Tag: sea salt

Spicy Fire Roasted Salsa

Spicy Fire Roasted Salsa

by Pam on April 15, 2013

We had friends over for dinner and they requested Mexican food. I made this spicy salsa to serve with chips and the chicken tacos that I was making for dinner (recipe to follow). I started out using 1 jalapeno but it didn’t have a strong enough spice (they turned out to be mild peppers) so I added another jalapeno. I loved the richness the roasted tomatoes gave to this salsa and I thought the tang from the lime was great. It was really flavorful and a big hit with us all, even the kids!

Pour the tomatoes into a large mixing bowl. Add the chopped cilantro, green onions, garlic, lime juice, and jalapeno. Toss in the cumin and oregano then season with sea salt and freshly cracked pepper, to taste. Blend using an immersion blender until thoroughly combined. Taste then add more jalapeno or seasoning if needed. Cover and set aside for at least 30-60 minutes for flavors to mingle. Serve with chips, tacos, tostadas, eggs, or any of your favorite Mexican dishes. Enjoy.

 



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Spicy Fire Roasted Salsa




Yield: About 4 cups

Prep Time: 10 min.



Ingredients:

2 (15oz) cans of diced fire roasted tomatoes
1/2 cup of cilantro, chopped
4 green onions, chopped
1-2 cloves of garlic, chopped
Juice from 1/2 lime
1-2 jalapenos, chopped
1/4 tsp cumin
1/4 tsp oregano
Sea salt and freshly cracked pepper, to taste

Directions:

Pour the tomatoes into a large mixing bowl. Add the chopped cilantro, green onions, garlic, lime juice, and jalapeno. Toss in the cumin and oregano then season with sea salt and freshly cracked pepper, to taste. Blend using an immersion blender until thoroughly combined. Taste then add more jalapeno or seasoning if needed. Cover and set aside for at least 30-60 minutes for flavors to mingle.

Serve with chips, tacos, tostadas, eggs, or any of your favorite Mexican dishes. Enjoy.



Recipe and photos by For the Love of Cooking.net

References

  1. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  2. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Roasted Asparagus with Dijon-Lemon Sauce

Roasted Asparagus with Dijon-Lemon Sauce

by Pam on June 25, 2013

I wanted a simple side dish to pair with the Chicken Cutlets with Tarragon-Mushroom Sauce[1] and the Garlicky Quinoa with Toasted Pine Nuts, Chives, and Parsley[2] that I was making for dinner. I found this recipe on Cooking Light[3] and it looked simple and delicious. It took only minutes to make and we all enjoyed it. My kids aren’t huge fans of asparagus but they thought the sauce was tasty and gobbled it all up. I love that!!!

Preheat the oven to 425 degrees. Line a baking sheet with tin foil. Coat with cooking spray.

Combine the asparagus, 2 teaspoons of olive oil, minced garlic, sea salt and freshly cracked pepper, to taste, together in a large bowl, tossing well to coat evenly. Arrange asparagus mixture in a single layer on the prepared baking sheet. Bake at 425 degrees for 10-12 minutes or until crisp-tender.

Whisk together the remaining 2 teaspoons of olive oil, lemon zest and juice, Dijon mustard, sea salt and freshly cracked pepper, to taste, in a small bowl.

Arrange asparagus on a platter; drizzle juice mixture over asparagus. Sprinkle with parsley. Serve immediately. Enjoy.



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Roasted Asparagus with Dijon-Lemon Sauce




Yield: 4

Total Time: 10 min.



Ingredients:

1 lb asparagus spears, wooden ends removed
4 tsp olive oil, divided
Sea salt and freshly cracked pepper, to taste
2 cloves of garlic, minced
1 tsp grated lemon zest
2 tbsp fresh lemon juice
1/2 tsp Dijon mustard
1 tbsp chopped fresh parsley

Directions:

Preheat the oven to 425 degrees. Line a baking sheet with tin foil. Coat with cooking spray.

Combine the asparagus, 2 teaspoons of olive oil, minced garlic, sea salt and freshly cracked pepper, to taste, together in a large bowl, tossing well to coat evenly. Arrange asparagus mixture in a single layer on the prepared baking sheet. Bake at 425 degrees for 10-12 minutes or until crisp-tender.

Whisk together the remaining 2 teaspoons of olive oil, lemon zest and juice, Dijon mustard, sea salt and freshly cracked pepper, to taste, in a small bowl.

Arrange asparagus on a platter; drizzle juice mixture over asparagus. Sprinkle with parsley. Serve immediately. Enjoy.



Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Cooking Light

References

  1. ^ Chicken Cutlets with Tarragon-Mushroom Sauce (www.gordon-ramsay-recipe.com)
  2. ^ Garlicky Quinoa with Toasted Pine Nuts, Chives, and Parsley (www.gordon-ramsay-recipe.com)
  3. ^ Cooking Light (www.myrecipes.com)
  4. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  5. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Orzo with Garlicky Roasted Tomatoes and Parmesan

Orzo with Garlicky Roasted Tomatoes and Parmesan

by Pam on December 17, 2013

I wanted a simple and tasty side dish to serve with the chicken I was making for dinner. I was craving roasted tomatoes so I decided to serve them tossed in orzo. I poured the cooked and drained orzo directly in the pan I roasted the tomatoes in so it would get flavored by all the garlic and tomato juices. I tossed the orzo and garlicky roasted tomatoes with some fresh parsley and topped it with shredded Parmesan and simply seasoned it with sea salt and freshly cracked pepper. It was such a simple and perfect side dish that we all loved.

Preheat the oven to 400 degrees. Add the grape tomatoes, minced garlic, olive oil, sea salt and fresh cracked pepper, to taste, in a baking dish. Toss to coat evenly.

Roast in the oven for 10 minutes, stirring them occasionally,  until plump and ready to about to burst. Remove from the oven.

While the tomatoes are roasting, prepare the orzo in boiling water, per instructions. Drain the orzo then pour the pasta directly into the baking dish.  Add the fresh parsley then season with sea salt and freshly cracked pepper, to taste. Toss to coat the orzo evenly with the tomatoes, their juices, and the minced garlic. Taste and re-season if needed. Pour into a serving bowl and sprinkle with Parmesan cheese. Serve immediately. Enjoy.



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Orzo with Garlicky Roasted Tomatoes and Parmesan




Yield: 4

Prep Time: 5 min.

Cook Time: 10 – 15 min.



Ingredients:

1 1/2 cups of grape tomatoes
2-3 tsp olive oil
2 cloves of garlic, minced
Sea salt and freshly cracked pepper, to taste
3/4 cup of dried orzo, cooked per instructions
1 tbsp fresh parsley, chopped
Parmesan cheese, shredded, to taste

Directions:

Preheat the oven to 400 degrees. Add the grape tomatoes, minced garlic, olive oil, sea salt and fresh cracked pepper, to taste, in a baking dish. Toss to coat evenly.

Roast in the oven for 10 minutes, stirring them occasionally, until plump and ready to about to burst. Remove from the oven.

While the tomatoes are roasting, prepare the orzo in boiling water, per instructions. Drain the orzo then pour the pasta directly into the baking dish. Add the fresh parsley then season with sea salt and freshly cracked pepper, to taste. Toss to coat the orzo evenly with the tomatoes, their juices, and the minced garlic. Taste and re-season if needed. Pour into a serving bowl and sprinkle with Parmesan cheese. Serve immediately. Enjoy.



Recipe and photos by For the Love of Cooking.net

References

  1. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  2. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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