Category: Dinner – Eat it!

Savory Cheese Rolls

Try these different combos:

  • Cheddar cheese, garlic salt and diced jalapeno pieces
  • Mozzarella cheese, Italian seasoning and garlic powder (and marinara for dipping)
  • Colby Jack cheese, dry Ranch dressing powder, crumbled bacon
  • Mexican cheese blend, cumin, chili powder and onion powder

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Click HERE for the instructions

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Grilled Lobster Tails

Ooh la la!

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  • 4 lobster tails (4 to 5oz/115g to 140g)
  • 2 tbsp butter (melted) (28g)
  • 2 cloves garlic (minced)
  • 1 tsp fresh thyme (coarsely chopped)
  • 1/8 tsp ground pepper
  • ½ tsp salt

Click HERE for the instructions

Sweet Corn Gazpacho

Not sure how I feel about cold soup….. I’m going to have to give this one a try!

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Ingredients
  • 3 ears corn, kernels and juices, reserve ⅓ cup for garnish
  • 1 large or 2 med. yellow heirloom tomatoes, chopped (300g)
  • 1 yellow pepper, stemmed, seeded, and chopped
  • 1 cup cucumber, peeled and chopped
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons sherry vinegar
  • ½ to 1 teaspoon sea salt
  • freshly ground black pepper, to taste
for garnish:
  • reserved corn kernels
  • ½ cup sliced cherry tomatoes
  • chopped basil and/or microgreens

Click HERE for the instructions

Green Goddess Dressing

Love this for taco salads – isn’t that crazy? It’s just a perfect mix and match with taco flavored meat and corn chips crumbled over a green salad. Try it!

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INGREDIENTS

  • ½ Cup fresh parsley (large handful)
  • ¼ Cup fresh basil (small handful)
  • ¼ Cup fresh chives (small handful)
  • 1 Clove of garlic, peeled
  • 2 Anchovy fillets, patted dry
  • The juice of half a lemon
  • 1/2 Cup fat free sour cream
  • 2 tbsp light mayonnaise
  • ½ tbsp white wine vinegar
  • ½ tsp salt
  • ¼ Pepper

Click HERE for the instructions

Zucchini Pork Dumplings

Save yourself the cals by using zucchini instead of dough – win!

 

  • 12 ounces napa cabbage leaves, roughly chopped
  • 1 teaspoon salt
  • 2/3 pound ground pork
  • 1 tablespoon grated fresh ginger (using a zester)
  • 1/4 cup minced green onions (white and green parts), plus ¼ cup finely minced, green parts only, for serving
  • 1/4 teaspoon ground white pepper
  • 1½ tablespoons reduced sodium soy sauce, plus more for serving (or coconut aminos for gf, whole30, paleo)
  • 1 tablespoon rice wine
  • 2 teaspoons sesame oil
  • 5 to 6 medium zucchini (about 1½ inches in diameter)
  • Crushed red pepper flakes, for serving

Click HERE for the instructions

Mexicali Sweet Potato Noodle Salad

Get those spiralizers crankin’ with this colorful side dish!

  • FOR THE MEXICALI VINAIGRETTE:
  • 1 tablespoon Mexicali seasoning
  • 1/2 teaspoon kosher salt
  • zest of 1 lime
  • juice of 1 lime (about 2 tablespoons)
  • 2 tablespoons champagne vinegar
  • 1 tablespoon honey
  • 1/4 cup olive oil
  • FOR THE NOODLE SALAD:
  • 2 small poblano peppers (roasted)
  • 2 to 3 ears of sweet corn, kernels removed
  • 2 small (or 1 large) peeled sweet potatoes
  • 1 bunch lacinato kale, leaves stripped and sliced (stems discarded)
  • 1-1/2 cups sliced purple cabbage
  • 1/2 cup thinly sliced red onion
  • 1 jalapeno, seeded and diced
  • 1 cup loosely packed cilantro
  • 1/2 cup pepitas

Click HER for the instructions