This was pretty good, but not the greatest. I accidentally overcooked the fish so it was hard and tough to chew but I thought the flavors were pretty light - if you are looking for light cooking. Unfortunately, I was looking for that mexican-lime kick that I am used to from Tex-Mex.
Lisa Bell, Cooking Light, DECEMBER 2006
Cumin, coriander, and paprika lend these fish tacos a delightfully warm, smoky flavor. They're the perfect foundation for the zippy sour cream sauce. For an appealing variation, substitute peeled medium shrimp for the snapper or romaine in place of cabbage.
Yield
4 servings (serving size: 2 tacos)
Ingredients
* Crema:
* 1/4 cup thinly sliced green onions
* 1/4 cup chopped fresh cilantro
* 3 tablespoons fat-free mayonnaise
* 3 tablespoons reduced-fat sour cream
* 1 teaspoon grated lime rind
* 1 1/2 teaspoons fresh lime juice
* 1/4 teaspoon salt
* 1 garlic clove, minced
*
Tacos:
* 1 teaspoon ground cumin
* 1 teaspoon ground coriander
* 1/2 teaspoon smoked paprika
* 1/4 teaspoon ground red pepper
* 1/8 teaspoon salt
* 1/8 teaspoon garlic powder
* 1 1/2 pounds red snapper fillets
* Cooking spray
* 8 (6-inch) corn tortillas
* 2 cups shredded cabbage
Preparation
Preheat oven to 425°.
To prepare crema, combine the first 8 ingredients in a small bowl; set aside.
To prepare tacos, combine cumin and next 5 ingredients (through garlic powder) in a small bowl; sprinkle spice mixture evenly over both sides of fish. Place fish on a baking sheet coated with cooking spray. Bake at 425° for 9 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Place fish in a bowl; break into pieces with a fork. Heat tortillas according to package directions. Divide fish evenly among tortillas; top each with 1/4 cup cabbage and 1 tablespoon crema.
Nutritional Information
Calories:
394 (14% from fat)
Fat:
6.3g (sat 1.5g,mono 1.5g,poly 1.5g)
Protein:
40.3g
Carbohydrate:
40.1g
Fiber:
5.5g
Cholesterol:
70mg
Iron:
3.5mg
Sodium:
857mg
Calcium:
233mg
Thursday, March 19, 2009
Baja Fish Tacos
INGREDIENTS (Nutrition)
* 1/2 cup sour cream
* 1/2 cup mayonnaise
* 1/4 cup chopped fresh cilantro
* 1 (1.25 ounce) package ORTEGA® Taco Seasoning Mix, divided
* 1 pound cod or other white fish fillets, cut into 1-inch pieces
* 2 tablespoons vegetable oil
* 2 tablespoons lemon juice
* 1 package (12) ORTEGA® Taco Shells, warmed
*
* Toppings: shredded cabbage, chopped tomato, lime juice, ORTEGA® Thick & Smooth Taco Sauce
* add to recipe box Add to Recipe Box
My folders:
* add to shopping list Add to Shopping List
* Customize Recipe
* add a personal note Add a Personal Note
DIRECTIONS
1. COMBINE sour cream, mayonnaise, cilantro and 2 tablespoons seasoning mix in small bowl.
2. COMBINE cod, vegetable oil, lemon juice and remaining seasoning mix in medium bowl; pour into large skillet. Cook, stirring constantly, over medium-high heat for 4 to 5 minutes or until fish flakes easily when tested with fork.
3. FILL taco shells with fish mixture. Top with cabbage, tomato and sour cream mixture, lime juice and taco sauce.
* 1/2 cup sour cream
* 1/2 cup mayonnaise
* 1/4 cup chopped fresh cilantro
* 1 (1.25 ounce) package ORTEGA® Taco Seasoning Mix, divided
* 1 pound cod or other white fish fillets, cut into 1-inch pieces
* 2 tablespoons vegetable oil
* 2 tablespoons lemon juice
* 1 package (12) ORTEGA® Taco Shells, warmed
*
* Toppings: shredded cabbage, chopped tomato, lime juice, ORTEGA® Thick & Smooth Taco Sauce
* add to recipe box Add to Recipe Box
My folders:
* add to shopping list Add to Shopping List
* Customize Recipe
* add a personal note Add a Personal Note
DIRECTIONS
1. COMBINE sour cream, mayonnaise, cilantro and 2 tablespoons seasoning mix in small bowl.
2. COMBINE cod, vegetable oil, lemon juice and remaining seasoning mix in medium bowl; pour into large skillet. Cook, stirring constantly, over medium-high heat for 4 to 5 minutes or until fish flakes easily when tested with fork.
3. FILL taco shells with fish mixture. Top with cabbage, tomato and sour cream mixture, lime juice and taco sauce.
CPK Barebque chicken salad
ngredients:
***Fried Tortilla Strips***
Vegetable oil for deep frying
12 corn tortillas -- cut into 1/4 inch wide strips
***Garden Herb Ranch Dressing***
1/2 teaspoon dry mustard
1/4 teaspoon cold water
2 3/4 cups mayonnaise
1 cup buttermilk
7 tablespoons sour cream
2 1/2 tablespoons apple cider vinegar
1 1/2 tablespoon thinly sliced scallions (greens and white parts)
2 teaspoons minced garlic
2 teaspoons minced fresh Italian parsley
1 1/2 teaspoon Worcestershire sauce
1 teaspoon minced fresh dill
1/2 teaspoon minced fresh oregano
1/2 teaspoon freshly ground black pepper
1/4 teaspoon minced fresh basil
***Grilled Garlic BBQ Chicken***
1 1/3 tablespoon olive oil
1 1/3 tablespoon minced garlic
2 teaspoons soy sauce
2 teaspoons salt
4 (5 ounce size) boneless -- skinless chicken breast halves
1/4 cup good quality bottled sweet and spicy barbecue sauce
***Salad***
1/2 head iceberg lettuce -- cored, rinsed, dried, and cut into 1/8-inch wide strips
1/2 head romaine lettuce leaves -- separated and trimmed, rinsed, dried, and cut into 1/8-inch wide strips
12 large fresh basil leaves cut into 1/8-inch wide strips
1 pound jicama -- cut into 1/4 x 1/4 x 3/4-inch strips
2 cups shredded Monterey Jack cheese
1 cup canned black beans -- rinsed and drained
1 cup canned sweet white corn kernels -- drained
3 tablespoons chopped fresh cilantro
2 pounds ripe fresh tomatoes -- cut into 1/2-inch dice
1/2 cup good quality bottled sweet and spicy barbecue sauce
1/4 cup thinly sliced scallion greens
Turn this recipe into a puzzle! [click]
Directions:
Fried Tortilla Strips: In a deep, heavy frying pan, heat several inches of vegetable oil to a temperature of 375 degrees F.
Working in batches if necessary to prevent overcrowding, carefully add the tortilla strips to the hot oil, submerging them with a metal skimmer or slotted spoon. Fry the tortilla strips until evenly golden, 1 to 2 minutes.
Carefully lift them out with the skimmer or slotted spoon and transfer them to paper towels to drain and cool. Set aside, uncovered.
Garden Herb Ranch Dressing: In a mixing bowl, use a fork to stir together the mustard and cold water, forming a paste. Set aside for 10 minutes.
Add the remaining dressing ingredients to the bowl and, using a handheld electric mixer at low speed or a whisk, blend together just until smooth, taking care not to incorporate too much air into the dressing. Cover with plastic wrap and refrigerate.
Grilled Garlic and BBQ Chicken: Preheat a stovetop grill or the broiler. In a mixing bowl, stir together the olive oil, garlic, soy sauce, and salt. Turn the chicken breasts in this marinade and leave to marinate at room temperature for about 15 minutes.
Grill or broil the chicken breasts until cooked through, 5 to 6 minutes per side. Chill thoroughly in the refrigerator. Cut the chicken breasts into 3/4-inch cubes and, in a bowl, toss with the barbecue sauce to coat well. Cover with plastic wrap and refrigerate.
Salad: In a large mixing bowl, toss together the lettuces, basil, jicama, Monterey Jack cheese, beans, corn, cilantro, dressing, and half of the Fried Tortilla Strips. Transfer the salads to chilled serving plates. Surround each salad with diced tomatoes and the remaining Fried Tortilla Strips. Top each salad with chunks of Grilled Garlic BBQ Chicken and drizzle the chicken with the barbecue sauce. Garnish with the scallion.
This recipe from CDKitchen for California Pizza Kitchen Bbq Chicken Salad serves/makes 4
***Fried Tortilla Strips***
Vegetable oil for deep frying
12 corn tortillas -- cut into 1/4 inch wide strips
***Garden Herb Ranch Dressing***
1/2 teaspoon dry mustard
1/4 teaspoon cold water
2 3/4 cups mayonnaise
1 cup buttermilk
7 tablespoons sour cream
2 1/2 tablespoons apple cider vinegar
1 1/2 tablespoon thinly sliced scallions (greens and white parts)
2 teaspoons minced garlic
2 teaspoons minced fresh Italian parsley
1 1/2 teaspoon Worcestershire sauce
1 teaspoon minced fresh dill
1/2 teaspoon minced fresh oregano
1/2 teaspoon freshly ground black pepper
1/4 teaspoon minced fresh basil
***Grilled Garlic BBQ Chicken***
1 1/3 tablespoon olive oil
1 1/3 tablespoon minced garlic
2 teaspoons soy sauce
2 teaspoons salt
4 (5 ounce size) boneless -- skinless chicken breast halves
1/4 cup good quality bottled sweet and spicy barbecue sauce
***Salad***
1/2 head iceberg lettuce -- cored, rinsed, dried, and cut into 1/8-inch wide strips
1/2 head romaine lettuce leaves -- separated and trimmed, rinsed, dried, and cut into 1/8-inch wide strips
12 large fresh basil leaves cut into 1/8-inch wide strips
1 pound jicama -- cut into 1/4 x 1/4 x 3/4-inch strips
2 cups shredded Monterey Jack cheese
1 cup canned black beans -- rinsed and drained
1 cup canned sweet white corn kernels -- drained
3 tablespoons chopped fresh cilantro
2 pounds ripe fresh tomatoes -- cut into 1/2-inch dice
1/2 cup good quality bottled sweet and spicy barbecue sauce
1/4 cup thinly sliced scallion greens
Turn this recipe into a puzzle! [click]
Directions:
Fried Tortilla Strips: In a deep, heavy frying pan, heat several inches of vegetable oil to a temperature of 375 degrees F.
Working in batches if necessary to prevent overcrowding, carefully add the tortilla strips to the hot oil, submerging them with a metal skimmer or slotted spoon. Fry the tortilla strips until evenly golden, 1 to 2 minutes.
Carefully lift them out with the skimmer or slotted spoon and transfer them to paper towels to drain and cool. Set aside, uncovered.
Garden Herb Ranch Dressing: In a mixing bowl, use a fork to stir together the mustard and cold water, forming a paste. Set aside for 10 minutes.
Add the remaining dressing ingredients to the bowl and, using a handheld electric mixer at low speed or a whisk, blend together just until smooth, taking care not to incorporate too much air into the dressing. Cover with plastic wrap and refrigerate.
Grilled Garlic and BBQ Chicken: Preheat a stovetop grill or the broiler. In a mixing bowl, stir together the olive oil, garlic, soy sauce, and salt. Turn the chicken breasts in this marinade and leave to marinate at room temperature for about 15 minutes.
Grill or broil the chicken breasts until cooked through, 5 to 6 minutes per side. Chill thoroughly in the refrigerator. Cut the chicken breasts into 3/4-inch cubes and, in a bowl, toss with the barbecue sauce to coat well. Cover with plastic wrap and refrigerate.
Salad: In a large mixing bowl, toss together the lettuces, basil, jicama, Monterey Jack cheese, beans, corn, cilantro, dressing, and half of the Fried Tortilla Strips. Transfer the salads to chilled serving plates. Surround each salad with diced tomatoes and the remaining Fried Tortilla Strips. Top each salad with chunks of Grilled Garlic BBQ Chicken and drizzle the chicken with the barbecue sauce. Garnish with the scallion.
This recipe from CDKitchen for California Pizza Kitchen Bbq Chicken Salad serves/makes 4
Tuesday, March 17, 2009
Cream cheese frosting
I needed to write it somewhere and I am at the computer so here it is...
8 oz. cold cream cheese, straight from the fridge
5 TBLS. softened butter
2 tsp. vanilla
Beat together and then add:
2 cups sifted powdered sugar (sift after measuring) - add to taste
8 oz. cold cream cheese, straight from the fridge
5 TBLS. softened butter
2 tsp. vanilla
Beat together and then add:
2 cups sifted powdered sugar (sift after measuring) - add to taste
Monday, March 16, 2009
A few more recipe sites
have been added over on the right hand side of our blog here. Go take a peek! I am getting very hungry just looking through all of them!
My newest addiction-- Pumpkin Soup!
Every time we go to a new country we have to adjust our eating according to what is available-- both to buy, and what we have in our new kitchen. This recipe is very simple, and since everything is pureed even a baby can eat it. Cora loves it.
Pumpkin, Carrot & Coconut soup:
1 pie pumpkin (3-4 lbs)
1 small to medium red onion, chopped
2 cloves of garlic
4 carrots, chopped
1 can coconut milk (or cream-- the stuff we have here in spain has a lot of solids in it--about half the can. I don't know what they would call it in the states)
Chicken base to taste (I usually put in enough for 3 quarts of water, but go by taste since you don't want to ruin it by over doing it!)
Water
To prepare the pumpkin there is the easier way that takes longer, or the quick way that is harder to do: you can either jab it a few times with a knife and cook it whole in the oven until it is soft, then scoop the cooked pumpkin out, or cut it up while raw into chunks and boil it in the soup until soft.
Put all the ingredients except the coconut milk into a pot. Add enough water to cover all of the veggies and let boil until carrots and pumpkin are soft (about 15 minutes). Pureè everything. I use a hand blender that I can just put into the pot and turn it on. The soup should be VERY thick right now, and you want to turn the heat off so it doesn't send splashes of boiling pumpkin mixture everywhere! I then open my can of Coconut Milk, pour in and stir. Serve with crusty bread.
Note: I often double this recipe, and use one pumpkin & one butternut squash. It is a nice blend, but I have made it just with butternut also when pumpkin wasn't available at the store.
I hope you enjoy. We sure do!
Pumpkin, Carrot & Coconut soup:
1 pie pumpkin (3-4 lbs)
1 small to medium red onion, chopped
2 cloves of garlic
4 carrots, chopped
1 can coconut milk (or cream-- the stuff we have here in spain has a lot of solids in it--about half the can. I don't know what they would call it in the states)
Chicken base to taste (I usually put in enough for 3 quarts of water, but go by taste since you don't want to ruin it by over doing it!)
Water
To prepare the pumpkin there is the easier way that takes longer, or the quick way that is harder to do: you can either jab it a few times with a knife and cook it whole in the oven until it is soft, then scoop the cooked pumpkin out, or cut it up while raw into chunks and boil it in the soup until soft.
Put all the ingredients except the coconut milk into a pot. Add enough water to cover all of the veggies and let boil until carrots and pumpkin are soft (about 15 minutes). Pureè everything. I use a hand blender that I can just put into the pot and turn it on. The soup should be VERY thick right now, and you want to turn the heat off so it doesn't send splashes of boiling pumpkin mixture everywhere! I then open my can of Coconut Milk, pour in and stir. Serve with crusty bread.
Note: I often double this recipe, and use one pumpkin & one butternut squash. It is a nice blend, but I have made it just with butternut also when pumpkin wasn't available at the store.
I hope you enjoy. We sure do!
Monday, March 2, 2009
Yummy Chocolate Chocolate Chip Cookies
1 c butter, soft
1 1/2 c sugar
2 eggs
2 tsp vanila
2 c flour
2/3 c cocoa powder
3/4 tsp baking soda
1/4 tsp salt
2 c milk chocolate chips
Preheat oven to 350 degrees. Beat butter, sugar, eggs and vanilla. Combine flour, cocoa, soda and salt. Mix the two together and then mix in the chocolate chips. Bake for 8 minutes. Let sit on the pan for another minute and cool on a rack.
1 1/2 c sugar
2 eggs
2 tsp vanila
2 c flour
2/3 c cocoa powder
3/4 tsp baking soda
1/4 tsp salt
2 c milk chocolate chips
Preheat oven to 350 degrees. Beat butter, sugar, eggs and vanilla. Combine flour, cocoa, soda and salt. Mix the two together and then mix in the chocolate chips. Bake for 8 minutes. Let sit on the pan for another minute and cool on a rack.
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