Tag Archives: Mexican Recipes

5-Minute Broccoli Slaw for Grilling

It’s grilling season! I’m always looking for new side dishes that interest me more than the usual cole slaw and potato salad.  When you’re in a hurry, throw this great 5-minute broccoli slaw together and wait for friends and family to ask  for the recipe!  Kid-friendly, and healthy too. Great with grilled burgers, fish, and pork,  or alongside Mexican-inspired main courses.

GATHER THIS:

  • 1/3 cup Hellman’s light mayonnaise
  • 1/3 cup Daisy light sour cream
  • 1/3 cup chopped fresh cilantro
  • 2 green onions, tops pulled off, trimmed, and sliced thinly on the diagonal
  • juice of 1 medium lime, freshly squeezed
  • 1-2 teaspoons sugar, to taste
  • coarse salt and fresh black pepper to taste
  • 10 oz. package of broccoli slaw mix (I like confetti slaw: red and green cabbage, broccoli, carrots)

DO THIS:

In a medium bowl, whisk together the first six ingredients.  Toss in the broccoli slaw mix.  Season to taste with salt and pepper.  Serve immediately, or chill for up to 30 minutes to allow flavors to meld.  Serves 4-6 as a side dish.

What I like best: quick, easy, delicious – and not too sweet – though you can use more sugar or some honey for a little more sweetness if desired.  For South Beach Diet Phase I, substitute Splenda for sugar.

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Filed under Budget Friendly, From My Own Kitchen, Grilling, Healthy Recipes, Mexican-inspired, Quick & Easy, South Beach Phase 1

Pan-seared Chicken with Roasted Red-pepper Cream Sauce

To make a colorful, flavorful, and healthy dinner, serve this beautifully sauced chicken with brown rice, cooked in chicken broth and tossed with black beans, chopped scallions, lime juice and cilantro.  And don’t forget the margaritas!

Create fabulousness in an instant with this quick, well-rounded menu that will wow and satisfy. Another recipe inspired by Martha Stewart and her Everyday Food crew, the original was this Chicken with Poblano Cream Sauce; which while beautiful in theory and on the picture – lacks the reality that not everyone appreciates the taste of  a poblano pepper, nor knows quite where to find it or what to expect from one.

In my version, I use everyday ingredients but add the heat of the dried chipotle.  If you haven’t any, get some of this for your spice rack! You can add it to almost anything for a great, smoky kick – perfect in chili.   For this recipe, you can substitute 1/2 teaspoons of red pepper flakes for heat if you can’t find chipotle, but it won’t give you the same wonderful smoky flavor.   I love that this recipe is a bit above the rest while still being  simple.  Here’s what I did:

GATHER THIS:

  • 1 large red bell pepper
  • 3 tablespoons vegetable oil
  • 1/2 small onion, chopped
  • 1 clove garlic, minced
  • 1 teaspoon dried chipotle pepper
  • 1/3 cup heavy cream
  • Coarse salt and ground pepper
  • 4 boneless, skinless chicken breasts

DO THIS:

  1. Roast the pepper over a gas burner or under the broiler, until charred all over. Wrap in paper towel; cool 5 minutes. Peel off skin; remove seeds and ribs. Chop coarsely.
  2. Heat 1-1/2 tablespoons vegetable oil in a small saucepan over medium heat; add onion, garlic, and chipotle; cook until soft, 5 to 7 minutes. Add pepper and cream.
  3. Puree in blender or food processor until smooth; add chicken stock if too thick. Season with salt and pepper.
  4. Season chicken breasts with salt and pepper. Heat remaining vegetable oil in a large skillet over medium-high heat. Cook chicken until golden and juices run clear, 4 to 5 minutes per side. Serve with sauce

If you are absolutely not going to go through the roasted pepper work (which is healthier and more tasty), you could substitute the equivalent amount of jarred roasted red pepper.

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Filed under Healthy Recipes, Mexican-inspired, Quick & Easy

Tilapia Tacos with Cilantro Slaw

Tasty, impressive,  healthy, budget-worthy, kid-friendly!  I gathered ideas from a few different recipes and made it into my own.  Every time I make it, yums and ahs abound.  Next time your family is screaming for tacos – see what happens with this.

GATHER THIS:

  • 1-3/4 pounds tilapia, about 4 fillets, cut into 2″x1/2″ pieces
  • 1 cup fresh bread, panko, or cracker crumbs, or a combination (I used 10 saltine crackers and 2 pieces of whole wheat bread this time)
  • 1 egg, lightly beaten
  • 1 tablespoon water
  • 1 teaspoon creole or taco seasoning (I like Emeril’s Essence)
  • 3 tablespoons vegetable oil
  • 1/4 cup light mayonnaise
  • 1/4 cup light sour cream (Daisy is the best)
  • juice of one small lime (fresh only please!)
  • 2 teaspoons white sugar, or sugar substitute – more or less to taste
  • 3 cups loosely packed shredded coleslaw, romaine, iceberg,  or a mix of any of these
  • 4 scallions, tops removed, sliced 1/4″ diagonally
  • 3 tablespoons chopped fresh cilantro
  • Warm corn tortillas, about 8 (see note below)

DO THIS:

Place the breadcrumb/saltine mixture in a shallow dish.  In a small bowl, whisk together the egg, water, and taco seasoning.   Pat the tilapia pieces dry with a paper towel, and then season them with salt and pepper.  Working with a few pieces at a time, first dip the fish in the egg, letting the excess drip off; then coat the fish pieces well with the breadcrumb mixture.  Place the coated pieces on a clean plate. Repeat until all the fish is coated.

Try and use one hand for dipping the fish in the egg mixture and the other for the bread; this will prevent a gooey mess on your fingers (or the fish pieces). I read this over and over on all the recipes ever done with breading, but inevitably, I wind up with goo somehow!  One day I will master this coordinated effort…

Now heat two tablespoons of the vegetable oil in a large, non-stick skillet over medium heat. When hot enough to sizzle from a drop of water, add half of the coated fish pieces to the skillet.  Fry the fish pieces for about two minutes on each side, until golden and crispy.  Transfer the cooked fish to a warm plate lined with paper towels.  Cover loosely with foil while you fry the second batch.  Add the remaining tablespoon of oil, if needed, and repeat the process with the remaining fish pieces.

While the fish is cooking, you can be preparing the slaw topping:

In a medium bowl, whisk together the mayonnaise, sour cream, lime juice, sugar, and salt and pepper to taste. Stir in the coleslaw, green onions, and cilantro.

To serve, assemble tacos with two or three pieces of fish in a warm corn tortilla, topped with a tablespoon or two of the slaw topping.   On the side I always serve black beans with some grated Mexican cheese called cotija, but crumbled parmesan or romano works equally well.  And, if you want the kiddies on board (my kids love the fish tacos, one of them without the slaw..) serve with refried beans topped with shredded cheddar.  A great way to get them to eat fish that is not processed!

TORTILLAS: Two ways to warm!

For over-the-top excellent taste and texture, use your non-stick skillet with a tiny bit of oil to toast the tortillas – then stack them in tin foil to keep them warm for serving.  This takes a little time, but is so much better than the alternative!  Seriously, you made these great fish tacos, don’t shortcut the wrapping.

But, if you’ve absolutely had it and time has run out –  the alternative is:

Wrap about 8-10 corn tortillas in damp paper towels; heat in microwave for 20 seconds.  With this step, I could put this recipe on the “quick and easy” category or tag list, but I chose not to, if you really want it to be great spend the extra five or ten minutes!

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Filed under Budget Friendly, From My Own Kitchen, Healthy Recipes, Kids Favorites, Mexican-inspired