Grilled Red Chili Halibut uses roasted Mexican red chilies and cinnamon for a warm, earthy take on the seasonal Pacific Northwest halibut. Every Spring I look forward to the beginning of halibut season. Here in the Pacific Northwest, we have the luxury of fresh fish every season. One of the most versatile and meaty fish, halibut holds up to the depth of roasted chilies in this Grilled Red Chili Halibut. Chile peppers and cinnamon create an earthy, spicy sauce with sweet undertones that only gets better when grilled. The addition of grilled sweet corn, cilantro and fresh lime really completes the dish. Ingredients in Red Chili Halibut Preparation You Will…
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Delicate, flavorful Handmade Authentic Tamales filled with red chili pork or poblano jack cheese deliver the taste of Mexico in your kitchen. This essential step by step guide will make you crave fresh tamales everyday. There are so many filling possibilities from traditional red chili pork to vegetarian poblano jack or even bean and cheese. Get creative. Looking at the amount of steps in this recipe may seem daunting, but these Handmade Authentic Tamales can be made in steps. I like to make the red chili pork the day before, so all that’s left is the masa and assembly. Plus, this recipe makes quiet a few tamales, so it’s a…
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Easy weeknight Pan Seared Cod in Tomatillo Broth gets it’s crunch from a light cornmeal dusting. Have dinner on the table in less than 30 minutes. Pack Big Flavor into Your Weeknight Meals Don’t be nervous of the ingredient list here! It really does come together in just 30 minutes…it took me 20, so I know you can do it! I love working with seasonal foods and cod is not only versatile with its mild, buttery flavor…its budget friendly and cooks up quick. Making it the perfect weeknight meal. Here it is lightly dusted in cornmeal and quickly pan seared for a little crunch and contrast to creamy black eyed…
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Low and slow Mexican Guajillo Beef Bowls packed with lime dressed cabbage, cotija cheese, cumin pinto beans and Mexican rice Slow cooked in Mexican peppers and cinnamon, these Mexican Guajillo Beef Bowls are perfect for piling high with Cumin Pinto Beans, Mexican Rice and fresh toppings like your favorite pico de gallo & cotija cheese. Spice Up Your Pinto Beans The addition of a teaspoon of roasted cumin transforms ordinary pinto beans into Ahh – Mazing pinto beans. Whether you have canned pinto beans or soaked overnight pinto beans, they need a little extra flavor before they reach the plate. If I have extra time, I saute a few slivers…
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Crunchy Fish Tacos combines bite size Panko coated cod cubes with sweet mango salsa and a creamy, smoky angel hair coleslaw. What makes this fish taco different than the rest? This Panko coated cod is cut into cubes and you know what that means? More surface area for crunchiness! Topped with sweet and spicy mango salsa and served over creamy chipotle slaw in a soft tortilla. It’s a fact, cubes = more surface area and Crunch! Plus smaller pieces make for easier and quicker time in the fryer. It’s a win-win all around. They’re like little morsels or happiness. Topped with fresh mango salsa that delivers a sweetness with a…
