Fiesta Fish

Yes this fish looks fancy, it is also so delicious! Don’t let the long directions steer you away from this fabulous fish! It is so light and refreshing and I bet it would be even better if you grilled the fish!

Fiesta Fish

fiesta fish

Ingredients
1 lb whitefish of your choice (I used Sole)
Salt and freshly ground black pepper
paprika
Drizzle of olive oil

Onion and Jalapeño quick pickle:
1 cup fresh ruby red grapefruit juice
1/4 cup plus 1 tablespoon red wine vinegar
1/4 cup plus 2 tablespoons olive oil
2 tablespoons honey
Salt and freshly ground black pepper
1 small Spanish onion, halved and thinly sliced
1 large jalapeno pepper, thinly sliced

Avocado and Mango Salsa
1 Hass avocado, halved, pitted, peeled and diced
1 small ripe mango, halved, pitted, peeled and diced
1/4 cup fresh parsley leaves, plus more for garnish
1/4 cup chives, chopped

Directions
Onion and Jalapeno quick-pickle:
Whisk together the juice, 1/4 cup vinegar, 1/4 cup olive oil, honey, and salt and pepper to taste. Add the onions and jalapeno, toss to coat and let sit at room temperature while you bake the fish.

Preheat the oven to 350. Sprinkle each side of the fish with salt, pepper, paprika, and a drizzle of olive oil. Bake until cooked through (about 20 minutes).

While the fish cooks, make the Avocado Mango Salsa:
Put the avocado and mango in a large bowl. Add the remaining 2 tablespoons olive oil, the remaining1 tablespoon red wine vinegar, the parsley, chives, and salt and pepper and toss gently to combine.

When the fish is done cooking, coat the fish in the pan with most of the onion and jalapeño mixture and let it marinade for 5 minutes. Save a little to add onto the plate before serving.

To assemble, add the fish to the plate, add some onion and jalapeño mixture on top of the fish, and finish with a scoop of avocado and mango salsa. If there is any juice left to the onion and jalapeño mixture, drizzle that on top as well.

Recipe source: http://www.foodnetwork.com/recipes/bobby-flay/tirado-de-mahi-mahi-recipe.html

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Lemon Chicken Noodle Soup

On these cold winter nights soup is the infamous go-to meal. I’ve finally found my homemade chicken soup recipe! It is so easy and using rotisserie chicken and chicken broth makes this dish just as homemade as I like it to be 🙂

Lemon Chicken Noodle Soup

lemon chicken noodle soup

Ingredients

6 cups low-sodium chicken broth
⅓ cup fresh lemon juice (about 2 lemons)
1 dried bay leaf
1 medium onion, finely diced
2 medium carrots, peeled and sliced into ¼-inch pieces
1 celery stalk, thinly sliced
1 (2-inch) piece Parmesan cheese rind
1 cup (about 2 ½ ounces) spaghetti, broken into 2-inch pieces
2 cups cooked rotisserie chicken, preferably breast meat, diced
1 cup grated Pecorino Romano cheese
¼ cup chopped fresh flat-leaf parsley
Kosher salt and freshly ground black pepper
Directions
In a large stockpot, bring the chicken broth, lemon juice, and bay leaf to a boil over medium-high heat.
Add the onions, carrots, and celery, parmesan rind and bring to a boil. Reduce the heat so the mixture simmers and cook until the vegetables are tender, about 6 to 8 minutes.
Add the broken pasta and cook for 6 to 8 minutes or until pasta is tender, stirring occasionally. Add the chicken and heat through, about 2 to 3 minutes. Remove the bay leaf. Remove the pot from the heat. Stir in the cheese and the parsley. Season with salt and pepper, to taste. Ladle the soup into serving bowls

Recipe sources: http://www.giadadelaurentiis.com/recipes/219/lemon-chicken-soup-with-spaghetti and http://www.foodnetwork.com/recipes/giada-de-laurentiis/lemon-chicken-soup-with-spaghetti-recipe.html

Winter Minestrone Soup

There is nothing like soup on a cold winter’s night. You can really make this dish your own by adding other veggies, or taking out the veggies you don’t like. This hearty veggie packed (with pancetta) soup will make your heart warm with how yummy it is!

Winter Minestrone Soup

winter mintestrone soup

Ingredients

  • 2 tablespoons olive oil
  • 1/2 onion, chopped
  • 1 carrot, peeled and chopped
  • 2 celery stalks, chopped
  • 3 ounces thinly sliced pancetta, coarsely chopped or diced
  • 2 cloves garlic, crushed
  • 1 pound Swiss chard, stems trimmed, leaves coarsely chopped
  • 1 russet potato, peeled and cubed
  • Kosher salt and freshly ground black pepper
  • 1 (14 1/2-ounce) can diced tomatoes in juice
  • 2 fresh rosemary sprigs
  • 1 (15-ounce) can cannellini beans, drained and rinsed, divided
  • 2 (14-ounce) cans low-sodium beef broth, divided
  • 1 (1-ounce) Parmesan rind
  • 1/4 cup chopped fresh flat-leaf parsley

Directions

  • In a large, heavy stockpot or Dutch oven, heat the oil over medium heat. Add the onion, carrots, celery, pancetta, and garlic. Cook, stirring frequently, until the onion is translucent, about 10 minutes. Add the Swiss chard and potato. Season with salt and pepper and cook for 2 minutes. Stir in the tomatoes and rosemary sprigs. Bring the mixture to a boil. Reduce the heat and simmer until the chard is wilted and the tomatoes are very soft, about 10 minutes.
  • In a food processor or blender, combine 3/4 of the beans with 1/2 cup of broth. Blend until almost smooth. Add the pureed bean mixture, remaining broth, and Parmesan rind to the vegetable mixture.
  • Simmer, stirring occasionally, until the potato pieces are tender, about 15 minutes. Stir in the remaining beans and the parsley. Simmer until the beans are heated through and the soup is thick, about 2 minutes. Discard the rosemary stems (the leaves will have fallen off) and season with salt and pepper, to taste. Ladle the soup into bowls and serve.
  • You can leave the Parmesan rind in the soup, just make sure not to eat it!

Recipe Source: http://www.foodnetwork.com/recipes/giada-de-laurentiis/winter-minestrone-recipe2.html

Whole Grain Spaghetti With Brussels Sprouts and Mushrooms

This recipe takes a healthy vegetarian spin on your typical pasta dish. Adding my favorite brussels sprouts, and mushrooms create a yummy veggie meal! If you like brussels sprouts, this is just another great dish to use them in!

Whole Grain Spaghetti With Brussels Sprouts and Mushrooms

whole grain spaghetti with brussels sprouts and mushrooms

Ingredients

Kosher salt
1 pound whole-grain or whole wheat spaghetti
1 cup grated Pecorino Romano
1/4 cup extra-virgin olive oil
1 pound Brussels sprouts, trimmed, halved and thinly sliced (I used a food processor to chop up my brussels sprouts)
1 medium onion, finely chopped
1 pound mushrooms, such as cremini, button or shiitake, cleaned and chopped (I used a food processor for these also)
3 cloves garlic, minced
3 teaspoons kosher salt
Freshly ground black pepper
1 cup creme fraiche, at room temperature (about 8 ounces)
1/2 cup vegetable broth (I used chicken broth because I that is what I had on hand)
2 tablespoons fresh lemon juice (from 1/2 large lemon)
Zest of 1 large lemon
1/2 cup slivered almonds, toasted*

Directions

*Cook’s Note: To toast the almonds, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven until lightly toasted, 8 to 10 minutes. Cool completely before using.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and place in a large serving bowl. Toss with 1/2 cup cheese.

In a large skillet, heat the oil over medium-high heat. Add the Brussels sprouts, onions, mushrooms, garlic, 1 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring occasionally, until the onions are soft, 6 to 8 minutes. Add the creme fraiche, vegetable broth, lemon juice and lemon zest. Bring to a simmer and stir until the mixture forms a creamy sauce, about 2 minutes. Stir in 2 teaspoons salt and 1 teaspoon pepper.

Pour the sauce over the pasta, add the almonds and toss until coated. Sprinkle with the remaining cheese and serve.

Recipe source: http://www.foodnetwork.com/recipes/giada-de-laurentiis/whole-grain-spaghetti-with-brussels-sprouts-and-mushrooms-recipe2.html

Lemon-Hummus Crusted Chicken

This chicken recipe is so easy and so yummy! I love anything lemon and my husband love tomatoes so I knew this was a healthy choice for us. Also, using hummus to coat the chicken was a great way to cut down the fat. The best part is that this dish takes only 30 minutes to make!

Lemon-Hummus Crusted Chicken

lemon hummus crusted chicken

Ingredients

  • 4 boneless, skinless chicken breasts
  • 1 onion, sliced
  • 1 cup hummus (or enough to coat the chicken)
  • 2 lemons
  • 1 teaspoon paprika
  • 1/4 cup panko
  • Salt & pepper
  • Cherry tomatoes

Directions

  1. Preheat oven to 450 degrees. Arrange the sliced onions at the bottom of a 9×13 baking dish.
  2. In a bowl, coat chicken in hummus and transfer to baking dish on top of onions.
  3. Drizzle chicken breasts with lemon juice and top with panko, paprika, and salt & pepper.
  4. Scatter the cherry tomatoes around the chicken
  5. Bake for 30-35 minutes.

Recipe Source: http://lovintheoven.com/2014/03/hummus-crusted-lemon-chicken.html

Sausage Arugula Sauce

I originally found this Giada recipe a couple years ago. It has been my go-to comfort recipe for just as long. Her recipe originally called for this sauce to be spooned over a baked potato which is so good! But lately, I haven’t had the time to bake potatoes so this time I took her recipe and spooned it over pasta. What I love most about this sauce is that it is so good over anything!

Another great thing about this sauce is that you can use whatever kind of sausage you want. Her recipe originally called for italian turkey sausage, but as you know my husband is a big fan of spicy. I found a great sriracha chicken sausage from the Whole Foods by us and it was the perfect choice! So feel free to use whatever type of sausage you and your family prefer!

Sausage Arugula Sauce

sausage arugula sauce

Ingredients

3 tablespoons extra-virgin olive oil
1 small onion, diced
Kosher salt and freshly ground pepper
2 cloves garlic, peeled and smashed or chopped
1/2 pound sweet or spicy sausage of your choice, casings removed
1 1/2 cups tomato-basil or marinara sauce
3 cups baby arugula or spinach leaves
1/2 cup mascarpone cheese (4 ounces), at room temperature
1/2 cup grated Parmesan (I used grated Pecorino Romano)

Directions

In a large skillet, heat the olive oil over medium-high heat. Add the onions, 1 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring frequently, until softened, about 3 minutes.

Add the garlic and cook until aromatic, about 30 seconds. Add the sausage and break up the meat into 1/2-inch pieces with a wooden spoon. Cook until browned and cooked through, 6 to 8 minutes.

Add the marinara sauce and arugula. Bring the mixture to a boil and cook until the arugula has wilted, about 2 minutes. Add the mascarpone cheese and stir until the mixture forms a creamy sauce. Remove from the heat and stir in the Parmesan. Season with salt and pepper.

Recipe source: http://www.foodnetwork.com/recipes/giada-de-laurentiis/baked-potatoes-with-sausage-and-arugula-sauce-recipe.html

Chicken Tikka Masala {Crockpot}

I am not a huge fan of ethnic food but I crave chicken tikka masala all the time! When I found this crockpot recipe I was more than excited to try it! This is, by far, the best crockpot recipe I have made so far considering I got a crockpot as a wedding present back in October. I haven’t used my crockpot nearly enough as I should, but this recipe makes me want to search for more great crockpot recipes!

Remember: Spices marinating for hours on end intensifies the flavor so be careful when adding the cayenne.

You may think 2 tsp of cayenne isn’t that much, but combining it with the cumin, and the masala, and the cinnamon, the flavor gets intense. As much as my husband and I love spicy food, 2 tsp of cayenne was a little overbearing (which is why I adjusted the ingredients accordingly).

Chicken Tikka Masala

chicken tikka masala

Ingredients

  • 8 boneless, skinless chicken tenderloins, or about 5 boneless, skinless chicken breasts (about 3 lbs.) – cut into 1.5″ cubes
  • 1 large onion, diced
  • 4 cloves of garlic, minced
  • 2 tbsp. fresh ginger, minced
  • 1 (29 oz.) can of tomato puree
  • 1½ cups plain yogurt
  • 2 tbsp. olive oil
  • 2 tbsp. Garam masala
  • 1 tbsp. cumin
  • ½ tbsp. paprika
  • 2 tsp. salt, or to taste
  • ¾ tsp. cinnamon
  • ¾ tsp. fresh ground black pepper
  • 0-2 tsp. cayenne pepper (depending on your heat preference)
  • 2 bay leaves
  • 1 cup heavy cream
  • 3 tbsp. cornstarch
  • Chopped parsley or cilantro, for topping

Directions

  1. Place everything up to the bay leaves in a large bowl. With a spatula, stir to combine everything and make sure the chicken is coated well.
  2. Gently place the mixture in the insert of the crockpot and add the two bay leaves.
  3. Cover and cook for 8 hours on low (or 4 hours on high).
  4. When done, in a medium bowl, whisk together heavy cream and corn starch, then pour the mixture into the crockpot and gently stir. Let cook an additional 20 minutes to thicken up.
  5. Serve hot over a bed of white (or brown) rice, or as usual I put mine over couscous. I think a little thicker grain will be better with this though, like rice, to really soak up the great sauce.
  6. Store leftovers in an airtight container in the fridge for up to 5 days.

Recipe source: http://www.tablefortwoblog.com/2012/10/19/chicken-tikka-masala-crockpot

Zesty Shrimp Ceviche

This curbs any fancy ceviche craving with the simplicity of this recipe! I made this recipe at Christmas for my huge family and everyone LOVED it! I am not keen on cilantro, but if you are, this recipe will work great with some extra cilantro! What is great about this recipe too is that you can customize it. If you don’t like as much tomato, don’t add as much. If you’d like it a little spicier, keep the seeds in the jalapeño. I am sure you can fancy it up by adding lobster, or scallops! Mmmmm

Zesty Shrimp Ceviche

shrimp ceviche

Ingredients

  • 1 lb jumbo cooked shrimp, peeled, deveined, tails off, chopped
  • 1 medium tomato, diced
  • 1 hass avocado, diced
  • 1 jalapeno, seeds removed, finely diced
  • 1/4 cup chopped red onion
  • 2 limes, juiced
  • 1 tsp olive oil
  • salt and fresh pepper to taste

Directions

Dice your onion. In a small bowl combine red onion, lime juice, olive oil, pinch of salt and pepper. Let the onions marinate for at least 5 minutes to mellow the flavor.

In the meantime, chop up the rest of your ingredients. In a large bowl combine chopped shrimp, avocado, tomato, and jalapeño. Combine all the ingredients together and gently toss. Adjust the taste with salt and pepper.

Recipe source: http://www.skinnytaste.com/2011/05/zesty-lime-shrimp-and-avocado-salad.html

Spinach Balls

I got this recipe from my aunt and I have officially declared this the easiest appetizer (and healthiest) of them all! It is a simple mix, form, and bake routine. You can have these as a side or as an appetizer but either way you can’t get any better than these bite size morsels of goodness!

Spinach Balls

spinach balls

Ingredients

2 packages of frozen chopped spinach; thawed and drained (I used frozen whole spinach in the pic above because that it what I had on hand)
2 cups italian breadcrumbs
1 medium onion, diced
4 eggs
3/4 cup melted margarine or butter
1/2 cup grated parmesan
1/2 teaspoon garlic powder
Salt and pepper to taste

Directions

Preheat oven to 350 degrees.
Mix all ingredients together in a bowl.
Form into balls with your hands (however big or small you prefer). I usually make these as a side, so I half the recipe (because there is only 2 of us), and form the balls about the size of my palm.
Bake on a baking pan for approximately 20 minutes or until golden. Do not let them brown.

Zesty Fish Tacos

The best gift I got from my bridal shower was a recipe book that had a bunch of recipes from my family and friends. One of those recipes was a fish taco recipe from my aunt. I tried it once and it was great but of course it was missing that “spicy” factor. I found another recipe from one of my new favorite shows, The Chew, and combined to 2 recipes.

Zesty Fish Tacos

Fish Tacos

Ingredients

Halibut (cut into 1/4 pieces)
2 tbsp lime juice (about 1 lime)
1/4 cup olive oil
1/2 tsp cumin
1/2 tsp chili powder
1/4 tsp salt
corn or flour tortillas (I used corn, but either will work)

For the Spicy Crema:
2/3 cup greek yogurt
2 teaspoons chopped Chipotle Peppers (in adobo sauce)
Salt

For the Lime Crema:
1/2 Greek Yogurt
1 whole green onion, thinly sliced
1 tbsp finely chopped cilantro (I don’t like cilantro so I didn’t use it but if you do, I suggest using cilantro)
2 tbsp freshly squeezed lime juice (about 1.5 limes)
1/4 tsp lime zest
1/2 tsp salt

For the Cabbage Slaw:
2 cups shredded Purple Cabbage
1/2 Red Onion (slivered & rinsed with water)
2 tablespoons White Wine Vinegar
Juice of 2 Limes
Salt
Cracked Black Pepper

Directions
Prepare the spicy crema: Stir together all ingredients and adjust seasoning to taste. Set aside.
Prepare the lime crema: Whisk together all ingredients and adjust seasoning to taste. Let it stand at room temperature for about 30 minutes before serving.
Prepare the cabbage slaw: Toss the ingredients together in a large bowl and set aside. This can be covered and stored in the fridge a few hours in advance.
(Tip: For the cabbage slaw, rinse the sliced onions in cold water to reduce their strong flavor. Or, you can substitute the raw onions for pickled onions, if you prefer.)

For the fish, whisk together the lime juice, olive oil, cumin, chili powder and salt, and pour over fish. Marinate at room temperature for 10-15 minutes.

Add some olive oil to a pan and heat over medium-high heat. When the oil starts to sizzle, add in the halibut and cook for about 2 minutes on each side, or until cooked through.

Once the fish is cooked through it’s time to assemble!
To assemble, spread a tablespoon of spicy crema onto the center of a corn tortilla. Place a piece of  fish over sauce. Top with Cabbage Slaw. Add another tablespoon of the lime crema to the top. Garnish with lime wedges.

Fish Tacos

Recipe source: http://abc.go.com/shows/the-chew/recipes/Fried-Fish-Tacos-Clinton-Kelly