My friend, Lisa discovered this recipe from Cooking Light, 2006. My family loves it. I buy the frozen bag of Tilapia at Wal-Mart. I double the crema recipe, as we like more sauce. We also make the crema ahead and add a little more lime juice than it calls for. The consistency should be the a little thinner than sour cream. You will spoon a tablespoon of crema on your corn tortilla, then add the cabbage and fish. You may also substitute peeled medium shrimp for the tilapia.
Fish Tacos with Lime-Cilantro 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
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 tilapia fillets
8 (6-inch) corn tortillas
2 cups shredded cabbage
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.
Yield: 4 servings (serving size: 2 tacos)
CALORIES 394 (14% from fat); FAT 6.3g (sat 1.5g,mono 1.5g,poly 1.5g); IRON 3.5mg; CHOLESTEROL 70mg; CALCIUM 233mg; CARBOHYDRATE 40.1g; SODIUM 857mg; PROTEIN 40.3g; FIBER 5.5g
Kendra’s business partner Jeremy shared this yummy recipe. It is another great one for the grill.
Spicy Tequila Lime Shrimp
1 lb peeled and deveined medium to large sized prawns
1/4 cup tequila
1/4 cup lime juice
1 T red pepper flakes
1-2 T chopped fresh cilantro
Mix all ingredients in glass bowl and let marinate for half an hour
Skewer les shrimpies and sprinkle lightly with salt.
Cook over medium heat on bbq until no longer translucent (don’t over cook!).
Eat by themselves, or in soft taco shells with mango salsa!
This recipe comes from a longtime friend, Ryan. Kudos to introducing us to a great grilled chicken recipe. The recipe is a family fave.
To-Die-For Grilled Chicken
Chicken breast (desired quantity)
Jack cheese slices
Open and pound the chicken breast flat.
Place a jalepeno (slice) and a thick slice of Jack Cheese in the center of the chicken breast and fold over. Secure with 2 toothpicks. Marinate the chicken breasts overnight in Italian salad dressing. It might be easier to pound the chicken flat and marinate without the cheese/jalepeno slice. I have done it both ways.
Before grilling wrap 2-3 slices of bacon and secure with 2 toothpicks. Grill until done. Keep an eye on it as it grills. The bacon can cause the flames.
Serve with your favorite grilled veggies and rolls.
This recipe is great for a picnic. These wraps can be made ahead (without the sauce), wrapped in foil. Prior to serving, simple unwrap the foil and drizzle the sauce on each wrap. Enjoy!
Southwest BLT Wrap
1/2 cup salsa
1/3 cup frozen corn, thawed
6(8inch) flour tortillas
18 bacon slices, cooked and chopped
1/2 head lettuce, chopped
Mix together salso and corn. Set aside.
Top 1 side of each tortilla evenly with bacon, lettuce, and corn salsa.
Drizzle w/Avocado-Lime Sauce. Roll up, and secure with wooden toothpicks.
1 avocado, mashed
4 tsp. fresh lime juice
1/2 cup mayo
1 tsp chopped fresh cilantro
Stir together ingredients in a small bowl. Chill until ready to serve.
Great for outdoor dining!
My dear friend Margit served this at our friends, the Fosters’ in Sun River. I knew I was addicted when I woke up in the middle of the night dreaming about it. When I want to throw caution to the wind diet-wise, I make this dish.
3 oz. halved sun-dried tomatoes
8 slices thick-cut smoked bacon
16 oz. fettuccini
2 T. fresh garlic, minced
12 medium basil leaves, slivered
1 cup kalamata olives, pitted
8 oz goat cheese
Salt and pepper to taste
Drop the sun-dried tomatoes into boiling water for 2 minutes. Drain and cut into long slivers. Set aside.
Cut bacon into ¼ inch pieces and brown well in heavy skillet. Remove bacon with a slotted spoon to a paper towel to drain; reserve bacon drippings in the skillet.
Boil pasta according to package directions. While pasta is cooking, sauté garlic in bacon drippings for 2 minutes. Add basil leaves and sun-dried tomatoes, and toss well. Add olives and bacon, and sauté until well heated.
Immediately before draining the pasta, break the cheese into pieces, and toss it with the garlic mixture and pasta. Add salt and pepper to taste.
I used my mom’s chicken tetrazini recipe for years, until my friend Jennifer gave me this recipe. I have always made this dish for new mom friends, but she somehow elevated it, like she always does with food, parties, her home, and all areas of her life. It is a bit of a time commitment, but it makes several servings for yourself, plus two foil 9 x 12-ish containers for friends!
The Best Chicken Tetrazini
1 whole rotisserie (roasted) chicken
1 lb spaghetti (I use whole wheat)
1 lb. Velveeta (I use 2%)
2 cups chopped celery
2 cups chopped onion
1 8 oz. container sliced mushrooms
1 stick butter
1 can cream of mushroom soup (I use Healthy Request)
1 can cream of chicken soup (I use Healthy Request)
1 jar pimentos
1 can Rotel tomatoes (tomatoes and green chilies)
1 cup chicken broth (bullion or canned)
2/3 cup evaporated milk (I use fat free)
Garlic powder, celery salt, pepper to taste
2 cup bag grated cheese (your favorite – cheddar or a blend)
Take chicken off the bone in chunks. Cook spaghetti according to package directions. Drain and return to the pot. Stir in Velveeta. Meanwhile, sauté celery, onion and mushrooms in butter. Add to pasta, along with all other ingredients except grated cheese.
Put into 2 or 3 casserole dishes, and cover with plastic wrap and foil. Bake at 350 for 30 minutes or so, till bubbley. Or it freezes fabulously.
My sister Tracy and I love sharing recipes, but I always have to go searching various locations for our favorites. So we’re starting this blog as an easy repository of our favorite recipes that we go to again and again.
The recipe for Monte’s Ham is a classic in our family. I adapted it from Saveur magazine a zillion years ago as part of an article about how to feed a ton of people really cheaply. It was such a funny article that I decided to try it for a party with mustard and rolls. It is always fun to watch people at the beginning of the night nicely cutting slices, then by the end of the night, they are literally picking it off the bone. This recipe’s a winner.
Serves about 30
1 cheap 15 lb smoked ham on the bone
1 ½ cups apricot jam
1 cup Dijon mustard
1 ½ cup brown sugar
1 T. whole cloves
Preheat oven to 300 degrees. Trim outer skin and excess fat from ham. Place ham, meat side down, in large roasting pan and score, making crosshatch incisions with a sharp knife. Roast for 2 hours.
Remove ham from oven and increase heat to 350 degrees. Combine jam, mustard, and brown sugar in bowl. Stud ham with whole cloves at crosshatch intersections, then pour glaze all over and return to oven.
Cook for another 1 ½ hours, brushing with glaze at least 3 times. Transfer to platter and allow to rest for 30 minutes (put extra glaze on and around).
Carve and serve warm or at room temperature.