Main Dishes

Fish Tacos with Watermelon and Radish Slaw

Friday, May 22nd, 2015

Ingredients

1 pound tilapia

1 tablespoon olive oil

3 tablespoons lime juice

1 teaspoon honey

1 clove garlic, grated

2 teaspoons chili powder

1 teaspoon cumin

¼ teaspoon cayenne pepper

salt and pepper to taste

16 corn tortillas

For the slaw:

⅓ cup Greek yogurt

1 tablespoon light mayonnaise

1 teaspoon cider vinegar

1 tablespoon lime juice

1 cup shredded cabbage

1 cup DANDY® Ready-to-Eat Radish Ministicks

3 tablespoons finely chopped cilantro

1 cup seedless watermelon, diced small

salt to taste

Directions

1. Place fish in a freezer bag with olive oil, 3 tablespoons lime juice, honey, garlic, chili powder, cumin, and cayenne pepper. Close bag and coat fish completely. Marinate for 15-20 minutes at room temperature.

2. Place fish on a broiler pan and lightly season with salt and pepper. Place fish under broiler for 5 minutes. Turn fish over and cook for an additional 3-5 minutes or until it easily flakes. Remove fish. Wrap tortillas in aluminum foil and place in oven, which has been turned off, to warm.

3. Meanwhile, add Greek yogurt, mayonnaise, and lime juice to a bowl. Stir until combined. Add cabbage, radishes, and cilantro. Toss lightly. Add watermelon and salt to taste. Toss lightly.

4. Remove tortillas from oven. Place pieces of fish on two tortillas. Top with slaw. Garnish with extra cilantro. Serve warm.

serves: 4

cal/serving: 419

prep time: 35 min

total time: 35 min

Grilled Chicken with Baby Spinach, Berries, and Radish

Friday, May 22nd, 2015

Ingredients

6 cups baby spinach leaves

1 cup California Giant Strawberries, sliced

¼ cup California Giant Blueberries

¼ cup California Giant Blackberries

½ cup DANDY® Ready-to-Eat Radish Coins

¼ cup shallots, thinly sliced

2 boneless, skinless chicken breasts, grilled and sliced

1 teaspoon dijon mustard

1 tablespoon raspberry vinegar

½ teaspoon honey

2 teaspoons finely chopped parsley

salt and pepper to taste

¼ cup extra virgin olive oil

Directions

1. Add spinach, berries, radishes, and shallots to a bowl. Toss lightly.

2. Pound chicken breasts to an even thickness. Grill chicken breasts over medium high fire for 3-5 minutes on each side or until a thermometer reaches 160˚F. Remove chicken and allow to rest for 10 minutes before slicing.

3. Add mustard, vinegar, honey, parsley, salt, and pepper to a bowl. Mix well. Slowly drizzle in olive oil while whisking.

4. Pour dressing over salad and toss gently. Plate salad and top with pieces of grilled chicken breast. Serve immediately.

serves: 4

cal/serving: 311

prep time: 20 min

total time: 30 min

Diced Grilled Chicken with Citrus Marinade and Citrus BBQ Sauce

Friday, May 8th, 2015

Winner in the 2015 Taste of Oviedo Celery & Citrus Cookoff

from the Kitchen of Mike Carman (Citrus 2015)

Chicken Ingredients:

4 split chicken breasts

4 chicken thighs – bone in

Marinade

1/12 cups fresh squeezed Orange juice

1/4 cup fresh squeezed Lemon juice

4 Tbs orange zest

2 tbs minced shallots

1/4 cup red wine vinegar

Directions:

  1. Add all ingredients into large  plastic resealable bag or covered bowl
  2. Refrigerate for 6 to 8 hours
  3. Grill all the chicken till cooked through and let stand till cool enough to handle then chop into small pieces. set aside

Sauce Ingredients:

2 tbs olive oil

1 sweet red bell pepper finely chopped

3 celery stalks finely chopped

2 tbs minced shallots

3 tbs 3 citrus marmalade (orange,lemon & grapefruit)

1/2 cup sweet chili sauce I used Mae Ploy

1/4 cup red wine vinegar

1/2 cup reserved marinade

1 15oz can or jar of no sugar added mandarin oranges drained and wedges cut in half

3 tsp salt one of fresh ground pepper you can add more to taste

Directions:

  1. In a large pot heat the olive oil.
  2. Sauté the shallots, celery and red pepper until tender. Do this over medium heat as you do not want to caramelize the veggies.
  3. Add the remaining ingredients except the oranges and bring to a slow boil then reduce heat. This is necessary because of using some of the marinade.
  4. Add the diced chicken and stir in. (Optional: add 1 tsp chicken bouillon at this point stir to dissolve.)
  5. Just before serving stir in the orange wedges.
  6. Serve on a plate with rice and pineapple or make sandwiches.

Vietnamese Banh Mi Sandwiches

Thursday, May 7th, 2015

These tasty sandwiches can be found at little food carts all over the place these days. Making them at home is easy! The trick is finding the perfect baguette or bun that is soft and on the thinner side to get the perfect filling to bread ratio.

Ingredients

Chicken:
3 chicken breasts
1 cup plain full fat yogurt
Juice of a lime
½ tsp cayenne
¼ tsp salt
¼ tsp pepper

Canola oil & paper towel

4 buns or 1 baguette big enough for 4. The best bread for these are authentic vietnamese baguettes which can be hard to find. You can make your own or look for a long submarine sandwich style bun on the thinner softer side at your local bakery.

Toppings:
1 cucumber, peeled and sliced into matchsticks
1 carrot, cut with a vegetable peeler
½ cup each DANDY® radishes & celery, cut (Optional: Try them quick pickled for added flavor!)
½ cup cilantro
Jalapeno slices
Mayonnaise
Sweet Chili Sauce
Soy Sauce
optional: paté

Directions

1. Marinate chicken overnight in yogurt and spices.

2. Preheat grill for 10 minutes and clean and oil grates to help to prevent the chicken from sticking. Grill over medium-high heat until cooked through (approx 25 minutes)

3. Slice chicken. Slice the buns almost in half but do not cut them completely in two. Spread mayonnaise on both sides and chili sauce over that. Layer in chicken, cucumbers, carrots, pickled radishes, pickled celery, jalapeno slices and cilantro. Top with more chili sauce or soy sauce if desired.

Yield: 4 sandwiches

Time: 1 hour active- Overnight for marinating

Recipe by The Adventure Bite.