So, I was intrigued by the ingredients in this recipe!! It looked kinda strange…and because of what we had available, instead of getting fresh red snapper like the recipe called for, we had to get some frozen fish that I had never heard of. On top of that, the directions weren’t perfectly clear. I was a little excited to try it, but mostly not expecting much because of those things. HA! Boy, were those thoughts dumb!!! This was dang delicious, and the flavors were so FANTASTIC, things I never would have thought to put together and they make a beautiful blend of flavor that makes your taste buds very happy, happy, happy. I wish I could describe to you the wonderful uniqueness of it…but it’s one of those things where words just fail you ;P So please…try it out and let me know how you like it!!! 😉
So, here’s what you need:
4 fillets of your favorite white fish, or red snapper (about 24 oz of fish)
2 Tbsp lime juice
2 Tbsp coconut oil (may need more)
2 cloves garlic, minced
2 tomatoes, chopped
1 onion, diced
1 Tbsp cilantro, fresh chopped or paste
Salt to taste (about 1 tsp)
1 tsp cinnamon
1 tsp red pepper flakes
1 Avocado, sliced
“Cinnamon?!” you say? Yes you read that right!!! It’s FANTASTIC!
Note: This takes some “marinating” of a sort so be ready to do one quick step a couple of hours before!!
And here’s how you do it 🙂
Lay out your fish fillets on a cookie sheet or plate, and rub with lime juice. Let it sit in the fridge for several hours. (Two confessions…first, I didn’t measure the lime juice…I had a bottle of it and I just doused the fillets haha. Second…mine ended up sitting in the fridge covered in lime for 24 hours…sometimes things just don’t go as planned. But it turned out great because it caused that lime flavor to be rich throughout every bite of fish. YUMMY!)
Preheat your oven to 350 degrees, and oil a baking dish. Set aside.
Melt about a Tablespoon of coconut oil in a saute pan over high heat. Toss in your fish for a second and get a nice little sear, or at least so it’s starting to get some color. Transfer it to your baking dish.
Add your remaining Tbsp of coconut oil to the pan. Saute your onions until beginning to turn translucent. Make sure you scrape up all the bits of browned goodness the fish left behind. Add your garlic and cook about 30 seconds longer.
Add the rest of your ingredients except the avocado, along with one last squeeze of lime. Stir it up, bring to a boil, then turn down and simmer until it reduces and looks like the tomatoes are starting to break down.
Spoon the sauce over the waiting fish fillets, and put it in the oven until done. The amount of time is going to differ depending on what kind of fish you got, and how thick the fillets are. The original recipe says it will take 25 minutes, mine probably took closer to 15 because of how thin the fillets were. Basically you just want to cook it until it flakes easily with a fork 🙂
Top with avocado slices. First I just did this to make it look pretty. Then I ate a bite with the avocado…and knew that this recipe should never be made without it!! It works beautifully 🙂 Please enjoy!! 😀
A recipe in pictures:
Saute your onions. Look at those wonderful crusty bits left over from the fish!!! I was so excited to scrape up those little pieces of heavenly flavor!!!
Add everything else and watch the sauce simmer away!!!
Top your fish with that wonderful sauce!!!
Top with avocado, and a slice of lime if you want!!!
Admire how pretty it is!!! (Don’t those roasted veggies in the background look delicious too?! Well, they were…be watching for that recipe soon!!)
I have had my nanny-children a lot lately…and I just love making them treats!!! But I hate making just normal treats…I love trying new things!!! Just ask my boss…they are always surprised when they take a bite of a brownie and find an Oreo inside or something, haha!!! It’s fun…and these turned out so yummy. I had to take a bite, just so I could know if they were good enough to blog about. Then…a little later….I had to take another bite…then another. Yummmmy 😉 Such a rich, festive flavor mixed in the classic favorite!!
Here’s what you need to make wedges like mine in a pie pan…double this for a 9X13.
1 1/2 Tbsp butter
2 Heaping C mini marshmallows
3 C Kellogg’s Cinnamon Jacks Cereal
1/2 tsp Vanilla, optional (I didn’t have any in the house, but would have put it in if I had it!)
Here’s how you do it!! These are seriously the easiest treats EVER!
Melt the butter in a large pan over low heat.
Add your marshmallows, and stir until almost completely melted. Add vanilla, and keep stirring till the melting is complete.
Remove from heat and stir in cereal so it is well coated.
Press into your pan, using a spatula or wax paper to get it smooth.
Let cool, then cut into wedges or squares (depending on your pan) and serve 🙂
Lookie how pretty they are! I just love those colors! And look at the melty marshmallow oh my goodness!
This is what the cereal looks like if you are curious:
And here is a pretty little wedge. The 6 year old I gave this to really appreciated my attempts at making a nice presentation. Just kidding haha 😉 But he did love the taste!! KID APPROVED!
This was a very different way to eat green beans!!! I’ve never had them cold 🙂 It was yummy!! But my favorite part of this was the vinaigrette!!! I seriously think I want to make it just for salad…like an Asian salad with mandarins and grilled chicken and nuts and raisins and sunflower seeds!!! Oh my gosh that would be delicious!! And I find the sheer amount of garlic to die for! So here’s the recipe, thanks to perfectweightamerica.com for this one! I have to give them complete credit, it was so fun I didn’t even change anything 🙂 I will put down the instructions for the cold bean salad as well, but use this vinaigrette on whatever you want! Yummy!
Note: If you are making this to go with a meal, make sure you start it early, it’s supposed to chill for an hour before serving 🙂
Here’s what you need:
1 Tbsp Olive Oil
2 Cloves Garlic, minced
1 tsp Dijon Mustard
4 C fresh green beans
1 Large orange, juiced
Salt & Pepper to taste
And here’s how you do it 🙂
Boil a large pot of water, and throw your beans in until they are tender-crisp.
Immediately remove from heat and toss into ice water to stop the cooking process. Let sit for a few minutes until they are cool.
Drain and dry beans on some paper towels.
Whisk together the ingredients for the vinaigrette (olive oil, garlic, dijon, fresh orange juice, salt & pepper).
Combine beans and vinaigrette, toss to coat, and place in your fridge to sit for at least an hour!!
Eat. Yummy! Healthy!! Fun!!
Here’s my pictures yay!
Boil boil boil boil boil till you’re almost done!!! Al dente baby!
Cool those hotties down!!! Quick!
Whisk up your yummy vinaigrette!!! LOVE the fresh orange juice!!!!
Toss with your green beans and chill for an hour….and….
Pile them on your plate and devour!!! Nice change from all the hot veggie sides…nice and refreshing 🙂 I hope you enjoy!! Again, put this vinaigrette on whatever veggies you desire, even a fresh salad 🙂 Shoot…add some balsamic and I bet it would make a killer chicken marinade…shoot boy, I gotta try that!!
Mmmmm. Jay and I concocted this one together, it started one night when groceries were low and we were starving…and this beauty was birthed 🙂 What better to take away the hungries than some warm protein-packed quinoa, with some veggies added for even more health!!! 🙂 We kept it simple that night, and I liked it so much that I tried making it again not too long after!!
So here’s what you need:
1 C Quinoa, uncooked (or more i fyou wanna stretch it out)
2 T Butter
1/2 Onion, diced (I used red, I think any kind will work)
2 Cloves Garlic, minced
1 Large Carrot, diced
1 1/2 C Broccoli florets, fresh or frozen
1 Small Red Bell Pepper, diced
1 1/2 Tbsp Hot Sauce, or more if you’re brave 🙂 (I used Sriracha)
Salt & Pepper to taste
And here’s how you do it 🙂
Cook quinoa according to the directions on the box.
Heat 2 Tbsp butter in a nice big pot, or a wok would work well too I’m sure 🙂
Saute your onions until starting to get translucent, about 2-3 minutes.
Add garlic, and cook about 30 seconds.
Add the rest of your veggies, stir and cook until they are softened. Mine took about 10 minutes.
Add your cooked quinoa and stir in, getting a little bit of a fry on the quinoa.
Crack your three eggs into a bowl, add the hot sauce, and whisk.
Scramble your eggs in a pan, busting them up into little bits.
Add eggs to quinoa mixture, stir up, season to taste…serve up and enjoy!!!
Saute your veggies in the butter…
Add your quinoa…doesn’t that look fantastic?!?!
Scramble your eggs and hot sauce…
Stir it up, and enjoy!!! It’s so pretty!! And it was so tasty, I had half for lunch then took the rest for dinner on the go, since it was a dance class night!!! It was even good COLD! Now that’s pretty crazy!!! 😉
Wow. Wow wow wow wow! I had never experienced Chinese Five Spice before. As soon as I opened the bottle and sniffed it…I knew we were a match made in Heaven. Add some fun veggies…and wow…make your tummy smile! I love the classic flavor of just a simple veggie saute, but I tell you what…it was SO nice to discover something DIFFERENT! It was a beautiful dish….the colors, the flavor, the speckling of herbs. Mmmm! I love it when I can get excited about veggies!!!! You should be excited too, cause I’m about to tell you how to make it for yourself! Yeah baby!!!
So, here’s what you need!
3 Tbsp coconut oil, divided
1/2 C basil leaves, julienned (or a few good squirts of paste, obviously fresh is probably better here)
1 C carrots, sliced
3 Tbsp Tamari Soy Sauce or Amino Acids
1/2 Bulb Fennel, sliced
1 Cup Mange Tout Peas
2 Tbsp Apple Cider Vinegar
1 Tbsp Chili Sauce. I used Sriracha. It called for Sambal Oelek.
1/2 C Cilantro leaves (or a few squirts of paste)
1 tsp Chinese Five Spice
1 Red Bell Pepper, julienned
1 C babycorn, optional. I didn’t have it in mine and it was still great!
And here’s how you do it:
Heat 1 Tbsp of the coconut oil in a wok or large pan (highish heat)
Saute carrots and fennel and saute until tender-crisp.
Add bell pepper and saute a few minutes longer.
Add additional coconut oil, peas, and corn and give it a stir.
Add liquids and Five Spice (and herb pastes if you don’t have fresh), stir so everything is coated. Let it cook until it reduces.
Take off the heat, stir in fresh herbs, and serve!
Veggies, sauteeing…lots of pretty orange colors!!! Now, add the green 😀
I put more than a Cup of the peas in mine; I used a whole small bag. I really like peas and I was trying to fill up space from leaving out the baby corn 🙂
All spiced and herbed and delicious!!!
A perfect compliment for my Steak Roll Ups!!! Yummmy!!
I think this recipe is really something special!!! Here’s my two main reasons: 1) I came up with it!! And 2) The first bite my husband took,without hesitation he exclaimed “HOLY CRAP!!!” Haha. You always know you have something special when that happens. 😉
So here’s my story: I didn’t actually plan on being adventurous and trying to create something new the evening that these were birthed. I was working over night, and my husband was meeting me there and bringing the ingredients we needed for a recipe from our Perfect Weight America meal plan. Well, he did really good!!! He only forgot one thing. The main ingredient haha! He’s so cute!! So we were somehow supposed to make pepper steak without the steak. He ended up running to Wal*Mart for some steak, and came back with thin cut since it was a good price. However that wouldn’t work too good for the recipe we had, so I decided to wing it!! Soooooo, here is the results of my winging… I hope you like it!
Quick note: I labeled this as a Perfect Weight America/Maker’s Diet approved meal, since I was using ingredients I know are allowed. However, it is not one of their listed recipes! But if you are following their plan, I do believe it should be kosher 🙂
Here’s what you need 🙂
1 Tbsp Coconut Oil
1 Red Bell Pepper, sliced into small strips
1 Red Onion, sliced into small strips
2 Cloves Garlic, minced
2 Tbsp Amino Acids or Tamari GF Soy Sauce
1-2 lbs Thin Cut Steak
Crumbled Goat Cheese (optional)
Sea Salt to taste
Freshly ground black pepper
And here’s how you do it: 😀
Preheat oven to 350 degrees.
Set your steak in a medium sized bowl, dump the soy sauce on top, sprinkle the garlic, and toss it all so the steaks are coated. Let them sit while you prepare your veggies. You could even do this a few hours before if you want 🙂 But it would be best if they sat at least a good 20 minutes.
Heat your oil in a saute pan over medium heat. Saute your onion and bell pepper a few minutes so they’re just starting to get soft. You don’t want them to be mushy…I like having a little bit of a crispness in them 🙂
Grease a casserole dish or two 🙂 I used 1.4 lbs of steak and needed two pans.
Take your marinated steaks (they should have soaked up most of the liquid) and lay them out flat on a clean working space. See how thin those guys are?!
Place a small amount of your sauteed veggies at one end of the steak, sprinkle on some goat cheese if you so desire…and roll it up!!!
Place your rolls in the greased baking pans, seam side down…sprinkle a little extra salt on (just be careful, cause it’s got soy sauce already!) and a few cracks of fresh black pepper.
Bake for about 10 minutes. That’s what we did, and they had just a touch of pinkness left in them. We like it like that 🙂 Tender and juicy 🙂
Serve with some yummy veggies!!! I can’t wait to share the 5 spice veggie recipe with you that I served by my steak rolls’ side!
Look at the gooey cheese!! MMM! I hope you LOVE it!! 🙂