Tag: Red Onion

Seared Tuna with Orange Fennel Salad

About a year and a half ago, I was sent an affiliate box from Sitka Salmon Shares, and I loved the quality of the seafood so much that I have had a Premium Seafood Subscription Box ever since. I love the variety as well, but some of the seafood I am not as familiar with how best to cook it. Luckily, Sitka Salmon Shares has some seriously amazing recipes on their website, including this one for Seared Tuna with Orange Fennel Salad.

To make this recipe easier to come together, I strongly suggest using a mandoline (I love the one that comes in Oxo’s Mini Complete Grate and Slice Set [paid link]) to slice the fennel and red onion. I am quite accident prone, so I also strongly suggest purchasing a cut-resistant glove (paid link) so that you keep all of your fingers cut-free.

Ingredients:

  • 2 (8 to 10 ounce) portions albacore tuna
  • 3 1/2 tablespoons extra virgin olive oil, divided
  • 1 tablespoon ground coriander
  • salt, to taste
  • ground pepper, to taste
  • 1 large navel orange
  • 1 fennel bulb, trimmed and very thinly sliced
  • 1/2 red onion, very thinly sliced
  • 1/2 cup coarsely chopped pitted Castelvetrano olives (I like to keep half of them whole and chop the other half)
  • the juice of 1 lemon
  • 2 tablespoons reserved fennel fronds, plus more for garnish
  • 3 tablespoons freshly chopped parsley, plus more for garnish

Continue reading Seared Tuna with Orange Fennel Salad

Herb Rice with Peas Prosciutto and Ricotta

Warmer weather is nearly here, and we can all use more recipes that won’t heat up the whole house. This recipe for Herb Rice with Peas Prosciutto and Ricotta is largely a no-cook recipe – you only have to make the rice!

Ideally, you can use day old rice so there is no stove use at all, but I personally have a hard time thinking a day ahead for a meal, so I wrote the recipe below to be made all in the same day. Feel free to make the rice the night before, refrigerate, and assemble everything the night you plan on having this for dinner for a quick and easy make ahead meal.

I adapted this recipe slightly from a New York Times Cooking recipe from Emily Nunn.

Ingredients:

  • 1 (10 oz) bag frozen peas
  • 1/2 cup olive oil
  • the zest and juice of 2 lemons
  • 1/4 teaspoon red pepper flakes
  • 1/2 a red onion, halved
  • 4 cups water
  • 2 cups white rice
  • salt, to taste
  • 1/2 cup lightly packed fresh basil
  • 1/2 cup lightly packed fresh mint
  • 1/4 cup lightly packed fresh parsley
  • ~5 fresh chives
  • 3-4 oz fresh ricotta
  • 18 slices prosciutto (omit to make vegetarian)
  • black pepper, to taste

Continue reading Herb Rice with Peas Prosciutto and Ricotta

Salmon Bean Salad

Note: I was sent affiliate boxes from Sitka Salmon Share in order to write this post. Opinions are mine alone.

I’m excited to share this recipe for a yummy Salmon Bean Salad, but I’m even more excited to tell you about Sitka Salmon Share! This responsible caught seafood company is one you can feel good about purchasing their high quality products. (You can check out my other Sitka Seafood posts here as I post them, because there will be plenty more!)

What are Sitka Salmon Shares?

Sitka Salmon Share is a community supported fishery (CSF) seafood delivery that allows you to get great quality seafood delivered right to your door. You can choose from four different options (Premium Sitka Seafood Share, Sitka Seafood Share, Sitka Salmon Share, and Sitka White Fish Share), which range from 3 to 9-month intervals. Each share includes a specific selection of the species that Sitka harvests, such as wild Alaskan king salmon, sockeye salmon, Coho salmon, keta salmon, lingcod, black bass, sablefish (black cod), Pacific cod, yelloweye, rockfish, spot shrimp, Dungeness crab, albacore tuna, and halibut.

You can either pay for your share in full at the beginning of the season or spread out your payments through monthly installments. Prices range from $18 to $28 per pound, depending on the species you choose and the quantity you buy (with free shipping).

How Sitka Salmon Shares Works:

One of Sitka’s 20 fishermen-owners or partner fishermen then catch your fish. The fishermen meticulously catch and handle each fish with care virtually unheard of in the world of large factory boats and corporate-owned fish farms. The seafood is filleted and cut into portions of about half a pound to a little over a pound. Each fillet is then blast-frozen to -60 degrees Fahrenheit before being shipped to the Midwest where it is individually vacuum-sealed.
source: https://sitkasalmonshares.com/
Every month during fishing season, you will get a box of wild Alaskan seafood hand-delivered right to your door! In keeping with the company’s guiding principles, Sitka Salmon Shares returns 1 percent of all CSF-related revenue back to fisheries conservation and habitat protection efforts, and they pay to offset all carbon that is released in our Alaska-to-Midwest distribution system. The fishermen-owners receive a fairer wage for a day’s work, and the company works to make the entire system more transparent and accountable, from the moment your fish is caught to the moment you sit down with your friends and family to enjoy the best fish you’ve ever tasted. Also, the packaging is almost entirely recyclable, including the insulation!
https://sitkasalmonshares.com/

Discount code to receive $25 off your first Sitka Salmon Share Box:

To get the word out, I received two affiliate boxes to check out their products. Even better, Sitka has given  me a discount code to share with everyone so you can try out their delicious seafood as well! Use ICCTFish when registering for a Premium share and receive $25 off!
This recipe for Salmon Bean Salad is made with Sitka’s Coho salmon, which has such a wonderful flavor that it needs very little other components to make a delicious meal! It is a simple meal that delivers on flavor, and it is perfect for lunch or dinner!

Ingredients (serves 2):

Salad:
  • 1 lb coho salmon, like Sitka Coho Salmon, defrosted overnight in your fridge
  • salt and pepper, to taste
  • 1 tablespoon olive oil
  • 2 cups lettuce (I used Boston Bibb), washed and torn
  • 1 (14 oz) can cannellini beans, drained and rinsed
  • 1 dozen cherry or grape tomatoes
  • optional additional items: artichoke hearts, feta cheese, cucumbers, red onion, avocado

Vinaigrette:

  • 1/2 cup olive oil
  • the juice of 1 lemon
  • 1 tablespoon whole grain mustard
  • 1 teaspoon honey
  • 2 garlic cloves, minced or pressed
  • 1 teaspoon dried oregano or Greek seasoning blend
  • 1/4 teaspoon each salt and pepper

Continue reading Salmon Bean Salad

Breakfast Guacamole

Note: This post is sponsored by Pete and Gerry’s Organic Eggs. All opinions are mine alone.

Eggs are a big part of my cooking repertoire: they are a great source of healthy fats, protein, vitamins and minerals, all for a fairly affordable price. My husband is a huge fan of eggs, especially post-run. So I’m always trying to find new fun brunch recipes that star eggs as the main ingredient, like in this fun recipe for Breakfast Guacamole!

So when Pete and Gerry’s Organic Eggs contacted me about highlighting the health benefits of eggs for National Egg Month (May), I knew it would be a great opportunity to find a new yummy way to enjoy eggs!

source: peteandgerrys.com

Pete and Gerry’s Farm Free Eggs are organic and free range. The eggs are also certified humane, non-GMO, and have no added hormones and are antibiotic and pesticide-free. Eggs have 5 grams of fat, primarily from polyunsaturated and monounsatured fats, helping to fill you up and control blood sugar. Each egg has less than 8% of your daily value of saturated fats, or 1.5 grams. Eggs also have 6 grams of protein, high amounts of antioxidants lutein and zeaxanthin, along with vitamins D, B12, A, K, and riboflavin.

Despite all of the benefits of eggs, the current FDA definition of “healthy” stipulates that foods must be very low in fat (3 grams of less per serving) to meet the definition of healthy. This means that foods high in good fats, such as eggs and nuts, cannot technically be labeled as healthy. So, with the help of Registered Dietician and founder of Nutritious Life, Keri Glassman, Pete and Gerry’s Organic Eggs is petitioning the FDA to amend the definition of “healthy” to allow it to be used with eggs. You can read more about it here.

source: peteandgerrys.com

I decided to make a breakfast version of guacamole – guacamole topped with eggs and bacon – as a yummy hearty breakfast this past weekend.

Ingredients (serves 4):

  • 4 slices bacon
  • 1/4 small red onion, finely chopped
  • 1/2 small jalapeno, seeds and membranes removed, finely chopped
  • 1 tablespoon chopped fresh cilantro, plus more for garnish
  • 2 ripe avocados
  • the juice of 2 limes
  • salt and pepper, to taste
  • 1 tablespoon butter
  • 2 eggs, such as Pete and Gerry’s Organic Eggs
  • tortilla chips, for serving

Continue reading Breakfast Guacamole

Slow Cooker Chicken Enchiladas

I’ve been trying to use my Sundays to prepare better for the week ahead. I’m not exactly a master of food prep, but I am getting a handle on preparing a few meals (or parts of meals in some cases) ahead of time for quick reheating or assembly on weeknights.

One of the easiest ways to prepare an awesome make ahead meal is to use your slow cooker, like in this recipe for Slow Cooker Chicken Enchiladas. You just throw the ingredients for the chicken into the slow cooker and wait. Later that day, assemble the enchiladas and either cover and store for a weeknight, or cook for that evening’s dinner!

Ingredients:

  • 1 lb boneless skinless chicken breasts
  • 1 lb boneless skinless chicken thighs
  • 4 tablespoons taco seasoning mix
  • 1 medium red onion, chopped
  • 1 (14.5 oz) can diced tomatoes with green chilies
  • 1 (14.5 oz) can black beans, rinsed and drained
  • 8 flour tortillas (I used the “fajita” size); can substitute corn enchiladas to make gluten free
  • 2 (10 oz) cans enchilada sauce (I used one red, one green)
  • 3 cups shredded Mexican cheese blend, divided
  • 1/4 cup sliced green onions
  • 1/4 cup chopped cherry tomatoes
  • optional toppings: sliced black olives, sour cream, cilantro

Continue reading Slow Cooker Chicken Enchiladas

Pressure Cooker Black Bean Dip

I love a good dip. It’s one of my favorite snack to bring to a party — it travels well and are always a hit! As a somewhat recent owner of COSORI 6 Qt Electrical Pressure Cooker and I had yet to use it for beans, so I needed to change that! In case you didn’t know, you can use an electric pressure cooker (or multi-cooker) to cook dried beans relatively quickly, without needing to soak them overnight or boil them for an hour.

This Pressure Cooker Black Bean Dip can be made in about 1 hour, and is creamy and flavorful, and comes topped with all the fixins!

Ingredients:

Seasoning blend:

  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt

Other ingredients:

  • 1 1/2 cups uncooked black beans, rinsed
  • 1 red onion, chopped and divided
  • 3 garlic cloves, minced
  • 1 (14.5 oz) can diced tomatoes, drained
  • 2 cups vegetable broth or water
  • 1 tablespoon olive oil
  • seasoning blend (above), or 1 1/2 tablespoons taco seasoning
  • the zest and juice of 1 lime
  • 1/4 teaspoon hot sauce

For serving:

  • bell peppers, finely chopped (I used mini sweet peppers for more color)
  • reserved red onion, chopped
  • cilantro
  • pico de gallo
  • sour cream (omit to make dairy-free)
  • tortilla chips

Continue reading Pressure Cooker Black Bean Dip

Sheet Pan Chicken with Cauliflower and Carrots

It probably comes as no surprise that I go through a lot of dishes when I cook in my kitchen. But the last thing I want to do after making a delicious dinner is to do a bunch of dishes!

Which is why I love finding one pot or sheet pan meals.

This recipe, adapted from Cooking Light, uses one sheet pan, two bowls, a cutting board, a whisk, a spoon, and a knife. That’s it!

Ingredients:

  • 6 tablespoons olive oil, divided
  • 1 teaspoon dried oregano
  • 1 1/4 teaspoons salt, divided
  • 1 teaspoon light brown sugar
  • 1 teaspoon sweet paprika
  • 1/4 teaspoon cayenne pepper
  • 2 lemons, divided
  • 1 head of cauliflower, cut into florets
  • 1 (10 oz) package sliced rainbow carrots (or baby carrots, sliced
  • 2 bone-in chicken thighs
  • 2 drumsticks
  • 1 small red onion, cut into wedges
  • 1/2 cup chopped fresh parsley
  • 1/2 cup chopped fresh cilantro
  • 1 garlic clove, minced

Continue reading Sheet Pan Chicken with Cauliflower and Carrots

Slow Cooker Shredded Beef Tacos with Chimichurri

 Note: This post is sponsored by Moyer Beef. All opinions are mine alone.

It’s no secret that I’m a huge fan of tacos. I have over a dozen different recipes for tacos on my blog, including fish, pork, chicken and steak tacos. I somehow have not posted a shredded beef taco recipe, so my partnership with Moyer Beef is the perfect opportunity to rectify that! These Slow Cooker Shredded Beef Tacos with Chimichurri are sure to become a staple in your house!

As a reminder, for the next few months, I’m partnering with Moyer Beef to share some awesome beef recipes. Moyer Beef sources beef and angus beef locally from small family farms in the Northeast.

I used Moyer Beef’s boneless chuck beef for this recipe. Chuck roast comes from the muscle between the neck and shoulder blade of a cow. It’s a relatively inexpensive and is a great cut for braising and slow cooking. (Note: “pot roast” is boneless chuck beef)

This recipe has a bit of Argentinian flair to it by adding a simple chimichurri and some diced red onions on top. Chimichurri is a herb-based sauce typically used for grilled meat. It’s similar to a pesto but uses multiple herbs (traditionally parsley and oregano) with garlic, vinegar, olive oil, and crushed red pepper.

The best part about this recipe is everything can be made ahead of time! I actually made the beef over the weekend and whipped up the chimichurri right before serving, but the chimichurri can also be made 1-2 days ahead of time.

Ingredients: (serves 8)

Shredded Beef:

  • 2 tablespoons olive oil, divided
  • 1 3-4 pound boneless chuck roast
  • salt and pepper, to taste
  • 1 small onion, finely diced
  • 1 garlic clove, minced
  • 1/2 teaspoon cumin
  • 1/2 teaspoon smoked paprika (sweet paprika can be substituted)
  • 1/2 teaspoon Mexican oregano (normal oregano can be substituted)
  • 1/4 teaspoon black pepper
  • 1 cup beef broth
  • 2 tablespoons Worcestershire sauce

Chimichurri:

  • 1 cup firmly packed flat-leaf parsley
  • 1/4 cup firmly packed cilantro
  • 4 garlic cloves
  • 1/3 cup olive oil
  • 2 tablespoons white wine vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes

Other:

  • 3 tablespoons finely chopped red onion
  • 8 flour tortillas

Continue reading Slow Cooker Shredded Beef Tacos with Chimichurri

Grilled Red Snapper with Chunky Tomato Watermelon Salsa

I have the unnecessary “skill” of setting off my smoke alarm almost every time I use my oven or stovetop. I’m going to blame it on my house having an overly sensitive smoke alarm (which I guess is better than one that doesn’t work at all). So in the summer, I basically turn every recipe into a grilling recipe so I can cook outdoors.

This recipe is adapted from Cooking Light. Making it on the grill means I didn’t get as crispy skin on my red snapper (mainly because it stuck to the aluminum foil), but that’s ok. Feel free to check out the original recipe to make indoors.

Ingredients:

  • 1 1/2 cups halved heirloom cherry tomatoes
  • 1 1/2 cups diced seedless watermelon
  • 1/4 cup finely chopped red onion
  • 1 jalapeno, minced
  • 2 tablespoons finely chopped fresh cilantro
  • 1 tablespoon finely chopped fresh mint
  • 2 tablespoons fresh lime juice
  • 3 tablespoons canola oil, divided
  • 3/4 teaspoon kosher salt, divided
  • 4 (6-oz.) skin-on red snapper fillets
  • 1/2 teaspoon black pepper

Continue reading Grilled Red Snapper with Chunky Tomato Watermelon Salsa

Cowboy Caviar

Note: I was sent some products from Bob’s Red Mill, including Orca Beans. All opinions are my own.

There are some ingredients that catch your eye, and you just know you have to use them in a recipe. Orca beans are definitely one of those ingredients. Luckily, Bob’s Red Mill sent me a bag of their orca beans, which are grown in Moses Lake, Washington exclusively for the company.

Orca beans, also known as calypso beans, are black and white splattered, and keep their cool coloring even after cooking. This heirloom bean is high in fiber and iron, and work great in any recipe where you would normally use beans.

But. They are so darn pretty I wanted to let them stand out by using them in a very colorful dish.

Cowboy Caviar seemed like the perfect way to show the orca beans off. Typically made with black eyed peas, cowboy caviar is a bean salad / salsa that is great as a party app, on top of  grilled chicken, or just on it’s own!

Ingredients:

  • 1/2 cup dried orca beans
  • 4 cups water, plus more if needed
  • 1 cup black beans, rinsed and drained
  • 1 cup tomatoes, finely diced
  • 1 cup frozen corn kernels, defrosted
  • 1/2 cup red onion, finely diced
  • 1/2 cup red bell pepper, finely diced
  • 1 jalapeno pepper, finely diced
  • 1/2 cup cilantro, chopped
  • 1/2 cup scallions, thinly sliced

Dressing:

  • 2 tablespoons olive oil
  • the juice of 1 lime
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1 teaspoon garlic powder

Continue reading Cowboy Caviar

BBQ Chicken Tacos with Corn Salsa #GameDaySnackHacks

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #GameDaySnackHacks #CollectiveBias

Now that it’s January, Football Fever seems to be everywhere! If you are planning on hosting friends and family for the big game, I have a great way to feed a crowd without forcing you to be in the kitchen all day (and all game).

With the help of Farm Rich’s Boneless BBQ Chicken Bites, you can make simple but delicious food for a group! The Chicken Bites are made with all white-meat chicken and are breaded to deliver that much needed crispy crunch, then are tossed in a tangy BBQ sauce. Farm Rich Snacks are Real-Life GoodTM and make game day meals a cinch to prepare!

These BBQ Chicken Tacos with Corn Salsa come together in no time, and allow even the pickiest eaters to customize their meal to their liking.

I picked up all of the ingredients needed for the tacos and corn salsa at Walmart. You can find Farm Rich products in the frozen food aisle.

What really makes the corn salsa stand out is roasting the corn in the oven beforehand, which can be done while also cooking the Boneless BBQ Chicken Bites. You can have a little taco bar ready to go in just 30 minutes!

Ingredients (serves 4, multiply as needed):

For Roasted Corn Salsa:

  • 1/2 of (8 oz) package frozen corn kernels, thawed
  • 1/2 tablespoon olive oil
  • salt and pepper, to taste
  • 1/2 cup canned black beans, rinsed and drained
  • 1 jalapeno, ribs and seeds removed, minced
  • 1/2 red onion, diced (about 1/2 cup)
  • 1/4 pint cherry tomatoes, cut into eighths (about 1/2 cup)
  • the juice of one lime
  • 1 tablespoon cilantro

For the tacos:

  • Farm Rich BBQ Style Boneless Chicken Bites, cooked
  • White corn tortillas
  • 1/2 cup shredded monterey Jack cheese
  • 1/4 cup sour cream
  • 1/2 pint cherry tomatoes, quartered
  • 8 lime wedges (1 lime)
  • 1 jalapeno, ribs and seeds removed, minced
  • the remaining canned black beans, rinsed and drained
  • the remaining roasted corn
  • 1/2 red onion, diced
  • Cilantro, chopped

Continue reading BBQ Chicken Tacos with Corn Salsa #GameDaySnackHacks

Shakshuka

Shakshuka (or shakshouka) is an Israeli breakfast dish of eggs poached in a chunky tomato sauce with spices. It’s a favorite of mine, and easily works as a “breakfast for dinner” option for a busy weeknight.

This recipe can be easily customized to suit your tastes. My version below, adapted from a Cooking Light recipe, has a bit of a Middle Eastern take to it, but could also be made more Mediterranean by adding in olives and  fresh basil.

Shakshuka is awesome on it’s own, but is even better with pita or crusty bread, or spooned over rice to soak up the flavors of the dish.

Ingredients:

  • 1 tablespoon olive oil
  • 1 red bell pepper cut into thin strips
  • 1 green bell pepper cut into thin strips
  • 1 yellow or orange bell pepper cut into thin strips
  • 1 red onion, sliced
  • 3 garlic cloves, minced
  • salt and pepper, to taste
  • 1 (29 oz can) tomato puree
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • a few drops hot sauce, or to taste
  • 4 large eggs
  • 1 teaspoon fresh thyme leaves
  • 2 tablespoons crumbled feta cheese (omit to make dairy free)
  • 2 cups prepared white rice (optional)
  • pita or crusty bread for dipping (optional)

(note: this recipe is gluten free if served with rice rather than bread)

 

Continue reading Shakshuka

Squash Ribbon Pasta with Lemon Herb Cream Sauce

Late August delivers some of the best produce! I’ve been using a lot of zucchini and yellow squash lately because it’s so darn plentiful right now.

 

This recipe is adapted from Cooking Light and makes the most of summer squash. I added some lemon juice to the dish to brighten it up a bit, but in general kept the recipe in tact.

 

Ingredients:

  • 1 medium zucchini (about 8 ounces)
  • 1 medium yellow summer squash (about 8 ounces)
  • 8 ounces uncooked fettuccine (I used spinach fettuccine)
  • 1/2 cup thinly sliced red onion
  • 1 cup 2% reduced-fat milk
  • 1 1/2 tablespoons all-purpose flour
  • 1/3 cup heavy cream
  • 1/2 cup chopped fresh tarragon
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • the juice of 1 lemon
  • freshly chopped parsley, for garnish

 

Continue reading Squash Ribbon Pasta with Lemon Herb Cream Sauce

Homemade Fresh Salsas and Keeping #NaturallyClean with Clorox Green Works

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone.
#NaturallyClean #CollectiveBias

 

Having a blog means that I tend to do a lot of cooking for larger groups. I usually show up to any gathering with at least one appetizer or snack for a crowd. Cooking for groups can be a bit of a challenge in my small apartment, so it’s crucial that I can reuse kitchen tools while making different parts of a recipe!

 

Clorox Green Works has a great new product, Pump ‘N Clean, now available in Target. Green Works Pump ‘N Clean can be found in the green section of the cleaning aisle, with the rest of the Clorox Green Works line.

The whole Clorox Green Works line cleans thoroughly and powerfully without using harsh chemicals or leaving any residue. The line includes wipes, dish soaps, detergents, and cleaners that are made with plant- and mineral-based cleaning ingredients. The products are not tested on animals and use environmentally sustainable packaging whenever possible.

From June 14-July 11, you can use the Target Cartwheel app to save 10% on all Green Works products.

 

The Pump ‘N Clean product is both a time saver and a way to keep your kitchen clean and safe. It’s food-safe, so you can use it to clean your knives and cutting boards in between cutting veggies and fruits! (Green Works Pump ‘N Clean is not to be used to clean up after raw meat or raw fish.) To use, just place a dish towel or sponge on top of the Pump ‘N Clean and press down to dispense the liquid. Use the dish towel/sponge to clean your knifes, counters, stove top, whatever needs cleaning! It’s easy to clean are you are cooking, which is a huge time saver!

I wanted to make two different salsas for a friend’s party, a traditional fresh salsa, and a fruit salsa. The traditional salsa is made of fresh tomatoes, red onion, and jalapeno, while the fruit salsa is filled with berries, pineapple, oranges and kiwifruit.  Obviously, mixing the flavors of these two would ruin them both, so it was important that I was able to quickly clean both my knife and my cutting board!

Ingredients:

Fresh Salsa:

  • 3 plum tomatoes, chopped and seeded
  • 1 red onion, finely chopped
  • 2 garlic cloves, minced
  • 1 jalapeno, finely chopped
  • 1/4 cup chopped fresh cilantro
  • 3 tablespoons fresh lime juice
  • 1/2 teaspoon kosher salt

Fruit Salsa:

  •  1/2 cup strawberries, finely chopped
  • 1/4 cup blueberries, halved
  • 1/4 cup raspberries, quartered
  • 1 medium orange, peeled and chopped
  • 3 medium kiwifruit, peeled and chopped
  • 1  (8 oz) can unsweetened crushed pineapple, drained
  • the juice of 1 lemon
  • 1 teaspoon sugar

Continue reading Homemade Fresh Salsas and Keeping #NaturallyClean with Clorox Green Works

Fish Tacos and How to Use a Fillet Knife

This month, Zwilling sent me a fun challenge: use a fillet knife.  June’s knives of the month are boning and fillet knives, so Zwilling sent me their ZWILLING Pro 7″ Fillet Knife to try out. I have never used one before so I was so excited to learn how to use one; gotta love learning a new technique!

 

 

Fillet and boning knives are exactly what they sound like: knives used to cut meat off of the bone (to fillet something is to remove it from the bone). The knife is long, thin, and super flexible to allow it to get as close to the bone as possible.

 

You can fillet anything with a bone — chicken, beef, etc. but most people immediately think of fish, so I decided to revisit an old recipe on my blog to try out this lovely new knife!

 

This recipe for fish tacos with lime cilantro crema is a Cooking Light recipe and a favorite of mine. I switched it up a touch this time, just to try something a bit new.

 

Ingredients:

Crema:

  • 1/4 cup thinly sliced green onions
  • 1/4 cup chopped fresh cilantro
  • 3 tablespoons fat-free mayonnaise
  • 3 tablespoons reduced-fat sour cream
  • the zest of one lime
  • the juice of one lime
  • 1/4 teaspoon salt
  • 1 garlic clove, minced

Tacos:

  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon  paprika
  • 1/4 teaspoon cayenne pepper
  • 1/8 teaspoon salt
  • 1/8 teaspoon garlic powder
  • 1 1/2 pounds white fish (I used 3 branzino)
  • 1 teaspoon olive oil
  • 8 (6-inch) corn tortillas
  • 2 cups shredded cabbage (or romaine lettuce)
  • 1/2 cup chopped red onion

Continue reading Fish Tacos and How to Use a Fillet Knife

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