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July 2018
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Salmon & Sweet Corn Quesadilla with Spicy Sour Cream Cole Slaw

8 Ounces Salmon, Boneless

1 Medium Onion, Medium chopped

2 Clove Garlic, Medium chopped

1 Medium Red Bell Pepper, Medium chopped (hold back 12 pieces to use as garnish)

3 or 4 Stalks Green Onion, Medium chopped

1/2 Large Pasilla Pepper, Medium chopped

One 8 Ounce can Sweet Corn, drained

Zest & Juice of 1 Large Lime

4 Ounces Mozzarella, Shredded

Four 8 inch Corn Tortilla

5 or 6 Glugs Olive Oil, divided

12 Ounces Shredded Broccoli Slaw

8 Ounces Sour Cream

Zest & Juice of 2 Large Limes

1/2 Large Pasilla Pepper, Fine chopped



The Quesadilla;

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Roasted Tomato Salsa

Here is an easy and good salsa that you can make at home with little effort.  If you want to try a grilled salsa, check out this post.

4 vine ripe tomatoes (or roma tomatoes) quartered 1 white onion quartered 1 jalapeño halved 4 cloves garlic smashed Juice of one lime Handful of cilantro Salt and pepper

In a 350° F. oven roast the tomatoes, onion, jalapeño pepper, and garlic for 30-40 minutes, make sure you season with a little salt and pepper.

all roasted up

When done place in a food processer or a blender, add a

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Easy Black Beans Side Dish

This is something I made for a side dish with my fajitas the other day.  Quick and easy and really yumm-o-licous

1 can of black beans Glug of olive oil ½ cup chopped onion (white) 1 clove garlic chopped Juice of half a lime 2 Tbls. dry white wine or beer, or water Few dashes of cayenne

Over medium heat in a sauce pan, add a little olive oil and cook onions and garlic until soften 6 minutes.  Add beans, lime juice, wine or beer and cayenne, cook over low to medium low for 15 minutes.  I didn’t

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Fajitas - Lime Marinated

Miss fryingpan had to work all weekend so she wanted to have something she loves for dinner, FAJITAS! Nice and bright in flavor and fun to make and eat, who wouldn’t want these treat on a cold Minnesota winters night?

fajita with black beans on the side

This summer I posted a grilled fajita recipe, this is my inside version of it, of course I do it a little different every time I make them. I made both beef and chicken ones this weekend.

Marinade: Juice of 2 limes 1-2 tsp. lime zest 1 tsp. cumin ½ tsp.

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Black Bean Enchiladas w/ Rancharo Sauce

Do you want something light, healthy and tasty?  This dish has it all and you won’t even miss the meat. 

This recipe was penned by David Bonom, found in the Cooking Light magazine’s October 2011 issue. 

Shae really loved this one with one exception, it was not spicy enough.  I think it is a good base recipe and can easily be modified for whatever you are in the mood for.  I can already see a lot of possibilities with it. 

Oh, I did edit the ingredients a little and preparation part as well to reflect what I actually did and

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