Pikliz- Spicy Haitian Slaw Condiment


Pikliz 

Ingredients

  • 1 cup shredded cabbage
  • 1 cup shredded carrots
  • 1/4 cup sliced onions
  • 2-3 habanero / scotch bonnet peppers finely chopped
  • 1/2 cup white distilled vinegar
  • 1/2 cup sour orange juice
  • 1/4 cup water

Instructions

  1. In a small bowl, mix together the cabbage, carrots, onion and peppers.
  2. Add to a 1 quart canister.
  3. Pour the vinegar, juice, and water. 
  4. Refrigerate for up to 5 days before use. 

Pikliz on the left, Salsa Verde on the right. 

Quick Salsa Verde


Several things could have been done differently for this recipe.  In this video, I used what I had in-house.  But it would have been better to use fresh oregano, jalapenos and garlic cloves.  But of course this is a quick way to make the awesome sauce.  I roasted instead of boiling to help keep the robust flavor of the ingredients for the sauce.  I quartered instead of roasting whole or in half, because of the other ingredients and the quick timing to "roast".  Enjoy!


 

What is tomatillo?  It is not a tomato.  Tomatoes and tomatillos are both night shade plants.  But the tomatillo plant is ripe when green, the tomato is ripe when red/yellow depending on the species.  They are both fruits.  And tomatillos have a husk that need to be removed.  But we use tomatillos to make salsa verde.


Don't forget to blend everything and the juices!



Banging Flavor!  Subtle tartness with a kick  of hotness from the chili peppers!  


I love salsa verde! Love it on my tacos!

Salsa Verde

Ingredients


  • 1/2 pound of tomatillos (approx. 6), quartered
  • 3 tbsp garlic, minced
  • 1 small onion, sliced
  • 1/2 sprig of cilantro, chopped
  • 2 Jalapenos (pickled/fresh, can be half jalapeno & half Serrano)
  • Salt and Pepper
  • 1 tbsp fresh oregano/ 2 tbsp dried oregano
  • 2 tbsp oil of choice

Instructions

  1. Pre-heat the oven to broil. 
  2. In a medium mixing bowl, combine all ingredients. 
  3. spread on a sheet pan/baking pan.
  4. Allow to roast for 5 minutes, thin mix on sheet pan and roast for another 5 minutes.
  5. Remove from oven, allow to cool for 2 minutes.  
  6. Pour mixture's ingredients and juices into a blender.
  7. Blend until it's a medium course texture.  
  8. Taste and season if necessary.
  9. Allow the mixture to cool all the way down before placing in the cooler.  

Quick Chicken Gyros


Quick Chicken Gyros

Ingredients 

Makes 2 Gyros
  • 1 ea chicken breast
  • 1/2 tbsp GoRedChef's Greek Grill Seasoning Blend
  • 1 cup thinly shredded lettuce
  • 1/2 roma tomato, thinly sliced
  • 2 tbsp thinly sliced red/white onion
  • 1/4 of cucumber thinly sliced
  • salt and pepper
  • 1/4 of lemon juiced
  • 2 Greek style pita breads
  • Hidden Valley Greek Yogurt Dressing

Instructions

  1. Preheat the oven to broil.
  2. Seasoning chicken with the greek grill seasoning.
  3. Broiled chicken until cooked (7 to 10 minutes).
  4. Remove from heat and allow to rest.
  5. In a small bowl, combine: lettuce tomato, onion and cucumber.
  6. Season with salt, pepper and lemon juice.
  7. Toss the salad.
  8. In the oven (the oven can be already turned off), warm up the pita bread for a couple of seconds.
  9. Place the pita on a clean serving plate or cutting board.
  10. Drizzle the Hidden Valley Greek Yogurt Dressing on the pita bread.
  11. Add the salad mixture.
  12. Thinly slice the chicken and add to the top of the salad.
  13. And serve immediately.
I am so making this again! It was really quick and delicious and so fresh!  I hope you enjoy it too! 


Spicy Chicken and Broccoli Ramen



Spicy Chicken and Broccoli Ramen

Ingredients

For One Person

Instructions

  1. Preheat the oven by putting the broiler on.
  2. Prepare a broiler/grated pan and place in the oven.
  3. Season the chicken with the Spicy All Purpose Blend and oil.
  4. Spray broiler/grated pan with oil spray to prevent sticking.
  5. Place season chicken on pan.
  6. Bring chicken broth to boil.
  7. Add the raw ramen noddles.  
  8. Boil the noodles for 2 mins.
  9. Remove cooked chicken from oven and rest on cutting board. 
  10. Add the broccoli, Ramen Seasoning and spaghetti sauce.
  11. Stir for another minute or two.
  12. Remove from heat.
  13. Pour noodle mixture into your favorite bowl.  
  14. Slice chicken and place on top. 

 You have to play with the amount of water you want to leave in the pot after cooking the noodles.  You want about less than one cup so that the flavor is not diluted when you add the seasonings.  To keep this quick and simple I used frozen broccoli florets.  
 Next stir the noodle mixture with he seasoning and the spaghetti sauce gives the sauce it's body and color.  
It was really good and really fast.  And the what I love about broil chicken is how tender and moist it can be.  It's not dry, it's cooked quickly through the searing process in the oven which allows the chicken breast to retain it's moisture.  In addition, allowing for the chicken to rest on the cutting board for about 5 minutes allow the juices to get back into their place.  :)  Yum!

And yes, I use the Spicy All Purpose Seasoning Blend for Everything.  It's so quick and convenient and goes well on all meats and fish and even on roasted vegetables and pasta dishes.  

And talking abou pasta!  I recommend the Spicy Basil Blend... oh yea!

Sweet and Spicy Sauce for Fish


Sorry for my voice in the video it's been raspy for a bit now. Well here is the recipe ...basically the measurements that I used.

Sweet and Spicy Sauce 

Ingredients

  • 1/2 cup Low Sodium Soy Sauce
  • 1 tbsp Siracha Sauce
  • 2 tbsp Pickled Ginger or 1 tbsp fresh Ginger (not the sushi kind! don't forget)
  • 1 tbsp Minced Garlic
  •  2 tbsp Brown Sugar
  • 2 tsp Five Spice Seasoning
  • 1 Lime Juiced

Directions 

  1. Mix all ingredients in a small bowl.  


A post shared by M. G. Frederic (@goredchef) on

I thought this was awesome, I like pickled items.  But would you considered this pickling?  I don't know.  But check out later to see what happens.  
UPDATE:  Well, I tried this concoction that I made the next day...and it was nasty. lol... I did the "Gordon Ramsay", I spit it straight out into the nearest trash bin. lol

A post shared by M. G. Frederic (@goredchef) on

This Sauce yields about 1 cup, so you can save the rest for another use if you wish. 

Sweet and Spicy Glazed Salmon

Ingredients

  • Sweet and Spicy Sauce
  • 1 tbsp Cornstarch
  • 1/4 cup Water 
  • 2 4 oz Salmon Filets with Skin-on ( or amount of your choice) 
  • 2 tbsp oil for searing
  • 2 pinches of sesame seeds (or amount enough for salmon filets)

Directions

  1. In a small pot, bring the sweet and spicy sauce to a boil.
  2. Stir the cornstarch and water in a separate bowl.
  3. Stir the cornstarch mixture into the boiling sauce.
  4. Stir until thicken and immediately remove from heat.  
  5. In a medium saute pan on medium-high heat: 
    1. Add oil of choice. 
    2. When heated with the beginning sign of the smoke point.
    3. Sear the salmon flesh side down for 2 to 3 mins.
    4.  Carefully flip over.
    5. Glaze the top of the salmon with a few tbsp of glaze sauce.
    6. Sprinkle with sesame seeds. 
    7. Allow salmon to continue to sear on the skin side down until cooked to temperature of choice (medium, about 2 to 3 mins).  
*Note: I didn't like the sauce when I mixed it in with the vegetables.  I prefer to use the sauce as a glaze, it was too strong as a sauce for the vegetables.  Maybe a few tweaking with the addition of broth and more sweetness (brown sugar or honey) will do the the trick. 

Zucchini Turkey Lasagna

A video posted by M. G. Frederic (@goredchef) on


A video posted by M. G. Frederic (@goredchef) on

I enjoyed doing this recipe.  The original recipe is  from a Youtube.com channel called FitMenCook.

Here's the original Recipe:



I added some additional ingredients to the original recipe for flavor that doesn't really affect the calories.  I try to make my recipes at one serving so that it is easy for me to make the serving amount I want.  If I want to eat this three time a week

Zucchini  Turkey Lasagna

Servings: 1   Calories: Approx. 387
Ingredients:
  • 2 tbsp diced onion
  • 2 tbsp diced bell pepper  
  • 1/2 tbsp minced garlic 
  • 1 tsp diced pickled jalapeno
  •  2-3 oz ground turkey
  •  Seasoning (herbs and spices of choice)
  • 2 oz low-sodium marinara
  • 1/3 to 1/2 zucchini sliced 
  • 1 oz low fat cottage cheese
  • .5 oz egg white
  • 1 tbsp low-fat mozzarella
Instructions:
  1. Pre-heat oven 400 degrees
  2. Saute the onion, bell peppers, garlic, and jalapeno.
  3. Add ground turkey, seasoning, and marinara.
  4. In an individual backing-proof container, line the bottom with zucchini, then add turkey mixture, and then cottage cheese mixture.  Repeat.  Then top with mozzarella.  
  5. Place in the oven at 350 degrees.
  6. Back for 10 to 15 minutes or until the top has brown.  
  7. Remove from oven and let rest for 5 to 10 minutes.  
  8. Note: It really hold heat, I really suggest letting it rest.

Chicken Burrito Bowl

A photo posted by M. G. Frederic (@goredchef) on

Was originally going to do a regular burrito, than I decided I would do a quesadilla.  Then when I saw the amount of calories per tortilla wrap (about 150) and 300 if I had two.  I was a little disappointed. Because I wanted more ingredients.  So, the burrito bowl worked!  Came up to about 400 calories for the whole meal.

Chicken Burrito Bowl

Serves: 1 

Ingredients

  • 1 ea chicken breast tender (about 3 oz)
  • 1/2 tbsp chopped chipotle pepper in adobo
  • 2 tbsp pico de gallo
    • 1/2 plum tomato chopped
    • 1/2 tbsp chopped red onion
    • 1/2 tbsp chopped cilantro
    • 1 wedge of lime juice
  •  1/2 cup cooked brown rice
  • 1/4 avocado sliced
  • 2 tbsp pinto beans
  • 1 oz cheddar cheese 
  • 1/2 cup shredded iceburg lettuce
  • 1/2 mini pepper, thinly sliced
  •   1 lime wedge 
  • Salt your dish (optional)

Instructions

  1. Poach the chicken breast in water until tender.
  2. Remove from the water and shred with two forks.
  3. On a cutting board chop up the chipotle to make 1/2 tbsp worth.
  4. In a mixing bowl: mix together the chicken and chipotle.
  5. In the wide bowl  you are going to eat in.  Place the shredded chicken mixture as pictured.
  6. Make your pico de gallo in a mixing bowl by combining the tomato, red onion, cilantro and lime juice.  Add the pico de gallo to your eating bowl.
  7. Warm up your brown rice and place in  your eating bowl.
  8. Add to your eating bowl the avocado, pinto beans (warmed up), cheddar cheese, lettuce, mini peppers and lime wedge.
  9. I also like it spicy, you can either add jalepenos or drizzle some Tapatio Sauce.  
  10. When you are getting ready to eat, mix up the contents in the bowl very well.
  11. You're done! Enjoy!

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