Archive for July, 2014

Gluten-Free Fish Fry Tilapia

Gluten-Free Fish Fry-Tilapia
Serves 4
This was surprisingly tasty and very quick to make!
Write a review
Print
Prep Time
5 min
Cook Time
10 min
Total Time
20 min
Prep Time
5 min
Cook Time
10 min
Total Time
20 min
544 calories
26 g
204 g
29 g
47 g
10 g
237 g
123 g
0 g
0 g
18 g
Nutrition Facts
Serving Size
237g
Servings
4
Amount Per Serving
Calories 544
Calories from Fat 252
% Daily Value *
Total Fat 29g
45%
Saturated Fat 10g
48%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 14g
Cholesterol 204mg
68%
Sodium 123mg
5%
Total Carbohydrates 26g
9%
Dietary Fiber 0g
0%
Sugars 0g
Protein 47g
Vitamin A
8%
Vitamin C
0%
Calcium
6%
Iron
11%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 4 tilapia filets
  2. 1 1/2 cups almond flour or finely ground almonds
  3. 2 eggs
  4. 3 TBS butter
Instructions
  1. 1. Heat large non-stick skillet (I love the "Green pans" for this) with 1 TBS olive oil, melt the butter in the oil.
  2. 2. When the foam subsides, coat the fish in the egg, then dredge in the almond flour.
  3. 3. Cook until the fish is browned and opaque in the center, about 3 minutes per side. (a little longer if it is on the thicker side)
Notes
  1. This was delicious served with the fresh Pico de Gallo salsa!
Adapted from Sally Cevasco-A Tasty Dish
beta
calories
544
fat
29g
protein
47g
carbs
26g
more
Adapted from Sally Cevasco-A Tasty Dish
A Tasty Dish https://atastydish.com/
0
0
0
0
0
0
0
0
0
or copy the link

Stuffed Poblano Chiles

Stuffed Poblano Peppers
Serves 6
This was the first time I "charred" peppers on the grill. *Note to self, stop "charring" while the peppers still have some shape left to them.
Write a review
Print
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
214 calories
22 g
24 g
11 g
9 g
5 g
207 g
274 g
7 g
0 g
5 g
Nutrition Facts
Serving Size
207g
Servings
6
Amount Per Serving
Calories 214
Calories from Fat 98
% Daily Value *
Total Fat 11g
17%
Saturated Fat 5g
26%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Cholesterol 24mg
8%
Sodium 274mg
11%
Total Carbohydrates 22g
7%
Dietary Fiber 3g
11%
Sugars 7g
Protein 9g
Vitamin A
26%
Vitamin C
127%
Calcium
18%
Iron
7%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 6 Poblano chiles
  2. 2 ears shucked corn
  3. Cooking spray
  4. 2 cups chopped seeded tomato, divided
  5. 1 cup hot cooked brown rice (I substituted quinoa and it was great!)
  6. 1/4 cup fresh cilantro, divided
  7. 2 TBS pine nuts, toasted
  8. 2 TBS cream cheese (1/3-less-fat cream cheese is called for but I used regular because that is what I had)
  9. 2 tsp. lime juice
  10. 1/4 tsp kosher salt (I used sea salt)
  11. 3 garlic cloves, minced
  12. 3 ounces Monterey Jack cheese, shredded (about 3/4 cup)
  13. 2 ounces queso fresco, crumbled (about 1/2 cup) (I found this at Wegmans-very tasty stuff)
Instructions
  1. 1. Preheat grill
  2. 2. Lightly coat poblanos and corn with cooking spray. Place poblanos and corn on grill rack. Grill poblanos 12 minutes or until charred, turning occasionally. Grill corn 10 minutes or until lightly charred, turning occasionally. (mine was already cooked so I just charred it a bit) Wrap poblanos in foi; let stand 15 minutes. Peel and discard skins. Cut a length-wise slit in each chile; discard seeds and membranes. Set aside.
  3. 3. Preheat oven to 400 degrees
  4. 4. Cut kernels from ears of corn. Combine kernels, 1 cup tomato, rice, 2 TBS cilantro, pine nuts, and next 5 ingredients (through Monterey Jack); toss well to combine. open each poblano; divide rice mixture evenly among chiles (chiles will be very full). Place on a baking sheet bake at 400 degrees for 7 minutes or until hot.
  5. Turn broiler to high. Sprinkle chiles with queso fresco. Broil 3 mins. or until cheese is lightly browned.
  6. Place chiles on a platter. Sprinkel with remaining 1 cup tomato and remaining 2 TBS cilantro. Serve with hot sauce, if desired. (I served it with some fresh pico de gallo salsa which was jut the right accompaniment)
Adapted from Sally Cevasco-A Tasty Dish
beta
calories
214
fat
11g
protein
9g
carbs
22g
more
Adapted from Sally Cevasco-A Tasty Dish
A Tasty Dish https://atastydish.com/
0
0
0
0
0
0
0
0
0
or copy the link

Pork Tenderloin with Roasted Cherries and Shallots

Pork Tenderloin with Roasted Cherries and Shallots
Serves 4
Delicious Roast pork tenderloin with a cherry twist!
Write a review
Print
Prep Time
39 min
Cook Time
39 min
Total Time
39 min
Prep Time
39 min
Cook Time
39 min
Total Time
39 min
293 calories
10 g
91 g
14 g
31 g
4 g
212 g
535 g
6 g
0 g
8 g
Nutrition Facts
Serving Size
212g
Servings
4
Amount Per Serving
Calories 293
Calories from Fat 124
% Daily Value *
Total Fat 14g
22%
Saturated Fat 4g
21%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 91mg
30%
Sodium 535mg
22%
Total Carbohydrates 10g
3%
Dietary Fiber 2g
6%
Sugars 6g
Protein 31g
Vitamin A
23%
Vitamin C
18%
Calcium
4%
Iron
11%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 Tbsp. olive oil
  2. 3/4 tsp. kosher salt, divided
  3. 1 to 2 tsp. fresh ground black pepper (to taste)
  4. 1 to 2 tsp. ground cumin
  5. 1 tsp. ground cinnamon
  6. 1 (1-pound) pork tenderloin, trimmed (they usually come trimmed)
  7. 3 large shallots
  8. 8 ounces fresh cherries, pitted and halved
  9. 1/4 cup unsalted chicken stock
  10. 2 TBS. balsamic vinegar (I used white balsamic vinegar)
  11. 1 TBS. butter (I left this out by mistake. It still tasted fantastic but next time I'm going to try remembering to add it. It was sitting right there and I forgot it!)
  12. 1/4 cup coursely chopped fresh flat-leaf parsley
Instructions
  1. Preheat oven to 425 degrees
  2. 2. Heat a large ovenproof skillet over medium-high heat. (I used a "green" 10" frying pan, but you can also use good ole cast iron!)
  3. Add 1 TBS. oil; swirl to coat. Combine 1/2 tsp. of the salt, pepper, cumin, cinnamon. Rub pork with spice mixture. Add pork to pan; saute 4 minutes. Turn pork over; place pan in oven and bake at 425 degrees for 15 mins. or until a thermometer registers 140 degrees (I have to be honest here, I never use a thermometer. I just check it to make sure it's done to my liking but some folks might need to use the thermometer for security sake. I recommend doing whatever you have to do to get the desired result!)
  4. Remove pork from pan; place on a cutting board (do not wipe out pan). Let pok stand 10 minutes. Cut into thin slices.
  5. 3. Add remaining 1 TBS. oil to pan; swirl to coat. Add shallots and cherries; sprinkle with remaining 1/4 tsp. salt. Place pan in oven.; bake at 425 degrees for 10 minutes (do not turn cherries). Carefully remove pan from oven; place over medium-high heat. Stir in stock, vinegar, and sugar; bring to a boil. Cook 4 minutes or until liquid is syrupy (reduced and thicker). Remove from heat, stir in butter. Serve cherry mixture with pork; sprinkle with parsley.
Notes
  1. This was surprisingly tasty. I was making it for company that I thought would appreciate it but honestly it was so tasty that I took the leftovers to my sister's the next day and it was just as good as leftovers! (You can feed sisters leftovers but I don't recommend doing that to new friends or guests)
Adapted from atastydish.com
beta
calories
293
fat
14g
protein
31g
carbs
10g
more
Adapted from atastydish.com
A Tasty Dish https://atastydish.com/
0
0
0
0
0
0
0
0
0
or copy the link
Designed by Free Wordpress Themes and Sponsored by Curry and Spice