Recipe Of The Day

How To Make Red Snapper Ceviche with A Nigerian Pepper Soup Twist

If you’re looking to try something fresh and vibrant, this Pepper Soup with Red Snapper Ceviche is a beautiful fusion of flavors that will transport you to the warm coasts of West Africa. The pepper soup base is savory and spicy, simmered with thyme and vegetable bouillon, while the red snapper ceviche is bright and zesty, mixed with fresh onions, grape tomatoes, and a hint of Maggi seasoning. Once combined, the heat from the soup perfectly complements the citrusy snapper, making each spoonful a burst of bold flavor. Pair it with fried sweet plantains or noodles for a complete and satisfying meal. Give it a try—you’ll love the twist of familiar ingredients in this refreshing dish!

Ingredients for Pepper Soup:

4 cups water
1 tablespoon crushed red pepper flakes
2 tablespoon Knorr vegetable bouillon
1 tablespoon fresh thyme (or ½ teaspoon dried thyme)
1-2 tablespoon olive oil

Ingredients for Red Snapper Ceviche:

2 red snapper fillets, diced into small bite-sized pieces
½ small yellow onion, finely chopped
½ cup grape tomatoes, halved
2 tablespoons fresh thyme leaves
½ tablespoon Maggi seasoning

Step-by-Step Instructions:

1. Prepare the Red Snapper Ceviche:

Dice the red snapper fillets into small pieces and place them in a bowl.
Add the chopped onion, halved grape tomatoes, thyme, and crushed Maggi seasoning to the bowl.
Mix well, taste, and adjust seasoning if needed.
Set the ceviche aside in the fridge to chill while you prepare the pepper soup.

2. Prepare the Pepper Soup:

In a pot, bring 4 cups of water to a boil.
Add the crushed red pepper flakes, Knorr vegetable bouillon, olive oil, and thyme.
Let the mixture simmer for 15 minutes, allowing the flavors to infuse. Adjust seasoning if necessary.
Once ready, let the pepper soup cool to room temperature.

3. Assemble the Dish:

In a small bowl, pour about ¼ cup of the pepper soup.
Spoon a portion of the red snapper ceviche over the soup.
Garnish with fresh thyme for an extra burst of flavor.

Serving Suggestion:

This dish is best enjoyed with fried sweet plantains or noodles for a more filling meal. The sweet and savory flavors complement the ceviche and spicy pepper soup perfectly.

Enjoy!

Baked Salmon: An Easy and Flavorful Recipe for Seafood Lovers.

If you’re a fan of salmon and love a little bit of spice, then this Baked Chili Lime Sockeye Salmon recipe is just what you need. The combination of spicy chili and zesty lime give this salmon dish a delicious and flavorful kick, while the sockeye salmon is rich and succulent, making it the perfect choice for this recipe. Baking the salmon is an easy and healthy cooking method that ensures the fish remains moist and tender while still retaining all of its natural flavors. Whether you’re looking for a quick and easy weeknight dinner or a special dish to impress your guests, this Baked Chili Lime Sockeye Salmon recipe is sure to be a hit. So why not give it a try today and enjoy the delicious flavors of this amazing dish!

Ingredients

1 pound sockeye (wild caught)*
2 tablespoons lime juice + 1 teaspoon lime zest
¼ teaspoon red pepper flakes
3-4 teaspoons honey
1 clove garlic, minced
2 teaspoon salt
2 tablespoons cold butter, cubed
½ teaspoon cumin powder
½ teaspoon chipotle chili powder
1 tablespoon cilantro, chopped

Instructions

Preheat the oven to 375ºF.
In a saucepan over medium heat, combine the lime juice, red pepper flakes, honey, garlic, and salt. Allow the lime juice to reduce to 1 tablespoon. Add in 2 tablespoon of butter, remove pan from heat and swirl so the butter starts to melt. Place back on the heat for a few seconds, removed and continue to swirl until butter completely melts. When butter is completely melted, remove sauce from stove.
Place the salmon in a piece of foil, fold and seal. Brush the salmon with the lime butter sauce. Season with the cumin powder, lime zest, and chili powder. Cover the salmon with the foil so that all sides are properly closed so the sauce does not leak.
Bake the salmon for 12-14 minutes or until firm. Open the foil and allow the fish to broil under the broiler for 2-3 minutes, keeping an eye on it so the fish does not burn. Remove from oven, top with chopped cilantro.
Serve immediately with rice or side of choice.
Enjoy and don’t forget to tag #Dinnerwithtayo.

The Best Blueberry Pancake and Fried Chicken Recipe

Chicken and waffles might be a great combination but have you tried blueberry pancakes and fried chicken? Well, say hello to your new favorite brunch special. This irresistible recipe combines the classic sweetness of fluffy blueberry pancakes with the savory and crispy crunch of fried chicken for a taste sensation that’s simply out of this world. With the perfect balance of sweet and savory flavors, this recipe is perfect for any occasion, from a lazy weekend breakfast to a special brunch celebration. Whether you’re a seasoned cook or just starting out in the kitchen, this Blueberry Pancake and Fried Chicken recipe is a must-try that’s sure to become a new favorite in your household.

INGREDIENTS

Fried Chicken

1 pack of boneless skinless chicken thighs
2 cups all-purpose flour
1 tbsp salt
2 tsp garlic powder
1 tsp red pepper flakes
1 tbsp chicken bouillon
2 – 3 eggs
1/4 C brown sugar

Blueberry Pancake

2 C all-purpose flour
1/4 C granulated sugar
4 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 3/4 C milk,
1/4 C butter
2 tsp pure vanilla extract
1 large egg
Blueberries

INSTRUCTIONS

Seasoning chicken thighs with salt, chicken bouillon, red pepper flakes, and garlic powder.
In a large bowl combine flour and brown sugar together.
Dip the chicken (one at a time) into the eggs first and then flour mixture until both sides are completely coated. Shake off any excessive flour mix.
Heat olive oil in a large deep skillet over medium-high heat and fry the chicken a few pieces at a time. Fry the chicken on both sides until it’s golden on both sides and has cooked through.
Transfer the chicken to a baking sheet pan and bake at 350°F for 10 minutes.
Time to make your pancake mix while the chicken’s in the oven. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt together.
In a separate bowl, mix the milk, cooled melted butter, vanilla, and egg together. Whisk the wet mixture together.
Slowly pour the wet mixture into the dry mixture, fold together and add in blueberry. Continue to fold until it’s smooth.
Slight grease a nonstick pan or griddle with melted butter and heat the pan over low-medium heat. Pour ¼ cup of the pancake batter onto the pan and spread out gently into a round shape with the back of your ladle or measuring cup.
Cook the pancakes on both sides until golden. Repeat with the remaining batter.
Serve up the pancakes with the fried chicken. Pour syrup over the finished dish and enjoy it.
Make sure you hashtag #DinnerWithTayo, I would love to see your dish.

Vegan Stuffed Bell Peppers: A Meal That Everyone Will Love

Vegan Stuffed Bell Peppers are a delicious and healthy meal option that’s perfect for any occasion. Packed with protein and fiber, this recipe is both filling and satisfying, making it a great option for a quick and easy dinner. The stuffed peppers are made with a savory filling of quinoa, black beans, and vegetables, which are then baked to perfection in a juicy bell pepper. This dish is not only nutritious but also versatile, as you can customize the filling to suit your taste preferences. Whether you’re a vegan or just looking for a healthy and flavorful meal, give these Vegan Stuffed Bell Peppers a try and enjoy a delicious and hearty dinner tonight.

INGREDIENTS

½ C uncooked rice
2 tbsp. extra-virgin olive oil, plus more for drizzling
1 medium onion, chopped
3 cloves garlic, minced
1 pack plant based chick’n (I used Darling chick’n, cut into small pieces)
10 grape tomatoes (each cut in half)
1 ½ tsp. dried oregano
2 tsp vegetable bouillon
1 tsp brown sugar
Red pepper flake
4-6 bell peppers, tops and cores removed
Fresh basil chopped
Sweet onions, diced
Pinch of salt
micro-greens for garnish

INSTRUCTION

Preheat oven to 400°.
In a small saucepan, prepare rice according to package instructions.
In a large skillet over medium heat, heat oil. Cook onion until soft, about 5 minutes. Stir in grape tomatoes and garlic and cook until fragrant, about 1 minute more. Add plant based chick’n and cook, for about 6 minutes.
Stir in cooked rice and season with oregano, vegetable bouillon, and pepper. Mix and cook on low heat for 2 minutes. When ready, cover the skillet and set aside.
In a small bowl, mix together oil, brown sugar, vegetable bouillon, red pepper flakes.
Place peppers cut side-up in a baking dish and brush with oil mixture. Spoon chick’n mixture into each pepper and bake for 30-35 minutes, until peppers are tender.
Remove from the oven, let this cool down, then garnish with micro-greens before serving.
Make sure you hashtag #DinnerWithTayo, I would love to see your dish.

Sweet Potato Chickpea Bowl: A Match Made in Heaven

Sweet potato chickpea bowls are a delicious and healthy meal that is perfect for any time of day. They are made with simple ingredients that are easy to find, and they are quick and easy to prepare. The sweet potatoes are roasted until they are tender and then topped with a flavorful chickpea mixture. The bowls are then topped with your favorite toppings, such as chopped vegetables, a drizzle of curry paste, and a squeeze of lemon juice.

This recipe is vegan, gluten-free, and dairy-free. It is also a good source of protein and fiber. Sweet potatoes are a good source of vitamins A and C, as well as potassium. Chickpeas are a good source of protein, fiber, and iron.

This recipe is sure to become a regular in your rotation. It is delicious, healthy, and easy to make. So what are you waiting for? Give it a try today!

INGREDIENTS

1 yellow onion, diced
2 medium sweet potatoes, peeled and diced into 1/2-inch chunks
2 garlic cloves, minced
2 tbsp olive oil
15-ounce can chickpeas, drained and rinsed
15-ounce can coconut milk
3 tbsp Thai red curry paste
1 ½ tsp kosher salt
1 tsp paprika
4 cups baby spinach or chopped spinach
½ tbsp lime juice, to finish (optional)
Crushed peanuts and torn fresh cilantro, to garnish
To serve: basmati rice or rice of choice

INSTRUCTIONS

If serving with rice, start the basmati rice (prepare according to the package)
Chop the onion, sweet potato, and garlic, as noted above.
In a large skillet, pot or Dutch oven, heat the olive oil over medium heat. Add the onion and sweet potato and sauté for 5 minutes, until onions are translucent. Add the garlic and sauté for 1 minute.
Add the chickpeas (drained and rinsed), coconut milk, paprika, curry paste, 1 cup water and the kosher salt and bring to a simmer. Simmer until sweet potatoes are tender, about 15 to 20 minutes.
Add the spinach and lime juice and cook until the spinach wilts, about 1 minute.
Garnish with crushed peanuts and torn cilantro.
Serve immediately with rice.
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.