by zan@zeliciousrecipes.com | Appetizers, Fish
I love being in the kitchen with my son! He is able to identify missing ingredients, textures and even color in a dish. We made this Spicy Tuna Poke together, taking inspiration from several recipes on the internet, and made our own alterations in order to improve taste and texture, customizing it to our (his) liking. 😉
Tuna Poke Ingredients:
- ½ lb diced ahi or maguro
- 3 tb minced red or sweet onion
- 2 tb tobiko (flying fish roe) plus more for use as a topping
- ⅓ cup mayo (Hellmans or Best Foods)
- 1 tb sugar or honey (for paleo)
- 2 tb shoyu
- 3 tb Sriracha (or more to taste)
- 1 diced red chili-pepper (optional)
- 1 tb sesame oil
- 2 stalks scallions minced – green parts only
- 1 large pealed and julienned cucumber
Directions for tuna:
– Combine mayo, sugar shoyu, and Sriracha
– Gently mix together tuna, onions, chillies and green onions
– Add mayo mixture and tobiko, mix gently
– Add sesame oil, taste an adjust flavoring
As you can tell, I had some fun with my food and plated on a bed of finely diced cucumber. I used a Spam musubi mold to get the shape.
Sushi rice cakes
- 1 cup cooked sushi rice
- 1 cup organic canola oil
Use round or square mold to create 1-½” thick layer of rice. Place oil in small sauce pan heat on high. Place molded cooked rice, into oil with a slotted spoon. Cook approximately 2 minutes, then turn over to cook other side. Should be a little browned on both sides, and crunchy. Place cucumber on a plate, add the crunchy rice patty and add the Spicy Tuna Poke. Top with 1 tsp of tobiko. Add a few slices of green onion and Voilá. Some other options are to add some diced avocado and cucumber into the tuna mixture. Be sure to mix gently as you do not want to squish the avocados. 
by zan@zeliciousrecipes.com | Meats, Paleo, Pastas, Vegetables
Since watching CowSpiracy (on Netflix), I am constantly trying to find alternatives to red-meat (beef). So I made some modifications to a traditional Ragu (or Bolognese) using Buffalo meat. If you prefer the Paleo version, you can skip the pasta and just place the Ragu/Bolognese into a butter lettuce leaf, for a tasty lettuce wrap!
Ingredients:
- 5 tablespoons extra-virgin olive oil
- 1 carrot, finely, diced
- 1 medium onion, diced
- 3 cloves garlic, chopped
- 1 ½ lb buffalo, ground
- ¼ slab bacon, or 5 thick slices diced
- ½ tube organic tomato paste
- 1 cup organic canned crushed/or chopped tomatoes
- 1 cup milk (skip for Paleo version)
- 1 cup dry white wine
- Kosher salt and freshly ground black pepper
- Parmigiano-Reggiano, for grating
- ½ cup organic whipping cream (skip for Paleo version)
Directions:
In a 6 to 8-quart, heavy-bottomed saucepan, heat the olive oil and butter over medium heat. Add the onions, carrots, and garlic and cook over medium heat until the vegetables are translucent and soft, but please make sure not brown them, about 10 to 15 minutes. Add the buffalo, and bacon and stir into the vegetables. Add the meat over high heat, stirring to keep the meat from sticking together until browned. Add the tomato paste, crushed tomatoes, milk, and wine and simmer over medium-low heat for 1 to 1 1/2 hours. Add in the cream and cook for 5 minutes. Season with salt and pepper, to taste, and remove from the heat.
When ready to use, the cooked pasta should be added to a saucepan with the appropriate amount of hot ragu Bolognese, and tosses so that the pasta is evenly coated by the ragu. For Paleo version, spoon meat ragu into the butter lettuce leaves.
by zan@zeliciousrecipes.com | Desserts
Apple Rose Tarts – A Dessert Fit for a Queen (or just a really hungry guest)
If you want to impress your friends and family with a dessert that looks like it belongs in a French pastry shop but is secretly easy to make, then these Apple Rose Tarts are for you. Legend has it that the first rose-shaped desserts appeared in French patisseries, where bakers aimed to make their creations as beautiful as they were delicious. These little beauties are the perfect mix of rustic charm and high-brow elegance – a little like me on a good day. 🌹
Ingredients:
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4 apples (Honeycrisp or Pink Lady work great), cored and halved (leave the skin on – we’re going for that rosy effect)
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Juice from 1/2 lemon (to keep your roses from turning brown, because no one likes a wilted rose)
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6 tablespoons apricot preserves* (for a touch of sweetness)
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2 sheets of pie crust* (store-bought or homemade if you’re feeling fancy)
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Cinnamon and sugar mixture* (equal parts – because you deserve a little sugar and spice)
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Powdered sugar* (for that finishing snowfall effect)
Instructions:
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Preheat the Oven: Crank it up to 375°F (190°C).
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Prep the Apples: Use a food processor with a slicing blade or channel your inner samurai with a sharp knife. You want those apple slices to be paper-thin – the thinner, the better for rolling. Toss them in a microwave-safe bowl with enough water to cover and the juice from half a lemon. Microwave for 3 minutes to make the slices pliable (trust me, this is the magic trick).
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Roll Out the Dough: Dust your counter with a little flour and roll out your pie crust sheets into 6 strips, about 3 inches wide. I use a pizza wheel because it’s weirdly satisfying, but a knife works too.
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Get Jammy: Spread a spoonful of apricot preserves down the center of each strip. This is the sticky, sweet glue that will hold your apple slices in place.
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Add the Apples: Lay the softened apple slices along the top half of each dough strip, overlapping them like shingles. Sprinkle with your cinnamon and sugar mixture – this is where the flavor magic happens.
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Roll ‘Em Up: Fold the bottom half of the dough over the base of the apple slices, then roll each strip up tightly into a little rose. Place each rose into a greased muffin tin.
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Bake to Perfection: Pop them in the oven for 35-45 minutes, until the pastry is golden and the apples are beautifully caramelized.
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Make It Snow: Let the tarts cool for 5 minutes, then hit them with a dusting of powdered sugar for that “I’m basically a professional pastry chef” look.
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Serve Like a Boss: Enjoy as is, or if you really want to blow minds, serve with a scoop of vanilla ice cream or a drizzle of warm caramel sauce (recipe coming soon, stay tuned).
Final Thoughts:
Don’t be surprised if your guests ask which Parisian bakery you bought these from. Just give them a mysterious smile and let them wonder. 😉
(Side note: I found this video online and tried the recipe. Here is Tip Hero’s Video. I made some slight alterations to it, but they turned out incredible. Thank you Tip Hero!)
by zan@zeliciousrecipes.com | Meats, Sauces
I’m always trying to find other ways to make chicken, as we are making a conscious effort to try and eat less red meat. I have some dairy items in this recipe but they can be replaced if you are trying to stay away from it. This recipe is pretty easy and quick and goes great with roasted potatoes.
Ingredients:
- 3 boneless skinless chicken breasts (filleted and pounded) Organic preferred
- 2 eggs
- salt
- 2 tbsp of lemon
- 1 cup flour (organic preferred)
- 2 tbsp butter (divided)
Sauce:
- 2 tbsp butter (divided)
- 1 tbsp olive oil
- ½ cup finely chopped shallots
- ¼ cup capers
- 2 tbsp dijon mustard
- 3 tbsp of fresh lemon juice
- 1 cup chicken broth
- ½ cup cream (optional – can use a paste of four and water to thicken sauce)
Directions:
If you have whole chicken breasts, you can first remove the tenderloin first, then filet the breast. Pound out all of the pieces so they are thin, approximately ¼”. If all your pieces are the same thickness they will cook evenly and at the same time. In a mixing bowl, mix eggs, with lemon and 1 tsp of salt. Place the chicken into egg mixture. You can do this proceed before cooking, for a little extra time in the marinade. I marinated them for ½ hour.
For the sauce you will melt the butter and oil in a saucepan, add in the chopped shallots and cook on medium high heat, but be sure not to burn them. Then add in the capers and cook on medium heat for 5 minutes. Remove the capers and onions from the pan, leaving the liquids (butter/oil) in the pan. Now you can dredge the chicken breasts. I dredge them as I cook them so they don’t sit in the flour. Add 1 tbsp of butter and place the chicken pieces, spaced so they do not touch. Cook the chicken until crispy on both sides (approx. 2 minutes a side). Repeat, adding butter and additional chicken pieces. Once all pieces are cooked you place them on a platter, or warming plate. Next you will add the caper/onion mixture back into the pan, scraping up any residue on the pan. Add in the mustard and lemon stirring frequently, then the chicken broth. Cook down the mixture for 3-5 minutes. Add in the cream and stirring constantly, until the sauce thickens. If you prefer to avoid the cream you can add a mixture of 1 tbsp of flour in a cup with some warm water, until you have a flour paste. You can slowly whisk this into the sauce to thicken it. Pour the sauce over the chicken and serve. (Additional sauce can be placed into a gravy boat).
Serves 4
by zan@zeliciousrecipes.com | Fish, Vegetables
Here is another Cobia recipe I created using Open Blue’s sustainable fish. The family loved it!
What is Cobia? Cobia is a mild flavored white fish, and a great sustainable substitute for salmon or sea bass. It has also been called black kingfish. There is more info on this fish on my previous post (click here). If you want to buy Cobia you can find it at this website: http://www.chefsfreshfish.com/Cobia-Fillet-p/e725a.htm
Ingredients for Sweet Potatoe Puree
- 2 large sweet potatoes peeled
- 1 cup of chicken broth (I recommend organic bone broth for a little extra protein)
- ¼ tsp of grated nutmeg
- ½ cup créme fraîche
- ½ tsp of salt
Ingredients for tomato “bruschetta”
- 3 tbsp of olive oil (EVOO)
- ½ cup of shallots (diced)
- 4 garlic cloves (minced)
- 3 plum tomatoes (deseeded and finely chopped)
- ½ lemon zest (finely grated)
- pinch of salt
- 4 basil leaves (thinly sliced)
Ingredients for Cobia fish
- 4 (4-6 oz) pieces of Cobia filets (Open Blue’s)
- 1 lemon
- salt and pepper
- 1 tbsp of organic butter
Directions for Sweet Potato Puree:
Cut sweet potatoes into 1 inch cubes. Steam for 10-15 minutes until soft. Place into food processor and puree, slowly adding in the chicken broth. Add in the nutmeg and salt. Puree until smooth. Add in the creme fraîche and puree briefly until you have reached a smooth creamy consistency.
Directions for Tomato bruschetta:
In a small sauce pan on low heat, add in the oil, shallots, garlic, tomatoes, and lemon zest. Salt to taste. Cook for 15 – 20 minutes on low heat, until tomatoes have softened and garlic and onions are clear.
Directions for Cobia Fish Fillets:
Pat the Cobia Fillets dry, squeeze lemon and add the salt and pepper. Can be done 30 minutes prior to cooking. In an iron skillet on medium-high heat, melt butter and sear the fish filets on both sides, making sure it is cooked all the way through and opaque.
Plating:
Place several spoonfuls of the sweet potato puree on each plate. Add the fish to the center and drizzle with the tomato bruschetta. Top with basil for decoration.
This also goes great with a side of kale salad.
Enjoy!
Serves 4
