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Sweet Potato Fries
Serves 4
3-4 medium sweet potatoes 3 tablespoons olive oil 1 1/2 teaspoons kosher salt 1/2 teaspoon fresh ground black pepper Preheat the oven to 425 degrees F.
Line a baking tray with parchment paper.
In a large bowl toss sweet potatoes with olive oil, salt and pepper.
Spread sweet potatoes in single layer on prepared baking sheet, being sure not to overcrowd.
Bake until sweet potatoes are tender and golden brown, turning occasionally, about 20 minutes.
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Mediterranean Chopped Salad
Serves 4
1 can artichokes in water, drained and chopped 1/4 cup roasted red peppers, diced 2 Tablespoons capers 1/2 cup hearts of palm, drained and chopped 1 cucumber, medium dice 1/2 pint cherry tomatoes, quartered 1/4 red onion, finely chopped 1/2 teaspoon salt 2 Tablespoons red wine vinegar 4 Tablespoons extra virgin olive oil 1 Tablespoon fresh oregano or 1 teaspoon dried oregano 1/4 cup Italian parsley, chopped Combine all ingredients in a large bowl and mix well. Serve as a side dish or as a main meal with your favorite protein added in.
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Orange and Pomegranate Salad
Serves 4
4 cups arugula 1⁄2 cup pomegranate seeds 1 orange, peeled and sliced 1/4 red onion, sliced thin 1⁄3 cup extra virgin olive oil 2 Tablespoons red wine vinegar 2 Tablespoons orange juice 1 clove garlic 1⁄2 teaspoon Dijon mustard 1⁄2 teaspoon honey In a large bowl, combine the lettuce, pomegranate seeds, orange and onion.
To make the vinaigrette, combine olive oil, red wine vinegar, orange juice, garlic, mustard, and honey in a blender. Blend until well combined.
Pour vinaigrette over the salad and toss.
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Fish Acqua Pazza
Serves 4
1 1/2 - 2 pounds skinless firm white fish fillets, such as cod, grouper or red snapper, cut into 4 pieces salt and pepper to taste 2 Tbs. extra-virgin olive oil 1/2 red onion, halved and thinly sliced 1/2 small fennel bulb, trimmed, halved, cored, and very thinly sliced crosswise 4 cloves garlic, chopped 1/4 tsp. crushed red pepper flakes 1 (14.5 oz.) can fire roasted diced tomatoes, not drained 1 cup dry white wine 1/4 cup chopped fresh basil
Season the fish with salt and pepper. Heat the oil in a large deep sauté pan. Add the onion, fennel, and cook until the vegetables soften, about 3 minutes. Add the garlic and pepper flakes, and cook for 1 more minute, stirring often. Add the tomatoes with their juices, wine, and 2 cups of water. Bring to a simmer. Reduce the heat to medium low and simmer for 10 minutes. Season to taste with salt. Nestle the fish in a single layer in the broth, cover the pan, and cook until the fish is opaque and just beginning to flake, 5 to 10 minutes, depending on the thickness of the fish. Divide the fish and vegetables among 4 wide shallow bowls, spoon the broth around it, and top with the basil.
Acqua Pazza or Acquapazza (meaning “crazy water”) is an old recipe of the fishermen of the Neapolitan area. It became very popular in the upscale touristy Capri Island in the 60’s. In the old days, the catch of the day was sautéed in seawater together with tomatoes and extra-virgin olive oil.
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Beef with Broccoli
Serves 4
1/2 cup low-sodium soy sauce 2 Tablespoons cornstarch 3 Tablespoons sherry 1 Tablespoon brown sugar 1 Tablespoon minced fresh ginger 2 cloves garlic, minced 1 pound sirloin steak, sliced very thin 2 tablespoons olive oil 1 pound broccoli florets 1/4 cup beef broth 1/4 cup oyster sauce 2 scallions, thinly sliced Salt and pepper to taste Rice, for serving
In a bowl, mix together the soy sauce, cornstarch, sherry, brown sugar, ginger and garlic. Pour half the liquid over the beef in a bowl and mix well.
Reserve the other half of the liquid and set aside.
Bring a pot of water to a boil and season with salt. Add the broccoli and cook for 2-3 minutes. Drain and set aside.
Heat the oil in a heavy skillet over high heat. Working in batches, add the beef in a single layer. Cook for 1 minute without moving to allow browning. Flip to the other side and cook for another 30-60 seconds. Remove to a clean plate. Repeat with additional beef.
Pour the reserved sauce into the skillet along with the beef broth and oyster sauce. Cook over high heat until it starts to thicken. Add the beef and broccoli back into the skillet and toss to coat. Add the scallions and season with salt and pepper if needed.
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Spicy Chicken Fajitas
Serves 6
3 chicken breasts, sliced into 1/2-inch strips 4 tablespoons vegetable oil 1 green bell pepper, sliced thin 1 red bell pepper, sliced thin 1 large onion, sliced thin 1/4 cup cilantro, chopped salt and pepper to taste 12 7- to 8-inch flour tortillas, warmed
For the marinade 2 garlic cloves, minced 1 lime, juiced 1 teaspoon ground cumin 1 teaspoon ground coriander ½ teaspoon chile powder 2 tablespoons olive oil salt to taste
Garnish Sour cream Limes, cut into wedges
In a large bowl whisk together garlic, lime juice, cumin, coriander, chile powder, and the olive oil. Season to taste with salt.
Add the chicken to the marinade, turning to coat it well. Cover and let it marinate for 1-4 hours in the refrigerator.
Heat a sauté pan over medium high heat.
Add 2 tablespoons oil and add the chicken. Let cook for a few minutes before tossing to cook other side. Set aside on a plate.
Add the remaining oil to the pan and add the bell peppers. Saute for about 1 minute. Add the onion and sauté for 4-5 minute more, until vegetables soften.
Add the chicken back into the pan with the vegetables to heat through. Add the chopped cilantro.
Serve the mixture with the tortillas, limes and cream.
*Photo from reciperunner.com
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Green Beans with Shallots and Lemon
Serves 4
1 pound green beans, ends removed 2 tablespoons unsalted butter 1-2 Tablespoons olive oil 2 shallots, diced 1/2 teaspoon freshly ground black pepper 1/2 lemon, juiced 3 Tablespoons parsley, chopped salt and pepper to taste
Bring water to a boil in a large pot.
Add the green beans and salt to the pot and cook for 3 minutes.
Drain immediately and immerse in a bowl of ice water.
Heat the olive oil in a large sauté pan or large pot and sauté the shallots over medium heat for 3-4 minutes, tossing occasionally, until lightly browned.
Drain the string beans and add to the shallots.
Season with salt and pepper and cook 3 minutes more.
Add the lemon juice, parsley and toss right before serving
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Shrimp Fried Rice
4 servings
2 cups of water 1 cup white rice 4 Tablespoons vegetable oil
2 large eggs, beaten to blend 1 cup frozen mixed vegetables 24 shrimp, peeled and deveined 4 tablespoons (or more) soy sauce 2 tablespoons (or more) sesame oil
2 scallions, sliced 2 Tablespoons sesame seeds, toasted
1. Bring water to a boil in medium saucepan over high heat. Mix in rice. Reduce heat to low, cover and cook until rice is tender and water is absorbed, about 20 minutes. (This recipe is better with 1 day old rice).
2. Meanwhile, heat 1 tablespoon oil in medium nonstick skillet over medium heat. Add eggs. Cook without stirring until eggs are set and bottom is brown, lifting edge of eggs occasionally to let uncooked portion run underneath, about 3 minutes.
3. Turn out egg pancake. Cut in half, then cut crosswise into thin strips.
4. Season shrimp with salt and pepper.
5. Heat 1 tablespoon oil in the same pan and add the shrimp. When cooked through, remove to a plate.
6. Heat 2 tablespoons oil in same skillet over medium-high heat. Sauté mixed veggies for 3-4 minutes, until thawed.
7. Add rice and sauté for a minute to warm through (if made ahead), egg strips, soy sauce and sesame oil. Mix well and taste for seasoning. Adjust if necessary.
8. Add in the cooked shrimp, scallions and mix well.
9. Garnish with sesame seeds. Serve, passing more soy sauce, if desired.
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Chicken Curry with Chickpeas and Eggplant
Serves 4
2 tablespoons olive oil 1 yellow onion, diced 1/2 green bell pepper 1 Tablespoon jalapeno, minced 1 Chinese eggplant, large dice 1 Tablespoon garlic (2-3 cloves), minced 1 Tablespoon grated fresh ginger, minced 1 Tablespoon ground cumin 1 1/2 teaspoons paprika 1 1/2 teaspoons ground coriander 1 teaspoon ground turmeric 1/4 teaspoon cayenne pepper 1/2 teaspoon ground black pepper 1 (15 ounce) can crushed tomatoes, fire roasted if possible 2 (15-ounce) cans chickpeas, drained and rinsed 1 pound chicken breast, cut in large cubes and seasoned with salt and pepper 1/2 cup chicken stock 1/2 cup light coconut milk 1/2 cup chopped fresh cilantro leaves Kosher salt to taste
Combine the cumin, paprika, coriander, turmeric, cayenne and black pepper in a small bowl. Set aside. Heat olive oil in an instapot or traditional pressure cooker over medium-high heat ("saute" setting on an electric pressure cooker). Add onions, bell pepper, jalapeno, and sauté for 2 minutes. Season to taste with salt. Add the garlic and ginger. Cook, stirring frequently, 1 minute longer then add the spice mixture. Stir continuously for 15 seconds. Add crushed tomatoes, chickpeas, chicken pieces, chicken stock and stir well. Seal pressure cooker and heat to high pressure. Once high pressure is reached, cook for 15 minutes. Allow to cool 10 minutes and then manually release pressure. Remove lid and add the coconut milk and cilantro. Adjust seasoning with salt and pepper if necessary. Serve over rice or quinoa.
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Instant Pot Chickpea Stew
Serves 4
1/2 pound (8 oz.) dried chickpeas water for soaking chickpeas 2 tablespoons extra-virgin olive oil 1 small onion, chopped (about 3/4 cup) 2 medium carrots, peeled and chopped (about 3/4 cup) 1 bell pepper, chopped 1 (14-ounce) can diced tomatoes, undrained 4 cups chicken stock 1/4 cup grated Parmesan or similar cheese pesto sauce salt and pepper to taste
Soak the chickpeas overnight in water.
Preheat the Instant Pot by selecting Sauté and adjust to high heat. If using a stovetop pressure cooker, preheat to medium-high heat.
Add the olive oil and heat for a minute.
Add the onions, carrots and peppers. Season with salt and pepper. Sauté 3 minutes, until beginning to soften.
Add the drained chickpeas, tomatoes with their juice and chicken stock.
Lock the lid into place. Select Manual; adjust the pressure to High and the time to 12 minutes. After cooking, naturally release the pressure for 10 minutes, then quick release any remaining pressure, or allow pressure to come down naturally.
Serve the chickpeas topped with a spoonful of pesto and a sprinkle of cheese.
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Caprese Salad Couscous
Serves 4
1 box Near East brand plain Couscous 2 cups water 1/2 teaspoon salt 1 Tablespoon olive oil or butter Cherry tomatoes Fresh Mozzarella cheese, diced Basil, chopped 4 Tablespoons olive oil 1-2 Tablespoons balsamic vinegar Salt and pepper to taste
In round 2-quart microwaveable glass bowl, combine water and salt.
Microwave at HIGH until boiling, about 2 minutes for 1 serving, 4 to 5 minutes for 2 servings or 9 to 10 minutes for the entire box.
Add couscous and olive oil or butter; stir.
Cover and let stand 5 minutes.
Fluff couscous lightly with fork before serving.
Mix in tomatoes, cheese and basil.
Drizzle with 4 Tablespoons olive oil and balsamic vinegar.
Season to taste with salt and pepper.
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Spinach Salad with Pears and Almonds
Serves 4
Salad 4 cups baby spinach 1 pear, sliced thin 1/2 cup sliced almonds, toasted 1/3 cup dried cranberries
Dressing 1 shallot, finely diced 1 teaspoon Dijon mustard 1 Tablespoon white balsamic vinegar 1 Tablespoon pomegranate juice (optional) 4 Tablespoons extra virgin olive oil salt and pepper to taste
Combine the spinach, pears, almonds and cranberries in a large bowl.
In a small bowl, whisk together the shallot, mustard, vinegar and juice.
Add the olive oil in a slow stream while whisking constantly.
Season to taste with salt and pepper. Pour over the salad and mix well.
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Meyer Lemon Fish Skewers
Serves 4
2 pounds fish fillets, like salmon, mahi mahi or grouper, cut in 1 inch cubes 2 meyer lemons or regular lemons, sliced thin 2 Tablespoons olive oil salt and pepper to taste
Soak eight bamboo skewers for at least one hour before grilling.
Heat a grill or indoor grill pan to medium high heat.
In a small bowl, season the fish cubes with olive oil, salt and pepper.
Thread a piece of fish on each skewer and alternate with the lemon slices folded in half. Start and finish with the fish.
Grill the kebabs until the fish is opaque, about 4-5 minutes on each side.
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Spinach Egg Muffins
Makes 12
1 teaspoon coconut oil 2 cups spinach, chopped 4 slices deli turkey, diced (or cooked turkey bacon) 2 Tablespoons fresh herbs, finely chopped (basil, cilantro, or parsley) 10 eggs 1/2 teaspoon salt 1/4 teaspoon black pepper cooking spray for oiling muffin liners
Preheat oven to 350’F.
Line a muffins pan with silicone or paper liners.
Heat 1 teaspoon coconut or olive oil in a skillet over medium heat.
Sauté spinach for about a minute until it begins to wilt. Turn off heat.
Add diced turkey and fresh herbs. Mix to combine.
In a large bowl, whisk together 10 eggs, salt and pepper. Set aside.
Spoon spinach mixture into your prepared muffin cups.
Pour the whisked eggs evenly over the mixture.
Bake for 15-20 minutes, or until toothpick inserted into the center comes out clean.
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Curry Roasted Cauliflower
Serves 4-6
1 head of cauliflower, cut into florets 2 tablespoons extra virgin olive oil 1/2 tablespoon mild curry powder 1/8 teaspoon cayenne pepper salt and a touch of pepper to taste
Preheat the oven to 400°.
In a large bowl, toss the cauliflower florets with the olive oil, curry, cayenne and season with salt and pepper.
Spread the cauliflower on a large rimmed baking sheet lined with parchment paper and roast for 30-35 minutes or until tender.
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Tostadas
Serves 6
Crispy Tortillas – Tostada shells
3 cups cooked shredded chicken 1/3 cup freshly squeezed lime juice
1/4 cup olive oil
1/4 cup chopped cilantro
salt and pepper to taste Refried beans, warm 1/2 cup Monterey Jack cheese, shredded 1/2 head lettuce, shredded
1 Hass avocado, thinly sliced 2 cups salsa
1/2 cup sour cream
chopped cilantro
1. In a small bowl, mix together the , lime juice, oil and cilantro. Season to taste with salt and pepper.
2. To assemble the tostadas: Spread the beans evenly over one side of each tortilla and sprinkle with some of the cheese.
3. Evenly mound the chicken on each tortilla and top with the lettuce.
4. Top each tostada with avocado, salsa, and a dollop of sour cream. Sprinkle with the cilantro. Serve immediately.
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