Tag: Dinner

Easy Mediterranean Halibut

Categories Recipes1 Comment on Easy Mediterranean Halibut

Baked beneath a medley of tomatoes, olives, and herbs, this Easy Mediterranean Halibut is packed with fresh and savory flavor!  It’s incredibly easy to prepare, and pairs perfectly with a garlic and olive oil couscous on the side.

Cooking time will vary slightly depending on the thickness and cut of your fish, but just keep an eye out for a nice flaky consistency!  The recommended timing used for this recipe is for a fillet on the thicker side.  If your fish is thinner and finishes early, feel free to remove it from the oven and leave the topping in the pan to finish cooking.

Main Supplies Needed:

  • A Knife And Cutting Board
  • A Garlic Press
  • 1 Large Bowl
  • A Lemon Squeezer
  • A 9 x 13 Baking Dish

Servings: 4

Ingredients:

TOPPING

  • 1 Dry Pint Grape Tomatoes, halved
  • 30 Kalamata Olives, pitted and halved lengthwise
  • 4 Small Cloves Garlic, crushed
  • 1 Tsp Capers
  • 3 Tsp Fresh Lemon Juice
  • 2 Tbsp Extra Virgin Olive Oil
  • 1/4 Tsp Dried Oregano
  • 1/2 Tsp Dried Thyme
  • 1/4 Tsp Red Pepper Flakes
  • Pinches Of Sea Salt + Black Pepper

FISH

  • Extra Virgin Olive Oil To Grease The Baking Dish
  • 1.5 lbs Halibut
  • 1 Tbsp Extra Virgin Olive Oil
  • Pinches Of Sea Salt + Black Pepper
  • 1/2 Tsp Dried Oregano
  • 1/4 Tsp Red Pepper Flakes
  • 2 Tsp Fresh Lemon Juice

TO SERVE

  • Fresh Italian Parsley, chopped to taste
  • Prepared Couscous (A Garlic & Olive Oil variety highly recommended!), served to taste on the side

Directions:

PREP THE TOPPING

Halve the tomatoes and olives, and crush the garlic

In a large bowl, combine the tomatoes, olives, garlic, capers, lemon juice, olive oil, and herbs

After stirring the above together, add in pinches of sea salt and black pepper and stir again until evenly combined

Set the topping aside

PREP THE FISH

Preheat the oven to 425º

Prepare a 9 x 13 inch baking dish by greasing it with a small amount of olive oil

Remove the fish skin if your fish has it

Pat the fish dry, then place it in the prepared pan

Coat it with 1/2 tbsp of olive oil on each side

Next, on each side of the fish, season it with a pinch of sea salt, a few pinches of black pepper, 1/4 tsp dried oregano, and 1/8 tsp red pepper flakes

Pour 2 tsp of fresh lemon juice on top

Add the tomato/olive topping evenly over top of and around the fish

(Just before placing the fish in the oven is a great time to start up the stove to prepare your couscous or other side dishes!)

BAKE & SERVE

Bake the fish in the oven for 28-30 minutes, or until cooked through and flaky

Prepare the parsley for garnishing

Remove the pan from the oven, and plate the fish with parsley on top and couscous on the side

Enjoy!

[Leftovers can be stored airtight in the refrigerator.]

Sausage & Sun-Dried Tomato Pesto Pasta

Categories Recipes1 Comment on Sausage & Sun-Dried Tomato Pesto Pasta

Basil-y, garlicky, and cheesy, this Sausage & Sun-Dried Tomato Pesto Pasta is packed with flavor!  It’s a dinner that’s highly customizable, so be sure to check out the variation possibilities!

Feeding a group:

Follow the instructions as they are!

Not feeding a group:

If you’re only feeding one or two people, and the entirety of the dish will not be consumed on the first night, I recommend keeping the components separate.

Make the batch of pesto and store it in the refrigerator.  For each new day:

  • Make the pasta fresh
  • Stir in a serving of the pesto from the fridge
  • Add in the sausages, cheeses, and sun-dried tomatoes

This is because pesto and sun-dried tomatoes do not always reheat well without getting an oily consistency, and it’s a meal that overall tastes ideal when fresh!  (It’s best not to microwave this one.)

Can you use store-bought pesto?

Feel free to experiment!  You can adjust the add-ins to taste based on what variety you use.  This recipe uses the basic ingredients of my Nut-Free Pesto.

Other variations:

This meal is super versatile if you have any dietary restrictions!

  • Gluten-free?  Use gluten-free pasta.
  • Dairy-free?  Use vegan cheeses.
  • Vegetarian?  There are tons of veggie sausages out there!

Main Supplies Needed:

  • A Food Processor
  • A Cheese Grater (unless the cheese is pre-grated)
  • A Large Pot
  • A Colander
  • 10 x 15 Baking Or Serving Dish (or equivalent)

Servings: 6

Ingredients:

PESTO

Equates to approx. 1 1/4 Cups if substituting store-bought

  • 3 Cups Fresh Basil Leaves, packed
  • 3 Cloves Garlic
  • 1 Cup Extra Virgin Olive Oil
  • 3/4 Cup Finely Grated Parmesan Cheese
  • Sea Salt and Black Pepper, to taste

PASTA

  • 1 lb Penne, or pasta of choice

ADD-INS

  • 12 oz Spicy Italian Chicken Sausages, cooked and chopped
  • 1 Cup Sun-Dried Tomatoes, blotted to remove excess oil, and chopped/halved
  • 4 oz Crumbled Feta
  • 1/4 Cup Finely Grated Parmesan Cheese

TO SERVE

  • Extra Sea Salt and Black Pepper, to taste
  • Optional – Red Pepper Flakes, to taste

Directions:

PESTO

Wash, dry, and de-stem the basil leaves

Peel the garlic cloves

Blend the basil leaves and garlic cloves in a food processor, then add in the olive oil and blend again until thoroughly mixed

Once smooth, pour the mixture into a bowl and stir in the 3/4 cup parmesan

Add sea salt and black pepper to taste

Set aside

PASTA

Cook the pasta according to the package instructions

Drain in a colander and set aside

SAUSAGES

While the pasta is cooking, cook the sausages according to the package instructions

Chop into small bite-sized pieces

Set aside

SUN-DRIED TOMATOES

Blot the tomatoes to remove the excess oil from the jar, and chop in half into bite-sized pieces

Set aside

ASSEMBLE

Add the pasta, sausage pieces, and sun-dried tomatoes into a 10 x 15 baking or serving dish (or equivalent)

Stir in scoops of the pesto until well-coated

Mix in the feta and the 1/4 cup parmesan 

Serve with extra sea salt, black pepper, and red pepper to taste

Enjoy!

Soy-Free Chicken Fried Rice

Categories Recipes1 Comment on Soy-Free Chicken Fried Rice

Fried rice is such a comfort food in our house, and a weeknight staple that we have made many versions of over the years.  This Soy-Free Chicken Fried Rice has the perfect balance of chicken, egg, and veggies, all while being allergy friendly!

The flavors and ingredient ratios of this recipe are specifically tailored to blend with the taste of the Coconut Aminos soy sauce-alternative.  Therefore, if you don’t have a soy allergy and want to try using a more traditional soy sauce, note that it will not be a 1:1 ratio.

That being said, you will not miss the soy sauce at all!  Even those without allergies love this dish.  It’s a fun and tasty way to mix things up!

(This post contains affiliate links from which I may earn a commission if you make a purchase. Read more here!)

Main Supplies Needed:

  • Knife & Cutting Board
  • Garlic Press
  • A Medium Pot
  • A Medium Pan
  • Wok (or equivalent)

Servings: 4 Bowls

Ingredients:

  • 1 1/4 Cups (Dry) Long-Grain White Rice
  • 3 Tbsp Toasted Sesame Oil, divided
  • 2 Cloves Garlic, crushed
  • 1/2 + 1/2 Tsp Red Pepper Flakes, divided 
  • 1 1/4 lb Chicken Breast, cut into 1-2” pieces
  • 1 Tsp Kosher Salt
  • 4 Eggs, scrambled
  • 2 Peeled Carrots, diced
  • 1 Red Bell Pepper, chopped
  • 1/2 Yellow Onion, cut into thin strips    
  • 1/2 Cup + 3 Tbsp Coconut Aminos, divided 
  • Sea Salt, to taste
  • 1/4 Tsp Onion Powder
  • Chopped Green Onions, to garnish

Directions:

Rinse and cook the rice according to the package instructions, and set aside

While the rice is cooking, warm up 1 tbsp of the sesame oil in a pan on medium heat on the stove

Add the garlic and 1/2 tsp of the red pepper flakes, and cook together until the garlic lightly browns

Add the cut chicken and cook thoroughly along with the kosher salt

Once the chicken is cooked, turn off the heat and set aside

In a large wok, add in 1 tbsp of the oil along with the scrambled eggs

Turn on the heat to medium, and slowly cook the eggs, breaking them into bite-sized pieces

Once the eggs are cooked, but not overcooked, add in 1 more tbsp of oil along with the carrots, bell pepper, and onion

Add in the 3 tbsp of coconut aminos

Cook the veggies with the eggs until they soften, stirring regularly (the moisture will cook off, and the onions will become translucent)

Turn the heat down to low

Add in the cooked chicken pieces along with a pinch of sea salt and the other 1/2 tsp of red pepper flakes

Next add in the cooked rice, slowly adding in the other 1/2 cup of coconut aminos, mixing together until evenly coated 

Add another pinch of sea salt, as well as the onion powder, stirring in evenly

Turn off the heat

Top each serving with a generous garnish of green onions

Serve with extra sea salt available 

Enjoy!

[Store leftovers sealed in the refrigerator.]

3 Cheese Sausage Stuffed Mushrooms

Categories Recipes1 Comment on 3 Cheese Sausage Stuffed Mushrooms

Whether you’re in need of a fun dinner party appetizer or a flavorful light weeknight meal, these 3 Cheese Sausage Stuffed Mushrooms will bring the restaurant experience to your table!  My husband was inspired to create this recipe after sampling a variety of delicious stuffed mushrooms from local eateries and, luckily, his version is oh-so-easy to make at home!

The filling is crispy, cheesy, and herby, perfectly complimenting the mushrooms!

COOKING & STORAGE NOTE: If the mushrooms will not all be eaten the day of cooking, I highly recommend storing the stuffed, but uncooked, mushrooms sealed in the refrigerator.  The leftovers are much more delicious when they are baked fresh (rather than reheating the fully cooked version)!

Main Supplies Needed:

  • Paper Towels
  • A Cheese Grater
  • A Large Bowl
  • Knife + Cutting Board
  • A Baking Sheet
  • Aluminum Foil

Servings: 15 Mushrooms

Ingredients:

MUSHROOMS

  • 15 Large** Baby Bella Mushrooms, stems removed

FILLING

  • 1/4 Cup Shredded Asiago
  • 1/2 Cup Shredded Gruyere
  • 2 Tablespoons Finely Grated Parmesan
  • 1/2 Cup Panko Breadcrumbs
  • 4 Tsp Fresh Finely Chopped Tarragon
  • 2 Bilinski’s Mushroom Chicken Sausage Links, or equivalent, very finely chopped
  • 2 Tsp + 1 Tsp Extra Virgin Olive Oil, divided, plus extra for drizzling
  • 2 Garlic Cloves, crushed
  • Black Pepper, to taste
  • 1/2 Tsp Red Pepper Flakes

TO SERVE

  • Extra Fresh Tarragon & Finely Grated Parmesan, generous garnishes
  • Sea Salt, to taste

**While there is always a large variety of mushroom shapes and sizes, the starting weight of our batch of mushrooms before de-stemming was approximately 1.5 lbs.

Directions:

PREP

Preheat the oven to 400º

Wash, de-stem, and gently blot the mushrooms dry, setting them aside

Shred/grate the cheeses and place them into a large bowl

Add the breadcrumbs into the bowl

Chop the tarragon and add that into the bowl as well

CREATE THE FILLING

Stir together the cheeses, breadcrumbs, and tarragon

In a pan, heat the 2 tsp of olive oil over medium heat

Add the sausage bits and cook for 5 minutes

Add in the crushed garlic, and cook for one additional minute, stirring frequently

Let the sausage/garlic mixture cool

Stir the sausage/garlic mixture into the bowl with the cheeses, breadcrumbs, and tarragon

Then stir in the red pepper flakes along with a dash of black pepper

Stir in the 1 tsp of olive oil

STUFF THE MUSHROOMS

Line a baking sheet with aluminum foil and place the mushrooms on top

Drizzle each one with olive oil

Disperse the filling evenly inside the mushrooms, densely packing it into each one

Drizzle each one again with olive oil

BAKE

Bake for 18-20 minutes

When ready, they will be sizzling and the topping will have crisped

GARNISH & SERVE

Sprinkle each finished mushroom with a generous garnish of chopped fresh tarragon and finely grated parmesan

Serve warm

Add sea salt to taste if desired

Enjoy!

Have extra chicken sausages to use up?  They’re great in pasta with some of my Nut-Free Pesto!

Easy Italian Pasta Salad

Categories Recipes, Sides1 Comment on Easy Italian Pasta Salad

Summer is pasta salad season, and this Easy Italian Pasta Salad is a delicious contribution for your next barbecue or picnic!  It works as a side or a light vegetarian lunch or dinner.  It’s herby, lemony, and cheesy, as well as very customizable if needed.

The texture of the cooked pasta absolutely tastes the freshest the day of cooking, so while leftovers are still tasty, I definitely recommend serving it straight away if possible!

I love the shape of rigatoni, but any similarly-sized pasta, like penne, fusilli, or farfalle, would work great!

Main Supplies Needed:

  • A Large Pot
  • Knife & Cutting Board
  • A Cheese Grater (unless the cheese is pre-grated)
  • A Colander
  • 10 x 15 Glass Baking Dish (or similar for serving, see Directions)

Servings: 6 Bowls, Or 12 Small Sides

Ingredients:

  • 1 lb Pasta Of Choice, rigatoni or equivalent size
  • 10 oz Cherry Tomatoes, halved
  • 1 Dry Pint Grape Tomatoes, halved 
  • 1/4 Cup Extra Virgin Olive Oil
  • Lemon Juice From 1 Large Lemon
  • 2 Tsp Dried Basil
  • 1 Tsp Dried Oregano
  • 1 Tsp Red Pepper Flakes
  • 1 Tsp Garlic Powder
  • 1/2 Cup Parmesan Cheese, Plus Extra For Serving, finely grated
  • Sea Salt And Black Pepper, to taste

LINKS TO INGREDIENT RECOMMENDATIONS:

Extra Virgin Olive Oil | Red Pepper Flakes | Parmesan Cheese

Directions:

Cook the pasta according to package instructions in a large pot

While the pasta is cooking, halve the tomatoes and set aside

Grate the cheese if it is not pre-grated

Drain the pasta in the colander, then let it cool slightly for a couple of minutes

Transfer the pasta into a large baking dish or bowl that will be used for serving, and potentially storing in the fridge (such as a 10 x 15 glass baking dish)

Coat the pasta in the olive oil, stirring evenly

Stir in the halved tomatoes

Add in the lemon juice and mix in evenly

Mix in the basil, oregano, red pepper flakes, and garlic powder

Add the parmesan and evenly stir it all in

Sprinkle and stir in sea salt and black pepper to taste, taste testing until it reaches your preference

Serve immediately at room temperature, or store leftovers sealed in the refrigerator**

Include optional extra parmesan when serving

**Leftovers can be brought back to room temperature before serving

Enjoy!

Want more pasta salad?  Try my Easy Greek Pasta Salad!

Baked Zucchini Beef Pasta

Categories Recipes3 Comments on Baked Zucchini Beef Pasta

When it comes to quick and easy weeknight meals, baked pastas are crowd-pleasers!  This Baked Zucchini Beef Pasta is super simple to make and reheats flawlessly when it’s time for leftovers!

  • Vegetarian? No problem! The ground beef could easily be swapped with your favorite meat alternative!

  • Different pasta preferences? No biggie! I used penne, but any similarly shaped pasta will work great.

  • Looking for serving ideas? This dish is really tasty served with a bit of extra parmesan cheese on top and some garlic bread on the side!

Servings: Approx. 6

Ingredients:

TO COOK

  • 12 oz Pasta, penne or equivalent
  • 3 Small Zucchini, finely chopped
  • 1 lb Lean Ground Beef
  • 1 Tbsp + 1 Tsp Extra Virgin Olive Oil (+ enough to grease the pan)
  • Pinches Of Sea Salt And Black Pepper
  • 2 24 oz Jars Arrabiata Pasta Sauce
  • 10 Mozzarella Cheese Slices
  • 1/2 Cup Finely Grated Parmesan Cheese

TO SERVE

  • Fresh Basil To Garnish
  • Extra Parmesan Cheese To Top
  • Optional – Garlic Bread On The Side!

Directions:

PREP

Very lightly grease a 9 x 13 pan with olive oil

COOK ZUCCHINI & BEEF

In a large wok or pot, add the zucchini and the 1 tbsp of olive oil, and cook on medium heat until well done (lightly browned and soft)

Mix in a pinch of salt and pepper

Remove the cooked zucchini from the wok/pot, and set aside

Add the other 1 tsp of olive oil to the wok/pot along with the ground beef

Cook the ground beef on medium heat, breaking it up as you go, until browned

Mix in a pinch of salt and pepper

Add the cooked zucchini into the cooked beef, along with 1/2 of the first jar of pasta sauce

Turn the heat off for the zucchini/beef mixture

PREPARE PASTA

Preheat the oven to 350º while you prepare the pasta

Cook the pasta according to package instructions

Drain the pasta, and add it into the zucchini/beef mixture, along with the rest of the first jar of pasta sauce

LAYER & BAKE

1 – Transfer 1/2 of the zucchini/beef/pasta mixture into the baking pan, until the bottom is covered

2 – Layer on 1/2 of the second jar of pasta sauce

3 – Add on 6 of the 10 mozzarella slices, spread evenly

4 – Add the other 1/2 of the zucchini/beef/pasta mixture

5 – Spread on 1/4 more of the second jar of pasta sauce (The final 1/4 can be saved for if leftovers get dry)

6 – Top with the other 4 slices of mozzarella along with the parmesan

Bake for 40-42 min – The cheese will be melted, and the exposed pastas on top will be a little bit firm and chewy.  If you prefer it more underdone, or a softer pasta texture, you can absolutely bake it for less time!  Start checking it at around 30 min.

SERVE

Serve and garnish with fresh basil, with extra parmesan available

Optional – Serve with bread or garlic bread on the side

Enjoy!

[Leftovers can be stored sealed/airtight in the baking pan in the refrigerator.]

Want more layered and baked meals?  Try my Baked Eggplant Parmesan!

Greek Chickpea Salad

Categories Recipes, Sides, Snacks4 Comments on Greek Chickpea Salad

Delicious all on its own, atop a slice of toasted fresh bread, or served with pita slices to share, this Greek Chickpea Salad is such an easy, fresh, springtime meal, snack, or party contribution.  It also works wonderfully as a meal prep option to have on hand in the fridge throughout the week.

This recipe could very easily be made vegan if the feta was replaced with a vegan cheese.

If you’re feeding a larger group, it’s simple to double the quantity.

Finally, it’s super versatile if you prefer to add more or less of any of the ingredients!

Servings: Approx. 5

Ingredients:

  • 3 Tbsp Finely Chopped Fresh Dill 
  • 1 Tbsp Finely Chopped Fresh Rosemary
  • 1 Finely Chopped Cucumber
  • 21 Sliced Kalamata Olives
  • 2 Tbsp Fresh Lemon Juice
  • 3 Cups Prepared/Canned Chickpeas
  • 2 Tbsp Extra Virgin Olive Oil 
  • 1/2 Cup + 2 Tbsp Feta Cheese Crumbles
  • 2 Chopped Medium Tomatoes
  • Sea Salt, To Taste
  • Black Pepper, To Taste
  • Red Pepper Flakes, To Taste

Directions:

Chop the fresh herbs, cucumber, tomato, and olives, and set aside

Squeeze the lemon juice and set aside

Drain, rinse, and dry the chickpeas

Optional – Peel the chickpeas (This is not required, but I find them to be more enjoyable this way!  After the rinsing process, you will see the outer layer beginning to peel off of them naturally.  They will pop out of their casings easily.)

Place the chickpeas in a large bowl

Add in the olive oil, cucumber, lemon juice, and herbs, and stir

Add in a small amount of salt, pepper, and red pepper, and stir again (You can add more later if needed.)

Next, mix in the feta, tomatoes, and olives

Add additional salt, pepper, and/or red pepper to taste

Serve, and enjoy!

[Leftovers can be stored in an airtight container in the fridge.]

Love these types of flavors?  Check out my Easy Greek Pasta Salad too!

Honey Mustard Chicken Sandwiches

Categories Recipes2 Comments on Honey Mustard Chicken Sandwiches

Seasoned breaded chicken strips, honey mustard tang, and smokey gouda cheese; these Honey Mustard Chicken Sandwiches pack a huge flavor punch!  We recommend serving them up with a side of your favorite fries.

The baked chicken portion of the recipe can also be made on its own if you enjoy having chicken tenders on hand for snacking, salads, etc.  They’re very versatile!

My husband gets the credit for this one as it was his perfect solution for switching up burger night.  It’s definitely a crowd-pleaser! 

Servings: Approx. 4 Sandwiches 

Ingredients:

FOR THE CHICKEN

  • 1 lb Chicken Breasts
  • 1/2 Cup Flour (we used white whole wheat)
  • 2 Eggs
  • 1 1/2 Cups Panko Breadcrumbs
  • 1 Tbsp Tangy Garlic Spice Blend (linked, or equivalent)
  • 1 Tsp Onion Powder
  • 1 Tsp Black Pepper
  • 1/2 Tsp Salt

FOR THE HONEY MUSTARD SAUCE

  • 1/2 Cup Unsalted Butter
  • 3 1/2 Tbsp Coarse Ground Dijon Mustard
  • 5 Tbsp Honey
  • 1/2 Tsp Black Pepper
  • 1/4 Tsp Cayenne Pepper

TO SERVE, FOR EACH SANDWICH

  • A Brioche Bun
  • Lettuce
  • Dill Pickles
  • Red Onion Slices
  • A Smoked Gouda Slice

Directions:

PREP AND BAKE THE CHICKEN STRIPS

Preheat the oven to 425°

Cover a baking sheet with foil (to prevent sticking)

Spread the flour on a large plate, and beat the eggs together in a bowl

In another medium-sized bowl, mix the breadcrumbs, garlic spice blend, onion powder, salt, and pepper 

Slice the chicken breasts into 2-3” strips

Roll each chicken strip in the flour until coated, then dip into the eggs. Roll the egg-covered chicken in the breadcrumb mixture and place on the prepared baking sheet

Bake at 425° for 15-20 minutes – The breading should be browned and crispy when done

MAKE THE SAUCE

While the chicken is baking, prepare the honey mustard sauce

Melt the butter and whisk it together with the mustard, honey, and spices until the sauce is smooth

(Note that the sauce may thicken if left to stand. Briefly reheating it in the microwave will return it to a more liquid state)

ASSEMBLE SANDWICHES

When the chicken is ready, dunk each breaded strip in the sauce until fully coated 

For each sandwich, place chicken strips on a warm brioche bun and melt a slice of gouda over them. Top with lettuce, onions and pickles

Enjoy!

Egg, Spinach, & Mushroom Pasta

Categories Recipes, Sides2 Comments on Egg, Spinach, & Mushroom Pasta

If you love cheese, eggs, and veggies, you cannot go wrong with this easy Egg, Spinach, & Mushroom Pasta!  From the red pepper and garlic to the salty eggy coating to the cheesy bites of mushroom, this simple dinner is a winner when you need a tasty weeknight meal.

While this combination is inherently vegetarian, you could easily add in a meat option such as traditional or chicken sausages.  You could also keep it vegetarian but add some extra protein with veggie sausages as well.  It works perfectly as a side or light main meal as it is, and can be transformed into a heartier main meal with this optional addition!

Servings: 4 Mains or 8 Sides

Ingredients:

  • 12 oz Pasta Of Choice
  • 3 Tablespoons Extra Virgin Olive Oil
  • 1 Teaspoon Minced Garlic
  • 2.5 Cups Diced Baby Bella Mushrooms
  • 5 oz Baby Spinach
  • 4 Eggs
  • 2 Slices Mozzarella Cheese
  • Sea Salt and Black Pepper, To Taste
  • Red Pepper Flakes, To Taste
  • 1 Tsp Dried Basil
  • Parmesan for serving

Directions:

Prep by mincing the garlic with a press, dicing the mushrooms, and measuring the spinach 

Boil water to prepare to cook the pasta according to package instructions

While the water is boiling and the pasta cooks, add 2 tablespoons of the olive oil and the garlic to a large wok or skillet and warm up the garlic on medium heat

Add in a few red pepper flakes, to taste

Add in the mushrooms and spinach, and cook until the veggies are done to your liking

Turn the heat down to low

Scramble the eggs in a bowl and set aside

Just before draining the finished pasta, take out about 2 spoonfuls of the boiling water and mix it into your scrambled eggs

Drain and rinse the pasta, then add it into the veggie mix and coat evenly, adding in the third tablespoon of olive oil as well to keep it from sticking

Add in salt and black pepper to taste, the basil, as well as another pinch of red pepper flakes

(I would recommend starting with less red pepper and having more available for serving so that you don’t accidentally add more than you’d like)

Add the scrambled egg mixture, tossing the pasta mix continuously for a minute or two, or until the eggs are cooked to your liking

Tear up the cheese slices and mix in until melted evenly

Taste test to determine if additional salt, pepper, or red pepper flakes are needed

Serve with parmesan cheese along with extra salt, black pepper, and red pepper flakes to taste

Enjoy!

[Leftovers can be stored in an airtight container in the refrigerator.]

Love eggy pastas?  Try my Egg & Sausage Carbonara!

Crispy Salmon Fish Tacos

Categories Recipes1 Comment on Crispy Salmon Fish Tacos

CRISPY, FLAKY, BREADED SALMON!

We love fish tacos in this house, and these Crispy Salmon Fish Tacos are an easy and tasty crowd-pleaser!  After our recent introduction to deliciously crisp deep-fried salmon, my husband was inspired to incorporate a crispier, breaded, oven baked salmon into this meal and it turned out beautifully: the perfect combination of both crispy and flaky!

When it comes to the toppings, they certainly can be customizable to your preferences, but our tip would be don’t skip the chipotle mayo!  It’s a must as it really does tie all of the flavors together. 

Servings: 16 Tacos (or about 5 servings)

Ingredients:

FOR THE FISH

  • 1.5 lb Salmon
  • 2 Eggs
  • 1 Cup Flour (we used white whole wheat)
  • 1 Cup Panko Breadcrumbs
  • 1 Tbsp Fresh Chopped Cilantro
  • 2 Tsp Smoked Paprika
  • Sea Salt
  • Black Pepper
  • Corn Or Flour Tortillas (corn recommended for flavor!)

TOPPINGS (SUGGESTED / TO TASTE)

  • Squeeze Of Lime
  • Sliced Avocado
  • Raw Coleslaw Mix
  • Sliced Serrano Peppers
  • Thinly Sliced Radishes
  • Chipotle Mayo Of Choice
  • Cilantro To Garnish

Directions:

PREP

Preheat the oven to 425°

Line a baking pan with parchment paper or foil to prevent sticking

Remove the skin from the salmon and cut it into small fillets (about 3” long) and pat dry

Season the fish liberally on both sides with salt and pepper

Mix the flour and paprika in a large plate or shallow bowl

Scramble eggs in a bowl

Mix the Panko with the chopped cilantro in a medium sized bowl

BREAD AND COOK THE FISH

Roll the fillets in the flour mixture until coated evenly on all sides

Dunk and cover the fillets in egg, then gently roll them in the Panko mixture until thoroughly coated

Place the breaded fillets on the pan and bake for 10-12 min at 425° – The fish texture should be flaky with a lightly browned, crispy breading

ASSEMBLE TACOS

Slice the fillets into thin pieces and place in warmed tortillas

Add the squeeze of lime over the fish before other toppings 

Top with avocado, coleslaw, radishes, and peppers

Drizzle with chipotle mayo and garnish with cilantro

Enjoy!

Looking for a way to use any leftover breadcrumbs? Try these Honey Mustard Chicken Sandwiches!