Have you updated your feed reader? We’ve moved!! Last month. Delish moved to its own domain… with an all new look!!

If you haven’t already popped over there, definitely go check it out. I’d also encourage you to take a moment and update your subscription! You can stay on top of new posts by subscribing via RSS or subscribe to Delish by email.

Its been in the work for months but the day has finally arrived… after literally deliberating on this subject for over a year I’m finally making the dive. Delish is moving to its own domain… with an all new look!!

http://www.delish-blog.com

I’d also encourage you to take a moment and update your subscription! You can stay on top of new posts by subscribing via RSS or subscribe to Delish by email.

I hope you’ll pop over and check it out!

I know I haven’t blogged in a month. I’ve been so busy working on the new design that I just haven’t sat down to write up and recipes (or really to take pictures of much of anything). I’m *almost* done though… I should be ready to launch the new site by next week! Be excited cause there’s lots of new features I think you’ll love!

Sorry guys, I kinda dropped of the face of the planet again. I’ve been busy this month! We just got back from 8 days in Colorado for vacation! I’ve spent the last year planning a family reunion for hubby’s family and it all finally came together. The last few weeks have been hectic getting work in order and getting ready to leave town for a week! But I’m back now and have some catching up to do!

I love black bean dip. Its soo good!  Sometimes I fix this as a dip for tortilla chips, but sometimes I just eat it with a fork as a side dish. Better for you without the added chips, right? But its pretty dang good with chips too! I love that its super easy to whip up and I’ve pretty much always got what I need to make this!

This dip is great served along with some Green Chile Enchiladas. Absolutely delicious!

Hot Black Bean & Corn Dip

1 Tbsp olive oil
15 oz. can black beans, drained
1/2 cup corn kernels, removed from the cob
1/2 cup diced onion
2 cloves garlic, minced
1 tsp cumin
1/2 tsp chili powder
2 Tbsp diced green chiles
1/2 cup (2 oz.) shredded Monterrey Jack Cheese with Jalapenos, or more as desired

Preheat oven to 375°F. Add oil to skillet over medium heat. Saute onions. Add garlic, green chiles, cumin, chili powder and saute for 2-3 minutes until garlic is fragrent. Add black beans and saute another 3-4 minutes. Using a potato masher, coarsley mash the beans (I prefer only about half to be mashed for consistency). Add corn, saute another 2-3 minutes. Transfer skillet contents to a baking dish. Top with shredded cheese and back at 375°F for 15 minutes, or until cheese is bubbly and lightly browned. Serve hot.

oh my goodness this stuff is good!!! I mean eat it several nights in a row good. not only is it really quick to prep & cook, its absolutely delicious. the first time I whipped this up, I ran back to the grocery store two days later to get more tilapia so we could have it again! haha. and we’ve eaten it three times in the last two weeks including making it for my mother while she was in town. we really do love this!

I’ve included directions below for preparing this fish in a skillet cause its super easy. but we’ve also tried it grilled by making foil packets with the fish. hubby handles all things with the grill in this house so i don’t have any first hand experience with grilling but its super easy. we throw the packets on the grill with some corn on the cob & veggies and dinner is prepped and done in under half an hour! can’t beat that!

Tasty Tilapia

1 1/2 lbs tilapia fillets
2 tsp low-sodium cajun seasoning
1/2 tsp lemon pepper
1 tsp dried parsley
1/4 tsp crushed red pepper flakes
1/2 tsp garlic powder
1/2 tsp onion powder
1 Tbsp butter or olive oil*

Combine cajun seasoning, lemon pepper, dried parsley, crushed red pepper, garlic and onion powder. Evenly season fish on both sides. Melt butter (or heat olive oil) in large skillet over medium heat. Add fish. Brown each side approximately 3-4 minutes per side (tilapia cooks quickly). Adjust cooking temperature if needed. Serve hot.

* for lower fat, use a olive oil spray mister and just give the fish a light coat

Its hard to believe, but we’re only two months away from my third blogging anniversary! I’ve been working on a new site design the last two months! Its taking me awhile since I have no clue what I’m doing. My basic HTML knowledge does not translate into CSS knowledge by any means but I’ve made a lot of progress on the new site so far and I can’t wait to show off the new site. I’m hoping to launch the new site at the end of month but want to take this time to reach out to readers and ask for your feedback about what you like or don’t like about Delish, and how I can improve the site. I’d specifically love to hear your feedback in the following areas:

• Content. What would you like to see? More healthy dishes? More ethnic dishes? More baking? More pet recipes? Any recipes or general food topics you’d like to see covered in the coming months? What types of food/recipes/techniques would you like to learn the most about? How-to posts? Cookbook reviews? Product reviews? Link roundups?
• Design & Features. Do you find the navigation menu and sidebar useful? Are there things you’d like to see easily accessible? Features you’d like to see implemented? What would make your experience better?
• Recipe Index. How do you like to search for recipes? Are the current categories to broad? Want more flexibility with search options?

While I promise to take every idea, suggestion, & comment in consideration, I can’t promise I’ll implement every suggestion. But please take a few moments and leave feedback in the comments or email me directly at delishfood@gmail.com.

I look forward to hearing your thoughts!!! And thank you to all my wonderful loyal readers… you make blogging worthwhile!

I’ve never made my own dressing. I’ve always wanted to but have just never got around to it. Until recently that is. A few weeks ago I was contacted by the folks at Stonyfield Farms asking if I’d be interested in trying some of their new Greek Yogurt line, Oikos. I’ve been using Stonyfield for years so I jumped at the chance! I buy almost all organic dairy. In fact I buy almost all organic, natural products when possible so I was glad to see an Organic Greek Yogurt on the market. Well I’m sure there are probably others, but I don’t live in a big city with fancy stores like Whole Foods who would be likely to carry the stuff. So I’m glad its readily available to me now

Some of you might be asking what Greek Yogurt even is! Well I’ll tell ya… its really not all that different than regular yogurt except its creamier and has a richer flavor. This is a result of the straining process which is used to create Greek Yogurt. Its a great substitute for things like sour cream, cream cheese, ricotta, or even heavy cream. Its also less likely to curdle (compared to regular yogurt) when heated so it can be a great substitute in cooking! I even got hubby to try it instead of his usual dollop of sour cream on his baked potato. He claims he can taste a different but said “it works” which really means he couldn’t tell but didn’t want to admit it. I know I know… you’re thinking yea right (unless you’ve tried it of course)! I know I did when my mother-in-law told me she was using yogurt instead of sour cream?! But really, Greek yogurt is so rich and creamy that it really is a great substitute! Want to give it a try? You can get your own coupons to save on Stonyfield’s yogurt by going here.

This dressing was one of the first things we whipped up using the yogurt… Absolutely fab! Hubby loves it and so do I. We especially love that its not high in calories or fat but tastes fabulous! Its a staple in our fridge now! Its also good with a sprinkling of your favorite cajun seasoning for a little spice!

Have some Greek yogurt you’d like to use up? Try these Big Beautiful Muffins or this Lemon Yogurt Cake.

Light Ranch Dressing

1/3 cup nonfat Greek style yogurt
1/3 cup low fat buttermilk
3 tablespoons mayonnaise
1 1/2 teaspoons lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
Salt & Pepper to taste

In a bowl, combine all ingredients. Season with salt & pepper to taste (use lots of freshly cracked black pepper)!

Source: Adapted from The Food You Crave by Ellie Krieger, 2007.

You can now find Delish on twitter! My ID is delishfood. Come follow me!

Since starting weight watchers, we’ve eliminated a lot of carbs from our diet. I don’t think I really realized just quite how many carbs we were consuming. Oh I’ve always known I was a carb lover and don’t get me wrong, I don’t think there is anything “wrong” with carbs but like most things in life… its all about moderation! This was one of the first carb-less meals I created that hubby loved. We’ve eaten them almost every week! They’re really quick & easy to throw together and I love it that I can get some veggies in that hubby wouldn’t normally eat (the bell peppers)! I’ve tried the recipe with beef & turkey and they’re both good, although I use turkey more than I do beef. But even ground chicken or pork would work perfectly well!

We usually have these served up with some egg drop soup (made with egg substitute cause eggs make me sick!) or wonton soup. Its a quick, easy delicious meal. The leftovers are also fabulous for lunch!

Looking for some other fab dishes to pair with this? Try some Veggie Fried Rice or Veggie Lo Mein.

Asian Lettuce Wraps

3/4 lb lean ground meat (beef, turkey, chicken)
4 Tbsp low sodium soy sauce
1 tsp srirachi sauce
1/4 tsp white pepper
1/4 tsp ground ginger
3 cloves garlic, minced
1 red bell pepper, finely diced
1 green bell pepper, finely diced
1/2 cup onion, finely diced
3 oz mushrooms, diced

butter lettuce leaves, washed & dried

In a medium skillet over high heat, brown the ground beef, stirring often and reducing the heat to medium when thoroughly browned. Add diced onions & bell peppers. Stir frequently until softened. Add the garlic, soy sauce, srirachi sauce, ginger, and white pepper. Stir occassionally adding mushrooms. Cook a few more minutes until mushrooms are softened. Remove from heat. Serve hot in lettuce leaves.

This is a LONG over due post. Back in oh February(?) I was approached by the folks at POM Wonderful to see if I’d be interested in trying out a sample of their Pomegranate juice. Who says no to free samples?? I’m always up for trying new things although I haven’t actually blogged about any of them to date. A few days later an entire case of POM showed up on my doorstep!

I’d heard before that pomegranate juice is good for you but had no idea just how good it was for you until I read all about it in the flier they sent me along with my fabulous bottles of POM juice. Check it out for yourself on their website. It really is super juice!

So I had these grand ideas to make a bunch of different recipes with the POM juice and do a whole series on Pomegranate juice since they sent me a whole case of the stuff! The husband had a different idea though… before I knew it, he’d consumed almost the entire I case! I had one lone bottle left! haha. Is that an endorsement or what?

POM Fizz

8 oz Pomegranate Juice
2 cans (24 oz) of Lemon-Lime Soda
1/4 cup fresh squeezed orange juice
Crushed Ice

Combine juices & soda in a pitcher. Stir. Serve over crushed ice. Serves 4.