Fish Tacos Perfect for Taco a Party! Fish Tacos 1.5 lbs. Cod, Sole, or any white flaky fish Salt and pepper to taste Lightly drizzle fish with olive oil, and season with salt and pepper. Bake at 400˚F for 12-15 min. Chipotle Aioli ¾ cup mayonnaise or plain Greek yogurt ½ cup cilantro, roughly chopped Juice of 1 lime ¼ tsp salt 3-4 chipotles in adobo In a blender or food processor, add all of the ingredients and puree until incorporated. Add mixture to a small bowl and refrigerate until ready to use. Pico de Gallo 4 Roma Tomatoes, diced small 1/3 cup red onion, diced small ½ cup cilantro, chopped 1 lime, juiced ¼ tsp kosher salt In a large bowl, add the tomatoes, red onion, cilantro, lime juice, and kosher salt. Mix well and set aside. Garnish Limes, sliced Avocado, chopped Cilantro, chopped Assemble Take 1-2 pieces of fish depending on size and place on top of the tortilla. Add some pico de gallo, chipotle aioli to the taco, and garnish with the chopped avocado, cilantro and a squeeze of fresh lime.
A Healthy Tomato Cheddar Soup Perfect for Fall! 2 tablespoons olive oil ½ cup chopped yellow onion (1 small onion) 2 teaspoons minced garlic 2 tablespoons all-purpose flour 1-28 ounce can Italian plum tomatoes 2 cups chicken broth ½ cup milk ½ teaspoon fresh thyme 8 ounces sharp cheddar cheese, grated Salt and pepper, to taste Croutons, for garnish Cheddar cheese, for garnish Heat oil over medium heat, in large pot, add onions and cook, stirring often, until soft and translucent, about 5 minutes. Add garlic and stir for 30 seconds. Add flour and stir for 1 minute longer. Remove from heat. Add tomatoes, crushing each into smaller pieces with your hand as you add; add remaining liquid from can and stir tomatoes into onion mixture until well combined. Add chicken or vegetable broth, milk and thyme; stir together well. Return to heat and bring to boil. Adjust heat to maintain simmer, cover pot and cook soup for 15 minutes, stirring occasionally to be sure nothing is sticking to bottom of pot. Remove from heat. Remove and discard thyme stems. Add cheese a handful at a time, stirring each time until cheese is melted. Puree soup in blender in two batches until smooth. Return to pot. Season with salt and pepper. Place over medium-high heat and stir until heated through. Serve topped with additional grated cheddar, plus croutons if desired.
Make "Ice Cream" with All the Flavor and None of the Guilt! 1 large very ripe frozen banana, sliced into ½ pieces 1 cup frozen strawberries, cut in half 1 cup frozen pitted cherries, cut in half Place all ingredients in a food processor, and puree mixture until it becomes smooth and creamy, scraping down the bowl as needed. Serve immediately for soft serve ice cream consistency, or place in a freezer container and freeze.
Try This Light Yet Hearty Corn Soup! 2 tbsp extra virgin olive oil ½ cup yellow onion, diced 4 ears of corn, shucked 1 garlic clove, minced 2 cups chicken stock ½ cup water Salt and pepper, to taste Chives, finely chopped for garnish Sauté onion and garlic on medium heat until translucent. Add shucked corn and sauté for 3 minutes. Add chicken stock, and water and add the corn cobs to the pot of soup. Simmer on medium heat for 15 minutes. Remove half of the soup and puree in a blender. Add the puree soup back to the pan, and season with salt and pepper. Garnish with a drizzle of olive oil, and chives.
Learn how to make this authentic Thai dish! Serves 4 10 oz rice noodles 2 tablespoons extra virgin olive oil ½ yellow onion, sliced thin 1 small red bell pepper, sliced thin 1 cup shredded carrots 1 cup snap peas, sliced into bite-sized pieces 1 garlic clove, minced 1 lb. medium sized shrimp, deveined 2 tablespoons fresh mint, finely chopped 2 tablespoons fresh cilantro, finely chopped 2 tablespoons scallions, finely chopped 1 lime, sliced in wedges for garnish Peanut Sauce 1/4 cup peanut butter 1/4 cup reduced sodium soy sauce 3 cloves garlic, minced 2 tablespoon honey 1 tablespoon freshly grated ginger 1 tablespoon rice vinegar 1 teaspoon sesame oil 1 teaspoon Sriracha, optional Bring a large pot of water to boil and salt. Add rice noodles and turn off heat. Allow noodles to sit for at least 5-7 minutes. Add all ingredients for sauce in a medium-sized bowl and mix well. Set aside. Saute onions, peppers, carrots, for 3 minutes, then add snow peas and garlic. Add shrimp to sautéed vegetables, and saute for 4-5 minutes. Add cooked noodles to shrimp, then add sauce and mix well. If the sauce is too thick, add a few tablespoons of water to loosen the sauce. Cook for a few minutes until sauce is warmed through. Add cilantro and mint. Garnish with scallions, and serve with a slice of lime.
Try this mouthwatering salad, perfect for hot summer days! Serves 2 3 cups arugula 2 cups watermelon, chopped into bite-sized pieces ¼ cup feta cheese, crumbled 1 tbsp. extra virgin olive oil Salt and pepper, to taste 2 tbsp. pomegranate molasses Add arugula to plates, and top with watermelon, and feta. Drizzle olive oil all over salad, and season with salt and pepper. Drizzle pomegranate molasses over salad and serve immediately.
Learn how to make this quick, light, and flavorful meal! 1lb. 16-20 count shrimp, peeled and de-veined 4 ears, shucked corn ¼ red onion, finely chopped 1 pint cherry tomatoes, halved ½ cup cilantro, coarsely chopped ¼ cup fresh lime juice (2 limes) 2 tablespoons extra-virgin olive oil Kosher salt, to taste Fresh black pepper, to taste Season shrimp with salt and pepper and set aside. On an open flame on the burner of your gas stove, place the corn directly on top of the burner. Rotate corn for two minutes on each side until corn is charred. You will hear popping sounds-which is a good thing! Once corn becomes charred, let cool before removing kernels with a knife into a bowl. Add red onion, cherry tomatoes, cilantro, lime juice, olive oil, salt and pepper to the corn and mix well. Set aside. In a cast iron pan on medium-high heat, add a few tablespoons of olive oil. Add the shrimp and saute on each side for 3 minutes. Add corn salad to a plate and top with shrimp.
Treat yourself with this delicious summer time dessert with fresh ingredients! 1 ½cups flour, plus more for rolling ½ teaspoon salt 2 tablespoons sugar 11 tablespoons cold unsalted butter 1egg yolk, beaten 2 (roughly 5-6) nectarines Juice of 1 lemon 1 tsp. vanilla extract 4tablespoons peach jam or preserves 2 tbsp. melted unsalted butter 1 tbsp. sugar In a food processor, add flour salt, and sugar and pulse until incorporated. Add butter and shortening and pulse until it becomes crumbly. Slowly add in egg yolk that has been mixed with cold water to the mixture and pulse until a dough forms. If the dough seems dry, you can add more cold water starting at 1 tablespoon at a time. Gather dough in a ball and let rest for 30 minutes in the refrigerator. Preheat oven to 375 degrees. Roll out dough into a 9-inch tart pan and line with parchment paper and baking weights or beans. Bake for 10 minutes Slice nectarines, cutting into eighths. Add lemon juice, and vanilla extract and mix until incorporated. Take dough out of the oven, and add the peach jam to the bottom of the crust. Arrange fruit skin side down in a pattern starting with the outside and working your way inside. Brush with melted butter and sprinkle with sugar. Bake for 30-35 minutes until crust is browned and fruit has gently cooked. Serve!
Learn how to make crab cakes packed with flavor! 3 tbsp, extra virgin olive oil ¼ cup red bell pepper, finely chopped ¼ cup yellow bell pepper, finely chopped ½ cup yellow onion, finely chopped 1/3 cup plain yogurt 1 tbsp Dijon mustard 2 tsp. old bay seasoning 2 eggs, beaten 1/3 cup panko breadcrumbs 1 lb. backfin lump crab meat Sauté peppers, and onions in the 2 tablespoons of olive oil on medium-high heat for 5-6 minutes until tender. Set aside and let cool. Add yogurt, mustard, old bay, and eggs to a medium-sized bowl and mix well. Add the panko and onion and peppers mixture and mix well. Add the crabmeat and mix gently not to break up the crabmeat too much. In a sauté pan, on medium high heat add 1 tablespoon of olive oil. Take crabmeat mixture and form into a patty and sauté for 3-4 minutes on each side until golden brown. Serve.
Make your backyard BBQ unforgettable with these tasty ribs! 1 tbsp. rosemary, finely chopped 1 tbsp. sage, finely chopped 1 tsp. fennel pollen 1 tsp. crushed red pepper 2 1/2 tsp. kosher salt 4 cloves garlic, minced 2 tbsp extra virgin olive oil 3.75 lbs. pork spareribs Preheat oven to 375 degrees Add all ingredients to a small bowl and mix until incorporated. Rub the paste all over the meat. Bake for 1 hour until golden brown, then turn over and bake another 30 minutes. Let rest for 5 minutes and then cut between the ribs and serve.
Learn how to make this healthy and quick seafood dish! Prep Time: 15 minutes Cook Time: 10 minutes Serves: 2 Ingredients: 2 tablespoon extra virgin olive oil ½ teaspoon kosher salt ¼ cup red onion ¼ cup red pepper 1 garlic clove 12 ounces cooked chopped lobster meat 1 cup Monterey jack cheese 2 medium flour tortillas Add 1 tablespoon extra virgin olive oil to a saute pan. Add the red onion, red pepper, garlic, salt and saute over medium heat until vegetables are semi-tender, about 3 minutes. Add chopped lobster meat to onion mixture and cook to heat through about 1 minute. Set aside and add to a medium-sized bowl. Wipe saute pan clean with a paper towel. Add the remaining tablespoon of olive oil to the saute pan and heat on medium temperature. Place tortilla on cutting board and put the Monterey jack cheese on one half of each tortilla. Top with lobster mixture and fold the tortilla over. Place in pan and cook for 3-4 minutes on each side until golden brown. Mango Salsa 1 cup mango ¼ cup red onion ¼ cup red pepper 3 tablespoons cilantro 2 tablespoons fresh lime juice ⅛ teaspoon kosher salt Finely dice the mango, red onion, red pepper and add to a medium-sized bowl. Finely chop the cilantro, and add to the mango mixture. Add lime juice and salt and mix until incorporated. Serve on the side of the lobster quesadillas.
2 tbsp. extra virgin olive oil 4 ears fresh corn, shucked ¼ cup yellow onions, sautéed 1 dozen sea scallops, cleaned and dried 1 tbsp olive oil salt and pepper, to taste mache or corn shoots for garnish Using a knife, remove the corn from the cob. Add olive oil, onions, and corn to a sauté pan and cook until it becomes tender about 5 minutes. Season with salt and pepper. Add olive oil to cast iron pan over medium heat. Season scallops with salt and pepper and cook on each side for 2 minutes until golden brown. Remove from heat. Add a couple of scoops of the sautéed corn to a plate and place the scallops on top. Garnish with mache or corn shoots.