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Steak Tacos with Lime Mayo

Posted on April 27, 2013 by Kaitlin

I had corn tortillas left over from making the Fish Tacos with Tomatillo Sauce. I needed another taco recipe that was completely different flavor-wise than the fish tacos, so I went for Cooking Light’s Steak Tacos with Lime Mayo in the May issue. (Note: the May issue has a ton of taco recipes, even a dessert one!) Ingredients: 20 baby sweet peppers Cooking spray 1 teaspoon ground chipotle chile pepper 1 teaspoon smoked paprika 1/2 teaspoon kosher salt 1 (1-pound) flank steak, trimmed 3 tablespoons canola mayonnaise the zest and juice of 1 lime 2 garlic cloves, mined 8 (6-inch) corn tortillas 1/2 cup refrigerated fresh salsa 2 ounces queso fresco, crumbled (about 1/2 cup)

Fish Tacos with Tomatillo Sauce

Posted on April 25, 2013 by Kaitlin

I’m having a busy week at work, so I need some quick meals that still taste delicious but I can make in no time. My go-to for quick meals are Cooking Light’s tacos. I don’t know how they do it, but their taco recipes are awesome. Here’s one of their newest, from this month’s issue. Ingredients: 3 garlic cloves 2 medium tomatillos, husked and rinsed 1/2 medium jalapeno pepper 1/2 cup cilantro stems 3 tablespoons canola mayonnaise 1/2 teaspoon sugar 3/8 teaspoon salt, divided 2 cups very thinly sliced red cabbage 1 tablespoon fresh lime juice 1 tablespoon extra-virgin olive oil 4 (6-ounce) tilapia fillets 1/4 teaspoon freshly ground black pepper Cooking spray 8 (6-inch) corn tortillas 1/4 cup fresh cilantro leaves

Fish Tacos with Lime-Cilantro Crema

Posted on December 10, 2012 by Kaitlin

It’s funny how you can go years, even decades, thinking that you don’t like a certain food only to find you can’t get enough of it when you’re older. Fish tacos is one of those foods for me. They pack a ton of flavor but are a healthier option than other proteins (as long as the fish isn’t fried, that is). I also love how quickly you can cook them up, perfect for a weeknight dinner! Cooking Light always has the best taco recipes so I naturally went in search of a fish taco recipe there. I found this recipe in the myrecipes.com new cookbook: Myrecipes’ America’s Favorite Food Cookbook, which you can win by entering below! Ingredients Crema: 1/4 cup thinly sliced green onions 1/4 cup chopped fresh cilantro 3 tablespoons fat-free mayonnaise 3 tablespoons reduced-fat sour cream 1 teaspoon grated lime rind (I just used the zest of one lime) 1 1/2 teaspoons fresh lime juice (I used the juice of one lime) 1/4 teaspoon salt 1 garlic clove, minced Tacos: 1 teaspoon ground cumin 1 teaspoon ground coriander 1/2 teaspoon smoked paprika 1/4 teaspoon ground red pepper 1/8 teaspoon salt 1/8 teaspoon garlic powder 1 1/2 … Continue reading →

Chilean Sea Bass Tacos with Chipotle Cream

Posted on August 22, 2012 by Kaitlin

I have never made a taco recipe from Cooking Light that I didn’t love. Honestly, how do they manage to deliver fantastic recipe after fantastic recipe? This one is no different, although the original recipe was made with red snapper. I’ve been having really bad luck recently coming across the fish I want when I go to the market, so I had to sub in Chilean sea bass instead. Ingredients: 1/2 cup fat-free sour cream 1/8 teaspoon salt 1 canned chipotle chile in adobo sauce, seeded and minced 1 1/2 cups chopped onion, divided 1 1/2 cups chopped tomato, divided 2 tablespoons butter 1/2 teaspoon ground cumin 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 4 garlic cloves, minced 3 tablespoons chopped fresh cilantro 1 pound Chilean sea bass 1 teaspoon grated lime rind 2 tablespoons fresh lime juice 4 (8-inch) fat-free flour tortillas To make the chipotle cream, remove one chile from the can and chop. (I had a friend recently mention that when she read a recipe using one chile from a can of chipotle chile in adobo sauce, she incorrectly thought it said to use the whole can, and I can totally see how it would be read … Continue reading →

Strawberry-Mint Sparkling Limeade

Posted on May 13, 2012 by Kaitlin

I have a confession. I honestly don’t get the brunch obsession with mimosas. Every time I order one, I end up drinking maybe half of it. It just doesn’t do it for me. I love the general idea of them though: sparkling wine with fruit juice. So I was really excited to find this drink recipe in Cooking Light. It sounds right up my alley! Ingredients (makes 6 servings): 1 container of strawberries, sliced 1/2 cup loosely packed fresh mint leaves the juice of 4 limes 1/4 cup water 1/4 cup agave nectar 1 (750-milliliter) bottle sparkling wine, chilled To make, place the strawberries, mint leaves, limes, water, and agave nectar in a blender. Blend until smooth, about 1 minute. Pour enough of the mixture into a glass to fill the glass half way. Carefully fill with the sparkling wine and gently mix to combine. Serve garnished with mint leaves and a whole strawberry, if desired. So as you can see from my ingredients photo, you do not need to buy an expensive sparkling wine for this. I used a rose to give it a little extra flavor, but a normal white sparkling wine will do just fine. This … Continue reading →

Cumin-Spiced Fish Tacos with Avocado Mango Salsa

Posted on May 9, 2012 by Kaitlin

With Cinco de Mayo this past weekend, I couldn’t stop thinking about making some kind of Mexican-themed meal this weekend. So I was pretty excited when my boyfriend suggested Fish Tacos on Sunday. My trusty Cooking Light obviously had the perfect recipe to fulfill our craving. These Cumin-Spiced Fish Tacos get an extra boost of flavor from toasting the cumin seeds before grinding. If you can’t find cumin seeds, ground cumin will work for the recipe as well, just skip the toasting part. Ingredients: 1 tablespoon cumin seeds 3/4 teaspoon salt, divided 1/2 teaspoon paprika 1/4 teaspoon freshly ground black pepper 2 garlic cloves, minced 1 pound tilapia fillets 1 tablespoon coconut oil 1 cup sliced peeled avocado 2/3 cup finely chopped peeled ripe mango 1/4 cup chopped green onions 1/4 cup finely chopped red onion 2 tablespoons finely chopped fresh cilantro the juice of one lime 1/4 teaspoon ground red pepper 1/2 can black beans, rinsed 8 oz sour cream 2 tablespoons chopped cilantro the juice and zest of 1/2 a lime 8 (6-inch) corn tortillas Heat a large saute pan over medium heat. Add the cumin seeds and cook for 2 minutes, shaking the pan frequently. Add the … Continue reading →

Kara-Age Scallop Salad with Honey-Lime Dressing

Posted on April 21, 2012 by Kaitlin

A while back, I received a box of Kikkoman Kara-Age Soy-Ginger Seasoned Coating Mix and make these wonderful Kara-Age Popcorn Shrimp. The box came with two bags of Kara-Age seasoning and I’ve been holding on to it waiting for the perfect recipe to use it. I found a recipe for a Seared Scallop Salad that sounded wonderful by itself, but I thought the Kara-Age would be an awesome addition. Ingredients for the Honey-Lime Dressing: The juice of 3 limes 5 teaspoons honey 1 tablespoon rice vinegar Salt, to taste Ingredients for the Scallop Salad: 2 tablespoons peanut oil 2 lbs dry sea scallops 1 packet of Kikkoman Kara-Age Soy-Ginger Seasoned Coating Mix 1 bag of mixed greens (I used a baby spring mix) 2 cups chopped vegetables of your choice So, I’m having a busy week, which means I wanted the quickest recipe possible. Pre-washed bag of mixed greens? Check. Seafood so it cooks quickly? You bet. Pre-chopped assorted vegetables? Oh my. Trader Joe’s has containers of a “healthy 8 chopped veggie mix” that includes broccoli, carrots, green cabbage, red cabbage, jicama, green bell pepper, radishes and celery. Sounds good for a salad to me! (If you want, chop up … Continue reading →

Black Bean Mango Salsa on Jalapeño Parmesan Crisps

Posted on April 6, 2012 by Kaitlin

You can never have too many quick appetizers on hand. I am loving the Kitchen Table Makers Crisps. I already did one post on the Rosemary Parmesan Crisps, so it was time to get a little spicy. I used Kitchen Table Makers Jalapeno Parmesan Crisps and topped it with a yummy Black Bean Mango Salsa. The original recipe had jalapenos within the salsa, but after tasting the Crisps, I decided they had enough heat that the additional jalapeno might be too much. If you’re a huge spice fan, feel free to add a bit of chopped jalapeno to the salsa. Ingredients: 1 can (15 oz.) black beans, rinsed and drained 1 firm, ripe mango, diced 1 tomato cored and chopped 1 orange bell pepper, diced 1 yellow bell pepper, diced 1/4 of an onion, diced 1/4 cup fresh cilantro, chopped 1 clove garlic, peeled and minced the juice of 2 limes plus zest Salt, to taste Jalapeno Crisps So, I have zero knife cutting skills. I kind of haphazardly cut at an ingredient until it’s the size I’m looking for. So um, no uniformity to my cutting. I need to take a class… Anywho, I realized that a mango can … Continue reading →

Garlicky Meatball Pasta with Avocado-Butter Lettuce Salad

Posted on April 5, 2012 by Kaitlin

Despite having an Italian mother, I have never made meatballs before. I’m almost embarrassed to admit it. Whelp, at the age of 26, I believe it is time to finally get my hands dirty and make some meatballs. One of Cooking Light’s 40 Fast Menus in Under 40 Minutes had a recipe for meatballs, so I used it as my base for this recipe. For the Pasta: 9 ounces refrigerated fettuccine 12 ounces ground sirloin 2 sausages, removed from their casings 1/2 cup panko 1/3 cup chopped fresh basil 2 garlic cloves, minced 3/8 teaspoon kosher salt 1/4 teaspoon black pepper 1 large egg, lightly beaten 2 teaspoons olive oil 1 3/4 cups lower-sodium marinara sauce 1 ounce Parmesan cheese, grated For the Salad: 1 cup chopped red onion 2 tablespoons olive oil 1 tablespoon fresh lime juice 1/4 teaspoon salt 1/4 teaspoon black pepper 3 cups torn butter lettuce 1 cup sliced avocado Because this is a very simple sauce, I’d suggest going for a premium high-quality marinara sauce, like a Pomi or a Muir Glen Organic. Bring a pot of water to a boil. While waiting for the water to boil, combine the beef, sausage meat, panko, basil, … Continue reading →

Bacon Bloody Mary

Posted on March 27, 2012 by Kaitlin

What could possibly make a traditional Bloody Mary even better? Bacon of course! The smoky taste of bacon is a perfect upgrade to everyone’s favorite brunch accompaniment. I used Bakon Vodka, but you can also make your own homemade version if you so choose. Ingredients (makes one drink): 1 1/2 oz Bakon Vodka Juice of 1/2 a lemon Juice of 1/2 a lime 1 teaspoon Worcestershire 4 drops tabasco, or more if you want it spicy 1/2 teaspoon Old Bay, plus more to rim the glass Tomato Juice 1 piece of bacon, cooked and crumbled 1 celery stalk Ice Begin by cooking your bacon. You want it crispy, so cook for 3-5 minutes on each side. Allow to cool on a paper towel. When cool enough to handle, crumble the bacon. To rim the pint glass, take the lemon or lime wedge and rub the glass rim with the wedge. Add some Old Bay to a plate. Place the glass, rim side down, in the Old Bay, turning to evenly adhere the Old Bay to the glass. Fill a mixing glass with ice. Add the vodka, lemon and lime juice, Worcestershire sauce, tabasco, and old Bay. Cover and shake to … Continue reading →