Fish with Pineapple Salsa and Tomato-Avocado Salad

Now that the weather is finally warming up, it’s time to start incorporating more “summery” foods into my dinner. The June issue of Cooking Light included a recipe for Tilapia with Pineapple Salsa and Tomato-Avocado Salad that sounded like the perfect warm-weather dinner.   I used turbot instead of tilapia, but you can substitute in whatever whitefish you’d prefer. I also added some paprika to the fish for a bit more flavor and color.   Ingredients: 1 cup chopped pineapple 2 tablespoons finely chopped red onion 1/2 jalapeño pepper, seeded and finely chopped 2 tablespoons chopped fresh cilantro 3 tablespoons fresh lime juice, divided 3/4 teaspoon kosher salt, divided 1/2 cup thinly vertically sliced red onion 1/4 cup thinly sliced fresh basil 1 medium tomato, cut into thin wedges 1 peeled ripe avocado, cut into 8 wedges 2 tablespoons extra-virgin olive oil, divided 4 (6-ounce) whitefish fillets 1/2 teaspoon ground cumin 1/4 teaspoon chipotle chile powder 1/4 teaspoon paprika

Slow Cooker Chicken & Chickpea Tagine

Tagine or Tajine dishes are Moroccan slow cooked dishes named after the pot they are cooked in. The dishes are typically a stew with a protein, spices, and fruit. Cooking Light had a version with chicken and chickpeas that sounds delicious. It combines both sweet and spicy elements to make a really flavor-filled dish. This recipe takes a bit more prep time that my usual slow cooker recipes so be prepared for that. This recipe is great for a Saturday: prepare everything in the morning, run whatever errands you have for the day, and come back to an amazing smelling kitchen and dinner mostly ready! I shredded my chicken and served it over couscous but you can keep the chicken whole and eat it as is.   Ingredients: 1 1/2 tablespoons olive oil 8 (5-ounce) boneless chicken thighs, skinned 1 1/4 teaspoons kosher salt, divided 1/2 teaspoon freshly ground black pepper 2 1/2 cups chopped onion 1/4 cup finely chopped fresh garlic 1 1/4 teaspoons ground cumin 1 teaspoon ground coriander 1 teaspoon paprika 3/4 teaspoon ground turmeric 1/2 teaspoon ground ginger 1/4 teaspoon ground red pepper 1 cup unsalted chicken stock 1 1/2 teaspoons honey 1 (3-inch) cinnamon stick … Continue reading

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