These Garlic Parmesan Roasted Red Potatoes are off the chart delicious! The best part about these potatoes is that they are super easy to make. Just chop the potatoes, toss in oil, seasonings, and Parmesan cheese. The potatoes were ready for the oven before it preheated. I love these quick and easy side dishes!!
These Garlic Parmesan Roasted Red Potatoes are a great weeknight side dish. They go great with burgers, hot dogs, chicken, pork or even steak! I throw a batch in the oven when Chicken Legs stars the grill and dinner is ready without a lot of effort. Love it!
14 small red potatoes
3 Tbsp olive oil
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp paprika
1/2 tsp salt
1/4 tsp pepper
1 tsp Italian seasoning
1/4 cup grated parmesan
Preheat oven to 375 degrees.
In a large bowl, toss potatoes with olive oil, seasonings and parmesan. Toss until potatoes are evenly coated.
You can find complete recipes of this Garlic Parmesan Roasted Red Potatoes in plainchicken.com
I’m suddenly hooked on salmon salads. They are healthy, filling and perfectly flavorful. Last time I shared a Greek version and this time around I added Mexican flavors. I can’t say which I like better so be sure to try them both! Like I mentioned before you can substitute chicken for the salmon for a cheaper alternative (cooking times will be longer), but I’d definitely recommend trying it with the salmon at least once.
This dressing can also be made as a delicious veggie dip, simply omit the milk/olive oil. If you are looking for an easier dressing you could use this recipe here and just add milk (and a little olive oil if desired) to thin.
You are going to love the way this Avocado Greek Yogurt Ranch Dressing pairs with this seasoned and grilled salmon! If you don’t want to do the extra work of getting all the ingredients for the salad you could just eat it as salmon with the dressing then have some sort of rice or something as a side. Or you could have it in tacos, I’m always game for tacos. The salad is a great way though to get a generous serving of veggies in your diet plus it’s perfect for summer! And once you try this healthy avocado dressing you’ll be hooked!
4 (5 – 6 oz) skinless salmon fillets
1 tsp ancho chili powder
1 tsp ground cumin
1/2 tsp paprika
1/2 tsp onion powder
1 1/2 Tbsp olive oil, plus more for grill
Salt and freshly ground black pepper
1 lime, halved
1 head Romain lettuce
10 oz grape tomatoes, halved
1 cucumber, peeled and chopped
1 1/2 cups fresh corn
1/2 red onion, sliced and rinsed under cool water to remove harsh bite
1/4 cup cilantro leaves (optional)
4 oz Queso Fresco or Feta cheese
Avocado Greek Yogurt Ranch Dressing, recipe here
For the salmon:
Preheat a grill over medium-high heat. In a small bowl whisk together chili powder, cumin, paprika and onion powder. Brush both sides of salmon with olive oil then season both sides with salt and pepper then sprinkle spice mixture evenly over both sides of each fillet. Dip a paper towel in olive oil then using long handled tongs, brush grill with olive oil. Add salmon to grill and cook about 3 minutes per side, or to desired doneness. Remove from grill and squeeze fresh lime juice over tops.
You can find complete recipes of this Mexican Grilled Salmon Salad with Avocado Greek Yogurt Ranch Dressing in cookingclassy.com
It was the summer of 1992 and I had just graduated high school when my best friend asked me to go to Maine with her. She wanted to visit a guy she liked who had recently moved. I wasn’t all that excited about it, to be honest. I knew we would have a great time together, but I was really only going along so she could see her crush. As it turns out, my dad had a business trip planned to Boston for later in the summer, so we all went there for a few days of sight-seeing and Red Sox baseball before my friend and I took the short bus trip up to Portland, Maine.
When we got there we met up with her friend who took us to his fraternity house where we would be staying for a few days. It was summer so most of the guys weren’t there, and that’s probably why my parents let me go!! It was pretty quiet so my friend and I were just sitting out front when all of the sudden this little red car came screaming down the street and into the driveway – windows down, music blaring, and a cute guy driving. I soon found out that his name was Jon and he had a strong Maine accent and used words like “wicked” and “pissah.” I was immediately smitten. And get this – not even 24 hours later I told my friend that this guy was the guy I was going to marry.
Fast forward almost 24 years and here we are… married almost 13 years with this adorable little five and a half year old who has so much energy, personality, will try anything, and has no fear. And as for my husband, he still has that awesome Maine accent.
So it should come as no surprise that my husband loves lobster. I love hearing his stories of having lobster races with his brother when they were kids before his mom would drop the lobsters into a pot of boiling water. Lobster was a part of life, not a luxury purchase, so to this day, he can’t believe how expensive lobsters can get down here in PA. He was so used to getting cheap, fresh lobster whenever he wanted.
Several times when my father-in-law would come for a visit, he would bring us cooked lobster meat packed in dry ice. We made things like lobster rolls, lobster omelets and pasta with lobster. But for years my husband talked about his desire to make lobster stew. One night we were talking about our Christmas dinner menu ideas and he immediately said he wanted to make lobster stew.
I quickly learned that lobster stew doesn’t have any meat or veggies – it is simply lobster meat in a warm cream base. But the way the stew base is created is what makes it so special. The word “stew” in lobster stew is more like a verb than a noun.
For weeks he researched recipes, analyzed them, pointed out what he liked and didn’t like, until he found the most authentic recipe that reminded him of the lobster stew he used to eat in Maine. Then came the search for the perfect Maine lobsters. He visited a few seafood stores before deciding on one and placing his order.
5 each 1.5lb Maine lobsters
As needed, salt
12 Tbsp butter (separated, 8 Tbsp and 4 Tbsp)
1 cup medium or dry sherry
6 cups milk
2 cups heavy cream
1 pinch cayenne
1-2 pinches paprika
To taste, salt and freshly ground black pepper
1/2 tsp lemon juice
2 sprigs parsley, leaves only, cut into strips
Directions, Day 1
Bring a very large pot of salted water to a boil
Plunge the lobsters into the boiling water and boil until just cooked through, about 4 minutes. Transfer to a bowl of ice-water to prevent them from cooking any longer, keeping them submerged until completely cool.
Drain the lobsters and separate the tails from the bodies, setting the bodies aside. Crack the shells and remove all of the meat from the tails and claws (keep the ripper claw meat whole for beautiful presentation!!). Chop the meat into large chunks (again, except that ripper claw); cover and store in the fridge until day 2.
Melt 8 Tbsp butter in a large heavy bottomed pot (he used our Dutch Oven) over medium-high heat. Add the lobster bodies and tail shells and cook, stirring often, until the shells turn a deep red, 5-8 minutes.
Add sherry and boil for 2 minutes, and then add the milk and cream and return to a boil. Reduce heat to medium-low and simmer, stirring often, until milk and cream reduce by one-quarter and thickens slightly, 20-25 minutes. Add cayenne, paprika, and season to taste with salt and pepper. Remove pot from the heat and set aside to cool. Once cool, cover and refrigerate overnight.
You can find complete recipes of this Maine Lobster Stew in maryellenscookingcreations.com
Crab-stuffed mushrooms are festive and tasty. They make a great appetizer, or you can serve two per person as a main course. Obviously, the fresher the crabmeat you use, the less fishy this dish will taste – the supermarket lump crabmeat that comes in small plastic containers tends to be quite fishy. If you have Whole Foods in your area, try the crabmeat sold at their seafood counter.
Another challenge in this dish is that stuffed and baked portobello mushrooms can become soggy. To avoid sogginess:
1. Wipe clean, don’t wash them (they absorb water).
2. Pre-broil to release some of the water.
3. In the final stage of baking or broiling, broil or bake briefly, just until topping is browned. Baking too long will result in mushy mushrooms that have released their liquid into your filling. If that happens, the only thing you can do is to carefully drain the liquid, and place the mushrooms on paper towels to soak as much of the liquid as you can.
I know right? Cauliflower Tacos? Seriously? But dude – I’m not kidding , you have GOT to try this “taco meat” mixture of cauliflower and mushrooms. With just the right amount of spices you will NOT believe you’re eating a vegetable . It’s uncanny! And it’s SO GOOD!
And for all you men folk out there – Guys, I hear you. I HATED cauliflower too before I went Vegan.
I was a strict corn, peas, and potatoes kind of guy. But when I first started messing around with baked cauliflower – like in my Orange Chicken Recipe…..I thought to myself…….hey – this stuff really ain’t half bad…..
And now? With this recipe for making Cauliflower Tacos?
I am a complete convert! Brothers and sisters can I get an amen? I mean this stuff is flipping AWESOME. It even LOOKS like hamburger meat!
I know, I know – people are going to be like “Why do WANT something that looks like meat?” Or…..”You vegans say you give up meat, and then try to copy it…yuk yuk…”
For those of you “Not in the Know”…..That’s what Brand New Vegan is all about. I make recipes that allow you ease your way into a plant-based diet. And I do that by making the foods you’re already used to a whole lot healthier.
I call it “Vegan comfort food” and I guarantee it’s a whole lot healthier than any of that pre-packaged stuff in the store.
And to me – nothing says comfort food like homemade Tacos. Throw on some fresh tomatoes right out of the garden, and some of that Green Chile Sour Cream I made a while back? Maybe a splash or two of my homemade Taco Bell Fire Sauce?
1 small head Cauliflower
4oz Fresh Mushrooms
1 cup Walnuts
2 Tbs Soy Sauce
2 Tbs Chili Powder
2 tsp Ground Cumin
1 tsp Smoked Paprika
½ tsp Garlic Powder
½ tsp Onion Powder
¼ tsp Ground Pepper
¼ tsp Salt
Preheat oven to 350 degrees F
Lightly pulse the mushrooms in a food processor until you have a rice like consistency
Now pulse (or chop) the walnuts to the same consistency and mix in a large bowl
Remove the core and leaves of your cauliflower and cut into small pieces
You can find complete recipes of this Amazing Cauliflower Tacos in brandnewvegan.com
Quick and easy, 30 minute Black Beans and Lime Rice! With a few simple ingredients you’ve got a great week night dinner, and leftovers make for an ideal lunch!
The beans are perfectly spiced with cumin, paprika and optional cayenne. The lime rice adds an authentic ‘gotta have it taste’, and a handful of cilantro completes the bowl! Gluten-free!
Where do I begin with such a simply, complex bowl of rice and beans? I mean, there are so many bean and rice recipes on the web it’ll make your head spin trying to find the perfect one. Trust me I was once there. That is, until I created this 30 minute Black Beans and Lime Rice.
It has that ‘gotta have it taste’, that’ll have you coming back for more!
I’ve made 30 minute Black Beans and Lime Rice countless times for my family. When I feel extra lazy, I’ll toss all the black bean ingredients (except the corn, I’ll add that about 15 minutes into cooking) into a large saucepan. Allow everything to simmer on low for 20-25 minutes or until the onion is cooked.
However I am forewarning you about this method, I’ve noticed using canned beans sometimes leads to one of my biggest pet peeves, “hollow bean pits”. It’s how I refer to them. This happens when the black beans are over cooked. The skin breaks and the bean inside becomes a mush leaving hollow bean skins.
Now I don’t know about you, but I want to eat the whole bean not just the skin. So to avoid this, I allow the onion to cook a bit before adding the canned beans.
2 (15.5 oz.) cans low sodium organic black beans, drained and rinsed
1 small red onion, chopped
2 garlic cloves, minced
2 cups veggie broth
2/3 cup water
1 1/2 teaspoon pink salt
1 teaspoon italian seasoning
1/2 teaspoon cumin
1/4 teaspoon paprika
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
2/3 cup organic corn
Optional cayenne pepper to taste
2 cups uncooked organic brown rice
Juice of 2-3 limes
Fresh organic cilantro
Organic lime wedges
Cook the rice according to the package or your rice cooker.
Once the rice has fully cooked, squeeze in 2-3 limes and mix.
In a large saucepan, simmer the broth, water, diced onion, minced garlic and seasonings for about 8 minutes.
Now add the beans and corn. Continue simmering for another 15 min.
If needed, adjust seasonings to taste.
You can find complete recipes of this 30 MINUTE BLACK BEANS AND LIME RICE in whereyougetyourprotein.com
Low Carb and Gluten Free Fried Cabbage with Kielbasa. Deliciously satisfying -Quick and Easy weeknight dinner on a budget! What could be more perfect?
You’ve got to love any recipe that contains inexpensive ingredients, is quick to make, and tastes like you spent hours on it. That is pretty much the food trifecta. This recipe fits the criteria for all three. Add in the fact that it is low carb and gluten free, and it’s like winning the food lottery.
Cabbage has long since been a low carb staple. Here are some random facts about the worlds second most consumed vegetable. (The first being potatoes.)
Cabbage is one of the oldest vegetables, dating back to the 1600’s.
Cabbage is rich source of vitamins C, K, B6 and B9 and minerals such as manganese and calcium.
Cabbage contains quantities of fiber and iron, which help to keep the digestive tract and colon in a healthy condition.
Cabbage is available in many varieties: red or purple, green and Napa cabbage, usually found in Chinese cooking, bok choi and Brussel Sprouts.
Cabbage is: Low in Saturated Fat, Cholesterol, High in Dietary Fiber, Vitamin C, Vitamin K, Folate, Potassium, Manganese, Vitamin A, Thiamin, Vitamin B6, Calcium, Iron and Magnesium.
One cup of shredded raw cabbage contains 190% of the recommended daily amount of vitamin C.
6 tbsp butter, divided (olive oil, ghee or coconut oil)
1 cup onion, diced (about 4 oz)
4 cloves garlic, minced
2 tbsp red wine vinegar (get it here)
14 oz kielbasa, thinly sliced on a bias
large head green cabbage, cored and sliced
1 tsp paprika
sea salt and pepper, to taste
1/4 cup Italian flat leaf parsley, rough chopped
1 tsp crushed red pepper flakes, optional
In a large skillet over medium heat, melt 3 tbsp of butter.
Add the onion and garlic to the pan. Sauté until onion is translucent and garlic is fragrant.
Add red wine vinegar to the pan and mix in with onions and garlic.
Add sliced kielbasa to the pan and sauté until slightly browned.
Add remaining butter, cabbage, paprika, salt and pepper.
Toss to mix all ingredients together and coat the cabbage with butter and seasonings.
Saute until cabbage is wilted and slightly browned.
Top with fresh parsley and crushed red pepper flakes before serving.
You can find complete recipes of this FRIED CABBAGE WITH KIELBASA – LOW CARB, PALEO, GLUTEN FREE in peaceloveandlowcarb.com
I had a group of friends over for dinner on Saturday night. One of the guests was vegan, which I actually love because it’s always a bit of a challenge.
As I was planning the menu, I knew right away I wanted to make my super delicious Easy Pumpkin Masala that wins rave reviews and sometimes even a standing ovation (seriously, I am not kidding!)
I also wanted to make some tikka masala. But I couldn’t make my award-winning chicken tikka masala. Because, you know, chicken and THEN the gravy (made with yogurt or cream) – so yeah, not vegan at all.
But then I thought that it’s such a shame that vegans miss out on something delicious like tikka masala.
So I got down to it and made this delicious and vegan Easy Chickpea Tikka Masala.
Chicken is replaced with chickpeas (the meatiest legume ever) and coconut milk is used instead of heavy cream.
Now I understand that chickpeas are NOT paleo-friendly; but I decided to cook this dish anyway because I wanted to serve some sort of heart-healthy protein to my guests.
Plus, I figured since hummus is not a paleo-diet killer (or is it?), the chickpeas themselves are okay for the occasional consumption of legumes. Not to mention that even the paleo Almighty Chris Kresser believes that “eating a few servings of legumes a week is fine as long you tolerate them well.”
Last — but definitely not least — not all of you guys follow the paleo diet. Actually, I think that just a fraction of my readers are cavemen.
So, why not chickpeas, for once…
Here’s the lowdown about this dish: rich, spicy, curry, delicious. That’s it. So good. You might even say that this Chicken Tikka Masala is fleek.
If you love my Chicken Tikka Masala, I’m sure you’ll love this one too.
The gravy is delicious and works perfectly with the chickpeas.
All of my guests forgot they were eating vegan as they polished this off. You might just do the same.
2 tablespoons olive oil
1 large onion, finely chopped
2 garlic cloves, minced
1 2-inch piece of ginger, finely chopped
1 tablespoon Garam Masala
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons paprika
1 teaspoon turmeric
½ teaspoon cayenne pepper
3 (15 oz / 425 gr) cans chickpeas, drained and rinsed
2 (14.5 oz / 410 gr) cans diced tomatoes
1 can full fat coconut milk (I used BPA-free Natural Value)
1 teaspoon arrowroot powder or cornstarch
Salt to taste
Fresh chopped cilantro
Heat olive oil in a large saucepan over medium-high heat. Add onions, a pinch of salt, and sautè until translucent, about 6 minutes stirring every now and then. Add garlic and sautè for 1 more minute.
Add ginger and spices and sauté until fragrant, about 30 seconds.
Add chickpeas and diced tomatoes, bring to a boil, lower to a simmer and cook for 15 minutes.
Stir in coconut milk and simmer for 5 more minutes.
You can find complete recipes of this Easy Chickpea Tikka Masala in bloglovin.com
Grilled Spicy Lime Shrimp with Creamy Avocado Cilantro Sauce has a simple but full of flavor and spice marinade. The creamy avocado cilantro sauce is the perfect cool and creamy dipping sauce.
Do you ever get through a week and are just so happy that you survived? That was last week for me. I barely made it. It was the last week of school plus we are in the moving process. On top of it all my little girl turned two! We were able to pull it all together and managed to have an amazing Finding Nemo Birthday Party. If you follow me on instagram you will see her amazing cake! My little girl is obsessed with “Meno” and loved every minute of it. We may have given her her presents to her in Amazon boxes but we totally pulled it together! It was a huge success.
We are loving the warmer weather here and since we have been so busy lately we are loving to grill. My husband LOVES shrimp and asks me to cook it all of the time. I decided to make an easy marinade for these shrimp that really packed a punch. It had such a delicious blend of spices and the result was amazing.
The great thing about shrimp is that they are so easy to cook! They grill up in just a matter of minutes. The marinade on these shrimp is out of this world! It has such a great blend of spices and flavor.
My favorite part was the Creamy Avocado Cilantro Sauce. It was so cool and creamy on these spicy lime shrimp. We are a family of dippers so most everything involves a dip. And this dip was the perfect compliment to help cool down the spice in the shrimp.
You guys are going to LOVE this recipe. It is such a quick and easy recipe that is absolutely delicious, especially if you love shrimp! This should go on your list of things to grill. You are going to love it!
1 pound of shrimp, peeled and deveined
Juice of one large lime
3 Tablespoons olive oil
2 cloves garlic, minced
2 teaspoons chili powder
½ teaspoon ground cumin
¼ teaspoon paprika
½ teaspoon salt
¼ teaspoon freshly ground black pepper
¼ teaspoon red pepper flakes
Creamy Avocado Cilantro Sauce:
1 avocado split and pitted
½ cup lowfat greek yogurt
1 clove garlic, minced
juice of 1 lime
2 tbsp cilantro, chopped
salt and pepper to taste
In a small bowl whisk together lime juice, olive oil, garlic, chili powder, cumin, paprika, salt, pepper, red pepper flakes. Pour into a resealable bag and add shrimp. Toss to coat and marinate for 30 minutes.
Preheat the grill to medium heat. Put the shrimp on skewers and place on the grill. Grill on each side for about two minutes or until no longer pink.
You can find complete recipes of this GRILLED SPICY LIME SHRIMP WITH CREAMY AVOCADO CILANTRO SAUCE in therecipecritic.com
Got 10 minutes? Make these gluten-free Baked Parmesan Crisps for an easy appetizer, snack or to top your soup or salad! I flavor mine with garlic powder and paprika, but they’re good plain too!
I made snowflakes for Christmas in July! Just kidding. But aren’t these baked Parmesan crisps the cutest things ever? And, do you see the heart? I’m giddy over here. These are so fun! Oh, and they’re delicious, too.
If you’re wondering what’s in these crisps, they just have three ingredients — freshly grated Parmesan seasoned with garlic powder and paprika. That’s it! You can even make them plain, if you’d prefer, or add herbs like basil or rosemary.
The process is so cool! All you do is scoop little mounds of your cheese mixture on a rimmed sheet pan lined with greased parchment paper. Then, you flatten them a bit with your hand and bake at 400 degrees for five minutes. Finito!
I know I’m using lots of exclamation points, but these baked Parmesan crisps make me happy. I first saw some on The Italian Dish a few years ago. I was blown away, and vowed to make them someday. I hadn’t thought of them for a long time, though, until last week.
I had made little pizzas out of sliced bread for lunch, and was standing at the stove, scraping up every bit of cheese that had fallen onto the pan and gotten baked into crispy, crunchy goodness. Suddenly, it hit me. Parmesan crisps!
I did some research and learned they’re called frico in the Italian dialect from the Veneto region, where Venice is located. I decided to add the garlic powder and paprika, because that’s the combo we love in my Parmesan Chicken Drumsticks with Garlic Butter and Lemon Parmesan Cod with Garlic Butter. Mmmm.
1 cup freshly grated Parmesan cheese
1/4 teaspoon garlic powder
1/4 teaspoon paprika
Preheat your oven to 400 degrees F. Line two large, rimmed baking sheets with parchment paper.
Grease your parchment with cooking spray.
Grate your Parmesan in your blender, food processor, or on a box grater until you can measure out one cup.
In a small bowl, stir together your Parmesan, garlic powder and paprika.
Using a measuring spoon, scoop a heaping tablespoon of your cheese mixture and place it on your baking sheet.
Continue placing little mounds of cheese on your pan, fitting six on each pan and spacing them apart.
Pat down each cheese mound with your hand to flatten it into a circle about 2 1/2 inches to 3 inches wide.
Bake for 3-5 minutes, until they are set and starting to get crispy.