An easy marinade for portobello mushroom caps that elevates them for rice bowls, burger toppings or any other way you like to use them. I started with 1/2 of the package of sliced caps as I wanted to use them for two rice bowls I was making.   I was saving the other 1/2 of the package for burgers later in the week. I whisked the ingredients in a small glass measuring cup that made it easy to pour the marinade on the caps once combined. I put the mixture in the fridge to marinade for 2 hours.   You can do between 30 mins to 2 hours.   I prefer the deeper effect of the balsamic and soy sauce on the mushrooms leaving them in longer. Since I purchased pre sliced caps I fried them in a small electric skillet until they were darkened and had a nice carmel effect from the agave syrup.   Turning once to get both sides done without burning. Chopped and added to black rice bowl.    
 

Inspiration for this marinade can be found at thekitchen.com

The New Year always makes me crave crab.  Alaskan Crab is by far my favorite seafood.  I have been thinking about an iceberg wedge salad with lump crab but could not figure out what dressing I should use.   After searching the web I found some inspiration an made a lovely little wedge salad to compliment by steak dinner for New Years!

First off, let me present the stars of the salad dressing.  I opted to go with a little more fresh lemon juice and slightly less white wine vinegar in my recipe.  This dressing really mellowed nicely the second day.

 

Next we have our primary Stars.  Or rather the essentials to a wedge salad with crab!   I prefer Roma tomatoes but you could really use whatever you prefer.  I removed the seeds from mine and chopped them coarsely.

 

Does this not look so fresh and light.  Great paired with a steak or salmon filet!

 

 

How to put it together you say?  Well let us make the dressing first so we can let it chill while we prepare the salad.

Whisk all of the dressing ingredients together and store in a container until ready to use. Okay to store in the refrigerator, but you will need to whisk it again prior to use.  I found that keeping extra dressing in the refrigerator in a small sealed container that allowed me to shake it to remix worked perfectly.

Salad (makes 4 small salads)

• 1 head of Iceberg lettuce
• 2 Roma tomatoes
• 8 oz of Crab meat

Peel off outer leaves of the lettuce, chop off stem and cut lettuce in to 4 wedges.  Slice the Roma tomatoes, de-seed them, and cut in to 8 slices.  Coursely chop 2 slices for each salad plate.  Place 1 quarter of the lettuce on a salad plate or bowl, as well as of the tomatoes.  Each salad plate should be topped with 2 oz of crab meat.  Drizzle 2 tbsp of freshly whisked dressing on top and enjoy!  Feel free to add more dressing if you prefer.  I am counting WW points so I tend to go light.

A couple of additions worked out great:  marinated Kalamata olives and a slice of seasoned toasted baguette.

 

My inspiration for the salad dressing can be found on  Fraiche Living.

Need to explore their site some more.  So many delicious ideas!!

 

 

 

 

 

I was looking for something new to make for New Years Day that included black eyed peas.   Somehow I came across different recipes for Cowboy Caviar using the peas.    I made a few adaptions to create something I would enjoy.  If you wanted to make this for a larger group you could double the ingredients.  You can also add black beans to the mix in addition to the black eyed peas.   If you like more heat then adjust the amount of jalapeño to your liking.

 

The star ingredients!

The finished product!

 

Here is how it comes together.

 

This is the perfect summer salsa for chicken, fish, and tortilla chips!  Just a few ingredients, a little chopping, a little time in the fridge and ready to eat.

The star of course is the strawberries.  These are hulled and coarsely chopped.

Next up is chopping/dicing the shallot, red bell pepper, cilantro and jalapeño pepper.  I prefer the milder taste of shallot over red onion.  It is also much easier to finely dice so that it doesn’t take away from the main star strawberry.

 

 

 

 

Combine all ingredients in a medium container that has a lid so that it is ready to in the refrigerator after.  Stir so that the salt, honey and lime combine with the chopped/diced ingredients fully.

 

If I am using the salsa for dinner then I try to get it ready and into the fridge around lunch time so that all the flavors have plenty of time to mingle.

I like to serve on grilled tilapia.   Shown here with tilapia, MHV Spicy Strawberry Salsa and sweet corn with green chilies.

 

 

Enjoy!

 

I love that WW has such a long list of Zero point foods!  Black beans and tomatoes are on the list!  The only WW Blue point for this recipe comes from the Extra Virgin Olive Oil.

 

 

I found this recipe recently on the WW site.   It was so good, I could have made a meal out of just the salsa!    I paired it with blackened tilapia and roasted broccoli throughout the week for a delicious easy dinner.   It would work equally as well with cod, salmon or chicken.

Salsa will keep in a sealed container in refrigerator for 1 week.

Next time I will do a better job of refining my apple cutting knife skills.

Not only is it great tasting but ZERO WW blue points!