Grilled Cilantro Lime Swordfish

I just realized my husband and I are eating a LOT of fish lately! At least once a week, we used our cast-iron grill pan to make some delicious sword fish! We season this all sorts of ways, but one of our favorites is with cilantro and lime. (Go figure. Seems like these are our favorite flavors lately!)

So many people are afraid of cooking fish at home, especially things like sword fish, that can be a little pricey. I did not grow up in a household that ever, even one time, cooked fish. I suspect my Mom was afraid of it. I was never a fish fan until I met my husband and we began our quest to eat healthier. What I have found is that fish is actually the quickest, easiest meal to make on a week night. The worst thing you can do to a fish is to over-cook it, so I usually pick a hearty variety, like this sword fish. I am also picky about taste and even mouth-feel. Anything that’s slimy or that has a strong “fishy” taste, doesn’t make it to my mouth. I absolutely love tuna and cod and swordfish. I wish I loved salmon, but it’s falls on the “fishier”side, so I don’t make it often.

Anyway, start with your sword fish filets. I usually take mine out of the refrigerator about a half hour prior to cooking. Coat both sides with olive oil, about 1/4 c. Cilantro, zest of a couple of limes, juice of a couple of limes, and of course, salt and pepper.

At this point I let the fish just rest in the juice for 15 minutes, then I flip them and let them rest for 15 minutes more.

Then I heat my grill pan to medium-high. Add 2 Tbsp real butter and about 1 Tbsp of your favorite cooking oil.

Sear the fish on the first side (about four minutes), then when it releases from the pan easily, flip it to sear the second side (about 4 minutes). Then I turn the heat down about medium and let the fish cook all the way through. (Time depends on how large your filets are.)

And here you have the finished product. You can tell it’s ready when you see it starts to flake! YUMMY!!


Ingredients:

2 large swordfish filets

4 Tbsp olive oil

1-2 Tbsp butter

2 limes (zest & juice)

1/2 c. Chopped fresh cilantro

Salt & pepper to taste

Directions:

Coat fish with olive oil (both sides)

In a bowl, mix 1 Tbsp olive oil, cilantro, lime juice, lime zest, and salt and pepper. Pour over the fish, then turn the fish so both sides get the marinade.

Let rest for 15 minutes, turn over and let rest 15 more.

Heat a grill pan to medium high. Coat it with olive oil and butter.

Sear both sides of the fish for 4 minutes or until it easily releases from the pan.

Turn the heat down to medium, continue cooking fish until it’s flakey.

Veggie & Quinoa Stuffed Patty Pan Squash

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Yesterday’s blog about Good Grains got me to thinking about stuffing things! During the summer months our city has an abundance of farmers markets I like to visit. I must have walked by a dozen types of patty pan squash before I decided to pick up a few to see what they are like. It was actually the grower who shared with me that one of the best uses for them is to stuff them. (We also like them on the grill, but that’s for another time.)

As soon as I arrived home, I scoured the cabinets and bins to find what would go inside my squash. I settled on sprouted quinoa with red peppers and onions.

Here’s my sautéed onions, red bell pepper, squash, salt & pepper, minced garlic and cooked quinoa all read to stuff in.

In order to do these squash properly they need to be pre-baked a little bit. (Below)

All stuffed and ready to head into the oven for the final bake! And then, the final product. These were delicious, filling and super healthy.


Ingredients:

3 patty pan squash

1 package sprouted quinoa (I save time by using the pre-packaged mixes)

2 Tbsp olive oil

1 Tbsp REAL butter

1 large onion diced

1 large red bell pepper diced

2 cloves garlic minced

Salt & Pepper to taste

1 egg

1/4 cup fresh herb (I used basil because I grow it, but flat leaf parsley or fresh thyme would be wonderful in this.)

Directions:

Preheat oven to 350.

Prepare the quinoa according to package directions and set aside.

Scoop out the squash to make a well for your stuffing.

Coat the squash in olive oil, salt and pepper. Place in baking dish. Bake for 10 minutes until somewhat soft but still firm.

Chop up what you scooped out and add it to your vegetables for sautéing

Using the olive oil and butter, Sauté the onions, peppers, garlic and squash until soft. Set aside to cool.

Mix the egg, prepared quinoa, 1/2 the chopped basil and sautéed vegetables together.

Stuff your squash.

Return to the oven and back 20 minutes.

Garnish with the remaining basil!

Balsamic Chicken with Roasted Vegetables. One One Pan Wonder!

Dinner doesn’t always have to have dramatic preparation to be both beautiful and delicious. Last night when I got home late, my husband already had the chicken marinating in a balsamic concoction. All I did was figure out what vegetables to throw on a pan and dinner was underway!

I opted for beautiful tri-colored baby carrots, purple potatoes and spiralized beets. (I am on a spiralizing kick lately!) I sprinkled on some olive oil and salt and pepper, then popped them into the oven at 400 degrees for 15 minutes. At 15 minutes, take them out and make a little room on the pan, then add your chicken and pop it all back in the oven for twenty minutes. Last night I got involved with writing for another site and I forgot this step which is why you see no chicken on this pan. No worries. I baked the chicken in the pan it was marinated in.

And here is the finished product. Aren’t they beautiful? Here, I usually sprinkle on a little more pepper and call it a day.

Here is my plated dinner. Okay, I lied. At the last minute we had a taste for some steamed broccoli so we made it. We could have just as easily roasted it on the same pan as the other veggies, but we didn’t decide on it until the other stuff was already in the oven. Beautiful and delicious and no one has to know how simple and easy it was to prepare.

Unless you write a blog about it to tell the world!


Balsamic Marinade Ingredients

  • 1/4 cup extra virgin olive oil
  • 1/4 cup balsamic vinegar
  • 1 clove minced garlic
  • 1 1/2 tablespoons Italian seasoning
  • 1 Tbsp honey(optional)
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1-4 pounds boneless skinless chicken (There are just two of us so we usually opt for chicken tenderloins as they cook very fast.)

Directions

(Are you ready for this?)

  • Whisk together all ingredients.
  • Pour over chicken.
  • (Wipe the sweat from your brow. That was hard!)

How long you wish to leave the chicken marinating is entirely up to you. I like to let mine sit from 1-4 hours. Just cover it and put it in the fridge. Take it out and let it sit at room temp for at least 30 minutes prior to cooking. If you are in a rush, just let it sit half an hour, it will still be great.

Bake at 400 degrees approximately 20-25 minutes.


For the one pan dinner:

  • Preheat oven to 400.
  • Decide on what veggies you like, roll them around in 1-2 Tbsp olive oil and salt & pepper.
  • Pour them on a sheet tray.
  • Bake 15 minutes, add chicken to the pan, bake 20-25 minutes more.

Use your common sense here. If you are roasting soft veggies that will cook fast like zucchini, yellow squash, onions, tomatoes, etc. Put everything, including the chicken, on one pan and cook them together.

When you are roasting dense veggies like potatoes, beets, carrots, parsnips, acorn squash, etc, start them in the oven at least 15 minutes before adding the chicken.

Bacon Wrapped Stuffed Onions.

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I first saw these things on Facebook in one of those short instructional videos. I thought they looked delicious and easy.  NOT! While they do score high on the deliciousness scale, and I might try to make them again, stuffing these onions was anything but easy!

First, it took almost an entire bag of onions to get what you see here. Trying to separate the onion skins proved an exasperating task. I found out I am not skilled at this at all and ended up breaking pretty much all of my onion skins. Then once I did have enough, I broke a couple more while stuffing them. Of course, I  now realize they didn’t have to be perfect and I could have just pieced them together in two parts since they were held together by the bacon, but that’s not my style. (The curse I bear in this lifetime is perfectionism.)

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Ingredients:

You can actually stuff these with whatever your favorite meat or meatless mixture happens to be. If you have a favorite meatloaf recipe, use that. If you have a favorite recipe for stuffed mushrooms, use that. You can even sub the meat out and use mushrooms instead if you like. Ground turkey or chicken would be delightful as well. Make it your own!

2 yellow onions
1 lb. ground beef
1/4 cup onions, diced
1/4 cup parsley, chopped
2 Tbsps. cottage cheese
1 Tbsp. spicy ketchup
1 tsp. soy sauce
1 tsp. worcestershire sauce
1/4 cup Panko bread crumbs
1 pack of bacon
1 bottle of BBQ sauce

Directions

  1. Preheat oven to 425 degrees.
  2. In a large bowl, combine the ground beef, crumbs, egg, ½ cup BBQ, parsley, diced onions, salt, pepper and garlic powder. Mix together with your hands until thoroughly combined.
  3. Cut top and bottom off onion, cut in half and peel off skin. Then separate the onion into “layers”. Use the larger outside layers.
  4. Stuff your Meatloaf mix between two Onion Layers (essentially making an onion seal around a large meatball)
  5. Wrap each “bomb” with 3 slices bacon and secure with toothpicks.
  6. Bake on a sheet pan with a wire rack (see above) at 425 for approx 40 minutes or until internal temp 165.
  7. Add BBQ sauce all over and bake an additional 5 minutes!
  8. Enjoy!

 

Low & Slow Scrambled Eggs & a Breakfast Burrito!

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Growing up I was most certainly NEVER an egg fan. The only way my mother could get me to choke even half of one down was to scramble them with more cheddar cheese than egg, which resulted in a greasy pile of orange stuff. (Bring on the cheesy grease pile!) I would then slather it on toast and gobble it up.

Fast forward to adulthood. Eggs are supposed to be the perfect food, especially if like me, you are on a weight loss program. Thought I have tried them every conceivable way -and I have tried with all that I am- I still haven’t been able to really like them. I can force down a deviled egg, eat a fried or poached egg on toast and once I even baked eggs inside of avocados; but I still won’t say I am a fan…UNTIL now.

Recently I was watching the Food Channel, (because as I’ve told you, I am obsessed with food and learning about food). I watched a Master Chef talk about the proper method of scrambling eggs. The way he did it resulted in the creamiest looking eggs, I’d ever seen. The very next morning I tried his method and I haven’t looked back since. I can now say with certainty, that I simply ADORE scrambled eggs!

His method involved using a regular pot instead of a frying pan. You crack your eggs into a bowl and add 1 Tbsp sour cream and whisk until frothy. Placing the pot on low heat, add 1-2 Tbsps butter (depending on how many eggs you are making). Once the butter has melted, add the eggs and wait a few minutes for the first sign of curds forming. Once this happens, you whisk continuously until the eggs set up. (My mouth is actually watering while typing this. Seriously. Who would have thought! )

Here is what the whole shebang looks like:

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Once you have your delicious eggs made, you can gobble them up OR go the extra mile and make a breakfast burrito! This is fast becoming a Sunday tradition for Charlie and me. We love these things!

Assemble the ingredients:

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We like flour tortillas (burrito sized) but you can certainly use corn or whole wheat or even the gluten free variety. I usually microwave each one about 15 seconds before trying to roll them. It makes them more pliable. Then just pile up what you like. I put the eggs on the bottom of mine, but you don’t have to. Here we have eggs, sauteed peppers, onions and corn with raw chopped onion, fresh cilantro, avocado and a dash of pico de gallo. (I think the raw onion and pico add a great texture. (I love a little bit of bite to things.) Then you just roll them up.

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Once rolled, I put ours into a medium-high cast iron skillet coated with coconut oil spray seam-side down. Not only does this seal them up, the little bit of crust adds great flavor and it helps the burrito to stand up to being cut in half.

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All that remains is to remember that you eat with your eyes first, so make a pretty plate!

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¡Comiendo feliz! Delicioso!

(Happy Eating! Delicious!)


Breakfast Burritos Recipe (serves 4)

Ingredients:

  • Flour tortillas (4) 8″ or large
  • 6 large eggs
  • 1.5 Tbsp sour cream (or Mexican crema)
  • 2 Tbsp butter
  • 1 avocado sliced
  • 1 c sauteed vegetables (whatever you like – we used onion, green pepper, red pepper & jalapeno here-sometimes we include spinach or kale)
  • 1/2 c. chopped raw onion
  • 1/2 c. fresh pico de gallo
  • 1/2 c. fresh chopped cilantro
  • 4 Tbsp Sriracha (optional)

Directions:

  • Read above!
  • Scramble eggs
  • Saute vegetables (whatever you like)
  • Warm tortillas in the microwave 20-30 seconds)
  • Spoon 1/4 eggs onto the bottom third of tortilla (see above)
  • Spoon 1/4 sauteed vegetables over the eggs
  • Add cilantro, avocado, onion and pico (plus Sriracha if you are so inclined)
  • Fold the two sides in and roll the burrito
  • Spray a cast iron skillet or frying pan with coconut or vegetable oil
  • Heat to medium high
  • Sear burritos on all sides (1-2 minutes)
  • Assemble a pretty plate! (That’s an order!)

These can be wrapped in plastic, then wrapped in foil and placed in a zip lock freezer bag for later. To re-heat, just unwrap one, place on a microwave safe plate, cover with a paper towel and microwave 30 seconds, then turn over, 30 seconds more, etc…until heated through.

Viva!