Fish Tacos

FISH TACOS AVOCADO MANGO

Ingredients :

6 oz. of tilapia or sole.

(usually sold in 3 oz. portions ) .

Cut in 1/2 inch pieces

1 lime

3 tsp. salt

1 Tbl   garlic powder

1 Tbl   chili powder

4 Tbl Tomatillo sauce jar

1 avocado

1 mango very ripe

2 Tbl  red onion diced very fine

¼ cup olive oil

Jarred Jalapeno in liquid.

(4 to 6 slices of the peppers plus 1/4 cup of juice from jalapeños (any brand)

1/4 c white wine

Approx. 10 – 6 inch corn tortillas

*Marinade fish for 20 minutes as you make the salsa in a glass bowl

Marinade:

1/2 lime juice plus zest of the lime

1 tsp. salt

1 Tbl olive oil

1 Tbl   chili powder

Add the tilapia

Salsa:

1 lime  juice and zest of lime

1 Tbl   salt

1 Tbl   garlic powder

4 Tbl Tomatillo sauce jar

1 avocado diced

1 mango very ripe diced

1 Tbl olive oil

(4 to 6 slices of the peppers  plus 1/4 cup of juice from jalapeños (any brand ) .

2 Tbl red onion diced very fine

In a sauté pan add approx 1/8 c olive oil and over high heat place the tilapia strips.

**Do not use fish marinade in pan.

(Only turn fish once on each side to prevent breakage.)

Cook each side over high heat for approx. 3-4 minutes until well browned.

Add white wine to fish and let absorb for 2 minutes lowering heat.

1 Tbl  lime juice over fish

Warm the tortillas in a dry pan

Place fish; then salsa over fish.  Fold over. Makes about 10 tacos.

Keep them covered in foil until ready to serve.

Fish Tacos are a great meal on a summer evening.

You can replace tilapia with sole or grilled shrimp or any other fish like Mahi Mahi.

* You can make salsa ahead but wait 15 minutes before serving to add the avocado or salsa will turn brown quickly.

**( you can add the whole pit from the avocado to prevent browning in the salsa mixture)

Enjoy these very tasty fish treats!

Chimichurri Vinegar Chicken

photo
This chicken dish has many layers. It will be everyone’s favorite chicken dish. The chimichurri sauce at the end just makes this dish even more delicious.

Ingredients:

  8  chicken thighs

  I cup of canola oil

  ½ cup of sherry wine

Marinade for Chicken:

  Marinade Chicken for 20 minutes in a plastic bag with rub below.

Rub Seasoning for Chicken :

  1 tsp.  coriander

  1 tsp.  kosher salt

  2 tbl. paprika

  1/4 tsp. cayenne pepper

  1 tbl.  garlic powder

Marinade chicken thighs for 20 minutes in a plastic bag with rub.

Can be done a few hours in advance.

 While chicken  marinates, make the vinegar onions.

Vinegar Onions.

  2  diced Spanish onions

  1/2 tsp. kosher salt

  1/2 cup canola oil

 1/2 cup cider vinegar

  Sauté onions in oil for about 2 minutes over high heat . Reduce heat to medium until caramelized for another 10 minutes stirring while cooking.

** Reserve 1/2 cup of vinegar onions for Chimichurri sauce.

Heat ½ cup of canola oil in fryng pan.  Add seasoned chicken to pan. Sear outside of chicken about 10 minutes each side over high heat until browned.

Add 1 cup of sherry. Let cook for 2 minutes longer then add onions to the sautéed chicken.

 Cook chicken over low heat for 20 minutes. Covered.

Chimichurri Sauce

   1/2  cup of chopped parsley

   1/2  cup of chopped cilantro

   1/2  green pepper diced fine – if you want more spice use

   1/2  fresh jalapeño pepper- remove seeds

   1/2 cup chopped scallion

   1/2  tsp. red crushed pepper

    1  tsp. kosher salt

    2  garlic cloves diced

    1  tbl. oregano dried

    1  tbl. garlic powder

    1 cup olive oil

    1/3 cup of red wine vinegar

    1/3 cup of cider vinegar

   ** Add the ½  cup of cooked onions in vinegar **recipe above

Pour chimichurri sauce over each individual chicken before plating.

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Recipe Turkey Vegetable Meatloaf **gluten free

Veggie Meatloaf with Condiments

First Sautee Vegetables

Ingredients:

1 med Spanish onion diced fine
3 celery stalks diced fine
1 carrot diced very fine
½ cup oil canola to sauté vegetables

Add oil to a frying pan.

After oil is hot add all vegetables.

After 5 minutes of sautéing vegetables. Add spices:

½ tsp. salt
1 tbsp. garlic powder

Sautee vegetables on medium heat for about 20 minutes until browned. Vegetables can be cooked longer for extra crispiness.

Add ½ cup sherry

Cook 2 minutes to cook of alcohol

Remove from heat.

Cool down in fridge for about 20 minutes or make the night before.

In a large mixing bowl. Mix all the ingredients

4 –lbs. ground organic turkey meat
½ cup almonds grounded in food processor to a breadcrumb texture
½ cup scallions chopped fine
½ cup pumpkin seeds
½ cup shelled hemp seeds
2 tablespoons of ground flax seed
¼ cup organic maple syrup
½ cup organic unsweetened ketchup Westbrae Natural
¼ cup sweet chili sauce ** optional but good* gluten free
Pinch of salt

Add vegetables mixture chilled from refrigerator.

Incorporate all ingredients by hand.

Place meatloaf in a 9 inch round or loaf pan that has been covered with a minimum amount of oil to prevent sticking.

Bake covered in 350 degree oven for 30 minutes. Then uncover for last 20 minutes until top is browned.

Let sit for 1/2 hour before serving.

Gluten Free Nut Bars Deluxe

Gluten Free Nut Bar Deluxe

2  cups oatmeal – rolled oats
1/4 cup sunflower seeds
1/4 cup pumpkin seeds
2 tablespoons butter
I/4 cup cup coconut- shredded
1/2 cup currants
1/2 cup raisin
1/4 cup dried cranberries
11 Medjool dates
3 cups -mixed nut mixture  (pecans , almonds, peanuts ,brazilian nuts)
2 tablespoons brown sugar
3/4 cup honey preferably Wildflower or Orange
2 teaspoons sea salt
1/2 cup maple syrup
Spray for coating pan ( butter or canola )
Parchment paper
2 metal sheet pans

Preheat oven to 350 degrees.
In sheet pan add 1 teaspoon butter, oatmeal, pumpkin and sunflower seeds and 1 teaspoon sea salt.  Toast for 15 minutes. Let cool.
While seeds are toasting:
In food processor add nuts, brown sugar , dates and 1 teaspoon sea salt . In pulse mode, chop nut mixture approx 1/4 inch pieces.
**Do not over process nuts to a crumble.

Meanwhile in medium sauce pan add honey, maple syrup and 1 tablespoon butter. Heat until slight bubble. Do not boil. Using a wooden spoon, add nut and oatmeal mixture to sauce pan. Blend well coating nuts and oatmeal.  Add raisins, currants, coconut and cranberries.  Stir ingredients well.

While still hot,  spray 2 metal sheet pans with oil.  Place parchment paper on top.  Pour granola mixture evenly over parchment paper.
Bake for 350 degrees for 30 minutes.

Let cool for 15 minutes.
To cut:
Spray cutting knife with oil
Cut in squares, leave on parchment paper until ready to eat

This is a healthy snack your family will love!

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Farfalle Pasta “Giardeniera” (Gluten Free option)*

Farfalle Pasta Giardeniera

Farfalle is a type of pasta. Commonly known as “bow-tie pasta”, the name is derived from the Italian word farfalle “butterflies”.

Farfalle date back to the 16th century. It originated in Lombardy and Emilia-Romagna in Northern Italy.
You could use any pasta with this recipe but the farfalle seem to hold the oils from the marinated peppers and  Sundried tomatoes .. This cold salad presents nicely with this , bow-tie pasta .
This pasta is better the second day. All these condiments marinated all together over pasta ensures you will never make another pasta salad other than this one  to bring to a party . Your friends will love you for sure .
**   You can find all these condiments in  the italian section of your grocery store  usually near the olive oil section .

1 lb. Farfalle pasta
Cooked for 10 minutes and chilled
Or ( gluten free pasta ) **
1-12 oz jar of fried peppers ( Victoria  brand)
2 Cups of mixed pitted kalamata and
Pitted green pimento olives
1- 7 . 5 ounce jar of Sundried Tomatoes in oil sliced into thin strips
1/2 jar of sweet Harissa peppers **

Before serving top
1/4 cup of Balsamic vinegar
1/4 cup toasted pignoli nuts

Toss together well.

** Harissa available Whole Foods
** Gluten free pasta (Trader Joes)
** Victoria brand of peppers for fried peppers and sun dried tomatoes preferred.

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Quinoa with Swiss Chard & Toasted Pignoli Nuts

Quinoa with Swiss Chard & Toasted Pignoli Nuts

2 Spanish onions diced

1 teaspoon fennel seeds

1 teaspoon red crushed pepper

2 tablespoons garlic powder

1 teaspoon black pepper

2 cups quinoa

3 cups vegetable broth

3 to 4 cups swiss chard cut into medium pieces

1/2 cup toasted pine nuts pignoli

3 tablespoon olive oil

1 teaspoon Maldon salt

1/3 cup of Maple vinegar

Cook in dutch oven pan. Saute onions in 3 tablespoons olive oil to medium brown color about 10 minutes over high heat reducing to low heat after a minute . Add red crushed pepper.

Add quinoa to the onions and stir for approx 5 minutes to toast the flavor of the grain and absorb the onion flavor. Toss frequently . Add garlic powder and salt.

Add vegetable broth and let simmer over low heat for 30 minutes uncovered. After 30 minutes, add swiss chard and let quinoa rest on stove for 20 minutes covered .

After quinoa is cooked and cooled off.

Finish off by adding:

1/2 cup of maple vinegar **

or

Make your own

Mix maple syrup 1/3 to 2/3 cup sherry vinegar . To make 1/2 cup maple vinegar .

** Dean n Deluca

Gomasio

1 cup sesame seeds
2 tablespoons of black, organic and unhulled sesame seeds
2 tablespoons of Himalayan sea salt

In a heavy pot, preferably cast iron, toast ingredients to make the gomasio for 10 minutes, while stirring over low heat.  The heavy pot will help with even toasting.  After it is toasted, immediately remove from heat and place in a large bowl to cool.

The mortar is a bowl, typically made of hard wood, ceramic or stone in this case the sirabachi is the mortar. The pestle is a heavy club-shaped, usually wooden or ceramic piece used to grind nuts or herbs to release the oils releasing more Flavors.

Here’s a great website to check out:

http://justhungry.com/suribachi-japanese-grinding-bowl-or-mortar

Roasted Chicken with Sour Cherry Balsamic Sauce

balsamic sour cherry chicken

1- organic chicken (like Bell Evans)
2 tablespoons of olive oil
1 tsp of garlic powder
1 tsp salt
1 tsp minced onion
1/2 onion
1 sprig of thyme – fresh preferable or 1/2 tsp dried

Preheat oven to 400 degrees.

Rinse chicken well in cool water. Pat dry.
Place chicken in a roasting pan.
Place in cavity ** 1/2 onion with 1 sprig of thyme or dried.

Rub outside of chicken with olive oil. Rub the remainder of spices on top of the chicken. Place in the oven uncovered at 400 degrees for 30 minutes.

After 30 minutes, add sauce:

Sauce:
Whisk in a bowl.
1/4 cup sweet vermouth
1/4 cup maple vinegar
1/4 cup of Black Cherry Balsamic Vinegar
1/4 cup olive oil
1 cup of juice and sour pitted cherries

Chicken will be browned on outside.
Cut slits in chicken so sauce can be absorbed, approximately 10 slits.
Pour marinade over the chicken and let cook in oven for another 45 minutes. When chicken is cooked, the juice at bottom of pan will be a thick delicious glaze. Let chicken rest 10 minutes before serving. Pour sauce over each serving.

This is one of the tastiest chickens you will ever make. The seasonings over the chicken in the beginning give it an extra flavor. The chicken will be crispy on the outside and tender and juicy on the inside. It melts in your mouth..enjoy it!

Chili Chicken with Cashews

chile chicken

2- 6oz chicken breasts
4 organic vine sweet mini peppers
3 T chick pea flour
½ t salt
1 t garlic powder
dash of cayenne
3T olive oil
1/4 C of sherry
1/2 C of cashews
1t chile paste, like Sambal chile paste
salt to tast
2T sweet chili paste
1/2 C of vegetable of chicken stock

Mix together the chick pea flour, salt, garlic and cayenne in a medium bowl and set aside.

peppers

Slice the peppers lengthwise into thin slices and saute in a hot pan with 1T of olive oil until the peppers are softened. Remove the peppers and set them aside.

Dip chicken breast into the mix until they are completely covered in the dry mix. Add 2T of olive oil to the pan and add the chicken. Brown both sides over medium-high heat and then reduce to cook the chicken through.

Deglaze the pan with the sherry and add the chile paste at the same time to mix in with the liquid. Add the peppers back and toss. Add the cashews, salt, sweet chili sauce and stock, then cover the pan and cook over low heat.

chicken

After 10 minutes, uncover and it’s ready to serve with freshly cut pineapple cubes.

Horseradish Chicken

6oz of skinless chicken breast
3T vegenaise or mayonnaise
1t horseradish
dash of cayenne
1T olive oil

Preheat the oven to 350 degrees.

Combine the vegenaise/mayonnaise, horseradish and cayenne together in a medium bowl.

Slather the mixture over both sides of the chicken breast. Place the chicken in an oven-safe skillet with 1T of olive oil and place in the oven.

Cook chicken on one side for 15 minutes, then flip and cook for an additional 15 minutes.

Remove from the oven and deglaze the pan with ¼C of sweet vermouth and place back in the oven to cook for an additional 5-8 minutes.

Remove and it’s ready to serve! A really easy and delicious option for chicken.