Fish Tacos

Fish Tacos
Recipe from Martha Stewart Living
Serves 4

1 lb boneless, skinless tilapia fillets, cut into 2 inch pieces
2 Tbsp extra-virgin olive oil
Coarse salt and ground pepper
1/4 cup sour cream

1 cup fresh cilantro
1 small white onion, finely chopped

1 lime, half finely zested and juiced, half cut into wedges
Hot sauce, such as Tabasco
12 corn tortillas
1/2 small head red cabbage (or regular cabbage), thinly sliced


Heat broiler, with rack in highest position.  Pat fish dry with paper towels and gently coat with oil on a rimmed baking sheet. Season with salt and pepper.  Broil until fish is browned on top and flesh is opaque throughout, 5 minutes.

Meanwhile, in a small bowl, combine sour cream, cilantro, onion, lime zest and juice, and a few dashes hot sauce.  Season with salt and pepper.  Toast corn tortillas over a kitchen burner using tongs or wrap in parchment-lined foil and heat in oven, 5 minutes.  Divide fish evenly among tortillas and top with cabbage. Serve with lime sour cream and lime wedges.

Stuffed Acorn Squash

Stuffed Acorn Squash
Recipe from Martha Stewart Living
Serves 4

2 acorn squash (1 lb each) halved crosswise, seeded, and bottoms trimmed to lie flat, salt and pepper
3 Tbsp olive oil, divided
1/2 lb cremini or button mushrooms, trimmed and diced small
1 medium yellow onion, diced small
3/4 tsp dried thyme
1 cup long-grain white rice
2 cup grated Parmesan (2 oz)

Preheat oven to 450.  On a rimmed baking sheet, season cut sides of squash with salt and pepper, drizzle with 1 tbsp oil, and turn cut sides down.  Cover sheet tightly with foil and roast until tender, about 35 minutes. (Time may be increased if cooking more than 2 squash).

Meanwhile, in a medium straight-sided skillet, heat remaining 2 tbsp oil over medium-high.  Add mushrooms, onion, and thyme; season with salt and pepper.  Saute until mushrooms are golden, 8 minutes.  Add rice and broth and bring to a boil; cover and reduce heat to low.  Cook until liquid is absorbed.  20 minutes.

Remove squash from oven and heat broiler.  Carefully scoop out 2-3 tbsp flesh from each squash half and stir into rice; season with salt and pepper.  Divide rice mixture among squash halves, sprinkle with Parmesan, and broil until melted, 2 minutes.  (Or mix in cheese and then sprinkle a little on top for looks.)

Cheese Steaks with Peppers

Cheese Steaks with Peppers
Recipe from Martha Stewart Living
Serves 4

1 Tbsp plus 1 tsp vegetable oil, divided
1 Medium yellow onion, thinly sliced
2 small red bell peppers, thinly sliced
Salt and pepper
1 lb minute steak (top round or top sirloin), cut into thin strips
1/2 cup evaporated milk
1 tsp Dijon mustard
1 cup shredded provolone (4 oz)
4 hoagie rolls, split

In a large skillet, heat 1 tbsp oil over medium.  Add onion and peppers and season with salt and pepper.  Cook, stirring until softened, about 10 minutes.  Transfer to a plate.  Add remaining teaspoon oil to skillet and increase heat to medium-high.  Add steak, season with salt and pepper, and cook, stirring, until cooked through, 2-3 minutes.

Meanwhile, in a small pot, heat evaporated milk and Dijon over medium until hot.  Remove from heat and whisk in provolone until smooth.  Season with salt and pepper.  Divide steak and vegetables among rolls and drizzle with sauce.

Mango Chicken

*picture stolen from weheartfood.com

Mango Chicken

Recipe from champagnemango.com

4-8 Chicken breast (grilled and sliced)

2 Tbsp chopped fresh ginger

1 Tbsp chopped garlic

1 Tbsp cilantro

1 Tbsp soy sauce

1 Cup Thai sweet chili sauce

1 Medium red bell pepper (julienne)

1 Fresh green Thai Chilies, minced (optional for spicy)

1 Ripe mangos, diced

In a medium pan, saute the ginger and the garlic. Add the rest of the ingredients except the mano and simmer for 4 minutes. Finally, add the mango and let simmer for an additional 2 minutes. Serve immediately.

Serve over rice.

Apple Gouda Quesadillas

*image taken from allrecipes.com

Apple Gouda Quesadillas

Recipe from allrecipes.com

8 (8 inch) tortillas

2 Tbsp olive oil

2 Tbsp dijon mustard

2 Green onions, chopped

2 Red apples, cored and thinly sliced

2 Cups shredded Gouda cheese

Preheat grill for high heat. Brush oil on one side of tortilla and place on a plate oil side down. Spread about a 1/2 Tbsp mustard on the top side and top with green onions, apple slices, and about 1/2 cup shredded cheese. Fold over tortilla and cook on both sides until cheese is melted.

Avocado Mango Salsa

*picture stolen from somewhere online

Avocado Mango Salsa

Recipe from allrecipes.com

1 Mango, peeled and diced

1 Red bell pepper, seeded and diced

3/4 Cup chopped red onion

1 Tbsp white sugar

1 Tbsp olive oil

2 Tbsp white wine vinegar

1 Avocado, peeled and diced

1 tsp salt

(I added about 2 tsp lime juice)

Toss together mango, bell pepper, onion, sugar, oil, and lime juice. Gently fold in avocado. Season with salt.

Mexican Chicken

Mexican Chicken

Recipe from allrecipes.com

4 Skinless, boneless chicken breasts

1 Clove garlic, minced

Salt

Pepper

Cumin

1 Cup salsa

1 Cup cheddar cheese, shredded

Preheat oven to 375.

(I cut and flattened the chicken breasts.) Rub chicken with garlic and a light sprinkle of salt, pepper, and cumin. Heat pan over medium heat (I used medium-high heat to sear the edges first). Cook until brown on the outsides and no longer pink in the middle (I seared the edges and cooked with a lid on top to cook the chicken faster and not dry it out).

Place chicken in 9x13 baking dish. Top with salsa and cheese. Bake for 15-20 minutes or until cheese is melted and bubbly.

Serve over rice or noodles.