Salsas + Relishes | 20something cupcakes

greek {chicken} nachos.

August 21, 2012 — 15 Comments

Easy. Healthy. Delicious. And guess what? There’s practically no cooking involved.

Greek {Chicken} Nachos

Summer eating at its finest.

This is … a Greek take on nachos. How fun is that?! I’ve been eyeing this recipe in The Food Matters Cookbook since we began and so I was more than pleased to help fellow member Megan out with her selection when she asked me.

The original recipe is titled Greek “Nachos” with Feta Drizzle, and because I was so into the idea, I stayed pretty true to it. The general theory is that pita chips replace the tortilla chips, and then summer veggies like tomato and cucumber form a salad on top. Mark combines the feta with yogurt to form a drizzle, but instead I opted to melt the feta over the chips with chicken. Hello, store-bought rotisserie chicken! You could brown up some ground lamb instead if you’re feeling extra Greek. And if you want to keep things meatless, add hummus or roasted chickpeas in place of the chicken.

In Food Matters Project, Healthy Eats, Main Dishes cucumbers, feta, greek yogurt, mediterranean, pita bread, rotisserie chicken, salsas + relishes, summer recipes, weeknight fix

chorizo, potato, and mushroom tacos.

November 3, 2011 — Leave a comment

I’m always looking for fresh twists on Mexican food, and Rick Bayless is probably my favorite source for doing so.

I spied this recipe on Pink Parsley eons ago, and then – finally – one day I got the urge to pull the trigger. I decided to make an entirely Bayless-inspired Mexican feast. There was guacamole…there was a great, big Mexican salad…there was fresh corn ice cream, which was the very first batch of ice cream I ever made…

In Fabulously Simple, Main Dishes chorizo, mexican recipes, mushrooms, rick bayless, salsas + relishes, taco night

spicy shrimp quesadillas + fresh mango salsa.

May 1, 2011 — 2 Comments

As we finished eating these quesadillas, Dan looked at me and said, “Am I beginning to sound like the boy who cried wolf?”

That’s because, for the umpteenth time, he’d just told me this was the best thing he’d ever eaten.

I smiled, because his reaction is one that will never get old. And I have to say, these quesadillas were, in fact, some of the best I’ve ever had. The combination of the spicy shrimp, creamy melted jack cheese, lightly caramelized onions and peppers, and the vibrant mango salsa was perfect, in every sense of the word. There were layers and layers of flavor, all perfectly developed and in sync.

Rebecca Rather has become someone I trust explicitly with savory recipes as well as sweet. Even though she deserves the credit for this fabulous recipe, I know I put my own spin on it, as I never measure ingredients or follow a recipe exactly. I think that’s why I love cooking so much – you find great recipes, and then get the chance to make them your own.

{Click here for the full recipe}

In Main Dishes mango, mexican recipes, project pastry queen, quesadillas, salsas + relishes, shrimp, spicy

You may have noticed I’ve been trying to incorporate more salmon into my diet.

{More on that later}

For now, let’s talk grilling. We’re grilling it all here – the salmon, as well as fresh corn and Anaheim chiles, all in the name of a delicious relish.

At this point, you may also be remembering that I live in a high-rise where grills are not allowed. I am, however, the proud owner of a Cuisinart Griddler, and while it’s no perfect substitute, it seems to get the job done.

This was the first time I’d ever worked with Anaheim chiles before. They’re good-sized, mild peppers with a tough skin that requires you to grill and steam them in a plastic bag so that you can peel the skin off. I think a real grill would have done a better job here – but if you’re stuck with an indoor grill like me, you should still be able to get most of the skin off, and all will be well in the end.

Grilled Salmon + Chile Corn Relish

Adapted from Cooking Light

2 Anaheim chiles
Cooking spray
1 shucked ear corn
1 tomato, diced
Chopped fresh cilantro to taste
1 lime, juiced
Salt and freshly ground black pepper
1/2 teaspoon ground cumin
2 (6-ounce) skinless salmon fillets
Mixed greens for serving

Prepare grill. For me, this means turning the Griddler on high heat.

Place chiles on grill coated with cooking spray; grill 5 minutes on each side or until blackened. Place chiles in a heavy-duty zip-top plastic bag; seal. Let stand 5 minutes. Peel chiles; cut in half lengthwise. Discard seeds and membranes. Cut chiles into 1/4-inch strips.

If you have room, you can grill your corn at the same time as your chiles. Grill the corn for about 10 minutes or until lightly browned, turning occasionally. Cool slightly. Cut kernels from cobs. Combine chiles, corn, tomato, cilantro, and juice; toss gently. Add salt and black pepper to taste.

Combine salt, pepper, and cumin. Rub spice mixture evenly over both sides of salmon. Place salmon on grill coated with cooking spray; grill 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with relish and mixed greens.

Serves 2.