A Mighty Sword

Soy and Jalapeno Marinated Swordfish with Sesame Roasted Potatoes and Greens
After seemingly endless fish dishes for the past several weeks, what is this temporary pescatarian to do? I really love salmon. I mean, ours is a truly passionate affair - but there are only so many times I can make it for my husband before he opts for Burger King instead. Enter the mighty swordfish - a surprisingly mild and "meaty" fish. It doesn't flake like salmon or cod and instead offers an almost chicken-like bite. I found a couple of lovely steaks at Trader Joe's and decided to make use of my recently invigorated garden greens. This was a good meal for two. Quick to make and light enough for our recently warmer and sunnier evening hours, but still extremely satisfying. Pairs great with a chilled glass of Pinot Gris . . . mmmm!

Ingredients
- 2 5-7 oz. swordfish steaks
- 1 jalapeno pepper, seeded and diced
- 3 Tbsp. olive oil, divided
- 2 Tbsp. lemon juice
- 1 Tbsp. rice vinegar
- 2 Tbsp. soy sauce
- salt and fresh ground pepper
- 2 tsp. toasted sesame seeds
- 1 tsp. garlic powder
- 2 small sweet potatoes, scrubbed and sliced into 1" chunks
- 1 small Yukon Gold or similar potatoes, quartered
- 1 Tbsp. butter
- a couple of handfuls of fresh garden greens (arugula, baby lettuce, etc.)
- 1 tomato, sliced

In a small bowl, whisk together soy sauce, lemon juice, vinegar, 1 Tbsp. olive oil, and diced jalapeno pepper. Place swordfish steaks in a shallow dish (such as a pie dish) and season both sides with salt and pepper. Pour soy sauce mixture over steaks and cover evenly. Cover dish with plastic wrap and allow fish to marinate in refrigerator for at least one hour. (A great way to plan ahead is to whip up the marinade in the morning before work - when you get home, dinner is only about 25 minutes away!)

To roast the potatoes, preheat the oven to 425˚F and line a baking sheet with foil spritzed with cooking spray. Toss together potato chunks with garlic powder, 1 Tbsp. olive oil, sesame seeds, and salt and pepper. Spread potatoes out evenly on prepared baking sheet. Roast in oven for about 20-25 minutes until the potatoes have become soften and slightly browned on the edges. Remove from oven.

To assemble and complete the meal, divide greens and tomato slices among two plates and top with equal portions of roasted potatoes. To sear the fish, heat butter and remaining Tbsp. of olive oil in a heavy pan over medium-high heat. When oil is hot, arrange fish in pan, reserving marinade. Sear for 2-3 minutes, turn over and sear the other side for 2-3 minutes. The fish should be lightly browned and still opaque in the middle. Remove fish from heat and tent with foil while you prepare the pan sauce.

While fish rests, lower heat to medium and pour reserved marinade into the remaining oils in pan. Stir vigorously with a wooden spoon, scraping any browned bits from the bottom of the pan. The sauce will bubble and thicken quickly - about 1 minute. Remove from heat. Top each plate of greens, tomatoes, and potatoes with a swordfish steak then divide pan sauce amongst portions and pour over the fish. Eat up! It's good!

Meanwhile . . . Back at the Ranch

Huevos Rancheros for Two
The chickens are working overtime! With the first whispers of spring in the air . . . we have a dozen fresh eggs coming our way every few days. I put this quick and delicious dinner for two utilizing a number of leftovers (vegetarian chili and guacamole) and on-hand items. The only ingredient that took me down the block to the store was for a can of salsa ranchera (smokey, tangy, and a little sour), but your favorite salsa will do just fine. This is a great family-friendly meal because it's so easy to modify to suit different pallets and appetites. (I like my egg yolks bright and runny, Matt likes them cooked through. I'm full after a half portion - a single tortilla and egg. He needs the full order.) Spicy, mild, vegetarian, or meat . . . the sky is the limit! This batch was made for two hungry diners, but double or triple it with ease for larger groups.

Ingredients
- 4 small corn tortillas
- 1 Tbsp. vegetable oil
- 4 oz. shredded pepper jack cheese
- crème fraîche or sour cream
- 1 c. leftover chili (canned is fine, whatever you like)
- 1 small can salsa ranchera (I used Herdez)
- 1 green onion, thinly sliced
- 4 eggs
- salt and pepper
- guacamole, pickled jalapeño peppers, hot sauce for topping

Heat oven to 375˚ F. While oven is coming to temperature, heat vegetable oil in a small non-stick pan over medium-high heat. Cook tortillas one at a time - about 15 seconds per side- until they are softened slightly and brown bubbles appear. Drain tortillas on paper towel-lined plate and blot out excess oil.

Spray a 13x9" baking dish with cooking oil and begin assembly.

Set two tortillas side by side in the baking dish. Top each with half the chili. Spread each with about a tablespoonful of salsa ranchera, add a dollop of crème fraîche, and then sprinkle each with a quarter of the grated cheese. Top each with another tortilla. Spoon one more tablespoonful of salsa on top on the tortilla, sprinkle each with half of the remaining cheese, and then top each with half the green onions.

Bake in oven for about 20 minutes until the chili is heated through and the cheese is melted and slightly bubbly. In the last few minutes of cooking time, prepare eggs as desired - I suggest fried or poached.

Remove cooked tortillas from oven and plate. Dollop each with guacamole, additional crème fraîche, salsa, and other desired toppings. Add cooked eggs on top. Eat! Enjoy!

Warm Spell

Spicy Black Bean, Sweet Potato, and Shredded Pork Soup

Inching towards Christmas and it's cold outside!  We're in the midst of a long stretch of long, rainy days and cold, frosty nights up here in the Northwest. The best remedy is a big pot of hot soup, of course! I was looking to cook up something with a bit of a soul-warming kick that made good use of the ample supply of Kahlua Pig in the freezer. (Also a great way to use up leftover rice.) This was just what we were looking for after a long day of holiday shopping!

Ingredients
- 1 sweet onion, diced
- 2 cloves garlic, minced
- 3 Tbsp. olive oil
- 6 c. chicken broth
- 2 sweet potatoes, peeled and cut into 1" chunks
- juice from one lime
- 1 jar red salsa
- 4 chili peppers in adobo sauce, minced
- salt and pepper
- 2 tsp. ground cumin, divided
- 2 tsp. chili powder
- 1 tsp. cardamom
- 2 tsp. garlic powder, divided
- 1/2 tsp. red pepper flakes
- 2 cans black beans, drained and rinsed
- 3 c. shredded Kahlua Pig 
- 1 c. cooked white rice
- 2 Tbsp. fresh cilantro, minced
- avocado, shredded cheese, and sour cream for serving

Heat olive oil in a large Dutch oven over medium. Add onions and garlic and cook for 5-6 minutes until fragrant and translucent, stirring occasionally. Season with salt and pepper. Add chicken broth, salsa, sweet potatoes, black beans, chili peppers in adobo sauce, lime juice, red pepper flakes, 1 tsp. garlic powder, chili powder, and 1 tsp. ground cumin. Bring to a boil. Season with salt and pepper. Cover, reduce heat to medium low and simmer for 20 minutes until the sweet potatoes are tender.

While the soup is simmering, toss the shredded pork with remaining cumin and garlic powder and a sprinkle of salt and pepper. Set aside.

When the soup is finished simmering add the cooked rice, shredded pork, and minced cilantro. Bring to a boil over high, then reduce the heat to low and simmer for 10 minutes until the meat and rice are heated through. Remove from heat and season to taste with salt and pepper. Ladle soup into bowls and top with avocado slices, a pinch of shredded cheese, and a dollop of sour cream. Serve with hot bread or tortilla chips! Yum!

Wet and Wild!

Wet Burritos with Pulled Pork
Remember that delicious ton of Kahlua Pig I whipped up a couple of days ago? Well, let's call this Pork Part II. Slow cooked pork shoulder is a fantastic building block recipe - use some for now, freeze the rest for later. What could be better for busy cooks with mouths to feed? My sweetie and I picked out our Christmas tree last night, but before we had time to decorate, I had to run off back to work to administer an evening final exam. The only thing that made the wait for dinner and holiday fun was knowing that the smoky meat was ready and the burritos were a snap to put together! Truth be told . . . decorating was delayed for another night as we dove into dinner and a rousing round of Borderlands 2! The tree can wait . . . we have plenty of leftovers to sustain us!

Ingredients
- 3 c. cooked shredded Kahlua Pig   
- 10 burrito-sized flour tortillas
- 2 c. cooked white rice
- 1 14 oz. can pinto beans, rinsed
- 1 jar salsa verde
- 1 c. sour cream
- 1/2 c. chopped pickled jalapenos
- 2. c. shredded cheddar cheese
- 2 Tbsp. cumin, divided
- 1 tsp. chili powder
- 1/2 tsp. cardamom
- 2 Tbsp. finely chopped cilantro
- salt and pepper
- 3 c. shredded pepper jack cheese
- guacamole and salsa for serving

Spritz a 13x9" baking dish with cooking spray, set aside and heat oven to 350˚F. Toss together rice with jalapeno peppers, 1 Tbsp. cumin, chili powder, chopped cilantro, and cardamom. Sprinkle with salt and pepper. Make sure rice is well coated.

In a separate bowl, toss together shredded pork with remaining cumin so that is evenly coated. Season to taste with salt and pepper.

One at a time, assemble burritos. Sprinkle each with an equal portion of rice, beans, shredded pork, cheddar cheese, and a dollop of sour cream. Tuck in edges and roll tightly into a small burrito. Arrange burritos tightly side-by-side in the prepared baking dish.

Pour salsa verde evenly over the burritos then sprinkle with the shredded pepper jack cheese. Place in oven and bake 30-35 minutes until the burritos are cooked through and the cheese is gooey and melted on top.

Allow burritos to rest five minutes before serving. Top with extra sour cream, guacamole, and salsa to serve! So delicious!

Can't Thai Me Down

Thai-Style Red Curry Chicken Noodle Soup
This year September has been much more summery than July and August were. The warm weather, however, was not enough to stop my sweetie from catching a nasty little cold bug.  A big pot of brothy chicken noodle soup is one of my favorite sick-day meals, but I was in the mood for something a little more weather-appropriate. (I'm still wearing sandals for crying out loud, I'm not quite ready to make the transition to sweaters and comfort food.) This spicy take on traditional chicken noodle soup uses lots of fresh garden and framers market ingredients. I really like taking the time to slow cook the chicken breast meat so it's really tender. It's good for a warm summer evening and (fingers crossed) just might have enough punch to drive away a case of the sniffles.

Ingredients
- 1 qt. chicken broth
- 2 boneless, skinless chicken breasts, seasoned with salt and pepper
- juice from 3 limes
- 3 cloves garlic, minced
- 3 Tbsp. vegetable oil, divided
- 1 14.5 oz. can coconut milk
- 2 tsp. red pepper flakes
- 2 carrots, peeled and sliced crosswise into disks
- 2 Japanese eggplants, trimmed and sliced crosswise into disks
- 1 red bell pepper, seeded and diced
- 1 yellow onion, peeled, sliced in half, and then sliced into half-moons
- 2 fresh green onions, chopped
- 1 Tbsp. ground coriander
- 3 Tbsp. fresh cilantro, chopped
- salt and pepper
- 2 Tbsp. fish sauce
- 2 Tbsp. red curry paste
- 1 package rice noodles (fresh rice noodles work great if you can find them)

Heat 1 Tbsp. oil in a small sauce pan over medium. Add garlic and cook for about 1 minute until it begins to turn fragrant. Add about 2 cups of the chicken broth and the seasoned chicken breasts. You'll want enough liquid to just cover the meat. Add 1 Tbsp. of the lime juice and 1 Tbsp. of the cilantro. Bring to a boil, then reduce heat to low, cover, and simmer until the chicken begins to turn very tender. This will probably take about an hour or so.

After the chicken has been cooking on the back burner for 45 minutes or so, start preparing the rest of the soup. Heat the remaining oil in a large heavy pot or Dutch oven. Add sliced onions and carrots and cook over medium heat until they begin to soften, about 5 minutes. Add eggplant and red pepper slices, season with salt and pepper, and cook an additional 5 minutes. Add red curry paste and fish sauce and stir to combine over medium heat. Add remaining broth, lime juice, ground coriander, red pepper flakes, and coconut milk to the pot. Bring mixture to a boil, then lower to a simmer.

Carefully pour the chicken breast pieces and liquid into the pot with the vegetables. Using tongs you should be able to easy shred the meat into the hot broth. Cover, and simmer soup for an additional 30 minutes. Once the vegetables are soft and the flavors have melded nicely, remove lid and add rice noodles and fresh green onions. The rice noodles will cook quickly. Stir soup to thoroughly combine all ingredients. Once the noodles are cooked (2-3 minutes), remove from heat and sprinkle with remaining fresh cilantro. Ladle soup into bowls and serve with hot red pepper sauce such as Sriracha for an extra kick.

Curry on Home

Curry and Kale Soup with Potatoes and Lamb Meatballs
Soup is one of my favorite meals, not just because of its simplicity and versatility, but practically speaking, it's just a great way to put a twist on leftovers and use whatever is sitting in the crisper or pantry the day before I'm due for a grocery trip. The veggies in this yummy and spicy soup were what I happened to have, but it would be great with any number of produce choices (zucchini, leeks, or arugula certainly come to mind). Try it tonight for a quick and satisfying dinner.

Ingredients
- 1/2 lb. ground lamb
- 1 egg
- 2 Tbsp. dried bread crumbs
- 2 tsp. red pepper flakes, divided
- 2 tsp. Worcestershire sauce
- 1 tsp. ground cumin
- 2 Tbsp. grated Parmesan cheese 
- fresh Italian parsley
- 2 shallots, one grated, and one minced
- garlic powder
- olive oil for frying
- 1Tbsp. dry cooking sherry
- 2 carrots, grated and diced
- 2 pieces celery, grated and diced
- 1 tomato, seeded and diced
- 4 c. chopped kale
- salt and pepper
- 1 Tbsp. curry powder
- 1 tsp. smoked paprika
- 1 qt. chicken broth
- Parmesan cheese rind
- crumbled feta cheese

In a small bowl, combine ground lamb, bread crumbs, egg, grated Parmesan cheese, grated shallot, Worcestershire sauce, 1 tsp. red pepper flakes, 1 tsp. garlic powder, ground cumin, and 2 Tbsp. minced Italian parsley. Sprinkle with salt and pepper. Using fingers, combine mixture until ingredients are thoroughly integrated, but not over-worked. Carefully roll portions of the lamb mixture into 1 1/2" balls in the palm of your hand, set aside. The mixture will make about 12 small lamb meatballs.


In a medium, heavy-bottomed sauce pan heat olive oil, about 1 Tbsp. per batch over medium high heat. Add 6-7 meatballs to the hot oil. Carefully brown the meatballs, turning the meat carefully with a pair of tongs. When all sides have a nice brown crust, remove from heat. Cook the rest of the meatballs, adding more oil when necessary. The meatballs only need to be browned, they will cook through completely in the hot broth.

After you have removed the meatballs from the pan, add minced shallot and cook over medium, using a wooden spoon to scrape the brown bits from the bottom of the pan. After 2-3 minutes when the shallot has begun to soften, add carrots and celery. Sprinkle with salt and pepper and cook, stirring frequently, for about 5 minutes until vegetables have softened. Add cooking sherry to pan with diced tomato, curry powder, paprika, 1 tsp. pepper flakes, and 1 tsp. garlic powder. Stir frequently until most of the liquid has cooked off. Add chicken broth, Parmesan rind, and potatoes and bring heat to high. Bring mixture to a boil, cover, lower heat, and simmer for 10 minutes. 

Remove cover and add browned meatballs to mixture. Re-cover pot and simmer and additional 5 minutes. Remove cover and add chopped kale and 2 Tbsp. minced Italian parsley, stirring with a wooden spoon to combine. Cook with kale over medium for about 5 minutes, until it becomes bright green. Remove soup from heat and season to taste with additional salt and pepper. Serve soup with a crumble of fresh feta on top. Yummy stuff!

Spice Girl

Jerk-Style Salmon with Mango Dressed Quinoa and Avocado Salad
I can never seem to get enough spice on my plate! Whether it's the peppery bite of Tabasco in my guacamole or the slow-burn of Sriracha in my udon noodle soup, I love the flavorful dimension spice adds to any meal! On these increasingly hot evenings, I find a healthy dose of spice is the perfect palate-pleasing way to beat the heat. The sweet, smoky blend of Jamaican Jerk-style seasoning makes a great dry-rub for salmon and paired with this fruit-infused quinoa, this is a fantastic dinner time treat. (For a vegan alternative, serve the quinoa salad with tofu or other animal-free protein for a complete meal.)

Ingredients
- 1 lb. salmon fillets with skin  
- 1 c. uncooked quinoa
- salt and pepper
- 1 tsp. ground cinnamon
- 1 Tbsp. cumin
- 1 tsp. curry powder
- 1/2 tsp. cayenne pepper
- 1/2 tsp. chili powder
- 1 tsp. all spice
- 3 Tbsp. grape seed or vegetable oil
- 1 bunch green onions, trimmed and chopped
- 1 14.5 oz. can black beans, drained and rinsed
- 1/2 mango, diced
- 1 tsp. Tabasco or other hot sauce
- 2 Tbsp. minced cilantro, divided
- 3 Tbsp. white balsamic vinegar
- juice from 1 lime
- 2 Tbsp. olive oil
- 2 cloves garlic, minced
- 1 jalapeño pepper, trimmed and finely diced
- 1 avocado, peeled and diced

In a medium saucepan combine 1 c. quinoa with 2 c. of water and 1 tsp. salt. Bring to a boil over high, cover, and lower heat. Simmer for about 20 minutes until the quinoa has soaked in all the water. When it is cooked, remove from heat and transfer to a medium bowl to cool.

While the quinoa is cooking, prepare the other ingredients. In a small bowl, mix together all spice, curry, chili powder, cumin, cinnamon, cayenne pepper, and 1 tsp. of salt. Sprinkle salmon fillets with salt and pepper then evenly coat all sides of each fillet with spice rub. Allow fillets to sit with spices for about 10 minutes before cooking.

To make the mango dressing place diced mango, vinegar, 1 Tbsp. cilantro, minced garlic, lime juice, Tobasco, and a sprinkle of salt into the bowl of a blender. Puree until smooth. Add olive oil and blend again to combine all ingredients into a creamy consistency. Season to tasted to additional salt and pepper. Set aside.

After the quinoa has cooled slightly add green onions, diced jalapeño pepper, remaining cilantro, and black beans. Stir ingredients to combine. Add avocado and gently mix together. Pour half the dressing onto the salad, mix, then pour the other half and mix a second time so that the ingredients are well incorporated. Set aside to serve at room temperature topped with salmon.

Heat grape seed or vegetable oil over medium high in a large, heavy skillet (cast iron works great for this). Add salmon pieces to hot oil skin side down and sear 2-3 minutes so that a crispy brown layer forms. Turn over fillets and cook the skin side until it begins to brown (2-3 minutes).

Using a spatula or a wooden spoon, break up salmon fillets into bite-sized chunks and spread through the heated pan so that it cooks through, 1-2 minutes. Sprinkle salmon lightly with salt and pepper. Serve portions of salmon over the prepared quinoa salad. This meal serves 4-6.

One Chicken Three Dinners (Day Two)

Chicken Enchiladas with Roasted Poblanos and White Beans
Day Two of my Adventure on Chicken led me to put together an easy and filling one-dish dinner perfect for fall. I saved the extra chicken from the other night's Buttery Roast Chicken and Potatoes for this meal, but you can get a rotisserie chicken from the supermarket or just cook a couple of breast pieces to get about two cups of shredded chicken meat. It's easy to throw this together early in the day and then it just takes about 30 minutes in the oven when you get home from work. Easy to put together and enough to feed the whole family . . . you'll love this cheesy take on chicken.

Ingredients
- 2 c. shredded chicken meat (breast or thigh meat or a combo works great)
- 10 6"corn tortillas
- 1 jar green salsa 
- 1/2 tsp. chili powder
- 1/2 tsp. ground coriander
- 1 tsp. ground cumin
- juice from 1 lime
- 1 15 oz. can white beans in their juices
- salt and pepper to taste
- 2 c. shredded pepper jack cheese
- 1 c. or so crème fraîche
- 2 poblano chilis
- 1 Tbsp. olive oil
- 4 cloves garlic, minced
- oil for frying

Turn on the oven to broil and place the poblano chili peppers in a baking dish. Place in oven a broil, turning occasionally so that the skin on each side of the pepper turns bubbly and black. When the peppers are completely blackened, place in a resealable container and allow to cool. While the peppers are roasting, heat about 1 Tbsp. of oil in a small non-stick pan over medium-high. Fry tortillas one at a time, continuing to oil the pan as you go, until each is softened and slightly browned. It takes about 20-30 seconds per side. Drain fried tortillas on paper-towels to remove extra oil. Set aside until the peppers have cooled.

While the tortillas and peppers cool, prepare the beans and chicken. Heat about 1 Tbsp. of oil in a small pot, add garlic, and cook at medium heat for about 1 minute until the garlic softens and becomes fragrant. Add beans with their juices, cumin, chili powder, and ground coriander. Season with salt and pepper and stir to combine. Bring mixture to a boil, then reduce heat to low and simmer until mixture thickens. Stir often to keep from sticking to the bottom of the pot. While beans are cooking, toss together chicken pieces with lime juice. Peel the brown and bubbled skin from the cooled peppers, scrape out seeds, remove stem, and roughly chop. Add peppers to chicken mixture and toss to combine. Season to taste with salt and pepper.

Spray a 9x13" baking pan with cooking oil and preheat the oven to 350˚F. To assemble the enchiladas. Lay a tortilla on a plate, spread with about 1 Tbsp. of the cooked beans, top with a sprinkle of chicken and pepper mixture, and then cover with about a teaspoon of crème fraîche. Roll enchilada and place in prepared baking pan. Continue assembling and rolling enchiladas until the pan is full and the enchiladas are nestled closely together. Cover the rolled enchiladas with an even layer of green salsa and then sprinkle with shredded cheese. Bake for about 25-30 minutes until the cheese is melted and begins to bubble on top. Serve with sour cream, salsa, and guacamole. Yum!

The Heat of the Night

Spicy Chicken Tortilla Soup

It was a lovely time up in Seattle seeing old friends and checking out more than one delicious eatery. A quick two-night stay in one of my favorite cities in the world, an evening of watching the Mariners lose spectacularly to the Yankees, and the BEST soy latte I have ever had, and we were on our way back home. It was a nice end-of-summer get-away, but alas, it had to end with a long car trip with a rambunctious terrier. I was ready for a satisfying, light, and easy dinner when we rolled into the driveway. Luckily, inspiration struck, and I came up with this tasty version of "classic" Tex-Mex fare. It really hit the spot for a warm evening and made great use of several pantry and left-over fridge items (ie. the crumbly broken chips at the bottom of the bag and two-thirds of a jar of salsa). I'm definitely going to enjoy the leftovers tomorrow.

Ingredients

- 1 boneless, skinless chicken breast

- 1 1/2 c. jarred medium-heat red salsa

- 1 c. water

- 2 ears of fresh corn, shucked and kernels scraped off and reserved

- 1 jalapeño pepper, seeded and diced

- 1 sweet yellow onion, diced

- 1 14.5 oz. can fire roasted tomatoes with green chilies 

- 1 Tbsp. ground cumin

- 1 tsp. ground cardamom

- salt and pepper

- juice from 1 lime

- 2 Tbsp. olive oil

- 2-4 Tbsp. chopped fresh cilantro

- 1 qt. chicken broth

- 1 c. crushed tortilla chips

- sour cream, pickled japapeño peppers, and shredded cheese for garnish (optional)

Place chicken breast in a small sauce pan with a lid and sprinkle with salt and pepper. Pour water and jarred salsa over chicken and bring to a boil over high heat. Once the mixture is brought to a boil, reduce heat to low, cover and simmer chicken breast for 30-40 minutes until it has cooked through completely and it begins to soften.

While chicken is simmering, chop and dice other ingredients and begin to prepare the rest of the soup. Heat olive oil in a large Dutch oven over medium. Add onion and cook until it begins to turn translucent and begins to soften, stirring often, about 5 minutes. Season with salt and pepper and add chopped fresh jalapeño pepper. Stir over medium until pepper begins to soften, about 2-3 minutes. Add corn, canned tomatoes, chicken broth, cumin, lime juice, and cardamom and stir to combine completely. Bring to a boil.

When broth is boiling, add the chicken breast and all the salsa into the broth mixture and stir to combine. Partially cover and reduce heat to low. Simmer soup for 30 minutes, stirring occasionally.

Remove lid and using a pair of tongs and a wooden spoon, fish out chunks of chicken and shred using the tongs. By this point, this chicken should be extremely tender and this will be easy to do. Sprinkle soup with chopped cilantro and crushed tortilla chips, cover, and cook and additional 5 minutes. Season with additional salt and pepper to taste.

Remove soup from heat and serve in bowls with sliced avocado, a sprinkle of grated cheese (ie. cheddar or pepper jack), a few pickled jalapeño peppers, additional crushed tortilla chips, and a small dollop of sour cream. It's got some heat and tons of flavor! You'll love it.

Salmon with Spice and Everything Nice

Spicy Salmon with Tomato Avocado Salsa and Pepperjack Polenta
The one food I always want to eat? Chips and salsa. After a run, I crave chips and salsa. Morning, afternoon, late night. It doesn't matter. If I don't eat anything else all day, I will eat chips and salsa. I have tried dozens of varieties and appreciate many for their subtle differences. One of my favorite salsas to make is a tomato avocado salsa- not quite salsa and not quite guacamole, this flavorful condiment is fantastic with tortilla chips, but I wanted to use it as part of a legitimate dinner recipe. Due to my passion for salmon, I figured a meet-up between these two ingredients was long overdue. I was right, the salmon's spicy dry rub with the freshness of the salsa and creamy polenta made for great all-around meal. It's an easy dinner for four, or easily cut in half for a dinner for two!

Ingredients
- 4 7 oz. salmon fillets
- salt and pepper
- 2 tsp. chipotle chili powder
- 2 tsp. cardamom powder
- 1 tsp. dried minced garlic
- olive oil
- 6 Roma tomatoes, seeded and roughly diced
- 1 ripe avocado, peeled and diced
- 1 jalapeño pepper, seeded and minced
- 1/2 red onion, peeled and finely diced
- 2 Tbsp. red wine vinegar
- 3 tsp. ground cumin, divided
- 1 small handful of chopped fresh cilantro
- juice from 1 lime
- 1 tsp. hot sauce such as Tobasco
-1 c. polenta
- 1 qt. whole milk
- 1 c. grated pepperjack cheese

SALMON AND POLENTA
Preheat the oven to 325˚F. Spray a shallow glass with non-stick cooking spray. Brush each salmon fillet on both sides with a little olive oil and sprinkle both sides with salt and pepper, set aside. In a small bowl mix together 2 tsp. cumin, cardamom, chili powder, and dried minced garlic until the spices are well combined. Sprinkle both sides of each fillet with an even coating of spice rub, then using your fingers press into the fish slightly. Bake the salmon in the oven for about 20-25 minutes until cooked through evenly, but still flaky and tender. 


While the salmon is baking prepare the polenta. In a medium heavy, bottomed sauce pan, heat milk over medium and bring to a simmer. Add polenta slowly and whisk into milk. Reduce heat to medium-low and simmer together until the polenta softens and absorbs the milk, stir frequently to keep from sticking to the bottom of the pan, 10-15 minutes. When polenta has reached the desired consistency, remove from heat and stir in grated pepperjack cheese. Season with salt and pepper, and cover to keep warm while finishing salmon and salsa.

TOMATO AVOCADO SALSA
In a large bowl combine tomatoes, onion, jalapeño pepper, and cilantro. Toss together with vinegar, 2 tsp. of cumin, lime juice, and hot sauce until well combined. Gently toss in the diced avocado and season to taste with salt and pepper. Add more hot sauce and cumin if desired. 

Serve by divining up even portions of polenta among four plates and top each with a piece of salmon. Top salmon with the salsa. Serve with additional tortilla chips if desired.

Sizzling Summer Salads

Thai-Style Noodle Salad with Grilled Chicken and Spicy Peanut Dressing
Be careful what you wish for! We've been lamenting summer's late start this year only to be hit with some blistering heat in late July and early August. No matter . . . it just means sandals, sunscreen, and definitely lighter fare on the dinner menu. On my run the other day, I had a craving for some delicious Thai-food and came up with this idea for a veggie-heavy salad with cold udon noodles and a spicy Thai-style peanut sauce. Topped off with lime-marinated grilled chicken breast, this quick dinner for two makes for a perfect meal on a hot summer night.

Ingredients

- 1 1/2 lb chicken breast, sliced through the center into two thin pieces and then sliced lengthwise to make four pieces

- 2 heads baby bok choy, stems and leaves, rinsed and cut into 2" pieces

- 3 green onions, trimmed and chopped

- 1 large carrot, sliced down lengthwise with a vegetable peeler to create long, thin ribbons

- 1/2 cucumber, peeled, and ribboned into long pieces with a vegetable peeler

- 7-8 oz. udon noodles

- 3 Tbsp. chopped cilantro, divided

- 3 grated garlic cloves, divided

- 1 Tbsp. plus 2 tsp. rice vinegar, divided

- 2 Tbsp. Sriracha hot sauce, divided

- 1 Tbsp. plus 2 tsp. fish sauce, divided

- 2 Tbsp. peanut butter

- juice from one lime

- 1 tsp. lime zest

- salt and pepper

- 1 1/2 tsp. red pepper flakes, divided

- 2 Tbsp. chopped peanuts

- 2 Tbsp. grape seed oil

- 2 Tbsp. vegetable oil

CHICKEN MARINADE

In a small bowl, whisk together 1 garlic clove, 2 Tbsp. finely chopped cilantro, 2 Tbsp. vegetable oil, 2 tsp. rice vinegar, 1 Tbsp. Sriracha, 1 tsp. red pepper flakes, lime juice, 1 Tbsp. fish sauce, and lime zest. Set aside. Season chicken pieces on both sides with a sprinkling of salt and pepper. Place in a shallow dish and cover evenly with prepared marinade. Cover with plastic wrap and marinate in the refrigerator for at least 30 minutes.

After chicken has marinated, begin heating your grill or grill plates to high and prepare the rest of the salad and dressing.

SALAD AND PEANUT DRESSING

Place chopped and rinsed bok choy, green onions, and carrot and cucumber ribbons in a large bowl and set aside. Bring a medium sized pot of water to a boil. When is reaches a rolling boil, cook udon noodles for 3-4 minutes until they soften. While noodles are boiling, fill a large colander with ice cubes. Drain boiled noodles into the ice colander and rinse with cold water with bring the temperature of the noodles down. While waiting for the ice to melt, prepare the dressing. Place peanut butter, 1 Tbsp. Sriracha, 1 Tbsp. rice vinegar 2 Tbsp. grape seed oil, 2 tsp. fish sauce, minced garlic cloves, and 1/2 tsp. of red pepper flakes into a blender. You can also whip up dressing with an immersion blender or food processor if you have one. Blend ingredients thoroughly and season with salt and pepper. The dressing will be thick.

Spray grill plates with cooking spray and cook marinated chicken pieces for 4-5 minutes per side until grill marks appear. Chicken is cut quite thin, so it will cook quickly. While chicken is cooking toss together cold, rinsed noodles with prepared vegetables and dress with the peanut sauce, reserving about 2 tablespoonfuls. Toss salad thoroughly to combine ingredients. Divide salad among two plates and top each salad with a sprinkling of chopped cilantro and peanuts. Top each salad with two pieces of chicken. Dress warm chicken slices with a dollop of peanut sauce. Yummy and spicy.

The Spice of Life

Hearty Vegetarian Chili with Roasted Tomatoes and Corn
I had a pork loin in the freezer and every intention of making an extremely meaty, tender slow-cooked shredded pig chili. I had been thinking about that mouth-watering smoky taste all day and looked forward to an evening of friends and food. But, any good hostess must have a degree of flexibility when entertaining and I was challenged to re-vision my hearty chili recipe when I realized I would be having a vegetarian over for dinner. No problem. I made a few adjustments to the recipe to ensure that the chili would be spicy, extremely flavorful, and 100% meat-free. In fact, skip the cheese and sour cream topping and this is a great vegan option that is sure to please the pallets of carnivores and herbivores alike. Chili is one of those great throw-it-in-a-pot-and-leave-it-alone kind of recipes. The only real prep you need to remember to is soak your dried beans overnight and roast the tomatoes ahead of time. Otherwise, this is a great low-commitment recipe to feed a hungry crowd.

Ingredients
- 2 c. dried small white navy beans
- 2 . dried pinto beans
- 4 ears sweet white corn, husks removed and kernels scraped from the cob and set aside
- 1 lb. Roma tomatoes
- 2 fresh jalapeño peppers, seeded and finely diced
- 2 large, sweet yellow onions, peeled and diced
- 4 cloves garlic, peeled and minced
- 2 12 oz. bottles of Mexican lager, such as Corona
- 1/4 c. tequila 
- 1 3-4 oz. can black olives with liquid from can
- salt and pepper
- dried oregano
- red pepper flakes
- cayenne pepper
- cumin
- chipotle chili powder
- olive oil
- 3 Tbsp. butter 
- 16 oz. jar medium red salsa
- 16 oz. jar medium green salsa
- 1/4 c. chopped chili peppers in adobo sauce
- pickled jalapeño peppers, sour cream, shredded cheese, guacamole, and corn chips for serving


ROASTED TOMATOES
Preheat oven to 425˚ F. Line a heavy, rimmed baking sheet with foil, spray with cooking spray, and set aside. Slice Roma tomatoes lengthwise into 1/4" pieces and arrange in a single layer on the prepared baking sheet. Sprinkle with salt and fresh ground pepper, 1 tsp. cayenne pepper, 1 tsp. red pepper flakes, 2 tsp. dried oregano, and 2 tsp. ground cumin. Drizzle tomatoes with 2 Tbsp. olive oil and roast in oven for 20-30 minutes until the tomatoes are softened and browning. Remove from oven and place in a resealable container. Refrigerate until ready to use. 

VEGETARIAN CHILI
Rinse dried beans in a colander then place in a large mixing bowl. Cover with cool water and soak overnight for the beans to soften. Beans will expand after soaking, you may need to use two bowls. When ready to use, dump out soaking water and rinse beans in a colander with cool water. Set aside.
Preheat oven to 275˚F. Melt butter in a large, heavy Dutch oven over medium heat. Add onions, seasoning with salt and pepper. Cook onions on stove top until they become very soft and are beginning to turn brown, stirring occasionally, about 10-12 minutes. Add fresh jalapeño peppers and garlic to the onions and cook for an additional 1-2 minutes until they begin to soften. Pour tequila into the Dutch oven to deglaze pan, scraping up the browned bits with a wooden spoon. Reduce heat to medium low and add drained beans, roasted tomatoes, corn, salsas, chili peppers in adobo sauce, olives in their juices, and beer. Season with 2 or more tsp. salt, pepper, 2 Tbsp. ground cumin, 1 tsp. red pepper flakes, and 2 tsp. chili powder. Stir ingredients thoroughly to combine. 

Turn temperature to medium high heat and bring to a boil. When the chili is simmering, put a lid on it and place the Dutch oven into the preheated oven. Cook for 2 hours until the beans are softened and the ingredients are well incorporated. Remove from oven, stir again and season to taste with salt and pepper. Serve with sour cream, pickled jalapeño peppers, shredded cheese, guacamole, and tortilla chips.

Meatless Makeover

Roasted Butternut Squash and Potato Enchiladas

A few weeks ago I came up with a really tasty enchilada recipe utilizing leftover pork loin and the amazing Nacho's House Dressing I found in the refrigerator case at the Market of Choice. Well, now it's Lent and meat is off the menu for the next few weeks. I had a craving for more of that addictive "house dressing" and melted cheese, but needed to come up with a vegetarian filling hearty enough to stand up to all that flavor. It was a hit! (Even in a house full of meat-loving boys.)

Ingredients
- 10 corn tortillas
- vegetable oil for frying
- 1 14.5 oz. cans black refried beans
- 1/2 c. ancho chili peppers in adobo sauce
- 3 c. butternut squash, peeled and cubed into 1" pieces
- 2 c. yellow potatoes, cubed into 1" pieces
- 2 tsp. cumin
- 1 tsp. chili powder
- salt and pepper
- olive oil
- 1 7-8 oz. container creme fraiche
- 2 c. grated pepper jack cheese
- 1 container of Nacho's House Dressing or red enchilada sauce

Preheat the oven to 425˚ F. Line a large baking sheet with foil and spray with cooking oil. Toss the cubed potatoes and squash in a large bowl with 2 Tbsp. olive oil, salt and pepper, cumin, and chili powder. Spread mixture evenly in the prepared baking sheet. Roast in oven for about 20-30 minutes until vegetable are soft and begin to brown. Remove from oven and allow to cool. Turn oven down to 350˚ while preparing the rest of the enchiladas.

In a small pan heat about 1 Tbsp. oil over medium-high. Fry corn tortillas on both sides, one at a time, in the hot oil. They should just soften (not crisp up) so only cook each side for about 10-20 seconds. Drain tortillas on paper-towel lined plate. Add more oil to the pan as it becomes dry.

While tortillas are draining, heat the beans in a small saucepan with the ancho chili peppers in their sauce. Mix together thoroughly over medium-low heat so that the ingredients become incorporated. Season with a little salt and pepper if needed.

To assemble the enchiladas fill one tortilla at a time with about 2 Tbsp. of the bean mixture, 1/4 c. of the potatoes and squash, and top with about 1 Tbsp. creme fraiche. Roll up tortilla and place in a 13" baking dish. Place the finished enchiladas side-by-side in the baking dish. When all of the tortillas are filled, cover with the house dressing or enchilada sauce and then sprinkle with grated cheese.

Bake the enchiladas in the oven for about 20-25 minutes until the cheese is melted and the enchiladas are warmed through. Serve topped with sour cream, guacamole, or your favorite hot sauce. This is a great vegetarian meal!