Upcoming event in San Antonio!

TGIF! It's almost October, which means Oktoberfest is right around the corner. Check out San Antonio's celebration October 5&6 at Beethoven Halle & Garten!

A Quick and Healthy Dinner Idea!

Honey Soy Grilled Salmon with Edamame

Total Time: 28 min

Prep: 20 min

Cook: 8 min
Yield: 4 servings
Level: Easy

Notes

The natural richness of salmon and it's high amount of Omega-3's makes it a great choice for a healthy meal that doesn't need much added fat. By stuffing a mixture of fresh herbs into the fillets, through a pocket, the fish is infused with bright flavors. A light glaze during the cooking process is the final touch.

Ingredients

• 1/4 cup packed cilantro leaves
• 2 scallions
• 2 teaspoons vegetable oil
• 1 teaspoon grated ginger
• Kosher salt and freshly ground pepper
• 4 center cut skin-on wild salmon fillets, about 6 ounces each
• 2 teaspoons fresh lime juice
• 2 teaspoons low-sodium soy sauce
• 2 teaspoons honey
• 1/4 teaspoon black sesame seeds
• 1 1/3 cups cooked edamame
• Lime wedges, optional garnish

Preheat the grill over medium-high direct heat. Oil the grill grates. Finely chop the cilantro and scallion and mix in the oil and ginger. Season with salt and pepper.

Cut two 3-inch long slits through the skin lengthwise on the bottom of the salmon fillets, going about halfway into the salmon. Evenly stuff the slits with the herb mixture. Season the fish with salt and pepper.

Stir together the lime juice, soy and honey until smooth. Place the salmon, skin side up, on the grill and cook until well marked, 3 to 4 minutes. Turn the salmon and continue to cook, brushing the tops with the sauce, until the fish is cooked through, about another 3 to 4 minutes. Transfer to a serving plate and sprinkle the tops with the sesame seeds. Serve with edamame and lime wedges.

Broiler directions: Position an oven rack so that a baking sheet set on the rack is about 4-inches below the heat source. Preheat the broiler. Prepare the salmon as above and place the fillets, skin down, on a foil lined baking sheet coated with cooking spray. Broil, basting 3 to 4 times with the sauce, until just cooked through, about 6 to 7 minutes.

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Nutritional analysis per serving (analysis not including optional lime wedges)
Calories 345; Total Fat 15g (Sat Fat 1.8g, Mono Fat 4.1g, Poly Fat 5.8g) ; Protein 39g; Carb 10g; Fiber 3g; Cholesterol 93.5mg; Sodium 306mg

Motivational Monday!

Let's get motivated this Monday!


"Life is 10% what happens to you and 90% how you deal with it. Stand up and take it."

- Unknown

Friday Happenings!

Check out comedian, Lewis Black, at the Majestic Theatre downtown San Antonio tonight @ 8 p.m!

Another Tasty Tuesday Recipe!

Total Time: 39 min.

Prep: 12 min.
Inactive: 20 min.
Cook: 7 min.
Yield: 4 to 6 servings
Level: Easy..

Ingredients


Crust:

1 (9-inch) refrigerated pie crust (recommended: Pillsbury)


Pesto:

2 cups packed fresh basil leaves

1/4 cup toasted pine nuts* see Cook's Note

1 garlic clove, peeled

1/2 teaspoon kosher salt, plus more for seasoning

1/4 teaspoon freshly ground black pepper, plus more for seasoning

1/2 to 2/3 cup extra-virgin olive oil

1/2 cup grated Parmesan



2 medium (12 ounces) heirloom or 4 plum tomatoes, cut into 1/8-inch thick slices

2 tablespoons thinly sliced fresh basil leaves

Extra-virgin olive oil, for drizzling

Kosher salt



For the crust:

Directions

Place an oven rack in the center of the oven. Preheat the oven to 425 degrees F. Place the pie crust on an ungreased baking sheet and bake for 7 minutes until lightly golden. Cool for 20 minutes.



For the pesto:

In a blender or food processor, pulse the basil, pine nuts, garlic, 1/2 teaspoon of salt, and 1/4 teaspoon pepper until finely chopped. With the machine running, slowly add the olive oil until the mixture forms a smooth and thick consistency. Add the Parmesan and pulse until combined. Season with salt and pepper, to taste.





Using a spatula, spread the pesto over the cooled crust. Arrange the tomato slices on top of the pesto and garnish with the sliced basil. Drizzle with olive oil and sprinkle with salt. Cut the tart into wedges and serve.





*Cook's Note: To toast pine nuts, place on a baking sheet in a single layer and bake for 8 to 10 minutes in a preheated 350 degree F oven until lightly browned.

Motivational Monday!

“I do not try to dance better than anyone else. I only try to to dance better than myself.” - Mikhail Baryshnikov

A tasty recipe for this wonderful Tuesday!

Ingredients


1 small red onion, halved

1 1/2 pounds tomatillos, husked and rinsed

1 to 2 serrano chile peppers, stemmed and seeded

1/2 cup low-sodium chicken broth

Kosher salt

Pinch of sugar

8 corn tortillas

3 cups shredded rotisserie chicken

2 1/2 cups shredded mozzarella and/or Monterey Jack cheese

1/3 cup fresh cilantro

2 tablespoons extra-virgin olive oil, plus more for greasing

3/4 cup crumbled queso fresco or feta cheese


Directions

Preheat the broiler. Slice half of the onion into thin rings and set aside. Place the other onion half, tomatillos and serranos on a foil-lined baking sheet and broil until the vegetables are soft and slightly brown, 7 to 10 minutes, turning as needed. Transfer the vegetables and any liquid to a blender, add the broth and puree. Season with 1/2 teaspoon salt and the sugar.

Meanwhile, stack the tortillas, wrap in a damp paper towel and microwave just until warm and soft, 1 minute; keep covered. Toss the chicken with 2 cups shredded cheese in a bowl. Spoon a portion of the chicken mixture down the middle of each tortilla. Add a few cilantro leaves and roll up. Place the enchiladas side by side in a lightly oiled 9-by-13-inch baking dish and brush with the 2 tablespoons olive oil. Broil until crisp and golden, 3 minutes.

Pour the tomatillo sauce over the enchiladas and top with the remaining 1/2 cup shredded cheese. Return to the oven and broil until the cheese is bubbly and golden brown, 3 to 5 minutes. Garnish with the onion rings, queso fresco and any remaining cilantro.



Per serving: Calories 626; Fat 32 g (Saturated 13 g); Cholesterol 98 mg;
Sodium 1,056 mg; Carbohydrate 46 g; Fiber 6 g; Protein 47 g

Crispy Baked Coconut Crusted Tilapia!

Ingredients

2 Tilapia Fillets, (about 1/2 lb or 4 oz each)

1/4 cup Coconut flakes, (I used unsweetened)

1/4 cup Panko breadcrumbs (or breadcrumbs of choice)

1/4 tsp Salt

1/4 tsp Garlic powder

1/8 tsp Pepper

1 tbs Coconut flour (or oat flour, or flour of choice) 1

1 Egg white

Optional: 1 pkt stevia added to the breadcrumb mixture for a slightly sweet/salty taste

Method
The estimated total time to make this recipe is 20-25 minutes.

1

Preheat oven to 425 degrees. Line a baking pan with foil, (for easy clean up), and set a wire rack on top. Spray the rack with non-stick spray. (Note: A wire rack allows for both sides of the fish to get crispy without the need to flip the fish mid-way through cooking. If you don’t have a wire cooling rack, simply place the fish on a baking sheet and gently flip halfway through cooking.)

2

In a small bowl, combine the coconut flour, panko bread crumbs, and the seasoning. In a separate small bowl, add the egg whites and lightly beat with a fork.

3

Start by dipping each tilapia filet in the egg whites, followed by the coconut/breadcrumb mixture. Cover each piece of fish completely in the coconut/breadcrumb mixture and press lightly, so the coating adheres. Once coated, gently place each piece of fish on the wire rack. Spray each piece of fish lightly with non-stick cooking spray. (This makes the crust extra crispy!)

4

Bake fish for 18-22 minutes, or until coconut crust is lightly golden brown and the fish fully cooked, (it will be white and flakey in the center). Enjoy!

Motivational Monday for 9/3!

"Each day is a new life. Seize it. Live it." - David Guy Powers


We hope you all had a wonderful holiday weekend!