Skillet-Roasted Salmon with Avocado, Pomegranate, and Bulgar

So healthy! I substituted the bulgar with Quinoa and instead of drizzling olive oil over it I drizzled pomegranate molasses.

 

 

Get recipe here.

 

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Tropical Fish Fillets

Delicious and so easy! Refreshing for summer dinners. Adapted from Cuba, the cookbook.

 

Tropical Fish Fillets

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Ingredients

  • 4 fish fillets (swordfish, red snapper or any fresh water fish)
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons lime juice
  • 2 tablespoons chopped parsley
  • 1 tablespoon chopped scallions
  • 1 tablespoon butter
  • 3 tablespoons vegetable oil
  • about 12 ounces of sliced pineapple, diced
  • about 12 ounces of diced papaya
  • 8 orange supremes
  • 3 tablespoons orange juice
  • 2 tablespoons dry white wine
  • 1 teaspoon sugar
  • all-purpose flour for dredging

 

Directions

  1. In a dish, combine the fish, salt , pepper, lime juice, parsley, and scallions. Cover and let marinate in the refrigerator for 1 hour.
  2. In a medium frying pan, melt the butter and 1/2 tablespoon of oil over medium heat.  Add the pineapple, papaya, orange supremes, orange juice, wine, and sugar. Cook for 2 minutes and set aside.
  3. Dredge the fish in flour. Ina medium pan heat the remains oil over medium-high heat. Cook the fish till browned, about 4 minutes on each side. Serve with the fruit sauce.

 

 

Cuban Rice Salad (Ensalada de Arroz)

Part 2 of my Cuban salad series. Fantastic hearty salad with chicken and rice! Great for outdoor parties or picnics.  I omitted the toasted sesame seeds, for personal taste.  Adapted from Cuba, the cookbook. Recipe invented by Vivian Costa Leal, a Cuban housewife.

 

  • Servings: 6
  • Difficulty: easy
  • Print

IMG_0826

 

Ingredients

  • 2 large green peppers
  • 1 large white onion, diced
  • 2 tablespoons vinegar
  • 2 tablespoons vegetable oil
  • 1 cup finely cooked chicken
  •  3 cloves garlic, minced
  • salt to taste
  • 2 cups cooked rice
  • 1/2 cup grated carrots
  • 1/2 cup or more mayonnaise

 

Directions

  1. Roast the peppers over an open flame or broiler. Place in a bowl fuller ice water. Peel off the skin, and cut into strips. Set aside.
  2. In a small bowl combine the onions and vinegar. Let marinate for 30 minutes. Drain and set aside.
  3.  In a medium fry pan, heat the oil over medium heat. Add the chicken and garlic. Sauté for a few minutes till the garlic is fragrant. Stir in salt. Set aside.
  4.   In  a large bowl combine half the peppers and the rest of the ingredients. Salt to taste. Use the remaining peppers to decorate the top. Refrigerate for at least 2 hours before serving.

 

 

Cuban Chicken Salad (Ensalada de Pollo)

A staple served at parties. This isn’t my great aunt’s version but close.   Adapted from Cuban Chicks Can Cook, by Ana Quincoces Rodriquez

 

Cuban Chicken Salad

  • Servings: 6 to 8
  • Difficulty: easy
  • Print

IMG_0813 3

 

Ingredients

  • 1 whole roasted chicken shredded without skin
  • 4 large peeled red potatoes, cubed into 1-inch pieces and boiled till tender
  • 1 large green apple peeled and finely chopped into 1-inch pieces
  • 1 cup of mayonnaise
  • 1 tablespoon Dijon mustard
  • 4 hard boiled eggs, 3 finely chopped, use 1 for decoration
  •   3/4 cup peas
  • 1 cup canned asparagus tips, reserve 2 tablespoons liquid
  • 1 small can diced pimentos, reserve 2 tablespoons liquid
  • 1 tablespoon red wine vinegar
  • 1 tablespoon sugar
  • salt and pepper to taste

 

Directions

  1. Combine mayonnaise, mustard, reserved pea and pimento liquid, vinegar, sugar, salt and pepper.
  2. Stir in the chicken, I used my hands. Add remaining ingredients. Toss well.
  3. Add a couple of tablespoons of mayonnaise if necessary.
  4. You can decorate the top with slices of egg, any left over pimento pieces, peas or asparagus.

 

Panzanella with Shrimp and Fennel

Great summer salad! Adapted from Lidia Bastianich’s Celebrate Like an Italian.

 

Panzanella with Shrimp and Fennel

  • Servings: 4 to 6
  • Difficulty: easy
  • Print

IMG_0570

 

Ingredients

  • 1 1-2 day old bread cut into cubes, (about 6 cups)
  • 3 beefsteak tomatoes
  • 1 small fennel bulb, trimmed and slice thinly
  • 1 bunch scallion, white and green parts chopped
  • 1/2 English cucumber, sliced into half-moons
  • 1/4 cup red wine vinegar
  • 1 1/2 teaspoon kosher salt
  • 1/2 cup plus 2 tablespoons extra-virgin olive oil
  • 1 pound medium shrimp, peeled ad deveined

 

Directions

  1. Preheat oven to 350 degrees. Spread the bread cubes on a baking sheet, and toast until crisp but not browned. About 7 minutes. Let cool.
  2. In a large bowl, combine the tomatoes, fennel, scallions, and cucumber. Sprinkle the vinegar and 1 teaspoon of salt. Toss well.  Add the bread cubes, toss to soak in the vinegar. Drizzle with the 1/2 cup of olive oil. Set aside.
  3. Add the remaining 2 tablespoons of oil to large skillet over high heat. Add the shrimp and season with salt. Cook until the shrimp is cooked through for about 3 minutes. Let cool for 5 minutes.
  4. Add the shrimp to the salad and toss well.

 

15 Patriotic Recipes to Celebrate the Red, White and Blueberry! — Home is Where the Boat Is

Celebrate the Red, White and Blueberry with these patriotic recipes! You’ll find an assortment of star-spangled treats, berrylicious desserts and healthy appetizers too. Memorial Day is almost here, how did that happen? If you’re looking for some patriotic fare, I pulled together some recipes from the archives to celebrate the Red, White and Blueberry and for noshing […]

via 15 Patriotic Recipes to Celebrate the Red, White and Blueberry! — Home is Where the Boat Is