Tag Archives: cilantro

Thai Chicken Pizza

One of my favorite restaurants in the whole wide world used to be California Pizza Kitchen. I just loved it- I always, always got the spinach and artichoke dip appetizer and the thai chicken pizza (on honey whole wheat crust!). When I find something I like at a restaurant, I am notorious for ordering it every single time I go back and this was no exception. As I have matured and my foodie-ness has grown in epic proportions, CPK just doesn’t have the same appeal it once did. That’s ok, it happens. However, every now and then I still get a taste for this uniquely delicious pizza and being the self-proclaimed foodies that we are, I suggested we try to make it ourselves. It turned out great and I encourage you to shake things up sometime and give this recipe a try.

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Seared Scallop Pad Thai

Good ol cliche Pad Thai.  What can I say, it is darn good despite being the most cliche and possibly Americanized Asian dish.  Eileen is much more skilled in Asian cuisine (Curry is one of her specialties) than I am but I was inspired to give this old favorite a try.  I looked up some recipes and sort of used them as a basis and tailored it to my taste.

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Roasted Chicken Enchiladas Suizas Stacked Casserole

Whew that title is a mouthful… a delicious mouthful at least! We received tomatillos two weeks in a row from our CSA and felt inspired to make some yummy green-sauce enchiladas. I searched the interwebs and found this recipe. I liked the idea of “suizas” or Swiss cheese flavored enchiladas and though I typically shy away from Rachael Ray recipes this one seemed pretty fun to make and rather unique. Not only did the flavor profile intrigue me but also the idea of a “stacked casserole”. The whole rolling up the enchiladas into cigar shaped tubes can be very messy and painstaking so why not skip it? I made a few modifications to her recipe both while making it and afterwards (link at the end of the post).

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Roasted Tomatillo Salsa Verde

This is another quick post of an easy summer recipe that utilizes items fresh from the garden.  The jalapenos and cilantro were from our garden and this is simply a combination of fresh ingredients.

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Swordfish with Tomato, Pepper, and Caper Sauce

We have been on a roll with Bon Appetit recipes recently and this is an adaptation of one.  They have section where they recreate/figure out recipes from restaurants that readers request.  This was an adaptation of their version of Mahi-Mahi with Tomato, Pepper, and Caper Sauce from Cabana in West Palm Beach.

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Grilled Red Snapper & Swordfish with Fresh Guacamole and Cilantro

Well it’s official. Grilling season is upon us. Yay! We took full advantage of that and the seasonable weather and made a fabulous grilled fish dinner.

Harris Teater’s seafood selection is awesome. Greg got some really nice looking seafood while there and the prices were also very reasonable. This meal was entirely his inspiration and I am so glad it was!

On the left is the red snapper, on the right the swordfish.

He made some fresh guacamole for the topping. His recipe for guac is the same as mine (avocado, red onion, cilantro, lime juice, salt and pepper) though he also added a chopped jalapeno.

He (expertly) grilled the fish and topped each fillet with a hefty spoonful of guacamole, fresh chopped cilantro, and some chopped tomato. He placed the fish on a bed of wilted spinach.

Though this dish may seem a but underwhelming, I assure you that the simplicity and freshness of the ingredients makes this dish so amazing.  It was a light, but very filling meal at the same time. If you like guacamole, the possibilites seem endless in terms of what to serve it on or with. This is just another great way to use it. I preferred the swordfish over the snapper because it was stronger in fishy flavor. If you are open to eating fish, but don’t want a fish intense in flavor snapper is a great option. Both held up well on the grill so it’s really up to you.I can’t wait for more!

lettuce leaf tacos!

mmm tacos. Who doesn’t love a good taco every now and then? The beauty of the taco is that you can make it exactly how you like it and it’s still a taco (ie: hard shell, soft shell, choco taco 🙂 ). Although I do love me some of those pre-made corn taco shells or a soft flour tortilla to support my beef and cheese, we decided to go the healthier route for our taco night this time and use these large, beautiful romaine lettuce leaves.  We made some fresh guacamole to complement the earthy lettuce shells and topped the tacos with cilantro and lime for a tasty version of the classic beef and cheese taco.

First, the guac. I like to make guacamole with just a few ingredients ’cause I love avocados so much.

All I use are avocados, red onion, fresh cilantro, lime juice and salt and pepper.

Chop, chop, chop…

…then mash, mash, mash…

…and you have one of the most easy, yet most delicious condiments on the planet.

From here all we did was brown some ground beef, mix in a little taco seasonings, and served it atop a large lettuce leaf with some cheese, chopped tomato, guacamole, fresh cilantro and lime. Nothing fancy, but downright delicious.

Nothing processed or refined in this spin on a Mexican? American? traditional dinner food. Whole foods and tons of flavor. YUM!

Balti Beef

We have a recipe book that is all about curry and one night this week we decided to make a recipe we have made once before called Balti Beef. In following this recipe you primarily make a sauce using onion and tomato and serve it over beef and red bell pepper (along with some more onions!) and Indian spices. It is very delicious and full of flavor and it was a good excuse to give the new blender a test drive.

Lots and lots of onions in this dish! It was a little tough to get through all the chopping without shedding a few tears.

Along with the onions, we sauteed garlic and ginger. The recipe called for garlic paste and ginger paste, but since we couldn’t find those at Giant we just used fresh chopped garlic and ginger. Along with that, we added a can of chopped tomatoes and 8 different seasonings.

After simmering on low for about twenty minutes and cooling for another 10 or so, it was time for the blender. Check it out!

You can get a general idea of the thickness of the sauce here and look at that beautiful red orange color!

Once the sauce was finished  it was time to make the rest of the dish.

More onions and garlic!

Some fresh red bell pepper added to the mix.

Next, we added the beef and sauteed for two minutes, followed by the Balti sauce. We let it summer for another 5 minutes.

We served it over some jasmine rice with some fresh cilantro for garnish. If you want to go without the rice it is equally as good on it’s own (I just had it for lunch this way 🙂 ).

Anyway, it was good mush! Foods of the Indian/Paki persuasion often look like mush to me- tasty mush though!

Hope you enjoy this one!

Recipe for Balti Beef