Tag Archives: cilantro

Chicken Curry in the Instant Pot

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This was so tasty and you can control the spice by adjusting the amount of cayenne pepper. I, personally, like it a little spicy but not too much.

Ingredients

1 lb boneless chicken breasts, cut into small bite size pieces

3 T olive oil

1 T minced ginger

5 cloves garlic, minced

1 onion, diced

2 tomatoes, diced

1/2 cup water

1 T lemon juice

1 whole dried chili pepper

1/4 cup chopped cilantro

Whole spices (use whichever you have on hand – these are completely optional)

1 black cardamom

2 bay leaves

6 cloves

6 black peppercorns

1/2 tsp cumin seeds

Spices

2 tsp coriander powder

1/4 tsp cayenne (or to taste)

1/2 tsp Garam masala

1/4 tsp turmeric

1 tsp salt

Directions

Heat the Instant Pot with the sauté feature. Add the oil. Add the whole spices and sauté for 30 seconds.

Add the chili pepper, onions, garlic and ginger. Sauté for about 4 minutes. Stir occasionally until until golden brown.

Add the chopped tomatoes and the spices. Sauté for another 4 minutes, stirring occasionally.

Add the chicken and sauté for 2 minutes. Add the water and stir, scraping up any bits stuck to the bottom.

Put the lid on and change the setting to Pressure cook. Cook for 5 minutes.

When done, release the pressure. Add the lemon juice.

Serve over rice and garnish with cilantro.

Stuffed Poblanos

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This had a slight zip to it, making it really tasty.

Ingredients:

4 poblano peppers

2 medium tomatoes, diced (optional)

1/2 medium onion, diced

3 green onions, thinly sliced

1 T. minced garlic

Dried oregano and cumin to taste

2 c. cubed cooked chicken (I used rotisserie chicken)

1 c. shredded mozzarella cheese

1/2 c. chopped cilantro

1/2 c. shredded cheddar cheese

Directions:

Preheat the oven to 400. Line a baking pan with some aluminum foil and spray with cooking spray. Set aside.

Cut top off poblanos, remove the seeds and make a slit down the length of the pepper. Chop up the portion cut off from the top and set aside.

In a pan, sauté the onion, tomatoes, green onions, chopped up poblano tops and garlic until fragrant and soft. Add the oregano, cumin, and salt to taste.

Off the heat, add in the chicken, cilantro and the mozzarella cheese. Mix well.

Stuff the peppers with the chicken mixture until well filled. Lay then in the baking pan.

Bake for about 20 minutes or until the poblanos are soft and charred. Remove.

Set the oven to broil.

Sprinkle the cheddar cheese on top of the peppers and return them back to the broiler for a few minutes until the cheese is melted and starting to brown.

 

Avocado Salsa for Fish

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This is a delicious and fresh topping to fish. I used it on some BBQ’d salmon and it was delicious. I even ate the leftovers on some toast – does that make me a millennial with Avocado Toast? Now I know why they love it! Served with fist: 3 weight watcher poings

Ingredients:

1/2 avocado, cut into small chunks

1 tomato, cut into small chunks

1/4 red onion, minced

1 T. fresh cilantro, chopped

1 T. olive oil

1 T. lime juice

Salt and pepper

Directions:

Combine all ingredients and serve!

Stuffed Peppers

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This recipe would work with any pepper – I just happened to use poblanos for something different.

Ingredients:

4 medium poblanos

2 tomatoes, diced

1/2 onion, diced

1 T. minced garlic

1 t. dried oregano

1 t. cumin

2 c. cooked chicken, diced or shredded

1 c. shredded mozzarella

1/4 c. chopped cilantro

1/2 c. shredded Mexican cheese

Directions:

Cut the top off the poblanos and pull out the seed pod. Slice it down the middle.

Preheat the oven to 400. Line a baking dish with aluminum foil and brush with oil.

Cook the poblanos in the oven until slightly soft. Pull out and set aside.

Saute the onion in some olive oil. Add the tomatoes, garlic, and seasonings. Saute until the liquid has evaporated.

Meanwhile combine the chicken with the mozzarella cheese.

Add the tomato mixture to the chicken and mix well.

Fill each poblano with the chicken mixture. Place them on the baking sheet.

Cook for about 20 minutes until they are very soft and slightly charred.

Remove from the oven and top with the Mexican cheese. Broil it for about 2 minutes until  the cheese is melted.

 

Shrimp Soup with Broth

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Last night I just felt like a light soup, and this was the perfect fit!

Ingredients:

4 cups broth (I make my own)

1/2 uncooked shrimp

2 T. minced fresh garlic

Chopped chives to taste (or green onions)

Handful of angel hair pasta

1 t. fish sauce

Dash sesame oil

Chopped cilantro

Directions:

Saute the garlic in some olive oil. Add the broth, fish sauce, and sesame oil. Bring to a boil.

Add the chives, angel hair pasta and shrimp.

Boil until the pasta and shrimp are cooked.

Add some cilantro and serve.

Avocado & Salmon

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Easy and tasty! Another great combination!

Ingredients for the salmon:

6 oz. skinless salmon

1 minced garlic clove

1/2 t. paprika

Olive oil

Salt & pepper

Ingredients for the avocado top:

1 avocado, chopped

1/4 red onion, chopped fine

1 T. cilantro, chopped

1 T. olive oil

1 T. lime or lemon juice

Salt & pepper to taste

Directions:

Preheat the oven to 400. Season the salmon with the salt, pepper, garlic, paprika and olive oil.

Bake for 12 minutes.

Meanwhile, mix the avocado topping ingredients and set aside until the salmon in done.

Spoon the avocado mix over the salmon.

 

Mahi Mahi with Cilantro Butter

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Simple and healthy – my kind of dinner! It’s important not to overcook the fish, but other than that, this is very easy.

Ingredients:

1 lb. mahi mahi fillets

1/4 t. salt

1/4 t. cumin

1/8 t. red pepper flakes

1/2 lemon

2 T. butter, melted

2 T. chopped fresh cilantro

1/2 t. grated lemon rind

Directions:

Combine salt, cumin, and red pepper flakes in a bowl. Sprinkle this over both sides of the fish.

In another bowl, melt the butter. Add the cilantro, lemon rind, and salt and mix well. Set aside until ready to use.

Heat a frying pan. Add some olive oil. When the pan is hot, place the fish in it. Cook it for about 4 minutes and turn over. Cook for another 4 minutes, or until the fish is done.

Serve the fish, topped with the cilantro/butter sauce. Squeeze some lemon juice over all of it.

 

 

 

Healthy Chicken Salad

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The avocado in this recipe replaces the mayonnaise in traditional chicken salad and it is absolutely delicious. I cut everything up with a mezzaluna to get it all nice and fine and then I mashed it with a potato masher!

Ingredients:

Rotisserie chicken, chopped fine

2 avocados, smashed

3/4 red onion, chopped fine

Fresh cilantro to taste, chopped

Juice of 2 limes

Salt & pepper to taste

Directions:

Add everything together and mash it up until it’s all combined well.

Serve over crackers or in bread – or in lettuce cups!

Lime & Cilantro Sauce

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This sauce is deliciously fresh and can be used on a variety of fish and meats. I happened to dress some salmon steaks with it, but it would be great on steak, chicken, pork, and other types of firm fish.

Ingredients:

2 T. olive oil

1 lime, juice & zest

2 T. chopped cilantro

1 minced garlic clove

Chopped jalapeno (optional) to taste

Directions:

Preheat oven to 400.

Place all sauce ingredients into a food processor and mix until well combined.

Take your desired meat or fish and add some salt and pepper to the meat.

Place the meat or fish on a foil lined baking dish.

Spoon the sauce over the meat or fish.

Bake until the meat or fish is cooked through.

Burgers alla Cilantro & Sriracha

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FullSizeRenderSimple burgers can sometimes be spiced up by just adding a few “different” ingredients!

Ingredients:

1 lb. ground meat

3 T. Fresh cilantro, chopped

Mayonnaise

Sriracha sauce

Seasonings

Directions:

Mix the meat with the cilantro and seasonings until well combined. Form them into either 4 or 5 patties. Pat them down to make them kind of flat.

Heat either a grill pan or a frying pan over medium/high heat. Add the burgers and cook them until they are cooked through (turning them once during the process.

Mix the mayonnaise with the sriracha sauce (to taste). Serve the burgers either on lettuce leaves or whole wheat buns with the mayonnaise sauce and some sprigs of fresh cilantro if desired.