cilantro

All posts tagged cilantro

Grilled Shrimp Salad with Chimichurri

Published September 30, 2014 by jenmatteson

Salads are pretty common in our house in the summertime, and what makes them even better is fresh lettuce or greens from the garden. This year, I’ve planted three different kinds of lettuce, and am already getting to enjoy them (yeah, I started writing this in June). But, what’s great about lettuce is it’s hearty enough to withstand cool nights in the fall. Even on the last day of September, my lettuce is still going strong!

Grilled Shrimp Salad with Chimichurri

I’ve never made a chimichurri before, but it sounded delicious and couldn’t have been more simple. The recipe I followed from Food and Wine called for parsley, but if you are a regular reader (I know, who could be regular when I haven’t been posting much lately), you know I rarely have parsley and almost always use cilantro in its place. Even better, I used cilantro from my garden!

The only other substitution was cannellini beans in place of black-eyed peas. I didn’t have any, but I had everything else, so I decided to just roll with it (you can too!) and make what I already have work. It did! I loved the chimichurri not only as a marinade on the shrimp, but it was a great dressing for the salad, as well. We didn’t need (or have) any extra to pass at the table, so I don’t think it’s necessary, but go for it if you like things saucy!

Griled Shrimp Salad with Chimichurri

Nate cooked the shrimp perfectly, he says with my help, but he did all the work. I just said when they should come off the grill. The warm shrimp, paired with the fresh garden flavors of the salad were a perfect combination. This is great for a quick dinner, and even an entertaining dinner, as it’s filling, but not too heavy.

Grilled Shrimp Salad with Chimichurri

Grilled Shrimp Salad with Chimichurri

Source: Adapted from Food and Wine
Servings: 2

Ingredients:

1/2 cup packed cilantro leaves, finely chopped
1/4 cup extra virgin olive oil
2 tbsp. fresh lemon juice
1 tbsp. finely chopped oregano
2 garlic cloves, minced
pinch crushed red pepper
Kosher salt
pepper
10 large shrimp, shelled and deveined
1 cup cannellini beans
1 cup yellow cherry tomatoes, halved
2 cups mixed greens
1/2 avocado, sliced

Directions:

1. In a medium bowl, whisk cilantro, olive oil, lemon juice, oregano, garlic and crushed red pepper. Season generously with salt and pepper and adjust to taste. In a large bowl, toss shrimp with 2 tbsp. of the chimichurri and refrigerate for 30 minutes.

2. Preheat grill to medium high heat. Grill shrimp, turning once, until lightly charred and just cooked through, about 2 minutes on each side. Transfer to plate.

3. In a large bowl, toss beans, tomatoes and greens with 2 tbsp. chimichurri. Season with salt and pepper and pile evenly on two plates. Top with shrimp and avocado and serve. Pass remaining chimichurri at the table.

Recipe Swap: Jalapeno Cilantro Pesto Crusted Tuna

Published June 7, 2013 by jenmatteson

This week’s edition of recipe swap, hosted by Sarah at Taste of Home Cooking, was Mexican.  I was assigned creamy citrus jalapeno cilantro pesto from Jey at The Jey of Cooking.  I love pesto and I WC-Recipe-Swap-badge-1love cilantro and jalapenos, so I was looking forward to making this.  The ingredients were somewhat similar to the cilantro pesto I recently made from Thug Kitchen, but with the addition of citrus, which was appealing.

Jalapeno Cilantro Pesto Crusted Tuna

I had to change a few things from Jey’s original recipe, but not much.  Her recipe calls for pistachios, which I love, but Nate is allergic.  So instead, I used almonds.  I also had to add additional cilantro because my pesto was very watery.  I used the juice of one orange and 1/2 grapefruit, but maybe my fruit was really big or extra juicy, because I couldn’t get the pesto to thicken up as pictured on Jey’s post.  I added almost no oil because it was already so runny.  I should have added the juice a little at a time, but now I know for next time.

Jalapeno Cilantro Pesto Crusted Tuna

Jey recommended serving this over chicken or tossing with pasta.  Seeing as though I’m really getting down to the wire for my 30 Before 30 list, I thought I’d take a risk and try it with tuna and check another item off.  All the flavors go really well together, so Citrus Jalapeno Cilantro Pestowhile it was a risk, it wasn’t by any means epic.  I marinated the tuna steaks in the pesto for about 30 minutes – I didn’t want to do it too long so as to start to cook the tuna with the acid in the pesto.  After quickly searing the tuna, I sliced and served it over a wasabi vinaigrette slaw and drizzled additional pesto over the tuna.  Not only was the tuna cooked to perfection (we like it rare, but feel free to cook it further if you like), but the pesto added the perfect amount of flavor, without over taking the clean taste of the tuna.  The crusted pesto added the perfect amount of crisp to the outside of the tuna, while the drizzled pesto added it a little more freshness. Nate and I both quickly cleaned our plates and adored this recipe!

Jalapeno Cilantro Pesto Crusted Tuna

Jalapeno Cilantro Pesto Crusted Tuna

Source: Cilantro Pesto slightly adapted from Jey of Cooking, Tuna is Pigzilla original
Servings: Pesto makes about 1 1/2 cups, 2 servings of tuna

Ingredients:

For the cilantro:
1 orange, juiced
1/2 grapefruit, juiced
1 cup walnuts
1 1/2 cup almonds
1 bunch cilantro
1 onion, roughly chopped
1 jalapeno, seeded
6 cloves garlic
salt and pepper
2 tbsp honey
1-3 tbsp olive oil

For the tuna:
2-8 oz sushi/sashimi grade tuna steaks
salt and pepper
olive oil

Directions:

1. To prepare the cilantro pesto, combine walnuts, almonds, cilantro, onion, jalapeno and garlic in a food processor.  Pulse a few times, until ingredients are well combined.  Add juices a little at a time – you might not need all of it – until pesto comes together and has thick consistency.  With processor on, drizzle in olive oil until pesto has reach desired consistency.  Season with salt and pepper to taste.

2. Season tuna steaks with salt and pepper then coat with pesto.  Refrigerate for up to 30 minutes.

3.  Heat 1 tbsp olive oil in a cast iron skillet over high heat.  Reduce heat to medium-high and add tuna steaks.  For rare tuna, cook for about 3 minutes on one side.  Turn steak up on one end and cook for one minute more.  Turn once more, so first seared side is facing up.  Cook for 2 minutes.  Finally, turn once more, cooking the edge that has not yet been seared.  Remove from heat and let rest for at least to minutes.  Slice thinly and dress with additional jalapeno cilantro pesto.  (I served mine over a wasabi vinaigrette slaw and a little basmati rice).

Check out what the other ladies did for the Mexican Recipe Swap:

Slow Cooker Cuban Pork Sandwiches

Published May 15, 2013 by jenmatteson

I absolutely love the slow cooker, and it is so underused in my kitchen.  Especially in the warmer months.  We tend to do a whole lot more grilling; who doesn’t?  But, the slow cooker is good in the summer too because it doesn’t heat up your kitchen, and you can enjoy the wonderful weather in the evening instead of trying to get dinner on the table at a reasonable time.  We’ve all been there.

Slow Cooker Cuban Pork Sandwiches

I saved this recipe about a month ago for several reasons.  1) As mentioned above, I need to use my slow cooker way more.  2) I like the sound of all the ingredients in this recipe. 3) I’m a sucker for any type of pulled pork sandwich. 4) I had a pork shoulder in my freezer that I had purchased on sale a few weeks back calling my name (and this recipe’s name).  Normally, I probably would have just made BBQ pulled pork sandwiches with the pork shoulder, but we’re adventurous and wanted to try something a little different.  This was perfect.

Everything came together super quickly, and I had everything on hand already – with the exception of a lime.  I pretty much always have lemons and limes on hand, but just happened to be out when I was pulling this together. Seeing as though I was doing it before work, I really didn’t have time to run to the store, so I forged ahead without the lime juice.  I feel like that was a mistake.  The pork was still really tender, moist and delicious, but it seemed like it was lacking a bit of freshness, which I’m sure the lime would have contributed.  The cilantro mayonnaise was great!  Nate said he didn’t think it added much to the sandwich, but I liked it and it was a change from my usual BBQ and/or hot sauce.  When we had leftovers, we added a little mango Habanero hot sauce to our sandwiches and they were awesome!  This would be an excellent meal for company on a Friday night so everything is ready to go when you get home from work and you have little prep.  You can focus on cleaning those last little places and getting cocktails and appetizers out instead of worrying about the main event!

Slow Cooker Cuban Pork Sandwiches

Slow Cooker Cuban Pork Sandwiches

Source: Adapted from Hezzi-D’s Books and Cooks
Servings: 6-8

Ingredients:

For the pork:
1 onion, halved and sliced
3 lb boneless pork shoulder (butt would work, too)
1 tbsp packed brown sugar
2 tsp dry minced garlic
2 tsp cumin
1/2 tsp salt
1 tsp fresh ground black pepper
juice of one lime
1/4 water
hamburger buns. toasted (toasting is optional, but it keeps the bun from getting overly soggy)

For the cilantro mayonnaise:
2 cloves garlic
2 tbsp cilantro, minced
1/2 cup mayonnaise
1 tbsp lime juice

Directions:

1. Arrange onions on bottom of slow cooker.  Place pork shoulder on top.

2. In a small bowl. combine brown sugar, garlic, salt and pepper.  Sprinkle over pork.  Pour lime juice and water around pork.

3. Cover and cook on low for 8-10 hours, until pork very tender.  Meanwhile, combine ingredients for cilantro mayonnaise and refrigerate until ready to use.

4. Remove roast from slow cooker and pour liquid into bowl.  Return roast to slow cooker and shred with two forks.  Skim fat from reserved liquid and pour about 1 cup skimmed liquid over pork.

5. To serve, spread cilantro mayonnaise on one side of the bun and top with pork.

Meatless Monday: Cilantro Pesto Pizza

Published May 13, 2013 by jenmatteson

Two Meatless Monday’s in a row, and I’m soon to be on fire!  Just last week I came across the most hilarious blog that is sure to make you laugh out loud.  Thug Kitchen is serving up tons of vegan recipes with even more attitude than a teenage girl.  If you haven’t yet visited, you should.  Even Gweneth Paltrow is talking about it!

Cilantro Pesto Pizza

Last weekend, I made a double batch of whole wheat pizza dough, separated it out into 8 dough balls, and froze.  I was tired of being in the mood for pizza on a Friday, but not having enough time to put the dough together after work and still eat at a reasonable time.  I’ve never tried freezing pizza dough before, but I read some where you can do it. If you read it on the internet, it must be true, right? 

I was planning to make a Mexican veggie pizza for this post, but once I saw Thug Kitchen’s cilantro pesto, I had to try it out immediately.  I took the dough out of the freezer the day prior and transferred it to the refrigerator.  I then took it out of the refrigerator and set it out on the counter for about and hour before rolling it out.  It worked out great!  Though for future, I might make a regular pizza dough instead of whole wheat.  Whole wheat doughs tend to be more stiff than all all-purpose flour doughs.  It was a little fussy in rolling out, but I made it work.    Just not a pretty edge!

Cilantro Pesto Pizza

On to the good stuff.  I was slightly concerned about this pizza, mostly because I was completely winging it.  The ingredients all go well together, but using a pesto that I’ve never tried before was a risk.  But, I took a risk and it paid off, big time.  Nate and I both loved it!  Of course I used cheese only on his side, so vegans could enjoy this pizza just as much as I did!  I initially planned to add jalapeno, but I forgot.  It was still wonderful.  The cilantro pesto paired perfectly with the toppings.  Nate said it tasted light and fresh, but I thought with the black beans and avocados, it was rich and creamy – but not heavy.  So glad to have extra cilantro pesto to use in a variety of ways.  I’ll be sure to keep you posted!

Cilantro Piesto Pizza

Cilantro Pesto Pizza

Source: Cilantro Pesto adapted from Thug Kitchen, Pizza is Pigzilla Original
Servings: 1 small pizza, about 2 servings

Ingredients:

For the pesto (makes about 1 cup):
1 large bunch cilantro, chopped
2/3 cup slivered almonds
3 cloves garlic
1 tbsp lemon juice
1/2 tsp lemon zest
1/2 tsp salt
1/4 cup vegetable broth or water
1/4 cup olive oil

For the pizza:
pizza dough (use your favorite – I used 1/4 of my whole wheat pizza dough)
1/4 cup black beans, drained and rinsed
1/4 cup onions, chopped fine
1/4 green bell pepper, chopped fine
1/2 large tomato, seeded and chopped
1 cup shredded pepper jack cheese
1/2 avocado, chopped

Directions:

1. In the bowl of a food processor, combine cilantro, almonds, garlic, lemon juice and zest, salt and vegetable broth.  While processing, stream in olive oil until pesto reaches desired consistency.  Set aside.

2. Cook pizza dough to specifications instructions.

3. Spread 1/2 cup cilantro pesto over crust.  Sprinkle black beans, onions, peppers, tomato and cheese over pizza evenly.  Return to oven and heat until cheese is melted and crust is desired crispness.  Sprinkle avocado over the top and serve.

Recipe Swap: Coconut Lime Chicken with Chilies

Published March 29, 2013 by jenmatteson

I have been majorly lacking in participating in recipe swaps.  I couldn’t even tell you the last time I did one.  But, it’s finally time to get back in the game!  This month’s swap is once again, bloggers choice, hosted by Sarah at Taste of Home Cooking  I was assigned Kylee Cooks.  I was happy that she had a lot of chicken recipes as we eat a lot of that, although it seems like it’s been forever since I’ve blogged a chicken recipe, or even a dinner recipe for that matter.  I carefully sifted through each recipe that stood out to me including grilled chicken satay skewers with peanut dipping sauce, chicken diablo, beer and onion braised chicken, and what I thought I’d ultimately settle on, Thai chicken meatballs.  Unfortunately, she didn’t care for the sauce that the original recipe called for, therefore didn’t blog it.  The actual meatball recipe was a pretty basic meatball recipe, so without the sauce, I decided to pass.

Coconut Lime Chicken

I ended up settling on coconut lime chicken with chilies.  I liked everything about the recipe: chicken, coconut, lime, chilies.  The only substitution I made was using a fresh Serrano chili as opposed to canned.  I don’t care for canned chilies all that much because they lose a lot of their heat.  If you don’t like the heat, use canned, or even a fresh jalapeno would be less spicy than the Serrano chilies.

The pictures don’t do it much justice, as it just looks like chicken with cilantro served over rice, but let me tell you, it’s so much more than that.  The coconut is not too sweet, but just sweet enough to compliment the Serrano chili.  I was surprised that it wasn’t spicier, though it did have some nice underlying heat.  I’ve never used coconut milk before, but it sure packs a lot of flavor!  Nate and I both really enjoyed this simple and quick dinner!

Coconut Lime Chicken

Coconut Lime Chicken with Chilies

Source: Adapted from Kylee Cooks
Servings: 4

Ingredients:

olive oil
2 boneless, skinless chicken breasts, cut into 1-inch cubes
2 cloves garlic, minced
1/2-1 tsp curry powder
8 oz can light coconut milk
1 Serrano chili, seeded and diced (sub 4 oz can of chilies or 1 jalapeno, seeded and diced for less heat)
zest and juice of 1/2 lime
salt and pepper
2 tbsp green onions, chopped finely
1 tbsp fresh cilantro, chopped
1 cup basmati rice, cooked to package directions

Directions:

1. Heat olive oil (one turn of the pan) in large skillet over medium heat.  Add chicken and garlic and cook until browned on all sides, about 5 minutes.

2. Add curry powder and cook, stirring for 1 minute.  Add coconut milk, chilies, lime juice and zest and reduce heat.  Simmer until chicken is just cooked through, about 5 minutes.  Salt and pepper to taste.

3. Remove from heat and stir in green onions.  Serve over rice and garnish with cilantro.

Take a look at the other participants in the bloggers choice swap:

Avocado Egg Rolls with Cilantro-Lime Dipping Sauce

Published December 20, 2012 by jenmatteson

There is a fabulous grill and sushi restaurant near my work, and they have these amazing avocado egg rolls.  I hate getting them because you get two huge ones, and I can only imagine how many calories are in just one.  But hey, there is nothing wrong with splurging every now and again.  I decided I would attempt to try these at home to see if I could get anywhere close to the original.

Avocado Egg Rolls with Cilantro-Lime Dipping Sauce

Avocado Egg Rolls with Cilantro-Lime Dipping Sauce

I was fairly close, and definitely wouldn’t mind having these a few more times 😉  I’m looking forward to serving these as an appetizer for a dinner party!  The cilantro-lime dipping sauce has a little to be desired, but it was still really good with the egg rolls.  I think it might still be missing something though.  I guess I’ll have to keep practicing!

Avocado Egg Rolls with Cilantro-Lime Dipping Sauce

Avocado Egg Rolls with Cilantro-Lime Dipping Sauce

Source: Inspired by Kona Grill
Servings: 4 egg rolls

Ingredients:

For the egg rolls:
4 egg roll wrappers
2 avocados, halved and thinly sliced
salt

For the dipping sauce:
1/4 cup cilantro
juice of one lime
2 tsp honey
2 cloves garlic
3-4 tbsp olive oil
salt

Directions:

1. In a frying pan, heat 1/4 inch olive oil over high heat (vegetable oil works fine, but I didn’t have any).  Place one wonton wrapper diagonally, so a corner is pointing toward you.  Place sliced avocados in center of wrapper, in a horizontal row.  Sprinkle with a pinch of salt.  Fold up corner closest to you toward the center.  Fold in sides to meet the avocados, and then continue to roll away from you.

2. Fry egg roll over high heat, turning to brown on all sides.  About 1 minute on all sides.  Remove from oil and place on paper towel to cool.

3. In the bowl of a food processor, add cilantro, lime juice, honey and garlic.  Process until well combined.  Stream in olive oil until it meets desired consistency.  Salt to taste.

4. Slice egg rolls diagonally and serve with cilantro-lime dipping sauce.

Cilantro-Dill Vegetable Dip

Published June 4, 2012 by jenmatteson

While at the grocery store, veggie dip was on my list for my upcoming wine exchange.  As I browsed my options, usually opting for something light (not fat-free because those don’t have a lot of flavor) and on sale.  Unfortunately, neither of those options were available to me.  So I decided to make my own dip so I can have complete control over what goes in it, plus this way, I’ll actually recognize the ingredient list.

This dip packs a lot of punch, but for little fat.  Using Greek yogurt instead of sour cream gives the dip even more of a tangy zip.  Try making it for your next party; you probably have most things already in your kitchen, and it seriously takes less than 5 minutes.  Because it just means so much more when you make it from scratch 🙂

Cilantro-Dill Vegetable Dip

Source: Adapted from Delicious Obsessions

Ingredients:

1 cup plain non-fat Greek yogurt
2 tbsp low-fat mayonnaise
1/4 cup buttermilk
2 tsp fresh squeezed lemon juice
1 tsp Dijon mustard
1/2 tsp garlic powder
1/2 tsp onion powder
2 tbsp fresh chopped chives
1 tsp fresh dill
1/4 cup cilantro
salt and pepper to taste

Directions:

1. Add all ingredients to food processer.  Process until smooth.

%d bloggers like this: