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Grilled Shrimp with Dill and Tzatziki Sauce

Grilled Shrimp with Dill & Tzatziki Sauce

September 1, 2014

This is my nod to our delicious trip to Greece this summer. All the flavors I loved and enjoyed are in this delicious dish. Summer is still going and so am I!!!

  • 1 pound fresh shrimp, cleaned and deveined
  • 1 tablespoon extra virgin olive oil
  • ¼ cup fresh dill, chopped
  • 1 teaspoon dried oregano, crushed
  • Zest of one lemon, save the lemon for juicing a bit later
  • 3 garlic cloves, grated
  • Salt

Marinate the shrimp with the olive, dill, oregano, lemon zest, garlic and salt for at least 2 to 3 hours. Half an hour before grilling, juice the lemon into the shrimp. Skewer the shrimp and grill until just done.

Tzatziki Sauce

  • ½ cup Greek yogurt
  • ¼ cup grated cucumber, excess water squeezed out (between your palm)
  • 2 garlic cloves, grated
  • Juice of half a lemon
  • 1 teaspoon salt
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons fresh dill, chopped

Mix all the ingredients together, taste for seasonings and let it sit for half an hour.

Serve with freshly grilled pita and shrimp.

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Healthy Cole Slaw

Healthy Cole Slaw

August 27, 2014

I served this delicious concoction with the yummy fish!

  • 2 cups shredded carrots and broccoli stalk (Trader Joes) or regular shredded green cabbage
  • ½ cup cilantro, chopped
  • ½ cup green onions, chopped
  • 2 tablespoons mayonnaise
  • ¼ cup Greek yogurt
  • Juice of one lemon
  • Salt to taste

Transfer the shredded vegetables, cilantro and green onions in a serving bowl. Mix the mayonnaise, yogurt, lemon juice and salt together and add to the vegetables. Mix well and let sit for a hour before serving.

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Healthy Cole Slaw

Smoked Paprika Fish Fry

August 26, 2014

My daughter loves fried fish- well, who doesn’t??? While in Ireland a couple of weeks ago, she had her fill! This one is a bit more flavorful than the ones in the restaurant…

  • 2 pounds of your favorite fish, cut into 3- inch filets
  • 2 teaspoons smoked paprika
  • 1 teaspoon ground coriander
  • 2 teaspoons salt
  • 1 egg white, beaten

Marinate the fish filets with the mixture of smoked paprika, ground coriander, salt and the beaten egg white in the fridge for 2 to 3 hours. Take out half an hour before frying.

  • 1 cup all purpose flour
  • ¼ cup cornmeal
  • 1 teaspoon salt

Add oil to a frying pan, about an inch deep. Heat till 350 degrees F.

Mix the flours and salt together in a flat palate. Dredge the fish filets in the flour mixture and pan fry the fish till done. Serve with homemade oven fries.

Tartar Sauce

  • 2 tablespoons mayonnaise
  • ¼ cup Greek yogurt
  • 1 teaspoon sweet relish
  • 2 tablespoons dill, chopped
  • Juice of half a lemon
  • 1 teaspoon salt

Mix all the ingredients together and serve with the fish.

 

 

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Quick Brown Fried Ric

Quick Brown Fried Rice

August 25, 2014
  • 2 cups cooked & cooled brown rice, store bought or made at home
  • 2 tablespoons extra light olive oil
  • ½ teaspoon toasted sesame seed oil
  • 1 tablespoon ginger, grated
  • 1 tablespoon garlic, grated
  • 2 cups shredded carrots and broccoli stalks (I buy it packaged from Trader Joes)
  • 2 eggs, beaten
  • 1 to 2 teaspoons dark soy sauce (regular soy sauce can be used, you will need to use more)
  • Salt to taste
  • ½ cup cilantro, chopped
  • ½ cup green onions, chopped

Heat a wok like pan with the oils. Add the ginger and garlic and sauté on medium heat for 2 to 3 minutes. Add the shredded vegetables and sauté for 3 to 4 minutes. Add the beaten eggs and mix well with the spatula. Add the cooked rice and mix well and stir fry for 3 to 4 minutes on high heat. Add the soy sauce and continue to stir fry. Check for seasonings and add salt if necessary. Garnish with cilantro and green onions.

 

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Chicken and Toamto Stir Fry

Chicken and Tomato Stir Fry

August 24, 2014

Tomatoes are still in season and this is a very unlikely dish.. no one thinks of stir fry when one thinks of tomatoes, well, why not!!!

  • 4 chicken breast fillets, sliced thin
  • 2 tablespoons low sodium tamari
  • 1 tablespoon ginger, grated
  • 1 tablespoon garlic, grated
  • 1 tablespoon Chinese cooking wine
  • 1 teaspoon cornstarch
  • 2 tablespoons extra light olive oil
  • 4 to 5 plum tomatoes, cored and cut into 1 inch pieces
  • 2 tablespoons sugar
  • ½ cup chicken broth
  • ½ cup cilantro, chopped
  • ½ cup green onions, chopped

Marinate the chicken pieces in the tamari, ginger, garlic, cooking wine and cornstarch for 2 to 3 hours in the fridge. Take out about half an hour before cooking. Heat a wok like pan with the oil. Add the tomatoes and the sugar and sauté on high heat for 3 to 4 minutes on high heat or till the juices come out. Add the chicken and sauté for 2 to 3 minutes.  Add chicken broth and bring to a boil and cook till chicken is cooked through. Check for seasonings and garnish with cilantro and green onions.

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Grilled Tomato Salsa with Ancho Chili

Grilled Ancho Chili Tomato Salsa

August 19, 2014

The best salsa you will ever have…

  • 4 cups cherry tomatoes
  • Drizzle of olive oil
  • Sprinkle of salt

Mix the tomatoes with the oil and salt in a bowl. Grill the tomatoes in a grilling pan on medium heat for about 30 minutes till tomatoes are soft. Process the tomatoes in a food processor till smooth. Pour into a serving bowl and cool off.

  • ½ cup cilantro, chopped
  • Juice of 1 to 2 lemons
  • 2 teaspoons salt or to taste
  • 2 teaspoons ancho chili powder

Add the cilantro, lemon juice, salt and ancho chili powder to the tomato sauce. Mix well and check for seasonings. Serve with tortilla chips or as a sauce for steak, chicken or fish.

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Poblano Corn Salsa

Poblano Corn Salsa

August 18, 2014

This is a very simple, yet delicious salad I have been making this summer- definitely a crowd pleaser!

  • 6 ears of corn, grilled, off the cob
  • 2 poblano peppers, grilled, skin off and chopped
  • 3 green onions, chopped
  • 1 red jalapeno pepper, seeded and chopped
  • ½ cup cilantro, chopped
  • Juice of one lemon
  • Salt to taste

Combine all the ingredients in a serving bowl. Let sit for at least an hour before serving.

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