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Monthly Archives: December 2012

Baked Jalapeno Poppers

oven to 350
makes 16 poppers
8 large jalapeno peppers

  • Halve your peppers lengthwise and remove the seeds and membranes.  Set on a baking sheet.

1/2 cup finely shredded Manchego cheese

1/2 cup finely shredded Iberico cheese
1/4 cup goat cheese
handful of stuffed green olives, chopped
juice and zest of 1 lemon
salt and pepper to taste
  • Mix the cheeses, olives, lemon juice and zest in a small bowl.  Add salt and pepper to taste.
  • Fill each jalapeno half with the cheese mixture.
  • Bake for about 15 minutes, and finish under the broiler to get a nice brown color.
  • Serve hot with Crema Mexicana and lime wedges on the side.

Low Calorie Buffalo Chicken Sliders

pulled buffalo chicken sliders

  • boneless, skinless chicken breasts, about 1 1/2 pounds
  • 1/4 cup hot wing sauce (such as Franks), plus more for serving(optional)
  • 16 dinner-size potato rolls, 1 1/4 ounces each
  • cup reduced-fat blue cheese dressing
  • Celery and carrot sticks (optional)


1. Coat slow cooker bowl with nonstick cooking spray. Place chicken breasts in a single layer in bottom; combine hot sauce with 2/3 cup water; pour over chicken.

2. Cover and cook on HIGH for 6 hours or LOW for 8 hours. Remove chicken to a plate and shred with two forks. Return to slow cooker and stir to coat with sauce.

3. To serve, place shredded chicken on bottom halves of rolls and top each with 1 tablespoon of dressing. If desired, serve with celery sticks, carrot sticks and additional hot sauce.


Nutrition Facts

Amount Per Serving

  • cal.(kcal)294
  • Fat, total(g)7
  • chol.(mg)49
  • sat. fat(g)1
  • carb.(g)34
  • pro.(g)23
  • sodium(mg)792


Recipe from

Avocado Tomato Salad

Avocado Tomato Salad: 

  • 2 ripe avocados
  • 2 large ripe beefsteak tomatoes
  • 2 Tbsp fresh lemon juice
  • 3 Tbsp. chopped cilantro
  • salt and pepper to taste

Slice your avocado. To create pretty chunks, cut in a criss-cross design

Then pop out the pieces.

Cut your tomato in chunks as well.  Add lemon juice, cilantro, salt, and pepper. Stir and taste!


Paleo Breakfast Burrito

Paleo Breakfast BurritoIngredients

  • Sliced Ham (choose a ham that is large enough to fold and medium-thickness so that it doesn’t break when wrapped. You may need more than one slice)
  • 2 eggs (or egg whites)
  • 1/4 cup chopped veggies (spinach, black olives, bell pepper, tomato, etc)
  • Optional: Salsa, Guacamole, Cilantro


  1. Saute the veggies in a small bit of oil over medium high heat.
  2. In a small bowl, whisk the eggs and poor over the veggie mix.
  3. Using a spatula, scramble the mix until cooked through. Take the eggs out of the pan.
  4. Roll the ham around the eggs and place back onto the skillet. Grill for a few seconds each side until the ham is slightly brown.
  5. Serve with salsa, guacamole, and a sprig of fresh cilantro on top.

Avocado Hummus

Total Prep Time: 7 Minutes

1. Add the following ingredients to your food processor:

        -1 can of white beans, drained and rinsed
        -1 avocado, cubed
        -juice from 1/2 of a lime
        -1 tablespoon + 1 teaspoon of olive oil (a lower fat option: juice from the beans)
        -1/2 teaspoon sea salt
        -1/4 teaspoon cayenne pepper
2. Blend until smooth…. and voile! You have a delicious snack or appetizer

Zucchini Artichoke Simple Sushi



Steak Cuts 101

Do you want to be a pro on knowing all the different cuts of steak? Read below as expert Martha Stewart will teach us how to determine all of the differences.


Boneless cut from the plate and flank. Though it can be tough, the long, flat cut is wonderful when marinated and thinly sliced against the grain.

2. Rib eye
Well-marbled boneless steak cut from the rib. The cut is prized for its rich flavor. Delicious served whole.

3.Top sirloin
Boneless cut from the loin, just in front of the round, near the hip. Rich, meaty, and tasty, but can be a bit tough. Best thinly sliced.

A porterhouse is actually two steaks in one, divided by a bone: The large side is the flavorful New York strip, the small side is the melt-in-your-mouth tenderloin. Great served whole.

5.New York strip
Boneless cut from the upper part of the short loin. Has a beefy flavor and a firm texture. Suited to being served whole or sliced.

6. Hanger
From the part of the diaphragm that extends between the last rib and the loin. Has a grainy texture and intense flavor that benefits from a marinade. Slice against the grain.

7.Filet mignon
Popular and expensive cut also known as tenderloin or tournedos. Boneless, tender, and without a lot of visible marbling; to retain the steak’s succulence, grill only until medium-rare.

Long, thin cut from the underbelly. While highly flavorful, the steak can be tough. Marinates nicely; cook until medium-rare, then slice against the grain.


A Potion for Every Commotion

Whether you are stressed beyond belief or simply just cannot fall asleep, we have the recipe for you! Find the status relative to what you are experiencing and brew up the corresponding beverage!

Black Bean Burger



  • 1 small onion, finely diced
  • 7 tbsp olive oil
  • 2 tsp minced garlic
  • 2 (15.5 oz) cans black beans, drained and rinsed
  • 2 tbsp chopped fresh cilantro
  • 1 egg, lightly beaten
  • 1/2 tsp salt, plus more to taste
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp ground cumin
  • 1/2; tsp ground coriander
  • 2 tsp hot sauce
  • 1/2 cup all-purpose flour
  • 2 tbsp Creole seasoning

How to Make It
1.) Cook onion with 1 tbsp olive oil in saute pan until lightly caramelized. Add garlic and cook 30 seconds more.

2.) In a bowl, mash beans with back of a fork until smooth. Stir in cooled onion mixture, cilantro, egg, salt, pepper, cumin, coriander, and hot sauce. Mix well.

3.) Shape into patties and dust with flour and seasoning.

4.) Heat remaining oil in a nonstick skillet. Cook patties until golden on both sides.

5.) Optionally, top with tomatoes, sour cream, or guacamole.

Nutritional Breakdown
Per serving
Calories: 391
Protein: 16 g
Carbs: 46 g
Fat: 16 g
Fiber: 11 g
Serves 4

Added Tips
— If the bean mixture is too soft to form into patties, let it cool for 10 minutes.

— To make Emeril’s classic Creole seasoning, mix together 2 1/2; tbsp paprika, 2 tbsp salt, 2 tbsp garlic powder, and 1 tbsp each black pepper, onion powder, cayenne pepper, oregano, and thyme.

WOW WHAT A SALSA! Strawberry and Mango!

Chop up some mango, strawberries, onion, tomatoes, and fresh cilantro!

Mix together, add in a teaspoon of light olive oil and a dash of salt.

This salsa is amazing in a black bean burrito.


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