November 24, 2024

Tex-Mex Shrimp, Tomatoes and Olives

May 5, 2015 by

Tenga un feliz Cinco de Mayo!  (Have a happy 5th of May!)  From what I have read the citizens of Mexico do not really celebrate Cinco de Mayo like we here in the United States do!  (What is that all about?!?)  But nevertheless we do!  According to a number of <seemingly> reputable sources, there are more Mexican/Tex-Mexican restaurants here in the US than any other ethnic-style restaurants.
And we all have our favorites, right? Of course, tacos in all their many variations probably reign supreme. But guacamole, salsa & chips, burritos, _________ (fill in your fav!) are extremely popular also.  Do you and your loved ones plan to indulge in some Mex or Tex-Mex foods today?
Here is a dish that Robert and I enjoyed recently which would be perfect for lunch or supper!  I served it with homemade guacamole (easy-peasy!) along with this black bean salad.  This meal fit so well into our healthy but oh-so-yummy POV—lots of fresh veggies, healthy fats, and protein low in fat and calories. But, best of all, delicioso! ¡Buen provecho! (Enjoy!)

Tex-Mex Shrimp, Tomatoes, and Olives

2015-05-04 19.15.32

ingredients:

2 teaspoons olive oil
1 medium red onion, halved and sliced into thin half moons
1 jalapeño pepper, seeded and very thinly sliced, (optional)
2 tablespoons minced garlic
1 pound shrimp, peeled and cleaned
1 cup grape tomatoes, halved
1/2 (or more!) cup pitted green olives
1 lime, zested and juiced
lemon-pepper seasoning, to taste
1/2 avocado, cubed
1 lime, cut into 4 wedges (for garnish)

directions:

  • heat oil in a large saute pan over medium heat
  • add onion and jalapeños (if using), cook for 7-8 minutes ‘til just beginning to soften
  • lower heat and add garlic; cook, stirring constantly for 1 minute
  • stir in tomato halves, cover and cook for 3 to 4 minutes’ til tomatoes begin to soften
  • add olives, lime juice, and zest; cook for 5 minutes more to allow flavors to blend
  • season well with lemon-pepper seasoning (or simply salt & pepper)
  • garnish as desired

♥   ♥   ♥   ♥   ♥

God loves you!  ♥  (Please don’t ever forget that!)

♥  coleen

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Lemon-y, Garlic-y Tilapia with Avocado Salsa

March 10, 2015 by

Oh…it is getting close! For some of you, spring has already sprung. Here in Upstate NY, the daylight is increasing, the temps are warmer, the piles of snow are beginning to melt! And <slowly…> the fruits and veggies are getting increasingly more tempting in the produce department of our grocery stores. This past week, I could actually smell the fragrance of the ripe strawberries as I shopped my list! And so, two packages of them were added to our shopping cart!

One thing that I determined to prepare was a fruity avocado salsa…so easy-peasy! And so good for us (you, too!). And fits perfectly into our healthy but oh-so-yummy POV! We all are aware of the benefits of eating fresh fruits…loaded with vitamin and fiber. And avocados—such a great addition to your healthy eating plan! Here is some info on the benefits and the nutrition received from eating avocados.

We had this cauliflower rice dish alongside.  This salsa would be delish on quite a variety of seafood…from fillets to shrimp to scallops! What’s your favorite?

Lemony–Garlicky Tilapia with Avocado Salsa

 

ingredients:
salsa:
1 mango, peeled and cut into smallish cubes
1 avocado, peeled and cut into smallish cubes
handful of strawberries, cut up
2 teaspoons red onion, finely minced
1 lemon (or lime), juiced
sea salt, freshly ground pepper (I use a lemon-pepper blend)
red pepper flakes (optional)

fish:
4 tilapia fillets (4-5 ounces each)
2 tablespoons red onion, finely minced
4 tablespoons chopped garlic (I use jarred)
2 tablespoons butter
1 large lemon or lime, zested and juiced
3 teaspoons dried parsley
1 teaspoon dried tarragon
salt and pepper to taste
olive (or coconut) oil

directions:

salsa

  • mix all ingredients together in a glass or ceramic dish; set aside

fish

  • preheat oven to 400
  • lightly coat the bottom of a glass baking dish with oil
  • in a small saucepan, melt butter
  • add red onion and saute for 3-4 minutes to soften
  • add garlic and saute on low for an additional minute stirring constantly
  • remove from heat and add lemon juice
  • lay out the tilapia in the pan
  • sprinkle with the herbs, zest, and a generous amount of salt and pepper
  • pour the butter mixture over top the fish
  • bake for 10-20 minutes (depending on the thickness of the fillets) ‘til flaky

serve fish with avocado salsa on the side…perhaps with quinoa, or rice; enjoy!

♥    ♥    ♥    ♥    ♥

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen

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Cinquo de Mayo Salad and Salsa

May 5, 2014 by

Who loves Mexican food? Raise your hand! Oh, me, too! So in keeping with the Festival of Cinquo de Mayo, we enjoyed a delicious Tex-Mex meal over the weekend. Of course, I wanted to keep to our healthy but oh-so-yummy point of view. Included below are two healthy, full of fresh ingredients and easy recipes for side dishes: a Black Bean warm salad and a simple mango salsa. Enjoy!

2014-05-04 19.14.29

Black Bean Salad

Ingredients:2014-05-04 19.09.00
1 cup corn, either frozen, or cut fresh off the cob
1/2 yellow bell pepper, diced
1/2 red bell pepper, diced
1/2 small red onion, finely chopped
1 heaping tablespoon chopped garlic (I use jarred)
1/2 teaspoon chipotle chili powder
1 tablespoon, plus additional 1/8 cup, extra-virgin olive oil
1 (15 ounce) can black beans, drained and rinsed
Sea salt, freshly ground pepper
1 cup grape or cherry tomatoes, halved
2 teaspoons minced, seeded jalapeno pepper (optional)
1 small avocado, halved, pitted and diced
1 teaspoon lime juice, fresh if possible
1/4 cup chopped fresh cilantro, leaves and stems

Directions:

  • Cook the bell pepper and onions in the olive oil 5-6 minutes over medium-high heat in a saute pan.
  • Add the corn, and cook for 3-4 minutes more.
  • Then add the chili powder and chopped garlic, and cook for 1 more minute stirring constantly so that the garlic does not burn.
  • Reduce heat and toss in the black beans to warm through.
  • Add the additional olive oil and toss to coat evenly. Adjust seasoning with sea salt and pepper.
  • Remove from the heat and gently fold in the tomatoes, (jalapeno pepper, if using) avocado, and cilantro.   Serve immediately.

Simple Mango Salsa2014-05-04 19.08.18

Ingredients:
1 large mango, peeled, pitted, and cut into medium-size dice
1/2 small red onion, finely chopped
1/2 cup red bell pepper, diced
2-3 tablespoons chopped fresh cilantro
1/4 cup fresh lime juice
2 teaspoons minced seeded jalapeño pepper (optional)

Directions:
Gently combine all ingredients in a small bowl; chill in refrigerator ‘til ready to serve.

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Healthy St. Paddy’s Day Shakes

March 17, 2014 by

Sorry…breaking into our little series on spring veggies ‘cause I just have to share these healthy but-oh-so-yummy! green minty “shakes” with you!  It is tradition to celebrate St. Paddy’s Day in our family…heritage and all, y’know!  (Your name can’t be coleen ann brigit mcelroy hayden…and not recognize your Irish background!)

So, I have to admit to indulging <in the past!> in a Shamrock Shake from a certain fast food place…uh-huh…you know!  But we are working on having a healthier eating lifestyle now…by God’s grace!…and so I took a little peek ‘n see about the nutrition facts (from the manufacturer) for that minty shake of my past.  Can you say “Holy Saint Paddy!”  530 calories, 86 grams of carbs (of which 73 were sugar carbs, mostly corn syrup), and 15 grams of fat in a 16 ounce cup!

healthyshamrockshake

I think you will find this healthy but-oh-so-yummy version equally satisfying and delicious. I would love to hear from you!

Ingredients:
1 scoop protein powder
2 cups almond milk
1/2 teaspoon almond extract
1/2 teaspoon peppermint extract
1 packet of stevia sweetener
2 hefty tablespoons of vanilla greek yogurt
1 ripe avocado
2 handfuls of raw spinach
2 cut-up frozen bananas
4 or 5 ice cubes

Directions:

  • Start off with all the liquid ingredients, the protein powder and stevia; blend for 10-15 seconds.
  • Layer in the balance of the ingredients. Whirl away ‘til nicely blended!
  • This made more than enough for two big servings; the glasses pictured hold more than 14 ounces each.

** Certainly can be prepared in a standard blender, too. I would suggest doing it in two batches, however, using 1/2 of the ingredients at a time.

♥  ♥  ♥  ♥  ♥

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen

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At Home with GCH: Appetizers Week 3

February 18, 2013 by

Here on our At Home with GCH blog, Monday’s are always focused on healthy but oh-so-yummy! recipes.  This month we are doing a series on appetizers.  As I confessed last week: I love appetizers! Whether you call them tapas, small bites, hors d’ouerves, antipasto, or simply appetizers; no matter what you call ‘em…I like ‘em!  One of my favorite things to do on a weekend evening is to have some folks over, set up a board game, put appetizers and beverages on the buffet…relax and have fun!  But that’s me! I would love for you to leave a comment below sharing with us YOUR favorite appetizer(s)!

This week we are making Guacamole and Six Layer Mexican Dip…Vamanos! (Let’s go!)

Guacamole is so simple to prepare from fresh ingredients.  And when you make it at home you are able to leave out any preservatives or other unhealthy additions.  The main ingredient in any guacamole recipe is AVOCADO.  Avocados, which are fruit, are considered a very healthy plant-based fat which is comprised of monounsaturated (the good stuff) fat that is easily metabolized (burned).  Here are some nutrition facts (based on one whole avocado):

Guacamole DipIMG_0154

1 ripe avocado
juice of ½ small lemon (try Mayer lemons!)
Kosher salt, freshly ground pepper
1/2 ripe tomato, seeded and chopped
OR 12-15 grape tomatoes, halved
1/8 small Vidalia onion, very thinly sliced

Halve the avocado; remove pit very carefully.

Scoop out the fruit into a glass or ceramic bowl, and mash roughly with the lemon juice and approximately 1 teaspoon kosher salt and pepper to taste.

Stir in the cut-up tomatoes and onions.  Taste for seasoning, adding if necessary.

Should be served immediately.

_________

Six Layer Mexican DipIMG_0159

1 (16 ounce) can refried beans
8 ounces of jarred salsa (I used black bean & corn variety)
12 ounces sour cream
2-3 tablespoons homemade taco seasoning*
Guacamole (see above recipe)
8-12 ounces shredded sharp cheddar or colby jack
1 (6 ounce) can black olives, sliced

Heat refried beans in the microwave for approximately 1 minute in a 1/2—2 quart clear glass  container just ‘til warm.  Remove from microwave.  Spread into an even layer.

Pour salsa over beans and smooth into an even layer.

Mix homemade taco seasoning with sour cream; spoon onto the salsa layer, spreading gently.

Spoon guacamole evenly over the sour cream mixture; spreading if necessary.

Scatter shredded cheese on top of the guacamole; and then distribute olive slices on the very top.

Serve with your favorite tortilla chips!

Homemade Taco Seasoning Mix

1/4 cup chili powder
3 tablespoons dried minced onion
1 tablespoon garlic powder
1+1/2 teaspoons salt (optional, I do not include it)
2 teaspoons dried oregano
2 teaspoons ground cumin
1 teaspoon ground chipotle pepper
2 teaspoons paprika
1 teaspoon black pepper
½ teaspoon cayenne pepper
1/3 cup cornstarch

Place all ingredients in a small glass jar; shake really well ‘til all ingredients appear to be evenly distributed.  (To substitute for the mix that comes in a yellow package: use 3 tablespoons of mix and 1/3 cup water for each pound of meat.)

God loves you!   ♥  (Don’t ever forget that!)

 ♥   coleen

_________________________________

If you would like to send a personal message to Coleen concerning this series, you may email her at: Coleen@girlfriendscoffeehour.com

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