Hi! I'm Anastacia (Stacey) Byrne-Gibbs. Mother. Wife. Sister. Friend. Beach Lover. Multi-tasker – On a quest for the World's Easiest Recipes for food and life because I still believe I can do it all. Enter any term into the search bar to find recipes you'll enjoy (e.g. chicken, gluten free, etc...). Thanks for visiting!
I heard this on NPR and finally made it. I apologize that I cannot remember the name of the chefs being interviewed but there were more than one – and they all shared the same best method for cooking a simple piece of fish. One added an ingredient I had never heard of before, but it was easily found and now I use it often!
Make sure the grill or pan is well oiled and really hot before you put the fish on it.
Let the fish form a nice crust before you flip it over to cook the other side (about 3-4 minutes depending upon the thickness of the fish).
Then, top simply with:
a drizzle of a nice green fruity olive oil
a splash of some type of fresh citrus juice (like lemon, grapefruit or lime).
salt and pepper
a sprinkling of fennel pollen (available at food specialty stores or online).
I purchased a tin of fennel pollen online. (I also add it to my spaghetti sauce now instead of having to grind up my fennel seeds to add a touch of licorice flavor.) I like to serve fish with the Muhammara Dip I recently discovered on the side. Enjoy!
This is by far the easiest salad to make on a whim for lunch, dinner or even a dinner party or picnic. It is my go to for dinners with company and as good as anything you’d get in any top restaurant. It’s hard to believe it’s so easy to make. The shaved cheese MAKES it so should not be omitted. It’s also a great salad to serve under a simple breaded or roasted chicken breast. (If you are bringing to a picnic, pack the dressing and cheese separately and toss in the salad container before serving.)
1/3 Cup Lemon Juice
1/3 Cup Olive Oil
1 teaspoon Dijon Mustard
Shaved Parmesan Cheese (not grated).
Salt and Pepper
Make the dressing by adding the mustard into the lemon juice and then add the oil in slowly while whisking it with a whisk or even just a fork. The mustard not only adds to the flavor of the dressing but it will help the dressing blend together (emulsify) without too much fuss (a little trick a chef taught me). There may be dressing left over depending upon how much salad you use. You can also add a touch of honey to the dressing for a nice, sweet twist.
Toss the arugula with the as much dressing as you’d like (a little goes a long way) and then sprinkle a pinch of salt and pepper on top. Then, add some of the shaved slices of Parmesan. The cheese makes it. I just introduced this salad to my boys during a family vacation to Zions National Park. We always rent a place with a kitchen to save money on eating out and it’s so much fun to cook together and mingle until 1 AM afterwards. Enjoy!
One of my eldest’s son’s favorite restaurants is near the forum in Inglewood. Last time, we ate there my daughter discovered their sweet, mango lassi. It is such a simple recipe, that now we make it at home the way the restaurant does. Plus, it is a great breakfast alternative because of the fruit and yogurt – that and you can put it in a cup and take it in the car for a breakfast or snack on the go.
2 Cups Plain Yogurt
2 Cans Sweetened Mango (like Dole) or Sweetened Mango Pulp (available in Indian Markets).
Additional Honey or Sugar to sweeten (optional).
Milk to thin (if desired).
Add all ingredients into a blender and blend until smooth. Serve over ice.
My eldest son is starting to cook like crazy. Yeah! One of his favorite restaurants is a Pakistani restaurant nearby. They serve all of their meats with a delicious, spicy mint “raita” sauce. He recently found this recipe on his own and shared it with me via email. It is one of my favorite sauces – hands down. And, it’s as simple as blending the ingredients together in a blender or food processor. I serve it with my Middle Eastern Turkey Meatballs. Or, even just simple grilled chicken breasts that are sprinkled with oregano, and salt and pepper before grilling.
Clean seeds out of peppers with a teaspoon. Or just reduce the number of peppers in the recipe.
6-8 Jalapeno or Serrano Peppers, stems removed (seeds removed if you don’t want it spicy)
Fresh Mint, small handful
Fresh Cilantro, small handful
1 cup Yogurt
Salt and Pepper (to taste)
1 clove garlic (optional)
If you do not want this sauce spicy, you can scrape out the seeds using a grapefruit spoon or teaspoon. Alternatively, you could just reduce the number of peppers in the recipe.
Delicious Spicy Mint Raita Sauce.
Blend in a food processor or blender (add a little water if you need to). Done!