Chipotle Chicken

Leftover chicken, simmered in a spicy sauce, is the perfect topper for pasta or rice—it also makes for a yummy Sloppy Joe style meal. Try this over pasta, and garnish with sliced black olives, green onions and a dollop of sour cream.

Chipotle Chicken

Olive oil
½ cup chopped onion
½ cup chopped green bell pepper
Kosher salt
Black pepper
2 cloves minced garlic
1 tablespoon chili powder
2 tablespoons minced chipotle en adobo
6 ounces tomato sauce
¾ cup chicken stock
1 cup cooked chopped chicken

Heat olive oil in medium skillet. Add onion and bell pepper; season with salt and pepper. Sauté for 5 minutes. Add garlic, and sauté for 1 minute. Add chili powder and chipotle and cook for 1 minute longer. Pour in tomato sauce and chicken stock. Add chicken. Cover and reduce heat. Simmer for 45 minutes, stirring occasionally. Adjust seasoning.

Favorite Ranch Dressing/Dip

I'm constantly experimenting with ways to lighten things up a bit without sacrificing flavor. For this recipe, I add low-fat plain yogurt instead of sour cream. It may not seem like a huge difference, considering the fact that I use whole mayo, but every single change, in combination, is important in my food world.

Favorite Ranch Dressing/Dip

Combine:

1 cup mayonnaise
½ cup low-fat plain yogurt*
1 clove minced or pressed garlic
½ cup chopped Italian parsley
2 tablespoons chopped chives
½ teaspoon white vinegar
½ teaspoon Worcestershire sauce
1/4 teaspoon paprika
Pinch of cayenne pepper
1/8 teaspoon Tabasco sauce
¼ teaspoon kosher salt
Buttermilk

Mix all ingredients together. *Thin with buttermilk to desired consistency (buttermilk may not be necessary if using yogurt).

*May substitute ½ cup sour cream.

Sautéed Brussels Sprouts

I saw a unique way to prepare Brussels sprouts on TV recently, and I couldn’t stop thinking about it. In fact, I dreamed about them (really) and craved them for days. I just had to try and figure out the recipe, which combined the sprouts with toasted hazelnuts, fresh sage leaves, some kind of fancy Swiss cheese and a unique sort of grape juice. I went to my kitchen and tried to recreate this side dish with the ingredients I had on hand. I made a few substitutions, and I don’t know if I did the recipe justice—but these Brussels sprouts sure are delicious in my book.

Sautéed Brussels Sprouts

¼ cup butter (to lighten things up, try half butter and half healthy spread, such as Smart Balance)
1 lb. fresh Brussels sprouts, halved
Kosher salt
Pepper
Sliced almonds
Chopped fresh rosemary
Grated Swiss cheese
Good balsamic vinegar/syrup (optional)

Preheat oven to 350 degrees.

Heat butter in a large skillet over medium heat. When the butter is hot and smells nutty, add the sprouts, cut side down, and season with salt and pepper. Sauté for 15 minutes until well-browned. Transfer skillet to the oven. When sprouts roast to desired tenderness, sprinkle with sliced almonds, rosemary and cheese. Return to oven to melt cheese. Before serving, drizzle with balsamic vinegar.

Yummy, Tomatoey Chili

I wonder how many chili recipes I have in my collection. It's like chicken or meatloaf—so many options and possibilities. I worked up this version last night, building off one of my many recipes. Add some crushed tortilla chips and grated cheddar cheese for a nice finishing touch.

Olive oil
1 lb. lean ground beef
1 ½ cup chopped onion
½ cups chopped bell pepper
3-4 cloves garlic, minced
2 (8 oz.) cans tomato sauce
6 oz. tomato paste
1 bottle dark Mexican beer
2 cans beans, drained (I used kidney and black beans)
1 ½ tablespoons chili powder
1 ½ teaspoon hot pepper sauce
½ teaspoon cayenne pepper

1. Heat a bit of olive oil in a large pot over medium heat. Add onions, bell pepper, and garlic. Sauté for about 5 minutes. Add ground beef and half of the salt; cook until beef is browned. Drain off any excess fat. Add remaining ingredients.

2. Lower heat, and simmer for 1 hour, stirring occasionally.

Sue's Salmon Chowder

Leftover salmon fillets provide the perfect inspiration for chowder—warm, rich and hearty. Veggies help add bulk to the chowder, while dill provides the perfect complement to the salmon.

Here‘s my take on a Round 2 salmon dish.

Sue's Salmon Chowder

2 tablespoons butter or healthy buttery spread (such as Smart Balance)
½ cup chopped onions
½ cup chopped celery
½ cup chopped carrots
1 tablespoon flour
2 cans chicken stock
1 small bay leaf
1 large potato (about 2 cups), cut into ½ inch cubes
½ cup frozen whole kernel corn
Salt and pepper to taste
10 oz. cooked salmon, cut into chunks
1/3 cup milk
3-4 tablespoons heavy cream
1/8 teaspoon dried dill

Melt Smart Balance (or butter) in medium-large saucepan. Add vegetables and season with a pinch of salt and pepper; sauté over medium heat until tender—about 8-10 minutes. Add flour, and cook for 1 minute more. Add stock, bay leaf, potatoes and corn. Adjust seasoning, and bring to boil. Lower heat, cover and cook for 20 minutes, until potatoes are tender. Remove from heat; add salmon, milk, heavy cream and dill. Remove bay leaf, check seasoning, and serve with crusty bread.

Garlicky Tuna and Artichoke Hearts

I’m always looking for healthy snacks—something low-calorie, yet tasty. This is my newest favorite:

Garlicky Tuna and Artichoke Hearts

Mix the following together in a bowl:

1 small can of tuna (packed in water), flaked
A liberal drizzle of good extra virgin olive oil
2 chopped artichoke hearts
Fresh-squeezed lemon juice (to taste)
1 very small clove garlic (or to taste), pressed
3-4 chopped kalamata olives
Pinch of kosher salt
Black pepper (to taste)

With delicious, flavorful ingredients like these, who needs mayo?!

Quick, Easy Marinade

I love a good marinade—one that works well with chicken, beef or pork. This recipe combines some of my favorite ingredients and is a quick-fix mixture for an easy weeknight meal.

Grilled Pork Tenderloin with Sue’s Simple Marinade

3 cups soy sauce
½ teaspoon ground ginger
1 teaspoon onion powder
1 teaspoon garlic powder
1/3 cup Worcestershire sauce
½ teaspoon Liquid Smoke
½ teaspoon paprika
½ teaspoon black pepper
2 pork tenderloins




Combine all ingredients. Place pork tenderloins in a plastic bag. Pour marinade over tenderloins, reserving some for basting. Place bag in a dish and allow meat to marinate and temper for one hour on the countertop.

Heat outdoor grill to 350 degrees. Remove tenderloins from marinade, and discard liquid. Grill pork for 15 minutes, basting and turning so that all sides brown. Turn one side of grill off, and move tenderloins from direct heat. Cook and baste for an additional 15 minutes or so, continuing to turn meat as needed, maintaining 350 degree grill temperature. Remove tenderloins from grill and allow to rest for at least 5 minutes before slicing.

*Recipe can easily be halved to accommodate your specific needs. Marinate steak for 1-1 ½ hours, pork tenderloin for 1 hour, and chicken for 1 ½ (+) hours, or all depending upon your personal preference. This is a potent recipe, so don’t over-marinate. Marinating overnight is not recommended.