Holy MOH-lay...

It seems I've been a bit on a Mexican-Southwestern kick lately... okay, who am I kidding... for the better half of my 30 something years I've been on that kick! Since moving to New England I have struggled to find a decent authentic Mexican restaurant. This is ultra sad news because it's one of my favorite "free day" meal splurges. But, yesterday gave me new light in a dark cumin-chile world.

In searching nearby Mexican restaurants on a spur of the moment trip to the eastern shores of Massachusetts we came up with pretty slim pickins. Much to be expected when you're ocean side and seafood restaurants are taking over every square inch. My companion Googled and Urbanspooned our way to a little town 15 or so miles outside of Rockport - Cielito Lindo - which is roughly translated as beautiful sweetheart and apparently a Mexican song written in 1882.

This place was everything I was looking for... small, quaint, brightly colored, fantastic service and everything was homemade. The chips were thickly cut and served hot with a super yummy cilantro laden salsa. Tables around us were getting freshly made guacamole from a little corner near the kitchen which looked fantastic. The only reason I did not partake of the green goodness was the fact there was only one serving size - humongous! I'm fairly certain there were at least 3 to 4 avocados per massive bowl of the creamy wonder.

The order seemed simple enough: Chicken enchiladas de mole. 2 good sized enchiladas smothered in homemade mole, full of shredded chicken and wrapped in what I can only assume to be homemade corn tortillas. Served with a generous serving of black beans and Spanish rice. Oh and for good measure they threw on some cheese, sour cream and pico de gallo.

This mole sauce, was the best sauce I have ever tasted. I cannot even explain the depth of flavor. The spiciness of the chiles, richness of the chocolate and nuts. I ate every last morsel of the enchiladas and several fork fulls of each side before waving the napkin in surrender.

My companions meal was just as tasty! She ordered the Enchiladas Enfrijoladas stuffed with chorizo, cheese and topped with a black bean sauce... which was good in it's own right... but it wasn't mole!

The only sad part to this story is that Beverly, MA is a good 70 miles from my home. But don't think the next time I'm within 20 miles of Cielito Lindo I won't be heading in for some mole smothered goodness!!

Make your own mole sauce!

oh Wrigley's... you've done it again...

So every time Wrigley's Extra Dessert Delights gum comes out with a new flavor, I'm on it. Today in the checkout lane I noticed the newest flavor -  Apple Pie! If you read this blog, you know I love apple pie. In all forms. Maybe that makes me ultra - American, or ultra - Southern... regardless this gum is taaaaaaasty.

I've had the Key Lime Pie and enjoyed it with it's limey subtle graham crackery crust. I've had the Strawberry Shortcake which is... pretty good... but really just tastes like strawberry gum. I've had the Orange Cream Pop with it's orange-y vanilla-y goodness. And the Mint Chocolate Chip - again subtle but the flavor is there.

This new one however... they're really onto something. All the flavored gums don't last too long - unless it's really strong cinnamon (my favorite is Dentyne Fire) or peppermint... but that's to be expected with really sweet gums - and flavors.

Point is this: If you like gum, you like apple pie and need a sweet tooth craving filled for virtually zero calories - buy yourself a pack - or ten.

Banana split - yes please!

If you read this, you know I have a bit of an ice cream addiction. And having tried many new ice creams recently, some really good and some just so-so, I was pleasantly surprised to purchase this one.

I like banana, but am not a fan of fake banana flavoring. Typically anything that is banana flavored is just gross to me, unless it's the real thing. However, this ice cream has a hint of banana but is also riddled with cherry, strawberry, fudge, pineapple and nuts. It's perfect! Best part? The sugar free kind is only 120 calories per 1/2 cup serving! Toss that in a cake cone and for a mere 140 calories you have a decadent dessert.

Very Veggie & Turkey Enchilada Bake

Craving Mexican flavors but without the high calorie and fat content? Try these. I tossed these ingredients together to make this tasty dish.

VERY VEGGIE & TURKEY ENCHILADA BAKE

8 oz. ground turkey

2 flour tortillas - burrito sized (you can use corn if you prefer, just happens to be what I had on hand)

3 c. frozen peppers and onion blend

2.5 c. broccoli slaw

1/2 c. black beans (drained and rinsed)

2 oz. shredded Monterrey Jack with jalapenos (or cheddar if you prefer)

3/4 c. enchilada sauce

1 - 2 tsp of each spice (or to taste):

garlic powder

salt

black pepper

cumin

ground chipotle pepper

paprika

chili powder

Spray the bottom of a skillet with olive oil cooking spray, cook turkey until almost done on medium heat with spices. Add in peppers, beans and broccoli slaw until cooked through but broccoli still has some bite.

Line bottom of a 13"x9" pan or casserole dish with tortillas cut into strips.

Top tortilla strips with cooked mixture. Pour enchilada sauce over top - bake at 350 degrees for 10 minutes. Add cheese and remaining tortilla strips (if any) and place under broiler until cheese is melted and strips are golden. Top with jalapenos, sour cream and/or salsa.

Makes 2 generous sized portions of 520 calories, or 3 medium servings at 350 calories each - depends how hungry you are!

My Plate - the new food guide... and my plate... my actual plate...

So if you haven't heard, the USDA introduced a new food guide this year to replace the food pyramid. It's called My Plate and the theory is that they are showing half of your plate should contain fruits and vegetables and the other half should be protein and grains. I think this is a good attempt to show kids especially and adults alike to rethink their plates. As a graphic designer I think visually and this new icon definitely explains it in it's most simple form.

Funny thing is, if you eat healthy anyhow you are likely already doing something of this sort. If I make dinner I am already filling half of my plate with vegetables for several reasons. Number 1, I need to get those vitamins and minerals and number 2, you can eat a lot of them for very little calories.

Here is the new food guide:

and here is my actual plate:

So if you're not making plates similar to this, you may want to rethink your meals. Show me pictures of your own plates!

Black Bean Dang Case-a-dilla

I made myself a dang quesadilla last night. Full of black beans, peppers, onions and good ol' cheese. This is how I did it...

1/2 c. drained black beans

1 c. frozen onion and pepper mix

1/4 c. shredded sharp cheddar cheese

1 flour tortilla burrito size (100 calories)

Olive oil spray

1-2 tsp each of cumin and garlic powder

salt to taste

1 - 2 tbsp. salsa

Calories - 335

Spray skillet with olive oil, add peppers, onions, cumin, salt, garlic powder and beans to skillet. Cook through, smash beans a little with fork. Spread bean and pepper mix on half of the tortilla, then top that half with cheese. Fold over other half of burrito. Spray olive oil on both sides of tortilla liberally - to ensure a good crust. Cook on medium low heat to prevent burning and allow tortilla to crisp. Top with a good salsa. That's it! Super easy. Takes about 15 minutes from start to finish - maybe less. I served mine with a nice side salad made with romaine, spinach, tomato and onion. For a dressing I used the spicy ranch I made for the Southwest Chicken Salad.

Let me know how you like it! Or any of my recipes. Feedback is always appreciated.

Fit Foodie's Spin on Southwest Chicken Salad

There are several parts to this salad:

1st part is easy -
4 large Romaine lettuce leaves - cleaned and chopped

2nd part -
3 oz. chicken breast - grilled with spices (salt, garlic powder, paprika, cumin, chipotle chile pepper)

3rd part - Corn and Black bean salsa (serving for one)
1/4 c. black beans
1/3 c. frozen corn
1/8. c. onion
1/2 med. tomato
garlic powder and salt to taste
cilantro - chopped fine

4th part - doctored up fat free ranch

1 1/2 tbsp. fat free ranch (doctored up - add spices- see below)

garlic powder
sea salt
parsley
ground chipotle chile pepper
paprika
cumin

This makes a pretty large salad - and the best part is -  260 total calories!!

Take THAT McDonalds!