Jalapeno

Pickled Scallions

Pickled Scallions

2 cups white vinegar
2 cups Splenda (or table sugar)
2 cups water
2 tablespoons kosher salt
1 tablespoon red pepper flakes
1 teaspoon coriander seeds
1 pound scallions, roots trimmed and cut to fit in the jar standing up

  1. Bring first 6 ingredients to a boil on the stove, and simmer for 2 minutes.
  2. While that is simmering, trim the scallions, wash under cold water, and stand up in a glass jar.
  3. Remove pickling liquid from the stove and cool (covered) to near room temperature. Pour over scallions. Cover and refrigerate.
  4. This will keep for several weeks in the fridge.
  5. Note: next time, I will also cut some jalapeno peppers in half (the long way) and add them to the jar for pickled peppers and onions.)
Excellent with burgers, hot dogs, bratwurst, and pork ribs.

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Finding new ways to make simple foods that enhance life is a common theme on my Make Your Someday Today podcast, We want to live life, enjoy life, and become the best we can be. Don’t you?

Tuna Tacos

Tuna Tacos

1-2 tuna steak, 10-12 ounce each, approximately 1 inch thick
The juice of 1 lime
2 tablespoons olive oil
Chili spices

  • Combine juice and spices in a shallow dish.  
  • Lay the tuna steak on the sauce. 
  • After 10 minutes, flip over.
  • Prepare a non-stick skillet over med-high heat.
  • When hot, spray with cooking spray. 
  • Remove steak, blot dry, and place in skillet. 
  • Turn after 1-2 minutes.
  • Steak is done in another 1-2 minutes. Properly cooked, it should be deep pink to red in the center.
  • Slice it into ¼ slices.

  • Assemble with your preferred ingredients (lettuce and tomato, onion and cilantro, or with a Cabbage/Lime/Jalapeno slaw.)
Nutritional data will depend on your specific ingredients and how much of each you add to the tacos. Those are choices you will make for you and your family.
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Choices are a common theme on my Make Your Someday Today podcast, because we all make choices every day, all the time. Who we become is a recult of our choices. Who do you want to become?

Cabbage, Lime and Jalapeno Slaw

Cabbage, Lime and Jalapeno Slaw
Approximately 10 portions, 1/2 cup each

This recipe combines all the great food experiences. It has the creaminess of the sour cream, the tang of fresh lime juice and lime zest, and the heat of the jalapeno. And you can pump the heat up by using a habanero instead of jalapeno, or adding Sriracha for another layer of flavor. It is a perfect paring with seafood, especially a meaty fish like tuna, or with smoky BBQed pork ribs, or a battered and fried chicken. Such delicious foods, such a versatile side dish!

½ cup sour cream (or plain Greek yogurt)
2 tablespoon mayo
The juice of one lime
The zest of one lime
1 bag of pre-shredded cabbage (9-12 ounces by weight)
1-2 fresh jalapeno, minced
4-6 green onions, sliced, white and green parts
Salt and pepper to taste

  1. Mix together first four ingredients
  2. Mix in the cabbage, onion and jalapenos
  3. Season with salt and pepper as needed.
  4. This is better if you make it one day in advance.

Nutritional data:
Calories:       29
Fat:               1.4g
Sat fat:          0.8g
Chol:         4.2mg
Sodium:   15.1mg
Carbs:           3.6g
Fiber:            1.1g
Protein:         0.9g
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My Make Your Someday Today podcast is committed to helping people achieve success, in any goal: weight loss, physical fitness, business, happiness. Part of that is finding good foods that will support your health, reduce your workload, and still taste delicious!

Red Hot Relish

Hot Relish
Serves: makes about 12 portions, 1/4 cup each

A good relish takes a meal and can make it memorable. This is the perfect combination of heat, sweet and sour. Perfect on burgers, hot dog/brats, tacos or as a side dish to pork, or chicken.

2 tablespoon olive oil
15 red jalapeno peppers, partially seeded and sliced (Green will also work.)
1 large Vidalia onion, sliced thinly and then quartered
2 cups diced fresh pineapple or a 15 ounce can of diced pineapple
1 1/2 cups white vinegar
1 cup Splenda (or table sugar)

  1. Preheat large non-stick pan over medium heat. Add oil.
  2. Add onions and peppers, sautee, tossing occasionally, until the onions start to turn brown (10-15 minutes.)
  3. Stir in pineapple, vinegar and sugar. 
  4. Increase heat to medium-high.
  5. Simmer for 10-15 minutes, or until the vegetables are soft.
  6. Salt and pepper as needed (optional)
  7. Cool to room temp, cover and refrigerate.
Nutritional data:
Calories:        60
Fat:              2.5g
Sat fat:         0.4g
Chol:            0mg
Sodium:     1.3mg
Carbs:          9.6g
Fiber:           1.3g
Protein:        0.9g

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My podcast, Make Your Someday Today is a twice-weekly show, where we talk to successful people in all walks of life and around the world on Monday, and then on Thursday, I take a specific message from the previous guest and give my “Trevitorial”, where I help you apply that message to your life. The entire purpose of the show is to help all of us overcome our challenges and fears and become the person we want to be, the person we deserve to be. I hope you give it a listen!

Grilled Jalapeno Poppers

Grilled Jalapeno Poppers
Makes 4 servings (4 halves each)
8 jalapenos, halved and seeded
4 tablespoons goat cheese (or low fat cream cheese)
4 tablespoons plain Greek yogurt
4 tablespoons shredded cheddar cheese
4 tablespoons minced green onion
1.  Prepare jalapenos. If your hands are sensitive, wear gloves.
2.  Fill each half with approximately 1 tablespoon of the filling.
3.  Preheat the grill.
4.  Place peppers on grill, over direct heat, skin-side down. 
5.  Remove peppers when the skin begins to char.
6.  Serve warm or cold.
Nutritional Data
Calories:           64
Fat:                 3.0g
Sat fat:            1.7g
Chol:             10mg
Sodium:       120mg
Carbs:             5.2g
Fiber:              0.9g

Protein:           4.5g 

Rustic Meal: Sausages, Veggies and Polenta

Rustic Meal

I’m not going to tell you how to make this entire meal, nor the nutritional data for everything. The sausage nutrition will change with every choice, and your choices will change from region to region, from city to city.

Choice is a common topic on my podcast Make Your Someday Today. We are all confronted with challenges, and most are in the form of choices. Planning in advance makes choosing easier.

Your grilled veggies can be altered to your preference. I used baby zucchini, white button mushrooms, an onion, and two red bell peppers. I cut them into similar sizes, tossed them with olive oil, balsamic vinegar and herbs, then grilled them over high direct heat until caramelized.

But the polenta requires a recipe and instructions. I’ve made mistakes with polenta; there is a secret.

Jalapeno-Cheddar Polenta
Serves 10+

4 cups liquid (I used 2 bottles beer–24 ounces, or three cups + 1 cup water)
1/4 teaspoon salt
1 cup regular polenta (not quick cooking)
1/2 cup diced onion
1 (or more) diced jalapeno
1/4 cup shredded cheddar cheese.

  1. Bring liquid to a rolling boil. 
  2. Add onion and jalapeno. Let simmer for 5 minutes.
  3. Turn the heat up and bring back to a rolling boil.
  4. SLOWLY and STEADILY add the polenta, stirring constantly. (This is where I made earlier mistakes. I just dumped it in. Don’t do that!) When you are finished adding the polenta, reduce heat to medium.
  5. Let boil for 3-5 minutes, stirring once a minute, or until desire consistency.
  6. Lay out a 3 foot sheet of waxed paper. Spray with cooking spray.
  7. Pour polenta over wax paper. Spread to approximately 1/2 inch thickness. Let cool 30-60 minutes.
  8. Using a round biscuit cutter or other device, cut into circles. (Or cut into squares.)
  9. At this point, they are ready to fry for immediate service, or refrigerate for later use.
  10. If you are going to immediately serve them, preheat a non-stick skillet over med-high heat.
  11. Spray with cooking spray. Lay cut polenta cakes into the skillet (or griddle) and cook until beginning to brown, 1-3 minutes. 
  12. Flip and cook the other side.
  13. Serve immediately with butter, brown sugar, maple syrup, applesauce or sour cream.
Nutritional data:
Calories:         99
Fat:               1.9g
Sat fat:          1.2g
Chol:          5.9mg
Sodium:    96.3mg
Carbs:         12.5g
Fiber:            0.5g
Protein:         2.6g
Make Your Someday Today is a twice-weekly podcast, where we talk to successful people in all walks of life and around the world on Monday, and then on Thursday, I take a specific message from the previous guest and give my “Trevitorial”, where I help you apply that message to your life. The entire purpose of the show is to help all of us overcome our challenges and fears and become the person we want to be, the person we deserve to be.

Grilled Jalapeno Poppers

Grilled Jalapeno Poppers
Makes 4 servings of 4 halves

8 jalapenos, halved and seeded
4 tablespoons low fat cream cheese
4 tablespoons plain Greek yogurt
4 tablespoons shredded cheddar cheese
4 tablespoons minced green onion

1.  Prepare jalapenoes. If your hands are sensitive, wear gloves.
2.  Fill each half with approximately 1 tablespoon of the filling.
3.  Preheat the grill. Place peppers on grill, over direct heat, skin-side down. 
4.  Remove peppers when the skin begins to char.
5.  Serve warm or cold.

Nutritional Data
Calories:       64
Fat:               3.0g
Sat fat:          1.7g
Chol:             10mg
Sodium:       120mg
Carbs:           5.2g
Fiber:            0.9g
Protein:         4.5g