Tuesday, May 8, 2018

Roasted Chicken Taco with Champagne Mango & Tomatillo Cream


2 cups, Shredded chicken, (Gluten free roasted chicken, cooked)
1 small can, Green chilies
¼ cup Salsa
¼ cup, Scallions, chopped
1 teaspoon, fresh lime juice
Salt & Pepper, to taste
Ground Cayenne pepper, to taste

Champagne mango, peeled & sliced (Or other variety of mango, if desired)

In a large bowl combine chicken, chilies, salsa and mix well. Add scallions, lime juice, salt, pepper & cayenne pepper to taste.
1 Pack, Gluten Free White Corn Street Tortilla Shells

Tomatillo Cream

2 tsp Tomatillo salsa
3 tsp Sour Cream
¼ tsp Fresh lime juice
Salt & Pepper to Taste
In a small bowl, combine guacamole, sour cream, lime, salt & pepper to taste. Set aside.


** Heat Street Tortillas in skillet over low heat until warm. Fill shells with chicken mixture. Top each taco with a mango slice & 1 teaspoon of avocado cream. Garnish with additional scallions or cilantro if desired. Serve & enjoy!



Coconut Lime Shrimp Tacos with Arugula & Tomatillo Salsa


½ can Coconut milk
2 clove garlic, minced
½ red bell pepper, chopped
2 tsp green bell pepper, chopped
1/8 tsp coriander
Cayenne pepper, black pepper & salt to taste
2 Scallions, chopped
2 teaspoons, fresh lime juice
Tomatillo salsa, garnish
Sour Cream, garnish
Cilantro, garnish
1 cup arugula
1 Tablespoon of Oil, (Your Choice)

Heat oil in medium skillet, over medium high until oil is hot. Add scallions, garlic, bell pepper, coconut milk, coriander, salt & pepper. Stir well and reduce heat to medium. Continue cooking sauce until it thickens. Add shrimp & stir well. Reduce heat to low & continue cooking until shrimp are thoroughly cooked, 3-5 minutes.

Remove from heat. Add lime juice & arugula, toss well. Add salt & pepper to taste.

Warm tortilla shells according to manufactures directions. Place shrimp mixture in tacos.. Top with sour cream, tomatillo salsa, scallions, cilantro & a pinch of cayenne pepper if desired.
Serve & enjoy!!

Roasted Pork Mesquite Tacos with Pineapple Salsa and Avocado Cream


1 Pack, Gluten Free White Corn Street Tortillas

Roasted Pork Filling
½ Mesquite pork lion (roasted)
½ Red Bell Pepper, diced
½ Green Bell Pepper, diced
1 Jalapeno Pepper, minced
¼ cup onion, diced
2 tsp. canola oil
¼ tsp ground cumin
¼ tsp coriander
Salt & pepper, to taste
Cayenne pepper, to taste
Heat oil in medium skillet, over medium high until oil is hot. Add onions, garlic, bell pepper, jalapeno pepper, garlic, cumin, coriander, salt & pepper. Sauté vegetables until tender. Add pork and stir to incorporate. Reduce heat to low & continue cooking until pork is thoroughly heated, 3-5 minutes. Remove from heat & set aside.


Pineapple Salsa
½ pineapple peeled & diced
1 medium tomato diced
1 clove garlic, minced
2 Tbsp Cilantro, chopped
3 Green Onions, Chopped (1 Reserved for Garnish)
1 tsp Fresh Lime Juice
Salt & Pepper to taste
In a medium bowl combine pineapple, tomato, scallions, garlic, cilantro, lime, and add salt & pepper to taste. Set aside.


Avocado Cream
2 tsp Guacamole
3 tsp Sour Cream
¼ tsp Fresh lime juice
Salt & Pepper to Taste
In a small bowl, combine guacamole, sour cream, lime, salt & pepper to taste. Set aside.

Heat Street Tortillas in skillet over low heat until warm. Fill shells with pork mixture. Top each taco with 2 teaspoons of salsa & ½ to 1 teaspoon of avocado cream. Garnish with additional scallions if desired. Serve & enjoy!

Monday, March 19, 2018

Masa Encrusted Tilapia with Gouda Grits and Chow-Chow



Masa Encrusted Tilapia with Gouda Grits and Chow-Chow
Image may contain: food
½ Pound Tilapia Filets
½ cup Masa
2 Tablespoon Canola oil
Sea salt and cracked black pepper

Season both sides on salmon with masa, salt and pepper. In a cast iron add oil over medium high heat. Place tilapia in hot skillet and cook for 3 minutes or until golden brown.  Flip tilapia and cook for an additional 3 to 4 minutes or until fish is cooked to desired temperature. Remove from heat and plate over Gouda grits. Top with chow-chow and arugula.

Gouda Grits
3 cups Fat Free Milk
1 cup Masa
1 teaspoon Salt

5 ½ Tablespoon Butter
½ cup Milk
¾ cup Gouda, Grated
¼ cup Parmesan, Grated
1 Garlic Clove, Grated
Salt & Pepper, To Taste

Chow—Chow
Arugula (If desired)

 In a medium stock pot, over medium heat, add milk. Heat until milk starts to boil. Add salt. Gradually add masa, whisking constantly, to prevent clumping. Continue whisking until masa is thoroughly incorporated. Reduce heat and cook for 15 minutes. Add butter, ½ cup milk, cup Gouda, cup Parmesan cheese, garlic, salt & pepper to taste. Mix until incorporated. Remove from heat and serve.


**On center of plate add a serving of cheese grits. Top with a Tilapia filet. Add Chow-chow garnish.  Serve and enjoy!

If desired, in a small bowl add arugula. Drizzle with Chow-chow liquid & toss well. Use the arugula greens a garnish.

Appetizers Two Ways…



Appetizers Two Ways…

 
Goat Cheese Crostini with Basil & Baby Pickled Beets
2oz Goat Cheese, Softened
4oz Cream Cheese, Softened
3 teaspoons, Minced Red Onion
Salt & Pepper to Taste

½ cup Baby Pickled Beets, Sliced

Fresh Basil, Garnish

Small slices for bread, such as baguette, sliced sandwich bread, or hotdog buns, toasted lightly on each side.

In a small bowl, mix all cheeses, onion and salt and pepper to taste.

Add 1 Tablespoon for cream cheese mixture to each bread piece. Top with two beet slices and basil garnish. Serve and enjoy!

Blackberry Baguettes
2oz Goat Cheese, Softened
4oz Cream Cheese, Softened
Juice of a Mandarin Orange
Zest of a Mandarin Orange
2 Tablespoons, Blackberry Butter
Salt & Pepper to Taste

Fresh Blackberries

Fresh Basil, Garnish

Small slices for bread, such as baguette, sliced sandwich bread, or hotdog buns, toasted lightly on each side.

In a small bowl, mix all cheese, juice, zest, butter and salt and pepper to taste.

Add 1 Tablespoon for cream cheese mixture to each bread piece. Top with a blackberry and basil garnish. Serve and enjoy!

 Image may contain: food and text
Gluten Free Guru, Inc 2018©Copyright