Archive | Spanish/Latin RSS feed for this section

Southwest Stuffed Portobello Caps

24 Jul

Last night, I was in a little bit of a pickle.

I had planned to make Avocado Chicken Parmesan, but when I got home I realized that we were completely out of Panko.  And pasta sauce.  Oh yeah, and Parmesan.  I must’ve just had avocados on the brain all day because the bunch I bought the other day are perfectly ripe!  At that point, I’ve got chicken ready to go but we lacked anything to go with it.  After assessing the items left in my fridge (we are desperately in need of a grocery store run), I found some giant portobello mushroom caps.  Immediately I knew this was perfect, because you can sort of modge podge together a stuffing to go in them.  Its almost impossible to go wrong.

I remembered that I had grabbed these at the store, but had yet to try them:

ChickenSausage

I knew I had a can of black beans in the pantry along with some quinoa.  I have been a little late to the quinoa party.

Quinoa

I know its loaded with protein, fiber, iron, magnesium, B2, and manganese.  I get it.  (PS – Check out the vintage print on my pantry shelf liners.  At one point, the walls were covered with the same pattern, too.)  I had been served quinoa a few times and I just wasn’t impressed.  I think you have to find your own seasoning formula for quinoa, otherwise its not that appealing.

Southwest Stuff Portobellos

SouthwestStuffedBellas

Ingredients:

  • 2 large portobello mushroom caps, stems removed
  • 3 chicken sausage links (or protein of your choice), cut into small pieces
  • 1/2 cup quinoa
  • 1/2 can of black beans
  • chicken broth
  • cooking spray/olive oil
  • Spices: chili powder, cumin, coriander, ancho chili powder, Lawry’s

1.  Prep: Preheat the oven to 450F and wipe the portobellos with a damp towel.  Prep a cooking sheet by spraying it with cooking spray.  Then, spray the mushrooms caps as well.  (You could use olive oil here, but I find that it makes mine too moist and they fall apart.)

**Steps 2-4 can be completed all at once to save time!**

2.  Since the chicken sausage was pre-cooked, I just sauteed it in a skillet to reheat it.  Then I cut it up and set it aside.

3.  I drained and rinsed the can of black beans, then mixed together a teaspoon of olive oil, cumin, coriander, and Lawry’s to taste.  I popped them in the microwave for about 3 minutes, until the beans were tender.  Then, I combined them with the chicken sausage.

4.  I cooked the quinoa in chicken broth to add instant flavor, then when it was finished cooking, I seasoned it with chili powder and ancho chili powder.  Then, I combined it in with the chicken mixture.

5.  Once all the ingredients are combined, top the mushrooms and add some cheese if you want to.  These would have been excellent with some queso blanco, but all I had was shredded cheddar.  They would have been just as good without cheese, though, too!

6.  Bake for 20 minutes or until the mushrooms are tender.

I topped mine with avocado and a little bit of plain Greek yogurt.  Delicious, healthy, and accidentally gluten-free!

SouthwestStuffedBellas

Advertisements

Southwest Smothered Sweet Potato Skins

10 Apr

Doesn’t my breakfast look yummy?

Breakfast

We’ve been making a solid attempt at eating healthier, substantial meals instead of skipping meals and resorting to snacking.  My breakfast burrito has 3 scrambled eggs (no milk), chicken sausage, a little bit of low fat cheddar cheese, a dab of salsa, and 1/4 of an avocado on a whole wheat tortilla.  It was basically a breakfast taco because it was too fat to fold like a burrito.

Speaking of mexi-inspired clean eating, we had a seriously scrumptious dinner last night.

Southwest Smothered Sweet Potato Skins (inspired by Half Baked Harvest)

Done2

I saw a variation of this recipe on Pinterest (of course) and knew we had to try it.  The concept is the same as baked potato skins, except the filling is more substantial and its in a sweet potato skin.

I baked three sweet potatoes in the oven, during which time I made the “fixin’s” and let them sit the entire time the potatoes were baking.  I like my favors to really get a chance to combine.

My mixture was:

1/4 c. olive oil
2 diced jalapeno peppers (without seeds)
3 cloves pressed garlic
2 T. lime juice
1 t. cumin
1 t. oregano
2 t. ancho chili powder
salt & pepper
 
PepperMix

I added this mixture to the spinach that we had leftover from strawberry spinach salads (about 3 cups) and 2 shredded chicken breasts:

Chicken

Once the potatoes were cooked and had cooled enough to handle, I scooped out the middle to create a pocket.

Potato Boats

A great idea I got from the recipe was to baste the potatoes in some of the spice mixture and bake for 10 minutes to give them even more crisp.  Then, I topped with my spicy chicken mixture and sprinkled some shredded mozzarella (the only kind I had on hand) on top.  Bake into the oven until the cheese is brown and the potato skins are crisp enough!

FilledBoats2

These were super delicious and really healthy!  I ended up mashing the sweet potato insides and serving them as a side.

Done1

What are some of your favorite Pinterest recipes??

Albuquerque In Our ♥

28 Dec

One of the benefits of having Spanish in-laws:  the food!

For Christmas Eve, the MIL came over and I attempted a little heritage-themed dinner.

She brought over her famous Spanish tortilla, which is primarily made from eggs & potatoes:

SpanishTortilla

My dish, however, ended up more Tex-Mex than Spanish.  So we had an Albuquerque themed Christmas Eve dinner. ♥

ChiliColoradoBurrito3

I’m thinking that they name this recipe “Smother Chili Colorado” because its got a cowboy feel to it.  Heavy, smoky flavors and not a lot of spice.

I started by throwing a pound and a half of dry-rubbed (ancho chili powder, salt, & garlic) beef tips into a crockpot.

Then, I added a full can of red enchilada sauce and let them cook on low for 7 hours.

They literally fell apart.

ColoradoBeef

About an hour before the meat timer was scheduled to go off, I made some cilantro-lime rice (recipe below):

CilantroLimeRice

And black beans cooked in cumin, coriander, salt and pepper:

SpicedBlackBeans

Once everything was finished, I just had to assemble the burritos,

RolledBurritos

smother them with the remaining enchilada sauce and shredded cheddar cheese.

BurritosTopped

Then, I set them to broil for around 7 minutes.

We served them with a side of our favorite red beans and rice.

¡Feliz navidad!

ChiliColoradoBurrito2

Slow Cooker Chicken & Cheater Empanadas

21 May

I literally love Tex-Mex style food.  If it is hot and spicy and tastes like cumin or coriander, I’m there.

A few days ago, I was going to make chicken tacos, so in my slow-cooker, I threw 2 large diced tomatoes and 1 dice jalapeno:

And then about a pound of organic boneless, skinless chicken breast:

And the added enough low-sodium chicken broth to cover everything.

(When you are using a slow-cooker, meat in liquid cooks faster.  In this case, it means that it will be super moist and fall apart quickly.) ♥

I don’t like taco seasoning from a bag (I mean, don’t get me wrong I grew up eating Ortega, but they can keep those 430mg of sodium).

I added some ancho chili powder, cumin, coriander and fresh ground pepper to the mix and let it simmer (covered) for about 6 hours.

Awww…Sassy:

She may be ugly, but she’s one tough bitch.  She recently fell off of the refrigerator and shattered a glass-top stove (which unfortunately I cannot find the photo of).

While digging around for a photo, I did happen upon this gem from last year:

It’s here, it’s finally here!!! ♥♥♥

Anywhoo…back to the chicken.  I had been thinking to myself: “Chicken tacos are going to be bomb after this little league game!”

And then we bombed the game and came home feeling kind of blah.  I remember settling for something a PB&J and calling it a night.

So, I used a slotted spoon to get all the chicken, all the tomatoes and what was left of half the jalapeno, and added 1/4 c . of the cooking liquid to one of my Snapware containers.

These aren’t mine, but I have the same set! BPA-free baby!!

The great thing about shredded chicken is that you can use it in a ton of stuff…so after scavenging my fridge for other unused ingredients, I found some Pillsbury crescent rolls.

Well hello instant empanadas.

I unrolled the ENTIRE sheet of dough onto a floured surface and then used a plastic cup to roll it out (classy, eh?).  Then I cut it into 6 squares and added my yummins:

I happened to have black beans, scallions and Monterrey-Jack cheese in the fridge, so it just kind of worked out.  You really could put any of your faves in these little buggers.

Pull the dough over the yummins and seal the empanadas with your fingers.  Don’t be shy – I made mine really full and I had to keep using one finger to stuff black beans back in as I sealed them.

They APPEAR slimy because I put an egg-white wash on them so that they would brown up into a heavenly crust. (The slits are optional.)

I baked these at 375°F for ????  Not really sure!!!  I was running around doing stuff, so I just kept an eye on them.  I’d estimate like 15-20 minutes?  When they look golden brown, give them a tad longer.

What?  I’m not a chef.

But I did come up with this manna from Heaven:

Yeah.  I got to eat that.  With sour cream and extra green onions on top.

Pillsbury crescent rolls are only like 110 calories, 6 g of fat and 11 carbs a serving (which is one empanada).  NOTE:  They do have reduced fat Pillsbury crescent rolls, these just happen to be the ones I had in the fridge.

All the taste of an empanada without any of the work.  Genius.  Inexpensive. And I got to get rid of some stuff in my fridge.

Happy Tex-Mex Monday ♥

A quick bite before a late night…

11 May

Since last night was a little league night (which means we usually eat a lighter, earlier dinner and then have an after dinner snack when we get home), I decided to make Skinny Taste‘s Chicken Panini with Argula, Provolone & Chipotle Mayo:

I used 4T. mayo with olive oil + 4t. chipotle in adobo sauce to make the Chipotle Mayo:

My chipotle mayo ended up more like a chipotle dressing, which was fine with me.  I’m not sure if this happened because I used the mayo made with olive oil or because I whisked it together (as opposed to just spoon mixing).

I cut my ciabatta bread kind of large, because we ate the paninis alone.

I added grilled chicken tenders, one piece of provolone, and argula to each panini and tented them on my griddle pan.

And guilt-free (source):

Servings: 1 • Size: 1 panini • Old Points: 8 pts • Points+: 9 pts
Calories:
345 • Fat: 9.8 g • Carb: 40 g • Fiber: 0.3 g • Protein: 24.4 g • Sugar: 0.4 g
Sodium: 663.2 mg

%d bloggers like this: