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Blackened Red Snapper

This is an easy, fast and super healthy recipe… I am trying to cook fish at least twice a week and this is a great one.

  • 4 red snapper fillets

Spice Rub

  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon sweet paprika
  • 1 teaspoon ground coriander
  • 1 tablespoon salt
  • Lemon slices

Mix the spices in a small bowl and sprinkle all over the fillets.

  • 2 tablespoons extra light olive oil

Heat a cast iron skillet and add the oil. Add the fillets skin side down and cook till almost opaque. Turn and cook the other side for another minute. Serve with lemon slices.

Chicken Stew with Spinach and Mushrooms

Even though it is technically spring- winter refuses to leave. One way to enjoy it while it lasts is to make a delicious stew. The house smells amazing and you have a one pot meal in no time…

  • 1 pound chicken thighs, with or without bones, skinless
  • 1 cup all purpose flour
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon butter
  • 1 small bunch of fresh thyme
  • ½ cup pancetta, chopped
  • 1 10 ounces Cremini mushrooms, sliced
  • 1 medium yellow onion, chopped
  • 3 garlic cloves
  • ½ cup tomato sauce, homemade or store bought
  • 2 cups chicken broth
  • Salt
  • 6 ounces baby spinach
  • ½ cup fresh parsley, chopped

Mix the flour, salt and pepper in a bowl. Heat a heavy saucepan with the oil and the butter. Dredge the chicken and brown on both sides in batches if needed. Take the chicken out and add the pancetta and thyme. Saute on medium heat for 2 to 3 minutes. Add the mushrooms and cook on medium high heat for 3 to 4 minutes. Add the onion and garlic. Saute for another 3 to 4 minutes. Add the tomato sauce, chicken broth and the browned chicken pieces. Bring to a boil and lower to a simmer and cover with lid for 20 minutes. Take the lid off and cook for another ten minutes. Add the baby spinach and let it wilt down and check for seasonings. Garnish with parsley. Serve with garlic bread or polenta.

Shredded Cabbage with Cilantro Dill Sauce

It is meatless Monday and St. Patrick’s Day is tomorrow.. so I have a cabbage dish for you- with a twist. Make it with your favorite corned beef!!!

  • 2 tablespoons extra light olive oil
  • 1 inch fresh ginger, grated
  • 1 teaspoon cumin seeds
  • 1 cup cilantro, chopped
  • 1/2 cup dill, chopped
  • 1/2 cup water
  • 3 cups green cabbage, shredded
  • 2 teaspoons ground coriander
  • Salt
  • ½ cup cilantro, chopped

Transfer the cilantro, dill and water to a blender and blend till a smooth sauce is formed. Heat a medium saucepan with the oil. Add the ginger and cumin seeds. Saute for a minute on medium heat. Add the cilantro dill sauce and sauté for 2 to 3 minutes on medium heat. Add the cabbage, ground coriander and salt and sauté on high heat for 3 to 4 minutes, stirring constantly. Reduce to a simmer, cover with lid and cook for about 10 minutes. Take the lid off and sauté on medium heat for another 10 minutes or till the extra moisture cooks off. Check for seasonings and garnish with cilantro.

Coconut Cranberry Dumplings

This is completely thinking out of the box… sweet dumplings drizzled with chocolate ganache. They are absolutely delicious and a great thing to make with your kids.

  • 1 cup shredded, sweetened coconut
  • ½ cup toasted walnuts, chopped
  • ½ cup dried cranberries, chopped
  • 1 teaspoon honey
  • 1 pack wonton skins

Mix the ingredients in a medium bowl until incorporated.

Take one wonton skin, wet the edges with a finger. Place one to two teaspoons of filling in the middle.  Fold the wonton skin in half and seal the top while pleating at the same time. Repeat the process using up the remaining filling.

  • ¼ cup coconut oil

Heat a frying pan with 1 teaspoon oil. Add enough dumplings making sure not to over crowd. Brown the dumplings on both sides on a medium heat. Add ¼ cup of water to the pan and cover with a lid. Cook the dumplings on medium heat for 3 to 4 minutes. Take the lid off and cook any excess moisture. Transfer the dumplings to a platter and cook the remaining dumplings. Serve with chocolate sauce.

 

 

Paris & Southern France, Here I Come!!

So, I am off to do my favorite thing- travel to another country! We are going to be in Paris, Nice and Marseilles! I have never been to Southern France and am very excited to eat lots of seafood and drink lots of delicious wine. We will be in Paris for three days- it is nice to go back there and just eat the yummiest things including crusty bread, cheese and of course snails!! We will then fly down to Nice for three nights and go over to Marseilles for another three nights. I am really excited about Marseilles as it is the new, up and coming destination in Souther France. I remember reading lots of articles about it last year and how the cuisine is supposed to a delightful mix of French and Tunisian… It is not as popular with the tourists as the rest of Provence.. so I am really looking forward to it. Bouillabaisse is a specialty there.. yum!

Of course Nice will be fantastic- I do hope to hop over to Italy since we will be right there but I am not sure if we will have time. Italy has my heart and I would go there three times a year if I could… but I think Southern France will be a lot of fun. Stay tuned next week to hear about how much I can eat and drink my way through Paris and Southern France!!!!

Leftover Black Rice and Beans Cakes

I love repurposing leftovers into something completely different. These cakes were delicious and made a great lunch with a salad….

  • 1 cup leftover black rice and beans
  • ½ cup leftover steak, chopped
  • 1 egg, beaten
  • 2 green onions, chopped
  • ½ cup panko crumbs
  • ½ cup cilantro, chopped
  • 1 teaspoon salt
  • 2 tablespoons extra virgin olive oil
  • Left over blood orange and tomato sauce

Add the rice, steak, egg, green onions, panko crumbs, cilantro and salt to a medium bowl. Mix well and form into 4 to 5 cakes. Heat a frying pan with the olive oil. Place the cakes into the pan and cook on a medium heat, 3 to 4 minutes on each side. Serve with the sauce.

Spiced Rub Steak with Blood Orange Sauce

Nothing like a delicious steak- especially if it is smothered in some delicious spices and complemented with my favorite, blood orange infused sauce!!! It is absolutely delicious! I also made my new favorite starch- black rice and of course, I can’t have steak without some yummy roasted potatoes!!

  • 2 to 3 large strip steaks (I made 2 steaks for 3 people)
  • Drizzle of extra virgin olive oil
  • 2 teaspoons ground coriander powder
  • 2 teaspoons smoked paprika
  • 2 teaspoons salt

Mix the spices in a small bowl. Drizzle the steaks with olive oil and rub the spice rub on both sides and marinate for 2 to 3 hours.

  • 2 tablespoons olive oil
  • 2 tablespoons butter

Blood Orange Sauce

  • 1 cup blood orange juice
  • 1 cup tomato sauce, preferably homemade
  • ½ to 1 teaspoon smoked paprika
  • Salt
  • ½ cup cilantro, chopped

Heat a cast iron pan with the olive oil. Sear the steaks on both sides on high heat for about 2 to 3 minutes each. Take out of the pan and rest. Add the blood orange juice and bring to a boil. Simmer for about 5 minutes till the liquid is reduced by half. Add the tomato sauce, smoked paprika and salt. Bring to a boil and cook for another 2 to 4 minutes. Check for seasonings and garnish with cilantro. Transfer the sauce in a bowl and clean the pan with a paper towel and reheat the pan. Slice the steak into 1 inch slices and return to the pan. Top the steak with butter coating evenly. Cook till the desired doneness.

Serve with the blood orange sauce.

 

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