Posts Tagged panko
It’s anniversary day folks. And when I look back on the past year I have tons of fond memories; we’ve been busy, we’ve done tons, we have clearly cooked and eaten in that time and … I’ve posted once. Trust me, I wasn’t ignoring the blog on purpose. I thought about it nearly every time I entered the kitchen or became inspired by something food-related that I read. But I’m not going to make excuses. The past year has been amazing for me and my family in spite of the lack of blogging. Hopefully I can sometimes still make room for a post every once in a while.
If I did have to give one reason for the slow down in recipe sharing, I would say it’s that food has become simplified in the house. There’s not much time for leisurely cooking, we can’t wait to eat until 8 or 9 like we used to when I was testing new recipes. There’s a tiny person that demands food. And she demands food that tastes good … so there’s also not a lot of room for error. So honestly, I’ve stuck to cooking staple recipes the past year. Ones we can get on the table fast and that will be slurped down without any complaints. We still try new recipes, but they are typically ones other people have written and shared.
However, I got one of those fancy looking spiralizers from my mother-in-law for my birthday last year. And now we can’t get enough of zucchini noodles. I just thought it was a weird fad that was sweeping Pinterest, so I ignored these long green zoodles for a while. But when I got my gift I tried it out right away. And holy crap guys: zucchini noodles are amazing. Don’t get me wrong, I wouldn’t trade good pasta for anything. But we aren’t eating zucchini noodles as a substitute, we’re eating them because they taste great. Once I paired them with these moist, flavourful meatballs; now we rarely eat zucchini noodles with anything else.
Zucchini Noodles with Turkey & Beef Ricotta Meatballs
Don’t have a spiralizer? Just serve the meatballs with your favourite long pasta. Shred some zucchini into the sauce if it makes you feel better.
8 oz lean ground beef
8 oz ground turkey
2/3 cup ricotta cheese
1 cup panko bread crumbs
1/2 cup pecorino romano cheese, grated
1 Tbsp sundried tomatoes in oil, drained & chopped
1 garlic clove, minced
1/8 tsp pepper
4 cups of your favourite marinara sauce
3-4 zucchini (I would use 1/person; not kidding)
1 clove garlic, minced
Preheat oven to 400ºF. Prepare a sheet pan by spraying with olive oil (or you can cover with tin foil). Place all of the meatball ingredients into a large bowl. Mix gently to combine. Don’t overmix, or you’ll end up with tough meatballs. Form into approximately 32 meatballs, placing them on the sheet pan as you go. Bake the meatballs for 20 minutes.
Meanwhile, spiralize that zucchini.
Heat the 4 cups of marina in a large sauce pan. Once the meatballs are cooked, gently dump them into the marina sauce. Simmer the meatballs and sauce together for an additional 10-15 minutes or until your ready to eat.
While your meatballs enjoy their tomato bath, heat a large, non-stick saute pan over medium-high heat. Once hot, add a scant Tbsp of olive oil to the pan, followed by the garlic. Let the garlic simmer for about 30 seconds, then add he zucchini noodles. Season generously with the salt (start with at least a tsp. You can add more if needed). Cook the noodles to your desired degree of doneness. I’m not going to tell you how to eat your noodles. Maybe you just want them warm with nearly all their crunch. Maybe you want those things so cooked you could slurp them down without chewing. I’m not here to judge. Important step learned after eating wet noodles: drain those zucchini noodles when they are cooked to your liking. Add them back to the pan or plate them.
Top bowl-fulls of zucchini noodles with meatballs and marinara. Sprinkle with more pecorino if you like. Or just devour.
I may have neglected the blog over the the past 6 months, but you can bet I wouldn’t forget it’s 3 year anniversary! Compared to last year, there hasn’t been as many noteworthy blog-happenings. However, there were some really delicious and popular posts from the past year, such as this Red & White Sangria to celebrate Canada Day, the zesty Tequila Lime Bison Tacos, and some tasty Cranberry, Almond & Date Power Bars. Of course the biggest thing to happen for Kyle and I was the birth of our daughter in October; not exactly blog related, but being busy with her has definitely been the main reason the blogging has slowed down. The past six months with her have been so amazing … and the little bean has started to eat real food, so you can imagine how exciting that is for someone as food crazed as I! I’m sure we’ll be sharing lots of fun foods that we make with her as she grows up. Thanks again for another great year – and for sticking around even after the reduction in posts!
To celebrate this year, I figured why not cook up a good ‘ol Gorging George favourite? Tacos! Always my back up for those busy, “I-Haven’t-a-Clue-What-to-Cook” kind of days (I even have a pork shoulder currently braising away to pile onto some tortillas for tonight’s dinner). I’ve had beef, pork, bison, some vegetarian tacos and even enchiladas on the blog, but I have yet to share a fish taco. So I’m finally posting a recipe for some salmon tacos that I made a few months ago. They are crispy and spicy, and topped with a mound of freshly limed cabbage & jalapenos, some pickled red onions, creamy avocado, salty feta and a sour cream that has a slight kick to it. A great treat for a celebration or even a weeknight meal. If you don’t have dinner plans this long weekend, I suggest you get yourself to the grocery store ASAP to grab all the ingredients to make these – they will not disappoint. Here’s to another year of sharing my favourite recipes with you!
Crispy Chipotle Salmon Tacos
Note – I just listed “kosher salt” as an ingredient, omitting the quantity, as it’s used often throughout the recipe to season everything. I am assuming that you have at least 1 Tbsp of salt kicking around. If you don’t have any kosher salt and have to use Table Salt, please reduce the amount slightly as the smaller granules would make everything rather salty if used in the same quantity.
1/2 small red onion, sliced
red wine vinegar
8 flour tortillas
1 lb centre-cut salmon filet
1 1/2 – 2 tsp chipotle chili powder, divided
2 Tbsp olive oil, divided
1 cup panko
3 cups green cabbage, thinly sliced
1 jalapeno, thinly sliced
2 Tbsp cilantro, chopped
1 juicy lime (or 2 if they are not juicy)
1 cup sour cream
1 avocado, pitted & sliced
1/2 cup feta, diced
Fill a mason jar or small container with the sliced red onion. Fill it up halfway with red wine vinegar. Add 1 tsp of salt and fill the rest of the jar with water. Allow to “pickle” while you make the tacos.
Heat your tortillas according to package instructions. Keep warm.
Heat 1 Tbsp of the olive oil over medium heat in a large non-stick pan. Slice the salmon into 8 equal strips (they should be around 3/4″ wide each). Sprinkle all the salmon pieces evenly with 1 tsp of the chipotle chili powder and 1/4 tsp salt and pepper to taste. Whisk the 2 eggs together in a medium dish and pour the panko into another medium dish; season both with salt and pepper.
Working with one piece of fish at a time, first dip the fish in the eggs then into the panko mixture, pressing all the sides gently to ensure they are evenly covered. Place the fish gently into the hot pan. Repeat with remaining fish pieces. You don’t want to crowd the pan, so if yours is not large enough, work in 2 batches. Cook for about 8 minutes, flipping once after 4 minutes to ensure both sides get golden brown. (If you like, you can quickly fry the two outer edges to crisp them up) Remove the cooked fish to a paper towel lined plate.
Meanwhile, combine the cabbage, jalapenos, cilantro, juice of 1 lime, 1 Tbsp olive oil and 1 tsp salt in a medium bowl, mixing thoroughly; set aside. In a small bowl stir together the sour cream and remaining chipotle chili powder – use 1/2 tsp to keep it mild, or a full tsp if you like a lot of heat!
Construct the tacos: smear each tortilla with some of the sour cream mixture, then top with a piece of salmon, some of the cabbage mix, pickled onions, avocado and feta. Devour.
Makes 8 tacos.