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- Best Recipes
“This dish requires no skill at all. Just halve the fruit and plop them, cut side down, on a screaming hot grill pan. Leave them for a minute or so, then flip them over onto a plate, top with a dollop of creme fraiche (or yogurt) and a sprinkle of pistachios. The drizzle of pomegranate molasses makes the flavors pop, and you could substitute any really good fruity vinegar. It can be a first course, a salad, or a dessert.”- Sue of The View From Great Island food blogFind her original recipe here! View Recipe
It's almost Memorial Day Weekend and the living is easy! Well, ALMOST. You may find it to be more difficult to eat healthy at all of the cookouts and outdoor parties that will be taking place this weekend. When most people think of a cookout, they have dreams of hot dogs, hamburgers, creamy potato salad, and chips — all foods that can wreak havoc on your waistline.Get ready to adjust your Memorial Day Weekend shopping lists! This healthy and delicious summer recipe is brought to you by Medifast's new Simply Well™: An Everyday, Healthy Cookbook.View Recipe
Served with rutabaga purée and braised red Russian kale, this wahoo recipe is a complete and balanced dinner for four. Wahoo, also known as ono, is a fish found off the coast of Hawaii and also in the Caribbean, and has a firm white flesh with mild flavor.
Delicious blackening spices elevate beautiful rockfish fillets. They’re topped with a garlic and cilantro compound butter to round out a seasoned entrée. Serve with rice and roasted seasonal vegetables.View Recipe
Blackened fish tacos have become favorites for so many and now you can find it on most menus. I love these!
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Nothing's better than a fish taco, and this recipe takes it to the next level. A savory blend of spices gets a little extra something from a touch of sweetness, and adds a nice crust to the fish, while a pinch of red pepper flakes awakens the taste buds. I keep the garnishes to a minimum so the flavor of the fish prevails, but all of the usuals will go great on these.
Click here to see Tasty Tilapia Recipes for Any Night of the Week.
Learn how to make our famous Salt Creek Grille Princeton blackened ahi steak sandwich with a wasabi mayo, right in your own kitchen!
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I will try just about anything to get kids more interested in eating vegetables. So far, my creative efforts have paid off personally: My ten-year-old son eats just about everything we put in front of him, including this delicious, nutrient-rich food. If this dish is a hit with your family, take note: The same method of taking thinly stripped zucchini and dousing it in olive oil and lemon juice can be applied to carrots, celery roots, raw beets, shredded cabbage, and shaved raw artichokes. — Chef Jason Roberts, Good Food Fast.View Recipe
Follow these steps to make Salt Creek Grille Princeton's delicious Blackened New York Strip Steak, just in time to celebrate national BBQ month!View Recipe
Blackened Chicken (or Salmon -any fish, Shrimp, Pork Chop)
Mix in measuring cup or bowl:
• 1/2 tsp. paprika
• 1/8 tsp. salt
• 1/4 tsp. ground cumin
• 1/4 tsp. dried thyme
• 1/8 tsp. ground white pepper
• 1/8 tsp. onion powder
• 1/8 tsp. garlic powder
• 1/8 tsp ground red pepper * Omit if you do not like spicy – try it one time – you will always use.
Melt 2 Tbls butter in small dish in microwave. Place dry fish/chicken, etc. on wax paper. With pastry brush – brush melted butter on one side – then sprinkle all over with blackened spice mix.
Melt 2 Tbls of butter in skillet (not non-stick). Add oil to pan to prevent burning – heat.
Place fish/chicken in hot skillet and cook 2-4 minutes and turn – remove from heat – brush back of fish/chicken with butter –sprinkle with blackened spice mixture and turn. Return skillet to heat. Cook 2-4 minutes until “blackened.”
If preparing a thick piece of fish or a thick chicken breast, place skillet in toaster oven or regular oven and cook at 350 degrees until done.
NOTE: I have a “handle-less” skillet I purchased at Bed and Beyond for this dish.
This blackened redfish recipe is simple to prepare, delicious, and takes just minutes to prepare. Save any leftover seasoning for the next time you want to bring a little Louisiana flavor to grilled fish or chicken. If you can't find redfish, try substituting another fairly dense, mild-flavored fish such as black drum or corvina.
Click here to see Mardi Gras: The Feast Before the Fast.
Manna, a 24-hour Middle Eastern/Mediterranean restaurant that is just down the street from my apartment in Williamsburg, Brooklyn, makes great traditional dishes like okra hummus and stuffed grape leaves — but my favorite by far is their roasted chicken with turmeric-scented couscous. It's a dish that should be on everyone's weeknight to-do list.
Click here to see 'Sweet' Cooking Advice from Sam Talbot.