This is so good – spicy roasted broccoli!
- 3/4 stick butter
- 1 tbsp Harissa
- Lime juice
- Olive oil
- 1 head broccoli, cut into florets
- 1 small clove garlic, minced
- 1/4 c cilantro, chopped
- Zest of 2 limes
Preheat oven to 425.
Toss florets with a little olive oil. Roast for 30 – 40 minutes until browned. Stirring a couple times.
Combine butter, harissa, lime juice and a pinch of salt.
Combine garlic, cilantro and zest.
Toss the hot broccoli with the butter. Top with cilantro, garlic and zest mixture.
Healthy and delishes!! It takes about 30 minutes to pull it together.
1 tbsp soy sauce
1 tbsp fish sauce
Zest of 1 lime
Juice of 1 lime
1/2 tsp Honey
1 tbsp peanut oil
3 cloves garlic, minced
1 jalapeño, minced
4 scallions, minced
1 stalk lemongrass, minced
1 lb ground pork
5 oz spinach
1/2 c Basil leaves
1/4 c peanuts
1 onion, sliced thin
Combine soy sauce, fish sauce, lime zest, juice and honey.
Heat oil in a large skillet. Add garlic, Chile, scallion and lemongrass, cook for 30 seconds. Add pork and cook until browned, stir in sauce and spinach and cook until wilted.
Serve with lettuce, onion, carrots and peanuts.
This is perfect for a quick summer salad.
1/2 red onion, chopped
Zest and juice of 2 limes
1 tsp olive oil
1/4 tsp salt
1 lb peeled, cooked shrimp, chopped
4 tomatoes, chopped
2 jalapenos, chopped fine
1 avocado, chopped
1/4 cilantro, chopped
1 head or romaine, chopped
Combine everything except the romaine, Avocado and cilantro in a large bowl. You can chill at this point until ready to serve.
Preheat oven to 350. Spray a large stainless bowl with olive oil and place the tortilla in the bowl to form a bowl. Bake 5 – 7 minutes until crispy.
Just before serving toss in Avocado and cilantro. Add romaine to the taco bowl and spoon shrimp mixture on top.
This tacos with tropical flare are delicious!
1 lb ground pork
1 small onion, finely chopped
1 large garlic cloves, minced
Salt and pepper
1 1/2 tsp ground cumin
1 1/2 tsp chili powder
1 tsp oregano
1 tsp smoked paprika
Cayenne pepper, to taste
2/3 c coconut milk, stirred
3 tbsp pineapple juice
2 tbsp lime juice
Corn or flour tortillas
1 large avocado, diced
Other recommended toppings: chopped cilantro, sour cream, shredded cheddar or Monterey jack cheese
In a large skillet, heat 1 tbsp of olive oil over medium heat. Add onion, garlic, and a large pinch of salt and pepper; cook, stirring occasionally, until they’ve softened, about 3 to 5 minutes. Push the onion and garlic to one side of the pan, and add the cumin, chili powder, paprika, oregano, and cayenne. Let sizzle in the pan until they’re toasted and fragrant, about 1 minute, then stir well until the onions and garlic are evenly coated with the spices.
Add the ground pork to the pan. Cook over medium-high heat, breaking up any large chunks of pork and stirring occasionally, until the pork is just cooked through. Remove any excess fat from the pan.
Add the coconut milk; simmer for about 5 minutes until thickened, then stir in the black beans, pineapple juice and lime juice and cook for an additional minute or two.
Serve in warm tortillas with your favorite toppings.
Taco Tuesday! These are so easy that you have to make them!
2 lb skinless, boneless, chicken thighs
1 packet taco seasoning mix
16 oz salsa
⅓ c chopped fresh cilantro
juice from 2 limes
Place all ingredients in your slow cooker. Cook on low for 6 hours. Shred and serve with your favorite taco fixings.
Serves 6 – 8.
So, so tasty!
1 plump vanilla bean
2 TBSP olive oil
3 large heirloom tomatoes
Salt and pepper
Slice the vanilla bean in half and scrape out the seeds and place in a small jar. Juice the lime, add to the jar with a pinch of salt and olive oil. Shake to blend. Refrigerate over night.
Slice tomatoes, drizzle with dressing, season with salt and pepper.
Serves 2 – 4.
This is inspired by Skinny Taste. It takes minute to prepare and tastes out of this world! I served it with grilled romaine and onions, it would also be great in tacos.
1 lb peeled and deveined jumbo shrimp
1/2 tsp ground cumin
1/2 tsp salt and pepper
1/2 tbsp olive oil
4 garlic cloves, minced
1/4 tsp crushed red pepper flakes
4 tbsp lime juice
2 oz tequilla
1/3 c rough chopped cilantro
2 heads of romaine, halved lengthwise
1 sweet onion, sliced into 1/2 inch thicknslices
1 avocado, sliced thin
Preheat a grill to medium high. Spray lettuce and onions on both sides with olive oil.
Grill veggies until nicely charged on both sides. Remove from grill and set aside.
Combine cumin, salt, pepper, red pepper flakes and garlic in a large bowl. Toss shrimp in spices and set aside.
Heat oil is a large skillet over medium heat. Add shrimp and stir occasional till they start to turn pink and curl, add lime juice and tequila and cook for 30 seconds. Remove from heat and stir in cilantro.
Serve shrimp and sauce over the grilled romaine and onions with avocado.
Serves 2 – 4.