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Main dish

Birds Eye Fajita Fish Tacos

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Birds Eye Fajita Fish Tacos
Birds Eye Fajita Fish Tacos recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 x Birds Eye Large Breaded Cod Fillets
  • 1½ tbsp paprika
  • ½ tbsp cumin
  • 1½ tbsp dried oregano
  • ½ tsp cayenne
  • 1 tsp garlic powder
  • ½ tsp ground black pepper
  • ¼ small red cabbage, thinly sliced
  • 1 carrot, cut into thin ribbons
  • 1 yellow pepper, sliced
  • 1 small red onion, thinly sliced
  • 1 jalapeno chilli, halved and thinly sliced
  • 1 tsp honey
  • 1 ½ tbsp olive oil
  • 1 lime, squeezed of its juice
  • Large handful coriander, roughly chopped
  • 10 small tortillas
For The Lime Mayo
  • 1 lime, squeezed of its juice
  • 150g Mayonnaise
Instructions
  1. Mix together the fajita spices and scatter over the Birds Eye Breaded Cod Fillets. Bake according to packet instructions until they are crispy and piping hot.
  2. Meanwhile, mix together the sliced vegetables for the slaw and toss with the olive oil, lime juice and honey. Add the chopped coriander, reserving some for sprinkling on later.
  3. Heat the tortillas and slice the fish into 1 cm pieces.
  4. Whisk together the lime juice and mayonnaise and add to a squeezy bottle.
  5. Add some slaw to each tortilla, followed by the fish slices. Pipe some lime mayo on top and a garnish of coriander.

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Main dish

STRAWBERRY CHEESECAKE FLUFF

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STRAWBERRY CHEESECAKE FLUFF
Strawberry Cheesecake Fluff comes together in less than 10 minutes and is the perfect dessert, or side dish for any occasion.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 8-ounce packages cream cheese, room temperature
  • 1½ cups powdered sugar
  • 2 teaspoons vanilla extract
  • 2 8-ounce containers frozen whipped topping, thawed
  • 2 16-ounce containers fresh strawberries, washed, hulled and sliced
  • 1½ cups Campfire® Mini White Marshmallows
  • 3 full sheets of graham crackers, coarsely crushed
  • additional whipped topping for garnish, optional
Instructions
  1. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat the cream cheese for 3 minutes. Scrape down the sides of the bowl and add in powdered sugar and vanilla and beat an additional 3 minutes.
  2. Fold in whipped topping until completely incorporated.
  3. Fold in the strawberries and marshmallows.
  4. Cover and refrigerate for at least 2 hours.
  5. If desired, top with additional whipped topping and crushed graham crackers just before serving.

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Main dish

BANG BANG CHICKEN SALAD

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BANG BANG CHICKEN SALAD
Here’s an EASY dinner solution: tender chunks of chicken, breaded and baked until golden topped with Bang Bang sauce. I served this over mixed greens and swooned with every bite!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • olive oil spray (I used my Misto)
  • 2 tsp olive oil
  • 6 tbsp whole wheat or gluten-free Italian seasoned breadcrumbs
  • 2 tbsp plain or gluten-free panko
  • 16 oz (2 large) skinless boneless chicken breasts, cut into 24 1-inch chunks
  • kosher salt and pepper to taste
  • 4 cups shredded romaine
  • 1 cup shredded red cabbage
For the Skinny Bang Bang Sauce:
  • 2½ tbsp light mayonnaise
  • 2 tbsp scallions, chopped fine plus more for topping
  • 1½ tbsp Thai Sweet Chili Sauce
  • 1 tsp Sriracha (or to taste)
Instructions
  1. Preheat oven to 425°F. Spray a baking sheet with olive oil spray.
  2. Put the olive oil in one bowl and the breadcrumbs and panko in another.
  3. Season chicken with salt and pepper, then put in the bowl with the olive oil and mix well so the olive oil evenly coats all of the chicken.
  4. Put a few chunks of chicken at a time into the breadcrumb mixture to coat, then on the baking sheet.
  5. Lightly spray the top with olive oil spray then bake 8 – 10 minutes. Turn over then cook another 4 – 5 minutes or until cooked though.
  6. Meanwhile combine the sauce in a medium bowl. When the chicken is ready, drizzle it over the top and enjoy!!
  7. Read more at https://www.skinnytaste.com/bangin-good-chicken-salad/#IeRyTHBPkseZ46YH.99

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Main dish

Crispy Salt-and-Vinegar Potatoes

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Crispy Salt-and-Vinegar Potatoes
Cooking the potatoes in vinegar seasons them from within, and a final drizzle boosts the flavor.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 pounds baby Yukon Gold potatoes, halved, quartered if large
  • 1 cup plus 2 Tbsp. distilled white vinegar
  • 1 tablespoon kosher salt, plus more
  • 2 tablespoons unsalted butter
  • Freshly ground black pepper
  • 2 tablespoons chopped fresh chives
  • Flaky sea salt (such as Maldon)
Instructions
  1. Combine potatoes, 1 cup vinegar, and 1 Tbsp. kosher salt in a medium saucepan; add water to cover by 1”. Bring to a boil, reduce heat, and simmer until potatoes are tender, 20–25 minutes; drain and pat dry.
  2. Heat butter in a large skillet over medium-high heat. Add potatoes; season with kosher salt and pepper. Cook, tossing occasionally, until golden brown and crisp, 8–10 minutes. Drizzle with remaining 2 Tbsp. vinegar. Serve topped with chives and sea salt.

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Main dish

Roasted Shrimp and Orzo

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Roasted Shrimp and Orzo
Roasted Shrimp and Orzo
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • Kosher salt
  • Good olive oil
  • ¾ pound orzo pasta (rice-shaped pasta)
  • ½ cup freshly squeezed lemon juice (3 lemons)
  • Freshly ground black pepper
  • 2 pounds (16 to 18 count) shrimp, peeled and deveined
  • 1 cup minced scallions, white and green parts
  • 1 cup chopped fresh dill
  • 1 cup chopped fresh flat-leaf parsley
  • 1 hothouse cucumber, unpeeled, seeded, and medium-diced
  • ½ cup small-diced red onion
  • ¾ pound good feta cheese, large diced
Instructions
  1. Preheat the oven to 400 degrees F.
  2. Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, ½ cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper. Pour over the hot pasta and stir well.
  3. Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for 5 to 6 minutes, until the shrimp are cooked through. Don't overcook!
  4. Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.

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Main dish

Enlist the Microwave for Easy Corn on the Cob – Say Bye Bye to Silk!

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Enlist the Microwave for Easy Corn on the Cob - Say Bye Bye to Silk!
Corn on the Cob is so easy to make, but I always hate peeling back the husks to reveal tons of corn silk still stuck to the cob. This simple hack requires only a microwave, and it works perfectly every time! Simply follow the directions below for some scrumptious corn that you can eat right out of the husk with some butter, or try throwing it on the BBQ and brushing it with butter for even more decadence! You’ll never go back once you try this!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • Corn on the cob, fully in the husk
  • Microwave-safe plate
  • Oven mitt or kitchen towel
Instructions
  1. Feel free to trim the fuzzy end of corn, however leave the corn with the husks intact as much as possible.
  2. Place the corn on a microwave-safe plate and microwave for 2 minutes per corn on the cob, (ie, if you have 2 cobs, microwave time will be 4 minutes; if you have 3 cobs, microwave time will be 6 minutes; and so on).
  3. Once the microwave time has elapsed, let the corn sit in the husks for 5 or so minutes. Be very careful - the corn will be very hot once done in the microwave.
  4. Once the corn has sat for a few minutes, cut about an inch from the end of the corn with a stub (do not cut the end with the silk showing).
  5. Carefully (it might still be hot - if so use an oven mitt or kitchen towel), grab the end of the corn with the silk and pull it away.
  6. Enjoy your delicious corn on the cob with no silk! Serve with a pat of butter, or pop on the BBQ and baste generously with melted butter until slightly charred.

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Apricot-Glazed Chicken with Spring Vegetables

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Apricot-Glazed Chicken with Spring Vegetables
Apricot-Glazed Chicken with Spring Vegetables
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1½ pounds skinless, boneless chicken breasts (about 4)
  • Kosher salt and freshly ground pepper
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons unsalted butter
  • 4 carrots, cut into ½-inch pieces
  • 1 bunch asparagus (about 1 pound), ends trimmed, cut into 2-inch pieces
  • 12 ounces snow peas, trimmed (about 2½ cups)
  • 3 tablespoons apricot preserves
  • 4 teaspoons dijon mustard
  • 4 scallions, chopped
  • 1 tablespoon chopped fresh tarragon
  • 1 teaspoon finely grated lemon zest
Instructions
  1. Cut each chicken breast into 4 or 5 large chunks; season with salt and pepper. Heat a large nonstick skillet over medium-high heat. Add the olive oil. Add the chicken and cook, turning, until browned on all sides and almost cooked through, 4 to 6 minutes. Remove to a plate.
  2. Add 1 tablespoon butter to the skillet and reduce the heat to medium. Add the carrots and ½ cup water. Cover and simmer until the carrots are crisp-tender, 3 to 4 minutes. Uncover and increase the heat to medium high. Cook until the water evaporates, 1 minute.
  3. Reduce the heat to medium and melt the remaining 1 tablespoon butter in the skillet. Add the asparagus, snow peas and ¼ teaspoon salt. Cover and cook until the vegetables are crisp-tender, about 3 minutes. Return the chicken to the skillet along with the apricot preserves, mustard, scallions, tarragon and lemon zest. Simmer, tossing, until the preserves are melted and the chicken and vegetables are glazed; season with salt and pepper.

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Main dish

One-Pot Broccoli Cheddar Soup

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One-Pot Broccoli Cheddar Soup
One-Pot Broccoli Cheddar Soup
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 heads broccoli, chopped
  • 4 tablespoons butter
  • ½ onion, diced
  • ¼ cup flour (30 g)
  • 2 cups half & half (480 mL)
  • 2 cups vegetable stock (480 mL)
  • ½ cup shredded carrots (55 g)
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • ¼ teaspoon nutmeg
  • 2 cups grated cheddar cheese (200 g)
Instructions
  1. Trim the stems off the broccoli heads and chop into small florets.
  2. In a large pot over medium heat, combine the butter and onion and sauté until translucent. Add the flour and stir until the mixture lightly browns. Stir in the half-and-half and mix until the contents reach a simmer. Turn the heat to low and add the stock. Simmer for 5-10 minutes.
  3. Mix in the broccoli, carrots, salt, pepper, and nutmeg. Simmer for 10-15 minutes. Add the cheese and stir until it melts and combines with the other ingredients.
  4. Enjoy!

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Main dish

Enjoy Chocolate Turtle Poke Cake All Year Round

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Enjoy Chocolate Turtle Poke Cake All Year Round
Two things are for sure everybody loves turtles and everybody loves poke cakes! Obviously I had to put these together!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 package chocolate cake mix, plus ingredients listed on the box.
  • 12 ounces caramel sauce
  • ½ cup mini chocolate chips
  • ¾ cup pecan pieces
  • 1 tub(16 ounces) chocolate frosting
Instructions
  1. Prepare cake mix according to package directions, and bake in 9 x 13 pan. Let cool for 10 minutes.
  2. Using the handle of a wooden spoon, make small holes all over the surface of the cake. Pour 8 ounces of the caramel ice cream topping over the cake, spreading to cover. Let sit until cooled.
  3. Mix 4 oz of caramel with the chocolate icing.
  4. Spread the frosting over the cooled cake.
  5. Sprinkle with pecans and chocolate chips.
  6. Drizzle with the remaining caramel sauce, and sprinkle with the mini chocolate chips and pecans.

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Main dish

Get The Recipe: Deep-Fried Cookie Dough

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Get The Recipe: Deep-Fried Cookie Dough
Deep-Fried Cookie Dough! Because sometimes you just need to indulge in something delicious.
Author:
Cuisine: American
Recipe type: Main Dish
Ingredients
  • 24 wonton wrappers
  • 1 cup pre-made chocolate chip cookie dough
  • 1 egg, beaten (for egg wash)
  • Vegetable oil for frying
  • Chocolate sauce, caramel sauce, whipped cream and powdered sugar for garnish
Instructions
  1. ) With a circular cookie cutter, cut wonton wrappers into a circle.
  2. ) Place one tablespoon of cookie dough in the middle of one wonton wrapper and flatten slightly. Brush a second wonton wrapper with egg wash and place it—egg wash side down—over the cookie dough. Seal the edges very well. Continue until you have 12 cookie dough wraps.
  3. ) Heat oil in a deep skillet until it reaches 350 degrees Fahrenheit. Carefully add cookie dough wraps to oil and fry for 2 to 3 minutes, or until golden brown. Make sure to flip occasionally, so everything fries evenly.
  4. ) Remove deep fried cookie dough from oil and drain on a paper towel-lined plate.
  5. ) Serve with chocolate sauce, caramel sauce, whipped cream, powdered sugar and enjoy!

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