Spicy Fish Tacos with Tequila Lime Pickled Pineapple

Salmon Tacos

Servings 0 4

Ingredients
Tequila Lime Pineapple
  • 1/2 a pineapple thinly, sliced into half moons
  • 1 jalapeño, sliced (seed if desired)
  • juice of 1 lime
  • 2-3 tablespoons tequila (optional)
Chermoula Sauce
  • 2 cups fresh cilantro
  • 1 cup fresh parsley
  • 1/3 cup olive oil
  • 1/4 cup lemon juice
  • 2 cloves garlic, minced or grated
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon kosher salt
Instructions
  1. 1. In a 9×13 inch baking dish, combine the orange juice, honey, all-spice, paprika, cayenne, salt and pepper. Add the fish and toss to coat. Let sit in the marinade for 10 minutes.

    2. Heat a grill, grill pan, or skillet to high.

    3. Cook the fish for 3-4 minutes per side, or until cooked through, drizzling the marinade over the fish, as it cooks.

    4. To assemble, divide the rice among warmed tortillas. Add the black beans, and pineapple. Add the grilled fish and serve drizzled with the Chermoula Sauce. EAT.

Tequila Lime Pineapple
  1. 1. Add the pineapple and jalapeño to a shallow bowl and pour over the lime juice and tequila. Let sit 20-30 minutes or up to overnight. Serve alongside the tacos.

Chermoula Sauce
  1. 1. Add all ingredients in a blender and pulse until combined. Taste and add salt as needed. Serve drizzled over the tacos.


Peruvian-Style Roast Spatchcocked Chicken

I had never spatchcocked a chicken before, but simply saying the word had always amused me. But finding this recipe made me want to do so I found a Yutube video showing how to do it and IT WAS SO EASY!  I can’t believe I hadn’t tried it before!  Here’s the link to show you how- How to Spatchcock a Chicken

The recipe turned out wonderful, here’s the recipe;

IMG_20180729_154413

Roast the chicken:

Arrange rack in middle of oven; preheat to 400°F. Mix garlic, cumin, oil, paprika, pepper, oregano, 1/2 tsp. salt, and finely grated zest from 1 lemon in a medium bowl. Quarter zested lemon; set aside 2 quarters. Squeeze juice from 1 whole lemon and remaining 2 quarters to yield 2 Tbsp. juice; stir into spice mixture.

Place chicken breast side down on work surface. Spatchcock chicken by cutting along both sides of backbone with kitchen shears. Remove backbone; reserve for stock. Turn chicken breast side up and splay open. Press down on breastbone with palms until you hear it crack and chicken is as flat as possible. Pat chicken dry with paper towels. Rub chicken all over with 2 reserved lemon quarters. Squeeze juice over bird, then rub skin all over with inside of rinds.

From both edges of cavity, loosen skin from breasts and thighs, being careful not to tear skin. Using your fingers, gently spread 2 heaping Tbsp. spice mixture under skin (reserve remaining spice mixture), then season chicken all over with remaining 1 tsp. salt. Transfer chicken, spread flat and skin side up, to a roasting pan or large skillet.

Roast chicken 20 minutes, then brush with spice mixture and pan juices. Continue roasting, basting with spice mixture and pan juices every 20 minutes, until juices run clear when thigh is pierced with a fork or an instant-read thermometer inserted into thickest part of thigh registers 165ºF, 50-60 minutes total.

Transfer chicken to a cutting board and let rest 15 minutes.


Firecracker Chicken Meatballs

IMG_20180729_150306 (1)

Meatballs:
  • 1 ¾ – 2 pounds ground chicken (or turkey)
  • 4 teaspoons minced garlic
  • 1 ½ teaspoon salt
  • 1 teaspoon pepper
  • 2 large eggs
  • 1 cup gluten free Panko- style breadcrumbs
  • ½ teaspoon smoked paprika
  • 1 teaspoon onion powder
FIRECRACKER SAUCE:
  • ½ cup hot sauce (I recommend Franks)
  • 1 cup light brown sugar
  • 2 tablespoons apple cider vinegar
  • ¼ teaspoon salt
  • ¼-½ teaspoon red pepper flakes (depending on spice preference)
 
  1. Position 2 racks near the center of the oven and preheat the oven to 475ºF. Line 2 baking sheets with parchment paper, set aside.
  2. Combine the ingredients of the firecracker sauce and whisk to combine.
  3. In a large bowl, combine the ground chicken, garlic, salt pepper, eggs, panko, paprika, and onion powder. Use your hands to mix all the ingredients together. It’s easier to tell when he ingredients are combined when using hands.
  4. Shape the meat mixture into ball, about 3 tablespoons of meat per ball.  Place shaped meatballs on prepared baking sheet. bake for 11-13 minutes or until the meatballs are completely cooked.
  5. Using 2 tablespoon, dip each individual meatball into the sauce. Alternately, you can brush each meatball with the sauce. Place back on the baking sheet and bake for an additional 1-2 minutes. Drizzle or brush with additional sauce as desired.

Spanish Garlic Shrimp

A quick but delicious recipe!

Spanish Garlic Shrimp

Spanish Garlic Shrimp

4 cloves garlic- sliced

1 pound frozen large shrimp (21-25 count) – thawed, peeled, and deveined

kosher salt to taste

1 teaspoon hot smoked paprika (optional)

1/4 cup extra-virgin olive oil

2 tablespoons dry sherry

1 tablespoon chopped Italian flat-leaf parsley

 

1) Slice garlic thinly. Season shrimp with kosher salt and paprika. Mix to coat.

2) Heat garlic and oil in a skillet over medium heat. Cook until garlic starts to turn golden, about 2 minutes. Add shrimp and increase heat to high. Toss and turn shrimp with tongs until starting to curl but still undercooked, about 2 minutes. Pour in sherry. Cook, stirring continuously, until sauce comes up to a boil and shrimp is cooked through, about 1 minute more. Remove from heat. Stir in parsley with a spoon.


Thai Salmon with Homemade Sweet Chili Sauce

image

Thai Salmon

6 x 6 oz sockeye salmon fillets, skin on or off
Pinch of salt
1/2 cup Thai Sweet Chili Sauce
2 – 3 tbsp green onions, chopped
Toasted sesame oil

Thai Sweet Chili Sauce;

1 cup plus 4 tablespoon water, divided
2 tablespoons arrowroot
3 medium cloves of garlic, minced (about 1 tablespoon)
2 tablespoons finely chopped fresh Fresno, red Thai chilies, or red jalapeño peppers (seeds left in for a hotter sauce)
2/3 cup honey
1/3 cup rice vinegar.
2 teaspoons Bragg’s Amino Acids
1 teaspoon Red Boat Fish sauce

Make Chili Sauce;

Bring all ingredients, except 4 Tablespoons water and arrowroot, to a simmer. Simmer 15 minutes and then combine 4 T. room temperature water and arrowroot . Stir well and then stir into simmering liquid, stir until liquid simmers.

In a large baking dish, lay down salmon fillets in a row. Each fillet – sprinkle with a pinch of salt and top with 1 tbsp Thai sweet chili sauce. Brush or rub with your fingers to coat fish with sauce evenly on top, bottom and sides. Cover and let marinate in the fridge for at least 2 hours or overnight is the best (up to 24 hours).

Turn on oven’s broiler on High and position top oven rack 5″ – 6″ below the heat source. Line large baking sheet with unbleached parchment paper or silicone mat, spray with cooking spray and place salmon fillets skin side down (if any). Coat with remaining marinade from the dish (if any).

Broil for 6 minutes, rotating baking sheet once. Remove from the oven and brush top of each fillet with 2 tsp of Thai sweet chili sauce. Return to the oven and broil for another 2 minutes or until salmon has caramelized. Serve hot garnished with green onions, extra sauce.


Crispy Buffalo Cauliflower Bites

image

 

For the buffalo sauce:

¼ cup melted butter
¼ cup hot sauce of choice, I use Frank’s Red Hot®
1 tablespoon distilled white vinegar
1 teaspoon Worcestershire
1 clove garlic, minced

 

For the cauliflower:

1 large head cauliflower, cut into florets
ghee- for frying
½ cup arrowroot
¾ cup rice flour 
½ teaspoon baking powder
1 teaspoon garlic powder
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper

For serving:Dairy Free Ranch dressing.

Instructions:

For the buffalo sauce:

In a small bowl whisk together the butter, hot sauce, vinegar, Worcestershire and garlic until completely combined. Set aside until ready to use. If not using right away, store the sauce in an airtight container for up to a week – whisking to combine before using.

For the cauliflower:

Fill a large pot with enough oil to reach 2-inches up the side of the pan. Heat oil to 350°.

In a large bowl whisk together the cornstarch, flour, baking powder, garlic powder, salt and pepper. Slowly add ¾ cup cold water, whisking until a thin batter forms (about the consistency of pancake batter). If needed, add more water 1 tablespoon at a time until the desired consistency is reached.

Working in batches, dip the cauliflower in the batter, letting the excess batter drip off. Add to the hot oil and deep-fry until the cauliflower is golden brown, about 4 minutes.  

Remove to a large bowl and toss with ¼ cup of the buffalo sauce. Serve immediately  ranch dressing.


BLT Pasta Salad- gluten free

Image result for blt pasta salads

2-1/2 cups uncooked gluten free  pasta

6 cups torn romaine lettuce

1 medium tomato, diced

1/2 cup sliced red onions

4 bacon strips, cooked and crumbled

1/2 cup dairy free ranch dressing  (recipe below)

1 Tablespoon barbecue sauce

1/4 teaspoon pepper

 

  1. Cook pasta according to package directions. Drain. Then rinse pasta under cold water.
  2. In a large bowl, combine the romaine lettuce, tomato, bacon, onions and pasta.
  3. Drizzle the ranch dressing and barbecue sauce over the top. Gently toss to coat evenly. Season with pepper. Serve immediately and enjoy!

 

DairyFree Ranch Dressing Recipe

1 cup fresh mayonnaise.

1 tablespoon raw apple cider vinegar.

1 tablespoon unsweetened coconut milk OR Soy sour cream.

1 small garlic clove finely minced or pressed, OR ¾ teaspoon granulated garlic powder.

1 teaspoon onion powder.

2 teaspoons dried parsley.

2 teaspoons fresh chopped dill.

2 teaspoons fresh chopped chives.