Monday, April 28, 2014

Fish Tacos With Cranberry Salsa

Looking for a new twist on fish tacos? Try this mouth watering recipe that combines spicy and sweet! Recipe developed by

Prep time:  30 mins   Cook time:  8 mins   Total time:  38 mins

Fish Tacos With Cranberry Salsa
Fish Tacos With Cranberry Salsa
   1 pound flaky white fish filets such as Mahi Mahi, Tilapia or Cod
   ½ cup chopped Fresh Cilantro
   2 Guajillo Chiles
   2 tablespoon Fresh Lime juice
   1½ teaspoons Dried Oregano
   ½ teaspoon Ground Cumin
   8 Corn Tortillas
   Cranberry Salsa

1.     Pour the STAR HojiblancaExtra Virgin Olive Oil into a food processor then add the chiles, oregano, cumin, chopped cilantro, and lime juice.
2.     Pulse for a few seconds until the guajillo chiles have been combined with the rest of the ingredients.
3.     Place the fish on a dish and pour the marinade over it, making sure to coat the fish well on both sides. Allow to marinate for 20 minutes.
4.     Heat a nonstick pan on medium high heat.
5.     Remove the fish from marinade, season with salt and place in pan.
6.     Cook for 4 minute on one side, turn over and cook for another 2 minutes.
7.     Remove fish from pan and flake.
8.     Heat up the tortillas in a nonstick sauté pan over medium-high heat.
9.     Remove the fish from the marinade and place in the hot pan.
10. Season the fish with salt.
11. Cook the fish for 4 minutes undisturbed, then turn over, and cook for another 2 minutes.
12. Remove fish from pan and flake using two forks. Set aside.
13. Heat the tortillas by wrapping them in a damp paper towel and putting them in the microwave for one minute.
14. Place two tablespoons of fish on each tortilla, top with two tablespoons of cranberry pineapple salsa.
15. Garnish with cilantro sprigs and enjoy!

Sunday, April 13, 2014

Cheesy French Onion Soup Bread

In       Looking for an original appetizer that is sure to be a crowd pleaser? Try this delicious recipe for Cheesy French Onion Soup Bread. Recipe developed by


Cheesy French Onion Soup Bread
Cheesy French Onion Soup Bread

1. In a large skillet, separate onion rings and drizzle with STAR Arbequina Extra Virgin Olive Oil.
2. Sprinkle half of the packet of dry onion soup mix on the onions.
3. Saute onions on medium heat until they are soft and translucent, stirring frequently.
4. Reduce heat to medium low and allow onions to caramelize until they are deep brown in color.
5. While the onions are caramelizing, slice the load of bread lengthwise and spread each half with softened butter.
6. Sprinkle the other half of the dry soup mix packet over the bread.
7. Place in preheated 350* oven until bread is slightly toasted and butter has melted - mine took about 4 to 5 minutes.
8. Remove bread and layer 3-4 slices of provolone cheese on each half of the bread.
9. Return to oven until cheese has melted.
10.  Remove bread and spread the caramelized onions evenly over each half of the bread.  Set oven to broil.
11.  Broil bread - watching carefully - until the cheese is bubbly and just browned.  Remove bread and allow to cool slightly before cutting into pieces and enjoy!

Tuesday, April 8, 2014

Herb Crusted Rack of Lamb

Never quite sure how to cook rack of lamb with just the right amount of seasoning? Well this is the ultimate recipe to impress your friends and family!
Prep time:15 mins     Cook time:20 mins     Total time:35 mins    Servings: Serves 4
Herb Crusted Rack of Lamb
Herb Crusted Rack of Lamb

  1. Preheat oven to 475°F. In small bowl combine salt, pepper, garlic, parsley, thyme, and breadcrumbs. Moisten the mixture with enough olive oil to make the mixture hold together.
  2. Mix together the remaining olive oil, mustard and white wine. Brush meat with mixture. Press the panko and herbs mixture to the meat.
  3. Heat a non-stick skillet over high heat. Put the lamb, meat side down, in the skillet. Gently press the lamb against the skillet for a minute to give it a nice brown crust. With tongs gently turn the meat to sear it on all sides until panko turns golden brown.
  4. Transfer the rack of lamb to a roasting pan or a loaf pan just long enough to hold the rack at an angle. Cover the rib bones with foil so they don’t burn and roast until medium rare, 20 to 25 minutes or until the internal temperature reaches 120 degrees.
  5.  Let the racks rest for 5 minutes before carving. With a carving knife cut between the rib bones to serperate. Serve while hot and enjoy!
Recipe developed by Wanna Be a Country Cleaver
Sunday, April 6, 2014

Grandma’s Salad Dressing Recipe

Grandma’s Salad Dressing Recipe
Grandma’s Salad Dressing Recipe
Looking for a simple yet flavorful salad dressing? Well stop your search here because this light yet delicious recipe will do the trick. 

    1 Teaspoon Onion Powder
    1/4 Teaspoon Garlic Powder
    1/4 Teaspoon Kosher Salt
    1/8 Teaspoon Pepper

                       Mix together and pour over your favorite salad mix, we like to use Romaine, Cucumber, and Tomatoes. Enjoy!
Grandma’s Salad Dressing Recipe
Grandma’s Salad Dressing Recipe

Recipe developed by

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