All Good Men

When I first saw this recipe, I never believed a fish taco could be so simple…or delicious! Ingredients 1 Salmon side, patted dry. 1T Chile Powder 2 Limes, zested, juice divided. 1T Kosher Salt 1/4 Head Red Cabbage, shaved 1C Mayonnaise 2T Vinegar, preferably rice or apple cider Optional: Cilantro, Shaved Radish, Cotija, Queso Fresca, sliced Serrano, pickled Red Onion. Steps Place fish, skin side down in a 9x13 baking dish drizzled with olive oil. Using paper towels, carefully and completely dry the salmon flesh. Use a basting brush to apply the juice from one lime. This will help the rub adhere. In a small bowl, mix zest, chile powder, and salt. Rub zest mixture over fish. Bake 425F for 15mins. Flake and serve. While fish is cooking, combine sugar, salt, vinegar, mayo, and red cabbage. Wrap tortilla in tin foil, and place in stove while fish bakes. Remove after a few minutes.

  Perfectly paired with Glazed carrots for a weeknight meal that’s on the table in less than 45 minutes. Ingredients 6-8 Chicken Thighs, skin-on, bone-in, trimmed 3T Poultry Seasoning (recipe provided) Steps Wearing gloves, trim the excess skin and loose fat from the thighs. Place in a 9x13 baking dish. Drizzle liberally with olive oil. Flipping chicken to coat evenly. Sprinkle both sides with poultry seasoning. Roast in a 425F oven until thickest part reads 175F. ProTip: Reserve pan drippings in a large mason jar and allow to cool overnight in the refrigerator. This will create schmaltz and gelatin that are useful for other dishes. Also, freeze the chicken skin and reduce later for additional schmaltz! Poultry Seasoning: 2 Parts Kosher Salt 2 Parts Paprika 2 Parts Onion Powder 2 Parts Garlic Powder 2 Parts Italian Seasoning 1 Part MSG 1 Part Cayenne Pepper 1 Part White Ground Pepper

 A quick and easy side for any meal. These carrots are never leftover and will hold their own against the most savory of meals. Ingredients 1.5Lbs Carrots, Peeled, Faux Tourne 1/2t Corn Starch 2T Sugar 1.5C Veg or Chicken Stock 2T Butter Fresh Herbs (Parsley) Steps Peel and slice carrots faux tourne. Guide here. Place in a large skillet, and sprinkle with corn starch. Move carrots around pan with large wooden spoon until corn starch is evenly distributed and no clumps remain. Add stock, butter, sugar, and bring to a high boil. Cover, reduce, and simmer about 10 minutes until carrots are tender and easily pierced. Bring to a high heat uncovered and evaporate water until carrots appear glazed and shiny. Written with StackEdit .

Low Carb and full flavored, these quick veggie sides will be a welcome compliment to any dinner table! Ingredients 1 Lg Savoy, Red, or Green Cabbage 4 Garlic Cloves, minced 1 T Lemon Juice 4 T Butter Steps Preheat oven to 400F. Remove outer leaves and slice cabbage into 8 equal pieces. Do not remove core. In a large bowl, toss with olive oil, salt and pepper. Place on a foiled high sided baking sheet. Roast 20 minutes. Remove from oven and carefully flip with a spatula being sure to keep the cabbage intact. Return to oven and roast until the core is easily pierced with a tooth pick, cake pick, or knife. While roasting, in a small sauce pan clarify butter and remove from heat, add garlic and allow to slowly cook in hot butter. Once removed from the oven, combine lemon juice and butter garlic mixture. Pour into cabbage crevices and remove core before serving.

This easy and quick soup is perfect for cool fall evenings. Ready in less than 30 minutes and never breaking the bank! Serve with a rustic loaf or alongside Roasted Chicken Thighs.   Ingredients 6 Cans Cannellini Beans 1 Lg Onion, minced 4 Garlic Cloves, minced 1/2lb Thick-cut Bacon, chopped 4 C Chicken Stock 1 T Rosemary 1/2 T Thyme 1/4 T Aleppo Pepper Flake Steps If serving with roasted thighs, start them before continuing. In a blender, blitz two cans of cannellini beans. Drain the other four. In a large heavy bottomed pot, render bacon fat over medium heat. Once bacon is cooked, add onions and saute until translucent. Add garlic, cook until fragrant. Add blitz cannellini beans, stock, whole beans, rosemary, thyme, pepper flake, and salt and pepper. Cover, bring to a boil. Reduce heat, uncover and simmer 15 minutes. If serving, place oiled and salted bread under broiler, set timer for 3 minutes and check often. Serve along side a rustic loaf for a full