Tag Archives: cilantro

Mexican Zucchini Burrito Boats

This recipe is so good! This recipe can also adjusted as well…however….it’s great as is!

I used brown rice, but you could also use quinoa. I filled the zucchini halves with the rice mixture, but I don’t see why you couldn’t fill bell peppers as well. I used a medium salsa, but use hot if you want your boats to be spicy. I didn’t use the full cup of cheese. I just added shredded cheese as needed on top.

I filled 4 small zucchinis and had about a cup and a half of the mixture left over. If you are planning on filling peppers, this recipe will make enough to fill them.

I found this recipe on makingthymeforhealth.com

zucciniboats

4 large zucchini
1 (15 ounce) can black beans, drained and rinsed
1 cup cooked brown rice
1 cup salsa (use your preferred level of spiciness)
1 red bell pepper, cored and diced
1/2 cup red onion, diced
1/2 cup corn kernels
1 jalapeno (or poblano pepper), cored and diced
1 tablespoon and 1 teaspoon olive oil
2 teaspoons cumin
1 teaspoon chili powder
1/2 cup fresh cilantro, finely chopped
salt and pepper to taste
1 cup shredded cheddar/monterey jack cheese

1. Start by greasing a 9×13 inch casserole dish, then set aside. Slice each zucchini in half lengthwise. Using a melon baller or metal teaspoon, hollow out the center of each zucchini. Lightly brush the tops with olive oil then place them skin side down in the casserole dish.
2. Warm the tablespoon of olive oil in a large skillet over medium heat. Add the onion, red pepper and jalapeno and cook for 2-3 minutes. Then add the rice, corn, and beans along with the salsa, chili powder and cumin. Stir everything together and continue to cook for about 5 minutes then remove the skillet from the heat and set aside.
3. Preheat the oven to 400F. Stir 1/4 cup of the cilantro, salt and pepper to taste, into the filling. Spoon the filling inside of each zucchini until they are all full. Sprinkle each one with cheese then arrange them in the dish and cover with foil. Bake in the oven for 25 minutes then remove the foil and set the oven to broil. Cook them for 5 more minutes, until the cheese is bubbly and golden brown.
4. Allow the boats to cool for 5-10 minutes then top with fresh cilantro and serve. Store leftovers in an airtight container for up to 3 days.
YIELD: 8 boats

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Asian Quinoa Slaw Salad with Sesame Ginger Vinaigrette

Yum! I really liked this salad. I do wish however I had purple cabbage to add more colour. This salad is super easy to make, especially if you have a food processor to help you. In a pinch you could buy the package of pre-cut coleslaw.

I did not add the black sesame seeds. I cut up cashews and added to the top instead of mixing them in. You can also substitute almonds if you wish.

Shredded chicken or pork would be an excellent addition to this salad.

I found this recipe on Pinterest, which lead me to the website thekitchengirl.com.

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6 cups shredded cabbage
1 cup cooked Quinoa
1 cup shredded carrots
1/4 cup chopped cilantro
1/3 cup chopped cashews
1 Tbsp toasted black sesame seeds
2 finely chopped green onions
1/2 cup Sesame Ginger Vinaigrette (see recipe below)

1. In a large bowl, combine cabbage, cooked Quinoa, carrots, cilantro, cashews, sesame seeds and green onions; cover and refrigerate until ready to serve.
2. To serve, toss in sesame ginger vinaigrette

SESAME GINGER VINAIGRETTE
1/4 cup rice vinegar
1/2 cup canola oil
2 Tbsp sesame oil
1 tsp finely grated fresh ginger
1 finely grated garlic clove
1 Tbsp honey
Salt and pepper to taste

1. In a bowl, whisk together rice vinegar, canola oil, sesame oil, Ginger, garlic, honey, salt and pepper; cover, refrigerate.
Makes 3/4 cup

Baked Chicken Fajita Roll-ups

This recipe is easy and full of flavour. I found this recipe on Pinterest which lead me to the website eat-yourself-skinny.com.

I only had yellow and orange peppers in my fridge, which was fine, but for my picture I wish I had a red pepper. I used 3 chicken breasts that I pounded down and I added 6 strips of pepper into each breast. I also marinated my chicken for about 3 hours.

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FOR THE MARINADE:
2 Tbsp olive oil
Juice of half a lime
1 clove garlic, minced
1 tsp chili powder
1/2 tsp cumin
1/2 tsp dried oregano
1/2 tsp salt
Pinch of cayenne pepper (optional)
2 tbsp cilantro, chopped

FOR THE CHICKEN:
3 chicken breasts or 6 thin sliced chicken cutlets 1/4-inch thick
1/2 red bell pepper, sliced
1/2 yellow bell pepper, sliced
1/2 green bell pepper, sliced

1. In a small bowl, whisk together olive oil, lime juice, garlic, chili powder, cumin, oregano, salt, cayenne (if using) and cilantro. Set aside.
2. For the chicken breasts, if you purchased pre-sliced chicken cutlets en skip to the next step. If using chicken breasts, slice them longways into 2 even slices and firmly pound the chicken using the smooth side of the meat tenderizer to an even thickness of about 1/4 inch.
3. Place chicken cutlets into a large freezer bag and pour marinade over top, making sure they are completely coated. Allow chicken to marinate for a minimum of one hour to overnight.
4. Once chicken has marinated, evenly place 6 bell pepper slices in the middle of the chicken cutlet, roll up and secure with a toothpick. Repeat this step until all the cutlets have been rolled up and place seam side down in a prepared baking dish.
5. Brush tops of the chicken with remaining marinade and bake, uncovered, at 375 for about 25 to 30 minutes or until the juices run clear. Serve and enjoy!

Serving size: 2 chicken roll-ups
Calories: 255
Fat: 12.7g
Saturated fat: 1.9g
Carbs: 10.9
Fiber: 1.4g
Protein: 27.6g
Sugars: 2.9g
WW points+: 7

Grilled Shrimp Lettuce Wraps

I made this great recipe for my best friend who is gluten-free.  I made a mistake when I bought the Tamari soy sauce in the all-natural/gluten-free section of my local supermarket.  I did not read the ingredient label!!  The second ingredient in my purchase was WHOLE WHEAT!!  FYI, check the label.

Regardless of my mistake, this recipe is really tasty!!  It is so light and fresh with the mango salsa.  It’s seems like a lot of work, but this recipe is easy to prepare.

I took this recipe from the Taste of Home website. http://www.tasteofhome.com/recipes/grilled-shrimp-lettuce-wraps

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SHRIMP:

1/4 cup gluten­ free reduced ­sodium tamari soy sauce

2 tablespoons orange juice

1 1/2 teaspoons sesame oil

1 1/2 teaspoons honey

1/8 teaspoon ground ginger

1/8 teaspoon ground cinnamon

1/2 pound uncooked large shrimp, peeled and deveined

MANGO SALSA:

1/2 medium mango, peeled and chopped

2 tablespoons chopped onion

2 tablespoons chopped sweet red pepper

2 tablespoons chopped green pepper

1 teaspoon chopped jalapeno pepper

1 to 2 teaspoons minced fresh cilantro

2 tablespoons lime juice

4 large lettuce leaves

Directions

  1. In a large re-sealable plastic bag, combine the first six ingredients; add shrimp. Seal bag and turn to coat; cover and refrigerate for 20 minutes.
  2. For salsa, in a small bowl, combine the mango, onion, peppers, cilantro and lime juice. Cover and refrigerate until serving.
  3. Drain and discard marinade. Thread shrimp on two metal or soaked wooden skewers. Using long­handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
  4. Grill, uncovered, over medium heat or broil 4 inches from the heat for 2-­3 minutes on each side or until shrimp turn pink. Place shrimp on lettuce leaves; top with salsa and roll up.

Yield: 2 servings. 2 wraps equals 173 calories, 3 g fat (1 g saturated fat), 138 mg cholesterol, 609 mg sodium,  16 g carbohydrate, 2 g fiber, 21 g protein

mangosalsa

Santa Fe Salad

I love this salad!  It was super good paired with Lime Grilled Chicken.  The next day I had leftovers of both.  I just cut the chicken up into the salad….perfect lunch!

I took this recipe from The Best of Bridge – The Best of The Best and more.

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CILANTRO LIME DRESSING
1/4 cup olive oil
juice of 2 limes
1/4 cup chopped cilantro
1 tsp cumin
salt and freshly ground pepper to taste

SALAD
19 oz can black beans (turtle beans), rinsed and drained
1 red bell pepper, diced
12 oz can kernel corn, drained
1/3 cup chopped red onion
1 jalapeno pepper, seeded and minced

In medium bowl, whisk together oil and lime juice. Add cilantro, cumin, salt and pepper and mix well. Stir in salad ingredients and correct seasoning. Serve at room temperature. Serves 6

Corn Fritters

These corn fritters are so good!!  I made them as appetizers served with sweet chili dipping sauce. (See tip below) You can also make them for brunch, just drizzle wiith maple syrup and serve alongside bacon and eggs.  I took this recipe from the Best of Bridge Cookbook “Bravo”.

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1 can (12oz/340 ml) corn kernels, well drained
3 green onions, chopped
1 egg
1/4 cup all-purpose flour
2 Tbsp cornmeal
2 Tbsp chopped fresh cilantro
1 tsp granulated sugar
1/2 tsp hot pepper sauce
1 tsp salt
1/4 tsp freshly ground black pepper
Vegetable oil

1. In a food processor, combine 1/2 cup (125 ml) of the corn, green onions, egg, flour, cornmeal, cilantro, sugar, hot pepper sauce, salt and pepper; pulse a few times to blend. Transfer to a large bowl and stir in the remaining corn. Cover and refrigerate for 20 minutes to allow batter to thicken slightly.

2. In a large skillet, heat 2 Tbsp (25 ml) oil over medium-high heat. Working in batches, drop in batter in 1/4-cup (50 ml) scoops and cook for 3 to 4 minutes per side, pressing down gently with a spatula, until golden brown on both sides and set on the inside. Transfer fritters to a plate lined with paper towels and keep warm. Repeat with the remaining batter, adding and heating oil as needed between batches. MAKES ABOUT 6 LARGE FRITTERS

MAKE AHEAD: Let fritters cool, cover and refrigerate for up to 1 day or layer between waxed paper in an airtight container and freeze for up to 2 weeks. Reheat on baking sheets in a 375F oven for 15 minutes.

TIP: For appetizer-size fritters, drop tablespoonfuls (15 ml) of batter into pan. They will only need about 2 minutes per side to brown.

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Bacon Avocado and Corn Salad

This salad is amazing!! I found it on Twitter. The link to the original recipe posted is at: http://www.pbs.org/parents/kitchenexplorers/2013/04/25/bacon-avocado-and-corn-salad/
I did not use the 4 ears of corn, rather I used 2 (341 ml)cans of peaches and cream corn.  I find the ears of corn in the stores right now are not so great, although come September in Manitoba the corn is awesome.  I will use the ears then.  I also did not add the feta cheese since my husband doesn’t like it.  I love it, but it was not missed without it.  I made my salad ahead of time and put it in the fridge for dinner.  The recipe does say to bring it to room temperature before serving.  I actually really preferred it warm right after I made it.  Next time, I will make ahead the bacon and cook the corn right before serving.

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5 strips thick-cut bacon
4 ears corn, husks and silks removed
2 ounces cotija cheese (feta cheese may be substituted)
2 tablespoons chopped fresh cilantro
Juice of 1 lime
1 Hass avocado
Coarse salt and freshly ground black pepper to taste

1. Place a heavy skillet over medium heat. Arrange the bacon strips in the skillet and cook on both sides until the bacon is crisp, 5 to 6 minutes. Transfer to a paper towel-lined plate to dry. Remove all but 1 tablespoon of the bacon fat from the skillet
2. Cut the kernels off each cob by laying the cob flat on a cutting board and using a sharp knife to remove the kernels. Discard the cobs and transfer the kernels to the skillet with the bacon fat. Cook the corn over medium-high heat until it is just slightly golden brown, about 5 minutes. Turn off the heat, crumble in the cotija cheese, and add the cilantro and lime juice. Let the mixture cool to room temperature. Roughly crumble the bacon onto the corn mixture and toss to combine.
3. Cut the avocado in half lengthwise. Remove the pit from the avocado and discard. Remove the avocado from the skin, and cut the avocado onto 1/2-inch pieces. Transfer the avocado to the skillet and toss.
4. Taste and season with salt and pepper before serving. Serve immediately at room temperature, or refrigerate for later. Bring to room temperature before serving.

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