped
1 garlic clove, chopped
1 lime juiced and zested
Kosher salt and freshly ground pepper

1. Preheat the oven to 400°F. 
2. Line a baking sheet with foil and spray with cooking spray.
3. Add the olive oil, water, jalapeño, cilantro, garlic, and lime juice and zest to a food processor and process until the mixture is a spreadable, paste-like consistency.
4. Place the salmon, skin side down, on the baking sheet, pat dry with a paper towel, and season with salt and pepper. 
5. Spread the cilantro lime mixture over the top, coating the fish in an even layer.
6. Transfer the baking sheet to the oven and bake until the internal temperature of the thickest portion of the salmon reaches 145°F, about 15 minutes. 
7. Serve warm.

Enjoy!

Chicken Stir-Fry with Spicy Peanut Sauce

Chicken Stir-Fry with Spicy Peanut Sauce

adapted from Food Network

Need a way to make chicken more exciting? Try adding a spicy peanut sauce. Don't like spice? Just omit the hot sauce and the red pepper flakes. You can also substitute thinly sliced lean beef for the chicken or just make it a stir-fry with all vegetables.

Makes 2 serving                                                                    3 WW pts / serving

2 Tbsp. smooth peanut butter
1 Tbsp. soy sauce
1 Tbsp. apple cider vinegar
3/4 tsp. sugar substitute
3/4 tsp. Pacific Rim Teriyaki hot sauce™ or your favorite hot sauce*

3/4 tsp. sesame oil
3/4 tsp. grated fresh ginger 
1 large cloves garlic, grated

1 Tbsp, warm water
5 oz. boneless, skinless chicken breasts, cut into 1/4-inch-thick strips
Kosher salt
pinch of red pepper flakes
Cooking spray
4 small red radishes, quartered, plus 1/4 loose cup radish greens, coarsely chopped
2 red baby bell pepper, cored, seeded and cut into 1/2-inch-thick strips
Zest and juice from 1/4 small lime

Dark green scallion tops, chopped for garnish (optional)

1. In a bowl, whisk the peanut butter with the soy sauce, vinegar, honey, hot sauce, sesame oil, ginger, 2/3  of the garlic and water until smooth. (If the sauce is too thick, thin with a little more warm water.); Set aside.
2. Arrange the pieces of chicken on a baking sheet in a single layer. 
3. Sprinkle on one side with salt and the red pepper flakes; Turn the pieces on their other side and sprinkle again with salt.
4. Cook, the chicken in a skillet coated with cooking spray, stirring occasionally, until the chicken is fully cooked, 3 to 5 minutes; Remove chicken from the pan.
5. In the same skillet, stir in the remaining garlic, radishes, radish greens and peppers and season with salt. Mix so the radish greens wilt. 
6. Stir in the peanut sauce and simmer for an additional minute Adjust seasoning to taste. 
7. Mix in the chicken. Turn off the heat and let rest a couple of minutes on the stove. If the sauce becomes to thick, thin out with a little additional water.
8. Top with the lime zest and the juice.
9. Garnish with scallions, if using, prior to serving.

Enjoy!

* I tried to find a link to the Pacific Rim Hot Sauce that came as one of the hot sauces in a variety pack of hot sauces. It does not seem to be on the marfket any longer.

Coconut Braised Chicken with Chorizo & Potatoes

Coconut Braised Chicken with Chorizo & Potatoes

adapted from Food & Wine October 2015

This is a mash up of Central and South American ingredients that create a very rich stew even with using light coconut milk. I think if a full fat coconut milk was used it would be too rich. The gremolata added a nice brightness to the dish but the coffee did nit seem to add any flavor.

I have found 2 new tricks when dealing with ginger:

• Store it in the freezer and grate it on a microplane - it never shrivels up or goes bad
• Don't bother peeling it - If it is good enough for Iron Chef Alex Guarnaschelli it is good enough for me.

Makes 3 servings

1 Tbsp olive oil
3 large bone in chicken thighs
Kosher salt & Freshly ground black pepper
1/4 lb. fresh Mexican chorizo
1/2 onion, thinly sliced
2 tsp. grated fresh ginger

1 small garlic clove, minced

1/2 dried chile de arbol, broken in half

1 can (13.5 oz.) light coconut milk

1/2 lb. baby potatoes, larger ones cut in half

1 Tbsp. lime juice, plus wedges for serving

1 tsp. butter

2 Tbsp. finely chopped cilantro

1/4 tsp. finely ground coffee

1 tsp. finely grated lime zest

1. Preheat the oven to 425°. 
2. Season the chicken with salt and pepper. 
3. In a Dutch oven, heat the oil and brown the chicken over moderate heat, turning occasionally, until nicely browned. 
4. Transfer the chicken to a large plate. 
5. Add the chorizo and onion to the pot and cook, stirring to break up the meat, until the onion is translucent, about 3 minutes. 
6. Stir in the ginger, garlic and chile and cook until fragrant, 1 minute. 
7. Add the coconut milk, potatoes and return the chicken to the casserole and bring to a simmer. 
8. Cover and braise in the oven for about 1 hour, until the chicken is cooked through. 
9. Stir in the lime juice and butter and season with salt.
10. To make the gremolata, combine the ingredients cilantro, coffee and lime zest; mix well.
11. To serve, spoon the broth and potatoes into shallow bowls, top with the braised chicken and potatoes. Garnish with the gremolata and serve with lime wedges.

Enjoy!

Nectarine Salad with Pepitas

Nectarine Salad with Pepitas

adapted from Rachael Ray Every Day

One of the things I love about summer is the pop up roadside produce stands. This week I picked up some nectarines.

I used romaine lettuce to make this salad because that is what I had in the house. A spring mix or any other green lettuce would work nicely.

Makes 2 servings

1 small shallot, minced
2 Tbsp. olive oil
2 tsp. honey
Zest of 1 lime
Juice of 1 lime
Kosher salt and white pepper
1 nectarine, pitted and sliced
2 cups lettuce of your choice

1. In a bowl, whick shallot, olive oil, honey, lime zest and juice.Season to taste with salt and white pepper.
2. Toss the nectarines in the dressing.
3. Divide the lettuce among 2 plates; top with nectarines; sprinkle with pepitas.
4. Drizzle a little of the dressing over each salad before serving.

Enjoy!