According to the USDA, whether eating out or buying carry-out, Americans are consuming more and more of their calories from full-service and fast food restaurants.
David Zinczenko and Matt Goulding, authors of "Eat This, Not That," tell us that if instead of dining out, we were to eat 9 foods at home that are part of an average American diet, we would have saved 3,385 calories during the course of a week!
This Ancho Chili Glaze is my new best friend!
Ingredients:
4-6 Mahi-Mahi Fillets or 2 whole boneless, skinless chicken breasts
1/3 cup honey
3 large cloves garlic, finely chopped
1-3 tsps. Ancho chili powder (depends on how much heat you like)
1 tsp. chili powder
2 tsps sesame oil
1 tbsp. seasoned rice wine vinegar
Salt/pepper to taste
1 tbsp. fresh herbs e.g., cilantro or parsley for garnish
Instructions:
Mix all ingredients except garnish and chicken or fish in medium mixing bowl. Add chicken or fish and marinate for 1 hour. Season chicken or fish with salt and pepper and saute' in frying pan with oil until cooked almost through. Fish will cook a lot quicker than chicken. Add marinade and cook meat until done and remove meat from pan. Reduce marinade until it becomes sticky and put meat back into pan. Drizzle marinade over meat. Serve with a topping of pan seared corn salsa and garnish with fresh herbs:
Pan Seared Corn Salsa:
Saute' 1 cup shaved fresh corn, 1/2 chopped onion, and 1/2 chopped red bell pepper in 2 tsps. canola oil until onion starts to brown. Salt to taste and serve over Ancho Chili Glazed Chicken or Fish.
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