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For this Pan-Roasted Fish with Mediterranean Tomato Sauce recipe, Chef Ed Kenney uses Hawaiian fish such as mahimah...

  • 1 1/2 tablespoons olive oil
  • 1 1/2 teaspoons butter
  • 2 cups chopped seeded plum tomato
  • 1 1/2 tablespoons capers
  • 1 tablespoon Dijon mustard
  • 3 garlic cloves, minced
  • 1 1/2 tablespoons chopped fresh flat-leaf parsley
  • 1 1/2 tablespoons minced fresh chives
  • 1 tablespoon minced fresh tarragon
  • 3/4 teaspoon kosher salt, divided
  • 3/4 teaspoon freshly ground black pepper, divided
  • 1/4 teaspoon crushed red pepper
  • 1 tablespoon canola oil $
  • 4 (6-ounce) yellowtail snapper fillets, skin on
4.3/5 (16 Votes)

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With all the holiday gastronomic feasts behind us, I wanted to get back into eating a bit healthier

  • 2 tablespoons extra-virgin olive oil
  • 1 onion, minced
  • 1 pound cremini mushrooms, brushed, cleaned, stemmed and quartered)
  • 1 pound Portobello mushrooms (I used Shiitaki mushrooms, instead)
  • 1 ounce dried porcini mushrooms, rinsed and minced
  • Salt and pepper, to taste
  • 2 carrots, peeled and cut into 1/2-inch pieces (I chopped them in my food processor as a short cut)
  • 2 garlic cloves, minced
  • 2 teaspoons minced fresh thyme (or 1/2 teaspoon dried)
  • 6 cups low-sodium chicken broth
  • 1 cup water
  • 1/2 cup pearl barley
4.6/5 (12 Votes)

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Great casserole for a busy night, this recipe puts together ingredients you can have ready in your freezer to pull

  • 2 cups refrigerated potato wedges, 1 pound to 4 ounce package
  • 1 can condensed cream of onion soup, 10 3/4-ounces
  • 1/4 cup water
  • 2 cups Green Giant Select™ Frozen Broccoli Florets, 1 pound package
  • 24 frozen cooked meatballs, thawed about 12 ounces
  • 1/4 cup sour cream
4.6/5 (12 Votes)

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Try this easy Sweet Potato Fritters with Yogurt Chive Dipping Sauce for a dip-able appetizer that is sure to be a h...

  • FRITTERS:
  • 1-pound sweet potatoes, peeled and cut into 1/2-inch pieces
  • 1 egg
  • 1/4 cup packed brown sugar
  • 2 tablespoons butter
  • 1 cup all-purpose flour
  • 1/3 cup fine dry bread crumbs
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • vegetable oil for deep-fat frying
  • YOUGURT-CHIVE DIPPING SAUCE:
  • 1 (6-ounce) carton plain low-fat yogurt
  • 1 tablespoon snipped fresh chives
  • 1 clove garlic, minced
  • salt to taste
  • ground black pepper to taste
4.6/5 (12 Votes)

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This dessert is easy to make and a Trifle is always impressive

  • 1 (18.25-ounces) Box Spice Cake Mix
  • 1 (3.4-ounces) Vanilla Instant Pudding Mix
  • 1/2 Cup Vegetable Oil
  • 1/2 Cup Water
  • 1 Cup Pumpkin Puree (not the pumpkin pie mix)
  • 3 Eggs
  • 1 and 1/2 Teaspoons Cinnamon
  • 1/4 Teaspoon Cloves
  • 1/4 Teaspoon Nutmeg
  • 2 Cups Cold Milk
  • 2 (3.4-ounces.) Cheesecake Flavor Instant Pudding Mix
  • 2 Cups Whipped Topping
  • 1 Cup Pecan Pieces
  • 1 Cup English Toffee Bits
4.6/5 (13 Votes)

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Combine olive oil and butter in a large soup pot; place over medium heat and cook until butter is melted

  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 yellow onion, chopped
  • 3 cloves garlic, finely chopped
  • 2 cans (14.5-ounces each) Italian Diced Tomatoes with Basil, Garlic and Oregano
  • 4 cups tomato/spaghetti sauce-1 large can
  • 4 cups vegetable broth
  • 1 package (12-ounces) frozen tortellini
  • 1 - 2 bags 6oz. fresh baby baby spinach- take stems off-(spinach shrinks down)
  • salt and fresh ground pepper, to taste
  • Parmesan cheese to taste
4.6/5 (12 Votes)

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Put a spin on a Thanksgiving classic with this sweet potato bake

  • 6 large sweet potatoes
  • 3 tablespoons butter
  • 1 (8-ounce) can unsweetened crushed pineapple, undrained
  • 1/2 cup dried cranberries, divided
  • 1/3 cup orange juice
  • 3/4 teaspoon salt
  • 2/3 cup miniature marshmallows
  • 1/3 cup pecans, chopped
4.5/5 (13 Votes)

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1. In a bowl toss sliced tomatoes, sliced garlic, oil, basil, salt, hot pepper flakes, and ground pepper

  • 4 cups cherry tomatoes, cut in half
  • 12 garlic cloves, cut in 4ths (don't be shy)
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon dries basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon hot pepper flakes
  • 1/4 teaspoon groun pepper
  • 1 LB pasta (I use bow tie or your favorite
  • 1/4 cup chopped fresh parsley
  • 1/2 cup freshly Parmesan cheese
4.6/5 (12 Votes)

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Quesadillas for breakfast! This apple cheesecake breakfast quesadilla is filled with freshly sliced apples, cream c...

  • 1 large (10 inch burrito size) flour tortilla
  • 4 ounces cream cheese, softened
  • 1 tablespoon sugar
  • 1/4 teaspoon vanilla
  • 1/8 teaspoon cinnamon
  • 1/2 small apple, thinly sliced
  • Butter
  • Cinnamon
  • Sugar
4.3/5 (15 Votes)

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This quick and easy Shrimp and Asparagus Stir Fry with Lemon Sauce recipe is full of amazing flavor — and it’s

  • 4 tablespoons olive oil, divided
  • 1 pound large raw shrimp, peeled & deveined
  • 1 pound asparagus, ends trimmed and each stalk cut into 2-3" pieces
  • 1/2 teaspoon salt, divided
  • 1 teaspoon ginger, minced (Gourmet Garden Ginger Paste)
  • 1 teaspoon garlic, minced
  • 2/3 cup chicken stock
  • 1 tablespoon cornstarch
  • 1 tablespoon sugar
  • 1 tablespoon soy sauce
  • 1/4 cup lemon juice
  • 1 teaspoon lemon zest
4.6/5 (12 Votes)

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Put your fresh raspberries to good use with these scrumptious cookie - bars! Serve with a cold glass of milk and wa...

  • 3 cups all-purpose flour
  • 1/2 cup rolled oats
  • 1 1/2 cups sugar, divided
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 cup butter
  • 2 eggs, lightly beaten
  • 1 teaspoon almond extract
  • 1 tablespoon cornstarch
  • 4 cups fresh or frozen raspberries
4.3/5 (16 Votes)

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For the crust Heat oven to 400°

  • ~For the crust
  • 1/4 cup finely ground blanched almonds or almond flour
  • 1/2 cup cold butter
  • 1/2 teaspoon salt
  • 1 teaspoon sugar
  • 2 – 4 teaspoons ice water
  • ~For the topping
  • The coconut cream from two cans of regular full fat coconut milk, chilled overnight (398 mL or 13.5 oz)
  • 2 – 3 tablespoons confectioner’s sugar
  • 1 teaspoon vanilla extract
  • ~For the filling
  • The leftover milk from two cans of coconut milk (398 mL or 13.5 oz)
  • 1 additional can full fat coconut milk (398 mL or 13.5 oz)
  • 1 cup freshly grated coconut, toasted*
  • 2 eggs
  • 2/3 cups sugar
  • 1/4 cup cornstarch
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut extract
  • 1 tablespoon butter
  • ~For the toasted coconut garnish
  • 2 cups freshly grated coconut
4.6/5 (12 Votes)

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Fresh Coconut Pie Pan-Roasted Fish with Mediterranean Tomato Sauce