Looking for a party dish that's tasty, surprising and healthier than a meat-based alternative? Here's an idea: Sub out the usual calorie-bomb of ground beef in your nachos with a lightly fried white fish, like tilapia or flounder.
Related: The Best Grilled Fish Tacos. Period.
What you get is a variation on Baja fish tacos, but on a platter that's more easily shared. That makes it perfect for a game-day snack or as a clever, crunchy, cheesy addition to a potluck spread. And if you want to spice things up, just add a few dashes of hot sauce.
Pro tip: Wait 'til the fried fish cools down to room temperature before adding it to the nachos - all that heat escaping will steam the chips and make them soggy.
IngredientsSorry, coconut shrimp, Baja fish nachos are everyone's new favorite party food of the sea.
For the fried fish
1 1/4 cups all-purpose flour
1/4 teaspoon Cayenne powder
Kosher salt and pper
1 bottle Mexican beer of your choice
canola oil, for frying
1 pound white fish fillets, like tilapia, flounder or haddock
For the nachos
1/2 large bag tortilla
Blog Posts by Food Republic
Looking for a party dish that's tasty, surprising and healthier than a meat-based alternative? Here's an idea: Sub out the usual calorie-bomb of ground beef in your nachos with a lightly fried white fish, like tilapia or flounder.Read More »from Baja Fish Nachos Recipe
By Jesse GriffithsRead More »from Baked Flounder with Parsnips and Carrots Recipe
Reprinted with permission from Afield: A Chef's Guide To Preparing And Cooking Wild Game And Fish
This dish plays off of the natural sweetness of flounder, carrots and parsnips. It is truly a dish of its ingredients, so choose the carrots and parsnips well, because they carry the recipe. Serve this dish as its own course, with no sides, possibly preceded by something with different flavors, like a game terrine or something acidic and pickled. Sole can be substituted for flounder, and the recipe can also work with halibut or haddock. If you choose to pair, drink a sweet white wine with this dish.
Related: Friday Fish Recipes To Start Your Weekend RightWhat's in that healthy nest of roasted carrots and parsnips? Dinner.
4 fillets flounder (or other whitefish)
4 medium carrots
4 medium parsnips, peeled
2 tablespoons olive oil
6 tablespoons unsalted butter
2 teaspoons fresh thyme leaves, plus 4 sprigs fresh thyme
zest of one small lemon
1. Preheat the oven to 375 degrees.
By Marc MurphyRead More »from Chipotle Popcorn Chicken Recipe
We thought we'd kick off tailgating season with the least intimidating and most user-friendly food, easy to make in massive batches: popcorn chicken. This recipe hails from Marc Murphy's Upper West Side restaurant Ditch Plains, where there's always a surfing video playlist going full-force.
Marinating the chicken in buttermilk overnight ensures juicy, flavorful meat under the crunchy, tangy-spicy interior. Adding chopped cilantro makes it look even less like you microwaved frozen popcorn chicken, as does serving the bites with any of our homemade dipping sauces. MVP: this guy.
Related: The NFL Season Is Here! Try Out Our 25 Easy Tailgating Recipes
Servings: 4Making popcorn chicken is almost as easy as yelling at the TV from the couch. You can do that, right?
2 chicken breasts
1 cup buttermilk
1/2 cup canned chipotles in adobo sauce, pureed
2 cups flour
salt and pepper
1 bunch cilantro, chopped
1. Cut chicken breasts into 1 1/2 inch pieces. Place in mixing bowl and cover with buttermilk and pureed chipotle chilies.
2. Cover and
By Micah WexlerRead More »from Pomegranate Brisket Recipe
Los Angeles-based Micah Wexler is executive chef of West Hollywood's Mezze, a James Beard Rising Star nominee and a graduate of Cornell's Hotel School. Focusing his attention on upscale, modern Mediterranean and Israeli cuisine, Wexler is definitely the guy to turn to for your updated Rosh Hashanah brisket. He recalls the inspiration behind his recipe:
When I came up with the pomegranate brisket, it really just seemed like a good idea at the time, combining two flavors that would fit naturally together. I thought it might taste good, experimented, and turned out with a really great dish. It's good for Rosh Hashanah because it combines two classic holiday foods, and balances the savory character of the meat with the pomegranate - which provides something sweet to symbolize a sweet new year.
Related: Rosh Hashanah Menu Planner: Brisket And Friends Go Modern
Servings: 6 to 8
This holiday dish balances the savory character of brisket with pomegranate, providing something sweet to symbolize a sweet new year.Ingredients
1 5-pound brisket
4 cloves garlic
2 bay leaves
Just cause it's salad season doesn't mean you're confined to a bowl of greens with extra stuff on top. I like making different plays on the classic summer tomato, mozzarella, and basil caprese by switching up the fruit, cheese and herb. In this instance, I had a whole juicy watermelon, nutty Spanish manchego and an abundance of fresh, peppery farmers market arugula straight from New Jersey.Read More »from Watermelon and Manchego Stack with Arugula Pesto
Feel like converting the salad to hors d'oeuvres? Just skewer alternating cubes of watermelon and manchego and plate on a smear of arugula pesto. Try your own ingredient combinations for easy variation.
Related: What Is Pesto? Recipes Beyond Basil Sauce »
Fruit and cheese pairings have never looked as fresh as this watermelon and manchego cheese stack. I recommend buying a sizable wedge of manchego and cutting your own slices - then you can cut them to your particular specifications and have all this extra manchego to use on grilled summer corn.
For the pesto
2 bunches fresh arugula (not pre-washed from a bag), rinsed very well and patted dry
1 clove garlic, peeled
Developed at Brennan's Restaurant for a favored customer, Mr. Foster, fresh bananas sautéed in butter and brown sugar, gently spiced with cinnamon, doused with run and flamed dramatically, and served with vanilla ice cream is a classic dessert from New Orleans. Since ice cream is part of the program already, we figured it was just one blender away from a shake.This milkshake is the drink version of the popular New Orleans dessert, bananas foster.Read More »from Bananas Foster Milkshake Recipe
Related: Toasted Oatmeal And Brown Sugar Shake Recipe
Since the bananas end up in a puree, it doesn't matter if they are a little overripe when you start. Steer clear of green-tinted underripe bananas, though, because they won't be quite as sweet as they should be. If you'd like, reserve a slice or two of the cooked banana to garnish the shakes, and a dollop of whipped cream couldn't hurt, either.
Related: Mexican Chocolate Shake With Chipotle
To make a Pineapple Foster Shake, substitute 2 cups fresh pineapple chunks (about 16 ounces/454 grams), well drained, for the banana and increase the cooking time to 5 minutes (the
These paprika lamb meatballs are a simple dish made from just a few ingredients that come together for a great meal. The sourdough bread adds a tangy flavor and the paprika imparts a smoky richness that will make this meatball recipe your new go-to. Hearty and tender like a great meatball should be, they make a great sandwich the next day and freeze perfectly, so you may want to make a double batch.Read More »from Paprika Lamb Meatballs Recipe
Related: Cheese-Stuffed Meatballs Recipe »
Switch up your meatball routine and serve these over pasta or steamed potatoes with your favorite tomato sauce for an easy, filling dinner.
Try a little smoked paprika in your lamb meatballs to freshen up your pasta (Brussels sprouts, pictured, are optional).Servings: 4
1 pound ground lamb
1/4 cup parsley, finely chopped
1/2 cup yellow onion, finely chopped
4 slices sourdough bread, soaked in 1 cup of milk for 4-5 minutes
1 teaspoon smoked paprika
1 teaspoon salt
1/2 teaspoon ground pepper
1/4 cup vegetable oil
1. Preheat oven to 425 degrees F.
2. Place the ground lamb in a bowl. Add parsley, paprika, salt, ground pepper,
Grilling avocados is something people don't usually think of, but it's a great addition to your avocado cooking repertoire. The smooth texture and smoky flavor of grilled avocado is the ideal background for toothsome quinoa salad with lots of vegetables and fresh herbs.Read More »from Grilled Avocado with Quinoa Salad Recipe
Related: Easy Avocado Fries Recipe »
This salad is perfect to offer on a buffet as an appetizer or vegetarian option, or as a simple healthy meal at home. The acid from the citrus, tomatoes and vinaigrette combined with nutty quinoa and the creamy grilled avocado is a perfect balance for a warm summer meal.
The grilled avocado with quinoa salad is perfect either as a vegetarian side or as a healthy meal on its own.Servings: 6
3 ripe California avocados, split with seeds removed
1/4 cup extra-virgin olive oil plus 1 tablespoon
1/2 cup quinoa
1/3 cup diced tomatoes or sliced cherry tomatoes
1/3 cup cucumber, peeled, seeded and sliced
1/4 cup orange segments
1/4 cup Italian parsley leaves, washed
1/4 cup fresh mint leaves, torn with fingers
1 clove garlic, smashed
2 tablespoons lemon juice
Go ahead, sprinkle some Cheez-Its on your mac and cheese. Before your inner kid throws a texture tantrum. It's amazing what can happen when you pair two unexpected but perfect ingredients, like bacon and chocolate chips. Or real sharp cheddar cheese and crunchy, wonderfully not real cheddar cheese.Read More »from Cheez-It Mac and Cheese Recipe
Yes, Cheez-Its make up the breadcrumb crust for this baked macaroni and cheese recipe. The crunchy texture and ample cheesiness works so well you'll wonder why you haven't been crumbling those little devils over your macaroni for decades. Plus, if you have kids, they'll think you're a superhero.
If you really, really want your kids thinking you're a superhero: How To Make Chicken Tenders
1 box elbow macaroni
3/4 stick butter
8 ounces cheddar cheese, shredded
1/2 cup heavy cream
2 cups Cheez-Its, crushed
salt and pepper, to taste
chopped chives, to garnish
1. Preheat oven to 375 degrees.
2. Boil macaroni until it's tender.
3. Melt the butter in a medium saucepan, then add a splash of cream. Add a handful of cheese and stir until combined. Add another
Burrata is a very special cheese. Actually it's two cheeses literally rolled into one. It's a ball of the mozarella we all know and love filled with a rich, buttery mix of mozzarella and heavy cream. Is that a dreamy thought, or what?
Now that tomatoes are in full-on season, I've been making caprese salads left and right. I buy burrata at my local Italian market, but you can find it at many specialty gourmet shops and at grocery stores with extensive cheese sections. As for substitutes Smoked mozzarella makes an excellent caprese, and you can get by with fresh whole-milk ricotta (which is easy to make at home).
This caprese is special, definitely for a dinner party or pot-luck. The preparation is so incredibly easy it's almost unfair how colorful and attractive this burrata caprese ends up, not to mention delicious in a way only uber-seasonal ingredients can be. Best of all, you're only in the kitchen with zero burners goingRead More »from Heirloom Caprese Salad with Burrata Recipe