Salmon Cakes w/ Avocado & Mango Salsa

Published by Amy Eggimann on April 16th, 2012 - in Appetizers, Entree, Featured, Meal Idea, Seafood

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This is a refreshing meal for late Spring or Summer. I recommend you cook the cakes on a skillet, preferably cast iron, as they tend to break apart on the grill. This dish is on the spicy side. See the “Kids Freely Tip” below for ingredient substitutes.

Salmon Cakes Ingredients:
2-lbs Salmon (fillet & dice finely)
4 Tablespoons Chipotle in Adobo Sauce (chopped)
2 Tablespoons Mustard
2 limes zested
1 lime juiced
1 teaspoon Kosher Salt
1/2 teaspoon Fresh Ground Pepper
Cooking Fat: Olive Oil, Bacon Fat, or Coconut Oil

Salsa Ingredients:
1 mango (diced)
1 avocado (diced)
1 tomato (diced)
2 garlic gloves (minced)
2 jalepenos (seeded & diced), optional
1/3 cup Fresh Parsley or 5-1/3 teaspoons of Dried Parsley
4 Tablespoons Lime Juice
1/3 cup chopped Red Onion
2 Tablespoons of Olive Oil
Salt & Pepper to Taste
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Not So Saucy Mediterranean Balls

Published by Amy Eggimann on March 8th, 2012 - in Entree, Featured

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These zesty delights melt in you mouth. The flavor is similar to the lamb used in gyro. You can serve it with zucchini pasta, fresh veggies, or just have them by themselves.

Ingredients:
2-lbs Ground Lamb
5 Garlic Cloves, minced
2 Tablespoons Thyme, dried
1 Tablespoon Oregano, dried
1 teaspoon Onion Powder
2 teaspoons Kosher Salt
2 teaspoons Fresh Ground Pepper
2 Tablespoons Lemon Zest (you can get approx. 1T of zest from 1 lemon)
1 Tablespoon Olive Oil
2 Lemons

Note: This made enough for our family, 2 adults & 2 kids, to have two nights.
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Zesty (No Rice) Stuffed Peppers

Published by Amy Eggimann on March 7th, 2012 - in Entree, Featured

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I’m sure all you moms can relate. We have a t-ball game tomorrow night and by the time we get home there is no time to cook a nutritious meal. Not wanting to turn into a McDonald’s or serve cereal for dinner…I have decided to take a family favorite, redesign it to be healthier, and make enough that we can have it again tomorrow night.

Drum roll please! The meal is stuffed peppers. As if you didn’t already know from the title. I have removed the rice and cheese from the recipe and am using all organic ingredients.

Ingredients:
2-lbs Mild Grass-Fed Chicken Sausage
6 Poblano Peppers (not as spicy as a jalapeño pepper and larger, for kids substitute green peppers)
1 med Sweet Onion, diced
4 oz Mushrooms, chopped (approximately 1/2 package)
4 Garlic Cloves, minced
1 Tablespoon Oregano
1/2 teaspoon Red Pepper Flakes
2 Tablespoons Coconut Oil (can substitute olive oil)
Organic Tomato Sauce
Pinch of Kosher Salt
Pinch of Fresh Ground Pepper
Olive Oil
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Low-Carb Shrimp Pasta

Published by Amy Eggimann on March 3rd, 2012 - in Entree, Featured, Meal Idea

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I just had my butt kicked by “Filthy Fifty”, you crossfitters know what I’m talking about, and feel like I burned off every calorie I have ingested in the last week. I would really like a big bowl of pasta with fresh shrimp, problem is I’m really trying to stay away from unnecessary carbs right now. To that I am making zucchini pasta. This is a great way to curve those pasta carvings.

The zucchini, when prepared properly, is very similar to pasta in texture and flavor. My kids, ages 5 and 8, love it and I haven’t bothered to tell them it is zucchini.

My 5 year old, digging in.

Ingredients:
1 to 1-1/2 lbs Shrimp (I normally estimate 1/3 lb per person, just depends on your audience)
4 Zucchini (approximately 1 per person)
2 Tablespoons Coconut Oil (can substitute with Extra Virgin Olive Oil)
1/4 cup Lemon Juice
1/2 teaspoon Dill
Kosher Salt
Fresh Ground Pepper
Optional Toppers: Plum Tomatoes, Bacon Bits, Fresh Chopped Basil, and/or Parmesan Cheese
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Heart Healthy Tomato Leek Soup

Published by Amy Eggimann on February 29th, 2012 - in Entree, Featured, Sides, Soups

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As you can see it has been a while since I posted. Since my last post I have been making changes in my life to become healthier for both me and my family. My goal is to take some of my favorite recipes and make them healthy without sacrificing flavor!

For the Tomato Leek Soup I substitute cream with coconut milk to give it a sweet and creamy flavor. It has been said that coconut oil is good, in healthy amounts, for the heart and fighting cholesterol. US News has a nice article describing its benefits.

This soup pairs nicely with grilled chicken, steak, or standing alone as your entree.

Ingredients:
4 Leeks
2-14.5oz cans Diced Tomatoes (I prefer the ones with zesty green chilies)
1 Tablespoon Coconut Oil
6 Garlic Cloves
1-1/2 cups Coconut Milk
1-1/2 cups Chicken Broth
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Southern Fried Chicken, Collards and Cheddar Mash

Published by Amy Eggimann on August 8th, 2011 - in Entree, Featured, Meal Idea, Sides

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A true southern favorite is fried chicken, collard greens and mashed potatoes. Some of my most memorable times as a child was sitting in my Gammy’s kitchen while she and my mom cooked fried chicken. The flour flying as they dropped the chicken in the brown paper bag and shook it up. The smell of the collards. My Papa mashing the potatoes. Then sharing our day around the oval wooden table eating our supper.

FRIED CHICKEN
Ingredients:
1 pkg Chicken Legs (approx. 6)
1 pkg Chicken Thighs (approx. 4)
2 cups Buttermilk
1/4 cup Parsley, rough chopped
1/8 cup Dill, rough chopped
1 teaspoon Dried Thyme
1 teaspoon Dried Oregano
1/2 Onion, sliced
2 teaspoon Cayenne
1 teaspoon Paprika
2 cups Flour
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
1 tablespoon Salt
1 tablespoon Ground Pepper
1/2 cup Panko
2 cups Canola
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Humus

Published by Amy Eggimann on July 30th, 2011 - in Appetizers, Featured, Snacks

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Why get store bought humus for your dinner party when it is so easy to make yourself!! This recipe was taught to me by my mother-n-law and it is absolutely delicious.

Ingredients:
1 (16-oz.) can Chick Peas
1 tablespoon Tahini paste
2 cloves Garlic
5 tablespoon Lemon juice
1 tablespoon Olive Oil
Salt to Taste
Paprika
Parsley

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A New Twist on Meatloaf

Published by Amy Eggimann on July 25th, 2011 - in Entree, Featured

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I was tired of making the traditional meatloaf my mother and so many others make. It is good but boring. I wanted to twist it up with unique, vibrant flavors that make this the meatloaf that leaves your family wanting more. My husband couldn’t get enough of it.

Ingredients:
1 cup ketchup
1 cup bbq sauce
1/2 cup light brown sugar
2/3 cup Panko
1 cup Buttermilk
1 tablespoon Olive Oil
2 cloves garlic, minced
1 sweet onion, diced
1/2 green pepper, diced
1/4 cup fresh parsley, chopped
1/3 cup fresh basil, chopped
1 teaspoon dried thyme
2 tablespoons tomato paste
2 teaspoons mustard
2 teaspoons worcestershire
1 lb ground beef
1 lb ground pork
1 cup parmesan cheese
1 teaspoon kosher salt
1 teaspoon ground pepper
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Tip of the Day: Brine your Chicken

Published by Amy Eggimann on July 8th, 2011 - in Entree, Featured, Other, Tip of the Day

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Brining is a technique used to tenderize meat. You can brine chicken, turkey, fish, etc. before you roast or smoke your meat. I just recently ordered an organic chicken from a local farm. Organic chickens can be drier than your typical grocery store chickens and brining gives them a moist delicious flavor.

Chicken Brined and Rubbed

Chicken Brine

Ingredients:
5lb Whole Chicken
6 cups Water
5 cups White Wine (set aside 1 of the 5 cups for later)
2 stalks of Celery, leaves on, rough chopped
1 Onion, rough chopped
20 cloves Garlic, peeled & smashed
4 teaspoons whole Peppercorns
10 Bay leaves
8 parsley stems
2 sprigs Thyme
1/2 cup Kosher Salt
1/2 cup Sugar

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Chilled Avocado-Lime Soup with Crab

Published by Amy Eggimann on June 29th, 2011 - in Featured, Soups

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This soup is a perfect summer soup. It is cold, creamy, and delicious.

Served in a coffee mug

Ingredients:
2 ripe Hass Avocados, cut into chunks
1-1/2 cups cold Chicken Stock
1/2 cup cold Milk
5 tablespoons fresh Lime Juice
Salt and Freshly Ground Pepper
1/4 lb lumb crabmeat
parsley, bacon bits, cayenne pepper for garnish

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