Spicy, crumbly, and packed with protein and fiber, these tasty healthy tacos are ready in less than 30 minutes!
It’s super easy to make these delicious healthy tacos! Just crumble up a block of extra-firm tofu, coat it in spices, and then bake in the oven. The crumbles darken and get dry and crunchy. Just layer on a tortilla, with your favourite toppings.
These tacos are spicy! You will want a refreshing glass of Scout and Cellar FIDDLENECK MUSCAT BLANC, it’s sweet with hints of mango, pineapple and honeysuckle. It’s the perfect pairing for these spicy tofu tacos!
1 tablespoon olive oil
2 tablespoons Liquid Aminos, or low sodium soy sauce
2 tablespoons tomato paste
1 tablespoon lite maple syrup
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon Red Pepper Flakes
2 teaspoons chili powder
14-16 ounce extra-firm tofu, patted dry
Preheat the oven to 350 degrees F
Line a baking sheet with parchment paper.
In a large bowl, mix together the olive oil, soy sauce, tomato paste, maple syrup, onion powder, garlic powder, smoked paprika and chili powder.
Now crumble the tofu into the bowl with your hands, and mix together using a large spoon until well combined.
Spread the tofu mixture evenly on the parchment lined pan.
Place in the oven and bake for 15 minutes, then give it a little stir and bake for 15 more minutes, until the tofu is golden, crispy in places and chewy.
Remove from the oven and serve immediately in corn/flour tortillas with desired toppings.
This Cod with White Wine Saffron Sauce is truly an incredible dish! It sounds fancy, but you can make this dish in under an hour. Saffron is a favorite of mine. I will admit that it is kind of expensive, but a little goes a long way and it is delicious!
What is saffron?
You know I love reading the history of the food I make so when I started my research on Saffron, I was amazed! Saffron is one of the most precious spices in the world. The threadlike red stigmas and the yellow color they impart are quite literally the stuff of legend
Each flower produces only three threads (stigmas) of saffron, and it blooms for only one week each year. The saffron must be harvested—by hand!—in the mid-morning, when the flowers are still closed in order to protect the delicate stigmas inside. It takes about 1,000 flowers to produce just one ounce of saffron. That’s why it’s a little pricey!
The deep reddish threads (stigma) of the crocus turn a deep yellow when they come in contact with liquid. Saffron is used mainly in Persian and Mediterranean cuisine. You can’t possibly make a paella without saffron.
Interesting & Fun Facts
In ancient Egypt it was used as a perfume dye and medicine. It also had a religious use: saffron cakes were used as offerings to the gods. In ancient Mesopotamia, saffron was used as both an aromatic and an aphrodisiac. According to Greek mythology, the god Hermes accidentally struck his friend Croco lethally wounding him. In the spot where blood dripped, Hermes touched his sword and flowers began to grow. These flowers were, well… crocuses! Another reference in Greek mythology has Zeus sleeping on a bed of saffron. It was also thrown on the beds of newlyweds in Ancient Rome (Remember saffron’s aphrodisiac use in ancient Mesopotamia?) LOL.
I really think you will enjoy this dish, the combination of flavors is absolutely amazing! It makes for a beautiful dish on a special occasion or a regular weeknight dinner! I served it on Christmas Eve with homemade pasta. And on a weeknight, over a bed of sautéed garlic spinach!
Now for the wine pairing?
Scout & Cellar 2019 GALLIVANT ROSÉ, it is 35% Syrah, 65% Zinfandel. Lively and refreshing with strawberry, red cherry and fresh melon balanced by limestone on a dry, well-textured frame with a clean finish. For this rosé, grapes were hand-picked from 30-year-old vines. The juice began fermentation in temperature-controlled stainless steel tanks and finished in neutral French Oak barrels. The wine then aged for 3 months in stainless steel before bottling, unfined and lightly filtered.
1 lb cod fillet
2 tbsp extra virgin Spanish olive oil
½ small onion, diced
3 shallots, diced
4 garlic cloves, minced
1 small red habanero, diced
1 medium size red bell pepper, cut into strips
1 tsp saffron threads
1 teaspoon lemon zest
½ cup white wine
1 cup chicken broth
1 tablespoon tomato paste
Salt & pepper to taste
Fresh chives, optional
Cut the cod fillet into 3 or 4 evenly sized pieces and season them with salt and black pepper.
Heat a large pan over a medium-high heat and add 2 tablespoons of extra virgin olive oil,
Add the onions and cook until translucent.
Add the garlic and shallots, sauté for 3 minutes.
Add red pepper and habanero, sauté for 3 minutes.
Add lemon zest and saffron threads, stir to coat the sauteed vegetables.
After mixing it all together add 1/2 cup of white wine and broth, give it a gentle mix.
Once the wine/broth comes to a boil add the tomato paste and stir to combine.
Place the cod fillets into the pan and place a lid on the pan, 4 minutes later remove the lid and flip the cod fillets and place the lid back on the pan.
After another 3-4 minutes remove the pan from the heat, add the cod fillets to a dish and spoon the white wine saffron sauce over the fillets.
If you’re looking for an easy, delicious and healthy dinner, this salmon in parchment paper is the perfect recipe. The salmon is cooked in a parchment paper pouch creating an almost mess free dinner that’s not only easy, but yummy! Best part? It’s ready in just about thirty minutes. Just mix up a handful of pantry staples, pour over top, fold up the parchment paper, and bake. Every bite is sweet and savory!
We’ve been looking for ways to reduce our calories and eat healthier. In this recipe, you’ll notice Liquid Aminos and may be asking yourself, what is that?
Liquid Aminos look and taste similar to soy sauce. It is made by fermenting coconut sap with salt and water or treating soybeans with an acidic solution to break them down into free amino acids. It adds a savory, salty flavor to meals and is naturally vegan and gluten-free. You can find it at most grocery stores. Can’t find Liquid Aminos, you can use Soy sauce.
So here’s the story behind the parchment paper. I wanted to make an easy clean up dish- it’s been a crazy week. So I thought I’d make salmon in a foil packet. I opened my pantry and to my surprise… No foil! I’ve been reading about French cuisine and I remember reading about Salmon en Papillote, which translates to Salmon enveloped in paper! I had plenty of parchment paper and so this recipe was born!
By cooking the salmon in a parchment paper packet, you’re creating an envelope for your food to cook inside of. Not only does this save on mess and dishes, but cooking your food in parchment steams the food and cooks everything in their own juices. Cooking food this way preserves nutrients and creates an insane amount of flavor because all of the aromas are trapped inside. You can add vegetables into the packet with the salmon. I served mine with side salad.
How to make the parchment paper packet?
Creating the packet isn’t difficult, but it requires a particular shape and folding technique.
Fold a 12-by-16-inch piece of parchment in half, then cut it so that it’ll be shaped like a heart when you unfold it.
Cut a 12-by16-inch piece of parchment paper for each piece of salmon you’re cooking and fold it in half. Using scissors, cut the folded paper into half of a heart, then unfold.
Brush both sides of the paper lightly with olive oil.
Place your salmon to one side of the creased line down the middle of the heart. Pour the sauce over the salmon.
Fold the other half of the heart over the salmon. Starting at the pointy end—the bottom of the heart—fold the edge of the parchment paper in small, overlapping triangles. This helps create a tight seal, making sure that the salmon will cook in its own juices and not dry out or lose flavor.
And that’s it! Just transfer each packet to a dinner plate, cut a small opening in the paper, pull apart the packet and devour the contents. You’ll barely even need to wash the plates.
Looking for a wine?
Scout & Cellar Hushkeeper Pinot Gris is the perfect pairing! Zippy-yet-balanced with lemon, pear, and underripe pineapple on a medium-bodied frame with a bright finish. For this Pinot Gris, grapes were picked by hand from dry-farmed vines planted over 30 years ago. After harvest, the grapes were pressed and placed in stainless steel vessels where they fermented for 3 weeks. The wine then aged in stainless steel until bottling, unfined and lightly filtered with natural bentonite clay.
Now that you know all the whys and hows, let’s get cooking!
1 pound salmon
1/4 cup Lite Maple syrup (yes the kind for pancakes)
In a small bowl, whisk together honey, garlic, soy sauce, rice vinegar, sesame oil, ginger, Sriracha and pepper, to taste.
Take two pieces of parchment paper, fold in half, and cut a half-circle starting at each crease. They should look similar to a heart-shape when unfolded.
Brush each piece of parchment with olive oil on both sides.
Place the one piece of salmon in the middle of one side of a prepared parchment paper.
Pour the ginger syrup mixture over the salmon. Save the rest of the sauce for serving.
Fold the other half of the circle over and seal the parchment edge by making overlapping folds around the edge. At the end, fold the last crease in the opposite direction of the rest to ensure it seals.
Repeat with the second piece of prepared parchment and remaining ingredients.
Place pouches on a baking sheet.
Place into the oven and bake until cooked through, about 15 minutes.(Baking time may need to be adjusted depending on the thickness of the salmon).
Remove from the oven and allow to sit for 5 minutes before cutting open parchment.
The salmon is done when it flakes easily with a fork.
This Honey Orange Glazed Grouper is a citrusy sweet recipe that I guarantee you’ll have on repeat. A quick and delicious dinner that will be on the table in no time! Perfect for a healthy lunch, weeknight dinner or a dinner party! To make this easy fish dinner you need less than 30 minutes, isn’t it great?
And it keeps getting better and better! You can use this sauce for just about anything from fish, shrimp, chicken or as a salad dressing. It’s very versatile and delicious!
I love experimenting with new marinades and sauces. And really love using orange marmalade in my homemade salad dressings so I figured it would be great in this recipe. The outcome? Amazingly delicious! You’ll want to drizzle the sauce on all your side dishes too. So I recommend pouring about ¼ cup of the prepaped sauce into a separate bowl and save for the table.
What to serve with this dish?
Cold Zucchini noodle salad or steamed Broccoli, pan fried Asparagus.
Want a starch? Couscous or rice are also great choices, but anything will do as long as you like it.
Grab a bottle of Scout and Cellar 2019 FIELDHOUSE WHITE BLEND and you have yourself one delicious meal! The taste? Under ripe peach, under ripe apricot and white flowers with refreshing acidity that hangs on so the wine finishes clean; as the wine warms, notes of pear and honey emerge.
I covered my broiler pan with foil then sprayed it with non-stick Olive oil spray, which is a real clean up saver. The honey makes the grouper crispy and crackly and tastes like heaven, but makes cleaning up no fun. What good is a quick dinner if you are scrubbing the pan all night, right?
1 pound grouper fillets
2 tablespoon honey
1 tablespoon orange marmalade
1 tablespoon freshly squeezed Orange Juice
¾ teaspoon Dijon mustard
1 teaspoon light soy sauce
½ teaspoon Red Pepper Flakes
2 teaspoon orange zest
2 teaspoon dried parsley
Combine all ingredients except grouper, mixing well.
Season filets with salt and pepper on both sides.
Place fillets on an oiled broiler pan and brush fillets with honey glaze to cover.
Broil or 4 to 5 minutes, until lightly browned. Flip fillets, brush with honey glaze and broil for an additional 2 minutes, then brush with honey glaze and broil for additional 1-2 minutes, or until the fish flakes easily.
*Don’t have a broiler pan? No worries! You can use a baking sheet. Don’t forget to cover it with foil and oil it for easy clean up!
Light, Fresh & Easy! I swear that could be a song title! LOL!!
This zucchini noodle spaghetti salad is tossed in a homemade honey orange dressing and loaded with flavor! Perfect for summer cookouts, or a light lunch!
If you haven’t spiralized zucchini yet, you’ve got to. In addition to it being a fun thing to do, the noodle shape somehow transforms raw zucchini into something absolutely delicious.
If you do have a vegetable spiralizer, great. If not no worries. I didn’t use one, just cut the zucchini into long strips. You can even buy zucchini already spiralized at some grocery stores.
When I was first preparing this dish, I thought I would saute the zucchini noodles in the sauce. But as I tossed the noodles in the sauce and tasted it, I decided this would be delicious as a cold salad with the tangy fish I was planning to serve as the main dish. So my point being, this dish can be served hot or cold. Totally up to you!
In a few steps, you have yourself a delicious side dish or even a lunch!
2 garlic cloves, minces
2 tablespoon Olive Oil
¼ cup Light Soy Sauce
2 teaspoon White Vinegar
2 tablespoon Honey 1 tablespoon Orange Marmalade
1 teaspoon Red Pepper Flakes
Salt and Pepper to taste.
Cut zucchini into long strips like noodles.
Whisk the rest of the ingredients in a bowl.
Toss zucchini noodles in sauce and let sit in the refrigerator for at least ten minutes.
You know it’s funny, I’m a huge seafood fan. But I don’t cook it near enough as I should. Well, today I took one step closer to changing that, in the form of a quick, easy and healthy weeknight dinner.
There are so many different methods to make cod. From baking cod to fried cod.
In this recipe, I pan fried it in a small amount of olive oil. Pan-fried cod pairs wonderfully with so many different side dishes. If you are trying to keep things light, whip up my slaw and Pico de Gallo recipe below. If you’re feeling a little more indulgent, make a batch of angel hair pasta with a creamy sauce. The possibilities are endless.
And, if you want to pair this dish with a Clean-Crafted™ wine, try Scout and Cellar’s 2017 GALLIVANT CHARDONNAY. Opulent and plush with aromas of yellow apple, vanilla and baking spices and flavors of baked pear and brioche on a medium-bodied frame with a bright finish. It’s delish!
What about a light beer? Try 7venth sun Kolsch- Crisp, sparkling, and slightly fruity.
1 lb Cod Fillet
1 Teaspoon Paprika
1 Teaspoon Italian Seasoning
⅛ Teaspoon Cayenne
½ Teaspoon Garlic Powder
¼ Teaspoon Cumin
¼ Teaspoon Salt
¼ Teaspoon Freshly Ground Black Pepper
2 Tablespoons Extra-Virgin Olive Oil, divided
Zest and Juice of 2 Limes
Fresh Pico de Gallo Ingredients
1 cup chopped tomatoes
1/4 cup chopped red onion
I clove garlic, minced
2 tablespoons fresh lime juice
3 tablespoons chopped fresh cilantro
Salt & Pepper to taste
1 bags ColeSlaw mix
1/2 cup chopped cilantro
1/2 cup chopped green onions
Juice of 2 limes
1 Tbsp olive oil
1 tsp honey
Pinch of salt
To make the coleslaw, combine cabbage, carrots, green onions and cilantro in a large bowl. In a smaller bowl, whisk together lime juice, olive oil, honey and salt and toss together with slaw mixture. Set aside.
To make Pico de Gallo, stir all ingredients together in a bowl. Set aside.
For the cod…
In a small bowl combine all of the spices with lime zest and mix well.
Rub the filets with the spice mixture. You will use the entire rub – so make sure to coat them very well.
Heat the olive oil in a large non-stick pan.
Add the seasoned cod to the pan, cooking until lightly golden on one side – about 4/5 minutes.
Carefully turn the cod over and cook until opaque and completely cooked through.
Place the slaw in the middle of a plate, place the cod on top of the slaw, spoon Pico de Gallo over top and sprinkle with Cilantro.
This Lemon Loaf recipe is full of lemon flavor, moist, dense, and rich. It’s a perfect snack, dessert or even Breakfast Bread.
The lemon loaf cake itself is perfectly lemony, and the lemon glaze boosts the lemon flavor even more. Lemon lovers will be in their glory!
I actually prefer this loaf after it has sat overnight, this allows the fresh lemon/sugar mix to have a chance to soak into the cake, which gives it more flavour and makes it even moist. But don’t let it sit for too long because there’s a fine line between when a loaf is moist, then all of a sudden it’s dry. So moral of the story, let it sit overnight and enjoy it the next day. Honestly, this loaf is so good so you’ll probably finish it in one day, a slice or two for breakfast with your coffee, one for a sweet mid-day snack and then a few slices with vanilla ice cream after dinner!
Lemon Loaf Ingredients
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 ½ teaspoon lemon extract
Zest of 1 large lemon
2 tablespoons lemon juice
1/4 cup buttermilk — sour cream works too
Lemon Icing Ingredients
1 cup powdered sugar, add more until desired consistency is reached
2 tablespoon lemon juice, add more until desired consistency is reached
2 tablespoon cream or milk, add more until desired consistency is reached
Lemon Loaf Instructions
Preheat the oven to 350F degrees.
Grease and flour an 8 x 4-inch loaf pan, or line with parchment paper.
In a medium bowl whisk together the flour, baking powder, baking soda & salt.
In a separate bowl beat together the butter and sugar until fluffy – this will take at least 3 minutes.
Mix in the eggs 1 at a time.
Then mix in the vanilla extract, lemon extract, lemon zest, and lemon juice.
With the mixer on low speed, mix in about 1/2 of the flour mixture followed by about 1/2 of the buttermilk.
Turn off the mixer and scrape down the sides of the bowl.
Repeat the process with the rest of the flour mixture and buttermilk.
Pour the batter into the prepared pan and bake for 50-60 minutes.
Cool the loaf fully before icing (otherwise, the icing will melt through the cake and run off the sides).
*It will be done when an inserted toothpick comes out clean and the top feels firm to the touch.
*If after about 30-40 minutes the top is browning too much, place a piece of aluminum foil over top and continue baking.
Lemon Icing Instructions
In a medium bowl whisk together the powdered sugar, lemon juice, and cream/milk until smooth. Add in more powdered sugar or cream as needed for desired consistency.
Remove the cooled loaf from the pan and drizzle or pour over top.
I love pork tenderloin as you can tell from many of my posts. When prepared correctly, pork tenderloin is quite juicy and flavorful. It also is great reheated.
Pork tenderloin is perfect for an easy dinner, but when you butterfly it and stuff it with a delicious filling, it gets even better.
I love creating new stuffings for it. We love pizza but are trying to cut out some carbs so I thought why not stuff a pork tenderloin with our favorite pizza toppings! And BOOM, this Sausage Pizza Pork tenderloin was born!
Pair this meal with Scout and Cellar 2018 DOVE HUNT DOG PINOT NOIR and you have yourself a delicious fancy but simple dinner!
Not a wine drinking, pair this with Coppertail’s Free Dive IPA.
1 Pork Tenderloin, garlic herb marinated
1/s lb. Italian sausage
½ Yellow Onion, diced
8 oz. Mushrooms, rough chop
3 garlic cloves, chopped
1 tablespoon Italian seasoning
½ teaspoon salt
Pepper to taste
8 oz. Shredded Mozzarella cheese
½ cup of flour
Parsely, chopped, optional
Parmesan cheese, shredded, for serving
2 cups Tomato sauce, for serving
Preheat the oven to 350˚F.
Heat 2 tablespoons olive oil in a large skillet over medium heat.
Saute the diced onion,until translucent.
Add the mushrooms, italian seasoning, 1/2 teaspoon salt, and pepper to taste; cook until the mushrooms are soft, about 4 minutes.
Add the garlic and cook for 1 minute.
Remove from the heat.
Add the Italian sausage to the same skillet and cook until browned.
Remove from heat and place on a plate lined with a paper towel to drain the grease.
Butterfly the pork: Make a 1-inch-deep incision down the length of each tenderloin; do not cut all the way through. Open the meat like a book so the tenderloins lie flat.
Cover the pork with plastic wrap; pound with the flat side of a meat mallet until about 1/2 inch thick, starting from the middle and working outward.
Sprinkle ½ of the mozzarella cheese over the tenderloin.
Spread the onion and mushroom mixture over the cheese.
Spread the sausage on top of the onion and mushroom mixture.
Sprinkle the rest of the mozzarella on top of the sausage.
Starting with a long side, tightly roll up each tenderloin. Secure the seams with the toothpicks or tie with twine.
In a large dish, pour ½ cup of flour and spread out.
Carefully roll the rolled stuffed tenderloin in the flour, covering all sides.
Heat the same skillet over medium heat and add 2 Tbsp oil. Once oil is hot, place tenderloin in the skillet (toothpick-side-down) and sear about 2 minutes per side (6-8 minutes total). Transfer the skillet with the tenderloin to the oven and bake at 350˚F for 18-20 min or until an instant read thermometer reads 145-150˚F in the thickest portion of the meat.
Transfer to a cutting board, brush with the pan drippings and rest 10 minutes before slicing into rings. Brush with pan drippings for more flavor and garnish with parsley if desired.
Slice into rings and drizzle tomato sauce over top with a sprinkle of Parmesan cheese.
Who knew there was so much history surrounding food!
I definitely believe in superstitions so every New Years Day, I make black eyed peas and collard greens with a side of cornbread! As I started digging into why this is believed, I was amazed by the history behind this tradition.
For over 1,000 years, eating black-eyed peas on New Year’s Day has been considered good luck. In the Talmud written around 500 A.D., it was a Jewish custom at the time to eat black-eyed peas in celebration of Rosh Hashanah, the Jewish New Year.
According to common folklore, the tradition spread after the Civil War. Under General Sherman’s march, the Union Army stole the Confederates’ food supplies but left the peas and pork, believing they were food for the animals. However the Southern soldiers felt lucky to have these supplies to get them through the cold winter. Another Southern tradition states that black-eyed peas are a symbol of emancipation for previously enslaved African-Americans, who were officially freed on New Year’s Day after the Civil War
If you serve black eyed peas with cornbread, it represents gold, and if they are stewed with tomatoes, it symbolizes wealth and health. As for collard greens, they’re green like money and will ensure you a financially prosperous new year.
Some people will even put a penny or a dime inside the pot of peas. Whoever is “lucky” enough to receive the coin will have the most luck for the rest of the year. In my family, my grandmother used to say whoever finds the bay leaf in their dish, has luck all year. A bay leaf is much safer than swallowing a coin!
Seriously, I could go on and on about the theories and beliefs of this tradition. I encourage you to do some research yourself. For now, let’s get to cooking!
BLACK EYED PEAS INGREDIENTS
1 tablespoon Olive Oil
1 cup onion, diced
4 Garlic cloves, minced
2 Bay leaves
1 teaspoon Thyme
1 teaspoon Red Pepper Flakes
1 lb. Black Eyed Peas, dried, uncooked and not soaked
1 lb. Ham Hock, or Ham bone (if you don’t have either you can use ½ cup real bacon bites)
1 tablespoon balsamic vinegar
2 cups Chicken Broth
2 cups Water
Salt & Pepper to taste
BLACK EYED PEAS INSTRUCTIONS
Turn on Instant Pot using the saute function, and allow the pot to get hot.
Once hot, add the oil and onions. Cook the onions until they are soft and translucent (about 5 minutes)
Add the garlic and continue cooking for 30 seconds.
Press CANCEL on the Instant Pot.
Add the dried, uncooked, not soaked Black Eyed Peas, bay leaves, thyme, red pepper flakes and stir to combine the peas and seasonings.
Make a well in the middle of the peas and add the Ham hock.
Slowly pour in the broth and water.
Close the lid, and set the valve to sealing. Press the manual (pressure cook) button, and adjust the time to 20 minutes.
After the time is up, allow 15 minutes natural release before opening the valve to release any remaining pressure.
Carefully, open the lid, and remove the bay leaves and ham hock, try to remove any meat from the bone and add it to the peas. If you are using bacon bites, leave them in the pot.
As much as I love steamed or stir-fried veggies, there is just something about roasted vegetables. The caramelization adds so much flavor! These green bean bacon bundles are no exception. They’re absolutely delicious and easy to make.
Tender crisp green beans wrapped in bacon and tossed in brown sugar glaze, it doesn’t get much better than that! These are easy enough for a weeknight meal and make a fun side dish to a barbeque with friends and family!
1 ¼ lbs green beans
6 slices bacon cut in half, do not use thick cut bacon
1/2 teaspoon garlic powder
¼ teaspoon red pepper flakes
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup butter melted
2 tablespoons brown sugar
Preheat the oven to 400 degrees. Place the bacon on a sheet pan and bake for 7 minutes. Remove the bacon from the oven.
Trim the ends of the green beans.
Bring a pot of salted water to a boil.
Place the green beans in the pot and cook for 2-3 minutes until just tender.
Drain and put the green beans in a bowl of ice water to stop the cooking process.
Pat the green beans dry.
In a small bowl whisk together the garlic powder, red pepper flakes, salt, pepper, butter, brown sugar and pepper.
Pour the butter mixture over the green beans and toss to coat.
Wrap 6-8 green beans with a piece of bacon.
Place the green bean bundles on a sheet pan coated with cooking spray.