Month: June 2017
Spicy Red Snapper with Mango Salsa
Quick Tips: Fresh is always best – never use concentrated juice. Frozen fish may be used instead of fresh. Be certain that fish is completely thawed prior to use. Red fish, haddock, or orange roughy will also work with this Caribbean inspired recipe. If you […]
Oven Roasted Asparagus
Oven Roasted Asparagus
June 27, 2017
: 10 min
: 15 min
: 25 min
: Easy
Transform asparagus from ordinary to extraordinary!
Ingredients
- 1 bunch thin asparagus spears, trimmed
- 3 tablespoons olive oil
- 1 1/2 tablespoons grated Parmesan cheese
- 1 clove garlic, minced
- 1 teaspoon sea salt
- 1/2 teaspoon ground black pepper
Directions
- Step 1 Preheat an oven to 425 degrees F (220 degrees C).
- Step 2 Place the asparagus into a mixing bowl, and drizzle with the olive oil. Toss to coat the spears, then sprinkle with Parmesan cheese, garlic, salt, and pepper.
- Step 3 Arrange the asparagus into a baking dish in a single layer.
- Step 4 Bake in the preheated oven until just tender, 12 to 15 minutes depending on thickness.
- Step 5 Add more Parmesan cheese and toss to coat asparagus.
- Step 6 Sprinkle with lemon juice just before serving.
- Step 7 Enjoy!
Quick Tip:
To remove woody ends, grab stalk of asparagus at either end and bend until it snaps. It will naturally snap where it starts to get tough.
Smoked Paprika-Spiced Pork Chops with Sauteed Spinach
Quick Tip: Fresh is best. Never use concentrated lemon juice.
Strawberry Mango Infused Water
Summertime is here and I have made a the commitment to drink more water every single day. What better way to do that than to feature infused water from time to time? It makes drinking water a lot more refreshing and exciting and encourages me […]
Pan Seared Chicken Breast with Mustard-Cream Sauce
Pan Seared Chicken Breast with Mustard-Cream Sauce
June 24, 2017
: 4
: 15 min
: 15 min
: 30 min
: Easy
Ingredients
- 4 boneless chicken breast halves (6 ounces each)
- Coarse salt and fresh ground pepper
- 2 tablespoons olive oil
- 1/4 cup dry white wine
- 1/2 cup heavy cream
- 2 tablespoon Dijon mustard
- 1 teaspoon dried tarragon (or 1 tablespoon chopped fresh)
Directions
- Step 1 Sprinkle each chicken breast with 1/4 teaspoon each salt and pepper. Refrigerate for 30 minutes.
- Step 2 In a large skillet, heat olive oil over medium-high heat. Add the chicken breasts. Cook 10 to 12 minutes (turn chicken after about 5 minutes so you do not overcook). Transfer to a plate. Keep warm.
- Step 3 Pour the wine into the hot skillet. Cook, stirring until reduced by half (about 1 minute). Whisk in the heavy cream, mustard, and tarragon. Cook, whisking, until thickened (about 2 minutes)
- Step 4 Pour any accumulated chicken juices into the sauce. Right before serving, drizzle the sauce over chicken.
- Step 5 Enjoy!
Add a side of Oven Roasted Asparagus!
Quick Tip:
The first choices of white wine I would buy for cooking are Pinot Grigio, unoaked Chardonnay and Sauvignon Blanc. Another thing to note when choosing which dry white wine to buy is the alcohol percentage because you don’t want anything too strong. Go for dry crisp white wines that have an alcohol percentage of 10 to 13%. The higher the alcohol percentage, the longer it will take to reduce and the less acidity it will add to the meal which is one of the main reasons why people cook with white wine.
Avoid buying white wines that are specifically labelled “cooking wines” because they actually contain additives and high salt levels.
So Easy Guacamole
So Easy Guacamole
June 13, 2017
: 6
: 15 min
: 15 min
: Easy
Ingredients
- 1 pair of rubber gloves (see Quick Tips below)
- 3 Avocados
- 1 medium fresh green chili pepper (serano or jalapeno), membrane and seeds removed, and chopped
- 1/8 red onion, finely chopped
- 1 teaspoon lemon juice
- 1 teaspoon lime juice
- 1/2 teaspoon garlic powder
- 1 teaspoon of freshly chopped cilantro
- 1 teaspoon TABASCO brand Original Red Sauce
- 1 tablespoon rice vinegar (Nakano Seasoned Rice Vinegar is awesome!)
- Salt to taste
Directions
- Step 1 Peel and pit avocados. Mash pulp with a fork, leaving a chunky texture
- Step 2 Stir in chili pepper, onions, lemon juice, garlic powder, Tabasco Sauce, cilantro, and rice vinegar. Taste and salt as needed.
- Step 3 Cover, refrigerate. Serve chilled.
- Step 4 Enjoy!
Q U I C K T I P S:
Because chili peppers contain that can burn your skin and volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chili peppers, wear rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
Fresh is always best. Never used concentrated juice.