Mushroom, Corn and Poblano Tacos

My husband and I went to The Melting Pot last night to celebrate his good news.  He's been wanting to go FOREVER, and thanks to some wonderful friends who provided a gift card, we were finally able to.  I was a little hesitant about it, not that I don't love dipping a variety of tasty morsels into delicious hot grease, please, that's what dreams are made of!  But, since the holidays, I've been trying a lot harder to eat healthier, and cheese and chocolate fondue, unfortunately, do not fit into that category.

But, as the young kids are saying, YOLO!  This was, after all a celebration!  So I dunked, and dipped and laughed the night away with my husband, sans kids, an absolute treat that we do not get to enjoy often.

But now the cheese and chocolate high has worn of and I'm suffering from what can only be described as a Fondangover.  You pretty much treat it like a regular hangover, take Advil, no loud noises, lots of water and keep the lights down.  And now the only thing I'm craving are crispy, cool veggies that have not been swimming in a vat of oil and wine (not that there's anything wrong with that.)

These veggie tacos are just the ticket to feeling like myself again.  Meaty mushrooms and flavorful black beans, corn and poblano peppers, topped with a soft, salty queso fresco make for a mouthful of freshness and nutrition.  They are quick to make and delicious for any time of year, but especially for days when you may be waking up with shame from late night fondippery.

Mushroom, Corn, and Poblano Tacos
Cooking Light November 2011

Ingredients

2 tablespoons olive oil, divided
1 (8-ounce) package presliced mushrooms
1 cup prechopped onion
1 teaspoon dried oregano
1 teaspoon bottled minced garlic
3/4 teaspoon chili powder
3/4 teaspoon ground cumin
1 poblano chile, chopped (about 1/2 cup)
1 1/2 cups frozen whole-kernel corn
1 (14.5-ounce) can no-salt-added black beans, rinsed and drained
 1/4 cup salsa verde
1 tablespoon fresh lime juice
1 teaspoon hot sauce
1/2 teaspoon salt
8 (6-inch) corn tortillas
3/4 cup (3 ounces) crumbled queso fresco
1/4 cup chopped fresh cilantro
1/4 cup light sour cream
8 lime wedges

Directions

1. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add mushrooms to pan; cook 4 minutes, stirring occasionally. Add remaining 1 tablespoon oil to mushrooms. Stir in onion and next 5 ingredients (through poblano); cook 4 minutes, stirring occasionally. Add corn and beans to pan; cook 4 minutes, stirring occasionally. Remove pan from heat; stir in salsa and next 3 ingredients.

2. Heat tortillas according to package directions. Divide vegetable mixture evenly among tortillas. Top each tortilla with 1 1/2 tablespoons cheese, 1 1/2 teaspoons cilantro, and 1 1/2 teaspoons sour cream. Serve with lime wedges

Per Serving (one serving is 2 tacos): 390 cal, 14.4g fat, 15.6g prot, 56.6g carb, 9.8g fiber, 

Chicken Tostadas with Avacado Dressing

For some reason, October always ends up being one of the busiest months of the year for me. And in all honesty, I can't even tell you what it is that constantly has me running all over town! I've just been happy if I get a minute to read a few chapters from my book, or a chance to check in on my blog buddies. So I might be scarce for a while, but hopefully not for long.

I made these delicious and colorful tostadas back in September. And while it's not exactly "fall food" it might be a light and fresh lunch or dinner for a day when you're in the mood for it. This was quick to assemble, and very tasty. Definitely don't leave out the avocado dressing, it was my favorite part!



Chicken Tostadas with Avocado Dressing
Cooking Light August 2011

Ingredients

2 tablespoons reduced-fat sour cream
2 tablespoons fat-free, lower-sodium chicken broth
2 tablespoons fresh lemon juice (start with less and add gradually, I didn't think it needed this much)
2 teaspoons canola oil
1/4 teaspoon ground red pepper
1/8 teaspoon salt
1/2 ripe peeled avocado
1 1/2 tablespoons canola oil, divided
4 (6-inch) flour tortillas
2 garlic cloves, minced
1 jalape�o pepper, minced
2 cups shredded skinless, boneless rotisserie chicken breast
1 cup shredded iceberg lettuce
1/2 cup chopped tomato
1/4 cup (1 ounce) crumbled queso fresco

Directions

1. Combine the first 7 ingredients in a food processor, and process until smooth.

2. Heat a large nonstick skillet over medium-high heat. Add 3/4 teaspoon oil to pan. Cook 1 tortilla 2 minutes on each side or until golden brown. Repeat procedure with 2 1/4 teaspoons oil and remaining tortillas.

3. Add remaining oil to pan. Add garlic and jalape�o; saut� 1 1/2 minutes. Add chicken; cook 2 minutes. Place 1 tortilla on each of 4 plates; top each tortilla with 1/2 cup chicken mixture, 1/4 cup lettuce, 2 tablespoons tomato, and 1 tablespoon cheese. Top each serving with 3 tablespoons dressing

Chicken Enchilada Pasta

Happy Friday everyone! How has your week been? Is it just me, or does October always feel uncharacteristically busy? Maybe it's the upcoming holidays, or maybe I'm finally just getting my stuff done instead of reading a book for a change, ha! Either way, it's flying by.



Pinterest came to the rescue with this dish after realizing that it was 5'oclock and I had absolutely no idea what we were going to eat that night. It was honestly one of the best pasta dishes I've ever had, the flavors were delicious, and it was so easy to make. My husband and I had to fight over who got the leftovers :) And of course, any dish that my kids will eat is an instant winner in our house. Make this pasta, I promise you won't regret it.

Check out the recipe here, Pearls, Handcuffs, and Happy Hour is an adorable blog. Enjoy!

Fish Tacos with Cilantro Lime Crema

If you ever go to Mission Beach in San Diego, there is a little Restaurant on the boardwalk called Roberto's. There you will find some of the freshest and best fish tacos you've ever sunk your teeth into. It's a highlight when we vacation there, and I definitely get my fill! Since then, it's been really hard to find a fish taco that I've liked as much as those, but these are definitely close! They're also quite a bit lighter.



What I like most about these tacos, besides the fact that they're crazy delicious, is how easy they are to make. The ingredients are all very accessible, most you will already have in your fridge or pantry, and if you don't want to fire up the grill, then you can roast the fish in the oven. I like to eat these while imagining that I'm sitting on the beach!



Fish Tacos with Cilantro Lime Crema

From Cooking Light December 2006



Ingredients

Crema:

1/4 cup thinly sliced green onions

1/4 cup chopped fresh cilantro

3 tablespoons fat-free mayonnaise

3 tablespoons reduced-fat sour cream

1 teaspoon grated lime rind

1 1/2 teaspoons fresh lime juice

1/4 teaspoon salt

1 garlic clove, minced



Tacos:

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon smoked paprika

1/4 teaspoon ground red pepper

1/8 teaspoon salt

1/8 teaspoon garlic powder

1 1/2 pounds red snapper fillets

Cooking spray

8 (6-inch) corn tortillas

2 cups shredded cabbage (or use a bagged coleslaw mix)



Directions



Preheat oven to 425�.



To prepare crema, combine the first 8 ingredients in a small bowl; set aside.



To prepare tacos, combine cumin and next 5 ingredients (through garlic powder) in a small bowl; sprinkle spice mixture evenly over both sides of fish (don't be shy with it, get it good and coated). Place fish on a baking sheet coated with cooking spray. Bake at 425� for 9 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Place fish in a bowl; break into pieces with a fork. Heat tortillas according to package directions. Divide fish evenly among tortillas; top each with 1/4 cup cabbage and 1 tablespoon crema.

Chicken Enchilada Casserole

Sometimes I think casseroles get a bad rap. Sure, they don't always make the healthiest meal, but when you think about it, you can basically fit your carb, meat, and vegetable all in the same dish. Not a bad deal for a busy weeknight. It's also pretty great when it's a casserole full of your favorite Mexican flavors. Salsa verde, corn tortillas, chicken thighs and lots of cilantro, so good! And while these don't quite qualify as enchiladas, this might be the best flavored enchilada dish I've ever had! And as far as health is concerned, this is a Cooking Light casserole, so I've got you covered there too!



Chicken Enchilada Casserole
Cooking Light March 2011

Ingredients

Cooking spray
4 bone-in chicken thighs, skinned
1/3 cup chopped fresh cilantro, divided
1 cup frozen corn kernels, thawed
1/3 cup (3 ounces) 1/3-less-fat cream cheese, softened
1/2 teaspoon ground red pepper
1/2 teaspoon ground cumin
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 cups chopped onion, divided
6 garlic cloves, minced and divided
1 cup fat-free, lower-sodium chicken broth
2/3 cup salsa verde
1/4 cup water
2 tablespoons chopped pickled jalape�o pepper
9 (6-inch) corn tortillas
1/4 cup (1 ounce) shredded sharp cheddar cheese

Directions

1. Preheat oven to 425�.

2. Heat a large ovenproof skillet over medium-high heat. Coat pan with cooking spray. Add chicken to pan; saut� 4 minutes on each side. Place skillet in oven; bake at 425� for 10 minutes or until done. Remove chicken from pan; let stand 15 minutes. Remove meat from bones; shred. Discard bones. Place chicken in a medium bowl. Add 1 1/2 tablespoons cilantro, corn, and next 5 ingredients (through black pepper) to chicken; toss to combine.

3. Return pan to medium-high heat. Add 1/2 cup onion; saut� 5 minutes, stirring occasionally. Add 3 garlic cloves; saut� 30 seconds, stirring constantly. Add onion mixture to chicken mixture; stir to combine.

4. Combine remaining 1 1/2 cups onion, remaining 3 garlic cloves, broth, salsa, 1/4 cup water, and jalape�o in a medium saucepan over medium-high heat; bring to a boil. Reduce heat, and simmer 15 minutes, stirring occasionally. Remove from heat; let stand 10 minutes. Carefully pour mixture into a blender; add 2 tablespoons cilantro. Process until smooth (if you have an immersion blender, it comes in very handy for this part).

5. Heat a large skillet over medium-high heat. Add 2 tortillas; cook 1 1/2 minutes on each side. Remove tortillas from pan; repeat procedure with remaining tortillas. Cut tortillas into quarters.

6. Spread 1/2 cup salsa mixture in the bottom of an 8-inch square glass or ceramic baking dish coated with cooking spray. Arrange 12 tortilla quarters over salsa mixture. Spoon half of chicken mixture over tortillas. Repeat layers, ending with tortillas. Pour remaining salsa mixture over tortillas; sprinkle evenly with cheddar cheese. Bake at 425� for 15 minutes or until bubbly and lightly browned. Top with remaining cilantro.

Serves 4

Per Serving: 371 cal, 12g fat, 23g prot, 45g carb, 5g fiber,

Quick Homemade Refried Beans and What I Did With Them

I don't think it's very easy for a food blogger to name a favorite food. I mean, what a commitment to make when there is just so much amazing food out there. It would be like asking a mathematician what they're favorite equation is, or a florist their favorite flower, how do you choose?

HOWEVER, gun to my head, if I had to name a favorite, it would be Mexican food. Oh how I adore their flavorful, spicy meats, chewy warm tortillas and cilantro...is there a better flavor in the world then cilantro? I don't make Mexican food much because I just don't feel like I can measure up to the real stuff being sold by people who have been making it their entire lives. But since Philly has a real shortage of good authentic Mexican food, I think it's time to learn.


I'm starting simple by making my own refried beans. This is a quick recipe, so the beans come of out the can and not the bag. They are a snap to make, and oh so good, I'll never buy them out of the can again!



Refried Beans
America's Test Kitchen Healthy Family Cookbook

Ingredients

3 cans red kidney beans, rinsed (I used black)
1 cup water
1 onion, minced
1 large jalapeno chile, stemmed, seeded and minced
4 teaspoons olive oil
2 garlic cloves minced
1 teaspoon ground cumin
1/4 cup fresh cilantro
salt
hot sauce

Directions

1. Process the beans and water in a food processor until smooth, about 2 minutes, scrap down sides of the bowl as needed.

2. Combine the onion, jalapeno, and 1 teaspoon of the oil in a medium saucepan. Cover and cook over medium-low heat, stirring occasionally, until the vegetable are softened, 8 to 10 minutes.

3. Stir in the garlic and cumin and cook until fragrant, about 30 seconds. Stir in the pureed beans until thoroughly combined.

4. Reduce the heat to low and cook, stirring often until the beans have thickened and the flavors have blended, about 10 minutes. Stir in the remaining tablespoons oil and cilantro, Season with salt and hot sauce to taste and serve.

Serves 8

Per 1/2 cup serving: 120 cal, 2.5g fat, 19g carbs, 7g prot, 6g fiber



After the beans were made, I rolled them in flour tortillas, put them in a casserole pan and soaked the whole thing with green enchilada sauce. Sprinkle with mozzarella and bake at 375 for about twenty minutes. Creamy, tangy heaven! It's also not too bad for you. Serve with lettuce, tomatoes, olives and sour cream. ENJOY!