Guinness Beef Stew with Puff Pastry Topper

Serves 4
Just the Tip / Inspired by Epicurious and Baked By Rachel

What I used:

• 2 lbs trimmed beef chuck roast, cut into bite-sized pieces
• 1/4 cup flour (I always use white whole-wheat flour)
• salt, pepper
• 2 tbsp oil (I used grapeseed oil)
• 2 ribs celery, chopped
• 1 medium onion, chopped
• 3 carrots, chopped
• 4 cloves garlic, minced
• 1/2 cup chicken broth (or water, or wine)
• 1 cup water
• 1 tsp beef better than bouillon
• 2 Tbsp tomato paste
• 1 can guinness
• 1 Tbsp worcestershire sauce
• 1 1/2 tsp crushed black peppercorns or ground black pepper
• 1 tsp dried thyme
• 1 tsp red pepper flakes
• 1 sheet defrosted puff pastry, cut into quarters
• 1 egg, beaten

What I did:

1. Preheat the oven to 350 and heat a large dutch oven or soup pot with the oil over medium heat.
2. Season the beef with salt and pepper and toss in a large ziploc with the flour. Shake off any excess flour and brown well in the pan in batches. It took me 3 batches to brown all of the beef without over-crowding.
3. Remove the browned beef to a plate. Deglaze the pan (which should have a lot of burnt stuff on the bottom that  you’ll want to scrape up) with the chicken broth. Add the juices and the brown bits from the bottom of the pan to a small sauce pan with the water. Bring the water to a boil and dissolve the better than bouillon and reserve that for later. Suuuuper flavorful.
4. Add the onion, celery, carrot to the dutch oven and cook for about 5 minutes, stirring frequently until almost tender. Add the garlic and cook for another couple of minutes.
5. Add the tomato paste and cook for 2 more minutes.
6. Return the beef to the pot and add the bouillon broth, guinness, worcestershire sauce, thyme, and black pepper. Cover the pan and transfer it to the oven and cook for 1 hour.
7. Remove from the oven, transfer the stew to oven safe bowls or ramekins (about 12-16 ounce capacity) and let cool completely (at least 1/2 hour).
8. When ready to serve, preheat oven to 425.
9. Preheat oven to 425 degrees.
10. Roll out puff pastry large enough to cover the bowls/ramekins. Cut into equal squares. Lightly brush a 1-inch border around each square with a beaten egg. Invert pastry onto filled ramekins, pressing puff pastry sides to dish. Brush top and sides of pastry lightly with beaten egg.
11. Freeze for 15 minutes. Remove from freezer and bake for 20 minutes until pastry is puffed and lightly browned.
    

Another note about the curry paste. I have to insist that it really is worth seeking out an asian market for some authentic stuff. That little jar of thai kitchen curry paste isn’t doing you any favors in the flavor department. I really love the tub of curry I found at my local Super 88 which is Maesri brand, but I’ve also heard that Mae Ploy is really good too.

Thai Butternut Soup
Just the Tip / Inspired by Cooking Light
Serves 4

What I used:

• 2 tsp grapeseed oil (or canola oil)
• 1 medium onion, chopped
• 2 cloves garlic, chopped
• 1 tsp minced fresh ginger
• 1 tbsp curry paste (I used green)
• salt to taste
• 1 cup chicken or veg broth
• 1 14-oz can light coconut milk
• 2 tsp fish sauce (can omit for vegetarian option)
• 1 tsp splenda brown sugar (or 2 tsp regular brown sugar)
• 2 12-oz boxes of frozen squash puree (defrosted)
• 1/2 cup chopped unsalted roasted peanuts
• 1/2 cup chopped fresh cilantro
• juice from 1 lime

What I did:

1. Heat the oil in a large pot over medium-high heat. Add the onions, season with a little salt, and cook for 5 minutes. Add the garlic, ginger, and curry paste and stir and cook through for another minute or two.
2. Add in the chicken broth, coconut milk, fish sauce, brown sugar, and squash. Bring to a boil, then reduce to a simmer for 5 more minutes.
3. Either blend the soup with an immersion blender (love mine) or transfer to a blender in batches and puree. Season with salt to taste and serve with a couple tbsp of peanuts, cilantro, and lime juice.

Bruschetta Chicken with Avocado and Balsamic Drizzle

Serves 4
Just the Tip / Recipe from Iowa Girl Eats

What I used:

• salt, pepper
• olive oil
• 4 boneless, skinless chicken breasts
• 1/2 cup jarred bruschetta sauce (trader joe’s)
• 1 ripe avocado, thinly sliced
• 4-6 ounces fresh mozzarella, sliced
• balsamic glaze or drizzle (trader joe’s)

What I did:

1. Lay the chicken breasts on a plastic cutting board and cover loosely with plastic wrap. With a rolling pin or a meat mallet, flatten the chicken breasts so that they are the same evenness. Season on both sides well with salt and pepper.
2. Heat a tbsp of olive oil in a large saute pan over medium-high heat. Once hot, add two of the chicken breasts to the pan and cook on both sides, without disturbing, for 5-6 minutes until golden brown and cooked through (I look for 160 degrees internal temperature and then allow a few minutes for resting afterward).
3. Once the chicken is cooked through, transfer to a foil-lined baking sheet. Repeat process until all the chicken is cooked.
4. Add a couple tbsp of the bruschetta sauce on each chicken breast. Then add a layer of avocado. Top with slices of mozzarella and broil until melted, about 5 minutes. Drizzle with balsamic glaze and serve.

Roasted Romaine: Caesar Style
Serves 4
Just the Tip

What I used:

• 2 heads of romaine lettuce, cut in half lengthwise
• 1-2 tbsp olive oil
• 3-4 anchovies in oil, drained
• 1 large garlic clove, minced or grated
• pinch crushed red chili flakes
• juice from 1/2 lemon
• freshly ground black pepper
• parmigiano reggiano

What I did:

1. Lay the heads of lettuce on a baking sheet and roast in a 450 oven for 5-6 minutes.
2. Heat the olive oil over medium heat in a small saute pan. Add the garlic, anchovies, and chili flakes and cook for 2-3 minutes, stirring often so the garlic doesn’t burn. Break the anchovies up with a wooden spoon until they melt into the olive oil. Remove from heat.
3. Pour/brush the olive oil completely over the roasted romaine. Squeeze the lemon juice over top of the lettuce, sprinkle with freshly grated parmesan cheese, and season with freshly cracked black pepper.

Oh, and by the way, this dish is AMAZING. Tender (but still with a little bite) spaghetti squash with perfect meatballs, tomato sauce, and melted cheese? How bad could that be. It’s the first time spaghetti squash hasn’t pissed me off – that’s saying a lot since I’ve given it a lot of chances subbing for pasta. I used Mario Batali’s tomato sauce recipe which is my go-to recipe for quick-cooking tomato sauce. I also used my favorite meatball recipe for the meatballs (I subbed almond meal for the bread crumbs), but use whichever is your favorite. Same goes with the sauce. For this dish, instead of frying the meatballs, I just dropped them in the tomato sauce to cook for about 35-40 minutes. I did this, along with cutting and de-seeding the spaghetti squash, ahead of time on the weekend, so come weeknight, it was a very easy dinner to put together. Perfection.

Spaghetti Squash and Meatball Boats
Serves 4
Just the Tip / Inspired by Iowa Girl Eats

What I used:

• 2 spaghetti squash – choose ones that are heavy for their size
• olive oil, salt, papper
• 16-20 meatballs, depending on appetite
• tomato sauce (about 1 cup)
• 4 oz part-skim mozzarella, freshly shredded (freshly shredded is so much better! I’ll never go back to pre-shredded now.)
• chopped fresh parsley for garnish (optional)

What I did:

1. Preheat oven to 400 and prepare sauce and cook raw meatballs in the sauce for 35-40 minutes.
2. Pierce each spaghetti squash with a sharp knife or fork along several times. Cook each spaghetti squash in the microwave for 3-4 minutes, turning halfway through. Cut each spaghetti squash in half lengthwise and scoop out and throw away the seeds.
3. Drizzle the insides of the spaghetti squash with olive oil and season generously with salt and pepper. Roast cut-side up (this is key to prevent mushiness) for 45 minutes. Once the squash is tender, remove from oven and pull the flesh of the squash with a fork to separate the strands.
4. Raise the oven heat to 450.
5. Add a spoonful of sauce (about 1/4 cup – enough to cover the squash) and 4-5 meatballs to each squash boat. Sprinkle on the freshly shredded mozzarella over each squash boat and bake for 5-6 minutes until good and melty.

Broiled Salmon with Grapefruit Avocado Salad
Serves 2
Just the Tip / Inspired by Williams Sonoma

What I used:

• 3/4 – 1 pound salmon
• chili powder, salt, pepper
• 2 tsp olive oil
• 1 grapefruit, peeled and cut into supremes/segments
• juice of 1 lime
• 2 tbsp chopped cilantro
• 1 jalapeno, seeded and diced
• 3 tbsp diced red onion
• 1 avocado, cubed
• salt, pepper
• prepared whole wheat couscous, for serving

What I did:

1. Preheat broiler. Spray a baking sheet with cooking spray. Lay the salmon, skin-side down, on the baking sheet. Brush with the olive oil, and season with a little chili powder, salt, and pepper. Broil for 9-11 minutes until it is medium rare and flakes apart easily.
2. Meanwhile, prepare the salsa. In a small bowl, combine the grapefruit, jalapeno, cilantro, red onion. Right before serving, add the avocado, lime juice, and season with salt and pepper. Done.

And, yes, I realize that instead of frying (to be healthier), I just coated it in already fried things (chips), but it’s the kind of girl math that works for me.

Salt and Vinegar Crusted Oven-Fried Fish Sandwiches with Old bay Mayo
Just the Tip / Inspired by How Sweet Eats
Serves 4

What I used:

• 1 1/2 – 1 3/4 pounds fresh cod, cut into 4 pieces
• 2 egg whites, beaten until frothy
• 2 cups crushed salt and vinegar chips (don’t annihilate them, just a moderate crush)
• salt and pepper
• 4 whole wheat rolls
• 1/2 cup mayo
• 1 tbsp old bay
• juice of 1/2 lemon

What I did:

1. Preheat oven to 425. Lay a baking rack on top of a baking sheet and spray the rack with cooking spray.
2. Season the fish with salt and pepper on both sides. Dip each piece of fish in the egg whites, then in the crushed chips, coating well. Lay the fish on the baking sheet and bake for 15-20 minutes (mine was ready at 15).
3. While the fish cooks, mix the mayo with the old bay and set aside. Toast the rolls, slather on the mayo, squeeze some lemon juice on the fish, and serve.

BBQ Pulled Pork and Jalapeno Pizza
Just the Tip

What I used:

• 1 ball multigrain pizza dough, rested at room temp for 1/2 hour before rolling out
• leftover bbq pulled pork (about 2 cups)
• barbeque sauce (Stubbs!) (about 1 cup – enough to lightly cover the dough)
• 1 cup low-fat shredded cheddar
• 1 cup part-skim shredded mozzarella
• 1/2 cup “tamed” jalapenos or one fresh jalapeno, seeded and sliced
• kosher salt and freshly ground black pepper
• olive oil for drizzling and cornmeal for dusting on the pizza stone
• 1 onion, sliced

What I did:

1. Place a pizza stone or baking sheet in the oven and preheat it to 450. While the oven is preheating, saute the onion in a frying pan until tender. Set aside.
2. Roll out the pizza dough to the same size of your vessel (pizza stone or baking sheet). Once the oven and vessel are preheated, remove the stone (or sheet) from the oven and sprinkle it with a little cornmeal. Transfer the dough to the pizza stone and brush on the bbq sauce. Add the pulled pork on top of the bbq sauce in an even layer. Top the pork with the onions and jalapenos, season with salt and pepper, and top with the cheddar and mozzarella. Bake the pizza for 12-14 minutes until the crust is crispy and the cheese is melted. Drizzle with olive oil, slice, and serve.

Crispy Baked Chicken Cordon Bleu
Just the Tip / Inspired by Fifteen Spatulas
Serves 4

What I used:

• 2 large chicken breasts, cut in half lengthwise and pounded very thin
• 4 slices ham (I like Applegate nitrate-free ham)
• 8 slices Sargento Ultra-Thin Swiss cheese (or 4 slices regular swiss cheese)
• 1/4 cup white whole wheat flour
• 1 egg, beaten
• 1 cup panko breadcrumbs
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp dried thyme
• kosher salt and freshly ground black pepper
• Olive oil for misting or drizzling
• Campbell’s Golden Mushroom soup (optional)

What I did:

1. Preheat the oven to 350 and set a wire rack on top of a baking sheet. Spray the rack with nonstick cooking spray.
2. Combine the garlic and onion powders with the thyme in a small bowl.
3. Lay each flattened chicken cutlet on a work surface and season on both sides with salt, pepper, and a sprinkle of the spice mixture.
4. Lay a piece of ham and the cheese on each piece of chicken and roll up tightly. Secure with a couple of toothpicks or kitchen twine.
5. Set up your breading station with three shallow dishes – the flour, the egg, and the panko in each. First, dredge each piece of chicken in flour, then cover in egg, and finally cover in breadcrumbs. Transfer each roll to the rack, mist or drizzle some olive oil on the chicken, and and bake for 30 minutes or until cooked through.
6. Meanwhile, heat up the soup in a small saucepan, if using. Let the chicken rest for 5 minutes before slicing, then spoon some of the soup over top.

Slow-Cooker BBQ Pulled Pork
Just the Tip / Inspired by Chow

What I used:

What I did:

1. Place the garlic, onion, and fennel (you could omit the fennel and use 2 onions instead) in the bottom of the slow cooker basin with the chicken broth.
2. Mix together the brown sugar, chili powder, salt, cumin, and cinnamon in a small dish. Put the pork on a work surface and sprinkle the seasoning blend over ever inch. Be loving.
3. Set the pork on top of the onions, etc., and set to LOW for 10 hours. Once the meat is super tender, take a taste and season with salt as needed.
4. Remove the pork and onions/fennel to a dish or cutting board. Drain the liquid to a fat separator or measuring cup and allow any fat to surface so you can scoop it off. Shred the meat and return to the slow cooker on warm setting. Pour in a little bit of the liquid (1/2 cup?) and the BBQ sauce and stir until you’ve reached your chosen level of sauciness. Taste again for seasoning and devour.

Notes:

• Don’t even worry about trimming the fat on the meat ahead of time. You can easily remove it after it’s been cooked before you shred the meat.
• This is a very flexible recipe. It would probably be fine at 8 hours (might need to use 2 forks to shred, as opposed to the one fork I needed at the 10 hour mark) and probably even ok for 12 hours. This is seriously the best recipe.

First, you season some cubed chicken with whatever seasonings you like (here I used salt and pepper (always), poultry seasoning, and herbes de provence, but that could easily be swapped for italian seasoning or ground thyme or grill seasoning, etc.). Brown the chicken, then dump in the vegetables. Sprinkle on some flour, then some broth and cream to make a little gravy.

Form the biscuit cups in the muffin tin.

Spoon the filling into the biscuit cups.

Bake ‘em up.

Chicken Pot Pie Biscuits
Makes 6 jumbo muffins
Just the Tip / Inspired by Bev Cooks

What I used:

• 2 tbsp butter
• 1 large chicken breast (or 2 smaller ones), cut into a small dice
• salt, pepper, herbes de provence, poultry seasoning
• 1 bag frozen mixed vegetables
• 2 tbsp white whole wheat flour (any flour will do!)
• 1/2 cup chicken broth
• 1/2 cup fat-free half and half (any milk-like substance will do!)
• 9 “big” biscuits (Pillsbury) (1 1/2 biscuits for each muffin)
• Nonstick cooking spray

What I did:

1. Preheat oven to 400.
2. Heat a large skillet over medium-high heat. Season chicken on both sides with a little salt, pepper, herbes de provence, and poultry seasoning.
3. Melt the butter in the skillet and add the chicken. Saute until browned and cooked through, 5-7 minutes.
4. Meanwhile, spray a jumbo muffin tin with cooking spray. Mush 1.5 biscuits together and stretch them out to fit the jumbo muffin tin. If you’re using a regular muffin tin, you can get away with one stretched out biscuit.
5. Once the chicken is cooked through, add in the bag of frozen veg. Sprinkle on the flour over top and cook for 1-2 minutes, stirring. Pour in the chicken broth and half and half, season with salt and pepper, and let thicken until it coats the back of a spoon. Spoon the chicken mixture into each biscuit cup and bake for 15 minutes.

Chicken Sausage and Kale Soup with Cannellini Beans
Serves 6
Just the Tip / Inspired by Bon Appétit via Epicurious

What I used:

• 1 tbsp olive oil
• 1/2 large onion, roughly chopped (or 1 medium onion)
• 2 carrots, peeled and sliced
• 3 garlic cloves, minced or grated
• 1 tbsp fresh chopped thyme (or 1 tsp dried)
• 4 links fully-cooked andouille chicken sausage, thinly sliced
• 1/4 cup vermouth (or white wine)
• 10 cups chicken broth (2 1/2 quarts)
• 2 19-0z cans of rinsed and drained cannellini beans (Progresso brand)
• 1 bunch lacinato or tuscan kale, roughly chopped (rib removed)
• 1/4 cup milk
• salt and freshly ground black pepper
• parmesan cheese and crusty bread (iggy’s francese is fantastic!) for serving

What I did:

1. Heat the olive oil in a large dutch oven or soup pot over medium heat. Add in the carrots and onion, season with salt, and saute for about 5-7 minutes. Grate in the garlic and continue to cook for another minute or two. Remove the veg to a plate and raise the heat to medium-high. Add in the sliced sausage and brown on both sides, about 5-6 minutes total. Add in the veg, along with a splash of vermouth or white wine. Scrape the bottom of the pan to remove any of the brown, flavorful bits.
2. Add the broth to the pan and bring to a boil. Add in the chopped kale, cannellini beans, splash of milk, and a pinch of salt and pepper. Cook for about 5 minutes, taste for seasoning, and serve with a sprinkle of parmesan cheese and a hunk of bread.

Guinness French Onion Soup
Just the Tip / Inspired by Michael Chiarello
Serves 6

What I used:

• 1 tbsp olive oil, divided
• 5 cloves garlic, minced
• 8 large onions, thinly sliced
• kosher salt and freshly ground black pepper
• 1 tbsp fresh thyme leaves, chopped
• 1/4 cup sherry vinegar
• 1 can Guinness draught
• 2 quarts (8 cups) beef broth (I like Rachael Ray or Pacific brand)
• 6 slices crusty bread, cut 1/2-inch thick (this time I used roasted garlic ciabatta sticks – use whatever you like, but make sure it’s good quality)
• 1 cup shredded gruyere
• 1 cup shredded lite Celtic cheddar (from Trader Joe’s – any irish cheddar will work)

What I did:

Escarole-Stuffed Haddock with Sherry Tomato Sauce
Just the Tip / Inspired by The Brooklyn Ragazza
Serves 6, generously

What I used:

For the fish:

• 6 6-8 oz fillets of haddock (or other white fish such as cod)
• 3 heads of escarole, rinsed and chopped into 1″ pieces
• 2 tbsp olive oil
• 2 cloves of garlic, grated or finely minced
• 1 tsp crushed red chili flakes
• 4 oz pancetta, diced
• 1 cup chopped artichoke hearts
• 1 cup whole wheat (or plain) panko breadcrumbs
• salt, freshly ground black pepper

For the sauce:

• 3 cloves of garlic, grated
• crushed red chili flakes
• 1 28-oz can whole san marzano tomatoes
• 2 tbsp fresh basil, chopped
• 2 tbsp fresh parsley, chopped
• 1/2 cup pecorino
• 1 cup sherry wine
• 1/2 cup water
• 2 tbsp olive oil
• 3 tbsp butter
• 1/4 cup heavy cream
• salt, freshly ground black pepper

What I did:

For the fish:

1. Preheat the oven to 350.
2. Make the sauce. Heat olive oil in a large pot over medium heat. Add the garlic and a pinch of red chili flakes and let cook gently for a couple of minutes to flavor the oil. Don’t allow the garlic to brown or it will become bitter. Add the tomatoes, sherry, parsley, and basil and break the tomatoes up with a spoon. Season with salt and pepper and simmer for 20 minutes. Add the butter, cream, and pecorino and simmer over low heat for a few more minutes. Taste again for seasoning.
3. Prepare the greens. Bring an inch or two of water to a boil in a large pot. Using a steamer insert/basket, steam the escarole for about 5 minutes until it starts to get tender.
4. Meanwhile, heat a little olive oil in a large saute pan and crisp up the pancetta. Once crisp, add in the garlic, artichokes, and a pinch of salt, pepper, and red chili flakes. Add the wilted escarole and saute together for about 5 minutes. Season with salt and pepper to taste.
5. Assemble. Spread the tomato sauce over the bottom of a large baking dish. Season the cod with salt and pepper on both sides and wrap each piece around the escarole filling. Top each piece of fish with a sprinkle of breadcrumb and a spritz of olive oil spray. Bake for 20-25 minutes until fish is opaque and cooked through.

Cod Cakes
Just the Tip / Inspired by Care’s Kitchen
yields about 20-25 cod cakes

What I used:

• 1.5 lb fresh cod
• 2 medium russet potatoes, peeled and chopped into 2″ chunks
• 3/4 cup panko (plus more as needed)
• 1/4 cup finely chopped parsley
• 1 shallot, finely diced
• 1 small garlic clove, grated or finely diced
• 2 heaping tbsp mayonnaise
• 1 egg, lightly beaten
• 1 tbsp old bay seasoning
• 1/4 tsp cayenne
• 1/2 tsp salt
• juice from 1/2 small lemon
• grapeseed oil for shallow frying (about 1/4 cup)

Here’s what I did:

1. Add the chopped potatoes to a pot of salted water and bring to a boil. Cook until very tender (almost falling apart) and drain. Mash and set aside to cool.
2. Bring a shallow pan of water (enough for the fish to be submerged) to a boil. Reduce to gentle simmer and then add the cod to the pan to poach for 3 minutes until par-cooked and turning white/opaque. Remove the cod to a plate to cool.
3. In a large bowl, combine the beaten egg, panko, parsley, shallot, garlic, and mayo. Once the potatoes and cod have cooled a bit, add to the bowl and season with the old bay, cayenne, salt and lemon juice. Mix all ingredients with a fork until well combined. Add more panko if the mixture seems too wet.
4. Form mixture into small balls then slightly flatten with you fingertips. I used an ice cream scoop to make uniform-sized cakes, but you could eyeball it too.
5. Heat oil in a large frying pan over medium-high heat.  Once oil is hot, fry cod cakes in batches for 2-3 minutes on each side until nicely browned.
6. Place fish cakes on a paper towel to remove excess oil.
7. Serve immediately (with additional lemon and horseradish), or refrigerate and reheat in a 350 degree oven for about 10 minutes.

Creamy Panera Broccoli Cheddar Mac & Cheese
Just the Tip / Inspired by Smells Like Home via Panera

What I used:

• 1 pound short-cut pasta (I used whole-wheat shells)
• 4 tbsp butter
• 1/3 cup all-purpose flour (I used white whole-wheat flour)
• 2 1/2 cups 2% milk
• 4 oz white American cheese, chopped
• 8 oz shredded extra-sharp white Vermont cheddar
• 1 tbsp dijon mustard
• 1 tsp kosher salt
• 1 tsp hot sauce (I used chalula)
• 3 cups small broccoli florets

What I did:

1. Bring a large pot of water to boil.
2. Meanwhile, melt the butter in a large, deep-sided skillet over medium heat. Let the butter sizzle a bit and sprinkle in the flour while whisking. Let cook for a minute or two, whisking pretty consistently. While the flour cooks, heat the milk in the microwave for a minute or so. Slowly pour the milk into the flour mixture while whisking. Once thoroughly incorporated, let the milk mixture cook until thickened, about 8 minutes.
3. Cook the pasta according to package directions in heavily salted water. With 4-5 minutes remaining on the pasta, add the broccoli to the pasta water and cook together.
4. After 8 minutes, add the cheese, salt, dijon, and hot sauce to the milk mixture. Incorporate thoroughly, and add the drained pasta and broccoli.

Lighter Chili Rellenos
Just the Tip / Adapted from Rachael Ray

What I used:

• 4 large or 6 small poblano peppers
• 3 cups frozen corn kernels, defrosted and dried on a kitchen towel (I love the roasted frozen corn at trader joe’s)
• 2 tbsp canola or sunflower oil
• 1 red or yellow onion, chopped
• 1 jalapeno, seeded and chopped
• 4 cloves garlic, grated or chopped
• 1 15-oz can fire roasted diced tomatoes, drained well
• 1 1/2 tsp ground cumin
• 1/2 tsp dried oregano
• salt and freshly ground black pepper
• 1 lime, juiced
• shredded monterey jack cheese

What I did:

1. Preheat broiler. Lay the poblanos on a baking sheet and broil until evenly charred (rotating), about 15 minutes total. Once charred thoroughly, place in a bowl and cover with plastic wrap so that the peppers steam for about 5 minutes, allowing the skin to be peeled easier.
2. Meanwhile, heat the oil in a saute pan over high heat. When the oil smokes or ripples, add corn, onion, and jalapeno and saute for 4-5 minutes. Reduce heat to medium-high and add in garlic, fire-roasted tomatoes and season with cumin, oregano, salt and pepper. Cook another minute or 2 then turn pan off. Squeeze the lime juice over the corn mixture.
3. Carefully remove the as much skin from poblanos as you can, and split them open and scoop out the seeds with a spoon. Transfer the peppers to a small baking sheet and stuff each pepper with lots of the corn mixture, then top each pepper with 1/4 cup cheese and place back under broiler to melt the cheese.

These tacos are super easy, super light and super flavorful – the perfect break from heavy, complicated holiday-type foods. This was served with a cool, vinegary slaw, but honestly, crunchy shredded lettuce would have worked just as well. Enjoy!

Salmon Tacos with Sriracha Ranch
Just the Tip / Inspired by Peas and Crayons
Serves 2

For the slaw:

What I used:

• 1 cup finely shredded cabbage (any color)
• 1/2 red onion, thinly sliced
• 1 tbsp apple cider vinegar
• 2 tbsp agave nectar or honey
• juice from 1/2 lime
• salt, pepper, sprinkle of garlic powder
• 1/4 cup chopped cilantro

What I did:

1. In a medium bowl, whisk together the vinegar, lime juice, and agave nectar. Mix in the red onion and cabbage, season with salt and pepper to taste. Set aside.

For the sauce:

What I used:

• 3 tbsp ranch dressing
• 1 tbsp sriracha (give or take depending on desired heat level)

What I did:

1. Mix together in a small bowl. Set aside.

For the tacos:

What I used:

• 1 lb skinless salmon, sliced into 2-3 fillets
• 2 tsp olive oil
• penzey’s arizona dreaming seasoning (or a combo of chili powder, cumin, paprika, onion powder and garlic powder)
• salt, pepper
• taco-sized flour or corn tortillas
• 1 ripe avocado, thinly sliced
• lime juice

What I did:

1. Preheat broiler.
2. Brush the salmon with olive oil and season with salt, pepper, and other chosen seasonings. Broil for 10 minutes about 5-6 inches from the heat source until medium-rare. Squeeze with a little lime juice, break apart with a fork, and set aside.
3. Lay out your tortillas and add a little slaw to a plate. Add the salmon, then the avocado, a squeeze of lime juice, and finally a drizzle of the sriracha sauce. Eat!

Slow-Cooker Moroccan Chicken Stew

Just the Tip / Adapted from A Dash of Cinnamon

What I used:

• olive oil
• 6 skinless, bone-in chicken legs and 6 skinless, bone-in chicken thighs
• salt and pepper
• 1 large onion, diced
• 2 carrots, peeled and sliced (I would use 4 carrots next time)
• 4 cloves garlic, chopped
• 1-inch piece of ginger, peeled and minced
• 2 tsp ground coriander
• 2 tsp ground cumin
• 2 tsp ground cinnamon
• 1 jalapeno, seeded and minced (I might add 2 jalapenos next time)
• 2 1/2 cups chicken broth
• 1 cup dried apricots, chopped
• 1 tbsp honey
• 1 cup toasted, sliced almonds
• 2 15-oz cans chickpeas, drained and rinsed
• 1/2 cup fresh cilantro, chopped, plus more for garnish

Stuffed Peppers with Goat Cheese
Serves 4-6
Inspired by Part Time Housewife

What I used:

• 2 tbsp olive oil
• 4-6 bell peppers
• 4 oz mushrooms, diced
• 1 onion, diced
• 7 cloves of garlic, minced or grated
• 1 1/3 pound 93% lean ground turkey
• 16 oz can tomato sauce
• 16 oz can italian stewed tomatoes (watch the labels for added sugar/sugar content)
• 1 cup cooked brown rice (I HATE cooking rice thus I LOVE the frozen brown rice from Trader Joe’s!)
• 1 tbsp worcestershire sauce
• 1/2 cup low-fat sour cream
• salt and pepper
• 8 oz crumbled goat cheese

What I did:

1. Preheat oven to 350. Cut the stem out of the peppers and hollow out either the top or side of the pepper. Set aside.
2. Heat the olive oil in a dutch oven or deep-sided saute pan over medium-high heat. Add the onions, season with salt, and cook for 6-7 minutes until tender. Add the garlic and mushrooms, season again with a little salt and pepper, and saute for a couple of minutes until fragrant. Add the ground turkey and crumble until browned. Add in the tomato sauce, stewed tomatoes, worcestershire, sour cream, and rice. Season generously with salt and pepper.
3. Spoon the filling into the peppers and top with goat cheese. Bake covered with foil for 30 minutes, then remove the foil and bake uncovered for another 30 minutes.