Fish tacos and Slaw

Fish tacos:

• Fish filets
• Corn tortillas
• Limes
• Cilantro
• Tomatoes
• Red onion
• Avocado
• Cotija cheese
• Sour cream or crema

Fish:

Dry filets

Mix salt, pepper, garlic powder, paprika, and a little cayenne in a small bowl then sprinkle onto both sides of filets

Heat pan on med-high with high-smoke-point oil (canola, etc)

Cook until golden, about 2-3 minutes on each side

Cilantro aioli:

• 2 bunches cilantro
• 2 tbsp onion
• 1/4 cup mayo
• 1-2 limes juice

Slaw:

• 1 small head cabbage, shredded
• 3 medium carrots, shredded
• Mayonnaise
• A little bit of sugar (1-2 tbsp?)
• 1/4 cup cider vinegar

Mix mayo, sugar, vinegar in a bowl
Add in carrots and cabbage, mix
Best when refrigerated for a few hours first . . . can sit in the fridge for days

Chicken for Chicken Caesar Salad

Chicken for Caesar Salad

https://www.seriouseats.com/grilled-chicken-caesar-salad-recipe-8656144

• 3 tablespoons (45 ml) fish sauce
• 2 tablespoons (30 ml) water
• 2 tablespoons (30 ml) soy sauce
• 1 tablespoon (15 ml) honey
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 6 boneless, skinless chicken breast halves 
• for salad: romaine and croutons

Directions

Place 1 chicken breast in a resealable plastic bag or between two pieces of plastic wrap. Pound chicken breast into an even thickness, about 3/4 inch thick. Repeat with the remaining 5 breasts.

In a large bowl, whisk fish sauce, water, soy sauce, honey, salt, and pepper together. Add chicken breasts and turn to coat evenly. Refrigerate for 30 minutes or up to 12 hours.

For stovetop griddle/pan: add some oil and cook chicken for 3-5 minutes on each side to brown, then finish in oven at about 375, using thermometer for chicken to hit 165 degrees



Dressing:
Lemon juice (about a whole lemon)
2 parts Mayo
1 part Dijon mustard
Garlic (2 cloves pressed)
Mix all that together then pour in Olive Oil (maybe 4 parts?) slowly while mixing
Add 1 part Anchovy paste
Add grated Parmesan cheese

Roasted Sweet Potato Wedges

3-4 medium sweet potatoes
2 tablespoons olive oil
3/4 teaspoon garlic powder
3/4 teaspoon smoked paprika
3/4 teaspoon kosher salt
1/4 teaspoon onion powder
1/4 teaspoon black pepper

Instructions

Preheat oven to 450 degrees F. Line a large baking sheet with parchment paper or aluminum foil.

Wash and dry the sweet potatoes. Leave skins on.

With a sharp knife, slice each potato in half lengthwise and then cut into quarters. Slice each quarter into wedges, about ½ inch thick at the ends. Try to make sure the wedges are the same size, so they cook evenly.

Place the wedges in a medium bowl and drizzle with olive oil. Toss to evenly coat.

In a small bowl, combine the garlic powder, paprika, salt, onion powder, and pepper. Pour the seasoning mixture over the sweet potatoes and toss until evenly coated.

Place the wedges on the prepared baking sheet, in a single layer, making sure the potatoes aren’t touching. If your pan is too crowded, you can divide them up onto 2 baking sheets.

Bake for 15 minutes, then remove from the oven and turn the wedges over with a spatula. Return to the oven and bake for another 10 to 20 minutes, or until wedges are lightly browned and tender.

Turn the oven to broil and broil the sweet potatoes for 2 to 3 minutes, until crispy. Don’t walk away because they will cook quickly under the broiler, you don’t want to burn them.

Remove from the oven and sprinkle with additional salt, to taste. Serve warm.

Greek Lemon Chicken

https://downshiftology.com/recipes/greek-lemon-chicken/#wprm-recipe-container-67692

Ingredients

▢8 bone-in chicken thighs
▢⅓ cup olive oil 
▢¼ cup lemon juice
▢4 garlic gloves, minced
▢1 tablespoon dried oregano
▢2 teaspoons dried thyme
▢2 teaspoons Dijon mustard
▢2 teaspoons kosher salt
▢1 teaspoon freshly ground black pepper

Garnish: parsley, lemon slices

Instructions

Make the marinade: In a small bowl, stir together the oil, lemon juice, garlic, oregano, thyme, mustard, salt, and pepper.

Marinate the chicken: Add the chicken thighs to a large bowl and pour the marinade on top. MAKE SURE TO MIX WELL so that marinade makes it onto all parts of chicken. Marinate for 1 to 2 hours (and up to 8 hours) in the fridge.

Sear in pan: 

First wipe down the chicken thighs with paper towel so they're not wet

On medium/high heat (preheat pan well), sear chicken face down in some olive oil for 3-7 minutes, then flip to other side and do 2-3 minutes

Transfer to baking dish: Preheat the oven to 350°F (180°C). Place the chicken in a baking dish and pour the remaining marinade on top.

Bake the chicken: Bake for 40 to 45 minutes, until the chicken is fully cooked and registers 165 degrees on an instant-read thermometer. 

Optionally, you can baste the chicken a few times while it cooks. 

And for extra crispy skin, turn on the top oven broiler in the last 2 to 3 minutes. 

If you're serving this dish up for a dinner party, you can garnish it with lemon slices if you'd like.

roasted potatoes

[see fancier version here if you've got extra time]

Step 1
Heat the oven to 425 degrees

Step 2
Slice potatoes

Place the potatoes in a big bowl and drizzle them with the following, tossing well:

• olive oil
• salt
• fresh pepper
• thyme
• any other seasonings (oregano, etc)

Step 3
Roast for 30 to 40 minutes, tossing every 10 to 15 minutes, until the potatoes are golden brown and fork tender. 

Butternut squash soup

Easy vegetable puree soup:

Mirepoix (onion, carrots, celery)
Butternut squash, cubed

Apples, cubed

Vegetable broth

Cook mirepoix for a few minutes in oil in pot over medium heat

Add cubed squash and apples

Add vegetable broth

Cook until simmering, then cook for about 10 minutes

Allow to cool a bit then puree in batches (or with hand-held mixer)

Gluten Free Banana Muffins

https://www.mamaknowsglutenfree.com/wprm_print/gluten-free-banana-muffins

Ingredients

• 3 large bananas, ripe The riper the bananas (black spots), the sweeter the muffins will be. About 1 and 1/2 cups mashed.
• 1 teaspoon baking soda
• 1/3 cup butter, melted
• 1/2 cup granulated sugar
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 1 teaspoon pure vanilla extract
• 2 large eggs, whisked 
• 1 1/2 cups gluten-free flour all-purpose flour with xanthan gum
• 1/2 cup gluten-free chocolate chips 

Instructions

• Preheat the oven to 350°F.
• Line a muffin tin with cupcake liners or spray with gluten-free cooking spray.
• In a large mixing bowl, mash the ripe bananas with a fork until completely smooth.
• Add the baking soda and stir to combine with the mashed bananas. Allow the mixture to sit for 1 to 2 minutes.
• Stir the melted butter into the mashed bananas.
• Add in the sugar, salt, ground cinnamon, pure vanilla extract, and whisked eggs and stir until combined.
• Add in the gluten-free flour and stir until fully combined.
• Stir in chocolate chips.
• Using a greased ice cream scoop or measuring cup, scoop the batter into baking cups lined/cooking sprayed muffin tin.
• Bake for 15-20 minutes or until a tester inserted into the center comes out clean. Please watch your oven because all ovens are different.
• Allow the muffins to cool. Enjoy!
• Store the completely cooled muffins in an airtight container.