Feeds:
Posts
Comments

Archive for the ‘Ethnic’ Category

shrimptaco

First things first, let me apologize profusely for the quality of this picture. Unfortunately, dinner wasn’t ready until it was dark outside so I was forced to shoot these in the harsh, unflattering light of my kitchen. But these shrimp tacos were just too delicious not to share!

I have been craving shrimp tacos for the last couple weeks. I couldn’t really find a recipe that sounded perfect to me so I just kind of went for it. I decided to do grilled shrimp with a spicy jerk rub, shredded cabbage, salsa, cheese and this great Baja cream that I found on Epicurious. The combination turned out great. The flavors went together really well. The Baja cream balanced out the spiciness of the jerk grilled shrimp and the cabbage added just the right crisp to the tacos. And to top it off, they were pretty healthy!

I served these with black beans and rice (recipe to come on the blog soon!) and grilled corn. Perfect summer meal!

Grilled Shrimp Tacos
(A Bakin’ and Eggs Original)

Ingredients:

1/3 cup light mayonnaise
1/2 cup light sour cream
1 teaspoon lime zest
1-2 tablespoons freshly squeezed lime juice (to taste)
Pinch of salt
1 pound medium shrimp, peeled and deveined
Extra virgin olive oil
Jerk seasoning rub (recommended Dizzy Pig Jamaican Firewalk)
Skewers (metal or bamboo soaked in water)
Cooking spray
Taco sized flour tortillas
Your favorite salsa
Shredded cheese
Shredded cabbage

Directions:

Mix together mayonnaise, sour cream, lime zest, lime juice and salt for Baja cream. Refrigerate at least 30 minutes to let flavors develop.

Preheat grill to medium heat (around 400 degrees).

Place shrimp in a bowl and drizzle with olive oil. Toss to coat lightly. Generously shake Jerk rub over the shrimp and toss to coat. Place shrimp on skewers. Spray grill grate with cooking spray and place shrimp and grill. Cook for about 2 minutes per side or  until pink and no longer translucent.

Wrap tortillas in a paper towel and heat for about 45 seconds in the microwave. Place grilled shrimp (I did about 4 per taco) on tortillas and then top with cabbage, salsa, Baja cream and cheese.

Yield: 2-3 servings

Read Full Post »

cajuntilapia

I am always hearing the question, “What can I do with tilapia?” One of our all-time favorite tilapia preparations is this Cajun tilapia. For a while I kept this Cajun seasoning in the pantry and even gave it out as a Christmas gift in mason jars a couple years ago.

So I was looking for a way to jazz up  the Cajun tilapia. I usually just serve it with roasted potatoes (sprinkled with the Cajun seasoning) and a vegetable. I found myself with some peppers and mushrooms in the fridge and decided to saute them and serve the fish over polenta. It was great!

If you’re looking for a new idea for tilapia and you like a little spice, this recipe is for you!

Cajun Tilapia with Polenta and Peppers
(Recipe source: Tilapia – Cooking Light, Polenta – Joy of Cooking, Vegetables – a Bakin’ and Eggs original)

Ingredients:

FOR THE CAJUN SPICE MIX
3 tablespoons paprika
2 tablespoons red pepper
2 tablespoons thyme
2 tablespoons oregano
2 tablespoons onion powder
2 tablespoons garlic powder
1 tablespoon kosher salt
1 tablespoon black pepper
1 tablespoon sugar

Mix everything together and store in a airtight container. You can use this Cajun seasoning on anything – poultry, pork, fish, vegetables.

FOR THE FISH
1 pound tilapia fillets
4 tablespoons Cajun seasoning mix (enough to coat fish fillets)
2 tablespoons olive oil, plus extra for coating fish
Sliced lemons (optional for garnish)

FOR THE POLENTA
3 tablespoons butter
1/2 cup onions, finely diced
2 1/2 cups water, divided
1 1/2 cups chicken broth
1 cup yellow cornmeal
Salt, to taste

FOR THE PEPPERS
1 red bell pepper, cut into strips
1 green bell pepper, cut into strips
1/2 cup mushrooms, sliced
1 tablespoon olive oil
Salt and pepper, to taste

Directions:

FOR THE FISH
Coat each fish fillet in olive oil. Coat with Cajun seasoning.

Heat a large non-stick skillet over medium-high heat. Add oil and heat until shimmering. Carefully add fish fillets and cook about 3-4 minutes per side. Fish should be opaque and flaky. Internal temperature should read about 145 degrees.

FOR THE POLENTA
Melt butter in a large saucepan over medium heat. Add onions and cook until translucent, about 5 minutes. Stir in 1 1/2 cups water and 1 1/2 cups chicken stock and bring mixture to a boil.

While the mixture is coming to a boil, mix together 1 cup water and 1 cup cornmeal. Gradually stir into the boiling water and then reduce heat to low. Cook, stirring constantly with a wooden spoon, until the cornmeal is thick and leaves the side of the pans when it is stirred. About 25 minutes. Add extra water or chicken stock in small amounts if necessary while cooking the polenta. Season with salt to taste.

FOR THE PEPPERS
Heat a medium skillet over medium-high heat. Add oil and heat until shimmers. Add sliced peppers and mushrooms and cook about 8-10 minutes, or until vegetables have softened a bit. Season with salt and pepper to taste.

YIELD: 4 servings

Read Full Post »

lasagnaveggierollfgts

I’m visiting my grandmother for a few days. When I arrived this afternoon she had planned Veggie Lasagna Rolls for dinner. My grandmother definitely shares my sentiment that not every meal has to include meat. I was really excited that she had chosen this dinner after indulging in lots of July 4th burgers and hot dogs yesterday.

She had prepped all of the ingredients so all I had to do was assemble everything. How nice is that? I would like a full-time sous chef please! These rolls are definitely much easier to prepare than traditional lasagna. You could do anything you are feeling with the filling. I think a traditional ricotta/Italian sausage combo would be excellent in these too. I personally loved the veggies and recommend you try these!

Veggie Lasagna Rolls
(Recipe adapted from Kroger My Recipes)

Ingredients:

7-8 lasagna noodles, cooked according to package directions and drained (number needed will depend on your roll size and filling amount)
1 cup low-fat ricotta cheese
1 cup shredded part-skim mozzarella cheese, shredded and divided
2 tablespoons Parmesan cheese, grated
1 egg white, lightly beaten
1 teaspoon dried parsley (or 1 tablespoon fresh)
1/2 teaspoon dried basil (or 2 teaspoons fresh)
1/2 teaspoon salt
Fresh pepper, to taste
1 tablespoon olive oil
1/2 cup red pepper, diced
1/2 cup zucchini, diced
1/2 cup mushrooms, diced
1 cup fresh spinach, chopped
Cooking spray
2 cups marinara sauce

Directions:

Preheat oven to 400 degrees. Prepare a 9 x 11 glass baking dish with cooking spray.

Combine the ricotta, 1/4 cup of mozzarella, Parmesan, egg white, parsley, basil, salt and pepper. Set aside.

Heat a skillet over medium-high heat. Add olive oil and saute red pepper, zucchini and mushrooms for about 3 minutes. Add garlic and saute for another minute. Add chopped spinach and stir until wilts. Remove from heat and let mixture cool.

Combine vegetables with ricotta. Spread the cheese mixture over noodles in a thin layer, working one at a time. Like so…

lasagnaveggierollexample

Roll up and place in prepared baking dish, seam side down. You should have anywhere from 6-8 rolls. Spoon marinara sauce over each roll and cover with foil. Cook for 20 minutes. Remove from oven and top with remaining mozzarella cheese and bake uncovered for an additional 5-10 minutes, until cheese has melted.

Yield: 3-4 servings (if you’re piggy like me and eat 2 per serving!)

lasagnarollspan

Read Full Post »

moroccanchicken

I’m not going to lie when I tell you that the inspiration for this dinner was my husband requesting sangria this week. Yes, when I said “what do you want for dinner this week?” his answer was, “something that goes with sangria.” Nice. Off I went in search of something Spanish or Moroccan flavored. It doesn’t take much to encourage me to seek out tasty new ethnic recipes. I looked and looked and kept coming back to this recipe for Moroccan Chicken with Green Olives from Epicurious.

I love making dishes like this. There’s something about browning the chicken, cooking the onions, adding the spices and simmering everything together that just makes me happy. The house smelled amazing and I didn’t even have to turn on the oven on this hot day.

This was delicious and according to Epicurious, healthy and relatively low in fat. I thought the flavors were really fresh and great for summer. I also love this method of preparing chicken because it always turns out so tender and flavorful.

Moroccan Chicken
(Recipe heavily adapted from epicurious.com)

Ingredients:

1 whole chicken, cut into 8 pieces
3 tablespoons olive oil
1 large sweet onion, thinly slice
2 garlic cloves, smashed and minced
2 teaspoons paprika
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1 teaspoon ground ginger
2 cups chicken broth
1/2 cup green olives, sliced in half

Directions:

Rinse chicken and pat dry. Heat oil in a dutch oven over medium-high heat. Place chicken in pan and cook for about 2 minutes per side, until browned. Work in two batches if necessary. Do not crowd the pan. Remove chicken from pan and place on plate.

Add onions to the pan and cook for about 4-5 minutes, until lightly browned. Add in garlic, lemon wedges and spices and cook for about 1 more minute. Add in chicken broth and lemon juice and bring to a boil. Add chicken browned chicken pieces back to the pan, reduce heat to medium low and cover. Simmer for about 2o-25 minutes, or until chicken has reached an internal temperature of 160 when measured close to the bone.

Remove chicken from pan and place on plate. Add olives to sauce mixture and bring to a boil. Cook for about 5 minutes or until reduced and thickened slightly. Spoon sauce over chicken and serve. I recommend serving over rice or cous cous.

Yield: 4 servings

Read Full Post »

chickengyropita

If you read my blog regularly you’ve probably noticed that I love Greek foods and flavors. When I read Annie from Annie’s Eats rave about this being her new favorite recipe I knew I had to try it.  We don’t do a lot of sandwichy things for dinner so this was a nice change for us. I love tzatziki sauce and smothered my pita in it (which is why you probably aren’t seeing the chicken in the photo above).

The only complaint I had was not having time to make homemade pita bread and all they had at the grocery was very wheaty and dense pitas. I look forward to trying this again with a more traditional pita.

Chicken Gyros
(Recipe heavily adapted from Annie’s Eats)

Ingredients:

FOR THE TZATZIKI SAUCE
16 ounces plain lowfat yogurt
1/2 hothouse cucumber or 1 regular cucumber, peeled and seeded
2 cloves garlic, minced
1 teaspoon white wine vinegar
Salt and pepper, to taste
Juice of about 1/4 a lemon
Extra virgin olive oil

FOR THE CHICKEN
2 cloves garlic, minced
Juice of 1 lemon
2 teaspoons red wine vinegar
2 tablespoons extra virgin olive oil
2 tablespoons plain lowfat yogurt
1 tablespoon dried oregano
Salt and pepper, to taste
2-3 boneless, skinless chicken breasts, sliced

TO ASSEMBLE
3 pita bread rounds
1/2 cup grape tomatoes, sliced in half
1/2 cucumber, thinly sliced

Directions:

FOR THE TZATZIKI SAUCE

If you want a thicker tzatziki sauce you can strain your yogurt. I actually prefer mine a little thinner (I know I’m in the minority here) so I skipped this step.

Finely shred the cucumber and wrap in paper towels to remove as much water as possible. Whisk together yogurt, shredded cucumber, garlic, white wine vinegar, salt, pepper and lemon juice.  Drizzle lightly with olive oil.  Refrigerate for at least 30 minutes before serving to allow the flavors to develop.

FOR THE CHICKEN
Whisk together garlic, lemon juice, red wine vinegar, olive oil, yogurt, oregano and salt and pepper in a medium bowl. Add the sliced chicken and coat well with marinade mixture. Cover and refrigerate for 30 minutes to 1 hour.

Preheat the broiler to high. Place a wire rack coated with cooking spray over a jelly roll pan. Line chicken slices on rack. Cook chicken for about 4-5 minutes. Remove pan from oven and flip chicken. Continue cooking for another 3-4 minutes or until the internal temperature has reached 160 degrees.

TO ASSEMBLE
Heat pitas (by wrapping and placing in microwave or oven). To serve, layer a few chicken pieces over pita, drizzle (or in my case drench) with tzatziki and top with tomatoes and cucumber.

Yield: 3 servings

Read Full Post »

curryyogurtchicken

I cut this recipe out of Food and Wine several months ago. I finally added it to our menu last week and all I can say is that I wish I’d have tried it sooner! The quick braising method results in very tender chicken and the flavors in this dish are great for something that comes together so quickly.

If you’re a fan of ethnic flavors, I definitely suggest you try this one out!

Curry and Yogurt Braised Chicken
(Recipe heavily adapted from Food and Wine)

Ingredients:

3-4 tablespoons canola oil
3-4 skinless, boneless chicken breasts
Salt and freshly ground pepper, to taste
All-purpose flour, for dusting
1 tablespoon fresh ginger, minced
1 garlic clove, minced
1 serrano chile, minced (I used jalapeno)
1 red bell pepper, cut into thin strips
1 tablespoon Madras curry powder (add up to an extra tablespoon if you’re a curry lover)
1 pound tomatoes, cored and coarsely chopped, or 1 can diced tomatoes, drained
1/4 cup plain low-fat yogurt
1/2 cup water
Cilantro leaves, for garnish

Directions:

Trim chicken breasts and season with salt and pepper. Lightly dredge in flour and shake off excess. Heat oil in a large skillet over medium-high heat. Add the chicken to the skillet and cook, turning once, until lightly browned, about three minutes per side. Transfer the chicken to a plate.

Add the garlic, ginger, chile and bell pepper to the skillet and cook over medium-high heat until slightly softened, about 2 minutes. Stir in the curry powder and cook for 1 minute. Add the tomatoes, yogurt and water and stir until smooth.

Return the chicken to the skillet and bring to a boil. Cover and simmer over low heat until the chicken is tender and the sauce is slightly thickened, about 15 minutes. Sprinkle the chicken with cilantro and serve over rice.

Yield: 3-4 servings

Read Full Post »

easyspanakopita

I had some great feta in the fridge and ever since I starred a few spanakopita recipes in my Google Reader I had been craving it. I went back to read the recipes I starred and realized there was no way I would have time to make them on a weekday. Working with the phylo dough was going to be extremely time intesive. Not something I want to tackle when I don’t get home until 7 p.m. and it’s all I can do to feed us by 8 or 8:30.

So off I went in search of “easy” spanakopita recipes. I checked one of my favorite blogs for Greek inspired food, Elly Says Opa!, and sure enough she had a Cheater Spanakopita recipe. The real time saver is that this recipe uses puff pastry instead of the phylo dough.

We loved these spanakopitas. While they weren’t quite the real deal, they definitely got the job done for a quick dinner. I served them with a big Greek salad and it made a nice vegetarian meal. This recipe makes a ton of spanakopitas but the leftovers were great for lunch. During dinner we also talked about how great these would be for an appetizer at a party.

Easy Spanakopita
(Recipe source Elly Says Opa!)

Ingredients:

2 sheets puff pastry (one box), thawed
Olive oil
1/4 cup onion, diced
fresh dill, to taste (omitted, dill is my least favorite herb!)
2-3 tbsp fresh parsley, chopped
1/2 lb fresh spinach (about 1 bag)
4 oz feta cheese, crumbled
2 eggs, divided
salt and pepper

Directions:

Remove puff pastry from freezer and follow directions on box for thawing. We let ours sit at room temperature for about 45 minutes.

Preheat oven to 375 degrees.

Heat olive oil in a large skillet. Add onions and saute until they begin to get tender and translucent. Stir in the spinach and then turn off the heat. Let the spinach wilt down a bit (but not completely, you still want it to have a little life).

Roll the puff pastry dough into a square, making it slightly thinner. Cut each sheet into 9 equal squares by making 2 horizontal cuts and 2 vertical cuts.

Transfer spinach mixture to a bowl. Add in feta, dill, parsley and salt and pepper. Beat one egg and add to mixture. Stir well.

Spoon about 1 to 2 tablespoons of the spinach mixture in each puff pastry square. Bring the 2 opposite sides together to form a triangle and press with your fingers to seal. Place on a baking sheet. Beat the second egg and then brush the tops of the triangles with the egg. Bake for about 20-25 minutes or until golden.

Yield: 18 spanakopita triangles

Read Full Post »

tunaWe stumbled upon this recipe a few years ago while looking for a new way to prepare tuna. It has become part of the regular rotation and is our standby recipe for tuna steaks. The wasabi aoli is definitely what makes this dish. You can adjust the amount of wasabi you use to taste – we love the burn!

Try this recipe soon! We serve the tuna with stir fry veggies and sushi rice.

Seared Tuna with Wasabi Aoli
(Recipe adapted from Bon Appetit)

Ingredients:

2 tuna steaks
Soy sauce
1 tbsp olive oil (or sesame or canola oil)
1 tbsp wasabi powder (can be found in the Asian section of grocery store)
1 tbsp water
1/4 cup mayonnaise (I always use light)

Directions:

Place tuna steaks in a dish and pour a couple tablespoons of soy sauce over them. Let marinate for about 30 minutes at room temperature, turning once.

Mix together wasabi powder and water and then whisk in mayonnaise. Cover and refrigerate for 30 minutes.

Pat tuna dry. Heat a medium skillet to medium-high. Heat oil. Sear tuna steaks for about 45 seconds per side for rare.

Serve with wasabi aoli.

Yield: 2 servings

Read Full Post »

Naan (Indian Flatbread)

naan1

Freshly baked naan is the perfect accompaniment to Indian dishes. Over the last few months I’ve been trying out new Indian recipes and this naan from Joy of Cooking has been a staple side item. It has a great texture, crispy and chewy at the same time (I almost liken it to a good pizza dough) and it’s very simple to make – you just have to build in the rising time. If you’ve never experienced freshly baked flatbread you’re missing out! You won’t go back to store bought!

Naan
(Recipe source Joy of Cooking)

Ingredients:

2 c bread flour
1/2 tsp salt
1 1/8 tsp active dry yeast or rapid rise yeast
3/4 c plain yogurt or buttermilk, at room temperature (I always use yogurt)
2 tbsp butter, melted or vegetable oil, plus 2 tbsp extra melted butter
1 tsp to 1 tbsp water, as needed
2 tbsp sesame or poppy seeds, optional

Directions:

Combine flour, salt and yeast in the bowl of a stand mixer. Add in the yogurt, butter and water as needed. Mix on low speed until a soft ball of dough is formed. Knead for about 10 minutes with the dough hook on low to medium speed, until the dough is smooth and elastic.

Transfer the dough to an oiled bowl and turn it once to coat with oil. Cover with plastic wrap and let rise at room temperature for about 1 1/2 hours.

Arrange a rack in the lowest level of the oven and place a pizza or baking stone on the rack. Preheat the oven to 475 degrees for 45 minutes.  (If you do not have a pizza or baking stone, preheat the oven, place an inverted baking sheet, preferably heavy-gauge, on the rack, and heat the baking sheet for 5 minutes.)

Meanwhile, punch down the dough and divide equally into 4 pieces. Roll into balls, cover, and let rest for 10 minutes. Roll out each ball of dough on a floured surface to an oval about 8 to 10 inches long and 1/4 inch thick.

Brush the tops with melted butter and sprinkle with sesame or poppy seeds if desired. Place as many dough ovals as will fit without touching each other directly on the baking stone or sheet and bake until each oval is puffy and just beginning to turn golden, 6 to 7 minutes. Remove from the oven. Bake the remaning dough, if necessary. Serve warm.

Yield: 4 ovals

naanclose

Looking for a way to use your naan? Try these Indian Spiced Chicken Burgers.

indianchickenburgersday

Read Full Post »

indianchickenburgersday

I saw this recipe on Savory Spicy Sweet and sent the link to Brandon to see if he was interested (I do this often when I’m reading recipes online). His answer was a resounding “YES!” so I added it to the dinner menu this week. He’s been looking forward to it all week asking me when I was going to make the naan so we could have this for dinner. This is a relatively simple and quick dinner if you either buy naan or make your dough the night before.

The recipe calls these burgers but we made ours more slider/meatball size. They were the perfect size for lining up on the naan. The chicken mixture had a lot of flavor and the yogurt sauce was delicious. I really recommend you try these for something a little different.

Brandon took one bite and said “this is something I could eat a lot.” I got lots of “mmms” during dinner and he’s excited about leftovers for lunch tomorrow.

Indian Spiced Chicken Burgers
(Adapted from Savory Spicy Sweet, originally from Everyday Food: Great Food Fast)

Ingredients:

FOR THE CHICKEN BURGERS
1 lb ground chicken
2 green onions, diced
2 tbsp fresh ginger, grated or finely diced (forgot this at the grocery and used about a teaspoon of dried ground ginger)
2 tbsp fresh lemon juice
1 1/2 tsp paprika
1-2 tsp ground cumin
1/4 teaspoon cayenne pepper
Coarse salt and fresh ground pepper, to taste
6-8 pieces of naan
1 cucumber, sliced thinly (optional)
fresh cilantro (optional)

FOR THE YOGURT SAUCE
1/2 cup plain yogurt
1/2-1 teaspoon ground cumin
1 tbsp fresh lemon juice
1 clove garlic, minced
coarse salt and ground pepper, to taste

Directions:

Mix together everything above from the ground chicken through the salt and pepper. Put mixture aside and let rest for at least 10 minutes, up to 30 minutes.

Preheat the grill to 400 degrees. Combine ingredients for the yogurt sauce. Adjust seasoning to taste.

Form the chicken mixture into about 8 patties. Grill patties about 5 minutes per side or until the internal temperature reaches 160 degrees. You can also cook these on the stove top by heating olive oil in a skillet over medium to medium-high heat and cooking 3-4 minutes per side. Again, until internal temperature reaches 160 degrees.

Arrange 2 chicken patties on a piece of naan and top with yogurt sauce. Serve with sliced cucumbers and cilantro if desired.

Yield: 3-4 servings

Read Full Post »

« Newer Posts - Older Posts »

Follow

Get every new post delivered to your Inbox.

Join 427 other followers