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Posts tagged ‘Jalapeño’

Red Snapper Watermelon Ceviche Recipe

Cheap and fancy, two things that you wouldn’t think go well together, but let me tell you that in this case it does. If you are looking to wow your guests/eaters, this is a must make summer recipe.

Ceviche is a type of dish that uses citrus juice (lemon, lime) to cook fresh seafood. This is probably why it’s especially delicious in the summer. It’s a super light appetizer that won’t fill your guests up to the point where the main meal is barely touched.

This recipe took me about 8 minutes to make including the chopping and squeezing.  Ceviche is quick to prepare but takes a while to cook, being that it is sitting in citrus as its cooking method.

Let’s face it, it’s pretty cool that you can rely on a citrus to cook fish, so let your curiosity point yourself in the direction of making this the next time you have people over!

Serves 6 Appetizer Portions; Under $15

What you’ll need:

  • Cutting board
  • Citrus juicer
  • Sharp knife
  • Medium sized bowl
  • Gloves


  • ¾ lbs. Snapper – cut into bite size pieces
  • 1 Cup Chopped Watermelon
  • 2 Large Garlic Cloves Chopped
  • 3 Lemons – Juiced
  • 2 Limes – Juiced
  • 1 Jalapeno Pepper – Diced
  • 4 Mint leaves – Chopped
  • 3 Basil leaves – Chopped
  • 1 Tbsp. Cilantro – Chopped
  • Salt & Pepper to Taste


Combine all the ingredients into your medium sized bowl and stir well. Put in the fridge for 2 ½ to 3 hours, stirring every half hour.

Once the fish is all white, plate and serve.

*You can serve this in shot glasses, martini glasses or in little tortilla shells (pictured)


Steak Fajitas

Most people use a thinner steak when making fajitas, like skirt steak or a flank steak.  But I like using a thicker meat because I like bigger pieces. I went to a butcher at the farmers market at the Grove, and let me tell you that was the best decision ever. Buying steak at your normal supermarket never turns out great for me.  The meat always tastes rubbery and not tender. This meat on the other hand was AMAZINGLY delicious, despite the great marinade I used.

What I love about fajitas is that you decide on what kind of sides to serve with them. You can go clean edged and serve salsa guac and cheese or you can go a little edgy and make some fun salsas as well to spice up everyone’s plates, which is what I did.

I made my homemade Pico De Gallo (also called Salsa Fresca) which might be a hassle to make but homemade is much better than store-bought.  Plus the leftovers are a great snack to have all week long. This recipe will be coming shortly, don’t you worry 😉
Accompanying the pico de gallo I made:
corn and black bean salsa

Sautéed Red Peppers, Red Onion & Sweet Onion
Mango Salsa

During this meal I also realized I am not a huge fan of corn tortillas, I think they taste like edible cardboard.

Steak Fajita Marinade:

1.5 – 2 lbs. Steak of your preference
1/4 Cup Cilantro
1 Lime – juiced
2 Tbsps. Veg oil
1 Tsp. Cumin
2 Tbsps. Chopped Garlic
1/2 of a Jalapeno seeded and chopped
Salt & Pepper to taste

Combine all the ingredients into a separate bowl (besides the steak). Once the marinade is combined taste it and decide if you rather it be stronger in any of the areas of seasoning, whether it be more salt, cumin, or cilantro. Once it is at your desired flavor level pour over steak and marinate for at least an hour in the fridge. Remove the steak from the fridge and let it sit for 10 minutes. You NEVER want to cook steak straight from the fridge. It will make it taste like rubber.
Turn your grill on to let it heat up. Once hot, move the heat to medium.

Grill the steak for 7-9 minutes per side depending on how you like it. We like it medium rare to rare, but the fun part about cooking at home is that you get to decide what works for you.
Once removed from the grill let it stand at room temp for 5 minutes before slicing, this allows it to cook a little more.

Slice the meat thinly, plate and serve.
P.S.  This is when you tell everyone that dinner is ready, yet everyone seems to have forgotten how hungry they were because no one moves off the couch. Wait about one minute and repeat in a much louder tone 🙂

Chicken Tikka Masala

The year of 2010 was surprising for this foodie. I tried a lot of new things and experienced a whole new world of foodism that I didn’t know I was missing. The experience that shaped my new culinary palette, specifically for this meal was Indian food. I never really liked Indian food but really what I didn’t like was a specific type of curry – yellow curry to be exact. I find that a lot of people claim to not like Indian food but what they really don’t like is the stereotypical Indian classic , which is the yellow curry that has that sharp aromatic smell that tells your tastes buds you might not like that very much. It’s potent to me and I still don’t enjoy it. What I have learned is that Indian food has so much more to offer my erratic taste buds. The first time I had it my eyes practically jumped out of my head due to pure bliss. The flavors are perfectly [aired with one another while still giving enough contrast that you sit there wondering what could be in this! After that one experience I was hooked and that is what sparked this meal which as I was told by my fellow eaters was one of my bests yet.

Serving size: 8 people




  • 2 cups yogurt
  • 2tbsp lemon juice
  • 4 tsps. ground cumin
  • 2 tsps. ground cinnamon
  • 3 tsps. cayenne pepper
  • 2 tbsp. minced fresh ginger
  • Salt and pepper to taste
  • 6 boneless skinless chicken breasts, cut into bite-size pieces
  • 8 long skewers – had only 4 so I did it in batches


  • 3 tablespoon butter
  • 3 cloves garlic, minced
  • 1 jalapeno pepper, finely chopped – I used the jarred jalapeno peppers 3 tbsps. chopped
  • 3 tsps. ground cumin
  • 4 tsps. paprika
  • 2 (8 ounce) cans tomato sauce
  • 2 cups heavy cream
  • 1/4 cup chopped fresh cilantro – optional
  • Salt and Pepper to taste


1.     In a large bowl (or gallon Ziploc bag to save yourself the cleanup), combine all the marinade ingredients. Stir in chicken, cover, and refrigerate for at least 1 hour.

2.     Preheat a grill for high heat.

3.     Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.

4.     Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Add the cumin and paprika. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Season with salt and pepper to taste. Transfer to a serving platter, and garnish with fresh cilantro.

*Pair with Rice pilaf, basmati rice couscous or potatoes and some grilled veggies like Eggplant and tomato

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