Tuesday, June 26, 2018

Daytime Tricities Recipes June 2018

Here are the recipes from my recent appearance on Daytime Tricites celebrating National Picnic Day!  Some of the dishes I prepared were my summertime Citrus Basil Chicken Salad, Individual Cheesecakes in a Jar, Watermelon Mint Salad with Feta Cheese & Crispy Chili Chickpeas! Hope you enjoy...


Citrus Basil Chicken Salad
Marinade:
2 tsp. Basil Extra Virgin Olive from Olive Oil Divine
2 cloves garlic, minced
1 lemon, juiced
1 tsp gluten free soy sauce
Cracked pepper

1 Pound, Chicken thinly sliced (1” pieces)

1 Package, gluten free pasta shells
            **Cook according to manufactures directions. Place pasta in a large bowl.

In a shallow dish, combine all marinade ingredients and whisk well. Add chicken to dish and toss with marinade. Cover, chicken with plastic wrap and refrigerate. Marinate for 2 hours or overnight if desired. When you’re ready to assemble the salad, heat a large skillet over medium heat with a small drizzle of oil. Remove chicken from marinade and toss marinade. Sauté chicken until cooked thoroughly, about 5 to 7 mins. Remove from heat and place in a large bowl with prepared pasta. 

Salad Dressing:
1 tsp minced garlic
½ tsp sea salt
1/4 tsp black pepper
2 ½ T fresh squeezed OG
2 ½ T fresh squeezed lemon juice
½ tsp gluten free sodium soy
3 Tablespoons, Basil Extra Virgin Olive Oil from Olive Oil Divine
¼ tsp ground ginger

While chicken is marinating, prepare the dressing. In medium bowl combine garlic, salt, pepper, juices, soy sauce, oil, and ginger and whisk well. Cover and refrigerate until needed.

5 Scallions, chopped ½” on an angle
¾ Cup cucumber, peeled & thinly sliced
1 Cup, fresh basil, torn in small pieces.

Add scallions, cucumber and basil to the pasta and chicken. Drizzle with salad dressing and toss well. Serve.


Gluten Free No-Bake Individual Cherry Cheesecakes

12 soft baked gluten free snicker-doodle cookies
1 cup Heavy Whipping Cream
8 ounces Cream Cheese, softened
1 tsp Fresh Lemon Juice
¼ tsp grated lemon zest
1/4 cup Sugar
Gluten Free Cherry Pie Filling

6-½ Pint Jars with Rings & Lids

Place cookies into the bottom of mason jars and gently pack down in the bottom of the jars.
In a medium mixing bowl, whip heavy whipping cream until stiff peaks form. Set aside.
In another medium mixing bowl, beat cream cheese until smooth, scrape bowl if needed. Mix in the sugar, lemon juice & lemon zest.
Fold in the whipped cream with the cream cheese, lemon mixture. Divide evenly between mason jars. Level mixture and wipe the top edges with a clean damp paper towel.
Top each cheesecake with pie filling.  Place lids & rings on jars. Place in refrigerator and chill for two hours. Serve
** Gluten free Gingersnaps, vanilla wafers or sugar cookies as be used as a replacement for the snicker doodles. 

Watermelon Mint Salad with Feta
2 cups fresh cut watermelon cubes
1/3 cup chopped feta cheese
1 Tablespoon, chopped Mint
Sea Salt & Pepper to Taste
½ Lemon, Juiced
2 tsp Basil Extra Virgin Olive Oil from Olive Oil Divine

Place watermelon in a medium sized bowl. Drizzle melon with lemon juice and basil oil and mix gently to incorporate. Add feta, mint, salt & pepper to taste. Gently stir and serve.


Crispy Chili Chickpeas
2 cans of garbanzo beans
2 Tablespoon Basil Extra Virgin Olive Oil from Olive Oil Divine
Spice Blend: 1 tsp granulated garlic, 1/8 tsp cayenne pepper, 1/8 tsp ground black pepper, 1 tsp sea salt
Preheat oven to 450 degrees. Rinse beans and drain thoroughly. Dry chickpeas with a paper towel and place chickpeas in a large bowl. Drizzle with oil and sprinkle with spice blend and mix well. Pour chickpeas on to a large cookie sheet and bake for 30 to 40 minutes or until browned and crunchy.



Tuesday, May 8, 2018

Roasted Chicken Taco with Champagne Mango & Tomatillo Cream


2 cups, Shredded chicken, (Gluten free roasted chicken, cooked)
1 small can, Green chilies
¼ cup Salsa
¼ cup, Scallions, chopped
1 teaspoon, fresh lime juice
Salt & Pepper, to taste
Ground Cayenne pepper, to taste

Champagne mango, peeled & sliced (Or other variety of mango, if desired)

In a large bowl combine chicken, chilies, salsa and mix well. Add scallions, lime juice, salt, pepper & cayenne pepper to taste.
1 Pack, Gluten Free White Corn Street Tortilla Shells

Tomatillo Cream

2 tsp Tomatillo salsa
3 tsp Sour Cream
¼ tsp Fresh lime juice
Salt & Pepper to Taste
In a small bowl, combine guacamole, sour cream, lime, salt & pepper to taste. Set aside.


** Heat Street Tortillas in skillet over low heat until warm. Fill shells with chicken mixture. Top each taco with a mango slice & 1 teaspoon of avocado cream. Garnish with additional scallions or cilantro if desired. Serve & enjoy!



Coconut Lime Shrimp Tacos with Arugula & Tomatillo Salsa


½ can Coconut milk
2 clove garlic, minced
½ red bell pepper, chopped
2 tsp green bell pepper, chopped
1/8 tsp coriander
Cayenne pepper, black pepper & salt to taste
2 Scallions, chopped
2 teaspoons, fresh lime juice
Tomatillo salsa, garnish
Sour Cream, garnish
Cilantro, garnish
1 cup arugula
1 Tablespoon of Oil, (Your Choice)

Heat oil in medium skillet, over medium high until oil is hot. Add scallions, garlic, bell pepper, coconut milk, coriander, salt & pepper. Stir well and reduce heat to medium. Continue cooking sauce until it thickens. Add shrimp & stir well. Reduce heat to low & continue cooking until shrimp are thoroughly cooked, 3-5 minutes.

Remove from heat. Add lime juice & arugula, toss well. Add salt & pepper to taste.

Warm tortilla shells according to manufactures directions. Place shrimp mixture in tacos.. Top with sour cream, tomatillo salsa, scallions, cilantro & a pinch of cayenne pepper if desired.
Serve & enjoy!!

Roasted Pork Mesquite Tacos with Pineapple Salsa and Avocado Cream


1 Pack, Gluten Free White Corn Street Tortillas

Roasted Pork Filling
½ Mesquite pork lion (roasted)
½ Red Bell Pepper, diced
½ Green Bell Pepper, diced
1 Jalapeno Pepper, minced
¼ cup onion, diced
2 tsp. canola oil
¼ tsp ground cumin
¼ tsp coriander
Salt & pepper, to taste
Cayenne pepper, to taste
Heat oil in medium skillet, over medium high until oil is hot. Add onions, garlic, bell pepper, jalapeno pepper, garlic, cumin, coriander, salt & pepper. Sauté vegetables until tender. Add pork and stir to incorporate. Reduce heat to low & continue cooking until pork is thoroughly heated, 3-5 minutes. Remove from heat & set aside.


Pineapple Salsa
½ pineapple peeled & diced
1 medium tomato diced
1 clove garlic, minced
2 Tbsp Cilantro, chopped
3 Green Onions, Chopped (1 Reserved for Garnish)
1 tsp Fresh Lime Juice
Salt & Pepper to taste
In a medium bowl combine pineapple, tomato, scallions, garlic, cilantro, lime, and add salt & pepper to taste. Set aside.


Avocado Cream
2 tsp Guacamole
3 tsp Sour Cream
¼ tsp Fresh lime juice
Salt & Pepper to Taste
In a small bowl, combine guacamole, sour cream, lime, salt & pepper to taste. Set aside.

Heat Street Tortillas in skillet over low heat until warm. Fill shells with pork mixture. Top each taco with 2 teaspoons of salsa & ½ to 1 teaspoon of avocado cream. Garnish with additional scallions if desired. Serve & enjoy!

Monday, March 19, 2018

Masa Encrusted Tilapia with Gouda Grits and Chow-Chow



Masa Encrusted Tilapia with Gouda Grits and Chow-Chow
Image may contain: food
½ Pound Tilapia Filets
½ cup Masa
2 Tablespoon Canola oil
Sea salt and cracked black pepper

Season both sides on salmon with masa, salt and pepper. In a cast iron add oil over medium high heat. Place tilapia in hot skillet and cook for 3 minutes or until golden brown.  Flip tilapia and cook for an additional 3 to 4 minutes or until fish is cooked to desired temperature. Remove from heat and plate over Gouda grits. Top with chow-chow and arugula.

Gouda Grits
3 cups Fat Free Milk
1 cup Masa
1 teaspoon Salt

5 ½ Tablespoon Butter
½ cup Milk
¾ cup Gouda, Grated
¼ cup Parmesan, Grated
1 Garlic Clove, Grated
Salt & Pepper, To Taste

Chow—Chow
Arugula (If desired)

 In a medium stock pot, over medium heat, add milk. Heat until milk starts to boil. Add salt. Gradually add masa, whisking constantly, to prevent clumping. Continue whisking until masa is thoroughly incorporated. Reduce heat and cook for 15 minutes. Add butter, ½ cup milk, cup Gouda, cup Parmesan cheese, garlic, salt & pepper to taste. Mix until incorporated. Remove from heat and serve.


**On center of plate add a serving of cheese grits. Top with a Tilapia filet. Add Chow-chow garnish.  Serve and enjoy!

If desired, in a small bowl add arugula. Drizzle with Chow-chow liquid & toss well. Use the arugula greens a garnish.