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Tag Archives: cilantro

Tilapia with Pineapple and Mango “Salsa”

Over the summer, I have heard from a few different sources about making a fruit salsa and how delicious it is over fish.  I thought it sounded fresh and light and perfect.  So, here is my version adapted based on what I like and what I had.  I used tilapia this time, but think it would be better with a more substantial fish, maybe mahi mahi?!  I think it would also be great with grilled chicken!

Tilapia (again, base this on how many people you are serving)

Lemon Ginger Sesame Dressing and Marinade

1/2 fresh pineapple, chopped pretty finely

1 mango, chopped

1/2 yellow pepper (in the future I would use red to give it more color, but I was using the other half for something else)

1/4 red onion, minced very small

1/4 jalapeno, minced very small

1 lime

Splash of orange juice (I’d say about 1/4 cup)

I marinated the fish for a bit with a ginger and lemon dressing that I found and then baked it in foil packets at 350 for about 20 minutes.  The fish is done when it’s slightly opaque and is flaky.

While the fish is cooking, chop the pineapple, mango and pepper in small pieces.  You want to make them small enough so you can get a mouthful of all of the great flavors at once.  For the onion and jalapeno, I minced them very small.  I wanted the heat that they offer, but someone getting a huge chunk of jalapeno would not be enjoyable!  Mix all the items in a pour and juice 1 lime over the top and add the orange juice.  You want enough moisture to help the fruits become nice and juicy, but you don’t want it super wet.  Add the fresh chopped cilantro and give it all a toss.  The measurements that I used gave me about 2 cups.

Very easy.  Very fresh and summery.  Very tasty!!

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Triple C Slaw (Carrot, Chile and Cilantro)

This dish was in my most recent Bon Appetit magazine and I was very excited to try it.  Doing a bar-b-q picnic dinner recently gave me the perfect opportunity.  It was such a great (healthy) alternative to a heavy cole slaw that you would find accompanying a typical bar-b-q meal.  I really liked how it turned out, and will definitely make it again in the future!

12 ounces carrots (they suggested using colors, but I could only find trusty old orange) peeled and julienned

2 TBSP vegetable oil

1 TBSP fresh lime juice (I forgot to grab a lime, so I just used lemon juice)

1/3 tsp kosher salt, please some additional to season

2 jalapenos, stemmed, seasoned and minced

1/2 cup loosely packed fresh cilantro

3/4 tsp ground coriander

Pinch of black pepper to taste

Julienne the carrots (my mandolin wasn’t working, so I just roughly julienned the carrots by hand and they weren’t as consistent or pretty as I would’ve liked).

Toss the carrots, oil, lime juice, salt, pepper and jalapenos in a large bowl.  Let marinade for about 15 minutes.

Add the cilantro and coriander and toss to incorporate evenly.  Season to taste.

Sooo yummy and pretty!!

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Pulled Pork Omelet

This pork is so good that you will be happy if there are left overs to enjoy the next day.  If you still have some after that, you may want to mix it up and not have another pulled pork sandwich.  So today for breakfast, I got creative!  I made an omelet with pulled pork, diced jalapeno and fresh cilantro.  It was delish!  If you have some cheddar cheese, that would also be amazing with that.

It was a very filling meal, so it’s definitely an indulgent weekend treat!

Eggs, I went with 3 because I had 3 left

A splash of water

Left over pulled pork

1/2 jalapeno, diced

a handful of fresh cilantro

Crack the eggs into a bowl and add a splash of water, it helps makes the omelet nice and fluffy.  Beat the eggs lightly with a fork or whisk.  Use butter or cooking spray in a skillet and melt over medium heat.  Pour in the eggs.  Meanwhile, dice the jalapeno in small pieces.  But, DON’T leave the skillet for too long because the eggs will cook quickly.  Actually, maybe dice the pepper first.  Use a spatula to gently lift an edge that has started to cook and tilt the pan to let uncooked eggs under to cook.  Keep that until the majority of the egg is set.  Once the egg is almost all set, place the pulled pork, jalapeno and cilantro down the center.  Gently fold the egg in half.  Let the omelet continue to cook briefly.  You can either slide the omelet out, or put a plate over the top and flip the skillet (that’s what I did because the top wasn’t as pretty!).

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My take on a southern bar-b-q picnic (but indoors in Pittsburgh)

This week for dinner I wanted to do a take on a southern bar-b-q.  I served pulled pork, to help fulfill my friend Leigh Ann’s birthday wish that this year be full of pork.  This meal did the trick!  I know crock pots are often reserved for chilly winter nights and coming home to a warm and comforting roast and veggies.  I had to snap out of that thinking because it’s a perfect way to come home to a delicious meal without having to turn on the hot beast that is your oven added unnecessary degrees to your kitchen.  The great thing about this menu is that if you can suffer through having the beast (or in my case the mini beast) having the stove on long enough to boil the potatoes and eggs, you can entertain while keeping your cool!

As side dishes I made Momma G’s potato salad, which cross my fingers hope to die, stick a needle in my eye, is the best potato salad that you will EVER have!  I also made a carrot, chili and coriander coleslaw that I found in my recent Bon Appetit magazine.

To make the picnic feel authentic (even though it was indoors) I got some red and white checkered fabric for a table cloth and put blue bandanas down the center.  I also saved up tin cans for a couple of weeks to make cute little candle holders after I got them squeaky clean post enjoyable tin can meals.  I drilled different size holes into the cans and painted them different shades of blue.  I then put tea light candles in the tin cans which made a rustic-ish easy candle holders.  Beverages included iced tea, lemonade (or Arnold Palmers’ for the fancy ladies!) and water and was enjoyed out of mason jars!

And, dinner was concluded with an out of this world salted caramel ice cream with chocolate covered pretzels made by my friend Leigh Ann.  Sooo amazing!

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Lunch Time!

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I go through phases where I buy lunch a lot at work and when I’m good at planning ahead and bringing my lunch. I’m on a phase of bringing my lunch right now. The thing for me about packing a lunch is that is still needs to be fresh an interesting and delicious. Last night I picked up some groceries to help the attempt at saving money and being slightly healthier.
Today’s (and the rest of the weeks) menu is a turkey sandwich. I know it sounds boring, but it’s not! I used a cheddar foccacia bread with smoked turkey and smoked Gouda cheese, a chipotle Dijon mayo, tomato and drag cilantro.

Yummmmmmmmmm!!

Scallop Burgers with Cilantro Lime Mayonaise

I am a huge food nerd.  I admit I spend hours a week flipping through my cook books and reading other food blogs and recipes sites.  When I found this recipe on http://www.food.com, I knew I had to try it as soon as possible because I really like scallops and like absolutely LOVE cilantro!  It has been long been a running joke in my family about how much I love scallops, because years and years (perhaps even a decade <gross!>) my grandpa had made scallops for us for dinner and I mentioned how good they were and how much I liked scallops.  Since he is the sweetest and kindest guy in the world, scallops were also on the menu the next time we went for dinner.  While we were eating them, he asked if I liked them and I of course replied that I did (because I honestly did!).  The next few times we were there he either made them or asked which of us liked them, and my family would all reply that we all did but I was the one who REALLY loved them.  If you mention scallops to my family, they will vouch for how much I love them 🙂  I would happily have my grandpa cook me scallops for many more years to come!

Phew, got a bit off subject!  Anyways, luckily I was able to convince my friend and taste tester Mandy to come over for dinner on Tuesday to give this a whirl.  Overall, we were both fans of the burgers.  In the future I would take the advice of using the food processor to chop the scallops and other ingredients (I did this by hand, trying to avoid another dirty dish!).  I think having the scallops diced a bit finer would have helped them stay together a little bit better.  I would reserve a bit of the scallops and roughly chop so you still had some bigger chunks in some bites.  Also, the recipe said to make them into little sliders which would be cute for a party, but since it was just Mandy and I, we made them burger size.

Scallop Burgers                                                                                                                                                                                                                1 medium vidalia onion, finely diced

2 TBS butter

2 lbs fresh sea scallops (since we were just making burgers for us, I used 3/4 of a pound)

3 TBS flour

3 TBS panko breadcrumbs

1 tsp salt

1/2 tsp fresh ground black pepper

1 egg, beaten

1/2 cup chopped fresh cilantro

1 TBS fresh lime juice

1 TBS freshly grated ginger

2 TBS oil

12 mini buns (or a few large buns)

Cilantro Lime Mayonnaise

4 TBS fresh lime juice (I used about 2 1/2 limes, but honestly didn’t measure)

1/2 tsp hot sauce

1 cup chopped fresh cilantro

salt and pepper to taste

Finely the dice the onion and then saute in butter until translucent.  Remove from the heat and set to the side to cool.

While the onions are cooking, chop the finely chop the cilantro.  Mix the mayonnaise with the remaining ingredients until combined.  Put the mayo in the fridge to let the flavors meld.

Chop scallops (or chop in the food processor) until coarsely chopped.  Transfer to large bowl and mix with the remaining ingredients, except the vegetable oil.  I had to use slightly more flour and a bit extra of the bread crumbs.  Add the onions (which we forgot, so they were a topping on the burger).    If the mixture seems to lose add either more egg or flour.

Shape the mixture into little “slider” size or larger patties and place on lined dish.  Put the patties in the fridge to cool for about 1 hour or in the freezer for about 15 or 20 minutes.

Heat the oil in the skillet and place the patties or sliders in the pan until the scallops appear translucent and the patties are golden brown.

Place the burgers in the buns and top with the cilantro lime mayo and enjoy!  I served the burgers with a mixed greens salad with tomatoes, avocado and grilled corn kernels with a cilantro lime vinaigrette.

Brown Rice with Lime and Cilantro

Cook brown rice according to the box (which I did not do this time, I opted to cover the rice and leave the burner on medium instead of lowering it to a simmer, whoops!).  Once it’s cooked, squeeze lime juice over the rice and stir in fresh cilantro.

Yumm!