Blind Tiger | SmokeHouse is created by two sisters Asia Cierra Jackson and Stacey Renee Carey, who are the third generation of Washingtonians. Growing up in a small family, ways of getting together is sharing good food and even better drinks. The way that this family shows their gratitude is putting love in every dish. What we mean by love is making sure our meals have bold flavors, are well seasoned, have fresh elements, and most importantly, have alcohol!
Summer on a Plate not only shows Stacey and Asia's clever ways to include alcohol in dishes but it also includes using it in fresh vegetables, fruits, and herbs. Cooking for them is considered one of the best parts of summer. The recipes in this book are perfect for dinner parties, night dates, and especially family gatherings.
6 Ingredients | 120 Calories | 25 Minutes
8 zucchini cut in half
1 cup parmesan cheese
1 cup of crushed panko bread crumbs
1/2 tbsp of oregano
1/4 tsp coarse sea salt
1/2 tsp pepper
In a small bowl add parmesan cheese, panko bread crumbs. Oregano, salt, and black pepper.
Zucchini sticks are baked for 15 minutes and then broiled for another 5-7 minutes The results are zucchini sticks that are crispy on the outside and tender on the inside!
Oh BTW this recipe is KETO diet friendly!!!
8 Ingredients | 188 Calories | 40 Minutes
Preheat the oven to 400°F. Line the baking sheet with parchment paper; spray with nonstick spray. Unroll dough onto parchment. Spread half of herb cheese over 1 long half of dough, leaving 1/2-inch plain border. Sprinkle with half of Parmesan and 2 tablespoons parsley. Using parchment as aid, fold plain half of dough over filled half (do not seal edges). Spread remaining herb cheese over top; sprinkle with remaining Parmesan. Remove enough outer layers of onion to yield 2-inch-diameter core; cut into 1/8-inch-thick rounds. Arrange 1 row of zucchini down 1 long side of dough. Arrange onion rounds in row alongside zucchini. Arrange 1 more row of zucchini alongside onion. Brush vegetables with oil; sprinkle with salt and pepper. Bake bread until puffed and deep brown at edges, about 24 minutes. Sprinkle with 1 tablespoon parsley.
7 Ingredients | 140 Calories | 40 Minutes
1 tsp olive oil
Slice the top of the garlic bulb. Pour the olive oil over it. Place in an oven at 300F and bake for 25 minutes. Once baked, squeeze out the garlic cloves. You'll need 6 cloves for this recipe. *feel free to use more if you want more of a garlic taste*Separate the cauliflower florets and put to boil for "5ish" minutes until tender.Place the boiled cauliflower in a bowl and use a potato masher. Then, add all of the rest of the ingredients. Blend until perfectly mashed.
Oh BTW this recipe is KETO diet friendly!!!
16 Ingredients | 240 Calories | 65 Minutes
9 Ingredients | 178 Calories | 40 Minutes
2 tablespoons unsalted butter
3 cloves garlic , crushed
1 tablespoon freshly chopped parsley
5-6 large Portobello Mushrooms , stem removed, washed and dried thoroughly with a paper towel
5-6 fresh mozzarella cheese balls , sliced thinly
1 cup grape (or cherry) tomatoes, sliced thinly
fresh basil , shredded to garnish
Balsamic Glaze: (or you can use store bought, or this recipe)
1/4 cup balsamic vinegar
2 teaspoons brown sugar (OPTIONAL)
Preheat the oven to grill/broil settings on high heat. Arrange the oven shelf to the middle of your oven.
Combine all of the Garlic Butter ingredients together in a small saucepan (or microwave safe bowl), and melt until garlic is fragrant. Brush the bottoms of each mushroom and place them, buttered side down, on a baking tray.
Flip and brush any remaining garlic over the insides of each cap. Fill each mushroom with the mozzarella slices and tomatoes, and grill/broil until the cheese has melted and golden in colour (about 8 minutes).
To serve, top with the basil, drizzle with the balsamic glaze and sprinkle with salt to taste.
For the Balsamic Glaze:
(If making from scratch, prepare while mushrooms are in the oven.) Combine sugar (if using) and vinegar in a small saucepan over high heat and bring to the boil. Reduce heat to low; allow to simmer for 5-8 minutes or until mixture has thickened and reduced to a glaze. (If not using sugar, allow it to reduce for 12-15 minutes on low heat).
4 Ingredients | 290 Calories | 20 Minutes
This Miso Salmon recipe makes an easy, no fuss, full-flavored dish to pair with rice, quinoa or even on top of mashed potatoes. The marinade and sauce for this Miso Salmon dish is made of 3 easy-to-find Japanese ingredients available at most supermarkets: Miso, Mirin, Saké. Most importantly, it’s delicious! This recipe is super easy and Keto diet friendly.
8 Ingredients | 250 Calories | 10 Minutes
12 Ingredients | 299 Calories | 25 Minutes
RICE + VEGETABLES