Monthly Archives: June 2016

Grilled Enchilada Sauce

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If you’re feeling the need to spice up your every day meals try adding a chile and tomato based sauce. I serve this over grilled vegetables, chili rellenos, grilled chicken and of course in enchiladas. Start with fresh ripe tomatoes for the best sauce. Any dried chile will work but I prefer New Mexican chiles. This sauce is simple to make and the barbecue adds a nice smokey flavor so don’t skip it. Continue reading

Turkey, Apple, Caramelized Onion Stuffed Mushrooms

I’m bored with my mostly Paleo diet. Protein plus veggies and fruit. Rewind and repeat. I’m guessing that even a cave woman would have branched out to add some pizazz to her diet given the chance.
Paleo works for me and I’m thinner and fitter than I have ever been as an adult but I haven’t been exploring or creating foods that make me healthy AND happy.

Back to School in Spain

Back to School in Spain

Be extension, I have completely neglected this blog, my first and favorite blog.

I’m trying out new flavor packed “real food” recipes and you can come along for the ride.

Sometimes I get overwhelmed with all the planning, recipe writing and photographing and give up before I even start to write. Today I remembered that all of my blog buddies just use recipes as a starting point or as inspiration for their own creations and they don’t expect perfection.

Besides, my messy posts make theirs look so much fancier. 😋 So here’s a not so perfect blog post with a delicious and healthy recipe for you to enjoy as is, modify at will or save for a day when you are feeling bored with food.
For more awesome recipes to try this weekend jump over to Fiesta Friday and see what’s cooking.

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Turkey, Apple, Carmelized Onion Stuffed Mushrooms

Recipe yields 6 large or 12 small mushroom servings.

Ingredients:
6 baby portobello or 12 cremimi mushrooms, stems removed and chopped.
1/2 pound lean ground turkey
1 large yellow onion, sliced
1/2 Granny Smith or Fuji apple, chopped
1 tablespoon olive oil
1 clove garlic, minced
1-3 leaves of fresh sage chopped, I used pineapple sage, or 1 tsp dried sage.
Optional: 1-2 ounces goat cheese crumbled if you eat dairy. I added the cheese and was happy with its binding capacity and flavor punch but you can skip it and enjoy a more crumbly texture or substitute an egg for moisture and binding.

Caramelize Onion
Thinly slice the onion into rings. Heat oil in a non-stick skillet over medium heat. Add onions and a dash of salt. Cook onion, stirring occasionally until golden brown. About 30 minutes. Set aside in a serving dish.

Prepare the turkey mixture
Add remaining oil to pan and add chopped apple, chopped mushroom stems, sage, minced garlic and ground turkey. Sauté until apples are softened and turkey is lightly browned. Stir goat cheese into meat mixture and combine. Adjust salt and pepper to taste. Fill mushroom caps with meat and cheese mixture.

Bake on a lined cookie sheet at 400 degrees F until browned and mushrooms are soft. 25-30 minutes.

Serve over greens and top with caramelized onions or serve as an appetizer if you prefer.
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The Passion of Flamenco, It Holds You Fast

Sevilla, España

All around you, swift, so swift,
it comes, it goes, and then returns …
you think you hold it fast, it flees
you think you’re free, it holds you fast.

Continue reading