The Easter fun is done and I hope treated everyone well. It’s been a while since my last post; I was so wrapped up in eating and creating that I forgot about posting! This dish was a breeze to make and a one pot wonder which is one of my favorite ways to cook during the week. It is also versatile and can be used with any protein or veggies of choice. I hope you find this as enjoyable as I did. Please see the ingredients and directions below. Enjoy!
1 cup of sliced red potato
1 cup of sliced yellow onion
1 cup of halved Brussels sprouts
2 cups of chopped Swiss chard
6-8 boneless chicken thighs
1 tbsp. sea salt
1 tbsp. coarse black pepper
1 tbsp. onion powder
1 tbsp. garlic powder
2 tsp. cayenne pepper
1.5 tbsp. olive oil
1/4 cup of water
1. Wash potatoes and Brussels sprouts. Slice onion and potatoes (1 inch thick) and cut the ends off the Brussels sprouts before cutting in half. Set aside.
2. Warm olive oil over medium- high heat. 3. Rinse and season the chicken with half of the seasoning. Place in hot oil seasoned-side down. Season the other side.
4. Let cook for three minutes on each side and place on a plate.
5. Add potatoes and onion to the pot with water and season with a pinch (1/2 tsp) of sea salt and coarse pepper. Reduce heat to medium and let cook for 6 minutes.
6. Add Brussels sprouts and Swiss Chard and a pinch (1/2 tsp) of sea salt and coarse pepper. Add chicken on top and top the pan. Let cook for 8-10 minutes. Check potatoes for tenderness.
6. Turn off heat. Plate and enjoy.
Though scallops are not native to Louisiana, that certainly does not diminish my love for them. This dish came out of my need to use the kale I picked up from the farmers market last weekend; the other ingredients were items I had on hand. This is a quick and easy dish that takes 30 minutes or less and is modifiable with fish, shrimp or another protein of choice. You can also double the quinoa recipe for a second meal during the week with a different protein; my second meal with be with shrimp. 🙂 The recipe and ingredients are listed below. As always feel free to share your thoughts and the recipe with others. Enjoy!
Ingredients quinoa: (serves 4)
1/2 cup diced yellow onion
1 tbsp minced garlic
2 cups chopped kale
1/2 cup thinly sliced mushrooms
1/2 cup quinoa
3/4 cup water
1/4 cup white wine (drink worthy)
1 1/2 tbsp sea salt
1 tbsp onion powder
1 tbsp coarse black pepper
2 tsp cayenne pepper
4-6 sea scallops per person
1 1/2 tsp butter
1 1/2 tsp sea salt
1 tsp coarse black pepper
1 tsp paprika
1 tsp onion powder
*note the seasonings and butter above are per serving of scallops.
1. Chop onion, garlic and kale and sauté over medium heat in a splash of water.
2. Cook until soft, then add quinoa and toast for two minutes before adding the wine, remaining water and seasoning. Bring to a boil before reducing the heat and topping the pot. Set the timer for 20 minutes.
3. Take out scallops to let rest before cooking once the timer is at 15 minutes.
4. When the clock has 8 minutes remaining, open scallop packaging and lay out in an even layer. Sprinkle half of seasoning in an even coat on one side.
5. Melt butter over medium heat and once it begins to sizzle, add scallops seasoned side down. Season the other side and let cook for 3 minutes then flip to brown other side for another 2 minutes. (optional: add a tbsp. green onion.)
6. Remove from heat and let rest for a minute. (It will continue to cook slightly.)
7. Plate quinoa mixture and add scallops on top.
Fish tacos are a wonderfully easy dish that can be made many ways which is perfect to try and try again as a go-to option during the Lent season. These tacos featured white fish from the farmers market, fresh spicy guacamole, pico de gallo and picked veggies. I don’t have to guess whether they were good since my dinner companions were done before I had finished fixing all of the plates. 🙂 I decided to pair it with naked margarita since when I drink them in a restaurant, I tend to swell like a balloon. I juiced the last of the my Louisiana citrus added a splash of tequila and some agave nectar. This is a delicious and simple recipe that I learned from my twin who has a gift with cocktails. Below are the ingredients and directions for the tacos. Enjoy!
Pickled veggies Ingredients:
2 tbsp rice wine vinegar
1 tbsp sugar
1/2 tsp cayenne pepper
1 cup thinly sliced cucumber
1 cup sliced carrots
1/4 cup thinly sliced onion
3 large cloves of garlic
1/2 tsp salt
2 tsp lime juice
1 tsp coarse black pepper
1 tbsp diced jalapeño fresh
Pico de gallo ingredients:
3 small tomatoes (1 to 1 1/2 cups)
1/4 cup diced onion
1 tbsp chopped cilantro
1 tsp salt
1 tsp coarse black pepper
1- 1 1/2 lb. fresh white fish of choice such as catfish, tilapia or trout (3-4 fillets)
1/2 cup sour cream
2 tsp sea salt
2 tsp coarse black pepper
1 tsp cayenne pepper
2 tsp onion powder
1 1/2 tbsp olive oil
1. In a medium-sized bowl, mix sugar and vinegar until the sugar is dissolved.
2. Peel skin from cucumber and the first layer off the carrot with a potato peeler. Begin to cut strips from the carrot and cucumber with the potato peeler until you have the measurements from above.
3. Season with remaining ingredients. Mix with a fork and set aside covered in foil.
4. Slice the tomatoes in half. Placing the tomato seeded-side down, cut the tomato halve into four strips then dice them by cutting into small squares. Repeat with all tomato halves.
5. Cut a small onion in half and cut into strips, like the tomato, before finely dicing it. Mince cilantro finely before adding all three ingredients to a small bowl.
6. Season lightly with salt and pepper and set aside covered in foil.
7. Heat olive oil over medium heat. Season fish with half of the seasonings, reserving the other half for the other side. Once the oil is hot, add in fish and season the other side. Let cook for 3 minutes.
8. Add tortillas to a baking sheet and then the oven at 350 degrees to warm them. ( no need to preheat as that will dry out the tortillas). You can always brush each with water to soften tortillas that were refrigerated.
9. Peel garlic cloves and cut off ends. Mince thoroughly unless you have a pestle and mortar. If so, you can just grind the garlic into a paste before adding the avocado lime and seasoning and working it through.
10. Over a medium bowl, cut avocados in half and remove the pits. Using a spoon, scoop the avocado from each halve into the bowl.
11. Flip fish and reduce the heat.
12. Roll a lime to release the juices before cutting it in half and squeezing one half over the avocado and garlic mixture. Mash thoroughly with a fork before adding remaining seasonings.
13. Turn off fish and oven and remove tortillas. Build tacos as you prefer and enjoy.