South-of-the-Border Salisbury Steaks w/ Polenta

So when someone says Salisbury Steak I think of TV dinners with a mini meatloaf thingy swimming in cheap gravy along side mac and cheese or mashed potatoes.  Just another classic American creation.  I wondered why they call it Salisbury Steak, because obviously it is not a steak. So of course I Wikipedia'd it.

Salisbury steak is a dish made from a blend of minced beef and other ingredients, which is shaped to resemble a steak, and is usually served with gravy or brown sauce.  Salisbury steak was invented by an American physician, Dr. J. H. Salisbury (1823–1905), an early proponent of a low-carbohydrate diet for weight loss; the term "Salisbury steak" has been in use in the United States since 1897. The dish is popular in the United States, where it is traditionally served with gravy and mashed potatoes or noodles.

Recap: a poor man's steak that helps cut carbs...

Anyway, the whole thing sounds a bit gross to me, so maybe I should have named the recipe something like Mexican Turkey Patties with salsa/guacamole comb alongside veggie packed polenta.  But that is wayyyyy to long of a title.  So really that is what I am going to make: a healthy, lighter, spicy and way more fun take on SS. (Which will serve about 4 people)  Make this when your tired of tacos (or chicken)!

Ingredients

• 1 1/2 lb of ground turkey
• spices for turkey: 1 heaping tablespoon of cumin, 1 tsp of oregano, 1 heaping tablespoon of chili powder, 2 tsp of salt, couple grinds of fresh black pepper
• 1 chipolte in adobe minced
• 2-3 garlic cloves minced
• 4 slices of pepper jack cheese (or cheddar is good here too)
• 1 box of quick cooking polenta**
• 2 poblano peppers
• 1 cup of corn (fresh or frozen)
• 4 plum tomatoes
• 1-2 jalapenos
• 1 small red onion
• 1 avocado
• 1/2 cup of non fat plain yogurt
• 2 limes
• salt
• more cumin for salsa

Directions

1. Combine the first 4 ingredients in a bowl. Shape into something that looks like a steak.  About 1/2 inch thick. Kind of a like a burger, but thin.  (Some people like to add egg and breadcrumbs, I didn't find it necessary here, but do it if you like)
2. In a skillet heat some canola oil on high. Brown both sides and cook until done. (about 7 minutes each side, depending on how thick you made them)  Remember you need to cook ground turkey all the way through, if using beef you can cook until desired doneness.  As soon as almost done, top with cheese and let melt on top
3. Roast your poblano peppers over an open flame and then clean off charred skin and chop. Reserve in a bowl with the corn. (Roast them same as red peppers)
4. Meanwhile, chop tomatoes, jalapenos and onion and reserve in a bowl.  Squeeze first lime over the salsa. Add salt to taste and about a 1/2 to 1 tsp of cumin. Mix to combine.
5. Another bowl add the avocado, lime juice of second lime (I used only half the lime actually) and yogurt. Combine until creamy and almost saucy. Add salt to taste.
6. Quick cooking polenta should take about 5 minutes, follow the directions on the box.  When that is done stir in your reserved poblano peppers and corn.
7. To assemble: Take a steak and top with a dollop (yea had to check the spelling lol) of guac cream, then your chunky salsa.  Serve alongside your tasty polenta!

¡Buen apetito!

**Side note about polenta: ok so if you've never had it, its like corn grits- something like grainy mashed potatoes that taste like corn. Personally, I like the hard polenta cakes that you fry then eat, but I didn't have time. Also if you can't find quick cooking polenta all you need is cornmeal.  On every package of cornmeal I've ever bought it gave you directions for polenta- pretty easy just add cornmeal, salt and water and heat on heat until thick-stirring often. Anyway, hard polenta cakes are amazing- but you need to prep a day in advance.  Make the polenta then cover and put in the fridge over night.  It sets up and then you cut and fry in a pan until golden brown on each side and warmed through. Yum. Or you could always serve with rice :)

I made it in a sauce pot, then transferred to a baking dish and popped under the broiler for about 10 minutes to get all golden on top

Grilled Chicken w Chipolte Garlic Sauce and Healthy Refried Beans

I love grilled chicken and come on who doesn't love tacos! A super secret splurge of mine used to be Taco Bell, I know, I know, but it was so good! Here is a healthy spin on tacos and one of the best parts is that you can eat three of these!  Depending on how many tortillas come in your package, figure each taco has about 4 slices of chicken in it all about an inch thick.  I had a ten tortilla package, but I also grilled extra chicken for lunch the next day.  So you kind of have to eye ball it a bit- leftovers are never bad.

Let’s start with the tortillas and chicken

· 1 package of corn tortillas (8in taco size)

· 2-3 chicken breasts- butter flied

· cooking spray

So if you have ever eaten a corn tortilla raw- it is pretty gross- rubbery and no flavor, but if you have been to a restaurant and had then- super delish. Why? Because most likely they were deep fried.  Anyway since deep frying is not an option- we will bake! I got this idea from I think it was Eating Well website where you bake the tortillas instead of frying or cooking on the stove top. 

Couple pointers here: you have to microwave these things for about 30 seconds so they do not rip when in the oven.  As you can see from the picture, I had to experience this first hand.

Don't mind my dirty oven

Start by preheating your oven to 375 degrees F.  After you microwave them for 30 seconds (careful they are probably a bit hot) spray with some cooking spray and lay on the rungs of your oven grate.  If you have a taco shell baker thing go ahead and use it.  Cook for about 7 minutes.  I would suggest doing this step last because if you let them sit, they might harden up too much to open and stuff later.  You can also drape them over two prongs depending on your particular oven. (If you're worried they will break- just slide a pan under to catch them if they do)

Chicken- super easy- just butterfly open season with a bit of salt and pepper and throw on the grill

So onto the super secret recipes for healthy indulgence...

Chipotle Garlic Sauce

· 1 cup of plain non fat yogurt

· 1 chipotle in adobe sauce, minced

· 1 garlic clove, grated (or minced fine)

· 1/2 lime, juiced (other half we use for the salsa!)

· small pinch of salt

Combine everything in a bowl and stir until mixed though! You won't believe this was yogurt- and the whole cup of yogurt is about 130 calories and no fat! Booyah.

Simple Salsa 

Salsa is one of those things you can just pile on because it is no fat and all veggies.

• 5 plum tomatoes, chopped
• 1 green pepper, chopped
• 1 jalapeno, chopped (optional)
• 1 garlic clove, grated or minced
• 1/2 red onion, chopped (other half we use for the beans!)
• 1/2 lime, juiced (other half we used in the sauce)
• 1/2 tsp salt
• 1/2 tsp cumin

Again, just combine everything in a bowl and mix until combined! Taste before serving!

Healthy Refried Beans

Classic refried beans are made with pinto beans, but I used what I had in the cabinet which happened to be black beans.

· 1 can of beans, drained and rinsed

· 1 tbsp of oil

· 1/2 medium onion, chopped

· 2 garlic cloves, minced

· 1 tablespoon of chili powder

· 1 tsp of cumin

· salt and pepper

· about 2/3 cup of low sodium chicken broth

· 1/2 cup of corn (I used frozen)

In a skillet heat the oil and then sauté the onion and garlic until soft.  Add the beans and spices, stir to combine.  Add the chicken broth and heat through, about 5 minutes.  Then mash (with a spoon or potato masher) until it becomes a paste, you might have to mash then let it cook out a little.  Then add the corn and heat through.  Season with salt and pepper to taste.  You can even top with some cilantro.

Building the taco is easy, just add the beans, then chicken, then salsa, then top it all off with the sauce!

Beefy Southwestern Casserole

So this is basically a hamburger helper but way more delicious.  When I tasted this it was amazing.  Also super easy to make.  Originally I was making tacos but I got lazy and made a casserole instead.

Potential other names for this dish:
Beefy Burrito Casserole
Taco Pasta Casserole
Beefy Taco Casserole
and the list goes on...

If you wanted to add things like fresh peppers and onions that would be great in here too.

Ingredients

• 1 pound of pasta- your choice.  I used half whole wheat rotini and half regular elbows
• 1 1/2 lb of ground beef
• 1 cup of salsa
• 1 cup of cheddar cheese, plus a little more for sprinkling on top
• 1 can of beans, drained and rinsed- I obviously used black beans
• 1 can of corn, drained
• 1 packet of taco seasoning (usually I make my own but we all cut corners sometimes)

Directions

1. Preheat your oven to 350 degrees F
2. Boil water for the pasta, cook until al dente, drain and reserve
3. (If you are adding fresh ingredients like peppers or onion cook them in the skillet before the meat.  Cook only a couple minutes then incorporate them into the meat while browning.)
4. In a skillet brown the meat and crumble.  I followed the directions on the taco seasoning packet- when the meat is brown, drain and then add the seasoning and about 1 cup of water.  Heat until thick.
5. In a big bowl or right in a large 9 x 13 casserole dish mix the pasta, meat, cheese (leave some for the top!), salsa, beans and corn.
6. Sprinkle the top with some cheese, cover and pop in the oven for 20 minutes. 
7. If you wanted a brown cheesy top- turn on your broiler, remove the foil and let it sit under the broiler a couple minutes until brown and bubbly.
8. Top with jalapenos, sour cream, more salsa etc- whatever you like on your tacos!

Grilled Chipolte Lime Pork Tenderloin w/ Mango Salsa

Personally I was skeptical about the mango in the salsa, at heart I am a tomato girl, but the taste is surprisingly amazing.  I was actually expecting this recipe to be an "in your face" bold flavor experience, but all the flavors came together more as a perfect melody than any one standing out.  Hot rice topped with cold crunchy salsa and the juicy pork makes this dish so delicious.  This meal is also very healthy, to make it even more healthy you can swap the white rice for a whole wheat, or other grain. 

The mango blends with the rest of the salsa flavors to balance it all out- salty, tangy and sweet.  It is just the "sugar" of the salsa, because a lot of salsas do have a little sugar added.  If you are still doubtful about the mango, try a bite of it with the mango, and if you don't like it, have a tomato standing by to substitute in.  But believe me it is worth trying- I bet you will be pleasantly surprised.

A little bit about pork tenderloin: it comes in cryovac and has two pieces- because there are two tenderloins in each pig.  It is a very lean cut with practically no fat, but when you get it you can clean it up a little bit if needed.  One thing you will need to do is remove the "silver skin" it will never break down and is tough and inedible.  Since I didn't take pics of this you can refer to this video to help with that How to Trim Fat from Pork Tenderloin


Salsa:

• 2 ears of grilled corn (or about 3/4 cup of frozen thawed)
• 1 bell pepper, chopped (color of your choice)
• ½ red onion chopped
• 1 jalapeno chopped
• 1 lime, juiced
• 1 mango diced
• pinch of garlic powder
• 1 ½ tsp salt
• ½ tsp of cumin
• about 2 tablespoons of EVOO

Just mix all ingredients in a bowl and put in the fridge until you're ready to plate.


Rice:
Prepare any rice you like. I used jasmine rice- 3/4 cup of rice to 1 ½ cups of water with 2 chicken bullion cubes. Combine all in a pot, bring to a boil and then reduce to simmer for about 20 mins.

Pork tenderloin:

I marinated the pork for about 6 hours- in the morning I put it together and by dinner time it's good to go. 

Marinade:

• 1 lime, juiced and zested
• 2 small garlic cloves minced
• 3-4 tbs of extra virgin olive oil
• 1 chipolte in adobo chopped
• 2 tsp of salt
• couple grinds of fresh black pepper

 In a ziplock bag mix all the ingredients together and then add the pork. Put in the fridge. Longer it sits the better, but even 15 minutes will be better than nothing.

When cooking time comes, preheat your grill or grill pan to high. Put the pork on the grill* and as for the leftover marinade (if you feel comfortable doing this, some people are a little sketchy with the bacteria- but as long as you marinated the pork in the fridge the bacteria did not become immune to heat so as long as you boil it you're fine) add a cup of water to the ziplock and then pour it all out into a sauce pan.  Boil this mixture for ten mins- it will reduce and that's what we want (if it is reducing too much just add more water).  When the pork is cooked through to 140 degrees, make a tinfoil pocket and pour in the reduced marinade, then add the pork and seal it up.  This is called a post marinade- it just adds even more flavor.  Let this sit for ten minutes.  Then slice and serve over the rice and salsa! Enjoy!

Tinfoil pocket

*grilling time can vary.  I would say at least 15 mins.  I had a pork tenderloin that was about 1½ lbs. I was always unable to really judge the doneness of meat, so if you are good with knowing cook time and internal temperatures then wonderful, but if you're like me- invest in a digital probe thermometer (or regular meat thermometer) and you can guaranteed yourself a good piece of meat every time.  There is nothing worse than overcooked dried out meat.  When you use the thermometer, just make sure it is inserted into the thickest part of the piece of meat.