4 salmon filets
1 Tbsp paprika
2 1/2 tsp salt
1 tsp onion powder
1 tsp garlic powder
1/4 tsp ground red pepper (cayenne)
1 tsp black pepper
1/2 tsp dried thyme leaves
1/2 tsp dried oregano
1 mango, cubed
1 avocado, cubed
1/4 cup red onion, finely diced
2 Tbsp fresh cilantro, chopped
2 Tbsp lime juice
1/2 Tbsp olive oil
1/2 tsp salt
1. Heat large skillet on medium-high heat. Combine seasoning mix in a small bowl. Rub each fillet with olive oil then sprinkle seasoning mix generously and evenly on both sides of the fillets. Place in hot skillet and cook for about 5 minutes on each side.
2. Toss all ingredients for salsa together and serve on top of the salmon.
Serving recommendation: rice and black beans.
Saturday, August 30, 2014
Friday, August 8, 2014
*Adapted from Design Mom. Watch her kids make it here.
Serves: 10 (about 2 1/2 cups total)
Prep: 15 minutes
1 large English cucumber
8 oz plain Greek yogurt
8 oz sour cream
1 Tbsp olive oil
1 clove garlic, minced
Peel and grate cucumber. Squeeze the cucumber between paper towels or a clean tea towel to remove as much liquid as possible. (Don't skip this step or the tzatziki will be watery.) Combine all ingredients.
Serve on Slow Cooker Greek Gyros.
Prep: 30 minutes
1 large onion, thinly sliced
2 lbs boneless, skinless chicken, cut into 1-inch pieces (4 chicken breasts or 8 thighs)
juice of 2 large lemons
1 Tbsp olive oil
1 1/2 tsp dried oregano
1 1/2 tsp dried dill
1 tsp sea salt
1/4 tsp black pepper
Combine all ingredients except the pitas in a slow cooker. Cook on high for 2-3 hours or on low for 4-6 hours. (I cooked on low for 4 hours and they were perfect.) Do NOT overcook or the chicken will begin to dry out.
Serve on pitas with tzatziki. Serve with a Greek salad (greens, tomatoes, cucumbers, feta, olives, and Greek dressing). Another easy side that goes deliciously well are Alexia oven fries with olive oil, rosemary, and garlic. Yum!
Wednesday, August 6, 2014
Prep: 35 minutes
corn in the husk
1. Preheat oven to 350 degrees.
2. Snip off long silks or dried leaves hanging off of husks to prevent burning. Lay corn, unhusked, on a cookie sheet (cookie sheet optional, but that makes them easier to remove).
3. Bake for 30 minutes, then remove from oven. Leave corn in the husks until ready to serve the meal.
4. Cut off the tip of the corn, unhusked, about an inch from the base of the cob. Peel back the husks and remove the silks, which should easily come off the corn. Season however you like--my favorite is butter and salt and pepper.
*Adapted from here.
Serves: 2 (but easily multiplied)
Prep: 15 minutes
4 slices bread
2 Tbsp olive oil
4 Tbsp basil pesto (I used prepackaged.)
1 ball fresh mozzarella, room temperature, sliced 1/4" thick, set on a paper towel to remove excess liquid
1 large ripe tomato, room temperature, sliced 1/4" thick
1. Heat a nonstick pan (or panini press or George Foreman grill) over medium heat.
2. Brush the outside of each slice of bread with oil and spread the pesto on the inside. Place the mozzarella on the pesto on one slice of bread, top it with the tomato slices, and finally top with the other slice of bread pesto side in.
3. Place the sandwich on the pan and cook until golden brown and cheese has melted, about 2-4 minutes per side. (Or, place in press or grill and cook for 3-5 minutes.)
*My aunt Jan shared this recipe with me and it's similar to this recipe by Kraft.
Serves: 12 (2 sliders each)
24 dinner rolls
24 pieces of honey ham (cut to fit rolls)
24 slices of swiss or Provolone cheese (cut to fit rolls)
Poppy Seed Sauce
1 Tbsp poppy seeds
1 1/2 Tbsp yellow mustard
1/2 cup butter, melted
1/2 tsp Worchestershire sauce
1 Tbsp minced onion
1. Spread mayo on both sides of rolls. Place ham and cheese inside each roll. Close rolls and place them close together in a large baking dish.
2. In a medium bowl whisk together all the ingredients for the poppy seed sauce. Pour sauce (or use pastry brush--Jan's preference) over rolls. Be sure to cover tops and sides of sandwiches well. Let sit 10 minutes until butter sets slightly.
3. Cover with foil and bake at 350 degrees for 12-15 minutes. Uncover and cook 2 more minutes or until tops are slightly brown. Best served warm, but good anytime!
Note: Someone suggested a sassier version with roast beef and cheddar here.