• Grilled Fish Lettuce Tacos with Mojito Marinade

    How to make Grilled Fish Lettuce Tacos with Mojito Marinade

    Yield: 8 servings

    Prep Time: 20 minutes

    Cook: 40 minutes

    Ingredients

    Marinade

    1 pound firm, white fish filets such as cod, sea bass OR halibut
    1/2 cup fresh orange juice
    1/3 cup fresh lime juice
    1/4 cup chopped red onion
    1/4 cup loosely packed fresh mint
    4 cloves fresh garlic, peeled
    1 tablespoon Mazola Corn Oil
    1 teaspoon Spice Islands Ground Cumin
    1/2 teaspoon sugar

    Lettuce Tacos

    16 large crisp lettuce leaves such as Bibb, butter OR leaf lettuce
    1 large red bell pepper, cut into strips
    1 large jicama root, cut into matchstick strips
    Fresh lime wedges

    Directions

    Preheat grill to medium heat or about 350°F.

    Place fish in a large resealable plastic bag or mixing bowl and set aside.

    Combine marinade ingredients in a blender or food processor and pulse 6 to 8 times or until well chopped. Reserve 1/4 cup of the marinade in a small bowl and set aside. Pour remaining marinade over fish, stir to coat and set aside to marinate for 10 to 15 minutes.

    Separate lettuce into 16 large leaves. Rinse and pat dry; cover and chill until ready to serve. Combine pepper strips, jicama and reserved marinade in a bowl and stir to coat.

    Spray grill with grill spray and preheat for direct grilling over medium heat. Remove fish from marinade and discard marinade. Grill fish for 2 to 3 minutes per side or until firm and cooked through. Transfer cooked fish onto a plate and break apart into 16 equal portions.

    To assemble tacos, arrange chilled lettuce “cups”, open side facing up on a serving platter. Spoon grilled fish into each lettuce cup, add pepper and jicama mixture and serve immediately with lime wedges.

    Recipe courtesy Mazola Corn Oil.

  • Peanut Noodles

    How to make Peanut Noodles

    Yield: 4 servings

    Prep Time: 20 minutes

    Cook: 38 minutes

    Ingredients

    12 ounces buckwheat soba noodles, or any other whole grain noodle
    1 cup low-sodium chicken or vegetable broth
    1/4 cup low sodium soy sauce
    2 tablespoons rice vinegar
    1/2 cup natural peanut butter
    1 tablespoon honey
    1 teaspoon Sambal Oelek (Asian chili sauce)
    1/4 teaspoon salt
    2 teaspoons vegetable oil
    1 large red bell peppers, seeded and sliced into thin strips
    8 ounces snap peas, strings removed
    2 carrots, peeled and cut into thin strips
    1 (1-inch) piece fresh ginger, peeled and grated
    2 green onions, sliced
    3 garlic cloves, minced
    Lime wedges, for serving

    Directions

    Bring a large pot of salted water to a boil. Add the noodles and cook according to the package directions, about 5 to 6 minutes or until al dente. Drain.

    Meanwhile, in a liquid measuring cup or small bowl, whisk together the broth, soy sauce, vinegar, peanut butter, honey, chili sauce, and salt.

    Heat the oil in a large sauté pan set over medium heat. Add the peppers, peas, and carrots. Cook, stirring occasionally, until the vegetables begin to soften, about 5 to 7 minutes. Stir in the ginger, green onion, and garlic. Cook until the mixture is fragrant, about 1 minute.

    Add the peanut butter mixture to the sauté pan with the vegetables and cook, stirring often, until the sauce is thick, about 4 minutes. Toss with the noodles and serve warm, at room temperature, or cold alongside lime wedges.

  • Favorite Weeknight Chicken Marinade

    How to make Favorite Weeknight Chicken Marinade

    Yield: enough for up to 1 1/2 pounds chicken, beef, or pork

    Prep Time: 5 minutes

    Cook: 4 hours 20 minutes

    Ingredients

    1/4 cup Mazola Corn Oil
    1/4 cup Dijon mustard
    1 teaspoon fresh lemon zest
    1 tablespoon chopped fresh rosemary (or 1 teaspoon dried)
    1 tablespoon chopped fresh thyme (or 1 teaspoon dried)
    2 garlic cloves, minced (or 1/4 teaspoon garlic powder)
    1/8 teaspoon cayenne pepper
    1 teaspoon kosher salt
    1/2 teaspoon freshly ground black pepper
    4 (6 ounce) boneless skinless chicken breasts
    1 to 2 tablespoons fresh lemon juice

    Directions

    To marinate:

    Combine the Mazola Corn Oil, mustard, lemon zest, rosemary, thyme, garlic, cayenne, salt, and pepper in a freezer bag or other resalable container. Add the chicken, turning to coat. Marinate in the refrigerator for at least 4 hours or overnight.

    To cook:

    Preheat the grill for direct cooking over medium heat.

    While the grill heats, remove the chicken from the marinade. Squeeze lemon juice over the chicken. Grill over direct heat, with the lid closed as much as possible, until the chicken is firm, opaque, with an internal temperature of 165°F, about 5 minutes per side. Remove from grill and let the chicken rest for 5 minutes before serving.

  • Slow Cooker Beer Pulled Pork

    How to make Slow Cooker Beer Pulled Pork

    Yield: 8 servings

    Prep Time: 5 minutes

    Cook: 6 hours 20 minutes

    Ingredients

    1 (3.5 pound) boneless pork butt roast
    1 large onion, sliced
    12 ounces beer, such as a dark ale
    1 tablespoon soy sauce
    1 1/2 teaspoons smoked paprika
    1 teaspoon kosher salt
    3/4 teaspoon freshly ground black pepper

    For BBQ Sandwiches:

    2 cups barbecue sauce, plus more for serving
    Sandwich or slider buns
    Toppings of your choice such as onions, pickles

    Directions

    Place the roast and onion in a 3 1/2 to 4 quart slow cooker. Pour in the beer. Add the soy sauce, paprika, salt, and pepper. Cover and cook on low for about 6 hours, or until fork tender. Time will vary by slow cooker.

    Transfer the meat to a cutting board. Using two forks, pull the meat apart into shreds, discarding any fat. Strain the onions, reserving 1 cup of the liquid. Return the shredded pork, onions, and reserved liquid to the slow cooker. Serve or make BBQ sandwiches.

    For BBQ Sandwiches:

    Stir in the barbecue sauce. Cover and cook on low for 15 minutes, or until heated through.

    Serve on sandwiches between buns with toppings of your choice.

  • Crispy Chicken Thighs

    How to make Crispy Chicken Thighs

    Yield: 4 servings

    Prep Time: 5 minutes

    Cook: 30 minutes

    Cast iron pans get very hot which makes them great for crisping chicken skin, but also means they tend to smoke. Make sure you turn your vent hood on and, if possible, open a window. Also, chicken thighs can vary greatly in size. You may need to shave the cooking times slightly for really small thighs, and increase the cooking times for larger thighs.

    Ingredients

    1 teaspoon kosher salt
    1/2 teaspoon freshly ground black pepper
    1 teaspoon garlic powder
    1 lemon, zested and juiced
    1 tablespoon chopped fresh rosemary
    6 to 8 skin-on, bone-in chicken thighs
    1 tablespoon vegetable oil

    Directions

    Preheat the oven to 425°F.

    Combine the salt, pepper, garlic powder, lemon zest (reserve the juice), and rosemary in a small bowl. Sprinkle mixture evenly over both sides of the chicken thighs.

    Heat the oil in a large cast-iron skillet over high heat until hot but not smoking. Place the chicken thighs, skin side down, and cook for 2 minutes. Reduce the heat to medium-high and continue cooking with the skin side down until the fat renders and it is golden brown, about 5 minutes.

    Transfer the skillet to the oven and cook for another 6 minutes. Flip the chicken so the skin side is facing up and cooking until the skin is crisp and a thermometer inserted into the thickest part of the meat registers at least 165°F, about another 5 minutes. Transfer the chicken to a plate and let rest for 5 minutes. Squeeze the lemon juice over the chicken before serving.

  • Sausage Potato Bake

    How to make Sausage Potato Bake

    Yield: 4 servings

    Prep Time: 15 minutes

    Cook: 1 hour 10 minutes

    I prefer to make this dish in a large shallow sheet pan to allow everything to get nice and caramelized. You could also bake this in a deeper, smaller dish if you don’t want the caramelized result.

    Ingredients

    1 pound mild or hot pork sausage links, cut into 1-inch pieces
    6 red new potatoes, quartered
    1 green bell pepper, cut into 1-inch pieces
    1 red bell pepper, cut into 1-inch pieces
    1 large onion, sliced
    2 cloves garlic, minced
    1/4 cup reduced sodium chicken broth
    2 tablespoons olive oil
    1 teaspoon dried rosemary leaves
    1 teaspoon tried thyme leaves
    1/4 teaspoon ground black pepper

    Directions

    Preheat the oven to 425°F.

    Combine all of the ingredients in a large rimmed baking dish. Bake for 40 to 45 minutes, or until the sausage is cooked through, the vegetables are tender, and everything is beginning to brown. Divide among four plates.

  • How to Make Vegan Ice Cream

    How to make Vegan Ice Cream

    Yield: About 1 quart

    Prep Time: 5 minutes

    Cook: 30 minutes

    Ingredients

    2 (13.5 ounce) cans full-fat coconut milk, chilled

    3/4 cup granulated sugar, raw sugar, or sugar substitute (OR about 1/2 cup agave syrup or 1/2 cup honey)

    1 teaspoon vanilla extract OR 1 vanilla bean pod, seeded

    Directions

    Combine all the ingredients in a blender and blend on high speed for 30 seconds.

    Freeze in an ice cream maker according to the manufacturers’ directions, about 25 minutes or until the mixture has increased in volume and resembles soft-serve ice cream. Serve immediately or for a firmer texture, remove to an airtight container with plastic wrap pressed against the surface, and freeze for at least 1 hour.

  • Skinny Brownies

    How to make Skinny Brownies

    Yield: 16 brownies

    Prep Time: 10 minutes

    Cook: 1 hour 5 minutes

    Ingredients

    2/3 cup pure maple syrup
    2/3 cup unsweetened natural cocoa powder
    1/2 cup white whole wheat flour
    1/4 teaspoon baking powder
    1/4 teaspoon baking soda
    1/4 teaspoon fine salt
    1/2 cup unsweetened applesauce
    3 tablespoons organic virgin coconut oil
    1 large egg, at room temperature
    1 teaspoon vanilla extract
    1/2 cup semisweet chocolate chunks

    Directions

    Preheat the oven to 350°F. Line an 8×8-inch baking pan with foil and spray generously with nonstick cooking spray.

    Place the maple syrup in a deep small microwave-safe bowl and microwave on high for 30 seconds, or until warmed. Microwave for 15 seconds longer if using refrigerated maple syrup. Whisk in the cocoa powder and let cool.

    In a small bowl whisk together the flour, baking powder, baking soda, and salt.

    In a large bowl whisk the applesauce, coconut oil, egg, and vanilla. Add maple mixture and whisk until smooth. Add the flour mixture and stir just until incorporated. Stir in the chocolate chunks.

    Pour the batter into the prepared pan and spread evenly. Bake for 25 minutes, a toothpick inserted into the center should come out with moist crumbs still attached. Cool in the pan on a wire rack to room temperature. Chill in the fridge for 30 minutes before slicing into 16 squares. Store in an airtight container in the fridge for up to 5 days.

    Adapted from Jillian Michaels

  • 10 Minute Lemon Pepper Shrimp

    How to make 10 Minute Lemon Pepper Shrimp

    Yield: 4 servings

    Ingredients

    1 1/2 pounds large shrimp, peeled and deveined
    1 large lemon, zested and juiced
    1/2 teaspoon ground black pepper
    1/2 teaspoon kosher salt
    1 tablespoon olive oil
    2 tablespoons chopped fresh Italian parsley

    Directions

    In a large bowl, toss the shrimp, lemon zest, lemon juice, pepper, and salt.

    Heat the oil in a large skillet over medium-high heat. Once hot, add the shrimp and cook for about 2 minutes per side, or until the shrimp turn pink. Add the parsley. Be careful not to overcook. Remove the shrimp from the heat, adjust seasonings as necessary and serve.