Mexican Night the Healthy/Make Ahead Way!

We started commuting over 200 miles a day last week! That is not a typo boys and girls. We are spending 3-4 hours in the car each day! I live to cook, and I want to be healthy. So how do you mesh the two? I decided that I would buckle down and plan meals weekly. This means I do my shopping and prepping on Sundays. And we stick to the plan.

I want to start blogging about how I am doing this and what I am learning. Bear with me as I figure it out, please. It'll be a happy journey together! I'd like to include shopping lists and prep work for you in the future.

I made a quick video for you!!! I didn't plan to and I stumbled along, but hell, I'm posting it anyways! You'll see improvement (I hope!) soon. :)

PS Did I mention Jeff eats meat and poultry, but I don't? We are figuring that out here too!

Whole Wheat Tortillas (as many as you'll eat)
1/2 lb. ground beef
Taco seasoning
Black beans (cook or drain and rinse canned)
Fixings for Gussying:
Wash, dried, torn lettuce
Avocado (w/ lime juice, salt and pepper)
Cherry tomatoes, halved
Onion, diced
Plain Non-Fat yogurt (instead of sour cream!!!)
Cheddar cheese (I used 1/2 fat by Cabot)

On Sunday evening:
Clean, shred, chop all your veggies and cheese (except avocado)! Set aside in reusable containers or plastic sealed bags.

On Monday evening:
Brown ground beef over medium heat. Add taco seasoning and water, stir occasionally until thickened.

Meanwhile:
Chop avocado and mix with lime juice, salt/pepper, cilantro if you have it!

Heat tortillas under damp paper towel in microwave. I heated three for 30 seconds.

Lay out all your fixings and gussy up your soft tacos or make quesadillas! This is ten minutes on Monday night- you have to love that! Delicious and healthy too! Heck yeah!

What I learned today;
Flipping your quesadilla in half is WAY EASIER!
I could've mixed my yogurt and avocado. Wonder if I can do that in advance without brown avocado?
I am definitely doing Mexican night often. So fast and easy!
Videos could be really fun, I'm going to work on that!

Zucchini and Egg

Hi folks! This is a very quick and easy breakfast! This is also my first post from my phone. :)

Zucchini
Egg
Extra virgin oil
Romano cheese
Crushed red pepper
Salt and pepper

Medium/Low heat
Sauté diced or sliced zucchini in a pan with a drizzle of olive oil, salt and paper, to taste
Once golden (2-5 minutes with a flip), pour in scrambled egg
Stir a few times with your spatula to cook egg
Top with grated Romano cheese and crushed red pepper
Eat immediately for a happy day!

Zucchini and eggs love each other. The quick photo from my phone does not do this masterpiece any justice! Try it- your day (and your life) will be better for it!

Corn, Tomato, and Avocado Salad

Corn, Tomato, and Avocado Salad

Fresh and Raw

3 ears of corn, kernels cut from cob (raw)

1 cup cherry or grape tomatoes, halved

1 avocado, diced

½ vidalia onion, diced or minced

½ cup fresh basil, loosely packed and chopped

1 Tbsp. extra virgin olive oil

1 tsp. red wine vinegar

½ tsp. kosher salt

fresh cracked pepper, to taste

Mix it all up and enjoy!!!

Fresh Beet Salad

Today is Thursday, which means they deliver our CSA share right to our office - yay!  This is why I love Thursdays.  It doesn't hurt being the day before Friday either!  In our share, we found fresh beets, corn, spinach, green onions... did somebody say salad, please?!  Our goal was to create a delicious salad using only what we had on hand.  Please keep that in mind... what you have on hand... add, remove, or change ingredients as you please.  This recipe is just an idea.

Fresh Beet Salad


small bunch of small beets, with greens
extra virgin olive oil, I used 2 Tbsp.
fresh spinach leaves
fresh corn, I used two ears
green onions, I used the stalks from about 5 bulbs
Parmesan Reggiano shavings
Kosher salt and fresh cracked black pepper, to taste

Simple Balsamic Dressing:  3 to 1 parts extra virgin olive oil and balsamic vinegar.  Kosher salt and fresh cracked black pepper, to taste.  I used about 3 Tbsp. extra virgin olive oil and 1 Tbsp. Balsamic vinegar.

Preheat oven to 425 degrees

Cut greens from beets, trim ends off, and wash well

Toss with a drizzle of extra virgin olive oil, sprinkle with kosher salt and pepper

Wrap your beets up in foil and roast until soft, about 20 -25 minutes, cut into bite-size pieces

Wash and tear your spinach and beet greens

Cut the fresh corn off the cob

Chop the green onion stalks

Toss together your greens, corn, and onions

Top with beets

Drizzle with Balsamic Dressing and top with parmesan shavings

Avocado Omelet with Tomato

I just ate the most delicious and quick breakfast - hey, if it is the first meal of the day, regardless of the time, it IS breakfast!  I ate it all just now, so no photo.  :(

I need to go grocery shopping, but I had half an avocado and some egg whites calling my name!

Cut up a hot pepper and some green onions, saute in a small frying or omelet pan with a drizzle of extra virgin olive oil and sprinkle of kosher salt.  Once soft, pour in egg whites.  I used 3 Tbsp.  Cook until set, flipping once.  This is maybe 1-2 minutes.  If you are an omelet connoisseur, feel free to push your egg whites around the pan.

Top with sliced avocado and fresh sliced tomato.  Salt and pepper, to taste.

That is it!  It cooks up fast when you are hungry and your mouth will thank you!  Post photos if you try it, please!

Mango Cucumber Salad

Mango Cucumber Salad

2 mangoes, diced

1 cucumber, diced (about 2 cups)

1 tomato, diced

1 garlic clove, pressed

1 Tbsp. extra virgin olive oil

juice from half a lemon (1-2 Tbsp, taste to preference)

2 Tbsp. cilantro, chopped

½ tsp. kosher salt

black pepper, to taste

1 jalapeno, minced (optional)

Toss it all together and serve.  This is great with Confetti Quinoa and shrimp!

Confetti Quinoa

Confetti Quinoa

2 tsp. extra virgin olive oil

2 medium onions, diced

1 red bell pepper, diced

3 garlic cloves, pressed

1 Tbsp. cumin

½ Tbsp. chili powder

½ Tbsp. oregano, dried

½ Tbsp. kosher salt

1 cup quinoa, rinsed

2 cups water

2 ears of corn, kernels cut off

½ cup cilantro, chopped

Heat large deep skillet over medium heat

Add oil, onions, and pepper, stirring occasionally until soft, about 7 minutes

Add pressed garlic and stir until soft, about 1 minute

Stir in cumin, chili powder, oregano, and salt

Stir in quinoa and water

Cover and bring to a boil and reduce heat to a simmer

Leave covered and cook until liquid is absorbed and germ separates from seed, which will look curly and white, about 20 minutes

Remove from heat and let stand uncovered for five minutes

Fluff with a fork

Stir in corn and cilantro

Try this with Mango Cucumber Salad and shrimp!

Roasted Mushroom, Pepper, Onion Pizza

Roasted Mushroom, Pepper, Onion Pizza!

1 lb. pizza dough, raised at room temperature

1 10 oz. package of baby bella mushrooms, quartered

1 yellow bell pepper, diced ½ - 1 inch

1 cubanelle pepper, diced ½ - 1 inch

1 onion, diced ½ - 1 inch

6 garlic cloves, smashed, peeled, and broken into small chunks

3 Tbsp. extra virgin olive oil (don’t be shy!!!)

1 tsp. dried oregano

1 tsp. kosher salt

fresh cracked pepper, to taste

8 oz. mozzarella, diced small or shredded

4 oz. fontinella, diced small or shredded

Parmesan, grated for serving

Preheat oven to 415 degrees

Toss mushrooms, peppers, onions, garlic, olive oil, oregano, salt and pepper together.  Spread in a single layer on a baking sheet.  Roast in oven, turning once until soft and just starting to turn golden, about 20 minutes.  Remove from oven.

Turn oven up to 425 degrees

Spread dough on greased baking sheet

Sprinkle half of mozzarella and fontinella cheese over dough

Spread roasted vegetables over cheese

Sprinkle remaining mozzarella and fontinella cheese over vegetables

Bake until dough is crispy and cheese is melted, about 20 minutes

Sprinkle with parmesan, allow to set for five minutes, and serve!  

American Macaroni Salad with Tuna

American Macaroni Salad with Tuna

It is Memorial Day and our dear friends invited us to join them for great food and better conversation!  There are so many ways to make macaroni salad, but on Memorial day, my goal was to make an "All American" macaroni salad.  I think you will find this recipe very easy and very tasty!!!

2 cups (dry) of your favorite small pasta, cooked/rinsed/cooled

3 hardboiled eggs

2/3 cup celery, diced (include the leaves)

2/3 cup carrots, diced

1/3 cup sweet onion, diced

1/3 cup dill pickle, diced

1 5 oz. can of solid albacore tuna, drained and broken up

2/3 cup mayonnaise *I like Hellmans

1 Tbsp. Dijon mustard

1 tsp. garlic powder

Kosher salt and fresh cracked black pepper, to taste

Eggs:

Start your hardboiled eggs.  I put three eggs in cold water, covered by one inch.  Once the water boiled, I removed from the burner and kept covered for 10 minutes.  Run under cold water until cool, cover with cold water and keep in fridge until ready to use.

Pasta:

Cook your pasta according to package direction in salted water.  Drain and rinse with cold water.  Set aside.

Chop and mix your celery, carrots, onion, and pickle.  (I do not peel my carrots; I only wash them and trim off the tough ends.)

Drain and using a fork, break up your tuna.  Add to vegetable mixture. 

Add mayonnaise, mustard and garlic powder.

Add pasta.  I used Barilla whole wheat small shells.

Mix together gently using a spatula. 

Mix in Kosher salt and fresh cracked black pepper, to taste.

Top with peeled and sliced hardboiled eggs.  Sprinkle with paprika or black pepper.

Chill until ready to serve.  

Fresh Tomato Pizza with Basil

Sundays make me crave Mom and Meme food.  It felt like summer today and I was so lucky enough to find these big, beautiful tomatoes at Cardona's Italian market.  They looked, felt, and smelled as if they came from a garden that morning (even though it is well before tomato season).  Fresh tomato pizza is one of the easiest dinners to prepare and it always makes me feel loved.  Good, fresh ingredients are important to this recipe, do not skimp on the olive oil, cheese, or basil quality.    


Fresh Tomato Pizza with Basil
Serves 2-4 

25 minutes, prep and cook time

1 lb. dough
2 Tbsp. extra virgin olive oil
5 garlic cloves, pressed
2 large, firm tomatoes thinly sliced (I used beefsteak)
1 tsp. kosher salt
2 tsp.+ Pecorino Romano, grated
2 tsp.+ fresh basil, torn or chopped
fresh cracked black pepper

Preheat oven to 425 degrees

Spread pizza dough onto your favorite greased baking sheet (I used shortening to grease)

Spread garlic and 1 Tbsp. oil all over the dough

Place tomatoes in a single layer over dough

Sprinkle with salt and pepper

Drizzle remaining oil all over tomatoes

Bake for 20 minutes until golden brown on bottom and crisp

Remove from oven and immediately top with cheese (at least 2 tsp., maybe more!)

Sprinkle basil all over (at least 2 tsp., but as much as you like!)

Let the pizza rest 5 minutes, tomatoes will be very hot, and serve.  It is also delicious at room temperature.

Green Beans and Potatoes in Red Sauce

I have started a cookbook more times than I care to admit!  So, what exactly is my problem?  I keep changing themes.  Should I create a "this is what I ate this month" book of chaos?  I have not ruled that out.  If you think it is cute, interesting, or ridiculous, please let me know.  :)

In the interim, I have a new... or a refreshed idea.  I'm on a hiatus from meat and poultry.  I've never been a steak and potatoes kind of girl.  Don't get me wrong, I can devour a pound of ribeye and ask for another, but if you really want to see me smile, give me seafood!  Back to the point though, it has been years since I went vegetarian... and I am in love with a hardcore meat and potatoes kind of man.  So, you think this would be difficult, right?  Yah, right!  Seriously, I am creative as ever.  Better still... Poo Bear Pie Bear is happy too!  Yes, I did just call Jeff Poo Bear Pie Bear.    

If you want to be as cool as PBPB, I need you to:

try it

comment on it

share it

Please do not ever forget that recipes are ideas that need cooks to make them their own.  Take it away baby!

Green Beans and Potatoes in Red Sauce

Inspired by and dedicated to my mom and meme, who makes the best beans in sauce!

2 Tbsp. extra virgin olive oil

2 onions, diced

5 garlic cloves, minced

1 28 oz. can crushed tomatoes

1 28 oz. can whole plum tomatoes

1 Tbsp. basil, dried

1 tsp. kosher salt

2 1/2 cups potatoes, cut into bite size people (I used gold potatoes)
1 cup vegetable stock or water

4 cups fresh green beans, stems and rough ends cut off

black pepper, to taste

Romano, grated, for serving 

1. Heat oil in a large, deep pot over medium heat
2. Add onions and cook until soft, stirring occasionally, about 5 minutes
3. Add garlic and cook until soft, stirring occasionally, about 1-2 minutes
4. Add crushed tomatoes and whole plum tomatoes, breaking the whole tomatoes into bite size pieces with your hands (FUN!)
5. Stir in basil and salt
6. Add potatoes and cook until fork-tender, about 1 hour
7. Add beans and stock, cover and simmer until tender to the bite, but slightly crisp, about 30 minutes
8. Taste, add pepper and salt, as desired
9. To serve:
1. Drizzle with extra virgin olive oil
2. Sprinkle with  romano cheese (Pecorino Romano is the best!)
3. Add some warm crusty bread for sopping up that sauce!

If I had fresh basil on hand (wish I did!), I would tear it up and throw it in right before serving.  This is what I had in the pantry and fridge tonight.  Do what you can do.  Fresh green beans are best used shortly after buying.  That being said - use whatever potatoes, beans, tomatoes, and herbs you have on hand.  I was a very poor college student once.  I have also been just plain poor.  I understand the value of a recipe and how easily and happily it can be manipulated to suit your needs!  Hey, I'd prefer if you did it my way, but that does not mean there is not another way or a better way!  It does not have to be exact.  In the spirit of cooking, check out my substitutions below:

Extra Virgin Olive Oil:  olive oil, canola oil, vegetable oil, grapeseed oil, truffle oil, butter, cooking spray

Onions:  cut your fresh onions however you please (slice, mince), shallots,  or dehydrated onions and onion powder can be added with tomatoes

Garlic:  jarred garlic, shallots, dehydrated garlic and garlic powder can be added with tomatoes

Tomatoes:  Fresh tomatoes, any variety, diced/chopped/etc., tomato sauce, tomato paste and water.  Ketchup and water if you must!

Basil:  Any of your favorite fresh or dried herbs!  Basil, parsley, fennel, thyme, rosemary.  Or nothing,

Salt:  sea salt, iodized salt, garlic salt, seasoned salt


Potatoes:  Any potato will do, choose your favorite!  White, Red, Yellow, Russet, etc.  If you use frozen, thaw first and only warm enough to absorb sauce.  Canned can be drained and warmed to absorb sauce.


Vegetable Stock:  Water, any stock, any broth (chicken, beef, etc.)

Green Beans: frozen (thaw and add just to warm), canned (drain and add just to warm), ANY OTHER VEGETABLE:  broccoli, fennel, escarole, kale, spinach, mushrooms, corn, etc.

Cheese: Parmesan, Asiago, ANY grated cheese you like or have

Roasted Shrimp, Peel & Eat

Roasted Shrimp, Peel & Eat

Shrimp might be the easiest shellfish to prepare, and perhaps the most delicious!  This is my favorite way to prepare shrimp and my go-to recipe.  Shrimp tastes better when cooked in the shell; plus it is fun to eat with your hands.  You can prepare and serve in minutes... enjoy!

1 lb. 16/20 ct. shrimp, raw with shell, patted dry

2 Tbsp. extra virgin olive oil

1 tsp. kosher salt

cracked black pepper, to taste

lemon

Preheat oven to 425 degrees

Toss shrimp, oil, salt, and pepper together

Spread shrimp in a single layer on baking sheet

Roast 3 minutes, turn over

Roast 1-2 more minutes until pink and flesh is almost opaque

Squirt with fresh lemon and serve immediately.  Serve with extra olive oil for dipping, cocktail sauce, or eat just as they are!

Rosemary Roasted Potatoes

Rosemary Roasted Potatoes

I adore this recipe.  You will too for the same reasons, which I will explain.  First, this is pretty cheap to make – potatoes and onions are the main ingredients.  The remaining ingredients are used in limited quantities.  Buy the oil and cheese that you can afford, but buy the best that you can afford.  Second, this is darn easy!  Grab your knife, chop away, mix, and roast.  Don’t be lazy!  Third, I love that when you cook you can take creative liberty.  You don’t like truffle oil?  You’re crazy!  Whatever though, knock your socks off and use walnut oil, hazelnut oil, canola oil, or more extra virgin olive oil.  Consider this recipe to be guidelines and enjoy!   

1 – 1 ½ lbs. gold potatoes, cut into chunks 1 inch or smaller

2 sweet onions, diced

2 tsp. extra virgin olive oil

1 tsp. white truffle oil

2 tsp. fresh rosemary, minced

1 tsp. kosher salt

fresh cracked pepper, to taste

1 Tbsp. parmesan reggiano cheese, grated

Preheat oven to 425 degrees

Mix all ingredients, except parmesan cheese, together

Spread on baking sheet in single layer

Roast 30 minutes, turning once , until golden brown

Sprinkle cheese over the top and serve!

Guacamole

Stop the madness, stop buying your guacamole - it is so easy to make!  Try this recipe and change the measurements to suit your taste.  It will be YOUR perfect guacamole.  :)

Guacamole

1 avocado, diced

1/4 cup red onion, minced

6 cherry tomatoes, quartered

1 garlic clove, pressed

1 Tbsp. cilantro, chopped

juice from ¼ lime

½ tsp. kosher salt

fresh cracked pepper, to taste

1 jalapeno, diced (optional)

Mix all ingredients, allowing some avocado to get smashed for a creamy and chunky guacamole.  

Thank you Stephanie Rae Food Followers

Friends,

I just want to tell you all how happy it makes me that you took the time to follow my blog!  I sincerely appreciate your support - so very much!

SMILES

Tell me what you want and what you think, because I want to make you happy too!

Thank you for being so wonderful... you make me want to be wonderful!!!  :)

Cook, eat, and be happy!

Love,
Steph

PS- Who wants doggy treat recipes?

Salmon over Quinoa with Balsamic Drizzle and Brussel Sprouts

Salmon over Quinoa with Balsamic Drizzle and Brussel Sprouts

Serves 2 – 4 (2 if you like 8 oz. filets)

Wine Suggestion:  Chardonnay

Note:  You can ALWAYS substitute!  Use any quinoa you like; use any stock or water; I use less expensive extra virgin olive oil when I heat it to cook with; replace lemon with orange or lime juice if you wish; parsley instead of scallions.  That is the beauty of cooking, you can replace AND change the measurements to your heart's and taste's content.  Relax, take your time, and sip a glass of wine while you cook!  Last advice of the night, read the recipe (any recipe) in full before you start - this always helps me!  

Preheat oven to 415 degrees and start quinoa, brussel sprouts, and salmon in that order, as listed below.

Quinoa

1 cup red organic quinoa

2 cups chicken stock

1 tsp. white truffle oil or extra virgin olive oil

lemon juice from 1 lemon

¼ tsp. kosher salt

fresh cracked black pepper, to taste

4 scallions, chopped (green and white parts)

Place quinoa and stock in a pot, cover and bring to a boil.  Turn heat down and simmer until done 15-20 minutes (or according to package directions)

Fluff and mix in oil, lemon juice, salt and pepper   

Right before serving stir in scallions

Brussel Sprouts

1 lb. brussel (remove tough stems and tough outer leaves, cut large sprouts in half)

2 Tbsp. extra virgin olive oil

½ tsp. kosher salt

fresh cracked black pepper, to taste

Toss brussel sprouts with oil, salt, and pepper

Roast for 15-20 minutes, turning half way until golden brown

Salmon

1 lb. wild caught salmon – cut into halves or quarters

½ tsp. kosher salt

fresh cracked pepper

1 Tbsp. extra virgin olive oil

½ cup balsamic vinegar

Heat pan over medium/high heat

Salt and pepper salmon

Add oil to pan and heat

Add salmon to pan skin side down and cook for 6 minutes until skin is golden brown and salmon is easily flipped

Turn and cook 2 minutes (This is for well done salmon with crispy skin – cook less if you prefer rare)

Remove salmon from pan and add vinegar; boil until reduced by half

Serve salmon over quinoa with balsamic drizzled over top, surrounded by brussel sprouts

Roasted Long Hots (with Extras!)

I love hot... hot, hot, hot! In both my man and my food. ;) And if I was a vegatable, my babies would be long hot peppers. Sometimes I want even more though... a little sweetness in an onion... savory roasted garlic... you know. :) Sometimes I am feeling lazy too, which is why I adore roasting! So, here you go - this is what I ate for dinner tonight! SO EASY and SO DELICIOUS!!!

6 long hot peppers, whole

1-2 cubanelle peppers, sliced into ½ inch rings (stem/seeds removed)

2 cups of onions, peeled, halved, and sliced ½ inch

5 garlic cloves, smashed and peeled

¼ cup extra virgin olive oil

½ tsp. kosher salt

fresh cracked black pepper, to taste

Preheat oven to 415 degrees

Mix all ingredients together

Spread over baking sheet in an even layer - I like to lay my long hots over all my ingredients to start

Roast 35-45 minutes, turning occasionally (at least 3 times)

Serve immediately with warm toasty bread to scoop it up with!

Shrimp and Lemon Linguine with Arugula

I was in the mood for shrimp - well heck, I am ALWAYS in the mood for shrimp! Isn't everyone? Jeff said "I love shrimp AND pasta". OK, dare me to come up with another shrimp pasta with only ingredients we had? Dare accepted!

Shrimp and Lemon Linguine

1 lb. linguine, cooked according to package directions in salted water (reserve cooking water)

2 Tbsp. extra virgin olive oil

½ cup shallots, chopped

3 garlic cloves, pressed

1 lb. 16/20 count shrimp, shelled

1 lemon, rind and juice

½ tsp kosher salt

2 cups fresh arugula

½ cup parmesan reggiano, grated

¼ tsp fresh cracked black pepper

White truffle oil

While pasta is cooking…

Heat 2 EVOO in large, deep pan over medium heat

Add shallots and cook until soft, about 2 minutes

Add garlic and cook until golden, about 2 minutes

Add shrimp, lemon rind, and salt, cook until shrimp is just pink, 2-3 minutes

Add lemon juice

Add pasta and toss

Add arugula and toss

Add pasta water and toss until desired consistency

Add parmesan and black pepper toss

Drizzle with white truffle oil, optional

Seared Ribeye Steak with Balsamic Onions and Mushrooms

Seared Ribeye Steak with Balsamic Onions and Mushrooms

I love a "meat and potatoes" man. I am not a "meat and potatoes" lady, but hell, I love him a lot! If you are going to eat a steak, it should be a ribeye. So, when it came to my attention that Jeffrey was deprived of meat, I did what any woman in love should do - I seared a ribeye.

Balsamic Onions and Mushrooms:

1 Tbsp. extra virgin olive oil

2 cups of thin sliced onions

8 oz. baby bella mushrooms, sliced (Go ahead and buy them sliced! Whatever.)

3 garlic cloves, pressed

1/2 tsp. kosher salt

1/2 cup balsamic vinegar

fresh cracked black pepper

Heat oil over medium heat in a large pan

Add onions and mushrooms, stir occasionally until golden, about 10 minutes

Add garlic and salt, stir frequently until garlic is golden, about 2-3 minutes

Add balsamic vingear and simmer until reduced to syrup 2-3 minutes

Add fresh cracked pepper, to taste

Serve over seared ribeye

Seared Ribeye:

2 ribeye steaks, bone-in, about 1 lb./1 inch each

1 Tbsp. and 1 tsp. extra virgin olive oil

1 tsp. kosher salt

fresh cracked black pepper, to taste

Preheat oven to 450 degrees

Heat 1 Tbsp. oil in large pan until VERY hot (I like stainless steel pans, but make sure whatever you use is ovenproof)

Rub steaks with remaining 1 tsp. oil, salt and pepper

Place steaks in pan and do not touch or move for 2 minutes

Flip steaks for another 2 minutes (still do not touch or move)

Place entire pan with steaks in oven for 3 minutes

Remove from oven, remove steaks from pan, and allow to rest for 5-7 minutes before serving

OPTIONAL:

Add 1/2 cup dry red wine (Cabernet works great!) to steak juices and oil remaining in pan, cook over medium heat until reduced by at least healf. Stir occasionally to scrape up bits on the bottom of the pan. Pour over steak. Hey, this is not for your health - it's for your love. :)

It's rumored I deprive him of meat, so I made him a ribeye! :)

Cilantro Chicken with Pineapple Avocado Salsa on Black Beans

Cilantro Chicken with Pineapple Avocado Salsa on Black Beans

Chicken:

3-4 boneless, skinless breasts (2-3 lbs)

1 ½ tsp oregano, dried

1 tsp. cumin

1 tsp. sea salt

½ tsp. garlic powder

¼ tsp. fresh black pepper

1/8 tsp. cinnamon

1 orange (juice and rind)

1/3 cup +2 tsp. extra virgin olive oil

1 cup loosely packed cilantro, fresh chopped

Mix dry spices and orange rind. Whisk in juice from orange. Slowly whisk in 1/3 cup oil.

Cover chicken breasts with cilantro, place in large plastic bag. Pour in liquid and seal, squeezing air out.

Marinate at room temperature for at least one hour or in the refrigerator overnight. (Allow to sit at room temperature for an hour).

Add remaining 2 tsp. oil to pan. Sear chicken breasts 4-6 minutes, turn and sear another 4-6 minutes until dark brown on outside.

Place in baking dish and bake in oven at 350 for 20 minutes or until cooked through.

Black Beans:

1 cup onion, diced

3 garlic cloves, pressed

½ lime (juice only)

1 orange (juice only)

½ cup cherry tomatoes, halved

15.5 oz can black beans, drained and rinsed

1 tsp. oregano, dried

1 tsp. salt

½ tsp. cumin

1 tsp. fresh cilantro, minced

juices, reserved from chicken baking pan

Turn heat down to medium in chicken pan

Do not worry about all the brown bits and spices in the pan!

Add onions and cook, stirring occasionally until golden brown on edges (5-7 minutes)

Add garlic and stir until golden (1-2 minute)

Add lime and orange juices, scraping the bits from the bottom of the pan with wooden spoon. Stir and reduce for 1 minute.

Add tomatoes and black beans, stir into onion mixture.

Add oregano, salt, and cumin, stir and cook 5-7 minutes until soft and slightly mushy.

Stir in chicken juices and cilantro.

Pineapple Avocado Salsa:

1 cup pineapple, diced

1 cup cucumber, diced

1 avocado, diced

¼ cup onion, minced

2 tsp. fresh cilantro, chopped

½ tsp. kosher salt

juice from ½ a lime

fresh cracked black pepper, to taste

Mix all ingredients. Refrigerate until ready to serve.

Place chicken on the black beans and top with salsa. MMMmmmmm!