Daily Recipe, 43 Madison Avenue, New York, NY (2026)

09/03/2024

Taco Shrimp Lettuce Boats

Shrimp:
16 oz shrimp (fresh or frozen)
1 packet taco seasoning
1/3 cup olive oil
Juice of 1 lime (about 2 tablespoons)

Boats:
8-9 lettuce leaves
7 oz cherry tomatoes
1/2 small onion, finely chopped
Yellow bell peppers, chopped
Cilantro

Lime Crema:
1 cup sour cream or Greek yogurt
Zest and juice of 1/2 lime

Instructions:
Prepare the Shrimp:
In a bowl, combine the shrimp, olive oil, taco seasoning, and lime juice. Let marinate for 30 minutes.

In a large skillet over medium heat, sauté the shrimp for a few minutes on each side until cooked through.

Add the remaining marinade from the bowl to the skillet and stir until the shrimp are coated in the sauce.

In a bowl, combine the cherry tomatoes, onions, yellow pepper. Mix well. Season to preference.

Assemble:
Wash and pat dry the lettuce leaves.
Top with the cherry tomato salad, shrimp, and crema.

Garnish with lemon zest, ground pepper, and cilantro or parsley.

Additions: grilled corn, thin radish, smashed avocado, pico de gallo, shredded cabbage.

Approximately 150 calories each depending on the size of shrimps

Ctto

09/03/2024

Grilled Salmon Skewers with Creamy Dill Yogurt Sauce

Ingredients:

For the Salmon Skewers:

1 1/2 pounds salmon fillets, cut into 1-inch cubes
2 tablespoons olive oil
1 lemon, zest and juice
1 garlic clove, minced
Salt and pepper to taste
Wooden or metal skewers

For the Creamy Dill Yogurt Sauce:
1 cup Greek yogurt
2 tablespoons chopped fresh dill
1 tablespoon lemon juice
1 teaspoon lemon zest
1 garlic clove, minced
Salt and pepper to taste

Directions:

Prepare the Salmon Skewers:
In a bowl, combine olive oil, lemon zest, lemon juice, minced garlic, salt, and pepper.
Add the salmon cubes to the marinade and gently toss to coat. Let marinate for at least 30 minutes in the refrigerator.
Thread the marinated salmon cubes onto skewers.
Preheat the grill to medium-high heat.
Grill the skewers for 3-4 minutes on each side or until salmon is opaque and slightly charred.
Make the Creamy Dill Yogurt Sauce:
In a small bowl, mix together Greek yogurt, chopped dill, lemon juice, lemon zest, minced garlic, salt, and pepper until well combined.
Serve:
Serve the grilled salmon skewers with a generous drizzle or side of creamy dill yogurt sauce.
4 servings. 280 calories
Ctto

09/03/2024

🥒🍅 GREEK CUCUMBER, TOMATO, AND FETA SALAD 🧀🍇
Ingredients:
2 cucumbers, chopped
4 large tomatoes, chopped
1 red onion, thinly sliced
1 green bell pepper, chopped
1/2 cup Kalamata olives, pitted and halved
1 cup feta cheese, crumbled
1/4 cup fresh parsley, chopped
For the Greek Dressing:
1/4 cup extra virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon dried oregano
1 clove garlic, minced
Salt and pepper to taste
Directions:
Prepare the Salad:
In a large bowl, combine the chopped cucumbers, tomatoes, thinly sliced red onion, and chopped green bell pepper.
Add the Kalamata olives and crumbled feta cheese.
Sprinkle the chopped fresh parsley over the top.
Make the Greek Dressing:
In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, dried oregano, and minced garlic.
Season with salt and pepper to taste.
Whisk until the dressing is well combined and emulsified.
Dress the Salad:
Pour the Greek dressing over the salad mixture.
Toss gently to coat the vegetables and feta evenly with the dressing.
Serve:
Serve the salad immediately or chill it in the refrigerator for about 15-20 minutes to allow the flavors to meld together.
Enjoy your refreshing and savory Greek Cucumber, Tomato, and Feta Salad! 🥒🍅🧀🍇

09/03/2024

Creamy Mushroom Chicken and Wild Rice Soup 🔥
ingredients
2 tablespoons butter
1 pound mushrooms, sliced
1 tablespoon butter
1 onion, diced
2 carrots, diced
2 stalks celery, diced
2 cloves garlic, chopped
1 teaspoon thyme, chopped
6 cups chicken broth
1 cup wild rice (or a blend of rice including wild
rice)
1 1/2 cups chicken, cooked and diced or shredded
1 cup milk or cream
1 cup parmigiano reggiano (parmesan), grated
salt and pepper to taste
directions
1. Melt the butter in a pan over medium-high heat, add the mushrooms and cook
until the mushrooms have released their liquids and the liquid has evaporated,
about 10-15 minutes, before setting aside.
2. Melt the butter in the pan, add the onions, carrots and celery and cook until tender,
about 8-10 minutes.
3. Mix in the garlic and thyme and cook until fragrant, about a minute.
4. Add the broth, rice, chicken and mushrooms, bring to a boil, reduce the heat and
simmer, covered, until the rice is tender, about 20-30 minutes.
5. Mix in the milk and cheese and cook until the cheese has melted, before seasoning
with salt and pepper to taste.

09/03/2024

Tostadas de Ceviche de Camarón

Ingredients:
8 Guerrero Tostadas
1 lb shrimp, peeled and deveined
3/4 cup lemon juice
3/4 cup lime juice
2 cloves garlic, minced
1/2 red onion, chopped
2 serrano chiles, chopped into strips
1 tsp. salt
1 large tomato, diced
1 large avocado, pitted and diced
1/2 cup chopped cilantro
Instructions:
Step 1:
Prepare a medium bowl filled with ice water. Meanwhile, bring a large pot of water to a boil and add the shrimp.
Cook for 1 to 2 minutes or until firm and opaque. Drain and place in the ice water.
Allow to cool completely and drain well.
Step 2:
In a medium saucepan, combine lemon juice, lime juice, garlic, onion, chiles, and salt. Add shrimp and stir to coat with seasonings. Cover and refrigerate for 30 minutes.
Step 3:
Before serving, drain the shrimp and mix with the tomato, avocado and cilantro

09/03/2024

Ground Beef and Gravy Over Mashed Potatoes
Ingredients:
For the Mashed Potatoes:
2 pounds potatoes, peeled and quartered
1/2 cup milk
4 tablespoons butter
Salt and pepper to taste
For the Ground Beef and Gravy:
1 pound ground beef
1 medium onion, diced
2 cloves garlic, minced
2 tablespoons all-purpose flour
2 cups beef broth
1 tablespoon Worcestershire sauce
Salt and pepper to taste
Optional: 1 cup frozen peas and carrots
Directions:
Prepare the Mashed Potatoes:
Place the peeled and quartered potatoes in a large pot and cover with water. Add salt and bring to a boil.
Reduce heat and simmer until potatoes are tender, about 20 minutes.
Drain the potatoes and return them to the pot. Add the milk and butter, and mash until smooth and creamy. Season with salt and pepper to taste. Cover and keep warm.
Cook the Ground Beef and Prepare the Gravy:
In a large skillet, brown the ground beef over medium-high heat until no longer pink. Drain any excess fat.
Add the diced onion and minced garlic to the skillet with the beef, and cook until the onions are translucent, about 5 minutes.
Sprinkle the flour over the beef and cook, stirring, for another 2 minutes to cook off the flour taste.
Gradually stir in the beef broth and Worcestershire sauce, scraping up any browned bits from the bottom of the skillet. Bring to a simmer, and let the gravy thicken, about 5 minutes. If using, add the frozen peas and carrots during the last few minutes of cooking.
Season with salt and pepper to taste.
Serve:
Spoon the creamy mashed potatoes onto plates or into bowls.
Top with the ground beef and gravy mixture.
Serve hot.
Prep Time: 15 minutes
Cooking Time: 40 minutes
Total Time: 55 minutes
Servings: 4 servings

09/03/2024

Chickpea Cucumber Feta Salad
Ingredients:
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 cups cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1/2 cup feta cheese, crumbled
• 1/4 cup fresh parsley, chopped
• 2 tablespoons fresh dill, chopped
• 1/4 cup extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon dried oregano
• Salt and pepper to taste
Directions:
In a large salad bowl, combine the drained and rinsed chickpeas, diced cucumber, halved cherry tomatoes, and thinly sliced red onion.
Add the crumbled feta cheese, chopped parsley, and chopped dill to the bowl.
In a small bowl, whisk together the olive oil, fresh lemon juice, dried oregano, salt, and pepper to make the dressing.
Pour the dressing over the salad ingredients and toss gently to coat everything evenly.
Adjust the seasoning with additional salt and pepper if needed.
Serve immediately or refrigerate for up to 1 hour to allow the flavors to meld.
Prep Time: 15 minutes | Total Time: 15 minutes
Kcal: 180 kcal | Servings: 4 servings

09/03/2024

Hawaiian Chicken Salad🥰

Ingredients:
• 1 Chicken breast, large
• 1/2 Avocado
• 1/2 cup Cherry tomatoes
• 2 tbsp Cilantro, chopped
• 2 Garlic cloves, minced
• 1/4 tsp Ginger powder
• Zest of 1 Lime
• 1/4 tsp Onion powder
• 3/4 cup Fresh pineapple pieces
• 1/2 Red onion, thinly sliced
• 4 cups Romaine lettuce, chopped
• 1/3 cup Light coconut milk
• 1/2 tsp Honey
• 1 1/2 tbsp Lime juice
• 1 tbsp Tamari sauce (gluten-free soy sauce)
• 1 1/2 cups Cooked quinoa
• Black pepper, to taste
• 1/4 tsp Paprika
• 1/2 tsp Salt
• 3 tbsp Olive oil
• 1/4 tsp Cumin
• 1/4 cup Fresh pineapple juice

Instructions:
1. Cook Chicken: Season the chicken breast with salt, pepper, and paprika. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Cook the chicken breast until golden brown on both sides and fully cooked through, about 6-8 minutes per side. Once cooked, let it rest for a few minutes before slicing it into thin strips.
2. Prepare Salad Base: In a large salad bowl, combine the chopped romaine lettuce, sliced cherry tomatoes, diced avocado, chopped cilantro, minced garlic, ginger powder, lime zest, onion powder, sliced red onion, and fresh pineapple pieces.
3. Make Dressing: In a small bowl, whisk together the light coconut milk, honey, lime juice, tamari sauce, and remaining olive oil. Season with salt and pepper to taste. Adjust the sweetness or acidity according to your preference.
4. Add Quinoa: Add the cooked quinoa to the salad bowl with the other ingredients.
5. Toss Salad: Pour the dressing over the salad ingredients. Toss everything together until well combined, ensuring all ingredients are evenly coated with the dressing.
6. Garnish: Sprinkle the salad with ground cumin for an extra burst of flavor.
7. Serve: Divide the salad into individual serving bowls. Drizzle each portion with a bit of fresh pineapple juice for a refreshing touch

09/03/2024

Keto Mediterranean Orzo Salad, I made it today! It turned out beautifully...It's quite tasty...You can have it in your hands in a matter of minutes.
It's fantastic, by the way.
🥗
Ingredients:
- 1 medium zucchini (spiralized or chopped into small pieces)
- 1/2 cup riced cauliflower (as a substitute for orzo)
- 1/2 cup cherry tomatoes, halved
- 1/4 cup cucumber, diced
- 1/4 cup kalamata olives, sliced
- 1/4 cup red onion, finely chopped
- 1/4 cup feta cheese, crumbled
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh basil or parsley for garnish

**Instructions:**
1. **Prepare the "Orzo":** Lightly steam or sauté the riced cauliflower until tender but still firm, about 3-4 minutes. Let it cool slightly.
2. **Mix the Salad:** In a large bowl, combine the zucchini, riced cauliflower, cherry tomatoes, cucumber, olives, red onion, and feta cheese.
3. **Make the Dressing:** In a small bowl, whisk together the olive oil, lemon juice, oregano, salt, and pepper.
4. **Toss and Serve:** Pour the dressing over the salad and toss until well combined. Garnish with fresh basil or parsley, and enjoy!

This Keto Mediterranean Orzo Salad is a delightful low-carb twist on the classic! If you’re enjoying my recipes, don’t forget to follow for more keto-friendly dishes. 😊

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Feel free to tweak it to your liking!

09/03/2024

Greek Chicken Gyros
most of my recipes are hidden from you!! if you see this recipe say (yummy). if you don't we'll completely disappear from your news feed. thank you

Ingredients:

• 2 lb/1 kg chicken thigh fillets, boneless skinless MARINADE

• 3 large garlic cloves, minced (~ 3 tsp)

1 tbsp white wine vinegar (or red wine or apple cider vinegar)

• 3 tbsp lemon juice

• 1 tbsp extra virgin olive oil

• 3 tbsp Greek yogurt, preferably full fat

• 1 1/2 tbsp dried oregano

• 1 tsp salt

• Black pepper

ΤΖΑΤΖΙΚΙ

• 2 cucumbers (to make about 1/2-3/4 cup grated cucumber after squeezing out juice)

• 1 1/4 cups Greek yoghurt, preferably full fat

• 1 tbsp lemon juice

• 1 tbsp extra virgin olive oil (or more if you want richer)

1 garlic clove, minced

• 1/4 tsp salt

• Black pepper

SALAD

tomatoes, desseeded and diced

3 cucumbers, diced

• 1/2 red spanish onion, peeled and finely chopped

• 1/4 cup fresh parsley leaves (optional)

• Salt and pepper

TO SERVE

• 4 to 6 pita breads or flat breads

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