Baja-style Fish Hand Pies

I have to say that I was skeptical about this recipe but I love mango salsa so decided to try it.  It turned out DELICIOUS so had to share!  I DID change it up a little and will include my notes throughout.  The recipe that follows is copied directly from rachaelraymag.com and the recipe is courtesy of Susan Sugarman.

Ingredients:

1 mango - peeled, pitted & cut into 1/2-inch cubes (about 1/2 C)
1/3 C finely chopped red onion
1/3 C chopped fresh cilantro
4 tsp fresh lemon juice
Salt & pepper
Four 4-ounce skinless, boneless cod fillets (I used sole/what I had on hand)
1 tsp ancho or chipotle chile powder  (I used a chipotle grill seasoning)
One 16-ounce box phyllo dough
Extra-virgin olive oil, for brushing (I used a sprayer)
1/3 C sour cream
1/3 C mayonnaise
2 T snipped fresh chives
1 ripe avocado—peeled, pitted & cut into wedges

Directions:

1. Preheat the oven to 425°. In a medium bowl, combine the mango, onion, cilantro, 2 teaspoons lemon juice & 1/2 teaspoon each salt & pepper. Season the fish with the chile powder, salt & pepper.
2. On a work surface, lay 1 sheet of phyllo dough flat. Brush half of the sheet lengthwise with olive oil, then fold in half lengthwise. Brush the top of the folded pastry with olive oil. Place another sheet of phyllo on top, matching the 2 corners; brush the layered half of the sheet lengthwise with olive oil and fold the overhanging half lengthwise over the layered half. Brush the top with olive oil. Repeat the process with 2 more sheets of phyllo.
3. Place 1 piece of fish about 2 inches from the top short corner of the pastry. Scatter one-quarter of the mango salsa over the fish. Fold into a triangular package.
4. Brush the entire pastry with olive oil & transfer to a parchment-lined baking sheet. Repeat with the remaining phyllo, olive oil, fish & mango salsa.
3. Bake until the pastries are golden-brown, 15 to 18 minutes. Meanwhile, in a medium bowl, combine the sour cream, mayonnaise, remaining 2 teaspoons lemon juice, the chives & 1/4 tsp pepper. Serve with the fish pies & avocado wedges.

MY NOTES:  It was a bit difficult to get the pies constructed.  Next time I will chop the fish, stir in with mango salsa and then make them.  Also, you could make about 6 pies rather than 4 with the amount of salsa... so if you'd like more, adjust the amount of fish to your liking.  ENJOY!!  :)

Leslie's Baked Chicken Chimichangas

I got the idea for these from the Penzey's Spices catalog but had to put my own spin on them, of course! :) Enjoy!!

The recipe as follows makes enough filling for about 15 chimichangas but they're small enough to eat 2 if you're hungry! You can always freeze extras for later... or make what you want and freeze the filling for another time (which is what I do).

Ingredients:
3 good sized boneless, skinless chicken breasts
2 T adobo seasoning**
**I suggest using Penzey's Adobo. Typical storebought is very salty & will potentially ruin your dish.
1 tsp chili powder
1/2 tsp ground cumin
3 T EVOO
1 C chopped onion
4 cloves of garlic, minced
4oz can chopped mild green chiles
14oz can diced tomatoes, 1/2 of juices drained off
1/2 C chopped fresh cilantro
Salt & pepper
15 - 10" flour tortillas (I use Guerrero)
Shredded cheese of your choice - I use a Mexican blend.
Black beans, prepared as below (OR use refried beans in a pinch)
2 T vegetable oil for basting
Sour cream & guacamole for serving, if desired

To prepare the beans:
29oz can (Goya) black beans, drained & rinsed
2 T EVOO
2 cloves garlic, minced
Salt & pepper

Heat oil over medium-high & add beans, garlic, salt & pepper (to taste). Stir, heating through and lightly mash as you go. Add a little water for a spreadable consistency. Set aside.

1. To make the best use of your cutting board, first prep onion & garlic, set aside. Prep cilantro, set aside (seperately).
2. Slice chicken & season with adobo, cumin & chili powder. Stir to coat & set aside.
3. If using the Guerrero tortillas, heat a large nonstick skillet over med-high and lightly brown tortillas on each side. Stack on a plate. If using regular torts, heat in the microwave until warmed through... this makes them more pliable & less likely to tear.
4. In the same skillet, heat 2 T EVOO (eyeball it) then add chicken to cook. When done, put aside in a large bowl to cool.
5. Add another tablespoon of EVOO to the pan then cook the onions & garlic until tender. Add chiles, tomatoes & cilantro, stir together & let simmer down until most of the liquid is gone. Salt & pepper to taste.
6. Meanwhile, on a clean cutting board, chop the chicken into small pieces & return to bowl. Add tomato mixture to the chicken and stir together.

Preheat oven to 425 degrees.

7. Assemble chimichangas: layer beans, cheese & chicken mixture. Fold in the ends then roll up like a burrito. Brush the seam side with vegetable oil and place seam side down into a large baking dish. Repeat for remaining tortillas.
8. Coat the tops with a brush of vegetable oil. Bake for about 10 minutes, until golden, then carefully turn over each chimichanga & bake another 5-10 minutes. Watch carefully!
9. Serve with a dollop of sour cream and guacamole!!

Kitchen Note: As mentioned above, you can freeze leftover filling for later. If you have leftover beans, they make great bean & cheese quesadillas - a regular snack at my house!!

Beefed Up Meatloaf

This recipe was a frequent favorite in my house during my low-carb kick. It's a great spin on an old classic!

Ingredients:
2 lbs ground beef
2 eggs
1/2 C grated parmesan
1/4 C diced red onion
2 T fresh chopped parsley
2 cloves garlic, minced
1/2 tsp oregano
1/2 tsp basil (or a couple T fresh, chopped)
1 tsp kosher salt
1/2 tsp pepper
---------
8 oz tomato sauce
6 oz tomato paste
1/4 C splenda
2 tsp white vinegar
---------
1/4 lb prosciutto or ham, thinly sliced
1/4 lb provolone cheese, sliced

1. Mix together 1st 10 ingredients in a large bowl. Prepare tomato topping by whisking together next 4 ingredients in a seperate bowl then stir 1/2 of topping into meat mixture.
2. On waxed paper, form meat into a 10x8" flat rectangle.
3. Layer on prosciutto & cheese then roll up the meat & pinch the ends closed.
4. Place in 5x9" loaf pan & top with remaining sauce. Bake at 350 degrees for 1 hour, 15 min.
5. Drain off fat & let rest 10 min. before slicing.

Skillet Meat Loaves with Mushroom & Onion Gravy

I must be in a good mood because I always thought to keep this recipe as one of my "family secrets". LOL But it's too yummy not to share! Enjoy!

Ingredients for meat loaves:
1 1/2 lbs lean ground beef
1 egg
1 tsp rubbed sage
1 T Worcestershire sauce
1 T dijon mustard
A handful or 2 of bread crumbs
Salt & pepper
EVOO

1. In a large bowl, mix all ingredients above, except EVOO, just until well-incorporated. Do not over-mix. Form into 6 oval "loaves", about 1" thick.
2. In a large skillet, 1 turn of the pan of EVOO over med-high heat, cook 3 meat loaves at a time. (Don't crowd the pan!) Several minutes on each side should have them well-browned & just cooked through.
3. Set aside and cover with foil to keep warm. Cook remaining 3 loaves.

Ingredients for gravy:
1 onion, sliced
About 2 C sliced mushrooms - crimini or baby bellas are great!
1 T flour
1 C beef stock
1/4 C half 'n' half or heavy cream
Salt & pepper

4. As meat loaves are cooking, prep onions & mushrooms. Set last 3 loaves aside & add about 1 T EVOO & onions to the hot pan. Let them carmelize then add mushrooms, cover with foil & "nest" another skillet into it to smother for about 5 minutes.
5. Add flour, toss to distribute & cook another minute then stir in beef stock. Bring to a simmer & let thicken.
6. Stir in cream, salt & pepper if needed. Serve gravy over meat loaves.

Fiesta Pork & Pepper Jack Rice

Give your pork a kick with this quick and easy dish. Makes 2 big servings... or can easily be doubled for more!

Serve up on some Southwest tortillas for a great party food or changeup for leftovers. Yum!


Ingredients:
2 T EVOO
About 3/4 lb. boneless pork loin, halved lengthwise & thinly sliced crosswise
1/2 T chili powder *I use Penzeys Medium Hot Chili Powder
Salt & pepper
1/2 a red bell pepper, cut into strips
1/2 bunch green onions, green part thinly sliced & white part finely chopped
1 C rice
1/4 C heavy cream
About 1 C shredded pepper jack cheese
1 C corn kernels

1. In a medium pot, start 2 C water to boil while you prep your veggies & meat. When water boils, salt it & add rice, reduce heat & cover.
2. In a large skillet over med-high heat, swirl 1 T EVOO to coat the pan. Add pork in a single layer then season with chili powder, 1/4 tsp salt & 1/8 tsp pepper. Cook, stirring, until browned, 2-3 min. Transfer pork & any juices to a bowl & set aside.
3. Add remaining 1 T EVOO, bell pepper & finely chopped green onion to skillet & cook, stirring, until crisp-tender, about 2 min. Add corn & cook a minute longer.
4. Remove rice from heat when done. In a small saucepan, heat cream over medium heat & stir in cheese. Stir frequently until cheese is melted & you have a creamy sauce then stir into rice & keep warm.
5. Return pork & any juices to the skillet & cook until heated through. Stir in sliced green onions then serve with rice.

Bowties & Brussels Sprouts

Brussels sprouts generally don't get the most positive reviews but this recipe just might change your mind! This is a light but tasty dish that could serve as a main course or side dish. This recipe makes about 4 side servings. Enjoy!

Ingredients:
About 1/3 pound brussels sprouts, trimmed & halved or quartered
** Fresh is great but sometimes hard to find. You can use frozen, just let them thaw out 1st.
1 T EVOO
Salt & pepper
1/2 pound bowtie pasta
1 T butter
About 1/3 C honey roasted almonds, finely chopped
2 oz crumbled feta cheese

1. Preheat the oven to 400°. On a baking sheet, toss the brussels sprouts with the olive oil then season with salt & pepper. Roast, tossing occasionally, until browned, about 15 minutes.
2. Meanwhile, in a large pot of boiling, salted water, cook the pasta until al dente. Drain, reserving 1/4 C of the cooking water.
3. Return the pasta & reserved water to the pot. Stir in the butter, brussels sprouts & almonds. Dish up & top with feta.

Broccoli Cordon Bleu Soup with Cheesy Toast

I've never been a swiss cheese fan but went out on a limb and tried it in this yummy soup. I found that baby swiss (find it in the deli) has a milder flavor and I like it! Anyone can make this soup! Super easy, one pot dinner in 30 minutes... Makes 2 big bowls full.

Ingredients:
1 T EVOO
1 small onion, chopped (about 1 heaping cup)
Kosher salt & freshly ground black pepper
1 Yukon gold potato, finely chopped
1 3/4 C water
2 C fresh roughly chopped broccoli
1 1/2 C shredded baby swiss cheese
1 thick slice ham, cut into small cubes (about 1 C)
1/4 C heavy cream
4 slices ciabatta bread
2 T light mayo or miracle whip

1. Heat EVOO over medium heat in a medium sized pot. Add onion, season with salt & pepper and cook about 5 minutes, until onion is tender. Stir frequently.
2. Add potato & water, cover & bring to a boil. Reduce heat & simmer about 5 minutes.
3. Add broccoli & continue to simmer until broccoli is just tender, about 7 minutes.
4. In a blender or food processor, puree 1/2 of the soup then add back to the pot.
5. Stir in 1 C cheese & ham. When cheese is melted, stir in cream & ham to heat through then lower heat & cover to keep warm.
6. In a small bowl, mix remaining cheese with mayo and spread onto bread. Place under the broiler until cheese is bubbly and starts to brown. Serve along side soup.