Spanish Meatball & Butter Bean Stew
Tuesday, 13 September 2016
| Prep Time | 15 minutes |
| Cook Time | 35 minutes |
| Servings |
servings |
Ingredients
- 350 gr ground pork lean
- 2 tsp olive oil
- 1 large red onion chopped
- 2 peppers any color, sliced
- 3 garlic cloves crushed
- 1 tbsp paprika smoked or hungarian
- 2 cans butter beans approx 400gr per can
- 2 tsp caster sugar
- 1 bunch parsley chopped
Ingredients
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Instructions
- Season the pork, working the seasoning in with your hands, then shape into small meatballs. Heat the oil in a large pan, add the meatballs and cook for 5 mins, until golden brown all over. Push to one side of the pan and add the onion and peppers. Cook for a further 5 mins, stirring now and then, until the veg has softened, then stir in the garlic and paprika. Stir everything around in the pan for 1 min, then add the tomatoes. Cover with a lid and simmer for 10 mins.
- Uncover, stir in the beans, the sugar and some seasoning, then simmer for a further 10 mins, uncovered. Just before serving, stir in the parsley. Serve with crusty bread for dunking, if you like.
Recipe Notes
435 Calories
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Traditional Grilled Souvlaki
Tuesday, 06 September 2016
| Prep Time | 30 minutes |
| Cook Time | 15 minutes |
| Passive Time | 2 hours |
| Servings |
servings |
Ingredients
- 1 lemon juiced
- 1/4 cup olive oil extra virgin
- 1/4 cup soy sauce
- 1 tsp dried oregano
- 3 garlic cloves crushed
- 4 pounds pork tenderloin cut into 1 inch pieces
- 2 yellow onions medium, cut into 1 inch pieces
- 2 green bell peppers cut into 1 inch pieces
- wooden skewers
Ingredients
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Instructions
- In a large glass bowl, mix together lemon juice, olive oil, soy sauce, oregano, and garlic; add pork, onions, and green peppers, and stir to coat. Cover, and refrigerate for 2 to 3 hours.
- Preheat grill for medium-high heat. Thread pork, peppers, and onions onto skewers.
- Lightly oil grate. Cook for 10 to 15 minutes, or to desired cooking, turning skewers frequently for even cooking.
Recipe Notes
189 Calories
Chipotle Pork Tenderloin
Tuesday, 06 September 2016
| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Servings |
servings |
Ingredients
- 1 tsp onion powder
- 1 tsp garlic powder
- 3 tbsp chipotle chili powder
- 1 1/2 tsp salt
- 4 tbsp brown sugar
- 2 pork tenderloins (about 3/4 pound total)
Ingredients
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Instructions
- Preheat grill for medium-high heat.
- In a large resealable plastic bag, combine the onion powder, garlic powder, chipotle chile powder, salt, and brown sugar. Place tenderloins in bag and shake, coating meat evenly. Refrigerate for 10 to 15 minutes.
- Lightly oil grill grate, and arrange meat on grate. Cook for 20 minutes, turning meat every 5 minutes. Remove from grill, let stand for 5 to 10 minutes before slicing.
Recipe Notes
183 Calories
Sesame Green Beans
Tuesday, 06 September 2016
| Prep Time | 5 minutes |
| Cook Time | 25 minutes |
| Servings |
servings |
Ingredients
- 1 tbsp olive oil extra virgin
- 1 tbsp sesame seeds
- 1 pound green beans cut into 2 inch pieces
- 1/4 cup chicken broth
- 1/4 tsp sea salt
- black ground pepper to taste
Ingredients
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Instructions
- Heat oil in a large skillet or wok over medium heat. Add sesame seeds. When seeds start to darken, stir in green beans. Cook, stirring, until the beans turn bright green.
- Pour in chicken broth, salt and pepper. Cover and cook until beans are tender-crisp, about 10 minutes. Uncover and cook until liquid evaporates.
Recipe Notes
78 Calories
Pears Perfect
Thursday, 01 September 2016
| Prep Time | 15 minutes |
| Passive Time | 1 hour |
| Servings |
Servings |
Ingredients
- 4 Bosc Pears
- 1/3 cup white sugar
- 1/4 tsp vanilla extract
- 1/4 cup Cointreau or other orange liquor
Ingredients
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Instructions
- Place the pears into a large saucepan. Fill with enough water to cover the pears by 1 inch. Stir in the sugar and bring to a boil. Cook uncovered until the liquid has reduced into a light syrup, this may take up to 1 hour. Remove from the heat and stir in the vanilla. Cool until just warm, then stir in the liqueur and serve.
Recipe Notes
123 Calories
Spicy Chicken Breasts
Wednesday, 31 August 2016
| Prep Time | 15 minutes |
| Cook Time | 15 minutes |
| Servings |
Servings |
Ingredients
- 2 1/2 tbsp paprika
- 2 tbsp garlic powder
- 1 tbsp sea salt
- 1 tbsp onion powder
- 1 tbsp dried thyme
- 1 tbsp ground cayenne pepper
- 1 tbsp black ground pepper
- 4 chicken breast halves skinless, boneless
Ingredients
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Instructions
- n a medium bowl, mix together the paprika, garlic powder, salt, onion powder, thyme, cayenne pepper, and ground black pepper. Set aside about 3 tablespoons of this seasoning mixture for the chicken; store the remainder in an airtight container for later use (for seasoning fish, meats, or vegetables).
- Preheat grill for medium-high heat. Rub some of the reserved 3 tablespoons of seasoning onto both sides of the chicken breasts.
- Lightly oil the grill grate. Place chicken on the grill, and cook for 6 to 8 minutes on each side, until juices run clear.
Recipe Notes
173 Calories
Grilled Fish Tacos with Chipotle/Lime Dressing
Wednesday, 31 August 2016
Grilled Fish Tacos taste as good as fried and this recipe has been a hit since we introduced it. Though this may seem like a lot of ingredients many of them are used in both the marinade and the dressing making double use and once you have this once, we're sure you'll keep coming back to it.
| Prep Time | 35 minutes |
| Cook Time | 9 minutes |
| Passive Time | 6 hours |
| Servings |
Servings |
Ingredients
Marinade
- 1/4 cup olive oil extra virgin
- 2 tbsp white vinegar
- 2 tbsp lime juice (ideally fresh)
- 2 tsp lime zest
- 1 1/2 tsp honey
- 2 garlic cloves, minced
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 1 tsp seafood seasoning (such as "Old Bay")
- 1 tsp hot pepper sauce
- 1/2 tsp black ground pepper
- 1 pound tilapia fillets, cut into chunks
Dressing
- 1 container light cream cheese (8 ounces)
- 1/2 cup adobo sauce from chipotle peppers
- 2 tbsp fresh lime juice
- 2 tsp lime zest
- 1/4 tsp cumin
- 1/4 tsp chili powder
- salt and pepper to taste
Ingredients
Marinade
Dressing
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Instructions
- To make the marinade, whisk together the olive oil, vinegar, lime juice, lime zest, honey, garlic, cumin, chili powder, seafood seasoning, black pepper, and hot sauce in a bowl until blended. Place the tilapia in a shallow dish, and pour the marinade over the fish. Cover, and refrigerate 6 to 8 hours.
- o make the dressing, combine the sour cream and adobo sauce in a bowl. Stir in the lime juice, lime zest, cumin, chili powder, seafood seasoning. Add salt, and pepper in desired amounts. Cover, and refrigerate until needed.
- Preheat an outdoor grill for high heat and lightly oil grate. Set grate 4 inches from the heat.
- Remove fish from marinade, drain off any excess and discard marinade. Grill fish pieces until easily flaked with a fork, turning once, about 9 minutes.
- Assemble tacos by placing fish pieces in the center of tortillas with desired amounts of tomatoes, cilantro, and cabbage; drizzle with dressing. To serve, roll up tortillas around fillings, and garnish with lime wedges.
Recipe Notes
416 Cakories
Greek Island Chicken Shish Kebabs
Wednesday, 31 August 2016
| Prep Time | 20 minutes |
| Cook Time | 10 minutes |
| Passive Time | 2 hours |
| Servings |
Servings |
Ingredients
- 1/4 cup olive oil extra virgin
- 1/4 cup lemon juice
- 1/4 cup white vinegar
- 2 cloves garlic minced
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1/4 tsp sea salt
- 1/4 tsp black ground pepper
- 2 pounds chicken breast skinless, boneless, cut into 1.5 inch pieces
- 6 wooden skewers
- 2 large green or red bell peppers cut into 1 inch pieces
- 1 onion - large
- 12 cherry tomatoes
- 12 mushrooms fresh
Ingredients
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Instructions
- Whisk the olive oil, lemon juice, vinegar, garlic, cumin, oregano, thyme, salt, and black pepper together in a large glass or ceramic bowl. Add the chicken and toss to evenly coat. Cover the bowl with plastic wrap; marinate in the refrigerator for at least 2 hours.
- Soak wooden skewers in water for about 30 minutes before use.
- Preheat an outdoor grill for medium-high heat; lightly oil the grate.
- Remove the chicken from the marinade and shake off excess liquid. Discard the remaining marinade. Alternately thread pieces of the marinated chicken with pieces of bell pepper, onion, cherry tomatoes, and mushrooms onto the skewers.
- Cook the skewers on the preheated grill, turning frequently until nicely browned on all sides, and the chicken is no longer pink in the center, about 10 minutes.
Recipe Notes
290 Calories
Salmon Mango Tango
Wednesday, 31 August 2016
| Prep Time | 10 minutes |
| Cook Time | 5 minutes |
| Passive Time | 15 minutes |
| Servings |
Servings |
Ingredients
- 1 mango peeled, seeded and diced
- 2 tbsp lime juice
- 2 tbsp red bell pepper and ancho chili jam
- 2 tbsp fresh cilantro chopped
- 2 fillets salmon skin removed
- sea salt to taste
- 2 tsp vegetable oil
Ingredients
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Instructions
- Stir mango, lime juice, pepper jam, and cilantro together in a bowl. Cover the bowl and refrigerate for relish flavors to combine, about 30 minutes.
- Season salmon fillets with sea salt.
- Heat oil in a large non-stick skillet over medium-high heat until oil begins to smoke. Place salmon, flesh-side down, in the hot skillet and cook until edges are just starting to cook through, about 2 minutes. Flip fillets, remove skillet from heat, and let fillets sit in the hot pan until cooked through, 2 to 3 minutes more. Transfer to a plate and top with chilled mango relish.
Recipe Notes
307 calories
Baked Honey Mustard Chicken
Tuesday, 30 August 2016
| Prep Time | 15 minutes |
| Cook Time | 45 minutes |
| Servings |
people |
Ingredients
- 6 chicken breast halves skinless, boneless
- 1/2 cup honey
- 1/2 cup prepared mustard
- 1 tsp dried basil
- 1 tsp paprika
- 1/2 tsp dried parsley
- salt and pepper to taste
Ingredients
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Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Sprinkle chicken breasts with salt and pepper to taste, and place in a lightly greased 9x13 inch baking dish. In a small bowl, combine the honey, mustard, basil, paprika, and parsley. Mix well. Pour 1/2 of this mixture over the chicken, and brush to cover.
- Bake in the preheated oven for 30 minutes. Turn chicken pieces over and brush with the remaining 1/2 of the honey mustard mixture. Bake for an additional 10 to 15 minutes, or until chicken is no longer pink and juices run clear. Let cool 10 minutes before serving.
Recipe Notes
232 Calories
