Daily Food Community

Shrimp Avocado Salad Recipe
Serving: 6 servings as a side, 4 as a main coarse
Ingredients:
For the Cob Salad:
½ lb (3 to 4 medium) Roma tomatoes, chopped
½ English cucumber or 3 smaller garden cucumbers, sliced
½ medium red onion, thinly sliced
2 avocados, peeled, pitted and sliced
1 cup corn kernels (from 2 fresh cobs or canned drained corn)
1 medium romaine lettuce (5 to 6 cups chopped)
For the Cajun Shrimp:
2 Tbsp unsalted butter
1 lb large shrimp
1 tsp cajun spice
2 cloves garlic, pressed
Pinch of salt
For the Zesty Cilantro Lemon Dressing:
3 Tbsp olive oil (mild or extra virgin)
Juice of 1 large lemon (about 3 Tbsp) (it's ok to sub lime juice)
½ bunch cilantro, (1/2 cup chopped)
1 tsp sea salt or ¾ tsp table salt
⅛ tsp freshly ground black pepper
Instructions:
Place shrimp in medium bowl, sprinkle with 1 tsp cajun spice, 2 pressed garlic cloves and a pinch of salt. Stir to combine.
Heat large non-stick pan over medium high heat. Swirl in 2 Tbsp butter. Once butter stops sizzling, add shrimp in a single layer and sauté about 2 min without disturbing.
Flip shrimp over and sauté another minute or just until fully cooked through. Don't overcook shrimp or they can become rubbery. Remove to a plate and set aside to cool.
Chop, rinse and spin dry romaine lettuce. Line the bottom of a large salad platter/bowl with 5 to 6 cups of chopped romaine lettuce. Add remaining salad ingredients and shrimp in rows on top of romaine.
To make the dressing, in a small bowl, whisk together dressing ingredients. Drizzle dressing over the salad then toss to combine and serve.
Enjoy.

Turkey Taco Stuffed Sweet Potatoes 🙂
Ingredients:
2 medium sweet potatoes
1 tsp olive oil
1 ¼ tsp ground cumin, divided
¼ + ⅛ tsp salt
¼ + ⅛ tsp ground pepper
¾ lb. lean ground turkey
4 garlic cloves, minced
1 tsp chili powder
½ tsp dried oregano
½ tsp paprika
1 ¼ cup canned crushed tomatoes
¼ cup grated pepper Jack cheese
2 tbsp minced flat-leaf parsley
Instructions:
Pierce the sweet potatoes all over with a fork. Cook in the microwave on HIGH until tender when pierced with a fork, 4 to 5 minutes per side. Let the potatoes rest until cool enough to handle.
Cut the potatoes in half lengthwise. Carefully scoop the flesh out of the potatoes and place in a medium-sized bowl. Reserve the skins. With the back of a fork, mash the potato flesh until most lumps are gone. Stir in the olive oil, ½ teaspoon cumin, ¼ teaspoons salt and ¼ teaspoon pepper. Divide the mashed sweet potato evenly between the potato skins. Place on a baking sheet.
While the potatoes are cooking, heat a large nonstick skillet over medium-high heat. Lightly coat with cooking spray. Add the ground turkey and cook, breaking up with a wooden spoon, until cooked through. Stir in the garlic, chilli powder, remaining ¾ teaspoon cumin, oregano, paprika, and remaining ⅛ teaspoon salt and pepper. Cook for 1 minute. Stir in the crushed tomatoes.
Preheat the broiler. Spoon the turkey mixture into each sweet potato skin. Top each with 1 tablespoon grated cheese. Broil until the cheese is melted, about 30 seconds. Garnish with parsley. Serve.
Enjoy.

Mushroom, Spinach and Sun Dried Tomato Cheesy Chicken Skillet
Ingredients:
1 Tablespoon extra virgin olive oil
1 Tablespoon butter
8oz mushrooms, sliced
1 small shallot, minced
salt and pepper
3 cloves garlic, minced
3oz baby spinach
2 Tablespoons sun dried tomatoes packed in oil, drained then roughly chopped
2 large chicken breasts, sliced in half widthwise to create cutlets
4oz freshly shredded gouda cheese (could use fontina, swiss or even white cheddar)
Directions:
Heat butter and extra virgin olive oil in a large, 12"" skillet over heat that's just a touch above medium. Add mushrooms and shallots then saute until the mushrooms release their liquid. Once the liquid has evaporated, season with salt and pepper then continue sauting until the mushrooms are golden brown, 5 minutes. Add garlic then saute until very fragrant, 1 minute, then add spinach and sun dried tomatoes and saute until spinach has just wilted, 1-2 minutes. Season vegetables generously with salt and pepper then remove to a plate and loosely tent with foil to keep warm.
Spray skillet with olive oil or nonstick spray then season chicken cutlets with salt and pepper on each side. Add to the skillet then saute until golden brown on one side, 2-3 minutes. Flip then add 1/4 of the shredded cheese to the tops of each chicken cutlet. Place a lid on the skillet then cook until the cheese has melted and chicken is cooked through, 2-3 minutes.
Plate chicken then top with the vegetable mixture and serve.
Enjoy.

CRISPY HONEY ORANGE GLAZED SALMON
Serves: 4
INGREDIENTS:
2 tablespoons butter (or use olive oil if you wish)
4x 6-ounce salmon fillets (or 170 grams each), with or without skin
Juice from half an orange (about ¼ cup fresh squeezed orange juice)
3 tablespoons honey
2 tablespoons soy sauce
4 cloves garlic, crushed
Kosher salt and ground pepper, to taste
Half an orange, sliced to serve
INSTRUCTIONS:
Heat butter (or oil) in a pan or skillet over medium-high heat,
Add the salmon, skin-side down, and sear on one side for 3-4 minutes. Flip salmon and sear for 2 minutes.
Pour in the orange juice and allow to reduce to half the quantity (it takes about 1 minute to reduce down if your pan is hot enough).
Add the garlic and cook until fragrant (30 seconds). Move the salmon to the sides of the pan and add in the honey, soy sauce and garlic; stirring well to combine all of the flavours together.
Bring to a simmer until reduced to a nice syrup (this takes about another 30 seconds to 1 minute), and move the salmon around in the sauce to evenly coat. Remove from heat once the salmon is cooked to your liking.
Season with salt and pepper to your tastes. Drizzle with the sauce to serve. Best served over rice, noodles, steamed vegetables or with a salad.
Enjoy.

Buttery Garlic Herb Chicken with Zucchini 🙂
Ingredients:
3 tablespoons butter
4 garlic cloves, minced
¼ cup freshly chopped oregano
1 teaspoon fresh rosemary, chopped
1 teaspoon fresh thyme, chopped
1 pound boneless skinless chicken thighs, or breasts
salt and pepper
2 medium sized zucchini, sliced
Instructions:
In a medium sized skillet over medium high heat add the butter until melted. Add the garlic, oregano, rosemary and thyme. Add the chicken and cook for 3-4 minutes on each side or until chicken is no longer pink and 165 degrees. Remove chicken and set aside on plate.
Add the zucchini to the pan and salt and pepper. Saute for 2-3 minutes or until tender. Add chicken back to the pan for a minute or so and serve.
Enjoy.

Chicken Tikka Masala
Ingredients:
For the Chicken Marinade:
1 cup plain yogurt or Greek yogurt
2 tablespoons fresh lemon juice
1 1/2 teaspoons cumin
1 teaspoon garam masala
1/2 teaspoon red chili powder (not cayenne pepper)
1 teaspoon salt
2 teaspoons grated fresh ginger
2 teaspoons finely minced garlic
1 1/2 pounds boneless, skinless chicken breast , cut into small bite-sized pieces
For the Sauce:
2 tablespoons vegetable oil
2 tablespoons butter
1 large sweet onion , finely diced
2 teaspoons grated ginger
2 cloves garlic , finely minced
2 teaspoons brown sugar
1 teaspoon ground coriander
1 teaspoon cumin
1 teaspoon smoked paprika
1 teaspoon garam masala
8 ounce can tomato sauce (unseasoned)
1 1/4 cups heavy cream
1/4 cup 1/4 cup water , only if needed
Instructions-
In a bowl, whisk together all the ingredients for the marinade; add the chicken and toss to coat. Let marinate for 15 minutes to 1 hour (ideally overnight in the fridge, if time permits.)
Warm oil in a large skillet (preferably cast iron) over medium-high heat. Once shimmering, add chicken pieces in batches, if necessary, making sure not to crowd the pan. Let them fry, untouched, for 1 minute to develop a crust, then saute until browned for about 5 more minutes. Set aside and keep warm.
Melt the butter in the same pan. Saute the onions until soft (about 3 minutes) while scraping up any browned bits stuck on the bottom of the pan. Add ginger and garlic; sauté for 30 seconds until fragrant. Add in the brown sugar, coriander, cumin, paprika, garam masala, and salt. Stir occasionally for about 15 seconds until fragrant. Pour in the tomato sauce; let simmer gently for about 3-5 minutes, stirring occasionally until sauce thickens and becomes deeper in color. Stir in the cream until incorporated. Add the partially cooked chicken along with its juices back to the pan; cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling. Pour in the water to thin out the sauce, only if necessary.
Serve over cooked basmati rice, with Naan bread, and garnish with chopped cilantro.

Cake Batter Red Velvet Pancakes with Cream Cheese Syrup 😍
For the Pancakes
2 cups red velvet cake mix
1/2 cup all-purpose flour
1 1/4 cup milk or water
1 egg
1 Tablespoon butter or oil for greasing the pan
Cream Cheese Syrup
4 ounces cream cheese at room temperature
¼ cup powdered sugar
2 tablespoons milk
1 teaspoon vanilla
Instructions
To make the Pancakes
1. Heat skillet on medium heat while preparing the batter.
2. In a medium bowl whisk the egg and milk until well combined. Add the red velvet flour and all-purpose flour at the same time. Beat by hand for 2-3 minutes until the batter is fluffy.
3. Brush the pan with oil or butter and pour 1/4 cup of batter onto the skillet, spread out with a spoon if the batter is too thick. Cook until the small bubble (about 1 minute or less) begin to form of the pancake, flip and cook for no more then 1 minute. Make sure to leave the heat on medium/low so the pancakes don’t burn. Keep a close eye on them while cooking.
4. Cook pancakes one by one until all are finished.
To Make the Cream Cheese Syrup
1. Beat cream cheese, powdered sugar, milk, and vanilla for 1-2 minutes by hand. Drizzle over pancakes and enjoy!

Creamy Garlic Herb Chicken 🙂
This is one of the best chicken recipes! It comes together so quickly and it really is just so easy to make. No marinating, no lengthy bake time, no waiting for a grill to preheat, just pan sear it in a skillet and finish it off that rich and creamy garlic herb sauce.
Ingredients:
4 (6 oz) boneless skinless chicken breasts,
Salt and freshly ground black pepper
1 1/2 Tbsp olive oil
1 Tbsp butter
1 Tbsp minced fresh garlic (3 cloves)
2 tsp all-purpose flour
1 cup milk (anything but skim)
4 oz. cream cheese, diced into small cubes
1 tsp minced fresh thyme*
1 tsp minced fresh rosemary*
1 Tbsp minced fresh parsley (optional)
Instructions
Pound chicken evenly with the flat side of a meat mallet to 1/2-inch thickness.
Instructions:
Heat skillet over medium-high heat then add oil.
Season both chicken with salt and pepper.
Place chicken in skillet and cook 6 - 7 minutes, or until golden brown on bottom, the flip and continue to cook until chicken breasts register 165 degrees in center, about 5 - 6 minutes longer.
Transfer chicken to a plate, tent with foil to keep warm.
Reduce burner to medium heat and melt butter in now empty skillet.
Add in garlic and saute until just lightly golden, about 20 seconds. Add in flour and cook and stir constantly until just lightly golden, about 20 seconds.
While whisking pour in milk, then add in diced cream cheese, rosemary and thyme. Season with a little salt and pepper to taste.
Cook mixture whisking constantly to melt cream cheese, and let it come to a simmer.
Return chicken to pan, spoon sauce over chicken.
Sprinkle with parsley if desired and serve immediately.
Enjoy.

CAJUN CHICKEN WITH CORIANDER AND LIME RICE
Serves: 2 servings
INGREDIENTS:
150g (3/4 cup) dried long grain rice
1 and ½ tbsp Cajun seasoning
2 skinless chicken breasts
1 and ½ tbsp olive oil
½ red bell pepper, deseeded and sliced
½ yellow bell pepper, deseeded and sliced
½ green bell pepper, deseeded and sliced
1 small brown onion, peeled and sliced
Small bunch coriander (cilantro) roughly torn
Zest of 1 lime
1 avocado, peeled, de-stoned and chopped
INSTRUCTIONS:
Boil a large pan of water, add the rice and simmer for 15 minutes until the rice is tender. Pour into a sieve and leave to drain.
Whilst the rice is cooking, heat a cast iron griddle pan on a high heat and brush on a little oil.
Sprinkle the Cajun seasoning and pour half the oil on the chicken breasts and rub it in using your hands. Flatten the chicken breasts slightly with your hands and place on the hot griddle.
Cook for 7-10 minutes, turning once, until the chicken is charred and no longer pink in the middle. Place on a chopping board to rest whilst you cook the vegetables.
Brush the rest of the oil on the griddle and place the peppers and onion on in a single layer. Cook for 5-6 minutes, turning a couple of times, until lightly charred.
By now the rice should be cooked and drained. Fluff it up with a fork and stir through the coriander and lime zest.
Divide the rice between two bowls. Cut the chicken breasts into slices and place on top of the rice. Add the char-grilled peppers and onion and top with the chopped avocado.

Lemon Pepper Chicken
Ingredients:
4 thin cut boneless skinless chicken breasts
1/3 cup all purpose flour
1 tablespoon lemon pepper seasoning or more to taste
salt to taste
2 tablespoons olive oil
2 tablespoons butter
2 teaspoons lemon juice
1 tablespoon chopped parsley
Instructions:
Mix together the flour, lemon pepper seasoning and salt to taste. Pour the flour mixture onto a plate or into a shallow bowl.
Heat the olive oil in a large pan over medium high heat.
Dredge the chicken breasts in the flour mixture, turning to coat evenly.
Place the chicken in the pan and cook for 5-6 minutes per side or until done.
Remove the chicken from the pan and place on a plate. Cover to keep warm.
Melt the butter in the pan, and whisk in the lemon juice. Season with salt to taste.
Spoon the sauce over the chicken. Sprinkle with parsley and serve.

Honey Garlic Chipotle Salmon.
Instructions:
1) in a bowl, combine 1 tbsp. honey, 1/4 tsp. chipotle chili powder, 1 tbsp. melted ghee or butter, a punch or salt + a punch of pepper. Spread evenly over two 4-6 oz. salmon filets (you can easily double this to serve four).
2) in a pan, heat 1 tsp. ghee or oil for a minute; add salmon filets, skin side up, and sear for 3 mins.; flip, and cook an additional 3-4 mins.
Crispy garlic-parmesan hasselback potato rounds (just baked a hasselback potato and then fanned the rounds on the plate)
Grilled asparagus w/ parmesan and red pepper.
Enjoy 🙂

Yummy some Mussles.
Thai-Style Mussels
Ingredients
- 2 tablespoons dry white wine
- 4 Cloves garlic, pressed or crushed
- 1 stem lemongrass (white parts only)
- 1 kg ( - 2 1/4 lbs) mussels
- 1 tablespoon olive oil
- 2-3 teaspoons red chilies, chopped
- A handful of Thai basil leaves, roughly chopped
- 3 tablespoons Water
Preparation
Scrub the outside of the mussels with a brush.
Remove and discard the beards.
Heat the oil in a wok or large pan add garlic, lemongrass and chili. Cook until slightly brown and fragrant.
Add the mussels to the wok and toss well.
Add in chinese rice wine, water, and Thai basil after about 3 minutes.
Mix well.
Put the lid back on for another 1 minutes or so until all the mussels are open (discard any that stay closed).