GRILLED FISH TACOS WITH CHIPOTLE CREAM

Grilled Fish Tacos with Chipotle Cream
Fresh and light fish tacos transport you to the Mexican coast in a matter of minutes.

1 lb. fresh skinless red snapper, tilapia, or sole fillets, about 1/2 inch thick
1 Tbsp. cooking oil
1 tsp. ancho chili powder
1/2 tsp. ground cumin
1/4 tsp. each salt and freshly ground black pepper
Six 6-inch tostada shells or tortillas
1/2 cup dairy sour cream
1 tsp. chipotle chile pepper in adobo sauce, finely chopped
2 cups shredded romaine lettuce or packaged cabbage with carrot (coleslaw mix)
1 ripe avocado, halved, seeded, peeled, and cut into thin slices (optional)
1 cup refrigerated fresh salsa
1 lime, cut into wedges
Snipped cilantro (optional)
Black Bean salad (optional)

Preheat gas or charcoal grill. Place fish fillets on a plate; rub each fillet on both sides with the oil. In a small bowl combine chili powder, cumin, salt, and pepper; rub onto fillets on both sides. Stack tortillas and wrap in foil, if using. For chipotle cream, in another small bowl combine sour cream and chipotle pepper; set aside. For a charcoal grill, place fish and tortilla stack on the greased rack of an uncovered grill directly over medium coals just until fish flakes easily when tested with a fork and tortillas are warm, turning fish and tortilla stack once. Allow 4 to 6 minutes per 1/2-inch thickness of fish. (For a gas grill, preheat grill. Reduce heat to medium. Place fish and tortilla stack on greased grill rack over heat. Cover and grill as above.) Top tostadas or fill tortillas with lettuce, fish, and avocado slices. Serve with salsa, chipotle cream, lime wedges, and cilantro, if desired. Serve with Black Bean Salad (recipe below), if desired. Makes 6 servings.

Per serving: 215 cal., 9 g fat (3 g sat. fat), 35 mg chol., 515 mg sodium, 15 g carbo., 3 g fiber, 18 g pro.

SNAPPY SIDE
A quick-to-fix black bean salad is a good match with our tropical tacos. Stir together a 15-ounce can of black beans, rinsed and drained; diced red onion; quartered grape tomatoes; chopped red sweet pepper; chopped canned green chiles, drained; chopped cilantro; fresh lime juice; a little olive oil; and ground cumin and salt to taste.

RACHEAL RAYS END OF SUMMER CHILI POT

End of Summer Chili Pot


Ingredients:
2 tablespoons extra-virgin olive oil (EVOO) 1 pound ground beef, pork or turkey 1 red onion, chopped 3 cloves garlic, chopped 1 zucchini, chopped 1 red bell pepper, chopped 2 chiles, seeded and chopped Salt and pepper 3 ears corn, kernels scraped off 3 tablespoons chili powder 1 tablespoon sweet smoked paprika One 12-ounce bottle beer One 28-ounce can diced fire-roasted tomatoes 2 tablespoons fresh thyme, chopped Grated peel and juice of 1 lime 4 scallions, thinly sliced 1 cup shredded gouda, smoked gouda, pepper jack or smoked cheddar cheese Directions:In a large, heavy pot, heat the EVOO, 2 turns of the pan, over medium-high heat until smoking. Add the beef and cook, stirring to break up, until browned, about 8 minutes. Stir in the onion, garlic, zucchini, bell pepper and chiles; season with salt and pepper. Stir in the corn kernels, chili powder and paprika. Cook until the veggies are softened, 6 to 7 minutes.

Stir in the beer and cook until reduced slightly, 2 minutes. Stir in the tomatoes, thyme and lime peel and cook until slightly reduced, 5 minutes. Turn off the heat, then stir in the lime juice. To serve, top the chili with the scallions and cheese.

DAILY RECIPE: JULY 5TH MARINATED, GRILLED LONDO BROIL

Marinated, Grilled London Broil


I love this because I am a huge fan of grilled steak and kind of made this up as I went along. Serve with seasoned potato wedges, a simple salad and a green veggie. Don't forget the garlic bread as well. YUM!
28 min | 10 min prep

SERVES 1 -3

1-1 1/2 lb top sirloin steak (London Broil)
1 teaspoon hot sauce (I prefer Tabasco)
2 heads garlic, minced fine (save six little cloves)
1/2 cup red wine vinegar
1 small Spanish onion, chopped fine
2 sprigs green onions, sliced on the bias finely
1 (12 ounce) bottle A-1 Steak Sauce
1 teaspoon pepper
1/2 teaspoon salt
Get the freshest, leanest piece of top sirloin you can find (Black Angus is most recommended). Make sure it is deep red in color.
Place your sirloin in a deep rectangular pan.
LIGHTLY score the meat with a very sharp knife on both sides to make sure marinade gets into meat.
Start by sprinkling both sides of meat with the salt and pepper.
Stuff a few cloves garlic all over meat by cutting little slits.
Pour in red wine vinegar, A1 sauce, Tabasco sauce; add the chopped spanish onions. (Reserve the green onions for later as a garnish).
Stir and flip the meat to coat evenly on both sides.
Cover pan with foil or plastic and let sit in refrigerator for at least three hours.
Preheat charcoal or gas grill for 20 minutes on high setting.
Place your marinated steak on the hot grill and place a small weight on top.
Grill for about 1 1/2 minutes, then flip it over and do the same for the other side.
Reduce heat on grill to a low medium setting, and turn every minute or so, taking care to grill so that you get charcoaled score lines in a criss-cross pattern on the steak.
Do NOT over cook!
The steak should be pink inside-not brown!

I need you to help me

I will be posting more recipes this week, just been so busy, But I need your help can you please rate my recipe and if you know anyone else who likes to cook if they could vote too. the contest ends in the end of july
thank so much

http://www.cuisinartstandmixer.com/recipes/index.php?recipe_id=2354&recipe_tag=sides_baby

DAILY RECIPE: JUNE 24TH: TO DIE FOR BLUEBERRY MUFFINS

To Die For Blueberry Muffins













Prep Time: 15 Minutes
Cook Time: 25 Minutes

Ready In: 40 Minutes
Servings: 8
"Big blueberry flavor warrants big muffins, so fill the cups right up for oversized muffins that will please everyone. The cinnamon-sugar streusel is the crowning glory."
Ingredients:




1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg

1/3 cup milk
1 cup fresh blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon
Directions:



1.
Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.

2.
Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.

3.
To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.

4.
Bake for 20 to 25 minutes in the preheated oven, or until done

DAILY RECIPE: JUNE 23RD STUFFED EGGPLANT

Stuffed Eggplant

Prep Time: 10 min Inactive Prep Time: hr min Cook Time: 1 hr 5 min Level:
Easy Serves:
4 servings Ingredients
1 large eggplant
3 tablespoons extra-virgin olive oil, divided
1/2 pound ground beef
Salt and freshly ground black pepper
1 onion, small diced
1 red pepper, small diced
3 cloves garlic, minced
1/2 cup freshly chopped parsley leaves
1/2 cup freshly chopped basil leaves, chopped
1 1/4 cup grated Pecorino Romano, divided
1/4 cup bread crumbs
1 egg
2 chopped tomatoes
Directions
Preheat oven to 350 degrees F.


Cut the eggplant in half and scoop out the center, leaving enough meat inside the skin so that it holds its shape when baked. Boil the scooped-out center part until very soft, about 10 to 12 minutes.


Meanwhile, in a medium saute pan heat 1 tablespoon olive oil over medium heat. Season the beef with salt and pepper. Add the seasoned ground beef to the pan and saute until all of its liquid is evaporated and the beef begins to brown slightly. Drain the beef, removing the extra, unnecessary fat. Let cool briefly and chop the cooked beef so that there are no large chunks of meat. In another medium saute pan over medium heat add the remaining 2 tablespoons olive oil and saute the onions, peppers and garlic together.


In a bowl mix together the cooked eggplant, vegetables, cooked beef, herbs, 1 cup of the cheese, bread crumbs, and the egg.

Fill the scooped-out eggplant halves with this mixture, dividing it evenly among the 2 halves.


Top with chopped tomatoes and the remaining 1/4 cup of grated cheese, season with salt and pepper, place on an oiled oven tray or baking dish, and bake for 50 minutes in preheated oven. Let cool briefly, slice widthwise and serve

Pesto Pasta with Chicken
Rated:

Submitted By: Kristin
Photo By: Fit&Healthy Mom
Prep Time: 10 Minutes
Cook Time: 20 Minutes Ready In: 30 Minutes
Servings: 8


"Easy and delicious bowtie pasta with chicken, sun-dried tomatoes and pesto sauce. Using homemade pesto will taste even better, but it adds to prep time."
Ingredients:
1 (16 ounce) package bow tie pasta
1 teaspoon olive oil
2 cloves garlic, minced
2 boneless skinless chicken breasts, cut into
bite-size pieces crushed red pepper flakes to taste
1/2 cup oil-packed sun-dried tomatoes,
drained and cut into strips
1/2 cup pesto sauce
1/2 cup of roasted red peppers
1 cup mushrooms(crimini)
handful of toasted pine nuts
Fresh grated Parmesean cheese

Directions:
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Heat oil in a large skillet over medium heat. Saute garlic until tender, then stir in chicken. Season with red pepper flakes. Cook until chicken is golden, and cooked through.
In a large bowl, combine pasta, chicken, sun-dried tomatoes, mushrooms, roasted peppers and pesto.Add pine nut, Toss to coat evenly.

grate parmesean cheese and serve