Making it Monday: Blackened tuna with pineapple salsa

It's Monday and that means it's time for our first how to video.  Now I just want to warn everyone out there it's our FIRST VIDEO!  It is indeed longer than we thought but we tried to go over some basic cutting of ingredients for the salsa so that any person just starting to cook can make this delicious recipe.    It might not be the best lighting, it might not be the best video you have ever seen but hopefully you find some helpful tips and an easy recipe to make at home.  I want everyone to be able to make a restaurant quality meal in the privacy of your own home.  If you are a seasoned cook or chef that knows your way around the kitchen, by all means take the recipe at the end and skip the video, you know what you are doing and we are not here to reinvent the wheel.  If you are just someone that wants to start eating healthier and think it's too hard or too expensive this video is for you to give you the confidence to get out of your comfort zone of processed foods and start filling your cart from around the outside parts of your grocery store.

The video: https://www.youtube.com/watch?v=hu7eqTg47JQ

I know at first glance this recipe looks like there's too many ingredients but I will let you know that I am giving you my blackening spice recipe.  If you have a tried and true seasoning that is in your cupboard that you like, go ahead and use it.  My recipe does make a lot but once you make it you will realize you can use it on so many things.  It goes well on chicken, pork, beef and of course seafood.  I just prefer mine because it is not full of salt, it has a little kick in it but also has a hint of sweetness to it.

Blackened Tuna with Pineapple Salsa

Blackening Seasoning:
1/4 c. Paprika
1/4 c. Onion Powder
1/4 c. Brown Sugar
3 Tbsp. Garlic Powder
2 Tbsp. Chili Powder
2 Tbsp. Kosher Salt
1 Tbsp. Garlic Salt
1 Tbsp. Black Pepper
1 Tbsp. White Pepper
1 Tbsp. Cumin
2 tsp. Cayenne Pepper
2 tsp. Ground Mustard
1/8 tsp. Ground Nutmeg

Mix the following ingredients together until all incorporated.  Place in airtight container, and use within a year.

Pineapple Salsa:
1 pineapple, peeled, cored, and diced
1 medium red pepper, diced
1 medium red onion, diced
2 medium jalapenos, diced
1/2 head cilantro, diced
2 limes, juiced (about 1/3 c.)
2 Tbsp. Agave Nectar
Salt and Pepper, to taste

In a large mixing bowl add all the ingredients for the salsa and mix until all incorporated.  Salsa can be used immediately but best when placed in the refrigerator for 1 hour for flavor to enhance.  Eat within 5 days for the freshest flavor.

Blackened Tuna: serve 4
(4) 5 oz Yellowfin Ahi Tuna Steaks
1/2 c. Blackening Seasoning

On a plate place the seasoning on the bottom and roll the tuna to coat.  Coat all sides with seasoning.  Heat a large oiled skillet on high.  When pan is hot, place the tuna in the pan and let it sear for 60-90 seconds and flip over to sear the other side for about 60-90 seconds as well.  You are just searing the outside of the tuna.  When you have reached desire doneness take out of the pan and place on the cutting board.  Cut in small thin strips.  Top with 1/4 c. pineapple salsa.

Enjoy!

-Cool

From the Kitchen Friday: Weight Loss Myths

Welcome to our next weekly feature, "From the Kitchen Friday." Stacey and I spend time each week preparing food but we also enjoy discussing food and health related hot topics we encounter during the week over a nice hot cup of tea. As a chef and dietitian we LOVE food. As human beings, we LOVE food and also LOVE our pants to fit. 

As a registered dietitian, the nutrition expert, I like to tackle anything related to my profession that helps individuals obtain the truth and live a healthy life. There is not a one-size-fits-all and I am a dietitian who is real.  Every day, hundreds of articles and televised health information is released and it's hard to decipher what is truthful. 

This is why Stacey and I will "weigh-in" from the kitchen on these topics, in a real human way. We do not want to take anything away from you or tell you what not to eat. Our mantra is anything in moderation, as long as we still fit in our pants (and we are not talking yoga pants, we are talking legit pants with buttons and a zipper). We want you to happily fit into your pants as well! 

Which brings us to an article we read today from ABC News on 8 Weight Loss Myths to Lose Today:  http://abcnews.go.com/Health/weight-loss-myths-lose-today/story?id=24302880#

Weight loss always catches a readers eye because there is over 1 billion people in the world that are obese. A few of the "myths" really caught our attention. The first one that was interesting was never to weigh yourself. Don't get me wrong, I wish we lived in a world that we didn't need to weigh ourselves, but we do. Get yourself on the scale, at least once a week, because the scale doesn't lie. The more honest you are with yourself, the easier it is to keep your health in check. 

The other myth that caught our eyes was blaming your genes for your ability to lose or not lose weight. As a dietitian, I hear this quite often and I do believe genes play a role, but they are not to blame. You either feed those genes or you control those genes. Genes are 10% of the puzzle, physical activity is 10% and food is 80%. You are what you eat, no matter what ma and pa gave you. 

The other myth we had some conversation about was losing weight slowly and using fad diets. Sometimes we just need a little motivation and a confidence booster and fad diets do this. I am a firm believer that "whatever it takes" to get you going, is just fine. If you find something that helps you lose a few pounds fast and encourages you, go for it! But we both agree, it's not a long term fix. Fad diets are hard to maintain so it is still important to find something that works for a lifetime (yes I said lifetime, no one wants to buy 10 different sizes of pants, are you sensing our theme yet?)

Well, it's time to finish our tea and start our day...looking forward to our next "From the Kitchen Friday" chat. Have a great weekend!

-Crazy 

"What the What?" Wednesday and Cherry Float Shakes!

It's "What the What?" Wednesday and that means it's hump day!  It's the middle of the week and everyone could use a simple "cool" and sweet recipe that makes the week go by a little faster.  The type of recipe that is a great "go to" recipe when you want to impress your friends and family and trick them into thinking you have been in the kitchen for hours!  The type of recipe that others offer to do the dishes if you make it.  The type of recipe that is so good that people might say "What the what? Why is this so good?"

You should be happy you're reading this because I have just that recipe for you.  It is such a sweet treat.  It was the official start of summer Saturday so what better recipe for this week than one that had frozen yogurt in it.  I know most people think of ice cream but at our house yogurt wins by a landslide.  It is one easy recipe that will make your summer a little brighter and make you smile a little bigger.

 I feel like I am not a brand specific person usually but lately I find myself finding small differences in competing brands that make me more brand specific, and make me spend the extra money because it's worth it.  I will tell you that the Kemp's vanilla bean frozen yogurt is delicious, it is so light, creamy, and full of vanilla flavor.

With that being said.... the ingredients and set up!

What the what?  Is that all?  Only 3 ingredients and one appliance?  You betcha, that's all!  A cold bottle of cream soda, frozen sweet cherries, and Kemp's vanilla bean frozen yogurt is all you need!

I will also let you know that if you enjoy blueberries, you can substitute them out for the cherries and it is also amazing!  Yes you can use fresh fruit, but just remember that if you use fresh cherries you have to pit them which makes the frozen cherries so much easier and with being Wednesday we all deserve a simple easy treat for making it this far in the week!

 All three ingredients in the blender waiting to be all mixed up and made into something REAL special!

Aaaahhhhhhhh, can't you just taste it?  So good!  So delicious and so refreshing!

I hope you try this recipe out for your friends and family and let me know what you think!


-Cool


Cherry Float Shake 

All you need:

1 (12oz) bottle cream soda

2 cups frozen sweet cherries

5 scoops of Kemp's vanilla bean frozen yogurt

All you do:

Place the ingredients in the blender in the way they are listed and blend on high.  Serves 3-4 people.

And it all begins......

Hey I’m Anne “crazy” Cundiff, I’m a Registered Dietitian that likes to eat healthy, but also likes to eat chocolate. When I was little I was always in the kitchen helping my mom cook and then realized I was better at cleaning up the dishes. I try cooking everything once, but if the recipe fails, I find a new recipe or finds someone else to make it for myself.  My favorite foods are pizza and yogurt but you will never catch this dietitian eating corn.

Hi, I’m Stacey “Cool” Wertzberger, with 3 kids under the age of 5 I have came to the realization this blog is the only place I will ever be cool.  I mean I understand where they are coming from, I drive a minivan, I shop for new clothes once a year, and dance horribly in public often.  I am a full time chef, wife and mom and just try to always live life to the fullest coolest.

We started as co-workers and have become friends. We share a passion for food, both creating it and eating it, and we want to share our weekly comical adventures with you. We hope you find our blog, our coolness, our craziness and our kitchen both educational and entertaining.