Posts Tagged ‘cilantro’
During one of my most recent visits to Nashville, I went to a taco stand called Mas Tacos Por Favor and had the best fried avocado tacos. I enjoyed them so much that I had to figure out how to make them at home, or else I would have driven 3 hours just to get some more.
Oven-frying is my favorite way to cook chicken, so I decided to incorporate this method for the avocado and it worked beautifully. I couldn’t remember exactly what else was on the taco, but I improvised based on what I could remember or see in the picture I took with my phone and it came out pretty darn close. The only thing I would change is possibly cutting back a little on the lime or adding sriracha to the sauce. I think a lime-sriracha sauce would be wonderful.
These tacos were also served with a healthier version of elote (Mexican corn), which will be posted tomorrow!
One year ago: Farfalle with Zucchini and Ricotta
OVEN-FRIED AVOCADO TACOS WITH CILANTRO-LIME CREME
2 Tbsp corn starch
1/2 cup Panko bread crumbs
1 large, firm but ripe avocado (pitted, peeled, and sliced into 1/2-in wedges)
1 lime wedge
1/2 cup plain Greek yogurt (I used 2% Chobani)
1 Tbsp finely minced cilantro
Zest of 1/2 lime
1/2 Tbsp lime juice
1 garlic clove, minced
6-six inch white corn tortillas
1 small radicchio, chopped
1/4 cup sliced red onion
Cilantro, for topping
- Preheat oven to 425 degrees. Arrange a wire rack on a large baking sheet; coat rack with cooking spray. Set aside.
- Pour the corn starch and Panko bread crumbs on two separate shallow plates. Put the egg in a shallow bowl and beat until well blended.
- Squeeze the lime wedge over the slices of avocado. Lightly coat each avocado slice with the cornstarch. Knock off any excess. Dip the coated avocado into the eggs then coat with the Panko bread crumbs.
- Arrange avocado on rack; coat with cooking spray. Bake for 12-15 minutes or until golden.
- Meanwhile, prepare the cilantro-lime crème by mixing together all of the ingredients in a small bowl.
- Wrap the corn tortillas in a damp paper towel and heat in the microwave for 1 minute. Evenly divide the radicchio and red onion among the tortillas, followed by the avocado. Top with lime creme and cilantro. Serve immediately.
I don’t go out to eat often, but when I do I rarely leave with leftovers. And what I mean by this is that I either inhale it all or I get a box to go and somehow end up leaving it on the table, much to my dismay later on. This problem of mine is particularly annoying when I purposely ordered enough food to cover two meals. I have to make a conscious effort to hold onto my to-go box when getting ready to leave or else it’ll never make it. One time I remembered right as I was walking out the restaurant door, but it was already too late. The waiting staff was just too fast and efficient for me .
The best thing about cooking and eating at home? All my leftovers stay with me. In fact, most of the time when I make recipes that serve multiple people, I portion out the serving I’m going to eat and then divide the rest amongst lunch-box-sized containers for lunch that week. This makes me particularly happy when I get to enjoy awesome things such as these sloppy joes more than once.
Sloppy Joes don’t have to come from a can. And they also don’t always have to be made with the same traditional seasonings either. When I saw this recipe using hoisin sauce I had to make it. And I am glad I did because it totally beats any canned sloppy joe sauce any day.
One year ago: Pasta with Brussels Sprouts, Gorgonzola & Pecans
GROUND TURKEY SLOPPY JOES WITH HOISIN AND CILANTRO
1 Tbsp canola oil
1 medium red onion, halved and thinly sliced
1 garlic clove, mashed to a paste with 1/4 tsp salt
3/4 tsp grated fresh ginger
1/8 tsp cayenne pepper
1 lb. ground turkey
1 (8 oz.) can tomato sauce
1/4 cup hoisin sauce
1/3 cup chopped fresh cilantro
2 Tbsp fresh lime juice
4 sandwich rolls, toasted
- Add the oil to a large nonstick skillet and set the pan over medium heat. When the oil shimmers, add the onion and cook until softened, stirring occasionally, about 5 minutes. Stir in the garlic paste, ginger and cayenne and cook for 30 seconds to 1 minute, just until fragrant. Add the ground turkey to the pan and brown, breaking it up with a wooden spoon as it cooks. Once the turkey is browned, stir in the tomato sauce and the hoisin. Continue cooking for 5-7 more minutes, or until the sauce has thickened. Turn off the heat under the pan and stir in the cilantro and lime juice. Divide the mixture evenly among the rolls and serve.
Source: Tracey’s Culinary Adventures
To say my weekend was eventful is an understatement, even for a birthday weekend. Friday night I watched the Grizzlies beat the Clippers and advance into the second round with a couple friends. I even brought along my giant margarita glass that I haven’t used since my 22nd birthday (6 years ago) and we all had a good time taking turning drinking that mammoth beverage. Saturday I went to see Iron Man 3, and had dinner and drinks with friends. I didn’t lay myself down into my own bed until almost 5am. Needless to say I slept in until about 1pm on Sunday and still managed to get my butt in gear for the final day of Beale Street Music Fest.
Today, my energy stores are pretty low and I anticipate many early to bed evenings this week to recharge. A good dose of healthy food probably won’t hurt either after all the dessert and other ridiculousness I consumed this weekend as well. Speaking of eating healthier things, I know that I may have scared a few of you already with the green tortilla chip coated chicken I shared last week, but I promise there’s nothing to be afraid of with these burgers either.
These edamame burgers are full of flavor and also surprisingly filling. My favorite part about them is not needing to shove my hands into raw meat! Don’t get me wrong I adore a full on meat patty, but trying to turn on the faucet and dispense soap in order to clean off your hands, all without contaminating other surfaces is an awkward task.
SPICY EDAMAME BUGERS
Makes 4 burgers
1/4 cup chopped white onion
2 garlic cloves
15 oz. shelled edamame, cooked and roughly chopped
2 Tbsp chopped fresh cilantro
1/3 cup bread crumbs
1 egg, lightly beaten
1/4 tsp red pepper flakes (or more to taste)
1/4 tsp salt
Generous sprinkle of pepper
4 toasted burger buns
- In a food processor, blend together onion, garlic, 2/3 of the edamame, cilantro, 1/2 of the bread crumbs, egg, red pepper flakes, salt and pepper until a thick paste forms.
- In a medium bowl combine this paste with the remaining edamame and bread crumbs. Fold together until just combined and then form 4 patties. Wrap in plastic and freeze them for later or cook them immediately.
- To cook, heat a little olive oil in a pan over medium heat. Lightly dredge the patty in flour. Cook in the oil until warmed through and crispy on both sides.
- Serve on toasted buns with your favorite toppings.
Source: Adapted slightly from A Beautiful Mess.
For The Secret Recipe Club this month, I was assigned to Baking and Creating with Avril. She actually had my blog in March of 2012 and she made my Fluffernutter Blondies, so I was excited to explore her blog this time. Initially I was drawn to her Crescent Chicken Packages and Chunky Monkey Oatmeal Cookies, but with Cinco de Mayo coming up in combination with the spring weather, I had to make this salsa.
This salsa was incredibly easy to throw together and disappeared even faster. If you are serving this to more than 2-3 people you might want to consider doubling it. My friend Maggie and I nearly killed the entire thing while watching Hustle and Flow (figured we should watch it since we live in Memphis).
Two years ago: Funfetti Month Recipe Round-Up
15.25 oz. can sweet corn
2-3 Roma tomatoes, chopped
1 ripe avocado, peeled and chopped
1/4 cup red onion, finely chopped
1 lemon, juiced
Salt and pepper
1/4 cup cilantro, finely chopped
- Combine all ingredients except cilantro, adding salt and pepper to taste. Refrigerate at least 1 hour before serving.
- Stir in cilantro just before serving with your favorite tortilla chips.
Welcome to April’s edition of Pass the Cook Book Club, hosted by Kita of Pass the Sushi and Girl Carnivore (her newest brainchild)! This month we cooked from The Picky Palate Cookbook, written by Jenny Flake herself. I was super excited to dig into these recipes because her blog was one of the first food blogs I started reading back in the day.
Originally I had planned on making the mini peanut butter and jelly pies, but decided that I had to try out the quesdillas using mango because I was curious about the flavors. Unfortunately the recipe called for shrimp (being a non-seafood eater), but was an easy fix by substituting with chicken and was overjoyed with the results! Enveloping the chicken was a cream cheese mixture that was exceptionally creamy, while the mangoes added sweetness. You must make these, because every day that goes by without them is a missed opportunity for deliciousness.
One year ago: Chicken & Spinach Alfredo Pizza
Two years ago: Cake Batter Fruit Dip
CHICKEN MANGO QUESADILLAS
2 Tbsp olive oil
1/2 lb. chicken breasts, cut into bite-sized pieces
3/4 tsp salt, divided
1/2 tsp black pepper, divided
6 oz. reduced fat cream cheese, softened
1 cup shredded cheddar cheese
1/4 cup chopped fresh cilantro
4 Tbsp unsalted butter, softened, divided
1 cup chopped mango, divided (I used thawed, frozen mango)
4 whole wheat tortillas
- Heat the olive oil in a large skillet over medium heat. Add the chicken, 1/2 teaspoon of salt and 1/4 teaspoon of pepper and cook, stirring for 5 minutes or until no longer pink. Remove from the heat.
- In a medium bowl, add the cream cheese, cheddar, cilantro, and remaining salt and pepper and stir until well combined.
- Heat a separate large skillet over medium heat. Spread 1/4 cup of the cheese spread over the top of the tortilla. Top with 1/4 cup cooked chicken and 1/4 cup chopped mango over half of the tortilla. Melt 1 tablespoon of the butter in the skillet and place the tortilla in the skillet.
- With a spatula, fold the tortilla in half, cooking until golden brown, 2 to 3 minutes on each side. Remove from the skillet and cut the quesadilla into wedges to serve. Repeat with remaining ingredients.
Source: Adapted slightly from The Picky Palate Cookbook, page 123.
After 6 years of grad school you would think I would be completely dependent upon my slow cooker to provide sustenance. Somehow I’ve only started utilizing it frequently over the past year (and also maintained my blog without depending on it to do the cooking for me) and have discovered a whole new world of slow cooking that I never knew existed. I used to think slow cookers were only for stew-type meals, and a few years ago would’ve never dreamed of being able to cook oatmeal, dessert, or Asian cuisine in it. Most recently I enjoyed slow cooked chicken for tacos, which then lead me to try the same process for nachos.
Although my slow cooker is a bit temperamental and had to cook this on low for only 3 hours instead of the directed 6, at least I know my slow cooker well enough to do so. Since I do not have a slow cooker with a timer on it – just on, warm, low and high – I now use a plug timer. Before I used this method I could only use my slow cooker on the weekends, and that kind of defeats the purpose. Now I set it up right before I leave in the morning with the plug timer turning on a few hours after I leave so that it just finishes cooking when I get home. And what a great meal to come home to! Once it was all prepared with the toppings it was actually hard to believe it came from something as simple as a slow cooker.
One year ago: Cheesy Potato Casserole
SLOW COOKER CHICKEN NACHOS
2 chicken breasts
1 jarred whole roasted red pepper
1/2 cup salsa
1 tsp ground cumin
1 tsp chili powder
2 cloves garlic, minced
1 large pinch salt and pepper
1 (14.5 oz) can pinto beans, drained and rinsed
1/2 bag favorite tortilla chips
2 cups shredded sharp cheddar cheese
1/4 cup sour cream (I used 0% plain Chobani instead)
1/2 cup chopped cilantro leaves
1 scallion, finely sliced
1 avocado, diced
1 lime, for the juice
- In a slow cooker, place the chicken, roasted red pepper, salsa, cumin, chili powder, garlic, and a pinch of salt and pepper. Cook on high for three hours (or low for six)*.
- Once the chicken is cooked, take two forks and shred the chicken and pepper right in the cooker. Add the pinto beans, toss to combine and cook an additional 30 minutes.
- Arrange the chips on a large platter. Spoon the chicken and bean mixture over the chips. Sprinkle the cheese over the chicken. Pop the platter under the broiler for a couple of minutes to the get the cheese all browned and bubbly.
- Remove the platter from the oven and top with Greek yogurt, chopped cilantro, scallions and diced avocado. Squeeze of lime juice over the whole thing and enjoy!
*Cooking times may vary. My slow cooker cooks hot so it only took about 3 hours on low.
Source: Adapted slightly from Bev Cooks.
Happy belated Easter! I hope you all had a splendid weekend. On Sunday, I went to a friend’s for Easter brunch with other friends who were spending the holiday away from family and I brought along these fun deviled eggs. Not only are they festively colored, but they are stuffed with guacamole instead of traditional deviled eggs yolks.
In other news, my March Madness bracket completely imploded over the weekend. I’m not really a basketball fan aside from always cheering for any Ohio State sport’s team, but I always enjoy making a bracket and seeing how it all plays out. Not a single of my final four made it and of course the most disappointing one was Ohio State. Figures that the one Big Ten team that made it was Michigan. Boo. I guess I should cheer for Syracuse now since it’s close to Rochester where I grew up.
Two years ago: Baked Funfetti Doughnuts
RAINBOW GUACAMOLE DEVILED EGGS
12 eggs, hard boiled and peeled
Cups or mugs
1 lime, juiced
1 Tbsp red onion, minced
1 jalapeno, minced
2 Tbsp fresh cilantro, chopped
Salt and pepper, to taste
1 Roma tomato, diced
Chile powder, for garnish
- Mix 20 drops of food coloring* with 1/2 tsp vinegar and 1 cup water in a mug or small cup. Place eggs into colored water and allow them to sit for one hour. Remove eggs from the colored water and rinse well. Slice in half to reveal the beautiful rings around the whites of the cooked egg. Remove yolks and place in a medium bowl.
- Mash the avocado and egg yolks. Mix in lime juice, red onion, jalapeño, cilantro, salt and pepper and adjust to taste. Gently fold in tomato.
- Scoop heaping spoonfuls of the guacamole into the 24 halved eggs. Sprinkle with a little chile powder for color and arrange on a platter.
*Color variations: Orange = 17 yellow, 3 red, Purple = 15 blue, 5 red, Teal = 15 green, 5 blue, Pink Berry = 14 red, 6 blue, Yellow Green = 14 green, 6 yellow
I thoroughly enjoy cooking with others, but I don’t do it much living by myself. Thankfully my friend Maggie has gotten more into cooking lately and we’ve had a few dinner-made-at-home dates. Most recently we made this quesadilla pie and while making it I showed her a trick for her to use with her new Kitchenaid standmixer (she has the green 6 quart one and I’m jealous – don’t tell my 5 quart). After you cook your chicken (or pluck all the meat off a rotisserie), plop into the bowl of your standmixer, fitted with the paddle, and stir on low. Proceed to watch as it magically shreds it, perfectly!
With that little trick, this recipe becomes super easy prepare. Everything gets mixed together, with a little cheese reserved for the topping, and then goes on its merry way into the oven. I thought it was perfection, but at the same time might add a little jalapeno next time to add a little spice. Maggie’s boyfriend Will thought it was a bit heavy on the cilantro but I didn’t mind. However, some people are more sensitive to it’s flavors so adjust accordingly.
One year ago: Chicken Caesar Salad Pizza
Two years ago: Apple Harvest Oatmeal
CHEESY CHICKEN QUESADILLA PIE
4 (10-inch) flour tortillas, white or wheat
Nonstick cooking spray
3 cups cooked, shredded chicken
8 oz. (2 cups) sharp cheddar cheese, shredded
1/3 cup minced fresh cilantro
Salt and pepper
1 cup milk
1 cup all-purpose flour
1 tsp baking powder
Sour cream, optional
- Preheat the oven to 425 degrees, making sure an oven rack is in the middle position. Grease a 9-inch deep dish pie plate with cooking spray. Overlap and layer the four tortillas (kind of in a cloverleaf pattern), pressing them into the dish, so that the bottom and sides of the pie plate are evenly covered with tortilla. In a medium bowl, toss the shredded chicken with 1 cup of the cheese, cilantro, 1/2 teaspoon salt and 1/2 teaspoon pepper. Spread the mixture into the pie plate.
- In the same bowl that the chicken mixture was in (no need to wash it), whisk together the eggs, milk, flour, baking powder and 1/2 teaspoon salt until smooth. Slowly pour this liquid mixture into the pie plate covering the chicken evenly. Sprinkle with the remaining cheese. Bake for 25 minutes, until the surface is golden brown. Let the casserole rest 5-10 minutes before serving, topped with a dollop of sour cream.
Source: Adapted slightly from Mel’s Kitchen Cafe
Today we are joining together to help raise awareness for Heart Disease. Kim of Cravings of a Lunatic lost her Mom to heart disease when her mother was 47, and Kim was 15. Each year on the day her Mom passed she shares stories and photos of her Mom. This year she joined forces with Jen of Juanita’s Cocina, whose life was also touched by heart disease when her Stepfather had a heart attack. Jen’s Stepfather is alive and well more than a decade later, and for that, Jen is thankful every day. The ladies got in touch with other bloggers to ask them to share their own stories about how heart disease has touched their lives. So today we share stories and recipes from our hearts to yours, in memory and honor of Momzie, Kim’s Mom. We hope you will share your stories with us today as well.
- Spicy Oven Fries by Cravings of a Lunatic
- Healthy Snacking with Radish Dip by Juanita’s Cocina
- Arugula, Walnut Pesto by Dinners, Dishes and Desserts
- Farro, Apple & Pecan Salad by It’s Yummilicious
- Chicken-Quinoa Burgers with an Avocado Yogurt Sauce by The Spiffy Cookie
- Pasta House Wilted Salad by Frugal Antics of a Harried Homemaker
- Gooey Peanut Butter Oatmeal Chocolate Chunk Bars by The Cooking Actress
- Dark Chocolate Covered Walnuts by All Day I Dream About Food
- Mini Pear Walnut Crisps with Blood Orange Caramel Sauce by Chocolate Moosey
- Kung Pao Chicken Tacos by The Dutch Baker’s Daughter
- Honey Soy Glazed Salmon by Curry and Comfort
- Apple Walnut Spinach Salad by Magnolia Days
- Broiled Salmon Gyros with Cucumber Feta Yogurt Dip by Damn Delicious
- Maple Mustard Glazed Salmon by That Skinny Chick Can Bake
- Make-Ahead Chocolate Oatmeal by Crumb
- Hoisin Flounder by Taking on Magazines
- Roasted Red Pepper Hummus by The Girl in the Little Red Kitchen
- Veggie Nachos by Dine & Dish
- Cheesy Quinoa and Asparagus Bake by Hungry Couple
- Ahi Tuna Salad by Noshing with the Nolands
- Canapes of Apricot, Goat Cheese, Almonds and Rosemary by Cook the Story
- Thai Chicken Soup by From Cupcakes to Caviar
- Italian Turkey Quinoa Meatloaf by Rachel Cooks
- Black Bean Quesadillas by Pastry Chef Online
- Sautéed Rataouille with Quinoa by Whipped
- Polenta Rounds with Apples and Cheddar by Diethood
I have been lucky enough to not have heart disease affect my life, but my gene pool doesn’t lack in other diseases so I can definitely relate to Kim’s loss and also being thankful for those that remain in good health. And staying in good health can benefit from eating the right foods.
This recipe contains a few great foods that may help lower the risk of heart disease. Whole grains such as qunioa are high in fiber which helps lower “bad” LDLs. Avocados can also help lower “bad” LDL levels while raising the amount of HDL cholesterol in your body. Yogurt actually may help against gum disease, but if left unchecked can elevate the risk for heart disease. I have also seen sweet potatoes and red bell peppers listed in a top 25 heart-healthy foods list due to their beta-carotene (a carotenoid).
And the best part about these burgers? They are really stinking delicious.
One year ago: Maple, Walnut, and Flaxseed Pancake Doughnuts
Two years ago: Spicy Cheetos Crusted Chicken
CHICKEN-QUINOA BURGERS WITH AN AVOCADO-YOGURT SAUCE
3/4 cup uncooked black quinoa (I used regular)
1 lb. ground chicken
1/2 red bell pepper, finely diced
1 cup cilantro leaves, divided in half
1 tsp chili powder
1 tsp cumin
1 tsp ground coriander
1/2 tsp garlic salt
Coarse salt and freshly ground pepper
2 Tbsp extra-virgin olive oil
3 Tbsp plain Greek yogurt
Juice from a lime (about 2 Tbsp)
4 whole wheat buns, toasted
1/4 cup crumbled cotija cheese
- Cook the quinoa in boiling water for about 15 minutes, until it pops into little spirals. Drain and set aside.
- In a large bowl, combine the chicken, cooked quinoa, red bell pepper, half the cilantro, chili powder, cumin, ground coriander, garlic salt, and a pinch of salt and pepper. Thoroughly mix with your hands, and then form four patties. You can chill these in the fridge if you want, or go ahead and cook them.
- Heat the oil in a large skillet over medium-high. Add the patties and sear until browned on both sides and cooked all the way through, 10 – 12 minutes total. Set aside.
- In a food processor, combine the avocado, yogurt, remaining cilantro, lime juice and a pinch of salt.
- Smear a little of the avocado sauce on the bottom half of the onion bun. Top with a chicken-quinoa patty, more avocado sauce then some crumbled cotija cheese. Serve with sweet potato fries (or tots in my case).
Source: Bev Cooks
Get out your grocery list because you need to make this tonight. Yes, I am ordering you to make a salad which is strangely out of character. As you may have noticed I do not eat many salads, but this is the best salad I’ve ever had. EVER. To the point where I would pick this salad over pizza. This is monumental, folks and I am already putting butternut squash back on my grocery list to make this again.
The recipe says it should serve 4, but two servings disappeared before I knew what happened. I never know roasted butternut squash could be so magical! Even the dressing was just a bonus and almost wasn’t even necessary. Seriously, why are you still reading this? Go and let your taste buds rejoice!
CHILI-LIME ROASTED BUTTERNUT SALAD
1 (2 lb.) butternut squash, peeled, halved, seeded, and cut crosswise into ½-inch slices
1/4 cup extra virgin olive oil, divided
1 tsp chili powder
Salt and pepper
3 Tbsp lime juice (from 2 limes)
1/3 cup chopped fresh cilantro
3/4 tsp honey
2 hearts romaine lettuce, leaves separated, larger leaves torn
1/4 cup toasted pepitas
3/4 cup (3 oz.) crumbled Cotija cheese
- Preheat oven to 400 degrees. On a rimmed baking sheet, toss squash with 1 tablespoon oil and arrange in a single layer. Sprinkle with chili powder and season with salt and pepper. Bake until soft and lightly golden, 20 to 25 minutes.
- Whisk together lime juice, cilantro, honey, and remaining 3 tablespoons oil. Season with salt and pepper. Arrange romaine on a platter, then top with squash, pepitas, and Cotija. Drizzle with dressing and serve.
Source: Everyday Food, December 2012