Chicken & Scallion Open faced Quesadilla-LOW FAT, LOW CARB!!

CHICKEN & SCALLION OPEN FACED QUESADILLA

LOW FAT, LOW CARB
By True Foodie

This is one of those "comfort food" type of dishes that won't mess with your waistline!  

INGREDIENTS-recipe for one serving

1 tortilla-LaTortilla Factory (Whole Wheat, High Fiber, low fat, low carb)

1/4 cup-scallions

3 oz chicken breast-no fat, no skin

1/4 cup-Kraft fat-free cheddar cheese  

Seasonings-dash of salt, pepper, red chili pepper flakes.

PRE-HEAT OVEN to 350〫 

NOTES- I baked/braised the chicken breast in the oven with Siracha, lemon juice, water & chicken broth...this just gave the chicken so much flavor. Then I weighed, portioned and bagged the chicken breast in 3 oz. individual portions and stored in the freezer to have handy anytime I felt like chicken.

DIRECTIONS- On a baking dish lined with parchment paper, give the parchment paper a quick spray with Pam Cooking Spray, like 1/2 a second short spray. Place the tortilla on the part you sprayed and add the chicken breast, scallions and cheese. Sprinkle the seasonings to your liking then give it a quick final spray with the Pam Cooking Spray. Place it in the oven and bake for about 4 to 5 minutes, then turn the oven up to 400〫and bake for about 5 minutes more.  Enjoy!   

NUTRITIONAL INFO:   Calories-241   Carbs-14g   Fat-5g   Protein-41g

PROJECT: Temporary new direction...get ready for summer goodness!

Okay, so, the objective of this blog is to provide information, insight and weekly reviews on local eateries.  Also, I share recipes from the internet, Facebook Fans, friends, and family. Basically, all things foodie, music and done in the form of all things marketing. 

You might notice it's been a few days since I've posted any blogs. Well, there's a good reason for that.  I'm on a mission to reinvent my palate and getting my summer body on at the same time. It all starts with bringing the goodness out of the food itself.  So, while I've gone back to pure basics, I'm on a three week hiatus. Having said that, my daughter had a great idea. While on my personal mission of showing people how amazing healthy food can be, why not show people how easy it is to make these delicious recipes on their own and, let's take it a step further.  

Let's put Tulsa restaurant chefs to the test and lets see how many Tulsa restaurants actually offer more than just simple side salads, chef salads or shrimp on skewers as healthy on the menu. I'm on a mission to see how many chefs actually have at least one or two entree menu items that equal that of an actual full entree portion.  Serious, high nutritional value, balanced in protein, vegetables and healthy grains...and I don't mean a pan seared tilapia with brown rice and steamed veggies...blah! Give me something that you put your heart and soul into like you do your French inspired dishes...only healthy!  

AFTER OUR PROJECT IN THREE MONTHS...revert back to our blogs on all kinds restaurants and foods ranging from rich and decadent to ridiculous yummy and healthy! 

Hey and if you foodies happen to dine anywhere and experience a uniquely, foodie-grade, healthy meal, let me know. 
Post it on my Facebook wall: https://www.facebook.com/TrueFoodie 
And thanks for visiting my blog :-)

Fresh Ahi Tuna Tartare by TrueFoodie

This was my lunch today...if you're a sushi lover like me, you will love this fast and easy recipe. I've been making it for a few years now and it's my favorite, hands down. I usually like it topped with spicy mayo (mayo and Sriracha) but as I've mentioned before, I'm on a mission to drop 60 pounds, 30 by May so, no spicy mayo for me.


Ingredients
1 lb Ahi Tuna
1/4 cup Tamari Soy Sauce
1 tbsp sesame oil
1 tbsp hot chili oil
1 tsp Sriracha
1/2 tsp pepper
1/4 tsp wasabi powder
Pinch of sea salt 
1/4 cup of scallions
1/4 cup of cilantro (optional)

 
Directions
Dice and roughly mince tuna and set aside. In a small bowl, whisk all liquid ingredients, add the wasabi powder, salt, and pepper. Pour liquid mixture over tuna and mix in well with a fork until it resembles meatball mixture. Stir in scallions and cilantro if you opt to use cilantro. Garnish with additional scallions and cilantro. 

Option:Serve with a serving of crostini (4 slices), it only has 44 calories and it adds a delicious crunchy texture with each bite.

Recipe yields 4- 4oz servings (or approximately four 1/2 cup servings) 
160 calories per serving  4 carbs   3 fat grams   26 protein grams

Simple Shrimp & Baby Bok Choy by True Foodie

Swimsuit season is just around the corner, so I'm on a mission to post recipes of "clean eating" nature. Well, not always, but I'll try ;-) This is a simple shrimp and baby bok choy saute.

Ingredients

13 medium sized peeled shrimp

3 baby bok choy

Cooking Spray (I used Olive Oil flavor)

Literally a dot of Sriracha

Dash-Fresh ground pepper

Dash-Red chili pepper flakes

Dash-Tamari Soy Sauce (not even 1/4 of a teaspoon)

Directions

Just heat the pan to medium hi, coat well with cooking spray, add the shrimp, pepper, chili pepper flakes, and dot of Sriracha.  Cook until the water that draws out and evaporates. Wash the baby bok choy, and don't dry, you'll need the water in the pan. Cut the baby bok choy in half length wise and toss in the pan. Add more cooking spray. (You'll need to add more cooking spray as needed.) 

You might want to add a sprinkle of water and just toss all of the ingredients around in the pan. Let it sit for about two minutes, then toss, let it sit for about another two minutes then take it off the pan and serve. As with any recipe, modify it to your liking. Omit, add, whatever you like. This might be too spicy so omit the Sriracha or chili pepper flakes. It was just right for me :-) Also, I'm on a really strict diet but you could add four pieces of tasty crostini with olive oil and it would only add a few calories total.

Shrim & Baby Bok Choy  

Nutritional Info Per Serving:  Total Calories   Carbs       Fat      Protein 

                                                  150                    18             1         19

Fassler Hall's 1st Annual Inaugural Beer and Beefsteak Banquet

 First, thanks so much to Fassler Hall for hosting such a great event! I hope this is the first of many more to come!

 The turn out was impressive, especially for a first time event. The price, $50 per person or $45 per person for groups of 4 or more. If you think this sounds steep, well, it's not. I sat next to men that almost cried out like babies. First, from the pure joy of the platters after platters of beef tenderloin deliciousness being placed before them, then from the pain of said non-stop gorging. You just had to be there, smelling the aroma of the beef and the fries, more on that in a minute.

 

Traditionally dubbed a "male" event, Fassler Hall launched this in "co-ed" friendly fashion and we ladies were oh, so glad they did!

 Upon arrival we were handed a commemorative apron, which doubled as momento and a true, much needed apron, it turned out. (Yay for juicy, tenderloin...and beer splashed bread fights.) With the apron, we were also handed a cup, to open the flood gate of high quality, German beer that was to come.

 Yes, this is the delicious, savory, smoky beef tenderloin that was clearly marinated for hours maybe even a couple of days. It was tender, juicy, smokey, and succulent. They brought out platter, after platter, after platter...you get the point. Rumor has it, they planned approximately 5lbs of meat per person...yikes! And, what's beef without potatoes?

Fassler Hall can't do anything plain Jane and they prove it in everything they do, even something as simple as fries. These are extraordinary, like everything else...say hello to Tulsa's best Duck Fat Fries. By the way, the servers kept bringing these out non-stop as well.

 Remember that cup they handed us that opened the flood gate of beer? Turns out we DID need it, to wash down the food! We also found ways to entertain ourselves...

...in keeping with the "Beer Inauguration and Beef Steak Banquet" traditions, there was an unofficial bread tower contest. Diners figured out early on, they can eat more beef if they omit the bread.  So, they built towers of bread and the tallest tower of bread is proclaimed the winner.

Klondike 5 String Band was the entertainment. As always, they put on a really good show. They were lyrical, melodious, bread fight-starting, musicians extraordinaire!

 

It was a really great time...met some neat people, hi Heidi & Sarah :-) 

By the way, Heidi has a really cool and informative food blog that caters to gluten free recipes and the recipes look better and healthier than many non-gluten free. You've probably heard of her blog as she's a seasoned food blogger... you're going to love her blog site: http://glutenfreeindie.blogspot.com/p/gf-indie-bio.html

 

Bamboo Thai Bistro...don't judge the place by it's cover!

It's located on the North East corner of 51st & Yale Ave in Tulsa, Ok.  If you're familiar with this area, you know that it's primarily retail, fast food and known for a less "fancy" genre of restaurants and shops. To say I was pleasantly surprised when I walked in, was to say the least. The decor is fitting to the Thai food. More of a upscale casual, which is contemporary to restaurants these days. It's definitely a good place to take families, dates, etc. because it isn't too loud and you can actually hear your conversations.

 

Immediately, I'm greeted by friendly wait staff who are not only friendly, they're efficient. 

I opted to start off with the Thai Iced Tea and they brought me the complimentary Shrimp Chips...unique and yummy!

Next, I ordered the Spicy Squid as a starter. It's crispy squid stir fried with onion, garlic, jalapeno pepper, bell pepper and five spices...very good.

Next, I was in the mood for something with a creamy, coconut flair. So, at the waitresses suggestion, I went for the Gai Tom Ka...it's described as a traditional coconut soup with chicken, onion, and straw mushroom. Topped with cilantro and green onion. It was creamy without being too heavy...the cilantro gave it a hint of lightness. It was delectable, velvetty, goodness.

You can't go to a Thai restaurant and NOT order some Pad Thai, so, I ordered the Pad Thai noodles with pork. It's made with bean sprouts, green onion, ground peanuts and egg. Topped with fresh bean sprouts and fresh lemon on the side. I ordered mine "hot" so the lemon came in handy to help cut through the spice. It was everything I thought it would be...no disappointment here...in fact, I was impressed above my expectations.

Okay, so finally, I asked my waitress what her favorite entree was...she said, with a smile, "definitely, the crispy duck." As soon as my entree arrived I knew why she smiled when she answered me and I'm pretty sure my smile mirrored hers when I took my first bite. It was crispy on the outside, juicy and packed with flavor on the inside. The sauce really brought out the flavors even more.

I wish I had room for desert because they had coconut ice cream or fried banana roll on their menu. But, I had to have my meal boxed up to go as it was and ended up making four meals out of what I ordered this night. Next time you're in the mood for some really great, authentic Thai, visit Bamboo Thai Bistro, you'll be glad you did...Thai(nk) you!

In The Raw...bringing the ocean, to Oklahoma.

In the Raw, I believe it's the 2nd sushi place to arrive in Tulsa.  They launched with a location on Brookside, and a second location "on the hill", which refers to a hilltop location off 61st  Sheridan. Other locations includes a storefront in the BOK center in Tulsa, as well as a spot in Norman, OK and Bricktown, Oklahoma City.

The atmosphere at happy hour/dinner is absolutely best suited for girls night out, boys night out, fun, lively atmosphere. I mean, there's a reason  they've coined the line "ITR...sushi with a pulse." I've always felt like the scenery at the south location is romantic, but, at night all locations are too loud for dates but lots of fun for friends night out ;-)

We started with the Blackened Ahi Tuna Sashimi...the dipping sauce is delectable, spicy goodness.

 

 

Next we had the Seared Spear Fish And Seared Mahi Mahi...melt in your mouth heaven.

We finished off with ahi, halibut and yellow tail niguri. Followed by rolls off the "off the menu" menu. 

Service is ALWAYS outstanding so, in my opinion, the high quality of the sushi, combined with the stellar service and boss wine list, one definitely gets their money's worth.

Special thanks to my sister Chris and brother-in-law Lee for making great suggestions and introducing us to their friend, Chef Joseph, who took great care of us :-)