Applewood Smoked Bacon Mashed Stuffed Trout

Ingredients

• Servings: 4
• 1 (4 ounce) package idahoan® applewood smoked bacon flavored mashed potatoes, dry
• 4 medium size trout, cleaned and rinsed
• fresh ground pepper
• 2 tablespoons lemon thyme, chopped

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins


• preheat oven to 375 degrees f.
• divide the dry packet of applewood smoked bacon flavored mashed potatoes in half.
• using half of the dry mashed, lightly dust both sides of the trout.
• prepare the remaining half of the potatoes using one cup of hot water.
• stuff the trout with the prepared mashed potatoes.
• add pepper and sprinkle with herbs.
• on stove top, add a little olive oil to a cast iron skillet and bring to medium high heat.
• sear the trout on both sides, about one minute per side.
• turn off the heat and place the skillet in the oven.
• continue cooking the trout for 10-12 minutes or until trout is opaque and flakey.

spaghetti squash with paleo meat sauce

Ingredients

• Servings: 8
• 1/4 cup water
• 1 spaghetti squash, halved lengthwise and seeded
• 1 1/2 pounds ground beef
• 1 white onion, diced
• 1 tablespoon extra-virgin olive oil
• 1 cup sliced mushrooms
• 1 zucchini, diced
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 (14.5 ounce) can crushed tomatoes
• 1 (8 ounce) can crushed tomatoes
• 1/4 cup chopped fresh basil, or to taste
• 1/4 cup chopped fresh oregano, or to taste
• 1/4 cup chopped fresh thyme, or to taste
• 1 tablespoon red pepper flakes, or to taste
• 1/2 cup extra-virgin olive oil, divided

Recipe

Preparation Time: 40 mins Cook Time: 30 mins Ready Time: 1 hr 10 mins


• preheat oven to 400 degrees f (200 degrees c).
• pour water into a baking dish. place squash halves with cut sides down in baking dish; roast for until tender, 30 to 40 minutes.
• while squash is baking, cook and stir ground beef and onions in a skillet over medium-high heat until the beef is crumbly, evenly browned, and no longer pink. drain and discard any excess grease. set beef aside.
• heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir mushrooms, zucchini, green and red bell peppers, both amounts of crushed tomatoes, basil, oregano and thyme. simmer over medium heat until vegetables are cooked through and tender, about 10 minutes. add the ground beef and onions; stir to combine. simmer on low heat, stirring occasionally, while you finish preparing spaghetti squash.
• scrape the inside of hot spaghetti squash halves with a fork to shred the squash into strands; divide 8 plates. drizzle each serving of spaghetti squash with 1 tablespoon extra-virgin olive oil and top each serving with a generous amount of meat sauce.

best homemade seitan

Ingredients

• Servings: 4
• 1 1/2 cups vital wheat gluten flour
• 1/4 cup nutritional yeast
• 1 cup ice cold vegetable stock
• 1/2 cup soy sauce
• 1 tablespoon tomato paste
• 2 cloves garlic, minced
• 1 teaspoon grated lemon zest
• 1 teaspoon salt-free seasoning blend
• simmering broth
• 1/2 cup soy sauce
• 10 cups ice cold water
• 1 teaspoon vegetable oil

Recipe

Preparation Time: 25 mins Cook Time: 1 hr 20 mins

Ready Time: 2 hrs 15 mins


• combine the vital wheat gluten flour and nutritional yeast flakes in a bowl; set aside. in a separate bowl, mix the vegetable stock, 1/2 cup of soy sauce, tomato paste, garlic, lemon zest, and seasoning blend.
• pour the wet ingredients into the flour mixture and stir with a firm spatula. knead the dough until a spongy, elastic dough forms, about 3 minutes. roll the dough into a log shape and cut it into 3 equal pieces.
• combine 1/2 cup of soy sauce and cold water in a large pot. the simmering broth should be very cold when you add the dough to help it keep a firm texture and ensure that it doesn't break apart. place the dough pieces in the cold broth, partially cover the pot, and bring it to a boil over high heat. reduce the heat to low, partially cover the pot, and simmer for 1 hour, turning the dough pieces occasionally.
• remove the pot from the heat and let the gluten cool in the broth for at least 30 minutes. to store the gluten, refrigerate, covered in the broth, in a sealed container for up to 5 days.
• if your recipe calls for seitan, cut the gluten into pieces. add vegetable oil to a heavy skillet and turn the heat to medium-high. add the gluten pieces and cook for 20 minutes, turning the pieces occasionally.

spicy sweet spot prawn marinade

Ingredients

• Servings: 2
• 3 1/2 fluid ounces canola oil
• 1 3/4 fluid ounces mirin (japanese sweet rice )
• 1 1/2 teaspoons red pepper flakes
• 2 large garlic cloves, crushed
• 1 lemon, zested
• 1/2 teaspoon salt
• 24 spot prawns

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 1 hr 25 mins


• stir canola oil, mirin, pepper flakes, garlic, lemon zest, and salt together in a small bowl.
• place prawns in a resealable plastic bag; pour in marinade. press out excess air; seal the bag. marinate prawns in the refrigerator for at least 1 hour.
• preheat an outdoor grill for medium-high heat and lightly oil the grate. thread prawns skewers; discard marinade.
• grill prawns until opaque, about 3 minutes each side.

Plum-glazed Cornish Game Hens

Ingredients

• Servings: 6
• 3 (1 1/2 pound) cornish game hens
• 1/2 teaspoon crushed red pepper flakes
• 3/4 cup plum jam
• 1 (1.25 ounce) envelope dry onion soup mix
• 2 kiwifruit, peeled and sliced, for garnish

Recipe

Preparation Time: 10 mins Cook Time: 8 hrs

Ready Time: 8 hrs 10 mins


• place the game hens in a slow cooker. sprinkle with red pepper flakes.
• mix the plum jam and onion soup mix together in a bowl until well blended. remove 1/4 cup of the jam mixture and refrigerate until needed. brush the remaining jam mixture over the hens.
• set the slow cooker on low for 7 hours. brush the reserved glaze over the hens. cook on low 1 hour more. place hens on serving plates and garnish with kiwifruit slices.

asian orange chicken

Ingredients

• Servings: 4
• sauce:
• 1 1/2 cups water
• 2 tablespoons orange juice
• 1/4 cup lemon juice
• 1/3 cup rice vinegar
• 2 1/2 tablespoons soy sauce
• 1 tablespoon grated orange zest
• 1 cup packed brown sugar
• 1/2 teaspoon minced fresh ginger root
• 1/2 teaspoon minced garlic
• 2 tablespoons chopped green onion
• 1/4 teaspoon red pepper flakes
• 3 tablespoons cornstarch
• 2 tablespoons water
• chicken:
• 2 boneless, skinless chicken breasts, cut into 1/2 inch pieces
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3 tablespoons olive oil

Recipe

Preparation Time: 40 mins Cook Time: 40 mins Ready Time: 3 hrs 20 mins


• pour 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes. bring to a boil. remove from heat, and cool 10 to 15 minutes.
• place the chicken pieces into a resealable plastic bag. when contents of saucepan have cooled, pour 1 cup of sauce into bag. reserve the remaining sauce. seal the bag, and refrigerate at least 2 hours.
• in another resealable plastic bag, mix the flour, salt, and pepper. add the marinated chicken pieces, seal the bag, and shake to coat.
• heat the olive oil in a large skillet over medium heat. place chicken into the skillet, and brown on both sides. drain on a plate lined with paper towels, and cover with aluminum foil.
• wipe out the skillet, and add the sauce. bring to a boil over medium-high heat. mix together the cornstarch and 2 tablespoons water; stir into the sauce. reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally.

penne a la iii

Ingredients

• Servings: 4
• 1 (16 ounce) package dry penne pasta
• 3 cloves garlic, minced
• 1 (28 ounce) can crushed tomatoes
• 2 tablespoons
• 2/3 cup heavy cream
• crushed red pepper to taste

Recipe

Preparation Time: 5 mins Cook Time: 30 mins Ready Time: 35 mins


• bring a large pot of lightly salted water to a boil. add penne pasta and cook for 8 to 10 minutes or until al dente; drain.
• in a skillet, saute garlic in a little olive oil. pour in tomatoes and cook for about 20 minutes. stir in the . add cream and red pepper flakes. cook for another 10 minutes. serve over the cooked penne.

Rigatoni

Ingredients

• Servings: 8
• 1/4 pound chopped prosciutto
• 2 cups heavy cream
• 1 (28 ounce) can crushed tomatoes
• 1 fluid ounce
• 1 (7 ounce) jar roasted red peppers
• 2 tablespoons chopped fresh parsley
• 2 teaspoons garlic powder
• 1 1/2 teaspoons white sugar
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon crushed red pepper flakes (optional)
• 1 cup grated parmesan cheese
• 1 pound rigatoni pasta
• 1/4 cup green peas

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• drain roasted peppers, reserving a small amount of the liquid. cut peppers into strips.
• combine prosciutto, cream, crushed tomatoes, , roasted peppers with reserved liquid, parsley, garlic powder, sugar, salt and black pepper, and crushed red pepper in a saucepan. cover. cook over medium heat, stirring often, until the sauce comes to a boil. reduce heat, and simmer for 30 minutes.
• meanwhile, cook pasta according to package directions. drain, and transfer to a large serving bowl.
• stir cheese into the sauce. stir sauce into rigatoni and top with peas.

bow ties with sausage, tomatoes and cream

Ingredients

• Servings: 6
• 1 (12 ounce) package bow tie pasta
• 2 tablespoons olive oil
• 1 pound sweet italian sausage, casings removed and crumbled
• 1/2 teaspoon red pepper flakes
• 1/2 cup diced onion
• 3 cloves garlic, minced
• 1 (28 ounce) can italian-style plum tomatoes, drained and coarsely chopped
• 1 1/2 cups heavy cream
• 1/2 teaspoon salt
• 3 tablespoons minced fresh parsley

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• bring a large pot of lightly salted water to a boil. cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
• heat oil in a large, deep skillet over medium heat. cook sausage and pepper flakes until sausage is evenly brown. stir in onion and garlic, and cook until onion is tender. stir in tomatoes, cream, and salt. simmer until mixture thickens, 8 to 10 minutes.
• stir cooked pasta into sauce, and heat through. sprinkle with parsley.

italian style sausage

Ingredients

• Servings: 6
• 1 teaspoon ground black pepper
• 1 teaspoon dried parsley
• 1 teaspoon italian-style seasoning
• 1/2 teaspoon garlic powder
• 1/8 teaspoon crushed red pepper flakes
• 3/4 teaspoon crushed anise seeds
• 1/2 teaspoon paprika
• 1/2 teaspoon dried minced onion
• 2 teaspoons salt
• 2 pounds ground lamb

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins


• in a small bowl, combine the ground black pepper, parsley, italian-style seasoning, garlic powder, crushed red pepper flakes, anise, paprika, minced onion flakes and salt; mix well.
• place lamb in a separate large bowl and add the spice mix to it. mix this thoroughly with your hands.
• in a large skillet over medium high heat, saute the seasoned lamb for 10 minutes, or until well browned and crumbly.

kickin' collard greens

Ingredients

• Servings: 6
• 1 tablespoon olive oil
• 3 slices bacon
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1 teaspoon pepper
• 3 cups chicken broth
• 1 pinch red pepper flakes
• 1 pound fresh collard greens, cut into 2-inch pieces

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 10 mins


• heat oil in a large pot over medium-high heat. add bacon, and cook until crisp. remove bacon from pan, crumble and return to the pan. add onion, and cook until tender, about 5 minutes. add garlic, and cook until just fragrant. add collard greens, and fry until they start to wilt.
• pour in chicken broth, and season with salt, pepper, and red pepper flakes. reduce heat to low, cover, and simmer for 45 minutes, or until greens are tender.

no yolks® garlicky noodles with kale

Ingredients

• Servings: 4
• 1/2 (12 ounce) package no yolks® broad noodles
• 2 tablespoons olive oil
• 1 tablespoon minced garlic
• 1/4 teaspoon hot pepper flakes, or to taste
• 8 cups baby kale leaves
• 1/2 cup chicken or vegetable broth
• 1/4 teaspoon salt and ground black pepper, or to taste

Recipe

Preparation Time: 15 mins Cook Time: 5 mins Ready Time: 20 mins


• prepare the noodles according to package directions.
• meanwhile, heat the oil in a deep skillet set over medium-low heat. add the garlic and hot pepper flakes. cook, stirring often, for 2 minutes or until fragrant. add the kale and broth; cover and cook for 3 minutes.
• uncover and stir in the hot cooked noodles. season with salt and pepper. add extra broth to moisten as needed and adjust seasonings to taste. serve immediately.

stuffed peppers with tuna

Ingredients

• Servings: 6
• 6 red bell peppers, halved lengthwise and seeded
• 1 1/2 cups cooked rice
• 2 (6 ounce) cans tuna, drained and flaked
• 1/2 cup chopped celery
• 2 tablespoons finely chopped onion
• 1 dash ground black pepper
• 3/4 cup mayonnaise
• 1/2 cup water
• 1/2 cup panko bread crumbs, or to taste

Recipe

Preparation Time: 10 mins Cook Time: 35 mins Ready Time: 45 mins


• preheat oven to 350 degrees f (175 degrees c).
• put peppers into a large pot with just enough salted water to cover; bring to a boil and cook until the peppers are just tender, about 5 minutes. drain peppers thoroughly.
• arrange peppers into a shallow baking dish with cavity-side up.
• mix rice, tuna, celery, onion, and black pepper together in a bowl; add mayonnaise and stir to coat. spoon the rice mixture into the bell peppers. pour water into the baking dish around the stuffed peppers. sprinkle panko bread crumbs over the top of the stuffed peppers.
• bake in preheated oven until the bread crumbs are browned, about 30 minutes.

Hash Brown Casserole Ii

Ingredients

• Servings: 1
• 1 (2 pound) package frozen hash brown potatoes, thawed
• 1/2 cup melted butter
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 (8 ounce) container sour cream
• 1/2 cup chopped onions
• 2 cups shredded cheddar cheese
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 cups crushed cornflakes cereal
• 1/4 cup melted butter

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c).
• in a large bowl, combine hash browns, 1/2 cup melted butter, cream of chicken soup, sour cream, chopped onion, cheddar cheese, salt and pepper. place mixture in a 3 quart casserole dish.
• in a medium saucepan over medium heat, saute cornflakes in 1/4 cup melted butter, and sprinkle the mixture over the top of the casserole.
• bake covered in preheated oven for 40 minutes.

Puttanesca I

Ingredients

• Servings: 4
• 8 ounces pasta
• 1/2 cup olive oil
• 3 cloves garlic, minced
• 2 cups chopped tomatoes, pushed through a sieve
• 4 anchovy filets, rinsed and chopped
• 2 tablespoons tomato paste
• 3 tablespoons capers
• 20 greek olives, pitted and coarsely chopped
• 1/2 teaspoon crushed red pepper flakes

Recipe

Preparation Time: 25 mins Cook Time: 15 mins Ready Time: 40 mins


• bring a large pot of lightly salted water to a boil. cook pasta in boiling water for 8 to 10 minutes or until al dente; drain.
• heat oil in a skillet over low heat; cook garlic in oil until golden. add sieved tomatoes, and cook 5 minutes. stir in anchovies, tomato paste, capers, olives, and red pepper flakes. cook 10 minutes, stirring occasionally.
• toss pasta with sauce, and serve.

chef scott's kickin' mixed greens

Ingredients

• Servings: 8
• 1/4 cup olive oil
• 8 slices bacon, cut into 1/2-inch pieces
• 1 large onion, cut into 1/2-inch pieces
• 6 cloves garlic, minced
• 1 pound fresh collard greens, cut into 2-inch pieces
• 1/2 pound turnip greens, cut into 2-inch pieces
• 1/2 pound mustard greens, cut into 2-inch pieces
• 5 cups chicken broth
• 2 teaspoons salt
• 2 teaspoons ground black pepper
• 2 pinches red pepper flakes

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• heat olive oil in a large pot over medium-high heat. cook and stir bacon in hot oil until crisp, 7 to 10 minutes. remove bacon from pot, crumble, and return to the pot. add onion to the bacon; cook and stir until the onion is tender, about 5 minutes. stir garlic into the bacon mixture; cook and stir until fragrant, about 2 minutes. add collard greens, turnip greens, and mustard greens; cook and stir until the greens start to wilt, 2 to 3 minutes.
• pour chicken broth into the pot; season with salt, black pepper, and red pepper flakes. reduce heat to low, cover pot with a lid, and cook at a simmer until the greens are tender, about 45 minutes.

Black Bean And Rice Enchiladas

Ingredients

• Servings: 8
• 1 tablespoon olive oil
• 1 green bell pepper, chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (14.5 ounce) can diced tomatoes and green chilies
• 1/4 cup picante sauce
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/4 teaspoon red pepper flakes
• 2 cups cooked brown rice
• 8 (6 inch) flour tortillas, warmed
• 1 cup salsa
• 1 cup shredded cheddar cheese
• 3 tablespoons chopped fresh cilantro leaves
• 1/4 cup shredded cheddar cheese

Recipe

Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 1 hr 5 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a 9x13-inch baking dish.
• heat oil in a large skillet over medium heat; cook and stir green pepper, onion, and garlic until tender, about 7 minutes. stir in beans, tomatoes, picante sauce, chili powder, cumin, and red pepper flakes; bring to a boil. reduce heat to low and simmer, uncovered, until heated through and mixture thickens, about 5 minutes. fold in rice and 1 cup cheddar cheese; cook until heated through, about 5 minutes.
• spoon a rounded 1/2 cup bean mixture down the center of each tortilla. fold sides over filling and roll up. place enchiladas seam side down in baking dish; spoon salsa over each tortilla. cover baking dish with aluminum foil.
• bake in preheated oven for 25 minutes. uncover and sprinkle with cilantro and 1/4 cup cheddar cheese. bake until cheese is melted, 2 to 3 minutes.

asian orange chicken

Ingredients

• Servings: 4
• sauce:
• 1 1/2 cups water
• 2 tablespoons orange juice
• 1/4 cup lemon juice
• 1/3 cup rice vinegar
• 2 1/2 tablespoons soy sauce
• 1 tablespoon grated orange zest
• 1 cup packed brown sugar
• 1/2 teaspoon minced fresh ginger root
• 1/2 teaspoon minced garlic
• 2 tablespoons chopped green onion
• 1/4 teaspoon red pepper flakes
• 3 tablespoons cornstarch
• 2 tablespoons water
• chicken:
• 2 boneless, skinless chicken breasts, cut into 1/2 inch pieces
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3 tablespoons olive oil

Recipe

Preparation Time: 40 mins Cook Time: 40 mins Ready Time: 3 hrs 20 mins


• pour 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes. bring to a boil. remove from heat, and cool 10 to 15 minutes.
• place the chicken pieces into a resealable plastic bag. when contents of saucepan have cooled, pour 1 cup of sauce into bag. reserve the remaining sauce. seal the bag, and refrigerate at least 2 hours.
• in another resealable plastic bag, mix the flour, salt, and pepper. add the marinated chicken pieces, seal the bag, and shake to coat.
• heat the olive oil in a large skillet over medium heat. place chicken into the skillet, and brown on both sides. drain on a plate lined with paper towels, and cover with aluminum foil.
• wipe out the skillet, and add the sauce. bring to a boil over medium-high heat. mix together the cornstarch and 2 tablespoons water; stir into the sauce. reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally.

broiled tilapia parmesan

Ingredients

• Servings: 8
• 1/2 cup parmesan cheese
• 1/4 cup butter, softened
• 3 tablespoons mayonnaise
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon dried basil
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon onion powder
• 1/8 teaspoon celery salt
• 2 pounds tilapia fillets

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 15 mins


• preheat your oven's broiler. grease a broiling pan or line pan with aluminum foil.
• in a small bowl, mix together the parmesan cheese, butter, mayonnaise and lemon juice. season with dried basil, pepper, onion powder and celery salt. mix well and set aside.
• arrange fillets in a single layer on the prepared pan. broil a few inches from the heat for 2 to 3 minutes. flip the fillets over and broil for a couple more minutes. remove the fillets from the oven and cover them with the parmesan cheese mixture on the top side. broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. be careful not to over cook the fish.

Grilled Halibut Steaks With Corn And Chanterelles

Ingredients

• Servings: 2
• 2 large halibut steaks
• salt and ground black pepper to taste
• 2 tablespoons olive oil
• 2 cups sliced chanterelle mushrooms
• 1 cup corn kernels
• 1/3 cup diced roasted red peppers
• 1/2 cup water
• 1 lemon, juiced
• 1 tablespoon butter
• 1 tablespoon minced fresh tarragon

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• preheat grill for medium-high heat and lightly oil the grate. season halibut steaks with salt and black pepper.
• heat olive oil in a skillet over medium heat. cook and stir chanterelle mushrooms with a pinch of salt in hot oil until soft and caramelized, about 10 minutes. stir corn and peppers into mushrooms until corn is toasted, about 2 minutes.
• pour water into mushroom mixture; bring to a simmer and cook until reduced, about 5 minutes. stir lemon juice and butter into mushroom mixture until butter melts and liquid is almost evaporated.
• cook halibut steaks on the preheated grill until until the fish flakes easily with a fork, 3 to 5 minutes per side. divide mushroom mixture between two plates and sprinkle tarragon over each. top mushrooms with halibut steaks.

Canned Salmon Lunch

Ingredients

• Servings: 6
• 1 (14.75 ounce) can salmon, drained and flaked
• 1/4 cup mayonnaise
• 1/4 cup chopped mild pickled pepper rings
• 1 tablespoon pickled pepper juice

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• mix salmon, mayonnaise, peppers, and pepper juice in a bowl.

grapefruit salmon

Ingredients

• Servings: 1
• 1/2 grapefruit, juiced
• 3 1/3 ounces soy sauce
• 1/4 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground ginger
• 1 whole salmon fillet

Recipe

Preparation Time: 10 mins Cook Time: 40 mins Ready Time: 1 hr 50 mins


• whisk grapefruit juice, soy sauce, garlic powder, ground ginger, and salt together in a small bowl.
• lay salmon into a shallow baking dish with the skin-side down; pour grapefruit juice mixture over salmon.
• cover baking dish with plastic wrap and marinate salmon in refrigerator for 1 hour.
• preheat oven to 400 degrees f (200 degrees c).
• bake in the preheated oven until the salmon flakes easily with a fork, about 40 minutes.

oven roasted potatoes

Ingredients

• Servings: 4
• 1/8 cup olive oil
• 1 tablespoon minced garlic
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried marjoram
• 1/2 teaspoon dried dill weed
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried parsley
• 1/2 teaspoon crushed red pepper flakes
• 1/2 teaspoon salt
• 4 large potatoes, peeled and cubed

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• preheat oven to 475 degrees f (245 degrees c).
• in a large bowl, combine oil, garlic, basil, marjoram, dill weed, thyme, oregano, parsley, red pepper flakes, and salt. stir in potatoes until evenly coated. place potatoes in a single layer on a roasting pan or baking sheet.
• roast for 20 to 30 minutes in the preheated oven, turning occasionally to brown on all sides.

salted and blackened tilapia

Ingredients

• Servings: 2
• 2 (4 ounce) tilapia fillets
• 1 teaspoon diamond crystal® kosher salt
• 2 teaspoons seasoning

Recipe

Preparation Time: 3 mins Cook Time: 6 mins Ready Time: 9 mins


• lightly salt one side of each tilapia filets with diamond crystal® kosher salt. rub seasoning on both sides of the filets.
• heat oil over medium-high heat in a skillet.
• when the oil is hot, carefully place filets in the skillet. fry each side until richly browned and fish flakes easily, 3 to 4 minutes.
• place tilapia on a warmed plate; cover with foil for a few minutes to let rest.

Salmon Avocado Salad

Ingredients

• Servings: 2
• 1/2 avocado, thinly sliced
• 1/4 cucumber, thinly sliced
• 1 dash lemon juice
• sea salt to taste
• 1 pinch dried dill weed, or more to taste
• 1 (7.5 ounce) can salmon, drained and flaked
• 1 teaspoon creamy salad dressing (such as miracle whip®)
• 2 teaspoons capers

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• layer avocado and cucumber on a serving plate; top with lemon juice, salt, and dill.
• mix salmon and creamy salad dressing together in a bowl; spoon over avocado and cucumber. sprinkle capers over salmon mixture.

bow ties with sausage, tomatoes and cream

Ingredients

• Servings: 6
• 1 (12 ounce) package bow tie pasta
• 2 tablespoons olive oil
• 1 pound sweet italian sausage, casings removed and crumbled
• 1/2 teaspoon red pepper flakes
• 1/2 cup diced onion
• 3 cloves garlic, minced
• 1 (28 ounce) can italian-style plum tomatoes, drained and coarsely chopped
• 1 1/2 cups heavy cream
• 1/2 teaspoon salt
• 3 tablespoons minced fresh parsley

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• bring a large pot of lightly salted water to a boil. cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
• heat oil in a large, deep skillet over medium heat. cook sausage and pepper flakes until sausage is evenly brown. stir in onion and garlic, and cook until onion is tender. stir in tomatoes, cream, and salt. simmer until mixture thickens, 8 to 10 minutes.
• stir cooked pasta into sauce, and heat through. sprinkle with parsley.

Puttanesca I

Ingredients

• Servings: 4
• 8 ounces pasta
• 1/2 cup olive oil
• 3 cloves garlic, minced
• 2 cups chopped tomatoes, pushed through a sieve
• 4 anchovy filets, rinsed and chopped
• 2 tablespoons tomato paste
• 3 tablespoons capers
• 20 greek olives, pitted and coarsely chopped
• 1/2 teaspoon crushed red pepper flakes

Recipe

Preparation Time: 25 mins Cook Time: 15 mins Ready Time: 40 mins


• bring a large pot of lightly salted water to a boil. cook pasta in boiling water for 8 to 10 minutes or until al dente; drain.
• heat oil in a skillet over low heat; cook garlic in oil until golden. add sieved tomatoes, and cook 5 minutes. stir in anchovies, tomato paste, capers, olives, and red pepper flakes. cook 10 minutes, stirring occasionally.
• toss pasta with sauce, and serve.

Salmon Salad Spread

Ingredients

• Servings: 8
• 3 large eggs, or more to taste
• 2 (14.75 ounce) cans pink salmon - drained, flaked, and cartilage removed
• 1/2 cup mayonnaise
• 3 tablespoons mustard
• 1/4 cup sweet pickle relish
• 1/4 cup raisins
• 1/4 cup chopped red onion
• 1 teaspoon celery seed
• salt and ground black pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 1 hr


• place eggs in a saucepan and cover with water. bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. remove eggs from hot water, cool under cold running water, and peel.
• mix salmon, mayonnaise, mustard, relish, raisins, red onion, celery seed, salt, and pepper together in a bowl. chop eggs, add to salmon mixture, and mix.
• refrigerate salmon salad until chilled completely, at least 30 minutes.

Black Bean And Rice Enchiladas

Ingredients

• Servings: 8
• 1 tablespoon olive oil
• 1 green bell pepper, chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (14.5 ounce) can diced tomatoes and green chilies
• 1/4 cup picante sauce
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/4 teaspoon red pepper flakes
• 2 cups cooked brown rice
• 8 (6 inch) flour tortillas, warmed
• 1 cup salsa
• 1 cup shredded cheddar cheese
• 3 tablespoons chopped fresh cilantro leaves
• 1/4 cup shredded cheddar cheese

Recipe

Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 1 hr 5 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a 9x13-inch baking dish.
• heat oil in a large skillet over medium heat; cook and stir green pepper, onion, and garlic until tender, about 7 minutes. stir in beans, tomatoes, picante sauce, chili powder, cumin, and red pepper flakes; bring to a boil. reduce heat to low and simmer, uncovered, until heated through and mixture thickens, about 5 minutes. fold in rice and 1 cup cheddar cheese; cook until heated through, about 5 minutes.
• spoon a rounded 1/2 cup bean mixture down the center of each tortilla. fold sides over filling and roll up. place enchiladas seam side down in baking dish; spoon salsa over each tortilla. cover baking dish with aluminum foil.
• bake in preheated oven for 25 minutes. uncover and sprinkle with cilantro and 1/4 cup cheddar cheese. bake until cheese is melted, 2 to 3 minutes.

paleo soy and ginger poached flounder

Ingredients

• Servings: 3
• 1 1/2 cups water
• 1/2 cup soy sauce
• 1/2 cup chopped cilantro
• 1 teaspoon rice vinegar
• 2 tablespoons olive oil
• 1 1/2 pounds flounder fillets
• 1 tablespoon grated fresh ginger
• 1/2 cup chopped scallions

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins


• stir water, soy sauce, cilantro, and rice vinegar together in a bowl.
• heat olive oil in a deep skillet over medium-high heat. saute ginger in hot oil until fragrant, about 1 minute; add the water mixture and flounder to the skillet. bring the liquid to a boil and immediately remove skillet from heat. place a tight-fitting lid on the skillet and poach flounder in hot liquid until the flesh easily flakes with a fork, about 10 minutes. top fillets with chopped scallions.

Quick And Easy Salmon Salad

Ingredients

• Servings: 4
• 3 stalks celery, finely chopped
• 1 (8 ounce) can skinless, boneless salmon, drained and flaked
• 1/3 small red onion, finely chopped
• 2 tablespoons mayonnaise
• 1 teaspoon chili powder
• 1 green onion, finely chopped

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• mix celery, salmon, red onion, mayonnaise, chili powder, and green onion together in a bowl.

panko-parmesan halibut

Ingredients

• Servings: 2
• cooking spray
• 1/3 cup plain fat-free greek yogurt
• 1 tablespoon lemon juice
• 1 tablespoon dijon mustard
• 1/3 cup italian-style panko bread crumbs
• 2 tablespoons grated parmesan cheese
• salt and ground black pepper to taste
• 2 (6 ounce) halibut fillets

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• preheat oven to 425 degrees f (220 degrees c). line a baking sheet with aluminum foil, spray an ovenproof wire rack with cooking spray, and place rack on the prepared baking sheet.
• whisk yogurt, lemon juice, and dijon mustard together in a shallow bowl. stir panko bread crumbs and parmesan cheese together in another shallow dish.
• gently dip 1 fillet in yogurt mixture to coat completely; press fillet into bread crumbs. place coated fillet on the wire rack on the prepared baking sheet. repeat with remaining fillet.
• bake fillets in the preheated oven until fish flakes easily with a fork, 18 to 22 minutes. an instant-read thermometer inserted into the center should read 140 degrees f (60 degrees c).

easy garlic swai fish

Ingredients

• Servings: 1
• cooking spray
• 1 teaspoon minced garlic
• 1 (4 ounce) fillet swai fish (also known as basa fish)
• 1 pinch greek seasoning, or to taste

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• spray a nonstick skillet with cooking spray; heat over medium-high heat. cook and stir garlic in hot skillet until lightly browned and fragrant, about 1 minute. move garlic to one side of skillet.
• place swai fish into the skillet and season with greek seasoning. spoon garlic top of fish. cook until edges of fish are white and bottom is browned, about 5 minutes. flip fish and cook until fish flakes easily with a fork, about 5 minutes more.

paleo pecan-maple salmon

Ingredients

• Servings: 4
• 4 (4 ounce) fillets salmon
• salt and ground black pepper to taste
• 1/2 cup pecans
• 3 tablespoons pure maple syrup
• 1 tablespoon apple vinegar
• 1 teaspoon smoked paprika
• 1/2 teaspoon chipotle pepper powder
• 1/2 teaspoon onion powder

Recipe

Preparation Time: 15 mins Cook Time: 12 mins Ready Time: 2 hrs 27 mins


• place salmon fillets on a baking sheet and season with salt and black pepper.
• combine pecans, maple syrup, vinegar, paprika, chipotle powder, and onion powder in a food processor; pulse until texture is crumbly. spoon pecan mixture on top of each salmon fillet, coating the entire top surface. refrigerate coated salmon, uncovered, for 2 to 3 hours.
• preheat oven to 425 degrees f (220 degrees c).
• bake salmon in the preheated oven until fish flakes easily with a fork, 12 to 14 minutes.

roasted potato fries with avocado aioli

Ingredients

• Servings: 6
• 1 1/2 pounds fingerling potatoes, scrubbed and cut in half lengthwise
• 2 tablespoons olive oil
• 3/4 teaspoon paprika
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon freshly cracked black pepper
• avocado aioli:
• 2 ripe avocados
• 1/4 cup sour cream
• 2 tablespoons chopped fresh basil
• 1 tablespoon minced garlic
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon red pepper flakes
• salt and freshly ground pepper to taste

Recipe

Preparation Time: 5 mins Cook Time: 25 mins Ready Time: 45 mins


• for the roasted potato fries: preheat oven to 425 degrees f. on a large baking sheet, combine the fingerling potatoes, olive oil, paprika, salt, garlic powder and pepper. toss to combine until the potatoes are evenly coated with the spice mixture and olive oil.
• transfer the baking sheet into the oven and roast for 25 to 30 minutes until the potatoes are crispy on the outside and tender on the inside.
• for the avocado aioli: cut the avocados in half lengthwise. remove the pit from the avocado and discard. remove the avocado from the skin and place the avocado flesh a cutting board. cut the avocado into 1-inch pieces and transfer the avocado to a blender.
• add the sour cream, basil, garlic, lemon juice, red pepper flakes and a pinch of salt and pepper into the blender and process until smooth.
• taste and add salt and lemon juice if needed. if the mixture is too thick, add a teaspoon of water and blend until smooth.
• serve with warm roasted potato fries.

salmon florentine

Ingredients

• Servings: 2
• 1/2 cup butter
• 1/2 white onion, sliced
• 2 cloves garlic, minced, divided
• 2 (4 ounce) salmon steaks
• 1 cup semi-dry white (such as chablis)
• 1 cup heavy whipping cream
• 1 tablespoon butter
• 2 cups chopped spinach

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• melt 1/2 cup butter in a large skillet over medium-high heat; cook and stir onion and 1/2 of the garlic, breaking onion into rings, until softened, 5 to 10 minutes. add salmon to onion mixture and cook until salmon is about 1/4-cooked, about 2 minutes.
• pour and cream over salmon and cook, stirring lightly and flipping salmon halfway through, until liquid is reduced by 1/2 and salmon flakes easily with a fork, 5 to 10 minutes.
• melt 1 tablespoon butter in a skillet over medium heat; cook and stir remaining garlic until fragrant and golden, 1 to 3 minutes. add spinach and cook until spinach is wilted, 3 to 4 minutes.
• place spinach on 2 serving plates, making a well in the center of each. arrange each salmon steak in the center of the well and pour sauce over each. garnish salmon with onion.

broiled tilapia parmesan

Ingredients

• Servings: 8
• 1/2 cup parmesan cheese
• 1/4 cup butter, softened
• 3 tablespoons mayonnaise
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon dried basil
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon onion powder
• 1/8 teaspoon celery salt
• 2 pounds tilapia fillets

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 15 mins


• preheat your oven's broiler. grease a broiling pan or line pan with aluminum foil.
• in a small bowl, mix together the parmesan cheese, butter, mayonnaise and lemon juice. season with dried basil, pepper, onion powder and celery salt. mix well and set aside.
• arrange fillets in a single layer on the prepared pan. broil a few inches from the heat for 2 to 3 minutes. flip the fillets over and broil for a couple more minutes. remove the fillets from the oven and cover them with the parmesan cheese mixture on the top side. broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. be careful not to over cook the fish.

asian orange chicken

Ingredients

• Servings: 4
• sauce:
• 1 1/2 cups water
• 2 tablespoons orange juice
• 1/4 cup lemon juice
• 1/3 cup rice vinegar
• 2 1/2 tablespoons soy sauce
• 1 tablespoon grated orange zest
• 1 cup packed brown sugar
• 1/2 teaspoon minced fresh ginger root
• 1/2 teaspoon minced garlic
• 2 tablespoons chopped green onion
• 1/4 teaspoon red pepper flakes
• 3 tablespoons cornstarch
• 2 tablespoons water
• chicken:
• 2 boneless, skinless chicken breasts, cut into 1/2 inch pieces
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3 tablespoons olive oil

Recipe

Preparation Time: 40 mins Cook Time: 40 mins Ready Time: 3 hrs 20 mins


• pour 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes. bring to a boil. remove from heat, and cool 10 to 15 minutes.
• place the chicken pieces into a resealable plastic bag. when contents of saucepan have cooled, pour 1 cup of sauce into bag. reserve the remaining sauce. seal the bag, and refrigerate at least 2 hours.
• in another resealable plastic bag, mix the flour, salt, and pepper. add the marinated chicken pieces, seal the bag, and shake to coat.
• heat the olive oil in a large skillet over medium heat. place chicken into the skillet, and brown on both sides. drain on a plate lined with paper towels, and cover with aluminum foil.
• wipe out the skillet, and add the sauce. bring to a boil over medium-high heat. mix together the cornstarch and 2 tablespoons water; stir into the sauce. reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally.

Penne Rosa With Parmesan Crusted Chicken

Ingredients

• Servings: 6
• 2 cups grated parmesan cheese
• 1 (16 ounce) package penne pasta
• 4 skinless, boneless chicken breast halves
• 3 egg whites, lightly beaten
• 2 (16 ounce) jars alfredo sauce
• 2 (14.5 ounce) cans italian-style diced tomatoes
• 1 (8 ounce) can tomato sauce
• 1/4 teaspoon red pepper flakes, or to taste
• 1 (8 ounce) package sliced fresh mushrooms
• 1 (8 ounce) package fresh spinach
• 1 cup grated parmesan cheese

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• preheat oven to 400 degrees f (200 degrees c).
• line a baking sheet with parchment paper.
• place 2 cups parmesan cheese into a shallow bowl.
• fill a large pot with lightly salted water and bring to a rolling boil over high heat. once the water is boiling, stir in penne and return to a boil. cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 11 minutes. drain well in a colander set in the sink.
• dip chicken breasts into the beaten egg whites.
• press chicken into parmesan cheese in shallow bowl to coat both sides.
• gently toss between your hands so any cheese that hasn't stuck can fall away. place the chicken on prepared baking sheet.
• bake chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, about 18 minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).
• meanwhile, heat alfredo sauce, diced tomatoes, tomato sauce, and red pepper flakes in a large saucepan over low heat. allow to simmer while you finish the remaining steps.
• heat a large skillet over medium high heat; cook and stir mushrooms and spinach until mushrooms are tender, about 5 minutes.
• stir vegetables into the sauce.
• place the penne pasta into a serving bowl; slice chicken breasts and arrange over the pasta.
• pour sauce over the pasta and chicken, and sprinkle remaining 1 cup parmesan cheese on top.

grilled shrimp over zucchini noodles

Ingredients

• Servings: 5
• lemon basil dressing:
• 2 cups thinly sliced fresh basil
• 9 tablespoons olive oil, divided
• 1/3 cup toasted sliced almonds, divided
• 1 tablespoon red vinegar
• 1 shallot, coarsely chopped
• 2 cloves garlic, coarsely chopped
• 1 lemon, zested
• 1/4 teaspoon red pepper flakes
• 1 pound shrimp, peeled and deveined
• 5 zucchini
• kosher salt and freshly ground black pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 5 mins Ready Time: 15 mins


• blend basil, 1/2 cup olive oil, 1/4 cup almonds, vinegar, shallot, garlic, lemon zest, and red pepper flakes in a blender until lemon basil dressing is smooth.
• heat 1 tablespoon olive oil in a skillet over medium-high heat; saute shrimp until cooked through and pink, 2 to 4 minutes. remove skillet from heat and mix shrimp with 2 tablespoons dressing in a bowl.
• run zucchini through a spiralizer to create spaghetti-size noodle shapes. add to skillet; cook and stir over medium heat until zucchini noodles are tender, 1 to 2 minutes. add 2 tablespoons lemon basil dressing and toss to coat. remove skillet from heat.
• arrange shrimp on top of zucchini noodles; season with salt and black pepper. top with remaining almonds.

big ray's herb and garlic fish

Ingredients

• Servings: 4
• cooking spray
• 1/4 cup mayonnaise
• 1 clove garlic, minced
• 1 teaspoon italian seasoning
• 1 teaspoon grated parmesan cheese
• 4 (4 ounce) fillets pollock fillets
• 1 tablespoon lemon juice

Recipe

Preparation Time: 15 mins Cook Time: 6 mins Ready Time: 21 mins


• set oven rack about 6 inches from the heat source and preheat the oven's broiler. prepare a broiler pan with cooking spray.
• stir mayonnaise, garlic, italian seasoning, and parmesan cheese together in a bowl.
• arrange pollock fillets prepared broiler pan. spread mayonnaise mixture over the top of each fillet.
• cook fillets under the broiler until the flesh flakes easily with a fork, 6 to 8 minutes. drizzle lemon juice over the fish.

Easy Salmon Dip

Ingredients

• Servings: 6
• 1 (14.75 ounce) can salmon, drained and flaked
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup sour cream
• 2 tablespoons lemon juice
• 1 clove garlic, minced
• 1 teaspoon dried parsley
• 1/4 teaspoon dried dill
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• stir salmon, cream cheese, sour cream lemon juice, garlic, parsley, dill, salt, and black pepper together in a bowl.

chimichurri twice-baked potatoes

Ingredients

• Servings: 6
• 6 medium russet potatoes, scrubbed
• 1 cup minced fresh flat-leaf parsley
• 1/4 cup minced fresh oregano leaves
• 3 green onions, minced
• 3 cloves garlic, minced
• 1/2 teaspoon red pepper flakes
• 1/2 cup olive oil
• 1/4 cup red vinegar
• 3 tablespoons lemon juice
• kosher salt to taste

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• preheat oven to 400 degrees f. place the potatoes in the oven, directly on the rack.
• bake for 30 minutes. poke a couple holes in the top of the potatoes with a fork and return them to the oven for another 15 minutes.
• while the potatoes are baking, prepare the chimichurri sauce:
• finely mince the parsley, oregano, green onions and garlic. (if you want to save time, place ingredients in a food processor and pulse until finely minced.) add the herbs to a 2-cup bowl. then add the red pepper flakes, olive oil, vinegar and lemon juice. season to taste with kosher salt. set aside.
• slice the top third of each potato off and let the potatoes cool until you can handle them comfortably. scoop the flesh of the potatoes into a medium mixing bowl.
• add 1 cup of the chimichurri sauce to the potatoes. using a hand mixer, whip the potatoes until creamy and fluffy.
• spoon the chimichurri potato mixture back into the potatoes. place the potatoes on a baking sheet and bake them at 400 degrees f for another 10 minutes. serve them hot with an extra spoonful of the remaining chimichurri sauce.

Paul Newman Crab Salad

Ingredients

• Servings: 6
• 1 (12 ounce) package rotini pasta
• 1 cup frozen petite peas, or more to taste
• 1 (8 ounce) package imitation crabmeat, flaked
• 2/3 cup shredded swiss cheese
• 1/2 cup grated parmesan cheese, or more to taste
• 2/3 (8 ounce) bottle bottled oil and vinegar salad dressing (such as newman's own®), or to taste

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• bring a large pot of lightly salted water to a boil. cook rotini at a boil until tender yet firm to the bite, about 8 minutes.
• put frozen peas into a large colander. drain rotini over the peas. fill the now-empty pot with cold water. plunge pasta and peas into the cold water to chill completely; drain.
• mix imitation crabmeat, swiss cheese, and parmesan cheese in a large bowl; add pasta mixture and toss to mix. pour dressing over the salad and toss to lightly coat.

mom's fish cakes

Ingredients

• Servings: 6
• 1 (14.75 ounce) can salmon, drained and flaked
• 2 (5 ounce) cans tuna, drained
• 3/4 cup bread crumbs, or more to taste
• 1/2 cup nonfat plain yogurt
• 1 egg
• 3 tablespoons ketchup, or more to taste
• 1 tablespoon dried minced onion
• 1 tablespoon dried dill
• cooking spray

Recipe

Preparation Time: 15 mins Cook Time: 5 mins Ready Time: 20 mins


• mix salmon, tuna, bread crumbs, yogurt, egg, ketchup, onion, and dill together in a bowl. form mixture into 6 patties.
• spray a skillet with cooking spray and heat over medium-high heat. cook fish cakes in hot skillet, turning once, until cooked through and lightly browned on each side, 5 to 10 minutes.

Main Dish Salad

Ingredients

• Servings: 4
• 1 head iceberg lettuce, torn into bite-sized pieces
• 1 cup shredded carrot
• 1/2 cup diced celery
• 1/4 cup diced onion
• 1 (7 ounce) can albacore tuna in water, drained and flaked
• 1 cup creamy salad dressing, e.g. miracle whip ™
• 1 tablespoon prepared yellow mustard
• 2 cups shoestring potatoes

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• in a large salad bowl, toss together the lettuce, carrot, celery, onion, and tuna. in a small bowl, stir together the creamy salad dressing and mustard. stir into the salad so that it is evenly coated. just before serving, stir in the shoestring potatoes.

smokey southern mustard greens

Ingredients

• Servings: 8
• 8 cups chicken stock
• 1 bunch fresh mustard greens, or more to taste
• 1 cup diced ham
• 5 slices bacon, chopped
• 1/3 cup diced sweet onion
• 1/4 cup rice vinegar
• 3 tablespoons butter
• salt and ground black pepper to taste
• 1 pinch red pepper flakes, or to taste (optional)

Recipe

Preparation Time: 10 mins Cook Time: 50 mins Ready Time: 1 hr


• combine chicken stock and mustard greens in a large stockpot; add ham, bacon, onion, vinegar, and butter. bring stock to a rolling boil. cook, stirring occasionally, for 20 minutes; reduce heat to low and simmer until greens are tender, about 30 minutes. season with salt, pepper, and red pepper flakes.

Black Bean And Rice Enchiladas

Ingredients

• Servings: 8
• 1 tablespoon olive oil
• 1 green bell pepper, chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (14.5 ounce) can diced tomatoes and green chilies
• 1/4 cup picante sauce
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/4 teaspoon red pepper flakes
• 2 cups cooked brown rice
• 8 (6 inch) flour tortillas, warmed
• 1 cup salsa
• 1 cup shredded cheddar cheese
• 3 tablespoons chopped fresh cilantro leaves
• 1/4 cup shredded cheddar cheese

Recipe

Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 1 hr 5 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a 9x13-inch baking dish.
• heat oil in a large skillet over medium heat; cook and stir green pepper, onion, and garlic until tender, about 7 minutes. stir in beans, tomatoes, picante sauce, chili powder, cumin, and red pepper flakes; bring to a boil. reduce heat to low and simmer, uncovered, until heated through and mixture thickens, about 5 minutes. fold in rice and 1 cup cheddar cheese; cook until heated through, about 5 minutes.
• spoon a rounded 1/2 cup bean mixture down the center of each tortilla. fold sides over filling and roll up. place enchiladas seam side down in baking dish; spoon salsa over each tortilla. cover baking dish with aluminum foil.
• bake in preheated oven for 25 minutes. uncover and sprinkle with cilantro and 1/4 cup cheddar cheese. bake until cheese is melted, 2 to 3 minutes.

bow ties with sausage, tomatoes and cream

Ingredients

• Servings: 6
• 1 (12 ounce) package bow tie pasta
• 2 tablespoons olive oil
• 1 pound sweet italian sausage, casings removed and crumbled
• 1/2 teaspoon red pepper flakes
• 1/2 cup diced onion
• 3 cloves garlic, minced
• 1 (28 ounce) can italian-style plum tomatoes, drained and coarsely chopped
• 1 1/2 cups heavy cream
• 1/2 teaspoon salt
• 3 tablespoons minced fresh parsley

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• bring a large pot of lightly salted water to a boil. cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
• heat oil in a large, deep skillet over medium heat. cook sausage and pepper flakes until sausage is evenly brown. stir in onion and garlic, and cook until onion is tender. stir in tomatoes, cream, and salt. simmer until mixture thickens, 8 to 10 minutes.
• stir cooked pasta into sauce, and heat through. sprinkle with parsley.

Crabby Orange Salad

Ingredients

• Servings: 4
• 1 (6 ounce) can crabmeat, drained and flaked
• 3 large oranges, peeled and segmented
• 1/3 cup orange juice
• 1/4 cup mayonnaise
• 1/2 cup sweetened whipped cream
• 2 tablespoons white sugar

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• in a medium bowl, toss together the crabmeat and oranges. cover and chill.
• in a small bowl, whisk together the orange juice, mayonnaise, whipped cream and sugar. serve over the chilled crab mixture.

Puttanesca I

Ingredients

• Servings: 4
• 8 ounces pasta
• 1/2 cup olive oil
• 3 cloves garlic, minced
• 2 cups chopped tomatoes, pushed through a sieve
• 4 anchovy filets, rinsed and chopped
• 2 tablespoons tomato paste
• 3 tablespoons capers
• 20 greek olives, pitted and coarsely chopped
• 1/2 teaspoon crushed red pepper flakes

Recipe

Preparation Time: 25 mins Cook Time: 15 mins Ready Time: 40 mins


• bring a large pot of lightly salted water to a boil. cook pasta in boiling water for 8 to 10 minutes or until al dente; drain.
• heat oil in a skillet over low heat; cook garlic in oil until golden. add sieved tomatoes, and cook 5 minutes. stir in anchovies, tomato paste, capers, olives, and red pepper flakes. cook 10 minutes, stirring occasionally.
• toss pasta with sauce, and serve.

Soy-honey Glazed Salmon With Asparagus

Ingredients

• Servings: 2
• 1 bunch fresh asparagus, trimmed, or as desired
• 1 tablespoon reduced-sodium soy sauce
• 1 tablespoon honey
• 1 teaspoon olive oil, or as needed
• 1 (8 ounce) salmon fillet
• sea salt and ground black pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. bring water to a boil. add asparagus, cover, and steam until slightly tender, 2 to 4 minutes.
• whisk soy sauce and honey together in a bowl until glaze is smooth.
• set oven rack about 6 inches from the heat source and preheat the oven's broiler. line a baking sheet with aluminum foil and brush with olive oil.
• place salmon fillet and asparagus on the prepared baking sheet; season with salt and pepper.
• broil in the preheated oven for 5 minutes. drizzle 2/3 of the glaze over salmon and asparagus. broil until fish flakes easily with a fork, 3 to 5 minutes. drizzle remaining glaze over salmon.

italian subs - restaurant style

Ingredients

• Servings: 8
• 1 head red leaf lettuce, rinsed and torn
• 2 medium fresh tomatoes, chopped
• 1 medium red onion, chopped
• 6 tablespoons olive oil
• 2 tablespoons white vinegar
• 2 tablespoons chopped fresh parsley
• 2 cloves garlic, chopped
• 1 teaspoon dried basil
• 1/4 teaspoon red pepper flakes
• 1 pinch dried oregano
• 1/2 pound sliced capacola sausage
• 1/2 pound thinly sliced genoa salami
• 1/4 pound thinly sliced prosciutto
• 1/2 pound sliced provolone cheese
• 4 submarine rolls, split
• 1 cup dill pickle slices

Recipe

Preparation Time: 20 mins Ready Time: 1 hr 20 mins


• in a large bowl, toss together the lettuce, tomatoes and onion. in a separate bowl, whisk together the olive oil, white vinegar, parsley, garlic, basil, red pepper flakes and oregano. pour over the salad, and toss to coat evenly. refrigerate for about 1 hour.
• spread the submarine rolls open, and layer the capacola, salami, prosciutto, and provolone cheese evenly on each roll. top with some of the salad, and as many pickle slices as desired. close the rolls and serve.

pan-roasted miso-marinated sea bass

Ingredients

• Servings: 6
• 1/4 cup white sugar
• 1 tablespoon dark corn syrup
• 1 1/2 teaspoons soy sauce
• 1/2 cup
• 1/4 cup hoisin sauce
• 1/4 cup white miso paste
• 1/4 cup red miso paste
• 1 1/2 teaspoons minced fresh ginger root
• 1 clove garlic, minced
• 1 shallot, minced
• 5 tablespoons canola oil, divided
• 6 (6 ounce) fillets sea bass

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 4 hrs 35 mins


• whisk together the sugar, corn syrup, soy sauce, , hoisin sauce, white miso, red miso, ginger root, garlic, shallot, and 3 tablespoons canola oil in a bowl until blended. toss the fillets with the marinade, cover, and marinate in the refrigerator 4 to 6 hours.
• preheat oven to 350 degrees f (175 degrees c).
• remove the fillets from the marinade, and scrape off the excess. scrape the marinade into a small saucepan and set aside. heat the remaining 2 tablespoons of canola oil in a large, heavy cast iron skillet over high heat. brown the fillets in the hot oil for 1 minute on each side, then place into the oven, and bake until the fish flakes easily with a fork, about 10 minutes.
• while the fish is in the oven, bring the remaining marinade to a simmer over medium-high heat, then reduce heat to medium-low, and simmer for 10 minutes. serve the sea bass accompanied by the miso sauce.

chicken-cheese-fish

Ingredients

• Servings: 12
• 2 pounds skinless, boneless chicken breast halves
• 4 cups shredded cheddar cheese
• 1 cup shredded swiss cheese
• 4 (3 ounce) cans tuna packed in olive oil
• 2 (16 ounce) cans pink salmon, drained
• 2 cups heavy whipping cream
• 4 eggs, beaten
• 2 cups crumbled feta
• 1 cup shredded mozzarella cheese
• 2 cups ricotta cheese
• 1 (8 ounce) package cream cheese, softened
• 2 eggs, beaten
• 3 cups italian seasoned bread crumbs
• 2 tablespoons butter, cut into small pieces

Recipe

Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ready Time: 2 hrs


• preheat oven to 350 degrees f (175 degrees c).
• line the bottom of a large baking dish with the chicken breasts. scatter cheddar and swiss cheese over top. flake the tuna and salmon and layer evenly over the cheese. mix whipping cream with the 4 beaten eggs in a bowl; pour over top of the dish.
• mix the feta, mozzarella and ricotta cheeses in a bowl; spread over the fish. mix the cream cheese, 2 beaten eggs, and bread crumbs in a bowl; spread evenly over top of the cheese. evenly arrange small pieces of butter over entire dish. cover with aluminum foil.
• bake in preheated oven for 1 1/2 hours, or until heated through and golden brown on top.

asian orange chicken

Ingredients

• Servings: 4
• sauce:
• 1 1/2 cups water
• 2 tablespoons orange juice
• 1/4 cup lemon juice
• 1/3 cup rice vinegar
• 2 1/2 tablespoons soy sauce
• 1 tablespoon grated orange zest
• 1 cup packed brown sugar
• 1/2 teaspoon minced fresh ginger root
• 1/2 teaspoon minced garlic
• 2 tablespoons chopped green onion
• 1/4 teaspoon red pepper flakes
• 3 tablespoons cornstarch
• 2 tablespoons water
• chicken:
• 2 boneless, skinless chicken breasts, cut into 1/2 inch pieces
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3 tablespoons olive oil

Recipe

Preparation Time: 40 mins Cook Time: 40 mins Ready Time: 3 hrs 20 mins


• pour 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes. bring to a boil. remove from heat, and cool 10 to 15 minutes.
• place the chicken pieces into a resealable plastic bag. when contents of saucepan have cooled, pour 1 cup of sauce into bag. reserve the remaining sauce. seal the bag, and refrigerate at least 2 hours.
• in another resealable plastic bag, mix the flour, salt, and pepper. add the marinated chicken pieces, seal the bag, and shake to coat.
• heat the olive oil in a large skillet over medium heat. place chicken into the skillet, and brown on both sides. drain on a plate lined with paper towels, and cover with aluminum foil.
• wipe out the skillet, and add the sauce. bring to a boil over medium-high heat. mix together the cornstarch and 2 tablespoons water; stir into the sauce. reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally.

sweet and sour lamb patties

Ingredients

• Servings: 4
• 1 1/2 pounds ground lamb
• 1/2 cup soft bread crumbs
• 1 teaspoon red pepper flakes
• 1 teaspoon seasoning salt
• 1 egg
• 1 tablespoon milk
• 2 tablespoons chopped fresh parsley
• 1/2 cup finely chopped onion
• 1 (10 ounce) jar sweet and sour sauce

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• mix lamb, breadcrumbs, red pepper flakes, salt, egg, milk, parsley and onions together in bowl. shape into 8 to 12 patties.
• slowly brown in frying pan until juices run clear; drain well. heat sweet and sour sauce in frying pan. place cooked patties in pan and heat through.

Black Bean And Rice Enchiladas

Ingredients

• Servings: 8
• 1 tablespoon olive oil
• 1 green bell pepper, chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (14.5 ounce) can diced tomatoes and green chilies
• 1/4 cup picante sauce
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/4 teaspoon red pepper flakes
• 2 cups cooked brown rice
• 8 (6 inch) flour tortillas, warmed
• 1 cup salsa
• 1 cup shredded cheddar cheese
• 3 tablespoons chopped fresh cilantro leaves
• 1/4 cup shredded cheddar cheese

Recipe

Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 1 hr 5 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a 9x13-inch baking dish.
• heat oil in a large skillet over medium heat; cook and stir green pepper, onion, and garlic until tender, about 7 minutes. stir in beans, tomatoes, picante sauce, chili powder, cumin, and red pepper flakes; bring to a boil. reduce heat to low and simmer, uncovered, until heated through and mixture thickens, about 5 minutes. fold in rice and 1 cup cheddar cheese; cook until heated through, about 5 minutes.
• spoon a rounded 1/2 cup bean mixture down the center of each tortilla. fold sides over filling and roll up. place enchiladas seam side down in baking dish; spoon salsa over each tortilla. cover baking dish with aluminum foil.
• bake in preheated oven for 25 minutes. uncover and sprinkle with cilantro and 1/4 cup cheddar cheese. bake until cheese is melted, 2 to 3 minutes.

bow ties with sausage, tomatoes and cream

Ingredients

• Servings: 6
• 1 (12 ounce) package bow tie pasta
• 2 tablespoons olive oil
• 1 pound sweet italian sausage, casings removed and crumbled
• 1/2 teaspoon red pepper flakes
• 1/2 cup diced onion
• 3 cloves garlic, minced
• 1 (28 ounce) can italian-style plum tomatoes, drained and coarsely chopped
• 1 1/2 cups heavy cream
• 1/2 teaspoon salt
• 3 tablespoons minced fresh parsley

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• bring a large pot of lightly salted water to a boil. cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
• heat oil in a large, deep skillet over medium heat. cook sausage and pepper flakes until sausage is evenly brown. stir in onion and garlic, and cook until onion is tender. stir in tomatoes, cream, and salt. simmer until mixture thickens, 8 to 10 minutes.
• stir cooked pasta into sauce, and heat through. sprinkle with parsley.

Dinengdeng

Ingredients

• Servings: 6
• 2 (8 ounce) fillets milkfish (bangus)
• 1 tomato, quartered
• 1 onion, chopped
• 2 tablespoons shrimp paste (bagoong)
• 1 cup water
• salt and pepper to taste
• 1/2 pound long beans, cut into bite-size pieces
• 1/2 pound zucchini, cut into bite-size pieces
• 1/2 pound fresh okra

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 50 mins


• preheat an outdoor grill for medium heat and lightly oil the grate.
• grill the milkfish fillets until the flesh flakes easily with a fork, 2 to 3 minutes per side.
• combine the grilled fillets, tomato, onion, shrimp paste, and water to the pot; bring to a boil for 5 minutes. season with salt and pepper. add the long beans and zucchini; stir. cover the pot and cook over medium heat for 5 minutes. stir the okra into the mixture and cook another 5 minutes. serve hot.

broiled tilapia parmesan

Ingredients

• Servings: 8
• 1/2 cup parmesan cheese
• 1/4 cup butter, softened
• 3 tablespoons mayonnaise
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon dried basil
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon onion powder
• 1/8 teaspoon celery salt
• 2 pounds tilapia fillets

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 15 mins


• preheat your oven's broiler. grease a broiling pan or line pan with aluminum foil.
• in a small bowl, mix together the parmesan cheese, butter, mayonnaise and lemon juice. season with dried basil, pepper, onion powder and celery salt. mix well and set aside.
• arrange fillets in a single layer on the prepared pan. broil a few inches from the heat for 2 to 3 minutes. flip the fillets over and broil for a couple more minutes. remove the fillets from the oven and cover them with the parmesan cheese mixture on the top side. broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. be careful not to over cook the fish.

Black Bean And Rice Enchiladas

Ingredients

• Servings: 8
• 1 tablespoon olive oil
• 1 green bell pepper, chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (14.5 ounce) can diced tomatoes and green chilies
• 1/4 cup picante sauce
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/4 teaspoon red pepper flakes
• 2 cups cooked brown rice
• 8 (6 inch) flour tortillas, warmed
• 1 cup salsa
• 1 cup shredded cheddar cheese
• 3 tablespoons chopped fresh cilantro leaves
• 1/4 cup shredded cheddar cheese

Recipe

Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 1 hr 5 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a 9x13-inch baking dish.
• heat oil in a large skillet over medium heat; cook and stir green pepper, onion, and garlic until tender, about 7 minutes. stir in beans, tomatoes, picante sauce, chili powder, cumin, and red pepper flakes; bring to a boil. reduce heat to low and simmer, uncovered, until heated through and mixture thickens, about 5 minutes. fold in rice and 1 cup cheddar cheese; cook until heated through, about 5 minutes.
• spoon a rounded 1/2 cup bean mixture down the center of each tortilla. fold sides over filling and roll up. place enchiladas seam side down in baking dish; spoon salsa over each tortilla. cover baking dish with aluminum foil.
• bake in preheated oven for 25 minutes. uncover and sprinkle with cilantro and 1/4 cup cheddar cheese. bake until cheese is melted, 2 to 3 minutes.

spicy mediterranean chicken with sausage-stuffed cherry peppers

Ingredients

• Servings: 6
• 6 (4 ounce) bone-in chicken thighs with skin
• 1 tablespoon ground black pepper
• 2 teaspoons ground cumin
• 1 teaspoon salt
• 18 cherry peppers in brine (such as peppadew®)
• 6 ounces fresh italian sausage
• 2 tablespoons olive oil
• 1 onion, sliced
• 1 pinch salt
• 4 cloves garlic, crushed
• 1 tablespoon herbes de provence
• 1/2 teaspoon crushed red pepper flakes
• 1 cup sliced pepperoncini peppers, with liquid
• 2 cups chicken stock
• 1 (14 ounce) can artichoke hearts, drained and chopped
• 1/2 cup pitted kalamata olives
• 1 tablespoon chopped fresh basil
• 1 tablespoon chopped fresh oregano
• 1 tablespoon chopped fresh marjoram

Recipe

Preparation Time: 35 mins Cook Time: 1 hr 20 mins

Ready Time: 1 hr 55 mins


• preheat oven to 350 degrees f (175 degrees c).
• place chicken thighs in a large bowl; season with black pepper, cumin, and 1 teaspoon salt. set aside.
• stuff each cherry pepper generously with italian sausage. set aside.
• heat olive oil in dutch oven over medium-high heat. place chicken thighs, skin-side down, in pan and brown, about 5 minutes. turn chicken over and brown other side, about 1 minute. remove chicken from pan.
• cook onion in the dutch oven with pinch of salt over medium-high heat; cook and stir until caramelized, about 5 minutes. reduce heat to medium; stir in garlic, herbes de provence, and crushed red pepper.
• stir in pepperoncini and juices; cook until warmed through, about 2 minutes. remove from heat.
• place chicken, skin-side up, in a single layer on top of the onions and pepperoncinis in the dutch oven. pour stock into the pan until almost covering the chicken.
• sprinkle artichoke hearts, olives, and stuffed cherry peppers over top of chicken.
• return to medium-high heat and bring to a simmer.
• cover and roast in preheated oven until sausage is cooked through and liquid is bubbling, about 1 hour.
• garnish with chopped basil, oregano, and marjoram.