Food - Page 3 of 13

Quick and Easy Fresh Green Sauce Linguine for Busy Weeknights

This Fresh Green Sauce Linguine recipe is a perfect way to add some color and freshness to your dinner table. It’s super creamy, packed with fresh greens and ready within a couple of minutes. The recipe features a delicious and easy-to-make sauce made with fresh herbs, lemon juice, and olive oil, which is then tossed with tender linguine noodles.

The result is a bright and flavorful pasta dish that’s both satisfying and healthy. This recipe is also customizable, as you can add your favorite veggies or protein to the dish to make it more substantial. Whether you’re a vegetarian or just looking for a light and refreshing pasta dish, give this Fresh Green Sauce Linguine a try and enjoy the taste of fresh and healthy ingredients in every bite.

INGREDIENTS

Pack of linguine (preferably fresh linguine or any choice of pasta)
½ cup parsley
½ cup cilantro
3 cups spinach
1 avocado
2 cloves garlic
2½ tsp onion powder
½ tsp garlic powder
1/2 tsp cayenne
¼ tsp nutmeg
1/4 cup tahini
1 tsp salt
1½ – 2½ tbsp lemon juice
1 cup coconut milk
Vegan parmesan cheese

INSTRUCTIONS

Cook the linguine according to the instructions on the package. Set aside once done.
Remove the stone and skin from the avocado and peel the garlic.
Add parsley, cilantro, and spinach to the bowl of a food processor or high-powered blender. Add the avocado, garlic cloves, ground onion, ground garlic, cayenne, nutmeg, tahini, and salt. Process until as smooth as possible.
Add in the coconut milk and 1.5 tbsp of the lemon juice and blend for one minute. Taste for lemon juice and add the remaining lemon juice as needed.
Cover and refrigerate until needed or stir into hot drained pasta straight away and sprinkle with vegan cheese, cracked black pepper, and extra herbs if desired.
Make sure you hashtag #DinnerWithTayo, I would love to see your dish.

Easy to Make Breakfast Smoked Salmon Bagel Toast

Breakfast Smoked Salmon Bagel Toast is a delicious and easy-to-make breakfast option that is perfect for a quick meal on the go. This recipe is made with just a few simple ingredients, including smoked salmon, cream cheese, dill, grape tomatoes, and toasted cranberry bagel. To make this recipe, simply toast the bagels, spread them with cream cheese, top with smoked salmon, and finish with grape tomatoes, and salt and pepper to taste. This recipe is both flavorful and filling, and it is sure to start your day off right.

Ingredients

4 slices of Smoked Salmon
1 Tbs of cream cheese
1 Cranberry Bagel (or bagel of your choice)
3 Cherry Tomatoes
2 tablespoons coarsely chopped fresh dill
Freshly ground pepper

Instructions

Stir cream cheese and dill together; season with pepper. Arrange salmon and tomatoes on a platter. Toast the bagel and serve with spread, salmon, and tomatoes.
Enjoy! Make sure you tag #DinnerWithTayo, I would love to see your dish.

The Best at Home Korean Style Tacos

This at home Korean Style Tacos are a delicious and easy-to-make meal that is perfect for a quick and casual dinner. This recipe is made with just a few simple ingredients, including veal or protein of your choice, vegetables, and Korean-style barbecue sauce. To make this recipe, simply cook the veal in a skillet until ready. Then prepare your vegetables, I used cucumbers, and barbecue sauce. Once your protein is ready mix it in the barbecue sauce. Serve the mixture in tortillas and top with your favorite toppings, such as shredded cheese, sour cream, and avocado. This recipe is both flavorful and filling, and it is sure to please everyone at the table.

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Ingredients

1 pound Veal Leg Cutlets or Thin Sliced Chicken
1 cucumber (sliced very thinly)
2 tbsps gochujang
3 tbsps sugar
2 tbsps soy sauce
1 tsp white wine vinegar
2 tsps sesame oil
1/2 tsp chili pepper (finely minced fresh)
3-4 Soft flour tortillas & crunchy taco shells

Instructions

In a medium mixing bowl, combine gochujang, sugar, soy sauce, white wine vinegar, and oil together. Mix all the ingredients together until the mixture is smooth.
Slice the veal leg or chicken cutlets into thin slices.
Over a medium heat, in a small skillet fry the veal leg or chicken for about 10 minutes or until brownish texture.
Remove from the pan and place in a small serving bowl. Pour the Kogi BBQ sauce over, mix and allow to sit for a 2-3 minutes.
Serve with Soft and crunch taco shells together with thin sliced cucumbers and chopped spinach.
Enjoy and make sure you tag #DinnerWithTayo, would love to see your dish.

Surprise Your Partner with These Perfectly Pan Seared Scallops

Seared scallops with a buttery white wine sauce is a classic dish that’s sure to impress any seafood lover. In this recipe, we take it up a notch with a decadent and flavorful Beurre Blanc sauce with a twist, made with shallots, white wine, butter and plenty of Nigerian flavors. This sauce perfectly complements the tender and succulent seared scallops, making for a dish that’s both elegant and easy to make. This impressive and luxurious dish can be served as an appetizer or main course for a special occasion, romantic dinner for two or just to treat yourself to something delicious. Let’s jump right into it.

Ingredients

Salsa

1 shallot, finely diced
¼ cup fennel fronds, diced
½ C cherry tomatoes, diced
1 tbsp extra-virgin olive oil
1 tsp red wine vinegar

Scallops

1 pound large dry-processed sea scallops (about 12)
Kosher salt and black pepper
2 tbsp olive oil

Sauce

2 tbsp white wine
1 tbsp Lemon Juice
½ small red pepper (decided)
4 grape tomatoes
1 tbsp maggi seasoning (or seasoning salt)
1 tsp red crushed pepper (if you want it spicy, add 2 teaspoon)
2 tbsp of non-salted butter

Instructions

For the salsa, mix shallot, fennel fronds, cherry tomatoes, olive oil and vinegar together in a small bowl and set aside.
Pat scallops dry on both sides with a paper towel; they must be extremely dry. Sprinkle one side with sea salt and a small grind of black pepper.
Heat oil in a nonstick frying pan over medium-high heat. Allow the oil to heat up and shimmer, then place the scallops in the pan in a single layer and reduce heat to medium. Cook for approximately 2 minutes or until bottoms begin to brown and caramelize. Flip scallops, cook for another minute and then remove to a warm plate.
For the sauce, in a food processor, blend the tomatoes, red pepper, add in maggi or seasoning salt, red crushed pepper, white wine, and lemon juice.
Turn heat down to low-medium and add butter until it melts, stir to remove browned bits on the bottom of the pan. Gently add the blended sauce and continue to stir. Cook for about 2 minute (occasionally stirring) until the sauce has a slight thick texture. Then remove from heat.
To serve, lightly spread the sauce on a plate, place scallops on top of the sauce and garnish each with a small spoonful of salsa.
Enjoy! Make sure you tag #DinnerWithTayo, I would love to see your dish.

Make This Easy Shrimp and Veggie Dumplings Recipe

Introducing my shrimp and veggie dumpling recipe, a tasty and healthy twist on traditional dumplings. These dumplings are filled with succulent shrimp, fresh vegetables, and aromatic spices, all wrapped up in a soft and chewy wrapper. Perfect as an appetizer or main dish, these dumplings are sure to impress your family and friends. Plus, they’re easy to make and can be enjoyed steamed, boiled, or pan-fried. Get ready to indulge in a flavor explosion with every bite of these delicious shrimp and veggie dumplings.

Ingredients

1 lb. shrimp, peeled, deveined and chopped
1 carrot, peeled and chopped
1/2 cup chopped baby spinach
1 Tbs. chopped fresh cilantro
1 tsp. minced garlic
2 Tbs. soy sauce
2 tsp. sesame oil
12-24 dumpling wrappers (Depending on serving)
Sweet chili sauce for dipping sauce

Instructions

Combine half of the shrimp and all of the carrot, spinach, cilantro, garlic, soy sauce, and sesame oil in the bowl of a food processor. Pulse until smooth. Transfer the mixture to a bowl.
Place 1 dumpling wrapper and spoon 1 tsp. of the shrimp mixture onto the center of the wrapper. Seal the wrapper by spreading water at the edges, fold the wrapper, firmly press down to seal the dumplings (see pictures above). Transfer the dumpling to a platter. Repeat the steps with the remaining filling and the remaining wrappers.
Cover the dumplings and place in the fridge for 20-30 minutes
Once the dumplings are prepared and ready, Heat up cooking oil on a non-stick pan, with a paper towel spread the oil evenly in the pan. Now place the dumplings into the pan for 2-3 minutes on high heat. Pour in a quarter cup of water into the pan and close with lid (to evenly cook the whole dumpling).
Cook for about 3-4 minutes or until the water in the pan has dried up. Remove the lid and cook for another 2 minutes.
Serve immediately with the dipping sauce alongside. Makes about 24 dumplings.
Enjoy! Make sure you tag #DinnerWithTayo, I would love to see your dish.

Buffalo Mozzarella Bruschetta: A Simple and Elegant Appetizer

Buffalo Mozzarella Bruschetta is a delicious and simple Italian appetizer that’s perfect for any occasion. Made with fresh tomatoes, creamy buffalo mozzarella, and fragrant basil, this dish is bursting with flavor. The combination of tangy tomatoes, smooth mozzarella, and toasted bread creates a satisfying texture, while the balsamic glaze adds a touch of sweetness. This recipe is quick and easy to prepare, making it a great option for a last-minute dinner party or a casual weeknight meal. Serve it as an appetizer, side dish, or even a light lunch. Your guests will be impressed by the flavor and presentation of this classic Italian dish.

Ingredients

6-8 slices of Italian Bread
2 Tbsp extra-virgin olive oil
2 garlic cloves, pressed and allowed to sit for 10 minutes
3 Tbsp balsamic vinegar
3/4 cup sliced fresh basil
1 cup halved cherry tomatoes
12 ounces buffalo mozzarella, torn into bite-size pieces
Sea salt and freshly ground black pepper for taste

Instructions

Brush the slices of Italian bread with olive oil and taste until crisp and lightly browned.
In a serving bowl, combine the remaining ingredients and allow it to set for about minutes so the flavors meld.
Taste and adjust the seasoning, adding more salt or pepper if needed. Spoon the mixture over the toasted bread and serve.
Enjoy! Make sure you tag #DinnerWithTayo, I would love to see your dish.