2 Portobello mushrooms
2 Tbs canola or olive oil
2 Tbs balsalmic vinegar
3 cloves garlic minced
1/4 tsp salt
Clean mushrooms. In a large Ziploc bag, combine, oil, vinegar, garlic and salt. Seal and shake to mix. Put mushrooms in the bag, toss gently and marinate for an hour.
Remove the mushrooms from the bag and place on a piece of foil and then place foil on a baking sheet. Either grill for about 10 minutes (put foil on the grill) or bake in the oven (put baking sheet in the oven) for 10 minutes. Serve immediately while warm.
BAKED HONEY LIME CILANTRO SALMON
Moist flavorful salmon and your choice of vegetables will make this a favorite to create over and over again!
- 2 tablespoons oil
- 2 Tbsp. lime, juice
- 4 Tbsp. honey
- 6 Tbsp. fresh cilantro, chopped
- 4 cloves garlic, coarsely chopped
- 1 tsp salt
- Pepper to taste
- 1 pound wild salmon fillet, cut in 2 pieces or two Costco Wild Salmon Frozen fillets (5-7 ounces each)
- Vegetables you can choose from. Mix and match for 3 cups of:
Bell peppers cut into thin strips
Broccoli cut into 1-2 inch
Butternut squash peeled and cut into 1-inch chunks
Yellow summer squash cut into ½-inch thick slices
- Place the oil, lime juice, honey, cilantro, garlic and 1 tsp salt and pepper to taste in a small bowl and stir.
- Make a foil tray for the salmon. (Fold foil sides and ends up 2 inches to resemble a cookie sheet with a lip). See photo below. Spray with cooking oil spray.
- Cut up your vegetables and place in a medium bowl. Stir the cilantro lime mixture and put HALF on the vegetables. Toss well.
- Heat the oven to 400 F or turn on a barbecue grill.
- Place the salmon on the foil and place the packet on a baking sheet, pat the salmon dry, season with salt and pepper, spread with the remaining HALF of the cilantro and lime mixture.
- Spread the vegetables around the salmon on the baking sheet outside the foil.
- Bake in a preheated 400 F oven or on a barbecue grill until just cooked, about 12-16 minutes. Use a digital meat thermometer. Remove the tray from the oven when the salmon 130 degrees in the center.
- If the vegetables are not done to your liking, simply transfer the salmon to a plate and return peppers to the oven until roasted to how you’d like.
Instapot Chicken, Black Bean and Green Chile Stew
The Instapot pressure cooker is an amazing device for making flavor-packed stews in very short time. This recipe takes an hour start-to-finish.
- YIELD: Serves 4 to 6
- ACTIVE TIME:15 minutes
- TOTAL TIME:1 hour
- 1 tablespoon extra-virgin olive oil
- 1 medium onion, diced (about 1 cup)
- 2 teaspoons ground cumin
- 2 (4-ounce) cans diced green chilies
- 8 ounces dried black beans
- Cilantro, washed, dry and roughly chopped
- 2 ½ pounds boneless skinless chicken thighs
- 2 tsp Chipotle Pepper in Adobe (optional)
- 1 quart low-sodium chicken stock
- salt and freshly ground black pepper
- Reduced Fat Sour cream, for serving
- Lime wedges, for serving
- Add the oil to the instapot. Push the sauté button and heat the oil for a minute. Add the onions and cook, stirring, until softened, about 3 minutes. Add cumin and stir for about 30 seconds. Add chilies, dried black beans, half the cilantro, chicken thighs, Chipotle Pepper in Adobe, and broth. Stir to combine.
- Put the Instapot lid on, make sure the valve is in the sealing/pressure cooking position. Press the Manual or Pressure Cook button then use the + button to set to 40 minutes. After the pressure cooking time has finished, release the pressure: Keep your face and hands away from the steam as it’s released, use a utensil to turn the valve from sealing to venting to release the pressure, wait till the steam subsides then open and remove the lid.
- Using tongs, transfer chicken pieces to a bowl. Return beans to high heat and continue cooking, stirring, until reduced to a thick, stew-like consistency, about 5 minutes. Meanwhile, shred chicken slightly.
- Stir chicken into beans, season to taste with salt and pepper, stir in the remaining half of chopped cilantro, and serve, with sour cream and lime wedges for seasoning if desired.