Showing posts from May 22, 2016

Macadamia and Coconut Tilapia

Last week we were at Costco buying some of our usual staples - Kirkland Brand House Blend coffee beans, Artichoke & Jalapeno Dip, and Kirkland Marcona Almonds.  Except that they ran out of Marcona almonds.  They did however have Mac Farms Macadamia Nuts, so we grabbed a bag of those instead.  Since last week's tortilla crusted tilapia fillets using this You Tube video worked out so well, we decided to try macadamia and coconut encrusted tilapia using the same technique.  Genius.  Take a look.
From the photo above, it looks like I used about 25 macadamia nuts and about 1/2 cup unsweetened coconut flakes to coat six tilapia fillets.  Add salt & pepper or your seasoning of choice.  Place fillets on a cookie sheet lined with parchment paper or aluminum foil and bake at 350 degrees for 10-15 minutes.

 Next time, I will slightly toast the coconut flakes before coating the fish.  The toasty coconut flakes really add wonderful texture and light flavor.  The only thing we added to …

Dinner of the Week - Pork Loin and Roasted Vegetables

The last time Kurt grilled some meat was a couple of weeks ago, and we had it with grilled zucchini and mushrooms.  This week we planned to grill some pork loin.  He grills the meat and I prepare the vegetables - this is a good weeknight dinner strategy.
But this week I was craving something with a few more carbs.  Not sure why but I decided to be both creative and still healthful in dealing with my carb cravings.  So I bought three chayote squash and four small sweet potatoes (Note:  smaller = more skin and more fiber per serving and less net carbs; smaller is good).
I cut them into long strips like french fries and coated them with olive oil, salt and pepper.  Then I roasted them in the oven at 425 degrees for about 30 minutes.  The result was exactly what I hoped: sweet roasted vegetables on the inside and toasty skin and coating on the outside.
I hope you try chayote squash if you want to satisfy that french fry craving without sacrificing nutrients.  They are pretty and colorf…

Avocado Salsa - Recipe for Week 39 and 40

As promised, here is the avocado salsa that I frequently use for my Southwest Chicken Salad.  My good friend Gina gave me this recipe years ago, and it's usually used for garnishing carne asada tacos along with salsa and pico de gallo.  But I also like how it tastes as a salad dressing.

Avocado Salsa 5-7 tomatillos – hulled, washed and cut into quarters 7 jalapeños – deseeded and cut in halves ½ small onion – roughly chopped ¼ c. chopped cilantro 1/2 to 3/4 cup water 2 avocados 1 tsp. salt (or salt to taste)
Place all raw ingredients except for avocado into blender and blend on high setting until smooth.  Stop to add avocado in spooned chunks.  Continue blending until avocado is completely smooth.  Pour into large bowl and add salt to taste.  This yields about 8 cups of salsa and refrigerates well for up to a week without going brown.

Salsa de Aguacate 5-7 tomatillos – lavados y cortados en cuartos 7 jalapeños – sin semilla y cortados a la mitad ½ cebolla pequeña ¼ taza de cilantro 1/2 to 3/4 t…