Hi Everybody!

Hi I have some pretty exciting news for everyone. It’s part of the reason you haven’t heard from me in a few weeks. I have been working on moving my blog over to self hosting so I can control everything about it! It has been a long and informative process, but I am really excited for the future.

Hopefully, Hunters Healthy Kitchen will continue to grow and you will stay apart of the process. For a little bit some things may not look right but I am in the process of fixing everything so bare with me! I am also trying to move over my wordpress.com followers to my new self hosted blog. If you would like to subscribe by email please do so on your own at www.huntershealthykitchen.com and on the right side bar enter your email address.

Again let me know if there are any problems. Can’t wait to share my next recipe with all of you!

Please visit and let me know what you think of the redesign @ my newly formatted blog.  

Thanks,

Hunter

Homemade Spicy Chipotle Ketchup

Spicy Chipotle Ketchup

Spice up your traditional ketchup this summer with a semi home made spicy chipotle ketchup. You can put this on anything you would use with ketchup: french fries, veggie fries, hamburgers, chicken burgers, vegetable burgers, or even meatloaf!

This recipe for Spicy Chipotle Ketchup uses adobe chili peppers and some spices to kick up the flavor and heat. Although this uses some store bought ketchup to only enhance the flavors you could also go the one step further and make your own bottled ketchup.

Spicy Chipotle Ketchup

Either way you will have a spicy ketchup that will elevate any outdoor barbecue burger. Home-made chipotle ketchup is another one of my recipes I am sharing with you for Memorial Day Weekend.  You could also continue to use this all summer as BBQ’s often happen every weekend in my house. If you missed my first recipe for Memorial Day Weekend – Quinoa Tabbouleh Salad don’t forget to check it out.

What’s great is the fact you can store this for up to one month in the refrigerator in cute little mason jars or even give it away as a house warming gift as you enter someone’s house! Make sure they like spicy foods first. 🙂 It’s funny though because I really don’t like spicy foods that much but I really liked the flavor this spicy ketchup added to my chicken burgers!

Spicy Chipotle Ketchup

Ingredients

  • 3-4 canned chipotle chiles in adobe sauce, chopped
  • 1 jalapeño, seeded and diced
  • 1 Tbs. olive oil
  • half a red onion chopped, or 1 small red onion
  • 2 garlic cloves
  • 1 cup tomato ketchup
  • 2 tablespoons light agave nectar or 1 tablespoon sugar
  • 1 tsp. cumin
  • 1 tsp. chili powder

What to do:

  1. In a small sauce pan over medium heat warm the olive oil. Add the chopped onion and jalapeno, cook 2 minutes. Next add the garlic and roughly chopped canned chipotle chiles. Cook, stirring occasionally, about 5-7 minutes.
    Spicy Chipotle Ketchup
  2. Reduce heat to low and stir in the ketchup, cumin, chili powder, and agave nectar – let simmer 15 minutes, until it is deep in color.
    Spicy Chipotle Ketchup
  3. Let cool slightly and pour into a food processor, blend until smooth. Store in a mason jar in refrigerator until ready to use.

Recipe adapted from William Sonoma Home.

Enjoy your Chipotle Ketchup at your Summer BBQ’s.

Also coming this week is Cilantro Chicken Burgers as the final Memorial Day Celebration Recipe!

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Pork Carnitas Tacos with Salsa Verde and Pico De Gallo

Pork Carnitas

Happy Cinco De Mayo! Celebrate May 5th with Pork Carnitas, Salsa Verde and Pico De Gallo that is perfect for your Healthy Mexican Fiesta.

This Pork Carnitas recipe works perfectly in tacos. Let the pork cook for a few hours in the oven with yummy aromatics like oranges, bay leaves, lime juice, cumin, and oregano. The result is pork that absorbs all that flavor and then is browned under the broiler for that crispy texture.

Pork CarnitasPork Carnitas

I also served this pork with a Salsa Verde that was inspired by a Mexican Restaurant that I frequently visit. They serve this green salsa on the table so you can add it to your dishes as you please. Salsa Verde is green and just uses tomatillo tomatoes to give it the green color along with fresh cilantro and jalapeno to adds some heat! I grilled the ingredients to add a nice smoky flavor.

Healthy Salsa Verde Salsa Verde

Pico De GalloTo add some freshness you can make my Pico De Gallo which helps brighten up your Pork Carnitas Taco! This Pico De Gallo is basically just roma tomates, red onion, cilantro, and jalapeno which can be added to any of your favorite proteins.

You can also use this pork recipe for a Mexican Salad Bowl by putting the Pork Carnitas on top of a greens and adding the Salsa Verde, Pico De Gallo, Avocado, and whatever add-ins you like!

Pico De Gallo

Here’s How to Make the Photos Above:

Ingredients:

Corn Tortillas

For the Pork Carnitas:

1 4-5 pound bone in or boneless pork butt, fat trimmed and cut into 2 inch cubes
1 onion, peeled and halved
1 orange juice and peel
juice of 1 lime (throwout the peel)
1 teaspoon cumin
1 teaspoon oregano
2 bay leaves
1 1/2 teaspoon salt
3/4 teaspoon ground black pepper
2 cups of water

For the Salsa Verde:
4-5 tomatillos (outer layer removed and rinsed)
1 jalapeno (this adds heat unless you remove the seeds)
1 medium onion peeled and sliced in half
1 teaspoon cumin
1/2 cup of packed cilantro, 2 cloves of garlic
Salt and Pepper to taste

For the Pico De Gallo
4-5 Roma Tomates
1 Small Red Onion
1/2 a Jalapeno, seeds removed
2 cups of chopped cilantro
1 lime
Salt and Pepper to taste

What to do:

  1. Preheat oven to 300 degrees. In a dutch oven or large pot that can go in the oven place the cubed pork, and all the other ingredients in the pot. Heat on burner over medium-high heat until the pork mixture begins to simmer. Cover and move to oven for 2 hours or until pork is tender enough to be pulled with fork. *If you bought a bone in pork butt and cut it off the bone put the bone in the pot also to add flavor*
  2. While pork is cooking heat grill over high heat and place the tomatillos, jalapeno, and onion on the grill. Let grill until they become blistered and slightly blackened. Put right into a blender with cilantro, 1 teaspoon cumin, 2 cloves of garlic, 1 teaspoon of salt, and 1/4 cup of water. Move to a serving bowl and refrigerate until ready to serve.
  3. Next make the Pico De Gallo by dicing the roma tomatoes into small uniform pieces (remove some of the tomato seeds if it has a lot), the red onion the same size, half a seeded jalapeno, and finally fold in the chopped cilantro. Add the lime juice, salt and pepper. Put to the side.
  4. Remove pork from oven and use a slotted spoon to move pork to a cutting board. Remove the orange peel, onion and bay leaf into garbage. When just the cooking broth is left heat over high heat to a rapid boil until the liquid has reduced by half and become syrupy (20-30 minutes).
  5. While sauce is reducing shred meat if the pieces are still big and spread out evenly on a baking sheet. Heat broiler to high and place rack in the middle of the oven. Spoon the reduced sauce evenly over the meat and toss to evenly coat. Flatten the meat out.
  6. Put under broiler for 5-7 minutes until the meat becomes browned. Remove from oven and flip the pork carnitas over, broil for another 5-7 minutes. Remove from oven.
  7. Warm taco shells in the oven while the meat is broiling and assemble taco with the salsa verde and Pico De Gallo!

It may seem like a lot of steps for the pork but it is so worth it! Do not skip boiling the liquid that the pork cooked in to pour over before you broil it. And definitely do not skip broiling the meat to get the crispy texture.

Enjoy your Cinco De Mayo with Pork Carnitas Tacos 

The Pork Carnitas recipe is from Pinterest and was originally posted on MyKitchenEsapades.com 

4 Ingredient – Steel Cut Oatmeal Chocolate Chip Cookies

A Steel Cut Oatmeal Chocolate Chip Cookie that only has 4 ingredients. Will keep your sweet tooth satisfied but is sugarless, flour-less, and butter-less!

Oatmealcookies
4 Ingredient Steel Cut Oatmeal Chocolate Chip Cookies

I usually make my quick oatmeal chocolate chip cookies with quick cooking oats but I had a container of steel cut oats that were going unused. If you want you can make this recipe with traditional quick cooking oats it will be great. The steel cut oats add more chew to the cookie and have to be baked a little bit longer because the Steel Cut Oats take longer to cook.

These cookies are about as healthy as a cookie gets. They have 2 ripe bananas, chia seeds, dark chocolate chips, and steel cut oats. That means no flour, no sugar, no butter, and no other ingredients. The banana acts as a binder and keeps the cookie together while also very moist.

I also love these 4 Ingredient – Steel Cut Oatmeal Chocolate Chip Cookies because I am indulging in a cookie yet they also keep me full. 1/4 cup of Steel-Cut Oats only has 140 calories, 5 grams of protein, 27 carbs, 4 grams of fiber, and 0 grams of sugar!

Steelcut Oatmeal Cookies

These 4 Ingredient Cookies are also fun because you can subsitute whatever you have on hand! Use walnuts, vanilla or even cinnamon.

Here’s what you need!

  • 1 cup of steel cut oatmeal OR quick cooking oats
  • 2 ripe bananas
  • 1 tablespoon chia seeds
  • 1/4 cup of dark chocolate chip or semi sweet chips

What to do:

  1. Preheat oven to 350 degrees. Mash banana with a fork until soft, fold in the 1 cup of oats, chia seeds, and dark chocolate chips last.
  2. Use a cookie scoop to form 1 inch round balls and flatten down with top of cookie scoop. If using steel oats you will need to cook for 20-25 minutes or the oatmeal will still be hard and crunchy. If using quick cooking oats reduce cooking time and check to make sure they don’t burn.
Oatmealcookies
4 Ingredient Steel Cut Oatmeal Cookies

I love how simple these cookies are. You don’t need to add any other ingredients to get a great and healthy cookie! The chocolate chips help if you are feeding them to kids! My nephew loves anything that involves chocolate.

If the steel cut oats do not seem like they have softened enough, keep baking. If you’re not sure about the texture – use quick regular oats!

Enjoy!

~Hunter

Banana Crumb Muffins

banana crumb muffins

The crumb topping makes these muffins stand out from the ordinary muffin!

In the mornings I love to stop for coffee and get a muffin to go from Starbucks. However, if I did this every morning though it would be way too unhealthy and expensive. The Starbucks muffins are yummy but they have preservatives and a lot of ingredients which make them taste good as well as high in calories. I decided to make my own banana crumb muffin that I could bring with me on-the-go and grab a coffee.

These Banana Crumb Muffins especially come in handy when I am in a rush to get to work or school. On these days I don’t have time to sit down and eat a full breakfast. Instead I would make the banana crumb muffins the night before, microwave 1 banana crumb muffin for 35 seconds in the morning, wrap it in tinfoil so it stays warm, grab a yogurt, and go on my way. Don’t worry, these banana crumb muffins would be delicious even without heating them before you leave in the morning if you don’t want an extra step.

The crumb topping is an extra treat and the recipe really works when you have a bunch of extra ripe bananas. That’s where the idea for this banana crumb muffin recipe came from. I usually would make a banana bread but this time I was in search of something a little different. Once you bite into the banana crumb muffins you get the banana flavor throughout the whole muffin and it is just delicious!
banana crumb muffins

I also hated the fact that whenever I made muffins in the past they wouldn’t be big like when you buy them from a shop. After some research I learned you need to bake the muffins at a higher temperature, put them in the oven ASAP after mixing, and do not over mix.

Here’s what you need:

  • 1 1/2 cups all-purpose flour

  • 1 teaspoon baking soda

  • 1 teaspoon baking powder

  • 1/2 teaspoon salt

  • 3 bananas, mashed

  • 1/4 cup of light agave nectar

  • 1 egg, lightly beaten

  • 1/3 cup butter, melted
  • 1/3 cup packed brown sugar
  •  tablespoons all-purpose flour
  • 1/8 teaspoon ground cinnamon
  • 1 tablespoon butter

What to do: 

  1. Preheat oven 400 degrees. Lightly grease 8 muffin cups, or line with muffin papers. (Filling the muffins more will make less muffins but a bigger muffin top)
  2. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Put aside
  3. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, agave, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups filled almost to the top.
    banana crmb muffins
  4. Sprinkle crumb mixture on top of muffins.
    banana crumb muffins
  5. Bake in preheated oven for 15-18, until a toothpick inserted into center of a muffin comes out clean.

Recipe adapted from All Recipes.com

Enjoy for a delicious breakfast with some hot coffee!

~Hunter

Mixed Berry and Banana Smoothie

mixed berry and banana smoothie

Raspberries, Strawberries, Blueberries, Blackberry and Banana Smoothie

So many berries!! This Mixed Berry and Banana Smoothie has 4 different berries in it. That’s thanks to Trader Joe’s. The organic mixed berry blend is picked at the peak of ripeness and frozen within hours of picking. I love this bag of mixed berries because you don’t have to choose or buy expensive fresh fruit that goes bad the next day. There is a little bit of each berry when I make my smoothie and it tastes delicious!

I think we all enjoy making smoothies but for the past month I haven’t really felt like making them. Last week, I was inspired when I picked up a container of fresh raspberries from the store that looked amazing (not old and rotten). I also probably didn’t feel like making smoothies because the weather has been so cold all month. Just another reason to be happy when winter ends, more delicious and colorful smoothies.

This is a fun recipe and I use greek yogurt so the smoothie is a little thick – I used almond milk to thin it out (I prefer a thiner smoothie).

What you need:

  • 1 cup of Trader Joe’s organic mixed berries
  • 1 small banana
  •  7 oz container of vanilla or plain greek yogurt  (or 1 cup)
  • 1/2 cup of milk (skim or almond, more if needed to thin out)
  • chia seeds for topping
  • fresh raspberries for top if desired

What to do:

  1. In a blender combine 1 cup of frozen berries, small banana, greek yogurt, 1/2 cup of milk until is smooth and reaches desired consistency
  2. In a cup put a few ice cubes and pour smoothie over it. Top with raspberries and chia seeds.
    mixed berry banana smoothie

The colors are just so pretty. 

Enjoy!

p.s. I put a little chopped up banana on top as well.

Oven-Baked Chicken Cutlets

Crispy Oven-Baked Chicken Cutlets

oven-baked chicken cutlet

This is my new favorite way to eat chicken cutlets… I grew up eating Chicken cutlets and they were always fried in lots of oil. There is nothing wrong with that but I wanted to make it a little healthier. This was the first time I tried oven-baking my chicken cutlets instead of frying and it was perfect!

You can serve this as just the chicken cutlet, or pour a little bit of tomato sauce and mozzarella cheese on top to make individual chicken parmesan. Everybody has endless amounts of chicken cutlets in there freezer because they are relatively cheap. I was trying to find a different way of making one of my favorites. Just be careful since the chicken is Oven-Baked it may loose its crispiness.

I put fresh chopped parsley in the dry breadcrumbs to add a little extra flavor and taste. You need to make sure the parsley is evenly chopped small so you don’t have huge chunks. These are really easy to make and a great option if you always fry your chicken cutlets!

What you need:

  • 1 pound of thinly sliced chicken cutlets
  • 3/4 cup of Italian breadcrumbs
  • 1/4  cup of parmesan cheese
  • 1 teaspoon dried basil leaves
  • salt and pepper
  • 1/4 cup of fresh chopped parsley
  • 1 egg beaten dash of milk
  • olive oil

What to do: 

  1. Preheat oven to 400 degrees. Combine the breadcrumbs, parmesan cheese, basil and parsley in a shallow bowl. In another shallow bowl beat the egg and dash of milk. Set aside
  2. Salt and pepper the chicken cutlets and dip one chicken cutlet into the egg mixture (Shaking off excess egg) and then into the breadcrumb mixture until evenly coated. Place on a baking tray lightly coated with olive oil. Repeat until all the chicken cutlets are on the tray.
  3. Lightly sprinkle olive oil over the top of the chicken cutlets to help get a brown crust when baking.
  4. Bake for 10 minutes one side then flip the chicken and bake for another 10 minutes. Total time about 20-25 minutes. May be done sooner if chicken is thin, so make sure you check.
    oven baked chicken cutlet
  5. Enjoy your oven-baked chicken cutlets with a little bit of rice pilaf and green beans!

Hope you enjoy!
-Hunter

The Best Flour-Less Brownies!

Black Bean Brownies
Black Bean Brownies

These brownies have no flour and no butter…but they are amazing! Get ready for the secret ingredient – black beans! 

Yes, you heard that right. The main ingredient in these Amazing Brownies from SkinnyTaste is black beans. I was a bit skeptical myself as well but decided to go ahead and give it a try, and I am so glad that I did. These brownies are my new favorite dessert, I have made them twice since finding the recipe!
flour-less browniesSo your first question you are asking yourself is – does this taste like beans? No it does not taste like beans at all. All you get is a sweet chocolatey flavor that is enhanced by the instant coffee and semi-sweet chocolate chips! I love them because they almost have a cake like texture that is very satisfying if you have a major sweet tooth like me! Black beans are good for you and this is a good way to sneak them into your diet!

 

 

The true test is always the kids. My sister gave one of these brownies to my nephew before I had even told her what they were made of - she assumed a regular brownie. He ate one... and then another.. and another. Later, I asked her if he tried the brownies and she said yes. I said causally said: "oh, those are made of black beans". She was shocked! I told my nephew and he didn't care, he wanted to bring them to his friends in his class ( he is 5)!

What you need:

  • A food processor
  • (14 oz) can of low-sodium black beans drained and rinsed
  • 2 large eggs
  • 1/2 cup cocoa powder
  • 3/4 cup sugar
  • 1/2 teaspoon oil
  • 1 tablespoon unsweetened almond milk or skim milk
  • 1 teaspoon apple cider vinegar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon of freshly ground coffee or instant coffee
  • 1 cup semisweet chocolate chips, divided

What to do 

  1. Preheat oven to 350 degrees. Grease a 9×9 inch baking pan generously with a non-stick spray.
  2. In a food processor blend the beans, eggs, cocoa powder, sugar, oil, milk, vinegar, baking powder, baking soda, and instant coffee. Blend until it is the texture of a smooth batter make sure there are no bean lumps. Then fold in half a cup of the chocolate chips.
  3. Pour batter into baking dish and sprinkle remaining chocolate chips over the top of the pan.
    flour-less brownies
  4. Place in oven for about 30 minutes or until a toothpick comes out clean. Let cool and then slice into squares.
    flourless brownies
  5. Enjoy!!!

Homemade French Toast with Strawberries

Healthier French Toast with Strawberries

frenchtoast

Another Snow Day in New York. Whenever we get a snow day I love to take the time to make Breakfast. Last week I made French Toast. I love breakfast. French toast is something I hadn’t made in a long time because I just assumed it was one of those things that was better in restaurants. I was wrong! This is really good. It doesn’t taste heavily fried like some french toast. The wholewheat toast is great and you holds up really well if you do it right.

You can put French Toast with just about anything and it will be good. Serve with sliced strawberries (like I did), bananas, blueberries, walnuts, raspberries, the list goes on! It really is easy to make and layer with you favorite add ins. Make this for your family next time you are looking for something yummy to make for your family.

What you need:
Serves 1 Person (Double to serve 2)

  • 2 slices of whole wheat toast
  • 1 egg
  • 1/3 cup of your favorite milk (almond milk works also)
  • 1/4 teaspoon of cinnamon
  • 1/4 teaspoon of nutmeg
  • 1/4 teaspoon good vanilla
  • 4 strawberries sliced thin
  • agave nectar in place of maple syrup as topping

What to do:

  1. Preheat a large nonstick pan over medium heat.
  2. In a bowl wide enough to fit a piece of bread mix together: egg, milk, cinnamon, nutmeg, and vanilla. Whisk until combined.
  3. Add 2 tablespoons of vegetable oil to the pan to lightly oil. While oil is heating in the pan dip 1 piece of bread into wet mixture (3 seconds on each side). Move bread to the pan (if pan is wide enough for 2 pieces add second pice of bread). Let cook on both sides until golden.
    *Tips: Do not let bread sit in liquid for too long or it will fall apart when you move it to the pan. Watch so it does not burn.
  4. Remove from heat and place on a plate with sliced strawberries on top. Top with agave nectar to replace maple syrup and sprinkle with powdered sugar if desired.
    french toast

Avocado Chicken Salad

avocado chicken salad

A light and mayonnaise-free chicken salad! Use avocado instead of mayonnaise for a healthier more nutritious lunch!

Lunch is always hard for me to figure out what to eat. A salad is always a good option but sometimes I want something different like a sandwich. I usually try to stay away from condiments like mayonnaise but sometimes if used moderately it is fine. Avocados are a great option if you simply do not like mayo or you want something that is healthier. Avocados are considered a healthy fat unlike mayonnaise.

Avocado chicken salad can be made anyway you like it! Add in your favorite chopped vegetables like bell pepper, celery, carrots, whatever you like! In this recipe I used chopped bell peppers because that is what I had on hand. Or keep it simple with just shredded chicken and avocado.

The avocado makes the chicken salad creamy and really delicious without and extra ingredients. You will be surprised at how filling and tasty this dish is. If you are making just for your self just use less chicken and less avocado to adjust serving size.

Avocado Chicken Salad (mayo free!!)

What you need:

  • about 4 cooked chicken cutlets shredded or chopped (you could also use rotisserie chicken)
  • 1 avocado
  • 1 cup of red and yellow chopped bell pepper
  • salt and pepper
  • juice of half a lemon

What to do

avocado chicken salad

Mash avocado until creamy and squeeze half juice of lemon. Take chopped chicken and put into avocado mixture. Use a salad chopper or fork and mash until well combined. Stir in bell peppers and season well with salt and pepper. Serve with whole wheat bread on a Sandwich or even in a salad for extra protein.