Videos

You’re going to LOVE my Fish Taco recipe! It’s SO delicious, easy, and healthy!

Fish Tacos with Cilantro-Ranch Dressing

Fish

• 1 pound white fish, such as tilapia
• 1 teaspoon olive oil
• 1 teaspoon Old Bay seasoning
• 1 ½ teaspoons cumin

Slaw

• 12 ounces package shredded cabbage coleslaw-style
• 3 tablespoons lime juice
• Salt and pepper

Cilantro Ranch Dressing

• 1 cup ranch dressing
• 1 cup cilantro
• ¼ cup lime juice
• 8 white corn tortillas

1. Add oil to a large non-stick pan.  Sprinkle fish with Old Bay and cumin.  Place in the pan to cook when the rest of the components are ready.
2. In a large bowl, toss lime juice over the coleslaw.  Salt and pepper to taste.
3. In a mini food processor, combine the ranch, cilantro, and a little lime juice to taste.  Blend until sauce is bright green.
4. Fry fish, and cook through, about 5 minutes.  I like to cut the tilapia filets in half the long way to make slender pieces to fit in the taco.
5. Cover the tortillas with a damp paper towel and microwave on high for 45 seconds.

Serves 4

ORDER OF ASSEMBLY:

1. Tortilla
2. Fish
3. 1 tablespoon cilantro ranch dressing
4. 1/2 cup cabbage
5. 2 tablespoons cilantro ranch on top of coleslaw

Who doesn’t love bacon in their salad? In this episode I prepare a flavorful salad with bacon, hard boiled eggs, sunflower seeds, red onion, and spinach.

Chef Becky’s Spinach Salad with Hot Bacon Dressing

• ½ pound baby spinach
• 6 ounces thick bacon, cut into ½ inch pieces (save ¼ cup bacon fat for the dressing)
• ½ red onion, sliced
• 3 large eggs, hard boiled
• 1/3 cup roasted sunflower seeds

Dressing:

• ¼ cup bacon fat
• 3 tablespoons red wine vinegar
• 1 teaspoon sugar
• 2 teaspoons Dijon mustard
• 1 pinch kosher salt
• ¼ teaspoon black pepper

1. Boil the eggs for 10 minutes and chill in ice water.
2. Chop the bacon and fry until crispy. Remove the bacon and leave about 1/4 cup of the bacon fat in the pan. Add the sliced red onion and heat for 1 minute. Whisk in the red wine vinegar, sugar, and Dijon mustard.
3. In a large bowl, toss the spinach with the onion and hot dressing. Gently stir in the bacon and sunflower seeds, and then divide on plates.
4. Slice the hard boiled eggs and arrange on top of the salad.

Succulent and flavorful chicken with a kick!

Chef Becky’s Kickin’ Chicken

• 1 5lb chicken, whole
• 1 12 ounce can beer, soda, or water
• Rub Recipe
• ¼ cup paprika
• 1 tablespoon cayenne
• 1 tablespoon black pepper
• 3 tablespoons garlic powder
• 1 ½ tablespoons onion powder
• 3 tablespoons salt
• 1 tablespoon oregano, dried
• 1 tablespoon thyme, dried
• Special equipment: “Beer Can Chicken” Roasting Rack and a sturdy foil pan

1. Combine the rub ingredients and place in a small plastic container.
2. Pour out half of the liquid from the 12 ounce can. Place can in the holder, in the center of the roasting rack. Place this rack in a sturdy foil pan.
3. Working in a sink, wash chicken and remove the giblets. Trim excess globs of fat and trim the tail off. Pat chicken dry with paper towels. Carefully loosen the skin covering the breasts and thighs.
4. Pour about two tablespoons of rub under the skin of each breast and coat the meat evenly with spices. Repeat this step with the thigh meat. Next, apply about ½ cup of the rub on the chicken, and rub it all over the skin. With the remaining rub, sprinkle it inside the cavity of the chicken.
5. Lift the chicken and place it over the roasting rack, inserting the can into the cavity of the chicken. Tuck the wings in near the thighs so they do not burn.
6. Preheat one side of your grill to medium (350 degrees) for indirect grilling. Place the foil pan containing the chicken and rack next to the heat source (but not over the heat source). Close the lid and grill for approximately 2 ½ hours.
7. Check for doneness using a meat thermometer inserted into the thigh. Cook until the thigh meat reaches 165 degrees. Let chicken rest 10 minutes before carving.

This appetizer will blow you away!!! Shrimp, cheese, green onions, and spices on baguette. Perfect for any occasion!

Shrimp Crostini

• 8 ounces baby shrimp, cooked, thawed, and roughly chopped
• 1/2 cup mayonnaise
• 1/2 teaspoon Old Bay seasoning
• 1/4 teaspoon white pepper
• 2 garlic cloves, minced
• 1 teaspoon lemon zest
• 1 tablespoon dill weed
• 1/4 cup green onion, minced
• 1 cup parmesan cheese, grated
• 1 large long loaf of baguette

1. In a medium bowl, combine the mayonnaise, Old Bay, white pepper, garlic, lemon zest, dill weed, green onion, and the parmesan cheese. Stir well. Add the chopped shrimp.
2. Slice the baguette in to ½ thick slices. Arrange on a parchment lined cookie sheet.
3. Spread 2 teaspoons of the shrimp filling on top of each piece of bread. Spread the filling to cover the bread.
4. Bake in a 400 degree oven for 8 to 9 minutes. Serve immediately.

Jumbo pasta shells filled with Mexican seasoned beef, cheese, corn, salsa, and olives. A client favorite!

Stuffed Mexican Shells

• 12 ounces jumbo pasta shells
• 1 pound lean ground beef
• 2 cups salsa
• 12 ounces tomato sauce
• 1 ½ cups corn, frozen
• ¾ cups sliced olives, drained
• 7 ounces diced green chilies
• 1 teaspoon kosher salt
• 1 cup Mexican cheese blend (for the filling)
• 1 cup Mexican cheese blend (to sprinkle on top)

1. In a large stock pot, bring 3 quarts of water to a boil. Add 1 tablespoon salt, and then the shells. Stir and return to a boil. Boil for 10 minutes, stirring occasionally. When time is up, drain the shells and rinse with cold water.
   In a wide skillet, cook the ground beef. Break it up with the back of a spoon. Add the corn, sliced olives, salt, salsa, tomato sauce, green chilies, and 1 cup of the cheese. Stir well.
2. Fill shells with 3 tablespoons of filling each. Once all of the shells have been filled, arrange them nicely in a baking dish that has been sprayed with non-stick spray. Top with remaining cheese.
3. Bake uncovered at 375 degrees for 30 minutes.

Kick it up with this quick appetizer is easy and elegant! A perfect side dish for Easter brunch, or a dinner party!

Asparagus & Ham Phyllo Bundles

• ½ package Phyllo dough, thawed
• Olive oil spray
• 3 ounces Black Forest ham, cut in half
• 1 pound asparagus, 2 inches trimmed from the bottom
• 3 tablespoons Dijon mustard
• Kosher salt
• Black pepper
• 3 tablespoons Parmesan cheese

1. Unroll phyllo dough and cut in half the long way. Lightly mist the sheets of phyllo dough with olive oil spray. Place ½ of one slice of ham near the end of the phyllo. Place two asparagus spears on top of the ham.
2. Dot the asparagus with a bit of Dijon mustard (about ¼ teaspoon per appetizer).
3. Roll the phyllo up around the asparagus. Place on a cookie sheet lined with parchment paper.
4. Repeat steps until you run out of asparagus.
5. Lightly spray the assembled bundles with olive oil spray. Sprinkle with kosher salt and black pepper. Lastly, sprinklewith Parmesan cheese.
6. Bake in a 400 degree oven for 18 minutes.