Mahi Mahi Fish Tacos

Growing up, I thought the fish taco craze was a bit strange.  I couldn't wrap my arms around it, and told myself that anyone who wanted anything other than a sizzling chicken fajita was insane.  But then I tried the fish tacos at a neat little restaurant that used to be down the street from my church.  I was hooked!  After that, we moved to California, where fish tacos reign supreme, and I remember eating them on the pier in Santa Cruz, even though it was February!  my husband still stood firmly on the non-fish side of the taco debate.  Until I made these and didn't tell him!  After he devoured two tacos, he asked me what he was eating and he couldn't have been more surprised!  That evening, he agreed with me that fish tacos aren't that bad, but he still prefers steak on his tortillas over fish (or even chicken).

Slaw:

2 cups shredded red cabbage

1 tablespoon roughly chopped fresh cilantro

2 tablespoons lime juice

1/8 teaspoon salt

Avocado Cream:

2 tablespoons reduced fat sour cream

1/2 tablespoon lime juice

1/2 medium avocado, chopped

1/2 of a jalapeno, seeded

1 tablespoon chopped fresh cilantro

salt and pepper to taste

Fish:

1 teaspoon olive oil

1 small onion, chopped

4 cloves garlic, minced

1 10-ounce can Rotel tomatoes, drained

1 4.25-ounce can diced green chiles

1 tablespoon fresh cilantro

1/2 teaspoon cumin

1/2 teaspoon salt

pepper to taste

1 pound mahi mahi filet

1/2 lime

10 white corn tortillas

For the slaw, combine the cabbage, cilantro, lime juice, and salt together in a large bowl.  Toss well and set aside.

In a blender, combine all ingredients for the avocado cream plus 2 tablespoons water.  Blend until smooth.

In a large nonstick skillet, heat the olive oil over medium-high heat.  Add the onion and cook until translucent, about 3 minutes.  Add the garlic and cook 1 minute more.  Add the tomatoes, chiles, cilantro, cumin, salt, and pepper.  Cook for 1 minute, stirring to combine the flavors.  If the mixture seems dry, add about 3 tablespoons water to the pan.  Reduce heat to medium and place fish in the skillet.  Cover and cook until the fish is opaque in the center and flakes easily, 6-7 minutes.  Use a wooden spoons to break up the fish and mix it into the tomatoes.  Squeeze lime over the fish.

To serve, heat the tortillas in a hot skillet over high heat, about 30 second per side.  Fill each tortilla with 1/3 cup fish, top with 3 tablespoons slaw, and drizzle with 1 tablespoon avocado cream.

Serves 5.

Recipe adapted from The Skinnytaste Cookbook, by Gina Homolka.

Funky Fusion Fajitas

I realize I missed Cinco de Mayo here on the blog, but I didn't at home!  Mexican food is my favorite, so you better believe we had a South of the Border feast at our house.  I remember watching the episode of Throwdown! where these fajitas were prepared and I knew I needed to make them at home.  I'm so glad I did, too!  My husband loves steak fajitas, so these were a huge hit, even though I typically prefer chicken.  I went right from stove to table, serving these right out of the cast iron skillet, with plenty of salsa and sour cream on the side, allowing each person to fix up their fajitas according to preference.  This would be a fabulous party meal, creating a buffet-style Fajita Bar.  I sense a theme party brewing!!  Ole!

1/4 cup dry white wine

1/4 cup soy sauce

1/4 cup red wine vinegar

1/4 cup plus 2 tablespoons olive oil

2 tablespoons ketchup

1 cup packed brown sugar

3 cloves garlic, minced

1 tablespoon ground ginger

salt and pepper

1 teaspoon crushed red pepper flakes

1 teaspoon garlic powder

1 1/4 pounds flank steak

1/2 red onion, sliced into half-moons

1 green bell pepper, sliced into 1/4-inch wide strips

1 yellow or red bell pepper, sliced into 1/4-inch wide strips

4 green onions, white and green parts, sliced

12 8-inch flour tortillas

guacamole

Screamin' Sour Cream (recipe linked)

Combine the wine, soy sauce, vinegar, 1/4 cup olive oil, ketchup, brown sugar, 2 garlic cloves, ginger, 2 teaspoons salt, 1 teaspoon pepper, red pepper flakes, and garlic powder in a large bowl.  Whisk together to mix well.  Set aside about 1/2 cup of the mixture for serving.

Tenderize the steak (pierce it all over with a fork on both sides) and place in a container with the marinade.  Refrigerate for at least 2 and up to 4 hours, turning occasionally.  Remove meat from fridge about half an hour before grilling.

Heat the grill to medium high.  Remove steak from marinade and discard the marinade.  Season with salt and pepper (optional) and grill about 6 minutes per side for medium-rare.  Allow the meat the rest for 10 minutes while you cook the veggies.

Heat the remaining 2 tablespoons of olive oil in a large cast iron skillet.  All the red onion, bell peppers, green onions, remaining garlic, and a couple tablespoons of the marinade you reserved earlier.  Cook, tossing occasionally, until crisp-tender.

Slice the steak into thin strips across the grain.  Spread each tortilla with some guacamole, then top with a few strips of meat, veggies, sour cream, and a drizzle of the reserved marinade.

Serves 6.

Recipe adapted from Throwdown! by Bobby Flay.

Individual Southwestern Chicken Pies

The holidays are over and my work schedule seems to be insane, even though I still work the same three shifts per week I always did.  Either way, cold weather is setting in and I feel the need to stock my freezer with precooked meals so the men in my life can eat well-balanced suppers when I'm not home in the evenings.  These chicken pies are adorable (I mean, who doesn't like food that looks like a cupcake), freeze well, transport well, and pack loads of veggies into one portion!  What more could you ask for?  Oh wait!  They're the perfect marriage between chicken pot pie and a loaded burrito...two family favorites at my house!  I just know you'll enjoy them as much as we do!

For the filling:

1/2 cup red onion, diced

1/2 cup red bell pepper, diced

1/2 cup frozen corn kernels

1/2 cup black beans, drained and rinsed

1 tablespoon fresh garlic, minced

1 teaspoon ground cumin

1 teaspoon minced cilantro

1 tablespoon vegetable oil

1 1/2 cups chicken stock

1/2 cup sour cream

2 tablespoons flour

8 ounces cooked chicken, shredded

1 1/2 cups shredded pepper jack cheese, divided

1 tablespoon lime juice

salt and pepper to taste

For the crust:

3/4 cup flour

2/3 cup cornmeal

1 tablespoon minced jalapeno

1 1/2 teaspoon baking powder

1/2 teaspoon salt

zest of 1 lime

1 cup milk

1 egg

1/4 cup vegetable oil

salsa

Preheat oven to 425 with a 6-cup jumbo muffin pan inside.

For the filling, sweat onion, bell pepper, corn, beans, garlic, cumin, and cilantro in 1 tablespoon oil in a large saute pan over medium heat, about 5 minutes.  Combine the stock and sour cream.  Whisk 2 tablespoons flour into the vegetable mixture to coat, then whisk in the sour cream mixture and cook until slightly thickened, about 5 minutes.  Stir in chicken, 1 cup of the cheese, and lime juice.  Season with salt and pepper to taste.

For the crust, whisk 3/4 cup flour, cornmeal, jalapeno, baking powder, 1/2 teaspoon salt, and zest in a bowl.  Stir in milk, egg, and 1/4 cup oil and combine well.

Scoop 1/3 cup cornmeal batter into each well of the hot pan.  Bake 5 minutes.  Scoop 1/2 cup filling into center of cornbread in each well and bake 20 minutes more.  Sprinkle remaining cheese evenly over pies and bake until melted, about 5 minutes.  Let pies stand 5 minutes, then run a knife along the edges to release and serve with salsa on the side.

Serves 6.

Recipe adapted from Cuisine at Home, March/April 2014.

Red Snapper Veracruzana

I love Mexican food.  So usually on Cinco de Mayo, I whip up a batch of creamy cheesy enchiladas, but this year I wanted to make something different.  Something a little bit healthier.  Yet still in keeping with my favorite flavors.  I stumbled upon an entire menu in a cookbook I've had for ages but haven't really sampled.  I knew I had to try it.  This dish is not complicated, but it also isn't something that comes together in five minutes.  Give yourself a little time to babysit the fish and you won't regret it!!  Enjoy!

1/4 cup olive oil

2 large onions, finely chopped

6 cloves garlic, minced

3 jalapeños, seeded and minced

1/2 cup dry white wine

1 28-ounce can diced tomatoes and juices

1 tablespoon sugar

1/4 cup minced cilantro

2 bay leaves

salt and pepper to taste

8 4-ounce red snapper filets (or use another firm fish, like mahi!)

Heat the olive oil in a large skillet over medium heat.  Add garlic, onions, and jalapeños.  Saute until veggies are soft, about 10 minutes.  Add the wine and scrape the brown bits off the bottom of the pan.  Stir in tomatoes, sugar, cilantro, and bay leaves.  Add salt and pepper to taste.  Reduce the heat to low, cover, and simmer 15 minutes.

Season the fish on both sides with salt and pepper.  Place each filet on the sauce and spoon additional sauce over the top side.  Cover and cook 8-10 minutes.

Serve, garnished with additional cilantro and lime wedges if you'd like.

Serves 8.

Recipe adapted from The Comfort Table, by Katie Lee.

Cilantro Lime Rice

It's hard to imagine a Mexican fiesta without rice.  This tasty twist on a classic is perfect.  I used a rice blend, so the contrast of white rice with bright green cilantro is more subtle, but it was a healthier carb choice for me.  Use whatever kind of rice you have on hand, and serve up this tasty rice with your favorite south of the border dishes!  If you'd like, you can even mix your rice in with these beans for a one-hit wonder!  Ole!

4 cups water

Juice of 1 lime

2 teaspoons salt

2 cups rice

3/4 cup chopped cilantro

Bring water, lime juice, and salt to a boil.  Add rice, place the lid on the pot, lower heat to simmer, and allow to cook until the moisture is absorbed, about 20 minutes.  Fluff with a fork and stir in the cilantro.

Recipe adapted from The Comfort Table, by Katie Lee.

Spicy Black Beans

We're continuing our Cinco de Mayo celebration with some spicy black beans this week!  These beans pack a punch, so proceed with caution, but they are worth every fiery bite!  Serve them alongside your favorite Mexican dishes, use them as a taco or burrito topping, or even add them to a fiesta soup to add tons of flavor.  Beans are versatile, so play around with the spice blend and pepper choices according to your tastes!

1 tablespoon olive oil

1 onion, diced

1 green bell pepper, diced

1 tablespoon chili powder

1 teaspoon cumin

1 teaspoon ground corriander

1 bay leaf

2 14-ounce cans black beans, rinsed and drained

1 14-ounce can diced tomatoes

1 teaspoon salt

1/2 teaspoon pepper

1 cup water

Heat the olive oil in a large skillet over medium heat.  Add the onion and bell pepper.  Saute until translucent.  Stir in the spices and bay leaf and cook 2-3 minutes more.  Add the beans, tomatoes, salt and pepper, and water.  Bring to a low boil.  Reduce heat to simmer and cook 30 minutes.

Serves 6-8.

Recipe adapted from The Comfort Table, by Katie Lee.

Ruby Red Grapefruit Margaritas

It's Cinco de Mayo, and that means it's margarita time!!  I'm a big fan.  Especially of the variety my dad used to make.  But his recipe is a closely-guarded family secret, so I can't divulge.  However, I cam across this recipe and had to try it.  It didn't disappoint, and that is coming from the gal who normally doesn't like a 'rita on the rocks!  This drink is refreshing, pretty, and strong!  It'll knock your socks off (literally!) and I just know you'll love it as much as I do.  Mix up a pitcher for your next fiesta!

2 limes, cut into wedges

salt, in a shallow bowl or plate

1 cup ruby red grapefruit juice

1 tablespoon sugar

2 cups triple sec

2 cups tequila

crushed ice

Rub the lime wedge around the rim of a margarita glass to moisten.  Dip and roll the glass in the dish of salt so that the rim is completely covered.

Mix juice, sugar, triple sec, and tequila in a large pitcher.  Stir to combine well and ensure the sugar is dissolved.

Place crushed ice in each glass.  Pour margarita over ice and  garnish with additional lime wedges.

This Month: Cinco de Mayo

Even though summer doesn't officially begin until late June, warm weather celebrations are abundant in May! Derby Day, Mother's Day, Memorial Day, and Cinco de Mayo! As if I really need another excuse to throw a party! The warmer weather has rejuvenated my need to cook...  I feel compelled to incorporate fresh produce like cilantro and citrus, spicy flavors of chiles, and bright colors of the tropics on my table.  Sort of like when fall creeps up and I get excited to wear my sweaters and boots again...only this time it's flip flops and tank tops. And cilantro and citrus (wait, did I already say that?!). I love warm weather food, I love Mexican food, and I love a good theme party. Here's a little something different from your typical taco dinner to celebrate Cinco de Mayo...

Ruby Red Grapefruit Margaritas

Red Snapper Veracruzana 

Spicy Black Beans

Cilantro-Lime Rice

Chicken & Black Bean Enchiladas with Roasted Salsa Verde & Monterey Jack Cheese

It's no secret that I love Mexican food.  In fact, I've been known to make comments like "I think I was Mexican in a past life" (I'm a European mutt) and "I could eat Mexican every day of my life if my waistline would let me."  And because of my absolute love for South of the Border yums, I do try to make it on the healthier side.  Anyway, when I saw this recipe online (sorry to the source, because I can't remember where!) I knew I had to try it.  I have a favorite enchilada recipe that I make regularly, but it's a bit time-consuming and has a lot of cheese involved (including cream cheese).  These are much lighter, and prettier, and I bet they'd make a great make-ahead meal during a busy week or to take to a neighbor in need.

2 boneless, skinless chicken breasts

3 tablespoons olive oil

1 onion, diced

4 cloves garlic, minced

salt and pepper to taste

1 jar tomatillo salsa

zest and juice of 1 lime

1 15-oz can black beans, drained and rinsed

1 large bunch cilantro, roughly chopped

1 teaspoon ground cumin

8 large flour tortillas

2 cups shredded pepper-jack cheese

Preheat the oven to 500°F. 

Place the chicken in a large stockpot and fill with water to cover chicken by one inch.   Bring water to a boil, reduce the heat to medium, and poach for 20 minutes, or until chicken is cooked through.  Remove to a cutting board and chop into 1-inch pieces. 

While the chicken cooks, in a cast-iron skillet, heat 2 tablespoons of olive oil on medium-high until hot. Add the onion and garlic and season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until softened. Stir in the salsa and lime zest.  Simmer, stirring occasionally, 5 to 7 minutes, or until thickened and slightly reduced in volume.  Remove from heat.

While the salsa simmers, in a medium bowl, combine the black beans, cumin, chopped chicken, half the cilantro, the lime juice, 1 tablespoon of olive oil, and half the cheese.  Stir to combine and season with salt and pepper to taste.  Spread a thin layer of the salsa mixture in the bottom of a baking dish.  Divide the chicken mixture between the tortillas.  Roll each filled tortilla tightly and place in the baking dish, seam side down.

Pour the remaining salsa mixture over the enchiladas, then sprinkle the remaining cheese over the top.  Place in the oven and bake 20-30 minutes, or until the cheese is browned and bubbling. Let stand for 1 to 2 minutes before serving. Garnish with the remaining cilantro.

Serves 4-6.

Cheesy Chicken Tostadas

Everyone knows I love Mexican food.  Good thing my husband loves it too, or we'd be in a world of hurt with most of my cravings, restaurant choices, and at least one meal a week!  And for some reason, Mexican food seems to go great with sports.  I mean, who doesn't love nachos during the big game?  But, let's get real.  Mexican food and game day food are not known for their nutrition factor.  In fact, just the opposite.  And while I fully subscribe to giving yourself some wiggle room over the weekend, I never want to totally derail my diet and exercise program for a few guilt-free hours of gorging myself at the game watch.  Enter this recipe.  Straight out of one of my many South Beach Diet cookbooks, these tasty tostadas are great as appetizers, lunches, or a light(ish) dinner.  I've made them several times, much to the delight of my husband, who has absolutely no idea that they're "chick food"!!  Take them to your next tailgate, and let the ladies know they can have their football, and eat too!!

4 8-inch whole wheat tortillas (except that I typically buy these)

5 teaspoons olive oil

salt

1 pound chicken breast cutlets, cut into thin strips (or thinly slice a boneless, skinless breast)

1/3 cup minced onion

2-3 cloves garlic, minced

1 jalapeño, seeded and diced

1 can diced tomatoes, well drained (go for the Mexican varieties, which are easy to find)

1 teaspoon chili powder

1 teaspoon cumin

1/2 teaspoon coriander

1/2 cup shredded reduced-fat cheese (Mexican blend, sharp cheddar, or pepper jack are great choices)

1/2 avocado, peeled and sliced

fresh cilantro leaves, for garnish

Heat the oven to 400.  Line a rimmed baking sheet with foil.

Place the tortillas on the baking sheet.  Using a pastry brush, lightly coat the tortillas on one side with olive oil, then lightly sprinkle with salt.  Bake for 10 minutes, or until lightly browned and crisp.  Remove from the oven and turn the oven to broil.  Leave the tortillas on the baking sheet.

While the tortillas are baking, in a large nonstick skillet, heat the remaining 4 teaspoons oil over medium-high heat.  Add the chicken, onion, garlic, and jalapeño and sprinkle with salt.  Cook, tossing occasionally, until the chicken is almost cooked through, about 3 minutes.

Add the tomatoes, chili powder, cumin, and coriander.  Cook, stirring occasionally, until most of the liquid evaporates, about 6 minutes.

Top the tortillas evenly with the chicken mixture, then sprinkle evenly with the cheese.  Broil 6 inches from the heat, watching carefully to prevent the tortillas from burning, just until the cheese melts.  Top evenly with avocado and garnish with fresh cilantro.  Serve warm.

Serves 4.

Recipe adapted from The South Beach Diet Super Quick Cookbook, by Arthur Agatston.

Tilapia with Salsa Verde

This super fast and super delicious dish is perfect for a summer night with a south of the border or Mediterranean flavor!  I serve it with a side of my favorite gazpacho, sautéed summer veggies, and a crisp green salad.  Not only is it flavorful, but it's light and healthy and easy on the waistline, a bonus during bikini season.  Try the salsa on other fish, like grouper, red snapper, or ocean perch.  It's equally tasty over chicken or pork, or even stirred into rice.  No matter how you try it, it's sure to be a hit on your dinner guests!  

9 ounces canned diced green chiles

1/2 small onion, cut into chunks

2 cloves garlic

1/2 fresh jalapeño

4 teaspoons olive oil, plus more for drizzling

1/3 cup cilantro

1 tablespoon fresh lime juice

1/2 teaspoon salt, plus more for seasoning

4 6-ounce tilapia filets

Combine all but the fish in a blender and puree until smooth.

Heat a non-stick skillet or grill pan to medium-high.  Brush the fish with olive oil and season with salt.  Sauté or grill until just cooked through and flakes with a fork, about 5 minutes.

Transfer fish to a plate and top with the salsa verde.

Serves 4.

Recipe adapted from The South Beach Diet Super Quick Cookbook, by Arthur Agatston.

South Beach Diet Chipotle Beef Burrito

About a year ago, I encouraged my husband to take part in the meal planning.  I suggested he look through my cookbooks and mark a few recipes he'd like to try with post-it tabs.  Thrilled to be included in "my" domain, my husband poured over my South Beach Diet books and marked a dozen or so dishes.  Over the course of the next few weeks, I made many of the recipes he selected, careful not to change one single thing (my husband often chides me for not trusting the experts and making recipes more complicated than is necessary).  Well, my husband learned that every now and then the "experts" are wrong and the recipes are on the bland side...especially when you're talking about a diet recipe!  After a handful of SBD fails, my husband gave me the go-ahead to tweak recipes as I saw fit and agreed that he'd stay out of the creative liberties I took while making dinner.  Last week I was going through some of the dishes he'd picked out, and somehow I missed this one.  Actually, I'm fairly certain I'd ignored it on purpose, as I'm not typically a fan of chipotles in adobo sauce and I also stand by the phrase "if it ain't broke, don't fix it" and therefore believe that Old El Paso's taco kits are just fine, thanks very much.  But, I decided to take one for the team and make this recipe.  And it's fabulous exactly the way it's written, even with those pesky chipotles I normally loathe.  That said, it's even better with a little reduced-fat sour cream and avocado slices.  Or serve it up with guacamole salad for a little South Beach Diet flair!  Enjoy!

2 teaspoons extra virgin olive oil

2-3 cloves garlic, minced

1 small onion, diced

1 pound lean ground beef

2 canned chipotle chiles in adobo, plus 2 tablespoons sauce from can

1 15-ounce can black beans, rinsed and drained

1 6-ounce bag fresh baby spinach

4 whole-wheat tortillas

1 cup reduced fat shredded Mexican blend cheese

Heat oil in a large skillet over medium heat.  Add garlic and onion and cook until softened, about 3 minutes.  Add beef and cook until well browned, about 6 minutes.

Add chiles, adobo sauce, and beans to beef mixture.  Cook until beans are warmed through, about 3 minutes.  Add spinach, stir to combine, and cook until wilted, 2-3 minutes more.

Lay one tortilla on a serving plate.  Sprinkle about 1/4 cup cheese down the center of the tortilla, then top with one-fourth of the beef mixture (approximately 1 cup).  Fold two sides of the tortilla toward the center, and then roll up to form the burrito.  Repeat with the remaining tortillas and filling.  Serve hot.

Serves 4.

Recipe adapted from The South Beach Diet Quick and Easy Cookbook, by Arthur Agatston.

Raspberry-Chile Glazed Chicken Roulade

3 tablespoons olives oil

dash salt and pepper

1 cup oyster mushrooms, cleaned and sliced into bite-sized pieces

2 large boneless, skinless chicken breasts, butterflied

1-2 teaspoons Smoky Chipotle Adobo

6 ounces goat cheese

2 pablano chiles, fire-roasted, seeded, and cut into 1/4-inch-wide strips

2 tablespoons fresh oregano, optional

toothpicks

6 ounces red chile-raspberry jam or jelly, heated and strained of seeds (add 1 or 2 teaspoons chile powder to jelly if you can't find red chile-raspberry jelly)

Preheat the oven to 325.

Heat the oil in a heavy skillet; add salt and pepper and the mushrooms and saute on high heat until nicely browned.  Remove mushrooms and reserve.  Save skillet with any accumulated juices.

Trim the chicken of excess fat.  Gently pound with a kitchen mallet to a uniform 1/4-inch thickness.  Season each piece of chicken with dry rub and divide the goat cheese equally between each piece, spreading it on the inside to cover the center 1/3 to 1/2 of the meat.

Divide the chile strips and mushrooms evenly between each piece of meat.  If using, sprinkle fresh oregano on top.

Roll each piece into a long cylinder, using a toothpick or wooden skewer to secure.  Saute roulades in same skillet used for the mushrooms over medium-high heat to sear all sides of each roulade.  Place roulades in a baking dish and brush with half the heated jelly.  Bake until the chicken is cooked through and juices run clear, 15-20 minutes.

After removing from oven, let meat rest, loosely covered, 4-5 minutes.  Drizzle with the remaining warmed jelly and serve.

Serves 4.

Recipe adapted from Fiesta on the Grill, by Daniel Hoyer.

Ultimate Char-Grilled Steak with Mushrooms, Roasted Chiles, & Onions

For the steaks:

4-6 strip loin steaks, 1 1/2 inches thick

2 teaspoons Worcestershire

2 tablespoons olive oil

3-4 tablespoons Smoky Chipotle Adobo

2 sprigs per steak Mexican oregano, optional

For the topping;
2 tablespoons olive oil

1/2 cup shiitake, portobello, or crimini mushrooms, sliced 1/4-inch thick

3 tablespoons butter, divided

1 medium onion, peeled and cut into thin slivers

salt to taste

2 medium pablano chiles, fire-roasted, peeled, seeded, and cut into 1/4-inch-wide strips

Dash Worcestershire

Generous splash red wine or sherry

Black pepper to taste

1 teaspoon fresh Mexican oregano

Spread the steaks with Worcestershire and then with oil.  Sprinkle dry rub and place a sprig of fresh herbs, if using, on each side of steaks.

Let meat sit at room temperature for 30 minutes.  Cook over medium-high heat until desired doneness.  Rest before serving.

While the meat is grilling, in a preheated skillet, add the remaining oil and saute the mushrooms on high heat until browned around the edges, 2-3 minutes.  Remove from pan.

Reduce heat to medium-low, add 1 tablespoon butter, onion, and salt.  Cover and cook, stirring occasionally, until the onion is golden brown and sweet, 10-12 minutes.  Uncover for the last 5 minutes to dry out any extra moisture.

Increase the heat to medium-high, add the cooked mushrooms and roasted chile strips and cook one more minute.  Add the remaining Worcestershire, wine, and black pepper, stirring well.  Taste and adjust salt as needed.  Turn off heat, add fresh herbs, and stir in remaining butter until melted.  Serve over steak with Red Chile Caesar Salad and Potatoes & Chiles with Sour Cream & Garlic.

Serves 4-6.

Recipe adapted from Fiesta on the Grill by Daniel Hoyer.

Potatoes & Chiles with Sour Cream & Garlic

Scalloped potatoes are great, but they weren't exactly what I had in mind when planning a Mexican steak dinner.  Then I saw this recipe.  You get the creaminess you expect from scalloped potatoes, with a tiny bit of heat from the chiles, bringing the fiesta theme throughout every dish of your dinner.  Oh...and these reheat like a champ too!

2 pounds waxy potatoes, peeled and sliced into 1/4-inch thick rounds

2 quarts water

1 tablespoon, plus 2 teaspoons salt 

cooking spray

2 cups sour cream

1 cup heavy cream

1/2 teaspoon freshly ground black pepper

8 cloves garlic, peeled and cut in half lengthwise

2 poblano chiles, fire-roasted, peeled, seeded, and cut into 1/4-inch thick strips

Preheat the oven to 350.

Par-cook the potatoes by boiling in the water with 1 tablespoon salt until almost cooked through but still very firm and a little crunchy in the center (about 8 minutes).  Drain immediately.

Grease a baking dish with the cooking spray.  Combine the sour cream, cream, remaining 2 teaspoons salt, and pepper and mix until smooth.  Layer a small amount of the cream mixture to cover the bottom of the baking dish.  Arrange the potato slices in the casserole, interspersing the garlic so that it is evenly distributed.  Scatter the chile strips over the potatoes and cover with the remaining sour cream mixture.

Bake 25-35 minutes until the cream has thickened with a little browning on the top and the potatoes are tender.

Serves 6-8.

Recipe adapted from Fiesta on the Grill, by Daniel Hoyer.

Red Chile Caesar Salad

When putting together a menu plan a while ago, I came across this recipe, or, rather, a 100% homemade version of this recipe.  This salad paired well with my Mexican-inspires steak and potato dinner, but since I didn't want to make croutons or Caesar dressing from scratch, I went the way of Sandra Lee: semi-homemade!  Enjoy!


1 20-ounce bag hearts of Romaine
1/4 cup shredded Parmesan
1/4-1/3 cup Ken's Light Creamy Caesar dressing
1-2 teaspoons (more or less to taste) cayenne
1-2 handfuls croutons


Lay a bed of Romaine in a large bowl.  Sprinkle with parmesan.  Combine dressing and cayenne in a small bowl, tasting to adjust flavors as needed.


Toss salad with dressing and top with croutons.


Serves 4.


Recipe inspired by Fiesta on the Grill, by Daniel Hoyer.

Lime-Marinated Spicy Grilled Salmon with Cilantro-Pumpkinseed Pesto

For the fish:

2 1/2 pounds salmon fillet, skinned and pin bones removed

1/4 to 1/3 cup freshly squeezed lime juice

2 teaspoons lime zest

3 cloves garlic, minced

2 tablespoons fresh cilantro, finely chopped

2-3 tablespoons Smoky Chipotle Adobo

1/8 cup olive oil

For the Pesto:

1 or 2 poblanos, fire-roasted, peeled, and seeded

6-8 cloves garlic, peeled

1 cup green pumpkinseeds, pan roasted until most of hte seeds have popped and the edges are slightly browned, then cooled

1 bunch cilantro, washed and the last 2 inches of the root end removed

1 1/2 tespoons salt

juice of 1/2 a lime (1 tablespoon)

2-3 tablespoons cool water (or as needed to make a smooth puree)

1/4 cup olive oil

Cut the salmon into serving-sized portions (6 ounces each).  Preheat the grill to medium-high.

Combine lime juice, zest, garlic, and cilantro in a bowl and set aside for 10-15 minutes.  Brush or drizzle the fish with the lime mixture to completely coat.  Let sit for 5 minutes to absorb the flavor and slightly dry.

Sprinkle the salmon with the dry rub and let sit 5-10 minutes more.  Brush the surface of the fish with olive oil to evenly coat.  

Make the pesto.  Combine all pesto ingredients, except olive oil, in a food processor or blender and process until smooth (with a blender more water will be needed).  Taste for salt and chile heat, adjusting as needed.  Blend in the oil.  Set aside.

Cook fish on the grill until done but still moist and not overcooked (the time will depend on the thickness of the fillet).  Serve warm with pesto on top.

Serves 6.

Recipe adapted from Fiesta on the Grill, by Daniel Hoyer.

Carne Asada Tampiquena with Grilled Scallions

I love Mexican food.  It is by far my favorite ethnic food and I could easily eat it four or five days a week.  But, alas, indigestion would make that a futile effort.  No matter, though, I'm still going to share some favorite Mexican dishes for you this month!  With Cinco de Mayo just around the corner, I'll be featuring some south of the border yummies from a fabulous cookbook I've had for years but only recently started using:  Fiesta on the Grill by Daniel Hoyer.  Ole!

2 to 2 1/2 pounds sirloin, chuck, round, or beef tenderloin

Juice of 3 limes

2 tablespoons vegetable oil

2 to 3 tablespoons Smoky Chipotle Adobo, plus 1 to 2 teaspoons for the scallions

2 bunches scallions, washed and trimmed

1 tablespoon olive oil

Slice or butterfly the meat into sheets 1/2 inch thick.  Carefully pound the meat with a kitchen mallet until 1/2 the original thickness.  If using tenderloin, just slice the meat thinly as pounding would break down this tender cut.

Sprinkle the lime juice over the meat, wait five minutes, then brush with the oil.  Season the meat with 2-3 tablespoons dry rub, cover, and marinade 30-60 minutes.

Char grill the meat over high heat 3-4 minutes on the first side, flip, then 2 more minutes.  Allow to rest 5 minutes, slice into thin strips, and serve.

While the meat is resting, brush the onions with olive oil to coat.  Sprinkle with 1-2 teaspoons dry rub.  Grill whole scallions until marks develop and scallions have softened.  Turn and grill so both sides have grill marks.  Serve on top of meat.

Serves 4-6.

Recipe adapted from Fiesta on the Grill by Daniel Hoyer.