In this episode of "What's for Dinner," we're delving into the world of easy and delicious weeknight meals. Our host presents an enticing recipe for Easy Swordfish that's sure to become a staple in your dinner rotation. With simple ingredients and straightforward instructions, this episode guides you through the process of creating tender, flavorful swordfish steaks paired with a zesty salsa. You'll discover why this dish is the perfect solution for busy evenings, bringing restaurant-quality flavors to your dinner table without the hassle. So, prepare to embark on a culinary adventure that promises a delightful dining experience for your taste buds!

4 swordfish steaks ½ cup Italian dressing 1 tsp old bay 1 tsp pepper large pinch salt For the salsa: 1 avocado, cubed 1 cup grape tomatoes, quartered (or halved) ½ cup cilantro, plus extra for garnish 1 red onion, sliced 1 tablespoon lemon juice (1 teaspoon balsamic vinegar – leave out for show)

1. Preheat the oven 375 degrees.
2. Place steaks in roasting pan, pour dressing over and turn to coat. Sprinkle with pepper, salt, and old bay. Bake 15 – 20 minutes.

For the salsa, 1. Combine ingredients, season with salt and pepper, and serve along side steaks.

Listen to this recipe to embark on a culinary journey that promises to elevate your dinner experience. If you're tired of the same old weeknight dinners and craving something that's not just delicious but exciting, then this is the episode for you.Our Tacos and Radish Salsa recipe is a game-changer. It's a harmonious blend of comfort food and bold flavors, a dish that's designed to tantalize your taste buds and make your dinner table the center of attention. With every bite, you'll savor the richness of perfectly seasoned hamburger meat, the creaminess of melted cheddar cheese, and the satisfying warmth of tortillas.But that's just the beginning. The real star of the show is our vibrant Radish Salsa. Imagine the delightful crunch of julienne-cut radishes, the zesty kick of fresh cilantro, and the citrusy tang of lime juice. Now, add a surprising twist with a hint of minced ginger and the depth of finely chopped red onions. It's a salsa that doesn't just complement the tacos; it elevates them to a whole new level.So, if you're in the mood for a dinner that's not just a meal but an experience, don't miss out on this recipe. It's your chance to break free from the dinner routine and bring excitement to your plate. Stay tuned for the delicious details, and get ready to impress your taste buds and loved ones with Tacos and Radish Salsa. Your dinner will never be the same again!"


Tacos and Radish Salad

For the tacos 1 tablespoon olive oil 2 tomatoes, chopped 2 teaspoons cumin 2 teaspoons chili powder 1 lb. cooked and chopped hamburger meat Salt to taste 4 tortillas ½ cup grated cheddar cheese

For the salsa: 8 radishes, julienned 2 tablespoons cilantro, chopped Juice of ½ lime 1 teaspoon minced ginger ½ red onion, finely chopped

For the salsa:

1. Combine all ingredients.

For the tacos

1. Heat oil in a large sauté pan and add the tomatoes, cumin, and chili powder. Cook down until the tomatoes have lost their shape. Add the ground meat and warm through. Season with salt.
2. In another sauté pan, warm the tortillas, one minute each.
3. Divide the meat among the tortillas, top with cheese and then salsa and serve.

Seafood Paella is a delightful and flavorful dish that brings the vibrant tastes of the Mediterranean right to your table. With a harmonious blend of succulent seafood, aromatic saffron, and perfectly cooked rice, it's a culinary adventure that's both impressive and incredibly satisfying. It's a one-pot wonder, making it a convenient and fuss-free choice for any occasion, from family dinners to entertaining guests. So, why wait? Dive into the world of Seafood Paella and treat your taste buds to an unforgettable experience.


One pot Wonders Seafood Paella
3 cups chicken stock 1 cup water cups chicken stock or water Saffron threads 2 tablespoons oil 10 ounces chorizo, halved and sliced 1 Spanish onion, diced 1 red bell pepper, diced 3 garlic cloves, chopped 2 tablespoons chopped parsley 1 cup diced tomatoes, fresh or from a can 2 cups short grain Spanish rice 8 clams 8 mussels 1 pound shrimp, shelled and deveined ½ cup frozen peas Parsley, for garnish Lemon slices, for garnish In a small saucepan, heat the chicken stock and water with the saffron threads. Meanwhile, in a large paella pan, or a large sauté pan, heat the oil and then add the chorizo to brown. Add the vegetables and sauté, then stir in the parsley. Add the tomatoes season with salt and cook down, 1 minute. Add the rice and stir to coat. Pour the chicken stock over the rice and set the heat to medium-high. When the rice is almost cooked, add the clams, recessing them in the rice and cook for 5 minutes. Then add the shrimp and cook for another 5 minutes, following the shrimp with the mussels. Once all the shells are opened, turn up the heat for 30 seconds to give the rice a slight crust on the bottom. Garnish with parsley and lemon slices

Tune in for this Zucchini Tart recipe episode and unlock the secret to creating a dinner masterpiece that's as visually stunning as it is delicious. Whether you're a seasoned chef or just starting your culinary journey, we'll guide you through every step with wit, wisdom, and a sprinkle of humor. Get ready to elevate your cooking game and impress your taste buds!

Zucchini Tart -
2 sheets Puff pastry 2 tablespoons lemon juice Zest of 1 lemon 2 cups ricotta cheese 2 tablespoons parsley, chopped 1/3 cup tablespoons shredded parmesan Salt and pepper to taste 2 zucchini, sliced into ribbons 2-squash, sliced into ribbons

1. Preheat the oven to 400 degrees
2. Cut one of the pastry sheets into 1-inch strips and lay those strips on the boarders of the second piece, brush with oil. Bake about 10 minute, or until puffed up high and golden brown. Cool.
3. Combine the ricotta, parsley, parmesan, lemon juice, and zest and season with salt and pepper. Spread the mixture in the puffed pastry.

Season the ribbons with salt and pepper and then top each squash ribbon with a zucchini ribbon. Fold in half and begin to roll up like a rose. Arrange on the bed of the ricotta mixture and bake, about 20 minutes, until vegetable are cooked through

Indulge in the delightful flavors of our Marinated Chicken recipe – a simple yet incredibly flavorful dish that's perfect for busy weeknights. Succulent chicken marinated in zesty lime, aromatic herbs, and a hint of wine, then finished with a drizzle of honey for that perfect balance of sweet and savory. Elevate your dinner game with this easy-to-follow recipe!

Marinated Chicken –
For the Marinade 2 limes ¼ cup tarragon, chopped 2 rosemary sprigs ¼ c white wine vinegar ¼ cup white wine 1/4 cup olive oil 1 tablespoon salt 2 Ziploc bags for marinating
For the Chicken ¼ cup olive oil 1 chicken 1 lime 1 orange ¼ cup white wine ¼ cup honey Salt and Pepper

1. Combine the marinade ingredients and pour over chicken. Marinate for 1 hour, turning occasionally
2. Remove the chicken from the marinade and pat dry with a paper towel. Strain and reserve the marinade liquid.
3. In a large sauté pan, heat the oil and then thoroughly brown the chicken on all sides.
4. Add the marinade to the pan, along with the juice from the lime and orange, and the white wine. Cover and cook until done, adding more liquid if necessary.
5. Remove the chicken from the pan and stir in the honey.

"What's for Dinner," inspires and guides food enthusiasts, home cooks, and anyone seeking culinary inspiration. We aim to provide easy-to-follow recipes, culinary tips, and entertaining food stories that transform everyday meals into delightful experiences. Whether you're a novice in the kitchen or a seasoned chef, our podcast is your go-to source for delicious recipes, cooking techniques, and a dash of food culture, making every mealtime a memorable event. Join us as we explore the wonderful world of food and ignite your passion for cooking!

On today's episode:
Filets, Diane Style – Two 6-7 oz filets 1 teaspoon oil 1 large shallot (chopped) 12 green peppercorns ½ tsp capers ½ cup sherry 3 tablespoons brandy 2 tablespoons balsamic vinegar 1 tablespoon Worcestershire sauce salt and freshly cracked pepper 1 tablespoon butter 1 teaspoon chopped parsley

1. Salt and pepper filets. Add 1 tsp oil to fry pan. Cook filets to your liking. Remove to rest.
2. Add shallots to pan. Add peppercorn and capers to fry pan.
3. Add sherry and brandy. Cook off liqueur. Add Worcestershire and balsamic and reduce. Add butter and parsley and pour over sauce.