This is a delicious, quick and easy recipe! Not a big fan of cilantro, so I substituted with parsley. It would go nicely with rice.
The 143th Kentucky Derby is next Saturday May 6, which hat will you be wearing? Haven’t had the pleasure to attend this event but always wanted to. Not just because of my love for horses, but to wear one of these hats! Did you know there’s some history behind these hats?Embed from Getty Images Embed from Getty Images Embed from Getty Images Embed from Getty Images
This is part 2 of this week’s seafood series. The relish was surprisingly good that I made it again to accompany another dish. Salmon is a fish we have for dinner a few times a month, it is truly one of my favorites. This was adapted from Fresh Fish, by Jennifer Trainer Thompson.
Grilled Salmon with Tomato-Basil Relish
- 2 pounds of Atlantic salmon with skin on
- 2 teaspoons of sesame oil
- 1/4 teaspoon of dried rosemary
- salt and freshly ground pepper
- lemon wedges
- 2 ripe tomatoes, diced
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon minced basil
- 1 teaspoon minced garlic
- 1/2 teaspoon cumin
- salt and freshly ground pepper
- Prepare a medium-high fire in a gas or charcoal grill. Brush both sides of the salmon with sesame oil, then sprinkle the flash side with the rosemary and salt and pepper. Squeeze the lemon over the fish and grill until a flakes with a fork, about 4 to 6 minutes on each side.
- Meanwhile combine and mix all the relish ingredients in a small bowl.
- Serve the fish with the relish on the side.
I made this dish a couple of times because the first time the mashed potatoes didn’t brown on the top, and since you should never over cook fish I was afraid to leave it in the oven any longer. So the second time I made it I just put it under the broiler and it came out perfect. This recipe was adapted from The Newlywed’s Cookbook.
Traditional Fish Pie
- 1/4 cup of flour
- 2 cups of milk
- 1 1/2 pounds of fresh haddock, skin removed
- 2 3/4 sticks of unsalted butter
- 1 tablespoon of dry mustard powder
- 2 hard-boiled eggs, peeled and sliced or quartered
- 2 pounds of baking potatoes, peeled and cut into even sized pieces
- sea salt and freshly ground pepper
- Put the milk in a wide saucepan, heat to just to boiling point, add fish. Turn off the heat and poach until opaque carefully not overcooking.
- Meanwhile, melt 1 1/4 sticks of butter in another saucepan, stir in the mustard powder and flour. Remove from heat. Place the fish in a baking dish and place the eggs on top. Strain the poaching liquid from the fish into the saucepan with the butter.
- Return the pan to the heat whisking vigorously to smooth any lumps and bring to a boil. Pour the thickened mixture over the fish and the eggs.
- Meanwhile cook th potatoes in salted water till tender, drain and place back into pan. Melt the rest of the butter. Reserve about 1/4 of cup and pour the butter in the potatoes and mash them up. Season with salt and pepper. Spoon the potatoes carefully over the fish. Dot with the remaining butter. Transfer the pie into a 400F degree oven and cook for 20 minutes or till nicely browned.
Wishing everyone a Happy Easter! Here’s a great soup for the holiday.
Hope everyone had a wonderful Easter! This year I decided to cook different dishes to change it up a bit. This soup was very easy and delicious to make. The great thing about soups is that it can be made ahead. This recipe is courtesy of Ayurveda. the recipe only serves 4 so I had to double it.
For the roasted chicpeas:
32 oz can of chicpeas
2 tbsp apple cider
2 tsp Spring Spice Mix ( see below)
1 tsp of cumin powder
dash of salt
2 tsp sunflower oil
Preheat the oven to 400 degrees.
Rinse and drain the chicpeas well and dry with a towel. Place in a bowl and add all the ingredients. Mix well using your hands.
Spread on a baking sheet and bake for 40 minutes. Stirring every 15 minutes.
Spring Spice Mix:
1 tbsp whole coriander seeds
1 tsp fenugreek seed
View original post 116 more words
Great recipe for anyone who doesn’t have time to cook dinner. This takes about 30 minutes, just make the chicken is cooked through. The ingredients are also basic and probably already exist in your pantry. It’s a one skillet from stove top to table! Recipe adapted from Lidia’s Family Table by Lidia Bastianich.
Skillet Chicken Breasts with Olive Oil and Garlic
- 6 boneless skinless chicken breasts
- 3/4 teaspoon of salt, more if needed
- 1/2 cup of flour
- 1/4 cup extra virgin olive oil
- 2 tablespoons of butter
- 8 or more large garlic cloves, sliced
- 1/4 teaspoon of hot pepper flakes
- 3 tablespoons of capers, drained
- 2 tablespoons red wine vinegar
- 1 cup of turkey broth or vegetable broth
- 1 tablespoon of dry bread crumbs
- Season the chicken on both sides with salt. Dredge into the flour , shake off excess.
- Heat 2 tablespoons of olive oil and 2 tablespoons of butter in the skillet over medium heat. Place the chicken, let them cook for a about 4-5 minutes on each side or till lightly browned.
- Scatter the garlic all around the spaces in between the chicken and turn up the heat slightly, shake the pan. Add the red pepper flakes, wait a couple of minutes. Then add the capers. Shake the pan to distribute the seasonings and juices.
- Raise the heat a bit more and pour in the red wine vinegar. Shake the pan again and let the vinegar reduce for about a minute.
- Pour the broth and bring to a full boil. Drizzle 2 tablespoons of the oil around the pan and some salt. Let it bubble for a few minutes to reduce, shaking the pan again. Add the bread crumbs around the chicken not on the chicken and let the sauce thicken.
- Take the pan off heat and add parsley.
I am very excited to announce the fashionista cook is celebrating a milestone! The blog has reached a total of 500 followers! Thank you to all my followers that made this possible.