Had to share this easy and incredibly tasty grouper recipe! Ingredients 2 6oz grouper filet 1/2 cup mayo 1/2 grated Parmesan cheese 1/4 panko bread crumbs 1/2 tsp salt 1/2 tsp pepper 2 cups broccoli 1/4 cup feta cheese Greek Dressing Preparation Dry fish and season with salt and pepper. In separate bowl mix mayo, cheese and panko bread crumbs into a paste. Coat fish with the paste mix. Place in a parchment paper line baking dish and bake at 350 degrees for 20 minutes uncovered. Boil broccoli for 3 minutes then place in saute pan with EVOO and finish cooking until fork tender. Top with feta crumbles and greek dressing. BAM! It's just that fast and easy. I looks great and tastes even better.
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This is one of my sons favorite cookies! Enjoy, they are easy and delicious.
INGREDIENTS
Mix pumpkin, sugar, soft butter, vanilla and egg until smooth. Combine dry ingredients and mix again to make dough. Add in chocolate chips and fold with spatula. Bake at 350 on baking sheet with parchment paper for 12 to 15 minutes. Let cool 2 minutes then transfer to cookie rack. Ingredients
Instructions 1. Seer meat in olive oil and remove from pan. 2. And flour to pan then deglaze pan with wine and add garlic, cook 30 seconds to scrap brown bites from bottom of large skillet or deep cooking pot. 3. Add tomatoes, sauce, beef stock, caraway seeds, paprika salt and pepper. 4. bring to a boil and add the now dice steak (1/2 inch cubes) to mix and cook boiling for 3 minutes. 5. Turn heat to low simmer, cover and cook 1 1/2 hours. 6. Take lid off and add, onions, potatoes and carrots and cook another 1 1/2 to 2 hours on low simmer until sauce starts to thicken to almost nappe. Serve or rice, mashed potatoes, egg noddles or German Spaetzle dumplings! I Love Shawarma! This is from mamaslebanesekitchen.com
Ingredients Meat
Instructions Shawarma Marinade
A Great Winter Sunday dish from www.tasteofmoroc.com
What Is M’hammar?In Moroccan cooking, the word m’hammar refers to two things:
INGREDIENTS For the Meat and Spice Rub
For Braising
For Garnish
Got this from a great blog called taste of Morocco!
https://tasteofmaroc.com/moroccan-harira-soup-recipe/ INGREDIENTS US CustomaryMetric 1x2x3x
Ahead of Time - Prep Ingredients
Make the Soup
NOTES
Another of my Mediterranean go to dishes, Humus!
Part hummus and part yogurt dip, this tangy dip is everything you want in a hummus. It's super smooth and creamy, great as a spread! Pro tip, pipe this hummus into some celery ribs for a appetizer! It is so good. INGREDIENTS
Add in garbanzo beans, yogurt and olive oil. Process until smooth. Transfer the dip to a bowl and top with chopped parsley, paprika and a light drizzle of olive oil. Get your pita chips ready for this one! This sauce is an Israeli Classic that is great with Chicken!
INGREDIENTS
Slice peppers in quarters. Cut ends off tomatoes and slice in half. Cut onions into quarters. Toss all vegetables in a large bowl with olive oil, salt and pepper. Spread out onto parchment paper and roast for 30 minutes, or until beginning to brown. Allow to cool slightly, and then pulse briefly in food processor with 1-2 tablespoons tomato paste, a drizzle of olive oil, fresh lemon juice and schug. This sauce should have some chunkiness to it, so pulse briefly and use a spatula to sweep the sides of the bowl if necessary. I'm a huge fan of Mediterranean food and sauces, With Tzatziki being my personal favorite. Here is a great recipe for Tzatziki. Click Here.
Here is a great comfort dish sure to make any chicken and pasta lover happy. Chicken in a spinach an artichoke cream sauce!
INGREDIENTS 8 chicken thighs (or 4 to 6 medium breasts if you prefer) 3 Tbsp butter 2 Tbsp EVOO 4 garlic cloves minced 2 Tbsp flour 1/2 onion diced 6 to 8 ounces fresh spinach (chopped) you can add more as the spinach wilts 1 can artichoke hearts (chopped) 1/4 cup white wine 1 1/2 cup milk 1/2 cup heavy cream 1/4 sour cream 1/2 cup parmesan cheese (more to taste in sauce) Salt and pepper to taste Pasta of choice Process First, brown the chicken skin side down in the evoo and butter about 4 minutes on each side medium high. Remove and bake at 375 for 15 more minutes. While the chicken in baking start your sauce. Deglaze the pan with the white wine then add your onion and garlic. Next, after onions are soft add flour and whisk. Add all remaining ingredients EXCEPT the cheese and bring to a boil. Reduce to medium low, add the cheese and let the sauce reduce to thicken up. About 10 to 15 minutes. NOTE: You can tweak your sauce balance a little with extra cheese or heavy cream. Taste and season as you go! Boil your pasta, while that's going pull your chicken from the oven and let it simmer in the sauce, about 15 minutes depending on the type of pasta. Serve with nice chardonnay and garnish with some fresh chopped chives and a few red pepper flakes and the zest of a lemon! |
AuthorVic Luebker "The Battle Field Chef" is Editor and Chief of Food and Bars and is an admitted food, drink and travel junky with a passion for fun! More about Vic here. Archives
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