Tag Archives: dinner

Spicy Tilapia Tacos with Avocado Mango Salsa

Posted by deliciousonadollar in Main Dish, Quick Meals and tagged with , , , , , , , , , ,

One day last week I was confronted with this situation–which happens rather frequently around here.  Mr. D. needed to work late, then go directly to a meeting before coming home for dinner.  Meanwhile, I needed to have my dinner on the early side, then go to a dance class in the evening.  My dilemma?  How to provide each of us with a nutritious meal which could be eaten at two separate times.  Are you familiar with this scenario?   I’d love to hear from you about the kinds of meals you serve when this happens.

My solution on this particular day was to make a tasty salsa that could be served with spice-rubbed tilapia, quickly cooked as needed; and served in a toasted corn tortilla.  I also prepared a tossed green salad to round out the meal, dressing to be added when eaten.

Here’s how it went together:

AVOCADO-MANGO SALSA

  • 1 cup diced peeled avocado
  • 2/3 cup diced peeled ripe mango
  • 1/4 cup chopped green onions
  • 1/4 cup finely chopped red onion
  • 2 tablespoons chopped cilantro
  • 1 tablespoon fresh lime juice
  • 1/4 teaspoon ground red pepper
  • 1/4 teaspoon salt

Mix together all the salsa ingredients in a medium bowl, and set aside for flavors to meld.  This is a delicious salsa that I make often in warm weather.  I love salsas made from fresh ingredients, don’t you?

SPICY FISH FILLETS (TILAPIA)

  • 1 tablespoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/4 teaspoon pepper
  • 1 clove garlic, minced fine
  • 1 pound fish fillets  (we are partial to tilapia)
  • 1 tablespoon vegetable oil
  • 8 Corn tortillas  (6-inch)
Combine the first 5 ingredients ( thru garlic ).  Rub well over both sides of fish fillets.  These can be prepared in advance up to this point.  Refrigerate, and have ready for cooking as needed.
Place a medium skillet over medium-high heat.  Add the vegetable oil to pan, swirl to coat.  Add fish;  cook 2-3 minutes per side, depending on thickness of fillets.  Remove to a platter and keep warm.
Warm corn tortillas in hot skillet, about a minute per side to warm and soften.
YIELD:  SERVES 4


Marinara Sauce

Posted by deliciousonadollar in Dressings, Sauces and tagged with , , , , , , , ,

One of the things I like to have on hand at all times is Marinara Sauce.  This is the basic tomato sauce that I use the most.  This got me to thinking that from time to time I would write about foods that I consider “kitchen basics”, and this is one of them.  It is extremely easy to make,  and so worthwhile because it is so versatile.  During the time the sauce is simmering you can be doing something else.  This is a nice thick sauce that is great with any pasta shape. If you think it needs to be thinned down a little for a particular recipe you can add a little white wine to it.  It can also handle the addition of meatballs or sausage, and you can certainly add additional seasonings to your taste.

This recipe makes about 2 quarts (8cups);  3-4 cups will serve 4 over pasta.

MARINARA SAUCE

  • 1/3 cup extra virgin olive oil  (note;  use a good quality EVOO, one with a fruity flavor, because this enhances the sauce.)
  • 2 small onions, chopped
  • 2 garlic gloves, finely chopped
  • 2 celery stalks, finely chopped
  • 2 carrots, peeled and grated
  • 1/2 teaspoon sea salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper, plus more to taste
  • 2 ( 32-ounce) cans crushed tomatoes (note: here too, be sure to use the best canned ones you can find, preferably the San Marzano variety.)
  • 2 bay leaves
  • 1 teaspoon dried oregano (my preference)
In a large sauce pan, heat the oil over medium heat.  Add the onions and garlic and sauté  until the onions are translucent, about 10 minutes.  Add the celery, carrots, and 1/2 teaspoon each of salt and pepper.  Saute until the vegetables are soft, about 10 minutes.
 Add the tomatoes, bay leaves and any other seasonings you prefer, and simmer uncovered over low heat until the sauce thickens,about an hour.  Remove bay leaves and discard.  Season the sauce with more salt and pepper to taste.
I like to double this recipe when I make it, so I can freeze the extra in 2-3 cup portions in freezer bags, or containers;  then it’s ready when I need some.
Source:  Giada De Laurentis, “Everyday Italian”,  with slight modifications.

Chicken Provencale

Posted by deliciousonadollar in Main Dish and tagged with , , , , ,

This is a wonderful one-dish meal that I came across several years ago.  I prepare if rather often, because it is easy, very tasty, and makes enough for a second meal.  The ingredients are ones you probably already have in your storage pantry.  It contains all the food groups recommended for a well-balanced meal, especially if served with a side salad and a crusty  bread to soak up all the juices.

I have served this entree when I entertain, and people always comment on the tender chicken and flavorful beans.  Any leftovers reheated seem to taste even better because all the seasonings have more time to “marry’.

Chicken Provencale

  • 1 broiler/fryer chicken, cut up; or any combination of chicken parts to equal 3-4 pounds
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 can ( 15 1/2 oz.) Great Northern beans
  • 1 can (15 1/2 oz.) Black beans, both cans rinsed and drained
  • 1can  (28 oz.) diced tomatoes, undrained
  • 3 medium carrots, sliced about 1/4 inch thick
  • 1 tablespoon instant chicken bouillon
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon pepper

In a large skillet, brown the chicken in oil, a few pieces at a time.  Do not crowd the pan as the chicken will not brown nicely.  Remove to a platter and set aside.

Saute onion and garlic in drippings remaining in skillet until transparent.  Stir in remaining ingredients.  Spoon into a large baking dish. 

Arrange chicken pieces on top.  Cover and bake at 350 degrees for 65-75 minutes or until chicken juices run clear.