Creamy Cilantro Avocado Sauce

Tip:  Read directions completely before preparing.

Ingredients:

1 large sized ripe Avocado, pitted, skin removed

1/4 cup, cilantro, chopped

1/2 lemon, juiced

1 garlic clove, chopped

1/2 teaspoon, Herbamare Seasoning or kosher salt

2 tablespoons, extra virgin olive oil

Freshly ground black pepper, to taste

Directions:

Place the garlic cloves, lemon juice, and olive oil into a food processor, then process until smooth.  Add in the avocado, cilantro and Herbamare or Kosher salt. Process until smooth and creamy.

Garnish with lemon zest and black pepper.  Serve immediately.  Enjoy!

Servings:  Makes 1 cup, 8 - 1/8 cups servings.

Tip:  You can use the Creamy Cilantro Avocado Sauce on regular pasta too!  Or as a dip for veggies! On tacos, salads, etc.

Jalapeño Salmon Burgers

Tip:  Read directions completely before preparing.

Ingredients:

1 1/2 lbs, fresh Atlantic Salmon, cubed 1/4”

2 ounces, cheddar cheese, cubed 1/4"

2 ounces, pepper jack, cubed 1/4"

1/4 cup, plum tomato, diced

1/4 cup, white onion, diced

1 whole jalapeno, diced, seeds removed (if you like it hotter leave them in)

1/4 cup, cilantro, chopped

1/2 teaspoon, salt

1/8 teaspoon, cayenne pepper

1/4 teaspoon, garlic powder

1/2 cup, Panko bread crumbs

Directions:

Handle the fish delicately. Cutting the salmon into small pieces by hand takes a little while, but you want it in tender little bits, about 1/4" pieces. 

Mix all the ingredients gently.  Form into 3 1/2" round by 3/4" thick patties.

In a non-stick pan, over medium high heat, add 1/2 teaspoon olive oil, then sear patties about 3 minutes on each side.  Should be lightly browned on each side.  Enjoy!

Servings:  About 6 - 7 Burgers

Pan Seared Shrimp with Polenta

Tip:  Read directions completely before preparing.

 

This recipe is for a Single Serving!

 

Ingredients:

Smart Balance Butter Non-Stick Cooking Spray
5 ounces large shrimp, peeled and deveined, tails left on

1 tablespoon Smart Balance Light Buttery Spread

1 tablespoon green onion, chopped
½ cup pre-cooked polenta

¼ fat free milk

¼ teaspoon Julio’s Seasoning

½ teaspoon green onion for garnishing plate

Directions:

Season shrimp all over with Julio’s Seasoning, then, set aside to let marinate for 10 minutes.  

If you cannot find Julio's seasoning, use a seasoning of your choice.  I use Julio's because it gives the shrimp such a awesome flavor.  Julio's ingredients consist of salt, black pepper, garlic, paprika, comino and beware it also contains Monosodium Glutamate.  You can order it online.

In a medium sized non-stick skillet, over medium high heat, spray pan with cooking spray.  When pan is hot, add shrimp and butter.  Sear until shrimp is opaque in center, and lightly browned on each side, about 2 minutes.  Do not overcook.  Remove from heat and keep warm.

To same skillet that shrimp was seared in, add green onion, polenta and milk.  Continue to cook over medium heat, using a ladle to break up the polenta and keep stirring until smooth.  Reduce to a low, and simmer for 2 minutes, set aside.  If polenta becomes too thick, slowly add additional fat free milk, for a creamy consistency.

Plate by scooping the polenta on to the plate, top with shrimp, then garnish with any left over green onion.  Enjoy!

Tip:  Polenta is made from ground corn and can be used in a wide variety of ways.

Shrimp Tacos with Avocado Cream Sauce

Tip:  Read directions completely before preparing.

Ingredients:
1 pound large shrimp
non-stick spray
1/8 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
¼ teaspoon garlic salt
¼ teaspoon paprika
1 tablespoon olive oil
1 cup finely shredded purple cabbage
½ cup chopped plum tomatoes
1 cup Avocado Cream Sauce
8 flour tortillas

Directions:

In a small bowl add, black pepper, cayenne pepper, garlic salt and paprika.  Mix well.

In a large bowl add your shrimp, olive oil and spice mixture.  Mix well and chill for about 30 minutes.

In a large skillet over medium high heat, spray with non-stick spray, then sear the shrimp for about 1 minute on each side.  Sear in batches, so that you do not over growd the pan and end up steaming the shrimp, instead of searing.  You also, do not want to overcook the shrimp.  Remove and place on paper towels to cool.

Heat the flour tortillas in a hot pan, or on a grill, until just turning a light brown and starting to puff up.

Place tortilla on plate and add 4 to 5 shrimp.  Top with some cabbage, tomatoes, and about 1 tablespoon of Avocado Cream Sauce and fold.  Enjoy!

Servings:  4

Mexican Style Zucchini and Caramelized Onions Galette

Tip:  Read directions completely before preparing.

1 large zucchini, sliced

1 teaspoon salt (to sweat zucchini)

1/2 cup caramelized onions (Click for Recipe)

1 large clove garlic, minced

1 - 9 inch ready to bake pie crust

1 1/2 cups Kraft Authentic Mexican cheese

1 jalapeno, thinly sliced, diagonally  (stems and seeds removed)

1 egg

parchment paper

Directions:

Lay zucchini rounds out over several layers of paper towels.

Sprinkle with salt and let sweat for 30 minutes.  Gently pat the zucchini dry with paper towels before using and set aside.

Preheat oven to 400 degrees.

Thoroughly mix the caramelized onions, and garlic.  

Unroll the pie dough on parchment paper.  Sprinkle 1/2 cup cheese in the center of the dough, leaving about a 2-inch border all around.

Layer half of the zucchini slices on top of the cheese.

Add half of the caramelized onions mixture on top of the zucchini.

Sprinkle 1/2 cup of the cheese.

Add the final layer of zucchini.

Add the final layer of caramelized onions mixture.

Add a layer of the jalapeno slices.

 Sprinkle top with the remaining 1/2 cup cheese.

Fold the edges of the pie dough up to close the galette. 

In a medium sized bowl, whisk egg until well blended, add 1 tablespoon water, and whisk again until well blended.  Brush the crust with the egg yolk wash.

Place on a baking pan with the parchment paper and bake for 30 minutes, or until the crust is golden brown and the cheese is melted.

Tip:  Galette is a general term used in French to designate various types of flat, round or freeform crusty cakes.

Caramelized Onions

Tip:  Read directions completely before preparing

3 large yellow onions

1 tablespoon olive oil

1 1/2 tablespoons butter

1/8 teaspoon salt

1/8 teaspoon sugar

Directions:

Cut off ends of onions, cut in half and slice.

In a (11") large heavy bottomed skillet, add olive oil and butter and heat over medium high heat until the oil is shimmering.

Add the onion slices and stir to coat the onions.  Spread the onions out evenly over the pan and let cook, stirring occasionally.  After 10 minutes, sprinkle the salt and sugar over the onions.  Let cook for 30 minutes to an hour more, stirring every few minutes.

As soon as the onions start sticking to the pan, let them stick a little and brown, but then stir them before they burn.  The  After the first 20 to 30 minutes, lower heat to medium and add a little more oil, if you find the onions are verging on burning.  

A metal spatula will help you scrape up the browned bits from the bottom of the pan as the caramelization proceeds.  Continue to cook and scrape, until the onions are a rich, browned color.  Enjoy!

Makes about 1 1/2 to 1 3/4 cups

Tip:  You can use these caramelized onions on pizza, for making dips, onion soup, and so many other recipes that call for caramelized onions!