Being from PA, I have had my fare share of hot pepper jelly. I found these today!
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Cilantro Lime Rice
Cilantro Lime Rice is a super fast, copycat Chipotle rice recipe. Fresh cilantro, fresh lime, cooked rice, and a few pantry staples create a 10-minute flavor fiesta! It’s budget-friendly, naturally vegan, gluten-free, and YOU control the sodium!
2 tablespoons Avocado Oil or any oil
4 cups Cooked Rice white or brown
1 Lime zested and juiced
¼ cup Cilantro chopped
¼ teaspoon Kosher Salt
⅛ teaspoon Black Pepper
Heat AVOCADO OIL until shimmering on medium-high heat in a non-stick skillet.
Add COOKED RICE; sauté and stir until warmed through (4-5 minutes).
Add LIME JUICE; continue heating and stir until juice is absorbed (1-2 minutes); add CILANTRO, SALT, PEPPER, and LIME ZEST; gently toss to combine; serve warm.
• Prep: 5 Minutes
• Cook: 5 Minutes
• Total Time: 10 Minutes
Source: The Kitchen Girl (Servings: 8 | Yield: 4 cups)
Quick and Easy Steelhead Trout Recipe
This Quick and Easy Steelhead Trout Recipe is elegant enough for entertaining guests, but it’s also simple enough to make for a weeknight dinner.
1 lb. steelhead trout or salmon fillet
4 tablespoons butter
2 shallots, minced
2 garlic cloves, minced
2 tablespoons fresh dill, minced
1 teaspoon of zest
2 tablespoons freshly squeezed juice
Preheat the oven to 450 °F. Line a baking sheet with aluminum foil as the skin will stick to the pan.
In a small skillet or saucepan, melt the butter. Add the shallot and cook on medium heat for about 3 minutes, until the shallot softens.
Add the garlic and the lemon zest, cook for another minute. Cool slightly. Squeeze in half of the lemon juice.
Place the fish on the prepared baking sheet and season with salt and pepper, to taste.
Spoon the butter sauce over the fish.
Sprinkle with half of the minced dill.
Roast in the oven for about 15 minutes. The best way to check for doneness is to use a fork to gently prick the fish, and if it flakes easily, it’s ready.
Use two spatulas to take the fish off the baking sheet in one piece, or cut it into sections for serving.
Squeeze the other half of the lemon juice over the fish and garnish with a little more fresh dill.
• Prep: 5 Minutes
• Cook: 20 Minutes
• Total Time: 25 Minutes
Source: KITCHEN Dreaming (4 servings)
Moroccan Fish and Couscous Packets
Be sure to choose fillets of similar thickness so they will cook through at the same time. For an accurate measurement of boiling water, bring a full kettle of water to a boil and then measure out the desired amount
¼ cup minced fresh cilantro
2 tablespoons extra-virgin olive oil
1 tablespoon grated fresh ginger
2 teaspoons smoked paprika
2 garlic cloves, minced
2 teaspoons grated lemon zest
1 tablespoon lemon juice
1 teaspoon ground cumin
⅛ teaspoon red pepper flakes
salt and pepper
¾ cup couscous
1 cup boiling water
2 (6-8oz) skinless white fish fillets, 3/4-1″ thick
Adjust oven track to middle position and heat oven to 400°.
In a small bowl, combine 3 tablespoons cilantro, oil, ginger, paprika, garlic, 1 & 1/2 teaspoons lemon zest, lemon juice, cumin, and red pepper flakes. Season with salt, pepper, and brown sugar to taste.
Place couscous in a medium bowl. Pour boiling water over couscous and immediately cover with plastic wrap. Let sit for about 5 minutes until liquid is absorbed. Fluff with a fork and stir in remaining 1/2 teaspoon lemon zest and salt and pepper to taste.
Pat fish dry with paper towels and season with salt and pepper. Place two 14-inch lengths of aluminum foil on counter. Divide couscous and mound in center of each foil piece. Place fish on top of couscous. Spread 1 tablespoon of Chermoula sauce over top of each fish. Fold foil up and over fish and crimp edges to seal.
Arrange packets on rimmed baking sheet. Bake until fish registers 140º and easily flakes, about 14-18 minutes. Transfer fish and couscous to plate and sprinkle with remaining cilantro.
Serve with remaining Chermoula sauce and lemon wedges.
Source: America’s Test Kitchen: Best Ever Cooking for Two (2 servings)
Summer 1995 – evening spent taking apart VW Thing carburetor with hubby for the millionth time.
Summer 2019 – evening spent crawling on hardwood floors with hubby looking for a screw smaller than an ant’s anus that fell on the ground while you were replacing an iPhone battery.
I liked 1995 better.
¼ cup olive oil
2 tablespoons sherry vinegar or red wine vinegar
kosher salt and black pepper
1 small shallot, sliced
4 8-inch whole-wheat pitas, toasted
1 cup hummus
1 cup cherry or grape tomatoes, halved
2 ounces Feta cheese, crumbled (about 1/2 cup)
½ cup chopped fresh herbs (such as flat-leaf parsley and dill)
1 small bunch arugula
1. Whisk together the oil, vinegar, and ½ teaspoon each salt and pepper in a medium bowl. Add the shallot and toss to combine; set aside.
2. Top the pitas with the hummus, tomatoes, Feta, herbs, and half the shallot dressing, dividing evenly.
3. Toss the arugula with the remaining shallot dressing.
4. Serve the arugula alongside the pita pizzas.
Melissa prepared this in 2019!
• Prep: 20 Minutes
• Total Time: 20 Minutes
Source: Real Simple Magazine (4 servings)
Easy Elk Chili Recipe
Substitute ground venison, buffalo, or lean beef for the elk in this hearty chili recipe. You can prepare the chili up to a day ahead, cool to room temperature, and refrigerate. Freeze leftovers in individual freezer-safe zip-top plastic bags for up to two months.
1 lb. ground elk
2 cups chopped yellow onion
1 cup dry red wine
1 ½ cups water
1 tablespoon chipotle chile powder
2 teaspoons ground cumin
2 teaspoons dried oregano
½ teaspoon salt
2 (14.5-ounce) can diced tomatoes, undrained
2 (14-ounce) cans less-sodium beef broth
1 (15-ounce) can red kidney beans, rinsed and drained
¼ cup reduced-fat sour cream
¼ cup (1 ounce) reduced-fat shredded cheddar cheese
2 tablespoons chopped green onions
1. Combine elk and 2 cups onion in a Dutch oven; cook over medium-high heat until lightly browned, stirring to crumble. Add wine; bring to a boil. Cook 3 minutes.
2. Stir in 1 1/2 cups water, chile powder, and next 6 ingredients (through beans); bring to a boil. Partially cover, reduce heat, and simmer 2 hours (add more water if mixture becomes too thick).
3. Ladle about 1 cup chili into each of 6 bowls; spoon 2 teaspoons sour cream over each.
4. Sprinkle each with 2 teaspoons cheese and 1 teaspoon green onions.
Melissa made this recipe in 2019!
Source: Cooking Light (6 servings)
1 15.5-oz. can chickpeas, rinsed
⅓ cup tahini
3 tablespoons fresh lemon juice
1 ½ tablespoon Turkish or Syrian red pepper paste or 2 tsp. harissa paste
1 tablespoon pomegranate molasses (optional)
Olive oil, Aleppo pepper or crushed red pepper flakes, and warm pita bread (for serving)
1. Set aside 2 Tbsp. chickpeas for serving. Process tahini, lemon juice, red pepper paste, pomegranate molasses (if using), and remaining chickpeas in a food processor, adding water as needed, until hummus is very smooth; season with salt.
2. Serve hummus drizzled with oil and topped with Aleppo pepper and reserved chickpeas, with pita bread alongside.
3. DO AHEAD: Hummus can be made 3 days ahead. Cover and chill.
Melissa made this in 2019!
Source: Bon Appétit (8 servings)
Halibut Baked In Foil with Zucchini and Tomatoes
Why this recipe works. Cooking halibut en papillote – baking it in a tightly sealed package to steam it in it’s own juices – is a quick, mess-free way to enhance the fish’s mild flavor, and including vegetables in the pouch is a surefire path to an easy and satisfying meal. Using aluminum foil rather than parchment made packet construction simple. For vegetables, we started with zucchini (salted to remove excess moisture), which would cook in the same amount of time as the fish. To give our packets plenty of flavor without overpowering the halibut, we made a tomato “salsa,” which added just the right kick. A splash of white wine boosted the flavor even more. The sealed packets needed only 15 to 20 minutes in the oven to steam and baste the fish and soften the vegetables. A final garnish of chopped basil and lemon wedges makes the perfect finish. Cod, haddock, red snapper, and sea bass also work well in this recipe as long as the fillets are 1 to 1 1/2 inches thick. Be sure to open each packet promptly after begging to prevent over cooking.
1 lb. zucchini (2 medium), ends trimmed and sliced crosswise into 1/4-inch-thick rounds
½ lb. plum tomatoes (2 medium), cored, seeded, and chopped into 1/2-inch pieces (about 1 cup)
2 tablespoons extra virgin olive oil
2 medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons)
1 teaspoon minced fresh oregano leaves
⅛ teaspoon red pepper flakes
Ground black pepper
4 tablespoon vermouth or dry white wine
4 skinless halibut fillets, 1 to 1 1/4 inches thick (about 6 ounces each)
¼ cup minced fresh basil leaves
1 lemon, cut into wedges
1. Toss zucchini with ½ teaspoon salt in large bowl; transfer to colander set over bowl. Let stand until zucchini releases 1 to 2 tablespoons liquid, about 30 minutes. Arrange zucchini on triple layer paper towels; cover with another triple layer paper towels. Firmly press each slice to remove as much liquid as possible. Meanwhile, combine tomatoes, oil, garlic, oregano, red pepper flakes, ¼ teaspoon salt, and 1/8 teaspoon pepper in medium bowl.
2. Adjust oven rack to lower-middle position and heat oven to 450 degrees. Cut eight 12-inch sheets of foil; arrange four flat on counter. Distribute salted zucchini among foil sheets, mounding in center of each. Pour 1 tablespoon vermouth over each mound of vegetables. Pat fish dry with paper towels; season with salt and pepper and place one fillet on top of each vegetable mound. Spoon quarter of tomato mixture over each fillet. Place second square of foil on top of fish; crimp edges together in ½-inch fold, then fold over three more times to create a packet about 7 inches square. Place packets on rimmed baking sheet (overlapping slightly if necessary).
3. Bake packets 15 minutes – 20 minutes until halibut registers 140°F. Carefully open foil, allowing steam to escape away from you. Using thin metal spatula, gently slide fish and vegetables onto plate with any accumulated juices; sprinkle with basil. Serve immediately, passing lemon wedges separately.
Haddock, red snapper, cod, and sea bass also work well in this recipe and those that follow as long as the fillets are 1 to 1¼ inches thick. The packets may be assembled several hours ahead of time and refrigerated until ready to cook. If the packets have been refrigerated for more than 30 minutes, increase the cooking time by 2 minutes. Open each packet promptly after baking to prevent overcooking.
Melissa made in 2019!
• Total Time: 1 Hour
Source: America’s Test Kitchen (4 servings)
Zucchini Ribbon Salad with Lemon and Parmesan Cheese is a simple and easy to make salad that’s loaded with fresh flavor! It’s the perfect way to use this year’s summer zucchini crop!
5 small zucchini, trimmed and peeled into ribbons
Kosher salt and fresh ground black pepper to taste
3 tablespoons fresh lemon juice
1 tablespoon olive oil
½ cup shaved Parmesan cheese
2 tablespoons toasted pine nuts
1 tablespoon finely chopped fresh mint
1. Toss the zucchini ribbons, salt and pepper, olive oil and lemon juice together in a large bowl. Taste for seasoning. Once coated arrange them on a serving platter.
2. Top the zucchini ribbons with Parmesan cheese shavings, mint and pine nuts. Serve immediately.
4 WW Freestyle Smartpoints
• Prep: 15 Minutes
Source: Recipe Runner (4 servings)