Roasted Jalapeno Chimichurri

          I recently made Ted Allen's Grilled Steak with Roasted Jalapeño Chimichurri.  This is a delicious recipe and a must try!  Chimichurri is an excellent addition for your next grill night or BBQ and an explosion of flavor.  The week I tested this recipe skirt steak must have been in high demand so I was only able to purchase 1 pound (Ted's recipe call for 2 pounds).  I used the leftover chimichurri to coat a half pound of shrimp to grill later in the week and my husband added some to leftover roasted potatoes and eggs for breakfast.  Chimichurri is very versatile and would also pair well with chicken or pork tenderloin.    

    

Recipe:

Ingredients

• 2 jalapeno chilis
• 2 cups cilantro
• 2 cups parsley
• 2 cloves garlic, minced 
• 3 tablespoons lime juice
• 3 tablespoons dry red wine
• 1 tablespoon red-wine vinegar
• 6 Tbsp extra-virgin olive oil 

1. Grill or char the jalapenos until blackened on all sides and quite soft, about 5 minutes total. Place them in a small bowl covered with a plate or towel and allow the skins to steam and loosen. Peel, stem, and seed the chilis.

2.  In a small food processor or blender, combine the jalapenos, cilantro, parsley, garlic, lime juice, red wine, and olive oil. Pulse (or blend) until the mixture is a coarse puree.

Nutritional Information:

Recipe yields 6 servings

Calories:  143

Fat:  32.5 g total fat, 2 g sat fat, 0 g trans fat

Carbohydrates:  4.13 g

Protein:  .85 g

Fiber:  1.5 g

Sodium:  14.17 mg

Cholesterol:  0 mg

Tilapia & Fruit Salsa

          This is the perfect light dish for summer; flaky white fish with a refreshing burst of sweetness and citrus.  Tilapia's mild flavor makes it a great fish to try if you are not a fan of that "fishy" flavor.  Additionally, it is very low calorie and high protein making it a great change of pace from chicken.  

Recipe:

Ingredients

• 1 lb Tilapia Fillets

• 1T extra virgin olive oil

• 2 cloves garlic, sliced

• 3 limes

• 1/2 tsp cayenne 

• 2 jalapenos, finely diced, divided

• 2 mangoes, diced

• 1 avocado, diced 

• 1/4 C strawberries, diced

• 1/4 C cilantro (1 T chopped)

1.  Heat oil over medium high heat.  Add sliced garlic to flavor the oil.

2.  Season the Tilapia with cayenne and add to the garlic infused olive oil along with the juice from 2 limes and 1 jalapeno.  Cook 2-3 mins on each side.

3.  Toss  mangoes, avocado, juice from 1 lime, remaining jalapeno, strawberries, and chopped cilantro together in a small bowl.

4.  Plate Tilapia, top with fruit salsa and garnish with remaining cilantro.

Nutritional Information:

Recipe yields 4 servings

Calories:  259

Fat:  10.4 g total fat, 1.9 g sat fat, 0 g trans fat

Carbohydrates:  21.05 g

Protein:  24.23 g

Fiber:  4.56 g

Sodium:  64.5 mg

Cholesterol:  56.5 mg