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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

  1. Cook the linguine according to the instructions on the package. Set aside once done.
  2. Remove the stone and skin from the avocado and peel the garlic.
  3. 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.
  4. 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.
  5. 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.
  6. Make sure you hashtag #DinnerWithTayo, I would love to see your dish.

Make Cajun Style Crab-Stuffed Salmon That Will Wow Your Guests

This Cajun Style Crab-Stuffed Salmon is a delicious and impressive seafood dish that’s perfect for a special occasion or a fancy dinner party. This recipe features tender salmon fillets stuffed with a savory filling made with crab meat, Cajun seasoning, and breadcrumbs. The result is a flavorful and satisfying dish that’s both rich and indulgent. The Cajun seasoning adds a spicy kick to the dish, while the crab meat adds a sweet and delicate flavor. This recipe is not only delicious, but also nutritious, as it’s packed with protein, healthy fats, and omega-3s. If you’re a seafood lover or simply looking for a new and exciting recipe to try, give this Cajun Style Crab-Stuffed Salmon a go and impress your guests with a flavorful and elegant dish.

INGREDIENTS

  • 8 oz. Crab Meat
  • ½ C diced bell peppers
  • ½ C cream cheese softened
  • 1 Tsp black pepper
  • 1-2 Tbsp cajun seasoning
  • 3 cloves garlic minced
  • 1 C mozzarella cheese
  • ¼ C grated parmesan cheese
  • 1 Tsp smoked paprika
  • ⅓ C green onions, diced
  • Lime Zest
  • 1 lb Salmon (skin off)
  • Salt for taste

INSTRUCTIONS

  1. Preheat oven to 400 degrees.
  2. In a mixing bowl combine softened cream cheese, bell peppers, garlic, crab meat, black pepper, cajun seasoning, paprika, green onions, mozzarella, and parmesan cheese; mix and stir until well incorporated. Taste and adjust accordingly.
  3. Butterfly salmon by cutting horizontally through the middle along one long side, leaving the other side intact. Open flat, like a book. Spread the crab meat mixture evenly across the salmon. 
  4. With a long side facing you, roll up salmon into a tight log. Secure with 6 pieces of kitchen twine, starting about 1 1/4 inches from the end and spacing evenly. 
  5. In a small bowl, whisk together melted butter, 1 tablespoon cajun seasoning, and 1 teaspoon salt. Brush the mixture evenly around the wrapped salmon. Cut salmon into 6 equal pieces, slicing between twine. 
  6. Place each piece of salmon in a baking dish and bake for 20 minutes or until the fish is done.
  7. Garnish with diced fresh parsley leaves.
  8. Serve and enjoy. This dish is great with veggies of your choice or rice.
  9. Make sure you hashtag #DinnerWithTayo, I would love to see your dish.

Shrimp and Chicken Basil Pesto Pasta: A Family-Friendly Favorite

Shrimp and Chicken Basil Pesto Pasta is a delicious and filling dinner dish that’s perfect for any night of the week. This recipe features tender and juicy chicken and shrimp, sautéed in a flavorful garlic and basil pesto sauce. The pasta is cooked until al dente and then tossed with the pesto and protein mixture to create a savory and satisfying meal. The basil pesto adds a bright and herbaceous flavor to the dish, while the chicken and shrimp add a satisfying and healthy source of protein. Whether you’re a fan of pasta dishes or simply looking for a new and exciting way to enjoy chicken and shrimp, this Shrimp and Chicken Basil Pesto Pasta recipe is sure to become a favorite at your dinner table.

INGREDIENTS

For the Homemade Pesto:

  • 2 cups fresh basil leaves 
  • ½ cup pine nuts
  • ½ cup grated pecorino cheese
  • 1 clove garlic peeled
  • 2 teaspoons lemon juice
  • 2/3 cup extra-virgin olive oil
  • salt and black pepper

For the Basil Pesto Shrimp and Chicken Pasta:

  • Pack of pasta 
  • 3-4 boneless skinless chicken thighs; shredded
  • 1 lb of shrimp, peeled and deveined 
  • 2 Tbsp Olive oil
  • ½ tsp salt 
  • ¼ tsp black pepper

INSTRUCTIONS

For the Pesto Chicken Pasta:

  1. Cook the pasta according to the package instructions. Set aside once ready.
  2. Season both sides of the chicken thighs with a pinch of salt and black pepper.
  3. In a large pan heat olive oil over medium heat, add chicken thighs, and fry both sides 2-3 minutes per side or until golden and cooked. Remove the chicken from the pan, cut, and shred into pieces with a fork and knife. Set aside.
  4. In the same pan, add the shrimp, pinch of salt, and cook for about 5 minutes or until the shrimp are pink and cooked through. Remove from pan and set aside.

For the Basil Pesto:

  1. Set out a food processor. Place the basil leaves, olive oil, pine nuts, pecorino cheese, garlic clove, lemon juice, pepper, and salt in the food processor. Cover and pulse until finely ground and a smooth, thick pesto sauce is formed. Taste, then add additional salt and pepper if needed.
  1. Stir in the shredded cooked chicken and shrimp into the cooked pasta. Stir in the pesto, and stir everything together. 
  2. Once it’s ready, top with additional grated pecorino cheese and serve. Enjoy!
  3. Make sure you hashtag #DinnerWithTayo, I would love to see your dish.

The Best Slow-Cooked Oxtail Stew

There’s nothing quite like a warm and hearty stew to satisfy your cravings. And when it comes to stews, this Slow-Cooked Oxtail Stew is a true standout. This delicious and flavorful stew is made with tender oxtail meat that has been slow-cooked to perfection, resulting in a melt-in-your-mouth texture that’s truly unforgettable. With a rich and savory sauce made with aromatic herbs and spices, this dish is the ultimate comfort food . Whether you’re a seasoned pro or new to slow-cooking, The Best Slow-Cooked Oxtail Stew is a must-try recipe that’s sure to become a favorite in your home.

Ingredients

  • 3 lbs oxtails
  • ¼ cup brown sugar
  • 1 Tbsp soy sauce
  • 1 Tbsp Worcestershire Sauce
  • 1 Tbsp salt
  • 1 tsp garlic powder
  • 1 tsp all-spice
  • 1 tsp curry powder
  • 1 tsp dried thyme
  • 1 tsp paprika
  • 1 tsp browning
  • 2 Tbsp olive oil
  • 1/4 C ketchup
  • 1 yellow onion chopped
  • 4 green onions chopped
  • 1 Tbsp minced garlic
  • 2 whole carrots chopped
  • 1 Tbsp red pepper flakes
  • 1 cup beef broth
  • 2 Tbsp. tomato paste
  • 2 Tbsp water
  • 2 Tbsp cornstarch
  • 1 16 oz can Butter Beans drained

Instructions

  1. Rinse oxtails with water and vinegar and pat dry. In a bowl, mix together brown sugar, salt, garlic powder, allspice, dried thyme, paprika, and curry powder. Coat both sides of the oxtail pieces with the mixed spices.
  2. Set the pressure cooker on High Sauté and once it’s hot, add olive oil. Next, add your oxtail pieces to the pot, and sear until they are brown on each side.
  3. Remove the oxtail pieces afterward and place them in a bowl.
  4. Deglaze the pressure cooker by adding 1 Tbsp of Worcestershire Sauce to the pot. Take a wooden spoon or spatula and deglaze the pot by removing the brown bits at the bottom. Then add your vegetables (yellow onions, green onions, carrots, garlic, and red pepper flakes. Stir and sauté for about 5 minutes or until the onions have softened.
  5. Add beef broth, soy sauce, ketchup, and oxtails to the pressure cooker.
  6. Cover the pressure cooker, seal, and cook on high pressure for 45-50 minutes. Once the timer is done, allow the pressure cooker to naturally release.
  7. Open the lid and remove oxtails, leaving the liquid behind. Turn Pressure Cooker on sauté. Once the liquid begins to simmer, in a separate bowl, combine cornstarch and water together to create a slurry. Stir into the simmering stew. Add tomato paste, and browning, stir together.
  8. Add drained butter beans into the stew and allow to simmer for about 5 minutes, until liquid is slightly thickened and butterbeans are warmed.
  9. Add the oxtail pieces back to the pressure cooker. Serve this with rice or side of your choice and enjoy it 🙂.
  10. Don’t forget to share your photos on social media and hashtag, #dinnerwithtayo.

Easy to Make Pineapple Jerk Lobster Tacos

Transport your taste buds to the sunny shores of the Caribbean with Pineapple Jerk Lobster Tacos. These delicious tacos feature succulent lobster meat marinated in a spicy and sweet jerk seasoning, paired with juicy chunks of fresh pineapple for a burst of tropical flavor. Topped off with a zesty lime slaw and wrapped in warm, soft tortillas, these tacos are a flavor sensation that’s sure to delight your senses. Whether you’re entertaining guests or just looking to treat yourself to a gourmet meal, Pineapple Jerk Lobster Tacos are a must-try recipe that’s guaranteed to impress.

Ingredients

  • 5 lobster tails
  • Premade Jerk marinate of your choice
  • 1 can of pineapple
  • grape tomatoes, diced
  • 1 Tbsp brown sugar
  • 1/2 onions finely chopped
  • Cilantro diced
  • 2 Lime each cut in half
  • Tortilla
  • Salt (pinch)

Instructions

  1. Remove the lobster meat from the shell and set aside.
  2. Blend the pineapple, pineapple juice, jerk marinate and brown sugar together until everything is smooth. In a large bowl, mix the lobster meat and blended marinate together.
  3. In a large skillet, over medium heat, cook the marinated lobster meat for 10 minutes. Remove from the skillet off the stove once the lobster is ready.
  4. In a small bowl, mix the tomatoes, onions, and cilantro together. Season with a pinch of salt.
  5. On the tortilla, add the cooked lobster, pineapple jerk sauce, veggies together and enjoy.
  6. Don’t forget to hashtag, #dinnerwithtayo.

BBQ Black Bean and Quinoa Burger

Try this nutritious BBQ black bean and quinoa burger. Packed with all your favorite fixing, this recipe is an upgrade to your burger selection.

Ingredients

  • Coconut or olive oil for cooking
  • 1/2 cup uncooked quinoa
  • 1 tablespoon garlic, minced
  • 1 1/2 cups cooked black beans, drained, or 1 can black beans, rinsed and drained
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1/2 teaspoon Cajun seasoning
  • 1/2 cup bread crumbs

Instructions

  1. Cook the quinoa and set aside (see notes on the original packing for instructions).
  2. Roughly mash the black beans with a fork leaving some whole black beans in a paste-like mixture.
  3. Add in the cooked quinoa, bread crumbs, salt, cajun seasoning, garlic, paprika, salt, and tomato paste. Mix together until combined.
  4. Form the black bean mixture into patties.
  5. Heat the olive oil in a large skillet over medium-high heat. Cook the patties on both sides for 2 to 3 minutes.
  6. Serve the patties on a whole-wheat hamburger bun with guacamole, barbecue sauce, and other desired toppings, or on top of a salad.
  7. Enjoy and don’t forget to hashtag, #dinnerwithtayo.

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