Eatables

In the event of trying to eat healthier, my husband and I are trying out some new recipes. I saw some pink, healthy looking salmon fillets at Costco the other day. Of course fatty fish, like salmon, is quite good for you because it is rich in omega-3 fatty acids, which is supposed to help protect against heart disease. Make sure to try and purchase wild salmon for the best quality. The flesh should be a bright pink and have a good smell (as in, not fishy smelling).

I found this chili rub recipe on a little index card at the grocery store, which I think is quite a good idea. They’ve started putting out these cards at stores such as Wal-Mart and Target, and most of the time they actually turn out pretty well, at least this one was pretty tasty.Prep: 5 minutes Cook: 15-25 minutes Makes: 4 servings

Ingredients

• 1 tbsp olive oil
• 1 1/2-2 pounds salmon fillet
• 1 1/2 tsp chili powder
• 1 tsp brown sugar
• 1/2 tsp cumin
• 1/8 tsp salt

Steps

1. Drizzle oil over salmon. Stir together chili powder, brown sugar, cumin, and salt. Rub into the fillet.
2. Coat grill (either outdoor or George Foreman) with nonstick cooking spray.
3. Place fish on grill. For outdoor grill, cook for 7 to 10 minutes on each side. For the George Foreman grill (or indoor grill), cook for approximately 7 to 10 minutes total. You can also bake the fillet in oven at 350 degrees for 20-25 minutes depending on the thickness. Meat is done when it flakes by a fork.
4. Cut into fur steaks and serve with a healthy side, such as asparagus or a side salad.

One of my favourite places to go out for drinks and appetizers is Rock Bottom Brewery, which is conveniently located next to my local movie theater. They have a delicious spicy spinach cheese dip that’s served with vegetables, focaccia, and tortilla chips, or beer basted ballpark pretzels. After having this dip for the first time, I searched around on the Internet for a mock recipe. While this recipe isn’t perfect, it’s pretty close and quite tasty regardless. Thanks to Food Down Under for this recipe.

Prep: 10 minutes
Cook: 5 minutes
Yields: approx. 8 people

Ingredients

• 1 cup drained diced tomatoes
• 4 oz frozen spinach thawed, dried off
• 1/2 cup diced sweet red peppers
• 1 1/2 cup minced yellow onions
• 1 1/2 cup half-and-half
• 3 3/4 cup grated pepper jack cheese (I use the brand Tillamook)

• Snacks to serve with the dip, such as: carrots, celery, chips, breads, and crackers

Steps

1. Place minced sweat onions in a medium saucepan.
2. Add half-and-half and bring to a boil.
3. Slowly add grated cheese, stirring until melted and smooth.
4. Blend in spinach.
5. Mix in tomatoes and peppers, stirring to remove lumps.
6. Refrigerate until needed.

Change it up! Try this dip as a sauce, pouring over something like nachos and chicken, or over shrimp.

I’m sure there’s other possibilities. Any ideas? Let me know what you come up with!