Connect With Us!

Newsletter

Sign up now!

Go

Recipes

Orange You Glad It's Sweet Potato Mash

Orange You Glad It's Sweet Potato Mash

To celebrate Thanksgiving and help bring more nutritious options to the table, Rachael wrote this mashed sweet potato recipe for the President's Council on Fitness, Sports and Nutrition (Rach was named a Council member in 2014!) that your friends and family will love!

Serves 4-6

Feed-A-Neighbor Turkey and Veggie Chili

Feed-A-Neighbor Turkey and Veggie Chili

Share this nutritious, delicious chili with family, friends or a neighbor in need. This dollar-stretcher recipe will feed a crowd and was created by Rach to kick off the 9 Million Meals challenge!

Serves 8-10

Grilled Lemon-Orange Chicken with Roasted Garlic and Rosemary Brown-and-Wild Rice

Grilled Lemon-Orange Chicken with Roasted Garlic and Rosemary Brown-and-Wild Rice

This zesty, good-for-you recipe is perfect for a family dinner. "Pickling" the meat with citrus makes for a quicker prep time.

Serves 4

Fish Salpicón

 
Fish Salpicón
SUBMITTED BY:
Rachael Ray

Complementary Mexican seasonings enhance this nutritious, refreshing fish snack. Serve with corn tortilla chips or small, charred corn tortillas.

Serves 4-6 as a snack

INGREDIENTS:

  • 1/2 pound cod
  • Seafood seasoning or a mixture of sea salt, pepper and Mexican oregano
  • Wondra (quick-mixing flour), for sprinkling
  • 1 tablespoon extra virgin olive oil (EVOO)
  • 2 serrano chili peppers, seeded and minced
  • 1-2 cloves garlic, pasted
  • 1 small white or red onion, very finely chopped
  • 3 tablespoons cilantro, chopped
  • 2 tablespoons fresh mint, chopped
  • Leaves of 1 sprig oregano, chopped or a sprinkle of dried oregano
  • Juice of 2 limes
  • Sea salt
  • Corn tortilla chips or small, charred corn tortillas, for serving

DIRECTIONS:

  1. Season the cod with seafood seasoning and sprinkle the top evenly with Wondra. In a medium size skillet, heat the EVOO, one turn of the pan, over medium-high heat. Put the fish in the pan Wondra-side down and cook until lightly browned and crispy on that first side, about 5 minutes. Flip it over, reduce the heat to about medium, and cook until opaque and cooked through, 4-5 minutes. Transfer it to a large bowl and flake it up with a fork into little teeny tiny pieces. Let cool to room temperature, then refrigerate until chilled through.
  2. Remove the fish from the fridge and combine it with the chili peppers, garlic, onion, cilantro, mint, oregano, lime juice and sea salt. Serve it with chips or tortillas alongside.
 


SEARCH AGAIN BY CATEGORY