Fried Cod, Red Potatoes and Orange Asparagus

This dish is simple, delicious and very pleasing. Cod is a hearty, yet flaky white fish which pares well with anything. Red potatoes make this meal comforting and the orange asparagus gives a bit of surprise and unexpected kick to the dish.

The Sexy Chef Liz's Fried Cod with Red Potatoes & Orange Asparagus

Ingredients:
- 1 lb. Cod fillet
- 1 lb. small asparagus, bottoms removed
- 1 orange
- 1 lb red potatoes, washed
- 1/2 onion, diced
- olive oil
- salt
- pepper
- paprika
- garlic powder
- parsley
- 1/2 cup vegetable stock



To Make:
In a large sauce pan, drizzle olive oil and add in the diced red potatoes skin on. Season with salt, pepper and garlic powder. Cook on medium heat for about 5 minutes, uncovered until their sides begin browning. Next, add in the onions and mix together. Add a dash more olive oil. Cook another 2 minutes. Then add in the vegetable stock, mix together and cover. Reduce to medium low heat. Cook another 5 minutes.

In a large skillet, add 4 tbsp of olive oil and bring to high heat. Season both sides of the cod fillets with salt, pepper, garlic powder and paprika. Slowly add in the cod and cook for 3 minutes on each side.

In another large skillet. Add 2 tbsp olive oil and bring to medium heat. Add in the asparagus and season with salt and pepper. Then add 1 tsp of orange zest over the asparagus and mix together. Cook about 2-3 minutes in total on medium high heat.

Test the potatoes to make sure they are done, then serve and enjoy!

Mini Scallops with Spicy Spinach Spaghetti

I love mini scallops. In my opinion, they are absolutely perfect for pairing with pasta because you get a bite of scallop with every twirl! I really wanted to make this dish POP, so instead of using regular spaghetti I used spinach but I decided to give it even more of an edge by adding a habanero pepper to the sauce! This dish is comfort, elegance and heat all in one! Enjoy!

The Sexy Chef Liz's - Mini Scallops with Spicy Spinach Spaghetti

Ingredients:
- 1 lb. mini scallops, fully drained and patted dry
- 1 large red bell pepper, diced
- 1 habanero pepper,  minced
- 1/2 lb spinach spaghetti
- 1/2 cup Parmesan cheese
- 1/4 cup feta cheese
- 1/2 onion, diced
- 4 garlic cloves, diced
- 6 large fresh basil leaves
- 1 lemon
- olive oil
- crushed red pepper flakes
-  salt
- pepper



To Make:
In a large pot, bring salted water to a boil and cook the pasta according to the package directions, no more than 9 minutes or until al-dente.

In the meantime, in a large skillet, drizzle some olive oil and toast 1/2 tsp. of crushed red pepper flakes for about 30 seconds on medium heat. Next add in the onion, garlic and red bell pepper. Next add in the habanero pepper. Mix together. Saute on medium for about 4 minutes. Season with salt and pepper.

In a food processor, add the veggie mixture, the feta cheese and the basil. Turn on the processor and blend until smooth, slowly adding in another tbsp of olive oil.

Remove from the processor, place back into the saute pan and cook on low heat, slowly mixing in the Parmesan cheese.

Lastly, in another medium saute pan, drizzle with olive oil and heat until hot. Add in the mini scallops and cook for 1 minute, 30 seconds on each side. Season with salt, pepper and lemon juice. Add directly into the sauce and mix together.

Using tongs, take the cooked pasta directly out of the pasta water and place into the sauce. Gently mix together with tongs.

Serve immediately while hot and enjoy!

Pasta Fagioli (Hearty Italian Bean Soup)

This soup takes me back to childhood where I remember sitting with my parents at our favorite Italian Restaurante - Giuseppe's and me always ordering Pasta Fagioli - "Fagioli" means "beans" in Italian. This delicious soup is traditionally made with white beans, pasta and vegetables. I've recreated my favorite childhood soup and I think I've really mastered the flavors that I so dearly remember and love. This soup is perfect for any time of year so I hope enjoy it as much as I have.

Ingredients:
- 1 lb. pasta, any variety. I used veggie pasta
- 4 cups water
- 1 cup vegetable stock
- 2 cups diced tomatoes in tomato juice
- 1 vegetable bullion cube
- 3 tbsp tomato paste
- 1 onion, diced
- 4 garlic cloves, diced
- 4 carrots, finely diced
- 2 celery stalks, finely diced
- 2 parsnip roots, finely diced
- 1 tsp crushed red pepper flakes
- olive oil
- 1/2 cup parmasan cheese
- 1 handful fresh basil leaves
- salt
- pepper
- dried oregano
- paprika
- garlic powder

To Make:
In a large soup pot, add about 1/4 cup olive oil, heat on medium heat and add in 1 tsp crushed red pepper flakes. Toast the flakes for about 30 seconds on medium heat. Next add the parsnips, celery and carrots. Mix together and season with salt and pepper. Cook for 5 minutes on medium heat. Next add in the onions and garlic. Lightly season with salt. Add more olive oil if needed. Once the veggies have sauteed for about 8 minutes total, add in 1 cup vegetable broth and stir in the tomato paste. Mix together until the mixture is thick.

Next, add in the diced tomatoes in tomato juice. Mix together. Then add the water and the vegetable bullion cube. Mix together. Add 1 tsp of the following: pepper, dried oregano, paprika, garlic powder. Add 1/4 tsp more of salt. Mix together. Cook on medium heat for 5 minutes before slowly adding in the cheese. Mix while adding the cheese. Add in half of the diced basil.

Cook for 20 minutes on medium heat stirring every 5 minutes then reduce to medium low and cook an additional 10 minutes.

Lastly, boil the pasta until al-dente. Drain and mix with olive oil.

To serve, place a heap of pasta in the middle of a soup bowl. Ladle in 3 scoops of soup. Top with freshly chopped basil.

Begin by salting a pot of water and bringing it to a boil on the stove.

Spicy "Krab Kakes"

Spicy "Krab Kakes" - for those of you who are not able to eat shell-fish, this dish is a great replacement for traditional crab cakes. Packed with tons of flavor and spice, these may be your go-to cakes for dinners, parties and anything in-between. Enjoy!

Ingredients:
- 1 lb. package "imitation crab meat"
- 1/4 onion,
- 1/4 orange bell pepper
- 1/4 red bell pepper
- 1/4 yellow bell pepper
- 1 cerrano pepper
- 1 habanero pepper
- 1 egg
- 1/2 cup Panko bread crumbs
- 1 tsp salt
- 1 tsp ground black pepper
- 1 tsp Shiracha Sauce
- 1 tsp garlic powder
- 1 tsp honey
- 1 tsp hot sauce
- 1 tbsp. olive oil
- vegetable oil

To Make:

Combine onion, all bell peppers, cerrano and habanero pepper, salt, pepper, shiracha, garlic powder, honey and hot sauce in a food processor. Pulse 6-7 times while adding the olive oil slowly through the top.

Next, add in the "crab meat" and pulse another 4 times. Remove mixture from food processor. Stir in one egg and panko crumbs.

Heat a large skillet and fill with 1 cup vegetable oil. Form the cakes with your hands, pressing firmly together making them about 3 inches around.

Fry for 3-4 minutes until golden brown, then drain.

I served these with Yucca fries and salad. Enjoy!

Spicy Mango, Radish Salsa

If you're looking for an exciting way to wake up your fish or chicken, then this is definitely the way to go. The spice, crunch and sweetness of this salsa come together in the perfect way that will make any meal amazing. If you're not a fan of the Habanero and Serrano peppers, just swap them out for a milder pepper or use bell peppers. I served this with fried Yucca and kidney beans for a complete meal.

Ingredients:

- 2 Champagne Mangos
- 2 Habanero Peppers
- 2 Serrano Peppers
- 1 lemon
- 1 bunch radishes
- Olive oil
- salt
- freshly ground black pepper

To Make:

Begin my dicing up the mango and adding it into a large bowl. Next, remove the stems from the radishes and slice the top and bottom off. Then dice into cubes and add into the mix. Slice the Serrano peppers down the middle and remove the seeds. Then dice very finely and add into the bowl. Slice off the top of the Habanero pepper and remove the seeds. Then finely dice and add in. Roll the lemon and slice down the middle. Remove visible seeds and squeeze the juice into the bowl. Drizzle olive oil. Sprinkle with salt and black pepper. Mix together and set in the refrigerator until ready to use.

You can watch me make it here! 

Garbanzo Bean, Tomato and Feta salad

Because this is such a cold and fresh salad, it goes well with lightly fried foods because it cuts the richness of the fried aspect but is the perfect compliment. I served with vegetable fritters and it was excellent.

Ingredients:
- 1 can garbanzo beans drained
- 2 small ripe tomatoes
- 1/2 large jalapeno, minced
- 1 lemon
- 1/3 cup fresh feta cheese
- salt
- pepper
- garlic powder
- olive oil




To Make:

In a large bowl,  combine garbanzo beans, diced tomatoes, feta, minced jalapeno and 1/4 cup olive oil. Mix together. Then add 1 tsp of salt, pepper and garlic powder. 


Zest 1/2 of a lemon and then squeeze the juice from the lemon into the salad. Mix together. Taste and then store in the refrigerator until ready to serve.