This is one of my favorite sauces to eat with fish. It can go with pretty much any fish and even poultry but my absolute favorite is on top of salmon. For those who are trying to get more fish in their diet but can’t get past the “fishy” taste, using sauces like this is a great way to serve it. It also gives you more options in how to enjoy seafood too.
The basics of this recipe, by pulling the water out of cucumber, chopping it up and mixing in with Greek yogurt comes from a traditional Tzatziki Sauce that I learned to make visiting Greece. It’s such a light refreshing sauce. The only difference is I added dill (you can use fresh if you like) and chives. Aside from having to let the cucumber sit for 20min to draw out the water content, everything else takes minutes to put together. There’s NO reason to go out and buy a jar of sauce with a paragraph long of ingredients, where half is entirely unnecessary. TRUST ME, things like this deserve a try at least once.
CUCUMBER DILL SAUCE
Using a vegetable peeler, shave the flesh of the cucumber all around into a bowl. When you get to the center where the seeds are, stop, and discard them. Sprinkle about a teaspoon of sea salt over the cucumber, stir, and let sit for about 20 minutes.
While the cucumber sits, combine the Greek yogurt, chives, dill, lemon zest, and juice.
Grab the shaved cucumber and squeeze all the excess water out of it as much as you can. Finely chop the cucumber, add to the yogurt mix, stir, add salt, and pepper to taste.
This is a very straight forward recipe that only takes minutes to cook. It’s so simple and so good for you. Most of the meal prepping I do is literally veggie dishes so I can easily heat up and only worry about the main deal. This recipe goes great with practically anything. Bake, pan sear/fry whatever it may be your favorite fish, or chicken breast, steak and lay it on top a bed of the Shredded Radicchio & Brussels. I’ve added a small handful of it to a rough chopped salad among whatever other random goodies I have in the fridge for a quick, lazy lunch or even dinner. BUT, my absolute fav is creating a circle of this in an oiled iron skillet, leaving a 4-5inch in diameter space in the center where I crack an egg or two in the center. Place the lid on top and let cook on medium-high heat for several minutes. Cajun seasoning sprinkled on top is divine! With toast and the oozing yolk, OH MY GOODNESS!
Sooo my point is, make a big batch of this ahead of time. Use it in all sorts of things. Make your life easy. Get your veggies. Be healthier, feel healthier. And life is good. Hey, feel free to add or replace ingredients too. I love it when you guys go outside the box, after all that’s the whole point of this food blog. Creativity and options is endless. Last thing though… To make life that much easier, I buy the bags of shredded carrot but by all means feel free to save some money by using the good ole cheese grater. You can do the same with the brussels sprouts. Personally, I prefer using a very sharp knife and making thin slices to each one. The radicchio though, you’ll have to use a knife to get the shredded effect. It’s about 1/4 of a radicchio head to get a solid cup of thin slices. Okay, I’m done babbling. Go make nowwww!
SHREDDED RADICCHIO & BRUSSELS
In a large saute pan over medium-high heat drizzle about a tablespoon of olive oil and add everything except the lemon juice.
Stir frequently for about 5-7 minutes or until the brussels sprouts turn a vibrant green.
Then, squeeze the lemon juice on top, add salt and pepper. Stir for about 30 seconds and remove from heat.
There’s nothing quite like homemade jam using fresh fruit. With peach season in full swing I snagged several peaches from my half bushel I got at the Nashville Farmers Market and decided to once again incorporate bourbon with peaches. It’s part jam and part fruit butter that can be used on ANYTHING! I’ve used this on toast, on ice cream, as a glaze for wild caught Alaskan salmon that turned out incredible.
But I must confess, one of my weaknesses is cheese and crackers. Not just any cheese though, a great strong tangy cheese will go great like swiss, sharp cheddar, a little gorgonzola or a soft cheese like camembert. And since we’re on the topic of cheese, you could totally make a quick crostata or galette with your favorite store bought dough. A little cheese, peach jam and nuts. SO GOOD! You know, just some ideas for you to enjoy!
BOURBON VANILLA PEACH JAM
Fill a large pot with water and bring to a boil. Make a very shallow cut like an “X” at the bottom of the peaches.
Boil each peach for about 30 seconds. Remove from the water and peel the skin off.
Cut the peach flesh off from around the pits and discard them.
Puree the peaches in a blender or food processor and set aside.
In a sauce pan, melt the butter, add the peach puree, bourbon, sugar, lemon juice, and vanilla extract. Let it come to a boil stirring frequently to prevent from burning.
Reduce the heat so the jam can reduce slowly while it simmers. Still stirring frequently, scraping down the sides from time to time. Do this for about 40 minutes or until fairly thick.
Let it cool before placing in a jar.
The jam will thicken more as it cools.
This is soooooooooo good, especially for the coming Summer days. It’s not heavy and so fresh in flavors. You can make this the night before if you have plans the next day and want to bring food. Whether you’re going to the beach, picnic, anywhere. You don’t have to slice them up into individual small bites but if you do it’s perfect as an appetizer. I personally just love throwing it into a wrap and eating it like a burrito but you do whatever your heart desires. Feel free to use chicken and bacon instead. And if you’re not a fan of arugula, try spinach! There are plenty of variations to make so you’re not left board. Use what you love is what’s most important.
TURKEY PANCETTA WRAPS
Place the pancetta slices on a large baking dish and bake at 400 F degrees for 12-15 minutes or until crispy. Remove from heat and let cool.
Cover the bottom of a baking dish with cooking spray and lay the turkey breast side by side. Sprinkle the sea salt, pepper, Italian seasoning on top and drizzle with olive oil. Bake at 400 F degrees for about 20 minutes give or take. Remove and let cool.
Rough chop the turkey and place in a large bowl. Add the mascarpone cheese, whole grain Dijon, arugula, and honey. Crumble the pancetta into the bowl. Mix everything together really well.
Spread the mixture onto one end of our tortilla and wrap it up.
This Tofu Chorizo tastes practically identical to the traditional Mexican chorizo we’re all familiar with at the store. The major difference which seems to be a huge deal is that the pork is replaced with tofu. It sounds absolutely ridiculous but it really isn’t. Chorizo is all about the combination of spices and of course the grease factor because it’s pork. But you can add all the same spices with your favorite oil (mine is olive oil) and make it just the same. The reward is that you can eat as much chorizo often, keep your waistline smaller, your cardiovascular system healthy and avoid the feeling of weighed down from heavy, greasy foods. For some people, eating high fat/greasy foods can result in gallstones and later on require removal of the gallbladder. With some dietary compromises, you can avoid a lot of trouble. Here are the many ways you can enjoy my chorizo…
I’m crazy for burrito’s. It must be a California thing, who knows but I love making my own homemade Mexico City Refried Beans to pair with this chorizo. Top it off with fresh watercress greens, some chopped cherry tomatoes and a little bit of queso fresco. SO GOOD! I’ve made scrambled eggs with the chorizo too and it’s amazing with hot sauce. You can do a chorizo omellete, make tacos, even a taco salad or a quesadilla with your favorite cheese and grilled onions. OH! Ever go to Chipotle and get a burrito bowl? Have you tried their sofritos? Last time I went there I realized how much my tofu chorizo tasted like their sofritos and so later on I made my own burrito bowl with all the goodies. It was amazing! As you can see your options are endless. I hope you enjoy this recipe as much as I do!
Remove the tofu from its container and slice it in about ½ inch thick slices.
Cover a large surface with a few layers of paper towels and place the tofu on top. Place another few layers of paper towels on top of the tofu. Press on top firmly with your hands to remove excess water.
In a large skillet over medium-high heat drizzle the olive oil and break the tofu up.
Add all the spices to the tofu and use a wooden spoon to break apart the tofu finely as it cooks, stirring regularly. After 5 minutes, add the lemon juice and continue to stir everything together for another 5-7 minutes.