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).
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!
I’m so lucky to have a local mushroom purveyor, I ordered these from Greenling but starting this week they will be selling directly at my farmer’s market!
While your water is boiling, chop up a pound of mushrooms (I used criminis, use whatever you like) with half an onion and three cloves of garlic, all finely chopped in a little olive oil and sautee until tender.
While the pasta cooks, add two cans of chopped clams, juice and all, to the mix. Simmer and serve over the pasta with lots of parmesan cheese. You ALWAYS need lots of paremesan cheese!
Letting my son use my camera is always a bad idea. I had two meals worth of pictures disappear when he was taking pictures of himself with his sister and uncles today. Which is too bad, because both recipes were a family hit. One I plan on remaking this week, this one I’m going to post without the pictures because I don’t know when I’ll be making it again (though it should be soon since my husband ate four helpings!).
Calling it a casserole is inaccurate because the only thing binding it all together was cheese.
I sauteed three small squash with half an onion in a little olive oil until tender. Drain and rinse a can of beans (I used black beans), and add a couple cups of corn (either a can of corn or half a bag of frozen). Mixed with cooked brown rice (I used one Success Family Size Boil In A Bag Brown Rice which equals about three cups cooked). Add a couple of cups of cooked chicken breast and mix with cheese (I mixed cheddar and monterey jack). Cover with tinfoil and bake for about 30 minutes at 350. I put this together the night before and put it straight from the fridge into the oven! If you want to bind it altogether a little salsa will work well, and you could also use this as a stuffing for peppers!
Kick out the chicken to make a still-very-filling vegetarian dish!
Read more about how some Native American tribes planted corn, beans, and squash together (hence the name “three sisters”).
ETA: Found one remaining picture of a mostly finished casserole taken before my husband hip checked me to finish it off.
Assemble all but the pine nuts and the balsalmic vinegar in a large roasting pan.
While the green beans and potatos are roasting, toast the pine nuts over a medium high heat.
Add the toasted pine nuts to the mix. I serve the balsalmic tableside since the kids prefer this dish without!
Broccoli, Onion, and Carrots
Raw veggies going in the wok
Steamed veggies waiting for the chicken to be added back
Are you pesto’d to death? I just wanted to show how easy it is to reconstitute frozen pesto. I threw the cubes in the food processor and let them defrost while I did other things, added the parmesan cheese back in and whirled it until blended. Mixed it with my cooked pasta and watched my kids eat two helpings!