In this post we begin with a recipe for an omelet made from a cornbread batter as opposed to eggs. I could not find white cornmeal mix in our local grocery store. Instead I used plain yellow cornmeal in place of the mix. Not completely […]
I have this obsession with cilantro sauce ever since I had a Mexican salad with a cilantro pepitas dressing last year. This cilantro sauce is no where near as complicated as the dressing but somehow it still packs fire.
For the marinade I do not have any measurements except think a “dash here and a dash there.” All I did was pour some of the spice in my palm and using my fingers I sprinkled it over the fish. I like the taste of cumin so I sprinkled a lot. If you are unsure try using a 1/2 teaspoon to 1 teaspoon each of the spices. Except for the red pepper flakes. If you like fire go ahead otherwise only use 1/8-1/4 teaspoon. Because there is oil in the marinade (a tip I learned from The Good Mood Food Blog) you should not need to add anymore to the pan before cooking.
1 handful green onions
1 handful cilantro
3 tbsp light mayonnaise or plain yogurt
3 tbsp light sour cream
Juice from 1 small lime
Salt and pepper to taste
1 large garlic clove minced
Throw all the sauce ingredients into a food processor. Pulse several times until sauce is smooth; set aside.
2 (3-4 oz) Mahi Mahi steaks
Red pepper flakes
1 garlic clove, minced
Place fish in a baking dish. Drizzle olive oil and lime juice over the fish. Season with cumin, paprika, red pepper garlic and salt. Let sit for 15 minutes to an hour in the refrigerator. Grill fish in a skillet or on a grill for 2-4 minutes each side or until the fish easily flakes and is opaque.
4 (6-inch) corn or flour tortillas
Shredded cabbage or lettuce
3-4 radishes, sliced (optional)
Avocado, sliced (optional)
Heat tortillas on the grill for crispier or in the microwave. Slice or flake fish and place in tortillas. Pile cabbage on top of fish, then add a dollop of cilantro sauce. Makes 4 tacos
This recipe for was passed on to me by a friend of mine. She stresses that she is not a fan of feta cheese but this salad is THE best salad she has ever eaten. I second that motion. Thank you for sharing. Source: Melissa […]
In many parts of the world September brings show tail signs that fall is close at hand. Here in the valley we will not feel the effects for another couple of months. I should have been born or at least moved to the northern east coast. I love the fall colors, the nippy air, basements and apple farms.
This recipe has been on my “to try” list for years. Sad really that I never got around to making it. There is a lot of time consuming prep work involved (4 1/2 hours worth) that maybe psychologically added to the delay. When we heard the nieces were coming to visit I pulled out the recipe and dove right in. The pie was a hit. The yogurt melted fairly quickly but if it does not sit in the refrigerator long enough the apples remain frozen and personally I am not a fan of frozen apple. My conclusion it this. Apple and Ice Cream Pie is meant to resemble a bowl of warm apple pie in a pool of semi melted ice cream. Not a perfectly cut slice.
10 reduced-fat graham cracker sheets
2 tbsp brown sugar
2 tbsp butter, melted
1 large egg white
Preheat oven to 350 degrees. To prepare the crust, place crackers in a food processor; process until fine crumbs form. Add 2 tablespoons sugar, 2 tablespoons melted butter, and egg white; pulse 8 times or until moist.
Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 8 minutes; cool on a wire rack. Freeze 30 minutes to overnight.
1 tbsp butter
5 cups (2 lbs) thinly sliced peeled Granny Smith apple
3/4 cup water
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 tbsp brown sugar
4 cups reduced-fat vanilla frozen yogurt, softened
1 ground cinnamon, divided
6 tbsp caramel topping, divided
1 tablespoon chopped pecans, toasted
1 reduced-fat graham cracker sheet, coarsely crumbled
To prepare filling, melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add apple; cook 10 minutes or until lightly browned, stirring frequently. Add water; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in 1 tablespoon brown sugar, 1/4 teaspoon cinnamon, and nutmeg; cook, uncovered, 3 minutes or until liquid evaporates. Remove from pan. Cover and chill 2 hours.
Place frozen yogurt in a chilled bowl. Stir in 1teaspoon cinnamon and 3/4 cup apple mixture. Cover and chill 30 minutes. Spread half of yogurt mixture into frozen crust (keep remaining yogurt mixture in freezer). Top the yogurt mixture with the remaining apple mixture. Drizzle with 1/4 cup caramel topping. Cover and freeze 1 hour. Carefully spread reserved yogurt mixture over caramel. Top with graham cracker crumbs and pecans. Drizzle with 2 tablespoons caramel topping. Freeze overnight or until solid. Place pie in the refrigerator for 30 minutes before serving.
Summery light sorbet floating in sparkling Ginger Ale. Ooo, it just exudes summertime goodness. The ginger ale we used is Reed’s. It is a refreshing blend of honey, ginger root, pineapple, lemon and lime. This is powerful stuff.
Use a melon baller or ice cream scoop to fill a glass with balls of sorbet. Pour the ginger ale over the sorbet.