With all of the heavier comfort food eating during the winter spring is a time for lighter and healthier fare and up next for me is this super quick, easy and tasty chipotle and lime salmon! The smokey chipotle lime flavour combo is another one of my favourites and it goes so well on melt in your mouth buttery salmon.
This salmon could not be easier, you simply mix the chipotle chilies in adobo with lime juice, garlic, cumin, salt and pepper and bake and broil or grill the salmon until just cooked. This chipotle lime salmon makes for a perfect main course with some sides and it’s also great as a filling for tacos, burritos, quesadillas, salads, etc.
This time I chose to serve it topped with cool and creamy avocado salsa to balance the spicy heat of the chipotle chilies. No matter how you serve it this chipotle lime salmon makes for an amazing light spring or summer meal!
2 tablespoons oil
1 lime, juice and zest
1 chipotle chili in adobo (or to taste)
2 teaspoons adobo sauce
1/2 teaspoon cumin
1 clove garlic, grated
salt and pepper to taste
2 pound salmon fillet
Puree the oil, lime juice and zest, chipotle chilies, adobo sauce, cumin and garlic in a blender or food
processor until smooth, place the salmon on foil on a baking sheet, pat dry, season with salt and pepper,
spread on the chipotle mixture and bake in a preheated 400F/200C oven (or barbecue) until just cooked, about 10-15 minutes.
Option: For One-Pan: Make this a one-pan meal by roasting some vegetables like asparagus or green beans along with the salmon!
It’s almost the middle of the week so today’s dish is a no fuss, simple, mid-week supper. If, like me, you always have a container full of roasted pumpkin in your fridge during autumn, you will have your dinner on the table in no time at all.
If you need to roast your pumpkin, you can always do a quick yoga session while your oven does its magic. That’s what I’ve been trying to do lately – incorporate small yoga sessions into any waiting time. I have a love/hate relationship with yoga. I know I need it as I have the flexibility of a small tank, but because I really suck at it, I tend to procrastinate.
My current strategy is to develop a yoga habit (certainly much better than my current chocolate one;)) by finding 20 minutes to practise each day. Waiting for your veggies to finish roasting is as good a time as any. Once you finish, you’ll be in a good mood and your dinner will be just minutes away. While many people enjoy pumpkin desserts, I’m a sucker for savoury dishes punctuated with this sweet vegetable.
Its caramelised goodness goes so well with the flavours of garlic, chilli, spinach, walnuts and lemon that even writing about this makes me salivate. It’s a marriage made in heaven and it’s kind of hard to describe so best make it yourself:).
200 g spaghetti (use gluten-free if you are gluten-intolerant)
3 tbsp / 45 ml olive oil
2-3 garlic cloves, finely diced
2 cups of cubed butternut squash / pumpkin*
about 100 g spinach
½-1 tsp chilli flakes (depending on level of heat and your preference)
½ lemon, zest and juice
salt and pepper, to taste
30 g walnuts, finely chopped
Coat cubed butternut squash in 1 tbsp of olive oil and season with salt.
Bake in a hot oven (225º C / 435º F) for about 40-50 minutes, until butternut squash turns soft and gets lightly caramelised.
Heat up 2 tbsp of olive oil in a pan.
Fry off garlic gently on a low-medium heat, stirring frequently so it doesn’t burn.
Add chilli flakes and cook for another minute or two stirring frequently.
Cook spaghetti for a minute shorter than you would normally.
Mash half the butternut squash with a fork or potato masher (you can also use a food processor or blender for a smoother texture).
Put both mashed and whole butternut squash chunks into the pan with chilli and garlic.
Add drained pasta and washed spinach into the pan.
Incorporate them well into the pumpkin.
Taste and season with pepper, a squeeze of lemon juice and additional salt and chilli if needed.
Serve immediately with chopped walnuts and lemon zest on top.
You can find complete recipes of this PUMPKIN SPINACH AND WALNUT SPAGHETTI in lazycatkitchen.com
I normally don’t declare recipes the best for just any reason. In fact, if I’m saying something is the BEST, then it’s for a very good reason. Most often because I had multiple people try out a recipe and tell me it’s the best thing they’ve ever tasted; this happens most frequently when I bake cookies.
Little did I expect this turkey chili to surprise me with it’s thick texture and addicting flavor. But my goodness, it is wonderful. And I do have to admit that I’ve made it four times in the past month. It’s one of those recipes you can tuck in your recipe box or bookmark on your phone. Honestly, I’m just obsessed.
Over in my world, we decided to do an eating challenge until Thanksgiving. It’s a mixture between paleo, Whole30 and clean eating. Today marks Day 7 and so far we’ve been successful but still challenged on what to cook or eat for lunch. The plan is to stick to a grain free, refined sugar free diet with plenty of vegetables and high-protein meats. I think the hardest part might be eliminating alcohol, frozen yogurt and chips. I don’t know when I became such a chip person, but I’ve been craving them like CRAZY the past two days.
For a little background, we’re really just doing this as a challenge to eat healthier and reset cravings. Often times I find us going out for pizza, french fries and beer. Not only is it a waste of money, but it isn’t a healthy habit when you do it too often. I also want to make sure that Tony understands what it means to nourish your body with GOOD, real food made from scratch.
2 teaspoons olive oil
1 yellow onion, chopped
3 garlic cloves, minced
1 medium red bell pepper, chopped
1 pound extra lean ground turkey or chicken (99%)
4 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1/2 teaspoon salt, plus more to taste
1 (28-ounce) can diced tomatoes
1 1/4 cups chicken broth
2 (15 oz) cans dark red kidney beans, rinsed and drained
1 (15 oz) can sweet corn, rinsed and drained
For topping: cheese, avocado, tortilla chips, cilantro, sour cream
Place oil in a large pot and place over medium high heat. Add in onion, garlic and red pepper and saute for 5-7 minutes, stirring frequently. Next add in ground turkey and break up the meat; cooking until no longer pink. Next add in chili powder, cumin, oregano, cayenne pepper and salt; stir for about 20 seconds.
Grilling out during the summer is our favorite way to cook dinner. We probably grill out 3 to 4 nights a week. I am always needing to come up with new flavors and marinades. This Chili Pineapple Grilled Chicken is crazy good!
I have come to love sweet chili sauce, so I love to add it to marinades. It gives the meat some sweetness without being overly sweet. The pineapple juice made us feel like we were eating at the beach! LOVED the tropical flare to the chicken.
We grilled 2 pounds of chicken and ate the leftovers for lunch the next day. They are great on top of a salad or chopped up in a quesadilla. These are already on the menu again for this weekend.
2 lb chicken tenders
1 cup sweet chili sauce
1/4 cup pineapple juice
1/4 cup honey
Whisk together sweet chili sauce, pineapple juice and honey. Reserve 1/4 cup of sauce and pour remaining sauce over chicken tenders. Marinate in the refrigerator 30 minutes to an hour.
Remove chicken from marinade. Grill until done, about 5 minutes per side. Brush chicken with reserved sauce on each side and cook for an additional minute on each side.
You can find complete recipes of this Chili Pineapple Grilled Chicken in plainchicken.com
Chili is the ultimate fall and winter comfort food. Who can say no to a bowl of warm, thick chili that’s loaded with tender chicken and hearty cannellini beans.
It’s some of the best chili I’ve ever had and will be on rotation all winter.
3 tablespoons olive oil
3 cups sweet Vidalia or yellow onion, peeled and diced small (about 2 medium/large onions)
1 large jalapeno pepper (about 4 to 5 inches long), diced very small (the seeds are where the heat is concentrated; included or discard them based on preference)
7 to 8 ounces canned green chilis, don’t drain (I used mild heat)
4 garlic cloves, peeled and finely minced
32 ounces (4 cups) low-sodium chicken broth
4 cups shredded cooked chicken (use about 1 whole storebought rotisserie chicken to save time; or roast or cook your own chicken in a skillet)
two 15-ounce cans cannellini beans, drained and rinsed (see step 4 below about blending 1 cup of the beans with a splash of chicken broth or water)
1 tablespoon lime juice
1 tablespoon cumin
1 teaspoon dried oregano
1 teaspoons salt, or to taste
1 teaspoon black pepper
1/2 teaspoon red chili flakes
1/4 teaspoon cayenne pepper, optional and to taste
1/3 cup fresh cilantro leaves, finely minced
tortilla strips, chips, crackers, diced avocado, shredded cheese, and/or sour cream; all are optional for garnishing
To a large Dutch oven or stockpot, add the olive oil and heat over medium-high heat to warm.
Add the onion, jalapeno, green chilis, and sauté for about 7 minutes, or until vegetables begin to soften. Stir intermittently.
Add the garlic and sauté for 1 to 2 minutes. Stir intermittently.
Add the chicken broth, chicken, cannellini beans including whole beans and blended bean mixture (take 1 cup of the beans, add to a food processor or blender, add a splash of chicken broth or water and blend until smooth; mixture should be thick. Add the blended bean mixture along with the whole beans to pot), lime juice, cumin, oregano, salt, pepper, red chili flakes, optional cayenne pepper, and bring to a boil. Allow mixture to boil gently for about 7 to 10 minutes. It’s unlikely, but if at any point the overall liquid level looks low or you prefer your chili to be thinner, add 1 cup of water or as desired; you’ll adjust the salt and seasoning levels at the end. For thicker chili, allow mixture to boil longer and reduce until desired thickness is reached.
Add the cilantro and boil 1 minute.
Taste chili and add salt to taste. This will vary based on how salty the chicken broth, beans, and rotisserie chicken are, and personal preference. Make any necessary seasoning adjustments (i.e. more salt, pepper, cumin, cayenne, lime juice, etc.).
Ladle chili into bowls, and optionally garnish with tortilla strips, chips, crackers, avocado, cheese and/or sour cream; serve immediately. Chili will keep airtight in the fridge for 5 to 7 days or in the freezer for up to 6 months.
You can find complete recipes of this EASY 30-MINUTE HOMEMADE WHITE CHICKEN CHILI in averiecooks.com