Sunset Fish Skewers
Place fish in Sunset Marinade for at least 15 minutes, but no more than 1 hour. Cover and refrigerate while marinating. Assemble skewers, starting with fish, onion, bell pepper, then shrimp, onion, bell pepper, followed by scallop, onion, and ... [... more]
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Chicken Asopa
Toss chicken with oregano, pepper, paprika, salt, and 2 tablespoons of olive oil until evenly coated. Brown chicken in a nonstick skillet over medium-high heat. Remove from heat and set aside. Heat remaining 3 tablespoons oil a large non-stick ... [... more]
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Rapid Ratatouille
Mix all the ingredients in a microwave-safe bowl. Cover with plastic wrap and microwave on high for 2 minutes. Stir ingredients and microwave for another 3 minutes. Serve warm. 1 cup small diced eggplant 1 cup small diced roasted red bell ... [... more]
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Post Workout Shake
Blend all ingredients in a blender until smooth. Serve cold. 1 cup frozen strawberries 1/2 cup frozen blueberries 1/2 cup peeled banana 3/4 cup pasteurized egg substitute 1/2 cup orange juice 3/4 cup soy milk Episode#: TK0106 [... more]
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Tea Smoked Chicken
Wash and pat dry the chicken. Combine the peppercorns and five-spice powder and rub mixture onto dry chicken; set aside. Line a wok with aluminum foil. Combine tea, sugar, rice, and ginger in a small bowl. Place mixture on foil in wok. Place wok ... [... more]
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Kalamata Halibut
Arrange fish in a microwave-safe dish, being careful not to crowd the dish. Combine tomatoes and olives in a small bowl. Pour tomato mixture over fish. Loosely cover dish with plastic wrap if dish does not have a lid. Microwave on high for 2 ... [... more]
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Braised Shrimp
In a 12-inch nonstick saute pan, heat canola oil over medium heat. Add onion, garlic, and bell pepper and saute until crisp-tender. Add Canadian bacon, tomato, canned tomatoes, cilantro, oregano, and lemon juice and bring just to a simmer. Add ... [... more]
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Mango Ceviche
In a large bowl, mix the scallops, green onions, cilantro, ginger, and lime juice until well combined. Cover and refrigerate for at least 1 hour. Remove the scallop mixture from the refrigerator and mix in the mango until well combined. Divide ... [... more]
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Herbed Roasted Turkey Breast
Mix thyme, sage, poultry seasoning, and garlic with canola oil. Rub seasoning mixture all over the turkey breast. Place onion, carrots, and celery on bottom of a roasting pan and top with turkey breast. Pour chicken broth over turkey and ... [... more]
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Portobello Mushroom Phyllo Packets
In a large bowl, toss tomato, feta, oregano, hearts of palm, and portobello until well combined. Lay 1 sheet of phyllo dough on a clean work surface and brush lightly with tomato paste. Top with another sheet of the phyllo dough. Take 1/4 of the ... [... more]
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Mock Margarita
Divide the mint evenly into an ice cube tray and pour the key lime juice evenly over top. Freeze until key lime juice is completely frozen. Crush the key lime-mint ice cubes in a blender. Divide mixture among 4 large margarita glasses. Top each ... [... more]
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Juan-Carlos Cruz
Juan-Carlos Cruz began his culinary career at California Culinary Academy, where he graduated in 1993. He began his culinary odyssey as an apprentice at the Amillios Restaurant in San Francisco, California. In 1994, Juan-Carlos moved on to the ... [... more]
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