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Tuna Poke Kale Salad

Tuna Poke, or Hawaiian raw-tuna salad, is all the rave right now. You’ve probably either been to or heard of a Poke Bar or restaurant popping up somewhere near you. In fact, in Dallas a few just popped up, which I am super excited to try by the way!!

In Hawaii, this is a classic dish you can find everywhere! Restaurants, family gatherings, and even delis–you name it, poke is there most likely. It’s super simple to make (think of it as tossing a salad) and the only trick is finding really good quality sushi grade tuna. Try your local fish market, or in the fish freezer section of Whole Foods and Central Market they have frozen sushi grade tuna. I always buy mine from Central Market, I’ve found it to be the best quality.

I’ve already decided that this is going to be my summer poolside lunch or dinner go-to. It’s so fresh when dining in the Texas Heat and super light, and it certainly doesn’t skimp of flavor! Oh, man is it good!!

AND, one more thing– you pronounce it “po-kay”, expert foodies are weird about when you mispronounce it but HEY, I am from Texas, we mispronounce everything…


Print Recipe
Tuna Poke and Sesame Kale Salad Bowls
Course Main Dish
Prep Time 25 minutes
Passive Time 20 minutes
Servings
people
Ingredients
For the Kale Salad:
For the Poke:
Course Main Dish
Prep Time 25 minutes
Passive Time 20 minutes
Servings
people
Ingredients
For the Kale Salad:
For the Poke:
Instructions
  1. Remove the kale from the stem and discard stems. Roughly chop the kale into bite sized pieces. Place the chopped kale in a bowl with the remaining kale salad ingredients and toss to coat evenly. Set aside in the fridge to allow to marinate for at least 20 minutes. (it is good even 24 hours later!)
  2. Meanwhile, using a very sharp knife, dice the tuna up into small cubes. I like to place my tuna in the freezer for 10-15 minutes to get it a little more firm before cutting so that it diced more cleanly and uniformly. Place diced tuna in a large bowl with the diced cucumber, avocado, scallions, jalapeno, seaweed and cilantro. Set aside and do not toss yet.
  3. In a small bowl, whisk together the olive oil, coconut aminos, ginger, garlic, and the zest of 1/2 a lime. Whisk together and pour over the tuna. Using a spoon, gently toss the mixture until it is fully coated in the sauce. Set aside or in the fridge to let marinate for 10 minute prior to serving.
  4. Serve the poke in a bowl with the kale salad. Top with sesame seeds and serve with lime wedges.
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Creamy Broccoli and Potato Soup

 

Rain or shine, its always time for a bowl of soup in my book. My husband hates when I make soup and its not raining (even if he thinks the soup is delicious), he just finds it odd that one would want soup on a hot day? I say soup it up!

I am a huge fan of potato-leek soup and this is a variation of it with a ton of broccoli in it for more flavor and more greens! It’s dairy free and still super creamy, thanks to the addition of the potatoes and the coconut milk. 

Next time your stuffed from the weekend and want a nice and clean meatless Monday, give this soup a try. It’s light, yet filling and very yummy! Enjoy!

Print Recipe
Creamy Broccoli and Potato Soup
Course Soup
Servings
people
Ingredients
Course Soup
Servings
people
Ingredients
Instructions
  1. Heat 2 tbsp. olive oil over medium-high heat in a large pot. Add chopped garlic, onions, celery, carrots, and leek seasoned with salt, pepper, and crushed red pepper. Saute until tender, about 5-7 minutes.
  2. Add the broccoli, potato, broth, thyme, bay leaf. Season again with salt and pepper. Bring to a boil. Reduce heat to simmer. Simmer covered for 30-45 minutes, or until potatoes and broccoli are fork tender.
  3. Remove bay leaf, stir in coconut milk.
  4. Using an immersion blender or blender, blend soup until smooth. Serve and enjoy (I garnished mine with some freshly chopped chives and even topped it off with some more crushed red pepper flakes!)
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Crispy Salt + Vinegar Roasted Potatoes with Smoked Paprika Aioli

Want to know my favorite food? Chips. Yes, I know…weird, huh? For someone that loves food SO much I choose chips as my favorite food. But it is what it is, the heart wants what the heart wants!

The Whole30 diet definitely helped me with my addiction to chips. Previously, chips and salsa were my afternoon snack of choice. But, do you know the problem with chips and salsa? Once you start you just can’t stop. Well, for me at least. During my first Whole30 Challenge, this was the most challenging thing to say goodbye to for me. I craved my salty chip and salsa fix like a true addict. But I am glad I went through that struggle. I started to find other things to snack on that a) were more healthy and b) I could stop eating them when it was time to stop eating them. Thank goodness!! Today, I still indulge in chips and salsa at least once a week. Its my thing. But I have a much better relationship with it.

With all that to say, I love chips! Chips love me! Which is why I wanted to turn regular roasted potatoes into a tangy and delicious take on one of my favorites– Salt and Vinegar chips! You can eat them by themselves but I also love to serve them with the smokey aioli sauce, it reminds me of my study abroad time in Spain!

You guys have to try this one out if you are real chip lovers like myself! It’s SO good.

 

Print Recipe
Crispy Salt + Vinegar Roasted Potatoes with Smoked Paprika Aioli
Whole30 compliant roasted potatoes with a salt + vinegar twist served up with a smoked paprika aioli for dipping!
Course Side Dish
Prep Time 15 minutes
Servings
people
Ingredients
For the Potatoes
For the Smoked Paprika Aioli
Course Side Dish
Prep Time 15 minutes
Servings
people
Ingredients
For the Potatoes
For the Smoked Paprika Aioli
Instructions
  1. Preheat oven to 425.
  2. Combine potatoes, 1 cup vinegar, and 1 Tbsp. kosher salt in a medium saucepan. Add water to cover the potatoes by 1”. Cover and bring to a boil. When boiling, add some salt to season the water, cover and continue to boil until the potatoes can be pierced with a fork, but are not falling apart--about 10 minutes.
  3. Drain the potatoes in a colander and allow them to cool slightly. (you want them to completely or almost stop steaming)
  4. Meanwhile, while the potatoes are cooling let's make the aioli: fill a small cup or bowl with hot water (as hot as your sink water will get is fine). Place the uncracked egg in the hot water and let soak for 2-3 minutes so that it gets to room temperature.
  5. Crack the room temp egg into a food processor or blender with 1/4 cup of the safflower seed oil. Blend until just combined.
  6. Turn your food processor or blender on and keep that blending as you VERY SLOWLY pour in the remaining 3/4 cup of safflower oil in. When I say slowly pour, just keep a constant flow going as slow as you can possibly go. The slower you pour, the thicker. If you pour too quickly, it will not emulsify. When this process is finished, it should look like mayo at this point.
  7. Now, add in the minced garlic, the SMOKED paprika, the lemon juice, and kosher salt (to taste). Blend once more until combined. Set aside or refrigerate until ready to use.
  8. Once the potatoes have cooled, spread them on a large baking sheet (covered in parchment paper if you have it). Drizzle with 2 tbsp. olive oil and gently toss until coated and spread the potatoes in a single layer across the baking sheet. Season them, to taste, with kosher salt and black pepper.
  9. Roast the potatoes in the oven for about 30 minutes, tossing halfway through, or until the potatoes are golden brown and crisp.
  10. Remove from oven and drizzle with 2 tbsp. of vinegar, toss to coat once more.
  11. Serve with the smokey aioli. Enjoy!
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Proscuitto Wrapped Halibut with Lemon-Dill-Caper Sauce

Need an easy and elegant weeknight at home date night meal? Well, here is a great dish for you. Flakey white halibut wrapped in thin, crispy layer of proscuitto that you just toss in the oven to roast–easy and so good. Then, top it all off with a super easy and tasty lemon-caper-dill sauce…it’s just perfect. 

The sauce could be served over ANY fish– I drizzle it over pan seared sole or oven roasted salmon all the time! 

I served mine alongside some buttery mache greens and roasted brussels sprouts, but it goes great with anything!! Enjoy!

Print Recipe
Proscuitto Wrapped Halibut with Lemon-Dill-Caper Sauce
Easy oven baked proscuitto wrapped halibut served with a delicious lemon-caper-dill sauce!
Course Main Dish
Prep Time 15 minutes
Cook Time 15 minutes
Servings
people
Ingredients
For the Halibut
For the Lemon-Dill-Caper Sauce
Course Main Dish
Prep Time 15 minutes
Cook Time 15 minutes
Servings
people
Ingredients
For the Halibut
For the Lemon-Dill-Caper Sauce
Instructions
For the Halibut:
  1. Position a rack in the center of the oven and heat the oven to 400°F.
  2. Season the fish with salt and pepper then wrap each fillet with a slice of prosciutto. The prosciutto should form a belt, enclosing the center but leaving the ends exposed. Lay each wrapped fillet on a baking sheet covered with a sheet of parchment paper.
  3. Bake until the fish is cooked through (it should flake and be opaque in the thickest part), 15 to 20 minutes, depending on the thickness of the fillets.
For the Lemon-Caper-Dill Sauce
  1. Meanwhile, heat a non-stick skillet over medium-low heat. Add the olive oil and swirl the pan so it is evenly coating the bottom.
  2. When the olive oil is hot but not smoking, Add in the garlic and saute for about 30 seconds, being careful not to burn.
  3. Add in the arrowroot starch and using a spatula (preferably a silicone head spatula) stir and toss into olive oil mixture until it is combined and there are no clumps.
  4. Pour in the chicken broth and whisk constantly, to remove any clumping and combine evenly. Let it come to a light simmer (you may need to raise your heat to medium depending on your stovetop), it should not be boiling, just a little simmer.
  5. Add the lemon juice, the dill, the capers, salt and pepper to taste. Continue to whisk, occasionally, until it reaches the sauce has thickened, about 5 minutes. Turn heat down to low or remove from heat if its getting too thick until the halibut is ready to serve.
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Del Corazon Ensalada

Dallas folks, do you recognize this salad? Yep, I totally remade Mr. Mesero’s “Del Corazon” salad in my own kitchen because, well, its the best! Not to toot my own horn or anything but, I will say that I took their salad and made it better. It’s all in my dressing! At Mr. Mesero, they use olive oil to dress their salad, which is simply fantastic. You’ll see that I my delicious dressing is made with extra virgin olive oil, cholula, lime, and cilantro. My absolute favorite thing about this salad is the addition of hearts of palm. I just love hearts of palm in my salads!

This is perfect for warm weather lunch or dinner! Enjoy!


Print Recipe
Del Corazon Ensalada
A delicious grilled chicken salad with a cholula lime vinaigrette.
Course Main Dish
Cuisine Mexican
Prep Time 15 minutes
Cook Time 15 minutes
Servings
people
Ingredients
For the Cholula-Lime Dressing:
For the Chicken:
For the Salad:
Course Main Dish
Cuisine Mexican
Prep Time 15 minutes
Cook Time 15 minutes
Servings
people
Ingredients
For the Cholula-Lime Dressing:
For the Chicken:
For the Salad:
Instructions
  1. In a small bowl, whisk together 1/4 cup of olive oil, the cholula, cilantro, the juice of 2 limes, and salt and pepper (to taste). Whisk together and set aside.
  2. Butterfly both of the chicken breasts: Place one hand on top of the chicken breast, slice it open horizontally cutting almost to the other side but not all the way through. Open it like a book.
  3. Season the chicken all over with the dried oregano, garlic powder, and salt and pepper to taste.
  4. Heat a skillet (preferably cast iron) over medium-high heat. Add 2 tbsp. olive oil and when hot, add the chicken breasts. Sear until chicken is golden brown on both sides and cooked all the way through (about 5 minutes per side). Set aside to rest for 5 minutes before slicing.
  5. Tear bibb lettuce into bite sized pieces and place in the bottom of a large bowl. Top with the sliced cherry tomatoes, the cubed avocado, and the hearts of palm.
  6. Slice the cooled chicken breasts thinly. Place over the salad. Drizzle with the salad dressing. Toss to coat. Serve and enjoy!
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