Won-ton Burger Sliders

I am loving the won-ton wrapper trend, having tried them for the first time with mini tacos.  This time, I was in the mood for burgers - so I decided to try making won-ton sliders.  Very easy to make, a perfect appetizer for a party, or main meal at home.  They also reheat nicely in the toaster oven! 

Don't they look delicious?! 

This recipe will make 24 won-ton sliders in a regular size muffin pan.  You can also use the mini muffin pans for smaller appetizers.

Ingredients
- Package of won-ton wrappers, generally near the vegetables and tofu at your grocery store
- 1lb ground beef
(however you season your burgers works well with these. I added to my beef the following: diced onions, diced jalapenos, garlic powder, Worcestershire sauce, barbecue sauce, and a touch of beer).
- 1 yellow onion, diced
- Canned jalapenos
- 1 cup shredded cheese
- 1 large avocado
- burger condiments of choice (i.e. KETCHUP!)

Directions
- Preheat oven to 400 degrees.
- In a muffin pan, gently fold won-ton wrappers into holes.
- Heat skillet over medium heat and cook ground beef until browned throughout.
- Spoon beef crumbles into won-tons, sprinkle with diced onions, two jalapenos, and cheese.

- Bake in oven for 10-12 minutes until golden brown and crunchy.

- Serve with avocado slices and condiments of choice. 

Stuffed Squash with Hot Peppers

My new year's resolution is to cut back on eating meat.  More specifically, any meat or dairy my husband and I consume will be local.  The negative health affects of eating mass produced, force fed, chemical injected food are well documented.  This is my personal choice, and I am not sharing this to make anyone feel guilty about their own food choices.  Instead, I want my friends and family to know where I am coming from and to understand my food choices when we eat together.  I encourage you all to try, when possible, to substitute local meat, eggs, or milk for name brand products and feel good about helping your local economy.  It's not easy, and sometimes I feel like these people from the Portlandia TV show when I eat out. 

This dish is a perfect vegetarian option, it is packed with protein and cleansing veggies.  Alternatively, it can be made with bacon as shown in the picture (this is local bacon from the lovely Missoula, MT). 

It is GOOD. My 97-year-old grandpa (who most recently characterized my cooking as "eh" but ate it anyway) actually said this was "very tasty."  He had three servings. 

Stuffed Squash with Hot Peppers

A note on serving size: My husband and I made this with acorn squash and ate it as a one plate meal and had another meal of leftovers.  I made it in a spaghetti squash for my family and it served as a side dish for 7 with leftovers.  It tastes great as leftovers plain or in a wrap.

Ingredients

·         1 Winter Squash (acorn or spaghetti)

·         3 Jalapeños

·         2 Anaheim peppers

·         1-2 Serrano chilies (depending on how hot you want it, could leave these out)

·         1 Yellow Onion

·         1 Green Pepper

·         1-2 Roma Tomatoes

·         1 Cup Quinoa

·         1 Can Rinsed and Drained Black Beans

·         1 Cup Shredded Cheese

·         Handful of Cilantro to taste

·         Bacon, optional

·         1 Tbs Oil

Directions

1)      Preheat oven to 400 degrees.

2)      Halve and seed squash, place cut side down in lightly greased pan. Bake for 45-60 minutes until soft.

3)      When the squash is about halfway cooked, start cooking the quinoa (I use my rice cooker, it is amazeballs easy), and dice and seed peppers, dice the rest of the vegetables (keeping the tomato and cilantro separate from the rest).

4)      Heat oil in sauté pan over medium heat. Add peppers, chilies, and onion and sauté until soft, about 5 minutes. Add tomatoes and cook about another 5 minutes.  Stir in cooked quinoa, black beans, cheese and cilantro. Remove from heat.

5)      When squash is soft, remove from oven and place on pan, cut side up. Stuff cavity with pepper quinoa mixture. Sprinkle with more cheese if desired. Put back in the oven until warm, about 10 minutes.

(if adding bacon, stir cut up, crispy cooked bacon in with the mixture before placing it back the oven). 

Black Bean Soup

The weather is turning and the air is crisp. It is officially the perfect time for soup. After a long walk with the dog I was in the mood for something warm and hearty - and this soup was it. Not only was it extremely easy, it was very filling. Nom! 

Ingredients

• 3 cans black beans, rinsed and drained
• 2 cans low sodium vegetable broth
• 1 cup salsa  
• 1 yellow onion, diced
• 3 jalapeños seeded and diced
• 4 cloves garlic, finely chopped
• 1/2 lb bacon, cooked crispy and copped (optional) 
• 1 Tbs oil
• Sour cream 
• Cilantro 

Directions

1. Sauté onions in oil until translucent.
2. Add cumin, jalapeño, and garlic, sauté 1 minute.
3. Stir in black beans, vegetable broth, salsa, and bacon. Bring to a simmer and stir.
4. Remove from heat and puree with immersion blender or regular blender.
5. Return to heat and bring back to simmer.
6. Serve with a dollop of sour cream and cilantro. 

Marinated Steak Cobb Salad

Cobb salad has become a sort of comfort food for me, although the first time I had one was only a few years ago.  The only thing is I am not a huge fan of bacon (I know, I am crazy).  I mean, I will eat it - but not very often and only if it is really crispy.  But a cob salad with steak instead? Super yum!  

Pairing that steak you love with a lot of healthy veggies may make your heart a bit happier. 

Ok, so this may be less of a recipe and more of a list of ingredients - but hopefully it gives you an idea for some variety in your daily dinner.  

For two giant and delicious salads like the one pictured above: 

• 1 head green leaf lettuce
• 1 green pepper
• 1 cucumber
• 1/2 red onion
• 1-2 avocados
• 2 hard boiled eggs
• blue cheese (just a light sprinkle)
• roughly .7-1lb grilled steak (I like rib eye :) 
• dressing of choice 
• marinade of choice 

Then split up your ingredients into 2 and assemble your salads! 

Tips and tricks:

Homemade salad dressing? This was my first attempt, but I thought it came out tasty.  I made my own version of a creamy balsamic starting with a base of: oil, plain greek yogurt, and balsamic vinegar.  Then I added: lime juice, mustard, and garlic to taste.  Remember, salad dressing is where tons of calories hide, so go lite! 

Want a great marinade for the steak? Also a first attempt, and will be repeated.  Start with a base of  oil and low sodium soy sauce.  Then add roughly equal parts worchestire, bbq sauce, teriyaki sauce, plus a dash of hot sauce and ground pepper.  Cover the steak in the marinade before putting it on the grill, but for best flavor add another smothering a few minutes after you take it off the grill. 

I am not the grill-master (in fact, I still "don't know" how to turn it on).  But, I would suggest getting a thicker steak and grilling it on the upper shelf of the grill. 

Beef & Bean Burger Avocado Wraps

Mmmm Burgers.  

If you ever want something a little different, and slightly more exciting than a plain old burger - these will do the trick.  

Healthy substitutions: lean ground beef and low sodium refried beans.  (Don't just blankly go for low fat beans - or low fat everything for that matter - often low fat means increased sodium = not good.  Beans naturally contain fat, but sodium kills your heart.  Read the label and find the best balance you can between sodium and fat.) 

I found this recipe through Pinterest at this site (and borrowed the picture) and slightly modified it to suit my experienced taste buds (ha). 

Beef & Bean Burger Avocado Wraps

(makes 4 servings)

Ingredients

• 3/4 lb lean ground beef (93%)
• 1 cup low sodium refried beans
• 1/2 cup chopped fresh cilantro
• 1 tablespoon chopped jalapenos (I used fresh, but pickled would work)
• 2 avocados 
• 1/2 red pepper, chopped 
• 1/2 onion, chopped
• 1/4 cup corn (canned, frozen, or fresh)
• 1 tbs lemon juice
• 1/8 teaspoon garlic powder
• 4 whole-wheat tortillas, warmed (see Tip)
• 2 cups shredded romaine, green leaf, or spinach 
• 1/2 cup shredded pepper Jack cheese

Preparation

1. Position oven rack in upper third of oven; preheat broiler. Coat a broiler pan with cooking spray (a broiler pan is a must if you don't use lean beef, the burgers need to be able to drain).
2. Gently combine ground beef, beans, cilantro, and jalapenos in a medium bowl (do not overmix). 
3. Shape into four 5-by-2-inch oblong patties and place on the prepared pan.
4. Broil the patties until an instant-read thermometer inserted into the center reads 165°F, 12 to 14 minutes.
5. Meanwhile, mash avocado in small bowl, mix in red peppers, onion, corn, lemon juice, and garlic powder.
6. Place tortillas on work surface. Spread each with guacamole and then sprinkle with lettuce (or spinach) and cheese. Place burger on top in center, and roll in wrap.

Macadamia Nut Encrusted Halibut with Lemon Caper Sauce and Sautéed Ginger Peppers

The colder the weather gets, the more I like to think about my recent trip to Hawaii.  Hot sun, sandy beaches, warm water... and food.  We ate a lot of food.  Since it was our honeymoon we also drank a lot of champagne.  

While traveling, there is nothing better than getting suggestions from people who know their way around a place.  So, when we met a couple who retired to the island (jealous) on the beach one day we naturally asked them for food recommendations - that was a great decision.  They told us if we tried one thing, it should be macadamia nut encrusted mahi-mahi... cue drool.  The first time I saw macadamia nut encrusted catch-of-the-day (which happened to be a moon fish) on a menu in downtown Waikiki, I didn't hesitate.  I was not disappointed.  The fresh fish melted in my mouth, the macadamia nuts were perfectly brown and crunchy, the lemon-butter-caper sauce was to die for.  I ate every last bite, and then licked the plate.  

Returning home was a shock, not just the (literally) 24 hours of travel, including an 11 hour layover at the happening airport in Bellingham, WA.  I missed the food!  Thankfully, I have a wonderful childhood-adulthood friend who sent me 50 pounds of wild Alaskan fish, YES!  I decided to replicate the recipe as best I could with a thick halibut fillet - and it was amazing!  I made a lemon caper sauce, and topped it with sautéed peppers and ginger.  Should I say it again? A-MA-ZING. 

The three recipes that follow are not that intimidating.  You can and should try them.  This week. 

Macadamia Nut Encrusted Halibut

Ingredients

• 1-2 pounds halibut fillets 
• 1.5 cups Macadamia Nuts—roughly chopped in food processor
• 1/2 cup panko (or breadcrumbs in a pinch)
• 2 eggs, whites only
• Salt and pepper to taste
• 2-4 tablespoons oil

Directions

• Season halibut with salt, pepper.
• Mix nuts and panko thoroughly. 
• Using a brush, spread a thin layer of egg whites on top of fish and sprinkle chopped macadamia nut mix onto fish. Press the nuts into the fish to secure.
• If using thick fillets (one inch or more), preheat the oven to 400 degrees F.
• Heat a large sauté pan coated with the oil to medium heat.
• Place fish in pan, nut side-down, sear for 3-4 mins, until macadamias are golden brown. Flip fish and cook for another 3-4 minutes (3-8 minutes total for thin filets).
• If using thick fillets (one inch or more), place fish in a baking dish, macadamia side up, and cook in the oven for another 8 to 10 minutes (depending on thickness of fish).
• While fish is cooking, prepare sauce and peppers (recipes below).

Lemon Caper Sauce

Ingredients

• 1/4 cup dry white wine
• 1/4 cup lemon juice
• 1/4 cup cubed cold unsalted butter
• 2 tablespoons capers, drained

Directions

• Pour wine into sauté pan, allow to boil as you dissolve the cooked bits from the bottom of the pan. Add lemon juice, boil for a few minutes until reduced by half.
• Sprinkle butter into sauce. Swirl pan vigorously to dissolve butter, thickening the sauce. (butter must not come to rest, or sauce will separate and become oily.) Remove from heat and stir in capers.

Sautéed Ginger Peppers

Ingredients

• 1 red pepper
• 1 yellow pepper
• 1 tablespoon diced ginger
• 1 tablespoon olive oil (or coconut oil)

Directions

• Slice peppers lengthwise, thin
• Finely chop ginger
• Heat sauté pan with one tablespoon oil on medium to medium high heat.
• Sauté peppers in oil for 2 minutes, add ginger and continue sautéing another 5 minutes.

To serve - Place fish in center of plate, pour lemon-caper sauce over the fish. Add peppers to the side or top fish. Serve with quinoa or rice.

Chicken Taco Soup

This is SO easy, and SO good.  Recipe courtesy to a healthy and gluten-free friend.


When I buy a cooked chicken, I plan one night of taco soup, and one night of crispy chicken wraps.  Then I can make one double batch of quinoa and use up some of the same ingredients. I like a lot of veggies, and extra protein, so I recommend adding all of the "optional additions" below for a truly hearty meal.

Ingredients

• 3 cups low sodium chicken broth
• 1/14 cup chopped celery
• 1 chopped sweet or yellow onion
• 3 cups green chili enchilada sauce
• 15 oz pure pumpkin
• 10 oz cooked chicken
• 1 can yellow corn

Other optional additions

• 1 chopped red pepper
• 1 chopped zucchini
• 1 can black beans
• 1-2 cups quinoa

Toppings

• Salsa
• Light  sour cream
• Tortilla chips
• Avocado

Directions

Bring broth to boil, add onion, celery, red pepper, zucchini. Simmer 5 minutes. Stir in enchilada sauce and pumpkin, return to boil. Then add chicken, black beans, quinoa and corn. Heat for 3-5 more minutes.

(sorry for the poor quality picture...)