Traditional butter tarts are a distinctively Canadian sweet treat. Flaky pastry is baked with a sweet filling made with sugar, butter, vanilla and dried fruit such as raisins or currents. Sometimes, chopped nuts are added. They are utterly delicious and difficult to eat just one! Traditional butter tarts What is a butter tart? Recipes for traditional butter tarts have been around for generations throughout Canadian households. They are similar to a British treacle, a French sugar pie or a Scottish Ecclefechan tart. They can even be compared to the American pecan pie. The filling is quite easy to make, but it is the pastry that quite often gets the home cook driven mad. It needs to be tender, flaky and fit precisely into a tart or muffin pan. Many headaches have been had trying to roll out and achieve the perfect tart crust. Raisins, currents or nuts? Traditional butter tarts come in many different forms, whether they are made with a blend of raisins, currents or nuts. You’ll hear great debates amongst Canadian families about what belongs in a proper butter tart. This recipe is my family’s version. We typically added only raisins. However, you can add chopped toasted walnuts or pecans to the mix if you like. As a side note: I grew up in Canada, but now make my home here in Seattle. I know many blended American and Canadian families that make Washington their home. The search for local butter tarts is always “on” over the holidays. For this reason, butter tarts are a great recipe to share with you today. Butter tarts are a Canadian classic Traditional butter tarts are a labor (or labour, if we’re staying true to our Canadian roots) of LOVE. They do take some time to prepare and bake. I’m not gonna lie, you may need a stiff drink whilst making them. But your efforts will be rewarded as you indulge in an amazingly delicate sweet treat. They melt in your mouth and go perfectly with a cup of tea or coffee. I hold this recipe for butter tarts near and dear to my heart since it is my mom’s. She gave me her recipe many years ago and I still have it today along with her little notes on the side. How to make butter tart pastry I find the easiest way to make the delicate flaky pastry is to use a food processor. With short pulses of the blade and icy cold water, the pastry comes together quickly without overworking it. I use a combination of shortening and unsalted butter. If you don’t have a food processor, use a pastry cutter. Turn the pastry out onto a sheet of parchment paper. Simply lift the ends of the paper inwards pressing the dough together. Do this a couple times until it comes together. Then chill the dough. Rolling out the pastry to the right thickness and cutting them “just so” is the most challenging part of making butter tarts. Tips for cutting out the pastry Place the pastry in-between two sheets of parchment paper before rolling it out. This makes transferring the pastry from the paper easier. Dust the pastry with additional flour as needed to avoid sticking. Keep the pastry cold and do not over work it. If necessary, take breaks putting the pastry in the fridge for several minutes to keep it cold. Use a floured glass or biscuit cutter slightly larger than the size of the pan wells to cut out the pastry. For the butter tarts pictured, I used a standard non-stick muffin pan. This makes rather large butter tarts. But no one has ever complained. 🙂 Lightly prick the wells of the pastry with a fork. This helps prevent bubbles from forming as they bake. Pastry pricked with a fork and ready to be filled How to make butter tart filling Once the pastry is prepared, we make the sweet sticky filling. Making the filling is quite easy. It consists of sugar, corn syrup, eggs, vanilla, butter, raisins and lemon juice. Combine the ingredients in a saucepan on low heat and bring it to a soft boil. That’s it. Fill the pastries 3/4 full. Once the tarts are filled, they are baked to a light golden brown in the oven. Perfection! A sticky sweet filling with raisins Much ado about corn syrup There is much reluctance on the part of many bakers to use corn syrup recently because of potential negative health effects associated with high-fructose corn syrup. These products are both made from corn starch, however, they are in fact different. I use Karo light corn syrup in this recipe. It contains no high-fructose corn syrup. The concern with high-fructose corn syrup is around the process by which the glucose is converted to fructose enzymatically. As with all types of sugar, too much of it is a bad thing no matter what the source is. Butter tarts ready for the oven After the butter tarts have cooled, use a sharp knife around the edges of the tart to loosen them. They should pop right out. I have never had a butter tart stick. Can I freeze butter tarts? Yes! One great thing about butter tarts is that they freeze very well. Use quality air-tight containers and layer with parchment paper. You can have a marathon day of baking tarts and set them aside to be enjoyed another day. Watch them like a hawk while they cool. Otherwise you will return to your kitchen (after a well deserved break) only to find far too many butter tarts have mysteriously disappeared. No doubt eaten by that person named “not me” in the household (so sneaky of him/her)! Can’t resist these sweet treats Have you ever heard of butter tarts or tried one before? If you like pecan pie or pastries in general, I think you’ll love butter tarts. Let me know your thoughts below in the comments. I wish you the best of luck and cheer you on as you make these delicious treats. Here’s to the butter tart! Happy cooking, Michelle If you make any of my recipes, use #northwestspoon and share your photo. Traditional Butter Tarts Serves 4 Prep 30 mins Cook 20 mins Butter tarts are a distinctively Canadian sweet treat. Flaky pastry is baked with a sweet filling made with sugar, butter, vanilla and dried fruit such as raisins or currents. **Pastry crust** 1/2 cup unsalted butter (1 stick) 1/2 cup shortening 2 1/2 cups all-purpose flour (plus more for dusting and rolling) 1 tsp salt 1 tsp sugar 1/4 cup to 1/2 cup ice cold water **Filling** 2 large eggs, remove white membrane from egg yolk 3/4 cup light brown sugar 1/2 cup Light Karo corn syrup juice of half a lemon 1 tsp vanilla extract 1/2 cup melted unsalted butter 1 cup raisins, lightly chopped **Pastry crust** Cut the butter and shortening into tablespoon sized pieces. Make sure the butter and shortening are cold. Combine the flour, salt and sugar in a large bowl. Have icy cold water and a tablespoon set aside. Fit the food processor with the S blade. Add in the flour mixture, butter and shortening. Pulse for short bursts until the mixture begins to look like coarse meal. You should see large pea sized chunks of butter and shortening. Add two tablespoons of the icy cold water and pulse. Add two tablespoons more water and pulse until the dough begins to just hold shape. If it is still crumbly, add another tablespoon of water, one at a time until the right consistency is reached. If you do not have a food processor, you can do this by hand with a pastry cutter. Turn the dough out onto a large piece of parchment paper. Bring the ends of the paper inwards, pressing down with your hands. Cut the dough into two disks. Repeat and shape the dough into a round. Do not over work it. Do this just until it takes shape. Wrap the dough in plastic wrap or parchment paper and place it in the fridge to rest and cool for 60 minutes before making the tart pastry. Make sure your work surface is dry and clean. Have additional flour set aside for dusting as needed. Cut out a large piece of parchment paper and dust it with flour. Place a dough disk in the center and dust it with a little flour. Cover it with another large piece of parchment paper. Using a rolling pin, roll out the dough from the center outwards. Give the disk a 1/4 turn each time you roll outwards. Roll it out to about 1/8 inch thickness. Gently pull off the top layer of parchment. Use a floured glass, tea cup or biscuit cutter slightly larger than the wells of the non-stick muffin pan to cut out the pastry for each tart. Gently remove the small circles of pastry from the bottom parchment paper and gently place them into the muffin pan wells. Use your fingers to gently guide them in. Don’t press too hard, but you can shape them. Lightly prick the pastry several times with a fork. This helps prevent bubbles from forming. Keep the pastry cold while you prepare the filling. Place it in the fridge. Gently cover it with parchment paper. **Filling and baking** Preheat the oven to 375 F. Beat the eggs slightly. Stir in brown sugar, corn syrup, lemon juice, vanilla, melted butter and raisins. In a medium saucepan, on low heat, slowly cook and stir the mixture until it reaches a soft boil. Remove from heat. Fill the pastries 3/4 full. Bake in the oven at 375 F for 10 minutes. Lower the heat to 350 degrees and bake for another 10 minutes. The butter tarts should be a light golden brown. Allow the butter tarts to cool on a rack. Run a sharp knife around the edges of each tart to gently release it from the pan. Enjoy! Notes: · Use a standard non-stick muffin pan or specialized tart pans for this recipe. If you use a muffin pan, you will yield 12 large butter tarts. There will be some pastry left over. If you’d like to prepare 24 butter tarts, double only the filling recipe provided. Any left over pastry can be kept in the fridge for up to 3 days or can be sealed in plastic wrap and frozen if desired. #buttertarts

Cozy up with a bowl of classic beef stew for a hearty winter meal. This classic beef stew recipe has everything I love about a hearty beef stew. Tender beef, potatoes, carrots, garlic, onions, celery and gravy. It’s savory and beefy. Classic beef stew is hearty and delicious. There is something so comforting and heartwarming about a bowl of beef stew. It’s easy to heat up and serve with a simple side salad for a quick mid-week dinner. It almost tastes better the next day after the flavors have had time to meld together. Beef stew is one dish you can use any vegetables of your choice. For example, I love potatoes, but if you would like to use turnips (another root vegetable) you can. Cut up fresh green beans or peas are also options you can toss into the mix if you like. I prefer carrots, but some people like parsnips, which is a cousin of the carrot. Braising stew meat low and slow makes it tender and flavorful How to cook beef stew Stewing beef tends to be a tougher cut of meat. Braising these cuts of meat on a low temperature for a longer duration helps make the beef tender and flavorful. You can choose stew meat already prepared by the butcher or a chuck roast, which you cut up into one and a half to two inch cubes. Searing the beef cubes prior to combining it with the vegetables and gravy to bake in the oven is a critical step for developing great flavor in the stew. This post contains affiliate links. For more information see policy. The seasoning in this classic beef stew recipe are quite simple. Onions, garlic, salt and pepper are essential. I typically add a teaspoon of Simply Organic Italian Seasoning , but you can switch it up and use thyme or oregano if you prefer. Many herbs pair well with beef. Serve beef stew with a simple garden salad Why add wine to beef stew? I add about 1/4 cup of dry red wine to my classic beef stew recipe. It is optional. However, adding a dry red wine will add acidity and flavor to the dish overall. As the stew simmers, the alcohol is burned off. Choose a lighter-style dry red wine with moderate tannins such as Sangiovese (Chianti), Cabernet or Merlot. Only use a wine that you would enjoy drinking. Never a “cooking wine.” Full-bodied reds with big bold flavors (Syrah / some Pinot Noir) will be too much for the stew. It will not produce the right flavor, so avoid these. Hearty beef stew in “big blue” Le Creuset dutch oven This recipe will feed four to six people. I always use a large heavy-bottomed dutch oven, like my Le Creuset . This enamel cast-iron pot is particularly good for braising meats low and slow. Allow the stew to sit for at least five minutes after it comes out of the oven. As it sits, the gravy will thicken more. When was the last time you had a hearty bowl of beef stew? I hope you enjoy this classic beef stew recipe. I’d love to hear your comments and take on this classic below. Thank you for visiting this blog. If you make any of my recipes, share your photo with #northwestspoon and tag me. Happy cooking, Michelle Classic Beef Stew Serves 6 Prep 15 mins Cook 90 mins This classic beef stew recipe features tender beef, potatoes, carrots, garlic, onions, celery and gravy. It’s savory and beefy. A great family mid-week meal. 1 1/2 lbs beef stewing meat cut into 1.5 to 2 inch squares. 2 tbsp flour 1/2 tsp fine sea salt or kosher salt 1/4 tsp ground black pepper 3 tbsp vegetable oil 1 small onion, diced 2 large cloves garlic, minced 2 large carrots, sliced 2 ribs celery, chopped 1/4 cup dry red wine 4 cups beef broth 3 large Yukon gold potatoes, peeled and chopped into 1 inch cubes 1 tsp dried Italian seasoning Sprigs fresh Italian parsley for garnish Preheat the oven to 350 F.  Lay the stew meat onto a dinner plate. Gently press paper towel into the meat to wick away any moisture. Throw paper towels away. Sprinkle the stew meat with flour and toss gently to coat it. Season the beef with salt and pepper. On the cook-top: Heat 2 tbsp vegetable oil over medium-high heat in a large heavy-bottomed dutch oven. Sear the stew meat all over for several minutes. Once it starts to brown, remove the meat back to a clean dinner plate. Add 1 more tbsp of vegetable oil to the pan. Add the onions and saute for several minutes or until they begin to go translucent. Scrape up any brown bits as you go. Next, add the garlic, carrots and celery. Continue to saute for 3 more minutes. Add the wine and broth, stirring to scrape up and dissolve any browned bits. Finally, add the potatoes and Italian seasoning. Bring the stew to a simmer. Cover and turn off the heat. Transfer the pot to the oven. Bake in the oven for 1.5 hours. The meat will become tender and the vegetables will have cooked through. Let the stew sit for at least 5 minutes before serving. The gravy will thicken more as it sits. Garnish with sprigs of fresh Italian parsley. Notes: ·  Choose a lighter-style dry red wine with moderate tannins such as Sangiovese (Chianti), Cabernet or Merlot. I recommend a large heavy-bottomed dutch oven such as  Le Creuset  for braising meats. #beef #stew

Instant Pot mushroom risotto is savory, wholesome and creamy. It’s a great electric pressure cooker dish for a mid-week meal. This recipe can also be made plant-based. Savory mushroom risotto is one of my favorite dishes to make with an Instant Pot (electric pressure cooker). Imagine perfectly cooked el dente risotto without all the stirring and adding of broth slowly. When I first made this recipe, I admit, I was very skeptical. I have received training by Italian chefs about how to patiently and slowly cook risotto to achieve it’s delicate creaminess and infuse flavor. My expectations for electric pressure cooker mushroom risotto was low. Yes, it can be done, but would it taste good? To my surprise, incredibly delicious and creamy mushroom risotto is actually achievable in an electric pressure cooker. I could not believe my eyes after I opened up the pressure cooker and gave the rice a stir. How could this be? Ingredients for Instant Pot risotto What kind of rice do you use for risotto? In Italy carnaroli rice is commonly used for risotto. Arborio rice is somewhat easier to find here and is equally as good. Both are short-grain rice high in starch. Risotto gets its creamy texture from the starches that are released from the rice during the cooking process. Use either of these types of rice for this Instant Pot mushroom risotto. Baby bella mushrooms sauteed What kind of mushrooms to use In this recipe I use fresh baby bella mushrooms. However, if you have the opportunity to use a mix of different kinds of mushrooms, I highly recommend it. It adds complexity and even more flavor to the dish. In particular, I like a mix of baby bella and shiiatake mushrooms. Porcini mushrooms are often traditionally used in risotto. They are typically only found dried here and must be re-hydrated first. Plant-based sides If you are looking for plant-based recipes to add to your weekly rotation, this Instant Pot mushroom risotto is a great one. In my opinion, it is flavorful and hearty enough to stand on its own as a full meal. If you are like me and simply need more protein, serve the risotto with seared tofu cut into cubes. Sear the tofu separately in vegetable oil seasoned only with sea salt, pepper and minced garlic. Mushroom risotto pairs well with a plate of roasted mixed vegetables, salads and soups. I also highly recommend serving this dish with a simple salad made with fresh arugula leaves (also known as “rocket lettuce,”) chickpeas and shredded carrots. Drizzle lemon juice and extra virgin olive oil over the salad and season with sea salt and ground pepper. The peppery arugula compliments the earthy mushrooms. Meatier options Instant Pot mushroom risotto pairs deliciously with many roast meats such as roasted chicken or pork. It also fairs well with beef steaks, venison or pork chops. Since there isn’t any standing and stirring as with traditional risotto, it is an achievable side dish for a roast and far less work. Risotto cooking techniques There are a few important cooking techniques to achieving great flavor and texture for risotto regardless of whether it is cooked on a stove top or in an electric pressure cooker. In addition to choosing a short grain starchy rice, it is important to saute and coat the rice in extra virgin olive oil and butter (the fats). The rice will begin to take on a slightly translucent appearance. This step prepares the grain to slowly absorb the liquid and release its starch. At this step, also add the dry white wine. The flavor of the wine is absorbed by the rice. Sauteing the rice in extra virgin olive oil and butter Another important step with this recipe is measuring just enough broth. To achieve this, use a large glass measuring cup. Four cup is the best size. Place sauteed mushrooms, onions and garlic into the glass measuring cup. Add enough broth to make four cups before transferring it to the pressure cooker. At this point the pressure cooker is sealed and the cooking process (and magic) begins. After the cooking time, you will open the pressure cooker to find risotto. It will be very hot. Stir the rice and add the Parmesan cheese or Vegan Parmesan cheese alternative at this point. And that’s it. No standing by the cook top continually stirring in broth. It really is that easy. Garnish the risotto with fresh Italian parsley or basil. I really enjoy finding new ways to prepare classics with my electric pressure cooker. I hope you enjoy this Instant Pot mushroom risotto recipe. If you make any of my recipes, share a photo with #northwestspoon. Or leave me a comment below. Instant Pot Mushroom Risotto Serves 4 Prep 5 mins Cook 30 mins Instant Pot mushroom risotto is savory, wholesome and creamy. It’s a great electric pressure cooker dish for a mid-week meal. 3 tbsp extra virgin olive oil 1 tbsp butter or vegan butter 1/4 cup onion, diced 8 ounces baby bella mushrooms, sliced 2 cloves of garlic, minced 1 1/2 cups Arborio rice 3 1/2 cups chicken or vegetable broth 1/4 cup dry white wine 1 tsp fine sea salt 1/4 tsp fresh ground pepper 1 tsp dried thyme or oregano 1/4 cup grated Parmesan cheese or Vegan Parmesan cheese alternative Set the pressure cooker to saute function for 10 minutes. Heat 2 tbsps olive oil and 1 tbsp butter until melted. Add the diced onions and saute until they begin to soften. Next, add the sliced mushrooms and saute until they release their liquid and turn slightly browned, about 7 minutes. Stir in the garlic and saute for another minute. Use a slotted spoon to transfer the onions, mushrooms and garlic to a large measuring cup (4 cup). Then add enough broth to make 4 cups. Heat the remaining 1 tbsp olive oil in the pressure cooker. Add the rice and stir so it becomes coated in the oil. Continue stirring until it starts to become translucent, about 3 minutes. Add the wine to the rice and cook until it evaporates, about 1 minute. Stir in the onion, mushroom and broth mixture. Add the salt, pepper, thyme (or oregano). Cover and seal the pressure cooker. Use the manual function. Cook on high pressure for 6 minutes. After the signal for 6 minutes, release the pressure manually. Carefully open the pressure cooker and stir the risotto. Add 1/4 cup grated Parmesan cheese (or Vegan Parmesan cheese alternative) and stir for about 1 minute until it becomes creamy. Adjust the salt and pepper to taste as necessary. Notes: · Use sliced baby bella mushrooms or a mix of mushrooms of your choice. ·  Plant-based? Use Vegan Parmesan cheese alternative for a more “cheesy” flavor. Otherwise, leave it out. #mushrooms #risotto

Lemon zucchini loaf is moist, refreshing and delicately sweet. If you like lemons, you’ll love this lemon zucchini loaf topped with a lemon glaze. Moist and refreshing lemon zucchini loaf Zucchini is the secret to this moist and tasty lemon loaf. It’s delicious for breakfast or an afternoon snack. This recipe makes one lemon zucchini loaf. It doesn’t last long. If you like the zesty, fresh flavor of lemons, I think you’ll love this lemon zucchini loaf. Organic zucchinis Zucchini is also known as summer squash and courgette. It has many beneficial vitamins such as vitamin C, A, potassium, folate and fiber. While we think of zucchini as a vegetable, it is actually a fruit since it forms from a flower on a plant. Zucchinis are a great vegetable to plant in your summer garden. Shredding zucchini and hiding it in baked goods is a rather brilliant concept. What is amazing is that you really can’t taste the zucchini. Its main purpose is to lighten and moisten the crumb of the loaf. It’s also a great way to get some extra vitamins. If you have allot of zucchini, you can shred it up, portion it out and freeze them in freezer bags for later use in loaves like these. Lemon zucchini loaf cooling on a rack I recommend doubling the recipe if you are baking for a family and make two! I find I have best results when baking loaves like this with a metal non-stick loaf pan. However, you can also use the glass pyrex versions as well. If you are gluten free, you can make this lemon zucchini loaf using a 1:1 gluten free flour blend such as Namaste all purpose gluten free flour, which I purchase at Costco. My kids really enjoyed this lemon zucchini loaf. They were a little skeptical at first when I told them it had zucchini in it. But, one taste and they were hooked. The loaf is particularly delicious with the lemon glaze drizzled over the top. Lemon zucchini loaf with a lemon glaze I made this lemon zucchini loaf for Easter breakfast. It would also be terrific for a brunch, bake sale or a contribution to a teacher’s appreciation lunch. To make this lemon zucchini loaf plant-based, you will need to substitute the large egg with an egg replacement such as flaxseed egg replacer. This is one tablespoon of fine ground flax seeds to three tablespoons of water. What you’ll need 1 ½ cups all-purpose flour 1/2 tsp baking soda 1/4 tsp baking powder 1/4 fine sea salt 3/4 cup sugar 1 cup shredded zucchini (peeled, do not squeeze water out) 1/4 cup neutral vegetable oil 1 large egg 2 tbsp lemon juice 2 tbsp lemon zest I added in an additional 1 tsp limoncello liqueur. This is optional. For the glaze ½ cup powdered sugar 1 – 1 1/2 tbsp lemon juice (to desired consistency) 1 tsp lemon zest If you like the idea of hiding zucchini in a tasty baking treat, you may also like my gluten free chocolate zucchini cake . This chocolate cake is moist and full on chocolate flavor. It’s incredibly easy to make too. This chocolate zucchini cake is “self frosting” too. Have you tried hiding zucchini in a baked good before? Let me know if you try this recipe out. I’d love to hear your thoughts below in the comments. Happy baking! Michelle Lemon zucchini loaf Serves 4 Prep 10 mins Cook 40 mins Lemon zucchini loaf is moist, refreshing and delicately sweet. If you like lemons, you’ll love this lemon zucchini loaf topped with a lemon glaze. 1 ½ cups all-purpose flour (see notes for gluten free) 1/2 tsp baking soda 1/4 tsp baking powder 1/4 tsp fine sea salt 3/4 cup white sugar 1 cup shredded zucchini (peel the zucchini, then shred it. Do not squeeze water out of it.) 1/4 cup neutral vegetable oil 1 large egg 2 tbsp lemon juice 2 tbsp lemon zest 1 tsp limoncello liqueur (optional) **For the glaze** 1/2 cup powdered sugar 1 – 1 1/2 tbsp lemon juice (to desired consistency) 1 tsp lemon zest Preheat the oven to 350 F. Grease a loaf pan well. Combine dry ingredients in a medium mixing bowl and set aside. In another mixing bowl, combine the wet ingredients and add in the shredded zucchini. Combine the wet ingredients into the dry. Use a spatula to stir until just combined. The batter is thick. If it is too dry, add lemon juice or water 1 tbsp at a time until it comes together. Do not overwork the batter. Bake for 40 – 55 minutes or until a toothpick comes out clean from the center. Cool on a wire rack for about 10 minutes. Remove it from the pan and cool completely. Combine the ingredients for the glaze in a small bowl and drizzle it over the loaf. · If you wish to make the lemon zucchini loaf gluten free, I recommend using Namaste all purpose gluten free flour blend. You can use any 1:1 gluten free flour blend. #Lemon #zucchini

Freshen up taco Tuesday with easy Spanish rice for a tasty side dish. Homemade Spanish rice is much fresher than anything from a box. You’ll love this easy Spanish rice at your next family taco night. Spanish rice makes a great side dish This Spanish rice recipe will serve eight people. It’s a big skillet of rice. This is an authentic family recipe. It’s simple and wholesome. Cut the recipe in half if you want to serve your family of four and don’t need left overs. However, left overs are always welcome in our house. Perfect for taco Tuesday! I love Spanish rice. You may surprised at how easy it is to make it from scratch. The best part about making your own sides from scratch is you control what goes in it. You can control the sodium (important for heart health and diabetes) and the spice level. You like it spicy?! Add in a dash of cayenne pepper to taste. What you’ll need Vegetable cooking spray long-grain white rice extra virgin olive oil white onion garlic canned plum tomatoes chicken broth dried oregano sea salt ground black pepper How to make Spanish rice Making Spanish rice is quite easy. Here are a couple key steps to note. First, you will coat the rice with a little vegetable oil and heat it through until it becomes matte. This takes just a few minutes. This prepares the grain to absorb liquid. Coating the rice Set the coated rice above aside. Next, cook the ingredients that season the rice such as the onion and garlic. Then the rice is mixed in with the onion, garlic, tomatoes, chicken broth, herbs and salt and pepper. It is brought to a boil and simmered. Mixing in the broth and tomatoes The rice is simmered for 12 minutes on low. Then, the heat is turned off and we allow the steam to finish cooking the rice another 10 minutes. It’s best to not peek at this time. I use a glass cover on the skillet so I can see through the top. Cover the rice and simmer I enjoy this easy Spanish rice along with a simple protein and vegetable. It’s delicious with prawns, grilled chicken or a simple fillet of fish like Pacific cod. You may also like Grilled cumin prawns with avocado salsa Pacific cod with pineapple pico de gallo Ground beef tacos Instant Pot pork carnitas Easy Spanish rice I hope you enjoy this recipe for Spanish rice. Spice up your taco night with this authentic delicious dish. Happy cooking, Michelle Easy Spanish Rice Serves 8 Prep 10 mins Cook 25 mins Freshen up taco Tuesday with easy Spanish rice for a tasty side dish. Homemade Spanish rice is much fresher than anything from a box. You’ll love this easy Spanish rice at your next family taco night. Vegetable cooking spray 1 1/2 cups long-grain white rice 2 tbsp extra virgin olive oil 1/2 cup white onion, chopped 1 tsp garlic, diced 16 ounce can plum tomatoes, pureed with their juice 1 3/4 cups reduced-sodium chicken broth 1/2 tsp dried oregano 1/2 tsp fine sea salt 1/4 tsp freshly ground black pepper Coat a medium non-stick skillet with vegetable cooking spray. Cook the rice over medium-high heat until it takes on a matte white look. This takes just a few minutes. Scrape the rice into a bowl or sauce pan and set aside. Add 2 tbsp of extra virgin olive oil to the skillet. Cook the onion at medium-high heat until it softens. Add the garlic and continue cooking until it softens (about 2 minutes more). Next, add the rice, pureed tomatoes, chicken broth, oregano, salt and pepper to the skillet. Bring to a boil over medium heat. Stir. Cover the skillet and reduce the heat to a low simmer. Cook the rice for 12 minutes. Then turn off the heat (remove from heat if using an electric stove) and let the rice steam itself for 10 minutes more. · Use a medium-sized skillet preferably non-stick, with a lid for this recipe. #rice

Classic Mexican flavors make the prawns or shrimp pop in these tasty shrimp and avocado quesadillas. They make a great lunch or quick mid-week dinner. Shrimp and avocado quesadillas I think I could pretty much live off of quesadillas or tacos. There are so many different ways to create and serve them with authentically Mexican flavors. Quesadillas are a versatile family meal that makes everyone happy. Serve shrimp and avocado quesadillas with a simple salad or cole slaw on the side. When you think of quesadillas you probably think of cheddar or Mexican cheese blend quesadillas. In this recipe I use a mix of mild cheddar cheese and a soft goat cheese. You may be surprised by this, but the flavor of the goat cheese tastes really good with the shrimp and the classic Mexican seasonings. It’s ooey gooey delicious! They are quite filling too. Ingredients for shrimp and avocado quesadillas Seasoning the prawns or shrimp To season the prawns or shrimp, I like to do a quick marinade and let them soak up the flavor. I have even prepared the shrimp the day before and allowed it to season and marinate in the fridge. This is a great idea if you plan to make the shrimp and avocado quesadillas for lunch the next day. The marinade consists simply of extra virgin olive oil, fine sea salt, ground pepper, cumin, chili powder, garlic powder and lime or lemon juice (your choice). Both lemon or lime juice work great in this recipe. Cooking the shrimp in a skillet Start with prawns or large shrimp that are deveined and had the tails removed. If you don’t have access to fresh shrimp, look for frozen shrimp where the work has already been done for you to save time. Cooking the shrimp takes no time at all. I typically spray a cast-iron frying pan with a little Pam vegetable spray. Heat the pan to medium-high and sear the shrimp a couple minutes per side. Once the shrimp turns a light pink color and are slightly firm to the touch, they are done. Spice it up For me, sometimes the best part of quesadillas or tacos is all the toppings. I recommend serving these shrimp and avocado quesadillas with your favorites. You will not go wrong with topping these with salsa, pickled jalapenos or radishes. They are really delicious served with a simple cool coleslaw with lime squeezed on top. I prefer to control the spice with my choice of toppings. But if you are adventurous, you can certainly kick it up a notch by adding a dash or two of cayenne pepper or freshly diced jalapenos in the shrimp marinade. Serve with radishes, lime and cilantro Family friendly One of the great things I love about shrimp and avocado quesadillas night in our household is that it is an easy dish to adjust to everyone’s personal tastes. I have one picky eater that has declared he does NOT like shrimp. Nope. Will not eat it. Well, ok. Three out of the four family members are fine with this recipe as is. So, I simply leave the shrimp out of his cheesy cheddar quesadilla and call it a day. More guacamole and chips or salad on this little one’s plate instead. Some kids will not eat anything if food groups touch each other on their plates. It’s frustrating. So, again…cooked shrimp on the side is not any more work for mom in this case. Win, win. Layer on the ingredients Making the quesadillas Making the quesadillas is very easy. In fact it feels odd providing you step by step photos of it. But I can’t assume everyone knows how to make this delicious classic. If you use a large non-stick frying pan you won’t need any oil in the pan. If your pan has sticky tendencies, spray it with a small amount of cooking vegetable spray first. Before you begin assembling the quesadillas, it’s important to have all of your ingredients out and ready to go. The cheese is shredded, the shrimp is cooked, the avocado is chopped, the tomatoes are diced, your margarita is ready to sip on…etc. Fold it over and flip Get the pan nice and hot. Add the flour tortilla and start layering. Start with shrimp on one half of the tortilla. Next, add some green onion, avocado, some cheddar, some goat cheese, some diced tomatoes and a little cilantro all over. At this point, the quesadilla is ready to be folded. Use a spatula and fold over the tortilla like this. I usually flip it over one more time. It will turn golden brown on both sides. Cook for just a couple minutes and serve. Use a sharp knife to cut them in half. Repeat the process. Shrimp and avocado quesadillas make a great lunch Time savers Fresh diced tomatoes are tasty in this quesadilla. But a great alternative (and actually a preference) is to use a can of Rotel original. Rotel is canned, diced tomatoes seasoned with jalapenos. Using Rotel is time saving and adds great flavor. I think you’ll love how delicious these shrimp are once you taste them. Make a large batch of just the cooked shrimp. Store them in the fridge and add them to garden salads with a Southwest style dressing for a delicious lunch. Cook once, eat twice. Feel like seafood but keeping it simple for dinner? You’ll love these shrimp and avocado quesadillas. Give them a try. I’d love to hear how you liked them in the comments below. Happy cooking, Michelle Shrimp and avocado quesadillas Serves 4 Prep 40 mins Cook 15 mins Classic Mexican flavors make the prawns or shrimp pop in these tasty shrimp and avocado quesadillas. **Marinade for prawns or shrimp** 1 lb prawns or large shrimp (shelled, deveined, tails removed) 2 tbsp extra virgin olive oil 1 pinch fine sea salt 1/2 tsp cumin 1/2 tsp chili powder 1/4 tsp garlic powder 1/4 tsp ground black pepper Juice of half a lemon or lime **For the quesadillas** 2 large ripe avocados, coarsely chopped large flour tortillas 1 large tomato coarsely chopped or see notes below 5 oz soft goat cheese (Chevre) 1 cup shredded mild cheddar cheese 2 scallions, diced small handful of fresh cilantro (coriander), chopped lemon or lime wedges for garnish **Suggested toppings/sides** pickled jalapenos salsa cole slaw Clean the prawns or shrimp. In a medium sized mixing bowl combine all the marinade ingredients and toss the shrimp. Marinate for minimum 30 minutes in the fridge or up to eight hours. Cook the shrimp! Spray a large skillet with vegetable spray and heat the pan to medium-high heat. Add the shrimp. Sear the shrimp about two minutes per side or until they turn a nice pink color and are firm to the touch. Remove them from the heat and set aside. If the prawns/shrimp are very large, cut them in half. Use another large clean skillet. Get it nice and hot. To assemble the quesadillas, add a flour tortilla to the skillet. Layer the tortilla with some shrimp, then sprinkle it with some avocado, scallions, tomatoes and cilantro leaves. Dot with goat cheese and sprinkle cheddar cheese on top. Fold the tortilla half over on top of the shrimp. Carefully, turn it over once. This takes just a couple minutes. They should turn golden brown and heat through. Transfer the quesadilla carefully with a large spatula to a plate or wooden cutting board. Slice them in half and serve with lemon or lime wedges on the side for garnish and squeezing. #prawns #quesadillas #shrimp

Roasted petite red potatoes with parsley and chives are a quick and delicious side. Pair these tasty gourmet spuds with your favorite roast or BBQ meats. The roasted red petite potatoes pictured here are served with buttermilk marinated roast chicken and peas. Roasted petite potatoes make a delicious side dish Petite red potatoes offer a light tender skin and creamy flesh. They come pre-washed and packaged in 1 lb bags. There is no need to peel them. I love the flavor of these little red potatoes. Freshen them up with a flavor burst of fresh Italian parsley and garden chives. Fresh Italian parsley and chives freshen up these little potatoes Chives and Italian parsley are in full bloom here in my little backyard garden. These are some of the easiest and most versatile herbs to grow. They thrive on morning sun and grow simply in garden pots on the patio. Chives are also a perennial. They will come back year after year. The little purple flowers pictured above with the potatoes are edible and are from the chive plant. Grab your scissors and snip away just enough for your salads or these tasty roasted potatoes. How to roast petite potatoes In addition to fresh Italian parsley and chives, I season the potatoes with fine Mediterranean sea salt, garlic powder, onion powder and ground pepper. They are tossed in extra virgin olive oil and baked for 30 minutes or until fork tender. There is no need to peel petite red potatoes. Simply toss them in the seasonings and bake. Using a high quality salt will make all the difference in flavor for any roasted vegetable. Don’t use regular table salt as an alternative. Table salt is meant to be used “on the table” as an extra hit of salt if needed. The final step for infusing fresh flavor is to add the fresh herbs, a drizzle of extra virgin olive oil and sea salt right before serving. Please excuse the well loved roasting pan below. I’ve been told it’s a sign of a busy kitchen and good home cook. Bake in the oven for 30 minutes Use left over roasted petite potatoes in salads If you’re lucky enough to a left over roasted petite potatoes, they are pretty darn good cold too. I usually have several left over when I serve these to my family of four. Toss the potatoes into a fresh garden salad. You’ll love the texture and flavor they bring to a salad full of fresh vegetables. They pair particularly well with blanched french green beans and will compliment Italian or Ranch dressings. Light fresh flavor with creamy flesh and tender skin I hope you enjoy this recipe for roasted petite potatoes with parsley and chives. It’s an easy side dish for any day of the week. Leave me a comment below. I love hearing from you. Happy cooking, Michelle Roasted petite potatoes with parsley and chives Serves 6 Prep 5 mins Cook 30 mins Roasted petite red potatoes with parsley and chives are a quick and delicious side. Pair these tasty gourmet spuds with your favorite roast or BBQ meats. 1 lb 8 oz bag petite red gourmet potatoes Extra virgin olive oil 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1/2 tsp fine Mediterranean sea salt Fresh ground pepper to taste 1 tablespoon fresh Italian parsley, diced 1 tablespoon fresh chives, diced Preheat the oven to 400 F. Add the potatoes to a medium to large mixing bowl. Add 1 tablespoon of extra virgin olive oil, garlic powder, onion powder, sea salt and fresh ground pepper to taste. Toss to coat the potatoes. Transfer the potatoes to a large rimmed baking sheet. Scrape out any left over seasoning in the bowl with a spoon and drizzle over the potatoes. Bake in the oven for 30 minutes or until fork tender. Top the roasted potatoes with the fresh parsley and chives. Drizzle a scant amount of extra virgin olive oil over top of the potatoes. Season with an additional scant pinch of sea salt and serve hot. #chives #potatoes

This gluten free version of the middle Eastern tabbouleh salad is full of fresh herbs and flavor. Quinoa tabbouleh salad makes for a delicious side dish or as a base for a heartier vegetarian meal. The classic dressing of extra virgin olive oil and lemon pairs well with seared tofu or hearty grilled vegetables like mushrooms and cauliflower. Fresh and flavorful quinoa tabbouleh salad Traditionally, tabbouleh is made with bulgur wheat, a small grain rich in fiber. If you have gluten sensitivities, you can enjoy tabbouleh salad made with quinoa. Fresh mint and Italian parsley brighten and give this quinoa tabbouleh salad a flavor burst. An easy plant based salad Cooking quinoa is very easy. It’s very similar to making rice on the stove top. Rinse the quinoa in cold water over a fine-meshed strainer. Follow the instructions for cooking it. Once it’s cooked, remove it from the heat and let it sit covered for several minutes before fluffing it up with a fork. Allow the quinoa to cool before adding in the other salad ingredients. It can be served at room temperature or cold. I used Simple Truth Organic whole grain white quinoa which you should be able to find in your local Northwest grocery store. What you’ll need for quinoa tabbouleh salad Quinoa Tomatoes Red bell pepper Fresh Italian parsley Fresh mint Shallot or red onion Scallions Extra virgin olive oil Lemon Sea salt and fresh ground pepper Quinoa is a delicious gluten free grain The best part about this quinoa tabbouleh salad is it works for dinner or lunch. I’ve served it as a side dish to accompany fresh grilled fish for dinner. And used left overs for many lunches the following days. Quinoa tabbouleh salad is also a wonderful dish to serve on a buffet. This summer salad ticks the gluten free, vegan and vegetarian dietary boxes. It’s also a heart healthy Mediterranean diet dish. I hope you enjoy this quinoa tabbouleh salad. It’s fresh flavor is a perfect salad for summer. Happy cooking, Michelle Quinoa tabbouleh salad Serves 4 Prep 20 mins Cook 20 mins This gluten free version of the middle Eastern tabbouleh salad is full of fresh herbs and flavor. Quinoa tabbouleh salad makes for a delicious side dish or as a base for a heartier vegetarian meal. 1 cup quinoa 3/4 cup tomatoes, diced and seeds removed 1 red bell pepper, diced 3 tablespoons Italian parsley, finely chopped 3 tablespoons fresh mint, finely chopped 3 tablespoons to 1/4 cup shallots, finely chopped 4 scallions, finely sliced 6 tablespoons extra virgin olive oil juice of a large lemon 1 teaspoon fine sea salt Fresh ground pepper to taste Rinse 1 cup of quinoa with cold water in a fine-meshed strainer until the water appears to run clear. Use a 1 1/2 quart saucepan. Add the quinoa and 2 cups of water to the saucepan. Bring it to a boil, then reduce the heat to simmer covered for 15-20 minutes or until the water is absorbed. Remove the pan from the heat. Keep the quinoa covered and let it sit for a few more minutes before fluffing the quinoa with a fork. Transfer the cooked quinoa to a glass bowl and let it cool. Next, add the tomatoes, bell pepper, parsley, mint, shallots, scallions and toss. Whisk together the extra virgin olive oil and lemon juice in a bowl. Add it to the tabbouleh salad. Season with the sea salt and ground pepper and toss to incorporate everything. Taste and adjust the seasoning to your liking. Serve immediately or chill and serve later. #quinoa #tabbouleh

Classic French dressing is the perfect all purpose dressing for summer garden salads. Classic French dressing adds just the right tangy and creamy flavor to salad greens and fresh vegetables. This is a great time of year to enjoy a wide variety of local salad greens. Classic French dressing is a flavor burst for your garden salads Classic French dressing consists of extra virgin olive oil, Dijon mustard, an acid (usually in the form of lemon juice but also can include red wine vinegar or white wine vinegar) and fresh herbs. Fresh herbs recommended include tarragon, oregano and thyme. While you can change it up and select the herbs and vinegar to your preferred taste, I follow the recipe I learned in culinary classes. Did you think French dressing should be orange? Don’t be fooled by that orange stuff in the grocery store. It’s not real French dressing. This is! Combine everything in a mixing bowl and whisk French dressing formula Did you know there is a basic formula to follow when you make your own dressing? I learned this formula for French dressing in culinary classes. This recipe yields 1/2 cup of dressing. It is a perfect amount for several salads. You can store fresh dressing in a jar in the fridge for several days. When you are ready to use it, simply take it out of the fridge and allow it to come to room temperature before shaking it up to emulsify it before use. The basic formula for 1/2 cup of fresh homemade dressing is 6:2. This means six tablespoons of extra virgin olive oil to two tablespoons of acid (lemon juice or vinegar). Then additional flavorings are added, such as Dijon mustard, fresh herbs and of course salt and pepper. Easy right?! It’s one of the most versatile and delicious homemade dressings to have on hand. How to make classic French dressing It’s easy. Add all the ingredients into a medium sized mixing bowl and whisk it up. Store the dressing in a glass container or jar. Yes, you need to re-emulsify the dressing before use again, but you can rest easy knowing that your homemade dressing is free of nasty preservatives and chemicals known to bother sensitive stomachs. Fresh home grown lettuce greens What you’ll need to make classic French dressing Extra virgin olive oil (use a good quality) Lemon juice Dijon mustard 1/2 tablespoon fresh oregano 1/2 tablespoon fresh thyme Generous pinch fine sea salt and ground pepper Oregano growing in the garden Fresh herbs Fresh herbs are the best. Finely dice the herbs. I love the combination of fresh oregano and thyme. It’s a Mediterranean classic. By the way, oregano and thyme grow very easily in our moderate Northwest climate. These pictures here of the herbs are from my garden. They are beautiful fragrant plants that attract bees to the border garden. I love them. Thyme growing in the garden In a pinch you can use dried herbs. Dried herbs can be quite potent, so use less dry than fresh. If I am using a dried herb mix, I usually only use one teaspoon. Have you had fresh homemade French dressing before? I’d love to hear your thoughts below in the comments. Happy cooking, Michelle Classic French Dressing Serves 6 Prep 15 Cook 0 Classic French dressing is the perfect all purpose dressing for summer garden salads. Classic French dressing adds just the right tangy and creamy flavor to salad greens and fresh vegetables. 6 tablespoons extra virgin olive oil 2 tablespoons lemon juice 1 teaspoon Dijon mustard 1/2 tablespoon fresh thyme, finely chopped 1/2 tablespoon fresh oregano, finely chopped 1 teaspoon fine sea salt Fresh ground pepper to taste Combine all the ingredients in a medium sized mixing bowl. Whisk until it is emulsified. Season to taste. The dressing can be stored in an airtight glass container (such as a jar) for several days in the refrigerator. Remove from the fridge and bring to room temperature before use. Shake or whisk to re-emulsify. #Frenchdressing

With just a few fresh vegetables you can make this easy and flavorful vegan summer vegetable pasta dish in less than 30 minutes. Choose your favorite pasta. Regular or gluten free spaghetti, penne or farfalle are all perfect for this dish. Heart healthy and comforting summer vegetable pasta Heart healthy Mediterranean diet This vegan summer vegetable pasta dish ticks many of the diet boxes. It is hearty healthy and Mediterranean in style. I’d consider it light vegan comfort food. It’s incredibly flavorful because of the fresh in season vegetables. Having a mix of naturally sweet and savory vegetables in this pasta dish is incredibly satisfying. Fresh ingredients for vegan summer vegetable pasta Fresh from the garden Zucchinis, mushrooms, arugula, cherry tomatoes and basil are featured here in this fresh vegan summer vegetable pasta. The mix of earthy and naturally sweet vegetables balance out the flavors in the dish. Arugula is a peppery leafy green also known as “rocket lettuce.” It adds color and texture to the dish. It is added right at the end of cooking and becomes wilted. Spinach or kale can be easily substituted. Easy to prepare If you are new to eating vegan or vegetarian, this is a great dish to start with. It’s so easy to prepare. The vegetables are sauteed and then combined with your favorite pasta. I like keeping sauteed veggies chunky allowing the natural juices and olive oil serve as the “sauce.” Finish the pasta in the veggies to allow for it to absorb additional flavor. I top the pasta with a little extra virgin olive oil, lemon and vegan Parmesan cheese (or nutritional yeast) and fresh basil. Adding al dente cooked spagetti Vegan Parmesan cheese or nutritional yeast can be substituted in pasta dishes for regular Parmesan cheese. I can’t skip this step because I love the salty cheesy flavor. Vegan Parmesan cheese can be purchased at the grocery store. It is usually a mix of cashews, nutritional yeast and seasonings. Make vegan summer vegetable pasta in less than 30 minutes Light, healthy and easy to make you’ll love this summer vegetable pasta dish. Spend less time in the kitchen and more time outside enjoying our short beautiful summer. Happy cooking, Michelle Vegan summer vegetable pasta Serves 6 Prep 10 mins Cook 20 mins With just a few fresh summer vegetables you can make this easy and flavorful vegan pasta dish in less than 30 minutes. 1 lb spaghetti or other pasta Extra virgin olive oil 2 tablespoons shallots, diced 8 oz mushrooms, sliced 10 oz cherry tomatoes, cut in half 2 medium zucchini, sliced and quartered 2 cloves of garlic, crushed Handful baby arugula leaves Juice of half a lemon Fine sea salt Fresh ground pepper Handful basil leaves, torn Nutritional yeast or Vegan Parmesan cheese Italian parsley, garnish (optional) Cook the pasta according to the directions on the box just shy of 2 to 3 minutes of the cooking time. The pasta should be “al dente” and will be finished off in the vegetable sauce. Use a large deep skillet. On medium high heat, add a tablespoon of extra virgin olive oil to the pan. Sauté the shallots and mushrooms until they begin to sweat. Add in the cherry tomatoes, zucchini and garlic. Season the vegetables with a generous pinch of fine sea salt and fresh ground pepper. Continue sauteing the vegetables until they begin to soften Drain and add the cooked pasta to the pan coating it with the vegetable sauce. Cook for another two minutes. Add the arugula. Turn off the heat. Finish the pasta with another tablespoon of extra virgin olive oil, basil leaves, lemon juice and nutritional yeast or vegan Parmesan. Garnish with Italian parsley if desired and serve immediately. #mushrooms #spahetti #tomatoes #zucchini

How to make your own gluten free pancake mix for light and fluffy gluten free pancakes. I’ve tested out quite a few gluten free pancake mixes. This homemade gluten free pancake mix is incredibly easy to make and (I think) tastes better than store bought mix. I prefer gluten free pancakes in the mornings because they are easier to digest and don’t drain my energy. If you are embarking on a gluten free diet, you may really miss your pancakes. Don’t worry! You will love these easy to make gluten free pancakes. You can find all the ingredients for this gluten free pancake mix in your local grocery store or online. I’ll provide product recommendations (affiliate links) below. How to make gluten free pancake mix Not all gluten free flours are created equal. That’s why a blend of gluten free flours works best for a pancake mix. With this blend of flours, you’ll get light and airy pancakes. To make the mix, simply whisk all the dry ingredients in the recipe in a large mixing bowl. Whisk it well. Store the mix until you are ready to make the pancakes. Once you have the mix, making the gluten free pancakes is easy. They are prepared in the traditional way you are used to with one part mix, a large egg, vegetable oil, milk and a touch of vanilla (optional). No fuss gluten free pancakes just the way you like them. Why make your own gluten free pancake mix? The answer to this question is quite simple. Cost savings. Store bought gluten free pancake mixes are expensive. There is an initial investment in the gluten free flours necessary for this pancake mix. However, you will yield far more pancakes in the long run. And you may already have many of these gluten free flours around if you are diving into gluten free baking. There are many easy and delicious baked goods you can make with gluten free flours. Here are a few of my favorites: Gluten free corn bread Rich gluten free brownies Make up a batch of gluten free pancake mix and store it in an air tight container in the pantry. You can also use a simple gallon sized zip lock bag for storage. Product recommendations for gluten free pancake mix This post contains affiliate links. #ad Bob’s Red Mill Organic Brown Rice Flour Bob’s Red Mill Gluten Free White Rice Flour, Blue Diamond Almond Flour, Gluten Free Bob’s Red Mill Organic Medium Grind Cornmeal Bob’s Red Mill Gluten Free Xanthan Gum Bob’s Red Mill, Potato Starch I hope you enjoy your gluten free pancakes! They are simply delicious! You’ll find the recipe card below for printing. Happy cooking, Michelle Gluten free pancake mix Prep time 15 minutes Ingredients Pancake mix 1 cup brown rice flour 1 cup white rice flour 1 cup almond flour 1/4 cup yellow cornmeal 1/2 cup potato starch 3/4 teaspoon xanthan gum 1 heaping teaspoon salt 1 tablespoon baking powder 1/2 tablespoon baking soda 1/4 cup granulated sugar Wet ingredients to make a batch of pancakes 1 large egg 1 tablespoon vegetable oil 1 to 1 1/4 cup milk 1 teaspoon vanilla (optional) Directions Making the pancake mix Whisk together all the dry ingredients above in a large mixing bowl. Store in an airtight container until you are ready to make pancakes. Then follow the remaining instructions. How to make gluten free pancakes Measure 1 cup of the pancake mix above into a large mixing bowl. In a separate medium sized bowl, combine 1 large egg, 1 tablespoon vegetable oil, 1 to 1 1/4 cup milk, 1 teaspoon vanilla (optional). Add the wet ingredients to the dry mix. The batter should be fairly thick. Some lumps are okay. Allow the batter to sit for a few minutes. Heat a large non-stick skillet or griddle over medium heat. Lightly oil the skillet with a small amount of vegetable oil or Pam baking spray. Spoon batter onto the skillet for each round pancake (about 1/4 cup per pancake). Cook for approximately two minutes. The pancake should bubble slightly. Use a spatula to flip each pancake over. They should be golden brown. Continue cooking on the other side for another two minutes or so or until golden brown. Transfer to a platter. Pancakes can be held warm in a 200 F oven. Serve with your favorite pancake toppings such as maple syrup or fruit. Substitutions: Melted butter or melted coconut oil can be used in place of vegetable oil. Non-dairy unflavored milk or buttermilk can be used in place of regular milk. #glutenfreepancakes

Spice and citrus flavors compliment these orange marinated salmon tacos served with Baja-slaw and guacamole. We love tacos because they are so versatile. This orange marinated salmon taco is a family favorite. Orange marinated salmon tacos are a family favorite Orange marinated salmon tacos are easy to prepare. They taste great when served with a classic Baja slaw. Orange is a great citrus flavor that pairs well with salmon. Our favorite kind of salmon to use is Pacific sockeye salmon. But you can use any kind of salmon you prefer. For tacos, you will need to remove the skin and any visible bones as well as cut the salmon into 2 – 3 inch pieces. Serve these orange marinated salmon tacos with traditional corn tortillas or street taco soft flour tortillas. Orange is a great flavor with salmon What you’ll need Juice of 1 naval orange 2 tsp ground cumin 1/2 tsp ancho chili powder 2 pinches fine sea salt 1 – 1 1/2 lbs salmon, skinless and sliced into approx. 2” x 3” pieces flour for dusting 3 tbsp vegetable oil tortillas warmed Optional sides: Baja slaw, cilantro, guacamole, lime wedges The first step to preparing the orange marinated salmon tacos is to prepare the marinade. Add the salmon, cover with plastic wrap and place it in the fridge for several hours or preferably overnight. Marinating the salmon The next step involves frying the fish. I usually allow the salmon pieces to sit on a paper towel lined dinner plate before dipping each piece in flour. This allows excess liquid to wick away from the salmon. Next, dust each piece of salmon into the seasoned flour mixture. Dusting the salmon with flour Next, heat the oil in a large skillet. The amount of time to fry each piece will depend on the thickness of each slice. A general rule of thumb is approximately 2 to 4 minutes per side until they are browned and crisp on the edges. Frying up the salmon Finally, I transfer the cooked salmon pieces to another dinner plate lined with paper towel to allow any excess oil to be soaked up. Layer the tortillas with a piece of orange marinated salmon, Baja slaw and any other toppings you like. Guacamole is a favorite of ours and I often serve jalapeno slices on the side for those of us that like spice. Cilantro and lime wedges are a great accompaniment. I hope you enjoy this recipe. You’ll find the recipe card below for printing. Please leave me a comment. Happy cooking, Michelle Orange marinated salmon tacos Spice and citrus flavors compliment these orange marinated salmon tacos served with Baja-slaw and guacamole. It’s a family favorite. Serves 4 Prep time 8 hours Cook time 15 mins Ingredients 1 juice of a naval orange 2 tsp ground cumin 1/2 tsp ancho chili powder 2 pinches fine sea salt 1 – 1 1/2 lbs salmon skinless and sliced into approx. 2″ x 3″ pieces flour for dusting 3 tbsp vegetable oil tortillas, warmed Baja slaw, optional topping cilantro, optional topping guacamole, optional topping lime wedges, optional topping Instructions Combine orange juice, cumin, chili powder and 1 pinch of salt in a large shallow dish. Add the salmon and toss to coat evenly. Cover with plastic wrap and marinate in the fridge for several hours (preferably overnight). Layer paper towel on a dinner plate. Remove the salmon to the plate allowing the paper towel to soak up excess liquid. Layer flour for dusting on another dinner plate. Add 1 pinch of salt to the flour and mix. Dip each piece of salmon in the seasoned flour on all sides. Heat the oil in a skillet on high heat. Fry the salmon for 2-4 minutes per side until browned and crisp on the edges. Transfer the cooked salmon to paper towel lined dinner plate to drain. To serve, arrange fish in the middle of warm tortilla topped with Baja slaw, guacamole, cilantro and lime optional. #orange #salmon #tacos