Sunday, August 25, 2013

Creamy Cilantro Avocado Sauce



Tip:  Read directions completely before preparing.

Ingredients:
1 large sized ripe Avocado, pitted, skin removed
1/4 cup, cilantro, chopped
1/2 lemon, juiced
1 garlic clove, chopped
1/2 teaspoon, Herbamare Seasoning or kosher salt
2 tablespoons, extra virgin olive oil
Freshly ground black pepper, to taste

Directions:
Place the garlic cloves, lemon juice, and olive oil into a food processor, then process until smooth.  Add in the avocado, cilantro and Herbamare or Kosher salt. Process until smooth and creamy.

Garnish with lemon zest and black pepper.  Serve immediately.  Enjoy!

Servings:  Makes 1 cup, 8 - 1/8 cups servings.

Tip:  You can use the Creamy Cilantro Avocado Sauce on regular pasta too!  Or as a dip for veggies! On tacos, salads, etc.

Sunday, August 11, 2013

Mexican Picadillo



Tip: Read directions carefully before preparing.

Ingredients:
1lb lean ground beef
2 medium russet potatoes, peeled and diced into 1/2inch cubes
1/2 cup yellow onion, diced fine (1/4 inchor less)
1/4 cup red bell pepper, diced fine (1/4 inch or less)
1 tablespoon fresh garlic, minced fine
2 tablespoon canola oil
1 teaspoon salt
1/4 teaspoon fresh ground coarse ground black pepper
1 teaspoon fresh ground comino (cumin)
1 cup beef stock
1/2 cup cilantro
2 large tomatoes, cored, peeled, and cut into 1/2inch pieces

Directions:
Heat a large skillet and, when hot, add the canola oil. Add the ground beef, crumbling as you put it in the skillet.


When lightly browned, add the onions, red bell pepper, tomatoes, garlic, and all the spices. Cook for 10 minutes, stirring often, and then add the diced potatoes, and then the cilantro.



Add beef stock, bring to a boil, and then reduce the heat to medium low and cook for 25 minutes or until the potatoes are tender, stirring every 5 minutes. Remove from the heat, put into a bowl and serve over Spanish rice or with hot flour tortillas.

Tip: If you would like to spice it up, add a chopped jalapeno. Picadillo, Mexican style ground beef, is a popular lunch meal particularly in Northern Mexico.  Picadillo is an easy dish to prepare that’s in every home cook’s repertoire.

Wednesday, August 7, 2013

Pan Seared Shrimp with Polenta



Tip:  Read directions completely before preparing.

 

This recipe is for a Single Serving!

 

Ingredients:

Smart Balance Butter Non-Stick Cooking Spray
5 ounces large shrimp, peeled and deveined, tails left on
1 tablespoon Smart Balance Light Buttery Spread
1 tablespoon green onion, chopped
½ cup pre-cooked polenta
¼ fat free milk
¼ teaspoon Julio’s Seasoning
½ teaspoon green onion for garnishing plate

Directions:
Season shrimp all over with Julio’s Seasoning, then, set aside to let marinate for 10 minutes.  

If you cannot find Julio's seasoning, use a seasoning of your choice.  I use Julio's because it gives the shrimp such a awesome flavor.  Julio's ingredients consist of salt, black pepper, garlic, paprika, comino and beware it also contains Monosodium Glutamate.  You can order it online.



In a medium sized non-stick skillet, over medium high heat, spray pan with cooking spray.  When pan is hot, add shrimp and butter.  Sear until shrimp is opaque in center, and lightly browned on each side, about 2 minutes.  Do not overcook.  Remove from heat and keep warm.


To same skillet that shrimp was seared in, add green onion, polenta and milk.  Continue to cook over medium heat, using a ladle to break up the polenta and keep stirring until smooth.  Reduce to a low, and simmer for 2 minutes, set aside.  If polenta becomes too thick, slowly add additional fat free milk, for a creamy consistency.


Plate by scooping the polenta on to the plate, top with shrimp, then garnish with any left over green onion.  Enjoy!


Tip:  Polenta is made from ground corn and can be used in a wide variety of ways.