Fish Tacos with Chipotle Cream

I love fish tacos, and this was my first attempt at making them at home. The recipe is from Cooking Light, and it is really good. I would never have thought to combine cinnamon and cumin...

Ingredients:
1/2 cup fat-free sour cream
1/8 teaspoon salt
1 canned chipotle chile in adobo sauce, seeded and minced
1 1/2 cups chopped onion, divided
1 1/2 cups chopped tomato, divided
2 tablespoons butter
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
4 garlic cloves, minced
3 tablespoons chopped fresh cilantro
1 pound red snapper fillets, skinned
1 teaspoon grated lime rind
2 tablespoons fresh lime juice
4 (8-inch) fat-free flour tortillas

Preparation:
Combine sour cream, 1/8 teaspoon salt, and chile; set aside. Combine 1/2 cup onion and 1/2 cup tomato; set aside.

Melt butter in a large nonstick skillet over medium heat. Add 1 cup onion, 1 cup tomato, cumin, 1/2 teaspoon salt, cinnamon, and minced garlic; cook 5 minutes, stirring frequently. Stir in cilantro. Arrange fish over onion mixture in pan; cover and cook 3 minutes. Turn fish; cover and cook 2 minutes. Break fish into chunks. Stir in rind and juice; cook 2 minutes. Remove from heat.

Warm tortillas according to package directions. Fill each tortilla with 1/2 cup fish mixture and 1/4 cup reserved onion mixture; top each serving with 2 tablespoons chipotle cream. Fold in half or roll up.

Pasta with Cherry Tomatoes and Goat Cheese

This is easy and of course I love it.

Serves 2-3
Ready in 15 minutes

2 tbsp olive oil
1 1/2 cups cherry tomatoes (cut in half)
2 cloves of garlic (crushed)
1/4 tsp crushed red pepper flakes
2 tablespoons goat cheese (crumbled)
2 tablespoons fresh basil
Angel hair pasta

Cook Pasta

In frying pan, cook oil, tomatoes, red pepper flakes and garlic on med heat for 5 minutes. Smash a few of the tomatoes to help make a sauce.
Toss with pasta and top with fresh goat cheese and basil.

Simple, light, and yummy.

Pork Tenderloin (apple juice)

I think I love my crock pot. Until two months ago, it was never used, now we are using it once or twice a week. This recipe is so simple, and really delicious. The meat is incredibly tender, it is my favorite way to cook pork.

serves: 6
20 prep
6 hours slow cook

2 lb pork tenderloin
Season the meat (brown the meat with whatever you have - rosemary, garlic salt, pepper are my favs)
2 cups apple juice
1 sweet potato
3 white potatoes
3 red potatoes
1/2 bag of petite carrots
1 med onion cut in thick chunks

Brown meat.
Place meat, juice, carrots and onion in the crock pot and cook for 4 hours on low heat.
Add potatoes and cook for 2 more hours.

It is really simple and worth the 6 hour wait.
Leftovers - yummy pulled pork sandwiches or tacos

Mexican Corn and Bean Soup

This is by far our favorite soup to make. It's easy and tastes soooo good. The original recipe is from the Calophon Cafe in Bellingham, Washington, but I've tweaked it a little. This soup is good with our without meat.

Serves: 6
Time: 30 minutes

2 tbsp olive oil
1 med onion (diced)
2 cloves of garlic (crushed)
1/2 lb ground beef optional
2 cans kidney beans (drained)
1 can petite diced tomatoes
24oz V-8 juice - sometimes we use Spicy V-8
1 bag frozen sweet corn
3 tsp chilli powder
1 tsp cumin
1 tsp sugar
1/8 tsp pepper
2 tsp water

Cook the meat then add the onion, olive oil, and garlic and cook for 3 minutes.
Add beans, tomatoes and juice and bring to a slow boil.
Make a paste of the chilli powder, cumin, sugar, pepper and water then add to pot. Stir then add the frozen corn.
Return to a boil, then reduce heat and simmer for 20 minutes.

Serve with a little sour cream and corn chips.

About This Blog

This blog is simply my way of figuring out what to make for dinner and how to make it. I hope it will inspire me and keep me organized. My goal is to log 100 recipes in 2010!