Pan Seared Salmon and Saute Garlic Spinach.

Tags

dinner, healthy, recipe, salmon, seafood, spinach

Hello fellow foodies, today I bring this super easy dish that I prepared for my wife today.  Pan seared salmon with garlic and thyme and a squeeze of lemon juice atop a bed of “Outta Bounds” garlic sautéd spinach.  This is truly one of the easiest recipes I have made this week.  Cook time only was 20 minutes.

1. Three 4oz. of salmon fillets
2. 4-5 sprigs of thyme
3. 4 crushed garlic cloves divided
4. 1 Pinch of salt and Pepper
5. 1/2 of a lemon
6. 4 Tsp of butter divided
7. 2 Tbsp of Olive oil
8. 1 bag of baby spinach (pre-washed)
9. 1 Tsp of  grated Parmigiano Reggiano

Start by seasoning the salmon with the salt and pepper, then in medium sized pan, heat up 2 tablespoons of butter and the olive oil.  Add the garlic(2 cloves) and sauté for about 30 seconds, then add your salmon fillets along with the thyme. Sear for about 3 minutes per side. Meanwhile in another medium pan, heat up the remaining butter and add the rest of the garlic and sauté for about 30 seconds. Add the baby spinach and sauté until wilted, add a pinch of black pepper and the the grated cheese, mix well.  Serve the salmon fillet over the spinach and watch your family enjoy this awesome, healthy and delicious dinner.  Happy Cookin’

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Blackened Tilapia

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blackened, cajun, dinner, fish, healthy, recipe, seafood

Here is a quick way to have dinner that is healthy, light, full of flavor and best of all it can be ready in 20 minutes.    Tilapia is a flaky fish that can be prepare in so many different ways, and can also be serve with anything from rice, to potatoes, to veggies, or in between  two pieces of bread.  This Cajun-inspired dish will sure make you dinner time a breeze.

1. 5 Tilapia fillets (about 6oz. each)
2. 1 Lemon
3. 3 Cloves of garlic, finely minced
4. 1 Bag of frozen veggies (any kind you like)
5. 3-4 Tbsp of Cajun seasoning(old bay works well)
6. 3 Tbsp of fresh cilantro, finely chopped
7. 4 Tbsp of unsalted butter.

Sprinkle the fillets  on both sides with a generous amount of Cajun seasoning.  In a large saute pan, heat up 2 Tbsp of butter heat until butter gets smokey, add the fillets to the pan and cook undisturbed for about 3-4 minutes on each side.(the trick here to let  the spice seasoning get crusty and dark). repeat with the rest of the fillets.  Meanwhile, combine the lemon juice, garlic and cilantro and mix well together, add the remaining butter  into a small sauce pan and heat  on low temp. add the lemon, cilantro and garlic  in the pot and stir a few time. (do not let the butter heat up too much, just enough to make a nice sauce). For the veggies, all you have to do is put them into a medium size bowl with salt pepper and steam in the microwave until soft and tender.  Serve the tilapia fillets  with a side of veggies and pour a few teaspoons of the butter sauce over the fish and veggies and enjoy.

Lime Chicken Soup

Tags

cilantro, fall, healthy, healthy cooking, latin, lime, recipe, soup

The leaves on the trees are changing and winds are getting cooler. The days are getting shorter and Autumn is in full swing! So grab your jackets and sweaters break out the scarves and boots and bring on the most beautiful season of the year. Along with that comes more hearty meals such as soups, stews and roasts. This brings me to this easy but fantastic soup! Its light and lemony with a little heat thanks to the chipotle peppers. This dish will warm you from the inside out! Enjoy!!

1. 6 Cups of chicken broth(homemade or boxed).
2. 1 Jalapeño pepper (diced).
3. 3 cloves of garlic, finely chopped.
4. 2 Limes.
5. Salt and Pepper to taste.
6. 1 Red roasted pepper ( cut into 1/2 inch strips)
7. Bunch of cilantro (for garnishing)
8. 1 Chipotle pepper in adobo sauce (rough chopped).
9. 1/2 Tsp of ground oregano.
10. 1 package of chicken tender loins (chicken breast OK). cut into small pcs.
11. 2 Tbsp of vegetable oil.
12. 2  Haas avocados.
13.  2  Cups White rice (cooked in a rice cooker, equal part of rice and water)

In a medium sized pot, heat 1 tablespoon of oil. Sprinkle chicken with salt and pepper and brown all sides (about 3-4 minutes). Once chicken is browned, remove from pot and set aside. Add the rest of oil to the pot along with the jalapeño pepper, red roasted pepper, garlic and chipotle pepper (I used one Tsp of the adobo sauce to increase heat). Cook on medium heat for about 3-4 minutes. Add the Chicken stock and the oregano, stir a few times and bring to a boil. Once it starts to boil, lower heat and simmer for about 15-20 minutes. In the last 5 minutes of cooking, add the chicken and the lime juice and continue to simmer. In a medium sized bowl, add one to two spoons of cooked rice, ladle in enough soup to cover rice, add a few slices of avocado and cilantro, grab a spoon and enjoy this easy to make meal.

Seared Scallops Salad

Tags

cooking light, dinner, healthy, healthy cooking, salad, Scallops, seafood

This is my first salad recipe posting and I wanted to bring to you one of my favorite seafood.  Scallops are wonderful little morsels and are amazingly tasty and  tender.   I used baby greens on this particularly dish because I think it works very well with the scallops. The balsamic vinaigrette gives this salad a fresh taste to it, while the pickled red onions add textured to the salad.

1. 6 Large scallops.
2. 1 Red onion.
3. 1 Pinch of salt.
4. 1 pinch of fresh cracked pepper.
5. 1/4 Cup of Olive oil.
6. 1/4 Cup of Balsamic vinegar.
7. 1 Tbsp of olive oil
8. 1 Tbsp of butter.

Pickled Onions

1. 1/2 cup of white vinegar
2. 1/2 cup of cold water
3. 5 tbsp of salt

Thinly slice the red onion and put into a small bowl.  Add 1/2 cup of white vinegar, 1/2 cup of cold water and 5 tbsp of salt, set aside for 20 minutes till onions get nice and soft.  Rinse the onions with cold water to remove excess salt. set aside.

Scallops

Season the scallops with salt and pepper.  In a large skillet heat one tbsp of olive oil and the butter (make sure skillet is very hot) add the scallops and  sear on each side (about 3 minutes per side). Set aside.  In a small bowl combine the 1/4 cup of olive oil and the balsamic vinegar, mix well and add salt and pepper to taste. Set aside.  Combine  the baby greens  with the balsamic vinaigrette and quickly toss together.  Place the greens on a plate and add the scallops on top, garnish with the pickled onions and enjoy!