Pollo Boracho (Drunken Chicken) with a Mango Cucumber Salsa

4 skinless, boneless chicken breasts

Marinade:

2T tequila blanco
Juice of 2 limes
zest of 1 lime
salt and pepper
3 T EVOO
1/2 C Cilantro, chopped
2 cloves garlic, minced

Combine all marinade ingredients and whisk. Place chicken and marinade into large ziploc bag and massage bag to assure that marinade covers the meat. Marinate for about 15 minutes, do not marinate too long, lime juice will start to cook (aka toughen) the chicken.

Mango Cucumber Salsa

1 cucumber, peeled, seeded and diced
2 mangos, peeled and diced
1/2 small red onion diced small
1 plum tomato, seeded and diced
1/2 Jalepeno, very small dice (almost minced)
juice and zest of 1 lime
drizzle of EVOO
1/2 C Fresh Cilantro, chopped fine

Combine all ingredients and let sit in fridge while marinating and cooking chicken. Cook chicken in grill pan or saute pan until done, discard marinade. Top with Mango Cucumber Salsa.

Creamed Spinach

I love real creamed spinach from a steakhouse, but it's not exactly a health food. This recipe is a little better, because I make a roux with fat free milk and use a tiny bit of heavy cream....hope you like it!

Creamed Spinach

10 oz package frozen spinach, thawed and all moisture squeezed out
1 Tbsp unsalted butter
1 small clove garlic, minced
1 and 1/2 Tbsp of flour
3/4 C fat free milk
1 oz (2 Tbsp) heavy cream
pinch of ground nutmeg
1/4 C Parmesan Cheese
salt to taste

Melt butter over medium heat in saucepan, add garlic and saute 1 minute. Add flour and whisk. Cook about 2 minutes until golden. Add milk and heavy cream, and whisk constantly so no lumps form. Cook on medium high until thickened and coats the back of a spoon. Add nutmeg, parmesan and salt. Stir until cheese is melted. Add drained thawed spinach and stir. Cook until heated through.

Creamy Two Tomato, Mushroom, and Meatball Casserole

1 lb. whole wheat pasta of your choice (I used fusilli)
1 T Evoo
2 lg cloves garlic, minced
1/2 tsp crushed red pepper
8oz baby bella mushrooms, sliced
1/2 C dry sherry
2 T tomato paste
1/4 C marinara sauce of your choice
6 oz low fat cream cheese, sliced
2 Tbsp fat free half and half
10 pre-made turkey meatballs (I like Shady Brook Farms), cut in half
3/4 C fresh grated parmesan cheese
3/4 C shredded mozzerella, part skim
1/2 pint grape tomatoes, quartered

Preheat oven to 350 degrees F

Bring large pot of salted water to a boil. Cook pasta according to package directions (whole wheat pasta takes a little longer...about 11-15 min), drain, toss with a little butter

While pasta is boiling, Saute garlic and red pepper flakes over med heat 1-2 min. Add mushrooms and stir. Add dry sherry, increase temp and bring to simmer and allow to cook down, about 5 minutes, or until mushrooms are cooked. Add tomato paste and marinara sauce and stir. Add cream cheese and allow to melt. Add fat free half and half and add parmesan cheese. Stir until melted. Stir in pasta and meatballs. Place in baking dish, sprinkle with mozzerella cheese and grape tomatoes and cover. Bake 25-30 min until cheese is melted.

Whole Wheat Zucchini Bread

I was looking for a healthy Zucchini Bread...looked at a bunch of recipes and this is what I came up with. I am proud of myself, because I am not good at making up recipes for baked goods. This came out great. Was not too sweet, if you would like it sweeter, add 1/2 cup more brown sugar. I thought it came out great. Healthy, moist and tasty!

Whole Wheat Zucchini Bread

3 large eggs, beaten
1/2 C vegetable (or canola) oil
4 oz (1/2 C) cinnamon apple sauce
1 and 1/2 C light brown sugar
3 C grated zucchini
2 tsp vanilla extract
3 C Whole Wheat Flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1 C chopped walnuts

Preheat oven to 350 degrees F
Mix eggs, oil, applesauce, brown sugar, zucchini and vanilla extract in large bowl. In separate bowl mix flour, baking soda, baking powder, salt and cinnamon. Slowly add dry ingredients to wet ingredients and mix well. Fold in walnuts.

Pour into loaf pan until filled halfway. This will leave you with a little more batter. I made 5 muffins out of it. Place loaf and muffins in oven. Take muffins out after about 20-25 min (until a toothpick inserted comes out clean). Cook the bread for an additional 70-75 minutes. Until a toothpick inserted comes out clean. Allow to cool in pan and then remove.

Filet Mignon with Chimichurri Sauce

Not sure if this is authentic, there were so many different recipes. I put one together using what ingredients I thought were in it and that I liked. Adjust the amount of jalepeno if you do not like it spicy...I used 1 whole one, and it was pretty spicy.

Filet Mignon with Chimichurri Sauce

2 (3-4 oz) Filet Mignon Steaks

Cook until desired doneness and top with Chimichurri sauce.

Chimichurri Sauce:
2 C fresh flat leaf Parsley
1 and 1/4 C fresh Cilantro
1 Jalepeno, roughly chopped (if you do not like it too spicy, use 1/2)
1 tsp sea salt
Juice and zest from 1 lime
1 clove garlic, minced
1/2 C Extra Virgin Olive Oil
2 T red wine vinegar

Put all ingredients in food processor and blend until the consistency of pesto. Usually there are onions in this, I forgot to buy them, so I left them out...if you want to use them, I would use 2 small or 1 large shallot.

Harvest Whole Wheat Pasta with Escarole & Butternut Squash

This was a Wegman's recipe...I almost followed it to a "T" but I had to make some changes ( ;
It was really delish! Great fall recipe...and before you say, "I dont like escarole." Neither do I, but it was great in this recipe...I am publishing this just as it was written (with my additions in parenthesis). It uses pre-prepped veggies and stuff...you will have to improvise if you do not have Wegman's near you.

Harvest Whole Wheat Pasta with Escarole & Butternut Squash

2 Tbsp Pine Nuts (toasted)
1/2 box Whole Wheat Fusilli (I used Wegman's brand) prepared per pkg directions, keep warm
1 pkg (20 oz) Cleaned and Cut Butternut Squash, cut into 3/4 inch dice
1/2 red onion, peeled, 1/2 inch dice (1 1/2 cups)
1 Tbsp Wegmans Basting Oil (or another oil with garlic and herbs)
salt and pepper
1 pkg (15 oz) Fresh Chopped Escarole
1 pkg (4 oz) Citterio Mini Cubes recipe ready pancetta
3 cloves garlic, minced
1/2 C dry white wine
1 (13 oz) container Wegmans Italian Classics Alfredo Sauce
1/4 C grated parmesan
Red pepper flakes to taste
2 Tbsp Shredded Parmesano Reggiano Cheese

Preheat oven to 450 degrees.
1. Toss Squash and onions with basting oil ( I needed a little more than 1 Tbsp) in large bowl. Season with salt and pepper. Spread in single layer on baking sheet. Roast 20 min (took me more like 35-40 min). Until vegetables are carmelized and tender. Stir frequently.

2. Blanch escarole 2-3 minutes in lg pot of salted boiling water. Drain. Transfer to bowl of ice water. Drain well and set aside.

3. Saute Pancetta in skillet with a small bit of olive oil on Medium. Cook, stirring, 3-5 minutes, until crisp and brown. Remove from pan, drain on paper towels. Return to pan. Add garlic, cook stirring 1-2 minutes until tender.

4. Add wine. Cook, stirring to loosen browned bits on bottom of pan. simmer about 4 minutes, until liquids are reduced by half. Stir in alfredo sauce. (Add 1/4 C parmesan and red pepper flakes)

5. Bring to simmer, add escarole and black pepper to taste. Stir to blend. Add pasta, toss until well combined. Stir in squash and onions then pine nuts..top with remaining shredded parmesan cheese.

The Return of Seafood Sundays with Pan Seared Scallops with Creamy Vermouth Sauce over Whole Wheat Pasta

I love shellfish and I was cooking a different Shellfish recipe every Sunday...I have not done that in a couple of weeks...so I was craving some scallops and here we have it....a slightly healthier version of a creamy sauce...

Pan Seared Scallops with Creamy Vermouth Sauce Over Whole Wheat Fettucine

Creamy Vermouth Sauce:

1 Tbsp unsalted butter
1 clove garlic, minced
1 1/2 Tbsp flour
3 Tbsp dry vermouth
1 C (1% or skim) milk
1/4 C heavy cream
dash nutmeg
salt and pepper to taste
red pepper flakes to taste (optional)
1 C parmesan cheese
12.5 oz package of fresh whole wheat fettucine (or whatever pasta of your choosing)

Cook pasta according to package directions in salted water. While pasta is cooking...melt butter over med heat and add garlic, saute about a minute and add flour. Whisk to make a roux and cook until golden and no longer smelling like flour. Add vermouth and whisk until combined. Add heavy cream and milk slowly and whisk until smooth...continue to cook until thickened and coats the back of a spoon. Add dash nutmeg and salt and pepper to taste. Add red pepper flakes (if desired...I think it gives a nice little kick!). Toss sauce with pasta and set aside with lid on to keep warm.

Scallops:
canola oil (enough to coat the pan)
6 sea scallops, rinsed and patted dry
salt and pepper
tsp unsalted butter
couple of lemon wedges

Heat oil over high heat...season scallops with salt and pepper. Once ready place scallops in pan and DO NOT MOVE THEM! Or you wont get a nice sear. Cook for approx 2 minutes and flip over with tongs. Cook another minute or so until just done, do not overcook. Turn off heat and add butter and allow to melt and toss with scallops. Squeeze lemon juice over top. Plate fettucine and sauce and top with scallops and additional parmesan if wanted....Enjoy!