Culinary Confessional

Grilled Portobello Mushroom Burgers

          4 portobello mushroom caps, cleaned

2 tbsp Worcestershire sauce

1 tbsp soy sauce

1 tbsp olive oil

2 tbsp rosemary, chopped

2 tsp Montreal steak seasoning

1/2 red onion, sliced into rounds

4 oz Swiss cheese, sliced thin

1 tomato, sliced

1/2 avocado, sliced thin

1/2 cup baby spinach leaves

4 whole wheat hamburger buns

Non-stick cooking spray

           In a large bowl, whisk together the Worcestershire, soy sauce, olive oil, rosemary, and Montreal steak seasoning.  Place the portobello caps in the bowl and toss, using a spoon to coat with the marinade.

  Let stand at room temperature for 30 minutes, turning over every 5 minutes.

  Preheat a grill (or grill pan) to medium.  When hot, coat with the non-stick spray and grill the portobellos—cap-side down.  Grill for 4-5 minutes per side, frequently brushing with marinade.

  Top the mushrooms with the Swiss and cook for another 1-2 minutes.  At the same time, place the onion slices on the grill and cook for 1 minute per side.  Then place the buns on the grill and cook until toasted.

  To finish, arrange the spinach and grilled portobellos on the buns, then top with the grilled onions, sliced tomato, and avocado.  Serve immediately.

                    Approximate Nutritional Values: http://www.food.com/recipe/portobello-mushroom-burgers-403717

Cooking Tip: Somewhere That's Green, Part III Keep your avocados greener longer with just a slice of lemon over the sliced part.

Shrimp Taco Bites 1 tsp salt (divided) Zest of 1 lime 1 lb large shrimp—peeled, cleaned, and deveined 2 tsp chili powder 2 tbsp olive oil 1 avocado, diced Juice of 1 lime 1/3 cup sour cream 2 tbsp chipotle chili in adobo sauce, finely minced 1 bag Tostitos Scoops tortilla chips 2 tbsp freshly chopped cilantro Non-stick cooking spray Preheat oven to 375-deg and coat a large baking sheet with the non-stick spray. In a small bowl, combine 1/2 tsp salt, lime zest, and chili powder, then sprinkle the spice blend over the shrimp. Lay the shrimp on the baking sheet and drizzle with the olive oil. Bake for 6-8 minutes or until the shrimp are cooked through. Meanwhile, combine the diced avocado, lime juice, and remaining salt in a small bowl. Then, in a separate bowl, combine the sour cream and minced chipotle pepper. To assemble, spoon 1 tsp of the avocado mixture in each tortilla chip, followed by a 1/2 tsp of the sour cream mixture, then top with one of the shrimp. Garnish with the chopped cilantro, then serve. Approximate Nutritional Values: http://australian.food.com/recipe/prawn-shrimp-and-avocado-bites-200265

Cooking Tip: Remove an avocado's stem to gauge its ripeness

Shrimp Ceviche 1 lb salad shrimp shrimp, peeled and cooked 1/2 cup red onion, sliced thin 1/4 cup celery, minced 1/2 cup red pepper, thinly sliced Juice of 3 limes Juice of 1 orange 1 serrano chili, finely minced 3/4 tsp salt 1/4 cup cilantro, minced 2 avocados, halved with pit removed In a bowl, combine the shrimp, red onion, celery, red pepper, lime juice, orange juice, serrano chili, salt, and cilantro. Let marinate in the fridge for at least an hour. To serve, place the avocado halves on a chilled plate and fill with the shrimp ceviche. Serve immediately. Approximate Nutritional Values: http://www.food.com/recipe/shrimp-ceviche-with-avocado-186927

Ahi Tuna Stack with Ginger-Lime Dressing 2 tbsp ginger, minced 2 cloves garlic, minced 3 tbsp lime juice 2 tsp soy sauce 2 tsp orange blossom honey 2 tsp stone-ground mustard 2 tbsp water 1/2 lb sushi-grade ahi tuna 1 cup cucumber, peeled and diced (divided) 1 cup mango, diced (divided) 1 cup avocado, diced (divided) 1 cup red onion, finely diced (divided) 2 tbsp sesame seeds, toasted (divided) In a small bowl, whisk together the ginger, garlic, lime juice, soy sauce, honey, mustard, and water.  Once well combined, cover with plastic then chill in the fridge for 30 minutes to let the flavors marry. Place a 3” ring mold (or an aluminum tuna fish can, rinsed with both ends removed) in the center of your serving plates.  Layer 1/4 of the cucumber, 1/4 of the mango, 1/4 of the avocado, 1/4 of the tuna, and 1/4 of the red onion inside the mold, pressing down each layer with a spoon to pack tightly.  Drizzle each stack with the ginger-lime dressing, then garnish with the toasted sesame seeds and serve. Approximate Nutritional Values: http://www.food.com/recipe/jjs-hawaiian-ahi-tuna-poke-214834

Cooking Tip: Somewhere That's Green III

Spray leftover guacamole with cooking spray before storing it back in the fridge to keep it green and fresh.

Poached Egg with Chipotle Mayonnaise, Bacon, and Avocado 1/2 cup mayonnaise 1 chipotle pepper, finely chopped 1 tbsp adobo sauce 2 tsp lime juice 8 slices crusty bread 1 avocado, cut into 16 slices 4 slices bacon, cooked 8 eggs 2 tsp vinegar (divided) 1/4 cup cilantro, chopped In a medium bowl, combine the mayonnaise, chipotle, adobo sauce, and lime juice.  Chill for 15 minutes to allow the flavors to marry. Toast the bread slices until golden brown.  Spread 1 tbsp of the chipotle mayonnaise on each slice.  Top each with 2 slices avocado and 1 piece of bacon (broken in half). Bring two medium saucepans to a simmer over medium heat.   Add 1 tsp of vinegar to each, then gently crack four eggs into each pot.   Cook for 3 minutes, then use a slotted spoon to gently remove from the water an blot on a paper towel. Once dried, lay one poached egg on top of each piece of toast. Garnish with the cilantro, then serve immediately. Approximate Nutritional Values: http://www.food.com/recipe/spinach-and-bacon-salad-with-poached-eggs-183512

Tex-Mex Tortilla Cups   Twelve 6” corn tortillas 12 tsp adobo sauce  12 large eggs 8 oz extra sharp cheddar cheese, grated 2 avocados, cubed 1/2 cup cilantro, chopped 12 tbsp store bought salsa Non-stick cooking spray Preheat oven to 350-deg.  Grease a muffin tin with the non-stick spray. Microwave the tortillas for 10 seconds on high to make them flexible enough to work with. Press one tortilla into each muffin cup, then spoon 1 tsp of the adobo sauce into the bottom of each tortilla.  Working one at a time, crack an egg into a bowl, being careful not to break the yolk.  Then gently pour the egg on top of the adobo sauce, putting one egg into each tortilla cup. Bake in the oven for 15 minutes or until the whites are firm to the touch but the yolks are still soft. Sprinkle some of the cheese into each cup and bake for another 4-5 minutes or until the cheese is melted. Gently run a knife around the outside of each tortilla cup to loosen and remove them from the muffin tin.  Spoon 1 tbsp of the salsa into each tortilla cup, followed by the avocado and cilantro.  Serve immediately. Approximate Nutritional Values: http://www.food.com/recipe/quiche-cups-ole-293340

Spicy Chicken Tostadas 1 tbsp olive oil 2 lbs boneless, skinless chicken breasts, cubed 1/4 cup chipotle peppers in adobo sauce 3 avocados, halved 8 tostada shells 15 oz canned black beans 1 cup cheddar cheese, shredded 3 cups romaine lettuce, shredded 2 cups tomato, chopped 1 red onion, finely diced 1/2 cup cilantro, chopped 1/2 cup scallions, chopped Juice of 3 limes (divided) Salt and pepper to taste Heat the oil in a large skillet over medium heat.  Add the chicken, chipotle peppers, salt, and pepper and toss to coat.  Cook for 12 minutes, or until the chicken is cooked through. Scoop the avocado meat into a bowl and mash with a fork.  Add the juice of two limes, salt, and pepper and mix well. In a small pot, cook the beans until hot, then spread a thin layer of them on top of the tostadas.  Top with chicken, shredded cheddar, lettuce, tomato, red onion, avocado mash, cilantro, and scallions.  Finish off with a splash of lime juice and serve. Approximate Nutritional Values: http://www.food.com/recipe/chicken-tostadas-403806

Bacon Avocado Egg Rolls 2 large avocados, sliced Juice of 1 lime 2 tbsp smoked paprika 14 egg roll wrappers 14 slices bacon, cooked 2 Roma tomatoes, sliced thin 1 cup Napa cabbage, shredded 3/4 cup barbeque sauce 1 tbsp flour 1 tbsp water Salt to taste Vegetable oil for frying In a large saute pan, heat 2" of oil to 350-deg.  Place the avocado slices in a single layer and drizzle with the lime juice, then sprinkle with salt and the paprika. In a small bowl, whisk together the flour and water until the mixture resembles a watery paste. On top of each wrapper, lay 1 slice of avocado, one slice of bacon (broken in half), a slice of tomato, 1 tbsp barbecue sauce, followed by another slice of avocado and a sprinkle of cabbage. Fold one corner of the wrapper over the center of the egg roll (like this). Then fold the left and right points over the middle and roll up tightly, making sure there are no openings for the ingredients to leak out. With your finger, dab a bit of the flour slurry on the remaining corner of the wrapper, then seal the corner. Working in batches, gently place 3-4 egg rolls at a time into the hot oil and cook until golden brown, about 5 minutes, turning them over once halfway through. Remove from oil and allow drain on paper towels.  Serve immediately. Approximate Nutritional Values: http://www.food.com/recipe/avocado-club-egg-rolls-486822

Cooking Tip: How to Slice an Avocado

Buffalo Chicken Poppers with Avocado Bleu Cheese Dip 4 oz garlic and herb cream cheese, softened 3 tsp ranch dip mix (divided) 1 large chicken breast, finely diced 4 tbsp store-bought buffalo wing sauce 1 tube crescent rolls 1 avocado 1/3 cup bleu cheese dressing Salt and pepper to taste Preheat oven to 375-deg. Mix together the cream cheese and 2 tsp of ranch mix in a small bowl. Season the chicken with the remaining teaspoon ranch dip mix, and cook over medium heat until cooked through. Stir in the buffalo wing sauce, then set aside to cool. Roll out the crescent rolls and cut each triangle in half with a pizza cutter. Gently flatten each triangle, then place 1 tsp of the cream cheese mix in the center. Top with a spoonful of the chicken. Bring the sides of the crescent roll triangles to the top, then pinch closed. Place on a parchment paper-lined cookie sheet, and bake 10-12 minutes or until golden brown. While the poppers are baking, mash the avocado until smooth, then stir in the bleu cheese dressing.  Season with salt and pepper and serve with the poppers. Approximate Nutritional Values: http://www.food.com/recipe/buffalo-wing-poppers-363629

Spiced Tilapia Salad with Mango Salsa For the Salad: 1 head napa cabbage, shredded 2 avocados, diced 1-1/2 cups cherry tomatoes, quartered 1/2 yellow onion, finely diced 1/2 cup cilantro, finely chopped Juice of half a lemon Juice of half a lime Salt to taste In a large bowl, toss the cabbage, avocado, tomatoes, onion, cilantro, lemon juice, and lime juice.  Season with salt. For the Fish: 4 tilapia filets 1/2 tbsp cumin 1/2 tbsp coriander 1/2 tsp chili powder 1/2 tsp black pepper 1/2 tsp salt 1/4 tsp cayenne pepper 1/4 tsp garlic powder 1 tbsp olive oil In a small bowl, combine the spices for the fish rub: cumin, coriander, chili powder, cayenne, garlic powder, salt, and pepper).  Place the fish filets in a ziplock baggie and add the spices.  Seal, pushing out any excess air, then shake to coat the fish evenly.  Let side in the fridge for at least an hour.  Heat a frying pan with the olive oil over medium-high heat, then sear both sides of the fish filets for 4-5 minutes.  Then remove from heat and set aside. For the Salsa: 1 mango, peeled and diced 1 jalapeno, finely diced 1/2 cup cilantro, finely chopped 1/4 cup red onion, finely diced Juice of one lime Salt to taste Combine the mango, jalapeno, cilantro, red onion, and lime juice in a bowl.  Season with salt, then let sit in the fridge for at least 30 minutes. For the Taco Sauce: 3/4 cup Greek yogurt 1/4 cup cilantro, finely diced 1/2 tsp cumin 1/2 tsp coriander 1 tsp dill 1/4 tsp cayenne pepper Juice of one lemon Salt and pepper to taste Using a blender, combine the yogurt, cilantro, cumin, coriander, dill, cayenne, lemon juice, salt, and pepper.  Blend until all ingredients are fully combined, then pour into a small bowl.  Cover with plastic wrap, then let sit for 30 minutes to allow the flavors to marry. To assemble the salad, divide the salad between serving dishes, then top with the mango salsa. Break up each filet with a fork and place on top of the mango salsa, then top with a dollop of the taco sauce. Approximate Nutritional Values:  http://www.food.com/recipe/fish-tacos-with-mango-salsa-392161

Breakfast Taco Skillet 1/2 lb ground beef 1/2 lb fresh chorizo sausage (not the dried variety) 1 packet taco seasoning 1/4 cup beef broth 2 eggs 2 tbsp extra virgin olive oil 1 lb refrigerated hash browns 1 cup sharp cheddar cheese, grated 1/4 cup cilantro, chopped 1 avocado, sliced thin 1/2 cup salsa Salt and pepper to taste In a large skillet over medium heat, cook the ground beef and chorizo until browned. Drain any excess fat off the meat, then add the beef broth and taco seasoning. Cook over medium heat, stirring, until the broth has evaporated, about 5 minutes.  Then remove the meat to a bowl. Crack the two eggs into the skillet and cook for 4 minutes or until the whites are solid but the yolks are still slightly runny.  Slide from pan, careful not to break the yolk. Add the oil to the skillet, followed by the hash browns.  Increase heat to medium-high and season with salt and pepper.  Cook for 7 minutes, then flip the potatoes.  Place the cheese and meat on top of the potatoes and cook for another 7 minutes or until the hash browns are golden brown on bottom and the cheese has melted. Remove from the heat and top with the sunny-side up eggs, avocado, cilantro, and salsa. Approximate Nutritional Values:  http://mexican.food.com/recipe/cheesy-beef-taco-skillet-33257