- Brussels Sprout and Avocado Salad with Lemon Dijon Dressing
- Chicken Burgers with Chipotle Guacamole
- Pistachio Encrusted Chicken
- Encrusted Parmesan Artichoke Chicken
- Honey and White Cheddar Apple Bites
- Spider Cakes (Golden Butter Cakes with Peanut Butter Icing)
- Black Bean and Mango Salsa
- Berry Studded Honey Cloud Pancakes
- Shredded Pork and Grilled Pineapple Tacos
- Sassy Tex-Mex Slow Cooker Shredded Pork
- Peanut Chicken Lettuce Wraps
- Biscoff Milkshake
- Grilled Halloumi Cheese and Mango Salad
- Strawberry Vinaigrette Dressing
- Chicken Wrap with Avocado Mayonnaise
Monthly Archives: April 2011
HR79MC5CFRSN I like to be known among my friends as a cooking diva who serves up interesting tasty treats when I have people over. But as mom with 2 full-time jobs (the one I get paid for and my non-paid non-stop mom duties) I have to admit, that lately I have been as short on cooking inspiration. To put it bluntly I have been in a cooking rut.
This past month I flipped through Saveur Magazine determined to try something new to break out of my ordinary food funk. I was delighted to find some recipe inspiration that made my taste buds tingle with anticipation – Heart of Palm Fries.!
The heart of palms are dredged in a simple panko breading, deep fried then served with a side of Chipotle Mayo. What a truly unique appetizer to serve up at my next event! And after cooking up this tasty treat this past weekend I am happy to say the recipe did not disappoint.
I made the recipe almost exactly as it was written but with some minor tweaks. The biggest changes I made were simplifying the egg mixture and swapping in a lemon for fresh lime juice (after all the limes in the fridge mysteriously made their way into the blender for pre-party margaritas). One other tweak I made was to add a little garlic to the the chipotle mayo. I recommend using pre-minced garlic rather than chopping your own so you aren’t overwhelmed with raw garlic flavor.
I found this recipe very easy to make. However to make it truly hostess friendly I would definitely make it all a day ahead of time. The panko coating is perfect for this. If you make the palm fires ahead of time, cool them completely and then store in a single layer in a sealed container in the fridge over night. Take them out 30 minutes before you want to reheat them so that they come to room temperature. Bake in a 400° over for 7-8 minutes or until you hear them start to sizzle a little. Serve the palm fries hot with chipotle mayo on the side. Voila gourmet success!
Heart of Palm Fries with Chipotle Mayo
- 1 cup mayonnaise
- 2 chipotle chiles in adobo
- 1 tablespoon lemon juice
- 1 teaspoon honey
- 1 teaspoon low-sodium soy sauce
- 1/2 teaspoon
- 1/2 teaspoon sesame oil
- 1 teaspoon minced garlic
- Canola oil
- 3 cups Italian seasoned breadcrumbs
- 1 1/2 cup flour
- 4 eggs, beaten
- 2 28-oz. cans of heart of palm, cut in quarters length-wise
- salt to taste
Place all the ingredients for chipotle mayo in a mini food processor and blend until well blended. Put chipotle mayo in the refrigerator until ready to serve.
Pour canola oil into a large pot until 2 inches deep. Heat over medium-high heat until the oil reaches 375°.
While oil is heating place flour, eggs, and panko into three separate dishes. Cut palm of fries into quarters length-wise. Then work in batches to dip palm quarters into the flour. Shake off excess flour and dip into beaten egg mixture. Finally place palm quarters into panko crumbs and shake to evenly coat.
Fry for 1 1/2 to 3 minutes until the desired golden brown. Place palm fries on paper towel to drain. Serve warm with chipotle mayo.
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You may have heard that earlier this year the USDA released the new updated Dietary Guidelines for Americans. It is full of do’s and don’t’s for improving your diet and includes some interesting analysis on the changes in our overall eating habits and obesity rates over the past 40 years.
One of the sections I found particularly interesting was Chapter 4 – Food and Nutrients to Increase. (It is just always more fun to focus on what you should be adding instead of what you need to be deleting!) This section included one of my favorite food groups – seafood!
The USDA is recommending that 8 oz or more or roughly 20% of our protein should come from seafood. It also recommends that we consume “a variety of seafood, as opposed to a just a few choices”. This got me thinking about the variety of seafood that I eat.
When I am out at restaurants I absolutely eat lots of different varieties of seafood but when I am home I tend to prepare three varieties the most often – salmon, shrimp and crab. Clearly I am in a cooking rut. Time to break out and start cooking more seafood varieties at home! So every month I am going to pick a different seafood to prepare.
This month I started with barramundi, a mild, slightly sweet, flaky white fish. I have enjoyed this fish while dining out several times and was delighted to find a bag of plain frozen filets in the freezer on my last Costco run so I could try cooking it for myself.
The firm texture and mild flavor make barramundi a very versatile fish. You can put all kinds of different sauces and spices on it. I decided to go Greek with mine.
I lightly sprinkled it the fillets with olive oil, salt and pepper and baked them on a broiler pan. While those were cooking, I made a simple topping with a little more olive oil, garlic, sun dried tomatoes, capers and feta. I choose to serve the fillets over a bed of couscous and peas, but you could add any sides you like. The dish was TASTY! And so simple and quick. The whole meal was ready in under 20 minutes! Just hoping that my next seafood variety attempt turns out as well.
- 2 barramundi fillets with skin on, thawed
- olive oil
- salt and pepper
- 3 tablespoons olive oil
- 1 clove minced garlic (approx. 1 teaspoon)
- 1 tablespoon capers
- 1/4 cup sun-dried tomatoes in olive oil, chopped
- 1/3 cup of feta cheese, crumbled
Preheat oven to 400.
Sprinkle fillets with olive oil, salt and pepper. Place skin side up on a broiler pan. Bake for 14 minutes or until fully cooked.
Place 3 tablespoons of olive oil and garlic in a pan and turn heat to med high. Watch closely and stir occasionally until garlic starts to sizzle. Add capers and sun-dried tomatoes to olive oil and garlic. Stir to incorporate. Cook for 1-2 minutes until thoroughly heated and set aside until ready to serve.
When fish is fully cooked (it should be opaque white and flaky throughout) remove from oven. Peel the skin off and discard. If the fish is fully cooked the skin will peel off very easily. If the skin does not peel off easily cook the fillets a little longer.
Place fillets on serving dishes. Spoon sun-dried tomato mixture over fillets. Sprinkle crumbled feta cheese over top and serve.
Here are some more tasty seafood dishes you might enjoy!
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