Monday, February 22, 2016
Grilled salmon is so simple yet so tasty. Pair it with a quick salad packed with black beans and hearts of palm and you’ve got a fresh, delicious dinner in no time!
Grilled Salmon with Black Bean Salad
¼ cup olive oil
3 tablespoons lime juice
1 tablespoon minced jalapeno
½ cup chopped cilantro
2 tablespoons apple cider vinegar
1 tablespoon agave syrup or honey
1 15-ounce can black beans, drained and rinsed
1 14.5-ounce jar hearts of palm, drained and sliced
¼ cup sliced green onions
4 4-ounce salmon fillets
Salt and pepper
Make the dressing by blending first six ingredients in a blender until smooth. Reserve ¼ cup of the dressing.
To make the salad, put black beans, hearts of palm and green onions in a bowl and drizzle with the rest of the dressing, giving a quick stir so everything’s lightly coated with dressing.
Preheat the grill at medium-high heat. Season salmon fillets with salt and pepper. Place salmon, flesh side down, on a lightly oiled grill rack. Grill salmon for 8 minutes, flipping once.
Plate each salmon fillet with a scoop of the bean salad, drizzle with a little bit of dressing, and enjoy.
Monday, February 1, 2016
Nothing innovative about this casserole, but damn, is it good.
Wild Rice Casserole with Chicken, Mushrooms and Broccoli
4 cups water 1 cup wild rice, rinsed
1 tablespoon olive oil
2 celery stalks, diced
2 carrots, diced
1 medium yellow onion, diced
½ pound cremini mushrooms, chopped
1 tablespoon fresh thyme
1 teaspoon ground mustard
1 teaspoon poultry seasoning
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups low-sodium chicken broth
½ cup nonfat milk
½ pound broccoli crowns, chopped
1 pound cooked, chopped chicken meat
Salt and pepper
1 cup grated sharp cheddar
Preheat oven to 350 degrees.
In a medium saucepan, bring rice and water to boil. Reduce heat, cover and cook rice until tender, about 40 minutes or so. Drain well.
While rice is cooking, warm olive oil in large skillet over medium heat. Add celery, carrots, onion and thyme and sauté for 5 minutes, stirring occasionally, until vegetables start to soften. Stir in the mushrooms, ground mustard and poultry seasoning and sauté for another 2-3 minutes. Add butter, flour and chicken broth and bring to a simmer. Cook mixture for 5 minutes, stirring occasionally, until sauce thickens a bit. Stir in milk and continue simmering for another 5 minutes. Remove from heat, season with salt and pepper, and stir in broccoli, chicken and rice. Transfer mixture to a 9-by-13 glass baking dish, top with cheese, and bake, uncovered, for 20 minutes. Remove from oven and enjoy.