Simple Cilantro-Lime Rice

This is so basic but such a good addition to any Mexican or Tex-Mex dish.  I made it with basic minute rice because I was short on time, but feel free to use your favorite brand or type of rice.  Quinoa would probably even be a good base.

Serves 2-4.
 
1 1/2 C white minute rice
1 1/2 C water
1/4 C cilantro, finely chopped
1-2 TBSP lime juice (about 1 1/2 fresh limes)
zest of 1 lime
1 TBSP olive oil

Bring the water and 1/2-1 TBSP lime juice to a boil.
Add the rice and cover for 5 minutes.
(-OR- Prepare the rice according to the preparation directions)
Add cilantro, lime zest, and remaining lime juice (to taste) and mix completely.
Serve warm as a side or in a taco or burrito.

Creamy Tuscan Sauce

This sauce was fantastic and my husband who is not a tomato lover even went back for seconds...and maybe thirds!  We paired it with some grilled tilapia and pasta.  I just brushed the salmon with olive oil and seasoned it with salt and pepper and grilled it until cooked through on each side.
The sauce would go well with grilled chicken or even pork chops.

4 TBSP butter
4 cloves garlic, minced
1/2 tsp dried basil or 1/4 C fresh basil, chopped
8 oz. cream cheese
7-8 oz. jar of sun-dried tomatoes, drained, rinsed, and chopped (the original recipe called for 8 oz. and the jar I had was only 7oz. - my jar worked perfectly)
2 C milk
2 C grated Parmesan cheese
salt and pepper to taste

In a pot, melt the butter.
Add the garlic and cook for 2-3 minutes without burning the garlic.
Add the basil and cream cheese.
Cook on medium heat and stir until the cheese is melted and creamy.
Add the tomatoes.
Gradually add the milk, stirring until the milk is fully incorporated into the sauce.
Mix in the Parmesan cheese and salt and pepper.
Let the sauce cook while stirring it for about 5-10 minutes until it is creamy.
Serve with warm pasta.

This recipe is from mykitchencafe.com.

Cilantro Lime Fish Tacos

I love when seafood is on sale.  I bought to large bags of tilapia and have been looking forward to eating it today all week long.  I just wasn't quite sure how I was going to prepare it...
This dish came together and we were extremely pleased with it.  It has a lot of kick to it but that can be controlled with the amount of jalapenos you put into the mix.  If you aren't sure, start small.  It is always easier to add heat than to take it away!

Makes 6-8 tacos.

1 TBSP olive oil
3-4 tilapia fillets
1 shallot (or 1/2 of an onion would work too), diced finely
2 cloves garlic, diced finely
1/2 red pepper, chopped
1 tomato, chopped into bite-sized pieces
1/2 of a 4 oz can of diced jalapenos (use less for less kick)
1/4 C cilantro, finely chopped
1-2 limes
salt and pepper
6-8 tortillas
avocado, sliced (optional)

In a large skillet, saute the shallot in the olive oil until soft.
Add the garlic and cook for 1-2 minutes.
Place the fish fillets on top of the shallots and garlic and cook (flipping when necessary) the fish until it begins to flake apart.
Add the pepper, tomato, jalapenos, and cilantro.
Salt and pepper to taste.
Drizzle with the juice of about 1/2 lime.
Cook until the fish is cooked through and all of the veggies are warm.
Drizzle with more lime juice if desired.
Serve warm on a tortilla with sliced avocado.

Roasted Red Pepper Sauce

This red pepper sauce is amazing!  So amazing we couldn't stop dipping things in it.  So amazing that the next day my husband asked for another batch because we finished off the first one.  So amazing because it is so easy and we will be making a lot more of it in the near future.
We made braided sandwiches with the sauce, grilled chicken, and provolone cheese and then used more sauce to dip the sandwiches in.  This would make a great dipping sauce for pita bread or even a base for a sauce for a specialty pizza.  Whatever you use it for, get as much of the sauce as possible in your mouth!

7 oz. jar (about 3/4 C) roasted red peppers, drained
1 clove garlic
1/2 C mayonaisse
1/2 tsp lemon juice
kosher salt and black pepper

Place all ingredients (salt and pepper are to taste so just add a little in the beginning and add more if you want after the sauce is smooth) in a food processor or blender and process until it is smooth.
Keep the sauce in the fridge until it is ready to serve.

This recipe is from ourbestbites.com.

Star Fruit

No recipe today but a fun challenge instead!

Our local grocery store just remodeled and part of their remodel includes the addition of uncommon fruits and vegetables in the produce section.  I want to try so many of them!  The first piece of new fruit we tried was a star fruit.  Star fruit is grown in tropical areas and is something my husband got to eat fresh off trees in Paraguay when he lived there.

The fruit we had was a little over ripe so I wasn't able to get the true taste but my husband describes them as really tasty!  The skin is edible and when you cut it right it is a gorgeous piece of fruit!

Challenge:  Take advantage of the summer and abundance of fresh fruits and vegetables and try something new!

Multigrain Pancakes

I love breakfast and I love a slightly healthier breakfast option since often times pancakes and waffles are smothered in various versions of sugar!  These were a tasty pancake that delivered in taste and ease of creation.  Enjoy them tomorrow morning!

Makes about 6-8 pancakes.

1/2 C flour
1/4 C whole wheat flour
1/4 C cornmeal
2 TBSP sugar
1/2 tsp baking soda
1/2 tsp salt
1 egg
1 C buttermilk
2 TBSP butter, melted

Whisk together all of the ingredients until they are just moistened and combined.
Pour the batter 1/4-1/3 C at a time and flip when it begins to bubble and the cooking side is golden brown.

This recipe is from Taste of Home Breakfast.