Not only was this salad totally amazing, but let’s just say I was able to clean out most of my produce drawer with it too.  I love it when that happens!

I mentioned on Facebook the other day that I had a piece of frozen mahi defrosting in my fridge..and didn’t know what to do with it.  The suggestions came pouring in.  A few people mentioned fish tacos and that sounded great to me…however to be honest, I was really trying to keep it on the lighter side, and avoiding any unnecessary carbs (good or not…I had had my share already that day).  So why not turn fish tacos into an actual taco-less salad instead, right?

This is my favorite kind of evening meal…how can you not feel great after eating this.  So many flavors, textures and levels of heat from the fish and veggies…it was perfect.  The homemade dressing totally sealed the deal too.  Can’t wait to make this again.

Blackened Fish Taco Salad
Recipe from Aggie’s Kitchen

(printable recipe)

any firm white fish (mahi, tilapia, grouper)
Chef Prudhomme’s Blackened Redfish Magic seasoning
romaine, torn
tomatoes, chopped
red onion, sliced or chopped
jalapeno, sliced
avocado, chopped
corn

Heat nonstick skillet over medium high heat. Pat fish fillet with dry paper towel, then season liberally with seasoning. Add a teaspoon or two of light oil to skillet (or nonstick spray), then gently add fish to pan. Cook for approximately 3-4 minutes, until bottom layer of fish is cooked and looks “white”. Gently turn fish and cook for another 3-4 minutes or until fish is completely cooked through and flaky. Assemble salad, top with fish and Cilantro Lime Dressing and enjoy.

Cilantro Lime Dressing

1/4 cup of lime juice and white vinegar combined (1-2 limes, juiced plus white vinegar)
1/2 -3/4 cup light oil (I use grapeseed oil, but light olive oil, vegetable oil or canola oil would be great)
1 garlic clove
1 tablespoon of honey
1 bunch of cilantro
salt and pepper to taste

Combine all ingredients in blender or food processor. Store in airtight container or jar in refrigerator for up to 1 week.

Now, I almost forgot to mention the winner of my last giveaway from Scarlet Threads…it was Miss Candace from Candace’s Calling…congrats girl!

Like I promised I have another great Scarlet Threads apron to give away to a lucky reader…it’s the Anna…it’s funky and retro and I just love it.

Leave a comment on this post to enter.  Each comment on this post will count as an entry.  And like last time you can earn additional entries by:

1. Share this giveaway on Facebook or Twitter or on your own blog (earn an entry for each!)

2. Become a fan of Aggie’s Kitchen and/or Scarlet Threads on Facebook

3. Express interest in hosting your own apron party (I will email you info).

(Giveaway is open to US residents only…sorry!)

Giveaway ends Friday, September 10 at 10pm EST.   Winner will be chosen randomly by Random.org.  Good luck!

Earlier this summer I was contacted by the editor of CBSNews.com asking me to contribute a healthy recipe to their Health section.  Of course I was totally flattered and thrilled by this request considering how much I love to talk about food and share healthy recipes with just about anyone and everyone who crosses my path…and let’s be real, it’s CBS!!  My first assignment was “sliders” and I decided to recreate a tried and true turkey burger I’ve been making for some time now.

To me, a slider is basically a mini burger.  I think sliders are genius because if you are really trying to watch your portions, it really forces you to eat less.  That is, if you stick to the one slider…which I really try to do.  That’s the whole point in my opinion…you get a “taste” of the good stuff and then fill up on the actual “good for you” stuff on the side.  But that’s just me…

What makes these turkey burgers awesome is the sauteed green onion and celery along with the smoky Chipotle Tabasco and paprika that is added into the ground turkey mixture before being shaped into patties.  The combination of all those ingredients really adds flavor to the normally pretty bland turkey.  Also, adding shredded cheese directly to the mixture adds a little fat to the lean meat and keeps them juicy.

Visit the Health Section of CBS.com to read the article for this recipe along with a newer one featuring Summer Vegetable Gratin and Baked Zucchini Fries.

Smoky BBQTurkey Burger Sliders

Recipe from Aggie’s Kitchen

(printable recipe)

CARAMELIZED ONIONS
2 tsp olive oil
1 large Vidalia (or sweet) onion, thinly sliced
Pinch salt and pepper

BASTING SAUCE
1/3 cup of your favorite BBQ sauce
2 TB mango chutney

CHIPOTLE SAUCE
1-2 TB Chipotle Tabasco sauce
1/4 cup plain non-fat Greek yogurt or reduced-fat mayonnaise

PATTIES
1.25 lb extra-lean ground turkey
2 tsp olive oil
1 celery stalk, finely chopped
2 green onions, finely chopped
1 TB Chipotle Tabasco sauce
1 tsp smoked paprika
1/2 cup shredded sharp cheddar cheese
good pinch salt and pepper
8 whole wheat potato rolls

INSTRUCTIONS
Prepare a medium-hot fire in a charcoal grill with a cover, or pre-heat a gas grill to medium-high. For best results, use a non-stick grill which helps to avoid adding oil.

On the stove, heat 2 tsp olive oil in a non stick skillet. When oil is hot, place celery and green onion in pan. Season with salt and pepper. Cook until soft, about 8-10 minutes. Set aside to cool. We are going to add these to our burger mixture later.

In the same nonstick skillet, heat 2 tsp olive oil in . When oil is hot, place sliced onion in pan. Season with good pinch of salt and pepper and cook. Saute onions until browned and caramelized, about 15-20 minutes, stirring occasionally.

While onions are caramelizing, prepare basting sauce and Chipotle Sauce.

Combine Greek yogurt (or mayo) and Chipotle Tabasco in a small bowl and mix well. Cover and refrigerate until ready to use.

Combine barbecue sauce and mango chutney in small bowl and mix well. Cover and refrigerate until ready to use.

To make patties: Combine ground turkey, Chipotle Tabasco, smoked paprika, low-fat cheese and cooked and cooled green onions and celery in a large bowl. Season with salt and pepper. Gently combine and mix using hands or large spoon. Form into 8 even sized patties, do this by scoring meat mixture in half, then quarters, then eighths.

Use a non-stick canola oil spray, to prevent patties from sticking to grill.  Spray patties directly with spray before placing on grill.

Place patties on grill rack, cover and cook until bottoms are browned, about 4-5 minutes. Using spatula, flip patties and cook additional 4-5 minutes. After flipping, use brush to baste turkey burgers with mango BBQ sauce. After cooking for 4-5 minutes, flip and baste other side.

To assemble burgers: Spread chipotle sauce on both sides of open potato rolls. Place patty in bun and top with caramelized onions. Take a big bite and enjoy!

For those sauce lovers (like my hubby!), can be served with additional Mango BBQ sauce on side!

Let’s talk food first.

I kept the food simple I guess you can say…finger food, dips and chips, cheese…all the good stuff you want to eat while drinking wine and socializing.  My friend Colleen (pictured above, far right) came over early to help me get everything started.  Lemony-Garlic Hummus was made earlier that day and served with the most amazing chips I found at Costco called Blue Ginger Mulit-Grain Brown Rice Chips … these chips are seriously my new favorite.  Danger danger…

Lemony-Garlic Hummus

Recipe from Aggie’s Kitchen

(printable recipe)

2 16 oz cans of chickpeas (Bush’s is my canned bean of choice!)
1/2 cup liquid from can of chickpeas
juice and zest from 3 lemons
3 TB tahini
4 cloves garlic, crushed
big pinch of salt and fresh ground pepper
5 TB olive oil

Combine first 6 ingredients into bowl of food processor. Blend for 2-3 minutes until smooth. Slowly stream in olive oil until combined and smooth. Taste for salt and add more if needed. Serve with fresh cut veggies, crackers, chips, pita chips or crostini for a nice appetizer platter.

Note:  this recipe makes a large batch.  Store in airtight container in refrigerator for up to a week.

Sweet-’n'-Salty Honey Cheese Spread was also prepped a little earlier and served alongside some crisp crackers…oh this was so good, and probably one of the most easy appetizers you can make!  You literally just roll the goat cheese log in salted and toasted sunflower seeds then drizzle with sweet honey when you are ready to serve.  If you love goat cheese like I do, then you will love this!

I think it’s safe to say that Colleen’s Hot Artichoke Dip was the hit of the party…this bowl cleared out QUICK.  I may or may not have been scraping out the last of it while no one was looking….can you blame me?

Colleen’s Hot and Spicy Artichoke Dip

Recipe from Culinary Journey to the Mediterranean

(printable recipe)

1 can (14 oz) artichoke hearts, chopped, drained
1 cup mayo
1 cup (4oz) grated parmesan cheese
1 can (4oz) chopped green chilis, drained
2-3 cloves of garlic minced

Mix all ingredients in a shallow, ovenproof dish or 9-inch pie plate.
Bake at 350 for 20-25 minutes or until lightly browned.
Top with 2 Tbsp each of chopped tomatoes and olives.

Served this dip with ciabatta crisps.

(the usual suspects…Allison and I partaking in one of our favorite activities…)

These pinwheels were fun to make (once I got the hang of rolling).  I wish I could give you a tutorial with photos, but here’s the jist:  find yourself some large rectangular shaped Lavash bread, I was lucky enough to score some from the Publix deli but you may have to look around for it.  Spread a thin layer of Aloutte cheese on the bread and top with whatever you are in the mood for.  I chose to make two different rollups – an Italian one with ham, salami, provolone, tomatoes, and mixed greens…and a veggie one with provolone, tomato, basil, mixed greens and just the right amount of some marinated portobello mushroom and red pepper mix I found at Costco.  When you are layering the ingredients, spread them out over about 3/4 of the bread…and when you are rolling, roll tightly.  You may need some additional cheese spread to “glue” the end of the wrap into place before you start slicing.  Again, I have to thank Colleen for the hands on help…she’s always fun to cook with!

Additional food not pictured:  frozen and delicious spanikopita and assorted mini quiches from Costco….and these Rolo Turtle Pretzels I discovered on Steamy Kitchen.

Okay…now lets move on to the girlie stuff…

About a month or so ago I became acquainted with an organization on Facebook called Scarlet Threads.  What this group of ladies are doing is absolutely inspiring.  Scarlet Threads was created by a group of talented women in China who are empowering themselves and supporting their families by selling their products in their very own virtual boutique.  Each apron and handbag is handmade by a seamstress living in a rural village and given the opportunity to work in fair trade at their craft.

I am just in love with Scarlet Threads’ products and am so happy to be a part of their story…and this is how I want to share it with you.  I have two beautiful aprons to giveaway…one today and one next week.  Today’s apron is the Lucy…how can you resist this beauty!  It just makes me feel happy looking at its colors!

(photo courtesy of Scarlet Threads…)

Here’s how to enter…Visit the Scarlet Threads Boutique and leave a comment with the name of your favorite apron!  Each comment left on this post will count as an entry.

Earn additional entries by 1 or more of the following (leave a comment after you do so):

1. Share this giveaway on Facebook or Twitter or on your own blog (earn an entry for each!)

2. Become a fan of Aggie’s Kitchen and/or Scarlet Threads on Facebook

3. Express interest in hosting your own apron party (I will email you info)

Giveaway will end at 10pm EST on Friday August 27.

In case you haven’t noticed, I really enjoy cooking fish for dinner.  I’ve talked to many people who seem intimidated by working with fish, but it’s really so easy and has saved me many nights when I’m in a pinch to get something quick and healthy together.  I purchase a lot of my fish frozen, from Costco or Publix…and I prefer and try to buy only wild.  I don’t think I was comfortable cooking fish a few years ago as much as I am now…so if you’re new to it, just experiment with different techniques and recipes.  My favorite way to cook it is pan seared like in this recipe or broiled like this Sockeye Salmon with Citrus Glaze…it’s quick, easy clean up and I really love the seasoned texture it gets after it’s cooked.

As far as a side dish for a busy night, you really can’t get any quicker than cooking up some couscous.  I normally like to kick it up a bit by adding chopped veggies and eating almost like a salad but at room temperature.  Play around with flavors and ingredients…this combination was very light and perfect for a nice summer meal.

Adobo Red Snapper with Confetti Couscous
Recipe from Aggie’s Kitchen

(printable recipe)

1 lb red snapper, if frozen defrost in fridge or under cold running water (I used frozen from Publix)
1 1/2tsp Adobo seasoning
2 tsp olive oil
1 box couscous (I like to use Near East)
1 1/4 cup water
2 tsp olive oil (optional)
2-3 green onions, chopped
1 red pepper, chopped
1 cup drained and rinsed black beans (I like to use Bush’s)
juice from 1-2 limes

Prepare couscous according to cooking directions, I like to use only half of the seasoning packet to reduce the sodium. Set aside.

Heat oil in non stick skillet over medium-high heat. Take fish fillets and pat dry with a paper towel. Sprinkle adobo seasoning on both sides of fish fillets and gently place into pan. Cook fish fillets 3-4 minutes on each side until slightly browned and flaky.

While fish is cooking, fluff your couscous with a fork and add chopped veggies, beans and lime juice. Gently toss to combine. Taste for salt and pepper.

I have not been wanting to turn on the oven lately.  I’ve done it, but I haven’t wanted to.  It’s just so hot, and when it’s hot I really don’t feel like making the effort, as well as eating anything heavy or “cooked”, if you know what I mean.  A day last week was definitely one of those days..all afternoon I was teetering between calling my husband to bring home take out or pulling something together last minute.  Last minute won, and it was all good…I was able to use up lots of produce from the fridge, keep it healthy and avoid spending money on take out.  And better yet, the leftovers made a great lunch the following day.

After doing a quick google search, I found this great recipe for sesame noodles on EatingWell.com.  I made substitutions based on what I had on hand, but I stuck with the same sauce.  I also wanted to turn this into a complete meal so I cooked up some frozen shelled edamame for protein and added it to the noodles.

Sesame Noodles

Recipe from Aggie’s Kitchen, adapted from EatingWell.com

(printable recipe)

1 lb spaghetti (I used quinoa pasta, but whole wheat or soba noodles would be great as well)
1/2 cup reduced-sodium soy sauce
2 tb sesame oil
2 tb canola oil
2 tb rice wine vinager
1 1/2 tsp crushed red pepper
1 bunch of scallions, sliced, divided
1/4 cup chopped fresh cilantro, divided
1 red peppers, sliced thin
1/4 piece of red cabbage head, sliced thin
1-2 carrots, shredded with vegetable peeler
1 1/2 cup shelled edamame, cooked
1/2 cup toasted sesame seeds

Cook pasta according to directions. Drain, rinse under cold water.

To make dressing, whisk soy sauce, sesame oil, canola oil, vinegar, crushed red pepper, scallions, and cilantro in a large bowl. Add noodles and vegetables, toss to coat. Top with sesame seeds.