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Easy Caribbean Style Fried Flying Fish

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January 8, 2022

Flying Fish is found in abundance in the waters of the Caribbean Sea. The fish derives it’s name from it’s unique characteristic of jumping in and out of the water as it moves along.

Flying fish is the fish of choice on the island of Barbados… it is part of the national dish – Flying Fish and Cou Cou. This fish is very versatile and can be cooked in a variety of ways and goes well with a wide range of staples.

Ingredients

1 pack frozen Flying Fish (usually contains 5)

1 Lime

1 tablespoon Salt

5 tablespoons Fresh Herb Seasoning

1 cup Flour

1 teaspoon Baking Powder

Canola Oil for shallow frying

Preparation

1. Remove Flying Fish from the package and allow to thaw.

2. Place Fish in a bowl. Add salt and juice from the lime.

3. Allow to sit for 5 minutes then rinse with water.

4. Next it’s time to add seasoning to the fish.

5. Place 1 tbs of Fresh Herb Seasoning into the slits of each fish.

6. Mix flour and baking powder.

7. Coat fish with flour mixture.

8. Fry Fish on medium heat until golden brown.

Credit: Foodista

Easy Braised Short Ribs

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January 8, 2022

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These braised short ribs are so tender, flavorful and easy to prepare. It even makes it’s own gravy with wine, herbs and mushrooms. Serve over polenta or mashed potatoes and something green on the side.

Ingredients

1 1/2 pounds beef short ribs (bone-in or boneless)

1 cup yellow onion chopped

1 cup carrot chopped

3 large garlic cloves minced

1 cup dry red wine

3 cups beef or chicken stock

2 cups water

1 tablespoon tomato paste

2 cups mushrooms sliced (optional)

2 tablespoons bacon grease

2-3 tablespoons extra virgin olive oil

2-3 sprigs rosemary

2-3 sprigs thyme

salt and pepper to taste

Preparation

1. Salt and pepper your short ribs then dredge them in flour (shaking off the excess).

2. Heat your pan on medium high. Add two tablespoons of bacon grease and one tablespoon of olive oil.

3. Add your meat to the pan sear them on all sides for about a minute each side. Once browned, transfer to a plate and set aside.

4. Add carrots and onions to the pan and cook until tender.

5. Add 1-2 more tablespoons of oil and two tablespoons of flour. Stir for a minute or two.

6. Add the minced garlic and cook for one minute.

7. Add the red wine and make sure to scrape the bottom of the pan. Stir for a few minutes.

8. Add the beef or chicken stock, water and tomato paste and stir some more.

9. Gently, add your beef back into the pan and place the herbs on top.

10. Cover with lid and place in 350 °F oven for 1 hour and 45 minutes. Add mushrooms and continue to cook for another 45 minutes.

Credit: Foodista

Easy Beef Wellington

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January 8, 2022

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This recipe is remarkably easy to do. I simplify it even more by buying the puff pastry in lieu of making it from scratch.

Ingredients

400 grams beef tenderloin

400 grams mushrooms

4 slices proscuitto

Dijon mustard for brushing meat or if you can find English mustard, even better.

200 grams puff pastry

2 Egg yolks

Salt and pepper

Olive oil

Preparation

1. Pre-heat the oven to 200c.

2. Heat some oil in a large pan and quickly fry the seasoned beef all over until it’s brown. Remove and allow to cool. The point of this is simply to sear the beef and seal all those juices in, you don’t want to cook the meat at this stage. Allow to cool and brush generously with the mustard.

3. Roughly chop the mushrooms and blend in a food processor to form a puree. Scrape the mixture into a hot, dry pan and allow the water to evaporate. When sufficiently dry (the mixture should be sticking together easily), set aside and cool.

4. Roll out a generous length of cling wrap, lay out the four slices of proscuitto, each one slightly overlapping the last. Spread the mushroom mixture evenly over the ham..

5. Place the beef fillet in the middle and keeping a tight hold of the cling film from the outside edge, neatly roll the parma ham and mushrooms over the beef into a tight barrel shape. Twist the ends to secure the clingfilm. Refrigerate for 10 -15 minutes, this allows the Wellington to set and helps keep the shape.

6. Roll out the pastry quite thinly to a size which will cover your beef. Unwrap the meat from the cling film. Egg wash the edge of the pastry and place the beef in the middle.

7. Roll up the pastry, cut any excess off the ends and fold neatly to the ‘underside’. Turnover and egg wash over the top. Chill again to let the pastry cool, approximately 5 minutes. Egg wash again before baking at 200c for 35 — 40 minutes. Rest 8 -10 minutes before slicing.

Credit: Foodista

Easy Beef Curry

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January 7, 2022

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Easy Beef Curry is full of smoky, spicy flavor and comes together in less than 30 minutes by using curry paste. The sauce tastes like it’s been cooking all day.

Ingredients

1 pound flank steak

1 can light coconut milk

1 ½ tbsp red curry paste

3 tsp fish sauce

3 tsp brown sugar

¼ tsp crushed red pepper

1 red pepper, thinly sliced

1 yellow pepper, thinly sliced

1 small onion, thinly sliced

basil leaves for garnish

Preparation

1. Pop flank steak in the freezer for 20-30 minutes.

2. Remove from freezer and make thin slices with a sharp knife. Freezing it makes it easier to cut.

3. Heat a skillet over medium high heat.

4. Shake can of coconut milk well and pour into skillet. Add curry paste, fish sauce, brown sugar and crushed red pepper.

5. Bring to a low boil. Cook for about 3 minutes.

6. Reduce heat and add sliced peppers and onions. Cook for 4 more minutes.

7. Add thinly sliced beef and cook for about 4-5 minutes or until beef is done.

8. Add basil for garnish and serve over rice.

Credit: Foodista

Easy Beef Bourguignon

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January 7, 2022

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Beef Bourguignon is incredibly easy to make. All you need
is time since it takes about an hour to cook. What you’ll end up
with is a hearty dish with the most tender meat
and a rich savory gravy.

Ingredients

1 pound beef chuck (stewing beef)

4 medium carrots, roughly chopped into bite size

1 large onion, roughly chopped

2 pints button mushrooms (about 20 mushrooms), rinsed, stems removed, cut in half

1 cup red wine

2 cups beef broth

1/2 teaspoon dried thyme

1/2 teaspoon dried rosemary

1/4 teaspoon cayenne pepper

1 1/2 tablespoons all purpose flour

2 tablespoons extra virgin olive oil

Preparation

1. Cut your vegetables and set aside (put mushrooms in a separate bowl).

2. Cut beef into bite size and put in a bowl. Sprinkle flour over and toss the meat around to coat lightly. With a large pot over high heat, add 1 tbsp olive oil. Wait for about a minute until the pot is really hot and add your beef (otherwise your meat will stay a grey color instead of a nice golden brown. If you do not have a large pot, do your beef in batches so as not to crowd the pot). Cook for about 5 minutes and turn the meat over. Cook for another 3-4 minutes until you get a nice color and remove from the pot (do not turn off the heat). Put aside in a bowl.

3. Add 1 tbsp olive oil to the pot and add onions, carrots, thyme and rosemary. Cook for about 7 minutes (stir frequently to keep the bottom of the pot from burning). Put the meat back in the pot and add wine. Bring to boil, lower the heat and simmer for 5 minutes. Add bay leaf, cayenne pepper, beef broth, and bring to boil. Lower the heat, cover, and simmer for 20 minutes.

4. Add mushrooms and simmer for 30 minutes. Remove bay leaf, season with salt and pepper, and serve.

Credit: Foodista

Easy Baked Chicken Parmesan

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January 7, 2022

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Easy and baked chicken parmesan without breading.

Ingredients

6 boneless skinless chicken breasts

1 (16 ounce) bottle light Italian dressing

1/2 cup light ranch salad dressing

2 tablespoons olive oil

5 tablespoons minced garlic, divided

2 1/4 cups shredded parmesan cheese, divided

1 tablespoon dried parsley

3 tablespoons dried basil, divided

3 tablespoons dried oregano, divided

Olive oil cooking spray

1/3 cup finely chopped white onion

1 (8 ounce) can tomato sauce

1 (6 ounce) can tomato paste

1/2 teaspoon salt

1/2 teaspoon black pepper

1 bay leaf

1 1/2 cups mozzarella cheese, grated

OrganicGreek.com — Vitamin Bottles

Preparation

1. Combine Italian dressing, ranch dressing, 3 tablespoons minced garlic and olive oil in a large Ziploc bag. Squish the bag around to combine all ingredients. Add chicken breasts to the bag, close and squish until they are well coated in the dressing mixture. Place it in the refrigerate to marinate overnight.

2. When ready to cook, Preheat oven to 400 °F. In a shallow bowl, mix 2 cups parmesan cheese, with parsley, 1 1/2 tablespoons of the basil and oregano (each).

3. Spray a large baking dish with olive oil cooking spray. Use tongs, remove chicken from the bag one by one and dig in the cheese and spice mixture, until thoroughly coated in cheese mixture. Then place chicken in a single layer in the dish.

4. Insert the baking dish in the oven and bake for 20 minutes.

5. In the meantime, let’s make the sauce.

6. In a medium nonstick saucepan, spray with olive oil cooking spray (or use 1 tablespoon olive oil). Over medium-high heat, sautÃ© onions and remaining garlic until tender and onions are translucent.

7. Add tomato paste and tomato sauce to the pan. Stir until smooth. Then add the remaining, oregano and basil, salt, pepper and the bay leaf. (At this point, if sauce looks too thick for your liking, add 1 tomato sauce can of chicken broth or water.)

8. Reduce heat to low, allow to simmer for the remainder of the baking time until you need it.

9. When chicken has baked 20 minutes, remove from oven. Pour the sauce over chicken, then top with 1/4 cup of mozzarella cheese, put baking dish back into the oven for 10 more minutes or until cheese is bubbly and the internal temperature of the chicken reaches to 165 °F.

10. Remove from oven and sprinkle with the remaining parmesan cheese.

11. Serve over your preferred vegetables or pasta. Enjoy!

12. For a gluten-free version, pay attention to the Italian salad dressing and ranch dressing. Choose ones that do not contain gluten.

Credit: Foodista

Easy and Delicious Oven Baked Chicken Spinach Meatballs with Spiced Tomatoes Sauce

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January 6, 2022

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Easy and Delicious Oven Baked Chicken Spinach Meatballs with Spiced Tomatoes Sauce

Spaghetti with meatballs (or spaghetti and meatballs) is an Italian-American dish that usually consists of spaghetti, tomato sauce and meatballs. This is my interpretation of this international cuisine, with Indian flavors. You can use all spice powder or madras curry powder or tandoori masala powder or those with Italian taste, use Italian seasoning. Just go with your instinct !!This recipe of Oven Baked Chicken Spinach Meatballs with Spiced Tomatoes Sauce are moist, flavorful meatballs made from minced or ground chicken and shredded spinach, flavored by Indian spices and fresh herbs.

For someone like me, who always thrives for simple dishes, but healthy and nutritious, I have made these chicken meatballs many times and they have been a hit at dinners and events every single time. To make these meatballs healthier, here are the ingredients I used:
Lean ground chicken or lamb — You can buy ground chicken or as I always do prepare at home. Just take 3 chicken thighs or breasts(skinned and boneless but leave a little white skin for fat) and grind it coarsely in a mixer or food processor.
Panko bread crumbs -These can also be easily made at home. Just take two slices of bread, toast it and then grind it coarsely in a mixer. I never use store-bought panko bread crumbs
Added 1 cup of chopped baby spinach for more nutrition. No need to remove the stem, just chop it finely.
Added fresh herbs and spices like mint, cilantro, ginger, garlic and green chilies
Added Indian curry powder like tandoori masala powder to enhance flavor. You can use all spice powder or madras curry powder or those with Italian taste, use Italian seasoning. Just go with your instinct !!
Added reduced fat grated parmesan cheese to make the filling more enriched.
Baked the meatballs in the oven rather than fry them. These are also egg free. I prefer to put my shaped meatballs in freezer for 8-10 minutes before baking them. This helps to develop more flavor and meatballs to hold its shape.

Ingredients

For chicken spinach meatballs :

1/2 cups fresh spinach leaves finely shredded (moisture removed by pat drying the baby spinach with kitchen paper towel or any absorbent material before shredding)

3/4 cups minced chicken or any other meat

2 garlic cloves smashed and finely chopped

2 tbsp finely chopped mint leaves(optional)

2 tbsp finely chopped cilantro (also called coriander ) leaves

1-2 green chillies finely chopped

2 tbsp grated parmesan cheese

2 tsp tandoori masala powder

salt as per taste

1 tsp olive oil

1/2 cups panko breadcrumbs

1/2 knob ginger finely chopped

Cooking oil for greasing baking pan

For meatball sauce :

1 cup heinz tomato ketchup

1/2 cup honey barbeque sauce

1 cup water

1 knob ginger peeled, smashed and finely chopped or ground

8-10 garlic cloves smashed, peeled and finely chopped or ground

1/4 cup onion paste or grated onion

1.5 tablespoon tandoori masala powder

2 teaspoon kashmri mirch powder(also known as degi mirch; you can also use any red chilly powder for color)

1/2 teaspoon guntur red chilly powder( for spice; you can use cayenne or any other red chilly powder and adjust as per your spice preference)

1/2 teaspoon garam masala powder(optional)

1/2 teaspoon ground black pepper

Preparation

1. For chicken spinach meatballs : Preheat oven to 180 C/ 355 F. Grease a flat smooth 9 X 13 inch baking tray or pan.

2. Combine all the ingredients (listed in ‘For chicken spinach meatballs’ – spinach, ground chicken, garlic,ginger, green chillies, mint, cilantro, parmesan cheese, tandoori masala powder, salt and olive oil) in a medium mixing bowl.

3. Mix well by hand until all ingredients are incorporated completely.

4. Apply a little oil on your hands. Divide and roll the mixture into medium size smooth balls.

5. Place the balls on the greased baking pan. The meatballs should be one inch apart from each other. Cover and put it in freezer for 8-10 minutes.

6. Take out the meatballs from the freezer and remove the cover. Bake in the preheated oven for 25-30 minutes till the pinkness is gone in the center and the chicken is cooked.

7. For meatball sauce :

8. Combine all the ingredients( ‘For meatball sauce -tomato ketchup, Honey BBQ sauce, water, ginger, garlic, onion, tandoori masala powder, red chilly powder, black pepper, garam masala powder) in a saucepan and simmer on low heat till the sauce thickens.

9. Add the baked meatballs and simmer on low heat for 5 minutes or until the meatballs is coated with the sauce.

10. Serve the meatballs hot with sauce and spaghetti or on pizza as meatball pizza.

Credit: Foodista

Easy & Juicy Smoked Turkey

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January 6, 2022

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If you’ve never smoked a turkey or eaten one, you are in for a treat. The smoke adds a very subtle flavor and the brining keeps even the white meat juicy.

Ingredients

17-22 Pound Turkey

2 Cups Wood Chips (Pecan, Cherry, Apricot, Apple, or whatever you like)

Brine:

1 Cup Kosher Salt

2 Cups Brown Sugar

1/4 Cup whole Black Peppercorns

1/4 Cup Soy Sauce

1 Cup Fresh Onions (chopped)

1 Cup Lemon Juice

2 Tablespoons Dry Mustard

Rub:

1/2 Cup Butter (1 stick)

2 Tablespoons Fresh Thyme

1 Teaspoon Garlic Salt

1 Teaspoon Ground Black Pepper

Inside the Bird:

1 Medium Onion (quartered)

1 Apple (quartered)

1 Celery Stalk (quartered)

3 Cloves of Garlic

2 Thyme Sprigs (optional)

Preparation

1. Thaw your turkey completely —this may take 2-3 days. Remove all of the giblets from the turkey cavity and set them aside for later use (I use mine to make a stock which I use for gravy and/or stuffing/dressing). Mix your brine ingredient in a container large enough to hold them and your turkey. This could be a large pot, bag, or clean 5 gallon bucket — depends on the size of your turkey. You can also use a doubled trash bags and a cooler with ice. Place turkey in with brine and enough water to cover the bird.

2. Brine your turkey in the refrigerator or a cooler for 12 hours or over night. Remove turkey from brine and dry completely with paper towels, inside and out. Allow to come up to room temperature. Meanwhile soak your wood chips in water for at least 30 minutes to several hours.

3. Chop the apples, celery, and onions and add them as well as the garlic and thyme springs to the turkey cavity

4. Mix the butter, thyme, salt and black pepper together and rub under the skin (not every singe inch, but mainly the breast and thighs) same for the outside of the turkey.

5. Preheat an electric smoker to 225 °F. Place your turkey and one cup of water in a heavy gauge aluminum roasting pan and set on rack in middle of smoker. Place temperature probe in the thickest part of the thigh.

6. Cook for an average of 15-30 minutes per pound or until temperature reaches 150 °F to155 °F in the thickest part of the thigh and juices run clear. Pull leg slightly away from the bird to check the color of the juices.

7. Remove from smoker, tent with aluminum foil and let rest for 15-20 minutes. Temperature will continue to rise 5-10 degrees and this gives you time to make gravy if you haven’t already.

8. Carve breasts off turkey one at a time, then slice them against the grain and place on a platter. Arrange all other meat on platter (see photo). Pour some of the juices over the meat and cover to keep warm until ready to serve.

Credit: Foodista

Easier Than It Sounds Coq Au Vin

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January 6, 2022

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As the More is More Mom ®, I’m all about……more good for the soul chicken dinners! It’s no big secret. I’m the first to admit it. I am in love with my propane fueled Weber Grill. We grill almost every night; whether there is sun, rain, snow or sleet. Just like the Postman delivers the mail. Conveniently, we have our grill positioned right out side our patio door. I’m able to slide it around, with the flick of a wrist, so I never actually have to go outside. Fire hazard, shmire hazard! It’s perfect!

Some nights, however, we crave that good, roasted in the oven, stick to your ribs kind of dinner. My Nick liked it so much he ate every last one of the carrots right out of the roasting pan (what chocoholic, junk food loving, teenager does that?)! Your family is going to love it too…..

Ingredients

4 pounds of chicken pieces with the skin (I used thighs and drumsticks and they were outstanding)

1 tablespoon Thyme

1 teaspoon course sea salt

1 teaspoon cracked black pepper

4 tablespoons butter, 2 for the chicken and the other two for the veggies

1 tablespoon oil

1/4 cup shallot, finely chopped

4 leeks, finely chopped, white and light green parts only

1 pound of carrots, peeled and cut into 2- 3 ” pieces, slicing the thickest pieces in half or quarters. This should produce approximatel

1 cup of white wine

3 pounds of small, red potatoes, peeled and left whole

1 tablespoon chopped parsley

3/4 cup heavy whipping cream

2 tablespoons all purpose flour

Preparation

1. Pre-heat the oven to 350 °

2. Arrange chicken on a board or platter and pat dry.

3. Sprinkle chicken with Thyme, salt and pepper

4. In a large pot, or oven proof skillet, which I happened to use, heat;. 5. Tbsp butter

6. Tbsp oil

7. Brown the chicken over medium-high heat, in two batches if necessary, for about 10 minutes per batch

8. Remove from the pan and place on a platter, to collect any juices

9. To the pan or skillet juices, add;

10. Tbsp butter

11. Leeks

12. Shallots

13. Sautee over medium-low heat, covered for about 8 minutes, stirring occasionally

14. Add;

15. Wine

16. Chicken

17. Carrots

18. Bring to a boil, until the liquid is reduced by nearly half, for approximately 5 minutes

19. Cover the pot, and place in the oven, braising for 20-25

20. While the wine, chicken and carrots are boiling, place the potatoes in a large pan covered with cold water

21. Bring to a boil, reducing the heat to a simmer until fork tender, approximately 20-25 minutes

22. Strain, place back in the pot and sprinkle with parsley

23. Set aside

24. In the meantime, remove the pan with the chicken from the oven

25. Place the chicken on a platter

26. Leave the carrots in the pan to cook a little longer

27. Add heavy cream and reduce to a simmer

28. Cover and cook for approximately 5-7 minutes

29. Remove the carrots

30. Add flour and stir until thick

31. Place a helping of chicken, carrots and potatoes on a plate and smother in sauce

32. Prepare to be warm, happy and comforted!

Credit: Foodista

Dutch Oven Chicken Paad Thai

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January 5, 2022

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Tonight we had Missla’s cousin over for dinner. They are a really cool couple and have a new baby girl and a six year old son. After dinner’s revelry and merriment, we played “Qwirkle” a game much like Scrabble, but instead of making words, the tiles all have 6 shapes in 6 colors, and you line up the tiles in rows and columns. (Like colors in columns, like shapes in rows.) When you complete all 6 tiles in a row or column, it is a Quirkle, and is worth 12 points. I don’t like to brag too much, but I got 5 Qwirkles and won the game.

Earlier in the day I had spent 7 hours building a sled with the scouts for our Klondike Derby race. I was pretty worn out, so I’m glad I picked something easy. This is a variation on the Shrimp Paad Thai that was featured earlier. I tweaked it just a little and I think it turned out better.

Ingredients

Oil

Garlic

Chicken, cubed

Curry

Ginger powder

Rice noodles

Bean Sprouts, whole

Red bell pepper, chopped

Green bell pepper, chopped

1/2 red onion, chopped

1 cup coconut milk

Cilantro, minced

Peanuts, crushed

Preparation

1. Heat dutch oven to about 350 degrees.

2. Saute garlic in oil.

3. Add chicken and braise, mixing in generous shakes of curry and ginger.

4. Soak the rice noodles in warm water according to package directions and set aside for later.

5. Add vegetables and half of cilantro.

6. Add noodles after vegetables begin to tenderize.

7. Add coconut milk and stir.

8. Let cook for 10-15 minutes until vegetables are tender, stirring often.

9. Serve with minced cilantro and peanuts.

10. Peanuts can be crushed by placing them in a plastic zip top bag, placing inside a kitchen towel and hitting with a hammer or meat tenderizer.

Credit: Foodista

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Easy Caribbean Style Fried Flying Fish

Ingredients

Preparation

Easy Braised Short Ribs

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Easy Beef Wellington

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Easy Beef Curry

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Easy Beef Bourguignon

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Easy Baked Chicken Parmesan

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Easy and Delicious Oven Baked Chicken Spinach Meatballs with Spiced Tomatoes Sauce

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Easy & Juicy Smoked Turkey

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Easier Than It Sounds Coq Au Vin

Ingredients

Preparation

Dutch Oven Chicken Paad Thai

Ingredients

Preparation

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