Commercial
Stay Informed - ENewsletter
This form does not yet contain any fields.

    Monday
    Jan262015

    New Years Recipes: Salmon Bulgogi Tacos with Blueberry Habanero Salsa

    For taco night this week, switch things up with these Salmon Tacos w/ Blueberry Habanero Salsa.

    Salmon Bulgogi Tacos with Blueberry Habanero Salsa

    closetcooking.com

    Ingredients

    Salmon Bulgogi

    • 4 6oz salmon fillets
    • 1/4 cup gochujang
    • 5 cloves garlic
    • 1 inch of ginger, grated
    • 1 small onion, grated
    • 1 korean pear, grated
    • 1/2 cup soy sauce
    • 1 tbsp sesame oil
    • 1 tbsp sugar
    • 2 green onions
    • 1/4 tsp pepper

    Blueberry Habanero Salsa

    • 2 cups blueberries
    • 1 habanero, seeded
    • 1/4 cup red onnion, diced
    • 1 tsp garlic, grated
    • 1 tsp ginger, grated
    • 1 handful basil
    • 1/2 lime, juiced
    • 1 tsp soy sauce
    • 1 tbsp sugar

    Tacos

    • 12 small corn tortillas, warmed
    • 1 small zucchini, thinly sliced
    • 1 ounce queso fresco, crumbled (optional)
    • 1 handful sprouts (optional)

    Directions

    Salmon Bulgogi

    1. Mix ingredients in a freezer bag and marinate for a few hours in the fridge.
    2. Bake in a preheated 375F oven until the is cooked and it flakes easily with a fork, about 8-12 minutes.

    Blueberry Habanero Salsa

    1. Puree everything in a food processor until smooth.
    2. Simmer the salsa to remove excess liquid.

    Tacos

    1. Take a tortilla and stack a slice of zucchini, some salmon, queso fresco, sprouts, and blueberry and basil habanero salsa.

    Source: ClosetCooking.com

    Friday
    Jan232015

    Happy National Pie Day!

    This Pie Day we want to help you make the best pie ever. One of the greatest debates amongst pastry enthusiests is using frozen or fresh fruit. Here's an in depth look as to which one is better.

    Many baking recipes call for frozen fruit instead of fresh fruit in recipes from muffins to pies. This is because frozen fruit is readily available regardless of season, it is consistent and easy to use. With an increased focus on seasonality, however, many bakers prefer to use fresh, in-season fruits over frozen, both to make good use of the ingredients they can find at their local markets and to highlight exceptionally delicious fruits when they are at their peak.

    Both fresh and frozen fruits make great additions to baked goods, and many recipes out there can be made with either fresh or frozen products. Commercially frozen fruit is flash frozen at a very low temperature, a process that helps to preserve the texture of the fruit after defrosting. Frozen fruit will still not have the same firm texture as fresh when it is defrosted, but it will have just about the same texture after baking. Frozen fruits are not typically defrosted before being stirred into a batter or even cooked down into a sauce. Fruit only very occasionally needs to be defrosted before being incorporated into a recipe and a recipe will always state when this is necessary. When substituting fresh fruit for frozen fruit – fresh blueberries, for instance, in place of frozen blueberries – you will need to be more careful about incorporating the berries so that the tender, fresh berries don’t get smashed as you mix them in. Your baking time also may need to be reduced slightly, as frozen fruit lowers the temperature of cake batters and pie fillings, which can result in a longer baking time.

    In recipes that call for fresh fruit to be stirred into the batter or used as a filling, you can usually substitute the same amount of frozen fruit that has not be defrosted without any problems. The baking time may need to be extended slightly when using frozen fruit in a recipe, and when frozen fruit is used in a filling, you may need a little extra thickener because frozen fruit can release more liquid than fresh (usually from water/ice crystals that collect in the bags). In some recipes, it is not recommended to substitute frozen fruit. Recipes will generally indicate when this is the case, and it is usually because they want the fruit to have a specific texture after baking or because a recipe has a very specific baking time and a few degrees may thrown things off. For instance, many baked fruit tarts really require fresh fruit to get a good result.

    Overall, frozen fruit is something you can always count on and always have on hand so you can bake your favorite treats year round. But it is worth noting that fresh fruit can always be a good choice when it comes to baking, even if you have to treat it a little more carefully to incorporate it into your batter or dough while you work with it, and it is worth opting for fresh fruit when it is at is peak.

    Source: BakingBites.com

    Monday
    Jan192015

    New Years Recipes: Blueberry Chicken Salad Wraps

    After the holidays, you may be feeling a little inspired to eat healthier. If your New Year's resolution involves being healthy in any way, we want to help you out this year. Make some "to-go" lunches with this recipe for blueberry chicken salad wraps.

    Blueberry Chicken Salad WrapsFarmFlavor.com

    Ingredients

    • 3 tbsp plain greek yogurt
    • 2 tbsp mayonnaise
    • 1/4 celery, finely chopped
    • 1/4 tsp salt
    • 2 cups cooked chicken, diced
    • 3/4 cup fresh blueberries
    • 6 large lettuce leaves
    • 6 whole wheat tortillas

    Directions

    1. In a medium bowl, combine yogurt, mayonnaise, celery and salt.
    2. Gently stir in chicken and blueberries.
    3. To warm tortillas, place a damp paper towel on a microwave-safe plate and top it with a tortilla. Repeat to make a stack of paper towels and tortillas, topped with a damp paper towel. Microwave on high until hot, 30-60 seconds.
    4. Place warm tortillas on counter and top each with a lettuce leaf.
    5. Scoop about ½ cup chicken-blueberry salad on each lettuce leaf.
    6. Roll up each tortillas and cut in half. Secure with toothpicks if desired.
    7. Serve immediately or wrap tightly in foil and refrigerate

    Source: FarmFlavor.com

    Friday
    Jan162015

    New Years Recipes: Vegetable Couscous with Blueberries

    After the holidays, you may be feeling a little inspired to eat healthier. If your New Year's resolution involves being healthy in any way, we want to help you out this year. Keep it light this weekend with this recipe for vegetable couscous with blueberries.

    Vegetable Couscous with BlueberriesVegetable couscous with blueberriesHouseandhome.com

    Ingredients

    • 1 cup vegetable stock
    • 3 tbsp olive oil
    • 1 cup couscous
    • 1 tsp grated lemon rind
    • pinch ground cumin
    • 2 carrots, diced
    • 1 small zucchini, diced
    • 1/4 cup walnut halves, chopped
    • 1 1/4 cups blueberries
    • 1/2 cooked (or canned) chickpeas
    • salt & pepper to taste
    • 4 sprigs fresh coriander, chopped
    • 4 sprigs flat leaf parsley, chopped

    Directions

    1. In small saucepan, bring vegetable stock and 2 tbsp of the oil to boil. Add couscous, lemon rind and cumin; stir to combine. Remove from heat and cover; let stand for 5 minutes. Fluff with fork and scrape into large bowl.
    2. Meanwhile, heat remaining oil in skillet over medium heat and cook, carrots for 5 minutes or until becoming softened. Add zucchini and cook for 3 minutes or until softened. Remove from heat and add walnuts. Add to couscous. Add wild blueberries and chickpeas to bowl. Season with salt and pepper to taste. Add coriander and parsley and stir to combine well.

    Source: HouseAndHome.com

    Monday
    Jan122015

    New Years Recipes: Grilled Chicken with Blueberry Guacamole

    After the holidays, you may be feeling a little inspired to eat healthier. If your New Year's resolution involves being healthy in any way, we want to help you out this year. This grilled chicken with blueberry guacamole could be a great addition to your dinner.

    Grilled Chicken with Blueberry GuacamoleBarbellSandBellinis.com

    Ingredients

    Grilled Marinated Chicken

    • 6 boneless skinless chicken breasts
    • 1 1/2 cups of greek yogurt
    • 2 limes
    • 1 tbsp cumin
    • 1 tsp salt
    • 2 cloves of garlic
    • 1 tsp chili powder
    • 1/2 tsp adobo sauce

    Blueberry Guacamole

    • 5 avacados
    • 1 cup blueberries
    • 2 limes
    • 1 bunch of cilantro, chopped
    • 2 jalapenos, diced, seed & membranes removed
    • salt and pepper to taste

    Directions

    1. In a blender or food processor, add Greek yogurt, juice of two limes, cumin, salt, garlic cloves, chili powder, chipotle pepper and adobo sauce and blend or process for 30 seconds to 1 minute.
    2. Combine chicken and Greek yogurt marinade in a ziploc bag or large bowl and allow to marinate for 30 minutes to 4 hours.
    3. While chicken is marinating, cut avocados in half, remove the seed, and scoop into a large bowl. Add blueberries, cilantro, jalapenos, and juice of two limes and mix with a fork. Refrigerate until ready to serve.
    4. Heat grill to high heat. Remove chicken from Greek yogurt marinade and grill until chicken reaches an internal temperature of 165 degrees (about 5-8 minutes per side). Serve with Blueberry Guacamole

    Source: BarbellSandBellinis.com

    Page 1 ... 3 4 5 6 7 ... 31 Next 5 Entries »