• Chipotle Salmon with Mango Salsa

    Recipe adapted from Carlsbad Cravings.

    Ingredients:

    Wet Rub for Salmon:

    • 2-3 lbs. of salmon
    • 2 TBSP butter
    • 2 TBSP honey
    • Zest of 1 lime
    • 2 TBSP lime juice
    • 1 tsp. salt
    • 1 tsp. chili powder
    • 1 tsp. ground cumin
    • 1 tsp. garlic powder
    • 1/2 tsp. smoke paprika
    • 1/2 tsp. onion powder
    • 1/2 tsp. dried oregano
    • 1/2 tsp. pepper
    • 1/2-1 tsp. chipotle powder

    Mango Salsa:

    • 3 mangos, chopped
    • 1 red bell pepper, diced
    • 1/3 red onion, diced
    • 1-3 jalapenos, seeded and minced
    • 1/3 c. cilantro, chopped
    • 1/2 tsp. garlic powder
    • 1/4 tsp. salt
    • 1/4 tsp. chili powder
    • 1/4 tsp. ground cumin
    • 1/8-1/4 tsp. pepper
    • 3 TBSP lime juice
    • 1 TBSP apple cider vinegar

    Directions:

    1. Prepare mango salsa: Add all Mango Salsa ingredients to a large bowl. Toss to evenly combine. Taste and add additional jalapenos, salt or lime juice. For best flavor, chill salsa in the refrigerator for 30-60 minutes.
    2. Preheat oven to 400* F.
    3. Line a large jelly roll pan with foil that extends 2” past the pan edge on each long side (so you can fold the sides up). Lightly spray foil with nonstick cooking spray. Place salmon in the center of the foil skin side down.
    4. Whisk all the Wet Rub ingredient together in a medium bowl. Pour rub on salmon and evenly rub all over the top. Fold up all the sides of the foil snugly around the salmon (but don’t cover salmon). Let salmon rest 15-30 minutes to come to room temperature (you can make the mango salsa during this time).
    5. Bake salmon uncovered at 400* F for 12-15 minutes (depending salmon thickness), then broil 3 minutes.
    6. Garnish salmon with fresh lime juice and mango salsa. Season with salt to taste.

    Chipotle Salmon with Mango Salsa:

  • Instant Pot Chicken Carnitas with Chipotle Peach Salsa

    Recipe from Half Baked Harvest.

    Ingredients:

    Crispy Chicken Carnitas:

    • 2 lbs. chicken breast
    • 5 garlic cloves, chopped
    • 1 TBSP chipotle chili powder
    • 2 tsp. smoked paprika
    • 1 tsp. dried oregano
    • Salt and pepper
    • 1 12 oz. bottle of Negra Modelo beer
    • 1 TBSP honey
    • Juice of lime
    • Warm tortillas and toppings: crema, avocado, feta, cilantro, pickled onion

    Chipotle Peach Salsa:

    • 1/2 c. salsa verde
    • 1/4 c. (or less to taste) chipotle peppers in adobo, finely chopped
    • 1/2 c. chopped ripe peaches
    • Salt

    Directions:

    1. In the bowl of the Instant pot, combine chicken through beer. Cover and cook on manual for 10 minutes; then quick release.
    2. Preheat broiler. Remove meat from the Instant pot and shred. Add meat to a baking sheet and then add 1/4 c. of the cooking liquid and lime juice. Drizzle hone. Broil for 2-5 minutes, until crispy. Add more cooking liquid if necessary. Watch closely.
    3. For the salsa: combine all ingredients in a blender and blitz until combined. Season with salt.
    4. To serve: add carnitas to tortilla and top with salsa and desired toppings.

    Instant Pot Chicken Carnitas with Chipotle Peach Salsa:

  • Jerk Chicken Sliders

    DSC_0749

     

    Oh man are these sliders delicious!!!!  Everyone devoured them, and asked for more!  I love finding new recipes that everyone enjoys.  Yay!!

    We’ve made these with the pineapple mango salsa (recipe below), with the pineapple salsa (recipe below minus the mango), and with just the mango salsa (recipe below minus the pineapple).  Use what you have on hand or what you like best.  It’s all good!

    Recipe adapted from Chef in Training.

    Ingredients:

    • 2 large boneless skinless chicken breasts
    • 4 dinner rolls (I used the King’s Hawaiian Sweet Rolls and you can use the leftover rolls for the Cinnamon Pull-Apart Rolls!)

    Jamaican Jerk Sauce

    • ½ bunch green onions, chopped
    • ½ c. peanut oil
    • ½ c. vinegar
    • 3 TBSP ground allspice
    • 5 cloves garlic, peeled
    • 2 limes, juiced
    • 1/4 c. dark brown sugar
    • 2 TBSP soy sauce
    • 2 TBSP Ketchup
    • 1 TBSP ground cinnamon

    Pineapple Salsa

    • ¼ pineapple, peel and diced
    • ¾ mango, diced
    • ½ red onion, finely diced
    • Fresh cilantro, chopped
    • juice from 1 lime
    • salt to taste

    Directions:

    1. Mix the Jamaican Jerk Sauce ingredients until smooth.  Place the sauce in a large Ziploc bag and then add the chicken.  Marinate for at least 30 minutes or overnight.
    2. Prepare the Pineapple Salsa.
    3. Grill the chicken; then cut each breast in half (or smaller, if necessary).
    4. Slice each roll in half, place chicken on roll then top with Pineapple Salsa.

    Jerk Chicken Sliders:
    5star

  • TT’s Salsa

    We had some friends over the other night for taco/nacho bar, and TT (9 yo) wanted to make a salsa, so he researched online and printed out a recipe.  We adapted the recipe to what we had on hand, and it was so good, and we’ll definitely make this one again.  This recipe makes a lot of salsa, so you might want to halve the recipe.

    Recipe adapted from Food Network.

    Ingredients:

    • 2 (14.5 oz.) cans of fire roasted tomatoes
    • 2 (14.5 oz.) cans of Mexican stewed tomatoes
    • 1/2 c. cilantro
    • 1/2 onion
    • 1 garlic clove
    • 1 jalapeno, seeds and membranes removed
    • 1/4 tsp. cumin
    • 1/4 tsp salt
    • 1/4 tsp. sugar
    • 1 lime, juiced

    Directions:

    1. Place all ingredients in a food processor and pulse until all ingredients are combined and the salsa is at a consistency you like.
    2. Taste and adjust seasoning as necessary.
    3. Refrigerate at least an hour before serving.

    TT’s Salsa:

     

     

  • Tomatillo-Serrano Salsa

    roasted-tomatillo-salsa.jpg

    Tila’s in Houston has the most delicious tomatillo sauce.  Luckily we found a recipe that tastes pretty much identical to Tila’s, and we’ve been making this sauce ever since we lived in Houston…almost 9 years ago!

    This recipe is from Rick Bayless’s Mexican Kitchen (the photo on my cookbook is different, but I assume it’s all the same recipes).

    This sacue is excellent for just about anything: with chips, enchillada sauce, tamale sauce etc.

    Ingredients:

    • 1 lb. tomatillos, husked and rinsed
    • 1 to 3 serranos
    • 1 1/2 TBSP olive oil
    • 1 medium white onion, roughly chopped
    • 2 large garlic cloves, peeled and roughly chopped
    • 2 c. chicken stock
    • 1/3 c. roughly chopped cilantro
    • salt, 1/2 to 3/4 tsp., depending on the saltiness of the broth

    Directions:

    1. The tomatillos and chiles: lay the tomatillos and chiles on a baking sheet and place about 4 inches below a very hot broiler.  when tomatillos and chiles blister, blacken and soften on one side, about 5 minutes, turn them over and roast the other side.  When all sides are roasted, transfer tomatillos, chiles and any accumulated juices to a food processor or blender.
    2. The puree: heat 1 TBSP oil in a deep skillet.  Add the onion and cook, stirring often until deep and golden, about 8 minutes.  Stir in garlic and cook a minute longer; then scrape the browned mixture into the processor or blender.  Pulse to a rough looking puree–smooth enough to hold together but rough enough to keep it from being too smooth.
    3. Finishing the sauce: Heat the remaining oil over medium high heat.  Add the Puree and stir constantly for 4 or 5 minutes.  The sauce base sears and sizzles into a darker and thicker mass.  Stir in the broth, return to a boil, reduce heat to medium and simmer briskly until thick enough to coat a spoon, about 10 minutes.  Stir in cilantro, then taste and season with salt.

    Tomatillo-Serrano Salsa:

    5star.jpg

  • Spicy Chicken Tacos

    salsa-fresca-tacos.jpg

    I so love salsa fresca, and I thought it would taste really good with some chicken tacos.  And not just as a condiment, but as part of the flavor of the chicken.

    I was right.  It was delicious!

    Ingredients:

    • 1 TBSP olive oil
    • 3 1/2 c. cooked shredded chicken
    • 3/4 c. salsa fresca
    • Tortillas and guacamole

    Directions:

    1. Heat olive oil in nonstick skillet over medium high heat.  Add chicken and salsa and simmer until chicken is nicely coated and heated through.
    2. Serve with desired taco condiments.

    Spicy Chicken Tacos:

    5star.jpg

  • Salsa Fresca

    salsa-fresca-2.jpg

    We love salsa…all salsas.  I think the hardest salsa to make is red salsa–I’m not sure why, but most of the time when we make red salsa at home it’s good but just not memorable good.  Green salsas on the other hand almost always turns out great…go figure!  Anyway, I got this recipe from my friend Mary, who got the recipe from a lady in El Paso, and it really is excellent—yes it’s that good….FINALLY!!!!

    Start slowly with the jalapenos as all jalapenos vary in heat.  You may also want to add more lime juice and/or salt.  The flavors definitely meld after the salsa has been refrigerated for hours, so try to make this one in advance—it’s worth it!
    Ingredients:

    • 1 package of grape tomatoes (about 1 pound)
    • 1-2 jalapenos (more or less to taste)
    • Handful of cilantro, chopped
    • 1 14.5 can of tomatoes, diced, whole or stewed (I used diced with mild green chiles)
    • Juice from 1 lime (add more if necessary)
    • 1 tsp. minced garlic
    • salt to taste

    Directions:

    1. Blend all ingredients.  Taste and adjust seasoning, if necessary.
    2. Refrigerate….tastes better with “age.”

    Salsa Fresca:

    5star.jpg

  • Mango Jicama Salsa

    mango-jicama-salsa.jpg

    I’m always will to try a great new salsa to top chicken tacos or fish tacos.  This salsa is so summery and refreshing, and it went great as a topper for fish tacos.

    I saw a recipe for jicama salad in the March 2009 issue of Cooking Light, which was the initial inspiration of my mango jicama salsa.
    Ingredients:

    • 1/2 c. jicama, julienne-cut
    • 2-3 mangos, sliced or cubed
    • 1/2 of a small red onion, sliced
    • 1/2 of a red, orange, or yellow bell pepper, sliced
    • 1 to 2 jalapenos, chopped
    • 1 lime, juiced
    • 1 tsp. sugar (more or less depending on how ripe the mangos are)
    • 1/4 tsp. salt
    • 1/4 c. cilantro, chopped

    Directions:

    1. Combine all ingredients in a bowl.  Taste and adjust seasoning if necessary.
    2. Top your tacos, and enjoy.

    Mango Jicama Salsa:

    5star.jpg

  • Quick Steak Taco Dinner

    steak-tacos.jpg

    Here’s a tasty menu for a quick weeknight dinner.  Top tacos with Mango Salsa and serve with Los Tios Mexican Rice.

    Ingredients:

    • 1 flank steak
    • lime juice to marinate
    • salt
    • pepper
    • garlic powder
    • onion powder
    • ground ginger

    Directions:

    1. Combine all ingredients in a dish or zip top bag and marinate for 30 minutes.  Grill until desired doneness.

    Serve:

    Quick Steak Taco Dinner:

    5star.jpg

  • Grilled Salmon with Grilled Corn, Tomato, and Basil Relish

    roasted-corn-salsa.jpg

    Our plan was to grill the fish and the corn.  Then part way through grilling the corn, we ran out of gas…change of plans.  We ended up baking the salmon and finishing the corn in a skillet.  Regardless, this is a winner dish…so tasty and summery–especially if you use your grill.

    You could easily use this relish on grilled chicken too.

    Recipe from Bobby Flay’s Grill It!
    Ingredients:

    • 4 ears of corn, grilled and slightly cooled
    • 1 pint of cherry or grape tomatoes, halved
    • 3 TBSP olive oil
    • 2 TBSP balsamic vinegar
    • 3 TBSP thinly sliced basil leaves

    Directions:

    1. After corn is grilled and cooled, cut corn off the cob.
    2. Combine corn, tomatoes, olive oil, balsamic vinegar, and basil in a bowl.
    3. Serve over grilled salmon or chicken

    Grilled Corn, Tomato, and Basil Relish:

    5star.jpg