Browsed by
Tag: Latin

Foods from South of the Border

Chipotle Grilled Chicken with Avocado Sandwich

Chipotle Grilled Chicken with Avocado Sandwich

3 T. olive oil

1 T. lime juice

1/2 tsp. chipotle chile powder (less or more depending on how much heat you want)

1 pound boneless skinless chicken breasts (about 2 breast halves)

4 small slices of Monterey Jack cheese

4 sets of hamburger buns

1 avocado, peeled, seeded and sliced

Iceberg or lettuce of preference

Mayonnaise

In a shallow bowl, stir together the olive oil, lime juice, and chipotle chile powder. Place the chicken breasts between two sheets of wax paper. Use a meat pounder to pound the breasts to an even thickness of about 1/2 inch. Cut off excess fat. If you are starting with 2 half-pound chicken breast halves, cut each one in half so that you have 4 pieces (to better fit the buns). Place the chicken breasts in the marinade, turning to coat. Cover with plastic wrap. Let marinate for at least 15 minutes, preferably an hour. Heat your grill on high heat if you are using a gas grill, or prepare coals for direct heat if you are using charcoal. You can also use a cast-iron grill pan on your stove if you do not have a grill. Grill the chicken pieces a couple minutes on each side, until cooked through. Once you have cooked the chicken pieces on one side and flipped them, add a slice of cheese to the chicken. Cover the grill for half a minute to melt the cheese. Toast the buns on the grill as well. Assemble the sandwiches – bun bottom, chicken with melted cheese, avocado and lettuce, mayonnaise on the top bun.

Basic Guacamole

Basic Guacamole

2 green onions, cut in 1″ lengths

1 T. cilantro, chopped, or parsley

2 ripe avocados

2 tsp. lime juice, (1 lime)

1 tsp. medium or medium hot picante sauce

1/2 tsp. salt

1/8 to 1/4 tsp. liquid red pepper seasoning

Place green onion and cilantro in food processor. Whirl until chopped. Halve avocados. Peel and pit. Cut avocados into 2-inch pieces. Add about half of avocado to green onion mixture in processor. Add limejuice, picante sauce, salt and red-pepper seasoning. Whirl using on/off pulses until finely chopped. Add remaining avocado. Whirl with on/off motion to desired consistency. Scrape guacamole into serving dish.

Crab Cakes with Tomato Salsa

Crab Cakes with Tomato Salsa

1 lb. Fresh crabmeat
1/2 C. Chopped red bell pepper
1/2 C. Chopped green onions
3 tsp. Chopped fresh basil
2 tsp. Fresh lemon juice
2 tsp. Mayonnaise
1 tsp. Dijon mustard

1/2 tsp. Hot pepper sauce

Dash of Worcestershire sauce

3 1/4 C. Fresh breadcrumbs from crustless French bread

1 lg. Egg

2 tsp. (1/4 stick) Butter

2 tsp. Vegetable Oil

Tomato salsa

Mix first 9 ingredients in large bowl. Season with salt and pepper. Mix in 1/4 cup breadcrumbs and egg. Shape crab mixture into eight 2 1/2-inch-diameter patties, using scant 1/2 cup mixture for each. (Can be made 6 hours ahead. Cover; chill.) Place 3 cups breadcrumbs in shallow dish. Coat crab cakes in breadcrumbs, pressing to adhere. Melt 1 tsp. butter with 1 tsp. oil in heavy large skillet over medium heat. Add 4 crab cakes and cook until golden brown, about 4 minutes per side. Repeat with remaining butter, oil and crab cakes. Divide among 4 plates. Serve with salsa.

Chickaritos

Chickaritos

3 C. finely chopped cooked chicken

1-1/2 C. (6 oz.) shredded sharp cheddar cheese

1 can (4 oz.) chopped green chilies

1/2 C. finely chopped green onions

1 tsp. hot pepper sauce

1 tsp. garlic salt

1/4 tsp. pepper

1/4 tsp. ground cumin

1/4 tsp. paprika

1 package (17-1/4 oz.) frozen puff pastry sheets, thawed or pie pastry for double-crust 10-inch pie

Guacamole

Salsa

In a large bowl, combine the chicken, chilies, onions, cheese and seasonings. Chill until ready to use. Remove half of the pastry from refrigerator. On a lightly floured surface, roll to a 9-in. x 12-in. rectangle. Cut into nine small rectangles. Place about 2 T. of filling across the center of each rectangle. Wet edges of pastry with water and roll pastry around filling. Crimp ends with a fork to seal. Repeat with remaining pastry and filling. Place seam side down on a lightly greased baking sheet. Refrigerate until ready to heat. Bake at 425° for 20-25 minutes or until golden brown. Serve warm with salsa and guacamole. Yield: 1-1/2 dozen.

Tamale Pie

Tamale Pie

2 lbs. ground beef

1 large chopped onion

1 large chopped green bell pepper

1 C. tomato sauce

1 can chopped black olives

1 1/2 C. yellow corn meal

3/4 lbs. shredded cheddar cheese

1 tsp. ground cumin or 2 tsp. chili powder

1/2 tsp. salt

1/2 tsp. ground black pepper

1/2 tsp. salt (once again)

To a large skillet add ground beef, onion, green pepper, cumin, salt and pepper. Saute until beef is browned and veggies are soft. Drain fat from pan. Add tomato sauce and stir until boiling. In medium sauce pan, stir 2 1/2 C. water, corn meal and 1/2 tsp. salt. Bring mixture to boil until thickened. Grease huge casserole (hot dish) dish, coat bottom of casserole (hot dish) dish with half the corn meal mixture, pour beef mixture into casserole (hot dish), cover top with chopped or sliced black olives. Layer cheddar cheese over top of that. Spoon remainder of hot corn meal mixture over entire top. If need be, make another batch of corn meal mixture for top. Bake at 350 degrees until top is golden brown and bubbly.

Taco Braid

Taco Braid

1 teaspoon active dry yeast

2 tablespoons sugar, divided

3/4 cup warm water (110° to 115°), divided

2 tablespoons butter, softened

2 tablespoons nonfat dry milk powder

1 egg, lightly beaten

1/2 teaspoon salt

2 cups all-purpose flour

FILLING:

1 pound lean ground beef (90% lean)

1/4 cup sliced fresh mushrooms

1 can (8 ounces) tomato sauce

2 tablespoons taco seasoning

1 egg, lightly beaten

1/2 cup shredded cheddar cheese

1/4 cup sliced ripe olives

In a large bowl, dissolve yeast and 1 teaspoon sugar in 1/2 cup water; let stand for 5 minutes. Add the butter, milk powder, egg, salt, remaining sugar and water and 1-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to greased top. Cover and let rise in a warm place until doubled, about 1 hour. In a large skillet, cook beef and mushrooms over medium heat until meat is no longer pink; drain. Stir in tomato sauce and taco seasoning. Set aside 1 tablespoon beaten egg. Stir remaining egg into beef mixture. Cool completely. Punch dough down. Turn onto a lightly floured surface; roll into a 15-in. x 12-in. rectangle. Place on a greased baking sheet. Spread filling lengthwise down center third of rectangle. Sprinkle with cheese and olives. On each long side, cut 1-in.-wide strips about 2-1/2 in. into center. Starting at one end, fold alternating strips at an angle across filling. Pinch ends to seal and tuck under. Cover and let rise for 30 minutes. Brush with reserved egg. Bake at 350° for 20-25 minutes or until golden brown. Remove from pan to a wire rack to cool. Yield: 12-16 servings.

You can use 1 1/2 cans of crescent rolls instead of making your own dough. Lay the three blocks of dough next to each other and pinch up all the perforations to make a single sheet of dough.

Taco Meatloaf

Taco Meatloaf

3 eggs, lightly beaten

2 cups picante sauce, divided

1 can (16 ounces) kidney beans, rinsed and drained

1 can (11 ounces) Mexicorn, drained

1 medium onion, chopped

2 cans (2-1/4 ounces each) sliced ripe olives, drained

3/4 cup dry bread crumbs

1 envelope taco seasoning

1 teaspoon ground cumin

1 teaspoon chili powder

2 pounds ground beef

2 cups (8 ounces) shredded cheddar cheese

Additional picante sauce, optional

In a large bowl, combine the eggs, 1/2 cup picante sauce, beans, corn, onion, olives, bread crumbs, taco seasoning, cumin and chili powder. Crumble beef over mixture and mix well. Pat into two ungreased 9-in. x 5-in. loaf pans. Bake, uncovered, at 350° for 50-55 minutes or until no pink remains and a meat thermometer reads 160°. Spoon remaining picante sauce over each meat loaf; sprinkle with cheese. Bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before slicing. Serve with additional picante sauce if desired. Yield: 2 meat loaves (6 servings each).

Ground Beef Flautas

Ground Beef Flautas

2 lbs ground beef

1 tsp. Salt

2 T. Chili powder

2 T. Paprika

1 tsp. Cumin

1 tsp. Garlic powder or 2 cloves

1/2 diced Bell pepper

1/2 diced medium Onion

12 corn tortillas

In 2 quart sauce pan add ground beef, salt, chili powder, garlic, cumin, paprika. Enough water to cover meat. Bring to a boil. Simmer over medium low heat about an hour. Then add 1/2 medium chopped onion, 1/2 medium chopped bell pepper continue cooking 20 or 30 more minutes. For beef flautas: Heat oil in skillet. Cook corn tortillas, one at a time, in hot oil until soft, about 5 to 10 seconds; drain. Strain liquid, then spoon 1 T. of the beef meat in center of each tortilla. Roll the tortilla around the beef filling into flute shape. Use toothpicks to hold the tortilla in the flute shape. Fry beef flautas approximately 2-3 minutes or until tortilla holds its shape. Remove the toothpicks and serve 2-3 flautas on a plate.

Beef Kabobs with Grilled Pineapple Salsa

Beef Kabobs with Grilled Pineapple Salsa

1-1/2 pounds beef shoulder center steaks (Ranch Steaks), cut 1 inch thick

Marinade:

2 T. fresh lime juice

2 T. olive oil

2 large cloves garlic, minced

1 medium jalapeño pepper, minced

1/2 tsp. ground cumin

Pineapple Salsa:

1/2 medium pineapple, peeled, cored, cut into 1-1/2-inch chunks (about 3 C.)

1 medium red onion, cut into 12 wedges

1 large red or green bell pepper, cut into 1-1/2-inch pieces

2 tsp. freshly grated lime peel

1/2 tsp. salt

Cut beef steaks into 1-1/4-inch pieces. Combine marinade ingredients in medium bowl. Remove and reserve 2 T. for salsa. Add beef to remaining marinade; toss to coat. Cover and marinate in refrigerator 30 minutes to 2 hours. Remove beef from marinade; discard marinade. Thread beef pieces onto six 10-inch metal skewers, leaving small space between pieces. Alternately thread fruit and vegetable pieces evenly onto six 10-inch metal skewers. Place fruit and vegetable kabobs on grid over medium, ash-covered coals. Grill, uncovered, 12 to 15 minutes or until vegetables are tender, turning occasionally. Remove; keep warm. Place beef kabobs in center of grid. Grill, covered, 7 to 9 minutes for medium rare to medium doneness, turning occasionally. Remove fruit and vegetables from skewers; coarsely chop. Combine with reserved marinade, lime peel and 1/2 tsp. salt in medium bowl. Season beef with salt and pepper, as desired. Serve with Pineapple Salsa.

Chipotle-Marinated Beef Flank Steak

Chipotle-Marinated Beef Flank Steak

1 beef flank steak (about 1-1/2 to 2 pounds) or beef top round steak, cut 1 inch thick (about 1-3/4 pounds)

Marinade:

1/3 C. fresh lime juice

1/4 C. chopped fresh cilantro

1 T. packed brown sugar

2 tsp. minced chipotle chilies in adobo sauce

2 T. adobo sauce (from chilies)

2 cloves garlic, minced

1 tsp. freshly grated lime peel

Combine marinade ingredients in small bowl; mix well. Place beef steak and marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight. Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill flank steak, uncovered, 17 to 21 minutes for medium rare to medium doneness (top round steak 16 to 18 minutes for medium rare doneness; do not overcook), turning occasionally. Carve steak across the grain into thin slices. Season with salt, as desired.

Taco Pockets

Taco Pockets

1 1/3 lb. ground sirloin or ground turkey breast

1 small onion, finely chopped

2 cloves garlic, chopped

1 T. (a palmful) ground cumin

1 T., (a palmful) dark chili powder

1 tsp. cayenne pepper sauce

1 tsp. (1/3 palmful) coarse salt,

1 T. (1 turn around the pan) vegetable oil,

4(12-inch diameter) soft flour tortillas

1 C. mild taco sauce

1 heart of romaine lettuce, shredded

2 small plum tomatoes, seeded and chopped

2 C. shredded monterey jack

Accompaniments:

Cut fresh seasonal vegetable pieces and strips

Assorted organic tortillas like blue corn, red corn or black bean

Prepared mild salsa, for dipping chips and vegetables, recipe follows

Combine ground meat with onion, garlic, spices, and salt and form 4 patties. Pan fry patties in 1 T. oil over medium high heat for 7 minutes on each side. To make a taco pocket, blister a flour tortilla on a hot griddle pan for 30 seconds on each side. Place tortilla on dinner plate and spread surface with 1 /4 C. mild taco sauce. Pile shredded lettuce, tomatoes and a handful of cheese in center of tortilla. Top veggies and cheese with cooked taco burger patty and wrap tortilla up and over patty on all four sides. Turn square pouch over and cut from corner to corner, making 2 taco pockets that will not crumble and drip like traditional tacos. Serve taco pockets with cut fresh seasonal veggies, assorted tortilla chips and mild salsa for dipping.

Southwestern Chicken and Black Bean Burritos

Southwestern Chicken and Black Bean Burritos

4 boneless skinless chicken breast halves

1 tsp. ground cumin

1 tsp. chili powder

Cayenne pepper sauce, to taste

1 T. extra-virgin olive oil

1/2 medium Spanish onion, chopped

2 garlic cloves, minced

1 (15 oz. ) can black beans, rinsed and drained

3 T. smoky barbecue sauce

Kosher salt

Cracked black pepper

1 romaine lettuce, heart shredded

6 green onions, thinly sliced

2 tomatoes, seeded and chopped

4 (10-12 inch) flour tortillas

Rub chicken with cumin, chili powder, and cayenne sauce. Heat griddle pan over high heat; cook chicken breasts 4 minutes on each side; remove from heat. While the chicken is cooking, heat a skillet over medium-high heat; add olive oil to the pan. Add in onions and garlic; cook about 5 minutes or until soft. Add in beans and barbecue sauce; stir to combine. Chop cooked chicken breasts and drop into barbecued beans; heat mixture through; season with salt and pepper to taste. Pile chicken and beans onto tortilla; top with lettuce, green onions, and tomatoes; wrap and roll. Serve with chips and salsa.

Grilled Pepper (Rajas) Quesadillas

Grilled Pepper (Rajas) Quesadillas

4 Anaheim chilies, about ¾ pound

2 medium Poblano chilies, about ½ pound

1 small red bell pepper

1 tablespoon extra-virgin olive oil

¼ cup finely chopped onion

2 large cloves garlic, finely chopped

1 teaspoon butter

Eight 7-inch flour tortillas (soft taco size)

¾ cup grated sharp cheddar

¼ cup sour cream (optional)

¼ cup Salsa

 

This recipe lets you take advantage of any kind of fresh peppers and it’s ideal for using a bunch of peppers from a farmer’s market. I’ve used Anaheim and Poblano chilies here but if you spot them give padron peppers, gypsies, or friarellis a try. If you want to liven things up toss in a few Satan’s Kiss or

Cherry Bomb peppers. For my money, the more kinds of fresh peppers you throw into your rajas, the better it tastes. Just aim for a pound and a half of peppers, total.

If you prefer to roast peppers on the grill: Preheat a gas grill on high for 5 minutes. Poke the chilies and pepper several times with a fork to create holes for steam to escape. Place the chilies and pepper directly on the grate of your gas grill and close the lid. Turn about every 5 minutes until skin is evenly blackened. Put pepper and chilies in a plain brown paper bag (even a grocery bag will work if you have nothing smaller) and roll the top of the bag down to seal in the steam. Allow the vegetables to steam in the bag for 20 minutes. Remove from the bag and with a paring knife, scrape off the blackened skin. Scrape away all the seeds and then finely dice the chilies and pepper. You should have about 1 ½ cups altogether. Set the peppers aside.

 

If you prefer to roast peppers in your oven: Cut each pepper in half, scrape out all the seeds, and place the peppers cut side down on a baking sheet. Place the tray under the broiler for 5 to 7 minutes, until the entire surface of the pepper skins are blistered and blackened. With tongs or a big spoon, transfer the peppers to a brown paper bag, wait 20 minutes, and scrape off all the blackened skin with a paring knife. Set the peppers aside.

When you’re ready to make the quesadillas: Heat the oil in a frying pan over medium high heat until hot, about 1 minute. Add the onion and garlic and sauté until the onion is golden and soft, 3 to 5 minutes. Add the pepper/chili mixture, lower heat to medium and stir, cooking mixture until fragrant, about 10 minutes. Turn off the heat and set the pan aside. Melt ¼ teaspoon of the butter in a frying pan over medium heat. Swirl the pan so the butter covers most of the pan’s bottom. Add one tortilla, placing it flat on the melted butter, then spoon 3 to 4 tablespoons of the pepper mixture on top of the tortilla. With a spoon, spread this out to cover the surface of the tortilla. Sprinkle evenly with 3 tablespoons of the grated cheddar. Cover with a second tortilla and press the top of the quesadilla down. Turn the

heat to medium-low and cook until the cheese starts to melt and underside is golden brown, about 3 minutes. Carefully flip the quesadilla with a spatula and cook the other side until the cheese is completely melted and the underside is golden, about 3 minutes. Transfer to a plate and keep the quesadilla warm in the oven. Follow the same steps, measuring ¼ teaspoon of the butter into the frying pan and allowing it to melt before placing another tortilla in the pan. Add 3 to 4 tablespoons of the pepper mixture and follow the same steps that you used for the first one. When each is done, transfer to the plate and keep them warm in the oven. When all 4 quesadillas are done, put each quesadilla on a plate and cut into 8 wedges. Serve with sour cream and green salsa.

Grilled Chili-Lime Flank Steak Soft Tacos with Charred Pineapple Salsa

Grilled Chili-Lime Flank Steak Soft Tacos with Charred Pineapple Salsa

Grilled Chili-Lime Flank Steak Soft Tacos with Charred Pineapple Salsa

Chili powder and lime gives an inexpensive cut of meat a lot of flavor; when choosing flank or skirt steak, be sure to go for thinner cuts of meat; if the meat is thick, the lime juice doesn’t reach the center to tenderize and the meat can come off the grill a little tough.

You can slightly brown the pineapple slabs on your grill in a minute or two, or you can leave the fruit on the grill until one side of the pineapple is truly black, for four or five minutes. I like this charred look and how it tastes in the salsa but taste a piece and see if you prefer your pineapple lightly browned or truly blackened. The pineapple needs a few minutes to cool when you take it off the grill, so you might want to grill the fruit first and then use the time while it cools to cut up the remaining vegetables for the salsa. This recipe makes a lot of salsa but it’s good to have on hand in your fridge for a few days, ready to liven up simple quesadillas.

 

1 1/2 pounds flank steak, trimmed of fat

1 teaspoon chile powder

1/2 teaspoon ground cumin

1/2 teaspoon garlic powder

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 tablespoons fresh lime juice

2 tablespoons extra-virgin olive oil

 

1 small pineapple, 3 to 3 1/2 pounds

1 small red onion, diced (about 3/4 cup)

3 tablespoons chopped fresh cilantro

2 tablespoons fresh lime juice

1 tablespoon rice vinegar

2 tablespoons extra-virgin olive oil

1 teaspoon kosher salt

½ fresh jalapeño or serrano pepper, scraped of seeds and minced

 

16 6-inch corn tortillas

 

For the Steak Marinade: In a small bowl, mix all spices, salt, pepper, 2 tablespoons lime juice, 2 tablespoons olive oil, and blend well to make a paste. Place the meat in a shallow dish and rub the paste evenly over both sides. Cover the steak and let it marinate for 1 to 4 hours.

 

For the Charred Pineapple Salsa: When the steak is done marinating, preheat the grill; you’ll cut and grill the pineapple first and then put the steaks on the grill when the salsa is ready. To cut the pineapple, slice off the leafy top and just enough of the bottom of the fruit so it rests flat on a cutting board. Slice off all the skin with a sharp knife, cutting from top to bottom and taking off as little of the flesh as possible, rotating the pineapple as you go. Discard the skin. Cut out any “eyes” with a paring knife and discard. Slice the fruit away from the core in four or five grill-friendly slabs. When the grill is hot, place the pineapple slabs on the hot grill and grill quickly until the fruit just begins to show some browning, 1 to 2 minutes on each side. (If you want one side to be truly charred or blackened, let it go for 4 to 5 minutes on one side only.) Take the fruit off the grill when it’s as browned as you like. Set it aside to cool for a few minutes and then dice the pineapple for the salsa. In a medium bowl, mix the diced charred pineapple, red onion, cilantro, 2 tablespoons lime juice, vinegar, remaining olive oil, salt, and minced hot pepper and blend well. Cover and refrigerate until ready to use.

 

To cook the steak: Place the steak on the grill and cook for about 5 to 6 minutes on each side or slightly longer if you like it more well done. Remove the steak from the grill and let rest for 10 minutes before slicing. While the grill is hot, place the tortillas on the grill and grill for 10 seconds on each side then wrap in a linen napkin for serving. Slice the steak into 1/2-inch slices, place on a platter, and spoon over the charred pineapple salsa. Place the tortillas on the table and serve family style.

Mini Mex Rolls

Mini Mex Rolls

1 chicken breast, cooked and finely chopped

1/4 C. taco seasoning

1/2 C. water

1 1/2 C. shredded pepper Jack cheese

1/2 C. diced roasted red pepper

1/2 C. chopped pickled jalapenos

1/2 C. corn

1 scallion, chopped

1/2 C. black beans

1 egg

2 T. water

Wonton or egg roll wrappers

Canola oil, for frying

Heat the cooked chicken, seasoning and water on medium heat until the liquid thickens and gets absorbed into the chicken. Set aside. Combine the cheese, red peppers and jalapenos in a blender until finely chopped. Place in a mixing bowl and stir in corn, scallions, beans, and chicken mixture. Combine well and set aside. Whisk together the egg and water and set aside. Place wonton or egg roll wrappers on a flat surface and brush the outer edges with egg wash mixture. If you’re using wonton wrappers, attach 2 together with egg wash mixture to make a longer rectangle. Place 2 heaping T. of Mex mixture onto wrapper and spread into a log shape. Fold over ends of wrapper approximately 1/2-inch to cover ends of log shaped mixture. After ends are turned in, roll up and seal. Deep-fry the Mini Mex Rolls in canola oil heated to 375 degrees F until they float. Remove and drain, and allow to cool for several minutes before serving.

Rotisserie Turkey Posole

Rotisserie Turkey Posole

2 T. vegetable oil, 2 turns of the pan

2 medium onions, chopped

4 cloves garlic, chopped

2 jalapeno peppers, seeded and finely chopped

1 T. ground cumin, a palm full

2 T. chopped fresh thyme leaves, eyeball it, 5 to 6 sprigs

Coarse salt and pepper

1 C. beer

16 tomatillos, peeled and coarsely chopped or coarsely processed in food processor

1 (15-ounce) can hominy (looks like jumbo corn and found on specialty food or canned vegetable aisle)

1 quart chicken stock (also stir in any leftover gravy)

1 1/2 to 2 pounds light and dark cooked turkey meat, chopped

1 lime, juiced

Finely chopped cilantro leaves, for garnish

Corn chips of choice, to top soup or dip

Heat a medium soup pot or large deep skillet over medium high heat. Add vegetable oil, 2 turns of the pan, then add the onions, garlic, jalapenos, cumin, thyme, and salt and pepper, to taste. Cook 5 to 6 minutes to soften onions then add beer and cook it off, 1 minute. Stir in tomatillos and cook 5 minute more then stir in the hominy, chicken stock, any leftover gravy (up to 2 C.) and the turkey. Heat through, adjust salt and pepper and simmer the posole 10 to 15 minutes over low heat. Stir in lime juice and remove from heat. Garnish soup with cilantro and serve with corn chips to top or dip. You may use thick cut deli turkey breast or cut up a rotisserie turkey breast in any flavor, widely available at larger markets who offer rotisserie chickens.

Better-For-You Burritos

Better-For-You Burritos

8 100 percent whole wheat flour tortillas (8″ diameter)

12 ounces ground turkey breast

3/4 C. chopped green bell pepper

1/2 C. chopped scallions

2 C. seeded and chopped plum tomatoes, divided

1/3 C. shredded carrot

1/4 C. low-sodium salsa

1 tsp. mild chili powder

8 romaine lettuce leaves

1/4 C. (1 ounce) shredded reduced-fat cheddar cheese

1/4 C. fat-free sour cream

Preheat the oven to 200ºF. Wrap the tortillas in aluminum foil and heat in the oven. Meanwhile, coat a large nonstick skillet with vegetable oil spray and place over medium-high heat. Add the turkey, pepper, and scallions. Cook, breaking up the meat with a wooden spoon, for 8 minutes, or until the turkey is no longer pink. Drain the fat. Add 1 C. of the tomatoes and the carrot, salsa, and chili powder. Reduce the heat to medium-low. Cover and simmer for 10 minutes, stirring occasionally. Remove the cover and continue to cook until any liquid is evaporated. Trim the lettuce leaves so they are about 6″ long. Place a leaf onto the center of a warm tortilla. Press lightly to flatten the center. Spoon one-eighth of the turkey mixture over the leaf. Sprinkle with some of the cheese and some of the remaining tomatoes. Top with a dollop of sour cream. Roll up the tortilla to cover the filling and then fold in the ends. Repeat with the remaining tortillas.

Yield: 4 servings

Fat: 380

Fat: 8g

Fiber: 9g

Tortilla Crusted Chicken with Fajita Veggies

Tortilla Crusted Chicken with Fajita Veggies

1 -2 lb. boneless, skinless chicken breasts, pounded thin

1 T. Blackening or Taco seasoning

1 C. finely crushed tortilla chips

3 T. butter, melted

1 T. olive oil

1/2 green pepper, thinly sliced

1/2 onion, thinly sliced

2 cloves garlic, minced

2 green onions, cut into 1 inch pieces

2 t. Blackening or Taco seasoning

1 tomato, sliced

Sprinkle chicken breasts on both sides with the blackening or taco seasoning. Coat both sides with crushed tortilla chips. Place on a cookie sheet and drizzle melted butter evenly over all the pieces. Bake at 350 degrees for about 15 minutes, until fully cooked. While the chicken cooks, heat the olive oil in a small skillet. Add the pepper and onion slices. Cook for 3 minutes. Add the garlic, green onions and seasoning. Cook an additional 2 minutes. Remove from heat and stir in tomatoes. Serve the fajita veggies on top of or on the side of the chicken. Enjoy!

Sopa Seca (Mexican Rice)

Sopa Seca (Mexican Rice)

2 tsp. olive oil

1/2 tsp. minced garlic

1/2 C. chopped onion

1 large tomato, chopped

1 C. uncooked, converted rice

1 small green bell pepper, seeded and diced

1 – 13 oz. can chicken broth

dash of red pepper

1/2 tsp. oregano

1/2 tsp. salt

Heat oil in a Dutch oven over moderate heat. Add garlic, onion and tomato. Cover and cook 3 minutes, or until onion is soft. Add rice and cook for 2 minutes, stiffing, until rice is shiny and hot. Stir in green pepper, chicken broth, red pepper, oregano and salt. Bring to a boil. cover and bake for 20 minutes at 400 degrees.

Posole Rojo

Posole Rojo

12 oz. dried posole or hominy

6-8 dried ancho chiles

1 onion, roughly chopped

4 cloves garlic

1/2 tsp. oregano

Salt to taste

2-3 lbs. pork shoulder cut in 1 1/2″ cubes

Juice of 1 lime

Put dried posole into non-reactive bowl or Dutch oven and cover with water. Soak overnight. Drain posole and put back in Dutch oven in enough salted water to cover. Bring to boil and simmer for at least 2 hours until softened. Remove seeds, ribs and stems from chiles and tear into large pieces. Place in heat-proof bowl and cover with boiling water. After half an hour, when chiles are soft and somewhat cooled, drain them, reserving the liquid. Put chiles, onion, oregano and garlic in bowl of food processor and process, adding reserved chile-soaking liquid to make it a thick sauce. Season to taste with salt. Add meat and chile sauce to cooked hominy in Dutch oven and stir to combine, adding more chile-soaking liquid or water if needed. Bring to a boil on the stove, lower heat and simmer for two hours or until meat can be mashed with a wooden spoon. Stir in lime juice and serve with rice and tortillas.

Mexican Hot Dish

Mexican Hot Dish

1 lb. pork sausage

1/4 C. chopped onion

1/2 C. chopped green pepper

1 C. uncooked macaroni

2 Tsp.. sugar

1 tsp. salt

1 tsp. chili powder

1 – 1 lb. can tomatoes

1/2 C. dairy sour cream

grated cheese

Lightly brown the meat. Drain off fat. Add onions and green pepper. Cook until tender. Stir in next six ingredients. Cover and simmer 20 minutes. Check macaroni to make sure it is cooked throughout. Stir in sour cream – heat throughout. Pass grated cheddar with this hot dish.

Pair-o-Normal Game Hens with “Break on Through to the Other Side” of Mango Salsa

Pair-o-Normal Game Hens with “Break on Through to the Other Side” of Mango Salsa

Mango salsa:
2 C. diced peeled mango
1/2 C. thinly sliced green onions
1/2 C. diced red bell pepper
1/4 C. fresh lime juice
2 tsp. minced seeded jalapeño pepper
2 tsp. chopped fresh basil
2 tsp. chopped fresh mint
2 tsp. grated orange rind

Deviled seasoning paste:
1 T. Dijon mustard
1 T. honey
1 tsp. curry powder
1 tsp. dried oregano
1 tsp. grated orange rind
1 tsp. olive oil
1/2 tsp. salt
1/4 tsp. ground red pepper
1/8 tsp. black pepper
2 (1 1/4-lb.) Cornish hens

Preheat oven to 425°. To prepare mango salsa, combine first 8 ingredients in a bowl; cover and chill. To prepare deviled seasoning paste, combine mustard and next 8 ingredients (mustard through black pepper) in a small bowl. Remove and discard giblets and necks from hens. Rinse hens with cold water; pat dry. Starting at neck cavity, loosen skin from breasts by inserting fingers, gently pushing between skin and meat. Lift wing tips up and over back; tuck under hens. Rub deviled seasoning paste under loosened skin. Place hens, breast sides up, on a broiler pan. Bake at 425° for 35 minutes or until juices run clear. Split hens in half lengthwise. Discard skin. Serve with mango salsa.

Yield: 4 servings
Calories: 303
Fat: 9.7g
Fiber: 2.2g

Grilled-Steak Soft Tacos

Grilled-Steak Soft Tacos

1 C. fresh lime juice (about 8 limes)
1 (2-lb.) flank steak, trimmed
2 T. ground cumin
2 T. ground coriander
1/2 tsp. kosher salt
1/2 tsp. cracked black pepper
6 garlic cloves, minced
Cooking spray
4 ears shucked corn
8 (8-inch) fat-free flour tortillas
2 C. trimmed arugula
2 C. thinly sliced red onion
1 C. cilantro sprigs
1 C. chopped tomato
1 C. diced peeled avocado
1/2 C. sliced seeded jalapeño pepper (about 4 peppers)
8 lime wedges

Combine lime juice and steak in a large zip-top plastic bag, and seal bag. Marinate in refrigerator 1 hour, turning bag occasionally. Prepare grill. Remove steak from bag; discard marinade. Combine cumin and next 4 ingredients (cumin through garlic); rub over both sides of steak. Place steak on a grill rack coated with cooking spray; grill 8 minutes on each side or until desired degree of doneness. Place on a cutting board; cover loosely with foil. Let stand 5 minutes. Cut steak diagonally across grain into thin slices. Place corn on grill rack coated with cooking spray; grill 8 minutes or until tender, turning occasionally. Cut kernels from ears of corn; discard cobs. Heat tortillas according to package directions. Divide steak evenly among tortillas; top each serving with about 1/4 C. corn, 1/4 C. arugula, 1/4 C. onion, 2 T. cilantro, 2 T. tomato, 2 T. avocado, and 1 T. jalapeño. Fold tortillas in half. Serve with lime wedges.

Yield: 8 servings
Calories: 397
Fat: 12.8g
Fiber: 6.7g

Soft Shrimp Tacos with Tropical Salsa

Soft Shrimp Tacos with Tropical Salsa

Salsa:
1/4 C. chopped green onions
1 T. chopped fresh cilantro
1 T. canned chopped green chiles
1 T. lemon juice
1 (11-oz.) can mandarin oranges in light syrup, drained
1 (8-oz.) can pineapple tidbits in juice, drained

Tacos:
Cooking spray
1 C. yellow bell pepper strips
1 C. vertically sliced red onion
1 garlic clove, minced
1 1/2 lb. medium shrimp, peeled and deveined
1 C. chopped tomato
1/2 tsp. ground cumin
1/2 tsp. chili powder
2 T. chopped fresh cilantro
8 (6-inch) flour tortillas
1 1/4 C. (5 oz.) shredded reduced-fat Monterey Jack cheese

To prepare the salsa, combine the first 6 ingredients in a bowl. Cover and chill. To prepare tacos, place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add bell pepper, onion, and garlic; sauté 2 minutes. Add shrimp, tomato, cumin, and chili powder; sauté 3 minutes or until shrimp are done. Stir in cilantro. Spoon 1/2 C. shrimp mixture over one half of each tortilla, and top with about 3 T. cheese and 2 T. salsa; fold tortillas in half.

Yield: 8 servings
Calories: 276
Fat: 7.3g
Fiber: 2.3g

Red Chimichurri Sauce with Skirt Steak

Red Chimichurri Sauce with Skirt Steak

Red Chimichurri Sauce with Skirt Steak

 

2½ pounds skirt steak, cut into roughly 6-inch pieces, patted dry

¼ cup extra-virgin olive oil, plus more for greasing

1½ teaspoons smoked paprika

1½ teaspoons ground cumin

1½ teaspoons garlic powder Kosher salt and freshly ground black pepper

 

2 garlic cloves

2 (12-ounce) jars roasted red peppers, drained (about 2½ cups)

1 teaspoon smoked paprika

1 teaspoon ground cumin

Kosher salt and freshly ground black pepper

½ cup extra-virgin olive oil

¼ cup red wine vinegar

 

Marinate the steak: In a large bowl or resealable container or bag, combine the steak, olive oil, paprika, cumin, garlic powder, 1 teaspoon salt, and ½ teaspoon pepper. Toss to coat, then set aside at room temperature to marinate while you make the chimichurri (or refrigerate overnight or for up to 2 days). Make the red chimichurri: Add the garlic to a food processor and pulse until coarsely chopped. Add the roasted red peppers, paprika, cumin, 2 teaspoons salt, and ½ teaspoon pepper and pulse until combined but still chunky. Stir in the olive oil and vinegar. Season to taste with additional salt and pepper. (Store in the empty roasted red pepper jars or another large container for up to 5 days in the refridge.) If grilling, clean and grease the grates, then preheat the grill to high. If using the broiler, arrange a rack in the top of the oven and set the broiler to high. Line a sheet pan with aluminum foil. Scrape off most of the marinade from the steak. If grilling, place the steak directly on the preheated grill. If broiling, arrange the steak on the sheet pan under your oven’s broiler. In both instances, cook until charred, 2 to 5 minutes per side. Let the steak rest for 5 minutes. Enjoy Now: Slice the steak against the grain for the amount you want and serve with the red chimichurri on top. Enjoy Later: Refrigerate the extra steak whole for up to 3 days and the sauce for up to 5 to 7 days. To reheat, warm it in the microwave sprinkled with a little water—just enough to not dry it out. or, eat at room temperature. Slice right before serving and add the chimichurri.

Empanadas de Cangrejo y Mango (Crab-and-Mango Empanadas)

Empanadas de Cangrejo y Mango (Crab-and-Mango Empanadas)

1/2 C. chopped peeled mango
1/4 C. frozen whole-kernel corn, thawed
1/4 C. chopped green onions
2 T. fat-free mayonnaise
1 T. chopped fresh cilantro
4 oz. lump crabmeat, drained and shell pieces removed
1 jalapeño pepper, seeded and minced
Masa de Empanadas (Empanada Dough)
1 T. water
1 large egg, lightly beaten
Cooking spray

Preheat oven to 425°. Combine first 7 ingredients. Cut the Empanada Dough into 12 circles using a 4-inch biscuit cutter. Spoon 1 T. filling onto half of each circle, leaving a 1/2-inch border. Combine water and egg; brush egg mixture around edge of each circle. Fold dough over filling; press edges together with a fork or fingers to seal. Place empanadas on a baking sheet coated with cooking spray; brush with remaining egg mixture. Bake at 425° for 25 minutes or until golden. Note: Nutritional analysis includes Empanada Dough.

Yield: 12 servings
Serving size: 1 empanada

Calories: 169
Fat: 8.1g
Fiber: .8g

Masa de Empanadas (Empanada Dough)

Masa de Empanadas (Empanada Dough)

2 C. all-purpose flour, divided
6 T. ice water
1 tsp. cider vinegar
2 T. powdered sugar
1/2 tsp. salt
1/2 C. vegetable shortening

Lightly spoon flour into dry measuring C., and level with a knife. Combine 1/2 C. flour, water, and vinegar, stirring with a whisk until well blended to form a slurry.
Combine 1 1/2 C. flour, sugar, and salt in a bowl, stirring with a whisk; cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add slurry; toss with a fork until flour mixture is moist. Gently press mixture into a 4-inch circle on heavy-duty plastic wrap, and cover with additional plastic wrap. Roll the dough, still covered, into an 18 x 12-inch rectangle; freeze 10 minutes or until plastic wrap can be easily removed. Remove 2 sheets plastic wrap, and place dough on a lightly floured surface; let stand 1 minute. Cut dough as directed according to the specific recipe. Chill dough until ready to use.

Yield: 1 Empanada Dough recipe (approx 12 pastries)
Calories: 1690
Fat: 87.3g
Fiber: 6.8g

Grilled Swordfish with Pineapple Salsa

Grilled Swordfish with Pineapple Salsa

1 T. lime juice
2 cloves garlic, minced
4 swordfish steaks (5 oz. each)
1/2 tsp. chili powder or black pepper
Pineapple Salsa

Combine lime juice and garlic on plate. Dip swordfish in juice; sprinkle with chili powder. Spray cold grill with nonstick cooking spray. Adjust grill 4 to 6 inches above heat. Preheat grill to medium-high heat. Grill fish, covered, 2 to 3 minutes. Turn over; grill 1 to 2 minutes more or until just opaque in center and still very moist. Top each serving with about 3 T. Pineapple Salsa.

Yield: 4 servings
Calories: 194
Fat: 6g
Fiber: 1g

Corn and Poblano Empanadas

Corn and Poblano Empanadas

3/4 C. all-purpose flour
3/4 C. masa harina
3/4 tsp. salt, divided
1/2 tsp. chili powder
1/2 C. water
2 T. butter, cut into small pieces
2 poblano peppers
Cooking spray
2 garlic cloves, minced
1 1/2 C. fresh corn kernels (about 3 ears)
3/4 C. (3 oz.) shredded Oaxaca or mozzarella cheese
1 large egg white
1 T. water

Preheat oven to 500°. Lightly spoon flour into dry measuring C.; level with a knife. Combine flour, masa harina, 1/4 tsp. salt, and chili powder in a food processor; pulse 3 times. Add water and butter; pulse until mixture forms a loose ball. Remove from processor; knead until ball completely forms. Divide dough into 8 equal portions. Shape each dough portion into a ball; flatten each ball into a 3-inch circle on a lightly floured surface. Cover and chill 30 minutes. (Stack dough portions between pieces of wax paper.) Place poblanos on a foil-lined baking sheet. Bake at 500° for 20 minutes or until brown and blistered, turning once. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel poblanos; cut in half lengthwise. Discard seeds and membranes, and finely chop. Place in a medium bowl. Reduce oven temperature to 425°. Heat a nonstick skillet coated with cooking spray over medium-high heat. Add garlic; sauté 30 seconds. Add 1/2 tsp. salt and corn; sauté 3 minutes. Add to poblanos; let stand 5 minutes. Stir in cheese. Roll each dough portion into a (5-inch) circle. Working with 1 circle at a time (cover remaining circles with a damp towel to prevent drying), spoon 3 level T. corn filling into center of each circle. Moisten edges of dough with water; fold dough over filling. Press edges together with a fork or fingers to seal. Place empanadas on a large baking sheet coated with cooking spray. Combine egg white and 1 T. water. Lightly coat tops of empanadas with egg mixture. Pierce top of dough with a fork. Bake at 425° for 20 minutes or until lightly browned.

Yield: 8 servings (serving size: 1 empanada)
Calories: 156
Fat: 4.7g
Fiber: 2.6g

Latin Swordfish Brochettes with Tomato-Peanut Salsa

Latin Swordfish Brochettes with Tomato-Peanut Salsa

Tomato-Peanut Salsa
2 T. crushed dry roasted, unsalted peanuts
4 plum tomatoes, about 1 lb. (480 g) total, peeled, seeded, and chopped
2 scallions, white and 1 inch (2.5 cm) green, chopped
Juice of 1 lemon
1 large clove garlic, minced
1 jalapeño pepper, seeded, minced
1 T. minced fresh ginger, minced
2 T. chopped fresh cilantro, chopped
1 T. olive oil

Swordfish Brochettes
1 1/2 lb. swordfish, skin removed, cut into 1 1/2-inch cubes
3 large cloves garlic, thinly sliced
1 jalapeño pepper, seeded and minced
1 T. ground cumin
1 T. ground coriander
Juice of 2 limes
2 T. olive oil
1/8 tsp. salt, optional
freshly grated pepper, to taste

To make the salsa: Combine the peanuts, tomatoes, scallions, lemon juice, garlic, jalapeño, ginger, cilantro and olive oil in a container. Cover and refrigerate for at least five hours. Bring to room temperature before serving. To make the brochettes: Place the cubed fish in a dish. Combine the garlic, jalapeño, cumin, ground coriander, lime juice, oil, salt (if using) and pepper. Pour over the fish, cover and marinate in the refrigerator for at least 1 hour. Start a grill or preheat the broiler. Remove the fish from the marinade and thread onto skewers. Broil or grill for 2 minutes in each side until done. Serve with the salsa.

Yield: 6 servings
Calories: 203
Fat: 10g
Fiber: 1g

Grilled Chipotle Falafel

Grilled Chipotle Falafel

2 cloves garlic, quartered

1/4 C. coarsely chopped fresh cilantro

1/4 C. coarsely chopped fresh flat-leaf parsley or mint

1 15 oz can chickpeas, drained and rinsed

1/2 C. plain coarse bread crumbs

1 to 2 T. freshly squeezed lemon juice

1 tsp. baking powder

1 tsp. ground cumin

1/2 tsp. kosher salt

1 to 2 chipotle peppers in adobo sauce, minced

Coarsely ground black pepper to taste

Olive oil for brushing

4 pita breads

Tomato, thinly sliced

Red onions, thinly sliced

Parsley

Tzatziki (you can buy this already prepared or make your own)

Place garlic, cilantro, parsley or mint, chickpeas, and bread crumbs in the bowl of a food processor. Pulse a few times to chop and blend ingredients. Sprinkle 1 T. lemon juice over chickpea mixture and pulse a few more times. Sprinkle baking powder, cumin, salt, chipotles, and black pepper over mixture and pulse until the chickpea mixture reaches a workable paste-like consistency. Add an additional T. of lemon juice if it seems very dry. Preheat the panini grill to medium-high heat (375 degrees). Using a large T., scoop balls of dough into your palms and form them into patties. Set aside on work surface while you form the remaining mixture. Brush olive oil onto the bottom grate of the panini grill. Place falafel patties onto the grill and brush more olive oil directly onto the patties. Close the lid so that the upper grate is touching the patties without compressing them. Grill for 7-9 minutes until the patties are crispy on the outside and grill marks appear. Serve in pita bread with tomatoes, red onions, parsley and tzatziki.

Strip Steaks with Mango-Peach Salsa

Strip Steaks with Mango-Peach Salsa

1/4 C. chopped red bell peppers

2 tsp. sliced jalapeno pepper

1 tsp. fresh ginger root , grated or finely chopped (or 1/4 tsp. ground ginger)

1/4 C. Preserves, peach

1 T. fresh lime juice

1 fresh mango , peeled, pitted, and chopped

4 serving Beef, sirloin strip steak, raw, select, 1/8″ trim (1 pound)

1 tsp. Caribbean jerk seasoning (up to 2 tsp., to your taste)

In a medium bowl, mix bell pepper, chilies and ginger root. Stir in preserves, lime juice, and mango. Set oven control to broil. Sprinkle both sides of beef with jerk seasoning. Place on rack in broiler pan. Broil with tops 4 to 6 inches from heat 6 to 10 minutes, turning once until desired doneness. Serve with salsa mixture.

Reuben Quesadillas

Reuben Quesadillas

1/2 sweet onion, like Vidalia, halved and thinly sliced (about 1 1/2 C.)

2 T. cooking oil

1 C. sauerkraut, drained

1 tsp. caraway seed

4 (10 inch) flour tortillas

1/4 C. bottled thousand island dressing

8 ounces thinly sliced corned beef, cut into strips

1 C. shredded swiss cheese (4 oz.)

Preheat oven to 375. In a medium skillet cook onion in 1 T. of oil until tender. Add sauerkraut and 1/2 tsp. of the caraway seed; cook for 2-3 minutes or until any liquid is evaporated. Brush some of the remaining oil onto 2 of the tortillas. Place, oiled side down, on two large pizza pans or baking sheets. Spread salad dressing onto tortillas. Top with corned beef, onion mixture, and swiss cheese. Top with remaining tortillas. Brush with remaining oil; sprinkle with remaining caraway seed. Bake about 10 minutes or until cheese is melted. Cut into wedges to serve.

Chicken Tortilla Casserole

Chicken Tortilla Casserole

2 C chopped, grilled chicken

1 can (15 oz) black beans, rinsed and drained

1 jar (8 oz) chile peppers, drained

1/2 C old el paso enchilada sauce

3/4 C crumbled baked tostitos

1/2 C shredded reduced fat jack cheese

Stir together the chicken, beans, peppers, and enchilada sauce. Place it all in a 9” x 9” baking dish. Top with chips and bake at 400°F for half an hour. Sprinkle cheese over the dish and bake an additional 5 minutes

Lighter Cheese Flautas

Lighter Cheese Flautas

5 ounces shredded fat-free cheddar cheese

1/4 cup grated Parmesan cheese

12 small corn tortillas

1/3 cup light olive oil

1/4 cup plus 2 Tbs. fat-free sour cream

1 cup salsa

Combine cheddar cheese and 2/3 of the Parmesan cheese in a bowl. Divide evenly amongst all tortillas. Roll tortillas. Heat oil in a heavy skillet over medium-high heat. Brown stuffed tortillas in oil 2 minutes per side, or until brown. Drain on paper towels. Top with a dollop of sour cream. Serve with remaining parmesan and salsa.

Yield: 6 servings

Calories: 347

Fat: 10.2g

Fiber: 4.7g

Beef Flautas

Beef Flautas

1/2 pound boneless beef chuck roast, cubed

2 T. finely chopped onion

2 T. canned chopped green chilies

1 garlic clove, minced

1/4 tsp. ground cumin

1/4 tsp. salt

Dash pepper

1-1/2 to 2 C. water

2 flour tortillas (8 inches), warmed

Oil for deep-fat frying

In a small saucepan, combine the first seven ingredients; add enough water just to cover. Bring to a boil. Reduce heat; cover and simmer for 55 minutes or until meat is tender. Remove meat from saucepan. Strain liquid, reserving onion mixture. When meat is cool enough to handle, shred with two forks. Combine onion mixture and meat; divide between tortillas. Roll up and secure with toothpicks. In an electric skillet or deep-fat fryer, heat oil to 375°. Cook flautas until golden brown, turning to cook all sides. Drain on paper towels. Yield: 2 servings.

Sczechuan Noodles

Sczechuan Noodles

6 garlic cloves, chopped

1/4 C. fresh ginger, peeled and chopped

1/2 C. vegetable oil

1/2 C. tahini (sesame paste)

1/2 C. smooth peanut butter

1/2 C. good soy sauce

1/4 C. dry sherry

1/4 C. sherry vinegar

1/4 C. honey

1/2 tsp. hot chili oil

2 T. dark sesame oil

1/2 tsp. freshly ground black pepper

1/8 tsp. ground cayenne pepper

1 pound spaghetti

1 red bell pepper, julienned

1 yellow bell pepper, julienned

4 scallions, sliced diagonally (white and green parts)

Place the garlic and ginger in a food processor fitted with a steel blade. Add the vegetable oil, tahini, peanut butter, soy sauce, sherry, sherry vinegar, honey, chili oil, sesame oil, and ground peppers. Puree the sauce. Add a splash of oil to a large pot of boiling salted water and cook the spaghetti al dente. Drain the pasta in a colander, place it in a large bowl, and while still warm, toss with 3/4 of the sauce. Add the red and yellow bell peppers and scallions; toss well. Serve warm or at room temperature. The remaining sauce may be added, as needed, to moisten the pasta.

Chicken Flautas with Avocado Cream

Chicken Flautas with Avocado Cream

For the Flautas:

Vegetable or canola oil, for frying

1 T. butter

1/2 small red onion, diced

1 jalapeno, diced

1 garlic clove, minced

1 tsp. ground cumin

1/2 tsp. cayenne pepper

1 rotisserie chicken, skin removed and meat finely shredded

1 C. salsa

1/4 C. freshly chopped cilantro leaves

1 C. shredded Cheddar/Monterey jack blend

1 lime, juiced

Salt

16 (5 to 6-inch) flour tortillas

2 C. shredded iceberg lettuce, for serving

For the Avocado Cream:

1 very ripe avocado, halved, pitted and flesh removed

1 (4-ounce) container sour cream

2 T. fresh lime juice

Salt

Fill a large pot with enough oil to reach 2 inches up the side of the pan. Heat over medium heat until a deep-frying thermometer inserted in the oil reads 375 degrees F. To make the flautas: In a pan over medium heat melt butter and saute onions and jalapenos until tender, about 5 minutes. Add garlic, cumin, and cayenne pepper and cook until fragrant, another 2 minutes. Add chicken and salsa; stir to combine. Remove from heat and stir in cilantro, cheese and lime juice. Let cool slightly. Preheat oven to 200 degrees F. Working with 4 tortillas at a time, spread a heaping spoonful along the middle of each tortilla. Roll tortilla tightly around the filling and secure with a toothpick. Using tongs, hold each flauta in hot oil until firm, then release to continue cooking. Cook until golden brown, about 2 minutes, then remove to a paper towel-lined plate and immediately season with salt. Keep flautas warm in the oven on a sheet tray while assembling and cooking the remaining tortillas. To make the Avocado Cream: In a serving bowl, mash avocado, sour cream and lime juice until smooth. Season with salt, to taste. To serve, arrange flautas on a platter of shredded lettuce and serve with Avocado Cream on the side

Grilled Swordfish Loco with Fresh Mango Salsa

Grilled Swordfish Loco with Fresh Mango Salsa

Marinade:
1/4 C. olive oil
2 tsp. OLD BAY® Seasoning
1/4 C. fresh lime juice
1/4 C. tequila
1 tsp. minced fresh cilantro
1 1/2 lb. swordfish steaks (about 6 steaks, 4 oz. each)
Mango Salsa:
2 C. diced fresh mango
1 1/2 tsp. Gourmet CollectionTM Orange Peel (OR 2 tsp. orange zest)
3 oranges, peeled, cored, chopped
1/2 C. sliced scallions
2 T. chopped fresh cilantro
3/4 tsp. Ground Ginger
1/2 jalapeño pepper, seeded and minced

Combine olive oil, OLD BAY® Seasoning, lime juice, tequila and cilantro in a small bowl. Pour the marinade in a shallow glass dish or in a self-closing plastic bag. Place swordfish steaks in the marinade, turning to coat. Let steaks marinate 20-30 minutes in the refrigerator. Combine mango, orange peel, oranges, scallion, cilantro, ginger and jalapeño peppers in a medium bowl. Preheat the grill. Grill the marinated swordfish steaks over hot coals, using applewood or mesquite chips, for about 5 minutes per side or until done. Serve the grilled fish with the mango salsa.

Yield: 6 servings
Calories: 262
Fat: 10g
Fiber: 3g