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Thursday, March 31, 2016

tom ka gai (coconut chicken soup)

Ingredients

  • Servings: 6
  • 3/4 pound boneless, skinless chicken meat
  • 3 tablespoons vegetable oil
  • 2 (14 ounce) cans coconut milk
  • 2 cups water
  • 2 tablespoons minced fresh ginger root
  • 4 tablespoons fish sauce
  • 1/4 cup fresh lime juice
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon ground turmeric
  • 2 tablespoons thinly sliced green onion
  • 1 tablespoon chopped fresh cilantro

Recipe

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

  • cut chicken into thin strips and saute in oil for to 2 to 3 minutes until the chicken turns white.
  • in a pot, bring coconut milk and water to a boil. reduce heat. add ginger, fish sauce, lime juice, cayenne powder and turmeric. simmer until the chicken is done, 10 to 15 minutes.
  • sprinkle with scallions and fresh cilantro and serve steaming hot.

ken's spicy curry chicken

Ingredients

  • Servings: 6
  • 2 (14 ounce) cans coconut milk
  • 2 tablespoons green curry paste
  • 2/3 cup chicken broth
  • 1 (8 ounce) can sliced water chestnuts, drained
  • 1 (8 ounce) can sliced bamboo shoots, drained
  • 1 green bell pepper, cut into 1 inch pieces
  • 1 cup sliced fresh mushrooms
  • 3 boneless skinless chicken breasts, cut into 1 inch pieces
  • 3 tablespoons fish sauce
  • 1/4 cup chopped fresh basil

Recipe

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

  • over medium heat, whisk coconut milk and curry paste together in a large saucepan. simmer for 5 minutes.
  • stir in chicken broth, water chestnuts, bamboo shoots, bell pepper, mushrooms, and chicken. season with fish sauce and basil. simmer for 10 more minutes, or until chicken is cooked, yet still tender.

Grilled Salmon I

Ingredients

  • Servings: 6
  • 1 1/2 pounds salmon fillets
  • lemon pepper to taste
  • garlic powder to taste
  • salt to taste
  • 1/3 cup soy sauce
  • 1/3 cup brown sugar
  • 1/3 cup water
  • 1/4 cup vegetable oil

Recipe

    Preparation Time: 15 mins Cook Time: 16 mins Ready Time: 2 hrs 31 mins

  • season salmon fillets with lemon pepper, garlic powder, and salt.
  • in a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. refrigerate for at least 2 hours.
  • preheat grill for medium heat.
  • lightly oil grill grate. place salmon on the preheated grill, and discard marinade. cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

Asian Salmon

Ingredients

  • Servings: 8
  • 2 pounds salmon fillets, with skin
  • 2 tablespoons olive oil
  • 2 tablespoons rice vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon packed brown sugar
  • 2 cloves garlic, minced
  • 1 pinch ground black pepper
  • 2 tablespoons minced onion
  • 1 tablespoon sesame oil
  • 2 cups long-grain white rice
  • 1 teaspoon dried dill weed
  • 3 cups water

Recipe

    Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 1 hr 45 mins

  • make several shallow slashes in the skinless side of the salmon fillets. place fillets skin-side down in a glass baking dish. in a medium bowl, whisk together the olive oil, rice vinegar, soy sauce, brown sugar, garlic, pepper, onion and sesame oil. pour the liquid over the salmon, cover, and refrigerate for 1 to 2 hours.
  • preheat the oven to 350 degrees f (175 degrees c).
  • in a medium saucepan, combine the rice, water, and dill weed. cover pan, bring to a boil, then reduce heat to low and cook 20 minutes, until rice is tender and water has been absorbed. allow to stand for 5 minutes before removing lid and fluffing rice with a fork.
  • remove cover from salmon, and bake the fish and the marinade for about 30 minutes, or until fish can be flaked with a fork. serve salmon over the rice, and pour sauce over.

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.

Fiery Fish Tacos With Crunchy Corn Salsa

Ingredients

  • Servings: 6
  • 2 cups cooked corn kernels
  • 1/2 cup diced red onion
  • 1 cup peeled, diced jicama
  • 1/2 cup diced red bell pepper
  • 1 cup fresh cilantro leaves, chopped
  • 1 lime, juiced and zested
  • 2 tablespoons cayenne pepper, or to taste
  • 1 tablespoon ground black pepper
  • 2 tablespoons salt, or to taste
  • 6 (4 ounce) fillets tilapia
  • 2 tablespoons olive oil
  • 12 corn tortillas, warmed
  • 2 tablespoons sour cream, or to taste

Recipe

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

  • preheat grill for high heat.
  • in a medium bowl, mix together corn, red onion, jicama, red bell pepper, and cilantro. stir in lime juice and zest.
  • in a small bowl, combine cayenne pepper, ground black pepper, and salt.
  • brush each fillet with olive oil, and sprinkle with spices to taste.
  • arrange fillets on grill grate, and cook for 3 minutes per side. for each fiery fish taco, top two corn tortillas with fish, sour cream, and corn salsa.

Wednesday, March 30, 2016

almond and parmesan crusted tilapia

Ingredients

  • Servings: 4
  • 1 teaspoon olive oil, or as needed
  • 3 cloves garlic, minced
  • 1/2 cup grated parmesan cheese
  • 1/4 cup buttery spread (such as smart balance®), softened
  • 1/4 cup slivered almonds, crushed
  • 3 tablespoons reduced-fat olive oil mayonnaise
  • 2 tablespoons bread crumbs
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon seafood seasoning (such as old bay®)
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon onion powder
  • 1/8 teaspoon celery salt
  • 1 pound tilapia fillets

Recipe

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

  • set oven rack about 6 inches from the heat source and preheat the oven's broiler. line a broiling pan with aluminum foil or spray with olive oil cooking spray.
  • heat olive oil in a skillet over medium heat; cook and stir garlic until fragrant, 3 to 5 minutes.
  • mix parmesan cheese, garlic, buttery spread, almonds, mayonnaise, bread crumbs, lemon juice, seafood seasoning, basil, black pepper, onion powder, and celery salt together in a bowl.
  • arrange tilapia fillets in a single layer on the prepared pan; cover pan with aluminum foil.
  • broil in the preheated oven for 2 to 3 minutes. flip fillets, cover pan with aluminum foil, and broil for 2 to 3 more minutes. remove aluminum foil and cover fillets with parmesan cheese mixture. broil in the oven until fish flakes easily with a fork and topping is browned, about 2 more minutes.

baked butter herb perch fillets

Ingredients

  • Servings: 4
  • 1/2 cup butter, melted
  • 2/3 cup crushed saltine crackers
  • 1/4 cup grated parmesan cheese
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1 pound yellow perch fillets

Recipe

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

  • preheat oven to 350 degrees f (175 degrees c).
  • pour butter into a shallow dish. combine cracker crumbs, parmesan cheese, basil, oregano, salt, and garlic powder in a separate shallow bowl.
  • dip perch fillets into melted butter and press into the seasoned cracker crumbs to coat. arrange coated fillets on a baking sheet.
  • bake in the preheated oven until the coating is browned and fish flakes easily with a fork, 25 to 30 minutes.

Fisherman's Pie

Ingredients

  • Servings: 6
  • 1 pound cod fillets, cut into chunks
  • 3 tablespoons butter
  • 2 1/2 tablespoons all-purpose flour
  • 1 1/2 cups warm milk, or more as needed
  • 1 cup shredded sharp white cheddar cheese
  • 1 (10 ounce) package frozen chopped spinach, thawed and drained
  • 1/2 cup minced onion
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon ground black pepper, or to taste
  • 1 clove garlic, pressed
  • 2 cups mashed potatoes
  • 1 cup shredded yellow cheddar cheese

Recipe

    Preparation Time: 15 mins Cook Time: 1 hr

    Ready Time: 1 hr 15 mins

  • preheat the oven to 375 degrees f (190 degrees c).
  • arrange cod in a single layer in a large baking dish; set aside.
  • melt butter in a saucepan over medium-low heat. whisk in flour, and stir until the mixture becomes paste-like and light golden brown, 2 to 5 minutes.
  • gradually whisk warm milk into the flour mixture and bring to a simmer over medium heat. whisk until the sauce is thick and smooth, about 5 minutes.
  • whisk in white cheddar cheese, then mix onion, spinach, salt, and black pepper into the sauce.
  • remove saucepan from heat and stir in garlic. if sauce is too thick, stir in more warm milk, 1 tablespoon at a time.
  • pour sauce over fish in baking dish.
  • layer mashed potatoes on top.
  • bake in the preheated oven for 30 minutes, then sprinkle with yellow cheddar cheese. continue baking until fish is easily flaked with a fork, 15 to 20 minutes more.

adrienne's tom ka gai

Ingredients

  • Servings: 4
  • 2 teaspoons peanut oil
  • 2 cloves garlic, thinly sliced
  • 2 tablespoons grated fresh ginger root
  • 1/4 cup chopped lemon grass
  • 2 teaspoons crushed red pepper
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 skinless, boneless chicken breast halves - cut into thin strips
  • 1 onion, thinly sliced
  • 2 cups bok choy, shredded
  • 4 cups water
  • 1 (10 ounce) can coconut milk
  • 1/4 cup fish sauce
  • 1/4 cup chopped fresh cilantro

Recipe

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

  • in a large saucepan over medium heat, heat peanut oil. stir in garlic, ginger, lemon grass, red pepper, coriander and cumin and cook until fragrant, 2 minutes. stir in chicken and onion and cook, stirring, until chicken is white and onion is translucent, 5 minutes. stir in bok choy and cook until it begins to wilt, 5 to 10 minutes. stir in water, coconut milk, fish sauce and cilantro. simmer until chicken is thoroughly cooked and flavors are well blended, 30 minutes.

Grilled Salmon I

Ingredients

  • Servings: 6
  • 1 1/2 pounds salmon fillets
  • lemon pepper to taste
  • garlic powder to taste
  • salt to taste
  • 1/3 cup soy sauce
  • 1/3 cup brown sugar
  • 1/3 cup water
  • 1/4 cup vegetable oil

Recipe

    Preparation Time: 15 mins Cook Time: 16 mins Ready Time: 2 hrs 31 mins

  • season salmon fillets with lemon pepper, garlic powder, and salt.
  • in a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. refrigerate for at least 2 hours.
  • preheat grill for medium heat.
  • lightly oil grill grate. place salmon on the preheated grill, and discard marinade. cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

tom ka gai (coconut chicken soup)

Ingredients

  • Servings: 6
  • 3/4 pound boneless, skinless chicken meat
  • 3 tablespoons vegetable oil
  • 2 (14 ounce) cans coconut milk
  • 2 cups water
  • 2 tablespoons minced fresh ginger root
  • 4 tablespoons fish sauce
  • 1/4 cup fresh lime juice
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon ground turmeric
  • 2 tablespoons thinly sliced green onion
  • 1 tablespoon chopped fresh cilantro

Recipe

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

  • cut chicken into thin strips and saute in oil for to 2 to 3 minutes until the chicken turns white.
  • in a pot, bring coconut milk and water to a boil. reduce heat. add ginger, fish sauce, lime juice, cayenne powder and turmeric. simmer until the chicken is done, 10 to 15 minutes.
  • sprinkle with scallions and fresh cilantro and serve steaming hot.

black onion relish

Ingredients

  • Servings: 0
  • 2 yellow onions
  • 1 red bell pepper, chopped
  • 2 tablespoons chopped fresh flat-leaf parsley, or to taste
  • salt and freshly ground black pepper to taste
  • 1 pinch cayenne pepper, or more to taste
  • 3 tablespoons vinegar
  • 3 tablespoons olive oil

Recipe

    Preparation Time: 10 mins Cook Time: 35 mins Ready Time: 1 hr 45 mins

  • build a campfire or prepare a charcoal grill and allow the fire to burn until it has accumulated a bed of coals.
  • nestle onions into the hot goals and pile coals up on the sides and on top. roast until blackened and tender, about 15 minutes. turn onions, rebury them, and cook until the onions begin to leak juice, another 10 to 15 minutes. a bamboo skewer inserted into the center should easily slide in. place onions in a bowl, cover and allow to cool.
  • place red pepper on the coals; cook, turning often, until charred, about 10 minutes.
  • peel the blackened skin off the onions and scrape the charred black bits off the red pepper. finely chop onions and red pepper. combine in a bowl with parsley, and season with salt, black pepper, and cayenne pepper to taste.
  • toss vinegar and olive oil in with relish, cover and refrigerate for 1 hour.

ginger glazed mahi mahi

Ingredients

  • Servings: 4
  • 3 tablespoons honey
  • 3 tablespoons soy sauce
  • 3 tablespoons balsamic vinegar
  • 1 teaspoon grated fresh ginger root
  • 1 clove garlic, crushed or to taste
  • 2 teaspoons olive oil
  • 4 (6 ounce) mahi mahi fillets
  • salt and pepper to taste
  • 1 tablespoon vegetable oil

Recipe

    Preparation Time: 5 mins Cook Time: 12 mins Ready Time: 37 mins

  • in a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. season fish fillets with salt and pepper, and place them into the dish. if the fillets have skin on them, place them skin side down. cover, and refrigerate for 20 minutes to marinate.
  • heat vegetable oil in a large skillet over medium-high heat. remove fish from the dish, and reserve marinade. fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. remove fillets to a serving platter and keep warm.
  • pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently. spoon glaze over fish, and serve immediately.

Thai Pineapple Chicken Curry

Ingredients

  • Servings: 6
  • 2 cups uncooked jasmine rice
  • 1 quart water
  • 1/4 cup red curry paste
  • 2 (13.5 ounce) cans coconut milk
  • 2 skinless, boneless chicken breast halves - cut into thin strips
  • 3 tablespoons fish sauce
  • 1/4 cup white sugar
  • 1 1/2 cups sliced bamboo shoots, drained
  • 1/2 red bell pepper, julienned
  • 1/2 green bell pepper, julienned
  • 1/2 small onion, chopped
  • 1 cup pineapple chunks, drained

Recipe

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

  • bring rice and water to a boil in a pot. reduce heat to low, cover, and simmer 25 minutes.
  • in a bowl, whisk together curry paste and 1 can coconut milk. transfer to a wok, and mix in remaining coconut milk, chicken, fish sauce, sugar, and bamboo shoots. bring to a boil, and cook 15 minutes, until chicken juices run clear.
  • mix the red bell pepper, green bell pepper, and onion into the wok. continue cooking 10 minutes, until chicken juices run clear and peppers are tender. remove from heat, and stir in pineapple. serve over the cooked rice.

ginger glazed mahi mahi

Ingredients

  • Servings: 4
  • 3 tablespoons honey
  • 3 tablespoons soy sauce
  • 3 tablespoons balsamic vinegar
  • 1 teaspoon grated fresh ginger root
  • 1 clove garlic, crushed or to taste
  • 2 teaspoons olive oil
  • 4 (6 ounce) mahi mahi fillets
  • salt and pepper to taste
  • 1 tablespoon vegetable oil

Recipe

    Preparation Time: 5 mins Cook Time: 12 mins Ready Time: 37 mins

  • in a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. season fish fillets with salt and pepper, and place them into the dish. if the fillets have skin on them, place them skin side down. cover, and refrigerate for 20 minutes to marinate.
  • heat vegetable oil in a large skillet over medium-high heat. remove fish from the dish, and reserve marinade. fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. remove fillets to a serving platter and keep warm.
  • pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently. spoon glaze over fish, and serve immediately.

Tuesday, March 29, 2016

thai chicken with basil stir fry

Ingredients

  • Servings: 6
  • 2 cups uncooked jasmine rice
  • 1 quart water
  • 3/4 cup coconut milk
  • 3 tablespoons soy sauce
  • 3 tablespoons rice vinegar
  • 1 1/2 tablespoons fish sauce
  • 3/4 teaspoon red pepper flakes
  • 1 tablespoon olive oil
  • 1 medium onion, sliced
  • 2 tablespoons fresh ginger root, minced
  • 3 cloves garlic, minced
  • 2 pounds skinless, boneless chicken breast halves - cut into 1/2 inch strips
  • 3 shiitake mushrooms, sliced
  • 5 green onions, chopped
  • 1 1/2 cups chopped fresh basil leaves

Recipe

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

  • bring rice and water to a boil in a pot. cover, reduce heat to low, and simmer 20 minutes.
  • in a bowl, mix the coconut milk, soy sauce, rice vinegar, fish sauce, and red pepper flakes.
  • in a skillet or wok, heat the oil over medium-high heat. stir in the onion, ginger, and garlic, and cook until lightly browned. mix in chicken strips, and cook about 3 minutes, until browned. stir in the coconut milk sauce. continue cooking until sauce is reduced be about 1/3. mix in mushrooms, green onions, and basil, and cook until heated through. serve over the cooked rice.

acapulco grouper

Ingredients

  • Servings: 4
  • 4 (6 ounce) grouper fillets
  • 1/3 cup tequila
  • 1/2 cup orange liqueur
  • 3/4 cup fresh lime juice
  • 1 teaspoon salt
  • 3 large cloves garlic, peeled
  • 4 tablespoons olive oil
  • 3 medium tomatoes, diced
  • 1 medium onion, chopped
  • 1 small jalapeno, seeded and minced
  • 4 tablespoons chopped fresh cilantro
  • 1 pinch white sugar
  • salt to taste
  • 1 tablespoon olive oil
  • ground black pepper to taste

Recipe

    Preparation Time: 20 mins Cook Time: 12 mins Ready Time: 1 hr 2 mins

  • place fish in a shallow baking dish. in a bowl, stir together the tequila, orange liqueur, lime juice, 1 teaspoon salt, garlic, and olive oil. pour mixture over fillets, and rub into fish. cover, and refrigerate for 1/2 hour, turning the fillets once.
  • preheat the grill for high heat.
  • in a medium bowl, toss together the tomatoes, onion, jalapeno, cilantro, and sugar. season to taste with salt. set salsa aside.
  • remove fillets from marinade, and pat dry. brush the fillets with oil, and sprinkle with ground black pepper. in a small saucepan, boil remaining marinade for several minutes. remove from heat, and strain out garlic cloves. set aside to cool.
  • grill fish for 4 minutes per side, or until fish is easily flaked with a fork. transfer fillets to a serving dish. transfer the fish to a serving plate. spoon salsa over the fish, and drizzle with the cooked marinade to serve.

Lemon Garlic Tilapia

Ingredients

  • Servings: 4
  • 4 tilapia fillets
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon butter, melted
  • 1 clove garlic, finely chopped
  • 1 teaspoon dried parsley flakes
  • pepper to taste

Recipe

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

  • preheat oven to 375 degrees f (190 degrees c). spray a baking dish with non-stick cooking spray.
  • rinse tilapia fillets under cool water, and pat dry with paper towels.
  • place fillets in baking dish. pour lemon juice over fillets, then drizzle butter on top. sprinkle with garlic, parsley, and pepper.
  • bake in preheated oven until the fish is white and flakes when pulled apart with a fork, about 30 minutes.

sweet cornbread loaf

Ingredients

  • Servings: 1
  • 2 cups cornmeal
  • 2 cups buttermilk
  • 1 cup all-purpose flour
  • 1 cup white sugar
  • 3 tablespoons vegetable oil
  • 1 teaspoon salt
  • 1 teaspoon baking soda

Recipe

    Preparation Time: 10 mins Cook Time: 1 hr

    Ready Time: 1 hr 10 mins

  • preheat oven to 350 degrees f (175 degrees c). grease a 5x9-inch loaf pan.
  • mix cornmeal, buttermilk, flour, sugar, vegetable oil, salt, and baking soda in a bowl until thoroughly combined. pour batter into prepared loaf pan.
  • bake in the preheated oven until top is golden brown and a toothpick inserted into the center of the loaf comes out clean or with moist crumbs, about 1 hour.

Mushroom Saute

Ingredients

  • Servings: 4
  • 1/3 cup butter
  • 3 (8 ounce) packages fresh mushrooms, sliced
  • 2 tablespoons chopped onion
  • 2 teaspoons dried tarragon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 cup fresh parsley, chopped

Recipe

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

  • in a large skillet over medium heat melt butter. stir in mushrooms, onion, tarragon, nutmeg, salt and pepper. saute until mushrooms are tender, stirring occasionally, about 10 minutes. stir in parsley and serve.

Caribbean Cook Up

Ingredients

  • Servings: 5
  • 1/2 pound chicken wings
  • 2 onions, chopped
  • 1/4 cup chopped celery
  • 1 teaspoon browning sauce
  • 4 cups water
  • 2 cups white rice
  • 1 cup pigeon peas
  • 1/2 pound cod
  • 3 tomatoes, cubed
  • 1 cup grated carrots
  • 1 teaspoon salt

Recipe

    Preparation Time: 50 mins Ready Time: 50 mins

  • rinse chicken, pat dry and season to taste. heat oil in a large skillet over medium high heat. add the chicken and brown, then add the onion, celery, and gravy browning and saute until onion and celery are soft. next, add the water, rice, peas, fish, tomatoes, carrots and salt and stir all together. cover skillet, reduce heat to medium low and simmer for 25 to 35 minutes or until the rice and peas are soft but grainy.

thai green curry chicken

Ingredients

  • Servings: 4
  • 1 pound skinless, boneless chicken breast halves - cut into 1 inch cubes
  • 1 tablespoon dark soy sauce
  • 1 tablespoon all-purpose flour
  • 2 tablespoons cooking oil
  • 2 tablespoons green curry paste
  • 2 green onions with tops, chopped
  • 3 cloves garlic, peeled and chopped
  • 1 teaspoon fresh ginger, peeled and finely chopped
  • 2 cups coconut milk
  • 1 tablespoon fish sauce
  • 1 tablespoon dark soy sauce
  • 2 tablespoons white sugar
  • 1/2 cup cilantro leaves, for garnish

Recipe

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

  • toss chicken first in 1 tablespoon dark soy sauce, then in the flour, coating pieces evenly. heat the oil in a large skillet over medium high heat. place chicken in the skillet, cook and stir chicken until browned, about 5 minutes. remove chicken.
  • reduce heat to medium and stir in curry paste. cook for 1 minute until fragrant, then stir in green onions, garlic, and ginger; cook an additional 2 minutes. return chicken to the skillet, stirring to coat with the curry mixture. stir the coconut milk, fish sauce, 1 tablespoon soy sauce, and sugar into the chicken-curry mixture. allow to simmer over medium heat for 20 minutes until the chicken is tender. serve garnished with cilantro leaves.

adrienne's tom ka gai

Ingredients

  • Servings: 4
  • 2 teaspoons peanut oil
  • 2 cloves garlic, thinly sliced
  • 2 tablespoons grated fresh ginger root
  • 1/4 cup chopped lemon grass
  • 2 teaspoons crushed red pepper
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 skinless, boneless chicken breast halves - cut into thin strips
  • 1 onion, thinly sliced
  • 2 cups bok choy, shredded
  • 4 cups water
  • 1 (10 ounce) can coconut milk
  • 1/4 cup fish sauce
  • 1/4 cup chopped fresh cilantro

Recipe

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

  • in a large saucepan over medium heat, heat peanut oil. stir in garlic, ginger, lemon grass, red pepper, coriander and cumin and cook until fragrant, 2 minutes. stir in chicken and onion and cook, stirring, until chicken is white and onion is translucent, 5 minutes. stir in bok choy and cook until it begins to wilt, 5 to 10 minutes. stir in water, coconut milk, fish sauce and cilantro. simmer until chicken is thoroughly cooked and flavors are well blended, 30 minutes.

Monday, March 28, 2016

pad thai

Ingredients

  • Servings: 6
  • 1 (12 ounce) package rice noodles
  • 2 tablespoons butter
  • 1 pound boneless, skinless chicken breast halves, cut into bite-sized pieces
  • 1/4 cup vegetable oil
  • 4 eggs
  • 1 tablespoon white vinegar
  • 2 tablespoons fish sauce
  • 3 tablespoons white sugar
  • 1/8 tablespoon crushed red pepper
  • 2 cups bean sprouts
  • 1/4 cup crushed peanuts
  • 3 green onions, chopped
  • 1 lemon, cut into wedges

Recipe

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

  • soak rice noodles in cold water 30 to 50 minutes, or until soft. drain, and set aside.
  • heat butter in a wok or large heavy skillet. saute chicken until browned. remove, and set aside. heat oil in wok over medium-high heat. crack eggs into hot oil, and cook until firm. stir in chicken, and cook for 5 minutes. add softened noodles, and vinegar, fish sauce, sugar and red pepper. adjust seasonings to taste. mix while cooking, until noodles are tender. add bean sprouts, and mix for 3 minutes.

Grilled Sea Bass With Chili-lime Dressing

Ingredients

  • Servings: 4
  • 1 clove garlic, finely minced, or more to taste
  • 1 lime, zested
  • 2 tablespoons seasoned rice vinegar
  • 2 tablespoons asian fish sauce
  • 2 tablespoons lime juice
  • 1 tablespoon asian chile pepper sauce (such as sambal oelek)
  • 1 teaspoon asian (toasted) sesame oil
  • 4 (4 ounce) fillets sea bass
  • 2 teaspoons vegetable oil, or as needed
  • salt to taste
  • 1 tablespoon coarsely chopped cilantro leaves, or to taste

Recipe

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

  • preheat an outdoor grill for high heat and lightly oil the grate.
  • whisk garlic, lime zest, rice vinegar, fish sauce, lime juice, chile pepper sauce, and sesame oil in a glass bowl.
  • brush both sides of sea bass fillets with vegetable oil and sprinkle lightly with salt.
  • cook on the preheated grill until fish is opaque, shows good grill marks, and springs back when pressed lightly, 3 to 4 minutes per side. transfer fillets to a serving platter.
  • whisk dressing again; taste and and adjust seasoning. drizzle dressing over warm fish. sprinkle fillets with cilantro leaves.

spicy grilled trout

Ingredients

  • Servings: 1
  • 1 whole trout, cleaned
  • 2 teaspoons lemon juice
  • 1 teaspoon vegetable oil
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon spicy hungarian paprika
  • 1/4 teaspoon ground black pepper
  • 1 pinch salt
  • cooking spray

Recipe

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

  • cut several diagonal slashes with a sharp knife in each side of trout. mix lemon juice, vegetable oil, cumin, chili powder, paprika, black pepper, and salt into a paste in a small bowl; apply to the sides of the fish, spreading it into the slashes. refrigerate trout for 1 hour.
  • preheat an outdoor grill for medium-high heat. a grill thermometer should read 400 degrees f (205 degrees c). spray a piece of aluminum foil large enough to hold the fish with cooking spray and place it the grill.
  • place trout the piece of foil and grill, turning one time, until the fish is opaque and the flesh flakes easily, about 5 minutes per side.

Fish Supreme

Ingredients

  • Servings: 2
  • 2 (6 ounce) fillets cod
  • salt and pepper to taste
  • 1 cup tomato sauce
  • 3 potatoes, peeled and sliced paper-thin

Recipe

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

  • preheat oven to 375 degrees f (190 degrees c).
  • place fish fillets in a 8x12 inch baking dish and season with salt and pepper. pour tomato sauce over fillets and layer sliced potatoes on top. season to taste with salt and pepper. loosely cover dish with foil.
  • bake in the preheated oven for 15 to 20 minutes or until fish flakes with a fork and potatoes are tender.

miso-glazed black cod

Ingredients

  • Servings: 2
  • 3 tablespoons white miso paste
  • 2 tablespoons water
  • 2 tablespoons mirin (japanese sweet )
  • 2 tablespoons
  • 1 tablespoon brown sugar
  • 2 (7 ounce) black cod fillets

Recipe

    Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 40 mins

  • set oven rack about 6 inches from the heat source and preheat the oven's broiler. line a baking sheet with aluminum foil and lightly grease the aluminum foil.
  • whisk miso paste, water, mirin, , and brown sugar together in a small skillet over medium heat until mixture simmers and thickens slightly, 1 to 3 minutes. remove from heat and cool completely.
  • place cod fillets on prepared baking sheet. brush fillets all over with miso mixture. rest fillets at room temperature to quickly marinate, 15 to 20.
  • broil fillets in the preheated oven for 5 minutes. turn the baking sheet 180 degrees and continue broiling until fish flakes easily with a fork, about 5 minutes more. remove pin bones.

Thai Pineapple Chicken Curry

Ingredients

  • Servings: 6
  • 2 cups uncooked jasmine rice
  • 1 quart water
  • 1/4 cup red curry paste
  • 2 (13.5 ounce) cans coconut milk
  • 2 skinless, boneless chicken breast halves - cut into thin strips
  • 3 tablespoons fish sauce
  • 1/4 cup white sugar
  • 1 1/2 cups sliced bamboo shoots, drained
  • 1/2 red bell pepper, julienned
  • 1/2 green bell pepper, julienned
  • 1/2 small onion, chopped
  • 1 cup pineapple chunks, drained

Recipe

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

  • bring rice and water to a boil in a pot. reduce heat to low, cover, and simmer 25 minutes.
  • in a bowl, whisk together curry paste and 1 can coconut milk. transfer to a wok, and mix in remaining coconut milk, chicken, fish sauce, sugar, and bamboo shoots. bring to a boil, and cook 15 minutes, until chicken juices run clear.
  • mix the red bell pepper, green bell pepper, and onion into the wok. continue cooking 10 minutes, until chicken juices run clear and peppers are tender. remove from heat, and stir in pineapple. serve over the cooked rice.

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.

Tuna Mousse

Ingredients

  • Servings: 20
  • 2 envelopes unflavored gelatin
  • 1/2 cup water
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1 (8 ounce) package cream cheese, softened
  • 1 1/2 tablespoons worcestershire sauce
  • 1 cup mayonnaise
  • salt and pepper to taste
  • 1 teaspoon onion salt
  • 1 teaspoon celery salt (optional)
  • 1 (12.5 ounce) can water-packed tuna, drained

Recipe

    Preparation Time: 20 mins Ready Time: 8 hrs 20 mins

  • line a mold, or pie pan with plastic wrap.
  • in a small bowl, dissolve gelatin in water and set aside.
  • in a large saucepan, heat soup and cream cheese until soft and smooth. remove pan from heat.
  • mix gelatin mixture, worcestershire sauce, mayonnaise, salt and pepper (to taste), onion salt, celery salt, and tuna fish into the soup and cheese saucepan. stir mixture until smooth.
  • cover mold or pan and chill overnight. when ready to serve remove the tuna mousse from the mold and serve.

Sunday, March 27, 2016

Lemon Garlic Tilapia

Ingredients

  • Servings: 4
  • 4 tilapia fillets
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon butter, melted
  • 1 clove garlic, finely chopped
  • 1 teaspoon dried parsley flakes
  • pepper to taste

Recipe

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

  • preheat oven to 375 degrees f (190 degrees c). spray a baking dish with non-stick cooking spray.
  • rinse tilapia fillets under cool water, and pat dry with paper towels.
  • place fillets in baking dish. pour lemon juice over fillets, then drizzle butter on top. sprinkle with garlic, parsley, and pepper.
  • bake in preheated oven until the fish is white and flakes when pulled apart with a fork, about 30 minutes.

Fiery Fish Tacos With Crunchy Corn Salsa

Ingredients

  • Servings: 6
  • 2 cups cooked corn kernels
  • 1/2 cup diced red onion
  • 1 cup peeled, diced jicama
  • 1/2 cup diced red bell pepper
  • 1 cup fresh cilantro leaves, chopped
  • 1 lime, juiced and zested
  • 2 tablespoons cayenne pepper, or to taste
  • 1 tablespoon ground black pepper
  • 2 tablespoons salt, or to taste
  • 6 (4 ounce) fillets tilapia
  • 2 tablespoons olive oil
  • 12 corn tortillas, warmed
  • 2 tablespoons sour cream, or to taste

Recipe

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

  • preheat grill for high heat.
  • in a medium bowl, mix together corn, red onion, jicama, red bell pepper, and cilantro. stir in lime juice and zest.
  • in a small bowl, combine cayenne pepper, ground black pepper, and salt.
  • brush each fillet with olive oil, and sprinkle with spices to taste.
  • arrange fillets on grill grate, and cook for 3 minutes per side. for each fiery fish taco, top two corn tortillas with fish, sour cream, and corn salsa.

ken's spicy curry chicken

Ingredients

  • Servings: 6
  • 2 (14 ounce) cans coconut milk
  • 2 tablespoons green curry paste
  • 2/3 cup chicken broth
  • 1 (8 ounce) can sliced water chestnuts, drained
  • 1 (8 ounce) can sliced bamboo shoots, drained
  • 1 green bell pepper, cut into 1 inch pieces
  • 1 cup sliced fresh mushrooms
  • 3 boneless skinless chicken breasts, cut into 1 inch pieces
  • 3 tablespoons fish sauce
  • 1/4 cup chopped fresh basil

Recipe

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

  • over medium heat, whisk coconut milk and curry paste together in a large saucepan. simmer for 5 minutes.
  • stir in chicken broth, water chestnuts, bamboo shoots, bell pepper, mushrooms, and chicken. season with fish sauce and basil. simmer for 10 more minutes, or until chicken is cooked, yet still tender.

dry rub for all occasions

Ingredients

  • Servings: 2
  • 1 teaspoon cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon curry powder
  • 1 teaspoon white pepper
  • 1 teaspoon ground ginger
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cayenne pepper
  • 4 1/2 teaspoons seasoned salt
  • 2 tablespoons paprika
  • 1 1/2 cups light brown sugar
  • 1 teaspoon dry mustard
  • 1 teaspoon ground mace
  • 1 teaspoon crushed dried rosemary

Recipe

    Preparation Time: 10 mins Ready Time: 10 mins

  • place the cumin, ground coriander, curry powder, white pepper, ground ginger, allspice, cayenne pepper, seasoned salt, paprika, brown sugar, dry mustard, ground mace, and crushed rosemary in a food processor. process the spice mixture until thoroughly blended. store in an airtight container at room temperature.

Saturday, March 26, 2016

Barbequed Thai Style Chicken

Ingredients

  • Servings: 6
  • 1 bunch fresh cilantro with roots
  • 3 cloves garlic, peeled
  • 3 small red hot chile peppers, seeded and chopped
  • 1 teaspoon ground turmeric
  • 1 teaspoon curry powder
  • 1 tablespoon white sugar
  • 1 pinch salt
  • 3 tablespoons fish sauce
  • 1 (3 pound) chicken, cut into pieces
  • 1/4 cup coconut milk

Recipe

    Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 4 hrs 15 mins

  • cut cilantro roots off at the stem, and mince thoroughly. set aside a few leaves for garnish. in a blender or food processor, combine cilantro roots and leaves, garlic, chile peppers, turmeric, curry powder, sugar, and salt. process to a coarse paste. pour in fish sauce, and blend until smooth.
  • place chicken in a large shallow dish. rub with the cilantro paste. cover, and marinate in the refrigerator at least 3 hours, or overnight.
  • preheat grill for high heat.
  • lightly oil the grill grate. place chicken on the prepared grill, and brush liberally with coconut milk. grill chicken 8 to 15 minutes on each side, depending on the size of the pieces. turn only once, and baste occasionally with coconut cream. cook until browned and tender, and juices run clear.

Grilled Salmon I

Ingredients

  • Servings: 6
  • 1 1/2 pounds salmon fillets
  • lemon pepper to taste
  • garlic powder to taste
  • salt to taste
  • 1/3 cup soy sauce
  • 1/3 cup brown sugar
  • 1/3 cup water
  • 1/4 cup vegetable oil

Recipe

    Preparation Time: 15 mins Cook Time: 16 mins Ready Time: 2 hrs 31 mins

  • season salmon fillets with lemon pepper, garlic powder, and salt.
  • in a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. refrigerate for at least 2 hours.
  • preheat grill for medium heat.
  • lightly oil grill grate. place salmon on the preheated grill, and discard marinade. cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

Cardamom Maple Salmon

Ingredients

  • Servings: 6
  • 1 1/2 teaspoons salt
  • 1 teaspoon paprika
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground black pepper
  • 1/4 cup grapeseed oil
  • 2 tablespoons maple syrup
  • 1 (2 pound) salmon fillet, cut into 3-inch pieces

Recipe

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

  • stir salt, paprika, cardamom, coriander, and black pepper together in a bowl. add oil and maple syrup and stir until evenly combined.
  • preheat a non-stick frying pan over medium-high heat, about 350 degrees f (175 degrees c).
  • dredge salmon pieces through the maple syrup mixture until evenly coated on all sides.
  • cook salmon in the preheated pan until fish flakes easily with a fork, 5 to 7 minutes per side.

tom ka gai (coconut chicken soup)

Ingredients

  • Servings: 6
  • 3/4 pound boneless, skinless chicken meat
  • 3 tablespoons vegetable oil
  • 2 (14 ounce) cans coconut milk
  • 2 cups water
  • 2 tablespoons minced fresh ginger root
  • 4 tablespoons fish sauce
  • 1/4 cup fresh lime juice
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon ground turmeric
  • 2 tablespoons thinly sliced green onion
  • 1 tablespoon chopped fresh cilantro

Recipe

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

  • cut chicken into thin strips and saute in oil for to 2 to 3 minutes until the chicken turns white.
  • in a pot, bring coconut milk and water to a boil. reduce heat. add ginger, fish sauce, lime juice, cayenne powder and turmeric. simmer until the chicken is done, 10 to 15 minutes.
  • sprinkle with scallions and fresh cilantro and serve steaming hot.

Friday, March 25, 2016

grilled tilapia with mango salsa

Ingredients

  • Servings: 2
  • 1/3 cup extra-virgin olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon minced fresh parsley
  • 1 clove garlic, minced
  • 1 teaspoon dried basil
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon salt
  • 2 (6 ounce) tilapia fillets
  • 1 large ripe mango, peeled, pitted and diced
  • 1/2 red bell pepper, diced
  • 2 tablespoons minced red onion
  • 1 tablespoon chopped fresh cilantro
  • 1 jalapeno pepper, seeded and minced
  • 2 tablespoons lime juice
  • 1 tablespoon lemon juice
  • salt and pepper to taste

Recipe

    Preparation Time: 45 mins Cook Time: 10 mins Ready Time: 1 hr 55 mins

  • whisk together the extra-virgin olive oil, 1 tablespoon lemon juice, parsley, garlic, basil, 1 teaspoon pepper, and 1/2 teaspoon salt in a bowl and pour into a resealable plastic bag. add the tilapia fillets, coat with the marinade, squeeze out excess air, and seal the bag. marinate in the refrigerator for 1 hour.
  • prepare the mango salsa by combining the mango, red bell pepper, red onion, cilantro, and jalapeno pepper in a bowl. add the lime juice and 1 tablespoon of lemon juice, and toss well. season to taste with salt and pepper, and refrigerate until ready to serve.
  • preheat an outdoor grill for medium-high heat, and lightly oil grate.
  • remove the tilapia from the marinade, and shake off excess. discard the remaining marinade. grill the fillets until the fish is no longer translucent in the center, and flakes easily with a fork, 3 to 4 minutes per side, depending on the thickness of the fillets. serve the tilapia topped with mango salsa.

Grilled Salmon I

Ingredients

  • Servings: 6
  • 1 1/2 pounds salmon fillets
  • lemon pepper to taste
  • garlic powder to taste
  • salt to taste
  • 1/3 cup soy sauce
  • 1/3 cup brown sugar
  • 1/3 cup water
  • 1/4 cup vegetable oil

Recipe

    Preparation Time: 15 mins Cook Time: 16 mins Ready Time: 2 hrs 31 mins

  • season salmon fillets with lemon pepper, garlic powder, and salt.
  • in a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. refrigerate for at least 2 hours.
  • preheat grill for medium heat.
  • lightly oil grill grate. place salmon on the preheated grill, and discard marinade. cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

ginger glazed mahi mahi

Ingredients

  • Servings: 4
  • 3 tablespoons honey
  • 3 tablespoons soy sauce
  • 3 tablespoons balsamic vinegar
  • 1 teaspoon grated fresh ginger root
  • 1 clove garlic, crushed or to taste
  • 2 teaspoons olive oil
  • 4 (6 ounce) mahi mahi fillets
  • salt and pepper to taste
  • 1 tablespoon vegetable oil

Recipe

    Preparation Time: 5 mins Cook Time: 12 mins Ready Time: 37 mins

  • in a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. season fish fillets with salt and pepper, and place them into the dish. if the fillets have skin on them, place them skin side down. cover, and refrigerate for 20 minutes to marinate.
  • heat vegetable oil in a large skillet over medium-high heat. remove fish from the dish, and reserve marinade. fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. remove fillets to a serving platter and keep warm.
  • pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently. spoon glaze over fish, and serve immediately.

adrienne's tom ka gai

Ingredients

  • Servings: 4
  • 2 teaspoons peanut oil
  • 2 cloves garlic, thinly sliced
  • 2 tablespoons grated fresh ginger root
  • 1/4 cup chopped lemon grass
  • 2 teaspoons crushed red pepper
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 skinless, boneless chicken breast halves - cut into thin strips
  • 1 onion, thinly sliced
  • 2 cups bok choy, shredded
  • 4 cups water
  • 1 (10 ounce) can coconut milk
  • 1/4 cup fish sauce
  • 1/4 cup chopped fresh cilantro

Recipe

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

  • in a large saucepan over medium heat, heat peanut oil. stir in garlic, ginger, lemon grass, red pepper, coriander and cumin and cook until fragrant, 2 minutes. stir in chicken and onion and cook, stirring, until chicken is white and onion is translucent, 5 minutes. stir in bok choy and cook until it begins to wilt, 5 to 10 minutes. stir in water, coconut milk, fish sauce and cilantro. simmer until chicken is thoroughly cooked and flavors are well blended, 30 minutes.

Dill-tarragon Salmon

Ingredients

  • Servings: 4
  • 1/2 cup plain yogurt
  • 1 tablespoon mayonnaise
  • 1/4 teaspoon lemon juice
  • 1 teaspoon dried tarragon
  • 1 teaspoon dried dill
  • 3/4 cup shredded mozzarella cheese
  • 1 tablespoon grated parmesan cheese, optional
  • 4 (4 ounce) salmon fillets, skin removed

Recipe

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

  • preheat oven to 400 degrees f (200 degrees c). prepare a glass baking dish by spraying with nonstick cooking spray.
  • mix together yogurt, mayonnaise, lemon juice, tarragon, dill, mozzarella, and parmesan in a small bowl. place fish fillets into prepared baking dish, and spread evenly with cheese mixture.
  • bake in preheated oven until fish flakes when tested with a fork, about 15 minutes.

rice cooker crawfish tails

Ingredients

  • Servings: 6
  • 1 1/2 cups uncooked long grain rice
  • 1 green bell pepper, diced
  • 1 small onion, diced
  • 1 bunch green onions, diced
  • 1 pound peeled crawfish tails
  • 1 (14.5 ounce) can chicken broth
  • 1 (10 ounce) can diced tomatoes with green chile peppers
  • 4 tablespoons margarine
  • 1 tablespoon dried parsley
  • 1 teaspoon seasoning, or to taste

Recipe

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

  • in a large bowl, combine rice, green pepper, onion, green onions, crawfish tails, chicken broth, diced tomatoes, margarine, parsley, and seasoning. pour into rice cooker, and cook for 1 cycle, or until liquid is absorbed, about 30 minutes. taste, and adjust seasonings.

alder plank smoked salmon

Ingredients

  • Servings: 10
  • brine
  • 1 (3 pound) salmon fillet
  • freshly ground black pepper to taste
  • 1/8 cup packed brown sugar
  • 1/2 teaspoon salt
  • 1 tablespoon water

Recipe

    Preparation Time: 15 mins Cook Time: 6 hrs

    Ready Time: 10 hrs 15 mins

  • soak the salmon fillet in a brine solution for at least 4 hours, but preferably overnight. also, submerge the alder wood plank in water, placing a heavy object on top of it to prevent floating.
  • preheat an outdoor smoker for 160 to 180 degrees f (70 to 80 degrees c).
  • remove the salmon from the brine, rinse thoroughly under cold running water, and pat dry with paper towels. remove the wood plank from the water, and lay the fish out on the plank. season with freshly ground black pepper.
  • smoke the salmon for at least 2 hours, checking after 1 1/2 hours for doneness. the fish is done when it flakes with a fork, but it should also not be too salty. as the fish smokes, the salt content reduces. adjust the cooking time and salty flavor to your taste. (note: smoking a fillet can take 2 to 6 hours depending on your taste, the size of the fillet, and the fat content of the fish.)
  • during the last 30 minutes of smoking, mix together the brown sugar and water to form a paste. brush this liberally the salmon.

thai chicken with basil stir fry

Ingredients

  • Servings: 6
  • 2 cups uncooked jasmine rice
  • 1 quart water
  • 3/4 cup coconut milk
  • 3 tablespoons soy sauce
  • 3 tablespoons rice vinegar
  • 1 1/2 tablespoons fish sauce
  • 3/4 teaspoon red pepper flakes
  • 1 tablespoon olive oil
  • 1 medium onion, sliced
  • 2 tablespoons fresh ginger root, minced
  • 3 cloves garlic, minced
  • 2 pounds skinless, boneless chicken breast halves - cut into 1/2 inch strips
  • 3 shiitake mushrooms, sliced
  • 5 green onions, chopped
  • 1 1/2 cups chopped fresh basil leaves

Recipe

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

  • bring rice and water to a boil in a pot. cover, reduce heat to low, and simmer 20 minutes.
  • in a bowl, mix the coconut milk, soy sauce, rice vinegar, fish sauce, and red pepper flakes.
  • in a skillet or wok, heat the oil over medium-high heat. stir in the onion, ginger, and garlic, and cook until lightly browned. mix in chicken strips, and cook about 3 minutes, until browned. stir in the coconut milk sauce. continue cooking until sauce is reduced be about 1/3. mix in mushrooms, green onions, and basil, and cook until heated through. serve over the cooked rice.

Vietnamese Lemon Grass Chicken Curry

Ingredients

  • Servings: 4
  • 2 tablespoons vegetable oil
  • 1 lemon grass, minced
  • 1 (3 pound) whole chicken, cut into pieces
  • 2/3 cup water
  • 1 tablespoon fish sauce
  • 1 1/2 tablespoons curry powder
  • 1 tablespoon cornstarch
  • 1 tablespoon chopped cilantro (optional)

Recipe

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

  • heat the vegetable oil in a skillet over medium heat. stir in the lemon grass, cooking until fragrant, 3 to 5 minutes. place the chicken into the skillet. cook and stir the chicken until no longer pink in the center and the skin is browned, about 10 minutes. stir in the water, fish sauce, and curry powder. increase heat to high and bring to a boil. reduce heat and simmer for 10 to 15 minutes.
  • mix cornstarch and 2 tablespoons of the curry sauce in a small bowl, until smooth. stir cornstarch mixture into the skillet and simmer until sauce has thickened, about 5 minutes. garnish with cilantro before serving.

turkish fish stew

Ingredients

  • Servings: 4
  • 3 cups water
  • 1 1/2 cups dry couscous
  • 2 tablespoons olive oil
  • 1 small white onion, chopped
  • 1 green bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 cup marinated artichoke hearts, liquid reserved
  • 2 teaspoons capers, liquid reserved
  • 12 small green olives
  • 1 (14.5 ounce) can chopped stewed tomatoes, drained
  • 2 tablespoons white (optional)
  • 1 tablespoon lemon juice
  • 1 cup water
  • 2 teaspoons sumac powder
  • 1 1/2 teaspoons crushed red pepper flakes
  • 1 teaspoon dried basil
  • 1 teaspoon cumin
  • 1 teaspoon minced fresh ginger root
  • ground black pepper to taste
  • 1 pound tilapia fillets, cut into chunks

Recipe

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

  • in a medium saucepan, bring 3 cups water to a boil, and stir in the couscous. remove from heat, cover, and let sit 5 minutes.
  • heat the olive oil in a skillet over medium heat, and saute the onion and green pepper about 5 minutes, until tender. mix in the garlic, and continue to cook and stir about 2 minutes. mix in the artichoke hearts with reserved liquid, capers with reserved liquid, and olives. stir in the tomatoes, , lemon juice, and 1 cup water (or enough to attain desired thickness). season with sumac powder, red pepper, basil, cumin, ginger, and pepper.
  • bring the mixture to a boil, and mix in the fish chunks. reduce heat, and simmer 10 minutes, or until the fish is easily flaked with a fork. serve over couscous.

Thursday, March 24, 2016

Pixie's Indian Style Halibut

Ingredients

  • Servings: 2
  • 2 cups water
  • 1 tablespoon kosher salt
  • 2 (4 ounce) fillets halibut
  • 1 1/2 teaspoons ground turmeric
  • 2 tablespoons ground coriander
  • 1 1/2 teaspoons paprika
  • 1/2 teaspoon kosher salt
  • 2 tablespoons olive oil
  • 1 sprig cilantro

Recipe

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

  • combine the water and 1 tablespoon salt in a shallow container. soak the fish in the salt water for 10 minutes.
  • mix the turmeric, coriander, paprika, and 1/2 teaspoon salt in a small bowl. remove fish from the salt water and pat dry with paper towels. coat fish on both sides with spice mixture.
  • heat the olive oil in a small skillet over medium heat. cook fish in hot oil until it flakes easily with a fork, about 3 minutes per side. serve garnished with cilantro.

almond and parmesan crusted tilapia

Ingredients

  • Servings: 4
  • 1 teaspoon olive oil, or as needed
  • 3 cloves garlic, minced
  • 1/2 cup grated parmesan cheese
  • 1/4 cup buttery spread (such as smart balance®), softened
  • 1/4 cup slivered almonds, crushed
  • 3 tablespoons reduced-fat olive oil mayonnaise
  • 2 tablespoons bread crumbs
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon seafood seasoning (such as old bay®)
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon onion powder
  • 1/8 teaspoon celery salt
  • 1 pound tilapia fillets

Recipe

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

  • set oven rack about 6 inches from the heat source and preheat the oven's broiler. line a broiling pan with aluminum foil or spray with olive oil cooking spray.
  • heat olive oil in a skillet over medium heat; cook and stir garlic until fragrant, 3 to 5 minutes.
  • mix parmesan cheese, garlic, buttery spread, almonds, mayonnaise, bread crumbs, lemon juice, seafood seasoning, basil, black pepper, onion powder, and celery salt together in a bowl.
  • arrange tilapia fillets in a single layer on the prepared pan; cover pan with aluminum foil.
  • broil in the preheated oven for 2 to 3 minutes. flip fillets, cover pan with aluminum foil, and broil for 2 to 3 more minutes. remove aluminum foil and cover fillets with parmesan cheese mixture. broil in the oven until fish flakes easily with a fork and topping is browned, about 2 more minutes.

acapulco grouper

Ingredients

  • Servings: 4
  • 4 (6 ounce) grouper fillets
  • 1/3 cup tequila
  • 1/2 cup orange liqueur
  • 3/4 cup fresh lime juice
  • 1 teaspoon salt
  • 3 large cloves garlic, peeled
  • 4 tablespoons olive oil
  • 3 medium tomatoes, diced
  • 1 medium onion, chopped
  • 1 small jalapeno, seeded and minced
  • 4 tablespoons chopped fresh cilantro
  • 1 pinch white sugar
  • salt to taste
  • 1 tablespoon olive oil
  • ground black pepper to taste

Recipe

    Preparation Time: 20 mins Cook Time: 12 mins Ready Time: 1 hr 2 mins

  • place fish in a shallow baking dish. in a bowl, stir together the tequila, orange liqueur, lime juice, 1 teaspoon salt, garlic, and olive oil. pour mixture over fillets, and rub into fish. cover, and refrigerate for 1/2 hour, turning the fillets once.
  • preheat the grill for high heat.
  • in a medium bowl, toss together the tomatoes, onion, jalapeno, cilantro, and sugar. season to taste with salt. set salsa aside.
  • remove fillets from marinade, and pat dry. brush the fillets with oil, and sprinkle with ground black pepper. in a small saucepan, boil remaining marinade for several minutes. remove from heat, and strain out garlic cloves. set aside to cool.
  • grill fish for 4 minutes per side, or until fish is easily flaked with a fork. transfer fillets to a serving dish. transfer the fish to a serving plate. spoon salsa over the fish, and drizzle with the cooked marinade to serve.

tom ka gai (coconut chicken soup)

Ingredients

  • Servings: 6
  • 3/4 pound boneless, skinless chicken meat
  • 3 tablespoons vegetable oil
  • 2 (14 ounce) cans coconut milk
  • 2 cups water
  • 2 tablespoons minced fresh ginger root
  • 4 tablespoons fish sauce
  • 1/4 cup fresh lime juice
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon ground turmeric
  • 2 tablespoons thinly sliced green onion
  • 1 tablespoon chopped fresh cilantro

Recipe

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

  • cut chicken into thin strips and saute in oil for to 2 to 3 minutes until the chicken turns white.
  • in a pot, bring coconut milk and water to a boil. reduce heat. add ginger, fish sauce, lime juice, cayenne powder and turmeric. simmer until the chicken is done, 10 to 15 minutes.
  • sprinkle with scallions and fresh cilantro and serve steaming hot.

Wednesday, March 23, 2016

Thai Pineapple Chicken Curry

Ingredients

  • Servings: 6
  • 2 cups uncooked jasmine rice
  • 1 quart water
  • 1/4 cup red curry paste
  • 2 (13.5 ounce) cans coconut milk
  • 2 skinless, boneless chicken breast halves - cut into thin strips
  • 3 tablespoons fish sauce
  • 1/4 cup white sugar
  • 1 1/2 cups sliced bamboo shoots, drained
  • 1/2 red bell pepper, julienned
  • 1/2 green bell pepper, julienned
  • 1/2 small onion, chopped
  • 1 cup pineapple chunks, drained

Recipe

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

  • bring rice and water to a boil in a pot. reduce heat to low, cover, and simmer 25 minutes.
  • in a bowl, whisk together curry paste and 1 can coconut milk. transfer to a wok, and mix in remaining coconut milk, chicken, fish sauce, sugar, and bamboo shoots. bring to a boil, and cook 15 minutes, until chicken juices run clear.
  • mix the red bell pepper, green bell pepper, and onion into the wok. continue cooking 10 minutes, until chicken juices run clear and peppers are tender. remove from heat, and stir in pineapple. serve over the cooked rice.

thai green curry chicken

Ingredients

  • Servings: 4
  • 1 pound skinless, boneless chicken breast halves - cut into 1 inch cubes
  • 1 tablespoon dark soy sauce
  • 1 tablespoon all-purpose flour
  • 2 tablespoons cooking oil
  • 2 tablespoons green curry paste
  • 2 green onions with tops, chopped
  • 3 cloves garlic, peeled and chopped
  • 1 teaspoon fresh ginger, peeled and finely chopped
  • 2 cups coconut milk
  • 1 tablespoon fish sauce
  • 1 tablespoon dark soy sauce
  • 2 tablespoons white sugar
  • 1/2 cup cilantro leaves, for garnish

Recipe

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

  • toss chicken first in 1 tablespoon dark soy sauce, then in the flour, coating pieces evenly. heat the oil in a large skillet over medium high heat. place chicken in the skillet, cook and stir chicken until browned, about 5 minutes. remove chicken.
  • reduce heat to medium and stir in curry paste. cook for 1 minute until fragrant, then stir in green onions, garlic, and ginger; cook an additional 2 minutes. return chicken to the skillet, stirring to coat with the curry mixture. stir the coconut milk, fish sauce, 1 tablespoon soy sauce, and sugar into the chicken-curry mixture. allow to simmer over medium heat for 20 minutes until the chicken is tender. serve garnished with cilantro leaves.

Sea Bass Barbecue

Ingredients

  • Servings: 2
  • 1 tablespoon lemon juice
  • 1 teaspoon olive oil
  • salt and pepper to taste
  • 1 bay leaf
  • 1 pound fresh sea bass

Recipe

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

  • preheat an outdoor grill for medium heat and lightly oil grate.
  • in a small bowl, stir together lemon juice, olive oil, salt, pepper and bay leaf. rub fish with mixture inside and out.
  • grill the fish over medium heat for 8 to 10 minutes, flipping halfway through. fish is done when it flakes easily with a fork.

Catfish

Ingredients

  • Servings: 4
  • 2 cups water
  • 1 cup uncooked long-grain rice
  • 1 pound catfish fillets
  • 1 (16 ounce) can stewed tomatoes, with liquid
  • 2 teaspoons dried minced onion
  • 1 teaspoon chicken bouillon granules
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon hot pepper sauce

Recipe

    Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins

  • in a small saucepan, bring the 2 cups of water to a boil. stir in the rice and return to a boil; reduce the heat. cover and simmer for 20 minutes or until the rice is tender and the water is absorbed.
  • using a very sharp knife, cut the catfish into 3/4 inch pieces; set aside.
  • in a medium saucepan, combine the tomatoes (with juices), dried onions, bouillon granules, dried oregano, garlic powder and hot-pepper sauce; bring to a boil and stir in the catfish pieces.
  • cover and cook over medium heat for 5 to 8 minutes or until the fish flakes easily when tested with a fork and is opaque all the way through.
  • serve the fish mixture over the rice.

ginger glazed mahi mahi

Ingredients

  • Servings: 4
  • 3 tablespoons honey
  • 3 tablespoons soy sauce
  • 3 tablespoons balsamic vinegar
  • 1 teaspoon grated fresh ginger root
  • 1 clove garlic, crushed or to taste
  • 2 teaspoons olive oil
  • 4 (6 ounce) mahi mahi fillets
  • salt and pepper to taste
  • 1 tablespoon vegetable oil

Recipe

    Preparation Time: 5 mins Cook Time: 12 mins Ready Time: 37 mins

  • in a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. season fish fillets with salt and pepper, and place them into the dish. if the fillets have skin on them, place them skin side down. cover, and refrigerate for 20 minutes to marinate.
  • heat vegetable oil in a large skillet over medium-high heat. remove fish from the dish, and reserve marinade. fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. remove fillets to a serving platter and keep warm.
  • pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently. spoon glaze over fish, and serve immediately.

pad thai

Ingredients

  • Servings: 6
  • 1 (12 ounce) package rice noodles
  • 2 tablespoons butter
  • 1 pound boneless, skinless chicken breast halves, cut into bite-sized pieces
  • 1/4 cup vegetable oil
  • 4 eggs
  • 1 tablespoon white vinegar
  • 2 tablespoons fish sauce
  • 3 tablespoons white sugar
  • 1/8 tablespoon crushed red pepper
  • 2 cups bean sprouts
  • 1/4 cup crushed peanuts
  • 3 green onions, chopped
  • 1 lemon, cut into wedges

Recipe

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

  • soak rice noodles in cold water 30 to 50 minutes, or until soft. drain, and set aside.
  • heat butter in a wok or large heavy skillet. saute chicken until browned. remove, and set aside. heat oil in wok over medium-high heat. crack eggs into hot oil, and cook until firm. stir in chicken, and cook for 5 minutes. add softened noodles, and vinegar, fish sauce, sugar and red pepper. adjust seasonings to taste. mix while cooking, until noodles are tender. add bean sprouts, and mix for 3 minutes.

Tuesday, March 22, 2016

mustardy perch casserole

Ingredients

  • Servings: 4
  • 2 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 3/4 cup milk
  • 2 tablespoons seedless raisins
  • 1/4 cup chopped hazelnuts
  • 2 tablespoons coarse-grained mustard
  • 2 teaspoons fresh lemon juice
  • 1 dash hot pepper sauce (e.g. tabasco™), or to taste
  • salt and black pepper to taste
  • 1/2 teaspoon paprika
  • 1 pound boneless perch fillets
  • 2 bananas, peeled and sliced

Recipe

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

  • melt butter in a skillet over medium heat. gradually stir in flour, and cook until slightly brown. gradually stir in the milk, raisins, and hazelnuts, stirring constantly. continue stirring, and add the mustard, lemon juice, and hot pepper sauce. remove from heat, and set aside.
  • preheat the oven to 375 degrees f (190 degrees c). season the fish fillets with salt, pepper, and paprika on both sides. place the fillets in a single layer in an oven-proof baking dish. arrange banana slices over the fish, then pour the mustard sauce over all.
  • bake for about 30 to 40 minutes in the preheated oven, or until fish flakes easily with a fork.

Lemon Garlic Tilapia

Ingredients

  • Servings: 4
  • 4 tilapia fillets
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon butter, melted
  • 1 clove garlic, finely chopped
  • 1 teaspoon dried parsley flakes
  • pepper to taste

Recipe

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

  • preheat oven to 375 degrees f (190 degrees c). spray a baking dish with non-stick cooking spray.
  • rinse tilapia fillets under cool water, and pat dry with paper towels.
  • place fillets in baking dish. pour lemon juice over fillets, then drizzle butter on top. sprinkle with garlic, parsley, and pepper.
  • bake in preheated oven until the fish is white and flakes when pulled apart with a fork, about 30 minutes.

tilapia en papillote (tilapia in parchment)

Ingredients

  • Servings: 4
  • 4 (4 ounce) fillets tilapia
  • salt and ground black pepper to taste
  • 1 large tomato, chopped
  • 3 cloves garlic, finely chopped
  • 4 fresh basil leaves, chopped
  • 1 1/2 teaspoons capers, drained
  • 4 teaspoons lemon juice
  • 1/4 cup butter, divided
  • 1 cup white
  • 1 tablespoon butter, or as needed

Recipe

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

  • preheat oven to 350 degrees f (175 degrees c). butter a baking sheet so that the bottoms of the packets will brown when baked.
  • prepare 4 sheets of parchment paper by folding each sheet in half and placing a tilapia fillet centered one side of the fold of each sheet. season the tilapia with salt and black pepper. top the fillets with equal amounts of tomato, garlic, basil, and capers. sprinkle lemon juice over the fillets. place 1 tablespoon butter atop the fish. drizzle white over the fillets.
  • roll up the sides of the paper first, then the top, leaving 1/2-inch space along one edge; fold to seal. grease the bottoms of the packets with 1 tablespoon butter and arrange on the baking sheet.
  • bake in preheated oven until the fish flakes easily with a fork, 15 to 20 minutes.

turkish fish stew

Ingredients

  • Servings: 4
  • 3 cups water
  • 1 1/2 cups dry couscous
  • 2 tablespoons olive oil
  • 1 small white onion, chopped
  • 1 green bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 cup marinated artichoke hearts, liquid reserved
  • 2 teaspoons capers, liquid reserved
  • 12 small green olives
  • 1 (14.5 ounce) can chopped stewed tomatoes, drained
  • 2 tablespoons white (optional)
  • 1 tablespoon lemon juice
  • 1 cup water
  • 2 teaspoons sumac powder
  • 1 1/2 teaspoons crushed red pepper flakes
  • 1 teaspoon dried basil
  • 1 teaspoon cumin
  • 1 teaspoon minced fresh ginger root
  • ground black pepper to taste
  • 1 pound tilapia fillets, cut into chunks

Recipe

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

  • in a medium saucepan, bring 3 cups water to a boil, and stir in the couscous. remove from heat, cover, and let sit 5 minutes.
  • heat the olive oil in a skillet over medium heat, and saute the onion and green pepper about 5 minutes, until tender. mix in the garlic, and continue to cook and stir about 2 minutes. mix in the artichoke hearts with reserved liquid, capers with reserved liquid, and olives. stir in the tomatoes, , lemon juice, and 1 cup water (or enough to attain desired thickness). season with sumac powder, red pepper, basil, cumin, ginger, and pepper.
  • bring the mixture to a boil, and mix in the fish chunks. reduce heat, and simmer 10 minutes, or until the fish is easily flaked with a fork. serve over couscous.