Month: June 2019

Chicken Tacos with Tomatillo Salsa

I’ve mentioned in a previous post that I love tacos, so I’m giving you another quick and easy recipe that can be served in lettuce leaves or as a salad for those watching their carbs, or over beans, rice or in corn or flour tortillas.

This is actually an adaptation of a recipe from Rachael Ray’s Just in Time cookbook, “Tomatillo and Chicken Tostadas.” In her recipe, she used zucchini instead of roasted red peppers, and served the chicken with cheese on crispy tortillas.

These are the simple ingredients that you need: chopped onion, jalapeno pepper, roasted red pepper, cilantro, and lime juice…

Shredded chicken from a prepared rotisserie chicken, a jar of Tomatillo salsa, and some cumin.

Start by sauteing the onions and jalapeno in oil until tender.

Then add the chicken, peppers, cilantro and cumin, and heat for about 5 minutes. Finally add the lime juice and serve. It couldn’t be easier!

Chicken Tacos with Tomatillo Salsa

Servings:  4

  • 2 tablespoons avocado oil (or olive oil)
  • 1 large yellow onion, peeled and diced
  • 1 jalapeno pepper, seeded and minced
  • Meat from a rotisserie chicken, diced, approximately 3 cups
  • 1 roasted red pepper from a jar, diced
  • A handful of cilantro, finely chopped
  • 1 teaspoon ground cumin
  • 1 cup prepared tomatillo salsa
  • 1 lime, juiced

Condiments:  lettuce, guacamole, shredded pepper-jack cheese, sour cream or yogurt


Heat a large skillet over medium high heat, add the oil, onions and jalapeno and cook for a few minutes until soft.    

Add the chicken, roasted pepper, cilantro, cumin and salsa.  Lower the heat and simmer for another 5 minutes until heated through.   Add the lime juice and stir.  Taste to adjust seasonings.

Serve in lettuce leaves (or taco shells) with the condiments of your choice. 

Omelet with Broccoli, Cheddar and Roasted Red Peppers

Omelets are a great way to use leftover vegetables, meats and cheese that you may have in the fridge.

This recipe combines fresh, slightly crisp broccoli, with tangy, roasted red peppers from a jar, cheddar cheese and a touch of cream cheese to make it rich and satisfying.

I started by sauteing the broccoli in butter until it started to brown. Then I threw in the diced red peppers, a little water, and covered the pan for 2 minutes to let it steam.

I removed the vegetables, and wiped out the skillet before adding more butter. I whisked the eggs with a little cream, salt and pepper, then added them to the pan.

Once the eggs were almost cooked, I dropped dollops of cream cheese on top.

Then I added shredded cheese…

Then I added the cooked broccoli and peppers. Note that if you keep the vegetables to one side of the omelet, it makes it easier to flip over when you slide it out of the pan.

If you are cutting down on fats in your diet, feel free to use egg whites instead of whole eggs.

Slide your spatula under the eggs to be sure they are not stuck to the bottom, and shake the pan slightly, so that they can slide easily onto a plate. Garnish with some minced green onions or parsley.

Omelet with Broccoli, Cheddar and Roasted Red Peppers

Servings:  1

  • 1 tablespoon organic butter, divided
  • 1/2 cup chopped broccoli
  • 2 tablespoons diced roasted red pepper (from a jar)
  • 2 large organic eggs
  • 1 tablespoon organic cream or half and half
  • 1/8 teaspoon sea salt
  • 1/8 teaspoon black pepper
  • 1 tablespoon cream cheese
  • 1/4 cup shredded cheddar cheese
  • Minced scallions, chives or parsley for garnish


In a small non-stick skillet, melt 1/2 tablespoon butter over medium heat and add the broccoli, along with a pinch of salt.  Saute for two minutes until it begins to brown.  Add the roasted red peppers and 1 tablespoon water and cover the pan to steam for 2 minutes, until the broccoli is tender.  Remove the vegetables from the pan onto a plate. Alternatively, you can cook the broccoli and peppers in a bowl in the microwave for 1 minute and set aside.

In a small bowl, beat 2 eggs with cream and a pinch of salt and pepper.   Wipe out the skillet and add the remaining butter to the pan, then pour in the eggs.  Wait a few seconds until they begin to set, then start pushing them in from the sides with a wooden spoon, while tipping the pan, so that the uncooked eggs in the middle move to the outer edges. 

When the surface no longer has big puddles of uncooked eggs, lower the heat and add dollops of cream cheese evenly over the eggs.  Then sprinkle on the shredded cheddar cheese, and add the broccoli/pepper mixture to one side of the eggs.  Loosen the omelet from all sides of the pan with the spoon, and tip the pan sideways to slide the omelet onto a plate, broccoli side first.  Use the pan to fold the omelet in half as you release it.

Garnish with scallions, chives or parsley.

Spicy Turkey Breakfast Sausage

Growing up, I used to enjoy eating Brown n’ Serve Sausage for breakfast. You could just heat them up quickly in a pan or in the microwave. Recently I looked up the ingredients: Pork, Mechanically Separated Turkey, Water, Soy Protein Concentrate, Contains less than 2% of: Salt, Sugar, Dextrose, Flavoring, Maple Flavor (Natural Flavor, Caramel Color, Maple Syrup), Brown Sugar, Maple Sugar, Natural Flavor, Citric Acid, BHA, BHT.

These days I’m trying to make healthier choices, like using organic meats and poultry, cutting back on sugar and processed foods. This recipe for Spicy Turkey Breakfast Sausage is not only healthy, but even more delicious than any ready-made sausage you can buy.

It comes together very quickly, and you can even double the recipe and freeze some of the patties so they can be ready anytime!

You start by sauteing some finely chopped onions in a little oil until they are browned. The sweetness of the caramelized onions really adds to the flavor of the turkey so that no sugar is necessary. I also add a bit of fresh garlic at the end. Set them aside to cool.

Next, get all of the spices ready. I use salt, pepper, thyme, sage, rosemary, paprika and cayenne. I know that I call this Spicy Turkey Breakfast Sausage, but it’s really more from the flavorful spices than from heat, where it would burn your tongue. The small bit of cayenne just adds a nice little kick. Feel free to add more if you really like things spicy.

Then you mix up the spices, the cooked onions and garlic, and a pound of ground turkey, and separate into 8 small patties. They don’t have to be perfect.

At this point, you can pop them in a 425 degree oven for about 10 minutes, or you can saute them in a skillet for a few minutes on each side. They cook quickly because they’re so small.

Once you try these, you won’t want to buy processed, ready-made sausages again!

Spicy Turkey Breakfast Sausage

Servings:  4

  • 4 teaspoons avocado (or olive) oil, divided
  • 1/4 cup finely chopped yellow onion
  • 1 clove garlic, minced
  • 1 pound ground turkey, preferably organic
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon dried rosemary
  • 1/4 teaspoon ground sage
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon paprika
  • 1/4 teaspoon cayenne pepper


In a nonstick skillet over medium heat, saute the onion along with a pinch of salt in two teaspoons of oil for 5-6 minutes, until soft and caramelized.  Add the garlic and continue cooking for 30 seconds.  Remove the onion and garlic to a medium bowl and let cool.

Add the ground turkey and all of the spices to the bowl with the onions and garlic.  Mix thoroughly to combine.  Form 8 small patties.

Add the remaining 2 teaspoons of oil to the skillet and cook the sausage patties, about 4 minutes on each side, or until done.  Alternatively, you can bake the patties at 425 degrees for about 10 minutes, turning after 5 minutes.

Simply Roasted Cauliflower

All vegetables taste better roasted. They become sweet and caramelized, with a bit of charred flavor, just like you get from grilling. The most difficult step is washing and chopping, then you can just throw them in the oven and let the magic happen.

Cauliflower is so versatile, you can add many different spices to vary the recipe, depending on what you have a taste for. Are you serving it alongside Chicken Parmesan? Then add some oregano, basil and a touch of garlic powder.

Maybe you’re looking to spice it up with chili powder, cumin and cayenne pepper?

Do you want a rich, slightly decadent side dish? Drizzle on a bit of melted garlic butter.

And if plain cauliflower doesn’t do it for you, add other vegetables like onions, peppers, broccoli or mushrooms. You just want to choose those that take the same amount of time to cook. (For example, you wouldn’t add chopped asparagus, because that cooks much more quickly.)

So here are the steps for the most basic version. First, chop the cauliflower into bite-size florets and place them on a baking pan covered with parchment paper.

Next, drizzle on avocado oil, salt and pepper, and mix thoroughly. I used pink Himalayan salt.

Place the pan into the oven at 425 degrees. It’s important to stir the cauliflower halfway through cooking (or at about 15 minutes), so it doesn’t get burned. Then put it back in for another 10 minutes, and it’s ready! Slightly browned in spots, but tender and delicious.

Simply Roasted Cauliflower

Servings:  4

  • 1 large head of cauliflower
  • 2 tablespoons avocado oil (or olive oil)
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper


Preheat the oven to 425 degrees.  Place a piece of parchment paper on a large sheet pan. 

Slice the cauliflower in half, then in quarters.  Slice diagonally at the base of each quarter to remove the tough core and leaves and discard.  Then chop the cauliflower into small florets, and place them on the sheet pan.

Drizzle with oil, salt and pepper and toss to distribute evenly.

Roast for 15 minutes, then stir to prevent too much browning on one side.  Continue roasting for another 10 minutes.

Variations:  There are so many things you can do with cauliflower!  You can add different spices, such as rosemary, oregano or basil, or make it spicy with curry powder, cumin or cayenne.

Add large pieces of raw onion to the cauliflower before roasting, which become sweet and caramelized.  Or toss in any other vegetables, such as bell peppers or mushrooms.

For an even richer treat, melt a bit of butter with minced fresh garlic and drizzle it over the roasted cauliflower as it comes out of the oven.  Then sprinkle on minced parsley or chives.