Sunday, May 22, 2016

Fiesta Fish Stew

This is a really good fish stew that you can serve over some brown rice. I recommend letting it cool a bit as the flavors are really nicer when it's more luke warm. When I first tasted it when it was piping hot I thought maybe it needed more spice but after it had cooled a bit it was just perfect--you might want to add a bit more salt.

1 pkg Trader Joe cod, thawed and cut in 1 1/2 in pieces
1 cup clam juice
1 cup vegetable broth
1/2 cup white wine
2 T lime juice
1 large onion cut in 1/2 inch wedges
1 garlic clove, minced
2 thinly sliced shallots
1 jalapéno seeded and thinly sliced
1 t salt
black pepper
3 cups chopped zucchini
2  tomatoes chopped
2 T white wine vinegar
1 cup fresh cilantro, chopped

1.  Bring the clam juice, broth, wine, lime juice, onions, shallots, garlic, jalapéno, salt and pepper to a simmer in a 5 qt saucepan. Cook uncovered 15 minutes.

2.  Stir in the zucchini and tomatoes. Cook for about five minutes and then add the fish and cook for two minutes or until it's flaky. Stir in the vinegar and the cilantro and serve over some brown rice.

Friday, May 20, 2016

Chicken Mole

I have tried a couple of different mole sauces in the past but the one I made tonight may be my favorite. I made the sauce and then let it sit. I sautéed some bone-in chicken thighs and braised them with a little water on low heat for close to an hour. When ready to serve, i just ladled the mole over the chicken and some brown rice--pretty tasty. This recipe made a lot of mole so I will need to dream up some leftovers! Mole enchiladas, anyone?

Mole Sauce:
  • 1 medium yellow onion, chopped (1/2 cup)
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 3 tablespoons unsweetened cocoa powder
  • 2 tablespoons chili powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cumin
  • 1 (14-ounce) can diced tomatoes
  • 1 cup water
  • 1/4 cup raisins
  • 2 tablespoons creamy peanut butter
  • Salt, to taste
For Mole Sauce, in large skillet cook onion in 1 tablespoon hot oil over medium heat 2 minutes. Add garlic; cook 1 minute more. Stir in cocoa powder, chili powder, cinnamon, and cumin. Cook and stir 1 minute. Add undrained tomatoes, water, raisins, and peanut butter. Whisk to combine. Bring to boiling. Reduce heat to low and simmer, uncovered, 20 minutes, stirring occasionally. Let cool slightly. Transfer to blender. Cover; blend until pureed. Season with salt, to taste. Set aside.

Thursday, May 19, 2016

Shrimp and Scallop Ceviche Tacos with Corn Relish

Years ago, we spent a few winter holidays in Mexico and during that time we both fell in love with ceviche. I was intrigued by the fact that the citrus "cooked" the raw fish. Over the years I've made it a few times but usually it's a dish that we eat out. Here's a little different twist putting the mixture into taco shells.
  • 1/2 pound fresh or frozen medium shrimp
  • 1/2 pound fresh of frozen bay scallops
  • 1 cup lime juice
  • 1 orange, juiced (1/4 to 1/3 cup)
  • 1/4 cup finely chopped red onion
  • 1/4 cup finely chopped Persian cucumber or English cucumber
  • 1 lemon, juiced (3 tablespoons)
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon minced shallot
  • 2 to 3 teaspoons agave syrup
  • Kosher salt
  • corn tortillas, heated
Thaw shrimp and scallops, if frozen. Peel and devein shrimp. Halve shrimp lengthwise. In large bowl combine lime juice, orange juice, onion, cucumber, lemon juice, cilantro, and shallot. Add shrimp and scallops: mix well. Cover and chill 4 hours or until opaque and firm to the bite, stirring every hour to make sure it is evenly "cooked."
Remove ceviche from juices with slotted spoon. Stir in agave syrup and salt to taste. Serve with corn relish and tortillas. Makes six servings.

Corn, orange, tomato, cilantro, and green onion: In small skillet cook 1 cup thawed frozen whole kernel corn in 1 teaspoon olive oil and pinch of salt. Cook 2 to 3 minutes or until heated through and lightly browned. Combine corn, 1 orange cut into pieces, 1/2 cup quartered grape or cherry tomatoes, 1 tablespoon sliced green onion, and 1 teaspoon chopped fresh cilantro.

Tuesday, May 17, 2016

Chicken Tenders!

Ok, who doesn't like chicken tenders? I know that it's usually the cuisine of choice on the kids' menus but really I like them too! And I ain't no kid! The thing is though, they're often fried and that's really not that good for ya. So, I'm here to make your day: baked chicken tenders that totally ROCK! And, because I'm in a good mood I'm even sharing with you a terrific ranch buttermilk dipping sauce. Today is indeed your lucky day. Oh, by the way, these are REALLY good, too!

Dipping Sauce:

2/3 cup mayo
1/3 cup low fat buttermilk
1 t dried dill
1 garlic clove minced finely
black pepper
1/2 t Worcestershire sauce
2 scallions minced

Mix all together and put in refrigerator until dinner.


1 pound chicken tenders
2 cups Panko breadcrumbs
3 T butter
2 eggs
splash of milk or buttermilk
salt and pepper
3/4 cup flour
cooking spray

Carefully brown the Panko crumbs in the 3 T butter--stirring constantly about five minutes.

Heat oven to 425

Put a cooling rack into a large cookie sheet--spray all with cooking spray.

Set up 3 stations: flat bowl with flour, whisked egg (to which you've added salt, pepper and splash of milk) and bowl of Panko crumbs.

Dip each tender this way--first into egg, then flour, then egg AGAIN, then roll in crumbs and put on rack.

When all are done, bake for 12-16 minutes--depending on your oven and the thickness of our tenders.

Serve with dipping sauce and Franks Red Hot if you wish.

Monday, May 16, 2016

Eat your greens!

Here's a great side side dish that is easy and so good for you. You can make it and then just let it simmer for a half hour while you make other dishes or sip a glass of wine on the porch!

1 bag of chopped kale greens
1 can diced fire roasted tomatoes
4 garlic cloves sliced
1/2 onion sliced
salt and pepper
olive oil
1/2 cup chicken broth
red wine vinegar

In large lidded skillet heat some olive oil and sauté the onion. Add the garlic and stir a bit. Add the greens, the tomatoes and their juice and the broth. Mix well bring and turn heat to medium low--put a lid on and left them cook down--30 minutes or so.

Before serving, sprinkle each serving with red wine vinegar.