Showing posts with label mexican. Show all posts
Showing posts with label mexican. Show all posts
Cilantro Lime Rice
Make 1 cup of white rice in 2 cups of water. Add olive oil and lime juice to liquids. Salt to taste. Chop cilantro. Add to rice either before or after cooking. May add fresh pineapple, too. Yummy!
Blackened Fish Tacos
2-4 Tilapia filets
1 tsp each of cumin, chili powder, oregano
Freshly ground salt and pepper to taste
Dredge fish in the seasoning. Saute in olive oil until cooked through approximately 4 minutes per side. Then chop.
Grill tortillas (corn or flour) in butter topped with mexican cheese until cheese is melted and tortilla is browned.
Top with tilapia, shredded cabbage, mexican cheese, sliced avocado, and Brianna's Chipolte cheddar dressing and drizzle fish with lime juice.
Serve with Cilantro Lime Rice.
1 tsp each of cumin, chili powder, oregano
Freshly ground salt and pepper to taste
Dredge fish in the seasoning. Saute in olive oil until cooked through approximately 4 minutes per side. Then chop.
Grill tortillas (corn or flour) in butter topped with mexican cheese until cheese is melted and tortilla is browned.
Top with tilapia, shredded cabbage, mexican cheese, sliced avocado, and Brianna's Chipolte cheddar dressing and drizzle fish with lime juice.
Serve with Cilantro Lime Rice.
Borracho Beans
1 lb dry pinto beans
soak overnight in a large pot covered with water
Next day:
drain water and refill to cover beans
Add:
1 tbs salt
5-6 minced garlice cloves
Bring to boil and reduce heat to simmer for 2-4 hours until beans are tender. Checking on water to make sure they don't dry out. I usually add water during the cook time. These need to be very brothy.
Fry:
4 strips bacon, remove and crumble
In bacon greas, saute:
1/2 large onion, chopped
1/2 cup fresh cilantro, chopped
Removed and strain from grease and add to beans.
Add: 1 chopped tomato, jalapenos to taste. Serve & enjoy!
soak overnight in a large pot covered with water
Next day:
drain water and refill to cover beans
Add:
1 tbs salt
5-6 minced garlice cloves
Bring to boil and reduce heat to simmer for 2-4 hours until beans are tender. Checking on water to make sure they don't dry out. I usually add water during the cook time. These need to be very brothy.
Fry:
4 strips bacon, remove and crumble
In bacon greas, saute:
1/2 large onion, chopped
1/2 cup fresh cilantro, chopped
Removed and strain from grease and add to beans.
Add: 1 chopped tomato, jalapenos to taste. Serve & enjoy!
Jicama Salad
1 large jicama, julienned
1/4 cup cilantro, stems removed and chopped
1 valencia orange, sliced and segmented
1/2 c valencia orange juice
1 lime, zested and juiced
2 Tbs olive oil
2 tbs minced red onion
salt to taste
Mix all ingredients together and chill until ready to serve.
1/4 cup cilantro, stems removed and chopped
1 valencia orange, sliced and segmented
1/2 c valencia orange juice
1 lime, zested and juiced
2 Tbs olive oil
2 tbs minced red onion
salt to taste
Mix all ingredients together and chill until ready to serve.
Pico De Gallo
8-10 Roma tomatoes (seeded)
1/2 red onion (or to taste)
1 jalapeno pepper (or more to taste)
2 medium cloves garlic, chopped
juice of one lime
1 tbs olive oil
4 tbs chopped fresh cilantro
1 tsp coarse salt
1/2 tsp fresh ground black pepper
Seed & dice tomatoes. Chop onion, jalapeno and garlice to a fine consistency. To these ingredients, add the fresh cilantro, salt, pepper, olive oil and lime. Mix well.
Cover and refirgerate for at elast 3 hours. Best if served the next day.
Serve with tortilla chips, burritos, tacos or any Mexican dish. Delicious. As with any dish, you may add or delete ingredients to suit your personal taste.
1/2 red onion (or to taste)
1 jalapeno pepper (or more to taste)
2 medium cloves garlic, chopped
juice of one lime
1 tbs olive oil
4 tbs chopped fresh cilantro
1 tsp coarse salt
1/2 tsp fresh ground black pepper
Seed & dice tomatoes. Chop onion, jalapeno and garlice to a fine consistency. To these ingredients, add the fresh cilantro, salt, pepper, olive oil and lime. Mix well.
Cover and refirgerate for at elast 3 hours. Best if served the next day.
Serve with tortilla chips, burritos, tacos or any Mexican dish. Delicious. As with any dish, you may add or delete ingredients to suit your personal taste.
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