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We like to live the motto of "healthy meets delicious". We enjoy cooking healthy, living great, and sharing the adventures we have along the way.

Sunday, December 4, 2011

Monday Night Meals


NFL Recipes              




Fish Tacos with Cajun Sauce

Ingredients:

½ lb cod (or white fish you prefer)
½ lemon
½ cabbage
Salt and pepper
Pico de Gallo salsa
¼ c sour cream
¼ c plain yogurt
1 t garlic powder
½ t onion salt
1 t chili powder
½ t paprika
1 t cayenne
Corn tortillas

Directions:

            Place fish on a cutting board, and slice into thin strips. Preheat a saucepan on medium heat, and add a dash of olive oil. When heated, add the fish. Sprinkle with some salt and pepper, and a little more squeeze of a lemon.

            Meanwhile, slice the cabbage and squeeze the remaining part of the lemon on top. Toss and set aside.

            To make the sour cream sauce, place the sour cream, and yogurt in a bowl. Add the garlic powder, onion salt, chili powder, paprika, cayenne, and some pepper. Stir well.

            When fish is fully cooked, place in tortillas. Spread some sour cream sauce across, cabbage, and salsa on top. Enjoy! Go Chargers!

Pico de Gallo

Ingredients:

3 medium tomatoes
½ Anaheim pepper
½ green bell pepper
2 T garlic
¼ c white onion
½ lemon
2 t cumin
2 t cayenne
2 t coriander
salt and pepper

Directions:

            Slice the vegetables into small chunks and place into bowl. Add the spices and garlic, with the juice from the lemon. Mix well, and allow to sit at least thirty minutes before serving.

Alligator Meatball Soup

Ingredients:

1 lb ground alligator
½ white onion
3 medium tomatoes
2 stalks celery
1 T garlic
4 c stock
½ c butter
½ c flour
2 t paprika
2 t cayenne
1 t onion salt
2 t cumin
1 t fresh thyme
2 t fresh basil
Salt and pepper
Olive oil

Directions:

            Begin by making a spice rub in a bowl; add the paprika, cayenne, onion salt, cumin, thyme, basil, salt and pepper in a bowl. In a larger bowl, place the ground alligator. Place about 2/3 of the spice mixture into the meat, and mix well. When spices are well incorporated, start pressing and rolling the meat into meatballs. In a large pot, place on medium heat with a small amount of olive oil. Place meatballs into the pot and allow each side to brown, remove from heat and side aside.

            Slice the onion, celery, and tomatoes, and set aside. In a large pot, place the butter in on medium-low heat. Allow the butter to fully melt, and then add the sliced vegetables. Allow to cook down, meaning the onions will be translucent and tomatoes fall apart. Add the flour to the mixture, and stir well. Allow the flour thick mixture to cook the flour taste out, about 5 minutes. When the mixture is ready, slow add the stock in. Mix well, and bring to warmth, it will slowly mixture together. Make sure the soup is smooth before adding the meatballs.

            Place a lid on, and allow to cook for ten-fifteen minutes. Serve and enjoy! Go Jaguars!

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