Tag Archives: 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.

 

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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!