samanthagibs

[samanthagibs]

Creamy Avocado Mint Caper Dressing

Too many simple green salads suffer from a lack of imagination. – James Beard

Avocado and Mint Dressing

I have to admit, I came upon this zesty, creamy avocado mint caper dressing by accident. I was at the farmer’s market way too early on a Sunday morning, after a particularly late Saturday night, and mistakenly picked up a bunch of mint leaves instead of the fresh basil I wanted. When I got home and realized my mistake, well ughh…. My original intention was to play with my basic basil pesto recipe and see how I could make it a little different, to just jazz it up a bit. I wanted a new and improved pesto. With my mini blender on hand, I was ready to make pesto. However, another trip back to the farmer’s market was not part of my plan.

The Avocado Mint Idea

So here I was with a bunch of fresh mint, which is not a herb I have worked with much in the past, and no idea what to do with it. I enjoy a hot cup of tea, but there is only so much mint tea that I can drink. I abhor food waste and really wanted to find something to do with the mint. So, while I stared at this bunch of mint in consternation, I decided to make a little breakfast. My taste buds were yearning for a little avocado toast with a fried egg on top. In retrospect, this was not a bad idea; I was getting seriously famished and needed something to eat. So, I made my breakfast using only half an avocado, and ate all the while still pondering the mint. I had the other half of the avocado on the counter right next to the mint, and voila, the idea was born.

Avocado Mint Caper Dressing

CourseSalads

CuisineAmerican

Servings5 servings

Ingredients

1/2 large avocadopeeled, pitted and diced

1/4cup fresh mint leavesroughly chopped

2tbsp capers, in their juice

1/4cup apple cider vinegar

1/4cup olive oil

salt and pepper to taste

Juice of 1 lemonoptional

Instructions

Combine all ingredients into a mini blender and pulse to combine. I mix to a smooth, creamy consistency.

Add more or less of any ingredient to please your own taste. I mix and taste, mix and taste until I get the right amount of zest for my taste buds.

Creamy Avocado Mint Caper Dressing

I added the half of avocado and some of the mint to my small food processor. Then in went some apple cider vinegar and some olive oil. I added a couple of tablespoons of capers with their juice and processed away. The result was this vibrant, zesty, creamy avocado mint caper dressing that really brought my salads to life. It lent this perfect blend of sweet, tangy and salty to every bite. The best part is that this recipe is completely customizable. Blend and taste, blend and taste. Feel free to add more mint to your taste or more avocado for a thicker creamier dip texture. This salad dressing is also great as a dip with a side of chopped vegetables for a healthy snack. This dressing keeps great in the fridge for up to a week in a air tight container.

But, you must remember, whatever you eat, make sure you have at least one bowl of salad with it.” ― S.A. Tawks, The Spirit of Imagination

Source: https://www.recipecritique.com/creamy-avocado-mint-caper-dressing/

from Recipe Critique https://recipecritiquecom.wordpress.com/2019/03/12/creamy-avocado-mint-caper-dressing/

[samanthagibs]

Cheesy Shrimp and Prosciutto Frittata

“When you start with a portrait and search for a pure form, a clear volume, through successive eliminations, you arrive inevitably at the egg.  Likewise, starting with the egg and following the same process in reverse, one finishes with the portrait.” –  Pablo Picasso

Easy Cheesy Shrimp and Prosciutto Frittata with Spinach

Breakfast, brunch, lunch or dinner, this cheesy shrimp and prosciutto frittata is sure to hit the right spot. The ease with which this shrimp frittata comes together makes it a perfect way to feed a crowd and show your chef creds all in one dish. There are many food pairings that can be used to create delicious frittatas, but the mix of shrimp and prosciutto makes a very savory choice. Since I do not believe a meal is complete without some sort of vegetable, I blended in some spinach to up the nutritional value of this dish. The secret to making a really good frittata is using an oven safe pan such as this cast iron skillet. They can go from stove top to oven without a flinch.

About those eggs

We all now know that eggs have wrongly been given a bum rap over the years. So, while we take the time to rejoice that we can eat eggs again, why exactly do we want to? If you follow this blog, you will likely know that my preferred way of eating is just simple whole foods. Very few things can come to us in such a whole, perfectly portioned tidy little eggshell package. It is the nutritional value within those eggshells that should make us eat them up. Eggs provide the best source of protein with 6 grams per egg. They also contain carotenoids which may help reduce the risk of age-related macular degeneration. The choline may also help us with memory function. Overall eggs are a great source of vitamins, minerals and iron.

Cheesy Shrimp and Prosciutto Frittata

CourseBreakfast & Brunch

CuisineAmerican

Servings6-8 servings

Prep Time10 minutes

Cook Time15 minutes

Ingredients

8large eggs

1/2cup milk

2cloves garlicminced

1 tsp dried basil

1tsp dried parsley

1/4tsp onion powder

1tsp saltdivided

1/4 fresh cracked black pepperif desired

12 shrimp

2tbsp olive oil

4oz prosciuttochopped

1medium shallotfinely chopped

1Lb fresh spinach

1/2cup Mexican blend cheeseUse your cheese of choice. cheddar, cheddar jack, Italian blend, provolone will all work

Instructions

Preheat oven to 350°

Combine the eggs, milk, garlic, basil, parsley, onion powder and 1/2 tsp salt and pepper in a medium bowl and whisk to combine. Set aside

Heat a large oven-proof skillet on medium high heat until hot. Add the oil.

Season the shrimp with salt and pepper and add to the skillet. Saute for until cooked and pink, about 2 minutes. Remove from the skillet and set aside.

Add the prosciutto and shallot and saute until the shallot is translucent, about 2 minutes. Add the spinach and saute until wilted, another 30 to 60 seconds.

Add the egg mixture, shrimp and half the cheese to the skillet and stir to combine.

Top with the remaining cheese and transfer to the oven to finish cooking, about 15 to 20 minutes. Eggs should be cooked through and firm.

And About those Hens

There are a lot of concerns about the consumption of eggs due to the wealth of inhumane chicken farms. For this reason, we recommend consuming only organic eggs produced by hens raised free range. For those of you who would like to learn more about eggs, there is a whole host of information available on the Egg Nutrition Center website. For everyone else, put an egg on it and enjoy!

Source: https://www.recipecritique.com/cheesy-shrimp-and-prosciutto-frittata/

from Recipe Critique https://recipecritiquecom.wordpress.com/2018/10/18/cheesy-shrimp-and-prosciutto-frittata/

[samanthagibs]

Easy Asian Rainbow Quinoa Salad With Edamame

              “Healthy, Nutritious and Delicious – A salad so colorful it’s like eating a rainbow.” Recipe Critique

Easy Asian Quinoa Salad

A delicious salad is undoubtedly one of my favorite meals. Switching ingredients up is one way of keeping a salad interesting. This variation of an Asian quinoa salad has just skyrocketed to the top of the list. It is chock full of nutritious organic quinoa (I like Healthworks Whole Grain Quinoa because its organic and the size is good value for the money) and some of my favorite vegetables topped with an Asian sesame ginger garlic dressing that is simply to die for. And the best part is that the salad can be made in less than ten minutes start to finish if you have some precooked quinoa in the fridge.

Qualities of Quinoa

For the last several years we have all heard about the virtues of quinoa. While typically referred to as a grain, quinoa is actually a seed that was originally grown in the Andes mountain region. Long heralded as a superfood, quinoa (pronounced KEEN-Wah) is higher in nutrients than many other grains. Quinoa is a better source of fiber than brown rice. It also provides all nine of the essential amino acids are bodies are unable to make. It’s an excellent source of plant-based protein. An amazing source of vitamins, minerals and antioxidants, quinoa provides iron, magnesium, folate, copper and zinc. Additionally, quinoa is said to contribute greatly towards cardiovascular health by lowering levels of LDL cholesterol, providing monounsaturated fats and omega-3 fatty acids. Did I mention that quinoa is gluten free seed? This makes it the perfect rice substitute for people who are gluten intolerant. I eat quinoa in place of rice just because it affords more nutrition.

The Superstar Vegetables in Asian Quinoa Salad

The base of this salad is quinoa rather than lettuce, and it is topped with several incredibly healthy additions. The edamame is a good source of protein, fiber, calcium, potassium, iron, zinc, copper and magnesium. They also contain Vitamin C, B6, E and antioxidants. Edamame reportedly helps with strengthening our immune system, improved lung function, weight management, cardiovascular health and the digestive system.

In addition to the edamame we have used red cabbage. According to Worlds Healthiest Foods, red cabbage provides a host of vitamins and minerals as well as antioxidants and anti-inflammatories. Red cabbage in particular is rich in anti-inflammatory compounds known as anthocyanins. Cabbage is also said to provide cardiovascular protection. However, the trump card in cabbage is the glucosinolates that provide cancer prevention benefits against several types of cancers including prostate cancer, breast cancer, colon cancer and bladder cancer. These benefits alone are more than enough reason to up your cabbage intake.

We also added some chopped bell peppers to this salad. Bell peppers, also known as capsicum annuum, are a rich source of vitamin C, B6, E, K1 and A, and healthful antioxidants. The bright red, orange and yellow varieties contain the higher levels of antioxidants and afford the sweeter flavor than the slightly more bitter green pepper.

Asian Quinoa Salad with Edamame

CourseSalads

CuisineAsian

Ingredients

1cup quinoarinsed and drained

2cups water

1/4tsp salt

2cloves garlicminced

1-1/2cups shelled edamame

2large carrotspeeled and shredded or chopped

1/2 red bell pepperchopped

1/2 orange or yellow bell pepperchopped

3 scallionsthinly sliced

1cup red cabbagecoursly chopped

Sesame Dressing

2tbsp sesame oil

3tbsp rice vinegar

2-3tsp fresh gingerfinely minced

1clove garlicfinely minced

1tbsp sesame seeds

Instructions

Quinoa Salad

Add the quinoa, water, salt and minced garlic to a saucepan and stir to combine. Bring to a boil over high heat. Then reduce heat to low and simmer until quinoa is cooked through and water has been absorbed.

Add the cooked quinoa, edamame, carrots, bell peppers and red cabbage to a medium bowl and toss to mix.

Sesame Dressing

Add the sesame oil, rice vinegar, ginger, garlic clove and sesame seeds to a bowl and whisk to blend.

Add the dressing to the salad mix and toss to thoroughly combine.

Mix it Up Asian Quinoa Salad

The beauty of this quinoa salad is its adaptability. Mixing in some cucumber or tomatoes or raw broccoli florets will only serve to up the nutritional benefits of consuming this salad. It easily provides a method of intake for hitting your daily fruit and vegetable goals. It also makes a perfect make ahead meal as it will keep in an airtight container for several days in the fridge.

Quote of the Dish: “Salad can get a bad rap. People think of bland and watery lettuce, but in fact, salads are an art form, from the simplest rendition to a colorful kitchen-sink approach.”            Marcus Samuelsson

Source: https://www.recipecritique.com/easy-asian-rainbow-quinoa-salad-with-edamame/

from Recipe Critique https://recipecritiquecom.wordpress.com/2018/10/09/easy-asian-rainbow-quinoa-salad-with-edamame/

[samanthagibs]

How To Make A Basic Basil Pesto

“Pesto is such a great standard. It’s so simple to make and always tastes good.” – Tamra Davis

The Simplicity of Pesto

Unless your Italian, pesto is one of those sauces that you rarely give a thought to. And that is such a shame. Adding a little pesto to your steak or seafood can make a huge difference. Used as a topping on a baked potato can be a culinary break-through for your palate. Add a little to your eggs to make them pop with unexpected flavor or use pesto traditionally as a pasta sauce. The ways of incorporating a little pesto in your diet is endless, so do yourself a huge favor and master the art with this basic basil pesto recipe. Before you know it, you will be adding this pesto to many dishes. And did I mention just how easy it is to make pesto? You basically just add all ingredients to a food processor and pulse until you have reached your desired consistency. Transfer to a resealable jar and store in the fridge for convenient use when you need it.

Basic Basil Pesto Nutrition

Basic basil pesto consists entirely of fresh basil, parmesan cheese, pine nuts (or a variation, but I will get to that in a moment), garlic and a good quality olive oil. Pesto can be purchased in most grocery stores, but I highly recommend you try making it at home. As mentioned above, it is super easy to make and there is no substitute for the fresh taste. Since I like to keep things real, I am going to be honest and tell you there are some pro’s and con’s to consuming pesto. On the pro side, pesto contains Vitamin’s A, E, and K. Vitamin A helps protect the eyes, vitamin E acts as an antioxidant and vitamin K helps prevent our arteries from hardening. As for the con’s, pesto is high in calories with one half cup contributing more than 850 calories. However, when you think about the calorie content take the time to consider the serving size. In most cases you will not use more than a table spoon of pesto which is about 80 calories. The exception to this would be as a pasta sauce, but a half cup will cover enough pasta for 4 servings. And finally, pesto is high in fat. This last point is debatable as a pro or con as the fat is unsaturated fats which we all need. The fat that is derived from the olive oil and the nuts is unsaturated and considered to be healthy fats. Unsaturated fats may help to lower cholesterol levels. So, in my humble opinion the positive of eating a dab of pesto here and a dab of pesto there far outweigh the negative.

Basic Basil Pesto Recipe

CuisineItalian

Servings1 Cup

Ingredients

3cups fresh basil leavesde-stemmed

1/4cup pine nuts

3cloves garlicfinely minced

1/2cup freshly grated parmesan

1/4tsp saltmore or less to taste

1tbsp fresh lemon juice

zest of half a lemon

1/4cup extra virgin olive oil

Instructions

Place all ingredients except the EVOO into a food processor.

Pulse, on low, until the mixture is minced and well combined. Continue to pulse while slowly adding the olive oil until your desired consistency is reached.

Taste and add additional salt, pepper or lemon juice to taste

Pesto Variety

While this recipe is for a traditional basic basil pesto there are several variations that can be made. You can substitute the basil with arugula, kale or spinach. Make it your own by combining greens. Mix basil with arugula or spinach. Switch out the pine nuts for walnuts, almonds or pepitas. Whichever you do, just do it.

“The pesto and angel hair are warm in the bowl on my lap, the fragrances of olive oil and basil blending the exotic and familiar, equal parts sunny Tuscan hillside and hometown dirt. A meal like this makes you want to live forever, if only for the scent of warm pesto in January.” Michael Perry

Source: https://www.recipecritique.com/how-to-make-a-basic-basil-pesto/

from Recipe Critique https://recipecritiquecom.wordpress.com/2018/10/06/how-to-make-a-basic-basil-pesto/

[samanthagibs]

Spicy Meatless Buffalo Wings

For A healthy alternative to buffalo wings, slide the bone of a human finger into a block of tofu and bake – Giada De Laurentiis

Meatless Spicy Buffalo Wings

There are few of life’s simple pleasures as enjoyable as buffalo chicken wings. However they are not entirely the healthiest things we can eat. If you enjoy some buffalo wings on game day but need to keep it on the healthier side, try these amazing meatless spic y buffalo wings today. Making the switch from chicken wings and drumsticks to crispy tofu allows us to enjoy the flavor and texture of spicy buffalo wings any day of the week. To get that delicious chicken-like texture I like to use and extra firm tofu such as Mori-Nu Silken Tofu. It holds up well in the cooking process and really gives you something to chew, similar to chicken. Okay, okay, I hear the groan! A lot of people are thinking “please not another tofu recipe”. I wish I could travel from person to person toting a huge platter of these “wings” and dare them to stop after just one bite. LOL, I don’t think they would be able to.

About That Tofu

Tofu is a food prepared from soy milk. It is a great source of protein and contains all eight essential amino acids. From a nutritional and healthy standpoint, tofu is pretty hard to beat. So, let’s consider two things about tofu. The first is if prepared well it can make a great meat substitute. My case in point would be these very delicious meatless buffalo wings. The second is the fact that tofu is also relatively low in calories, with half a cup clocking in at less than one hundred. It would appear then the only con to consuming soy would be the genetically modified soy beans in widespread use today. To counteract these GMO’s I recommend using organic tofu only. It would be impossible to be both genetically modified and organic at the same time.

It’s All In The Buffalo Sauce

Spicy buffalo wings are something most people enjoy. Add to that a pitcher of a nice cold drink and we are good to go. We can bake wings all day long, but without the right sauce it is just not the same. Most restaurants today have joined the bandwagon and you can now buy a bottle of their branded hot sauce in grocery stores. The problem for me is when I read the ingredient labels on most hot sauce bottles they contain ingredients that I just do not recognize. As an alternative, cleaner method I make my own hot sauce simply by melting organic unsalted butter and combining it with a cayenne pepper.

Meatless Spicy Buffalo Wings

CourseAppetizers, Lunch

CuisineAmerican

Servings18 pieces

Prep Time15 minutes

Cook Time35-40 minutes

Ingredients

1lb extra-firm tofu block

5tbsp arrowroot starchmore if needed

1/4cup soy milk

1cup panko breadcrumbs

3tbsp Avocado Oil

1/4tsp garlic powder

1/2tsp salt

3tbsp vegan buttermelted

3tbsp hot sauce of choice

Instructions

Preheat oven to 425° F. Line a large sheet pan with parchment paper and set aside.

Squeeze out the excess water from your block of tofu. I do this by placing the block of tofu on a large plate lined with paper towels. cover with more paper towels and place a heavy pan on top ( I use my cast iron skillet). Allow this to sit for 30 minutes.

Slice the block of tofu widthwise into 6 even slabs. Then slice each slab lengthwise into 3 even sticks.

Place your arrowroot starch on a plate and your soy milk in a bowl.

In a separate bowl add together your breadcrumbs, avocado oil, garlic powder and salt and mix to combine.

Roll your tofu sticks one at a time through the arrowroot starch, then the soy milk and finally in the breadcrumb mix.

Place them on the baking sheet and bake for 20 minutes. Flip the wings and bake until crispy and golden, an additional 15 to 20 minutes.

Please, if anyone tries this recipe, let us know what you think in the comments below.

Source: https://www.recipecritique.com/spicy-meatless-buffalo-wings/

from Recipe Critique https://recipecritiquecom.wordpress.com/2018/09/18/spicy-meatless-buffalo-wings/

[samanthagibs]

Learn How to Cook and Eat Artichokes with this Easy Artichoke Recipe

There is no greater joy than good family, friends and food

The Heart of the Artichoke

Artichokes are one of the world’s healthiest foods. Yet so many people are unfamiliar with them. Here we will learn about the heart of the artichoke, learn how to cook and eat them with this easy artichoke recipe. Interestingly enough, it should be noted that although they are long considered a vegetable, artichokes are actually flower buds.  Keep reading to learn why you can and should add artichokes to your diet, as well as how to cook and eat them. Spoiler alert; I am not talking about spinach artichoke dips, but the fresh ‘vegetable’ itself.

The Health Profile of Artichokes

Artichokes are considered a heart healthy food. One medium artichoke has about 60 calories, 6 grams of fiber and 4 grams of protein. Low in saturated fat and zero cholesterol, they are number one in antioxidants and contain healthy prebiotics.  One major additional benefit of artichoke consumption is their ability to help cleanse the liver.   Artichokes are said to stimulate bile flow, which in turn helps to remove toxins from your liver and out of the body.  Artichokes are also said to help with the prevention of stomach ulcers, cardiovascular disease and support healthy eyesight.

How to Prepare Artichokes

Simple; artichokes can be prepared by either steaming or boiling in a pot of lightly salted water. Prepare the artichoke by trimming the top of the flower buds. Bring a large cast iron pot of water to a boil and add the artichoke.  Reduce heat and simmer until cooked.  While artichokes can be served whole, the heart of the artichoke is covered in what is known as the choke. This is a fuzzy, almost hair like substance that is best removed. For this reason it is usual to cut the artichoke in half and use a spoon to scoop the choke off of the heart. This is the easiest method we have found for removing the choke before you start eating.

How to Eat Artichokes

Artichokes, for me, are one of the most absolute of finger foods.  Served with a healthy dipping sauce they are a pleasure to eat.  Sadly a lot of people do not understand how to eat artichokes. To eat an artichoke you will need to use your fingers to gently pull one petal off the flower bud at a time. Dip the base of the petal in your favorite sauce and then put it in your mouth and gently pull it through your teeth. This removes all of the flesh from within the petal. Continue in this manner until you reach the heart of the artichoke, and therein lies the prize. The heart of the artichoke is a very meaty bud at the base of each flower that is amazingly delectable. Dip it, eat it and feel the love.  Once you learn about the heart of the artichoke, you will never turn back.   Artichokes are destined to become one of your favorite snack items and the best part is that it is so wonderfully good for you.

How to Cook and Eat Artichokes

CourseAppetizers

Servings2 servings

Prep Time5 minutes

Cook Time30 minutes

Ingredients

Boiled Artichoke

2large artichokes

saltas needed

Artichoke Dipping Sauce

1/2cup plaine greek yogurt

1 lemonjuiced, plus zest of 1/2,

1clove garlicfinely minced

salt and pepperif needed, to taste

Instructions

Bring a large pot of lightly salted water to a boil

Remove the stems and cut about 1/2″ from the top of the artichoke flower. Using kitchen shears trim the tip of each remaining petal.

Add artichoke to the boiling water, reduce heat to medium and simmer until cooked, about 30 minutes. You can tell when the artichoke is cooked as the outer leaves will be easy to pull off.

Artichoke Dipping Sauce

Add all ingredients to a bowl and mix to combine. Keep chilled until ready to serve.

Recipe Notes

For another idea see this amazing artichoke aioli dipping sauce. Make it vegan? Omit the dipping sauce.

Quote of the Dish:

“At least you’ll never be a vegetable – even artichokes have hearts.” – Amélie Poulain

Source: https://www.recipecritique.com/learn-how-to-cook-and-eat-artichokes-with-this-easy-artichoke-recipe/

from Recipe Critique https://recipecritiquecom.wordpress.com/2018/09/15/learn-how-to-cook-and-eat-artichokes-with-this-easy-artichoke-recipe/

[samanthagibs]

Jamaican Ackee and Salt Fish with Fried Dumplings

“I go back five generations in Jamaica. My dad grew up in Port Royal, and my mom grew up in Kingston. My family is from the country like West Moreland and also in Manchester. I’ve been there countless times. As far as cuisine, there’s not really much that comes out of Jamaica that’s on a plate that I don’t like.” – Dule Hill 

Traditional Jamaican Ackee and Salt Fish

As the countries national dish, Jamaican ackee and salt fish is enjoyed by many around the world. Originating in Africa, the ackee fruit was imported into the Caribbean in the 1700;s. The fruit grows on trees in a red casing that resembles a small red bell pepper. When it ripens the red casing opens to reveal black seeds and yellow flesh. There is some stigma associated with the ackee fruit as it contains a poisonous toxin. The fruit must be allowed to open naturally to release that toxin before the yellow flesh can be eaten. The dark seeds inside the fruit are also inedible due to the toxicity. The jewel of the ackee fruit it the yellow flesh that we can and do enjoy eating.

Why Eat Ackee

You may wonder with the concerns of toxins and the safety of consuming ackee, people still choose to eat it. There are several amazing benefits to be had from consuming ackee. Lowering blood pressure and cholesterol, improving the immune system, aiding in digestion and circulation are just a few. Ackee also contains vitamin C, calcium, iron, zinc and a natural plant protein that we all need.

Salt Fish

Historically cod was salted as a means of preservation. When salt fish is mentioned it is more than likely a reference to salted cod fish, although other types of flaky white fish has been used to make ackee and salt fish. Much of the salt needs to be removed before the salt fish is edible. This is achieved by soaking the fish in water anywhere from 2 hours to overnight. Regularly changing of the water helps to expedite this process. The salt fish is traditionally cooked with onion, garlic and peppers, which makes it the perfect pairing for the mild flavored, buttery creaminess of the ackee fruit.

Jamaican Ackee and Saltfish

Ingredients

1/2lb boneless salted codfish

2tbsp Avocado Oil

1large yellow oniondiced

1cup bell peppersI used green and red

3cloves garlicfinely minced

2sprigs fresh thyme

1/4 scotch bonnet pepperseeded and finely chopped, if you like some heat

120-ounce can ackeedrained

1tsp fresh ground black pepper

2tsp tomato ketchup

1tbsp fresh squeezed lemon juice

Instructions

Rinse the codfish in cold tap water to remove excess salt. Place in a large bowl and cover with cold water and soak for an hour. Drain the water and refill to soak for an additional hour. The soaking process can be repeated one more time if desired, to remove as much salt as you like.

Heat a large skillet over medium high heat. Add the avocado oil and heat until hot.

Add the onions and sautee until translucent, about 5 minutes.

Add the bell pepper, garlic and thyme and sautee and additional minute, until fragrant.

Reduce heat, add the saltfish, black pepper, ketchup and lemon juice. Stir to blend. Cover and simmer for 5 minutes.

Add the ackee and gently mix to combine. Ackee is a very delicate fruit so mix gently so as not to crush it up.

Cover and simmer an additional 2 minutes or until heated through. Serve while hot.

Jamaican Ackee and Salt Fish

Ackee and salt fish is traditionally eaten as a breakfast dish in Jamaica, but can actually be eaten any time of the day. For breakfast it is typically served with fried foods such as dumplings and plantains, a sweet banana. For the evening meal you are more likely to find it paired with boiled dumplings or potatoes, and some boiled yam and banana. Either way, this is one dish you do not want to pass on. The dish will put you in the Caribbean mood in no time.

Source: https://www.recipecritique.com/jamaican-ackee-and-salt-fish-with-fried-dumplings/

from Recipe Critique https://recipecritiquecom.wordpress.com/2018/09/10/jamaican-ackee-and-salt-fish-with-fried-dumplings/

[samanthagibs]

Mahi Mahi Fish Taco Recipe with a Sriracha Lime Yogurt Sauce

Mahi Mahi Fish Tacos with Sriracha Lime Yogurt Sauce

Making this Mahi Mahi fish taco recipe is one of the easiest, healthiest ways to enjoy a nice piece of Mahi fish fillet. The fish is pan seared until a nice crust is formed and then topped with sautéed onions and peppers. Finally drizzle on a little creamy sriracha lime yogurt sauce and you have one healthy meal. It is quick and easy and so delicious, you are guaranteed to make this part of the regular dinner rotation.

The Flavor’s In the Fish

The trick with these Mahi Mahi fish tacos is to season them aggressively. Keep in mind that when you put them in the pan you will lose some of the seasonings, so don’t be afraid. When you saute your vegetables add a little salt to them too. The trick is in the flavor and the flavor is in the fish.  Be careful not to overcook your fish too. I have made this mistake in the past and ended up with some pretty dry fish. Five ounce filets should be cooked for about three to five minutes per side, depending on their thickness.  If you attempt to flip your fish and you feel some resistance, wait. This is the fish’s way of telling you it is not ready to be turned. Also using a good fish spatula will help in this department.And if you try it will fall apart. When the fish is ready it will be easy to turn. You want them to flake easily with a fork and glisten with juiciness. By the time you top these with the vegetables, a little sauce and a squeeze of fresh lime, you will be salivating.

Mahi Mahi Fish Taco Toppings

These Mahi Mahi fish tacos are really very healthy and our goal should be to keep them that way. The vegetables go a long way to making this a well-rounded meal.  This keeps the calories down to about 175 per taco.  We also use a plain Greek yogurt to make the sauce, as opposed to mayonnaise.

Mahi Mahi Fish Taco Recipe

CourseMain Dish

CuisineMexican

Servings4 tacos

Prep Time15 minutes

Ingredients

Sriracha Lime Yogurt Sauce

1/2 cup plain greek yogurt

1tbsp fresh lime juice

1tsp sriracha pepper

Mahi Mahi Fish Tacos

4 6-inch totillas

2tbsp Avocado Oildivided, more as needed for cooking the fish

45 oz Mahi Mahi fillets

1/4tsp chili powder

1/2tsp ground cumin

1/2tsp garlic powder

1/2tsp onion powder

1/2tsp sea salt

1/2 bell pepperjulienned, I used orange but any color will work

1/4cup sliced red onions

4leaves green leaf lettuce

1 tomatosliced

lime wedgesfor serving

Instructions

Sriracha Lime Yogurt Sauce

Combine all ingredients for the sauce in a blender and pulse until smooth. Test for flavor, you can add more lime juice or a pinch of salt if desired. Transfer to a bowl and store in the fridge until you need it.

Mahi Mahi Fish Tacos

Preheat oven to 325 degrees.

Lay the tortilla on a parchment lined baking sheet and heat in the oven.

Heat 1 tbsp of oil in a large skillet over medium-high heat. You want it shimmery but not smoking.

Combine the ground cumin, chili powder, garlic powder, onion powder and salt in a bowl and stir to combine.

Clean each fish fillet and use paper towels to thoroughly pat dry. It is important to make sure the fish is dry or it will stick to the skillet.

Put each piece of fish into the bowl with the seasonings and gently press the seasonings into the fish. You want to try and make sure the seasoning sticks to the fish.

Add the fish to the skillet and cook about 3 minutes per side, until cooked through. The fish should have a nice sear, and flake easily. Remove from the skillet and set aside

Wipe the skillet out and add remaining 1 tbsp of oil. Over medium heat, saute the onion and bell pepper, with a pinch of salt until slightly softened, about 3 minutes. I like to retain a little crunch. Move to a bowl and set aside.

To assemble your tacos, lay out the tortillas and top first with a piece of the green leaf lettuce, then the Mahi Mahi, and top the fish with the vegetable mix and a drizzle of the sriracha lime yogurt sauce

Enjoy!

Source: https://www.recipecritique.com/mahi-mahi-fish-taco-recipe-with-a-sriracha-lime-yogurt-sauce/

from Recipe Critique https://recipecritiquecom.wordpress.com/2018/08/27/mahi-mahi-fish-taco-recipe-with-a-sriracha-lime-yogurt-sauce/

[samanthagibs]

Kid-Friendly Ground Turkey Stuffed Cabbage Recipe

It’s All in The Wrap

Getting the young ones to eat their vegetables is usually a challenge. But this kid-friendly ground turkey stuffed cabbage recipe is an easy way to achieve just that. Using cabbage leaves to roll up some healthy lean ground turkey with a side of vegetables is a fun alternative that kids will enjoy. Even the adults will appreciate this Asian inspired wrap. Just adding a touch of sweet ginger garlic seasoning to the ground turkey lends a delicious Asian flavor that is most rewarding. These are super easy to make and full of vitamins C, K and B vitamins, fiber, minerals and calcium. Getting all this nutrition into our children is a win/win. Another great plus is these cabbage wraps are low in calories, making them a huge favorite for those on the Paleo diet.

Roll, Wrap or Burrito? The Flexibility of Cabbage Leaves.

Once the cabbage has been tenderized, you can format the leaves into the size that works for you. The one’s we have made here are similar to an adult size burrito. However, you can use single leaves and make smaller “rolls” that will work for smaller eaters or even appetizers. You can also mix and match with the fillings of your choice. If, like me, you prefer a crunchier texture to your cabbage, no further cooking is required. If you prefer softer cabbage you can place the wrap in a baking dish and bake for another 30 to 60 minutes. I prefer to just tenderize the cabbage which allows it to retain most of the nutrients.

Asian Ground Turkey Cabbage Wrap

CourseMain Dish

CuisineAmerican, Asian

Servings2 people

Prep Time20 minutes

Ingredients

6large cabbage leaves

1tbsp Avocado Oil

1/2 yellow oniondiced

1/2 bell pepperthinly sliced, I used orange but any color will work

1/2lb lean ground turkey

1tsp sweet ginger garlic seasoning

1tbsp fish sauce

1tbsp oyster sauce

salt and pepperto taste

soy saucefor serving

1small tomatodiced, optional

Instructions

Heat a large pot of water over high heat until boiling.

Reduce heat to medium, add the cabbage leaves and simmer until tender, about 8 minutes. When the cabbage leaves are tender move from the water to a paper towel lined plate to drain.

While the cabbage is cooking, prepare your turkey.

Add the avocado oil to a skillet and heat over medium heat.

Add the onions and sautee until slightly softened, about 3 minutes. Add the bell pepper and cook and additional 2 minutes. Remove the peppers from the skillet and set aside.

Add the turkey, salt and pepper to the onion mix and sautee until the turkey is no longer pink.

Add the fish and oyster sauce and toss to combine.

Lay out 3 cabbage leaves, one on top of the other and a little below the previous to make the wraps longer.

Spoon half the turkey mix over both cabbage wraps, add the sauteed peppers and diced tomato pieces. Fold over both ends of the cabbage and gently wrap around the turkey mix.

Serve while warm with a little soy sauce for dipping.

Easy Turkey Cabbage Wraps

The beauty of this dish is the ease with which you can put it together. Simply boil some water to soften the cabbage in. While your cabbage is cooking sauté your choice of meat and vegetables. Then wrap it all up in the cabbage leaves for an easy one dish meal that will please everyone. These are perfect for an easy healthy weeknight meal that can be on the table in 20 minutes. Best yet, cleanup as you go and there are minimal after dinner dishes to wash. I love it! Hope you do to.

Source: https://www.recipecritique.com/kid-friendly-ground-turkey-stuffed-cabbage-recipe/

from Recipe Critique https://recipecritiquecom.wordpress.com/2018/08/23/kid-friendly-ground-turkey-stuffed-cabbage-recipe/

[samanthagibs]

Balsamic Poached Cherry and Goat Cheese Crostini

“Tension translates to your guests. They’ll have a much better time having chili and baked potatoes than they would if you did roast duck with a wild cherry sauce and then had to lie down and cry for a while”. Nigella Lawson

Cherry and Goat Cheese Crostini

Here we have two of my favorites in one tangy, sweet and savory mouthful at the same time. This balsamic poached cherry and goat cheese crostini is often the first appetizer finished and the last spoken about. It’s very easy to make, just pit your cherries, and put them to poach in the balsamic vinegar. While they are poaching, toast your crostini and slather on room temperature goat cheese. Allow the cherry mix to cool enough so it does not melt your cheese. Then top each crostini with a tablespoon of the cherry mix. Using a good cherry pitter makes this an easy bite to put together ahead of time and then serve at room temperature, just store in the fridge until ready to eat. To up the savory aspect, I added a few sprigs of thyme leaves to the balsamic vinegar for poaching the cherries. This adds a dimension to the flavor that you do not see coming. Believe me, one crostini is never enough, so be sure to make enough.

Balsamic and Thyme Poached Cherry Compote

Poaching the cherries in the balsamic vinegar and thyme creates a deliciously, rich syrupy compote that is to die for. The acidity in the balsamic vinegar is just enough to marry the thyme, vinegar and cherry flavors together so that none of these flavor profiles are dominate over the others. You end up with fruit compote that is sweet, tart and savory all at once. Please be sure to poach the cherries on a very low heat to prevent burning the vinegar, stirring occasionally to meld the flavors together.

Build Your Crostini Bites

While your cherry mix is poaching, prepare your crostini slices. Using a French loaf, slice into half inch slices. I like to make mine by broiling in the oven. I can get more done at once than using the toaster. Allowing your goat cheese to come up to room temperature makes it easier to spread. For firmer goat cheese, place it in the freezer for five minutes prior to use. This all depends on how much goat cheese you want on each crostini. I think using it as more of a spread rather than a chunk cheese is better. Of course you have your choice of cheeses too. This recipe would work equally as well with either cream cheese or mascarpone, but you will really be missing out on the tartness of the goat cheese. For me, goat cheese just adds another dimension to the bite, and it contains few calories than cream cheese. Also, some recipes call for adding a little olive oil to your crostini before toasting. You can do this, but it seemed like just adding another fat source to the crostini and I did not find it necessary. It does soften the crostini some, so if you prefer that then by all means. Without the added oil the crostini is just a little crispier, which adds another texture to the bite.

Balsamic Poached Cherry and Goat Cheese Crostini

Servings20 crostini’s

Prep Time30 minutes

Ingredients

1Lb fresh ripe cherriespitted and halved

1/4cup balsamic vinegar

2tsp fresh thyme leavesmore to taste

1-2 fresh baquettes

8ounces Goat cheesesoftened

Instructions

In a large saucepan on low heat, gently heat vinegar and thyme leaves

Add the cherries and allow to slow simmer on low heat until the vinegar starts to thicken, stirring often. Keep your eye on this as the vinegar can burn easily and if that happens you will need to toss all of it and start again. If this is a huge concern for you, allow the vinegar to thicken prior to adding the cherries and then heat through until the cherries begin to release their juices.

Preheat your oven broiler.

Slice the baquettes into 1/2″ thick slices. Place them on a sheet pan in the oven and gently broil to toast. About 2 to 3 minutes total. Set aside to cool

Spread a layer of goat cheese on each baquette slice and top with the cherry and thyme mix. Drizzle each slice with the remaining reduced vinegar/cherry mix.

If you try this recipe, please share your thoughts about it in the comments below. I am interested to see what adaptations you make, if any, or if you keep it the same.

“The Cherry Orchard’ is a masterpiece, and there can never be too many adaptations”. Stephen Karam

Source: https://www.recipecritique.com/balsamic-poached-cherry-and-goat-cheese-crostini/

from Recipe Critique https://recipecritiquecom.wordpress.com/2018/08/21/balsamic-poached-cherry-and-goat-cheese-crostini/

[samanthagibs]

A Journey of Intermittent Fasting

Warning: This article was written for entertainment purposes only. We are not medical practitioners, registered dietician or healthcare workers of any kind. This is merely a story of a leg in one person’s personal food journey. Please seek professional medical attention before embarking on this or any other dietary change or practice.

Intermittent Fasting and Me

Unbeknownst to myself, for years I practiced what is now known as intermittent fasting or IF. Unwittingly, I performed the 16/8 method, not eating anything after 8 P.M. and before noon. Any eight hour period where you eat what you want will work, but you cannot eat outside of that. I was never much of a breakfast person, and would often wait until lunchtime to eat my first meal of the day. In lieu of food, I contentedly sipped on hot green tea and felt quite satisfied. On the weekends, being the social person that I am, all bets were off. I ate what I liked and when I wanted to, without a second thought. I will tell you that I have always eaten a pretty healthy diet of lean meats, fish and vegetables and was never a big fan of pasta, bread, rice or fast foods. During the time I practiced intermittent fasting I maintained a healthy weight, had ample energy, clear skin and great hair. More importantly my annual checkups all returned great results.

However, over time, I allowed the so called “professionals” to convince me that maybe not eating breakfast was an unhealthily practice. I slowly but surely began to eat a little earlier in the day. I still need to be up for at least two to three hours before I begin to feel hungry, but I can usually eat something around 9 A.M., and still do not eat after 8. I struggle a little more to maintain a good weight now, but this could be due to other things. Everything else is on point so I do not worry too much about it.

Throughout my dietary journey I have learned several things. The most important lesson being that everyone is different. Every one of us has customized metabolisms, patterns, eating habits, lifestyle requirements and choices that cause us to eat in different ways. As individuals we have a responsibility to listen to our bodies and do what is right for us. There are many pro’s to the practice of intermittent fasting. Do your research and make sure that this is a practice you want to partake in. If you decide to practice IF, wean yourself into it slowly. Perhaps try to not eat for one hour later than usual every week until you have reached your goal “food time”. Sudden food cessation can cause headaches as well as other ailments that are unnecessary. For me, I think I am going to try this again. Please note: Draw the line at habits that create eating disorders. Binging and purging are dangerous habits that cause life threatening illness. If you or anyone you know is suffering with an eating disorder, please seek medical attention or call the eating disorder hotline at 1-866-550-7845 where professionals are available to talk to you.

Quote of the Diet: “Most cultures traditionally link food and spirituality directly with periodic restrictions and celebrations punctuating the year. Abstinence from particular foods or full-on fasting is part of many religious traditions and holidays.”  – Marcus Samuelsson

Source: https://www.recipecritique.com/a-journey-of-intermittent-fasting/

from Recipe Critique https://recipecritiquecom.wordpress.com/2018/08/15/a-journey-of-intermittent-fasting/

[samanthagibs]

Easy Roasted Spaghetti Squash Boats

“Easy, healthy yet delicious foods, that nourish the mind, body and soul, should be the goal of all culinary adventures.”

Easy, Healthy Spaghetti Squash Boats

Spaghetti squash has got to be one of the most underrated fruits of all time. These roasted spaghetti squash boats, filled with turkey, spinach and cheese, will show you exactly why they are really amazing. And the best part is that all you need is a sharp knife and a glass baking dish or a sheet pan. I have always intentionally over-looked these large fruit as they appear to be difficult at best. The hard outer shell is enough to make any sane person think twice. However, I have recently learned of the multitude of rewards that come with having this fruit as a regular part of your diet. So for this reason, I am trying different things to see exactly what can be done with spaghetti squash. I will share some of the ideas that we come up with, but first I would like to share details on some of the rewards I mentioned earlier.

Wondering Why You Should Eat Spaghetti Squash?

Long lauded as a staple food for dieters and those that need to rein in their cholesterol levels, spaghetti squash is also full of amazing nutritional benefits. This fruit is very low in calories and contains no saturated fats or cholesterol. It is very rich in dietary fiber, anti-oxidants, vitamins and minerals. Known for its spaghetti like look and feel, it is often used as a low starch alternative to regular spaghetti pasta. Just toss in a little pasta sauce and you are set to enjoy a healthy, low carb meal.

Preparing Spaghetti Squash Boats

The below recipe notes the easiest method I have found to cut open a spaghetti squash. That hard shell is enough to scare anyone, but this method makes it easy and the nutrition makes it a worthy cause. Roasting the fruit cut side down helps to reduce the amount of liquid retained in the flesh. Light seasoning with some fresh herbs produces an easy, healthy dinner option for everyone.

Roasted Spaghetti Squash Boats with Turkey, Spinach and Swiss Cheese

CourseMain Dish

CuisineAmerican

Ingredients

1large spaghetti squash

2tbsp Avocado Oildivided

1/4 cup diced onions

2cloves garlicminced

1/2Lb ground turkey

1tsp dried oregano

1tsp dried thyme

1/2tsp dried rosemary

1cup fresh spinach

1tbsp fish sauce

1cup shredded swiss cheesedivided

1tbsp fresh parsleychopped

Instructions

Spaghetti Squash

Preheat the oven to 400°. Line a sheet pan with parchment paper and set aside.

Place 3 slashes into the rind of your spaghetti squash and microwave on high for 3 minutes. This helps to soften the squash enough so that you can cut it in half.

Cut the squash in half and use a spoon to scoop out the seeds and strings. Using 1 tbsp of oil, coat the cut side of each squash half.

Lay each half, cut side down, on the lined sheet pan. Roast in the oven for 30 to 45 minutes, depending on the size of the squash, until cooked through and tender. I test once at the 30 minute mark. If it is still too hard I continue roasting an additional 15 minutes. It should be easy to pierce the squash flesh with a fork.

Remove the squash from the oven and allow to cool until you are able to handle it. When your squash is cool enough to touch, use a fork to gently shred the flesh out of the shell. Add the squash flesh and 1/2 cup of the cheese to the turkey mix and mix to combine.

Turkey

While your squash is cooking, add remaining oil to a large non-stick skillet and heat over medium heat.

Add the onions to the skillet and sautee until softened, about 5 minutes. Add the garlic and sautee an additional 30 seconds, until fragrant.

Add the turkey and dried herbs to the onion mix and sautee until the turkey is cooked through and no longer pink. Remove from heat, add the spinach and fish sauce and toss to coat. Set aside

Transfer the squash mix back inside the squash shell. Top each half equally with remaining cheese and roast until the cheese has melted.

Garnish with parsley and serve warm

The Many Recipes of Spaghetti Squash

In this recipe I have chosen to mix it up with some ground turkey, spinach, fresh herbs and a little bit of cheese for an all-around healthy delicious meal. However, the combinations are endless. You could make these using chicken or steak. Adding in some broccoli or asparagus would double up on the nutritional profile. You can make them suitable for the special vegan in your life by simply omitting the meat and cheese. Just add some vegetables or mushrooms and some tomato sauce and they will love it. Make a southwestern style squash boat by adding in some peas and corn. Or maybe you would prefer to continue the Tex-Mex craze by adding some black beans. Over the coming months I will experiment with some of these variations, so stay tuned for more delicious, easy, healthy spaghetti squash boat.

Quote of the Dish: “Go vegetable heavy. Reverse the psychology of your plate by making meat the side dish and vegetables the main course.” – Bobby Flay

Source: https://www.recipecritique.com/easy-roasted-spaghetti-squash-boats/

from Recipe Critique https://recipecritiquecom.wordpress.com/2018/08/15/easy-roasted-spaghetti-squash-boats/

[samanthagibs]

Smoked Salmon and Goat Cheese Cucumber Bites

Hors D’oeuvres or amuse bouche two different names for one delicous bite.

Easy Smoked Salmon and Goat Cheese Cucumber Bites

These smoked salmon and goat cheese cucumber bites have to be the easiest hors d’oeuvres you will ever make. Four ounces of smoked salmon blended together with two ounces of goat cheese, piped (this is the easiest method and looks beautiful), on top of a crisp, cool cucumber bite and everyone is happy to snack. This recipe makes about 15 pieces, but it is the easiest recipe to increase or decrease according to your needs.  It makes for a classy presentation worthy of a mother’s day brunch offering, bridal shower snack bite or even a game day finger food. The blend of smoked salmon pairs with the goat cheese so that neither flavor is overwhelming on the palate. Add some fresh dill and you have a winner in a relatively short period of time.

The Benefits of Smoked Salmon and Goat Cheese hors d’oeuvres

I am sure we all know the benefits of eating fatty fish such as salmon, but in most recipes that feature smoked salmon, cream cheese is used. However in these cucumber bites, I have chosen to use goat cheese instead.  Opting to use goat cheese means more than 80 fewer calories than traditional cream cheese per 100 gram serving. Goat cheese also contains fewer carbohydrates, less fat and more protein then cream cheese. Pair all of these pluses with the phenomenally rich, creamy flavor of goat cheese and why wouldn’t you make the switch.

Smoked Salmon and Goat Cheese Cucumber Bites

CourseAppetizers

CuisineAmerican

Servings15 servings

Ingredients

4oz smoked salmon

2oz Goat cheese

1tbsp fresh lemon juice

sea saltif needed

1 large cucumbersliced into 1/4″ rounds

fresh dillfor garnish

Instructions

Add smoked salmon, goat cheese and lemon juice to a blender and process until you have a smooth paste. Taste and add salt if desired.

Using a bakers piping kit, top each cucumber slice with about tbsp of the salmon paste and garnish with dill leaves

Chill until ready to serve.

Hors D’oeuvres, finger foods and appetizers

Continuing my current trend towards healthy finger foods I came up with these lightened up smoked salmon and goat cheese cucumber bites that make a quick hors d’oeuvres for a crowd. They are easy to assemble, taste absolutely delicious and look super elegant on the table. Depending on the gathering, oftentimes hors d’oeuvres, finger foods and appetizers can be the only dishes you serve. A well balanced variety of snack foods with a glass of wine or a cocktail allows the conversations to flow and people to co-mingle, yet still end up feeling full and satiated. Now, in my opinion, that is a successful party!

Quote of the Dish:

It’s better to get the nutrients for healthy skin from food, not supplements. Salmon, walnuts, blueberries, spinach… lots of my favorite foods happen to be amazing for skin too. – Gail Simmons

  Source: https://www.recipecritique.com/smoked-salmon-and-goat-cheese-cucumber-bites/

from Recipe Critique https://recipecritiquecom.wordpress.com/2018/08/10/smoked-salmon-and-goat-cheese-cucumber-bites/

[samanthagibs]

Spinach and Artichoke Wontons

A guilty pleasure: Crispy fried spinach and artichoke wonton recipe to feed a crowd

Crispy Spinach and Artichoke Wontons

Anyone who is familiar with this blog knows that I rarely fry foods.  But I originally tried to make these delicious spinach and artichoke wontons in the oven and they just lacked that sense of gluttony. I mean, why eat wontons if not for the sense of having a treat? For me, this particular treat needs to have a crispy texture. So, yes, I fried them! I used my favorite cast iron dutch oven and I fried these babies. And they were so damn good. And my guests loved them. I served them with this amazing artichoke aioli and the pair worked really well together.  I really do not advocate for fried food, but just this once you have to try it.

Spinach and Artichoke Appetizers

Spinach and artichoke has long been paired together and for good reason. Think spinach and artichoke dip for example. These two vegetables go together much like a pair of old well-loved shoes.  At almost any event you attend where appetizers are served you will find at least one dish that contains both of these vegetables.

All About Artichokes

We are all very well aware of the health benefits of spinach. However, a lot of people either are unaware of or underestimate the benefits of artichokes. Artichokes are a great source of dietary fiber, vitamin C, iron, folate and potassium. They are also one of the highest ranked vegetables in terms of their antioxidant value.  Antioxidants help our bodies fight off free radicals. Artichokes contain a substance known as cynarin, which is one of the most powerful natural remedies for high cholesterol. They also contain silymarin, which help to protect the liver. They help improve gut flora and give a boost to the immune system.  All of this nutrition comes with relatively few calories. With one medium artichoke containing only 60 calories, what is not to love?

Spinach and Artichoke Wonton Recipe

CourseAppetizers

CuisineAmerican

Keywordcrispy fried spinach artichoke wontons

Ingredients

1/2 cup plus 1 tbsp Avocado Oil

1/4cup Onionfinely chopped

1/4cup shallotsfinely chopped

2cloves garlicminced

7oz baby artichoke heartsin water

4oz cream cheesesoftened

1/4cup mayonnaise

5oz frozen, chopped spinachthawed and squeezed to remove excell water

1/4cup goat cheese crumbles

1/8cup grated parmesan cheese

salt and pepperto taste

24 wonton wraps

Instructions

heat 1 tbsp of oil in a skillet over medium heat.

Add onion and shallots and saute until softened, 3 to 4 minutes. Add garlic and saute an additional 30 seconds. Transfer the onion mix to a bowl and set aside.

Heat 1/2 cup of avocado oil, in a cast iron dutch oven, on medium heat.

While the oil is heating, add artichoke hearts, cream cheese and mayo to a food processor and pulse until smooth.

Put the artichoke cream cheese mix into a large bowl. Add the onion mix, spinach and cheeses and mix well to combine. Season with salt and pepper if required.

Working in batches, lay out 6 wonton wrappers at a time. Keep remaining wrapper cover to prevent them drying out. Add a tsp of the spinach artichoke mix to each wrapper. Wet the edges of the wrapper with water and fold in half. Pinch the edges together to make them stick.

Add the wontons to the oil and gently fry until crisp and golden. Remove the wontons from the oil and place them on a paper towel to drain.

While the first batch is frying, prepare the next batch and so on until all 24 wontons have been fried.

Serve warm either alone or with you dip of choice. Here I have it with an artichoke aioli.

How to ruin a good thing

Keeping it real; if you have read this post, you now know some of the amazing benefits of eating artichokes. But if you are adding cream cheese and mayonnaise to the mix you are negating many of these very same benefits. For this reason, I recommend saving this recipe for special occasions only. Entertaining is a great way to enjoy these wontons as you share them with other. But do not make these if you are home alone because once you start eating them, it is really hard to stop.

Quote of the Dish: Seriously, if someone don’t like this appetizer, you gotta grab they scruffy ass by the back of their neck and throw them out on the lawn. I can’t help people like that. Coolio

Source: https://www.recipecritique.com/spinach-and-artichoke-wontons/

from Recipe Critique https://recipecritiquecom.wordpress.com/2018/08/07/spinach-and-artichoke-wontons/

[samanthagibs]

Artichoke Aioli Recipe

Artichoke Aioli Recipe

CuisineAmerican

KeywordArtichoke Aioli

Ingredients

7oz Baby Artichoke hearts in waterdrained

1tbsp mayonnaise

1clove garlicminced, optional

2tbsp grated pecorino romano

1/2 lemon, juice of

1tsp fresh lemon zest

salt and pepper to taste

Instructions

Add first 6 ingredients to a food processor or blender and pulse until smooth.

Add salt and pepper to taste

Recipe Notes

An easy Artichoke Aioli recipe that can be tailor made to suit your needs.  Serve chilled with some cut vegetables for a quick and easy appetizer option.

Source: https://www.recipecritique.com/recipe/artichoke-aioli-recipe/

from Recipe Critique https://recipecritiquecom.wordpress.com/2018/08/07/artichoke-aioli-recipe/

[samanthagibs]

Greek Lamb Meatball Recipe with Tzatziki Sauce

An easy delicious dish of lamb meatballs with tzatziki sauce that is the perfect way to get more lamb in your diet.

Easy Lamb Meatball Recipe

This Greek lamb meatball recipe is my version of a deconstructed gyro. All of the required elements are present; they are just not wrapped up in the pita bread.  But let me tell you, it tastes just as good, and can be served like this for a more formal meal. If you prefer to cook and shave your meat in a more traditional gyro fashion, you could try using a rotisserie cooker to roast the lamb.

Lamb as Meat

Lamb is by far the most over-looked red meat on the North American market. Too many people are intimidated by the idea of cooking lamb.  But it is very easy to make and has a very distinctive taste, making it a delicious alternative to beef or chicken.  Growing up in the United Kingdom, a nice roast leg of lamb was our traditional holiday dinner, not turkey.  Lamb is an excellent source of protein and nutrients. Another plus is the relatively low calorie count of lamb, with a 3 ounce serving clocking in at a mere 160 calories with 23 grams of protein. Lamb is an excellent source of iron and healthy omega-3 fats.   As with all meats, opt for organic, grass-fed lamb to ensure you are getting the best quality of lamb meat. As with most things in life, there is a down side to eating lamb – it contains significant amounts of cholesterol.  However, most of a lamb’s fat is on the outside, so it is possible to trim it to a minimum.  But, as with most things, we suggest enjoying this meat in moderation.

Greek Lamb Meatball Recipe with Tzatziki Sauce

CourseMain Dish

CuisineAmerican, Greek

Keywordgreek lamb meatball recipe

Ingredients

Lamb Meatballs

1tbsp Avocado Oilmore as needed

1lb ground lamb

1medium yellow onionminced

2cloves garlicminced

1tbsp fresh lemon juice

1/4cup fresh parsleychopped

1tsp de-stemmed fresh thyme leaves

1tsp dried oregano

salt and pepperto taste

1/2tsp red pepper flakesmore or less to taste, optional

Tzatziki Sauce

1/2large cucumber,unpeeled and shredded

1/2cup plain full-fat Greek yogurt

1tbsp apple cider vinegar

1tbsp fresh lemon juice

1large clove garlicminced

1tbsp extra virgin olive oil

salt and pepperto taste

1tbsp minced fresh dill

Instructions

Lamb meatballs

Heat the avocado oil in a large skillet on medium heat until shimmery

Add the remaining 8 ingredients to a large bowl and mix to combine, being careful not to overwork.

Wet your hands with water and using 2 tablespoons of the lamb mix, form into meatballs, wetting your hands as needed to stop the meat from sticking to them.

Add the meatballs to the skillet and cook until brown on all sides and cooked through; about 6 minutes total. Be careful not to over crowd the meatballs and cause sweating.

remove the meatballs from the pan and set aside

Tzatziki Sauce

Strain the cucumber through a fine mesh sieve to remove excess liquid. This can be done over night in the fridge. If pushed for time squeeze out juices using cheesecloth or paper towels.

Combine the yogurt, vinegar, lemon juice, garlic, oil and salt in a bowl.

Add the cucumber and fresh dill to the yogurt mix and stir to thoroughly combine.

Cover and store in the fridge until ready to use.

Quote of the dish:

“I know the crew so well, so I forget I’m being filmed. It’s like cooking with a friend in the kitchen – you’re talking, as you do, and maybe you’re telling her about this wonderful way to prepare lamb chops – it’s more natural, more honest.” – Nigella Lawson

  Source: https://www.recipecritique.com/greek-lamb-meatball-recipe-with-tzatziki-sauce/

from Recipe Critique https://recipecritiquecom.wordpress.com/2018/08/02/greek-lamb-meatball-recipe-with-tzatziki-sauce/

[samanthagibs]

Zesty Mexican Pasta Salad with Shrimp

An easy zesty Mexican pasta salad with shrimp that is both healthy and delicious and will make you look like a gourmet chef.

Zesty Mexican Pasta Salad

Who doesn’t love a good pasta salad recipe? This zesty Mexican pasta salad with shrimp is to die for. It has the most amazing spicy citrus dressing that includes oranges, lemons and limes that create a flavor that will make your palate do a song and dance. Creating the dressing can take a few minutes, so feel free to make ahead and store in the fridge. Once the dressing is made, the remainder of the salad can be put together in mere minutes. This is a guilt-free salad that is full of fresh bell peppers, corn and nutritious black beans that will keep you full for hours. Also, the recipe for Mexican pasta salad can be easily adjusted to feed anywhere from one to thirty people with little extra effort. If you are looking for something a little different on your plate, give this Mexican style salad a try.

Zesty Mexican Salad Dressing

When it comes to this pasta salad, the secret definitely lies in the dressing. It is super easy to make and you can make it ahead of time and store it in the fridge. The secret to making it quick is a good zester.  I like this Zulay zester as it works on a number of different things from fruit rind to cheese and chocolate. Please note: this is an affiliate link. If you use this link and make a purchase it will have no effect on the price you pay, but will award us a small commission that helps us to keep sharing great recipes with you. If you have one that is fine enough to grate a small zest, but not so fine that your rind does not come through the other side, it will save you tons of time. Also, if you like a creamier dressing, we recommend mashing a cube or two of avocado and adding it to the mix. Shake well and the avocado creates a rich creaminess that is amazing. This dressing works well in any salad situation. A jar of this will keep in the fridge for up to five days.

Mexican Pasta Salad with Shrimp

This Mexican pasta salad makes a great stand-alone dish that is sure to be enjoyed by all. However In this instance we have paired the pasta salad with shrimp. However, now that I am thinking about it chicken, crab, lobster or (if you eat it) steak could all be added to customize this salad to suit your tastes. This is an overall healthy salad, full of good for you vegetables that provide great nutrition and tastes awesome. Gone are the days when you had to “fight” with the kids to eat their vegetables. Hold back on the red pepper flakes and they will love this dish.

Zesty Mexican Pasta Salad with Shrimp

CuisineMexican

Servings6 servings

Prep Time30 minutes

Ingredients

16oz Penne Rigatta

1/2Lb shrimppeeled and deveined

1tbsp Avocado Oil

salt and pepper to taste

1medium orangezested and juiced

1 lemonzested and juiced

2small limeszested and juiced

2cloves garlicminced

1tbsp Honey

1/8tsp red pepper flakes

1 1/2tbsp Mexican seasoningdivided

2tbsp EVOO

1can black beansrinsed and drained

2ears fresh cornshaved

2 bell pepperschoice of colors. I like orange and yellow. Chopped

1/2medium red onionfinely chopped

2large tomatoesroughly chopped

cilantroif desired, for garnish

1-2small avocados

Instructions

In a large pot of boiling, salted water, cook pasta according to package directions until al dente. About 8 minutes. Rinse the pasta in cold water to cool.

Season shrimp with 1/2 tsp of Mexican seasoning and salt and pepper to taste. Heat a large non-stick skillet until it is hot. Add 1 tbsp of Avocado oil and heat. Add shrimp to hot oil and sautee until pink and cooked through. About 1 minute per side. Be careful not to overcook as the shrimp will become chewy. Set aside to cool.

Add the orange, lemon and lime zest and juice, minced garlic, honey, red pepper flakes, the remaining Mexican seasoning and olive oil to a large lidded jar. Shake well to thoroughly combine all ingredients.

In a large bowl Combine the black beans, corn, bell peppers, onions and tomatoes. Add the pasta, shrimp and dressing mix and toss to combine.

Chill in the fridge until ready to serve. When ready to serve, gently fold in the avocado and cilantro.

Quote of the dish: Not only are pasta dishes delicious, but they are also great, easy options for a quick dinner during a busy weekday. Marcus Samuelsson

Source: https://www.recipecritique.com/zesty-mexican-pasta-salad-with-shrimp/

from Recipe Critique https://recipecritiquecom.wordpress.com/2018/07/25/zesty-mexican-pasta-salad-with-shrimp/