We are searching data for your request:
Upon completion, a link will appear to access the found materials.
- 3 tablespoons chopped fresh cilantro
- 1 1/2 teaspoons minced serrano chiles with seeds
- 1 1/2 pounds 1-inch-thick halibut fillets, cut into 1-inch cubes (about 30 pieces)
- 1 large red bell pepper, cut into 1-inch triangles (about 30 pieces)
- 6 green onions, cut into 1-inch lengths (about 30 pieces)
Whisk fresh lime juice, 2 tablespoons olive oil, 2 tablespoons sugar, chopped fresh cilantro, and minced serrano chilies in small bowl until sugar fully dissolves. Let sauce stand 1 hour at room temperature to allow flavors to blend together. Season sauce to taste with salt and pepper. DO AHEAD Chili-lime sauce can be made 8 hours ahead. Cover and refrigerate. Bring sauce to room temperature before using.
Prepare barbecue (medium-high heat). Alternate halibut pieces, bell pepper pieces and onion pieces on six 10- to 12-inch metal skewers. Sprinkle with salt and pepper. Drizzle kebabs with remaining 2 tablespoons olive oil. Grill until fish is opaque in center and singed in places, turning kebabs occasionally, about 6 minutes. Transfer kebabs to platter. Serve kebabs, passing chili-lime sauce separately.
Fresh, Wild, Alaskan Seafood
Add half the lime juice, garlic, jalepeno pepper and onion to a mixing bowl. Add the avocado, tomato and cilantro toss gently, trying not to mash the avocado. Taste, add more lime juice, salt and pepper as necessary. Hold aside, chilled.
Mix the chili powder, salad dressing and crushed garlic in a bowl. Toss and lightly rub the Alaska halibut cubes with the chili mixture and let marinate, refrigerated, for 1-2 hours. Place 5-6 halibut cubes on each of the 8 skewers. Cook the kabobs on a lightly oiled, medium-hot grill, turning until the juices run clear (approximately 8-15 minutes, depending on the thickness of the fish). Place 1 skewer on each of eight serving plates remove the halibut cubes from the skewer. Divide the salsa among the eight plates and serve. Makes 8 servings.
Chipotle Lime Fish Tacos Recipe
- 12 oz Halibut or Cod fillets
- 8 small corn tortillas
- 1 avocado, flesh only, sliced
- Greenade Green Chile Sauce, for serving
- Colonial Chile Infused Oil, as needed
For the chipotle lime dressing:
- 3/4 cup plain Greek yogurt
- 1/4 cup mayonnaise
- 2 tbsp cilantro, minced
- 1 chipotle pepper in adobo sauce
- 1 tbsp lime juice
- 1 tbsp Colonial Chile Infused Oil
- 1 tbsp garlic, chopped
- 1 tbsp Cattleman’s Grill Mexicano Taco Seasoning
For the slaw:
- 8 oz red cabbage, sliced thin
- 4 oz broccoli stalk, grated
- 3/4 cup yogurt dressing
- 1/2 cup cilantro, minced
- 1 tbsp lime juice
- 1 tsp Reida Farm Wildflower Honey
- Jacobsen Salt Co. Kosher Sea Salt, to taste
To make the chipotle lime dressing, place all ingredients in a blender or food processor. Blend until smooth. Taste and adjust seasonings, as needed.
Place the fish in a baking dish or food storage container. Pour 1/4 cup of the yogurt dressing over the fish and toss to coat. Place the container in the refrigerator and marinate for one hour.
To make the slaw, combine the cabbage and grated broccoli stalk with the 1/4 cup chipotle lime dressing, cilantro, lime juice and honey. Toss to coat. Taste and season with Jacobsen Salt Co. Kosher Sea Salt, to taste. Transfer to the refrigerator until serving.
Preheat your Napoleon Prestige 500 Gas Grill to 400ºF, set up with a Napoleon Cast Iron Griddle positioned over the fire box.
Remove the fish from the dressing/marinade. Wipe off excess marinade. Lightly season the filets with Cattleman’s Grill Mexicano Seasoning.
Put a couple of tablespoons of vegetable oil on the griddle. Place the fillets on the oil. Cook until seared, then flip. Continue cooking until the internal temperature reaches 140ºF.
Remove the halibut from the griddle and cover to keep warm. Warm the tortillas on the grill.
To build the Chipotle Lime Fish Tacos, flake the halibut and divide amongst the tortillas. Add to each tortilla a slice of avocado, a drizzle of Greenade Green Chile Sauce and a portion of the slaw. Top with the chipotle lime dressing.
Grilled Scallops With Chili-Lime Cream Sauce
Combine scallops, olive oil, salt and pepper to taste, red pepper flakes and garlic. Marinate for 30 minutes.
Prepare the sauce: Combine lime juice, wine, ginger and shallots in a small saucepan. cook over high heat until reduced by half (3 minutes). Add cream, lower heat and cook until reduced by half. Remove from the heat. Stir in chili sauce. Whisk in butter 1 tablespoon at a time. Add salt and pepper to taste. Set aside.
Preheat barbecue grill to medium-high heat. Grill scallops until opaque throughout, about 1 to 2 minutes per side.
Serve scallops with sauce and rice.
Tip: Make a bed of grilled asparagus and top with grilled scallops. Pour the sauce over the scallops, or serve the sauce on the side and garnish scallops with chopped parsley.
The Daniel Plan asked you for original recipes and we got ’em! Here are a few recipes that gained The Daniel Plan stamp of approval from Dr. Daniel Amen and Dr. Mark Hyman. The only exception is the doctors prefer to saute with grapeseed oil, coconut oil or vegetable broth. Olive oil, although healthy, can turn toxic at high temperatures.
BANANA ICE CREAM
Submitted by Michell Ker Loy via Facebook
- Slice four ripe bananas
- Place slices in a single layer on a baking sheet.
- Freeze for 1 ½ to 2 hours
- Remove from freezer and puree in a food processor until the texture is like that of ice cream.
- Top with cinnamon (or 72% dark chocolate-optional).
Submitted by Tina Pretsch
(Dairy-free, Gluten-free, Vegan)
- 1 cup raw almonds
- 2 cups freeze dried unsweetened coconut flakes
- 1/2 cup vanilla protein powder
- 2 Tablespoons organic, unsweetened cocoa
- 1/4 cup warm (liquid) virgin coconut oils
- Stevia to taste
- Grind almonds in a food processor.
- Blend in remaining ingredients.
- Remove mixture and place tablespoon sized macaroons on a cookie sheet and chill.
Submitted by Diane Gonzalez
This soup is a part of a 7-day diet derived from the Sacred Heart Memorial Hospital for overweight heart patients to lose weight rapidly, usually before surgery.
- Large green onions
- 1 large red onion
- 2 green peppers
- Kombu seaweed large piece
- 1-2 lbs of sliced (or canned) tomatoes
- 1 bunch celery
- 1 head cabbage
- 4 garlic cloves (diced)
- Shitake mushroom
- Vegetable stock (or 1 packet onion soup mix)
- 1-2 cubes chicken stock bouillon if desired
- Add rosemary, sage, parsley, tarragon, thyme to taste
- Salt and pepper
- Olive oil
- Cut vegetables in small to medium pieces.
- Sauté in olive oil & cover with water.
- Boil fast for 10 minutes.
- Add spices as desired.
- Reduce heat to simmer and continue cooking until vegetables are tender.
FIESTA CHICKEN IN A CROCK POT
Submitted by Judy Howton
- 4-6 whole skinless chicken breasts (4 pieces)
- 1 jar of salsa
- ½ cup of water
- 1 15 oz can of black beans
- 1 15 oz can of cut corn (can use frozen instead)
- Place chicken in a crock pot, top with the salsa and water. Cook on high for 2 1/2 hours.
- Add beans and corn and cook 15 to 20 minutes longer.Can be served with long grain rice.
Nutrition: (per serving)
Corn-frozen (½ cup): 100 calories, 0g fat, 0g sodium, 21g carbohydrates, 3g protein
Black Beans (1/2 cup): 100 calories, 0g fat, 440g sodium, 19g carbohydrates, 7g protein
Chicken (4oz.): 120 calories, 1.5g fat, 75g sodium, 0g carbohydrates, 26g protein
Salsa (1/2cup): 40 calories, 0g fat, 56g sodium, 8g carbohydrates, 0g protein
GRILLED LEMONGRASS PORK SKEWERS AND ROASTED CAULIFLOWER
Submitted by Susan Manzer
Pork Skewers Ingredients:
- 3 tbsp. Light Soy Sauce
- 2 tbsp. Lemon or Lime Juice
- 1 packet of Stevia (or 2 tbsp. raw sugar)
- 2 tsp. Olive Oil
- 2 tsp. Sesame Oil
- 1 stalk of Lemon Grass, outer lease and tops removed, root ends trimmed and minced
- 1 large Shallot, chopped
- 2 large Garlic cloves, minced
- 1 lb of Pork Tenderloin, thinly sliced
- Bamboo skewers soaked in water for 20 minutes and drained
- Fresh Mint or Cilantro for garnish
- In a large bowl, stir together soy sauce, lemon or lime juice, Stevia, oils, lemon grass, shallot and garlic until all is blended.
- Add pork, mix to coat well. Marinate in a covered bowl in the refrigerator for at least 30 minutes (can do the night before for fuller flavors).
- Thread pork onto skewers, if cooking on outside grill cover ends of skewers with tin foil to prevent scorching. If grilling in skillet or grill pan on stove, oil or spray pans to prevent sticking and heat pan on medium high heat before adding skewers.
- Working in batches, cook skewers until lightly browned and cooked all the way through. It will go quickly if the meat is thin.
- Remove skewers to serving platter, garnish with mint or cilantro and serve.
Roasted Cauliflower (FROM DANIEL PLAN WEBSITE) Ingredients:
- 1-2 tbsp. refined Coconut Oil
- 1 head Cauliflower florets
- ¼ cup Cilantro, finely chopped
- 3 Garlic cloves, minced
- Lemon wedges
- Add cauliflower to boiling water for two minutes. Remove from heat and promptly blanch with cold water. Drain well and pat dry.
- In a medium skillet, heat oil over medium high heat. Add garlic and cilantro for 1 minute. Add cauliflower stir until florets are coated with garlic and cilantro mixture.
- Continue cooking and occasionally turning until florets are lightly browned, but remained crunchy 3-5 minutes (less is better).
JANE’S SIDE SALAD OR SALSA
- 1 can low sodium fat free black beans (organic)
- 1 bag frozen roasted corn
- 6 organic tomatoes (ripe vine)
- 1/3 -1/2 red onion
- sea salt
- juice of one lime
- 1 ripe avocado
- 1-2 tbsp. finely chopped cilantro
- (optional: can also add small baby shrimp)
- Rinse black beans and let dry. Rinse corn and defrost thoroughly. Dice tomatoes and red onion.
- Add all into bowl and gently toss with desired amount of salt and lime juice.
- Add avocado right before serving and gently mix it in.
- Top with cilantro and serve.
Submitted by Sherry Wesson
- 2 small bunches dinosaur kale, stems removed
- ¾ tsp sea salt
- 2 Tbsp extra virgin olive oil
- 2 Tbsp lemon juice
- ¼ tsp black pepper (optional)
- ¼ cup pine nuts
- ¼ cup golden raisins, soaked 10 minutes, drained, and rinsed
- Stack two leaves of kale and roll tightly. Cut the kale crosswise into very thin strips. Repeat with the remaining leaves of kale.
- Add ½ tsp of the sea salt and massage the kale well with your hands, in order to soften the kale. Add the lemon juice, olive oil, remaining ¼ tsp sea salt, and black pepper, and toss well with your hands, working the dressing into the greens.
- Gently toss in the pine nuts and raisins.
Variation #1: Substitute ¼ cup sliced kalamata olives for the raisins and add 1 diced red bell pepper.
Variation #2: Eliminate the raisins and the pine nuts. Add 1 seeded and diced tomato, 1 diced avocado, and a dash of cayenne pepper.
Variation #3: This is my favorite variation. The colors in it make me want to call it “Christmas Kale Salad.” Add ¼ head cabbage, shredded 2 tomato, diced 1 red jalapeno, minced ¼ red onion, thinly julienne ¼ cup capers.
Extra Dressing Recipe: 1/4 cup olive oil, 1 Tb lemon juice, 1 ½ tsp. onion powder, 1 clove garlic, crushed, 1 Tb agave, 1/1/2 Tb light miso, ½ tsp mustard powder, celtic salt to taste. Combine in a jar and shake to blend. (Note: Mix lemon and miso together before adding to jar.)
OVERNIGHT CROCK POT OATMEAL
Submitted by Lisa Carrell
(Recipe is for a 4 qt. crockpot)
- 1 cup steel cut oats
- 4 cups water
- 1/2 cup skim milk
- 1 cup dried fruit of choice, optional (apples, raisins, cranberries, apricots, etc.) or 1 – fresh apple (peeled & chopped)
- 1/4 cup brown sugar
- 1/2 tsp. vanilla extract
- 1 to 1 ½ tsp. cinnamon
- Dash of sea salt
- Use steel cut oats. Cook overnight on LOW for about 7-8 hours. If cooking longer, add more water accordingly.
- Add fruit, vanilla, cinnamon, milk (and brown sugar if you must).
Submitted by Jan Thompson
(Dairy-free, Gluten-free, Vegan)
- 4 medium raw organic beets
- 1/4 cup organic apple cider vinegar
- 2 Tablespoons filtered water
- 1 teaspoon raw organic sugar (Or Stevia)
- Wash beets thoroughly. Cut off the leaves, leaving about 2 inches of the stems and some of the root. Place in pot and cover with water. Cook 30-40 minutes or until tender. Check for tenderness with fork after 30 minutes.
- While beets are cooking, combine vinegar, water, and sugar in a small bowl that has a lid. Stir until sugar is dissolved. Set aside.
- When beets are tender, drain and cover with cold water. Remove skin and stem. Slice and place in the bowl with the vinegar. Refrigerate overnight for the pickling process.Makes 4 servings.
Nutrition: (per serving)
Calories 42 Fat 0 Cholesterol 0 Sodium 65mg Potassium 281mg Carbohydrate 9g Fiber 2g Protein 1g Vitamin A 1%, Calcium 2% Vitamin C 7% Iron 4% Thiamin 2% Riboflavin 2% Niacin 1% Vitamin B-6 3% Food Folate 22%Total Folate 22% Phosphorus 3% Selenium 1% Magnesium 5% Manganese 16% zinc 2% Copper 3%
PINA COLADA OATMEAL
- 1/2 cup steel cut oats
- 4 drops of vanilla Stevia
- Dash salt
- 1 cup unsweetened vanilla almond milk (Almond Breeze)
- 1/3 cup cubed pineapple
- 2 drops coconut extract
- 2 tsp. shredded unsweetened coconut
- Combine oats, stevia, and salt in a nonstick pot on the stove. Add Almond Breeze and 1 cup water.
- Bring to a boil, and then reduce to a simmer. Cook for approximately 15-20 minutes, stirring frequently, until thick and creamy.
- Transfer to a bowl and stir in pineapple and coconut extract.
- Sprinkle with coconut flakes and enjoy.Makes 1 Serving
Submitted by Michelle Loy, MPH, MS, RD of Go Wellness
- 1 tsp extra virgin olive oil
- ½ Tbsp sea salt
- 2 small shallots, minced
- ¼ tsp freshly ground black pepper
- 1 medium clove garlic, minced
- ½ tsp ground cinnamon
- 1 ½ c uncooked quinoa, rinsed
- 1/3 c chopped walnuts
- 1/3 c golden raisins
- 2 Tbsp fresh cilantro, chopped
- 3 c vegetable broth, preferably low sodium
- Heat the oil in a large, nonstick skillet over medium heat. Add shallot and garlic cook, stirring occasionally, until shallot is transparent, about 3-4 minutes.
- Add quinoa toast for 1 minute.
- Stir in raisins, cinnamon, salt, and pepper.
- Pour in broth bring to a boil over high heat. Reduce heat to low cover and simmer until quinoa bursts its skin, is tender, and liquid is absorbed, about 20 minutes.
- Set quinoa aside, covered, for about 5 minutes. Remove cover and fluff quinoa mixture with a fork. Repeat several times as quinoa becomes lighter as it cools. Sprinkle with walnuts and cilantro just before serving.Serves: 8
Nutritional Information per ½ cup serving:
Calories: 189 Fat: 6 g Saturated fat: 0.6 g Cholesterol: 0 mg Fiber: 3.3 g Protein: 6 g Carbohydrate: 29 g Sugar: 5 g (all natural) Sodium: 323 mg
Excellent source of: omega-3 fatty acid, vitamin A and magnesium
Good source of: thiamin, riboflavin, vitamin B6, folate, iron, and zinc
Prep time: 12 minutes Cooking time: 25 minutes
Recipe adapted from: www.weightwatchers.com
*Try this recipe with other whole grains, such as brown rice, pearl barley, or farro, instead of quinoa. Cooking times will vary.
*Add variety by using other unsweetened dried fruits, such as currants or apricots.
*Rather than walnuts, try pine nuts, pecans, or pepitas.
SEARED HALIBUT IN ORANGE SAUCE WITH BLACK BEAN SALSA
Submitted by Jan Thompson
- 2 Four-ounce portions of small halibut
- ½ Tablespoon coconut oil
- ½ orange, juiced
- Salt and pepper to taste
- Preheat non-stick pan to medium high heat. Wash and dry halibut portions and sprinkle with salt and pepper.
- Add coconut oil to pan and cook halibut 3-4 minutes (check to see if it is nicely browned before turning over). Turn over when ready and cook the other side until just about cooked through.
- Move the halibut to the outer sides of the pan and add the orange juice. Stir the juice around the pan to pick up the flavors from the fish. The juice will thicken quickly as it cooks. Spoon over the halibut as it is cooking.
- After plating, top with ½ cup of the Black Bean Salsa (recipe below).Makes 2 servings.
Nutritional values per serving:
Calories 186, Calories from fat 57 Fat 6g Saturated fat 1g Polyunsaturated Fat 1g Mono unsaturated Fat 3g Carbohydrate 4g Fiber 1g Protein 27g Cholesterol 41mg Sodium 146mg Potassium 634mg.
BLACK BEAN SALSA
- 1 Cup black beans, rinsed and drained
- 1 Large avocado, diced
- ½ Cup diced tomatoes
- ¼ Cup chopped fresh cilantro
- 2 Green onions chopped
- 3 Tablespoons fresh lemon juice (or to taste)
- 1 clove garlic, minced
- Salt and pepper to taste
Nutritional values per serving:
Calories 143 Calories from fat 56 Fat 7g Saturated fat 1g Polyunsaturated Fat 1g Mono unsaturated Fat 4g Carbohydrate 18g Fiber 8g Protein 5g Cholesterol 0mg Sodium 109mg Potassium 554mg.
SHRIMP AND AVOCADO SALAD
Submitted by Robin Hook
- 1 avocado peeled – sliced in half lengthwise
- 6 Shrimp cooked
- 1 Roma tomato – chopped
- 2 Green onions – chopped
- 1 tbs course ground mustard
- 1 tsp red wine vinegar
- 1/4 cup extra virgin olive oil
- Cracked pepper to taste
- Wisk dressing together.
- Mound tomato and green onion on top of avocado slices, put shrimp on top.
- Top with dressing.Serving size: 1
- ½ t sea salt
- 1 C uncooked brown rice
- ½ C chopped onions
- ½ C chopped bell pepper
- ½ C (4 oz) organic tomato sauce
- 1 T olive oil
- 2 Cubes organic chicken bouillon
- 2 C hot water
- Brown (saute) rice in olive oil, when lightly brown add water with chicken bouillon in it.
- Add tomato sauce, onions, pepper and salt.
- Bring to a boil, cover and simmer for 15-20 minutes.
SWEET POTATO PEANUT BUTTER PROTEIN SHAKE
Submitted by Joshua Boyd
- 4-5 sweet potatoes
- 8oz. skim milk or light vanilla soy milk
- 3 chunks of sweet potato
- 1 scoop of vanilla or chocolate protein powder
- 3 ice cubes
- 1 tsp. natural peanut butter
- 1 tsp. Cinnamon
- 3 tbsp. vanilla low fat yogurt
- In advance, peel potatoes and cut them into 2 inch chunks. Preheat the oven to 350 degrees, place the potatoes on a baking sheet lined with aluminum foil and shake a liberal amount of cinnamon on the sweet potatoes, and bake for 45 minutes. (This will be enough for a whole week)
- Combine the skim milk or soy milk, 3 chunks of sweet potato, protein powder, ice cubes, peanut butter, cinnamon, and low fat yogurt into a blender.
Nutrition: (per serving)
372 Calories, 6g Fat, 46g Carbohydrates, 41g Protein
Submitted by Jan Thompson
- 1/4 Cup #0 or #1 bulgur, rinsed (this is a very fine grind, use the smallest grind available)
- 1/4 Cup olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon pepper
- 1/3 Cup lemon juice
- 4 tomatoes chopped
- 1 large bunch parsley, finely chopped (I use the Italian flat leaf parsley)
- 1 bunch green onions, finely chopped
- 1/2 bunch spearmint, finely chopped
- Rinse bulgur in a strainer, drain, and place in a small bowl. Add olive oil, lemon juice, salt, and pepper and let stand to marinate about 15 minutes. In the meantime, chop tomatoes, parsley, onions, and mint and place in salad bowl. Add the marinated bulgur and mix well. If it is too dry, add a little more olive oil or lemon.
Nutrition: (per serving)
Calories 142 Fat 10g, Saturated Fat 1g, Polyunsaturated 1g, Monounsaturated Fat 7g Cholesterol 0mg Sodium 217mg Potassium 560mg Carbohydrate 14g Protein 3g Fiber 4g Vitamin A 64% Vitamin C 88% Calcium 6% Thiamin 7% Vitamin B-6 9%, Phosphorus 7%, Magnesium 10% Zinc 5% Iron 13% Vitamin E 12% Riboflavin 4% Food Folate 17%, Total Folate 17% Manganese 22% Copper 8%
Albacore Tuna Ceviche with Sesame and Mint
- 1 lb. Albacore Tuna, Sashimi grade, chopped into bite size pieces
- 4 Scallions, chopped
- 2 Tbsp Fresh Mint Leaves, chopped
- 2 Tbsp Coconut Amino (Tamari as an alternative)
- 2 Tsp Sesame Seeds
- 1 Tsp Sesame Oil
- ¼ Tsp Fish Sauce
- ½ cup Fresh Lime Juice
The actual making of the Tuna Ceviche is super simple. You just cut your fish into bite size pieces and toss with all the other ingredients. But, a word of warning: the fresh lime juice will “cook” the fish because of its acid. This means that it will slowly turn white and opaque just like it does when you cook Albacore. So if you want to keep the beautiful pinkish translucent Albacore colour to your dish, you want to add the lime juice just before serving. Another alternative would be to omit the lime juice from the marinade and to serve it with lime wedges so that people can lime-up their own plates as they see fit. Whatever colour your Albacore Tuna Ceviche, it will still be delicious, promise.
Mix it all together! Make sure you are gentle when mixing, as the tuna is very delicate and can get mushed easily.
Chili-Lime Chicken Skewers with Spicy Green Pepper Sauce
Chil-Lime Chicken Skewers with Spicy Green Pepper Sauce
A pedicure was the inspiration for this recipe. I rarely sit and thumb through a stack of fashion and lifestyle magazines – except when I am captive in a chair for a pedicure. As I picked up a well-read issue of O, I did what I always to with a magazine: I began at the back in search of recipes. And there I spied an article with a recipe by Cat Cora for chicken kebabs. Since my next stop was at the market to buy ingredients for a dinner, I immediately knew what I would make. With the image of the kebabs in mind, I came up with this recipe. Thanks to Cat and Oprah for the inspiration!
Chili-Lime Chicken Skewers with Spicy Green Sauce
There is big flavor and little effort in this recipe for Chili-Lime Chicken Skewers, which makes it a perfect weeknight meal. If you can, marinate the chicken for several hours or overnight and let the chili, lime and sriracha marinade do the flavoring work for you. While the chicken sits in the refrigerator, all you need is a few extra minutes to blitz the ingredients for the green sauce. Weeknight dining doesn’t get better than this. Serves 4-6.
1/4 cup freshly squeezed lime juice
1 tablespoon vegetable oil
1 tablespoon soy sauce
1 tablespoon Sriracha or hot sauce
1 tablespoon brown sugar
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon freshly ground black pepper
1/2 teaspoon salt
2 pounds boneless, skinless chicken breasts, cut in 1 inch chunks
Bamboo skewers, soaked in warm water 30 minutes
Whisk all of the marinade ingredients together. Place chicken in a bowl and toss with marinade. Refrigerate at least one hour or up to 24 hours. Prepare grill for high heat. Skewer chicken on pre-soaked bamboo sticks discard marinade. Grill over direct high heat until nicely charred on all sides and thoroughly cooked through, about 8 minutes. Serve with Spicy Green Pepper Sauce.
Spicy Green Pepper Sauce
The beauty of this sauce is that you may use whatever fresh green herbs you have on hand and tinker with the flavor. It always tastes great. Try to make it a few hours before serving to let the flavors develop. Makes about 1 cup.
2 garlic cloves
1 small poblano pepper, coarsely chopped
1-2 jalapeno peppers, to taste, coarsely chopped
1 handful fresh mint leaves
1 handful fresh oregano leaves
Juice of 1/2 lemon
1 tablespoon olive oil
2 teaspoons red wine vinegar
1 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
Pulse all of the ingredients in a bowl of a food processor to achieve a chunky sauce. Taste for seasoning. (May be prepared up to 6 hours in advance. Cover and refrigerate).
This post and recipe from TasteFood was featured in Women’s Health Blog: What We’re Reading.
Thai Grilled Shrimp in a Tom Yum Marinade
This Thai Grilled Shrimp is extremely flavorful and is sure to please anyone who loves Thai flavors. Scallops can also be added to your skewers if you wish. This is now my husband's favorite shrimp recipe. Give it a try!
Chili, Beer-Cheese Sauce & Jalapeño-Topped Brats
2. In medium saucepan, melt butter over medium heat add 1/4 cup onion and cook 3 minutes or until softened, stirring occasionally. Whisk in flour cook 1 minute, whisking constantly. Reduce heat to low cook 1 minute, whisking occasionally. Increase heat to medium whisk in beer and cook 2 minutes or until reduced by 1/4, whisking occasionally. Add garlic and cream cook 3 minutes or until thickened, whisking frequently. Remove from heat gradually whisk in cheese until smooth. Whisk in mustard and black pepper until smooth cover to keep warm. Makes about 1-1/4 cups.
3. Place brats on hot grill rack cover and cook 10 minutes or until internal temperature reaches 160°, turning once.
4. Serve brats in buns topped with chili, beer-cheese sauce, jalapeño and remaining onion.
Approximate nutritional values per serving (1 brat):
743 Calories, 52g Fat (23g Saturated), 143mg Cholesterol,
1434mg Sodium, 33g Carbohydrates, 1g Fiber, 32g Protein
Everyday Cod Recipes
Need to shake things up at dinnertime? Try cod. It has a mild flavor that pairs well with a variety of seasonings, making it a great choice for everything from fish sticks to tacos.
Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved
Photo By: Stephen Johnson ©2014, Television Food Network, G.P. All Rights Reserved
Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved
Photo By: Con Poulos Prop Stylist: Marina Malchin 917 751 2855
Photo By: Matt Armendariz ©2013, Television Food Network, G.P. All Rights Reserved
Photo By: Christopher Testani
Pan-Fried Cod with Slaw
Beer-Battered Fish and Chips
Our take on this classic British pub grub is just right. Rice flour, baking powder and beer in the batter keep the breading light and crisp, and making your own "chips" is definitely worth it. The double-frying method at two different oil temperatures ensures that the potatoes are perfectly golden and never soggy.