CHEF JUSTIN'S BLUEBERRY CASSEROLE

Chef Justin’s Blueberry Breakfast Casserole

15

Minutes Prep Time

45

Minutes Cook Time

4

Servings

Our special guest, Chef Justin of Fresh from Florida, is back with Michaela for this week’s Gameday Grub, and they’re making a warm blueberry breakfast casserole perfect for a brunch-time watch party. Serve yours with cold Florida orange juice!

INGREDIENTS

2 cups fresh blueberries, rinsed and dried
8 large eggs, beaten
¼ cup maple syrup
1 loaf bread (any kind)
1 ½ cups low-fat milk
4 ounces low-fat cream cheese (cold so it can be cubed)
¼ cup butter, melted cooking spray

INSTRUCTIONS

1. Preheat oven to 350°F.

2. Cut bread into 1-inch cubes.

3. Cut cream cheese into small cubes.

4. Lightly spray a 9x9x2-inch baking dish.

5. Place half of the bread cubes in the dish.

6. Evenly place the cream cheese cubes and 1 cup of the blueberries over the bread.

7. Add the remaining bread cubes and blueberries to the top of the casserole.

8. In a medium-sized bowl, combine eggs, milk, maple syrup and butter.

9. Slowly pour egg mixture over bread.

10. Cover casserole with foil and bake for approximately 45 minutes.

11. Insert toothpick into the center of the casserole. When it comes out clean, remove the foil and return the casserole to the oven to brown on top.

12. Let cool slightly and serve warm with extra maple syrup on the side.

NOTES

Michaela Bradley is a mother of four, fitness instructor, supporter of the Jaguars Women’s Association and wife of Jaguars head coach Gus Bradley.

Chef Justin Timineri is a certified executive chef, author, award winner, teacher, television personality and international culinary ambassador. As Executive Chef for the State of Florida’s Department of Agriculture and Consumer Services Division, Justin’s responsibilities include promoting all of Florida’s freshest commodities, creating new recipes and educating children on the value of healthy food choices and proper nutrition.

By Chef Justin Timineri

MARINATED PORK AND POTATOES WITH CUCUMBER SALAD

Marinated Pork and Potatoes with Cucumber Salad

60

Minutes Prep Time

60

Minutes Cook Time

4

Servings

Chef Tony and Michaela Bradley share a dish with a Mediterranean twist as this Gameday Grub segment features marinated pork tenderloin and potatoes with a cool cucumber salad on the side. Chef Tony marinates the pork in Greek yogurt then cooks it on the grill, but you can also roast the pork in the oven and serve the yogurt with dill on the side.

INGREDIENTS

6 cloves fresh garlic, pressed
3 tablespoons lemon (or poppy seed) vinaigrette
1 tablespoon red wine vinegar
1 ½ teaspoons dried oregano
1 teaspoon kosher salt
½ teaspoon pepper
Large zip-top bag
1 pork tenderloin (about 1 lb)
1 lb baby potatoes, halved
2 tablespoons fresh dill, finely chopped
½ cup plain nonfat Greek yogurt
1 seedless cucumber
1 medium Granny Smith, coarsely chopped
4 teaspoons walnuts, finely chopped
2 tablespoons dried, sweetened cranberries
1 ½ tablespoons lemon juice

INGREDIENTS

1. Preheat grill to medium-high heat or oven to 425°F.

2. Press garlic (or finely chop). Combine with vinaigrette, oregano, salt and pepper. Reserve 2 tablespoons for later use (for the potatoes); place remaining 2 tablespoons in bag and add the dill and Greek yogurt. Close the bag and massage to combine ingredients. Add pork (wash hands); let stand 15 minutes to marinate, turning occasionally (optional: marinade time may be extended up to 1 hour). Meanwhile, halve potatoes.

3. Transfer pork to grill or if roasting place on a baking sheet. Grill for approximately 6-10 minutes or bake for 10 minutes.

4. Place potatoes in microwave-safe bowl; microwave on HIGH 8 minutes to partially cook. Toss potatoes with reserved marinade, then arrange in single layer on baking sheet. Bake potatoes (while pork continues to cook) for 8-10 minutes or until pork is 165°F and potatoes are tender when pierced with fork.

5. Let pork rest for 5 minutes. Slice pork and serve with potatoes.

6. Peel cucumber (optional) and cut into fourths lengthwise, then chop into ½-inch pieces (about 3 cups). Chop apple and walnuts.

7. Place all ingredients in salad bowl; toss to coat. Serve.

8. NOTES

All recipes are courtesy of Publix Aprons Cooking School.

Tony Charbonnet is the resident chef of Publix Aprons Cooking School in Jacksonville.

Michaela Bradley is a mother of four, fitness instructor, supporter of the Jaguars Women’s Association and wife of Jaguars head coach Gus Bradley.

By Chef Tony Charbonnet

GRILLED CARIBBEAN CHICKEN WINGS

Grilled Caribbean Chicken Wings

10

Minutes Prep Time

20

Minutes Cook Time

4

Servings

INGREDIENTS

3 lbs chicken wings
2 teaspoons sazón tropical seasoning
½ cup chicken wing sauce
½ cup mango jam
2 teaspoons Pickapeppa or Worcestershire sauce
1 lime, for juice

INSTRUCTIONS

1. Combine mango jam, wing sauce, tropical seasoning and Pickapeppa (or Worcestershire) sauce in large bowl. Place wings in bowl and coat completely with sauce.

2. Grill wings over medium-high heat for about 10 minutes. Turn, brush with sauce from bowl, and continue grilling another 10 minutes or until temperature of the chicken reaches 165°F.

3. Squeeze lime juice over wings and serve.

Notes

1. All recipes are courtesy of Publix Aprons Cooking School.

2. Tony Charbonnet is the resident chef of Publix Aprons Cooking School in Jacksonville.

3. Michaela Bradley is a mother of four, fitness instructor, supporter of the Jaguars Women’s Association and wife of Jaguars head coach Gus Bradley.

By Chef Tony Charbonnet

CHIMICHURRI-STYLE STEAK

Chimichurri-Style Steak

10

Minutes Prep Time

15

Minutes Cook Time

4

Servings

This week’s Gameday Grub has Chef Tony, Michaela Bradley and Mary Skipper, wife of running back coach Kelly Skipper, grilling steaks with a flavor-packed South American chimichurri sauce.

INGREDIENTS

1 cup fresh Italian parsley, finely chopped
6 pepperoncini peppers, finely chopped
3 tablespoons extra-virgin olive oil
1 tablespoon minced garlic
1 teaspoon dried oregano
1 ½ lb boneless beef grilling steaks (strip, ribeye or tenderloin)
½ teaspoon kosher salt
¼ teaspoon pepper
2 teaspoons butter
1 tablespoon fresh lemon juice
4 ears fresh corn
1 tablespoon extra-virgin olive oil
1 bag fancy romaine salad greens (5-8 oz)
2 cups garlic/ginger salad crouton strips
1 (15-oz) can black beans, rinsed and drained
½ cup spicy ranch dressing
1 teaspoon dried oregano

INSTRUCTIONS

Chop parsley.

1. Remove stems and seeds from pepperoncini and chop.

2. Combine parsley, pepperoncini, olive oil, garlic and oregano; set aside.

3. Season steaks with salt and pepper on both sides. (Wash hands.)

4. Place steaks on preheated grill; coat top of steaks with parsley mixture. Grill 3 minutes without turning.

5. Turn steaks and coat other side with remaining mixture. Grill 3-5 minutes more until the meat reaches 145°F (for medium rare) or until desired doneness.

6. Top each steak with ½ teaspoon butter; sprinkle with lemon juice. Serve.

7. Remove husks and silks from corn; slice kernels off cob (2-3 cups)

8. Preheat large sauté pan on medium-high heat. Place oil in pan, then add corn. Cook 2-4 minutes or until tender. Transfer corn to salad bowl.

9. Combine all ingredients; toss and serve.

NOTES

All recipes are courtesy of Publix Aprons Cooking School.

Tony Charbonnet is the resident chef of Publix Aprons Cooking School in Jacksonville.

Michaela Bradley is a mother of four, fitness instructor, supporter of the Jaguars Women’s Association and wife of Jaguars head coach Gus Bradley.

By Chef Tony Charbonnet

DRY-RUB STEAKS ITH BRILLED WATERMELON SALAD

Dry-Rub Steaks with Grilled Watermelon Salad

10

Minutes Prep Time

20

Minutes Cook Time

4

Servings

Steaks seasoned with a spicy mixture of cumin and chipotle go on the grill with watermelon wedges. This week, Chef Tony and Michaela Bradley are joined by Amani Pollard, wife of Marcus Pollard, the director of player engagement, to make dry-rub steaks and grilled watermelon salad on this edition of Gameday Grub.

INGREDIENTS

1 tablespoon raw (coarse) sugar
1 teaspoon ground cumin
½ teaspoon ground chipotle (or chili) powder
½ teaspoon kosher salt
¼ teaspoon pepper
1 tablespoon extra-virgin olive oil
1 ½ lb grilling steaks (ribeye, strip or tenderloin)
1 cup hickory barbecue sauce
1 tablespoon + 4 teaspoons extra-virgin olive oil
½ teaspoon kosher salt, divided
4 seedless watermelon wedges (about 2 lbs)
4 cups spring mix salad blend (4 oz)
2 oz honey (or regular) goat cheese, crumbled
8 teaspoons white balsamic glaze (or honey)

INSTRUCTIONS

1. Preheat grill to medium-high heat.

2. Combine sugar, cumin, chipotle, salt, pepper and oil. Coat both sides of steak with mixture. Wash hands.

3. Place steaks on grill and grill for 4 minutes on each side or until meat reaches 145°F (for medium-rare). Remove steaks from grill; let stand 5 minutes.

4. Heat barbecue sauce in microwave on high for 1-2 minutes or until hot. Stir and serve with steaks.

5. Combine in medium bowl: 1 tablespoon oil with ¼ teaspoon each salt and pepper; brush oil mixture evenly over watermelon.

6. Place watermelon on hot grill; cook 2-3 minutes on each side or until grill marks are visible. Remove slices from grill and set aside until ready to assemble salad.

7. Divide salad blend on 4 serving plates; top with watermelon, then crumble goat cheese over each salad.

8. Drizzle with balsamic glaze or honey and serve.

NOTES

All recipes are courtesy of Publix Aprons Cooking School.

Tony Charbonnet is the resident chef of Publix Aprons Cooking School in Jacksonville.

Michaela Bradley is a mother of four, fitness instructor, supporter of the Jaguars Women’s Association and wife of Jaguars head coach Gus Bradley.

By Chef Tony Charbonnet

SHRIMP AND SAUSAGE SKEWERS

Shrimp and Sausage Skewers

10

Minutes Prep Time

10

Minutes Cook Time

4

Servings

Spicy sausage surrounded by jumbo shrimp pair perfectly with a sweet and smoky sauce. Chef Tony, Michaela Bradley, and special guest Debbie Polian, wife of David Polian, the director of player personnel, show us how to grill these simple skewers.

INGREDIENTS

3-4 smoked Cajun sausage links (about 10 oz)
16 jumbo shrimp (peeled, deveined)
Cooking spray
4 (12-inch) bamboo skewers
½ cup apple jelly
2 tablespoons brown sugar
¼ teaspoon liquid smoke

INSTRUCTIONS

1. Preheat grill to medium-high heat. Cut sausage into ½-inch slices (16 slices). Coat both sides of shrimp with cooking spray.

2. Thread tail of shrimp onto skewer, then a sausage slice, then the other end of shrimp (so that shrimp hugs sausage). Repeat until four shrimp and sausage pairs are on each skewer.

3. Combine remaining ingredients in microwave-safe bowl. Cover and microwave on high 2 minutes, stirring once, or until liquefied.

4. Place skewers on grill; cook 2-3 minutes on each side or until shrimp just begins to turn pink.

5. Brush jelly mixture over shrimp; cook 1 more minute on each side or until shrimp are fully pink. Serve.

NOTES

All recipes are courtesy of Publix Aprons Cooking School.

Tony Charbonnet is the resident chef of Publix Aprons Cooking School in Jacksonville.

Michaela Bradley is a mother of four, fitness instructor, supporter of the Jaguars Women’s Association and wife of Jaguars head coach Gus Bradley.

By Chef Tony Charbonnet

SPICED SALMON WITH MANGO SALSA AND CAULIFLOWER RICE

Spiced Salmon with Mango Salsa and Cauliflower Rice

15

Minutes Prep Time

15

Minutes Cook Time

4

Servings

Grilled spiced salmon pairs perfectly with a chilled mango salsa. If you’re feeling adventurous, try the cauliflower “rice” on the side. Chef Tony and Michaela Bradley show us how to make this healthy meal on the latest segment of Gameday Grub.

INGREDIENTS

1 mango and 1 small red onion, finely chopped
3 tablespoons fresh cilantro, finely chopped
2 limes, for juice
1 tablespoon agave nectar (or honey)
½ teaspoon kosher salt, divided
1 teaspoon smoked paprika
1 teaspoon ground cumin
½ teaspoon chili powder
1 lb sockeye (or coho) salmon fillet, skin removed
Cooking spray
1 head cauliflower (about 1 ½ lb)
1 (15.5-oz) can hominy, drained and rinsed
¼ cup grated Parmesan cheese
1 tablespoon dried chives, if desired

INSTRUCTIONS

1. Preheat grill or grill pan to medium-high.

2. Combine mango, onion and cilantro in a bowl. Squeeze limes for juice; add agave (or honey) and ¼ teaspoon salt. Mix well and set aside.

3. Combine all spices and remaining ¼ teaspoon salt. Cut salmon into four equal pieces and wash hands. Coat both sides with cooking spray and spice mixture. Place salmon on grill and cook for 3-4 minutes on each side or until salmon is 145°F (or opaque and separates easily). Serve with mango salsa.

4. Cut cauliflower into florets and place in food processor; pulse until finely chopped (resembling rice). Transfer to medium bowl.

5. Place hominy in same food processor bowl; pulse until finely chopped, then stir into cauliflower.

6. Preheat large sauté pan on medium heat for 2-3 minutes. Place cauliflower mixture in pan and coat with cooking spray; cook and stir 2-3 minutes or until tender.

7. Remove pan from heat; stir in cheese and chives. Serve.

NOTES

Tony Charbonnet is the resident chef of Publix Aprons Cooking School in Jacksonville.

Michaela Bradley is a mother of four, fitness instructor, supporter of the Jaguars Women’s Association and wife of Jaguars head coach Gus Bradley.

By Chef Tony Charbonnet

EASY BUFFALO CHILI

Easy Buffalo Chili

5

Minutes Prep Time

20

Minutes Cook Time

4

Servings

Easy buffalo chili makes a perfect cold-weather dish. Warm up with a super quick recipe that features lean buffalo meat. Chef Tony and Michaela Bradley show us how to make this healthy meal on the latest segment of Gameday Grub.

INGREDIENTS

1 cup yellow onion, diced
12 oz ground buffalo
1 (15.5 oz) cans chili starter
1 cup mild salsa
Chili toppings such as shredded cheese, onions, sour cream

INSTRUCTIONS

1. Preheat large saucepan on medium-high heat for 2-3 minutes. Place onion and meat in pan; brown 3-4 minutes, stirring to crumble meat, or until no pink remains.

2. Reduce heat to low. Stir in chili starter and salsa; simmer 10-12 minutes or until thoroughly heated. Serve with your choice of toppings.

NOTES

All recipes are courtesy of Publix Aprons Cooking School.

Tony Charbonnet is the resident chef of Publix Aprons Cooking School in Jacksonville.

Michaela Bradley is a mother of four, fitness instructor, supporter of the Jaguars Women’s Association and wife of Jaguars head coach Gus Bradley.

By Chef Tony Charbonnet

SHRIMP AND SCALLOPS EN PAPILLOTE

Shrimp and Scallops en Papillote

15

Minutes Prep Time

15

Minutes Cook Time

4

Servings

Shrimp and scallops en papillote — or baked in parchment paper — make for a tender dish with easy clean-up! Chef Tony and Michaela Bradley are joined by Megan Hackett, wife of offensive coordinator, Nathaniel Hackett, to show us how to make this healthy meal on the latest segment of Gameday Grub.

INGREDIENTS

2 large leeks, thinly sliced
1 cup zucchini, sliced
1 lemon, thinly sliced
Parchment paper
4 sprigs fresh thyme
¼ cup Dijon mustard
2 tablespoons dry white wine (or chicken broth)
⅛ teaspoon pepper
12 sea scallops
8 jumbo shrimp, peeled and deveined
1 cup matchstick carrots
4 teaspoons unsalted butter, melted

INSTRUCTIONS

1. Preheat oven to 450°F. Cut 4 (12x6-inch) sheets of parchment paper. Fold in half; crease fold then unfold.

2. On half of each sheet of parchment paper, place ½ cup leeks on top with a sprig of thyme.

3. Stir together mustard, wine and pepper in a bowl. Add scallops and shrimp; toss.

4. Spoon ¼ of seafood mixture over leeks. Top with ¼ cup carrots and ¼ cup zucchini. Drizzle with 1 tablespoon butter and top with lemon slice.

5. Fold parchment over seafood stack like a book. Start sealing at the edge of the fold. Working in 2-inch sections, fold about ¼ inch of the open edges over crease tightly. Fold again. Continue working around the open edges of the parchment, overlapping folded sections slightly. Finish with a double fold at the end of the packet. Make sure folds are creased tightly so they don’t open. Repeat to make 3 more packets.

6. Place packets on baking sheet. Bake 10-12 minutes or until scallops and shrimp are opaque. To serve, cut an “X” in the top of the parchment; serve immediately.

NOTES

All recipes are courtesy of Publix Aprons Cooking School.

Tony Charbonnet is the resident chef of Publix Aprons Cooking School in Jacksonville.

Michaela Bradley is a mother of four, fitness instructor, supporter of the Jaguars Women’s Association and wife of Jaguars head coach Gus Bradley.

By Chef Tony Charbonnet

MEDITERRANEAN GRILLED SWORDFISH

Mediterranean Grilled Swordfish

10

Minutes Prep Time

15

Minutes Cook Time

4

Servings

Mediterranean grilled swordfish topped with a zesty Greek seasoning adds a special touch to this dish. Chef Tony and Michaela Bradley are joined by Joelle Caldwell, wife of general manager David Caldwell, to show us how to make this healthy meal on the latest segment of Gameday Grub.

INGREDIENTS

2 tablespoons olive oil
Juice from ½ lemon
½ teaspoon garlic, chopped
4 swordfish steaks (3/4-inch thick)
1 teaspoon Greek seasoning

INSTRUCTIONS

1. Preheat grill to medium-high.

2. Combine olive oil, lemon juice, and chopped garlic in medium bowl. Divide oil mixture in half; set aside one half.

3. Season fish with Greek seasoning and coat with oil mixture.

4. Grill fish 5-6 minutes on each side or until flesh is opaque and firm. Bruce with remaining oil mixture and serve.

NOTES

All recipes are courtesy of Publix Aprons Cooking School.

Tony Charbonnet is the resident chef of Publix Aprons Cooking School in Jacksonville.

Michaela Bradley is a mother of four, fitness instructor, supporter of the Jaguars Women’s Association and wife of Jaguars head coach Gus Bradley.

By Chef Tony Charbonnet

CHICKEN AVOCADO TORTILLA SOUP

Chicken Avocado Tortilla Soup

15

Minutes Prep Time

40

Minutes Cook Time

6

Servings

INGREDIENTS

2 oz grape seed oil
1 medium onion, diced
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon chili powder
8 cups chicken broth
1 (14 oz) can diced tomatoes
1 (4 oz) can diced green chilies
10 small white corn tortillas
1½ lb boneless, skinless chicken breasts, diced
Kosher salt and ground black pepper
1 firm-ripe avocado, diced
2 tablespoons cilantro, chopped
1 cup shredded cheddar cheese

INSTRUCTIONS

1. Add grape seed oil in a 6-quart stock pot over medium heat. Stir in onions, garlic, cumin, oregano and chili powder; cook until spices are fragrant, about 1 minute. Add broth, tomatoes and green chilies; cover and heat to a boil over high heat.

2. Stack corn tortillas and cut into 1/8-inch wide strips. Add to boiling broth; reduce heat, cover and simmer 15 minutes, stirring occasionally.

3. Add chicken to soup; return to a boil over high heat. Reduce heat; cover and simmer until chicken is white in center, about 5 minutes. Stir in cilantro; season to taste with salt and pepper.

4. Ladle into soup bowls, garnish with avocado, cilantro and cheese.

CHICKEN ENCHILADA STACK

Chicken Enchilada Stack

15

Minutes Prep Time

20

Minutes Cook Time

4

Servings

INGREDIENTS

1 teaspoon canola oil
1 cup onion, chopped
2 garlic cloves chopped
1 ½ teaspoons chili powder
1 (15 oz) can diced tomatoes
8 oz tomato sauce
2 cups chicken, shredded
1 cup corn
1 (15 oz) can black beans, rinsed and drained
4 (8-inch) flour tortillas

INSTRUCTIONS

1. Preheat oven to 350°F.

2. Heat a large nonstick sauté pan over medium-high. Add oil, onion, and garlic; cook until tender, about 5 minutes, stirring frequently. Stir in chili powder, tomatoes, and tomato sauce.

3. Place half of tomato mixture in a blender; blend until smooth. Pour into a large bowl. Add remaining chunky tomato mixture, chicken, corn, and beans to bowl.

4. On a parchment-lined baking sheet, place 4 tablespoons tomato sauce. Place 1 tortilla on sauce cover with chicken mixture; top with sauce then sprinkle with cheese. Repeat with remaining chicken mixture, tortillas, sauce, and cheese. Cook 15-20 minutes, or until cheese is melted and brown.

GARLIC ROASTED PEEL-AND-EAT ROCK SHRIMP

Garlic Roasted Peel-and-Eat Rock Shrimp

10

Minutes Prep Time

15

Minutes Cook Time

4

Servings

INGREDIENTS

6 tablespoon butter, divided
2 teaspoon seafood seasoning or shrimp boil
1 teaspoon cracked black pepper
2 cloves garlic, finely chopped
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh parsley
2 lbs rock shrimp, split and deveined
1 tablespoon Worcestershire sauce
2 lemons, juiced

INSTRUCTIONS

1. In a heavy skillet melt butter over medium-high heat; add seafood seasoning, pepper, garlic and parsley.

2. Sauté until garlic is soft then add shrimp.

3. Cook 3 to 5 minutes until shrimp are opaque and cooked through.

4. Add Worcestershire and lemon juice and stir well to coat shrimp with sauce.

5. Serve with extra butter sauce and crusty garlic bread.

FIRST COAST FISH AND CHIPS

First Coast Fish and Chips

20

Minutes Prep Time

20

Minutes Cook Time

4

Servings

INGREDIENTS

CHIPS

4-6 large red potatoes, sliced thin
Kosher salt

FISH

2 quarts canola oil
1 ½ cups all-purpose flour
1 cup rice flour
1 teaspoon sea salt
1 can local beer
2 lbs favorite white fish
Malt vinegar

INSTRUCTIONS

CHIPS

1. Preheat oil in a large pot to 375ºF.

2. Rinse sliced potatoes in several changes of water until water runs clear. Drain; pat dry.

3. Working in batches, carefully add potato slices to oil. Stir to make sure no sticking together. Fry until golden brown, about 3-4 minutes. Remove and drain well on paper towels; season with salt. Repeat with remaining potato slices.

FISH

1. Sift together all-purpose and rice flours and salt. Whisk in beer; refrigerate batter 20 minutes to rest.

2. Dip one piece of fish at a time into batter; gently lower into hot oil. Cook, turning occasionally, 2-3 minutes or until golden brown and cooked through. Use a slotted spoon to transfer fish to a plate lined with paper towels. Repeat process with remaining fish.

3. Serve fish and chips with malt vinegar.

ZOODLE PRIMAVERA

Zoodle Primamera

20

Minutes Prep Time

10

Minutes Cook Time

4

Servings

INGREDIENTS

¼ cup olive oil
1 tablespoon dried Italian herbs
½ cup matchstick carrots
2 yellow squash, julienned
1 onion, julienned
1 yellow bell pepper, julienned
1 red bell pepper, julienned
2 medium zucchinis, spiralized into noodles
½ cup vegetable broth
15 cherry tomatoes, halved
1/2 cup Parmesan cheese, grated

INSTRUCTIONS

1. Heat large sauté pan over medium-high heat. Add oil and dried herbs.

2. Add vegetables and sauté 3-5 minutes.

3. Add broth and tomatoes; cook 5 minutes.

4. Season primavera to taste with salt and pepper. Garnish with cheese.

FLORIDA SHRIMP AND BEEF TACOS

Florida Shrimp and Beef Tacos

15

Minutes Prep Time

15

Minutes Cook Time

4

Servings

INGREDIENTS

24 oz Florida beef (tenderloin, sirloin or your favorite cut), cut into 1-inch cubes
1 lb large Florida shrimp, peeled and deveined with tail on
2 large Florida bell peppers (your favorite color), cut into 1-inch squares
2 large onions, cut into 1-inch squares
8 bamboo skewers (soaked in water for 1 hour) or metal skewers
½ cup olive oil
2 tablespoon fresh garlic, minced
1 teaspoon cumin
1 teaspoon chili powder
2 tablespoon lime juice
¼ cup fresh cilantro
Sea salt and fresh ground pepper to taste
Cooking oil spray for grilling
Soft or crispy corn tortillas
Taco toppings such as avocado, salsa, shredded lettuce and grated cheese.

INSTRUCTIONS

1. Combine olive oil, garlic, cumin, chili powder, cilantro and lime juice in blender and puree until smooth. Set aside.

2. Make skewers by alternating the beef, peppers and onions and the shrimp, pepper and onions. Put the same amount of beef or shrimp, peppers and onions on each skewer for balance.

3. Place skewers on shallow plate or glass dish and cover with half of the prepared marinade. Refrigerate for 30 minutes. Reserve the other half of the marinade to use as a dipping sauce.

4. Lightly season the completed skewers with salt and pepper.

5. Preheat the grill or indoor grill pan to medium-high heat.

6. Spray the skewers and pan with cooking spray.

7. Carefully add the skewers to the grill. Cook beef skewers until desired temperature. Shrimp should be just pink.

8. Toast soft tortillas on hot grill or grill pan. Remove beef/shrimp from skewer, place in warm tortilla and top.

SALMON BURGER WITH RED ONION CAPER SPREAD

Salmon Burger with Red Onion Caper Spread

15

Minutes Prep Time

40

Minutes Cook Time

4

Servings

INGREDIENTS

SALMON BURGER

1 1½ lb skinless, boneless salmon
2 teaspoons Dijon mustard
2 shallots, peeled and cut into chunks
½ cup coarse whole wheat breadcrumbs
Kosher salt and ground black pepper
3 tablespoons grape seed oil
4 whole wheat hamburger buns, sliced and toasted
4 leaves romaine lettuce, rinsed and dried
4 slices Ugly tomato
8 tablespoons red onion caper spread

RED ONION CAPER SPREAD ( 1 PINT)

¼ cup red onion, chopped and roasted
¼ cup dill
1 lemon, juiced
1 teaspoon capers
2 tablespoons Dijon mustard
2 cups Vegannaise
Kosher salt and fresh ground black pepper

INSTRUCTIONS

1. Cut salmon into large chunks, and put about a quarter into container of a food processor, along with mustard. Turn machine on; run, stopping to scrape down sides, until mixture becomes pasty. Add shallots and remaining salmon, and pulse until fish is chopped and combined with puree. (No piece should be larger than a ¼-inch or so; be careful not to make the mixture too fine.)

2. Scrape salmon mixture into a mixing bowl, then stir in breadcrumbs and season with salt and pepper to taste. Shape into four burgers.

3. Heat a large non-stick sauté pan over medium-high heat. Add oil; add burgers and cook 2-3 minutes each side, turning once.

4. Build burgers with buns and condiments.

RED ONION CAPER SPREAD

1. Preheat oven to 350ºF.

2. Coat red onion in 1 teaspoon olive oil and cover with aluminum foil. Place in oven and roast for 30 minutes. Remove from oven and let cool for 10 minutes.

3. Blend all ingredients, except Vegannaise, with a hand blender or in a food processor or blender. When mixture is smooth add Vegannaise. Season to taste with salt and pepper.

PORK FRIED CAULIFLOWER RICE

Pork Fried Cauliflower Rice

10

Minutes Prep Time

15

Minutes Cook Time

2

Servings

INGREDIENTS

3 tablespoons grape seed oil
4 cups cauliflower “rice”
3 cloves garlic, minced
1 medium sweet onion, diced
1 red chili, minced
½ lb cooked pork tenderloin, diced small
2 eggs
1 cup bean sprouts
2 tablespoons soy sauce
½ cup frozen peas
3 green onions, finely sliced
¼ cup cilantro, chopped

INSTRUCTIONS

1. Place oil in a wok over medium-high heat. Add cauliflower, garlic, onions and chili; stir-fry until fragrant, 30 seconds to 1 minute.

2. Add meat and stir-fry until heated through. Using a wooden spoon or spatula, push ingredients aside; crack egg into middle of wok. Stir quickly to cook and break up.

3. When egg is cooked, add bean sprouts and soy sauce. Stir fry, keeping heat medium-high. Add peas; stir-fry 2-3 minutes.

4. Sprinkle with green onion and cilantro; serve piping hot from wok.

CUMIN SCENTED GRILLED CHICKEN TABBOULEH

Cumin Scented Grilled Chicken with Tabbouleh

10

Minutes Prep Time

15

Minutes Cook Time

4

Servings

INGREDIENTS

CHICKEN

4 (6 oz) chicken cutlets
2 tablespoons ground cumin
1 teaspoon turmeric
Kosher salt and ground black pepper
2 teaspoons olive oil, divided

TABBOULEH

2 bunches curly parsley, chopped
1 bunch mint, chopped
1 small red onion, diced fine
1 red bell pepper, diced fine
1 large tomato, diced fine
¼ cup extra virgin olive oil
2 lemons, juiced
Kosher salt and ground black pepper
½ cup bulgur wheat

INSTRUCTIONS

CHICKEN

1. Season chicken with cumin, turmeric, salt and pepper.

2. In a 10-inch nonstick pan, heat 1 teaspoon olive oil on medium-high until almost smoking. Carefully place chicken in pan. Sear chicken 4 minutes. Turnover and cook 3-5 minutes until done. Repeat process with remaining chicken.

TABBOULEH

1. In a mixing bowl fold together first 7 ingredients. Season to taste with salt and pepper.

2. Fold in bulgur and chill until needed.

CEDAR PLANK SALMON STEAK WITH TROPICAL FRUIT SALSA AND COCUNUT RICE

Cedar Plank Salmon Steak with Tropical Fruit Salsa and Coconut Rice

35

Minutes Prep Time

20

Minutes Cook Time

4

Servings

The smoky, sweet flavor of cedar wood makes this grilled salmon special. Be sure to soak and prepare your cedar planks according to instructions on the packaging before grilling.

INGREDIENTS

1 mango, small dice
1 small papaya, small dice
½ pineapple, small dice
1 red bell pepper, small dice
1 jalapeno, seeded and minced
2 teaspoons ground cumin, toasted
3 tablespoons cilantro, chopped
1 lime, juiced
Sea salt and cracked black pepper
2 tablespoons grape seed oil
1 tablespoon soy sauce
3 tablespoons light brown sugar
3 tablespoons bourbon
½ teaspoon ground ginger
½ teaspoon lemon juice
1 ½ lb salmon steaks
2 tablespoons grapeseed oil
1 Spanish onion, small dice
2 cups Jasmine rice
2 cups coconut milk
2 cups water
½ cup toasted coconut
Kosher salt and ground white pepper

INSTRUCTIONS

1. Mix together fruits, red bell pepper and jalapeno in a mixing bowl. Add cumin, cilantro and lime juice. Season with sea salt and pepper; sit 30 minutes, or more, for flavors to marry.

2. Place oil, soy sauce, sugar, bourbon, ginger and lemon juice in mixing bowl; whisk together. Marinade salmon for 30 minutes.

3. Preheat grill to medium heat.

4. Place cedar plank on heated grill 3-5 minutes until hot. Flip plank over, place salmon on plank, and season with salt. Cook 15 minutes, depending on thickness of fish. Remove from plank when done; serve with salsa.

5. Heat a large sauce pot with grapeseed oil. Add diced onion and cook until translucent. Add rice and stir to coat each grain separately.

6. Add coconut milk and water. Bring to a boil and cover with a lid. Leave on high heat. When steam starts to escape, wait 1 minute then turn burner off.

7. Once 30 minutes has elapsed, take lid off, add coconut; fluff rice with a fork. Season rice with salt and pepper to taste.