on the treadmill with junior kimrough #fitbyforty

I was on the treadmill listening to Pandora the other day and Junior Kimbrough's Burn in Hell came on... fucking awesome!

#fitbyforty- a few favorite fish recipes

thai style tilapia with coconut curry broth

2 tsp. olive oil

4 shallots, finely chopped

2 1/2 tsp. red curry paste, or 2 tsp. curry powder

2 C. low sodium chicken broth

1/2 C. light coconut milk

 2-4 tilapia fillets

1/2 C. coarsely chopped cilantro

2 scallions, green part only, thinly sliced

2 Tbsp. fresh lime juice

in a lare saute pan, heat the olive oil over moderate heat. add the shallots and cook, stirring occasionally, until they begin to brown, 3 to 5 minutes. add the curry paste (powder), stirring until fragrant, about 30 seconds.

add the chicken broth and coconut milk. simmer until reduced to 2 cups, about 5 minutes. season the fish with pepper and add to the pan. when all fish has been added, gently shake the pan to coat the fish with the sauce.

cover and cook until the fish flakes easily with a fork, about 7 minutes. remove fish from pan, add the cilantro, scallions and lime juice to the sauce, season to taste. when ready to serve, ladle the sauce over the fish. I served this with brown rice and broccoli. 

tilapia with a kick

1 tsp of each of the following:  paprika, ginger, black pepper, dried mustard, oregano, chili powder and a pinch of cayenne pepper.

1/4 C. extra virgin olive oil

3 gloves of garlic, minced or pressed

4 tilapia fillets

preheat oven to 400 degrees. line a baking sheet with parchment paper.

in a medium bowl combine the olive oil, garlic and seasonings. dip each fillet into the seasoning and place it on the baking sheet. pour any remaining seasoning over the fillets on the sheet and place the baking sheet in the oven. bake for about 10 minutes or until fish flakes easily with a fork.

baked mediterranean tilapia

3 large vidalia onions or other sweet onion, sliced 1/4" thick

4 medium tomatoes, sliced 1/4" thick

4 Tbsp. fresh basil, chopped or 2 Tbsp. dried basil

8 garlic cloves, chopped

fresh ground black pepper

4 Tbsp. olive oil

4 tilapia fillets

preheat oven to 375 degrees. peel and slice onions, keeping the rings together.  transfer the sliced onion to a skillet. with some olive oil, sauté the onion over medium heat until onions are translucent. in a baking dish arrange half of the onion slices to cover the bottom of the dish.  place the fillets on top of the onions.  sprinkle the basil and pepper over the fish (you could also top the fish with some kalamti olives if you so desire). place the remaining onion slices and the tomato slices on top of the fish and place pan in the oven. bake, uncovered for 12 to 15 minutes, or until fish flakes easily with a fork.

baked garlic lemon tilapia

4 tilapia fillets

4 garlic cloves, crushed

4 Tbsp. butter

4 Tbsp. lemon juice

fresh parsley, chopped (about a 1/4 cup)

pepper

melt butter in a small sauce pan on low.  add garlic and saute on low for about 1 minute.  add the lemon juice and remove from heat.

spread about 1 Tbsp of olive oil in bottom of baking dish.  place fish in the dish (hehe!), season with pepper and then pour the lemon butter mixture on top of the fish.  top with the chopped fresh parsley and bake at 400 degrees for about 15 minutes or until fish flakes easily with a fork.

i served all of these dishes with brown rice or jasmine rice.

arroz! (mexican rice)

Mexican rice, also called Spanish rice, is a common side dish to accompany any Mexican meal.  It is made by browning white rice in fat, adding onion and spices for flavor and simmering in a tomato based sauce until rice is light and fluffy.  

The arroz I made the other night is a combination of recipes I have tried over the last couple of years and it turned out to be my favorite.  This tasty side is a must at your upcoming Cinco de Mayo fiesta.

r&r living: mexican rice

1/2 C. prepared chunky salsa (your choice)

1 3/4 C. water

1/8 tsp. chili powder

1/8 tsp. cumin

1/4 C. diced onion (red onion, yellow onion, sweet onion... you choose)

2 roma tomatoes, diced

1 1/2 tbsp. olive oil

1 C. long grain white rice

fresh cilantro, chopped

combine water, salsa, chili powder, and cumin in a bowl and set aside.

heat oil in a large saucepan over medium heat.  i use a large frying pan. whatever you choose to use, make sure it can be covered.  after oil has been heated add rice and stir constantly until rice begins to turn white (not golden).  add onion, stirring constantly for about 2 minutes.

slowly add your salsa mixture, taking care as it may steam.  stir in your diced roma tomatoes and bring to a boil.

cover the pan, reduce heat to low and cook for about 20 minutes.  i check my rice periodically to make sure it doesn't overcooked.  stir in cilantro, fluff and serve.

cilantro lime slow cooker chicken- super easy!

this slow cooker chicken recipe is one of my favorites! wonderful flavors and it's super easy to make:

1 16oz salsa of your choice

1 package of taco seasoning

1 can of chicken broth

juice from 1 lime

3 Tbsp. fresh cilantro, chopped

4 boneless chicken breasts

mix the salsa, taco seasoning, lime juice and cilantro.  coat chicken breast with salsa mixture and place chicken in the slow cooker.  pour in can of chicken broth and remaining salsa mixture.

cover and cook on high for 4 hours or on low for 6-8 hours.

you can shred the chicken and serve on corn tortilla's... wonderful chicken tacos.  i served mine with homemade spanish rice and green beans, as pictured above.

'secrets of the world's healthiest women'

'secrets of the world's healthiest women' is a great article with some pretty simple tips on living a healthier lifestyle from our counterparts around the world.  many of the tips i've heard before, but definitely worth revisiting.  hope you enjoy!

ray charles- 'i got a women'

have a great weekend!

more water love & pretty things to put it in

i was speaking with a co-worker of mine about my new love for cucumber lemon water and she opened my eyes to the world of fruit infusion pitchers.  these pitchers have removable infusion rods that you place your fresh fruit into.  open slots on the infusion rod allows the water (or tea) and fruit to mix, creating a tasty and refreshing beverage.

target

the combination of fruits and herbs are endless.  here are just a few that i have come across and am going to try.  *strawberry and basil.  one of the recipes i came across for this recommended starting out with fewer basil leaves and then adding more to your taste.  

*mint on it's own or mixed with frozen strawberries/raspberries, lemon, or cucumbers. 

*orange and rosemary.  

*peach and sage.