Tag Archives: Cilantro

Citrusy Corn Salad

23 Jun

Ah summer!  I love this season of picnics and barbeques.  In fact, we’re having a McG family celebration tomorrow, and I’ve been asked to bring my Mac & Cheese.  Some of you might find this recipe a bit heavy for a hot day.  Never fear!  I’ve got a refreshing, light dish for you.  This Citrusy Corn Salad is the perfect side to a burger or rack of ribs.  I also think it’s amazing served on top of grilled fish.

Citrusy Corn Salad (serves 2)

  • 2 ears of corn
  • 8-10 cherry/grape tomatoes
  • 1 lime (zest and juice)
  • 1 tbs fresh cilantro, chopped
  • 1/2 tsp salt
  • 1/4 tsp pepper

Clean and cook 2 ears of corn in salted boiling water for 2-3 minutes.  I like a firmer kernel, so feel free to cook your corn a bit longer if need be.  Ta-da!  That’s it!  You are finished with the stove.  Take a knife and run it down the side of each cob to cut off the kernels.  You should have honey comb-like wedges as seen in the picture above.  Separate the kernels and transfer to a bowl. 

Next take out your trusty cutting board and chop 8-10 tomatoes into quarters.  You’ll probably feel like a giant, but I think this is the perfect size to give another texture and some color to the dish.  Afterwards, zest a lime and then add the juice.  Add the salt and pepper and stir. 

Here’s the point where I’ll lose some of you.  Wait-come back!  Just hear me out.  I love cilantro and think it’s the perfect accent to the fresh citrus of the lime and sweetness of the corn and tomatoes.  I recommend you add a tbs of chopped fresh cilantro to the salad to finish things off.  I recognize that cilantro can be a polarizing herb (sorry Dad and Apres), but I like it so go on and add it. 

Now transfer your corn salad to a brightly colored bowl and pop in the fridge.  This can sit in there for a few hours, and this will allow the flavors to blend.  Now go grab a beer and get back to your party!

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Take Two: Roasted Chicken Enchiladas

11 Jun

This is one of my new favorite take two recipes!  These recipes use my leftovers (yuck) and turn them into something new.  Earlier this week I feasted on delicious Roasted Lemon Herb Chicken.  In fact, I snacked on it for two and a half days!  I just couldn’t bring myself to eat any more of my beloved chicken by the third evening, so had to change things up. 

These Roasted Chicken Enchiladas are so quick.  You already did the hard part by cooking the chicken, now all you have to do is chop and assemble the ingredients.  You can put an exciting dinner on the table in only 20 minutes.

Roasted Chicken Enchiladas (serves 4)

  • 2 16 oz jars of Old El Paso Thick and Chunky Salsa (medium heat)
  • 1 1/2 cups Roasted Chicken
  • 1 1/2 cup shredded Mexican Blend Cheese
  • 1/2 medium yellow onion, diced
  • 1/2 jalapeno, minced
  • 1 1/2 tbs fresh cilantro, chopped
  • 1 tsp salt, plus sprinkle
  • 1/2 tsp ground pepper, plus sprinkle
  • 1/2 tsp red pepper flakes
  • 5-6 flour tortillas

Preheat your oven to 350 degrees.  In a large mixing bowl pour 3/4 of first salsa jar.  Add onion, jalapeno, 1 tbs of chopped cilantro, pepper, salt and red pepper flakes.  Stir and add in leftover shredded Roasted Chicken.  Set aside.

Pour remaining 1/4 of first jar of salsa into a glass 9×13 baking dish.  This will keep the enchiladas from sticking to the bottom of  your dish.  Feel free to add a bit more from the second jar if need be. 

Take a tortilla and fill it with a palm-sized amount of your chicken filling.  Sprinkle a little shredded cheese (you will use a 1/2 cup inside your tortillas), and roll up tortilla.  Put your rolled up tortilla with the flap side down in the baking dish.  Repeat until you have used up all of your filling, approximately 5-6 tortillas.  If you have any leftover filling pour over the top of your enchiladas, and then pour the rest of the second jar of salsa on top of your enchiladas.  Spread around so all of the rolled tortillas are covered, this will ensure they do not get dry.  Transfer dish to the oven and cook uncovered for 10 mins.  I know this doesn’t seem like much time, but remember we are using previously cooked chicken!  This is mainly to combine the flavors and warm up the dish. 

Sprinkle the remaining cup of cheese over top of the enchiladas and bake for 5 more mins.  Remove from oven and garnish with a sprinkle of chopped cilantro to finish. 

Now all I need is a nice chilled margarita!  Who’s buying?

Fresh Shrimp Tacos

30 Nov

Still feeling overloaded and bloated after all of the Thanksgiving indulgences?  Me too!  What if I said the three magic words?  Quick, fresh and simpleOh, and what if I threw in healthy,  for good measure.  Now we’re talking right?!

Shrimp Tacos (serves 2)

  • 1 lbs of fresh shrimp, peeled, de-veined and tails removed
  • 2 tbs tomato paste
  • 1 tbs garlic, minced
  • 2 tbs olive oil
  • juice and zest of 2 limes
  • juice and zest of 1 lemon
  • 2 cups grated sharp cheddar cheese
  • 2 cups mixed greens
  • 1 and 1/2 cups cherry tomatoes, cut into quarters
  • 1 jalapeno pepper, diced
  • 1 cup salsa (optional)
  • 1/2 a cup fresh cilantro, chopped
  • salt and pepper to taste
  • 4 hard taco shells

Set out two plates with two taco shells each.  Divide your cheddar cheese and greens evenly into the four shells.  Then chop up your tomatoes, jalapeno, and cilantro.  Set aside. 

In a large bowl combine olive oil, garlic, tomato paste, and the juice and zest of your limes and lemons.  Mix and then add shrimp, gently mix shrimp and sauce together.  Season with a sprinkle of salt and pepper. 

Heat a pan over medium heat and pour in half of the bowl of shrimp.  Spread out shrimp in the pan so they cook evenly.  These little guys cook up very quickly, and will be finished when their tails curl in and they take on a light orangy-pink color (see the image above).  I find these usually take 1 and 1/2 minutes per side.  Once your first batch is cooked, transfer them to the first two taco shells.  Pour the sauce they cooked in over the top of the shrimp, and then use the same pan to cook second half of shrimp.  Once completed, transfer second batch of the shrimp to the last two taco shells. 

Top shrimp tacos with  tomatoes, jalapeno and cilantro.  If desired, add salsa to the top of each taco.  Now that’s, whats for dinner! 

My tacos were delish!  I did have one misstep in the kitchen though.  I decided to assemble everything in tortillas (see image above) since I tend to prefer soft tacos.  Bad idea!  My tacos fell apart right away and were soggy yet delicious.  I recommend using the hard shells for these tacos.  Otherwise these are a hit!