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Tag: mexican cuisine

Chicken Fajitas with Cilantro Avocado Sauce

March 4, 2019

I love, love, Mexican flavors and this recipe is a great example of the food I love to cook and eat. I made this dish this past summer and served it with a nectarine salsa- you can substitute apples or some pineapple for the summer fruit…

  • 2 cups cilantro
  • 3 green onions
  • ½ cup chicken broth
  • Juice of 2 large limes
  • 1 to 2 teaspoons honey
  • 2 teaspoons salt

Transfer all the ingredients into a blender. Blend well until a smooth sauce is formed. Taste for seasonings and keep aside. Take out 3 tablespoons of the sauce and keep aside.

  • 1 pound chicken breast, sliced into strips
  • 1 large yellow onion, sliced
  • 1 green pepper, sliced
  • 1 orange pepper, sliced

Marinate the chicken in a bowl with half of the cilantro sauce. Marinate the onion and peppers in the other half of the cilantro sauce. Transfer them to a fridge and marinate for 2 to 3 hours. Take out an hour before cooking.

  • 1 medium avocado
  • ¼ cup full fat yogurt
  • Salt

Add the avocado and yogurt to the blender with the remaining cilantro sauce. Add a bit of water if needed and blend till smooth. Keep aside as a sauce for the fajitas.

  • 3 to 6 tablespoons oil
  • 4 to 6 corn tortillas

Heat a grill pan or regular pan with 2 tablespoons oil. Cook the chicken strips in 2 to 3 batches till golden brown and cooked through. Add more oil and cook the onion and peppers and add them to the cooked chicken.

Heat the corn tortillas and add some of the chicken and pepper mixture. Top with some avocado sauce and serve.

Shrimp in Poblano Sauce

September 24, 2018

Shrimp in Poblano Sauce with Spinach Polenta

  • 3 poblano peppers, seeded and cut in half
  • 3 green tomatoes, cut in half
  • 1 large yellow onion, cut in half
  • Drizzle of olive oil
  • Salt
  • Pepper
  • 1 cup cilantro, chopped
  • ½ cup chicken broth

Preheat oven to 400 degrees F.

Line a cookie sheet with aluminum foil. Transfer the vegetables onto the sheet and drizzle olive oil. Sprinkle salt and pepper and roast for about 30 minutes until the peppers and onion are soft. Let cool and carefully take the pepper skins off. Place in a blender with the cilantro and broth. Blend till smooth. Keep aside.

  • 2 tablespoons olive oil
  • 1 pound jumbo shrimp, deveined and shelled
  • Salt
  • 1 teaspoon smoked paprika
  • ½ cup half and half
  • ½ cup chicken broth
  • ½ cup cilantro, chopped

Heat a large saucepan with olive oil. Saute the shrimp on high heat for 30 seconds on each side. Take out and sprinkle with salt and smoked paprika. Add the blended sauce and sauté on medium heat for 5 to 6 minutes. Add the half and half and broth. Bring to a boil and add the shrimp. Cook on medium heat for just a few minutes till the shrimp are done- careful not to overcook. Check for seasonings and garnish with cilantro. Serve with fresh polenta.

Mango Nectarine and Avocado Salsa

July 31, 2018

Mango Nectarine and Avocado Salsa

  • 1 medium mango, cut into ½ inch dice
  • 1 large nectarine, cut into ½ inch dice
  • 1 ripe avocado, mashed
  • 3 green onions, chopped
  • 1 jalapeno, seeded and chopped
  • ½ cup cilantro, chopped
  • Juice of 2 limes
  • Salt

Add the mango, nectarine, avocado, green onions, jalapeno and cilantro in a small bowl. Mix well and add the lime juice and salt. Mix and let the salsa sit for about an hour. Serve with chips or an entrée.

Mexican Style Turkey Burgers

July 30, 2018

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  • 1 poblano pepper, cut in half, seeded
  • 1 small yellow onion, cut into quarters
  • 3 to 4 garlic cloves, (wrapped in aluminum foil)
  • Drizzle of olive oil
  • Salt
  • Pepper

Preheat oven to 400 degrees F.

Place the vegetables on a lined cookie sheet. Drizzle the olive oil and sprinkle the salt and pepper and roast for 35 to 40 minutes or till the vegetables are soft. Take out of oven and scrape off the skin from the poblano peppers as well as the garlic from the foil. Place in a blender or processor and process till smooth.

  • 1 pound dark turkey meat
  • 2 teaspoons salt
  • Pepper

Place the turkey meat in a medium mixing bowl. Add the poblano mixture, salt and pepper and mix well till everything is incorporated. Form into four patties. Let it sit for 2 to 3 hours. Cook on a grill or skillet. Serve on a sesame seed bun with tomatoes, smoked paprika mayonnaise and guacamole.

Smoked Paprika Mayonnaise

  • ¼ cup non-fat Greek yogurt
  • 1 tablespoon mayonnaise
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • Juice of half lemon

Add the yogurt, mayonnaise, garlic powder, smoked paprika, salt and lemon juice in a small bowl. Mix well and keep aside.

Filet Mignon with Cilantro Lime Sauce

June 19, 2017
  • 4 filets
  • Salt
  • Pepper
  • Olive oil

Drizzle the olive oil on the steaks and sprinkle the salt and pepper. Marinate for 2 to 3 hours.

Sauce

  • Juice of 2 limes
  • 1/3 cup extra virgin olive oil
  • 2 garlic cloves, smashed
  • 1 to 2 teaspoons salt
  • ½ teaspoon smoked paprika
  • 1 teaspoon ancho chili powder
  • 1 to 2 tablespoons honey
  • 1 cup fresh cilantro

Transfer all the ingredients to a blender. Blend well, taste for seasonings and transfer to a bowl. Keep aside.

Cook the steak as desired and serve the sauce on top.

Serve with oven fries and mango salsa.

Mango Tomato Salsa

January 17, 2017

I made this with yesterdays fajitas and since it was made in the summer- I used mangos and nectarines. Mangos are still available although they are not as yummy as they are in the summer. You can substitute pineapple for mango and apple for the nectarine… so good!

  • 1 large mango, chopped
  • 1 large nectarine, chopped
  • 1 large tomato, chopped or 1 cup cherry tomatoes, chopped
  • 3 scallions, chopped
  • 1 jalapeno, deseeded and chopped
  • ½ cup cilantro, chopped
  • Juice of one lime
  • 1 to 2 teaspoons salt

Mix all the ingredients and let the salsa sit for an hour before serving.

 

Scalloped Potatoes with Roasted Poblano Sauce

November 20, 2016

I am very proud of this recipe. I combined a bunch of peppers, garlic and onion and roasted them till they became soft and deliciously nutty. I then blended the veggies with cream and milk- I basically made a cream sauce to be used to make scalloped potatoes. I bought a reasonably priced mandolin. Usually they are quite expensive and not worth the money. They are handy to have around- as they make slicing the potatoes a cinch. I was done in no time. The whole dish took me hardly any time to make.

I would recommend making the cream sauce ahead of time if you are planning a big Thanksgiving dinner. You could even freeze the sauce and take it out a day ahead and assemble the potatoes the morning of and then bake them right before eating. They are simply delicious…

  • 1 poblano pepper
  • 1 anaheim pepper
  • 1 head of garlic with the top sliced off with a drizzle of olive oil and wrapped in aluminum foil
  • ½ medium yellow onion
  • 1 tablespoon olive oil
  • ¼ cup cream
  • ¼ cup milk
  • Salt

Preheat oven to 400 degrees F.

Place the peppers, wrapped garlic and onion onto a lined cookie sheet. Drizzle the peppers and onion with the oil and massage with fingers. Roast in oven for 30 to 45 minutes, until the peppers are charred on the outside. Let cool. Take the skin off the peppers and squeeze the garlic out of the skins.
Add the roasted vegetables into a blender with cream and milk. Blend till smooth and add salt. Keep aside. This can be made two days in advance.

  • 2 pounds red skinned potatoes, sliced thin about 1/8 inch
  • ½ cup queso fresco, shredded

Divide the potato slices into three batches. Add the first to the bottom of an ovenproof dish (9X9). Spread a quarter cup of green sauce. Repeat till you have the third and last bit of potatoes. Pour all of the sauce covering all the potatoes. Cover with aluminum foil and bake for 45 minutes. Take the foil off and add the cheese. Bake for another 10 to 15 minutes or till the cheese is golden brown.