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Fried Avocado Recipe | The Recipe Critic

2022-08-04
Dishes
By: Elaine E. Sexton
On: August 4, 2022

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Insanely delicious and perfect for dipping, these fried avocado slices are the best appetizer choice! You’re going to love their crispy, golden panko shell and buttery, creamy center.

Avocados are one of my favorite things to have in the kitchen and there are so many tasty ways to use them! If you’re looking for some unique ways to use up this versatile fruit, try this avocado hummus dip, these egg rolls, or avocado salsa!

Closeup of fried avocado slices on a gray plate.

Deep-Fried Avocado Wedges

If you’re an avocado lover like me, then you’re in for a treat! Fried avocado is one of my new favorite things to snack on and has always been a favorite wherever it goes. This recipe starts with sliced avocados that are battered and deep-fried for maximum crispy deliciousness. The golden panko shell is the perfect contrast to the creamy umami center.

It only takes a couple of minutes for these bad boys to cook up, leaving you with a tasty, dippable appetizer that everyone will go crazy over. They’re amazing on their own but even better when you serve them with your favorite dips! (You can also add your fried avocado to tacos or burrito bowls!) I paired these wedges with some cilantro ranch, but fry sauce, garlic aioli, and ketchup are great options, too. You may want to make a double batch of these- they’re so good, everyone will want seconds.

What You’ll Need to Make Them

This fried avocado recipe uses everyday ingredients that you’ve probably got in your kitchen right now! Go make yourself a batch and thank me later. Check out the recipe card at the end of the post for exact measurements!

  • Cooking Oil: You’ll need this to fry your avocado slices in! I used vegetable oil.
  • Avocados: For fries and wedges, I like my avocados to be on the firmer side.
  • Eggs: Help the tasty panko coating stick to your avocado slices.
  • Flour: Adds to the crispiness of the coating.
  • Panko Bread Crumbs: Panko gives your fried avocado the perfect crunch!
  • Italian Seasoning: Adds the best pop of flavor to your avocado wedges. Try making your own blend of Italian seasoning! You can find my full recipe here.
  • Garlic Powder: You can never go wrong with garlic! Add some to your bread crumb mixture for a tasty, savory flavor!
  • Salt: A pinch is all you need to enhance the overall flavor of this appetizer.

How to Make Deep Fried Avocado Fries

The process is a lot simpler than you’d think! You’ll have your avocado fries crispy, golden, and ready to munch on in no time.

  1. Prepare Oil: In a deep skillet, add about 1 inch of vegetable oil and heat to 350 degrees.
  2. Slice Avocados, Prepare Batter: Peel and slice the avocados in half lengthwise and then cut into wedges. In a shallow dish, add the eggs, in another dish add the flour, and the last dish adds the panko, Italian seasoning, garlic powder, and salt.
  3. Coat Avocado Slices: Dip the avocado into the flour, then the egg, and lastly in the panko.
  4. Deep Fry: Add about 4-6 strips to the hot oil and fry for about 2 minutes until they are golden brown. Remove them and place on a paper towel lined plate. Serve with your favorite dipping sauce.

Can I Bake My Avocado Fries Instead?

Yes! If you want to skip the mess of deep frying, you can also make avocado fries in the oven or air fryer. I’ve got recipes for both that you’re going to absolutely love!

4-photo collage of avocado wedges being battered and fried.

Cooking Tips

Deep-frying avocado is one of my new favorite ways to prepare it. It’s just too golden and delicious to pass up! Here are a few ways to customize and perfect your batch of avocado fries.

  • Swap Out Seasonings: You can customize the flavor of your bread crumb mixture by swapping your Italian seasoning for a pinch of Cajun seasoning, lemon pepper, or blackened seasoning. A pinch of paprika or cayenne is also great for adding a touch of spice!
  • Use Firm Avocados: If you have an avocado on hand that isn’t quite soft to the touch yet, it’s perfect for making fries with. You want any avocados you use to be slightly firm, so they hold up through the breading process.

Top-down view of fried avocado slices on a gray plate served with dipping sauce.

How Long Does Deep-Fried Avocado Last?

If you have leftovers of your fried avocado, store them in an airtight container for up to 24 hours in the fridge.

Note: I always like to crisp up leftover avocado fries by popping them in the oven or air fryer for a few minutes at 350 degrees F.

Closeup of an avocado fry being dipped in sauce.

More Delicious Avocado Recipes

Avocado is such a delicious fruit and you can use it in so many different dishes! Not only are they delicious but packed with healthy fats and potassium, too. It’s a win-win! These are a few of my favorite avocado recipes. You’re going to love them!


  • In a deep skillet add about 1 inch of vegetable oil and heat to 350 degrees. Slice the avocados in half lengthwise and then cut into wedges. In a shallow dish add the eggs, in another dish add the flour, and the last dish adds the panko, Italian seasoning, garlic powder, and salt.

  • Dip the avocado into the flour, then egg, and lastly in the panko.

  • Add about 4-6 strips to the hot oil and fry for about 2 minutes until they are golden brown. Remove them and place on a paper towel lined plate. Serve with your favorite dipping sauce.



Serves: 4

Calories548kcal (27%)Carbohydrates53g (18%)Protein14g (28%)Fat34g (52%)Saturated Fat6g (30%)Polyunsaturated Fat5gMonounsaturated Fat21gTrans Fat0.01gCholesterol123mg (41%)Sodium753mg (31%)Potassium1108mg (32%)Fiber16g (64%)Sugar3g (3%)Vitamin A493IU (10%)Vitamin C20mg (24%)Calcium96mg (10%)Iron4mg (22%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Chileno Bay Resort – The Jewel of Cabo San Lucas

2022-08-03
Dishes
By: Elaine E. Sexton
On: August 3, 2022

On the edge of the Sea of Cortez, clutching one of the few swimmable beaches in Los Cabos, lies Chileno Bay Resort. Or as we like to think of it here at Honest Cooking – the jewel of Cabo San Lucas.

There are thousands of resorts across the globe that do luxury. From the classic over-the-top, in-your-face luxury that comes with gold faucets and butlers in every corner, to the contemporary, borderline snooty luxury where design and coolness trumps the old values of service and quality. And a bunch in between.

But there aren’t many luxury resorts that manage to balance glamorous surroundings and ultra-professional service with a laid back family-friendly attitude, while at the same time feeling both classic and contemporary.

Chileno Bay sits on the edge of the Sea of Cortéz

Chileno Bay Resort & Residences, Auberge Resorts Collection, is one of them. Situated just off the Mexico 1 highway, a mere 30 minutes from Los Cabos Airport, the resort is a world of its own. As you arrive, leave your transportation behind and pass through the archway leading to the outdoor reception area – you’re also leaving the rest of your worries behind. Whatever hiccups you had traveling here, whatever issues you have back home – they immediately melt away and a sense of cool serenity washes over you. Maybe it’s the welcome-cocktail talking, but if you’re not dropping your stress levels by at least 70% within five minutes of arrival, you should have come here years ago.

Accommodations are bright, spacious and filled with natural materials.

A golf cart whisks you away to your room, suite or villa, and whatever accommodation you’ve chosen you will find yourself in surroundings that are bright, natural, with lots of light and bathrooms that are bigger than most NYC apartments. The resort unfolds itself in front of you, centered around three massive Infiniti pools leading down to a private, swimmable beach. Swimmable being the keyword here, because in Los Cabos – that’s unicorn stuff. Most beaches here are way too dangerous to swim at, so Chileno Bay has an advantage that not many other resorts here have, and they are certainly making the most out of that advantage. Next to the private beach, lies the resorts water sports club. Guests can freely make use of canoes, stand up paddle boards and other water sport equipment, and the friendly staff is more than willing to help, teach and even take you along for a ride if you want to. Pro tip: enlist one of the staff to take you snorkling – just outside the resort is a wonderful coral reef, with thousands of colorful fish and a beautiful underwater world. It is a memory of a lifetime, and it comes included at Chileno Bay.

Water sports at the local coral reef.

While sun and water are the main themes in Los Cabos, and certainly at Chileno Bay, at Honest Cooking we travel for food. You can give us 90 degrees and the most gorgeous pool in the world, but if you don’t feed us well – we’re not coming back. For Chileno Bay, that’s not going to be an issue. The resort packs a gastronomic punch, and there are excellent options for breakfast, lunch and dinner alike.

Starting with the casual, beachside chiringuito TNT, an open air shack (well, a very fancy looking shack) that serves incredible tacos for lunch, and table side barbacoa for dinner. The location, just touching the sand of the private beach, rock formations surrounding it, meshes with the laid back but fun vibe to create an almost movie-set like vibe.

TNT, casual beachside dining.
Tacos from TNT.

The food is vibrant, easy to love, and cooked at a level way above what your regular beach shack does. Drop by on a Tuesday, when more often than not, a whole pig is grilled and served together with a shot of Sotol – an agave spirit from Chihuahua that typically has a rattle snake in it (it does here too). Be brave, it is a wonderfully well balanced and smooth alternative to tequila and mezcal. Plus it makes for a great Instagram update!

CHECK OUT OUR PROPERTY TOUR OF CHILENO BAY RESORT HERE

Another casual spot is the El Molino coffee shop next to the reception. For coffee lovers like ourselves, this is a godsend, as most luxury hotels honestly tend to serve really terrible coffee. Here at Chileno Bay we were treated to a fantastic, in-house made Japanese cold brew, and oat lattes that were on par with the best. A great way to start your morning right.

Moving on to the new kid on the block – Restaurant YaYa, with Chef Eliana Godinez at the helm, is an exciting addition to the dining portfolio at the resort. Located at the top of the pool area, it boasts gorgeous views of the ocean from the terrace and a casually hip interior.

Bright, modern interiors at YaYa Restaurant.
Million dollar views from the terrace at YaYa.

From the open fire kitchen Chef Godinez serves up Mediterranean inspired dishes from her time living and working in Europe, combined with flavors from her Mexican roots. Most dishes are kissed by the open flames, and paired with an array of herbs and spices that you can find all around the Mediterranean. The cooking is powerful, confident and bravely combines heritage and inspiration from two continents.

Colorful and vibrant Mediterranean inspired cuisine.
YaYa serves lunch and dinner.

Start your dinner with the vibrant looking vegetable platter with lentil dip and sumac. A plating work of art that’s sure to get your culinary juices flowing. The roasted sun chokes with dates and poblano can accompany any dish, but perhaps you want to stay with vegetables – so you might want to try the butternut squash with citrus creme fraiche and ginger, or the slow roasted carrots with labneh and pistachios before moving on to your mains. There, you’ll enjoy some fire roasted Baja shrimp aglio olio – they look gorgeous, and pack a wonderful garlic punch. Have room for more? Maybe go full on comfort with an Italian-Mexican celebration of polpettes and albondigas, served with a most splendid focaccia. For dessert, let the whole table dig into a skillet full of nostalgia in the shape of s’mores, with 66% chocolate, homemade cookies and vanilla marshmallows.

Now, you might not want to venture outside the hotel during your stay at Chileno Bay, but if you are looking for yet another once-in-a-lifetime type of dining experience, hop in the complimentary shuttle and travel the 10 minutes or so down the coast to the sister resort Esperanza, Auberge Resorts Collection.

Cocina Del Mar Restaurant at Esperanza, Auberge Resorts Collection.

Another gorgeous property, with a more classic luxury vibe and a dining destination with a killer location. Hanging on to a cliff-side just where the ocean meets land, lies Cocina Del Mar. With multiple dining areas scattered across and inside the cliffs, it is one of the most beautiful restaurants in the world, and pretty much the perfect place to pop various questions about different types of life commitments. If you don’t get a yes here, you don’t get a yes anywhere. Come for the views, stay for the delicious seafood, and make sure you linger for a drink or two at the bar as you pat yourself on the back for booking a vacation in paradise.

Back at Chileno Bay, there is one more culinary adventure to be had, and this is a special one. Comal, a pan-Latin American restaurant spearheaded by chef Yvan Mucharraz and his Executive Sous Chef Orli Del Angel, sits on yet another out of this world location.

See Also


Comal Restaurant, a culinary gem.
Breakfast, lunch, or dinner, the setting is always stunning at Comal.

Overlooking the Sea of Cortez, the plates that come out of the kitchen are quite a view themselves too. Celebrating classics from across the continent, using local ingredients and contemporary techniques – the cuisine is fun, approachable, but at the same time with deep flavors that are firmly grounded in tradition. It’s creative and inventive, and always delicious.

Start your evening with a plate of Kumamoto oysters, topped with spicy aji amarillo, a black Totoaba ceviche, with cucumber and fennel, and why not the delicious Baja scallop aguachile with chiltepin, turnip and koji? After that, move on to some local mussles, a take on moules marineres, but featuring chorizo, mezcal, compaño and tomatoes – a hearty appetizer that marries the old and the new in a most wonderful way. The short rib “doraditas” with beet slaw and lemon confit are also not to be missed. A fun new take on a classic dish, and one that elicits pleased mmmm’s all across the table.

Creative Pan-Latin American cuisine at Comal.
Contemporary meets classics at Comal.

There is more, much more – the menu is actually quite extensive, and you’ll need more than a couple of visits to go through all the dishes. Now, when the food is as delicious and creative as this, that’s not a problem. Every new experience is exciting and mind expanding.

In addition to the beautiful setting and wonderful gastronomy that Chileno Bay offers its guests, there is another thing that stands out to us here at Honest Cooking. The service. It’s uniquely warm, friendly and welcoming. You can’t help but feel like you’re at home, even if you’re just staying for a few days. The staff all seem to be incredibly passionate about their work, their colleagues and the resort itself, and they welcome you to be a part of their lives in ways that most luxury hotels don’t do. It’s in the little things. Answers to questions don’t seem rehearsed. Smiles are authentic. Sharing of personal experiences and details from life goes both ways – not just from the guests to the staff, but also back. After a couple of days at Chileno Bay it seems unthinkable that you would ever want to be anywhere else, and that’s in large part due to the absolute world class service from the team.

So as you prepare to leave, walking back out through the archway to catch your transportation to the airport – don’t be surprised if you feel a little pit in your stomach. That’s just your body telling you not to leave paradise.

Chileno Bay has that effect.

Images courtesy of Auberge Resorts Collection

Denver Broncos Nathaniel Hackett Dishes on Why so Much Time was Spent on Red-Zone Work Day 1

2022-08-03
Dishes
By: Elaine E. Sexton
On: August 3, 2022

Education camp has officially opened throughout the NFL, and the Denver Broncos received into their on-area function on Wednesday morning. With all of the modify encompassing the corporation — including a new quarterback, coaching team, and possession team — coming into the fold, optimism is at an all-time large.

Community curiosity in the team is boiling in excess of, as hundreds of enthusiasts crowded the hillside at UCHealth Teaching Centre upcoming to the practice industry after all over again, making an energetic environment for all of the roster and coaching staff members to enjoy.

“The crowd was excellent. Just that hill with all the men and women there was great,” head mentor Nathaniel Hackett explained subsequent his first ever exercise as the direct gentleman in demand. “Viewing [QB] Russell [Wilson] occur out with all the guys and all people cheering. It was fantastic. It’s great to see the followers out there supporting and all the things. I value them being in this article.”

Gone are the days of a lifeless exercise environment at teaching camp. With loud cheers from the crowd in attendance and songs ringing by the air, as properly as a rampant speed of perform on the subject, matters are relocating at a fast tempo in Dove Valley.

That fast pace could shell out dividends for the Broncos in the extended operate. Finding as a lot of reps as achievable although continue to understanding situational football seems to be the concentrate of the early part of education camp, particularly when it comes to the quarterback position.

“As a mentor, you want to get as lots of reps as you possibly can, but you want to do it in the confines of using care of the gamers,” Hackett mentioned. “The full issue is dependent off [of] that QB. So how these guys run the apply is how it is heading to glance. As we maintain moving forward and they get utilized to it—the perform phone calls and keep on to learn the system—then they will probably go a little little bit more quickly, and it’s possible sluggish it down some. The moment again, it is all about that quarterback. As speedy as he needs to go, I want to go.”

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Getting a top quality player at the quarterback placement like Wilson not only allows you to get the job done faster, but it makes it possible for you to aim a lot more on situational football and get high quality reps in crucial regions.

Like the red zone, wherever a large portion of the observe was focused on. Wilson threw a pair of landing passes in his purple zone work and followed the apply of continuing to perform with his receivers in all those kinds of cases.

Hackett, realizing that putting six points on the board in the red location instead than kicking industry plans is best, lauded the fireplace and competitiveness of his players even though they focused on what he calls the “most vital spot on the subject.” 

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Shortening the field is paramount, and knowing how to end drives when you get in scoring place is an early focus for this team.

“I really like the competitiveness,” Hackett claimed. “You never want to get major, extensive fields suitable out of the gate. I assume it’s so significant to shorten the discipline. We have a shorter exercise, so we just want to get in as a lot of reps as we can in the time frame and function the most crucial area of the industry.”

You will find nonetheless a lengthy way to go in this system, but looking at a big concentration in a essential spot this early in camp is a beneficial indication for this team shifting forward. Whilst the Broncos have fielded 1 of the ideal purple-zone defenses over the previous pair of decades, they have not been ready to capitalize on scoring prospects within the 20-yard line for really some time now.

At this position, as is the situation with each team each yr, it truly is all a finding out course of action. How players study and understand the procedure, what their assignments are and how to operate when points crack down are however nonetheless to be found. The truth that the emphasis on putting the ball in the end zone when in scoring position is of high quality concentration is a breath of refreshing air.

After the pads arrive on, factors will appear into better aim on how this team can conduct when it matters most.

“I consider it’s just about understanding your assignments, knowledge where by they have to go, what they are accomplishing and just sensation them within just the systems,” Hackett said. “It is so significant for conversation and chemistry. I just appreciate observing the electricity and the competitiveness. Which is all great, and then the moment we get the pads on, you’re going to understand far more.”


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Italian Salmon with Tomato Basil Salsa (15 Minutes!)

2022-08-02
Dishes
By: Elaine E. Sexton
On: August 2, 2022

Italian Salmon with Tomato Basil Salsa is crusted with a homemade spice rub, broiled until cooked perfectly, and then covered in tomatoes, fresh basil, and balsamic vinegar for a restaurant-worthy salmon dish that’s ready in fifteen minutes.

288 CALORIES4g CARBS12g FAT37g PROTEIN

Italian salmon with a tomato basil salsa on a plate with fresh basil on the side.

Italian Salmon with Tomato Basil Salsa Recipe

This Baked Italian Salmon is one of those dishes that is shockingly simple but so full of flavor. It works for busy weeknights and dinner parties just the same. Serve it with Crispy Balsamic Brussels Sprouts, Creamy Ricotta Spaghetti Squash, or whole wheat pasta, and you have a healthy and tasty meal.

One of the things I love about this Italian Salmon is that it comes together in about 15 minutes. The salmon is coated with a homemade Italian-inspired spice blend and broiled in the oven until it’s perfectly flaky.

While the salmon filets cook, make the tomato basil salsa. It’s a combination of fresh tomatoes tossed with fresh basil, balsamic vinegar, salt, and pepper.

This salmon makes the perfect weeknight meal and can be paired with almost anything – roasted potatoes, salad, creamy polenta – it all works.

Plus the leftovers make the most delicious salads and grain bowls. This salmon piled over some cooked farro with arugula and tons of the tomato basil salsa is so so good. Add some fresh mozzarella cheese or feta and it’s to die for.

Speaking of simple meals, consider prepping your side dishes ahead of time to make this a real fifteen minute meal. For me, that usually means making either quinoa, brown rice, farro, or spaghetti squash on the weekend so it’s ready in the fridge.

Then I just roast a quick cooking veggie like asparagus or zucchini and cook it at the same time as the fish. Just place it on a baking sheet or foil, toss it with some olive oil, and cook it on a lower rack in the oven. It will cook in about the same amount of time.

This meal is also super healthy. Salmon is often called a superfood since it is packed with nutrients, lean protein, Omega 3 fatty acids, and more. Tomatoes are also winners when it comes to healthy packed with lycopene and antioxidants.

Ingredients for Italian salmon including salmon filets, tomatoes, olive oil, fresh basil, and spices.

Key Ingredients

Here is everything you will need for this recipe and ideas for substitutions if needed.

  • Salmon: Any type of salmon will work for this recipe. Use wild, Atlantic, farm-raised – it’s up to you. You can cook it as fillets or as a whole piece. This recipe also works with other fish as well.
  • Italian seasoning: Use the spice mixture in the recipe or swap for Italian seasoning.
  • Tomatoes: Fresh tomatoes are best for this salsa. Use any tomato you like, but cherry tomatoes, Roma tomatoes, heirloom tomatoes, and grape tomatoes are especially delicious.
  • Basil: To complement the Italian flavors, add basil to the tomato salsa. Fresh parsley, cilantro, chives, or oregano would all be tasty as well.
  • Balsamic vinegar: Balsamic vinegar is the perfect complement to the salmon. If you don’t have any on hand, swap in another acid like lemon juice or red wine vinegar.
  • Optional additions: Kick things up a notch by adding some fresh minced garlic cloves or shallots to the salsa. Melt some butter on top of the salmon before serving for extra richness. Consider adding some fresh mozzarella to the salsa for a Caprese-inspired dish. Or add a few spoonfuls of pesto to the salmon or salsa.

How long do you cook salmon?

To cook the perfect salmon, it’s important to consider three things – the thickness of the salmon, the temperature of the oven, and how well-done you like your salmon. Some people like salmon cooked medium rare and others want it cooked through, flaky, and opaque. Depending on your preferences, use the lower edge of the guidelines for more rare fish and the upper end of the guidelines for more flaky, opaque salmon. You also may need extra time if you have an especially thick piece of salmon.

  • How long to cook salmon at 350 degrees? A standard size filet or a whole piece of salmon will take between 20-25 minutes in the oven at 350 degrees,
  • How long to bake salmon at 400 degrees? If you kick the oven about to 400 degrees, salmon takes between 12-15 minutes to cook through.
  • How long to cook salmon at 450 degrees? At 450 degrees, salmon will cook for 8-12 minutes.
  • What about broiling salmon? Broiling is one of the fastest ways to cook salmon and it will take between 6-9 minutes in the broiler or in an oven at 550 degrees,
  • How long do you grill salmon? If you opt to grill your salmon instead of baking it, it normally takes between 7-10 minutes to grill.

You can cook the salmon for this recipe as suggested in the broiler or use any of the cooking guidelines above depending on what else you are cooking and how quickly you want to cook dinner.

Broiled salmon with Italian seasoning and tomato salsa on top on a white plate.

Leftover Ideas for Italian Salmon

As I mentioned above, I love the leftovers of this salmon and I almost always make a double batch so I can enjoy the leftovers for lunch all week. Here are some of my favorite ways to use the leftover salmon

  • Salmon Farro Bowl: This may be my favorite way to serve this leftover salmon. I make a big batch of farro on the weekend and then double up the tomato salsa. Then I place the farro in the bottom of a glass container. Next, I add the tomatoes so the juice can flavor the farro. Then I add a piece of salmon, fresh mozzarella, and top everything with arugula and red onions. Keeping the greens on top ensures they won’t wilt in the fridge.
  • Salmon Scramble: For brunch, I love adding salmon to egg scrambles. Usually, I use smoked salmon, but this salmon works great as well. Make a scramble with eggs and fresh veggies like spinach, asparagus, zucchini, or broccoli. Then add the salmon to the pan in the last 1-2 minutes so it has a second to warm up but doesn’t get overcooked.
  • Chopped Salmon and Chickpea Salad: My cousins are obsessed with chopped salads and after spending a few weeks with them this summer, now I want all my salads to be of the chopped variety. For this option, I usually make this Chopped Chickpea Greek Salad and throw the salmon on top.
  • Italian Salmon Quesadillas: I am usually not a big fan of fish and cheese, but it works in this recipe. Instead of using chicken, make a quesadilla with mozzarella, tomato basil salsa, and chopped salmon. I like to throw in some spinach as well for greens.
  • Italian Style Salmon Tacos: I am always down for a good taco and these work surprisingly well. Heat up some corn tortillas and fill them with leftover salmon, tomato basil salsa, spinach, and a drizzle of pesto for an Italian spin on a fish taco.
  • Pesto Salmon Pasta: Cook pasta according to the directions. Toss with homemade or store-bought pesto sauce, sliced cherry tomatoes (or canned diced tomatoes), and the leftover salmon. Top with Parmesan cheese. For a creamy version, add a couple of tablespoons of cream cheese to the sauce as well. If the sauce is too thick, add some pasta cooking water to thin it out.

Can I cook this Italian Salmon in Foil?

If you prefer to cook your salmon wrapped in aluminum foil on the grill or on the stove, you can make a few adjustments to this recipe to cook the salmon in foil. Start with a piece of foil large enough to hold the salmon filet. Spray it with cooking spray and place the salmon skin-side down on the foil.

Then top with the tomato salsa. Close the foil packets and cook in a 400 degree oven for 18-20 minutes. Carefully open the packets and serve. If you like, you can cook the salmon in foil on a bed of veggies. Just place the salmon on top of some quick-cooking veggies like asparagus, zucchini, summer squash, or green beans.

This recipe originally was posted in 2015 but has been updated with new photos, tips, and ideas.

Frequently Asked Questions

Here are the answers to some of the most common questions about making this salmon recipe.

Can the salmon be cooked in a skillet?

This salmon recipe works great cooked on the stove. Pat the salmon with a paper towel to dry it. Coati the salmon with some olive oil and the spice rub. Heat a heavy skillet over medium-high heat with some oil. Place the salmon in the skillet, skin side up. Cook without moving the pan for 4-5 minutes until a golden exterior crust forms. Carefully flip the salmon and cook another 4-6 minutes until the fish is cooked to your liking. Remove the fish and set it aside. Let the fish rest for a couple of minutes and then top with tomatoes. 

What can be used instead of tomatoes?

If you aren’t a huge fan of tomatoes, swap in another vegetable or fruit instead. Some delicious options include peaches, strawberries, cucumbers, corn, or avocado. Or use a fresh green like arugula.

How do I get crispy skin on salmon?

If you want the skin on this salmon recipe to come out crispy, it is best to cook it in a skillet instead of broiling it in the oven. Make sure to use a heavy skillet and it should be sizzling when you add the salmon. Then let the salmon cook on the skin side until it is almost cooked. Only flip it for the last 1-2 minutes of cooking. 

Dolphins’ Hill said defenses will be ‘scared’ to face him and Waddle

2022-08-02
Dishes
By: Elaine E. Sexton
On: August 2, 2022

Arizona Cardinals mentor Kliff Kingsbury claimed the Dolphins’ new speedy-as-lightning receiver tandem will “be challenging to deal with.”

Washington Commanders coach Ron Rivera explained hoping to sluggish Tyreek Hill and Jaylen Waddle “will be a massive problem with individuals two.”

On Thursday, Hill supplied a much more colourful phrasing of what groups will encounter, specifically when Hill and Waddle line up on the exact same facet.

“They’re scared [expletive]less,” said Hill, a 6-time Pro Bowler and a few-time 1st crew All-Professional. “[Waddle?] He’s more rapidly than I considered. When I to start with received below, I was like, ‘He’s a 4.3 [in the 40].’ Ordinarily when you are a 4.3 dude, they really do not operate as rapidly on the soccer field. [Waddle] basically operates a 4.3 on the football area. There is a difference.

“I just cannot wait to see him blossom,… which I know he will for the reason that he will come in this article every working day and is effective hard and he desires to get better.”

Aside from one particular fall from Hill, Waddle and Hill have been stupendous by means of two days of camp, catching multiple passes that have gone for chunk yards, with considerable yards right after capture.

“We’re likely to be pretty superior,” Waddle said of the complete offense.

Hill was 3rd in the NFL in receptions past year with 111 Waddle was eighth with 104. Hill was seventh in acquiring yards with 1,239 Waddle was 25th with 1,015.

https://www.youtube.com/look at?v=u1CO8ARGNC4

“It’s heading to be fun,” Hill said of pairing with Waddle. “This period is heading to be quick and electric powered. I can’t wait around until eventually we basically play from other groups.”

When Hill has adjusted teams (transferring from Kansas Metropolis to Miami), Waddle has changed his call lenses, at coach Mike McDaniel’s recommendation.

“Mike imagined it would assist me participate in better, carrying tinted contacts,” Waddle reported, noting his eyes are obviously brown. “Y’all are likely questioning why my eyes are pink. It’s for a motive. It is not design.”

Why does it support?

“For me, these are recommended tinted, so it is type of like I’m sporting sun shades. It allows in the return match, me eyeing the ball, for the place I place my hands when I capture it.”

In independent media periods, the Dolphins’ two elite receivers addressed many issues on Thursday:

▪ Hill did not back down from his effusive praise of Tua Tagovailoa on Hill’s new podcast, including Hill asserting that Tagovailoa is much more precise than Chiefs Pro Bowl quarterback Patrick Mahomes.

“I mentioned what I stated, Tua was a lot more exact,” Hill said. “But 15 is constantly heading to be 15, talking of Mahomes. He’s fantastic, arguably just one of the biggest quarterbacks I played with or in this league. The attention for me and my podcast, I’ll get it all day…. I come to feel often football gamers, we have a helmet on the entire match so people do not know who we are. I was hoping to be an additional outlet, have a podcast, be on social media a ton. It’s practically nothing I change my shell out job for.”

▪ Does Hill feel he desires to present the world that he can place up huge numbers or establish himself devoid of Mahomes?

“No. All I can do is just be me and assist this staff win video games. [Mahomes] is even now going to be great. That full workforce is even now heading to be terrific.”

▪ Hill feels strongly about mentoring Waddle.

“I’ve been in the league for some time and my time will appear right here, end, quickly,” claimed Hill, who turned 28 in March. “I want to continue on to see him increase his recreation and discover the exact way I did. When he came into the league, he did not have that big bro and nonetheless put up 1,000 yards. I will do almost everything I can to assistance him move his activity ahead.”

Waddle claims what has most impressed him about Hill is “his electricity. He’s heading to be the identical guy just about every and each day, on the industry, off the field. … It’s just terrific to see him out here, earning plays, and then heading into film.”

▪ Hill explained “trying to learn” McDaniel’s offense “is almost certainly the most difficult point I have at any time been a portion of in an offense. I’m a clever guy when it will come to comprehending football plays and principles. When I very first received in this article, I’m like, ‘Coach, I do not comprehend any of this.’ Once I learned the offense, almost everything began to simply click, the concepts. It is a good deal of misdirections, enjoy-motion passes. For a fast man like me, currently being in a position to operate throughout the field freely and catch the ball and then get upfield, it is a match produced in heaven.”

▪ Questioned what he and Waddle would be if they had been automobiles, Hill said: “Realistically, me and him on the identical aspect, similar football area, teammates, side-by-side, it would be like a Lamborghini or a Ferrari.”

▪ Waddle stated he’s not positive if he will command much less focus from defensive backs with Hill playing together with him.

“I just cannot say this early,” Waddle stated. “I know you have bought to put together for him, you’ve bought to game system for him, just like you have bought activity plan for other playmakers on the group.”

▪ What section of the offense does Waddle like the most?

“I genuinely like how we’ve bought answers for everything, every thing a protection can do. A good deal of choices. All people can make plays and share the ball.”

▪ Hill loves the up-tempo character of McDaniel’s procedures.

“It’s likely to be quickly, deliberate and you’re heading to get the most out of it. I know I have to go entire pace just about every rep. I’m a sprinter. All you men know sprinters get exhausted fast since we have swift-twitch muscle tissues. For me to be equipped to do reps each individual period and do my detail, and then just take a break, fast and deliberate is excellent.”

This tale was originally published July 28, 2022 1:38 PM.

Daniel Oyefusi handles the Dolphins for the Miami Herald. A native of Towson, Maryland, he graduated from the College of Maryland: College Park. Formerly, he coated the Ravens for The Baltimore Sunshine.

Creamy Lemon Chicken Orzo (30 Min, One Pot, ZERO CREAM!)

2022-08-01
Dishes
By: Elaine E. Sexton
On: August 1, 2022

Lemon Chicken Orzo is a 30-minute, one pot wonder that’s lusciously creamy (without any cream) and singing with bright lemon feta flavor!

This Lemon Chicken Orzo is vibrant comfort food the whole family will love!  It’s astonishingly quick and easy and all made in one pot in under 30 minutes!  It’s creamy (without any heavy cream!) yet light at the same time, brimming with sunny citrus, earthy-sweet zucchini, basil, and dill, punctuated by tangy, rich salty feta.  This Lemon Chicken Orzo is fabulous as written, or swap the veggies, protein or herbs.   Serve this lemon orzo recipe with garlic bread and tomato cucumber salad for an easy chicken dinner win!

We love orzo around here for its perfectly al dente texture! Try it with Lemon Garlic Shrimp with Greek Orzo, Italian Chicken Orzo Pasta, Parmesan Meatballs and Orzo and Southwest Orzo Salad,

HOW TO MAKE lemon chicken orzo VIDEo

up close of lemon chicken orzo with a serving spoon showing how creamy it is
showing how to make lemon chicken orzo by simmering in one pot then garnishing with feta

Ingredients for Lemon Chicken Orzo 

This recipe for Lemon Chicken Orzo takes advantage of so many fresh summer flavors, including lemon, zucchini, and fresh herbs. Here’s what you’ll need to make lemon orzo with chicken: 

  • Chicken: Boneless, skinless chicken breasts or thighs will work – whatever you prefer! The chopped chicken is seasoned with paprika, salt, and pepper.
  • Orzo: Looks like rice, but it’s actually pasta! Orzo can be found in the pasta aisle of any grocery store and has a lovely, al dente bite to it and is much more forgiving than rice.
  • Lemon: Use the juice and zest of one large lemon, or use two smaller lemons to equal ¼ cup juice.
  • Herbs: Dill, parsley, basil, and thyme infused the orzo with flavor. Use fresh or dried, noting that dried herbs are about three times as potent as fresh. 
  • Cheeses: Feta and mozzarella are stirred into the orzo just before it’s served. Feta infuses the lemon orzo with alluring salty, tangy flavor, while the mozzarella is super creamy and melts like a dream. Make sure to use freshly grated mozzarella for the best flavor and meltability.
  • Garlic: I used four cloves of garlic but use more or less depending on your garlic love.
  • Onion: One small onion or you may use shallots or 1 teaspoons onion powder.  
  • Zucchini: I love using zucchini in this recipe, but yellow summer squash or another seasonal veggie may be used. You can also omit the zucchini completely.  
  • Chicken broth: I recommend using reduced sodium chicken broth so you can control the amount of salt in this dish. If you don’t have reduced sodium broth, omit the salt and bouillon in the recipe, then add to taste at the end.
  • Chicken bouillon: I tasted the lemon orzo recipe without bouillon and it definitely was missing that elevated flavor! The bouillon infuses the orzo with intense flavor, just as if it had been simmering and reducing all day. You may use 1 teaspoon granulated bouillon, 1 bouillon cube, or 1 teaspoon better than bouillon. If using a bouillon cube, crush it up before stirring directly into the pot (don’t dissolve in water first).
  • Evaporated milk: NOT to be confused with sweetened condensed milk! Evaporated milk is the secret to making an ultra-creamy orzo pasta and allows you to cook the orzo directly in the sauce without it curdling.  You will not have the same results with half and half or heavy cream.
  • Cornstarch: Helps to thicken the sauce without using heavy cream. Make sure to fully dissolve/whisk the cornstarch into the chicken broth before adding it to the pot, otherwise you’ll wind up with lumps that will never dissolve.

Shortcut Ingredient Substitutions 

To minimize the amount of chopping required for this recipe, try using one or more of the following ingredient swaps: 

  • Substitute the chicken with 2 cups rotisserie chicken.
  • Substitute the chopped onion with 1 teaspoon onion powder.
  • Substitute minced garlic with 1 teaspoon garlic powder.
  • Substitute the fresh dill and parsley with 1 teaspoon each dried.
a fork taking a bite of lemon chicken orzo showing how creamy it is

How to Make Lemon Chicken Orzo 

This Lemon Chicken Orzo is a straightforward recipe that’s almost impossible to mess up. The chicken is first cooked most of the way through before the orzo, aromatics, and zucchini are added in. After the broth and other liquids are added to the pot, the orzo is cooked until al dente and then mixed with melty cheese! 

Let’s take a closer look at how to make it (full recipe measurements in the printable recipe card at the bottom of the post):

  • Step 1: Prep the chicken. Pat the chopped chicken dry and season with paprika, salt and pepper.
showing how to make lemon chicken orzo by seasoning chopped chicken breasts with paprika, salt, pepper
  • Step 2: Brown the chicken. Brown the chicken until opaque, but not cooked through. Remove to a plate.
showing how to make lemon chicken orzo by browning chicken in a skillet
  • Step 3: Sauté the chicken and aromatics. Melt the butter in the chicken drippings and sauté the onions for a few minutes to give them a head start. Next, add the orzo and sauté for a couple minutes to toast it (for extra flavor and prevents it from easily becoming mushy) then add the garlic and zucchini and cook an additional 2 minutes or until the onions are completely tender.
a collage showing how to make lemon chicken orzo by 1) sautéing onions, 2), sautéing orzo, adding zucchini, sautéing garlic in a pot
  • Step 4: Cook the orzo. Add the evaporated milk, chicken broth whisked with cornstarch, lemon zest and lemon juice, chicken bouillon, dried thyme, salt and pepper. Simmer for 8-10 minutes, or until orzo is tender, stirring occasionally.
showing how to make lemon chicken orzo by adding mozzarella, feta, basil and dill to the creamy orzo with chicken
  • Step 5: Add the cheeses. Stir in the mozzarella cheese until melted followed by the feta, fresh basil, fresh dill and fresh parsley. Dig in!
lemon orzo with chicken in a skillet garnished by lemon slices, basil and feta
  • Swap protein: Swap the chicken for rotisserie chicken, ground chicken, chicken sausage, lean ground beef or Italian sausage or add roasted or sautéed shrimp or salmon at the end of cooking. This lemon orzo would also be great to stir in leftover chicken, pork, or steak!
  • Add extra veggies: Add sautéed mushrooms, eggplant, bell peppers, green beans, tomatoes, peas, corn or spinach to the orzo. You will want to stir the peas and spinach into the orzo after simmering.
  • Add artichokes: Artichokes are tender, slightly sweet and nutty. Purchase artichoke hearts in water NOT marinated. The marinated ones often have an acrid taste. Chop and add to the simmering sauce. 
  • Make a crunchy topping: Add panko toasted in butter and olive oil to the top of the lemon orzo. 
  • Swap cheese: Instantly change the flavor profile by changing one or all of the cheeses. You can swap the feta for Parmesan, and the mozzarella for Gouda, Havarti, cheddar, Pepper Jack, etc.
top view of lemon orzo with chicken garnished by basil

Orzo FAQs

What is orzo?

Orzo, (also known as risoni and Italian for “barley”) is a short-cut rice-shaped pasta. It is made with whole-wheat flour, semolina flour (a product of durum wheat), white flour, or whole-grain flour.

How do I use orzo?

Just like all pastas, orzo is cooked by boiling in liquid (in this case, evaporated milk, chicken broth and lemon juice) until al dente.  You may use orzo instead of rice or pasta in many dishes.  Orzo is often used in rice pilaf, in soups, and sides.

What is orzo made of?

Orzo is usually made from white flour, although it can be made from whole-grain flour.  Both orzo pasta and rice are categorized as cereal grains but orzo is not gluten free.  For this recipe, we are going to use the traditional white-flour orzo. 

Is orzo healthier than rice?

Orzo pasta boasts twice the protein of brown rice and is a good source of thiamin and niacin as well as some B6, folate, iron and zinc. Orzo is a glucose bearing carbohydrate that creates serotonin, the “happiness neurotransmitter,” and eating this orzo pasta salad will certainly make you happy!

a fork taking a bite of lemon chicken orzo showing how creamy it is

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CHICKEN

  • 1 pound chicken breasts, chopped into large bite size pieces
  • 1/2 tsp EACH paprika, salt, pepper
  • 2 tablespoons olive oil

ADD LATER

  • 1/2 cup shredded mozzarella
  • 1/4 cup feta
  • 1/4 cup chopped basil
  • 1 TBS EACH minced fresh dill, parsley (OR 1 teaspoon EACH dried)
  • While chicken is still on the cutting board, pat it dry and season with ½ teaspoon salt, ½ teaspoon paprika and ½ teaspoon pepper.

  • Heat 2 tablespoons olive oil in a 3.75 or larger braiser (this is the one I use) or Dutch oven over medium high heat. Add chicken and cook until most off the chicken is opaque (chicken will not be cooked through). Remove to a plate.
  • Melt the butter in the drippings and heat over medium-high theat. Add onions and sauté for 4 minutes. Add orzo and sauté for 2 minutes. Add the grated zucchini and garlic and cook an additional 2 minutes or until the onions are tender.
  • Stir in the evaporated milk. Whisk the chicken broth with the cornstarch in a liquid measuring cup (or bowl) and add to the pot. Add the remaining ingredients up to “Add Later” (lemon juice, lemon zest, chicken bouillon, salt, pepper and thyme).
  • Cover the pot and bring to a simmer. Reduce heat to medium-low and simmer for 8-10 minutes, or until orzo is tender, stirring every couple minutes so the orzo doesn’t burn on the bottom, and replacing the lid. Add additional broth if the orzo isn’t done and most of the liquid is absorbed.

  • Stir in the mozzarella cheese until melted followed by feta and fresh herbs. Taste and season with additional lemon juice, salt and pepper. If desired, you can make the dish “saucier” or creamier by stirring in additional broth, milk or cream.

Tips and Variations

  • Chicken bouillon: I tasted the lemon orzo recipe without bouillon and it definitely was missing that elevated flavor! . You may use 1 teaspoon granulated bouillon, 1 bouillon cube, or 1 teaspoon better than bouillon. If using a bouillon cube, crush it up before stirring directly into the pot (don’t dissolve in water first).
  • Swap protein: Swap the chicken for rotisserie chicken, ground chicken, chicken sausage, lean ground beef or Italian sausage or add roasted or sautéed shrimp or salmon at the end of cooking. This lemon orzo would also be great to stir in leftover chicken, pork, or steak!
  • Swap or add extra veggies: Add sautéed mushrooms, eggplant, bell peppers, green beans, tomatoes, peas, corn or spinach to the orzo. You will want to stir the peas and spinach into the orzo after simmering.
  • Swap cheese: Instantly change the flavor profile by changing one or all of the cheeses. You can swap the feta for Parmesan, and the mozzarella for Gouda, Havarti, cheddar, Pepper Jack, etc.

How to Store and Reheat

  • Storage: Store in an airtight container in the refrigerator for up to 5 days.  The lemon orzo does not freeze well.
  • Microwave: Microwave small portions for 1 minute, stir, then continue to heat at 15-second intervals until warmed through.
  • Stove: For larger portions, reheat orzo gently on the stove, stirring occasionally. You may need to add a splash of milk or chicken broth to make it ultra creamy again. 

Meal Prep

This Lemon Chicken Orzo can be made completely in advance (it reheats really well!) or you can prepare the individual ingredients ahead of time: 

  • Chicken: can be chopped and seasoned up to three days ahead of time and stored in the fridge. 
  • Lemon: can be zested and juiced a couple days in advance and stored in the fridge.
  • Aromatics and zucchini: can be minced/grated and stored up to three days ahead of time in separate containers in the fridge. 
  • Cheese: mozzarella be shredded and stored in an container in the fridge.

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Max Scherzer’s thoughts on PitchCom: ‘It should be illegal’

2022-08-01
Dishes
By: Elaine E. Sexton
On: August 1, 2022

When the PitchCom engineering was released at the commencing of the 2022 regular year, it was made to better the interaction among pitchers and catchers, additionally be utilized as a deterrent for sign-stealing. 

New York Mets pitcher Max Scherzer used it for the first time in Wednesday’s game from the New York Yankees and had an superb outing, throwing 7 shutout innings, hanging out 6 and walking two. He acquired a no-choice in the Mets’ 3-2 walk-off win.

Scherzer had some interesting views on PitchCom right after the activity.

“It performs. Does it assist? Certainly. But I also imagine it really should be illegal,” Scherzer reported, by using the New York Write-up. “I never assume it must be in the game.”

NEW Technology: How MLB gamers truly feel about the PitchCom product that could conclude signal-stealing

The three-time Nationwide League Cy Young award winner said he took satisfaction in having a process of signals that no one was in a position to determine out.

“The reality that we’re using this out of the recreation and we’re just placing in technological know-how, now everybody — you can not steal signs on second, the pitcher can’t have an advantage of acquiring a elaborate technique,” Scherzer stated. “It is portion of baseball hoping to crack someone’s indications. Does it have its wished-for intent that it cleans up the match a little bit? Yes, but I also really feel like it usually takes absent portion of the activity.”

Despite his responses, Scherzer says making use of the technological innovation once again is continue to on the desk in the foreseeable future.

“I’ll continue to imagine about it. I might,” he reported.

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