This recipe comes from HEB that I had the other day and adored. So healthy, good for you and yummy.
recipe is for (4 people)
4 Mahi Fish steaks
2 cups Dole Classic Coleslaw
1 container of 3 oz Cilantro Cotija or Creamy Avocado
Optional Toppings Fresh Avocado slices, guacamole, black beans, shredded cheese
1. Thaw fish in refrigerator overnight. Lightly salt and pepper fish or you can use slap ya mamma seasoning or lemon pepper.
2. Bake at 450 on a foil lined pan for 10 minutes per inch of thickness. Remove from oven when internal temperature reaches 150 degrees. Or you can pan fry with olive oil or a few tablespoons of butter.
3. While fish is baking, toast tortillas in a hot, dry skillet or microwave briefly to soften.
4. Remove cooked fish from pan and gently break into bite-size chunks with a fork.
5. Place a portion of cooked fish in each warm tortilla. Top with coleslaw and sauce.
Ninfa’s Green sauce is popular in many Mexican Restaurants down here in Houston. Ninfa’s was one of the first restaurants to serve this sauce. Ninfa’s Green Sauce is a creamy sauce with a touch of heat. Don’t miss trying out the Ninfa’s Green Sauce. You get it when you get your salsa and chips before your meal.
Ninfa’s Green Sauce
Ninfa's Green Sauce
- Author: CopyKat.com
- Recipe Type: Appetizer Recipes, CopyKat Restaurant Recipes, copyKat Recipes, Dips/Sauces
- Prep time: 10 minutes
- Cook time: 10 minutes
- Serves: 1
This sauce is very tasty! It makes a wonderful change from salsa!
- 3 medium Avocados
- 3 medium Green Tomatoes
- 4 fresh Tomatillos (find in your specialty fresh produce section of a grocery store)
- 3 cloves Garlic
- 2-3 Sprigs Cilantro
- 1-2 Jalapenos
- 1 1/2 cup Sour Cream
- Salt to Taste
Peel avocados and place them in a blender. In a medium saucepan, boil tomatoes, tomatillos, garlic, and jalapenos for 15 minutes. Remove from saucepan and place all ingredients in a blender with the avocados. Add sour cream and blend until smooth.
9 cups water
1 tablespoon salt, plus extra for seasoning
2 1/2 cups yellow cornmeal or polenta
1 1/2 cups freshly grated Parmesan
1 1/2 cups whole milk, at room temperature
10 tablespoons (1 1/4 sticks) unsalted butter, at room temperature, cut into 1/2-inch pieces
1/3 cup chopped fresh flat-leaf parsley
Freshly ground black pepper
Bring the water to a boil in a large, heavy pot. Add the salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook, stirring often, until the mixture thickens and the cornmeal is tender, 15 to 20 minutes. Remove the pot from the heat. Add the cheese, milk, butter, and parsley. Stir until the butter and cheese have melted. Season with salt and pepper, to taste. Transfer the polenta to a bowl and serve.
Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/cheesy-polenta-recipe/index.html?oc=linkback
2 Cans of Pink Salmon (without bones)
2 eggs (whipped)
2 sleeves of saltine crackers (I put them in a large baggie and roll with a rolling pin until finely smashed)
1 small onion finely chopped
flour (1 cup)
salt and pepper - to taste
1/4 cup canola oil
Mix all the above together except for the flour. When well blended, form into a pattie and dip each pattie in the flour and fry in a frying pan with about 1/4 cup of canola oil until each side is golden brown.
Squeeze lemon juice over the top or serve with tarter sauce. Enjoy!
This recipe comes from the Diabetic Living magazine that I subscribe to. It is loaded with wonderful lemon flavor, light and fluffy.
12 egg whites (1 1/2 cups)
1 teaspoon cream of tartar
1/2 cup sugar
2 tablespoons poppy seeds
1 teaspoon finely shredded lemon peel
2 teaspoons lemon juice
1/2 teaspoon vanilla
1/4 teaspoon yellow food coloring
1 cup cake flour
1/2 cup sugar
Lemon Glaze recipe:
In a small bowl combine 1 cup powdered sugar, 2 teaspoons finely shredded lemon peel and 2 tablespoons lemon juice. Whisk until smooth.
Preheat oven to 350 degrees. In a large bowl combine egg whites and cream of tartar. Beat with an electric mixer on medium high speed 1 to 2 minutes or until frothy. Reduce speed to medium; gradually add 1/2 cup of sugar. Increase speed to medium high; beat egg whites until soft peaks form (tip curl). Add poppy seeds, lemon peel, lemon juice, vanilla and food coloring. Beat 2 minutes more.
In a separate bowl sift together cake flour and 1/2 cup sugar. Using a rubber spatula, gently fold one fourth of the flour mixture into the egg whites. Repeat, three times, folding in remaining flour mixture one-fourth at a time.
Pour cake batter into a ungreesed 10-inch tube pan. Bake 30 to 35 minutes or until cake top is lightly golden and springs back when lightly touched. Immediately invert cake in pan cool completely. Loosen sides of cake from pan; remove cake from pan. Just before serving; pour lemon glaze over cake. If desired, serve with dollops of thawed shipped dessert topping and additionally finely shredded lemon peel.
This is another recipe from The Best of Cooking Light 2013.
Most white sauces rely purely on cream. Ours is based on fat free broth. We add just a bit of heavy cream and an egg to give it a silky texture.
3 large shallots, peeled and cut into 1/2 inch thick slices
2 pounds baby pattypan squash
3 tablespoons olive oil, divided
3/4 teaspoon kosher salt, divided
3/4 teaspoon black pepper, divided
2 pints cherry tomatoes
1/4 cup chopped fresh basil
2 tablespoons chopped fresh chives
2 tablespoons minced fresh garlic
3 1/2 cups vegetable broth or fat free, lower sodium chicken broth
5 tablespoons all purpose flour
1/4 cup heavy whipping cream
1 1/2 tablespoon Dijon mustard
1 large egg, lightly beaten
9 cooked lasagna noodles
1.5 ounces grated fresh Parmigiana-Reggiano cheese (about 1/3 cup)
3 ounces fontina cheese, shredded (about 3/4 cup)
2 tablespoon's torn fresh basil.
To prepare vegetables, place a small metal roasting pan in oven, Preheat oven to 450 degrees.
Toss Shallots and squash with 2 tablespoons oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Arrange vegetables in preheated pan; bake at 450 for 30 minutes, stirring once.
Preheat broiler to high.
Place tomatoes in a roasting pan; broil 10 minutes or until blistered. Combine squash mixture, tomatoes, 1/4 cup basil, chives, and garlic; toss gently.
Reduce oven temperature to 350.
To prepare sauce, heat a small saucepan over medium heat. Add remaining 1 tablespoon oil; swirl to coat pan. Combine broth and flour, stirring with a whisk; add mixture to oil. Bring to a simmer stirring constantly with a whisk. Stir in cream, mustard, 1/4 teaspoon salt, and 1/4 teaspoon pepper; simmer gently 4 minutes or until mixture begins to thicken, stirring constantly. Remove from heat; let stand 5 minutes. Place egg in a small bowl; slowly add 1 1/2 cup sauce to egg, stirring constantly. Return sauce to pan.
Spread 1/2 cup sauce in bottom of a broiler safe 13x9 inch glass or ceramic baking dish coated with cooking spray. Arrange 3 lasagna noodles. Sprinkle with half of Parmigiana-Re
Repeat layers with remaining noodles, squash mixture, and parmigiana reggiano, ending with noodles. Pour remaining sauce over top; sprinkle with fontina. Bake at 350 for 30 minutes or until bubly.
Preheat broiler to high
Broil 4 minutes or until lightly browned. Sprinkle with 2 tablespoons of fresh basil. Let stand 12 minutes.
Since my whole family love to fish this is a recipe that will please everyone and packed full of flavor.
(pic and recipe from Best of Cooking Light 2013)
4 teaspoon extra virgin olive oil divided
1/2 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper
2 (6-ounce) snapper fillets
2 tablespoons dry white wine
1 cup diced zucchini
1 1/2 tablespoons minced shallots
1 teaspoon chopped fresh oregano
1 teaspoon grated lemon rind
1 cup halved cherry tomatoes
1 tablespoon chopped fresh basil
2 teaspoons fresh lemon juice
Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Sprinkle 1/4 teaspoon salt and 1/4 teaspoon pepper over fish. Add fish to pan; cook 3 minutes on each side or until desired degree of doness.
Remove fish from pan; keep warm. Add wine; cook until liquid almost evaporates. Add zucchini, shallots, oregano, lemon zest, 1 teaspoon oil, and 1/8 teaspoon salt; saute for 3 minutes or until zucchini is tender.
Combine zucchini mixture, tomato, remaining 1/8 teaspoon salt, remaining 2 teaspoon oil, basil and juice; toss gently. Serve with fish.
- 2 boule or Italian round loaves, about 9 inches, sesame seeds on top preferred
- 1 pound thinly sliced aged provolone cheese
- 1 pound thinly sliced mortadella
- 1 pound thinly sliced genoa salami
- 1 pound thinly sliced hot capicola Or ham
- Olive Salad, recipe follows
Cut the loaves in half horizontally. Drizzle some of the olive salad liquid on the bottom halves. Dividing everything by two, layer the cheese, mortadella, genoa, capicola and then the Olive Salad on top. Cover with the top halves, and then cut into pie-shaped wedges and serve to the masses.
- 1 cup oil-packed black olives, pitted
- 1 cup green olives, pitted
- 1/2 cup olive oil
- 1/2 cup roasted red peppers, drained
- 1/4 cup capers, drained
- 1/4 cup red wine vinegar
- 1 teaspoon crushed red pepper
- 1 teaspoon sugar
- Kosher salt and freshly ground black pepper
Add the black olives, green olives, olive oil, roasted red peppers, capers, vinegar, crushed red pepper and sugar to a food processor and pulse until uniform but still coarse, about 10 times. Taste and adjust seasoning if necessary.
Salt and pepper to taste
1 lb penne rigate
1/2 lb thin asparagus, trimmed and cut into 1 1/2 inch pieces
1 1/2 cups chicken or vegetable stock
1 cup fresh mint leaves
1 cup fresh parsley leaves
1/4 cup unsalted pistachios, toasted
2-3 tbsp EVOO
4 tbsp. butter
2 shallots, finely chopped
2 large cloves garlic, finely chopped
2 tbsp. flour
1/2 cup dry white wine
2 tbsp. fresh lemon juice or white balsamic vinegar
A handful grated pecoriono-romano, plus more or less to pass around the table.
Bring a pot of water to a boil, salt it after it boils add the pasta and cook until al dente. Drain, reserving 1/2 cup cooking water.
While the pasta is working, in a large skillet, bring 2 inches of water to a boil salt it, add the asparagus and cook for 3 minutes. Transfer the asparagus to a bowl of ice water to stop the cooking; drain and set aside. Reserve the skillet.
Using a food processor, puree 1/2 cup stock, the mint, parsley, pistachios and EVOO.
In the reserved skillet, melt the butter over medium heat. Add the shallots and garlic and cook, stirring, for 2 minutes, season with salt and pepper. Whisk in the flour. Stir in the wine and cook until reduced to 2 tbsp. Add the remaining 1 cup stock and cook until thickened, about 5 minutes. Lower the heat to low. Stir in the lemon juice (or vinegar). Remove from heat and stir in the pistachio puree.
Add the pasta, asparagus and a handful of cheese to the skillet; toss stirring in the reserved cooking water to thin the consistency if desired. Season with salt and pepper. Pass more cheese at the table.
A well seasoned cast iron skillet will easily release anything that's cooked in it; this makes it perfect for foods that are prone to sticking, like fish or eggs.
4 tbsp. butter
2 skin on trout fillets (6 to 8 oz each)
salt and pepper to taste
4 sprigs thyme
2 small lemons, 1 thinly sliced and 1 juice of lemon
1 tbsp. finely chopped flat leaf parsley.
In a large 10-12 inch cast iron skillet, melt the butter over medium high heat. Season the trout, skin side down, in the skillet. Scatter with the thyme and lemon slices.
Cook the trout, spooning the butter from the bottom of the skillet over the fish often, until just cooked through (do not flip) about 5 minutes. Transfer the fish and lemon slices to a serving plate.
Remove the skillet from the heat and stir in the lemon juice, scraping up any browned bits from the bottom of the pan. Spoon the pan sauce over the fish. Top with the parsley.
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My love of cooking
My love of cooking comes from my heart. I enjoy trying and and sharing new recipes that me and my family enjoy. There are some that I don't care to share because even the dog won't eat them. I continue to buy cookcooks and veiw other website, blogs and pages on the internet and facebook. I hope you stay awhile and enjoy my adventures with me. Happy Cooking my friends.