yumyumyummers

Posts Tagged ‘mexican’

baja fish tacos

In culinary experiments, dinner, easy weeknight meals, ethnic food, lunch, snacks, tapas on 05.07.12 at 8:26 pm

cinco de mayo was just a few days ago… but who says you can’t keep the celebration going with some mexican-inspired menu faves? :)

fish tacos are one of my fave things to order on a sunny patio with a frozen lime margarita on the side. while i haven’t quite mastered the art of mixing a good frozen marg, i’m happy to say that fish tacos are easypeasy to make at home.

prep veggies:
– 2-3 sprigs of green onion (chopped)
– 2 roma tomatoes (rough chop)
– 1.5 cups organic mixed herb salad or greens
– 1/2 large haas avocado (halved, pitted, peeled, sliced)

prep fish:
– heat up large saucepan w/ 1 tbsp extra-virgin olive oil (evoo) on high heat
– add green onion & tomatoes to pan
– reduce heat to medium, add 1 large fillet of fresh salmon to pan (already thawed, if previously frozen)
– season salmon fillet & tomatoes w/ 1/2 tsp ancho chile spice
– cook until salmon lightens slightly in colour on outside & opaque in center (but do not overcook)
– turn sides to cook evenly, about 3min per side
– remove from heat & set aside. allow salmon to cool for a few min.

assemble tacos:
– place 3 medium whole-grain tortillas on a plate
– divvy mixed greens on each tortilla
– add tomatoes, cooked salmon (flaked) & avocado to each tortilla
– season w/ ground black peppercorns
– top w/ queso fresco (grated) over taco fillings

food styling:
– fold tortillas into halves & place on a serving dish
– warm-up tacos in microwave for 15-20sec to melt the cheese
– pairs nicely w/ your fave chilled lime beer or frozen margarita

(tip: if fish tacos aren’t your cup of tea, swap out the salmon for stir-fry chicken. i also tried this taco recipe w/ chicken instead, and it works well w/ the chipotle seasoning & veggies.)

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ancho chile black bean chili

In culinary experiments, dinner, easy weeknight meals, lunch, slowcooker, snacks on 11.30.11 at 9:16 pm

snow day? hello, comfort food. nothing like a winter storm to make you crave some slowcooked goodness. this hearty slowcooked chili will warm you up and have you coming back for seconds. it did for me. :)

what’s great about this recipe is that you don’t need to run to the grocery store for the ingredients. i’m guessing you probably have everything you need right in your kitchen. you can prep the chili for the slowcooker and then smell the lovely slowcooker aroma while you curl up on the sofa. now how’s that for a pretty stellar snow day?

the ancho chile beef:
– heat up 1.5 tbsp extra virgin olive oil (evoo) in a large saucepan on high heat
– brown 2 large shallots (peeled, rough chop) in pan
– add a dash of sea salt
– add 500g lean ground beef to shallots
– sprinkle 1 tsp ancho chile spice
– season w/ ground black peppercorns
– sauté ground beef until browned, but not fully cooked
– remove from heat & set aside, while prepping other ingredients for the slowcooker

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spicy fajita pizza

In appetizers, baking, culinary experiments, dinner, easy weeknight meals, leftovers, lunch, snacks, tapas on 11.21.11 at 7:46 pm

can’t decide what to have for dinner? well, if you’re craving mexican food and pizza tonight, this simple recipe is the best of both worlds.

and it was a great way to repurpose leftover meat stuffing from the pork empanadas the other night (see previous yumyumyummers recipe). gotta love leftover redux.

– preheat oven to 400F

prep the dough:
– sprinkle some whole-wheat flour on a clean surface before rolling out the fresh pizza dough (i bought some fresh from the bakery.)
– using a rolling pin, flatten out the dough into a thin, round pie
– sprinkle some more flour on the dough pie, flip over before applying the rolling pin again
– place the prepped dough pie on a pizza stone (at room temperature) or a lightly-greased, round baking pan

prep the toppings:
– 1-1.5 cups spicy fajita mixture (see previous yumyumyummers recipe)
– 1 cup fresh organic baby spinach
– fresh mozzarella (grated)

prep the pie:
– spread 2 tbsp plain, low-fat greek yogurt evenly on pizza dough
– lightly drizzle hot sauce
– season w/ ground black peppercorns
– add a bed of spinach leaves, then add spicy fajita mixture
– sprinkle mozzarella (grated) evenly over toppings
– season w/ ground black peppercorns

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