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BBQ Salmon Tacos

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BBQ Salmon Tacos

Whether you’re celebrating Cinco De Mayo or just Taco Tuesday…these BBQ salmon tacos will hit the spot!

Ingredients:

1 lb salmon

1  ripe avocado, pitted and sliced

1 small sweet onion, chopped

5 large radish, sliced

1 lime, cut in half

Sweet Baby Ray’s Honey BBQ Sauce

sprinkle of cilantro

sprinkle of sea salt and pepper

1 package La Tortilla Factory Yellow Corn Tortillas  warmed

 

Preheat oven to 400 degrees. Add salmon to a foil lined baking sheet. Bake for 50 minutes. Remove from oven and slather BBQ sauce on salmon liberally. Return to oven for 10 minutes. BBQ sauce should be warm and bubbling. Remove from oven and use large spatula to separate fish from skin.

Assemble your taco: top tortilla with salmon, avocado slices, onion, and radish. Sprinkle with cilantro and salt & pepper. Add a squeeze of lime. Serve immediately.

 

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Asparagus Risotto

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Asparagus Risotto

It’s Spring and I’m adding asparagus to every meal!

Ingredients:

1 1/2 cups Rice Select Arborio Rice

1 bunch asparagus, trimmed and cut into 2 inch pieces

1 small sweet onion, chopped

3 cloves garlic, sliced

1 quart baby bella mushrooms, quartered

2 cups parmesan, freshly grated (Plus extra for topping)

32 oz Trader Joe’s low sodium vegetable broth

extra virgin olive oil

sea salt & ground black pepper

 

Add a splash of olive oil to a large skillet. Sauté mushrooms over medium heat until tender and slightly browned. Set aside. Add garlic and onions to skillet with another splash of olive oil. Season with salt & pepper and sauté until tender. Add rice and stir mixture until all oil is absorbed. Turn heat to low and pour enough broth in to submerge the rice. Stir continuously and allow rice to absorb the broth completely. Once absorbed, add more broth to submerge rice again and stir. Repeat until rice is al dente, about 20 minutes. When rice is nearly done, add asparagus and mushrooms. Cook until asparagus is slightly tender. Remove from heat and stir in parmesan. Top with seasoning (if needed) and parmesan. Serve immediately.

 

Please note, this content uses referral links for products I have used and loved.

 

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Lasagna (Lactose Free)

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Lactose Free Lasagna

Lactose free lasagna…need I say more?!

Ingredients:

1 box lasagna noodles, cooked al dente (Barilla)

16 oz  Tofutti Better Than Ricotta Cheese -Milk Free

2 cups parmesan, freshly grated

2 eggs

1-2 jars Trader Giotto’s Arrabiata Sauce

1 lb italian sausage or ground sirloin

1 onion, chopped

4 garlic cloves, sliced thin

1 can diced tomato, drained

extra virgin olive oil

sea salt & pepper

parsley

 

Preheat oven to 375 degrees. In a bowl, combine the eggs, “Better than Ricotta Cheese”, and 1 cup of parmesan and set aside. Sauté onion and garlic in olive oil over medium heat, then add seasoned meat and brown.  Add diced tomatoes and turn heat down to simmer. Cook pasta according to box directions.

In a 9 x 13 baking dish, spread one cup of sauce on bottom of dish. Begin layering with pasta first, then cheese mixture, meat mixture, & sauce. Spread evenly. Continue process with 3-4 layers. Top with sauce,  remaining parmesan, and parsley. Bake for 1 hour.

 

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Filet Mignon fajitas

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photo-4

 

Perfect for Cinco De Mayo!

Ingredients:

1-2 filet mignon, cut into strips

1 red pepper, sliced

1 yellow pepper, sliced

1 sweet onion, sliced

1 can black beans

Flour tortillas

Extra virgin olive oil

Sea salt & pepper

 

Season vegetables with salt & pepper. Add onion and pepper to skillet with olive oil over medium heat. Sauté for 3-5 minutes or until tender. Remove from skillet and set aside. Add seasoned filet to skillet over medium heat. Brown both sides to your preference. Add vegetables to warmed tortilla and top with black beans and filet.

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