I made this Acapolco Halibut today and it turned out great. I don't have a lot of experience with white fish that isn't tilapia. It's spicy and a little hot but you can cut the chili powder down. And I think it will work with different kinds of white fish, depending on what's available and what looks good that day. Plus, everyone should eat more fish! It is very good for you!
Acapolco Fish
4 4-6 oz fillets of halibut(or cod, catfish, or tilapia will work)
3 limes
2 T extra virgin olive oil
3 tsp cumin
2 tsp granulated garlic
2 tsp oregano
1 tsp chili powder
1 tsp ground red pepper, or chipotle powder
1 tsp ground black pepper
1 tsp salt
Put fillets in shallow dish and sqeeze lime and pour olive oil over. Then combine all spices together and sprinkle all sides of the fish with it along with the juice and oil until well coated. Cover and refrigerate for 20 mins. Once marinated either use grill or a saute pan coat with a little non stick spray or canola oil to prevent sticking, and grill or saute for 2-5 min on each side depending on the thickness of your fillet. The thicker they are the longer they need to stay on. Once your fish is opaque and flaky it's done. Also a lime wedge to squeeze on the fish right before eating makes it even more yummy and helps the heat of it.
I served it with grilled vegetables and a rice pilaf with bell peppers and chicken stock instead of water. It was really good.
Tuesday, November 10, 2009
Saturday, October 31, 2009
Pumpkin Patch Cupcakes, not only fun to make but yummy!!I got this from My HELLO, CUPCAKE book. It's really fun and has lots of ideas with cupcakes. These are a pumpkin cake with the decoration on top and it's really easy.
Ingredients
1 box white or yellow cake mix
1 c. canned pumpkin puree
3/4 c. buttermilk
1 tsp pumpkin pie spice
1/3 c. veg oil
4 eggs
Mix together and bake in cupcake pan according to cake mix directions. Let cool completely.
For pumpkins
Orange decorators sugar, I got two canisters
1 can vanilla frosting
orange food coloring or red and yellow will work but it's really light in color
3 strips of green rainbow twizzlers
orange writers icing. I used Betty Crocker, make sure it's the writers kind with a small round tip.
Once your cupcakes are cool enough to frost, color the vanilla frosting orange and frost a cupcake and pour out your orange sugar in a shallow pan or I used a pie tin. and holding the bottom of the cupcake roll the entire thing in the sugar so all of the frosting has a layer of the sugar. Using a toothpick create ridges from the middle out, also do it off center cause pumpkin ridges are off. Then pipe the orange writers icing along the indentations from toothpick. Then cut the green twizzlers into 1 inch strips diagonally and put into the top of the pumpkin where your ridges meet and thats your stem. Repeat with all cupcakes and you have an edible and delicious pumpkin patch!
Monday, October 19, 2009
Cuban Pork Chops
Cuban Porkchops with Mojo(moe-hoe) sauce
I made this today for my assignment and it was so good the pan sauce is amazing!
1 c. orange juice, plus 1/4 c, divided
1/2 c. lime juice, plus 1/4 c., divided
1/4 c. white vinegar
4 pork chops, no more than 1 inch thick
1 T. black pepper
2 T salt
1 1/2 tsp. cumin
1 T garlic powder
1T. onion powder
1 T dried oregano
3 T canola oil
1/4 c. red onion (optional)
2 cloves garlic, minced
1/4 c. white wine or chicken broth
In a large ziplock bag add the 1 c. orange juice, 1/2 c. lime juice and the vinegar. Put the chops in the marinade and put in the fridge for at least 20 mins to an hour.
Meanwhile add all the spices together in small bowl. Once you pull your pork out, pull out of the bag and pat dry with a paper towel. Rub the spice mixture all over each side of the pork. In a large saute pan heat the oil on high heat and sear one side of the pork until golden brown, then flip and turn the heat to medium-low heat and add your onion(if using) and saute for about 2 min. Then add the minced garlic and saute til golden, do not burn the garlic. Then add the remaining orange, and lime juice. Then add the wine or chicken stock, and bring to simmer and let pork finish cooking through while sauce reduces. Temp your pork at 155 degrees. Then put on plate with a foil "tent'' to keep warm, meanwhile turn the heat up on your pan sauce and let reduce. Pour the sauce over your pork. You can also top with chopped fresh roma tomatoes.
to make it a fulloy cuban meal, make your own refried black beans, by sauting onion, bell pepper, and garlic until soft. Add whole canned black beans and heat through until they split. Add about 1 tsp red wine vinegar and stir. Serve with a lime wedge to squeeze on the beans. it's l really good. I also had grilled zucchini, and bell peppers that were seasoned with red wine vinegar, extra virgin olive oil, salt and pepper.
I made this today for my assignment and it was so good the pan sauce is amazing!
1 c. orange juice, plus 1/4 c, divided
1/2 c. lime juice, plus 1/4 c., divided
1/4 c. white vinegar
4 pork chops, no more than 1 inch thick
1 T. black pepper
2 T salt
1 1/2 tsp. cumin
1 T garlic powder
1T. onion powder
1 T dried oregano
3 T canola oil
1/4 c. red onion (optional)
2 cloves garlic, minced
1/4 c. white wine or chicken broth
In a large ziplock bag add the 1 c. orange juice, 1/2 c. lime juice and the vinegar. Put the chops in the marinade and put in the fridge for at least 20 mins to an hour.
Meanwhile add all the spices together in small bowl. Once you pull your pork out, pull out of the bag and pat dry with a paper towel. Rub the spice mixture all over each side of the pork. In a large saute pan heat the oil on high heat and sear one side of the pork until golden brown, then flip and turn the heat to medium-low heat and add your onion(if using) and saute for about 2 min. Then add the minced garlic and saute til golden, do not burn the garlic. Then add the remaining orange, and lime juice. Then add the wine or chicken stock, and bring to simmer and let pork finish cooking through while sauce reduces. Temp your pork at 155 degrees. Then put on plate with a foil "tent'' to keep warm, meanwhile turn the heat up on your pan sauce and let reduce. Pour the sauce over your pork. You can also top with chopped fresh roma tomatoes.
to make it a fulloy cuban meal, make your own refried black beans, by sauting onion, bell pepper, and garlic until soft. Add whole canned black beans and heat through until they split. Add about 1 tsp red wine vinegar and stir. Serve with a lime wedge to squeeze on the beans. it's l really good. I also had grilled zucchini, and bell peppers that were seasoned with red wine vinegar, extra virgin olive oil, salt and pepper.
Friday, October 2, 2009
Cranberry Sauce
Only recently in the last few years that I found that I really like the cranberry and turkey combo, cause that jellied crap from a can always gave me the icks. But fresh is so good, and last year my uncle Bob had this with his Thanksgiving dinner, and I fell in love with it, I want to make it all the time and spred it on toast and just eat it, it's that good. I'm very excited to post this and have this cause it will be a regular staple on my turkey dinner menu.
Cranberry Sauce
1 c. sugar
1 c. water
1-16 oz bag fresh cranberries
1 c. apples, finely chopped or grated(irecommend grating)
1-2 oranges, juiced and pulp
splash of lemon juice
1 tsp cinnamon
1/8 or dash of nutmeg
Put cranberries, sugar, water, and apples in pan over medium heat and cook until the cranberries "pop" and the apples are softened. Add in the remaining ingredients and stir until well cooked.
Cranberry Sauce
1 c. sugar
1 c. water
1-16 oz bag fresh cranberries
1 c. apples, finely chopped or grated(irecommend grating)
1-2 oranges, juiced and pulp
splash of lemon juice
1 tsp cinnamon
1/8 or dash of nutmeg
Put cranberries, sugar, water, and apples in pan over medium heat and cook until the cranberries "pop" and the apples are softened. Add in the remaining ingredients and stir until well cooked.
Wednesday, September 30, 2009
Spaghetti Carbonara
I made this today for my pasta dish and it was AMAZING! Two other people did carbonara and it's funny how different each one of ours was. But not to be bias or full of myself but this one is really yummy, and easy.
Creamy Spaghetti Carbonara
Serves 2 ( you can adjust if y ou want more)
1/2 lb angel hair spaghetti (you can use regular or any kind of long stands)
5 slices of bacon, diced
1 garlic clove, minced
1 T extra virgin olive oil
2 egg yolks
1/2 c. cream
1 c. reserved pasta water
1/2 c. parmasean cheese
1/4 tsp nutmeg
black pepper, TT (to taste)
Bring a pot of water up to boil and salt it fairly heavily, you want your pasta just under al dente, so have it done and ready by the time you are doing the sauce and have it in the strainer over your water. Then whisk egg yolks and cream togerther. Then in a skillet crisp your bacon up, then add the olive oil and garlic and saute for about 1 min, don't burn your garlic. Then add your pasta and using tongs turn to coat with bacon and garlic. Slowly add your pasta water and cream and yolks slowly turning the pasta around to prevent scrambling. Then add the parmasean, nutmeg and pepper. Let sit for about 1 min and serve.
What is also good with this are some veggies, I personally like to saute zuchinni with olive oil and garlic, salt and pepper, then add diced tomatoes until they warm through and put on top of your pasta. It's delicious!
Creamy Spaghetti Carbonara
Serves 2 ( you can adjust if y ou want more)
1/2 lb angel hair spaghetti (you can use regular or any kind of long stands)
5 slices of bacon, diced
1 garlic clove, minced
1 T extra virgin olive oil
2 egg yolks
1/2 c. cream
1 c. reserved pasta water
1/2 c. parmasean cheese
1/4 tsp nutmeg
black pepper, TT (to taste)
Bring a pot of water up to boil and salt it fairly heavily, you want your pasta just under al dente, so have it done and ready by the time you are doing the sauce and have it in the strainer over your water. Then whisk egg yolks and cream togerther. Then in a skillet crisp your bacon up, then add the olive oil and garlic and saute for about 1 min, don't burn your garlic. Then add your pasta and using tongs turn to coat with bacon and garlic. Slowly add your pasta water and cream and yolks slowly turning the pasta around to prevent scrambling. Then add the parmasean, nutmeg and pepper. Let sit for about 1 min and serve.
What is also good with this are some veggies, I personally like to saute zuchinni with olive oil and garlic, salt and pepper, then add diced tomatoes until they warm through and put on top of your pasta. It's delicious!
Tuesday, September 29, 2009
Quinoa stuffed bell peppers
I have recently come across a great grain called Quinoa(keen-wah) and it's super versatile and ridiculously good for you. I made this today and it was really good. It is a good meatless meal that is filling.
1/3 c. quinoa
2/3 c. vegetable or chicken broth
1/3 c. carrot diced
2 T red onion(optional)
1/3 c. black or kidney beans (which ever you have)
2 T. olive oil
1/3 c. chopped frozen spinach, thawed and drained
1 tsp chili powder
1/4 c. shredded mozzerella
2-3 bell peppers, doesn't matter which color just pick big ones that stand up straight.
Bring broth or stock to boil, then add quinoa cover and reduce heat for 15 mins, or until the broth is absorbed and the quinoa splits. Meanwhile bring a pot of water to boil. Then cut the tops off the pepper and take out the middle, ribs, and seeds. Place in the boiling water and boil for 5 mins. Remove and set aside. In a skillet heat up the oil, add the carrots and saute for about 3 mins, then add the onion and saute for anothe 5 mins. Add the beans and spinach. Then add the quinoa and chili powder. Mix all together. Spoon the quinoa mixture in the bell peppers and top with cheese. Place in a shallow baking dish and pour in enough water to cover the bottom, about 1-2 inches. And bake at 350 degrees for about 20 mins.
1/3 c. quinoa
2/3 c. vegetable or chicken broth
1/3 c. carrot diced
2 T red onion(optional)
1/3 c. black or kidney beans (which ever you have)
2 T. olive oil
1/3 c. chopped frozen spinach, thawed and drained
1 tsp chili powder
1/4 c. shredded mozzerella
2-3 bell peppers, doesn't matter which color just pick big ones that stand up straight.
Bring broth or stock to boil, then add quinoa cover and reduce heat for 15 mins, or until the broth is absorbed and the quinoa splits. Meanwhile bring a pot of water to boil. Then cut the tops off the pepper and take out the middle, ribs, and seeds. Place in the boiling water and boil for 5 mins. Remove and set aside. In a skillet heat up the oil, add the carrots and saute for about 3 mins, then add the onion and saute for anothe 5 mins. Add the beans and spinach. Then add the quinoa and chili powder. Mix all together. Spoon the quinoa mixture in the bell peppers and top with cheese. Place in a shallow baking dish and pour in enough water to cover the bottom, about 1-2 inches. And bake at 350 degrees for about 20 mins.
Monday, September 28, 2009
Potato Croquettes
These are perfect for using your leftover mashed potatoes, but you could use freshly mashed they just don't have a really good stablility but definately works too.
1 1/2 c. mashed potatoes (season with salt, pepper, and butter if not already seasoned)
1/4 c. finely diced ham
1 T green onion finely sliced (you could use fresh chives or none at all if you don't like onion)
1 1/2 tsp parsley
1 egg, beaten
Breading
1 c. breadcrumbs (i used panko which I like best)
if using non seasoned crumbs add:
2 T italian seasoning
1 1/2 tsp black pepper
1/4 c parmesean cheese(add even if you have seasoned crumbs)
1 egg, beaten
In large bowl combine the potatoes, ham, green onion, parsley and about half to three quarters of the first egg. Add the rest to your other one. Stir until all combined. Then using a scoop or large spoon shape a ball out of the potato mixture. Then coat in the other egg and transfer to the breadcrumbs and cover and pat gently into it to stick. place them on a plate or sheet pan and freeze or refrigerate for 10 mins or so and then deep fry in 350 degree oil for about 3 to 5 mins until golden. They are soooo good!
1 1/2 c. mashed potatoes (season with salt, pepper, and butter if not already seasoned)
1/4 c. finely diced ham
1 T green onion finely sliced (you could use fresh chives or none at all if you don't like onion)
1 1/2 tsp parsley
1 egg, beaten
Breading
1 c. breadcrumbs (i used panko which I like best)
if using non seasoned crumbs add:
2 T italian seasoning
1 1/2 tsp black pepper
1/4 c parmesean cheese(add even if you have seasoned crumbs)
1 egg, beaten
In large bowl combine the potatoes, ham, green onion, parsley and about half to three quarters of the first egg. Add the rest to your other one. Stir until all combined. Then using a scoop or large spoon shape a ball out of the potato mixture. Then coat in the other egg and transfer to the breadcrumbs and cover and pat gently into it to stick. place them on a plate or sheet pan and freeze or refrigerate for 10 mins or so and then deep fry in 350 degree oil for about 3 to 5 mins until golden. They are soooo good!
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