Fish Tacos with Spiced Black Beans

Fish Tacos
• 1/4 cup olive oil
• 1 1/2 teaspoons chili powder
• 1 1/2 teaspoons dried oregano
• 1/2 teaspoon ground cumin
• 1 jalapeño, stemmed and minced
• 1 pound white fish, such as cod

Pour the olive oil into a small bowl and add the chili powder, oregano, cumin, and jalapeño. Mix well. Put the fish into a zip loc bag and cover with marinade, massaging it in and around the fish. Allow to marinate for 30 minutes.

Heat a nonstick sauté pan over medium-high heat. Remove the fish from the marinade and place in the hot pan. Season the fish with salt. Cook the fish until it is browned and cooked through, about 10 minutes. Remove the pan from the heat and flake the fish into the pan with a fork, making sure to mix in all the marinade that has stuck to the bottom of the pan. Check for seasoning and add more salt if necessary.


Serve on warmed corn tortillas and garnish with Shredded lettuce, sour cream, shredded cheese, thinly sliced red onion, salsa and avocado. Serve with Spiced Black Beans, recipe follows.

Spiced Black Beans
• 1 can black beans, rinsed and drained
• 1 can Rotel
• 1 tsp. chili powder
• 1 tsp cumin
• 1 tsp coriander

Combine all ingredients in a saucepan and heat over medium low heat, stirring occasionally.

Southwestern Rotini with Beets

4 large beets, peeled, and sliced into bite-size pieces
2 tbsp. olive oil
1/2 medium red onion, thinly sliced
2 tsp. chopped garlic
12 oz. Southwestern Blend Rotini Pasta (Pasta More)
Sea salt & freshly ground pepper
Freshly grated parmesan

Add beets to a pot of boiling salted water.  Cook until tender, 15-18 minutes.  Remove with a slotted spoon and set aside, keeping covered to keep warm.

Heat oil in a skillet and add onion and garlic.  Cook until tender and golden, 10 minutes.

Add the rotini to the beet water and boil until tender, 8-10 minutes.

Combine the beets, onions and rotini in a bowl, season with salt & pepper and serve with freshly grated parmesan.

Enjoy!

Corn & Edamame Salad

3 cups frozen white corn kernels, thawed
2 cups frozen shelled edamame, thawed
1/3 cup finely chopped red onion (about 1/4 of a large onion)
1 red bell pepper, chopped
3 tablespoons mayonnaise (I use Best Foods Light with the green lid)
1 tablespoon fresh lime juice
1/2 teaspoon ground dried ginger
2 tablespoons chopped fresh Italian parsley
1 teaspoon kosher salt
Freshly ground black pepper

Combine the corn, edamame, red onion, and bell pepper in a bowl.

In a separate small bowl, whisk together the mayonnaise, lime juice, ginger, cilantro, salt, and black pepper. Add the dressing to the corn mixture, toss to combine, and serve.

Antipasto Pasta Salad

10 tablespoons red wine vinegar, divided
6 tablespoons extra virgin olive oil
3 tablespoons mayonnaise
1 jar pepperoncini (16-oz), drained, (2 tablespoons juice reserved), stemmed, and chopped coarse
4 garlic cloves, minced
¼ teaspoon red pepper flakes
½ teaspoon salt
½ teaspoon pepper
1 pound campanelle pasta
1 pound white mushrooms, quartered
1 cup shredded provolone cheese
1 jar roasted red peppers (16-oz), drained, patted dry, and chopped coarse
1 cup chopped fresh basil
1 cup chopped red onion
1 can artichoke hearts, drained and quartered

Whisk 5 tablespoons vinegar (½ of the 10 tablespoons in the ingredient listing), olive oil, mayonnaise, pepperoncini juice, garlic, red pepper flakes, ½ teaspoon salt, and ½ teaspoon pepper in medium bowl.

Bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and pasta and cook until al dente. Drain pasta, return to pot, and toss with ½ cup dressing and remaining 5 tablespoons vinegar.

Adjust seasonings, spread dressed pasta in a baking pan, and refrigerate until chilled.

Meanwhile, bring remaining dressing to simmer in large skillet over medium-high heat. Add mushrooms and cook until they release their juices and are lightly browned, about 8 - 10 minutes. Transfer to large bowl and cool.

Add provolone, roasted red peppers, chopped pepperoncini, artichokes, basil, red onion, and cooled pasta to mushrooms and toss well.

Tri-Color Peppers with Pesto & Pearl Couscous

• 5 tablespoons extra virgin olive oil
• 1 cup pearl couscous (also called Israeli Couscous)
• 1/4 tsp. salt
• 2 cups water
• 2 tsp. chopped garlic
• 1 cup fresh basil leaves
• 1/4 cup freshly grated Parmesan
• 3 large bell peppers – 1 yellow, 1 green, 1 red, cut in half lengthwise and seeded
• 2 cups tomato sauce
• Freshly ground pepper to taste
• 1/2 cup (approximate) shredded Mozzarella or Provolone cheese

Heat one tablespoon of the olive oil over medium-high heat in a medium saucepan. Add the couscous. Stir until the couscous begins to color, about 2 minutes. Add 2 cups water and 1/4 teaspoon salt. Bring to a boil. Reduce the heat, cover and simmer 10 minutes or until the couscous is tender and all of the liquid is absorbed.

Meanwhile, put the garlic into a food processor and add the basil leaves. Add the remaining 4 tablespoons olive oil and process until smooth. Add the parmesan cheese, and blend until incorporated. Season with salt & fresh ground pepper, to taste.

Preheat the oven to 350 degrees. Oil a casserole dish large enough to accommodate all of the peppers. In a bowl, combine the couscous and pesto. Taste and adjust seasonings, adding salt and pepper to taste. Pour the tomato sauce into the dish, reserving some sauce to drizzle over the filled peppers. Fill the halved peppers with the couscous mixture, and arrange in the casserole. Drizzle with tomato sauce. Cover and bake 45 minutes or until the peppers are soft but still hold their shape.

Remove from the oven and uncover, turn broiler on high, sprinkle each pepper with the cheese, and return to the oven. Broil until cheese is bubbly and beginning to brown, 2-3 minutes. Serve hot with tomato sauce scooped from the bottom of the casserole dish.

Shrimp Scampi Campanelle

• 2 tbsp. olive oil
• 1 lb. peeled and deveined large shrimp
• 4 tsp. minced garlic
• 1 tsp. dried hot red-pepper flakes
• 1/2 cup dry white wine
• 1 tsp. salt
• 1/2 tsp. black pepper
• 3 tbsp. Earth Balance or Butter
• 1 lb. Campanelle
• 1/2 cup chopped fresh Italian parsley

Bring a 6- to 8-quart pot of salted water to a boil.

Cook pasta in boiling water until just tender, about 10 minutes. Drain the pasta in a colander and keep warm.

Meanwhile, heat oil in a large skillet over moderately high heat until hot. Sauté shrimp, turning, until just cooked through, about 3 minutes. Transfer with a slotted spoon to a large bowl. Add garlic to the oil remaining in skillet along with red pepper flakes, wine, salt, and pepper and cook over high heat, stirring occasionally, 1 minute. Add butter to skillet, stirring until melted, and stir in shrimp. Remove skillet from heat.

Toss pasta well with shrimp mixture and parsley in large bowl.

Chocolate Crescents

1 - 8 oz. can Pillsbury reduced fat cresent rolls
1/2 cup mini chocolate chips
Powdered sugar

Heat oven to 350F.

Seperate dough into 8 triangles.

Place 1 tablespoon of chocolate chips onto each triange -- on the wide end. Roll up and place on a greased baking sheet.

Beat 15-20 minutes, or until golden brown. Cool slightly on a wired rack, sprinkle with powdered sugar and Enjoy!

Mini Spinach Quiche

• 1 (15-oz.) pkg. refrigerated pie crusts (2 crusts)
• Shredded Swiss Cheese (about a cup)
• Finely chopped Red Onion (about 1/4 large onion)
• 1 – 10oz. box of frozen spinach, thawed and squeezed of all excess liquid
• 1 tsp. minced garlic
• 1 – 4oz. can mild green chilies, drained
• 3 large eggs
• 3/4 cup reduced fat milk
• Salt & Fresh Ground Pepper

Allow both pie crust pouches to stand at room temperature for 15 to 20 minutes.
Heat oven to 375 degrees. Spray a 12-cup muffin pan with nonstick cooking spray.

Unfold 1 pie crust; press out fold lines; place crust on cutting board. Using a 2-1/2 inch round cookie cutter, cut 6 circles. Repeat with remaining pie crust. You will have 12 circles from both pie crusts. Press 1 circle of dough into bottom and up the sides of each sprayed muffin cup.

Sauté the onion, garlic, spinach & green chilies over medium heat until cooked through, about 5 minutes. Season with salt & pepper.

Place 1 Tbsp. shredded cheese in each cup, top each with a scoop of the sautéed veggies.

In a 2-cup measuring cup; combine eggs, milk, salt and pepper; beat well with fork. Pour mixture into crusts; filling to within 1/4 inch of top.

Bake at 375 degrees for 25 to 30 minutes or until golden brown. Lift quiches from cups with tip of knife and let cool slightly on wire racks. Serve with salsa.