The original recipe called for Swordfish, but fresh salmon was half the price of frozen swordfish and it worked great. Any firm fish will do, really.
Salmon Santa Fe
1/3 cup lime juice
1/3 cup beer
2 cloves garlic, minced
1 tsp. vegetable oil
1 Tbls. ground cumin
1 Tbls. Dijon mustard
1/4 tsp. salt
6 4oz swordfish steaks, 1/2 inch thick
vegetable cooking spray
Salsa Fresca or Pico de Gallo if desired.
1. Place first 7 ingredients in a large heavy-duty, zip-top plastic bag. Add swordfish steaks; seal bag, and shake gently until steaks are well coated. Marinate in refrigerator 30 minutes, turning bag occasionally. Remove steaks from marinade, reserving marinade. Place marinade in a small saucepan. Bring to a boil. Remove from heat. Coat grill rack with cooking spray.
Place on grill over medium-hot coals .Place steaks on rack; grill, covered, 3 to 4 minutes on each side or until fish flakes easily when tested with a fork, basting occasionally with marinade. Transfer steaks to a serving platter.
Serve with salsa fresca, pico de gallo, or your favorite topping (I served with fresh avacado and tomato).
2 teaspoons olive oil
1/2 cup chopped onion
2 garlic cloves, minced
3 cups fresh pink-eyed peas (black eye peas are fine, too!)
3 cups water
3 bacon slices
salt and black pepper to taste
Heat oil in a large saucepan over medium-high heat. Add onion and garlic; sauté 2 minutes. Add peas, water, and bacon; bring to a boil. Add salt and pepper. Reduce heat; simmer, partially covered, 30 minutes or until tender.
I used cooked and crumbled bacon but it doesn’t have to be precooked!
Summer squash gratin recipe here.
The Simply Sugar and Gluten Free blog. Can’t wait to try the tortilla soup!
Spinach Pesto recipe. Looks yummy!
Yellow squash also blanches at three minutes in boiling water and then three in ice water before freezing. If you grate the squash instead of chopping it you only needed to blanche for 1/2 minutes.
There is a LOT of really good information about blanching all kids of vegetables here.
This is a super easy pasta dish recipe I saw in the BHG special publication magazine Mixing Bowl. I used pesto from my freezer but you can also make your pesto fresh or use prepurchased. While the water is boiling for your pasta, grill or pan cook a couple of chicken breasts. I cut off all the fat and sprayed each breast lightly with olive oil then sprinkled it with Montreal Chicken Seasoning. I threw them on the George Foreman grill (alsp sprayed with canola oil) and grilled them until cooked through, about 8 minutes or so (this will depend on the width of your chicken breast, so you can check with a meat thermometor or just cut them open to make sure they are no longer pink inside).
While the pasta was cooking, I sliced the chicken breast and put the thawed pesto in the bottom of the bowl.
I tossed the hot pasta with the pesto and added the chicken breast slices and parmesan cheese on top. Delicious!
(picture blurred to protect the guilty)
Once you open a box of it, use the glass jar to put the rest in. It stays fresh and keeps bugs out, etc. If that’s too much work, at least turn the box around and close it as well as possible so the next person pulling out the box knows that it is open and to be careful so it doesn’t spill.