Fish Tacos

Ingredients

2-3 pieces of white fish (I usually use haddock or cod)

Tony Chachere's

Tortillas

Mango Salsa

3 ripe mangos, diced (see photos)

1 medium red bell pepper, chopped

½ cup chopped red onion

¼ cup packed fresh cilantro leaves, chopped

1 jalapeño, seeded and minced

1 large lime, juiced (about ¼ cup lime juice)

⅛ to ¼ teaspoon salt, to taste

Yogurt 

Greek yogurt (1 small package)

1 lime, zest

1. Season fish with Tony's.

2. Add all ingredients of Mango Salsa to bowl, mix

3. Add 1tea of lime zest and squeeze ~1/2 lemon into yogurt, to taste (can sub with sour cream). Add Salt and pepper to taste.

4. Heat tortillas in oven until warm. Spread yogurt sauce on tortilla, add fish, then top with mango salsa. 

*see the black bean corn salsa, this is also a great topper for fish tacos as well.

Shrimp Regatta

This is a great healthy, colorful, summer dish. Bursting with flavor, it's one of the few pasta dishes I keep in my regular rotation.

Ingredients: 

1 bag or box of penne pasta

1 bag ~ 30 shrimp -peeled and deveined, precook with Tony's 

1 tomato -diced

3 cups (1bag) spinach

2 Tbs Pesto

2 Tbs Gorgonzola

1/4 cup walnuts or pecans -diced

1. Cook pasta per the directions

2. Cook Shrimp until pink

3. When pasta is cooked, drain and add all other ingredients. Stir until spinach wilted

4. Add Gorgonzola last

Crawfish Corn Bisque

Living in Boston I have to ration my Louisiana crawfish. I only use it for my absolute favorite recipes and this is one of them! The original recipe calls for 2 cups of Heavy cream. So, I have changed this recipe up ALOT to make it more hearty and healthy.

To season the crawfish: 

(I do this first and put in the fridge)

Tony Chachere's 

    If you do not have this can use:

         1/4 tea. seasoning salt

         1/8 tea. garlic powder
         1/8 tea onion powder

         dash cayenne 1 can creamed corn

1 can whole kernal corn

1 cup light cream (I have made this recipe with 2 cups of skim milk and no cream and it turns out great too, just thinner)

1 cup skim milk 

3 Tbs. butter
1/2 onion, minced
1/2 bell pepper, minced
1 stalk celery, minced
1 clove garlic, minced

1-2 stalks chopped green onions (optional)

saute onion, bell pep., celery, and garlic and butter

cook down

Add creamed corn and simmer for 30min
Add a small amount of sugar (1 tea)
Stir in cream and milk 
Adjust quantity of milk to get desired consistency
Cook over med low until hot ~10 min
Add crawfish, cook 5-10 min 
Garnish with green onions.

enjoy!

Serving suggestion. Serve over crab cakes. 

Corn-Tomato Salsa

Ingredients:
1 can corn
3 scallions 
1 clove garlic
4 ounces cherry tomatoes
1/2 bunch cilantro

1. Thinly slice the scallions separating the tops from the bottoms. Peel and mince the garlic. Roughly chop the cilantro leaves. Quarter the tomatoes. 

2.Heat the pan of medium-high until hot. Add corn and season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the white bottoms of the scallions and remaining garlic; cook 30 seconds to 1 minute, or until softened and fragrant. Add the tomatoes and season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Remove from heat. Add half the cilantro and half the green tops of the scallions to the corn salad; season with salt and pepper to taste and stir until well combined.

Blackened Chicken with Zucchini Rice Pilaf & Corn-Tomato Salsa

This was my first ever BlueApron and I loved it. I love the way the chicken turns out so juicy. The Corn Tomato Salsa is now my new go to side. Love it!

Ingredients:

4 Ounces Cherry Tomatoes

3 Scallions

3 Cloves Garlic

2 Chicken Breasts

1 Ear Of Corn or 1 can

1 Large Bunch Cilantro

1 Lime

1 Zucchini

¼ Cup Mexican Crema (you can substitute with sour cream)

½ Cup Rice

2 Teaspoons Ancho Chili Powder

1.Quarter the tomatoes. Cut off and discard the roots of the scallions; thinly slice the scallions, separating white bottoms and green tops. Peel and mince the garlic. Cut off the kernels of corn; discard the cob. Roughly chop the cilantro leaves and stems. Using a peeler, remove the rind of the lime, avoiding the white pith; mince to get 2 teaspoons of zest. Quarter the lime. Small dice the zucchini. In a small bowl, combine the Mexican crema, a pinch of lime zest and the juice of 2 lime wedges; season with salt and pepper to taste.
2. In a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add thezucchini; season with salt and pepper. Cook, stirring occasionally, 1 to 3 minutes, or until softened. Stir in half the garlic and cook, stirring occasionally, 30 seconds to 1 minute, or until fragrant. Stir in the rice, remaining lime zest and ¾ cup of water. Bring the mixture to a boil, then cover and reduce the heat to low. Cook 16 to 18 minutes, or until the liquid is absorbed. Remove from heat and stir in the juice of the remaining lime wedges; season with salt and pepper to taste. Set aside.

3. Season chicken with salt, pepper, and chile powder. In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add chicken. Cook, loosely covering the pan with aluminum foil, 6 to 8 minutes per side, or until the skin is blackened and crispy and the chicken is cooked through. Transfer the cooked chicken to a plate, leaving any browned bits (or fond) in the pan. Loosely cover the resting chicken with aluminum foil. Set aside in a warm place.

4. Heat the pan of reserved fond on medium-high until hot. Add the corn and season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the white bottoms of the scallions and remaining garlic; cook 30 seconds to 1 minute, or until softened and fragrant. Add the tomatoes and season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Remove from heat. Add half the cilantro and half the green tops of the scallions to the corn salad; season with salt and pepper to taste and stir until well combined. 

5. Serve with lime-crema sauce!

Cajun Rock Shrimp

My mom created this recipe and it's delish! She used to serve it as an appetizer with a side of  french bread for dipping in the amazing spicy sauce. I also put the shrimp over a salad and use the sauce as my dressing. Any way you eat it, I am sure you will not be disappointed!

Enjoy!

Ingredients:
1 bag of deveined shrimp (raw ~30-50)
5 pats of butter
2-3 Tbs. olive oil
2 Tbs. thai chicken sauce
1-2 Tbs. Ketchup
Tonie's
1.5 Tbs. Louisiana Hot sauce or Hot sauce you prefer
1 Tbs Sriracha

Directions:
Peel shrimp.
Add ~ 1-2 Tbs. olive oil to  9' by 9' or 9' by 13' baking dish.
Place shrimp in baking dish.
Spinkle Shrimp with all ingredients above.
Broil on HI for 5 min or until starts to turn pink, flip and broil another 5 min. Once shrimp are pink they are done.

Baked Chicken and Spinach Burritos/Flautas

I found a recipe on good ol' pinterest, yes this is becoming a trend...but a trend that I LOVE.  These turned out amazing and I will keep this recipe around and continue to tweak it depending on my mood and ingredients on hand.  Believe it or not, I did not have the 16oz. beer it called for to boil the chicken in,  so right from the get go I knew this was going to be my version of the recipe I had found on the "Healthy-Delicious" site.

While getting sushi with some coworkers the other night one mentioned her love for the seasoning Sazon. I had never heard of this and the way she described it, I felt it was something I must try immediately!  She said she uses it on everything, so it instantly reminded me of my go to spice TONY CHACHERE'S.  I know nothing can replace my Tony's, but having a back up could really open doors for me.  So the next day I picked up this SAZON. I accidentally got a bottle of the "tropical Sazon" but let me tell you it was amazing.

So to the point, I started by boiling the chicken in just enough water to cover the chicken and a generous amount of Sazon and a few shakes of Tony's (I know I can't let go).  I boiled this for about 10-15 minutes.  In the meantime, I added the spices to a separate bowl and chopped my spinach, jalapeno's, green chili's and cilantro.  (The original recipe didn't have cilantro but I feel like any Mexican dish I make can only get better with it's addition, same goes for the green chili).  Once the chicken is cooked, take it out of the water and shred.  Save about 1/4 cup of the water in your pot. Mix the shredded chicken with the spices and add back to the pot with 1/4 cup of the saved water. Add the chopped veggies and cook for about 2-3 min or until spinach is wilted.  Roll and bake.

Ingredients:
4 boneless skinless chicken breast
~2 cups water
~3Tbsp Sazon
~1/2 Tbsp Tony's
1 tsp paprika
1 tsp kosher salt
1 tsp garlic powder
1 tsp cumin
1 tsp red pepper
1 jalapeno, minced
3 cups or 1 bag baby spinach
2-3 green chilis or 1 can minced (optional)
3 Tbsp cilantro, minced
6 flour tortillas (I used wheat)
cooking spray
1-2 cups mexican cheese (sharp and Monetery jack)
sour cream and salsa optoinal

 

1. Preheat over to 450 degrees F.
2. Put the chicken and water in a pot (fill water to just cover the chicken) add sazon and tonys, or spices of your choice. Cook 10-15 minutes.
3. Pour out all but 1/4 of the cooking liquid. Take chicken out and shred.  Mix chicken with seasonings.  Put back in pot with water and add spinach, jalapeno, cilantro, and green chili. Cook for about 2-3 minutes or until the spinach is wilted.
4. For flautas cut the tortilla in half, add sour cream and cheese then chicken mixture.  Roll up startingi with the straight edge, place seam side down on a oiled baking sheet.  Or you can use a whole tortilla and make buritto style.
5. Spray the burritos/flautas with cooking spray bake for ~10 minutes or until lightly browned.

6. Can serve with sour cream or salsa, or just eat plain, they are great!