Fresh Cherry Tomato Salsa

Here in Phoenix, the mercury has crawled up to the 104 degree mark. About the last thing I want to do when this happens is cook over a hot stove.  I could resort to using the microwave but, that just is not my style...

Give yourself ten minutes to prep this and a half hour to let this zero (you read that correctly friend) Weight Watchers Points Plus dish to stand.  Here is what you have to have on the cutting board to pull this off;

• 1 Cup Yellow Cherry Tomatoes
• 1 Cup Red Cherry Tomatoes
• 4 Scallions
• 1 Jalapeno Pepper
• 1 Bunch Cilantro
• 1 Lime
• Flake Seas Salt
• Flavor God 'Everything Spicy'

1. PREP WORK - Cut both the red and yellow tomatoes in half. Cut off the root end of the scallions and thinly slice the red and green parts. Remove the jalapeno meat from the seeds/stems and dice the meat. Finely chop the cilantro - combine everything in a medium bowl and season with a pinch of salt and the Everything Spicy to taste. Zest the lime, adding the zest and juice from the lime into the bowl.

2. MIX & WAIT - Toss the ingredients until thoroughly combined. Cover with plastic wrap and allow to stand for 30 minutes.

Though we used this salsa as a side for some chicken sausages, it could punch up grilled chicken, pork, fish, or just plain old baked pita chips.  All around a rather useful addition to the summer cooking kit.

Eat Well My Friends...

Orecchiette Pasta with Lemon Ricotta Cheese & Veggies

Given that we have embraced a healthier lifestyle, pasta tends to be a real treat for us.  We recently fixed a dish with English Peas/Tips a couple of weeks ago and really, really liked them - so much so, that they may just become a staple in our pantry.

Here is what you will need on your cutting board to make two, 19 Weight Watchers Points Plus servings;

• 8 ounces boneless, skinless chicken breast
• 8 ounces orecchiette pasta (you can use any pasta you prefer if you can't find it)
• 3 ounces pea tips
• 6 cloves garlic
• 1 lemon
• 1 red onion
• 1/2 pound English peas
• 1 bunch fresh mint
• 1/2 cup part-skim ricotta cheese
• 1/3 cup grated pecorino cheese
• Olive Oil
• Red Chili Sesame Oil
• Flavor God Garlic Lovers Seasoning
• Flavor God Everything Seasoning

1. PREP WORK - Heat a large pot of salted water to boiling. Add the pasta and cook for 8 or so minutes (until al dente); drain once cooked but, reserve 3/4 cup of the pasta water. Flatten the chicken breast and season both sides with salt/pepper and the Everything Seasoning. Wash all fresh produce. Shell the peas, discard the shells. Peel and thinly slice the garlic. Peel, halve, and thinly slice the onion. Zest the lemon, juice once zested. Pick the mint leaves off the stems and discard the stems.

2. MAKE THE LEMON RICOTTA - While the pasta cooks, combine the ricotta, lemon zest, and lemon juice in a medium bowl. Stir to combine, adding Garlic Lovers to taste.

3. COOK THE CHICKEN - In a medium pan, heat the red chili sesame oil on medium heat. Add the chicken breast and cook four minutes on each side, or until golden brown. Remove from pan and allow to rest 5 minutes on a paper towel lined cutting board.  Cut chicken into strips once it has rested

4. COOK THE VEGETABLES - While the chicken cooks, add 2 teaspoons of olive oil to a large pan and heat on medium heat. Add the garlic, onion, and peas. Season with salt/pepper to taste and cook for 3 minutes, or until slightly softened.

5. FINISH THE DISH & PLATE - To the pan of vegetables, add the cooked pasta, pea tips, lemon ricotta, half the pecorino cheese, chicken, and roughly 1/2 cup of the reserved pasta water. Cook stirring occasionally, 3 or so minutes, or until the pasta is thoroughly coated (you can gradually add more water if the sauce seems dry). Remove from heat and season with Everything to taste.  Divide the finished pasta between two dishes and garnish with the mint and remaining pecorino cheese.

Next time we do this, it will be with a salmon and whole wheat pasta. Also, this was a decent base so, you could throw in asparagus, mushrooms, even kale and wind up with a pretty solid meal.  Pasta may just make a comeback in our home...

Eat Well My Friends...

Fish Tacos with Guacamole & Pea Tip Salad

Tonight's dinner goes against everything I am genetically coded to be as Maine native. In fact, I was not even aware that these existed until after I moved to Arizona in 2000.

Here is what you will need on your cutting board (makes two, 700 calorie, 27 Weight Watchers Point Plus servings), plan on 35 or so minutes to prep and cook this.

• 2, 6 Ounce Mahi Mahi Fillets
• 4 Flour Tortillas
• 2 Ounces of Pea Tips
• 1 Avocado
• 1 Golden Beet
• 1 Lime
• 1 Ounces of English Peas
• 1 Jalapeno Pepper
• 1 Shallot
• 1/4 Cup Pistachios
• 1/4 Spice Blend (to taste) - All Purpose Flour, Ancho Chile Powder, Chipotle Chile Powder, Ground Cumin, Koher Salt, and Baking Soda
• 1/4 Cup Club Soda

1. PREP WORK: Preheat your oven to 425 degrees. Wash and dry all the fresh produce and heat a small pot of salted water to boiling. Halve each fish fillet and pat dry with paper towels - seasoning each side with salt and pepper. Peel the beet and cut into matchsticks. Use a zester to remove the rind of the lime, quarter the lime.  Shell the peas and cut out and discard the stem, ribs, and seeds of the jalapeno; small dice the meat (be sure to wash your hands, knife, and cutting surface immediately afterwards.  Roughly chop the pistachios. Peel and mince the shallot; place in a bowl with the juice of two of the lime wedges, seasoning with salt and pepper.

2. BLANCH THE PEAS & MAKE THE GUACAMOLE: Add the peas to the pot of boiling water and cook for 2 to 3 minutes (or until bright green/tender). Drain thoroughly and rinse under cold water for 30 or so seconds to stop the cooking process. Cut the avocado in half and remove the pit. Transfer to a medium bowl and use a fork to mash the avocado until smooth. Stir in the lime zest, half of the nuts and as much of the jalapeno as you would like. Gently stir in the cooled peas and the juice of the remaining lime wedges, seasoning with salt and pepper to taste.

3. COAT AND COOK THE FISH: In a medium bowl, combine the spice blend and roughly 1/4 a cup of club soda; whisking to combine completely. Dip each fillet into the batter, letting the excess drip off. Place on a wire rack on a sheet pan and put in the oven for 25 minutes. Once you remove them from the oven, allow to cool for a couple of minutes before plating.

4. WARM THE TORTILLAS AND MAKE THE VINAIGRETTE: Stack the tortillas with a sheet of tin foil between each tortilla. Toast in the oven for roughly 2 to 3 minutes, or until warmed through and pliable.  While the tortillas warm, slowly whisk in 2 tablespoons of olive oil in the remaining shallot-lime juice mixture until well combined.

5. MAKE THE SALAD AND PLATE: In a large bowl, combine the pea tips, beet, and the remaining pistachios; season with salt and pepper to taste. Add enough of the vinaigrette to coat the salad and toss to combine. Divide the guacamole, mahi, and a few dressed peas tips between the tortillas. Serve with the remaining salad on the side.

Ok, so these are not as good as what you can get from Rubios but, they were not all that bad from my perspective. The original instructions called for us to deep fry the fish but, we did not regret our decision to bake it.  Also, if we did this again, we would skip the pistachios - we did not think they actually added a whole lot to the finished product. 

Eat Well My Friends...