Jackie's Happy Plate: Happy, healthy recipes for everyone.

Healthy Lox and Cream Cheese Frittata Recipe

by Jackie Alpers on July 21, 2011

Growing up, in my family we liked our salmon smoked. Preferably on top of a bagel and cream cheese. Well, I haven’t eaten a bagel since I decided that the payoff wasn’t worth the 450 calories of bad carbs. I still love the lox and cream cheese combo, and I love it even more with red onion, tomato and capers. So I developed this healthier version of the classic. Non-fat cream cheese is a godsend brimming with extra protein, and lox is loaded with healthy omega 3 fatty acids.

Lox and Cream Cheese Frittata with Fresh Tomato and Red Onion

1 cup egg beaters
1/3 cup non-fat milk
1/2 cup non-fat cream cheese softened or whipped
1 tsp. lemon juice
Hot sauce to taste
1/2 red onion
1 Tablespoon capers
Sliced fresh tomato
3-4 oz of smoked salmon (lox)
Salt and pepper to taste

Cut up 1/4 of the onion into thin strips. Saute in an 8-10″ oven-safe saucepan (I use this one from Le Creuset) on the stove-top at medium heat while you whisk the egg beaters, milk, lemon juice and hot sauce, salt and pepper together with 1 tablespoon of the cream cheese. Pour into the skillet with the onions. Cut 1/2 of the smoked salmon into bite sized pieces and gently place on top of the wet egg mixture. Cook until the egg mixture starts to pull away from the side of the skillet. The Frittata will still be wet in the places. Drop the remaining cream cheese in small dollops into the skillet and sprinkle in the capers. Place the skillet into the oven and bake at 350 degrees for 10-12 minutes. Remove from oven, let cool slightly before topping with the remaining lox, sliced onions, fresh tomatoes and good sea salt. Slice and enjoy. Serves 2-4.

Tagged as: eggs Frittata, food blog, food photographer, Jackie Alpers, lox, recipe, smoked salmon

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Sonoran Style Potato Salad with Chili-Lime Vinaigrette and Red Onion

by Jackie Alpers on July 9, 2011

Here in Southern Arizona, our famous Sonoran style Mexican food is often garnished with pickled red onions and Mexican limes. I’ve incorporated those flavors into this spicy potato salad tossed with a chili-lime vinaigrette.

Sonoran Potato Salad with Chili-Lime Vinaigrette and Red Onion

2 pounds baby potatoes halved. I used Melissa’s Dutch Yellow
1 Serrano chili, diced small
1/2 of a small red onion, diced small
2 T red wine vinegar
1 T. finely chopped cilantro
1 T hot sauce, such as Franks
2 Mexican or Key limes, one for juicing and one for garnish.
Good Sea Salt. I used Palm Island, Black Lava Sea Salt, but there a bunch of interesting sea salts available at most markets.
2-3 T Olive oil for tossing the potatoes before roasting

I followed these instructions from Cooks Illustrated for perfectly roasted potatoes:

Adjust oven rack to middle position and heat oven to 425 degrees. Toss potatoes and olive oil in medium bowl to coat; season generously with salt and pepper and toss again to blend.
Place potatoes flesh side down, in a single layer, on shallow roasting pan; cover tightly with aluminum foil and cook about 20 minutes. Remove foil; roast until side of potato touching pan is crusty golden brown, about 15 minutes more. Remove pan from oven and carefully turn potatoes over using metal spatula. (Press spatula against metal as it slides under potatoes to protect crusts.) Return pan to oven and roast until side of potato now touching pan is crusty golden brown and skins have raisin-like wrinkles, 5 to 10 minutes more. Remove from oven, transfer potatoes to serving dish (again, using metal spatula and extra care not to rip crusts), and serve warm.

While the potatoes are still hot, gently toss them with the hot sauce, vinegar, onions, cilantro, Serrano chili, and lime juice. The sauce will sink into the skin of the warm potatoes. Refrigerate until the potatoes are cooled, about 1/2 hour. To serve sprinkle with sea salt and garnish with limes. I served mine in a tiny, vintage Fiestaware teacup that I thought went well with this lovely song that you can play while you are cooking and/or eating this recipe: Enjoy!

Tagged as: food photographer, food photography, food photography blog, Jackie Alpers, mexican food, potato salad, recipe

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Grilled Chipotle-Lime Mexican Style Corn

by Jackie Alpers on July 5, 2011

Every year on the 4th of July I make a different version Mexican grilled corn, which along with the Sonoran style hot dog is a popular street food around here. This year I modified a recipe from Cooks Illustrated that they have been featuring on their site. You can see the original version of the recipe here.

Grilled Chipotle-Lime Mexican Style Corn: Recipe and food photography by Jackie Alpers

Serves 4

Ingredients

2 T light mayonnaise
2 T non-fat Greek yogurt
2 T minced fresh cilantro leaves
1/2 teaspoon chili powder
1/4 teaspoon ground black pepper
1 tsp hot sauce
Juice from 1 lime
2 T grated Cotija or Romano cheese
1 T olive oil
1/4 teaspoon salt
1 chipotle chili in adobo sauce
4 large ears corn, shucked

Instructions

Heat the grill or a grill pan to medium In a large bowl, combine oil, salt, and remaining chipotle chili. Smash with a fork until well combined; add corn and toss until coated evenly.

While corn is grilling, combine mayonnaise, yogurt, cilantro,1/4 teaspoon chili powder, black pepper, lime juice, and cheese in large bowl; set aside.
Grill corn over coals, turning occasionally, until lightly charred on all sides, 7 to 12 minutes total. Remove from grill and place in bowl with mayonnaise mixture; toss to coat evenly. Garnish with more cheese. Serve immediately.

Tagged as: corn, food photography, grilled corn, grilling, Jackie Alpers, Mexican grilled corn, recipe

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“Cake is Not my Downfall” — Jackie Kashian’s Recipe for Paprika Marinated Chicken

by Jackie Alpers on June 26, 2011

I’m a fan of comedian Jackie Kashian. I knew we were kindred spirits when I heard this “Cake and Chicken” bit on her “It’s Never Going to Be Bread” CD:

“I was at my first Hollywood party, trying to fit in, trying not to sweat. And this woman who I just met comes up to me and says, ‘Hey, Jackie, there’s cake. Of course you’ll want a piece of cake.’ Wow, no thank you. Cake is not my downfall. I am not retaining excess cake. You got a piece of chicken back there, I’m all over it. ‘Cause I love chicken, I love chicken like it’s a problem. I can’t have it in the house. Trigger food. Can’t do it.”

Now crazily enough I actually got to hang out a bit with Ms. Kashian at MY first Hollywood party last month (she and Maria Bamford put on a fantastic living room performance in the home of one of my friends, the result of a winning bid in Comedy Death-Ray’s LA Food Bank Charity Auction), and like Jackie I’ll take a really good piece of chicken over a piece of cake any day. Sweets just aren’t really my thing.

I suspected that she’d have a really good recipe for chicken but it turns out that Jackie Kashian REALLY knows her stuff. Here’s one of her insanely good chicken recipes — I was seriously shocked at how delicious it is.

Paprika Marinated Chicken

INGREDIENTS

Cooking Time: 60 min.
Servings: 4
Preparation Time: 30 min.
1/4 cup red wine vinegar
1/4 cup olive oil
4 garlic cloves, minced
2 tablespoons smoked paprika
1 tablespoon coarse salt
1 whole chicken, cut up (go free range if you can)

DIRECTIONS

1.Combine vinegar, oil, garlic, paprika, and salt in a resealable plastic bag or coverable dish
2. Make sure every piece is well coated. Seal bag/cover dish and refrigerate at least 4 hours (or overnight).
3. Remove chicken from marinade; discard marinade.
4. a. If you grill, place chicken, skin side down, on grill. Grill about 15 minutes. Flip chicken, grill another 20 or so until done.
4. b. I pan seared the chicken (skin side down, a little olive oil sprayed to coat pan) in a cast iron pan for 15 minutes. Then put it in a pre-heated 400degree (F) oven for another 30min.

HER RECIPE BACKSTORY

Jackie Kashian originally published the recipe at Bake Space along with a bunch of other recipes I’m looking forward to trying. She varied a Martha Stewart recipe. Here’s the original.

Tagged as: Chicken, Chicken recipe, food photography, Grilled Chicken, Jackie Alpers, Jackie Kashian, recipe

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Authentic Chunky Guacamole Recipe

by Jackie Alpers on May 23, 2011

Some people avoid avocados because they are higher in calories than other fruit, but they are filled with the good fat, the kind that’s been shown to actually help you lose weight and lower cholesterol levels. Here’s some more information on avocado nutrition from Hass. Avocados are really good for you, but do eat them in moderation.

Lately I’ve been making guacamole with one and eating it as a meal along with some baked blue corn. It’s super simple to make.

Chunky Authentic Guacamole

1 Avocado, cubed
1 T. Chunky salsa
1/2 Lemon juiced
1 tsp. Fresh cilantro, chopped fine
1/2 Serrano chili chopped fine – optional
1 oz. Crumbled Mexican cheese such as Cacique Cotija
Baked tortilla chips for serving

Mix all of the ingredients together in a small bowl, adding the cheese. For a smoother consistency smash with a fork. Serve with tortilla chips.

Tagged as: food photography, food photography blog, guacamole recipe, healthy recipe, Jackie Alpers, recipe blog

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Rolled & Baked Breakfast Tacos

by Jackie Alpers on May 15, 2011

Rolled & Baked Breakfast Tacos

2 eggs
1 T. Greek yogurt
2 frozen sausage or veggie sausage patties
6 6″ corn or flour tortillas
1/2 c. light Mexican cheese
Your favorite salsa
Toothpicks

Pre-heat the oven to 400 degrees. Lightly spray a baking sheet with oil. Whisk together the eggs and yogurt in a bowl, pour into a non-stick skillet (I like Calphalon’s) and scramble over medium heat. Heat the sausages in a microwave for 45 seconds, then crumble them with a fork or spatula. Heat the tortillas in the microwave for about 30 seconds or until warm. Place a tortilla on the baking sheet. Fill each tortilla with a thin row of egg and then sausage, (about 1T. of each). Sprinkle generously with cheese and roll. Make sure the taco is seam side down. Secure the rolled taco with a couple of toothpicks. Bake for about 8 minutes or until golden brown. Let cool slightly. Remove the toothpicks. When you pick the tacos up with you hands they should stay together. Serve with salsa. Serves 2.

Tagged as: breakfast tacos, food photography, Jackie Alpers, mexican breakfast, mexican food, mexican recipe, recipe, sausage and egg tacos, vegetarian breakfast taco recipe

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Thai Green Papaya-less Salad Recipe

by Jackie Alpers on May 14, 2011

Som Tum (Green Papaya Salad) is my very favorite Thai dish. It’s crunchy, salty and spicy and I swear that it will cure whatever ails you – known or unknown. Here in Tucson it’s really hard to get fresh green papaya, so I use packaged coleslaw mix instead.

Green Papaya-less Salad (Spicy Thai Coleslaw)

One bag of pre-shredded coleslaw mix. Either with or without carrots.
5 Grape Tomatoes or other cherry sized tomatoes, halved
1 or 2 Thai Chilies – you can substitute with a Serrano chili if necessary
2 tsp. sugar
1 clove garlic
1 1/3 T. Thai Fish Sauce -available at most supermarkets or From Thai Kitchen online.
3 Mexican/Key Limes or 1 regular sized lime
2 T. Peanuts, chopped – optional if you are allergic.
1 T. Dried Shrimp, or 1/4 c. salad shrimp (optional)

In a large bowl, gently pound the garlic and tomatoes with a meat mallet or the back of a large spoon. Be careful not to hit the tomatoes too hard or they will splatter and hit you in the eye. The idea is to bruise the tomatoes so that you release their juices, not smash them to bits. Add all of the other ingredients and mix well.

Tagged as: blog, food photography, food photography blog, green papaya salad, Jackie Alpers, recipe

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Black & White Nachos

by Jackie Alpers on May 4, 2011

This recipe makes a white nacho cheese sauce instead of the traditional yellow. Black beans add contrast, fiber and a bit more protein. There are more colors here than just black and white. but you get the point.

White Cheese Nachos With Black Beans, Salsa and Jalapeños

1T light butter
1T flour
1/2 cup low-fat or nonfat milk
1 tsp onion flakes
1 tsp juice from jalapeño
Tortilla chips. I used Tostidos Natural which are giant sized chips.
1/2 cup finely shredded low-fat Mexican cheese, Jack, pepper-jack or Cacique Panela
1/2 cup black beans drained and rinsed
Your favorite salsa
jalapeño slices
1 oz Queso Anejo or other hard Mexican cheese for garnish

Melt butter in a nonstick skillet over low heat add milk. Slowly wish in flour to thicken. Mix in cheese, onion flakes and jalapeño juice, stirring constantly for 3 or 4 minutes until the cheese melts into the milk mixture and forms a smooth sauce.

Arrange chips on a large platter. Spoon a bit of sauce on each chip followed by the black beans, jalapeño slices and salsa. Crumble the queso Anejo on top. Serve immediately.

Tagged as: foof photography, Jackie Alpers, mexican food, nachos, white cheese nacho sauce

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Fast, Yet Fancy Looking; Hummus Snack With Baked Pita Chips

by Jackie Alpers on April 24, 2011

My husband arrived home from work and announced a friend of ours was on the way over. I started to make plans to buy beer and make nachos when I was also informed that he now only eats healthy, no longer drinks (!), and would be over in 10 minutes. So, I peered into the fridge, and came up with this snack which I invented on the spot. I then proclaimed my genius to anyone listening; (our friend who had by then arrived, my husband, the cat). The group all agreed, so here’s the recipe.

We went on to have a lovely evening talking about Alf and watching episodes of The Addam’s Family.

Hummus Snack With Baked Pita Chips

1 Container of pre-made hummus, any flavor. I used Kalamata olive flavor
4 Whole grain pitas or flat bread
1/3 c. Non-fat feta cheese
1/3 c. Pitted Greek olives – Look for them packed in water instead of oil like these from Martini’s.

Heat the oven to 350 degrees.
Cut up the pitas into wedges like you’re cutting up a pie, so that there is 8 or 10 wedges from each pita.
Lightly spray a cooking sheet with olive oil or other cooking spray.
Put the pita wedges on the sheet, spray them lightly on both sides with olive oil, sprinkle with salt if desired, and bake for about 5 minutes on each side until they are golden brown and crisp.
Dump the entire container of hummus into a medium sized bowl. I use a bowl that I usually serve salsa in.
Cover the hummus entirely with the feta cheese.
Place the olives in a ring around the inside of the bowl as shown.
Place the bowl on a platter with the pita chips.
Enjoy!

Tagged as: baked pita chips, fast, food photography, healthy snack, hummus, Jackie Alpers, recipe, snack, vegetarian, vegetarian recipe

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The Chayote Challenge

by Jackie Alpers on April 22, 2011

Spicy Spanish Rice with Chayote and Black Beans

I got a note posted to my wall on Facebook from Kristen who works with my husband saying, “I’m sending this home with Jason tonight. Create something magical and take pics! =)” She also posted a link to this page on Wikipedia… A challenge! The strange looking vegetable I saw when I clicked on the link was a Chayote, and it was supposed to taste somewhere in between a squash and a potato. It sounded fairly benign. It looked like the kind of thing that might grow around here in the American Southwest. I’d never seen one before and I had no idea what I was going to do with it, so I started researching.

I found a recipe on the Food Network website that seemed the most appealing. It was spicy, vegetarian and I had most of the ingredients on hand. I skipped some of the chillies in the original recipe since my serranos are already super spicy right now, and I used brown basmati rice instead of white because I try and use whole grains whenever possible. I also used frozen roasted corn from Trader Joe’s becuase that’s what I had in the freezer. This recipe serves 4-6 as a side dish.
Ingredients

1 Serrano pepper, diced small
1 cup frozen yellow corn, defrosted
1 tablespoon canola oil
1/2 yellow onion, diced, about 1/2 cup
1/2 yellow bell pepper, seeded, ribs removed and diced
1 chayote squash, peeled, seed removed and diced
1 teaspoon salt
1 teaspoon freshly cracked black pepper
1/2 teaspoon cayenne pepper
2 cloves garlic, minced
1 cups brown basmati rice
2.5 cups chicken or vegetable stock
1/4 cup roughly chopped Spanish olives
1 can black beans, rinsed and drained
1/2 cup diced tomatoes
1/4 cup freshly chopped cilantro leaves
Directions

In a large Dutch oven, heat the oil over medium-high heat. Add the onion, yellow bell pepper and chayote. Saute until just starting to caramelize. Season with salt, pepper and cayenne. Stir in the garlic and rice and saute for 3 to 4 minutes. Add the chicken or vegetable stock, cover and cook for 10 minutes. Stir in prepared peppers and corn, the olives, black beans and tomatoes. Cook until the rice is tender, about 10 to 15 minutes.

Turn off the heat, add the cilantro and adjust seasonings, if necessary. Transfer to a serving bowl and serve immediately.

This is what the chayotes looked like when I got them.

Tagged as: beans, chayote, exotic, Jackie Alpers, recipe, rice, spanish rice, spicy, vegetable

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← Previous Entries

Jackie's Happy Plate: A food photography and healthy recipe blog from Jackie Alpers

Healthy Lox and Cream Cheese Frittata Recipe

Lox and Cream Cheese Frittata with Fresh Tomato and Red Onion

Sonoran Style Potato Salad with Chili-Lime Vinaigrette and Red Onion

Sonoran Potato Salad with Chili-Lime Vinaigrette and Red Onion

Grilled Chipotle-Lime Mexican Style Corn