PAN SEARED SEA SCALLOPS W/ MANGO SALSA (paleo friendly)

May 29th, 2014 § 0 comments § permalink

DSC_6340

(RECIPE)

On my resent visit to the doctor’s, I was told that my iron and vitamin D levels are low. She “suggested” that I try the “paleo diet.” I’m sure you all know what it is by now. Everyone is doing it or talking about it, so I’m not going to explain. She feels that it will force me to eat more protein. Also, with some resent health issues, it might be a good idea to cut our sugar. I laughed at the absurdity!! How dare she tell an Italian girl to stop eating pasta & Nutella!!! She’s irrational!

DSC_6335

As irrational as I may think she is, it’s something I need to do. I need to find out if this will help my health issues. I figure if I eat paleo at least 80-90% of the time, I’m still ahead of the game. Because of this change in my diet, you may on occasion find recipes posted on Diva Eats World that are paleo friendly, like this one.

The mango salsa is a great summertime dish. I love it paired with seafood, pork or as a dip. Since my husband isn’t eating paleo, I made him a side of coconut rice! It was all yummy!

Enjoy!
D I V A
DSC_6347

CHICKEN UNDER THE BRICK (paleo friendly)

May 23rd, 2014 § 0 comments § permalink

DSC_6231

(RECIPE)

Pollo al mattone, is Italian for chicken under the brick. It refers to a method of grilling, where a brick is placed on top of a whole chicken while cooking. The weight of the brick makes the bird have complete contact with the heat. This allows it to cook evenly and get nice and golden brown. It’s said that this method originated in a little town outside Florence, where they’re known for terra cotta tiles.

DSC_6255

Barbuto, my favorite restaurant in Manhattan, is known for their brick oven chicken that they serve with salsa verde. This is my take on their popular dish. My salsa verde is simply a sauce made from, extra virgin olive oil, capers, lemon zest and some chopped herbs, such as tarragon, basil and parsley. It’s that simple! Now that grilling season is upon us, go get yourself some clean bricks and grill away. It’s a must.

Gustatela!
D I V A
DSC_6252

NACHO BURGER

May 19th, 2014 § 0 comments § permalink

DSC_6384

(RECIPE)

Memorial Day. The unofficial/official start of summer. This means backyard BBQ’s will be in full swing. The number one food to slap on those hot coals are burgers. I have a whole notebook of burger ideas, (I promise I’ll share more) this one being one of my favorites.

DSC_6390

I joined together a burger and nachos that turned out to be a match made in burger heaven. I added chili powder, ground cumin, and ground coriander to the beef to give it a flavor kick. I then took all the makings of a plate of nachos; tortilla chips, guacamole, pico de gallo, sour cream and sliced jalape├▒os and piled it high on top of the meat patty. It turned an ordinary burger into a fiesta!

This will be a Memorial Day meal you won’t forget. Unless you have too many of my spicy margaritas.

Enjoy!
D I V A
DSC_6388

ROASTED TOMATILLO GAZPACHO W/ TOMATO-CUCUMBER SALSA (paleo friendly)

June 25th, 2013 § 0 comments § permalink

On these hot summer days, the last thing I feel like doing is eating a huge, heavy meal. I find myself eating less and lighter during the summer months. One of the things I love to have on hand is gazpacho. I keep it in the fridge for a quick, refreshing meal. I usually make it with a tomato base, but will occasionally step out of the box and try new ways, like this recipe for roasted tomatillo gazpacho.
I know that one of the great things about making gazpacho is that there is no cooking involved, but this recipe is an exception. I usually put everything in a food processor and pulse away, until I reach the consistency I like. Tomatillos are rather firm in texture, this is why I like to roast them. They begin to breakdown and get really juicy, making them perfect for soup.
Although, you do have to cook them, there is still a minimal amount of effort in preparing this gazpacho. It still produces a refreshingly cool, light, summer meal in the end.

Enjoy!
D I V A
continue for recipe>>

JUST A LITTLE DIVA FYI** Tomatillos are sometimes referred to as Mexican tomatoes, but they aren’t tomatoes at all. They’re a member of the cape gooseberry family.

PAN SEARED BASS W/ BARLEY-CORN SALSA

June 19th, 2013 § 0 comments § permalink

The husband and I decided that we were going “to try” to eat more fish. Since we are both MEAT eaters, I didn’t know how this would play out. When I was younger, I hardly ate meat. I would spend my summers at the beach and grew up eating every kind of seafood there is…then one day that all changed. I don’t know what day that was exactly, but suddenly fish seemed boring to me. My taste buds changed. If I have a choice between fish or meat…move over little fishy, hand me the steak knife.

I could blame it on the fact that I’m getting older and it’s said that your taste buds begin to dull or I could blame it on my love of red wine…..I’m going with the wine theory. My husband and I belonged to a gourmet club. 4 couples would get together taking turns hosting dinner. We would pick a theme and pair our dishes with wine. I never really drank wine before, but suddenly I became obsessed. I started reading about it, I’ve taken classes and most importantly, I started to drink a lot of it! ­čÖé

In my attempt to be a fish eater, one night John and I went out to dinner and I ordered, seared cod with panzanella salad. It was so delicious. It was not boring at all. It was packed full of flavor. I enjoyed it so much, that I wanted to make something similar at home. The recipe I posted here is my version of that dish. I must say, we all were REALLY happy in the way it turned out. The fish had a subtle but rich taste and texture that paired really well with the crisp, sweetness of the corn and tomatoes, as well as the tartness from lime juice. I even used the left overs to make tacos for lunch the next day, which were awesome. Now that we’re eating more fish, I found a whole new obsession..white wine. With a fleshier fish like sea bass, I could pair it off with a fuller white wine. As my husband calls them, “whites that drink like reds.” Oh to Joy!!!
I loved this dish and I’m making a conscious effort to eat more fish, but I still want to know….”Where’s the beef?”
Enjoy!
D I V A
continue for recipe>>

Where Am I?

You are currently browsing entries tagged with salsa at Diva Eats World.