Dish's Green Goddess Dressing

Ingredients :

Scant 1/2 cup coarsely chopped fresh parsley (1/4 bunch)

1 cup chopped basil (1 ounce)

1/2 cup chopped fresh chives (1 ounce)

1/2 pound fresh spinach leaves

1 tablespoon apple cider vinegar, more to taste

3 cups mayonnaise

2 1/4 teaspoons Dijon mustard, more to taste

1 teaspoon salt, more to taste

3/4 teaspoon white pepper, more to taste

3/4 teaspoon fresh lemon juice, more to taste

How To Prepare :

1. In a blender, pulse together the parsley, basil, chives and spinach along with the cider vinegar. 

2. Remove the mixture to a large bowl and whisk in the mayonnaise, mustard, salt, pepper and lemon juice.

3. Taste and adjust the flavorings and seasonings as desired.

4. This makes a generous 3 cups of dressing, which will keep, covered and refrigerated, up to 1 week.

Serve : Makes 3 Cups

Spicy Mexican Beef

Ingredients :
4 pounds beef chuck roast, trimmed of fat and meat cut into chunks
2 cloves garlic, minced
1 (24 ounce) jar salsa
2 teaspoons chili powder
1 onion, chopped
1 1/2 teaspoons ground cumin
1 (7 ounce) can chopped mild green chiles
1/2 teaspoon dried oregano

How To Prepare :
1. Mix chuck roast, salsa, onion, green chile peppers, garlic, chili powder, cumin, and oregano in a slow cooker.
2. Cook on Low for 10 to 12 hours. Remove lid and cook on High for 1 more hour.
3. Remove chuck roast from slow cooker using a slotted spoon to a serving platter; shred meat with a fork. 4. Add liquid from slow cooker, 1 tablespoon at a time, to the chuck roast until desired consistency is reached.


Servings : 08


Source : allrecipies

Fish Tacos

Ingredients :

1 Mahi Mahi filet

2 whole wheat wraps

1 cup of shredded lettuce

1/4 cup black beans

2 slices of tomato, diced

2 tablespoons Newman's Own organic salsa

1 tablespoon diced onion

1 tablespoons fat free sour cream

Cilantro to taste

How To Prepare :

1. We put our mahi mahi in a frying pan to cook, but you could cook it any way you like. 

2. While that is cooking, dice tomato, onion and put together in a bowl and sprinkle with cilantro.

3. Microwave the wraps, wrapped in a wet paper towel to hold in moisture, for 20 seconds.

4. Put the fish and any toppings you'd like in the wrap!

Serves : 1

Source - Comfort Foods and Tailgate Treats 

El Torito Chicken Fajitas

Ingredients :

4 large, skinless, boneless chicken breast halves, rinsed and patted dry Cajun seasoning

1 jar (7 ounces) OR 1 cup roasted red bell peppers, rinsed and drained Cooking oil

1 large green bell pepper, thinly sliced

1 large red bell pepper, thinly sliced

1 large onion, thinly sliced

1 can (14 1/2 ounces) mild OR medium salsa (fresh ready-cut

tomatoes, with onion, mild peppers, garlic and spices)

1 tablespoon minced fresh cilantro

1/4 to 1/2 teaspoon ground cumin

Salt and pepper to taste

Flour tortillas, warmed

Low-fat sour cream (optional)

Fresh Fruit Salsa (get recipe here)

Preparation :

1. Spray chicken with olive oil cooking spray. Season chicken on both sides with Cajun seasoning. Grill on both sides until chicken is browned and juices run clear. Cut into strips.

2. Meanwhile, rinse, drain and chop 1/4 cup jarred roasted peppers; set aside. Put remaining roasted red peppers in a food processor and puree. Set aside.

3. Heat 1 tablespoon oil in a large skillet or wok. Add green and red bell pepper strips and onions and stir-fry until tender. Add salsa, reserved pepper puree, chopped roasted red peppers, cilantro and cumin. Season with salt and pepper. Heat to boiling; reduce heat and simmer 3 to 4 minutes.

4. To serve, place some of heated sauce on platter and top with grilled chicken strips. Top chicken with remaining sauce. Serve with warm flour tortillas and sour cream. 

Servings : 04

 

The Flatiron Room Mac & Cheese

Ingredients : 

1 Tablespoon sliced shallots

1 teaspoon minced garlic

1 teaspoon sliced calabrian chiles

2 teaspoons minced dates

1 Cup heavy cream

handful of cut, pre-roasted brussel sprouts

1 table spoon grated Parmesan

2 ounces shredded Gouda cheese

1 pint pre-cooked pasta (we use radiatore)

1 tablespoon hot sauce

top with seasoned panko

How to Prepare :

1. In a sautee pan, medium-high heat, add shallots, minced garlic, chiles, dates & brussel sprouts, sautee for 1 minute.

2. Add cream, Parmesan, Gouda, cook until cheese melts

3. Add hot sauce, pasta, mix until all the pasta is coated

4. Pour into cast iron dish, top with seasoned panko and finish cooking in oven, a few minutes until panko is browned and cheese sauce is bubbling.

Source: Good Day New York

Sparkling Fruits

Ingredients:
2 fresh fruits
1/2 cup sugar
1 cup champagne or white wine
1/2 tsp. fresh mint, chopped

Preparation:

1. Recommended fruits: strawberries hulled and sliced lengthwise, melon balls, plums, peaches, pears, nectarines peeled, quartered and seeded.

2. In a shallow serving bowl, mix the fruit gently so it is not crushed.

3. Evenly sprinkle with sugar and gently mix again.

4. Pour cold champagne or wine over the fruit, enough to almost cover the fruit.

5. Let stand refrigerated for one to two hours.

6. Serve in chilled champagne glasses.

Serves : 02





Source : Redlobstar

Mushroom Quiche

Ingredients :

11oz fresh mushrooms, coarsely chopped

1 shallot, finely chopped

1/2 stick butter

2 tablespoons grated Parmesan cheese (optional)

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

4oz cheese, grated (optional)

7oz cream cheese, softened (optional)

4 free-range eggs

5oz cooked ham or bacon, diced

chopped fresh parsley to garnish

How To Prepare :

1. Preheat oven to 375°F.

2. Melt the butter in a frying pan and sauté the mushrooms and shallot until tender, over a medium heat. Stir in the Parmesan (if you tolerate dairy) and season to your taste.

3. Grease a pie dish with butter or coconut oil and pour in the mushrooms and shallots ensuring the bottom of the dish is covered equally. If adding dairy, evenly add the cheese on top of the mushrooms and shallots.

4. In a bowl beat together the eggs, adding the cream cheese (if adding dairy).

5. Once thoroughly mixed, stir in the ham or bacon, before carefully pouring the mixture into the dish, over the mushrooms and cheese.

6. Bake in the oven until set in the middle, about 30 minutes. Once cooked, garnish with parsley and serve warm, or save in the fridge for breakfasts over the next few days.

Source - Paleo Breakfast Recipes