Monday, February 8, 2010

Peruvian Breakfast Tacos

Really, this is just breakfast burritos with Edam cheese, the only melting cheese here and it is wonderful cheese anyway, and cilantro, and aji, the Peruvian equivalent of jalapenos but even more flavorful and a lovely orange color even though they are called aji verde! Tomatoes, green onions and cilantro round it out! So yummy and such a pretty plate of condiments!

Wednesday, February 3, 2010

Fish Tacos with Honey-Cumin Slaw and Chiptole Sauce

1 pound tilapia fillets, cut into chunks
1/2 cup fresh lime juice

1/3 cup fresh lime juice
2 tablespoons honey
1 tablespoon vegetable oil
1 teaspoon ground cumin

1/2 cup mayonnaise
2 chipotle chilies in adobo sauce
1 tablespoon adobo sauce from chipotle peppers
1/4 teaspoon salt
1/8 teaspoon cayenne pepper

1/3 cup all-purpose flour
2 eggs, lightly beaten
2 cups panko crumbs
salt and ground black pepper to taste
1 cup vegetable oil for frying

2 cups 3 color coleslaw blend
1 cup minced fresh cilantro leaves
1 (7 inch) (8 inch) flour tortillas

  1. Place the tilapia chunks in a flat dish and pour 1/2 cup lime juice over the fish. Cover, and refrigerate at least 4 hours.
  2. Meanwhile, make the honey-cumin sauce by whisking together 1/3 cup lime juice, honey, vegetable oil, and ground cumin a small bowl. Set aside until needed.
  3. To make the chipotle mayonnaise dressing, place the mayonnaise, chilies, adobo sauce, 1/4 teaspoon salt, and cayenne pepper together in the bowl of a food processor. Pulse until smooth. Cover, and refrigerate until needed.
  4. To bread the fish, place the flour, eggs, and panko crumbs in three separate shallow dishes. Season the fish with salt and pepper to taste. Dip the fish pieces first in the four, coating evenly, and shaking off any excess. Dip next in the eggs, and last in the panko crumbs, patting the pieces to help the breadcrumbs hold. Set the fish aside on a plate.
  5. To cook the breaded fish, pour 1 cup vegetable oil into a skillet to 1/4 inch deep. Heat the oil to 365 degrees F (185 degrees C) over medium heat. Cook the fish, turning until all sides are golden brown, and flesh is easily flaked with a fork. Drain on paper towels. Brush the fish with the honey-cumin sauce.
  6. Mix the coleslaw and cilantro together in a bowl. Reserve 1/4 cup of the chipotle mayonnaise dressing, and pour the remaining dressing over the coleslaw mixture. Toss to coat evenly with the dressing.
  7. Place the tortillas on a flat surface, and spread each with 1 tablespoon reserved chipotle mayonnaise dressing. Divide the fish between the tortillas. Top with the cilantro coleslaw.

Monday, February 1, 2010

Oatmeal Berry Muffins

I got this recipe somewhere, but I have no idea what blog I pulled it from. All I know is this was adapted from Joy the Baker and that Matt and his coworkers polished off a double batch in record time.

1 1/4 cups whole wheat flour
1 1/4 cups oats
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1 cup unsweetened applesauce
1/2 cup low-fat buttermilk
1/2 cup firmly packed brown sugar
2 T canola oil
1 large egg, lightly beaten
1 tsp vanilla
1/4 tsp almond extract
1 cup frozen berries {I used raspberries, blackberries & blueberries}

Preheat oven to 375 degrees. Line a muffin tin with paper liners or spray with Pam. {If you want to freeze these, use Pam instead of liners.}

In a large bowl, combine flour, oats, baking powder, baking soda, salt and cinnamon. In a medium bowl, combine applesauce, buttermilk, sugar, oil, egg and extracts. Make a well in dry ingredients and add applesauce mixture. Stir until just moist. Fold in berries. Fill muffin cups 2/3 full. Bake for 16-18 minutes. Cool on a rack.

{These freeze very well. I just let them cool on the rack, then put a dozen into a gallon freezer bag and froze laying flat. I just took a couple out of the freezer and put them in a ziploc the night before and put it with Matt's lunch in the fridge and they were thawed and ready to eat by breakfast time.}