Additional: 30 mins Total: 1 hr Prep: 30 mins Servings: 16 Yield: 16 egg halves
These are a great 4th of July appetizer! They’re a bit finicky to make, but the colorful demos are so much fun and worth checking out. Spicy horseradish and smoked Spanish paprika add flavor to these deviled eggs. This recipe is easy to expand upon; just make sure to go easy on the amount of salt and your preferred season.
3 drops red gel food coloring
⅔ cup water, or as needed
2 drops blue gel food coloring
8 hard-cooked eggs, peeled
2 ½ tablespoons mayonnaise
1 tablespoon hot prepared horseradish
1 teaspoon rice vinegar
⅛ teaspoon salt, or to taste
1 pinch fresh-ground black pepper
¼ teaspoon smoked hot paprika
1 teaspoon snipped fresh chives (Optional)
Combine red food coloring and 1/3 cup water in a ramekin or small bowl; do the same with the blue food coloring in a separate ramekin.
Gently insert 3 or 4 toothpicks about 1/4-inch deep through the center of an egg and balance it so that one end is dipped in one of the dyes. (Don’t pierce the eggs too much, or they’ll break after you halve them). Let stand for 5 to 10 minutes, depending upon how strong you like the colors. Dip the other end of the egg in the other dye so the eggs have red, white, and blue bands. Dye the rest of the eggs and let dry on paper towels.
Slice colored eggs in half lengthwise and set the whites aside on a serving platter. Push the yolks through a sieve into a bowl or use a potato ricer.
Mix mayonnaise, horseradish, rice vinegar, salt, and pepper into the yolks and stir until smooth. Taste and adjust seasoning. Transfer filling into a piping bag fitted with a large star tip.
Pipe filling into each egg white half. Place smoked paprika in a fine mesh strainer; hold the strainer over each egg half and tap gently to dust with paprika. Sprinkle deviled eggs with chives. Chill until ready to serve.
It took me about half an hour to dye the eggs, but you could speed up the process if you want to use multiple dishes and use more food coloring.
I sometimes add a pinch of pimentón to the filling as well as sprinkling it on top for a garnish.
I use my pressure cooker for steaming the eggs; it’s my favorite method, because it makes them easy to peel. I chill them for about 10 minutes in the ice bath. Get the recipe for Pressure Cooker Hard-Boiled Eggs.
Per Serving: 55 calories; protein 3.2g; carbohydrates 0.5g; fat 4.4g; cholesterol 106.8mg; sodium 64.7mg.
Cook: 40 mins Total: 1 hr Prep: 20 mins Servings: 8 Yield: 8 servings
What’s better than pizza? Patriotic flag pizza of course! Baked in the shape of a flag, with slices of pepperoni for stripes and purple potatoes for heaven, each slice will pay tribute to you.
3 small purple potatoes
1 (13.8 ounce) can refrigerated pizza crust
1 ½ tablespoons olive oil, divided, or as needed
25 slices pepperoni, or more as needed
1 cup Alfredo sauce
2 cups shredded Italian cheese blend
5 mini mozzarella balls, halved
Place potatoes into a pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and slice potatoes into 1/4-inch rounds.
Preheat oven to 400 degrees F (200 degrees C). Spray a large baking sheet with cooking spray.
Unroll the refrigerated pizza crust and spread it out in the baking sheet to fit to the edges. Brush the crust with about 1 tablespoon olive oil.
Bake in the preheated oven until lightly golden and slightly set, about 7 minutes.
Arrange pepperoni slices on a paper towel-lined, microwave-safe plate. Microwave pepperoni on high until heated through, about 30 seconds.
Spread Alfredo sauce over the baked crust; top with Italian cheese blend. Arrange potato rounds in the top left corner of the pizza, forming the blue portion of the flag. Brush potatoes with remaining olive oil. Place mozzarella ball halves on top of the potatoes to resemble the stars of the flag. Arrange pepperoni slices, slightly overlapping, in rows across the pizza to resemble the stripes on the flag.
Bake pizza in the oven until the crust is golden brown and cheese is melted, about 10 minutes.
Per Serving: 463 calories; protein 18.1g; carbohydrates 36.1g; fat 27.6g; cholesterol 55mg; sodium 997.8mg.
Cook: 4 hrs Additional: 8 hrs Total: 12 hrs 10 mins Prep: 10 mins Servings: 10 Yield: 10 servings
I serve this to guests in the summer and it’s one of my favorites, especially if I’m feeding the crowds! On this page I use the recipe for BBQ Smokin!
1 (8 pound) pork butt, trimmed
18 cloves garlic
1 tablespoon vegetable oil, or as needed
4 teaspoons Creole seasoning (such as Tony Chachere’s®)
2 teaspoons dark brown sugar
1 ½ teaspoons white sugar
1 ½ teaspoons smoked paprika
¼ teaspoon garlic powder
¼ teaspoon ground black pepper
⅛ teaspoon dry mustard
⅛ teaspoon ground cumin
1⁄16 teaspoon ground ginger
Cut rows of deep slits into both sides of pork butt using a sharp knife; insert a garlic clove into each slit. Rub vegetable oil over pork butt.
Mix Creole seasoning, brown sugar, white sugar, paprika, garlic powder, black pepper, mustard, cumin, and ginger together in a bowl; coat pork butt with spice mixture. Wrap coated pork butt with aluminum foil and refrigerate for 8 hours to overnight.
Heat an infrared turkey fryer or a large skillet over medium-high heat; remove aluminum foil from pork butt. Sear all sides of pork butt in the fryer or hot skillet until an internal temperature of 145 degrees F (63 degrees C) is reached, 1 to 1 1/2 hours.
Wrap the seared pork butt tightly in aluminum foil.
Preheat the roaster or oven to 265 degrees F (130 degrees C).
Place wrapped pork butt in the preheated roaster or oven until pork is easily shredded, 3 to 4 hours. Remove pork butt from aluminum foil and pull meat apart.
Per Serving: 455 calories; protein 40.3g; carbohydrates 4.1g; fat 29.6g; cholesterol 155.7mg; sodium 283.1mg.
Fish tacos with grilled Alaskan cod are topped with a delicious citrus carrot slaw. They’re light, bright, sweet, tangy and perfect for spring and summer. You’ll definitely go back for seconds! This fish taco recipe is easy to make, super flavorful and will be the fan favorite at your next Taco Tuesday party.
AN EASY FISH TACO RECIPE
I’m excited to introduce you to a healthy fish taco recipe that’ll knock your socks off. Not only is it easy to make, but it’s literally bursting with flavor, thanks to the juicy citrus, lime juice and cilantro.
Many fish taco recipes use battered and fried fish (and usually a low quality farmed tilapia). But grilled cod fresh from Alaska makes all the difference. Grilling, rather than battering the fish allows the fish to really shine (which is what you want in a fish taco recipe) and highlights the bold flavors of the slaw.
So what’s in the citrus carrot slaw? Two types of oranges (navel and cara cara), carrots, green cabbage, cilantro and some lime juice. And let me warn you, it’s highly addictive. I had a little leftover after making these tacos, so literally just scooped it up and ate it plain for a snack…it’s that good.
WHAT’S THE BEST FISH TO USE FOR FISH TACOS?
I always recommend starting with some good quality (preferably wild caught) fish. I’m using fresh Alaskan cod in this recipe (the same I use in my garlic herb baked cod recipe), but you could also use halibut, mahi mahi, salmon or another flaky white fish.
HOW TO MAKE FISH TACOS
There’s really two parts to making this fish taco recipe – grilling the fish and making the slaw. And then it’s just assembling everything together!
Grill the Fish: Heat a grill on medium high heat and grill the fish for a couple of minutes each side, drizzling with fresh lime juice as its grilling. After a few minutes on each side, your fish should be cooked through. Remember, you don’t want to overcook fish or else it ends up dry and rubbery.
Make the Slaw: Stir together the oranges, carrots, green cabbage, cilantro and lime juice in a mixing bowl.
Once your fish is grilled and your slaw is made it’s as simple as piling it onto a tortilla. I’m using my favorite Cassava Flour Tortillas, but you could use any type of tortilla. And that’s it! An easy, quick, healthy and tasty fish taco recipe with a Baja and SoCal vibe.
Serve these up with a Classic Margarita or Mango Margarita (to match the orange color!). And if you love coleslaw, make sure to check out my Classic Coleslaw (with mayo) and Vinegar Coleslaw (without mayo). They’re both delicious!
3 filets, cod (or other fish)
1/2 tsp garlic powder
salt and pepper, to taste
CITRUS CARROT SLAW
2 navel oranges, peeled and diced
2 cara cara oranges, peeled and diced
1 large carrot, julienne peeled
1 cup green cabbage, thinly sliced
2 tbsp fresh cilantro, chopped
1 lime, juiced
salt and pepper, to taste
6 tortillas, (I use my Cassava Flour Tortillas, but you can use any)
avocado and limes, for garnish
1. Mix all of the citrus slaw ingredients together in a bowl and set aside.
2. Heat a grill (or grill pan) on medium-high heat and grill the fish for 2-3 minutes on one side. Squeeze the lime over the fish and season with garlic, salt and pepper. Flip the fish and grill for another 2-3 minutes. The fish will likely break apart and that’s okay.
3. Assemble the fish tacos by placing small pieces of fish in each taco, then top with the slaw. Garnish with avocado and lime slices.
If you don’t have an outdoor grill, you can use a grill pan or reversible grill/griddle pan and make these in your kitchen. Super easy!
Cedar Plank Salmon is a delicious way to grill salmon that tastes great. The fish gets a wonderful smoky flavor, the salmon stays juicy and you don’t have to worry about the salmon sticking to the grill and falling apart. Brush salmon with my maple ginger frosting and you’ll have a new favorite salmon recipe in no time.
Cedar Salmon! Did you make it? If not, you have to try it because it’s so easy and gives the salmon a wonderful smoky flavor. If you’ve ever tried grilled salmon, you know how hard it can be. Salmon often sticks to the grill (even if you have oiled it) and if you try to turn or remove the salmon, it will fall apart and you will lose half of it between the grill grates. It’s not funny. But the good news is that cedar planks solve that problem.
Cedar plank salmon is a delicious way to grill salmon with enormous flavor. You get that lovely smoky flavor in the fish, the salmon stays extra moist and you don’t have to worry about the salmon sticking to the grill and falling apart. Brush the salmon with my maple ginger glaze and you’ll soon have a new favorite salmon recipe.
Cedar plank salmon! Have you ever made it? If not, you’ll have to give it a try because it’s so darn easy and imbues a wonderful smokey flavor into the salmon.
If you’ve ever tried to grill salmon you know how difficult it can be. The salmon often sticks to the grill (even if you’ve oiled it) and as you try to flip or remove the salmon, it falls apart and you lose half of it between the grill grates. That’s not fun. But good news, the cedar plank solves that problem.
But there’s one more reason why I love cedar plank salmon, as a gluten-free gal. And it’s a biggie – I don’t have to worry about cross-contamination.
That’s a huge consideration, especially during the summer months when everyone is using public grills or at friend’s houses using their grills. Unfortunately, the heat from the grill doesn’t “kill” any gluten that may be lurking on the grill grates. If high-heat did that, all deep fried foods would be gluten-free – and of course you know they’re not. So cedar planks to the rescue!
HOW LONG SHOULD YOU SOAK CEDAR PLANKS?
Cedar planks should be soaked for at least 1-2 hours. I buy these ones that are extra long to better accommodate a big filet. But if you plan to grill smaller salmon pieces, you could opt for a shorter length.
CAN YOU REUSE CEDAR PLANKS?
No, they’re a one-time use item. Even if yours isn’t completely charred, it’s not safe to use it again from a food safety standpoint.
HOW TO MAKE CEDAR PLANK SALMON
Once you make this recipe you’ll wonder why you haven’t made cedar plank salmon sooner. Here’s how easy it is:
Soak the planks for at least 1-2 hours in water, then dry with a kitchen towel.
Preheat your grill to medium high.
Toast the planks (optional) to dry them off. Just place them empty on the grill for 2 minutes, then flip and cook the other side for 2 minutes.
Place the salmon on the planks. If your salmon doesn’t fit, you can use more than one plank or place it on a diagonal across several planks.
Season your salmon with the maple ginger glaze on the plank. You can add more glaze halfway through as well.
Cook the salmon for 12-15 minutes on medium indirect heat.
Once your salmon is cooked through, remove it from the grill with tongs. Place it on a baking sheet or other surface that can handle the hot temperature of the wood (and remember this will get dirty from the charred wood). Slice the salmon into pieces and enjoy!
What to serve with the salmon? I love my Bok Choy, Coleslaw and Potato Salad. And if it’s an outdoor party, don’t forget the Guacamole and Pico de Gallo to nibble on.
1 1/2 lbs Salmon, (Sockeye, Coho, King)
1/2 cup maple syrup
1/3 cup tamari, or coconut aminos
1/4 cup lemon juice
3 cloves garlic, minced
2 tbsp grated ginger
green onion (optional)
Submerge your cedar planks in water for at least 2 hours. You may need to put something heavy on them to keep them under water.
Add the maple syrup, tamari, lemon juice, garlic and ginger to a small pot on high heat. Bring the sauce to a boil and then turn it down to low, stirring occasionally. Cook for about 10 minutes or until the sauce has reduced in half and becomes thicker, then remove from the heat.
Turn the grill on medium high until it reaches 350°F (175°C). If possible, use indirect heat.
While the grill is heating, pat down the salmon to remove any extra moisture. Place the salmon, skin-side down, on the soaked cedar plank and brush the glaze over the whole salmon. (Optional: You can remove the skin from the salmon before placing on the plank.)
Once the grill has heated, place the cedar plank in the middle of the grill and close the lid. Cook for 12-15 minutes. It’s better to slightly under cook the salmon than overcook, as it will continue cooking once removed from the grill. You can add a little more glaze to the salmon halfway through the cooking process.
Once the salmon is done, turn the grill off and use 2 tongs to transport the cedar plank to a large baking pan. Add optional toppings like green onion and serve immediately.
If you’re grilling a large filet as I’m doing in this recipe, make sure you get cedar planks that are 15″ long. The standard 12″ ones are usually too short, but they work fine for 2-4 individual pieces.
When it comes to the best carne asada, nothing beats this tried and true recipe that’s reminiscent of my travels to Mexico. It’s incredibly tender, big on authentic flavor, and perfectly charred on the outside.
From roadside stalls to 5-star luxury restaurants, I’ve devoured my fair share of carne asada throughout Mexico. And no matter the source, it’s always juicy, tender and packed with bold spicy flavor.
But the truth is, there’s no “one” authentic carne asada recipe. Depending on the region, you’ll often find subtle tweaks and variations to the spices and ingredients.
So I’ve put together what I call my ultimate carne asada marinade to grill up the best carne asada (which of course turns into carne asada tacos). The ingredients itself are simple, as they should be, but are distinctive, bright, and super fresh. Just as traditional Mexican food should be!
WHAT IS CARNE ASADA?
Carne asada literally translates to “grilled meat.” Pretty basic, eh? And that grilled meat can be anything from sirloin steak to tenderloin to skirt steak or flank steak. Though I’d say flank steak is most commonly used. You don’t need an expensive or fancy cut of meat, especially as you’ll thinly slice it, then chop it up into small, bite-sized pieces for tacos, burritos, nachos or fries.
But what makes carne asada so deliciously flavorful is two things – the marinade and the fire-grilled char on the outside.
IT’S ALL ABOUT THE CARNE ASADA MARINADE
Instead of teasing you with an authentic marinade (which, as you’ve learned doesn’t exist), just know that this version is one that will make your taste buds happy. Here’s what’s in it:
Olive Oil and Lime Juice: Makes the steak extra juicy, with that trademark punch of lime acidity!
Garlic and Cilantro: Essential aromatics for fresh, bold flavors.
Spices: Nothing beats this bold combo of cumin, chili powder, salt and pepper.
I’ve always found simple is best, but feel free to tweak! If you want it sweeter, add an orange. If you want it more spicy, add paprika and oregano. Heck, I’ve even seen carne asada marinated in beer and soy sauce (though spoiler, those aren’t gluten-free).
HOW TO MAKE CARNE ASADA
Now that you’ve got your marinade ingredients lined up, let’s get grilling! Here’s how to make this delicious carne asada.
Marinate: Whisk all of your marinade ingredients together and marinate your steak for 1-4 hours in the fridge.
Grill: Once your steak has marinated, heat a grill on medium-high heat. Add the steak and cook for approximately 5-7 minutes each side, for a flank steak. That’ll get you a good char on the outside but maintain a medium-rare inside. Depending on the thickness of your meat and personal preference, feel free to adjust this cook time.
Rest: After your steak has cooked, let it rest for 5 minutes before slicing.
Slice: Thinly slice the meat against the grain for the most tender pieces. From there, you can chop it into smaller, bite-sized pieces for use in other recipes.
WAYS TO SERVE CARNE ASADA
You can of course it eat carne asada on it’s own, but it’s also delicious turned into:
Carne asada fries with a dollop of sour cream, guacamole, and shredded cheese.
Carne asada tacos with a sprinkle of cilantro, onion, and fresh lime juice.
A steak burrito bowl with cilantro lime rice, black beans, guacamole, fajita veggies and pico de gallo. You could also drizzle a little lime crema or chipotle sauce on top!
HOW TO STORE IT
Let the meat cool to room temperature, then place it in an airtight container in the fridge for 4-5 days. It will also stay good in the freezer for up to 3 months, if you’d like to meal prep it. Yes, that means you can have a quick-and-easy Mexican feast any night of the week!
1 ½ lbs flank steak
⅓ cup olive oil
3 limes, juiced
½ cup fresh cilantro, chopped
4 garlic cloves, minced
1 tsp cumin powder
½ tsp chili powder
salt and pepper, to taste
1. Whisk all of the marinade ingredients together in a small bowl.
2. Add the steak to a glass or non-reactive baking tray and pour the marinade on top. Ensure both side of the steak are well coated, cover the baking tray with plastic wrap and marinate for 1-4 hours. Alternatively, you could marinate in a plastic bag.
3. Heat a grill on medium-high heat. Add the carne asada and cook for 5-7 minutes on each side. Remove the steak to a cutting board and let it rest for another 5 minutes.
4. Using a sharp knife, slice the carne asada at an angle against the grain. From there, you can further chop the carne asada into smaller pieces, if you’d like.
I think carne asada is best when cooked on an outdoor grill. But if you’re without one (as I currently am) this reversible grill/griddle is great for your stovetop.
Remember to double-check the angle of the grain before cooking. Then, it’s easy to determine how to slice against the grain once it’s done.