Posted in Dinner, Must Make, Seafood

Salmon and Fresh Veggies for 2 with a Spiced Cream Sauce

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 Salmon and Fresh Veggies for 2

By: Kim B

Directions

Preheat oven to 425

Start with 2 fresh salmon filet, about 3-4 oz each, rinse and pat dry. Place on foil or parchment paper on a flat baking sheet. Sprinkle with salt and pepper to taste.

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Mix in a bowl the following:

2 Tablespoon plain yogurt
1 Tablespoon mayonnaise
1 Tablespoon sour cream
1 teaspoon Dijon Mustard
1 garlic clove crushed
1/2 teaspoon salt and pepper or to taste
Dash of red pepper flakes or drops of liquid hot sauce to taste
1 teaspoon mix of favorite dried herbs, such as thyme, basil, Herb de Provence
1 Lemon zest and juice of 1/2 lemon
A large pinch of sugar
Taste sauce and adjust flavors as needed

Spoon over fish. Reserve remaining sauce for vegetables.

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Bake in center oven for 7-10 minutes. Fish should not brown, but should be pale, opaque and firm to the touch. Making for a soft delicate flake, and a mild sweet taste.

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imageFor salad, combine a mixture of fresh greens, herbs and raw vegetable, such as spinach, sweet peppers, cauliflower, thinly sliced onions, green onions, red onions, basil, parsley, cilantro, etc. Toss with remaining sauce, serve fish atop vegetable.

Bon Appetit and happy cooking!

Posted in Dinner, Must Make

Crispy Tilapia Bites with a twist of Lime

Crispy Tilapia Bites

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 By: Kim B

Crunchy, easy and delicious, they are a good way to get kids or people who say they don’t like to eat fish to love it! You can adjust the seasonings to your liking. This recipes also works well with Cod fish, Catfish, or peeled and deveined shrimp.

4 fresh Tilapia fillets
Salt
Zest and juice of one lime
Coarse corn meal
Spice Mix: 1/2 tsp black pepper, 1 tsp Chili powder, 1/2 tsp Cumin, 1/2 tsp smoky paprika, 1/4 tsp sugar
1 cup Grape seed Oil or Peanut Oil
Large, heavy skillet for shallow fry, or wok

Directions

Rinse fish in cold water and place in a shallow bowl. Cover with cold salted water and let it sit while you prepare other ingredients Or at least 20 minutes.
Make spice mix and set aside.
Heat oil in the pan over med heat.
Drain fish and pat dry with paper towels.
With a sharp knife, slice fish fillets diagonally into thinner pieces.

 

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Squeeze and rub lime juice into the fish pieces. Mix the lime zest with 2 tsp salt and sprinkle and gently rub over fish. Sprinkle spice mix over fish to taste.

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Increase skillet heat to med high. Add fish pieces in batches into the corn meal, tossing to coat.
Once little wisps of smoke arise from the skillet or oil reaches 350 degrees, carefully add fish in batches to oil after shaking off excess meal.
Fry until lightly brown and crispy, 2-3 minutes then carefully turn over and continue to cook another 2 minutes or until lightly brown. Remove to drain. Continue in batches and adjust the heat. Add as needed to keep a lively fry, but be careful not to burn the oil. If more oil is needed, allow the oil to heat back up to 350 before continuing.

 

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Serve as part of a meal or a sandwich with your favorite bread, tortilla, sauces, etc, etc, etc. Or eat as is!

Posted in Allergy Free, Dinner, Gluten Free, Yeast and Quick Breads

GF/DF/EF Almond Flour Tortillas

These are fast, fluffy, and super tasty. My kids ate them fresh off the hot griddle. I didn’t mention the word allergy free. They thought they were getting a treat. 

   
 
GF/DF/EF Almond Tortillas

By: Bekie A

1 cup almond flour

1 cup GF flour mix (I like King Arthur or Namaste. For this recipe, I used King Arthur) 

1/4 cup good olive oil

1/4-1/2 cup warm water

1 tsp or a dash more of sea salt

Makes: 7-8 tortillas

Directions:

Mix together the flour as and salt. Make a well in the center and add the oil. Add 1/4 cup of the warm water. Stir. Add more water (up to 1/2 cup) until dough forms.   

Pinch off a small ball about 3-4 inches. Pat with flour on a board. Roll out in a circular motion from the center.  
 Use a pastry cutter, or pizza cutter to cut a nice circle. The dough will be fragile. Do not lift with your hands. Use a large spatula to transfer to a hot griddle or iron skillet (on high heat).

   Once it begins to bubble, flip over. 

  

It should have nice markings. Serve with your favorite filling or use as pizza dough.

***if you can have eggs, substitute 1/4 of the water for egg whites.

  

Posted in Allergy Free, Dinner, Gluten Free

Eli’s Bacon Sweet Potato Dill Salad

The idea of a glorious Sweet  Potatoe Dill Salad was inspired by my friend Kim’s #feedthemfresh blog. Eli of course had to add in bacon and sweet raisins. Even my husband, who is not a sweet potato fan, loved it.

  
Eli’s Bacon Sweet Potato Dill Salad

By: Eli & Bekie A

1 cup crumbled cooked bacon

3 medium or 2 large sweet potatoes diced 

1 cup diced celery

1/2 cup red onion diced (optional)

3-4 tbsp fresh dill

Juice of 1 lemon

1 cup of vegannaise or mayo 

1 tbsp apple cider vinegar

Salt & pepper to taste

1/4 tsp of Red pepper or more to taste 

1 tbsp honey or more 

1/2 cup of green raisins (optional)

Directions

Boil the sweet potatoes in a large stock pot full of water for about 15-20 minutes or until fork done. Don’t over cook.

Meanwhile, mix together in a large bowl, mayo, lemon juice, honey, apple cider vinegar, salt and pepper. Whisk well. Add in dill, and potatoes. Toss until coated. 

  

Add in remaining ingredients. Toss gently. Serve warm or chilled. It’s delicious both ways! 

  

Posted in Allergy Free, Dinner, Gluten Free, Quick

Leftover Revival- Baked Avocado Cups

Leftovers tend to not be as exciting the next day. However, here is a quick spin to any leftovers to give them a new life with a healthy twist. Use your leftover meat, and or veggies to fill an avocado cup. Top with cheese and bake for 8-10 min on 350. Pretty simple & delish. Check it out!

   
 
Avocado Cups

By: Bekie A

4 avocados 

1 cup of leftover meat or veggie

1/2 cup of cheese

Cut avocados in half and place on a large baking sheet. Salt & Pepper and drizzle with olive oil. I used Mesquite olive oil. 

  

Top with filling. I used leftover fajita steak and grilled veggies for half and black beans for the other.

  

Top with cheese of choice. I used cheddar for the steak avocados and Sheep’s Feta for the black bean. Goat cheese would work well too.

  

Bake on 350 until cheese melts, which is about 8-9 minutes. 

   
  
Garnish with fresh herbs, aioli, or sour cream. Serve with a side salad.

Leftovers will make a healthy comeback. 

Posted in Dinner

Kim’s Cookin’ School – Sweet and Sour Pork Stir Fry

Sweet and Sour Pork with stir fried veggies

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The key to stir fry is to have all the ingredients prepped, chopped and at the ready to go.
Using a wok with metal utensils makes for effective stir frying.  With lots of space to stir and move food around, it allows for fast and high temperature cooking without burning, good heat control, and adequate surface contact for the food.

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And as with all the cooking school recipes, please, take a moment to read through the entire recipe to work out any kinks.  Because once you get started, it’s so hard to stop!

And,”If Yan can cook, so can you!”.  At least that’s what he said. LOL!
Here’s a rip from his sweet and sour pork recipe with a few changes, for ease in prep and a sauce that clings and doesn’t separate.  You could also easily substitute the pork for boneless chicken.

A ginger tip:image

Keep ginger finger wrapped in plastic in the freezer.  When needed, pull out and grate desired amount  or carefully slice, then mince, or cut into thick slices. Peeling is not necessary.  The ginger finger will turn very mushy when out of the  freezer in a short while, but it can be refrozen without altering the taste.

Sweet and Sour Pork

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By Kim B

Serves 4

3/4 -1 pound boneless pork cubed
Salt and pepper
2 Tablespoons Dry Sherry
1 Tablespoon Soy Sauce

1 egg
1/4 cup flour
1/4 cornstarch (for gluten free, omit flour and use 1/2 cup cornstarch)
2-3 garlic cloves smashed and chopped
1 Tablespoon ginger minced
1 onion chopped
1 red pepper chopped
1 green pepper chopped
1 handful of snow cut in half on the diagonal
1 small hot pepper, minced, ( optional )
1/2 cup pineapple cubed, fresh or canned

Steamed White Rice
Salt and pepper the pork. Then mix in soy sauce and sherry and let sit 30 minutes.

While the meat is marinating,  prep veggies for stir fry and place on a plate or shallow bowl so they are ready to be added to the wok.

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After marinating, transfer meat to a bowl.  Beat egg well, then mix into pork. Sprinkle in four mixture and stir to coat all the pieces.  Let sit 3-4 minutes.

Prepare to deep fry.

Heat wok over med heat then carefully add about 4 inches of oil to the wok, then increase heat to med high. Test with a piece of the pork.  It should sizzle right away when added to the wok.

Fry pieces of meat in hot oil without crowding stirring carefully so the pieces don’t stick together. Turn after about 2 minutes. Do it in batches!
Cook another 2-3 minutes until golden, then remove to paper towels to drain.  Place in warm oven to keep warm and to also keep yourself and others from eating the meat as is.

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Turn off flame.
Carefully pour off all but about 2 tablespoon of oil from the wok.  It’s ok to pour out all the oil then replace the tablespoons if that is safer and easier, as the oil and pan will be very hot.  Reserve oil as more will be needed later.  Return wok to stove on low heat.
Add garlic and ginger first and stir fry until fragrant then add onions and peppers.

Increase heat to med high and stir fry for about 2-3 minutes until veggies are slightly charred, add snow peas and meat back to the pan and stir to combine then remove to a bowl.

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Sweet and Sour Sauce

2 cloves garlic smashed than minced
1/3 cup packed brown sugar
1/3 cup apple cider vinegar
1/3  cup ketchup
1 Tbs. Soy sauce
1 Tbs. Worcestershire sauce
Juice of a lemon and a lime
1 Tbs cornstarch dissolved in 1 Tbs water

Reduce heat to medium and add another tablespoon of oil to the wok. Again add the garlic to the pan first, once fragrant add the brown sugar, ketchup, vinegar and the rest the sauce ingredients.  Stir to combine, taste to adjust flavor, if too sweet add a tsp of vinegar, if too sour add a tsp of brown sugar until just right!
Increase heat to boil, stir cornstarch mixture then add as a steady stream into sauce, stir and simmer until thickened.
Reduce heat to low med and return pork and veggies, pineapple to the wok . Stir to coat everything.

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Serve hot over steamed rice.

Bon  Apetit and happy cooking!

Posted in Dinner

Ultimate Twice Baked Potatoes

Stuffed with cream cheese, bacon, Parmesan, Greek yogurt, and a sprinkling of broccoli, these loaded potatoes hit the spot. They also pair nicely with a luscious, green salad. Hot and ready in 20 minutes, your family will love you.  

Ultimate Twice Baked Potatoes

By: Bekie

1/2 cup cream cheese softened

1/4 cup bacon crumbled 

2 tbsp softened butter

1/2 cup Greek yogurt (Faga) or sour cream

1 tsp Onion powder

1 tsp Garlic salt

Cracked pepper

Dash of Cayenne 

1/2 cup fresh grated Parmesan. 

1/2 cup of broccoli (cooked & processed)

10 slices of white cheddar cheese, or Swiss

Directions:

To save time, I microwaved 5 large potatoes in a Potato bag on the potato setting (lazy right?). If you don’t have a potato bag, wrap the potatoes in a damp paper towel. 

Once cooked through (about 6-7 min), cut the potatoes in half and assemble on an oiled baking sheet. 

 

Using an ice cream scoop, scoop the center of the potato out into a large bowl.

 
 Add in the butter, yogurt, cream cheese, and seasonings. Then add in Parmesan, bacon, and broccoli. 

Scoop two scoops into each potato. Then smooth it down.

   

 
Top with your favorite sliced cheese. I used both white cheddar and Swiss. 

  

Bake on 375 for 10 minutes. Then broil for 2 minutes until cheese is golden.

   

   

Posted in Dinner

Garlic Bacon Feta Burgers 

These were inspired by Mary’s Feta Beach Burgers, but stuffed full of Carmelized onions and bacon. These are full of flavor and kick. Garlic Bacon Feta Burgers

1 onion diced finely

2 tbsp butter

2 minced garlic cloves

2 Tbsp  Worcestershire sauce 

Pinch of sugar

3/4 cup of crumbled bacon

1/2 cup feta cheese

Salt/pepper

1 tsp of steak seasoning

1  tsp of garlic salt

Pinch of red pepper 

Heat a medium pan on medium high heat. Add butter. Add onions, garlic, and sugar. Occasionally stir until they begin to turn a golden color; then  add bacon and Worcestershire sauce. Remove from heat. Mix together ground beef, seasonings, and feta into a large bowl. Add in bacon mixture and work into the meat. Form into 4 large burgers and place into the refrigerator or freezer to firm for 20 minutes. Sprinkle with cracked pepper and grill on medium/low heat for 3-5 minutes. Flip and cook until meat reaches desired temp or 160.

  

Serving on a colossal homemade bun is totally optional:)

 

Posted in Dinner, Quick

Kim’s Cookin’ School Honey Mustard Grilled Lamb Chops

Honey Mustard Grilled Lamb Chops

Dressed Chops

By Kim B.

Our special occasion go-to treat!  Even if you think you don’t like lamb, don’t be afraid to fall in love with these adorable size beauties.  We buy these at Sam’s Club: pre-packaged and ready to go.  They are tender and mild flavored and not at all gamey.  Using this rub, sauce and grilling makes for a perfect combination for something special and out of the ordinary.

Ingredients

Lamb chops
1/2 cup Honey
2 Tablespoons mustard (Dijon, or any deli style mustard)
2 large sprigs fresh Rosemary
4 large garlic cloves crushed and minced
2-3 Tablespoons Olive Oil
Salt and Pepper

Blend together the honey, mustard, 2 of the crushed garlic cloves, and minced leaves of one of the Rosemary sprigs. Taste for flavor, adding more of any for your liking. Set aside.

Bring lamb to room temperature, season with salt and pepper. Blend olive oil, the minced leaves of the second Rosemary sprig, and the remaining garlic. Rub onto lamb, keeping in mind you may need additional oil for both sides of the lamb. Set aside while preparing grill for direct heat grilling.

Rubbing ChopsPrep the grill! After cleaning the grates, wipe them with a vegetable oil soaked paper towel.
Grill over medium high to high heat open lid for 3 minutes on first side to get a sear.
Grilling Lamb ChopsTurn then baste with honey mustard sauce.  Turn again after 3 minutes and baste the second side. Turn and baste again this time after just one minute and repeat turning and basting with shorter interval moving off flame or cooler grill spot if flare up occurs.
Lamb Chops on the GrillCook until rare or med rare. 155 degree for medium.  These chops are very lean and total cooking time is up to 8 minutes tops to avoid WELL DONE MEAT! Remove from grill and let rest at least 5 minutes.  Very hard to let them sit this long!  These delicious morsels pair well with anything.  We all enjoyed these for Mother’s Day brunch, along with     green salad and smashed potatoes, and a lovely Pinot Noir.  A little slice of heaven.  Yum!
Plated Lamb ChopsBon Appetite!

Posted in Dinner, Quick

Easy Orange Chicken

My kids love orange chicken! Even my self proclaimed 10 year-old vegetarian will take a night off for the sweet and spicy chicken. I surfed the internet for an easy recipe and every one I tried has not compared to take-out, or it took forever to make. So…I created my own that was super fast. I also took a short cut and bought precooked organic chicken strips that I threw in the oven while I zapped up the orange sauce. Because… When I want orange chicken… I want it now. Seriously…now! Easy Orange Chicken

By: Bekie A

1 cup of orange marmalade

2 garlic cloves minced or pressed

1/4 low sodium fermented soy sauce

A Splash of Worcestershire sauce (about 2-3 tsp)

Dash Red pepper flakes

1/2 tsp of Chili powder

Dash of salt if needed depending on the saltiness of the soy sauce

2 Tbsp Terra Verde Mandarin balsamic vinegar (or use regular balsamic vinegar if you don’t have orange balsamic)

1/4 Tsp of ground ginger

Dash of cayenne or siracha hot sauce

2 Tbsp of garlic Grapeseed oil (or Olive oil with an extra garlic clove minced)

2 Tbsp of cornstarch mixed with 1 Tbsp of water

Sesame seeds for garnish

For extra fancy– garnish with sliced oranges and chives too.

Mix everything together in a large glass measuring cup.  Microwave for 1 minute. Stir. Microwave for 45 more seconds. For stove stop, combine in a small pot and stir constantly on medium high heat for 2-3 minutes until thoroughly infused. Allow to sit a couple of minutes and pour over the chicken and toss. 

Bake chicken strips as directed

cut into chunks

pour this glorious sauce over the top and toss

sprinkle sesame seeds on the top