Tag Archives: cilantro

Creamy Avocado Dressing With A Kick

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Creamy Avocado Dressing With A Kick

  
This dressing is delicious on a salad or used as a topping for fajitas, nachos, or even a veggie dip. My favorite way is on a fajita salad. Yum! 

Ingredients:

  • 1/2 avocado if using a regular to largish avocado, otherwise a whole small one
  • 1/2 c sour cream
  • 1 handful of cilantro (roughly 1/4c)
  • 1 garlic clove chopped
  • Juice of 1/2 lime
  • 1 jalapeño (with seeds or half seeds if you don’t like the heat) 
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp sugar 

1. Chop your garlic and jalapeño before putting in your food processor to make sure there are no chunks. I use my mini food processor for this. 

  
  
  
  
2. Blend away!

  
3. Mmmmmm, it’s heavenly! 

  
4. Yum!

  

Pico de Gallo

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Pico de Gallo

  

Chips + Pico de Gallo = Heaven

This pico recipe uses cherry tomatoes instead of the traditional Roma tomatoes. I think they’re sweeter and other than a giant homegrown beefsteak tomato, they’re my favorite. I love to use yellow and red cherry tomatoes together, but feel free to just use red if you want to.

Ingredients:

  • 10.5 oz container cherry tomatoes
  • 1/2 c chopped cilantro
  • 1 chopped jalapeño (deveined and seeded if you want a mild pico, otherwise just chop with seeds to increase the heat)
  • 1 c finely chopped sweet onion
  • Juice of 1/2 lime
  • Salt to taste

1. Chop your onion, cilantro, jalapeño, and tomato and put in large bowl or container.

  
  
2. Squeeze the juice of 1/2 a lime (or the whole thing if you like) and season with salt to taste. Give it a big stir and serve with chips or just about anything!

  

Cilantro Lime Rice

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Cilantro Lime Rice



This rice is soooo yummy! It goes great with almost anything, but I love it with black beans. Yum yum yum! This recipe is enough for 2-3 people, so double it if you need more than that.

Ingredients:

  • 1 c rice (I use converted rice for almost everything, but white or brown rice would work here too)
  • 2 c water (or however much your rice instructs you to use)
  • 1 small sweet onion chopped
  • Olive oil
  • 1/2 chicken bullion cube chopped up
  • 1 lime (juice and zest)
  • 1 garlic clove chopped
  • Cilantro
  • Salt and pepper
  • Green onions (optional garnish)

1. Put your sweet onion into a pot and drizzle some olive oil on them. Season with salt and pepper and cook for s few minutes on medium high heat. You’re just going to sweat them out a little bit. 



2. Now add your rice and chopped garlic into the pot. Also drizzle additional oil onto the rice, as you’ll be “stir frying” it for a few minutes. Do not walk away from your pot right now – this burns easily! Cook for 2-3 minutes stirring frequently.





3. Now add the zest of your lime, the juice of the lime, the 1/2 chicken bullion cube either chopped or crushed between your fingers, and water to the pot. Bring to a boil for one minute, then put a lid on it and turn the heat down to simmer.







4. Cook the rice 20 minutes (or as your instructions say for your specific kind of rice) and once it’s done, add a few handfuls of chopped cilantro. I also like to garnish mine with green onion and another squeeze of fresh lime. And don’t forget the most important part – a margarita!





Roasted Red Snapper With Veggies

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Roasted Red Snapper With Veggies

Roasted Red Snapper With Veggies

I love fish! There are so many people that tell me they love fish but that they’re scared to cook it or all they know how to do is fry it. Don’t get me wrong, I love fried fish, but there are so many healthier and just as delicious ways to enjoy our friends from the salty sea. This red snapper is a very mild white fish, and if you can’t find snapper where you are, a similar tasting fish would be grouper, flounder, or another mild white flaky fish. Halibut is delicious too, but it’s usually an arm and a leg, and I like to stick with the affordable stuff! Normally I do sort of a cooked pico de gallo recipe with this fish, but I had some bell peppers in my garden that were ready to pick, so those got incorporated into this dish and I was so happy I put them in there!

Ingredients:
1 fish filet per person
1 large tomato or a few handfuls of cherry tomatoes cut in half
1 handful chopped cilantro
As many chopped jalapenos as you can handle 🙂
2 bell peppers any color
2 chopped onions (I did one sweet and one purple because I had them both, but if you’re just picking one, go with sweet)
butter
2 chopped garlic cloves
Salt and pepper
Olive oil
Your favorite fish seasoning (I like to use the GOYA brands I normally use on chicken which are the Seasoning Total and GOYA con pepper in addition to a few cracks of fresh black pepper from the grinder)

1. Using an oven safe skillet (hello cast iron!), saute with about 3 T of butter and a drizzle of oil your onions and peppers and season with salt and pepper. This will take about 10 minutes or so on medium high heat. Then add your garlic and saute for a few more minutes.
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2. Turn the heat off and add your chopped tomatoes and cilantro and add additional salt if needed. Stir that around until everything is incorporated.
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3. Place your seasoned fish filets on top of the veggies and place into a 425 degree oven for about 12 minutes. You’ll need to vary your time based on how many filets you have, the thickness, etc, but you get the idea that they’re going in and coming out pretty quickly. Also, I find it helps roast the fish and hold in the moisture if you drizzle the tops with a little olive oil as well as the seasoning you put on them.
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4. I started checking my fish at 10 minutes and I could tell when it was done when the meat bounced back firmly and poked a fork in there and it was opaque. Remember, when you take it out it will continue to carry over cook, so there’s no need for you to cook the blazes out of it.
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5. Plate that puppy up and serve with a twist of lime or a side of rice for a delicious and healthy meal! -13

Texas Coleslaw

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Texas Coleslaw

Texas Coleslaw

Y’all this coleslaw is so delicious and so good for you. Unlike creamy recipes, this one is vinegar based and has some heat. This is probably my most asked for recipe of anything I’ve ever made for a crowd. Here is the recipe for a single batch, but you can easily double or triple everything for large parties.

Ingredients:
10 oz bag of coleslaw mix (I’ve used broccoli slaw, original coleslaw mix, and even the new kinds with all kinds of different stuff in it like Brussels Sprouts and cranberries. But my favorite one is the mixed bag with original slaw and broccoli slaw mixed together.)
1/4 c white wine vinegar (No, this is not the same thing as white vinegar. No, you cannot sub other vinegar.)
1/4 c oil (olive, canola, or vegetable)
2 tsp – 4 tsp sugar
Juice of one lime
Salt and pepper
Pinch of cumin powder (optional)
A handful of those sweet baby bell peppers sliced into rings (yellow, orange, and red)
One sliced jalapeño with seeds
2-3 sliced green onions
A handful of chopped cilantro

1. Combine mix and all chopped ingredients into a mixing bowl.image

2. Whisk together white wine vinegar, oil, lime juice, seasonings, and sugar. Give it a taste and see if you like the sugar content in it. It should be sweet and tangy. Start off with 2 tsp and go from there. Once it’s whisked together, add to mixing bowl.
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3. Allow it to sit in the fridge a while before you serve it. I like to allow at least an hour. It’s delicious by itself or on top of sliders 🙂
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