Blackened Tilapia with Mango Salsa

This is another nice light fish recipe we got from Men's Health.  It called for Snapper, but I opted for Tilapia because that is what I happened to have. I like that it has avocado, lime, and cilantro to give it a bit of a latin flavor and it includes mango for some sweetness. Even better... that it is EASY.  And it went really great with a side of Chilean Rice!

Blackened Tilapia with Mango Salsa
From: Men's Health

Ingredients:

2 Tilapia fillets

1 Mango (Peeled and cubed)
1 ripe avocado (cubed)

Juice of 1 lime

1 Tbsp blackening spices

1/4 cup minced onion (I might try red onion next time)

1/2 cup chopped cilantro

salt and pepper

olive Oil

Directions:

1. Combine the mango avocado, lime juice, onion and cilantro in a mixing bowl. Season with salt and pepper

2. Preheat a large saute pan over high heat and add enough oil to coat.

3. Rub the fillets with enough of the blackening spice to thoroughly cover each side.

4. When the oil is hot, carefully add the fillets to the pan and cook for 2-3 minutes per side (until a nice, dark crust has developed - fish is done when it flakes easily with light pressure from your finger)

5. Top each fillet with the mango salsa.

Mexican Bean and Tortilla Pie

 

*** Please excuse the photo quality.  These were taken a long time ago and the lighting is horrific***

My dad gave me a cookbook a while back that had a compilation of recipes from the town I grew up in.  One of the first ones that appealed to me was the Mexican Bean and Tortilla Pia... a Mexican dish... shocking I know, something new for me.  I have to be honest.  I made this a long time ago and forgot all about that I hadn't posted it until I came across pictures of the dish.  If memory serves, it was quite tasty and I will need to make it again asap to ensure it is just as delicious as I remember (and maybe take some better pictures).

Mexican Bean and Tortilla Pie
From: More Mentoring Masterpieces

Ingredients:
1 cup canned tomato sauce
3/4 cup salsa
1/4 cup fresh cilantro
2 tsp chili powder
1 tsp cumin
5 medium corn tortillas (6")
2 (15 oz) cans black beans, drained, rinsed and mashed
1 (8oz) can chopped green chiles
1/2 cup low-fat cheddar cheese

Directions:
1. Preheat oven to 400 degrees.

2. Combine tomato sauce, salsa, cilantro, chili powder and cumin in a small bowl.

3. Heat a large nonstick skillet over medium heat. Cook each tortilla 1 minute, turning once, until lightly toasted.

4. Spoon 1/4 cup of tomato sauce mixture on on bottom of 9 inch pie plate. Top with a tortilla and 1/4 cup more sauce. Spread with 1/2 cup mashed beans. Top with 2 Tbsp green chiles and 1 Tbsp cheese. Repeat with remaining ingredients to corm 3 more layers.

5. Top with remaining tortilla, sauce and cheese. Cover dish with foil and bake for 30 minutes.

6. Uncover and bake 5 minutes, until heated through and sauce is bubbling around edges. Cut into 6 wedges and serve with sour cream and avocados.

Italian Baked Salmon

This is a really easy Salmon recipe I got from my mom. It is nice and light and citrisy - great for a summer evening. I usually do it in the oven, but it would be great in some foil on the grill as well!

Italian Baked Salmon
From: My Mom

 Ingredients:
2-4 (8oz) Salmon Fillets
1 (7oz) packaged dry Italian Style dressing mix
1/2 cup water
2 Tbsp Lemon Juice
1 cup fresh sliced mushrooms (optional)

Directions:
1. Preheat oven to 350. Lightly butter 9x13 pan

2. Combine Italian dressing mix, water, and lemon juice.

3. Arrange salmon in a single layer on pan. Pour dressing mix over Salmon. Top with sliced mushrooms.

4. Bake covered for 15 minutes. Uncover and bake 15 more minutes basting occasionally with cooking liquids.

Easy Pickled Beets

  

I have been getting beets from the farmer's market a lot lately so I decided to try this recipe for Pickled Beets from Ashley. Her recipe called for canned beets, but I figured fresh ones would be even better.  These will really tasty.. I've since made them several times.

Easy Pickled Beets
From: Ashley

Ingredients:
2 cans sliced beets, drained - or use fresh and boiled beets, peeled and sliced
1 cup white vinegar
1/2 cup sugar
dash caraway seeds
3 whole cloves
1 whole white onion, sliced very thin

Directions:
1. If using fresh beets - boil, peel, and sliced

2. Boil the vinegar and sugar in a saucepan for five minutes. Pour over beets and add in the remaining ingredients. Stir to combine.  cover and let marinate overnight. Serve