hot salmon salad with maille® honey dijon mustard

Ingredients

• Servings: 4
• 1 (12 ounce) salmon fillet
• 1 cup green beans, tails trimmed
• 1/4 cup slivered almonds
• 1 cup arugula greens
• 1 tablespoon white peppercorns
• for the dressing:
• 1 teaspoon maille® honey dijon mustard, or more to taste
• 1/2 lemon, juiced and zested
• 4 tablespoons olive oil
• sea salt

Recipe

• gently poach salmon in lightly salted water. drain and reserve. at the same time, cook beans in lightly salted boiling water until just tender. drain and reserve with salmon, keeping both warm. lightly toast almonds in a dry non-stick pan and reserve.
• peel skin from salmon, carefully flake flesh into large pieces and place in a bowl with arugula and cooked green beans. grind peppercorns coarsely. mix dressing ingredients together and pour over salad. toss lightly. transfer to serving bowls or plates. top with toasted almonds and white pepper.

Potato Bread Ii

Ingredients

• Servings: 1
• 1 1/3 cups warm water (110 degrees f/45 degrees c)
• 3 1/4 cups bread flour
• 1/2 cup dry potato flakes
• 2 tablespoons dry milk powder
• 2 tablespoons white sugar
• 1 1/4 teaspoons salt
• 2 tablespoons vegetable oil
• 1 3/4 teaspoons active dry yeast

Recipe

Preparation Time: 5 mins Cook Time: 3 hrs

Ready Time: 3 hrs 5 mins


• place ingredients in the bread machine in the order suggested by the manufacturer. set machine to light crust.

Slow Cooker Lamb

Ingredients

• Servings: 8
• 3 pounds lamb shoulder
• 2 (1 ounce) packages taco seasoning mix
• chili powder to taste
• crushed red pepper to taste

Recipe

Preparation Time: 5 mins Cook Time: 8 hrs

Ready Time: 8 hrs 5 mins


• place lamb shoulder in a slow cooker with taco seasoning. if desired, add chili powder and/or red pepper flakes. add water until meat is covered. place lid on pot and cook on low for 8 hours.
• remove lamb shoulder from pot and shred.

cauliflower casserole

Ingredients

• Servings: 6
• 1 large head cauliflower, broken into small florets
• 1/2 cup butter, melted
• 1/4 cup grated parmesan cheese
• 2/3 cup italian seasoned bread crumbs
• 1 pinch salt
• 1 teaspoon crushed red pepper flakes
• 1 cup shredded cheddar cheese

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• bring 2 inches of water to a boil in a medium saucepan. add cauliflower, cover, and cook for about 10 minutes. drain, and place in a 2 quart casserole dish.
• in a small bowl mix together butter, parmesan cheese, bread crumbs, salt, and red pepper flakes. sprinkle mixture over cauliflower, and top with cheddar cheese.
• bake in the preheated oven for 20 minutes, or until cheese is melted and bubbly.

Cornbread Ii

Ingredients

• Servings: 1
• 1 egg
• 1 cup milk
• 1/4 cup vegetable oil
• 1 cup all-purpose flour
• 2 tablespoons white sugar
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup cornmeal
• 1/2 cup instant mashed potato flakes

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• preheat oven to 400 degrees f (200 degrees c). lightly grease a 9x9 inch baking pan.
• mix egg, milk and oil together. in a separate bowl, stir together flour, sugar, baking powder, salt, cornmeal and potato flakes. stir egg mixture into flour mixture just until combined. pour batter into prepared pan.
• bake in preheated oven for 20 minutes, until a toothpick inserted into center of pan comes out clean.

Honey Flaked Chicken

Ingredients

• Servings: 4
• 1/2 cup all-purpose flour
• 4 cups cornflakes cereal
• 1/2 cup honey
• 1/4 cup milk
• 4 boneless, skinless chicken breast halves

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a medium baking dish.
• place the flour in a small bowl and the cornflakes in a medium bowl. in a separate small bowl, mix the honey and milk. dredge chicken in the flour, dip in the honey mixture, and thoroughly coat with the cornflakes.
• arrange chicken in the prepared baking dish. bake 25 minutes in the preheated oven, or until no longer pink and juices run clear.

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.

easy foil packet baked fish piccata

Ingredients

• Servings: 4
• 4 sheets aluminum foil
• cooking spray
• 4 (4 ounce) fillets swai fish
• salt and ground black pepper to taste
• 1 lemon, thinly sliced and seeds removed
• 6 mushrooms, thinly sliced
• 1/2 onion, thinly sliced
• 2 tablespoons capers

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). arrange aluminum foil on a work surface and lightly spray cooking spray 1 side of each.
• place 1 swai fish fillet the middle of each piece of foil; season with salt and pepper. layer lemon slices, mushroom slices, onion slices, and capers each swai fillet. fold foil over each swai fillet creating a packet. place packets on a baking sheet.
• bake in the preheated oven until fish flakes easily with a fork, about 15 minutes.

elegant orzo with wilted spinach and pine nuts

Ingredients

• Servings: 8
• 1 (16 ounce) package uncooked orzo
• 1/2 cup olive oil
• 2 tablespoons butter
• 1/2 teaspoon minced garlic
• 1/2 teaspoon dried basil
• 1/2 teaspoon crushed red pepper flakes
• 1 cup pine nuts
• 1 (10 ounce) bag baby spinach
• 1/8 cup balsamic vinegar
• 1 (8 ounce) package crumbled feta cheese
• 1/2 fresh tomato, chopped
• salt to taste

Recipe

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


• bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes. (firm or slightly undercooked orzo works best for this dish.) drain, transfer to a mixing bowl, and set aside.
• heat olive oil and butter in a large skillet over medium high heat, stirring to blend. stir in garlic, basil, and red pepper flakes, and reduce heat to medium. stir in pine nuts and cook until lightly browned. add spinach, cover, and cook on low heat for 5 minutes, or until spinach is wilted.
• toss spinach mixture with orzo pasta. portion serving plates with a drizzle of balsamic vinegar and a sprinkling of crumbled feta cheese and chopped tomatoes. allow guests to adjust seasoning with salt, as needed. enjoy!

Easy Salmon And Asparagus Quiche

Ingredients

• Servings: 1
• 1 (9 inch) deep-dish prepared pie crust
• 1 tablespoon butter, or more to taste
• 8 ounces fresh asparagus, trimmed and cut into 1-inch pieces
• 1 large clove garlic, minced
• 1 (8 ounce) salmon fillet
• salt and ground black pepper to taste
• 3 eggs
• 1 (8 ounce) container reduced-fat cream cheese with onion and chives, at room temperature
• 1 cup half-and-half

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr 10 mins


• preheat oven to 375 degrees f (190 degrees c). press pie crust into a 9-inch deep-dish pie plate.
• heat butter in a skillet over medium-high heat; add butter. cook and stir asparagus in the melted butter, about 2 minutes. add garlic; cook and stir until asparagus is tender, 2 to 3 minutes more. remove skillet from heat, adding more butter to asparagus to taste.
• season salmon with salt and black pepper; cook with the asparagus over medium heat until fish flakes easily with a fork, about 4 minutes per side. remove skillet from heat and chop salmon into small pieces.
• beat eggs and cream cheese together in a bowl until smooth; add half-and-half and stir.
• spoon salmon and asparagus into pie crust and pour in egg mixture, filling almost to the rim. set pie plate on a baking sheet.
• place baking sheet on the lower rack in the preheated oven and cook until a knife inserted in the center comes out clean, 35 to 45 minutes. let quiche set for 10 minutes before slicing.

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.

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.

Mashed Potato Casserole

Ingredients

• Servings: 6
• 1 cup milk
• 1 (8 ounce) package cream cheese, softened
• 1 (8 ounce) package onion dip
• 2 eggs, beaten
• 2 cups water
• 1/2 cup margarine
• 1 teaspoon salt
• 3 cups instant mashed potato flakes
• 2 tablespoons margarine

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). grease one 2 1/2 quart casserole dish.
• blend together milk, cream cheese, onion dip and eggs.
• in a saucepan over medium heat, combine water, margarine and salt. bring to a boil and add instant potato mix; mix well. add cream cheese mixture, mix well and pour into prepared dish.
• dot the top with margarine and bake at 350 degrees f (175 degrees c) for 30 to 45 minutes.

Jamaican-seasoned Sauteed Swai Fillets

Ingredients

• Servings: 5
• 1 tablespoon olive oil
• 2 tablespoons butter
• 1 tablespoon jamaican jerk seasoning
• 1 teaspoon salt
• 5 (3 ounce) fillets swai fish

Recipe

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


• heat olive oil in a skillet over medium heat; add butter. sprinkle jamaican jerk seasoning and salt evenly over swai fish.
• arrange fish in the skillet in 1 layer, working in batches if needed; cook until fish flakes easily with a fork, 3 to 4 minutes per side.

chez sue's swai

Ingredients

• Servings: 3
• 1/2 cup bread crumbs
• 3 (4 ounce) fillets swai fish
• 1/2 cup creamy salad dressing (such as miracle whip®)
• 3/4 cup shredded asiago cheese
• salt and ground black pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 45 mins Ready Time: 55 mins


• preheat oven to 350 degrees f (175 degrees c).
• put bread crumbs in a shallow dish. press swai fish, skin-side down, in bread crumbs. spread creamy salad dressing exposed side of each fillet. arrange fillets in a baking dish and top with asiago cheese; season with salt and pepper.
• bake in the preheated oven until fish flakes easily with a fork, 45 to 60 minutes.

Tilapia

Ingredients

• Servings: 4
• 4 bell peppers, sliced into strips
• 4 roma tomatoes, diced, or more to taste
• 1 large onion, sliced into strips
• 1/3 bunch fresh cilantro, chopped
• 1 jalapeno pepper, chopped
• 2 cloves garlic, minced
• 1/4 cup olive oil
• 2 limes, juiced, divided
• 2 pounds tilapia fillets
• 1 pinch seasoning, or to taste
• 1/2 cup shredded mexican cheese blend

Recipe

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


• preheat oven to 300 degrees f (150 degrees c).
• layer bell peppers, tomatoes, onion, cilantro, jalapeno pepper, and garlic in a baking dish. drizzle olive oil over mixture; add juice from 1 lime and mix well. arrange fish fillets over mixture and season with seasoning. sprinkle mexican cheese blend over fish and add remaining lime juice. cover dish with aluminum foil.
• bake in the preheated oven until fish flakes easily with a fork, about 40 minutes.

citrus white fish

Ingredients

• Servings: 4
• 3 oranges, juiced
• 1 lemon, zested and juiced
• 1 (1 1/2 inch) piece ginger, grated
• 1 tablespoon soy sauce, or more to taste
• 4 (4 ounce) fillets swai fish
• salt and ground black pepper to taste
• 2 tablespoons canola oil, or to taste

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 1 hr 20 mins


• stir orange juice, lemon juice, lemon zest, ginger, and soy sauce together in a bowl; pour into a resealable plastic bag. add swai fillets, coat with the liquid, squeeze bag to remove excess air, and seal the bag. marinate in the refrigerator for 1 to 2 hours.
• remove fillets from marinade and shake to remove excess moisture. discard remaining marinade. season fish with salt and pepper.
• heat oil in a large skillet over medium heat. fry fish in hot oil until the flesh flakes easily with a fork, 3 to 4 minutes per side.

Big Ray's Lemony Grilled Salmon Fillets With Dill Sauce

Ingredients

• Servings: 4
• 2 lemons, ends trimmed and sliced thickly
• 4 (6 ounce) fillets salmon
• 1/2 cup water
• 1/3 cup lemon juice
• 1 1/2 teaspoons cornstarch
• 4 teaspoons butter
• 3 lemon slices, cut into quarters
• 1 tablespoon snipped fresh dill
• 1/4 teaspoon salt
• 1/8 teaspoon dried chervil
• 1 dash cayenne pepper

Recipe

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


• preheat an outdoor grill for high heat and lightly oil the grate.
• grill salmon and thick lemon slices on hot grill until salmon flakes easily with a fork, 3 to 5 minutes per side.
• stir water, lemon juice, and cornstarch together in a small saucepan to dissolve the cornstarch; add butter and place over medium heat. cook and stir the mixture until boiling and thick, 5 to 10 minutes. remove saucepan from heat. stir quartered lemon slices, dill, salt, chervil, and cayenne pepper into the sauce. serve with the grilled salmon and grilled lemon slices.

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.

Spring Pea Green Curry With Black Cod And Strawberry

Ingredients

• Servings: 4
• 1 yellow onion, diced
• 4 teaspoons vegetable oil, divided, or as needed
• 1 teaspoon salt, or more to taste
• 3 tablespoons green curry paste, or more to taste
• 2 cups chicken broth
• 1 pound sugar snap peas, trimmed
• 1 tablespoon fish sauce
• 1 splash lime juice, or to taste
• 1 pound boneless black cod, cut into eight 2-ounce pieces, skin scored 1/8-inch deep
• 1/4 cup diced strawberries
• 2 teaspoons thinly sliced fresh mint leaves

Recipe

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


• cook and stir onion, 1 tablespoon vegetable oil, and 1 teaspoon salt in a saucepan over medium heat until onion is translucent, 5 to 10 minutes. stir in green curry paste; cook and stir until fragrant, 2 to 3 minutes.
• pour chicken broth into curry-onion mixture; bring to a boil and add peas. cover the pot with a lid and cook until peas are just tender, about 2 minutes.
• pour peas mixture into a blender no more than half full. cover and hold lid down; pulse a few times before leaving on to blend. puree in batches until smooth. pour pureed pea mixture through a fine-mesh strainer into the same saucepan; set over low heat. stir in fish sauce and lime juice; season with green curry paste and salt to taste.
• season black cod pieces all over with salt.
• heat 1 teaspoon vegetable oil in a nonstick skillet over medium-high heat. place cod, skin-side down, in hot oil and cook, turning once, until fish flakes easily with a fork, 4 to 6 minutes.
• ladle green curry sauce into 4 bowls. place 2 pieces of cod, skin-side up, in sauce and garnish with strawberries and mint.

Oven Baked Swai

Ingredients

• Servings: 2
• 2 (4 ounce) fillets swai fish
• salt and ground black pepper to taste
• 1 tablespoon olive oil, or as needed
• 1 onion, chopped
• 1 clove garlic, minced
• 1 (14.5 ounce) can petite diced tomatoes

Recipe

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


• preheat oven to 400 degrees f (200 degrees c).
• place swai fish in a glass casserole dish and season with salt and black pepper.
• heat olive oil in a large skillet over medium heat; cook and stir onion until softened, about 10 minutes. add garlic and cook until fragrant, about 1 minute. pour tomatoes over onion mixture; cook and stir until heated through, about 5 minutes. spoon tomato mixture over fish.
• bake in the preheated oven until fish flakes easily with a fork, about 20 minutes.

better cheddar chicken

Ingredients

• Servings: 8
• 1 cup crushed cornflakes cereal
• 3/4 cup grated parmesan cheese
• 1/4 cup shredded cheddar cheese
• 1 tablespoon garlic salt
• 1 tablespoon -style seasoning
• 1/2 teaspoon cayenne pepper
• 1/2 cup butter, melted
• 8 skinless, boneless chicken breast halves

Recipe

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


• preheat the oven to 350 degrees f (175 degrees c). lightly grease a 9x13 inch baking dish.
• in a large bowl, mix together the cornflake crumbs, parmesan cheese, cheddar cheese, garlic salt, seasoning, and cayenne pepper. pour melted butter into a shallow dish. coat each chicken breast with melted butter, and then roll in the crumb mixture. place coated chicken into the prepared baking dish.
• bake uncovered for 40 minutes in the preheated oven, until chicken is no longer pink, and the juices run clear.

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.

Tilapia

Ingredients

• Servings: 4
• 4 bell peppers, sliced into strips
• 4 roma tomatoes, diced, or more to taste
• 1 large onion, sliced into strips
• 1/3 bunch fresh cilantro, chopped
• 1 jalapeno pepper, chopped
• 2 cloves garlic, minced
• 1/4 cup olive oil
• 2 limes, juiced, divided
• 2 pounds tilapia fillets
• 1 pinch seasoning, or to taste
• 1/2 cup shredded mexican cheese blend

Recipe

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


• preheat oven to 300 degrees f (150 degrees c).
• layer bell peppers, tomatoes, onion, cilantro, jalapeno pepper, and garlic in a baking dish. drizzle olive oil over mixture; add juice from 1 lime and mix well. arrange fish fillets over mixture and season with seasoning. sprinkle mexican cheese blend over fish and add remaining lime juice. cover dish with aluminum foil.
• bake in the preheated oven until fish flakes easily with a fork, about 40 minutes.

Spring Pea Green Curry With Black Cod And Strawberry

Ingredients

• Servings: 4
• 1 yellow onion, diced
• 4 teaspoons vegetable oil, divided, or as needed
• 1 teaspoon salt, or more to taste
• 3 tablespoons green curry paste, or more to taste
• 2 cups chicken broth
• 1 pound sugar snap peas, trimmed
• 1 tablespoon fish sauce
• 1 splash lime juice, or to taste
• 1 pound boneless black cod, cut into eight 2-ounce pieces, skin scored 1/8-inch deep
• 1/4 cup diced strawberries
• 2 teaspoons thinly sliced fresh mint leaves

Recipe

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


• cook and stir onion, 1 tablespoon vegetable oil, and 1 teaspoon salt in a saucepan over medium heat until onion is translucent, 5 to 10 minutes. stir in green curry paste; cook and stir until fragrant, 2 to 3 minutes.
• pour chicken broth into curry-onion mixture; bring to a boil and add peas. cover the pot with a lid and cook until peas are just tender, about 2 minutes.
• pour peas mixture into a blender no more than half full. cover and hold lid down; pulse a few times before leaving on to blend. puree in batches until smooth. pour pureed pea mixture through a fine-mesh strainer into the same saucepan; set over low heat. stir in fish sauce and lime juice; season with green curry paste and salt to taste.
• season black cod pieces all over with salt.
• heat 1 teaspoon vegetable oil in a nonstick skillet over medium-high heat. place cod, skin-side down, in hot oil and cook, turning once, until fish flakes easily with a fork, 4 to 6 minutes.
• ladle green curry sauce into 4 bowls. place 2 pieces of cod, skin-side up, in sauce and garnish with strawberries and mint.

Big Ray's Lemony Grilled Salmon Fillets With Dill Sauce

Ingredients

• Servings: 4
• 2 lemons, ends trimmed and sliced thickly
• 4 (6 ounce) fillets salmon
• 1/2 cup water
• 1/3 cup lemon juice
• 1 1/2 teaspoons cornstarch
• 4 teaspoons butter
• 3 lemon slices, cut into quarters
• 1 tablespoon snipped fresh dill
• 1/4 teaspoon salt
• 1/8 teaspoon dried chervil
• 1 dash cayenne pepper

Recipe

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


• preheat an outdoor grill for high heat and lightly oil the grate.
• grill salmon and thick lemon slices on hot grill until salmon flakes easily with a fork, 3 to 5 minutes per side.
• stir water, lemon juice, and cornstarch together in a small saucepan to dissolve the cornstarch; add butter and place over medium heat. cook and stir the mixture until boiling and thick, 5 to 10 minutes. remove saucepan from heat. stir quartered lemon slices, dill, salt, chervil, and cayenne pepper into the sauce. serve with the grilled salmon and grilled lemon slices.

chez sue's swai

Ingredients

• Servings: 3
• 1/2 cup bread crumbs
• 3 (4 ounce) fillets swai fish
• 1/2 cup creamy salad dressing (such as miracle whip®)
• 3/4 cup shredded asiago cheese
• salt and ground black pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 45 mins Ready Time: 55 mins


• preheat oven to 350 degrees f (175 degrees c).
• put bread crumbs in a shallow dish. press swai fish, skin-side down, in bread crumbs. spread creamy salad dressing exposed side of each fillet. arrange fillets in a baking dish and top with asiago cheese; season with salt and pepper.
• bake in the preheated oven until fish flakes easily with a fork, 45 to 60 minutes.

Oven Baked Swai

Ingredients

• Servings: 2
• 2 (4 ounce) fillets swai fish
• salt and ground black pepper to taste
• 1 tablespoon olive oil, or as needed
• 1 onion, chopped
• 1 clove garlic, minced
• 1 (14.5 ounce) can petite diced tomatoes

Recipe

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


• preheat oven to 400 degrees f (200 degrees c).
• place swai fish in a glass casserole dish and season with salt and black pepper.
• heat olive oil in a large skillet over medium heat; cook and stir onion until softened, about 10 minutes. add garlic and cook until fragrant, about 1 minute. pour tomatoes over onion mixture; cook and stir until heated through, about 5 minutes. spoon tomato mixture over fish.
• bake in the preheated oven until fish flakes easily with a fork, about 20 minutes.

better cheddar chicken

Ingredients

• Servings: 8
• 1 cup crushed cornflakes cereal
• 3/4 cup grated parmesan cheese
• 1/4 cup shredded cheddar cheese
• 1 tablespoon garlic salt
• 1 tablespoon -style seasoning
• 1/2 teaspoon cayenne pepper
• 1/2 cup butter, melted
• 8 skinless, boneless chicken breast halves

Recipe

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


• preheat the oven to 350 degrees f (175 degrees c). lightly grease a 9x13 inch baking dish.
• in a large bowl, mix together the cornflake crumbs, parmesan cheese, cheddar cheese, garlic salt, seasoning, and cayenne pepper. pour melted butter into a shallow dish. coat each chicken breast with melted butter, and then roll in the crumb mixture. place coated chicken into the prepared baking dish.
• bake uncovered for 40 minutes in the preheated oven, until chicken is no longer pink, and the juices run clear.

Grilled Whole Trout Foil Packets

Ingredients

• Servings: 2
• 2 whole trout - cleaned, rinsed, patted dry
• 2 sheets reynolds wrap® heavy duty aluminum foil
• kosher salt to taste
• freshly ground black pepper to taste
• 1 large leek, thinly sliced
• 2 large lemons, thinly sliced
• 4 sprigs fresh dill, or as desired

Recipe

• preheat an outdoor grill to 350 degrees. lay out two large sheets of heavy duty reynolds aluminum foil (long enough to wrap fish).
• sprinkle inside of the trout with kosher salt and fresh ground black pepper. place 3 to 4 lemon slices, sliced leeks and a couple sprigs of fresh dill into each cavity.
• place 3 slices of lemon down the middle of each foil sheet and lay the stuffed fish on top and fold the foil up loosely around the fish and seal seems tightly.
• place the two packets on the grill and cook until fish is cooked through and flakes easily, 18 to 22 minutes.
• remove packets from grill, unwrap and season with a little more salt and a squeeze of fresh lemon juice, if desired.

oven-fried orange roughy

Ingredients

• Servings: 4
• 2 tablespoons cornmeal
• 2 tablespoons italian-seasoned bread crumbs
• 1/4 teaspoon salt
• 1/4 teaspoon paprika
• 1/8 teaspoon dried dill weed
• 1 dash ground black pepper
• 1/4 cup milk
• 1 pound orange roughy, cut into 1 1/2x2-inch pieces
• 3 tablespoons butter, melted

Recipe

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


• preheat an oven to 500 degrees f (260 degrees c). move oven rack to position slightly above middle of oven. generously grease a 13x9-inch baking dish.
• mix cornmeal, bread crumbs, salt, paprika, dill, and black pepper together in a shallow bowl. pour milk into a separate bowl.
• dip orange roughy pieces into milk and then press into bread crumbs to coat on all sides. gently toss between your hands so any bread crumbs that haven't stuck can fall away. place breaded orange roughy into prepared baking dish in a single layer while breading the rest. drizzle butter over the breaded fish pieces.
• bake in preheated oven until fish flakes easily with fork, about 10 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.

Au Gratin Potatoes Ii

Ingredients

• Servings: 6
• 1 cup sour cream
• 1 (10.75 ounce) can condensed cream of celery soup
• 4 1/2 cups peeled and shredded potatoes
• 2 cups shredded cheddar cheese
• 1/2 cup chopped green onions
• 1 cup cornflakes cereal
• 1/2 cup unsalted butter, melted
• 1 tablespoon chopped fresh parsley (optional)

Recipe

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

Ready Time: 1 hr 20 mins


• preheat oven to 350 degrees f (175 degrees c). spray one 8 inch square baking dish with vegetable cooking spray.
• in a large bowl, stir together the sour cream and soup. add grated potatoes, cheese, and onions. mix well, and pour into the prepared baking dish. cover the dish with a lid or aluminum foil.
• bake for 45 minutes in the preheated oven. in a small bowl, mix together the melted butter and cornflakes. sprinkle over the top of the potatoes, and return to the oven.
• bake uncovered, for an additional 20 minutes or until bubbly and corn flakes are golden brown. remove from the oven and sprinkle with chopped parsley.

bada bing bada banged potatoes

Ingredients

• Servings: 20
• 5 pounds small new potatoes
• 3/4 cup olive oil
• 1/4 cup melted butter
• 1 cup grated parmesan cheese
• 1 tablespoon dried basil
• 1 tablespoon dried oregano
• 1/2 teaspoon dried thyme leaves
• 1/2 teaspoon dried rosemary, crumbled
• 1/2 teaspoon garlic powder
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 3 tablespoons minced fresh parsley
• 1/2 cup grated parmesan cheese

Recipe

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


• preheat an oven to 400 degrees f (200 degrees c).
• place the potatoes in a large saucepan of water. cover; bring to a boil over high heat. reduce heat; gently cook potatoes until tender but still firm, about 20 minutes. drain.
• place potatoes on a greased, rimmed baking sheet. smash the warm potatoes with the heel of your hand or a small pan to flatten slightly and break the skin.
• mix together the olive oil, butter, 1 cup parmesan cheese, basil, oregano, thyme, rosemary, garlic powder, red pepper flakes, salt, and pepper in a large bowl; add the potatoes and toss well. return coated potatoes to baking sheet, leaving 1/2 inch space between each potato.
• roast potatoes in the preheated oven until lightly browned and slightly crispy; about 30 minutes. place hot potatoes on a large platter; sprinkle with parsley and the remaining 1/2 cup parmesan cheese.

shiitake mushroom, sun-dried tomato pesto, and shrimp pasta

Ingredients

• Servings: 4
• 1 (16 ounce) package farfalle (bow-tie) pasta
• 1/4 cup butter
• 1/4 cup olive oil
• 2 tablespoons minced garlic
• 1 cup sliced shiitake mushrooms
• 1/2 cup sliced yellow onion
• 1 pound cooked shrimp, peeled and deveined
• 1 (14 ounce) can diced tomatoes
• 1/2 cup sun-dried tomato pesto
• 1/2 cup white
• 2 tablespoons lemon juice
• 1/2 cup half-and-half
• 1/2 cup shredded parmesan cheese, plus more for topping
• 1/4 cup chopped flat-leaf parsley
• 1 teaspoon red pepper flakes
• 1 teaspoon freshly ground black pepper
• 1 teaspoon sea salt

Recipe

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


• bring a large pot of lightly salted water to a boil. cook bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain.
• heat a skillet over medium heat; add butter and olive oil. cook and stir garlic in the hot butter-oil until fragrant, about 1 minute. add mushrooms and onion; cook and stir until tender, about 5 minutes.
• mix shrimp, diced tomatoes, pesto, , and lemon juice into mushroom-onion mixture; simmer for 10 minutes. remove skillet from heat; add half-and-half, parmesan cheese, parsley, red pepper flakes, black pepper, and salt and mix until sauce is well combined.
• place pasta in a serving bowl. spoon sauce over pasta and top with extra parmesan cheese.

grilled salmon with pesto crust

Ingredients

• Servings: 4
• 1/4 cup pine nuts
• 1/2 cup coarsely chopped fresh basil
• 1/4 cup grated parmesan cheese
• 1 clove garlic, minced
• 3 tablespoons extra-virgin olive oil
• salt and freshly ground black pepper to taste
• 1 pound salmon fillet

Recipe

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


• heat a small skillet over medium heat; cook and stir pine nuts in the hot skillet until fragrant and toasted, about 5 minutes.
• blend basil, parmesan cheese, toasted pine nuts, and garlic in a blender until a thick paste forms. gradually stream olive oil into blender and continue blending until desired consistency of pesto is reached; season with salt and pepper.
• preheat an outdoor grill for medium-high heat and lightly oil the grate. season both sides of salmon with salt and pepper.
• place salmon, skin-side down, grill grates; close grill and cook until salmon is about 2/3 done, 8 to 15 minutes. remove salmon from grill using a spatula and transfer to a baking sheet, skin-side down. spread pesto evenly over the salmon. save extra pesto for another use if there are leftovers.
• set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• broil salmon until fish flakes easily with a fork and pesto is bubbling, about 5 minutes.

grilled mussels with smoked paprika cream

Ingredients

• Servings: 4
• 1 large fresh fennel bulb (fronds reserved for garnish) halved lengthwise and cut into 8 wedges
• 1 tablespoon olive oil
• 3 (18 x 18-inch) sheets of reynolds wrap® heavy duty aluminum foil
• 1 1/2 pounds mussels, scrubbed and debearded
• 1 shallot, finely diced
• 2 cloves garlic, minced
• 1/2 cup dry white
• 1/2 cup heavy cream
• 1 teaspoon flake sea salt, plus more to finish
• 1 lemon, halved

Recipe

• preheat an outdoor grill for high heat.
• brush the fennel wedges with olive oil and sprinkle with salt. place on prepared grill until cook until deeply charred and the fennel is just starting to soften, about 10 minutes. cool slightly. roughly chop 4 of the wedges.
• line a wide shallow bowl with three layers of heavy-duty aluminum foil.
• place the cleaned mussels in the middle of the foil. add the shallot, garlic, chopped fennel, white , cream and 1 teaspoon flake salt.
• seal the foil, first in the center, rolling up the edges tightly and then drawing in the outside flaps.
• place packet on grill, and grill until the juices are bubbling and the mussels have opened, about 12 minutes.
• during the last 2 minutes of cooking, grill the lemon halves until charred and juicy.
• finish with a squeeze of the grilled lemon, the reserved grilled fennel wedges, a sprinkling of fennel fronds and a pinch of flake salt.

Grilled Lamb Chops With Fresh Nectarine Salsa

Ingredients

• Servings: 4
• 2 nectarines, pitted and diced
• 1 ripe tomato, seeded and diced
• 1/4 cup diced onion
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons fresh lime juice
• 1/4 teaspoon crushed red pepper flakes, or to taste
• salt to taste
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• salt and ground black pepper to taste
• 2 tablespoons olive oil
• 8 (4 ounce) boneless lamb loin chops

Recipe

Preparation Time: 25 mins Cook Time: 8 mins Ready Time: 33 mins


• preheat an outdoor grill for medium-high heat. lightly oil grate, and set 4 inches from the heat.
• to make the salsa, place the nectarines, tomato, onion, cilantro, lime juice, and red pepper flakes in a bowl; toss to blend. season to taste with salt. cover, and refrigerate 30 minutes to blend flavors.
• stir the cumin, chili powder, salt, and pepper together in a small bowl. place the olive oil in a small bowl. brush the lamb chops with oil, and season both sides evenly with the cumin mixture.
• place lamb loin chops on the preheated grill. cook until lightly browned and juices run clear, about 4 minutes on each side. place lamb chops on serving plates, and top with a generous spoonful of salsa.

Fish Tacos From Reynolds Wrap®

Ingredients

• Servings: 8
• 4 (4 ounce) tilapia fillets, fresh or frozen (thawed)
• 1 tablespoon fresh lime juice
• 1 teaspoon olive oil
• 1 teaspoon seafood seasoning
• 1 clove garlic, minced
• 1/2 teaspoon salt
• 1/8 teaspoon red pepper flakes
• 8 (8 inch) flour tortillas
• shredded lettuce
• mango salsa
• sliced avocado

Recipe

Cook Time: 18 mins Ready Time: 18 mins


• preheat oven to 400 degrees f. line a 13x9x2-inch baking pan with reynolds wrap® non-stick foil with non-stick (dull) side toward food.
• place tilapia in foil-lined pan.
• mix lime juice, olive oil, seafood seasoning, garlic, salt and red pepper flakes in a medium bowl until well blended. pour over fish.
• bake 18 to 20 minutes or until fish flakes easily with fork. serve 1/2 fillet in each tortilla with lettuce, salsa and avocado.

thai quivering tenderloins

Ingredients

• Servings: 6
• 1/4 cup orange juice
• 2 tablespoons soy sauce
• 1 teaspoon red pepper flakes
• 1/2 cup chopped fresh cilantro
• 2 cloves garlic, minced
• 3 tablespoons brown sugar
• 2 tablespoons peanut butter
• 2 teaspoons minced fresh ginger root
• 2 (1 pound) lamb tenderloins
• 1/2 cup chicken stock

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 1 hr 50 mins


• whisk together the orange juice, soy sauce, hot pepper sauce, cilantro, garlic, brown sugar, peanut butter, and ginger root in a bowl. lie the tenderloins in a glass baking dish; pour the orange juice mixture over the tenderloins. marinate in refrigerator at least 1 hour and up to 8 hours or overnight.
• preheat an oven to 375 degrees f (190 degrees c). line a baking sheet with aluminum foil.
• transfer the tenderloins to the foil-lined baking sheet, reserving the marinade.
• cook until the lamb is no longer pink in the center, 30 to 35 minutes. an instant-read thermometer inserted into the center should read 145 degrees f (63 degrees c).
• while the lamb cooks, combine the reserve marinade and chicken stock in a saucepan. bring to a boil. allow to boil 2 minutes; reduce heat to low and simmer 5 to 7 minutes. cut the tenderloins into 1/4-inch slices; spoon the sauce over the sliced lamb to serve.

spicy bok choy in garlic sauce

Ingredients

• Servings: 4
• 1 pound bok choy
• 1 tablespoon vegetable oil
• 1 tablespoon sesame oil
• 1/4 cup water
• 1 teaspoon grated fresh ginger root
• 2 cloves garlic, minced
• 1 tablespoon oyster sauce
• 1 tablespoon light soy sauce
• 1 tablespoon brown sugar
• 1/8 teaspoon crushed red pepper flakes (optional)

Recipe

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


• trim off the ends of the bok choy and chop, keeping the white parts separate from the green as they will need to cook longer. rinse and spin or pat dry. set aside.
• in a small bowl or cup, stir together the vegetable oil and sesame oil. in a separate larger bowl, stir together the water, ginger, garlic, oyster sauce, soy sauce, brown sugar and red pepper flakes. set this aside.
• heat the oil in a large skillet or wok over medium-high heat. add the bok choy stems first; stir fry for a few minutes or until the pieces start to turn a pale green. when stems are almost cooked, add the leaves; cook and stir until leaves are wilted, 1 to 2 minutes. remove from the heat and transfer the bok choy to a serving dish. pour the sauce into the skillet or wok, and set over medium-high heat. cook, stirring constantly, until sauce has thickened slightly, about 3 minutes. pour over the bok choy and toss lightly to coat.

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.

Warm Calamari Salad

Ingredients

• Servings: 4
• 1 pound cleaned calamari (tubes and tentacles)
• 1 tablespoon vegetable oil
• 1/2 teaspoon red pepper flakes, plus a pinch for garnish
• 1/2 teaspoon chipotle chile powder
• 1 pinch cayenne pepper
• 1 teaspoon packed light brown sugar
• 1 jalapeno chile pepper, seeded and sliced
• 1 teaspoon kosher salt
• salad base:
• 4 cups baby arugula, lightly packed
• 1 (15 ounce) can cooked white beans, rinsed and drained
• 1/3 cup olive oil, plus more for drizzling
• 3 tablespoons fresh lemon juice, plus more for drizzling
• salt and freshly ground black pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 2 mins Ready Time: 17 mins


• cut calamari tubes into 1/4-inch rings. cut larger tentacle pieces in half. place calamari in a bowl. add oil, red pepper flakes, chipotle powder, cayenne pepper, brown sugar, jalapeno slices, and salt. mix together thoroughly.
• place arugula and beans in separate bowl. toss with olive oil, lemon juice, salt and pepper. divide among 4 servings bowls.
• heat cast iron skillet over high heat until smoking. add calamari to skillet; cook and stir until calamari loses its translucency, about 2 minutes. remove from heat immediately.
• spoon calamari over arugula and beans. drizzle with olive oil and lemon juice. season with a pinch of pepper flakes.

parmesan black cod with arugula and tomato topping

Ingredients

• Servings: 4
• tomato topping:
• 2 cups chopped vine-ripened tomatoes
• 1/4 cup chopped fresh basil
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons pinot gris
• 2 tablespoons minced red onion
• 1/2 teaspoon minced garlic
• 1/4 teaspoon salt (optional)
• ground black pepper to taste (optional)
• black cod:
• cooking spray
• 1 pound black cod fillets
• 4 teaspoons dijon mustard
• 4 teaspoons butter, melted
• 1 bunch arugula
• 3/4 cup shredded parmesan cheese

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 55 mins


• combine tomatoes, basil, olive oil, pinot gris, onion, garlic, salt, and black pepper together in a bowl; refrigerate until flavors blend, about 30 minutes.
• preheat oven to 400 degrees f (200 degrees c). spray a rimmed baking sheet with cooking spray.
• place black cod, skin-side down, on the prepared baking sheet. mix dijon mustard and butter together in a small bowl.
• bake in the preheated oven for 5 minutes. flip fish and brush mustard-butter over fish, coating the surface completely. continue baking fish until it flakes easily with a fork, 5 to 6 minutes. cut fish into 4 pieces.
• spread arugula serving plates. arrange fish the arugula and top with tomato mixture and parmesan cheese.

Hot And Spicy Tofu

Ingredients

• Servings: 4
• 3 tablespoons peanut oil
• 1 pound firm tofu, cubed
• 1 red onion, sliced
• 1 red bell pepper, sliced
• 1 green chile pepper, chopped
• 3 cloves garlic, crushed
• 1/3 cup hot water
• 3 tablespoons white vinegar
• 3 tablespoons soy sauce
• 1 tablespoon brown sugar
• 1 teaspoon cornstarch
• 1 teaspoon crushed red pepper flakes

Recipe

Preparation Time: 10 mins Cook Time: 12 mins Ready Time: 22 mins


• heat peanut oil in a wok or large frying pan over medium-high heat. toss the tofu into the oil, and cook until browned on all sides. once browned, toss in onion, bell pepper, chile pepper, and garlic; cook until just tender, about 5 minutes.
• in a small bowl, whisk together the hot water, vinegar, soy sauce, brown sugar, cornstarch, and red pepper flakes. pour over tofu and vegetables, toss to coat, and simmer 3 to 5 minutes, or until sauce thickens slightly.

healthier oven roasted potatoes

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1 tablespoon minced garlic
• 1 tablespoon chopped fresh basil
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh parsley
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon salt
• 4 large potatoes, peeled and cubed

Recipe

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


• preheat oven to 475 degrees f (245 degrees c).
• combine oil, garlic, basil, rosemary, parsley, red pepper flakes, and salt in a large bowl. toss in potatoes until evenly coated. place potatoes in a single layer on a roasting pan or baking sheet.
• roast in preheated oven, turning occasionally, until potatoes are brown on all sides, 20 to 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.

ultra-quick tuna-topped gazpacho

Ingredients

• Servings: 2
• 2 sweet tomatoes, halved, or more to taste
• 1/2 cucumber, roughly chopped
• 2 cloves garlic, or more to taste, peeled
• 1 cup olive oil
• 1 teaspoon hot sauce (such as frank's redhot ®), or more to taste
• 1 pinch salt and ground black pepper to taste
• 1 tablespoon water as needed (optional)
• 1/2 green bell pepper
• 1 (6 ounce) can tuna, or more to taste, drained and flaked

Recipe

Preparation Time: 10 mins Ready Time: 2 hrs 10 mins


• combine tomatoes, cucumber, and garlic in a high-powered blend; blend until smooth, 15 to 30 seconds. add olive oil, hot sauce, salt, and pepper and blend until smooth, 5 to 15 seconds. add about 1 teaspoon water at a time if mixture is too thick and blend until smooth. add bell pepper to tomato mixture; blend until finely chopped but not liquified, 1 to 2 seconds.
• chill gazpacho in the refrigerator for at least 2 hours. top gazpacho with tuna to serve.

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.

Decadent Seafood Chowder

Ingredients

• Servings: 8
• 1/4 cup butter
• 3 tablespoons minced garlic
• 1/3 cup flour
• 4 cups half-and-half
• 1 cup dry vegetable soup mix
• 1/2 cup dried onion flakes
• 2 tablespoons lemon pepper
• 1 pinch dried thyme
• 1 pinch saffron
• 1 cup diced salmon
• 1 cup diced halibut
• 1 cup peeled and deveined shrimp
• 1 cup peeled and deveined prawns
• 1 cup scallops

Recipe

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


• melt butter with garlic together in a large pot over medium-high heat. whisk in flour; cook and stir until mixture makes a paste and is fragrant, about 1 minute. slowly whisk half-and-half into flour mixture until smooth. add vegetable soup mix, onion flakes, lemon pepper, thyme, and saffron to half-and-half mixture; cook and stir until mixture thickens, 5 to 10 minutes.
• stir salmon, halibut, shrimp, prawns, and scallops into half-and-half mixture; bring to a simmer, reduce heat to medium-low, and cook, stirring frequently, until seafood is cooked through and chowder is hot, about 30 minutes.

Totally Tangy Baked French Fries

Ingredients

• Servings: 4
• 4 russet potatoes, peeled and cut into 1/4 inch thick fries
• 3 tablespoons olive oil
• 2 tablespoons lime juice
• 2 cloves garlic, minced
• 1/2 teaspoon red pepper flakes
• 1/4 teaspoon cayenne pepper
• 1 teaspoon chili powder
• 2 tablespoons spicy brown mustard
• 1/2 teaspoon ground black pepper
• 1 teaspoon salt

Recipe

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


• preheat the oven to 400 degrees f (200 degrees c).
• in a large bowl, stir together the olive oil, lime juice, garlic, red pepper flakes, cayenne pepper, chili powder, mustard, and pepper. add the potato slices, and stir until evenly coated. arrange fries in a single layer on a large baking sheet.
• bake for 20 minutes in the preheated oven. then, turn the fries over, and continue to bake for 10 to 15 more minutes, until crispy and browned. season with salt, and serve.

Potato Casserole

Ingredients

• Servings: 6
• 1 (30 ounce) package frozen hash brown potatoes
• 2 cups shredded cheddar cheese
• 1 (16 ounce) container sour cream
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 onion, chopped
• 1 cup butter
• 3 cups crushed corn flakes

Recipe

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

Ready Time: 1 hr 25 mins


• preheat oven to 425 degrees f (220 degrees c).
• pour the hash browns into a lightly greased 9x13 inch baking dish. in a large bowl, combine the cheese, sour cream and soup.
• in a large skillet over medium heat, combine the onion with 1 stick butter and saute for 5 minutes. add this to the soup mixture and spread this over the potatoes in the dish.
• next, arrange the crushed corn flakes over all in the dish. melt the remaining stick of butter and pour this evenly over the corn flakes.
• bake at 425 degrees f (220 degrees c) for 1 hour.

paleo crab cakes

Ingredients

• Servings: 12
• 1 large egg
• 2 tablespoons mayonnaise
• 1 tablespoon red pepper flakes
• 1 1/2 teaspoons seafood seasoning (such as old bay®)
• 1 teaspoon dijon mustard
• 1/2 teaspoon worcestershire sauce
• 1/4 teaspoon hot pepper sauce (such as tabasco®)
• 1/4 teaspoon lemon juice
• ground black pepper to taste
• 1 pound fresh lump crabmeat
• 1/4 cup almond flour
• 1 tablespoon minced parsley
• 1 teaspoon sliced green onion
• 1/3 cup almond flour for dredging

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 1 hr 30 mins


• grease a baking dish.
• beat egg, mayonnaise, red pepper flakes, seafood seasoning, mustard, worcestershire sauce, hot pepper sauce, lemon juice, and black pepper together in a bowl until smooth.
• place crabmeat into a separate bowl, trying to not break too many of the big chunks; add 1/4 cup almond flour, parsley, and green onion. pour egg mixture over the crabmeat mixture and gently mix until dry ingredients are completely moistened; shape into 12 cakes.
• spread 1/3 cup almond flour into a wide, shallow bowl. roll cakes in almond flour to coat and arrange into the prepared baking dish.
• refrigerate crab cakes for at least 1 hour.
• preheat oven to 400 degrees f (200 degrees c).
• bake in preheated oven until hot in the center and golden brown on the outside, 15 to 20 minutes.

red pepper biscuits

Ingredients

• Servings: 1
• 2 3/4 cups baking mix
• 1/2 teaspoon crushed red pepper flakes
• 3/4 teaspoon garlic powder
• 1 cup milk
• 1 cup shredded cheddar cheese
• 2 tablespoons butter, melted

Recipe

• preheat oven to 425 degrees f (220 degrees c).
• combine biscuit mix, pepper, and 1/2 teaspoon garlic powder in a large bowl. with a fork, stir in milk and cheese until mixture forms a soft dough. drop by 1/4 cupfuls greased cookie sheet.
• combine butter and remaining 1/4 teaspoon garlic powder, and brush on top of biscuits.
• bake for 10 to 12 minutes, or until golden brown.

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.

homemade manti (traditional turkish dumplings)

Ingredients

• Servings: 4
• 2 cups flour
• 1/2 teaspoon salt
• 2 eggs
• 1/2 teaspoon water, or as needed
• 2 onions, peeled
• 1/2 pound ground beef
• salt and pepper to taste
• 3 tablespoons vegetable oil
• 1 tablespoon red pepper flakes
• 1 tablespoon minced garlic
• 1 (8 ounce) container plain yogurt

Recipe

Preparation Time: 35 mins Cook Time: 25 mins Ready Time: 1 hr 30 mins


• combine the flour and salt in a mixing bowl. add the eggs and water, mixing well with your hands. add more water, if needed, to form a soft dough. cover and set aside for at least 30 minutes.
• shred the onions and place them in a colander or sieve set over a bowl; drain the juice and discard. combine the onion, ground beef, salt, and pepper; mix the meat well with a spoon until mashed.
• divide the dough into two portions and lightly flour a work surface. keep one piece of dough covered while you roll out the second portion into a rectangle, rolling the dough as thin as you can. cut the rectangle into 2-inch squares with a knife or pastry wheel.
• place about 2 teaspoons of the meat filling in the center of each square. seal the dumplings by gathering the edges of the dough and pinching them together at the top to form a bundle. transfer the finished manti to a floured plate, and sprinkle more flour over the manti to prevent sticking. repeat with the second piece of dough.
• heat the oil and red pepper flakes in a small skillet over low heat just until the pepper flakes have started to color the oil; don't let them burn. remove from the heat and keep warm. stir the minced garlic into the yogurt and set aside.
• bring a large pot of salted water to a boil over medium-high heat, and cook the manti until the filling is no longer pink, and the dough is tender, 20 to 25 minutes. drain well. divide the manti among four plates. spoon the yogurt sauce over the manti and drizzle each serving with the hot pepper oil.

Marinated Rib-eyes

Ingredients

• Servings: 4
• 4 (1/2 pound) rib-eye steaks
• garlic powder to taste
• onion powder to taste
• salt and pepper to taste
• 1 3/4 cups worcestershire sauce
• 1/3 cup brown sugar

Recipe

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


• season the steaks with the garlic powder, onion powder, salt, and pepper, and set aside.
• pour the worcestershire sauce and brown sugar into a large resealable plastic bag, seal, and shake to mix. pour half of the marinade into another large resealable bag. place two steaks in each bag, and turn to coat. squeeze out excess air, and seal the bags. refrigerate for at least 1 hour.
• preheat grill for high heat. drain the marinade from the steaks into a small saucepan, and bring to a boil; boil for several minutes.
• brush grill grate with oil. grill steaks 7 minutes per side, to desired doneness. baste often with the boiled marinade during the final 5 minutes of cook time.

White Bread Iii

Ingredients

• Servings: 1
• 1 1/2 teaspoons active dry yeast
• 3 1/4 cups bread flour
• 2 tablespoons dry milk powder
• 2 teaspoons salt
• 2 tablespoons white sugar
• 2 tablespoons vegetable oil
• 1/4 cup instant mashed potato flakes
• 1 3/8 cups water

Recipe

Preparation Time: 5 mins Cook Time: 3 hrs

Ready Time: 3 hrs 5 mins


• place ingredients in the pan of the bread machine in the order recommended by the manufacturer. select white bread setting; press start.

clamato® tuna tostadas

Ingredients

• Servings: 10
• 1/2 red onion, sliced
• 2 scallions, chopped
• 1 1/2 tomatoes, chopped
• 2 cucumbers, peeled and chopped
• 2 fresh jalapeno peppers, chopped
• chopped fresh cilantro
• 4 (6 ounce) cans tuna, drained, flaked
• 6 ounces clamato® original
• fresh lime juice
• maggi® salsa liquid seasoning
• worcestershire sauce to taste
• salt and pepper to taste
• 10 tostada shells

Recipe

• place the red onion into a mixing bowl. add the chopped scallions, tomatoes, cucumbers, jalapenos and cilantro to the same bowl.
• in a separate serving bowl, combine the tuna, clamato®, lime, salsa maggi®, worcestershire sauce, salt and pepper. mix in the chopped veggies and enjoy over some freshly-baked tostadas.

Favorite Fisherman's Pie

Ingredients

• Servings: 6
• 2 1/2 pounds potatoes
• 2 bay leaves, divided
• salt and ground black pepper to taste
• 28 fluid ounces milk, divided, or more if needed
• 1/2 cup butter, divided
• 1 tablespoon olive oil
• 8 ounces skinless haddock
• 8 ounces skinless salmon
• 8 ounces skinless smoked fish
• 1/3 cup all-purpose flour
• 1 leek, sliced
• 2 tablespoons chopped fresh parsley, or more to taste
• 2 scallions, chopped
• 1 teaspoon spicy mustard
• 8 ounces cooked shrimp, peeled and deveined

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• place potatoes into a large pot; add 1 bay leaf, salt, and pepper. cover potatoes with water; bring to a boil. reduce heat to medium-low and simmer until tender, about 20 minutes. drain and return potatoes to pot. mash potatoes with 8 ounces milk and 1/4 cup butter until smooth.
• preheat oven to 200 degrees f (95 degrees c). spread olive oil into the bottom of a 12-inch square baking dish.
• combine remaining 20 ounces milk and 1 bay leaf in a large, deep saucepan and bring to a simmer. cook haddock, salmon, and smoked fish, working in batches if needed, until fish flakes easily with a fork, about 5 minutes. remove fish from milk and separate into chunks on a work surface. arrange fish and shrimp in the bottom of the prepared baking dish, reserving milk.
• pour the milk used to cook the fish into a measuring cup, adding more if needed to equal 2 1/2 cups.
• heat remaining butter in the same large saucepan over low heat; slowly whisk flour into melted butter until smooth. add the 2 1/2 cups milk, leek, parsley, scallions, and mustard; simmer until thickened, about 5 minutes. pour milk mixture over fish and shrimp and top with the mashed potatoes, spreading evenly.
• bake in the preheated oven until bubbling around the corners and lightly browned, 30 to 45 minutes.

Oven Fries

Ingredients

• Servings: 6
• 2 1/2 pounds baking potatoes
• 1 teaspoon vegetable oil
• 1 tablespoon white sugar
• 1 teaspoon salt
• 1 pinch ground cayenne pepper

Recipe

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


• preheat oven to 450 degrees f (230 degrees c). line a baking sheet with foil, and coat well with vegetable cooking spray. scrub potatoes well and cut into 1/2 inch thick fries.
• in a large mixing bowl, toss potatoes with oil, sugar, salt and red pepper. spread on baking sheet in one layer.
• bake for 30 minutes in the preheated oven, until potatoes are tender and browned. serve immediately.

Spicy Orange Salmon

Ingredients

• Servings: 4
• 1/4 cup chile pepper-infused olive oil
• 1 (2.5 pound) salmon fillet, or to taste
• 1 cup fresh (no pulp) orange juice, or as needed
• 2 tablespoons montreal steak seasoning
• 1 1/2 tablespoons togarashi (japanese red pepper condiment)
• 2 oranges, sliced
• 2 habanero peppers, sliced (optional)

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• preheat oven to 375 degrees f (190 degrees c).
• drizzle olive oil into the bottom of a casserole dish. lay salmon fillet atop the oil layer. pour enough orange juice into the dish so the bottom third of the salmon is immersed in juice.
• sprinkle montreal steak seasoning and togarashi over the top of the fillet. arrange orange slices and habanero pepper slices atop the fish.
• bake in preheated oven until the flesh is light pink and flakes easily with a fork, 20 to 30 minutes. transfer fish to a serving platter and serve with the sauce from the dish on the side.

Salmon Pesto 'spaghetti'

Ingredients

• Servings: 2
• 1/2 spaghetti squash, halved and seeded
• 1 (8 ounce) salmon fillet
• 1/2 cup pesto
• 1/4 cup olive oil
• 1/4 teaspoon garlic powder
• salt to taste

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 5 mins

Ready Time: 1 hr 25 mins


• preheat oven to 400 degrees f (200 degrees c). grease a baking dish.
• place spaghetti squash, cut-side up, on a baking sheet.
• bake squash in the preheated oven until tender, 30 to 40 minutes; cool slightly. shred the squash meat using a fork and discard peel. transfer shredded squash to a baking dish.
• place salmon in the prepared baking dish.
• bake salmon in the preheated oven until the flesh flakes easily with a fork, 15 to 20 minutes. cut salmon into 1/4-inch pieces.
• decrease oven temperature to 250 degrees f (120 degrees c).
• mix salmon, pesto, olive oil, garlic powder, and salt with the spaghetti squash. cover dish with aluminum foil.
• bake in the preheated oven until heated through, about 20 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.

sweet citrus baked salmon

Ingredients

• Servings: 4
• 1 large lemon
• 1 blood orange
• 1 navel orange
• 1/4 cup brown sugar
• 2 (8 ounce) salmon fillets
• 1 pinch salt
• 1 pinch ground black pepper
• 1 pinch garlic salt
• 1/4 cup , or more to taste
• 1 pinch fresh dill, or more to taste

Recipe

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


• cut the lemon, blood orange, and naval orange into halves. cut 1 half into slices and juice the other half of each.
• whisk lemon juice, blood orange juice, and navel orange juice together in a bowl with the brown sugar until dissolved.
• season salmon fillets with salt, pepper, and garlic salt. poke holes into each fillet about 2 inches apart using a fork. place salmon in a resealable plastic bag and pour juice marinade into bag; coat with the marinade, squeeze out excess air, and seal the bag. marinate salmon in the refrigerator, at least 1 hour.
• preheat oven to 400 degrees f (200 degrees c).
• place salmon, skin-side down, into a baking dish. drizzle marinade and over salmon and sprinkle with dill. arrange lemon, blood orange, and navel orange slices over salmon.
• bake in the preheated oven until salmon is cooked through and flakes easily with a fork, about 20 minutes.