Fresh Mango Salsa for my Chicken Quesadillas

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Fresh Mango Salsa for my Chicken Quesadillas

This is a no measure taste as you go recipe. Make as mild or as hot as you want. No rules here.

1 red bell pepper, diced

1 jalapeno, seeded and deveined, minced

5 green onions, sliced or red onions if you have them, diced

1 clove garlic , minced

3 mangoes , diced

zest of 1 lime

juice of 1 lime

hand full of diced fresh tomato

1/4 cup chopped cilantro

a pinch of cardamom or cumin

salt and pepper to taste

Toss all together.

Black Bean-Roasted Garlic Guacamole

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1 can black beans, drained and rinsed

1 head of roasted garlic, pulp squeezed out and reserved

3 large avocados, seeded and mashed

1 cup salsa

2 tablespoons fresh cilantro, chopped

juice of 2 limes

salt and pepper;to taste

In a large bowl, add the mashed avocados and roasted garlic pulp; mash in the garlic and stir to combine. Stir in the juice,beans,salsa and salt and pepper,to taste.

Black beans and Yellow Rice

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2 cups dried black beans, rinsed

2 garlic cloves, minced

1 cup long grain rice

1/2 cup olive oil

1 onion, diced

1/2 tsp. turmeric

2 scallions , sliced

1 red bell pepper, chopped

1 jalapeno, minced

juice of 1 lime

1 tsp red pepper flakes

salt and pepper, to taste

1/4 cup cilantro

1 cup salsa

salsa recipe follows…

Quick soak beans. Place beans and garlic in pot with water to cover by 3 inches and bring to a boil. Simmer until beans are tender.

Rinse rice in running water until water runs clear. Set aside and drain.

Heat 2 tablespoons oil in saucepan over medium heat. Add onion and cook until translucent. Add the rice and stir. Add the turmeric and just enough chicken stock to cover rice by 1/4 of an inch. Bring to boil and simmer until liquid is absorbed and rice is tender.

Combine the scallions, red bell pepper, jalapeno, lime juice, red pepper flakes, cilantro and remaining olive oil. Add half the mixture to the beans and stir to combine. Add the remaining to the rice and gently combine.. Season with salt and pepper.

Place the rice on platter and top with bean mixture. With salsa, top beans and rice .

Salsa

1 red bell pepper, chopped

1 yellow bell pepper, 1 sliced

1 jalapeno, minced

1 small can green chilies

1- 15 oz. can Fire roasted diced tomatoes

2 onions,  chopped

2 ripe tomatoes, chopped

3 cloves garlic minced

1/4 cup cilantro, chopped

Combine all ingredients and set aside.

Fish Tacos

Fish Tacos

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Chipotle Salsa:

2 cups seeded and diced Roma tomatoes

2 tablespoons minced red onion

1 tsp. red wine vinegar

1 canned chipotle pepper,minced

salt, to taste

2 tablespoons cilantro,chopped

Picante Slaw:

2 cups finely shredded cabbage

2 tsp. lime juice

2 tsp. honey

2 tablespoons minced red onion

1 jalapeno, seeded and minced

2 tsp. chopped cilantro

salt, to taste

Fish:

2 lbs. tilapia

1/2 cup vegetable oil

3 tablespoons lime juice

5 tsp. chili powder

1 1/2 tsp. ground cumin

1 1/2 tsp ground coriander

1 1/2 tsp minced garlic

salt, to taste

Lime Crema:

1/2 cup Mexican crema or sour cream

zest from one lime

juice from 1 lime

8- 8 inch diameter flour tortillas

Salsa:

Combine all ingredients; toss and set aside.

Slaw:

Combine all ingredients; toss and set aside.

Crema:

Combine all ingredients; stir to combine and set aside.

Tortillas:

On a grill pan heated over high heat ,grill the tortillas until grill marks are present. Place tortillas in a lightly damp towel and set aside.

Fish:

Place the fish in ziploc bag. Combine the remaining ingredients to create a marinade. Pour marinade over fish. Massage marinade to completely coat the fish.

On a grill pan over high heat ,cook the marinated fish until done. Remove to a serving plate

Put the tacos together with the warm tortillas,  slaw, salsa, crema and fish.