Tostaditas with Black Bean & Scallop Ceviche

Tostaditas with Black Bean & Scallop Ceviche
(sadly, no picture available since we ate it all up!)


For the black bean spread:

original Joelen recipe
1 can black beans, rinsed & drained
2 tablespoons finely minced cilantro
3 tablespoons light sour cream
salt & pepper to taste

In a bowl, mash black beans to paste, leaving it slightly chunky for texture.
Add remaining ingredients and fold in until combined and incorporated; set aside.

For the ceviche:
adapted ceviche recipe courtesy of Food Network
1/4 cup lime juice
1/2 teaspoon ground cumin
1/2 teaspoon ground cilantro
1 teaspoon honey
1/4 pound fresh diver-harvested sea scallops or any other fresh scallop of high quality
1/4 cup diced red or yellow onion
1/2 minced, seeded jalapeno
1 plum tomato, seeded, finely diced
2 tablespoons fresh minced cilantro leaves
Salt and freshly ground black pepper

Combine lime zest, juice, and spices. Set mixture aside. Clean and wash the scallops, then cut each 1 in 1/2 lengthwise. Add scallops to lime juice mixture, stir well and set aside in cooler. Add the vegetables and cilantro to the scallop mixture. Stir well. Season with salt and pepper, to taste. Cover and chill at least 3 hours.

To prepare & assemble the Tostaditas:
prepared black bean spread
prepared scallop ceviche above
tortilla chips
1/2 cup sour cream
1-2 tablespoons water

Spread black bean spread on a tortilla chip.
Top with scallop ceviche.
Combine sour cream and water in a small bowl and drizzle over the top of the tostadita.
Serve immediately or have guests make them as they eat.

Roasted Pineapple Pork Tenderloin

Roasted Pineapple Pork Tenderloin
adapted recipe courtesy of Epicurious


1 tablespoon tomato paste
1 tablespoon mild or hot chili powder (or achiote paste)
1 jalapeno, finely minced
1/2 cup orange juice
3 tablespoon fresh lime juice
1 tablespoon olive oil
1 pound pork tenderloin, trimmed
1 small golden pineapple (about 1 1/2 pound), diced into 1-inch cubes
1/2 cup pineapple (or orange) juice
1/4 small red onion, finely chopped
Vegetable oil cooking spray

Heat a large pan over high heat to the smoking point, 3 to 4 minutes. Brown pineapple 4 to 5 minutes, stirring occasionally. Add pineapple juice and stir 1 minute, scraping up brown bits from pan. Remove pineapple from heat. Combine in a bowl with pepper, onion and basil. Mash together and set aside.
Mix tomato paste with chili powder.
Combine with orange juice, lime juice and oil in a double resealable bag.
Add pineapple mixture to the bag.
Add tenderloin and marinate at least 3 hours.
Heat a grill or grill pan over high. Coat with cooking spray.
Remove pork from marinade; place on baking pan. (Discard excess marinade.)
Bake marinated pork in a preheated 350 oven, until pork is no longer pink and internal temperature is 160°F 18 to 20 minutes. Let pork rest 5 minutes before slicing.
Garnish with cilantro leaves before serving.

Mango Lime Pie

Mango Lime Pie
adapted recipe courtesy of Rick Bayless

For the crust:
3 ounces (6 tablespoons) butter
4 ounces (about 32) Mexican “Maria” cookies (or 16 Graham crackers)
3 tablespoons sugar

For the filling and topping:
1 cup sugar
¼ cup cornstarch
1 1/3 cup cold water
A big pinch of salt
6 egg yolks
1/3 cup fresh lime juice, plus the finely grated zest of 1 large lime
3 tablespoons butter
A big pinch of salt

For the topping:
*due to time constraints, I used whipped topping instead*
4 egg whites (you should have about ½ cup)
1 cup sugar
1 large ripe mango, peeled, flesh cut from the pit and cut into ¼-inch dice
Sprigs of mint, for garnish

1. The crust. Heat the oven to 325 degrees. In a small saucepan, melt the butter, letting it brown slightly. Break the cookies (or crackers) into a food processor and pulse until pulverized. Add the 3 tablespoons of sugar and melted butter, then continue to pulse until the mixture begins to clump slightly. Set aside 3 tablespoons of the crumb mixture to use as a garnish for the tart. Press the remainder evenly over the bottom and sides of 8-inch tart pan with removable bottom. Bake until lightly browned, about 15 minutes. ( In an effort to save time on a weeknight, I used a prepared graham cracker crust.)

2. The filling. In a medium (3-quart) heavy-bottom saucepan, whisk together the 1 cup of sugar, cornstarch, water and salt. Set over medium heat and whisk until the mixture begins to boil (it will be quite thick), 3 or 4 minutes. Add the egg yolks to the hot mixture and immediately whisk vigorously until thoroughly incorporated. Lastly, whisk in the lime juice, zest and butter. Continue whisking until the mixture returns to a boil. Remove from the heat and pour into the crust. Let cool to room temperature, then refrigerate, covered with plastic wrap, until the filling is chilled and nicely set. (The tart can made 24 hours ahead up to this point.)

3. Finishing the pie. In the metal bowl of an electric mixer, whisk together the egg whites and remaining 1 cup of sugar over a pan of simmering water until the egg whites are very warm to the touch. Remove from the heat and beat with the electric mixer until cool, about 5 minutes; the meringue should be thick and fluffy and hold glossy stiff peaks. (The meringue may be prepared up to 24 hours ahead; cover and refrigerate.)

Shortly before serving, preheat the oven to 500 degrees or set out a propane or butane torch. Scoop the meringue into a ring around the outside edge of the tart (an ice cream scoop works well), then use the back of a spoon or a small spatula to form dramatic peaks in it. Place in the oven for 2 or 3 minutes, until the meringue is evenly browned, or brown the meringue with the torch, moving it back and forth over the surface until browned. Fill the center with the chopped mango, sprinkle with the reserved crumbs and decorate with mint, if you wish.

A little mango sauce (pureed mango, sugar, a dash of water and a little orange liqueur) or chopped strawberries (or whole raspberries) make a beautiful plate with wedges of Mango-Lime Tart.

Salsa verde, citrus & lime chicken filling

The following recipe was prepared for my Tamales cooking class. You can read about my class and get other links to recipes HERE.

Salsa verde, citrus & lime chicken filling

1 whole roasted chicken, shredded
1 jar of salsa verde
2-4 tablespoons citrus seasoning
1/4 cup lime juice

Place cooked & shredded chicken in a bowl and add remaining ingredients.
Stir until throughly combined, cover and chill until ready to fill tamales.

Baked Tilapia with Tomatoes


The following recipe was made & shared for my Tomato Event. You can read and get links to other recipes shared HERE.

Baked Tilapia with Tomatoes
shared at the event by Joelen
recipe HERE and omitted olives

4 Tilapia fillets
salt and pepper
¼ cup olive oil
2 Tbsp fresh thyme, chopped
4 tomatoes, peeled and chopped
¼ cup pitted black olives, diced
¼ tsp hot red pepper flakes
2 cloves garlic, minced
½ cup red onion, diced
1 Tbsp lime juice

Directions:
1. Preheat oven to 400°F.
2. Arrange fillets in greased baking dish large enough so fillets do not overlap.
Season with salt and pepper.
3. Mix remaining ingredients in a bowl.
4. Spoon tomato mixture evenly over fillets.
5. Bake uncovered 15-20 minutes or until fish flakes easily with a fork.

A Margarita Sandwich…

In an effort of eating “clean” and healthy these days, here’s a dinner that adds some fun. I came across this recipe for Margarita Chicken. It seemed interesting and easy so I gave it a go. I did add about 1 tablespoon of McCormick’s Baja Citrus seasoning to give it some additional kick. We loved the flavor this chicken has. But rather than serving it on a plate with just some veggies, I figured making a panini with whole wheat bread would allow us to incorporate some fiber into the meal. To accompany our panini, I roasted some butternut squash with additional Baja Citrus seasoning and some fresh blueberries for sweetness.


Here’s the adapted recipe for Margarita Chicken:

4 boneless and skinned chicken breast halves
1/4 cup tequila
1/4 cup lime juice
2 tbsp. Triple Sec
1-1/2 tbsp. cilantro, chopped
2 cloves garlic, minced
1 jalapeno pepper, seeded and chopped
1 tablespoon Baja Citrus seasoning (dry)

Combine all ingredients in a zip-top bag. Marinate in refrigerator at least 4 hours or overnight. Grill or bake chicken in a 400 degree oven for 15-20 minutes or until juices run clear.

Our panini was simple – the baked chicken breast above with lettuce, tomato and a 1/2 slice of low fat swiss cheese on toasted whole wheat bread.

*I’m also submitting this to the Welcome to Wonderland blogging event, hosted by Indigo. Indigo is looking for creative dishes that would be a fit for a fun party. Because alcohol is part of the ingredients, how could this not be a party friendly recipe?! Check out Indigo’s sometime next week for the blogging event round up!*

Shrimp Ceviche

The following recipe was made and shared at my Tapas party. You can read about the event and view links to the other recipes shared HERE.

Shrimp Ceviche
shared at the event by Kurt
recipe from here

1 pound medium-small shrimp, peeled and deveined
2 Tbsp salt
3/4 cup lime juice (juice from 4-6 limes)
3/4 cup lemon juice (juice from 2-3 lemons)
1 cup finely chopped red onion
1 serrano chile, ribs and seeds removed, minced
1 cup chopped cilantro
1 cucumber, peeled diced into 1/2-inch pieces
1 avocado, peeled, seed removed, cut into 1/2-inch chunks

In a large pot, bring to a boil 4 quarts of water, salted with 2 Tbsp salt. Add the shrimp and cook for 1 minute to 2 minutes max, depending on size of shrimp. (Over-cooking the shrimp will turn it rubbery.) Remove shrimp with a slotted spoon and place into a bowl of ice water to stop the cooking.

Drain the shrimp. Cut each piece of shrimp in half, or into inch-long pieces. Place shrimp in a glass or ceramic bowl. Mix in the lime and lemon juice. Cover and refrigerate for a half hour.

Mix in the chopped red onion and serrano chile. Refrigerate an additional half hour. Right before serving, add the cilantro, cucumber, and avocado.