Southwestern Grilled Sweet Potato Salad

So you know I've been on a Sweet Potato kick right...so in trying to do better with meal planning and eating healthier I found this amazing cold sweet potato salad recipe. Do you like Southwestern flavors? Well if you do you will love this recipe! I'm not good with grilling so I roasted my sweet potatoes in the oven...imagine roasted sweet potatoes, fresh roasted corn, black beans, green onions, bell pepper and CILANTRO!!!  I added some small spears of chopped, lightly sauteed asparagus for crunch. The thing that pulls it all together is tossing it all in fresh lime juice...now that's love. I love, love, love the taste of cilantro...it just makes everything taste "fresh"...I know it probably doesn't make sense but just go with me here. I made this on Sunday and the picture below is the end result...isn't it beautiful! Bright, fresh and healthy..imagine that and it taste soooo good. Being from the south I have only had one kind of potato salad and it included white potatoes with eggs, mustard, pickles...you know the one...and yes it's delicious but this is an entirely different twist on potato salad! Try it...if you like CILANTROOOOO...you are going to love it! 

Southwestern Grilled Sweet Potato Salad

Yield: Serves 6

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes


Grilled or oven roasted sweet potato salad with black beans, sweet corn, red pepper, avocado, cilantro, and lime. This fresh and healthy potato salad is always a hit at summer BBQ's!
ingredients:


4 medium sweet potatoes, peeled and cut into 3/4 inch slices (or cut in cubes if you will be roasting them in the oven).
1 tablespoon olive oil
Salt and pepper, to taste
1 ear sweet corn, husked
1 (15 oz) can black beans, rinsed and drained
1 red pepper, diced
2 green onions, chopped
1/2 cup chopped cilantro
2 avocados, pit and skin removed, chopped
5 stems of asparagus chopped and lightly sauteed or blanched so they still have crunch
Juice of 2 limes
Salt and pepper, to taste

Directions:

1. In a large bowl, toss the sweet potato slices with olive oil. Season with salt and pepper. Place the sweet potatoes on a grill over medium heat (or cut them in cubes before tossing them in the olive oil and roast them by placing them in a 400 degree oven until tender). Cook until tender, about 8-10 minutes on each side. When the sweet potatoes are close to being done, place the ear of corn on the grill (I also roasted the ear of corn on the cookie sheet with the potatoes) and cook for 3-4 minutes, rotating so the kernels get slightly charred. Let the sweet potatoes and corn cool to room temperature.

2. Cut the sweet potatoes into cubes and place in a large bowl. With a sharp knife, remove the corn kernels from the cob. Add the corn to the bowl. Stir in black beans, red pepper, green onions, cilantro, and avocado. Squeeze the lime juice over the salad and stir until combined. Season with salt and pepper, to taste. Serve.

Note-the salad will keep in the refrigerator for 2 days.

Sweet Potato Crusted Spinach Quiche

Happy Summer Saturday! So lately I have had sweet potato on the brain....I loooove sweet potatoes and so I'm looking for different ways to eat them. Well TA DA! I found one! Sweet potatoes backed up as a crust for this quiche filled with onions, garlic, spinach, cheese and I will add some thinly sliced ham or turkey to kick it up a notch...YUM! You could even leave the eggs out and it would be delicious. I will be making this this week!

Sweet Potato Crusted Spinach Quiche

Ingredients:

• 6 small sweet potatoes
• Olive oil spray
• 1 bunch organic spinach
• 1/2 small onion
• 1 clove garlic
• 4 eggs
• 1 cup grated fresh mozzarella
• Spring herbs (dill, parsley, chives) to taste
• 1 tablespoon organic white miso (optional)
• 1/4 cup goat cheese
• 1/4 cup asiago cheese (to sprinkle on top)
• Sea salt and pepper to taste

Instructions:

• Peel sweet potatoes and slice thinly with a food processor.
• Lay potato slices out in pie dish in a crust-like fashion, spray with oil, and bake on 400 degrees fahrenheit for 15 minutes. (After crust has baked, reduce oven to 375 degrees fahrenheit.)
• Spray a saute pan with oil and saute sliced onion and crushed garlic clove until lightly browned, about 7 minutes. Stir in spinach and saute until wilted and tender, about 4 minutes. Drain spinach over the sink to rid excess liquid.
• Blend eggs and mozzarella in a medium bowl. Add herbs, goat cheese, and miso. (Miso makes everything taste better, but may be omitted.)
• Add spinach/garlic/onion mix to the egg/cheese mixture. Add salt and pepper to taste. Place the combined mixtures in the potato crust. Sprinkle with asiago cheese on top.
• In a 375 degree oven, bake until the quiche is firm and the cheese has browned, about 40 minutes.
• Tastes best a little warm.

Shrimp and Edamame Succotash

Summer is here! Its a great time to try new light, fresh and healthy meals...like this one. Who doesn't like shrimp..paired together with beautiful tomatoes, sweet kernels of corn, red pepper, BACON ...sorry, with a hint of garlic and onion...delicious! The shrimp can be grilled or cooked in a pan this is a great healthy and refreshing meal.

Shrimp and Edamame Succotash

 

Bursting with summer flavors, this Shrimp and Edamame Succotash is a fun twist on the traditional and makes the perfect weeknight dinner.

Author: Lindsay L

Ingredients

• 2 slices of bacon, chopped
• 2 cloves garlic, minced
• ½ cup onion, minced
• 1 cup corn kernels
• 1 red pepper, diced
• 1.5 cups frozen, shelled edamame
• 1 pound shrimp, raw, peeled & devined
• 1 tsp paprika
• 1 Tbsp melted butter
• optional toppings: basil & goat cheese

Instructions

1. In a large saute pan, cook bacon, onion, garlic and peppers over medium heat for 5 minutes.
2. Cook edamame according to package directions. Add to pan along with corn and cook 3 minutes more.
3. Set aside.
4. Place shrimp on skewers, brush with melted butter and sprinkle with paprika. Grill 2 minutes per side.
5. Plate succotash mixture, top with shrimp and add fresh basil and goat cheese if desired.

Notes

If you don't want to grill your shrimp you can easily cook them in the pan.
Feel free to sub your favorite bean for the edamame.

Easy Burrito Bowls

OK, this is another Pinterest find and it got my attention because it claimed to better than Chipotle...Really this I must try! I love Chipotle and we are schedule to have one coming to a town very near me...I can't wait! In the mean time I am going to give this a try...it takes a total of 25 minutes to prepare and it's not only delicious but it's healthy! Looking forward to trying this...with brown rice of course!

EASY BURRITO BOWLS

Prep Time: 10 minutes   Cook Time: 15 minutes  Total Time: 25 minutes

Yield 6 servings

INGREDIENTS

1 cup uncooked rice

1 cup salsa, homemade or store-bought

3 cups chopped Romaine lettuce

1 (15.25-ounce) can whole kernel corn, drained

1 (15-ounce) black beans, drained and rinsed

2 Roma tomatoes, diced

1 avocado, halved, seeded, peeled and diced

2 tablespoons chopped fresh cilantro leaves

FOR THE CHIPOTLE CREAM SAUCE

1 cup sour cream

1 tablespoon chipotle paste*

1 clove garlic, pressed

Juice of 1 lime

1/4 teaspoon salt, or more, to taste

Make Zesty Ranch Bacon & Cheddar Dip

INSTRUCTIONS

To make the chipotle cream sauce, whisk together sour cream, chipotle paste, garlic, lime juice and salt; set aside.

In a large saucepan of 1 1/2 cups water, cook rice according to package instructions; let cool and stir in salsa; set aside.

To assemble the bowls, divide rice mixture into serving bowls; top with lettuce, corn, black beans, tomatoes, avocado and cilantro.

Serve immediately, drizzled with chipotle cream sauce.

NOTES

*2 tablespoons chipotle peppers, in adobo sauce, can be substituted for chipotle paste. 

Adapted from The Garden Grazer

Sworkit Workout Apps

Are you like me and can't find the time to go to the gym or just don't like the idea of the gym but want to fit exercise into your life schedule...well there is an App for that! Sworkit by Nexercise seems to be the new thing. The perfect work out for you - Anywhere - Anytime - Personalized! More than 4 million people have downloaded the app, so it's worth a shot! Sworkit - Simply Work-it - is aiming to give on-the-go fitness a fun new spin, and may be the answer to having an effective workout almost anywhere. So get to work! The app is available on Amazon, Google Play and the Apple Store.

Tomato Fritters

My name is Keisha and I'm a Pinterest Addict!!! It could be worst right??? I love the whole idea of Pinterest...you get to discover so many creative ideas with whatever you're into...fashion, food, flowers..whatever. So I was having some Pinterest time and came across this refreshing recipe for Tomato Fritters. Summer is a great time for tomatoes and this such a cool new idea right. I love fried green tomatoes but this is a healthier option for beautiful, sweet, ripe tomatoes. These fritters are made with summer tomatoes, feta and fresh dill or the herb of your choice...I bet finely chopped fresh basil would be yummy! They are a little crispy on the outside and moist and bursting with flavor on the inside. What a great quick and easy summer appetizer idea...you can top it with green onions and serve them plain or with yogurt! 

TOMATO FRITTERS

                PREP TIME:10 mins   COOK TIME:10 mins  TOTAL TIME: 20 mins

Serves: 4

INGREDIENTS

• 2 eggs
• 4 tomatoes, 1 and ½ cup when chopped
• 1 tablespoon tomato paste
• ¼ cup crumbled feta
• 4 and ½ tablespoons flour
• 2 tablespoons chopped fresh dill
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper
• ¼ cup olive oil to fry

INSTRUCTIONS

1. Whisk the eggs.
2. Remove the seeds of tomatoes and squeeze gently to remove their excessive juice because we don’t want them to make the batter too juicy.
3. Chop them in tiny pieces and toss in whisked eggs. Add tomato paste and stir.
4. Fold in crumbled feta.
5. Add in flour and stir. You may need to add a little more flour because the tomatoes might still release their juice when mixed with other things. You should have a batter a little thicker than a cake batter.
6. Add chopped fresh dill, salt and black pepper and stir.
7. Heat olive oil in a large skillet and drop batter with a teaspoon in the oil. Fry it about 30 seconds on each side or until it has the color you desire.
8. Transfer on a paper towel to remove excessive oil and serve warm.

Sweet Potato Praline Cake

Listen...this is not healthy!!! Again this is not healthy...but it does contain vegetables :) and it is Delicious!! It has become one of my family favorites and I made it for my class mates and they are still talking about it. Now, I know you are probably thinking...I don't have time to make a cake from scratch...and guess what - you don't have to! I am all about semi-homemade dishes - I mean I work and go to school..I am a wife, mother, grandmother and believe it or not I have friends..so I'm a busy girl! This is a fool proof recipe and thanks to Duncan Hines Butter Recipe cake mix - no one will ever know the difference..and I make it in a bundt cake pan..beautiful! Oh, and the praline sauce......shut your mouth and keep on talking! I am a sweet potato lover...pumpkin not so much so I changed the recipe to make it a sweet potato cake instead of pumpkin...but the choice is yours. You can bake a medium sized sweet potato and get your 1 cup of mashed sweep potato or you can purchase a can of Bruce's baked sweet potato with nothing added. Amazing! Try it..take it to the next family dinner it will become everyone's favorite. Don't forget the Homemade Vanilla Bluebell ice cream. Talk back to me...leave comments after you try this one.

Praline Sweet Potato Cake Recipe

Ingredients:

1/2 cup butter or margarine

1/4 cup whipping cream

1 cup packed brown sugar

3/4 cup coarsely chopped pecans

1 box Betty Crocker® SuperMoist® yellow cake mix

1 cup (from 15-oz can) Bruce's mashed sweet potato or 1 med. sweet potato baked (you can make it with pumpkin - don't use the canned pie filling)

1/2 cup water

1/3 cup vegetable oil

4 eggs

1 1/2 teaspoons pumpkin pie spice

1 container (1 lb) Betty Crocker® Rich & Creamy cream cheese frosting

Caramel topping, if desired

Additional coarsely chopped pecans, if desired

Directions:

1. Heat oven to 325°F. In 1-quart heavy saucepan, stir together butter, whipping cream and brown sugar. Cook over low heat, stirring occasionally, just until butter is melted. Pour into 2 (9- or 8-inch) round cake pans; sprinkle evenly with 3/4 cup pecans.

2. In large bowl, beat cake mix, sweet potato (or pumpkin if you choose), water, oil, eggs and 1 teaspoon of the pumpkin pie spice with electric mixer on low speed until moistened. Beat 2 minutes on medium speed. Carefully spoon batter over pecan mixture in each pan.

3. Bake 43 to 45 minutes or until cake springs back when touched lightly in center. Cool 5 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.

4. Stir remaining 1/2 teaspoon pumpkin pie spice into frosting. To assemble cake, place 1 layer, praline side up, on serving plate. Spread with half of the frosting. Top with second layer, praline side up; spread remaining frosting to edge of layer. Drizzle with caramel topping and additional pecans. Store loosely covered in refrigerator.

Bananas, Oats, Raisins and Vanilla

I came across this on Facebook ...it was posted on twitter by Perez Hilton and I thought it looks delicious! It's egg-less, dairy-less, flour-less and has no added sugar! In addition it's a quick easy recipe that you can make ahead and pack with your lunch or have after dinner. I'm putting this on my list for this week. Happy baking!

St. Patty's Day Treat!- Corned Beef and Cabbage

I love, love, love this dish...so delicious yet so simple, especially in the slow cooker. If you have never tried it treat yourself and your family and it will become a favorite...if you've tried it before try it again in the slow cooker. All that flavor really soaks into the cabbage...mouth watering. This is going to happen tomorrow...with cornbread of course! 

INGREDIENTS

Serves 6-8

4cups hot water
2tablespoons cider vinegar
2tablespoons sugar
1⁄2teaspoon fresh ground pepper
1large onion, cut into quarters
3lbs corned beef brisket(with spices)
8small white potatoes or 8 small yellow potatoes, scrubbed and cut into quarters
1head cabbage, cored and cut into 10 wedges (about 1 1/2 pounds)
4 -5carrots, cut into 1 inch pieces

DIRECTIONS
Combine the water vinegar, sugar, pepper and onions, in a 6 qt crock pot and mix well.
Place corned beef and contents of spice packet in the mixture.
Scatter the potatoes over the top and along the sides.
Cover and cook on high heat setting 4 hours.
Remove the lid and scatter the cabbage wedges over the top.
Cover and continue cooking on high 3-4 hours longer, or until beef is tender.
To serve, carve the beef into slices against the grain and serve with the cabbage and potatoes, with some of the cooking liquid spooned on top of the beef to keep it moist.

SIMPLE CHANGES FOR LIFE-LONG HEALTH

tIPS FOR LIFE-Long HEALTH

Looking to build healthier habits? Remember, you don’t have to change everything all at once. Start with small steps that you can feel good about.

1. Add nutrient-rich foods. Instead of thinking about what not to eat, think about the things you can add to your diet. Strive to incorporate more greens and colorful veggies into your meals.
2. Eat closer to nature. Concentrate on whole foods in their natural forms, such as fruits and vegetables. If it looks like it did when it grew from the earth, that's your cue that it's a healthier choice.
3. Go for whole grains. Instead of reaching for regular pasta or white bread, look for varieties made with 100% whole grain flour. Better yet, fill your belly with whole grains, such as brown rice, quinoa or barley.
4. Find alternatives to oil. Believe it or not, you don't need added oils to make the foods you love. You can steam fry those onions and replace the oil in those muffins with applesauce.
5. Reorganize your plate. Think of lean meat and fish as flavor boosters instead of the main event. Put beans, whole grains and veggies in the spotlight, and keep servings of meat and fish at 3 ounces or less (that’s about the size of a deck of playing cards).

Hungry for more? Check out our Four Pillars of Healthy Eating.

Blueberry Muffin Batter Smoothie

 There is a new smoothie trending and it includes uncooked oatmeal! I wasn't excited about this because I couldn't imagine drinking anything with raw oatmeal in it. Well one of my co-worker made a version of this that you make in a jar, shake and leave in the fridge overnight...and it was pretty good. So I'm going to try this one...replacing the blueberries with strawberries and adding chia seeds. This will be tomorrows breakfast!

Ingredients:

3/4 cup vanilla almond milk
1/3 cup blueberries, fresh or frozen
2 Tbs whole oats
1 1/2 Tbs cashew butter
1/2 tsp vanilla extract
ice
1/2 scoop vanilla protein powder, optional


Directions:

In a blender, combine all ingredients until smooth. Add ice and pulse the blender for a thicker smoothie. Enjoy!

Creole Bread Pudding With Bourbon Sauce

Ok this is the grand ending for today's series of all things Loosiana and it is not at all healthy but it is delicious. So...everything in moderation. Make this for the office or a party or potluck so it's not residing in your kitchen...but do make this. The intro stated that this recipe originates from New Orleans chef Leah Chase, the queen of Creole cuisine (and from Dooky Chase's Restaurant in New Orleans, Louisiana). If this is true then I'm sure it is amazing. I have watched interviews with her and I was so inspired by her passion for cooking good food. I haven't tried this one yet...I'm waiting for an occasion where there will be enough people to make it disappear so I won't eat more than my fair share. Here is a challange..lets try to make a health version of this...after you try the original. If you try it before I do please let me know just how good it is. 

INGREDIENTS
Nutrition
SERVINGS 10-12
Bread Puddin
2(12 ounce) cans evaporated milk6large eggs, lightly beaten
1cup water1(16 ounce) day-old French bread, loaf cubed
1(8 ounce) can crushed pineapple, drained
1large Red Delicious apple, unpeeled and grated
1 1⁄2cups sugar1cup raisins5tablespoons vanilla extract1⁄4cup butter, cut into 1/2-inch cubes and softened
Bourbon Sauce
3tablespoons butter1tablespoon all-purpose flour1cup whipping cream
1⁄2cup sugar2tablespoons Bourbon1tablespoon vanilla extract1teaspoon ground nutmeg


DIRECTIONS
Preheat oven to 350°F.
In a large mixing bowl, whisk together the evaporated milk, eggs and water until well blended. Add bread cubes, stirring to coat thoroughly. Stir in pineapple, grated apple, sugar, raisins and vanilla extract. Stir in melted butter, blending well.
Pour into a greased 13- x 9-inch baking dish. Bake at 350° for 35 to 45 minutes or until set and crust is golden. Remove from oven, and let stand 2 minutes.
For the Bourbon Sauce (which I prepared while the bread pudding was baking), melt butter in a small saucepan over medium-low heat; whisk in flour, and cook, whisking constantly, for 5 minutes. Stir in cream and sugar; cook, whisking constantly, for 3 minutes or until thickened. Stir in bourbon, vanilla, and nutmeg; cook, whisking constantly, 5 minutes or until thoroughly heated.
Spoon Bourbon Sauce over each serving of Creole Bread Pudding.

Crawfish Étouffeé with Louisiana White Rice

I'm in a Loosiana kind of mood today and so here we go with another home town favorite...CRAWFISH! Its about that time of year when they become available by the pound - already seasoned and cooked to perfection. I love them..even though you really work hard and break nails to get to this tiny bite of goodness it's so worth it. I add them to my gumbo and to Jambalaya - there are really crawfish pies and crawfish balls but there is nothing quite as good as crawfish etouffee. Ahhhhh all of the fresh herbs and spices that go into making that roux that perfectly coats, flavors and complements the crawfish tails. You ladle that goodness over the perfectly cooked white or brown rice and Tada! you have got yourself an amazing meal! I have not tried this one yet but it is on the list of to-do-soon. 

Crawfish Étouffeé with Louisiana White Rice

Crawfish Étouffeé (serves 6)
3 tablespoons canola oil
3 tablespoons flour
1 small onion, diced
1 stalk celery, diced
Half a red bell pepper, diced
2 cloves garlic, minced
Leaves from two sprigs of fresh thyme
¼ teaspoon cayenne pepper 1 teaspoon smoked paprika
1 small tomato, peeled, seeded, and diced
1 quart Basic Shellfish Stock (see above recipe)
3 tablespoons butter
1 pound peeled crawfish tails (from 2 ½ pounds live)
2 green onions, chopped
2 dashes Worchestershire
2 dashes Tabasco Salt Freshly ground black pepper
3 cups cooked Basic Louisiana Rice (see above recipe)

1. Heat the oil in a large saucepan over medium-high heat. Whisk the flour into the very hot oil. It will immediately begin to sizzle and fizz. Keep whisking and reduce the heat to moderate. Continue whisking until the roux takes on a gorgeous dark brown color, about 15 minutes. *I don’t know if I screwed something up but mine only took about half that time* Add the onions, reduce the heat, and cook until the onions caramelize. If you add all the vegetables at the same time, the water that results will boil the onions and their sugars won’t caramelize.

2. When the onions have turned the roux shiny and dark, add the celery, bell peppers, garlic, thyme, cayenne, and paprika. Cook for 5 minutes. Now add the tomatoes and the Shellfish Stock and increase the heat to high.

3. Once the sauce has come to a boil, reduce the heat to moderate and let simmer 5-7 minutes, stirring often. Be careful not to let it burn or stick to the bottom of the pan.

4. Reduce the heat to low and stir in the butter. Add the crawfish tails and green onions. Season with Worcestershire, Tabasco, salt, and black pepper. Once the crawfish tails have heated through, remove the saucepan from the heat.

5. Serve in individual bowl over rice.

Basic Louisiana White Rice (Makes about 4 cups) 

1 tablespoon chicken fat, extra-virgin olive oil, or butter
1 small onion, minced
1-1/2 cups Louisiana long-grain white rice
3 cups Basic Chicken Stock (see above recipe)
1 bay leaf
1-2 pinches salt

1. Put the fat, oil, or butter and the onions into a medium saucepan and sweat the onions over moderate heat until they are translucent, about 5 minutes. Pour the rice into the pan and stir for 2 minutes. Then add the chicken stock and bring to a boil. Add the bay leaf and salt.

2. Cover the pan with a lid, reduce the heat to low, and cook for 18 minutes. Remove the pan from the heat, fluff the rice with a fork, and serve.

The Cheesecake Factory Cajun Jambalaya Pasta

Hold on to your hats! This is an amazing dish - healthy and yes it's pretty simple to make. I made it for dinner a few weeks ago and loved it so I had to share. I am a lover of all things Cajun. Hey, I am a Louisianian after all. If you are a pasta, shrimp, bell pepper, onion lover you must treat yourself to this experience. I love mushrooms with everything so I added some to this along with asparagus. I mixed the pasta in at the end...if you decide to do this make sure to cook the pasta al dente since it will continue to cook when you stir it in with the sauce. If you make it please come back and let me know your thoughts. You are gonna want to tell Ya mom'n'em (your immediate family) about this..lol.

Ingredients

• 1/2 t White Pepper, 1/2 t Cayenne Pepper
• 1 1/2 t Salt, 1/2 t Paprika
• 1/4 t Garlic Powder, 1/4 t Onion Powder
• 2 skinless, boneless Chicken Breasts
• 1/2 lb. Large Shrimp, peeled and deveined
• 5 Qt Water
• 6 oz Plain Fettuccine
• 6 oz Spinach Fettuccine
• 2T Olive Oil
• 2 medium Tomatoes, chopped
• 1 small Green Pepper, sliced
• 1 small Red Pepper, sliced
• 1 small Yellow Pepper, sliced
• 1 small Onion, sliced
• 1 1/2 cups Chicken Stock
• 1 T Cornstarch
• 2 T White Wine
• 2 t chopped fresh Parsley

Save a shopping List

Directions

• 1
  Mix first 6 ingredients in a small bowl. Cut chicken into bite-size pieces. Use about 1/3 of seasoning to coat chicken. In another bowl sprinkle 1/3 seasoning on shrimp. Cook pasta to Al Dente and drain.
• 2
  Heat 1 T olive oil in skillet over high heat. Saute Chicken for 2 minutes per side. add shrimp and cook for another 2 minutes. Remove from pan. Put pan with juices back over high heat and add remaining oil. Add tomatoes, peppers, and onion to oil. Sprinkle with remaining spice and saute for about 10 minutes.
• 3
  Add chicken and Shrimp back in and pour 3/4 cup chicken stock in pan. Cook over high until liquid is almost gone. Add remaining 3/4 cup of stock. Stir constantly scraping blackened stuff on the bottom of pan. reduce broth some and then turn to low. Combine cornstarch with wine in small bowl. Add to pan and simmer until thickens. Serve over noodles and top with parsley for garnish.

All Things Mexican! A special birthday meal...

I am a lover of all things that fall under category "Mexican" food. Today is my son-in-law Charleston's birthday so we are going to try this recipe today along with a few others to create a fantastic dinner. Can you imagine the level of deliciousness with all of these bright zesty flavors kicked up with tequila and the spice of jalapeno and chili powder??!! Ridiculous! I put together a menu for the day that I'm hoping will work. 
We're going to make the Tequila Lime Chicken, La Fondita Fish Tacos
Buffalo Mexican Shrimp Skewers, Coconut Cilantro Rice Pilaf, Black Beans and a Black Bean Salsa and Guacamole with tortilla chips. For dessert I'm thinking about Key Lime Cake. The recipes are noted below.
 Check it out - try making the dishes and let me know what you think. Looking forward to dinner!

Tequila Lime Chicken

Recipe courtesy of Ina Garten

Total Time:
8 hr 30 min
Prep:
10 min
Inactive:
8 hr 5 min
Cook:
15 min
Yield:6 servings
Level:Easy


Ingredients
1/2 cup gold tequila
1 cup freshly squeezed lime juice (5 to 6 limes)
1/2 cup freshly squeezed orange juice (2 oranges)
1 tablespoon chili powder
1 tablespoon minced fresh jalapeno pepper (1 pepper seeded)
1 tablespoon minced fresh garlic (3 cloves)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 whole (6 split) boneless chicken breasts, skin on
Directions
Combine the tequila, lime juice, orange juice, chili powder, jalapeno pepper, garlic, salt, and pepper in a large bowl. Add the chicken breasts. Refrigerate overnight.
Heat a grill with coals and brush the rack with oil to prevent the chicken from sticking. Remove the chicken breasts from the marinade, sprinkle well with salt and pepper, and grill them skin-side down for about 5 minutes, until nicely browned. Turn the chicken and cook for another 10 minutes, until just cooked through. Remove from the grill to a plate. Cover tightly and allow to rest for 5 minutes. Serve hot or at room temperature.

La Fondita Fish Tacos
Copyright 2010, Joe Realmuto, All Rights Reserved

Total Time:
35 min
Prep:
15 min
Cook:
20 min
Yield:2 to 3 servings
Level:Easy
Ingredients

3 eggs, well beaten
8 ounces dark beer (recommended: Modelo Negra)
2 teaspoons dry mustard (recommended: Colmans)
1 tablespoon red chili powder
Kosher salt
1 teaspoon sugar
1 1/2 cups all-purpose flour, plus extra for dredging
Vegetable oil, for frying
1 1/2 pounds codfish, cut into serving pieces
2 tablespoons olive oil
8 white corn tortillas
Chipotle Mayonnaise, recipe follows
Shredded cabbage
Chipotle Mayonnaise:
1 1/2 cups mayonnaise
1 1/2 tablespoons fresh lime juice
1 1/2 tablespoons chopped fresh cilantro leaves
2 1/2 tablespoons chipotle chili puree
Pinch kosher salt
Directions

Put the eggs, beer, mustard, chili powder, 1 tablespoon salt and sugar in a medium bowl and mix until smooth. Add the flour and continue mixing until it is a little thinner than pancake batter.

In a deep-fryer or heavy-bottomed pot, heat enough vegetable oil to come halfway up the sides of the pot, to 375 degrees F. Dredge the fish pieces in flour and then into the batter and fry until golden brown. Remove from the oil to a paper towel lined plate and sprinkle with salt.

Heat the olive oil in a large saute pan and warm the tortillas. Spread each tortilla with a tablespoon of Chipotle Mayonnaise and arrange a piece of fried fish on top. Add some shredded cabbage to each tortilla and serve.

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

Chipotle Mayonnaise:
Mix the mayonnaise, lime juice, cilantro and chipotle chili puree together in a medium bowl, add the salt and mix again. Cover and refrigerate until ready to use.

Yield: 1 1/2 cups

COCONUT CILANTRO RICE PILAF:

• 2 tablespoons olive oil
• 1/2 cup chopped yellow onion
• 1/4 cup chopped red bell pepper
• 2 tablespoons minced shallots
• 1 teaspoon minced garlic
• 1 1/4 cups long-grain white rice

• 1 1/2 cups vegetable stock or shrimpstock
• 1/2 cup coconut milk
• 1/2 cup sweetened cream of coconut
• 1 teaspoon salt
• 1/2 teaspoon ground white pepper
• 3 tablespoons chopped fresh cilantro

Spread the coconut on a baking sheet and bake until lightly toasted and golden, about 5 minutes. 

Heat the oil in a heavy 4-quart saucepan over medium-high heat. Add the onions, bell peppers, shallots, and garlic, and cook, stirring, for 2 minutes. Add the rice, stir to coat with the oil, and cook for 1 minute. Add the vegetable stock, coconut milk, sweetened cream of coconut, salt, and pepper, and bring to a light boil. Reduce the heat to low, cover, and simmer until the rice is tender and all the liquid is absorbed, about 20 to 22 minutes. 

Remove from the heat and let sit 10 minutes. Fluff with a fork, stir in the cilantro, and serve hot. In this picture it's being served under poached grouper.

Perfect Black Beans

Recipe courtesy of Melissa d'Arabian

Total Time:
13 hr 45 min
Prep:
15 min
Inactive:
12 hr
Cook:
1 hr 30 min
Yield:4 servings
Level:Easy
Ingredients

1/2 pound dried black beans
1 medium onion, roughly chopped
3 fresh garlic cloves, pressed
1/2 teaspoon dried oregano leaves
1/2 teaspoon ground cumin
Pinch red pepper flakes
2 teaspoons sugar
2 tablespoons white wine vinegar
Salt and freshly ground black pepper
Chopped scallions, for garnish
Directions

The night before, soak the black beans in a large pot of water. The next day, rinse the beans, cover with 3 cups of fresh water and bring to a boil over high heat. Reduce the heat and simmer covered for 30 minutes, skimming off any foam. Stir in the onion and simmer 30 minutes more. Add the garlic, oregano, cumin, and red pepper flakes, and simmer uncovered for 30 minutes, stirring occasionally. Stir in sugar and vinegar, and taste before seasoning with salt and pepper. Turn out into a large serving bowl and garnish with chopped scallions.

Black Bean Salsa
Recipe courtesy of Paula Deen

Total Time:
7 hr 20 min
Prep:
20 min
Inactive:
7 hr
Yield:12 servings
Level:Easy
Ingredients

2 (15-ounce) cans black beans, rinsed and drained
1 (17-ounce) package frozen whole kernel corn, thawed
2 large tomatoes, seeded and diced
1 large avocado, peeled and diced
1 small onion, diced
1/8 to 1/4 cup chopped fresh cilantro leaves
2 tablespoons lime juice
1 tablespoon red wine vinegar
Salt and pepper
Directions

Mix all ingredients thoroughly in a large bowl. Cover and chill overnight. Taste and add salt, pepper or more lime juice as necessary. Serve with tortilla chips as an appetizer, or with grilled chicken breast as a meal.

Guacamole
Recipe courtesy of Ina Garten

Total Time:
10 min
Prep:
10 min
Yield:3 cups
Level:Easy
Ingredients

4 ripe Hass avocados
3 tablespoons freshly squeezed lemon juice (1 lemon)
8 dashes hot sauce (recommended: Tabasco)
1/2 cup small-diced red onion (1 small onion)
1 large garlic clove, minced
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 medium tomato, seeded, and small-diced
Directions

Cut the avocados in half, remove the pits, and scoop the flesh out of their shells into a large bowl. (I use my hands.) Immediately add the lemon juice, hot sauce, onion, garlic, salt, and pepper and toss well. Using a sharp knife, slice through the avocados in the bowl until they are finely diced. Add the tomatoes. Mix well and taste for salt and pepper.

Key Lime Cake
Recipe courtesy of Trisha Yearwood

Total Time:
1 hr 15 min
Prep:
20 min
Inactive:
15 min
Cook:
40 min
Yield:12 servings
Level:Easy
Ingredients

Cake:
Butter, for greasing pan
Flour, for dusting pan
One 3-ounce package lime flavored gelatin
1 1/3 cups granulated sugar
2 cups sifted all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 cups vegetable oil
3/4 cup orange juice
1 tablespoon lemon juice
1/2 teaspoon vanilla extract
5 large eggs, slightly beaten
Glaze:
1/2 cup key lime juice (from about 25 small key limes or 4 large regular limes)
1/2 cup confectioners' sugar
Icing:
1/2 cup (1 stick butter), room temperature
One 8-ounce package cream cheese, room temperature
One 1 pound box confectioners' sugar
Directions

For the cake: Preheat the oven to 350 degrees F and grease and flour one 9-by-12-by-2-inch cake pan.

In a large mixing bowl, mix the gelatin, granulated sugar, flour, salt, baking powder and baking soda. Stir to mix well. Add the oil, orange juice, lemon juice, vanilla, and eggs. Mix until well combined. Pour the batter evenly in the pan and bake for 35 to 40 minutes. Test for doneness by lightly touching the tops or inserting a toothpick. Cool the cake in the pan for 5 minutes then turn out onto a cooling rack.

For the glaze: While the cake is still hot, mix the lime juice and confectioners' sugar together well. Pierce the cake with a fork to allow the glaze to soak in better and pour it over the cake on the cooling rack. Allow cake to cool completely as you prepare the icing.

For the icing: Cream the butter and cream cheese. Beat in the confectioners' sugar until mixture is smooth and easy to spread. Spread the icing on the top and sides of the cake.

Cook's Note: you can also use three 9-inch round cake pans and make this into a layer cake.

Creating The Ultimate Green Smoothie

Here is a great guide to help you create the perfect green smoothie based on your need - weight loss, energy, fitness or mental clarity. Drink up!

Best Workout Songs 0f 2014

I know that being motivated to workout is hard but when you have the right music it makes it easier...here are a list of some of the best workout songs from 2014. Music makes everything better now work!

You guys know me – I’m always looking for new workout music! I’ve put together a playlist of the top 15  workout songs of 2014 and thought I would share it with all of you! These are the jams that frequented my workout playlist this year – hope they pump you up as much as they did me!

Each song below contains a hyperlink to iTunes to go get it for yourself. As always, I prefer the clean lyrics to the songs that I listen to. I have made every effort to link to clean versions of the songs both in the iTunes link as well as the free Spotify playlist found below. Also, these are in no particular order – just songs I dug throughout 2014!

“Fancy” – Iggy Azaelea and Charli XCX

“Summer” – Calvin Harris

“Bang Bang” – Jessie J, Ariana Frande, Nicki Minaj

“Red Lights” – Tiesto

“Come With Me Now” – Kongos

“Fireball” – Pit Bull and John Ryan

“Burnin’ Up” – Jessie J and 2 Chains

“Break Free” – Ariana Grande and Zedd

“All About That Bass” – Meghan Trainor

“i” – Kendrick Lamar

“Problem” – Ariana Grande and Iggy Azaelea

“Classic” – MKTO

“Boom Clap” – Charli XCX

“She Looks So Perfect” – 5 Seconds of Summer

Maroon 5 – Maps

And there you have it! Your new workout playlist for the next couple of weeks… at least until the next big thing drops in 2015!!

Is there anything that I left off the list? What was your jam in the gym this year? Help build all of our playlists by leaving your recommendation in a comment below!

Are you on Spotify? Tone and Tighten sure is! Follow the “Top 15 Workout Songs of 2015″ playlist below:

Looking for more great workout playlists? I’ve got you covered. Here are a few of my favorites

50 Best Running Songs

50 Best Workout Songs of the 2000’s

Top Workout Songs of 2013

Make it happen,

- See more at: http://tone-and-tighten.com/2014/12/best-workout-songs-of-2014.html#sthash.ydpmPjkI.dpuf