Tuna and Chickpea Salad

Ingredients:

3 cans chickpeas drained

4 cans tuna drained

2 tomatoes diced

1 cucumber diced

1 onion thin sliced

2 limes juice

1 cup cilantro chopped

3 cloves garlic chopped

*1 serrano pepper finely chopped for spice

2 tablespoons black pepper

2 avocados diced

2 tablespoons sea salt

2 tablespoons oregano

3 tablespoons Harissa Spice blend

2 tablespoons McCormick Salad Supreme Seasoning

1/2 cup olive oil

*Add Boiled Eggs for more protein*

Toss everything but the avocado. Once the the salad is mixed well then toss the avocado in last.

This makes a large batch for a family of four. Happy Sabbath!

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Harissa Spiced Tilapia

Ingredients:

Whole tilapia

Harissa Spice Blend

Chili powder

Paprika

Sea salt

Black pepper

Turmeric

Ginger

Garlic chopped

1 onion chopped

1 bell pepper chopped

Fresh Tarragon

olive oil

Preheat oven 400 degrees. Score fish. Rub down with olive oil. Then liberally season top and bottom with spices. Insert fresh tarragon and chopped garlic inside the cavity. Garnish with bell peppers and onions. Bake 20-30 minutes until flesh is fluffy.

Spiced Roasted Chicken

Ingredients:

1 whole chicken

olive oil

paprika

chili powder

oregano

turmeric

lemon pepper

celery salt

sea salt

4 whole cloves of garlic

black pepper

3 carrots diced

3 celery stalks diced

5 red potatoes cubed

1 onion chopped

Preheat oven 350 degrees. Rub the chicken down in olive oil. Insert whole garlic cloves  inside of the chicken cavity. Liberally season the chicken with the above spices. Surround the meat with vegetables and sprinkle oregano over top. Toss. Bake 1.5 hours. Serve with rice.

Smoked Salmon and Spinach Frittata

Ingredients:

8 eggs

Cherry tomatoes sliced

Onions chopped

Spinach chopped

Half a serrano pepper finely chopped

Shredded cheese

3 cloves garlic chopped

Smoked salmon sliced

1 cup buttermilk

Salt

Black pepper

1 tablespoon garam masala

1 tablespoon turmeric

1 tablespoon chicken bouillon

2 dashes of cumin

Equipment: Cast Iron Skillet

Preheat oven 350 degrees. Mix eggs in a large bowl with above ingredients. This is a very freestyle kind of dish so have fun. I only specified the spices. Add salt and pepper to taste.

I lightly greased my skillet before pouring in egg mixture. Then added more cheese on top. Bake 20-27 minutes.

Easy Chicken Pot Pie

Last night I got off work kinda late. I knew the leftovers were officially dusted off. However, I still wanted to make something warm and comforting but with less time. I literally pulled this together too quickly. The good old chicken pot pie was what I decided to go with. A southern winter staple food. So how I did I pull this together so fast? Welp guys, I cut some serious corners. This is just to let you know you can really make your family a good meal without it being this huge project.

Filler Ingredients:

1 Whole Rotisserie Chicken (meat removed from the bones)

2 cans of condensed cream of chicken soup

1 1/2 cup of buttermilk

2 celery stalks diced

3 cloves garlic chopped

1/2 cup peas

1/2 cup corn

1/2 cup of onion

Fresh rosemary chopped

Sea salt

Black pepper

2 tablespoons of Maggi Chicken Bouillon

Crust:

5 frozen pie crusts

Equipment: 9 x 13 inch pan

Maggi Granulated Chicken Flavor Bouillon, 15.9 oz

Preheat oven 350 degrees. While your pie crusts are thawing mix up the filling of the pie. In a large bowl, combine the filler ingredients, season and stir it well. Line the bottom and sides completely with the pie crust. Pour in your filler and make sure it is even across the pan. Then cover the top with remaining pie crusts. Bake for 1 hour and 15 minutes until the crust is nice and brown. I don’t care if it doesn’t look the cutest. The job was done and everyone loved it. You will thank me later when you are rushing home from work. Lol!

Ahi Tuna Rice Bowl part 2

Ingredients:

Mango

Matchstick carrots

Avocado

Ahi Tuna steak cut in cubes

Rice

Seaweed salad

Sesame seeds as a garnish

Marinade Ingredients:

2 cloves garlic chopped

Sea salt

Black pepper

Ponzu sauce

Soy sauce

Sesame seed oil

Shichimi Togarashi

Sriracha sauce

I really like this meal after a long day of work. It doesn’t take that long to pull off. The only thing that I didn’t have was the seaweed salad. But I was able to pick some up at my neighborhood grocery store because they have a sushi bar section. So I literally walked in the door put the rice on in my rice cooker. Diced the tuna steaks and marinated it in the marinade ingredients for 30 minutes. I tossed tuna in some sesame seeds as a garnish. Then I assembled the ingredients in a bowl… remember rice at the bottom.

My Feast of Dedication Meal

Baked Red Snapper with Tarragon and Rosemary

Ingredients:

Whole Red Snapper (descaled)

Lemon

Fresh rosemary

Fresh tarragon

Garlic cloves chopped

Sea salt

Olive oil

Black pepper

Preheat oven 425 degrees. Score fish on both sides. Pour some olive oil in a small bowl. Chop some of the rosemary, tarragon and garlic and mix it in. Yes, your hands are going to be fishy! Rub the fish with sea salt and then the olive oil seasoning mix. Stuff fish with remaining herbs, lemon and garlic. Drizzle more lemon juice on top of the fish. Garnish with lemon slices and sprinkle black pepper on top. Bake for 55 mins or until tender.

I made yellow rice and sauteed spinach for the sides.

I got a store bought dessert because I did need to rest! Whew! It was pumpkin swirl cheesecake. With fish dinners, cheesecakes make a great light dessert to pair with it.

Marinated Tuna Omelette with Tomato Avocado Salad

Marinade Ingredients:

1 can chunk tuna

Lemon pepper

Shichimi Togarashi

Sesame oil

Chopped garlic

Sea salt

Pepper

Omelette Ingredients:

3 eggs

Shallots

Green pepper

Serrano pepper

Salmon Furikake

Vegetable oil

Salad Ingredients:

Tomato

Avocado

Sesame oil

Ponzu sauce

Sea salt

Black pepper

Lemon Dill Baked Whole Tilapia

Ingredients:

Whole Tilapia

Fresh dill

Chopped garlic

Lemon

Sea salt

Pepper

White wine

Olive oil

Preheat oven 400 degrees. Score fish on both sides.

Stuff fish with fresh dill, lemon, garlic and pour in a little wine. Rub sea salt all over fish. Season both sides with chopped dill, pepper and garlic. Place lemon slices on top. Drizzle with olive oil.

Bake for 30 minutes or until flesh is fluffy and easily pulled from bones. I made rice and sauteed spinach as my sides.

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