Dinner – Kacey Tess

Sous Vide Lamb

Sous Vide Lamb

Ingredient list:

Lamb:

2 Frenched rack of lamb

1 tbsp minced garlic

2 tbsp extra virgin olive oil

2 tsp sea salt

2 tsp black pepper

2 tsp Herbs de Provence

Mint Chimichurri:

1 C basil chopped finely

1/4 C mint chopped finely

1 shallot minced

1 tsp minced garlic

1/2 C extra virgin olive oil

1/4 C red wine vinegar

1 tsp sea salt

1 tsp black pepper

Pinch of red pepper flakes

Method:

Chimichurri:

Combine all ingredients

Mix well

Refrigerate for at least 1 hour

Lamb:

Rub garlic and olive oil into lamb

Sprinkle both sides with salt, pepper + Herbs de Provence

Vacuum seal lamb or place in zip lock bag

Using a Sous Vide cook at 133 degrees F for 2 hours

Remove lamb from bag, pat dry

Sear in a greased pan over medium high heat 1 minute per side

Lest rest for 3-4 minutes before slicing between bones

Top with Chimichurri and enjoy!

Ahi Tuna Tacos

Ingredient list:

Ahi tuna (you can substitute pre cooked tuna)

Canola oil

Sea salt

Black pepper

Lime

Basil (I used purple)

Cilantro

Jalapeño sliced thinly

Pomegranate seeds

Hot sauce (I used a lime jalapeño)

Method:

Heat a medium pan over medium high heat

Drizzle both sides of tuna with canola oil and season with salt and pepper

Sear for about 60 seconds each side until browned (this will be rare, cook longer per side if you like it cooked through )

Let rest for 5 min

In a hot pan warm tortillas

Then top tortillas with tuna, lime juice, cilantro, basil, pomegranate, jalapeño and hot sauce

Enjoy!

Stuffed Salmon

Ingredient List:

2 wild caught salmon filets

1 tbsp olive oil

1 package of sliced mushrooms

5 green onions sliced

1 C spinach chopped

1 C shredded lump crab meat

2 tbsp Srirracha

1/4 C non fat greek yogurt

2 tsp sea salt divided

2 tsp black pepper divided

1 tsp garlic powder

2 sprigs of fresh dill chopped finely

10 pistachio’s shelled and chopped

Method:

Turn broil on high

Over medium heat warm olive oil, add mushrooms, onions and spinach

Cook until softened about 5 minutes

Add crab meat, yogurt, sea salt and pepper

Stir and cook until heathed through

Transfer into a bowl and let cool

Season each piece of salmon with sea salt, pepper and dill

Take Salmon filets and cut a V in the middle of each piece to place the crab meat filling

Spoon the filling into each piece

Sprinkle pistachio pieces onto filet

Place the filets back into a skillet over medium heat (add more oil if needed)

Cook on medium for 2 minutes, reduce heat to low and cover

Cook covered for 7-8 minutes

Place oven safe pan into the oven and broil over high for 2 minutes until starting to brown

Enjoy!

Serves 2

I went on Good Things Utah today to make sweet potato quesadillas. I get so nervous to be on TV but everyone there is so sweet it makes it a lot easier! I love quesadillas but wanted a little healthier option. You get a lot of veggies from these and even more if you make the cauliflower salsa. If you have any picky eaters serve them with s dipping sauce, I actually like bbq sauce with these. Click the link below to watch the tutorial on how to make these.
http://www.good4utah.com/good-things-utah/gtu-recipes/sweet-potato-quesadillas-with-cauliflower-salsa

Baked Cauliflower Bowl

Baked Cauliflower Bowl with Squash Puree

Ingredient List:

1 package of cubed butternut squash

1/4 C water

1/4 C almond milk

1 Tbsp fresh sage

1 tbsp fresh chive

1 Tbsp olive oil

1 lemon (juice)

Sea salt

1 tsp Black pepper

1 Tbsp curry

1 head of cauliflower cut into florets

5 carrots cleaned and cut in half

1 C quinoa

Mixed greens

Olive oil + vinegar for dressing the greens

Method:

Pre-heat oven to 425 and prepare a lined, greased baking sheet

Cook quinoa according to instructions on box

Place cubed squash and water in a microwave proof bowl

Cook until soft, about 8 minutes

Put softened squash in a blender with almond milk, sage, chive and 1/2 tsp sea salt and 1/2 tsp black pepper

Blend until smooth and set aside

In a large bowl combine 1 Tbsp olive oil, lemon juice, 1 tsp sea salt + curry

Add cauliflower and carrots, mix until all veggies are coated

Pour on to the prepared baking sheet

Bake for 20-25 minutes until cauliflower is starting to brown

Place greens dressed with oil + vinegar at bottom of bowl, add quinoa, squash puree and top with cauliflower and carrots

Enjoy!

Baked Cauliflower Bowl

Mayo-Free Tuna Salad

Ingredient List:

Your favorite bread (I used the flax seed bread from my previous post)

2 cans white albacore tuna drained

1 tbsp olive oil

2 tbsp balsamic vinegar (I used a lemon white balsamic)

2 tbsp mustard

1/2 C chopped pickles

**Optional**1 tsp red pepper flake

Method:

Combine tuna, oil, vinegar, mustard, pickles + red pepper if wanted

If mixture is dry add some pickle juice

Put on your favorite bread

Enjoy!

Print Recipe

{gluten free} Nachos

Ingredient List:

1 large zucchini sliced into 1/4” pieces

1/2 C mexican cheese blend

1 can black beans rinsed

1 tomato chopped

1 avocado chopped

1 ear of cooked corn cut off the cob

1/4 C salsa

Cilantro chopped

Sea salt

Chili powder

Method:

Grill zucchini (I used a George Foreman) until starting to brown about 3-4 minutes

Top with cheese and all other toppings

Add any other topping you have on hand

Cheese should melt if you put it on right out of the grill, if not bake at 350 until cheese is melted

Enjoy!

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Southwestern Quesadilla

Southwestern Quesadillas

I remeber eating a quesadilla like this in the town I grew up in. They gave you BBQ sauce to dip it in, and I’ve been dipping quesadillas in that ever since. See my previous blog post to find a recipe for homemade gaucamole which goes perfect with these.

Ingredient List:

1 tbsp olive oil

1 white onion sliced thinly

2 jalapeños de-seeded and sliced thinly

1 package of sliced baby bella mushrooms

1 ear of corn cooked and cut off cob

1 tbsp chili powder

1 tsp sea salt

1 tsp paprika

1 C mexican blend cheese

8 whole wheat tortillas

Method:

Turn broiler on low

Line a baking sheet with aluminum foil

In a medium skillet heat oil over medium

Add onions and peppers and cook until starting to turn translucent about 5 minutes

Add mushrooms and seasonings

Cook an additional 5 minutes until mushrooms are soft

Split mushroom mixture between 4 tortillas

Sprinkle with cheese

Top with tortillas

Broil each side on low for 3 minutes or until browning

Enjoy!

Serves 4

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Blue-Cheese, Buffalo + Quinoa Burgers

Blue-Cheese, Buffalo + Quinoa Burger

Ingredient List:

2 C cooked quinoa

3/4 C panko or breadcrumbs

1 can white beans (I used Great Northern) drained, rinsed and smashed

1 egg

1/4 buffalo sauce (I use Frank’s)

1/2 C blue cheese crumbles

Sea salt

Black pepper

Olive oil

Method:

In a large mixing bowl combine first 5 ingredients until thoroughly combined

Stir in blue cheese

Add 1 tsp sea salt and pepper

Form into patties (6)

Heat oil in a large skillet over medium

Fry patties on each side until golden brown, about 4 minutes per side

I served mine on a brioche bun with fried leeks, onions, pickles + avocado

Enjoy!

Summer Veggie Fry

I get so excited for summer. There is nothing better than being able to stop by a fruit stand and buy local produce. I get so excited being able to grow some of my own veggies too, I look forward to having a big garden next year! You can add any fresh veggies you want to this recipe, the tomato pesto goes well with almost anything. If you want your pesto to have more of a kick replace the basil with arugula.

Ingredient List:

Stir Fry

2 large carrots chopped finely

1 C spinach

1 tbsp olive oil

2 large leeks chopped finely and washed (white and light green part only)

1 garlic clove minced

Sea salt

Black pepper

1 head broccoli cut into florets

1 bunch asparagus (tough part of stem removed)

Sun Dried Tomato Pesto

1 8 oz container of sun dried tomatoes in oil

1/2 C parmesan cheese

1/4 C fresh basil

1/4 pine nuts (or any type of nut you have on hand)

Exta virgin olive oil (if needed)

Method:

Combine all ingredients for pesto in a food processor until smooth

Add olive oil 1 tsp at a time if too thick until you get a smooth texture

In a large skillet heat oil over medium

Add leeks and garlic and cook until leeks are translucent about 10 minutes

Season with sea salt and pepper

Add broccoli, and asparagus and cook for an additional 5-6 minutes until asparagus is tender

Serve the veggie mixture on top of raw carrots and spinach

Top with tomato pesto

Enjoy!