Make your Own Mix

Instead of using added fats and sugars in my meals, I love cooking with fresh herbs and dried spices to flavor my dishes. The packets of seasonings that you can find in the grocery store seem very convenient and can certainly add tons of flavor to your dish (especially if you are unfamiliar with what spices go well together), but I avoid them. Why? I don't like to add unnecessary amounts of sodium and additives that are common in the packets. Many companies use flavor additives like MSG, fillers like potato starch or anti-caking chemicals like silicon dioxide. As a clean eating cook, I just don't want to take chances with my family's health since I'm unfamiliar with how these additives affect the body long-term. Rather than participate in a food science experiments, I have taken to creating my own spice mixes to have on hand, for simplicity and ease in quick weeknight meals. Here is my favorite blend for seasoning my favorite Tex Mex meals like burritos, tacos and the Wake Up Your Palate recipe of the week, Chicken Meat Ball Chili.    Money saving tip: purchase the main ingredients chili powder, paprika, garlic powder and ground coriander at a bulk supply like they have at locally in Alpena at Neiman's Family Market or Gordon Food Service. You'll use them up (especially if you cook many of the Wake Up your Palate recipes) and save yourself money in the end. Kelly's Tex Mex Seasoning Blend 2 TBSP chili powder 1 TBSP ground coriander 2 TBSP paprika  1 TBSP garlic powder 1 TBSP Kosher salt 1 TBSP ground oregano 2 tsp. Ground cumin 1 tsp. black pepper 1 tsp. cayenne powder 1 tsp. crushed red pepper Blend well in a small bowl and transfer to one of those old Parmesan cheese containers (if you have) or anything air tight. Stores great at room temperature, but try to keep moisture out of the container. MY GIFT TO YOU! My fiance, Jody, wanted to call this Chicken Burrito Soup since it has many elements of our favorite weeknight meal, but after seeing the blend come together, we agreed it certainly looks and eats a bit more like a chili. It's great the same night you cook it, but really blends together so well the longer it marinates. Enjoy! Chicken Meatball Chili 1 ½ lbs. ground chicken 2 TBSP oil, divided 1 large onion, chopped 32 oz. unsalted chicken stock 1 can of black beans, drained  and rinsed well (feel free to sub in your favorite bean) 1 can of pinto beans, drained and rinsed well ½ cup frozen corn kernels 1 TBSP of Kelly's Tex Mex Seasoning 1 pint of cherry tomatoes 1 small can of tomato paste 1 bag of spinach, chopped 1 cup of cilantro, chopped Greek yogurt, for garnish Lime wedges, for garnish Method Heat oven to 350 degrees. Roll ground chicken into small meatballs, about ½ inch in diameter, so they are bite sized. Place on a cookie sheet and drizzle 1 TBSP of oil over the meatballs. Add to the warm oven and bake for 25 minutes. Meanwhile, in a large pot heated over medium heat, add the chopped onions. Stir frequently to avoid burnt edges. After about 5 minutes, add the seasoning to the pot, stir well and heat for about one minute to infuse the flavor of the spices. Add the chicken stock, tomato paste, cherry tomatoes and corn. Turn the heat up to bring the mix to a slow boil and cook for about 15 minutes or until the meatballs are finished baking. Add the chicken meatballs, cilantro and spinach to the mix. Stir to combine and wilt the greens. Remove from heat and serve 1 cup per person. Garnish with a squeeze of a lime wedge and a dollop of Greek yogurt if desired.    Kelly Bowlin Administration Director & BAC Foodie :)  Bay Athletic Club 989.356.5600

Winter Squash Spinach Salad with Maple Mustard Vinaigrette

In the cold months of winter, people still crave a healthful salad, whether it's before dinner or for lunch. Unfortunately, much of the popular salad ingredients like cucumbers, tomatoes and even regular lettuces are out of season. This leads one into a dilemma...is it better to forgo salad altogether until in-season veggies are plentiful or eat ones that have been grown half a world away that might have less flavor and nutrition? My best solution? Think outside of the salad box. Here is a list of great salad ingredients that are in season in the winter and are all very nutritious. 1. Spinach 2. Beets 3. Hard squashes 4. Brussels spouts 5. Carrots 6. Unique chicory greens like endive, frisee (curly endive), radicchio and escarole 7. Storage friendly toppings like nuts and seeds   Perhaps you've never tried some of the above ingredients on their own even, but trust me, tossed together they make a beautiful salad and since they are harvested in the fall and winter months are far more nutritious than your hot-house tomatoes and iceberg lettuce. Try a few of the stars of the list in my newest recipe. I made this for dinner to accompany a flank steak at my parents' house last weekend and they both said it was one of the best salads they've ever tasted. I'm sure it had nothing to do with the goat cheese...

Winter Squash Spinach Salad with Maple Mustard Vinaigrette Ingredients: -1 small butternut squash -2 TBSP olive oil -1 tsp. salt -½ tsp. pepper -1 large bunch of spinach -4 oz. goat cheese, crumbled -3 TBSP. roasted pepitas Vinaigrette: -1 TBSP Dijon mustard -1 TBSP maple syrup -1 tsp. ground thyme -1 tsp. ground rosemary -¼ cup olive oil -3 TBSP apple cider vinegar Place in a jar and shake until well combined.   Directions:Heat oven to 400 degrees. Peel and chop squash into small cubes. Place on a baking sheet and drizzle with olive oil. Sprinkle salt and pepper and bake for 45 minutes or until some spots are blackened. Allow the squash to cool slightly before assembling salad. Divide between four and plate the squash, spinach goat cheese and top with a dusting of pepitas. Dress with the vinaigrette, about one to two tablespoons per plate.

Kelly Bowlin Administration Director & BAC Foodie :)

Healthy Pizza, Finally, and Bacon is still Present

Eating healthfully can leave one wanting for comforts like pizza. I get it! I have begun using whole wheat naan bread and simple toppings to satisfy my craving for that bready, cheesy treat. The best part of making your own pizza is you control the amount of salt, fat and have the chance to add unique vegetables that are usually not available at the local pizzeria. This week, I've created two simple and straightforward recipes that will satisfy adults and kids alike. The first recipe features the traditional flavors of tomatoes, basil and mozzarella. As an added bonus, there are step by step pictures to make pizza night for family even easier to make Preheat oven to 400º.  Slice 2 roma tomatoes into ½ inch slices and then place on a baking sheet and top with 2 Tablespoons of olive oil and salt.  Step 1 Place in oven and roast tomatoes for 20 minutes. Step 2 Reduce oven temperature to 350º. Place 2 whole wheat naan flatbreads on a baking sheet. Top each flatbread with 1 Tablespoon of olive oil and 1/2 teaspoon of minced garlic, spread evenly. Step 3 Top each flatbread with 4 oz. of freshly sliced mozzarella. Step 4 Next, evenly distribute the roasted tomatoes on top of each flatbread. Step 5 Place flatbread in oven and bake for 10 minutes or until cheese is melted. Step 6 Top each flatbread with 1 1/2 Tablespoons of fresh chopped basil. {will need a total of 3 T. of basil} Step 7 Lastly, drizzle a Balsamic Reduction over the top to finish it off! (slowly heat 1/2cup of balsamic vinegar with 1 tsp. sugar in a small pot until it is syrupy. ) If you'd like a twist from the traditional pizza flavors, try the second pizza recipe that you have the method down pat!

Roasted Butternut Squash, Spinach and Bacon Flatbread "Pizza" -1 tsp. olive oil -1/2  medium butternut squash (about 2 lb), peeled, seeded, and diced -¼ lb. thick-cut bacon, sliced crosswise -Cornmeal, for sprinkling -2 whole wheat Naan bread -3/4 cup of mixed baby greens (spinach, bok choy, kale), sliced - 4 oz. of fresh mozzarella, sliced -¼ cup Parmesan, finely grated -2 tsp. aged balsamic vinegar, for serving (optional)   Preheat oven to 400°F.  Lightly coat a roasting pan or heavy baking sheet with oil , then scatter with butternut squash and bacon. Roast 25 minutes, tossing ingredients around once or twice so they brown evenly on all sides. Remove from oven and increase temperature to the highest setting, usually 500°F. Sprinkle a large (12-by-17-inch) baking sheet lightly with cornmeal.  Place Naan bread on baking sheet. Scatter with mozzarella and Parmesan. Scrape roasted vegetable and bacon mixture over bread. Bake until browned, about 15 minutes. Sprinkle with chopped baby greens and drizzle with balsamic vinegar, if desired.