Tuesday, July 10, 2012

Tilapia Tomatillo Fresco (From HEB Cooking Connection)
1 to 1 1/2 pounds fresh tilapia fillets,
2 tablespoons Adams Reserve Southwest Rub,
2 Tablespoons Ottavio Private Reserve Extra Virgin Olive Oil,
2 cups (or more) Texas Two-Step Tomatilla & Green Chili Stew Mix,
1 cup (4 ounces) crumbled queso fresco,
* avocado wedges and coarsely crushed tortilla chips (optional garnish),
1 Season both sides of tilapia with Southwest Rub.
2 Heat a large skillet over Medium-High heat 2 to 3 minutes. Add oil; tilt skillet to coat. Sauté tilapia in skillet 2 to 3 minutes per side or until done.
3 Pour stew mix over fillets and sprinkle with cheese. Reduce heat to low, cover and heat 3 minutes or until cheese melts. Serve immediately after topping with avocado wedges and crushed tortilla chips, if desired.

Quinoa with Black Beans and Corn (from all recipes.com)

1 teaspoon vegetable oil
1 onion, chopped
3 cloves garlic, peeled and chopped
3/4 cup uncooked quinoa
1 1/2 cups vegetable broth
1 teaspoon ground cumin

1/4 teaspoon cayenne pepper
salt and pepper to taste
1 cup frozen corn kernels
2 (15 ounce) cans black beans, rinsed
and drained
1/2 cup chopped fresh cilantro

1.Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.
2.Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes,
3.Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro.

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