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Archive for the ‘Mexican Recipes’ Category

Tonight’s Dinner – Spice Rubbed Baked Cod with Chunky Guacamole

Posted by reeeeeen on September 6, 2007

Spice Rubbed Baked Cod with Chunky Guacamole

This came out great.

The cod was rubbed with curry, Spanish smoked hot pepper, chili powder, salt and pepper. I let it sit overnight (not because I wanted to, but because I just didn’t have the motivation to make dinner last night) refrigerated until after I made the Guacamole (this one except with no sour cream, no chipotle, and a bit of chopped red onion instead of the scallions. SUBSTITUTIONS RULE! 🙂 ).   When the guac was done I broiled the cod until it was flaky and browned. 



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So what do YOU do with guacamole?

Posted by reeeeeen on August 13, 2007


I made this guacamole recipe (from EPICURIOUS.COM).  I roasted the corn on the grill, with the silk removed and a few leaves of the husk intact.  I put it on the grill until the corn was done (about 15 mins total, turning often) and some of the corn had browned.  I then followed this recipe using the roasted corn, leaving out the sour cream (it was plenty creamy without it).  I used it with corn tortilla chips and salsa.  Even though I used 2 small avocados and a small ear of corn, effectively halving the recipe, I still had some left over.   But it was awesome!

So what do you do with guacamole besides nachos?  I love this recipe and would like to find other uses for it.  Looking for ideas, anyone?


2 large ripe avocados (about 1 1/2 pounds), halved, pitted, peeled
1 tablespoon fresh lime juice
1 ear of fresh corn
1 plum tomato, seeded, diced
2 green onions, chopped
1 canned chipotle chile, finely chopped*
1/4 cup sour cream

Mash avocados with lime juice in medium bowl. Using sharp knife, remove corn kernels from cob and add to avocado mixture. Stir in tomato and green onions. Combine chipotle and sour cream in small bowl; whisk to blend. Stir cream mixture into avocado mixture. Season with salt. Do ahead: Can be made 4 hours ahead. Place plastic wrap directly onto surface of guacamole and refrigerate. Bring to room temperature before serving.

*Chipotle chiles are dried, smoked jalapeños canned in adobo sauce. They are available at some supermarkets, at specialty foods stores, and at Latin markets.

Makes about 2 cups.

Bon Appétit
July 2006
Barbara Pool Fenzl

Epicurious.com © CondéNet, Inc. All rights reserved.

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Tonight’s Dinner – Enchilada Casserole w/ Avocado & Cucumber Toss

Posted by reeeeeen on July 7, 2007

These are DEFINITELY keepers.  This was GREAT, low points and super filling (I also had a bit of fat free refried beans on the side).  The Avocado salad was a nice cooling side dish to the spicy-ish casserole.   

<< UPDATE 7/17/2007 >> I made this again a couple nights ago, the same way, but leaving out the chicken, and increasing the amount of jalapeno.  Once again, it was great! 

Chicken, Black Bean and Corn Enchilada Casserole

sounds more complicated than it was.  
WW POINTS® Value: 6
Servings:  8

1 Can Enchilada sauce
4 oz canned tomato paste
6 cup water, divided
1 sprays cooking spray
1 cup onion(s), chopped
1 jalapeno pepper, seeded and finely diced (optional)
1 cup green pepper(s), chopped
3 medium garlic clove(s), minced
1 1/2 cup uncooked yellow cornmeal
1 sprays cooking spray
15 oz canned black beans, drained and rinsed
15 oz canned yellow corn, drained and rinsed
2 cup cooked chicken breast, skinless, diced
1 1/2 cup Kraft Free Shredded Cheddar Cheese, or other brand

Preheat oven to 350°F. Mix Enchilada Sauce with Tomato Paste and 1 cup of water until well blended. (You want to end up with 3 cups of sauce total.)
Spray large saucepan and heat over medium heat. Add onion, bell & jalapeno peppers (if using) and garlic. Cook, stirring until translucent, about 5 minutes.

Remove 1 cup of onion mixture and place in a large mixing bowl. Add beans, corn and chicken into reserved onion mixture; combine thoroughly; set aside.

Stir 3 cups of water into remaining onion mixture (in the pan) and bring to a boil.
Meanwhile, add cornmeal to remaining 2 cups of water in a medium bowl and stir to combine. Gradually add cornmeal mixture to boiling water-onion mixture. Cook over low heat, stirring constantly, until cornmeal is thickened, about 4 to 6 minutes.

Coat a 9 X 13-inch glass baking dish with cooking spray. Spread cornmeal mixture evenly over bottom of dish.
Spread half of enchilada sauce over cornmeal layer. Top with all of bean mixture and then remaining enchilada sauce; sprinkle with cheese. Bake until heated through and cheese is melted, about 45 minutes. Slice into 8 pieces and serve. (Note: This recipe is a bit saucy. For a firmer consistency, reduce the amount of enchilada sauce by 1/2 to 1/3.)

Avocado-Cucumber Toss 
POINTS® Value: 3
Servings:  4

4 tsp apple cider vinegar
1 Tbsp olive oil, extra-virgin
1/2 tsp table salt
1/4 tsp black pepper
1 cup cherry tomato(es), quartered (about 12 tomatoes)
1 cup avocado, peeled (about 1 medium)
2 cup cucumber(s), chopped

Combine first 4 ingredients in a jar; cover tightly, and shake vigorously. Place tomato, avocado and cucumber in a bowl; add vinegar mixture, and toss gently to coat.

Yield: 4 1-cup servings.


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