• New England Clam Chowder

    How to make New England Clam Chowder

    Yield: 4 servings

    Prep Time: 10 minutes

    Cook: 40 minutes

    Ingredients

    4 slices bacon, diced
    1 medium onion, finely diced
    3 tablespoons all-purpose flour
    2 cups chicken or vegetable stock
    2 (10 ounce) cans chopped clams in juice
    1 cup heavy cream
    2 bay leaves
    1 large baking potato, cut into ½-inch cubes
    Kosher salt and freshly ground black pepper

    Parsley, for garnish if desired

    Directions

    Place the diced bacon in a large heavy pot. Turn to medium-high heat and cook until almost crisp. Add the onion and cook, stirring often, until softened, about 5 minutes. Stir in the flour then add the stock and the juice from 2 cans of chopped clams, reserving the clams. Add in the cream, bay leaves, and potatoes and stir to combine. Bring to a simmer, then reduce the heat to medium-low and cook for 20 minutes, stirring often, until the potatoes are tender.

    Add in the clams and season to taste with salt and pepper. Remember the bacon and clams are salty so you may not need an additional salt! Cook until the clams are just firm, another 2 minutes. Serve hot, garnish with parsley if desired.

  • 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.

  • 50+ Easy Meals
  • Sangria Shrimp Skewers

    How to make Sangria Shrimp Skewers

    Yield: 4 servings

    Prep Time: 10 minutes

    Cook: 16 minutes

    Ingredients

    1 cup red wine
    1 orange, zested and juiced
    1 lime, zested and juiced
    1/4 teaspoon cayenne pepper (optional)
    1 tablespoon honey
    1 tablespoon cornstarch
    Kosher salt and freshly ground black pepper
    1 1/2 pounds extra large shrimp, peeled and deveined with tails on

    Directions

    In a small saucepan set over medium-low heat, combine the wine, orange zest and juice, lemon zest and juice, cayenne pepper, and honey. Bring to a simmer and reduce the liquid by half, about 5 minutes. In a small bowl combine the cornstarch with 3 tablespoons cold water until dissolved. Whisk into the wine mixture then reduce the heat to low. Simmer until thickened. Season to taste with salt and pepper. Let cool.

    Prepare the grill for direct cooking over medium-high heat.

    Thread the shrimp evenly among grilling skewers. If using wooden skewers, be sure to soak in water for at least 1 hour before grilling. Season the shrimp on both sides with salt and pepper to taste. Brush the shrimp all over with the sangria glaze, reserving the remaining glaze. Grill for 2 to 3 minutes per side, or until the shrimp are firm and opaque in the center. Brush with additional glaze before serving.

    Recipe by Tessa of Handle the Heat

  • Healthy Shrimp Tacos

    How to make Healthy Shrimp Tacos

    Yield: 4 servings

    Prep Time: 10 minutes

    Cook: 14 minutes

    Ingredients

    For the shrimp:

    1 lime, zested and juiced
    1 garlic clove, minced
    1/2 teaspoon ground cumin
    1/2 teaspoon chili powder
    1/2 teaspoon kosher salt
    1/4 teaspoon ground black pepper
    2 tablespoons olive oil, divided
    1 tablespoon honey
    1 pound medium shrimp, peeled and deveined

    For the chipotle cream:

    1/3 cup Greek-style nonfat yogurt
    2 tablespoons mayonnaise
    2 teaspoons finely chopped chipotle in adobo sauce

    For the tacos:

    Tortillas
    1/2 Hass avocado, peeled and sliced
    1 1/2 cups shredded lettuce or cabbage
    2 tablespoons finely chopped fresh cilantro
    Lime wedges, for serving

    Directions

    For the shrimp:
    In a medium bowl combine the lime zest and juice, garlic, cumin, chili powder, salt, pepper, 1 tablespoon of the oil, and honey. Add the shrimp and toss to coat. If time permits, marinate in the fridge for 30 minutes.

    For the chipotle cream:
    Meanwhile, in a small bowl combine the yogurt, mayonnaise, and chipotle. Cover and refrigerate until ready to serve.

    Heat a large skillet over medium-high heat and add the remaining 1 tablespoon of olive oil. Remove the shrimp from the marinade and add to the skillet in a single layer. Cook until the shrimp turn pink, 1 to 2 minutes. Flip and cook for another 1 to 2 minutes, or until the shrimp are JUST opaque. Be careful not to overcook. Remove to a serving dish.

    Divide the shrimp among tortillas and serve with avocado slices, lettuce, cilantro, and lime wedges.

    Recipe by Tessa of Handle the Heat

  • 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.

  • Salmon with Lemon Herb Butter

    How to make Salmon with Lemon Herb Butter

    Yield: 4 servings

    Ingredients

    1 stick unsalted butter, at room temperature
    1 lemon, zested and juiced
    2 tablespoons chopped fresh thyme
    2 tablespoons chopped fresh rosemary
    2 garlic clove, minced
    Kosher salt and freshly ground black pepper
    4 salmon fillets, skin on
    1 tablespoon olive oil
    Lemon wedges for serving, if desired

    Directions

    In a small bowl, combine the butter, lemon zest, lemon juice, thyme, rosemary, garlic, and salt and pepper to taste. Stir until thoroughly combined. Scoop the butter into a mound on a large sheet of plastic wrap. Roll the butter up into the plastic and shape into a log, twisting the ends of the plastic and folding them under to seal. Refrigerate until firm, at least 30 minutes or up to 3 days.

    While the butter is chilling, bring the salmon fillets to room temperature. This will ensure they cook evenly and more quickly.

    Heat the olive oil in a large nonstick skillet over medium-high heat. Season the salmon with salt and pepper. Cook, skin side down, for about 5 to 7 minutes, depending on the thickness of the fish, until it begins to brown and the flesh turns opaque pink. Gently flip the salmon and continue cooking another 3 to 4 minutes. Do not overcook. Remove the skin before serving by gently peeling off.

    Remove the salmon to serving plates. Cut 1/4-inch to 1/2-inch thick rounds of the lemon herb butter and place on top of each piece of fish. Serve with lemon wedges, if desired.

    Recipe by Tessa of Handle the Heat

  • Balsamic Glazed Salmon

    How to make Balsamic Glazed Salmon

    Yield: 4 servings

    Ingredients

    4 (6 ounce) skinless salmon fillets
    Kosher salt and freshly ground black pepper
    1 teaspoon canola oil
    1/4 cup orange juice
    3 tablespoons balsamic vinegar
    2 tablespoons honey
    1 tablespoon white wine vinegar
    Pinch red pepper flakes
    Pinch dried rosemary

    Directions

    Season the salmon with salt and pepper. Heat the oil in a 12-inch nonstick skillet over medium-high heat. Cook the salmon until well browned, about 5 minutes. Gently flip the salmon and continue cooking until the fish flakes apart, 3 to 5 minutes. Remove the fish to a plate and loosely tent with foil.

    Reduce heat to medium and wipe out the skillet. Add the orange juice, balsamic vinegar, honey, white wine vinegar, red pepper flakes, and rosemary. Bring the mixture to a simmer and cook until it is thick, syrupy, and reduced to a 1/4 cup, about 5 minutes. Spoon the glaze over the salmon before serving.

    Adapted from America's Test Kitchen Healthy Family Cookbook

  • Grilled Salmon and Zucchini with Red Pepper Sauce

    How to make Grilled Salmon and Zucchini with Red Pepper Sauce

    Yield: 4 servings

    Ingredients

    1/3 cup sliced almonds, toasted
    1/4 cup chopped jarred roasted red peppers
    1/4 cup halved grape or cherry tomatoes
    1 small clove garlic
    3 tablespoons extra-virgin olive oil, divided
    1 tablespoon red-wine vinegar
    1 teaspoon smoked paprika
    3/4 teaspoon salt, divided
    1/2 teaspoon freshly ground pepper, divided
    4 wild-caught salmon fillets, skinned (1 1/4 pounds)
    2 medium zucchini, halved lengthwise
    1 tablespoon chopped fresh parsley, for garnish

    Directions

    Preheat the grill to medium.

    In the bowl of a food processor or blender, combine the almonds, peppers, tomatoes, garlic, 1 tablespoon of the olive oil, vinegar, paprika, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Pulse until smooth.

    Lightly brush the salmon fillets and zucchini with the remaining 2 tablespoons olive oil. Sprinkle with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill about 3 minutes per side or until the salmon is just cooked through and the zucchini is soft and browned.

    Chop the zucchini into 1/2-inch pieces and toss with half of the red pepper sauce. Divide the zucchini among 4 plates. Place a salmon fillet on each place and top with the remaining sauce. Garnish with parsley before serving.

    The Simple Art of EatingWell

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