This recipe would work with any pepper – I just happened to use poblanos for something different.
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
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.
Last night I just felt like a light soup, and this was the perfect fit!
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
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.
Easy and tasty! Another great combination!
Ingredients for the salmon:
6 oz. skinless salmon
1 minced garlic clove
1/2 t. paprika
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
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.
Simple and healthy – my kind of dinner! It’s important not to overcook the fish, but other than that, this is very easy.
1 lb. mahi mahi fillets
1/4 t. salt
1/4 t. cumin
1/8 t. red pepper flakes
2 T. butter, melted
2 T. chopped fresh cilantro
1/2 t. grated lemon rind
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.
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!
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
Add everything together and mash it up until it’s all combined well.
Serve over crackers or in bread – or in lettuce cups!
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.
2 T. olive oil
1 lime, juice & zest
2 T. chopped cilantro
1 minced garlic clove
Chopped jalapeno (optional) to taste
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.
Simple burgers can sometimes be spiced up by just adding a few “different” ingredients!
1 lb. ground meat
3 T. Fresh cilantro, chopped
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.