Ground Turkey Enchiladas

This recipe came from A Bountiful Kitchen...it isn't the prettiest to look at, but it is a yummy way to use ground turkey.

For Topping:

1 1/4 cups frozen corn, thawed

1 (4 oz.) can chopped green chilies (I used only half that amount)

1 cup fresh cilantro leaves

1/3 cup whipping cream (you can use half and half to cut the fat)

1/4 tsp. salt

1/4 tsp. pepper

For Enchiladas:

3/4 lb. ground turkey

1/3 cup chopped onion

2 cloves garlic, minced

1 Tblsp. olive oil

3/4 cup mild red salsa

1 Tblsp. cornmeal

2 tsp. chili powder (I used a little over 1 tsp...but we don't like things too hot)

1 1/2 tsp. ground cumin

1 tsp. ground oregano

salt and pepper

8 corn tortillas, warmed or grilled (I think I probably used 16...and I would use flour tortillas next time)

1 1/2 cups cheese, pepper jack or Mexican cheese blend, divided

1/4 cup sliced olives, optional

Place the first six ingredients in a food processor, cover and pulse until blended. Do not over pulse.

In a large skillet, cook the turkey, onion, and garlic in oil over medium heat until meat is no longer pink. Remove from heat, stir in salsa, cornmeal, and seasonings.

Spoon 1/3 cup turkey mixture down the center of each tortilla, top with two Tblsp. cheese. Roll up and place seam side down in a greased 9 x 13 inch pan. Lay the tortillas so you have two rows of four tortillas, side by side. Spoon corn mixture over the top.

Cover with foil and bake and 350 degrees for 30 minutes. Uncover, sprinkle with remaining cheese and bake for additional 5-10 minutes longer until heated and cheese is bubbly on top.

Cilantro-Lime Halibut

This is another recipe I found on Favorite Family Recipes, but they found it from Gastronomy, Inc. Gastronomy has a few restaurants in Utah, and they have the BEST seafood, so I knew this should be good.

2 six-ounce fresh halibut fillets

salt and pepper to taste

2 cloves garlic, crushed

1/2 cup white wine or chicken stock

1 Tblsp. fresh cilantro, chopped

juice of 1 lime

1 tsp. lime zest

2 Tblsp. olive oil

Season halibut with salt and pepper one hour before cooking. Place in refrigerator.

Lightly oil a non-stick pan with canola or vegetable oil. Over high heat, sear each side of the halibut fillets for five to ten seconds each. Searing the fillets will cook a fine layer on the outside of the fish so that it will not stick to the barbecue. Because of the moistness and flakiness of halibut, this will prevent the halibut from sticking and falling through the grates of your barbecue grill.

Remove halibut from pan and turn heat down to medium. Add olive oil and garlic to pan and cook for 2 minutes. Add wine or chicken stock, cilantro, lime juice, lime zest, and olive oil to the saute pan and heat until hot but not boiling.

Remove sauce from heat and baste fish on both sides. Cook on barbecue grill for 2 minutes per side (it took mine quite a bit longer than 2 minutes to cook so I must not have had my grill very hot), basting constantly while cooking. Serve immediately.

Chicken Lime Tacos

I've been on the hunt for some healthier recipes lately, and this one, which I found on Favorite Family Recipes, is delicious.

1 1/2 lbs. chicken, cubed

1/4 cup red wine vinegar

juice of 1 lime

2 tsp. sugar

1 tsp. salt

1 tsp. black pepper

4-5 green onions, chopped

4 cloves garlic, minced

4 Tblsp. fresh cilantro (or to taste)

flour tortillas

Optional toppings:

Pico de gallo

cheese

onions

tomatoes

guacamole

cilantro

sour cream

Saute chicken in a medium skillet in a little oil for a few minutes until chicken becomes white all around. Combine vinegar, lime juice, sugar, salt, pepper, green onion, garlic, and cilantro and add to chicken. Simmer for an extra 10-20 minutes until chicken is cooked through. Add chicken to tortillas and top with lettuce, tomatoes, cheese, avocado, cilantro, salsa, sour cream, or any other taco topping you like.

Black Beans and Rice

This is another recipe from Mel's Kitchen. I LOVE that food blog! I have been looking for more recipes with beans, and I thought this one was definitely a keeper.

4 tsp. olive oil

1 green bell pepper, seeded and chopped

1 onion, finely chopped

5-6 cloves garlic, finely minced

2 (16-ounce) cans black beans, rinsed and drained

1 (14.5-ounce) can diced tomatoes

1 1/2 cups low-sodium chicken broth

3/4 tsp. dried thyme

1 bay leaf

1/2 tsp. dried oregano

1/2 cup water

2 Tblsp. finely chopped fresh cilantro

salt and freshly ground pepper to taste

4-5 cups hot, cooked white or brown rice

In a medium saucepan, heat the oil over medium heat. Add the bell pepper, onion and garlic and saute, stirring often, for about 15 minutes, until all the vegetables are soft and tender. Stir in the beans, tomatoes, chicken broth, thyme, bay leaf, oregano, and water; bring to a boil. Reduce the heat and simmer, stirring occasionally, until the sauce thickens and the vegetables are tender, about 45 minutes. If the mixture becomes too thick, add a tablespoon or two of hot water to thin to desired consistency.

Stir in the fresh cilantro and season with salt and pepper; discard the bay leaf. Serve over the hot rice.

Corn Salsa

This recipe is very similar to Jessica's salsa, it just adds a couple of extra ingredients, and is delicious!

4-5 roma tomatoes, chopped

2-4 green onions, chopped

1 can sweet corn, drained

1 can white corn, drained

1 can black eyed peas, drained and rinsed

1-2 avacados, chopped

1/2 cucumber, chopped

1 can olives, sliced

1 cup fresh cilantro, chopped

1 pkg. Italian dressing, prepared as directed (you will need olive oil, vinegar, and water)

1-2 bags tortilla chips

Combine all ingredients above. Pour in dressing and stir. Let it refrigerate for at least two hours before serving.

Serve with tortilla chips.

Chicken Tikka Misala

If anyone besides myself actually looks at this blog and happens to like Indian food, please try this dish!!! It is so delicious. I found the recipe on Favorite Family Recipes, and like they said on their blog, this REALLY is restaurant worthy!! Supposedly it tastes just like the Bombay House's Chicken Tikka Misala.

Marinade:

1 cup plain yogurt (I used Greek)

1 Tblsp. lemon juice

2 tsp. ground cumin

1 tsp. ground cinnamon

1/4 tsp. cayenne pepper (I used 1/8 tsp. but I'm kind of a sissy when it comes to spicy)

1 tsp. freshly ground pepper

1 Tblsp. minced fresh ginger

1 tsp. salt

3 boneless skinless chicken breasts, cut into bite-size pieces (I used about 1.25 lbs.)

4 long skewers

Sauce:

1 Tblsp. butter

1 clove garlic, minced

2 tsp. ground cumin

2 tsp. paprika

1 tsp. salt (next time I will only add 1/4 tsp.)

1 (8 oz.) can tomato sauce

1 cup heavy cream

1/4 cup chopped fresh cilantro

In a large bowl, combine yogurt, lemon juice, 2 tsp. cumin, cinnamon, cayenne, pepper, ginger, and 1 tsp. salt. Stir in chicken, cover, refrigerate at least 1 hour. Preheat a grill for high heat. Lightly oil the grill grate. Thread chicken onto skewers and discard marinade. Grill 5 min. on each side.

For the sauce: Melt butter in a large skillet. Saute garlic for 1 minute. Season with 2 tsp. cumin, paprika, and 1 tsp. salt (I would not use this much salt next time...maybe 1/4 tsp.). Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter and sprinkle with fresh chopped cilantro. Serve over rice (I used basmati rice).

Chipotle Pork Tacos

I got this recipe from Our Best Bites. It is delicious, but I am still looking for a good lime-cilantro rice recipe. I tried theirs that has the pineapple in it, and couldn't do the texture of it.

1 pound pork tenderloin, sliced thin

1 1/2 tsp. grated lime zest

1 Tblsp. fresh lime juice (juice from 1 lime)

2 tsp. minced fresh oregano, or a heaping 1/2 tsp. dry

1 tsp. brown sugar

2 tsp. chopped chipotle chiles in adobo sauce (use the peppers if you like heat but just the adobo sauce for a mild smoky bite. I used 1 1/2 Tblsp. of the sauce and no peppers and it wasn't spicy at all.)

2 tsp. bottled minced garlic

1/4 tsp. kosher salt

3 tsp. olive oil, divided

1 cup thinly sliced shallots, or onions (I used purple onions)

8 (6 inch) corn tortillas (or flour if you prefer)

sour cream

chopped cilantro

Recommended: Lime-Cilantro Rice

Combine thinly sliced pork, lime zest, lime juice, oregano, brown sugar, chipotles, garlic, and salt. Set aside. Heat a large skillet over medium heat and add 1 tsp. olive oil. Add onions and saute for 4 minutes or until tender. Remove from pan and set aside. Add 2 tsp. olive oil to pan and add pork mixture. Saute for 3-4 minutes or until no longer pink. Add pork to onions. Warm tortillas on a hot grill and fill with pork mixture. Top with sour cream and cilantro. Serves 4.

Chicken with Garlic and Black Pepper

4 boneless chicken thighs

1/2 tsp. ground black pepper

1/2 cup chopped fresh cilantro

4 1/2 tsp. soy sauce

1 tsp. sugar

1/4 tsp. chili powder

4 cloves garlic, minced

2 Tblsp. vegetable oil

4 lime wedges

Wash chicken. Pat dry with paper towels. Rub chicken thighs on both sides with pepper.

In a bowl, combine the cilantro, soy sauce, sugar, chili powder, and garlic. Rub mixture over the chicken thighs. Pour remaining marinade in ziploc bag with chicken pieces, refrigerate for at least 1 hour.

Heat oil in a nonstick skillet over med/high heat until hot. Add chicken pieces, skin side down if they have skin. Cook until the skin is brown and crisp, about 5 minutes. Turn chicken over. Reduce heat to med/low and cook 4-5 minutes more or until chicken thighs are cooked through.

Transfer chicken to a cutting board, skin side up. Cut each thigh into 3 strips. Serve over rice, if you prefer, or serve with fried rice. Serve with lime wedges.

Black Bean and Sweet Corn Quinoa

I have been looking for a good recipe for quinoa for a long time now, and this is definitely it!! I found it on the Sister's Cafe Blog.

1 Tblsp. olive oil

1 medium yellow onion, chopped

3 cloves garlic, minced

3/4 cup uncooked quinoa

1 1/2 cups chicken or vegetable broth

1 tsp. ground cumin

1/4 tsp. cayenne pepper (this was too much for us...toooo spicy....next time I will put just a pinch or maybe even omit the cayenne)

1/2 tsp. salt

1/2 tsp. freshly ground black pepper

1 cup frozen sweet white corn

1 (15 oz.) can black beans, drained and rinsed

1/2 cup cilantro, chopped

In a medium pot, heat the olive oil over medium heat. When simmering and hot, add the onions and saute for 4-5 minutes, stirring often. Add the garlic and stir for a minute or two until the garlic is fragrant, being careful not to burn the garlic.

Add the quinoa and cover with broth. Stir in cumin, cayenne pepper (if using), salt, and pepper. Bring the mixture to a boil. Cover, reduce heat and let simmer for 20 minutes (or until the liquid is absorbed).

Stir in the frozen corn and black beans. Cover and let the pot sit off the heat until the corn and beans are heated through, about 5-6 minutes. Stir in cilantro. Serve warm or chilled- it is delicious both ways.

Indian Butter Chicken with Basmati Rice

This recipe is definitely a keeper. After we ate it, Ruby asked me if I could please make this again sometime...and let's be honest...if the kids will eat it, it is worth repeating! I found it on the sister's cafe blog.

1 onion (1/2 lb.), peeled and chopped

2 Tblsp. fresh ginger, finely chopped

2 cloves garlic, minced

1 fresh jalapeno, seeded, and chopped

1 Tblsp. olive or canola oil

2 tsp. garam masala

1 tsp. chili powder

1 tsp. cardamom

1/2 tsp. coriander

1 can (6 oz.) tomato paste

2 1/2 cups chicken broth

1/2 cup half and half

1/4 tsp. crushed bay leaves

1 1/2 lbs. boneless, skinless chicken breasts, cut into 3/4 inch chunks

1/2 tsp. coarse-ground black pepper

1 tsp. salt

1/4 cup butter

2 cups, basmati rice, uncooked (you should really use the basmati, it is soooo good!)

lime wedges

fresh cilantro, chopped

cook rice according to package instructions

In a large saute pan, combine onion, ginger, chili, and oil. Stir often over medium-high heat until onion is lightly browned, about 5 minutes. Stir in garlic, garam masala, chili powder, cardamom and coriander. Saute for an additional 2 minutes.

Scrape mixture into a blender or food processor; add tomato paste and chicken broth. Whirl until very smooth. Pour mixture back into pan, add half and half and crushed bay leaves, and bring to a gentle boil over high heat (mixture may splatter). Reduce heat and simmer, stirring often, until reduced to 3 cups, about 5-7 minutes. Pour sauce into a bowl. Rinse and dry pan.

Pat the chicken dry. Mix chicken with salt and pepper. Set pan over high heat; add 1 Tblsp. butter and the chicken. Stir until chicken is no longer pink on the surface, 2 to 3 minutes. Add the sauce and simmer over medium heat, stirring often, until chicken is no longer pink in the center, 3 to 4 minutes. Cut remaining 3 Tblsp. butter into chunks and stir into sauce until melted.

Spoon chicken and sauce onto rice. Squeeze lime juice over portions and garnish with cilantro.

Thai Peanut Noodle Salad

I got this recipe from ourbestbites and it is delicious!

Dressing: (make this ahead and refrigerate)
1/2 cup peanut butter
1 lime, juiced and zested
2 1/2 tsp. sesame oil
1 Tblsp. seasoned rice wine vinegar
2 Tblsp soy sauce
3 Tblsp. honey
2 cloves garlic, roughly chopped
1 Tblsp. minced ginger
1/2 cup roughly chopped cilantro (stems and all)
1/2 cup vegetable oil
1/4 tsp. kosher salt
2 tsp. sriracha chili sauce
2-4 Tblsp. water (to desired consistency)

Place everything in a blender and mix until smooth. Makes about 2 cups. Store in the refrigerator until ready to serve.

Salad:
8 oz. Linguine
4 cups shredded greens: napa cabbage, romaine lettuce, spinach, etc.
2 cups thinly sliced purple cabbage
1/2 red bell pepper, thinly sliced
1/2 medium carrot, julienned
1/2 medium cucumber, halved and sliced
1/2 of a red onion, thinly sliced
3 cups diced or shredded grilled chicken (I used rotisserie chicken)
about 1/2 cup honey roasted peanuts
cilantro, if desired

Bring a pot of water to a boil. Add salt and pasta. While the pasta is cooking, start chopping veggies.

The great thing about this salad, is you can use whatever veggies you like. I usually use romaine lettuce, and purple cabbage, and any of the remaining ingredients that I have in the fridge.

When the pasta is cooked, drain it and rinse in cold water until it has cooled off. Place noodles on the plate and cover with veggies and chicken. Pour dressing over all and top with peanuts and cilantro, if desired.

Easy Fish Tacos

1/2 cup fat-free mayonnaise
1 Tblsp. lime juice
2 tsp. milk
1/3 cup dry seasoned bread crumbs (I used Panko and seasoned them with garlic salt and parsley)
2 Tblsp. lemon-pepper seasoning
1 egg, lightly beaten
1 tsp. water
1 pound frozen orange roughy fillets, cut into 1-inch strips (any mild-tasting fish can be used)
8 small corn tortillas, warmed
1 cup coleslaw mix or chopped lettuce
2 medium tomatoes, diced
1 cup shredded Mexican cheese blend
1 Tblsp. minced fresh cilantro
pineapple salsa (or your favorite salsa)
Lime wedges

In a small bowl, combine mayonnaise, lime juice, and milk; cover and refrigerate until serving time. In a shallow bowl, combine breadcrumbs and lemon pepper. In another shallow bowl, combine egg and water.

Defrost fish. Rinse and pat dry with a paper towel. Dip fish in egg mixture, then roll in crumbs.

In a large nonstick skillet coated with cooking spray, cook fish over medium-high heat for 3 to 4 minutes on each side, or until it flakes easily with a fork.

Spoon on tortillas; top with tomatoes, cheese, cilantro, salsa, and coleslaw mix or lettuce, and mayo mixture. Squeeze fresh lime juice over the top if desired.