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A flavorful light meal that will make you wanna do a little jig.
For the tapenade: In a cast iron skillet over medium heat add oil, onions and garlic. Let bloom 2 minutes. Add in artichoke hearts, olives, tomatoes, water and pepper. Let the mixture simmer for 20 minutes.
Preheat oven to broil. Brush each fillet with olive oil. Top with minced garlic and pepper and place on a baking sheet. Broil for 8-10 minutes until fish is cooked through and flakes easily with a fork.
When fish is about finished add in capers and balsamic vinegar into the tapenade. Spoon tapenade over the fish and enjoy.
Flavorful, spicy blackened salmon tacos topped with fresh avocado corn salsa and tangy cilantro ranch dressing made with Greek yogurt. A delicious way to enjoy salmon.
Shrimp (“camarones” in Spanish) are one of my favorite foods to cook. This easy to make relleno sauce complements the shrimp well and goes great with a Lowcountry favorite—rice! The ingredients are items found in most pantries so give this a whirl for a little “South of The Border” flavor.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!