TRADITIONAL MEXICAN CEVICHE

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I love me some ceviche and I found that discarded avocado skins make a great serving device for dinner parties because they are easy to carry, they wont leak and they are of course biodegradable! Ceviche originally came from Peru but has since evolved and been expanded on with other South American cuisines. One of my favorite styles is typically seen in Mexican cuisines where they use whole white fish and habanero peppers to give it a refreshing and spicy flavor. Enjoy.

Makes 15 Avocado Cups (small servings)

INGREDIENTS:

2lbs of White Fish (Sea Bass works)
8-10 Garlic Cloves (chopped finely)
2 TSP of Salt
1 TSP of Black Pepper
1 Habanero (remove seed and chop finely)
4 TSP of Cilantro (chopped)
20 Limes (juiced)
1 Medium Red Onion (chopped finely)

DIRECTIONS:

Mix all ingredients except the onion in a bowl. Make sure all ingredients are covered in lime juice. Cover and place in fridge and allow to marinate for 2-3 hours.

After the two or three hours add the onion into the mix, place in avocado cups and serve.

I hope you enjoyed this recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Happy cooking!!!

SPICY LOBSTER QUINOA PASTA - GLUTEN FREE

INGREDIENTS:

1 TBSP of Olive Oil
1 Medium Onion (chopped)
5 Cloves of Garlic (minced) - you will need to split 3/5 cloves for the sauce
1 TSP of Chili Flakes
1 TSP of Dried Basil
1 TSP of Dried Oregano
Salt and Pepper to taste
1 Bottle of Tomato Pomodoro (strained tomato sauce)
1 TSP of Butter
6 Lobster Tails (thawed 4 chopped up 2 left whole)
1 Pack of Quinoa Pasta

DIRECTIONS:

Add oil to a sauce pan and heat up on medium heat. Add in your onion and 3 cloves of garlic and let them sweat.

Add in chili flakes, basil, oregano and salt and pepper. Stir around and let evenly mix

Once onions are garlic are nicely cooked add in your bottle of pomodoro tomato sauce, reduce heat to low and set aside to simmer.

Start to boil your water for the pasta.

Salt and pepper your chopped lobster bits lightly

In another skillet add in your butter and let melt on medium -low heat. Add in the remaining garlic and allow to season the butter for a second until you add in the chopped lobster bits.

Once the lobster bits are cooked through (apx 4-5minutes) then add cook lobster bits to the tomato sauce. Stir lobster into the tomato sauce and leave to continue to simmer

When the water is boiling add 1 TSP of salt to the water before adding in your quinoa pasta. You need to stir quinoa pasta for the first two minutes so that it doesn't stick together then let it continue to cook for an addition 10 minutes before it is al dente.

In another pan we are going to add in 1 cup of water and steam the remaining two lobster tails for 3-4 minutes. One ready remove lobster tails from water and set aside.

One ready dump pasta water and add pasta to sauce. Mix in and plate hot. Top with full steamed lobster tail and serve. ENJOY

I hope you enjoyed this recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Happy cooking!!!
 

SPAGHETTI SQUASH PESTO

Spaghetti squash is actually super easy to make it just takes more time then wheat based pasta. If time is not a factor it is a great way to have a gluten free meal that taste great. This recipe is for a spaghetti squash pesto pasta but you can technically make the sauce whatever you want using the same principles. If you want to simplify the recipe even more you can buy a pre-made pesto sauce. If you are cooking for a group of more then two people this can be a very economical healthy meal to make as the ingredients wont cost you very much. 

INGREDIENTS

1 Spaghetti Squash around 3lbs
1 Small Jar of Pre-made Pesto
1 Block of Parmesan Cheese

If you want fresh pesto here are ingredients you will need

1/2 Cup of Olive Oil
3 Cups of Basil
2 Cloves of Garlic
1/4 Cup of Pine Nuts
3/4 Cup of Grated Parmesan Cheese
Salt and Pepper to taste


DIRECTIONS:

Preheat oven to 375 degrees.

Throw in the spaghetti squash whole for about 60 minutes.

Remove the spaghetti squash from the oven and cut in half and take out the seeds.

If the spaghetti squash is not cooked/stringy enough place back in the oven for an additional 10 minutes.

While the squash is in the oven you can either start to make your pesto or use a pre-made pesto. Warm up the pre-made pesto in a skillet or place the basil, garlic, and pine nuts in a food processor. Pulse until coarsely chopped before adding in the olive oil continuing until fully incorporated. Next move to a bowl and add in the Parmesan and salt and pepper - Mix them in.

Finally once the squash is ready remove from the oven and start to shred the inside of the squash with a fork and place it in the skillet or bowl with the pesto. Mix the two together to the pesto and squash is evenly distributed.  Serve.

I hope you enjoyed this recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Happy cooking!!!

CRACK CHICKEN MARINADE

This is one of my favorite marinades my boyfriends dad uses to make chicken thighs. The chicken comes out moist with a crispy outside layer. It smells and taste delicious and is not overly spicy. I really enjoy this chicken recipe and I'm sure if you like dark meat so will you.

INGREDIENTS

12 Boneless Skinless Chicken Thighs (rinsed)
1-2 TBSP of Olive Oil
1 TSP of Ginger
1 TSP of Celery Salt
1 TSP of Cayenne Pepper
2 TBSP of Soy Sauce

DIRECTIONS

Add all ingredients to a flat bowl and allow chicken to marinate for at least 30 minutes before cooking. Store in cool place while marinating.

Preheat oven to 350 degrees.

Place marinated chicken thighs on a baking tray lined with aluminum foil.

Bake or 30-40 minutes.

If you want them crisp broil them for an additional 10 minutes at the end.

I hope you enjoyed this recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Happy cooking!!!

DELICIOUS CREPES

'Crepe' in French mean pancake and are often used for both breakfast and dessert. For example in the evenings you can serve them with Nutella and Strawberries for dessert after dinner or in the mornings as a savory low carb breakfast option with egg and vegetables. Try it for yourself using this recipe below. ENJOY

INGREDIENTS

1/2 Cup of Water
1/2 Cup of Milk
1 Cup of all Purpose Flour
1 TSP of Vanilla Extract
2 TSP of Sugar
2 Eggs
Butter

Suggested Fillings:

Savory -
Egg (cooked separately)
Smoke Salmon
Red Onion
Cream Cheese

Sweet -
Peanut Butter
Honey
Berries or Banana
Nutella

DIRECTION:

Add water, milk, flour, sugar and vanilla extract to a blender. In a small separate bowl crack the eggs and make sure there are no shells before adding it also to the blender.

Blend on low until nicely mixed together.

Heat a skillet on low-medium heat and add in butter. Once ready add blended batter to the skillet and move around so that it spreads out evenly.

The crepe will start to cook immediately. After about a minute when the bottom side is golden flip the crepe - use a spatula to aid you.

Once flipped add your contents to the crepe. Once crepe is finished cooking on the side facing down fold the crepe over itself, capturing the contents inside. Serve Hot.

I hope you enjoyed this recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Happy cooking!!!