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Roasted Salmon with Avocado-Lime Sauce Recipe

roasted salmon avocado lime sauce

Roasted Salmon with Avocado-Lime Sauce Recipe

Yield: 4
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Simple roasted salmon gets a bright and creamy treatment from this simple avocado-based sauce. Serve it on a salad or over a bed of warm quinoa.

Ingredients

For the Salmon

  • 1 pound of salmon, cut into 3-4 inch-thick pieces
  • 1 tablespoon of olive oil
  • Salt (to taste)
  • Black pepper (to taste)

For the Sauce:

  • 1/2 cup of olive oil
  • 1 small avocado
  • 1/4 cup of basil
  • 3 tablespoons of parsley
  • 2 tablespoons of lime juice
  • Salt (to taste)
  • Black pepper (to taste)

Instructions

  1. Heat up your oven to 425°F.
  2. Mix all of the ingredients for the sauce in a food processor or blender.
  3. Lightly brush salmon with olive oil and season with salt and pepper.
  4. Place salmon, skin side down, on a sheet pan covered with parchment paper and bake for 12-15 minutes, depending on the size and thickness.
  5. Serve salmon with a drizzle of the avocado-lime sauce.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 589Total Fat: 52gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 41gCholesterol: 71mgSodium: 366mgCarbohydrates: 6gFiber: 4gSugar: 0gProtein: 26g

Cilantro Chimichurri Scallops Recipe

chimichurri scallops

Cilantro Chimichurri Scallops Recipe

Yield: 4

Chimichurri is often served alongside steak but this wonderful oil-based sauce is just the right thing to drizzle over seafood and give buttery scallops a herby and acidic pop. We added cilantro to ours to give it a bright twist.

Ingredients

For the scallops:

  • 1 pound of scallops
  • 2 tablespoons of olive oil
  • Salt (to taste)
  • 1 tablespoon of butter
  • Freshly cracked black pepper (to taste)

For the Chimichurri:

  • 1/3 cup of olive oil
  • 1/4 cup of cilantro
  • 1/4 cup of parsley
  • 1 garlic clove, minced
  • 1 tablespoon of apple cider vinegar
  • 1 teaspoon of salt
  • 1/2 teaspoon of pepper

Instructions

  1. To make the Chimichurri: Place all ingredients into a food processor or blender and mix until smooth
  2. Season scallops with salt and pepper
  3. Heat 2 tablespoons of olive oil over medium heat and sear the scallops on each side until browned.
  4. Serve scallops with a drizzle of the Chimichurri sauce
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 374Total Fat: 28gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 54mgSodium: 1457mgCarbohydrates: 7gFiber: 0gSugar: 0gProtein: 24g

Shrimp with Butter and Leeks Recipe

shrimp with butter and leeks

Shrimp with Butter and Leeks Recipe

Yield: 4
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

This recipe comes together in less than 15 minutes and combines the mild, grassy taste of leeks and herbs in a buttery sauce. We love it over couscous but it goes great over rice, tossed with some pasta or even on its own with some crusty bread on the side.

Ingredients

  • 1 pound of shrimp
  • 1/2 cup of leeks, finely sliced
  • 3 garlic cloves, minced
  • 3 tablespoons of butter
  • 1/4 cup of your choice of parsley, mint or cilantro
  • Salt (to taste)
  • Freshly ground black pepper (to taste)

Instructions

  1. Season shrimp with salt and pepper.
  2. Heat 2 tablespoons of butter in a large skillet over medium high heat and cook the leeks until softened, about 4 minutes.
  3. Add the garlic to the leeks and cook for another minute
  4. Add the shrimp to the pan and cook until pink and firm
  5. Serve over couscous, basmati rice or pasta
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 228Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 262mgSodium: 1299mgCarbohydrates: 5gFiber: 1gSugar: 1gProtein: 27g

Roasted Sea Bass with Tomatoes and Oregano Recipe

roasted sea bass with tomatoes and oregano

Roasted Sea Bass with Tomatoes and Oregano Recipe

Yield: 2
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes

This simple Mediterranean twist on a French Classic recipe yields tender fish fillets that cook up in no time.

Ingredients

  • 2 6oz sea-bass fillets
  • 1/4 cup of cherry or San Marzano tomatoes, sliced in half
  • 1 tablespoon of lemon juice
  • 2 tablespoons of olive oil
  • 1 small shallot, diced
  • 2 garlic cloves, minced
  • 1 tablespoon of oregano
  • Salt (to taste)
  • Black pepper (to taste)

Instructions

  1. Pre-heat your oven at 425°F.
  2. Season the sea-bass filets with salt and pepper.
  3. In a bowl, mix olive oil, lemon juice, shallots, garlic, oregano salt and pepper and whisk to combine.
  4. Place each fillet in a rectangular sheet of parchment paper that is at least 3 inches longer than the fillets on each side.
  5. Pour some of the olive oil mixture over the fish and add the tomatoes.
  6. To make the packets: fold the right side of the parchment paper over the left one and twist at the ends to hold and keep closed.
  7. Place the packets on a sheet pan and bake for 10-12 minutes.
  8. Fish can be removed from packets before serving or be served inside them.
Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 382Total Fat: 18gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 90mgSodium: 448mgCarbohydrates: 12gFiber: 3gSugar: 6gProtein: 42g

Fresh Beef Frankfurters Recipe

fresh beef franks

Fresh Beef Frankfurters Recipe

Ingredients

  • 5-lb beef chuck
  • fine ground
  • 3-tbls coriander
  • 1 1/2 tsp cayenne
  • 1 1/2 tbs salt
  • 1/2 cup onion grated
  • 1 cup nonfat dry milk
  • 1 1/2 tsp mace
  • 5 garlic cloves minced
  • 2tsp sugar
  • 1 cup water

Instructions

1. Combine all ingredients in a grinder and process until very fine
2. Stuff into lamb or sheep casing

Hamburger Recipe

Hamburger Recipe

Hamburger Recipe

Yield: 2
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Ingredients

  • 8 ounce chuck, trimmed, cut into 11/2-ich cubes
  • 8 ounce siloin, trimmed, cut into 11/2-ich cubes
  • 1/2 teaspoon kosher salt

Instructions

1. In separate batches, pulse the chuck and the sirloin in a grinder 10 times.

2. Combine the chuck, sirloin and kosher salt in large bowl.

3. Form the meat into 5-ounce patties.

4. Heat a cast iron skillet or griddle over medium-high heat for 2 to 3 minutes.

5. Place the hamburger patties in the pan.

6. For medium-rare burger,cook the patties for 4 minutes on each side.

7. For medium burger, cook the patties for 5 minutes on each side.

8. Flip the burgers only once during cooking

Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 216Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 112mgSodium: 605mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 37g

Low-Fat Chicken Burger Recipe

chicken burger

Low-Fat Chicken Burger Recipe

Yield: 4 patties
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes

Ingredients

  • 4-6 oz. skinless chicken breast
  • 1/2 small white onion
  • 1 egg(white only
  • 2 tbsp. non-fat Greek yogurt
  • 1/2 cup kale
  • 1 whole grain mini pita
  • 1 slice large tomato
  • Olive oil
  • Ground cayenne pepper
  • Worcestershire sauce
  • Black pepper
  • Meat seasoning

Instructions

1. Grind chicken breast with your grinder or use a knife.

2. Mix in bowl with finely diced onion, one egg white, seasoning, and 1 tbsp of Greek yogurt.

3. Form meatball shaped patties and press onto a sheet of aluminium foil sprayed with cooking spray and press to 1/2" thick.

4. Grill to 3/4 heat setting.

5. Place patties on the grill while still on the foil for 3-5 minutes until the ingredients bind together, then flip, remove the foil and grill until visually cooked, then flip one more time to sear the side that was on the foil.

6. Toss kale, a few onion slices, and dash of olive oil, then add to the grill with the halved mini pita for a toasted finish.

7. Dress with a thin slice of avocado, a spread of condiment of choice, grilled onion slices and a slice of tomato.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 435Total Fat: 13gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 171mgSodium: 370mgCarbohydrates: 12gFiber: 1gSugar: 2gProtein: 63g

Sous Vide Halibut Recipe

sous vide halibut

Sous Vide Halibut Recipe

Yield: 2

Halibut is a large saltwater fish has become a favorite of restaurant chefs for its thick fillets that cook likesteak. However, just like steaks, Halibut fillets are very easy to overcook since its meat is very fragile. If you have tried cooking halibut using conventional methods yourself, I am sure you must have struggled with reaching a medium rare center.

Fortunately, there is a simple method you can try to get perfectly cooked Halibut every time, and that isby cooking with sous vide. Read on to find out all you need to know about cooking Sous Vide Halibut.

See full blog post here.

Ingredients

  • Halibut Fillets
  • Fish Stock
  • Whole Butter
  • Salt to Taste
  • Pinch of Saffron
  • Orange and Lemon Zest
  • Mint leaves, Tomatoes
  • Extra Virgin Olive Oil
  • Fresh basil
  • Zucchini
  • Garlic
  • Vegetable peeler
  • Zip lock bag

Instructions

Once you have gathered all your ingredients, here are the 7 simple steps that you need to follow inorder to make a gourmet Sous Vide Halibut dish.

Step 1: Preheat Your Sous Vide
First thing’s first, set up your Sous Vide machine and preheat it to 140 degrees Fahrenheit. You maythink that 140 degrees Fahrenheit is too low for cooking, but since you are using a Sous Vide machine,you don’t need to set a high temperature because unlike conventional cooking methods, the Sous Videmachine provides even cooking with its water bath.

Step 2: Season and Marinade the Halibut Fillets

As you preheat your Sous Vide machine, next thing you need to do is simmer the fish stock, wholebutter, a pinch of saffron, orange zest, and mint leave over medium heat in a pot. While you are waitingfor the marinade to get warm in the pot, you should start seasoning the Halibut fillets with some salt.After simmering the Halibut marinade, place your fillets inside the zip lock bag and pour the marinadeinside the bag. Seal the zip lock bag and set it aside.

Step 3: Season The Zucchini
The next ingredient you will need to prepare is the Zucchini. Place your zucchinis inside a separate ziplock bag and then add a pinch of salt, lemon zest, and extra virgin olive oil. When adding youringredients in the zip lock bag, make sure that you each zucchini is covered with the seasoning.Once the zucchinis are in place, carefully seal your zip lock bag and set it aside.

Step 4: Make The Tomato Compote

In a separate pot, simmer some garlic in extra virgin olive oil over medium heat. As you simmer yourgarlic, add some salt for seasoning. While simmering the garlic, place your freshly sliced tomatoes insidea separate zip lock bag and add in a pinch of salt and fresh basil.Once the garlic has been simmered and browned, add it into the zip lock bag and thoroughly mix it with the tomatoes. After mixing the ingredients in the bag, seal it and set aside.

Step 5: Vacuum Seal The Food Zip lock Bags
Make sure that all the ingredients are evenly placed inside their separate zip lock bags. Once the foodsare in place, it’s now time to vacuum seal them. Don’t worry if you don’t have a vacuum sealer, you caneasily do so with the use of a pot filled with water.To vacuum seal your zip lock bags, simply unzip it and make a small opening that is about an inch inlength. Next thing you should do is slowly submerge the zip lock bag until the bag seals itself tightlyaround the food. Slowly submerge the zip lock bag until all the air inside it is gone, and zip it shut onceagain. Be careful not to completely submerge your zip lock bag in water when doing this, you wouldn’twant any water to actually get inside the zip lock bags.

Step 6: Place The Zip lock Bags in The Sous Vide
After vacuum sealing each zip lock bag, you can now start cooking your food in the Sous Vide. The firstbag that should go in your Sous Vide is the zucchini. Place it inside the Sous Vide bath for 12 minutes.After 12 minutes, add the Halibut and tomato compote bag in the Sous Vide bath and continue to cookall of the ingredients for another 12 minutes.

Step 7: Plate The Ingredients
After cooking the food in the Sous Vide bath, you may now remove the bags from the bath and set themaside for plating. The first step to plating this Sous Vide Halibut dish is using a vegetable peeler to make ribbon-like noodles from your zucchini. Once you have made several ribbon slices from your zucchini,place the ribbon slices on the bottom of your plate in a folded manner.

After plating the zucchini, take your Halibut fillet and place it on top of your zucchini ribbons. Next, topoff your Halibut fillet with the tomato compote and drizzle it with the Halibut fillet marinade. To finishplating the dish, garnish it with some fresh basil and mint leaves.

Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 396Total Fat: 17gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 112mgSodium: 680mgCarbohydrates: 20gFiber: 6gSugar: 11gProtein: 42g

Salmon Skin Rolls Recipe

Salmon Skin Rolls Recipe

Salmon Skin Rolls Recipe

Yield: 4

Do you feel like going Asian? Asian food is also one of the most loved foods all over the world. From Vietnamese spring rolls to Korean ramen to Japanese sushi, Asia is well-known for its delectable cuisines and variety of food choices. One more Asian food that you might love is the salmon skin roll. Salmon is used in numerous recipes. It is a common ingredient loved by most, if not all, seafood lovers and Asian-food enthusiasts.

Instead of buying salmon skin rolls, why not make your own version? You can add ingredients and season it according to your preference. In here, I’ve listed some distinct versions of making a salmon roll and some facts that you need to know.

See full blog post here.

Ingredients

  • Avocado
  • Red Pepper
  • ​Salmon fillets
  • ​1 teaspoon Sesame oil
  • ​4 tablespoon Sweet chili sauce
  • ​Nori sheets
  • ​Cooked Sushi rice
  • ​Mayonnaise
  • Fish eggs

Instructions

    1. Divide the avocado in 2 and take the seed out without damaging the 2 halves. Peel the skin and slice the other half in thin slices with about 1 to 2 mm thickness.

    Tip: Keep the blade of the knife wet when slicing to slide off easily. Slice it gently to avoid damaging the avocado slices.

    2. Slice the red pepper in long thin slices measuring 0.5 to 1 cm.

    3. Remove the salmon skin from the salmon fillet and cut the skin off with ease. Leave about 0.5 cm of salmon flesh attached to the skin.

    4. Crisp the salmon skin on a nonstick pan without oil. When crisp, break it into pieces adding 1 teaspoon of sesame oil. Stir it and let it sizzle for a minute. Afterward, add 4 tablespoons of sweet chili sauce. Wait and stir until the chili becomes aromatic. Avoid burning the sauce and set it aside.

    5. Dip your hands in water and place a handful of rice in the middle of the nori sheet. Spread the rice on the sheet leaving 1/3 space of the sheet.

    6. Put a cling film sheet over the rice nori. Afterward, flip the rice nori with the cling film which makes the rice covered part upside down towards you.

    7. Arrange the crispy salmon skin and the red pepper strips on top of the blank space of the sheet. Turn the nori and the cling film around with the ingredients over the blank space.

    8. Roll the sushi and carefully pressing it in towards the filling using the bamboo mat. After successfully rolling, slightly detach the mat and the cling film and roll it forward again. Apply pressure and repeat the process for other rolls.

    9. Open the cling film and place some mayonnaise on the rolls’ seal and spread the thinly sliced avocados on your hand. Place it on the roll above the mayonnaise spread. Reseal the cling film and put the mat over the avocado. Apply pressure in order to stick the avocado in the roll.

    10. Slice the roll into 7 to 8 pieces and 2 end bits using a cling film. Sprinkle it with sweet chili sauce and fish eggs on each piece. Serve and enjoy.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 376Total Fat: 21gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 108mgSodium: 143mgCarbohydrates: 21gFiber: 4gSugar: 11gProtein: 27g

Ronzoni Lasagna Recipe

Ronzoni Lasagna Recipe

Ronzoni Lasagna Recipe

Yield: 8
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes

Cooking lasagna can be quite a hassle if you are starting from scratch. It’s a good thing you can easily buy some no-boil lasagna packages like Ronzoni’s from your local supermarket. The Ronzoni lasagna recipe only takes about an hour to prepare and cook. That’s why it’s a great choice for family gatherings or large parties.

Remember, the trick to perfectly cooking this Ronzoni lasagna recipe is by following the simple instructions I have mentioned above. Use the right ingredients, assemble your lasagna layers in the right order (meat sauce first, lasagna noodle second, and cheese sauce last).

Other things you should not forget is draining the fat from the ground beef after you brown it and removing the foil from the baking dish and baking it for another 10 minutes to add a fine color to your dish.

See full blog post here.

Ingredients

  • Ronzoni® Lasagna
  • Ground beef
  • Pasta sauce
  • 2 cups ricotta cheese
  • Mozzarella cheese
  • Parmesan cheese
  • Eggs
  • Parsley
  • Salt
  • Black pepper

Instructions

Step 1: Prepare Lasagna Noodles

The first thing you will need to do is prepare those lasagna noodles. To do so, simply preheat your oven to 350 degrees Fahrenheit and refer to the Ronzoni packaging directions for the proper preparation of their pasta noodles.

Step 2: Cook Meat

After preparing your pasta noodles, what you have to do next is cook the one pound of ground beef. To do so, simply use a 2-quart pan, set your stove to medium-high heat, and brown your meat.
After browning your ground beef, make sure you drain all the fat. You don’t want any of that grease to get in your lasagna.

Step 3: Create Pasta Sauce

Once your ground beef has been thoroughly browned and drained, what you should do next is add in the pasta sauce to your browned beef. Give it a good mix and continue to simmer the pasta sauce with 1 and ½ cup of water for about 10 minutes.

Step 4: Create Cheese Sauce

The next thing you should do is create you cheese sauce. To do so, start by getting a medium sized bowl. Place your eggs, all of your ricotta cheese, half of your mozzarella cheese, all of your Parmesan cheese, parsley, salt, and pepper in the bowl and give it a thorough mix.

Try to use a whisk to mix in all your cheeses effectively. Try to continue whisking all the cheeses together until there are little to no lumps of cheese left in the mix.

Step 5: Place Ingredients In The Baking Dish

Once you have prepared the lasagna noodles, ground beef, pasta sauce, and cheese sauce, it is now time to assemble your lasagna in your baking dish.

I suggest using a 11x7 inch baking dish for this recipe for quick and even cooking. Once you have your baking dish, start assembling your lasagna by adding a cup of the pasta meat sauce to your baking dish. Make sure that the entire bottom of your baking dish is covered with the meat sauce.

Continue assembling your lasagna by placing 3 lasagna noodles lengthwise and side by side on top of your meat sauce. Once the lasagna noodles are in place, you can now add a spread of your cheese sauce.

Simply continue this process of adding in the meat sauce, lasagna noodles, and cheese sauce in this order until there are no more lasagna noodles left.

Lastly, cover your lasagna with the remaining cheese and meat sauce and then spread some grated mozzarella, Parmesan cheese, and a couple bits of parsley on top of your lasagna before you place it in the oven.

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 230Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 79mgSodium: 459mgCarbohydrates: 9gFiber: 1gSugar: 2gProtein: 18g