A crisp Caesar salad with oven-fried white fish fillets, topped with creamy Caesar dressing and sprinkled with Parmesan cheese

Yield: 

4 dinner salads

Ingredients: 

24 ounces white fish fillets (Tilapia, Pollock, Cod)

For the fish coating*:

1 cup flour
1 teaspoon salt
1/2 teaspoon chili powder
1 teaspoon paprika
1 teaspoon granulated garlic
1/4 teaspoon ground black pepper
2 large eggs
1 tablespoon milk

2 tablespoons butter, melted

For the salad:

2 large heads of romaine lettuce, washed and torn
1/3 cup grated Parmesan cheese
1 cup croutons, optional
~1/3 cup Caesar salad dressing
Sliced fresh tomato, optional
Sliced red onion, optional
Lemon zest, for garnish, optional
Additional Parmesan cheese, for garnish

Instructions: 

1. In a shallow container or bowl, whisk together the flour, salt, chili powder, paprika, garlic, and pepper. In a separate shallow bowl or container, whisk together the eggs and milk.

2. Place melted butter in a 9×13-inch baking dish. Preheat oven to 400 degrees.

3. Pat fish fillets with paper towel to remove excess water. Dip each fillet first in the flour mixture, then in the egg mixture, and then once again in the flour mixture. Place coated fillets in the prepared 9×13.

4. Bake fish at 400 degrees until crisp on the outside and flaky inside, about 15-20 minutes. (Fish should reach an internal temperature of 145 degrees.) You may flip once during baking, if desired.

5. In a big salad bowl, toss together the romaine lettuce, Parmesan cheese, croutons (if using), and enough Caesar salad dressing to coat the lettuce to your liking. (Don’t use too much!!) Spoon salad onto plates or into large salad bowls. Sprinkle diced tomatoes or red onions on top, if using. Sprinkle with lemon zest (optional) and additional Parmesan cheese, to taste.

6. Serve salad with the hot fish on top or on the side. Enjoy!

This recipe is from Tammy’s Recipes.

Chunks of flaky grilled salmon, crisp-tender broccoli florets, and onion wedges tossed together with a hint of flavor and sweetness from maple syrup, served over hot cooked rice!

Yield: 

4 servings

Ingredients: 

1/4 cup oil
1 pound broccoli florets (2-3 heads, trimmed)
1 large or 2 medium red onions, cut into wedges or thick half-slices
3/4 teaspoon salt
Dash of pepper
1/4 cup pure maple syrup
1 – 1 1/2 pounds of your favorite grilled salmon*, cut into 1-inch chunks
3 cups hot cooked rice** (1 cup [dry] before cooking)

Instructions: 

1. Heat a heavy skillet (such as cast iron) or non-stick skillet over medium heat until hot. Add oil, and then toss in the broccoli florets and onion wedges. Stir and cook for a few minutes, until broccoli is crisp-tender and onions are turning translucent. Sprinkle salt and pepper and stir.

2. If using leftover (cold) salmon, add to fried mixture, reduce heat to low or warm, and cover with a lid for a few minutes until hot. If using freshly-grilled or baked salmon (still warm or hot), add to fried mixture and stir gently.

3. Stir in maple syrup. Serve salmon and broccoli over the hot cooked rice.

This recipe is from Tammy’s Recipes.

A homemade thin-crust unleavened pizza topped with your favorite pizza toppings! (Topping suggestions included!)

Yield: 

8 individual-size pizzas

Ingredients: 

1/4 cup oil
1/4 cup honey
2 teaspoons salt
3 eggs
1 1/2 cups water
6 to 6 1/2 cups bread flour or all-purpose flour

Your favorite pizza toppings: See additional notes for suggestions!

Instructions: 

1. In a large mixing bowl*, combine the oil, honey, salt, eggs, and water. Stir until well-mixed. Stir in about 4 cups of the flour, then add more flour as needed and knead into a fairly stiff dough.

2. Preheat oven to 375 degrees. Divide dough into 8 pieces. On a lightly-floured surface, roll each piece into a very thin circle, about 8 inches in diameter — but really as thin as you can get it.** Place rolled dough onto lightly-greased baking sheets.

3. Bake pizza crusts for about 6 minutes, just until very lightly browned and not doughy.

4. Remove from oven and spread with your favorite pizza toppings. Place pizzas back into the oven to bake until cheese is melty and browned, about 10 minutes. Serve hot!

This recipe was from Tammy’s Recipes.

A thin-crust pizza with bbq sauce, chicken breast, sliced red onions, and freshly chopped cilantro — like California Pizza Kitchen’s Barbecue Chicken Pizza!

Yield: 

2 large, thin pizzas

Ingredients: 

For the crust:

1 1/2 cups warm water
1 teaspoon salt
2 tablespoons oil
3 to 3 1/2 cups bread flour or all-purpose flour
1 tablespoon dry yeast

For the toppings:

2 boneless skinless chicken breasts
1 cup of your favorite BBQ sauce (we like Sweet Baby Ray’s)
Butter, for greasing the sheets
16 ounces (4 cups) shredded mozzarella cheese
1/2 of a red onion, thinly sliced
1 cup (or more!) fresh chopped cilantro

Instructions: 

1. Preheat oven to 375 degrees. Place chicken breasts in a baking dish and coat with BBQ sauce, using about 1/2 a cup of the sauce. Bake uncovered for 25-30 minutes or until chicken is done. Remove from oven and allow to cool for a bit; slice chicken thinly and set aside. Reserve extra sauce from the dish for serving, if desired.

2. To make pizza crust, combine water, salt, and oil in a medium-size mixing bowl. Add a cup of the flour, then stir in the yeast and another cup of flour. Add enough remaining flour to make a dough and knead for 5-10 minutes, adding flour as needed to make a smooth, elastic dough.

*To make this dough in the bread machine: Add crust ingredients in the order listed and select the DOUGH cycle. Use dough when cycle is complete, or, remove dough after it is formed (and stop the dough cycle from finishing the rising time).

3. Preheat oven to 450 degrees. Divide pizza dough in half. Liberally butter two baking sheets (11×15-inch or 13×18-inch). Spread dough onto the sheets. (If dough is too thick to spread, you can use a rolling pin to roll the dough into a rectangle and then place on the sheet.)

4. Spread 1/4 cup of BBQ sauce over each crust. Spread half of the mozzarella cheese over each pizza, followed by the sliced chicken breast and red onions. Sprinkle with fresh cilantro.

5. Bake pizzas at 450 degrees for about 12 minutes — until toppings are browned and crust is lightly browned on the bottom. Cut pizza into squares and serve with fresh cilantro and extra bbq sauce from the chicken dish, if desired.

Cheesy white pizza with a garlic herb sauce, topped with thinly sliced asparagus!

Yield: 

Two 12-inch pizzas (16 slices total)

Ingredients: 

Pizza crust ingredients:

1 cup warm water (115 degrees)
1 teaspoon salt
2 2/3 cups all-purpose or bread flour
2 teaspoons dry yeast

Sauce ingredients:

1/2 cup Ranch salad dressing
2 large cloves of garlic, minced
1/4 teaspoon crushed dried rosemary
1/8 teaspoon dried thyme
1/4 teaspoon salt

Toppings:

1/2 cup (loosely measured) thinly sliced red onions
8 ounces (2 cups) shredded mozzarella cheese
8 thick asparagus spears
4 small fully-cooked turkey sausage links, sliced (optional)
1/2 cup grated or shredded Parmesan cheese

Instructions: 

1. To make crust, place warm water and salt into a medium mixing bowl. Add a cup of the flour and the yeast, and stir. Add remaining flour  and stir or knead into a sticky dough, adding additional water if needed. Allow dough to rest, covered with a clean towel, for at least 10 minutes but up to 30-45 minutes.

If you have a bread machine, this first step can be done by putting all crust ingredients into the machine and using the dough cycle to knead for 10-15 minutes, until a soft, sticky dough is formed. Stop the machine and allow dough to rest for at least 10 minutes, or up to 30-45 minutes.

2. Liberally butter two 12-inch round pizza pans (or rectangular equivalent), and then with your clean buttery hands, spread dough thinly over the pans.

3. Combine sauce ingredients and spread the sauce over the dough/crust and allow to rest for 15 minutes or longer (up to 45 minutes).

4. Prepare asparagus by washing and drying, and breaking off the tough bottom if necessary. Using a vegetable peeler, “shave” the asparagus into thin strips, slicing remaining tops thinly.

5. Sprinkle toppings over the crust and sauce in the order listed.

6. Bake pizza in a pre-heated 450-degree oven for 10 minutes or until top is browned and bubbly, and crust is slightly browned on the bottom. Watch carefully to avoid burning! 🙂 Cut each pizza into 8 slices and serve hot.

This recipe is from Tammy’s Recipes.

This recipe for Chop Suey is a delicious combination of beef and Chinese vegetables, served over hot rice.

Yield: 

12 servings

Ingredients: 

2 to 2 1/2 pounds beef round roast, fat trimmed and thinly sliced into bite-size pieces
2 large cloves garlic, peeled and minced
1/4 cup Tamari sauce (can substitute soy sauce)
4 cups boiling water

Vegetables:

2 onions, halved and thinly sliced
2 carrots, thinly sliced
3 ribs celery, thinly sliced
1-2 green, red, OR yellow bell peppers, thinly sliced into sticks
6 large ribs bok choy, sliced with leaves
6 cups fresh bean sprouts (or 1 large can, drained)
8 ounce can sliced water chestnuts, drained (reserve juice)
5 ounce can (drained weight) bamboo shoots, sliced (reserve juice)
8 ounce can sliced mushrooms, drained (reserve juice)

Oil, as needed

2 beef bouillon cubes (or equivalent of beef base)
1 tablespoon fresh grated ginger
1 tablespoon brown sugar
Salt, to taste
1/4 cup cornstarch

For serving:

2 cups (uncooked measurement) white rice (6 cups cooked rice)
Tamari sauce, for serving (optional)
Crushed red pepper, for serving (optional)

Instructions: 

1. In a large stock pot, brown meat well with the garlic and tamari sauce. Add 4 cups of boiling water. Simmer meat for 30-45 minutes. Prepare vegetables by washing, slicing, or draining as needed.

2. Cook rice according to package instructions. While rice is cooking, heat a heavy skillet over medium heat. Add a tablespoon or two of oil, and stir-fry the vegetables one at a time until crisp-tender: onions, carrots, celery, peppers, and bok choy (but not the bean sprouts or canned vegetables). After the vegetable is crisp tender, put it into a heat-safe bowl (not in the pan with the meat) while you continue cooking the other vegetables.

3. When vegetables are all crisp-tender, add all vegetables to the meat (still simmering). Add the beef bouillon, ginger, and brown sugar. Add salt to taste. Whisk together the reserved juice from the canned vegetables and the cornstarch. Add to the hot beef mixture and cook and stir to thicken slightly.

4. Serve hot meat and vegetable mixture over the hot cooked rice. Enjoy with additional tamari sauce on the side and crushed red pepper on top if you wish.

This recipe is from Tammy’s Recipes.

A bed of lettuces served with fresh tomatoes, turkey bacon, grilled chicken breast, hard-boiled eggs, avocado, crumbled cheese, and green onions. Top with dressing (recipe included) and enjoy!

Yield: 

4 large servings

Ingredients: 

Cobb Salad Ingredients:

1/2 head Iceberg lettuce, chopped
1 large head Romaine lettuce, chopped*
2 tomatoes, diced
6 strips turkey bacon, cooked until crisp and chopped into small pieces
2 grilled chicken breasts (can be hot or cold), sliced thinly
3 hard-boiled eggs, peeled and diced
1 large avocado, diced
1/2 cup crumbled Roquefort or bleu cheese
1/4 cup thinly sliced green onions

Original Cobb Salad Dressing Ingredients:

1/4 cup water
1/4 cup red wine vinegar
1/4 teaspoon sugar
1 teaspoon fresh lemon juice
2 teaspoons salt
3/4 teaspoon freshly ground black pepper
3/4 teaspoon Worcestershire sauce
1/4 teaspoon dry English mustard
1 small garlic clove, minced
1/4 cup olive oil
3/4 cup vegetable oil (or light olive oil)

Instructions: 

1. Make the salad dressing by whisking or blending together the dressing ingredients. Mix well!

2. In a large bowl, toss together the lettuces with enough dressing to coat. This should take about 1 cup of the dressing. Arrange lettuce either on 4 large serving plates or in a large shallow serving bowl.

3. Place the toppings in strips across the lettuce, as pictured: tomatoes, bacon, chicken, eggs, avocado, and bleu cheese. Sprinkle green onions over the top of the salad.

Serve salad with additional dressing on the side, if desired.

This recipe is from Tammy’s Recipes.

This pizza is hot and sweet and amazingly delicious: A crispy thin crust topped with sweet chili sauce, grilled chicken, zucchini slices, crushed red pepper, onions, and mozzarella cheese.

Yield: 

one 16-inch pizza (8 large thin slices)

Ingredients: 

Crust:

1/2 cup warm water (115 degrees)
1/2 teaspoon salt
1 1/3 cups all-purpose or bread flour
1 teaspoon dry yeast

Sauce:

1/2 cup sweet chili sauce
1 teaspoon fresh grated ginger root, optional

Toppings:

1 large chicken breast, grilled and thinly sliced (about 2 cups)
1/2 small zucchini, thinly sliced
2 green onions, sliced (green part only)
2 tablespoons diced red onions
8 ounces (2 cups) shredded mozzarella cheese
1/2 cup (2 ounces) shredded cheddar cheese
Crushed red pepper flakes
Additional sweet chili sauce, for drizzling (optional)

Instructions: 

1. To make crust, place warm water and salt into a medium mixing bowl. Add a cup of the flour and the yeast, and stir. Add remaining flour (1/3 cup) and stir or knead into a sticky dough, adding additional water if needed. Allow dough to rest, covered with a clean towel, for at least 10 minutes but up to 30-45 minutes.

If you have a bread machine, this first step can be done by putting all crust ingredients into the machine and using the dough cycle to knead for 10-15 minutes, until a soft, sticky dough is formed. Stop the machine and allow dough to rest for at least 10 minutes, or up to 30-45 minutes.

2. Liberally butter a 16-inch round pizza pan, and then with your clean buttery hands, spread dough thinly over the pan. Be gentle and have patience, as this does make a perfectly thin crust!

3. Mix together the sweet chili sauce and ginger (if using), and spread evenly over the prepared crust. Then layer the grilled chicken, half of the zucchini slices, mozzarella cheese, the rest of the zucchini slices, green onions, red onions, and cheddar cheese. Sprinkle with crushed red pepper. Drizzle more sauce on top if desired. Let pizza rest for 15 minutes (or up to 45 minutes).

4. Bake pizza on the middle rack in a preheated 425 degree oven for 12-15 minutes, until browned on top and pizza is hot. Serve and enjoy!

This recipe is from Tammy’s Recipes.

Grilled salmon fillet on a cedar plank for amazing flavor!

Yield: 

Varies, but approx. 4-6 servings

Ingredients: 

One (2-3 pounds) salmon fillet*
Lemon juice
Liquid smoke flavoring
Black pepper
Salt
Garlic (dry, granulated)
Paprika
2 tablespoons melted butter

1 large cedar plank** for grilling, soaked in water for 30+ minutes

Instructions: 

1. Preheat gas grill on high, or prepare charcoal grill.

2. Rinse salmon fillet and pat dry. Place salmon skin-side down on a clean counter or tray. Sprinkle lemon juice and liquid smoke flavoring over the top. Sprinkle a layer of black pepper, salt, and granulated garlic over the salmon. Then, a light sprinkling of paprika. Drizzle melted butter over top.

3. Reduce grill heat to medium. Place the soaked cedar plank on the grill and close the lid for 3-4 minutes, until it starts to smoke. Place salmon fillet, skin-side-down, on the cedar plank. Grill with lid closed for 20-25 minutes, until salmon flaked in the thickest part or and internal temperature of 145 degrees.

Serve hot! We like to eat grilled salmon with hot cooked rice and/or roasted vegetables (like broccoli and cauliflower).

This recipe is from Tammy’s Recipes.

A whole chicken, cut in half and grilled for a tender, moist, rotisserie-like chicken!

Yield: 

6 servings (varies depending on size of chicken)

Ingredients: 

1 whole chicken (4-6 pounds), cut in half (see video below)
4 cups water
1 tablespoon salt
1/2 tablespoon granulated garlic
1 teaspoon black pepper

To season:

Oil
salt
pepper
granulated garlic
paprika

Instructions: 

1. Brine chicken by placing the chicken, water, salt, garlic, and pepper in a non-metal bowl in the fridge for 2-6 hours.

2. Drain chicken and rinse under cold water. Let stand for 30 minutes at room temperature. Preheat gas grill on high (or prepare charcoal grill).

3. Liberally coat chicken halves with oil. Lightly season with salt, pepper, granulated garlic, and paprika.

4. Place chicken skin-side-up on pre-heated grill grate and close the grill lid. Reduce grill temperature between low and medium-low. Grill for 50-70 minutes or until internal temperature at the densest point is 180 degrees.

Optional: Grill chicken skin-side-down for the last 5 minutes for lovely grill marks on the outside!

The grilling time will vary depending on the size of your chicken, how cold the chicken was, how hot your grill gets, how many times you open the lid, etc. so it is very important that you measure the internal temperature of your chicken.

This recipe is from Tammy’s Recipes.