Monday, August 25, 2014
Original recipe makes 6 servings Change Servings
- Preheat oven to 375 degrees F (190 degrees C).
- In a food processor or blender, pulse together macadamia nuts and breadcrumbs until finely ground. Pour nut mixture onto a plate, and coat fish fillets on both sides.
- Heat butter in a large skillet over medium heat. Fry fillets on both sides until nuts are golden brown. Remove to a baking pan.
- Add shallots to skillet, and cook until translucent. Stir in chicken stock. Mix in pineapple, papaya, mango, coconut, and habanero peppers. Season with salt, pepper, and sugar to taste. Simmer until sauce is thick, about 30 minutes. Strain to remove peppers, fruit, and shallots. Reserve sauce in a pan over low heat.
- Bake mahi mahi in preheated oven about 10 minutes, until internal temperature reaches 140 degrees F. Remove fish, and lightly coat with sauce.
Lemon Chicken Romano
- 2 (8 oz) boneless, skinless chicken breasts, trimmed, halved horizontally*, and pounded to 1/2-inch thick
- 2 oz shredded Whole Milk Mozzarella cheese (1/2 cup)
- 2 oz shredded Provolone cheese (1/2 cup)
- 1 large egg
- 1 Tbsp all-purpose flour
- 1/2 cup Panko bread crumbs
- 1 1/2 oz finely shredded Romano cheese (1/2 cup)
- 1 Tbsp chopped fresh oregano
- Zest of 1 lemon (2 tsp)
- 1/2 tsp garlic powder
- Salt and freshly ground black pepper
- 2 1/2 Tbsp vegetable oil
- 2 1/2 Tbsp extra virgin olive oil
- Lemon slices or wedges for serving (you can just use the one that was zested)
Make Quick Bacon, Egg & Cheese Sandwiches
- Preheat oven to 350 degrees. Sprinkle each side of the chicken cutlet lightly with salt (about 1/16 tsp per each side), let stand at room temperature 20 minutes. Combine Mozzarella and Provolone cheese in a bowl, set aside.
- In a shallow dish, whisk together flour and egg until smooth. In a separate shallow dish, toss together Panko bread crumbs, Romano cheese, oregano, lemon zest, garlic powder and 1/4 tsp pepper. Pat chicken dry with paper towels. Working with 1 chicken cutlet at a time, dredge chicken in egg mixture coating both sides and allowing excess to run off, then immediately transfer to Romano mixture and coat both sides with mixture, while pressing gently to allow crumbs to adhere. Transfer chicken to a plate and repeat process with remaining chicken cutlets. Pour 2 1/2 Tbsp olive oil and vegetable oil into a 10-inch non-stick skillet and heat over medium-high heat. Once oil is hot, add 2 coated chicken cutlets and fry without moving them until bottom is crispy and golden brown, about 2 minutes, then using metal tongs rotate to opposite side and cook until golden brown, about 2 minutes longer. Transfer fried chicken to a large plate lined with paper towels to drain. Repeat process with remaining 2 pieces of chicken.
- Place cutlets on rimmed baking sheet, sprinkle tops with Mozzaralle cheese mixture and transfer to preheated oven to bake until internal temperature registers 165 degrees on an instant read thermometor, about 12 minutes (you can broil during the last 1 - 2 minutes if desired). Remove from oven and garnish with lemon slices or wedges, serve warm. Squeeze fresh lemon juice from lemon slices over chicken just before enjoying.
- *freeze chicken breasts for 15 minutes to help slice easier, then lye breast flat and trim into two pieces through the thickness of the breast.
4.93 Mitt(s) 14 Rating(s)
DescriptionPut a spin on Mexican night with this healthy, vegetarian skillet dish. Ready in 30 minutes!
- 2 teaspoons Olive Oil
- 1 Medium Yellow Onion, Diced
- 3 cloves Garlic, Minced
- ½ Jalapeno, Seeded And Diced
- 3 cups 1/2 Inch Diced, Peeled Butternut Squash
- 1 teaspoon Cumin
- 1 teaspoon Chili Powder
- Salt And Pepper To Season
- 1 can (15 Oz. Size) Black Beans, Rinsed And Drained
- 8 Yellow Corn Tortillas (taco Size), Cut Into Thick Strips
- 1 can (15 Oz. Size) Red Enchilada Sauce
- 1 cup Reduced-fat Colby Jack Or Mexican Cheese, Divided
- Cilantro And Low Fat Sour Cream, For Serving
Preparation InstructionsHeat olive oil over medium-high heat in a large oven-proof skillet. Add onions, garlic, and jalapeno and cook 2-3 minutes until onions become translucent and garlic is fragrant. Add cubed squash, cumin and chili powder and season with salt and pepper. Cook, stirring occasionally, until the squash is slightly tender, 8 to 10 minutes. You want the squash to be fork tender, but not so tender that it starts to fall apart and become mush.
Next add the black beans, corn tortilla pieces, and can of enchilada sauce and stir to combine. Reduce heat to medium-low and sprinkle in 1/2 cup of cheese. Stir again and simmer for a few minutes until everything is nice and melted.
Turn your oven broiler to high. Sprinkle an additional 1/2 cup of cheese over the top of the enchilada mixture and place in the oven under broiler for 3-5 minutes until cheese melts and tortilla edges become a bit golden brown. Remove from heat and serve immediately.
Serve with sour cream, cilantro, guacamole, or hot sauce!
Dairy-Free Spinach Stuffed Shells
Cut down the cholesterol without losing any flavor in this vegan stuffed shells recipe from Jenna Weber of Eat, Live, Run. See the full post at the Fresh Tastes Blog.
- 2 tablespoons olive oil
- 1.5 teaspoon salt
- 1 teaspoon oregano
- 16 ounces extra firm tofu
- 2 cloves garlic
- 1 tablespoon nutritional yeast
- 10 ounces frozen spinach, defrosted
- 1 box jumbo shells
- 1 jar of your favorite marinara sauce
- Drain the tofu and pat dry with paper towels. Crumble into the bowl of a food processor or high-speed blender along with olive oil, salt, oregano, garlic and nutritional yeast. Process on high until smooth and “ricotta-like”.
- Add the defrosted spinach to the blended tofu mixture.
- Cook shells in boiling salted water until el dente. Drain
- Preheat oven to 350 degrees. Pour about ½ cup pasta sauce into the bottom of a 9 x 13 inch pan. Stuff shells with 2 T of filling and place in pan, seam side down. Repeat until all shells have been stuffed.
- Pour remaining pasta sauce over shells, cover with foil and bake for 30 minutes. Serve!
Yield: 6-8 servings
Easy Thai Coconut Soup
substitute rice for ramen noodles
Recipe by Ourbestbites.com
1 teaspoon olive oil
1 1/2 tablespoon minced jalapeno pepper
1 1/2 tablespoon fresh minced ginger, or 1 ½ teaspoons ground dry ginger
2 14.5-ounce cans chicken broth
1 13.5 ounce can coconut milk or light coconut milk (about 1 3/4 cups)
1/2 teaspoon kosher salt
2 packages ramen noodes (discard seasoning packet)
optional: ¾ cup sliced mushrooms
1 ½ tablespoon fresh lime juice
2 tablespoon chopped cilantro
1 cup diced or shredded cooked chicken
toppings: additional chopped cilantro, sliced green onions, and lime wedges
Heat medium sized pot to medium-high heat on stove top. Add olive oil, jalapeno, and ginger (if using fresh.) Cook for 1-2 minutes, stirring frequently, until jalapeno and ginger are softened and fragrant. If using ground ginger, add now and stir. Add chicken broth, coconut milk, and salt and increase heat to bring mixture to a boil. Reduce to simmer and add noodles (note you will discard seasoning packet that comes with noodles.) Simmer 3-5 minutes, until noodles are softened. If using mushrooms, add them in the final 2-3 minutes of cooking the noodles. Add chicken and simmer for about 30 seconds to heat through. Remove pot from heat and stir in lime juice, chicken, and cilantro. Ladle into serving bowls and garnish with additional chopped cilantro, green onions, and lime wedges if desired. Serve immediately. Serves 4-6.
Note: This type of noodle absorbs liquid exceptionally fast, so you should serve the soup immediately. If you know you need to keep the soup warm for a while before serving, wait to add the noodles until a few minutes before you’re ready to serve.