This recipe brought my husband and I back to Mexico and the vacation the two of us took earlier this year. We ate fish tacos on the beach almost daily. The only thing missing from dinner tonight was the margarita! (and the beach, and the sun, and the ocean, and the calm of meals that are kid free…)
Though the fish tacos were not a hit with our boys, you can’t win them all. They filled up on the tortillas, tomatoes, and avocado. We loved the whole package and plan to make them again. I especially loved the contrast of the refreshing lime flavor with the spicy chipotle chili seasoning in the Chipotle Lime Mayo.
Assemble the fish tacos and drizzle with Chipotle Lime Mayo. Enjoy!
Ahhhh, the first kabobs of the season… to have them in March in Minnesota is truly a treat! These chicken kabobs are definitely a go-to recipe for entertaining. They are easy to adapt to your taste preferences too or even do as a “build-your-own” meal if you have picky eaters.
1/2 c. soy sauce
1/2 c. pineapple juice
1/4 c. olive oil
1 tsp. dry mustard
1 Tbls. brown sugar
2 tsp. ground ginger
1 tsp. garlic salt
1/4 tsp. ground pepper
4 chicken breasts
1 each red pepper, yellow pepper, orange pepper, red onion, green zucchini, yellow squash
6-8 small red potatoes
Combine marinade ingredients and whisk together well. Cut chicken into large cubes and marinate for 4-8 hours.
Cut bell peppers into approx. 2 inch squares. Slice the zucchini and squash thickly. Peel and quarter the onion.
Clean the potatoes and afterwards, microwave them for about 5 minutes to pre-cook.
Assemble the kabobs in any order or fashion you like.
Cook them over medium heat on the grill for about 7-8 minutes a side, turning over once. They are best a big burnt on the edges and the chicken is cooked through.
Food for Thought: If you want to have this prepared as a freezer meal, you would cut up and prepare the chicken and marinade and put that in the freezer. On cooking day, you would thaw the chicken thoroughly, prep the veggies, and assemble the kabobs.
After eating a bit, my two-year-old said, “I like everything on my plate, Mom.” That is a great compliment in our house! We definitely will be making this recipe again!
Herb Crusted Pork Chops
Food for Thought:
We grilled these pork chops tonight instead. Some of the breading fell off but the flavor was still amazing. To grill, we seared the chops at high heat for 1-2 minutes a side and then turned the heat down to medium-low and continued cooking for about 15 minutes or until cooked through.
Looking for a way to pack a meal full of super foods and amazing flavors? With quinoa, black beans, avocado, and much more, this is it. Mexi-Salad is an ever evolving meal at our house; I never make it the same way twice, but every time it turns out amazing. Below is the recipe for how I cooked it last night.
Quinoa (pronounced “keen-wa”) is one of the most nutritious of all whole grains. It is high in fiber, iron, and has eight essential amino acids. It comes in both white (or light tan) and red and is versatile and easy to cook – and provides a source of protein as well. I buy the Bob’s Red Mill brand. They rinse it before packaging. If the brand you buy doesn’t prerinse, do so in a cheese cloth. It takes away any bitter flavoring.
*Skip the tortilla strips and this meal is a great g/f options.
1 cup quinoa (either color – I used white)
2 T. lime juice
3 tsp. cumin, divided, or more to taste
2 cans black beans, drained and rinsed
1-2 cups fresh salsa
1 T. olive oil
tomatoes (pictured are both yellow and red cherry tomatoes)
1/2 red pepper, sliced
1/2 orange pepper, sliced
1 can sliced olives
2 cups frozen corn, heated
1-2 avocados, cubed
olive oil or cooking spray for tortillas
In a one-cup measuring cup, add 2 T. lime juice and fill remainder with water. Pour lime water and additional 1 c. water into a pan with 1-2 tsp. cumin (depending on taste). Bring to a boil and add 1 c. quinoa. Return to a boil, cover, reduce heat, and simmer 12 minutes. Remove from heat and let stand additional 10-15 minutes.
Preheat oven to 350 degrees. Spray tortillas with olive oil or cooking spray and sprinkle with sea salt. flip and repeat on other side. Cut the tortillas into strips and lay out in a single layer on a baking sheet. Bake for 15-20 minutes or until crispy and light brown. Stir once while cooking.
In a skillet, heat 1 Tbls. olive oil and add the black beans, 1-2 tsp. cumin, and salt and pepper to taste. Saute over medium heat until beans are hot. Add approx. 1/2 c. fresh salsa and continue cooking until mixture is warm.
Assemble the salad – start with a bed of spinach, add a scoop of the quinoa mixture and a scoop of the beans on top of that. From there, add veggies to your taste preference (peppers, tomatoes, corn, olives, avocado, cheese, etc.). Top with additional salsa if it needs additional sauce, and serve with warm tortilla strips.
Food for Thought:
I have never tried doing this as a freezer meal. However, if I try, I would make the quinoa mixture and freeze in one container. When reheating the quinoa, you might need additional moisture. Also, the black bean mixture could be made ahead of time and frozen. On cooking day, it would be just reheating those two items and serving over the fresh ingredients. I may try that next time.
This meal was great with my 2 year old as a way to encourage eating the rainbow. He was able to pick out all the read, orange, yellow, and green foods and even ate a little bit of each! Add some fresh blueberries and blackberries on the side, you have your whole rainbow for the day covered!
Gnocchi Alla Romana
Recipe from: Super Natural Cooking by Heidi Swanson
Melt the remaining ¼ c. butter and drizzle it over the gnocchi. Sprinkle with the remaining parmesan and bake covered for 25 minutes then uncovered for another 20 to 25 minutes or until golden brown. (Or, cover with plastic wrap and then foil, and then freeze. Thaw in fridge and follow baking instructions above, remembering to remove plastic wrap before baking.)
Enjoy right away or freeze in a freezer bag for later use. When reheating, simply thaw in the fridge and heat in a sauce pan.