Mains
Garlic Butter Oven Baked Tilapia
Ingredients
4 tilapia fillets
Salt and freshly ground black pepper, to taste
½ teaspoon paprika
½ teaspoon dried thyme
½ teaspoon dried oregano
4 tablespoons butter, melted
4 cloves garlic, minced
2 tablespoons lemon juice
¼ teaspoon lemon zest
1 lemon, sliced into rounds, for garnish
Red pepper flakes, for garnish
Chopped fresh parsley, for garnish
Lemon slices, for garnish
Instructions
Preheat oven to 400°F. Season tilapia with salt, pepper, paprika, thyme, and oregano; arrange fish in a 9x13 baking dish. In a mixing bowl, whisk together melted butter, garlic, lemon juice, and lemon zest; pour over tilapia. Bake tilapia for 10 to 12 minutes, or until fish flakes and is fork-tender. Garnish with pepper flakes, parsley, and lemon slices. Serve.
Easy Grilled Tilapia
Ingredients
4 4oz tilapia fillets
1 tablespoon olive oil
1 teaspoon salt
2 teaspoons smoked paprika
½ teaspoon garlic powder
½ teaspoon onion powder
⅛ teaspoon celery seed
Instructions
Preheat a grill to medium-high heat (375 to 450 degrees Fahrenheit). Bring the tilapia to room temperature for about 15 minutes. Pat the tilapia dry with a clean towel. Rub it with the olive oil and sprinkle it with the kosher salt and fresh ground pepper. Mix the smoked paprika, garlic powder, onion powder, and celery seed in a small bowl, then pat it on to the fish. Grill the tilapia over indirect heat for 3 to 4 minutes, until it releases from the grates. Flip and cook another 3 to 4 minutes, until the fish is tender and just cooked through (internal temperature is 130-140F). Allow to rest for a few minutes, then serve, topping with blistered tomatoes if desired.
Cilantro Lime Grilled Salmon
Ingredients
4 (6-oz.) salmon fillets
Kosher salt
Freshly ground black pepper
4 tbsp. butter
1/2 c. lime juice
1/4 c. honey
2 garlic cloves, minced
2 tbsp. Chopped cilantro
Instructions
Season salmon with salt and pepper. Heat grill and place salmon on grill flesh side down. Cook for 8 minutes then flip and cook on other side until salmon is cooked through, 6 minutes more. Let rest 5 minutes.
Meanwhile make sauce: In a medium saucepan over medium heat, add butter, lime juice, honey, and garlic. Stir until butter is melted and all ingredients are combined. Turn off heat and add cilantro.
Pour sauce over salmon and serve.
Cilantro Lime Salmon Bowls
Ingredients
3 red peppers, sliced into strips
2/3 c. olive oil, plus 1 tablespoon
kosher salt
Freshly ground black pepper
1/3 c. lime juice
2 tbsp. finely chopped cilantro, plus more for serving
2 tsp. honey
1 Garlic clove, minced
4 salmon filets
4 c. cooked brown rice
1 avocado, thinly sliced
Lime wedges, for serving
Instructions
Preheat oven to 400° and line a large baking sheet with parchment paper. Place bell peppers onto baking sheet and toss with 1 tbsp olive oil. Season with salt and pepper and place in the oven to bake for 10 minutes.
Meanwhile, make cilantro lime marinade: combine olive oil, lime juice, cilantro, honey, and garlic and whisk to combine. Place salmon in a large bowl and season with salt and pepper. Pour half the marinade over filets. Toss until fully coated. Set aside remaining marinade.
When peppers have baked for 10 minutes, remove from oven and place filets on top of peppers. Bake until peppers are tender and salmon is cooked through, 15 to 20 minutes more.
Assemble bowls: divide rice into four bowls and top with salmon, peppers, avocado and a wedge of lime. Garnish with cilantro and serve with extra marinade on the side.
Foil Pack Grilled Salmon with Lemony Asparagus
Ingredients
20 asparagus spears, trimmed
4 6-oz. skin-on salmon fillets
4 tbsp. butter, divided
2 lemons, sliced
kosher salt
Freshly ground black pepper
Torn fresh dill, for garnish
Instructions
Lay two pieces of foil on a flat surface. Place five spears of asparagus on foil and top with a fillet of salmon, 1 tablespoon butter, and two slices lemon. Loosely wrap, then repeat with remaining ingredients until you have four packets total.
Heat grill on high. Add foil packets to grill and grill until salmon is cooked through and asparagus is tender, about 10 minutes.
Garnish with dill and serve.
Garlic Butter Salmon in Foil
Ingredients
1¼ pounds salmon fillet
2 tablespoons lemon juice
2 cloves garlic minced
3 tablespoons melted butter or melted ghee
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon dried oregano
¼ teaspoon crushed red pepper
1 tablespoon chopped parsley to garnish
lemon slices to garnish
Instructions
Preheat oven to 375ºF. Line a baking sheet. The piece of foil should be large enough to fold over and seal the fish. In a small bowl, add lemon juice, garlic, and melted butter or melted ghee. Whisk everything together.
Place the salmon on the prepared baking sheet. Pour the butter mixture over the salmon.
Season with salt, pepper, oregano, and red pepper flakes. Fold the sides of the foil over the salmon. Make sure it is well sealed so that the sauce does not leak. Place the pan into the oven, and bake until cooked, about 12-16 minutes. The cooking time depends on the thickness of the fillet.*
Open the foil, and broil the fish for 2-3 minutes. Be careful not to burn the fish!
Remove from the oven. Using a spoon, pour some of the butter sauce left in the foil onto the salmon before serving. Then, garnish with fresh chopped parsley and lemon slices.
Drinks
Wassail
Ingredients
2 quarts sweet apple cider
2 cups orange juice
1 cup lemon juice
5 cups pineapple juice
1 cinnamon stick
1 tsp whole cloves
1 cup honey
Instructions
Throw it into a saucepan (or my preferred method; a crockpot) and heat for as long as you desire.
Desserts
Buñuelos
Ingredients
4 C flour
1 tsp salt
½ C sugar
4 egg yolks, well beaten
3 tbsp shortening
Cinnamon sticks and anise seed
Mixed ground cinnamon and sugar
Instructions
Boil cinnamon and anise seed together in a t least 1 cup of water
Remove from heat and let cool
Sift flour with salt and sugar
Mix shortening in, as if for biscuit dough
After the boiled water has cooled, mix in egg yolks to about 1 cup of cinnamon-anise water
Mix with flour mixture - add more water if necessary
Knead
Let stand about one hour
Roll into small balls, flatten to small rounds about 4-5 inches in diameter and ⅛-¼ inch thick
Stretch by hand about 8-12 inches in diameter and thin enough to almost see through
Fry lightly in vegetable oil and bubbly and lightly crisp, drain on paper towels, and sprinkle with cinnamon sugar mix.
Marranitos / cochinos / puerquitos
Ingredients
1 ¼ cups packed brown sugar
¼ cup shortening
1 egg
¼ cup milk
1 ½ teaspoons vanilla extract
1 cup unsulfured molasses
1 ½ teaspoons baking soda
1 ½ teaspoons ground cinnamon
6 cups all-purpose flour
1 egg, beaten
Instructions
Preheat the oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.
Beat brown sugar and shortening together in a large bowl with an electric mixer until smooth. Beat in 1 egg, milk, and vanilla until smooth. Stir in molasses, baking soda, and cinnamon. Mix in flour until the dough is stiff enough to roll out.
Roll dough out on a lightly floured surface to 1/4 inch thickness. Cut into cookies using a pig-shaped cookie cutter. Place cookies 2 inches apart on the prepared baking sheets. Brush the tops of the cookies with beaten egg.
Bake in the preheated oven until risen and edges are lightly browned, about 15 to 17 minutes. Cool briefly on cookie sheets; serve warm or transfer to a wire rack to cool completely.
Molasses Cookies
Ingredients
2 and 1/4 cups (281g) all-purpose flour (spoon & leveled)
1 and 1/2 teaspoons baking soda
2 teaspoons ground ginger
1 and 1/2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1/4 teaspoon salt
3/4 cup (170g) unsalted butter, softened to room temperature
1/2 cup (100g) packed light or dark brown sugar
1/4 cup (50g) granulated sugar
1/3 cup (80ml) unsulphured or dark molasses
1 large egg, at room temperature
2 teaspoons pure vanilla extract
1/3 cup (67g) granulated or coarse sugar, for rolling
Instructions
Whisk the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt together until combined. Set aside.
In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter and both sugars together on high speed until creamy and combined, about 2 minutes. Add the molasses and beat until combined. Then add the egg and vanilla extract and beat until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed.
On low speed, slowly mix the dry ingredients into the wet ingredients until combined. The cookie dough will be slightly sticky. Cover dough tightly with aluminum foil or plastic wrap and chill for 1 hour and up to 2-3 days.
Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
Remove cookie dough from the refrigerator. If the cookie dough chilled longer than 2 hours, let it sit at room temperature for at least 30 minutes.
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