Fish with Soy Glaze and Cucumber Salsa

 

Greg and I just returned from a short trip to the beach. It was relaxing and fun but oh so hot! We have always been beach people, spending most of our time in the sand rather than the pool. However, with no air stirring this time, we stayed in the pool most of the time.

We usually travel to the Gulf of Mexico. We even lived down there for a few years. We know the restaurants we like and dislike. However, we stayed closer to home on this trip, so every restaurant was new to us.

Other than a few recommendations, we were on our own with some help from the internet. However, help really isn’t the word I should use there. Have you tried to read online reviews lately? How frustrating is that now? Online restaurant reviews are such a mixed bag of opinions nowadays. Nobody shares the same thoughts, which can be far more confusing than helpful.

Now, back home, we are moving back into the house from the camper! So it’s busy and exciting here, and cooking is much easier. With my beach vibes still in gear, I prepared this delicious Fish with Soy Glaze and Cucumber Salsa when we returned home. I discovered the recipe several years ago, which is still one of our favorites.

The fried fish with the soy glaze is fantastic! Paired with the cucumber salsa, it is always a hit at our house! I used the last of my homegrown cucumbers for the salsa. Any flaky white fish will work in this recipe. Our favorite side for this dish is garlic mashed potatoes.

Fish with Soy Glaze and Cucumber Salsa

Course Main Course
Author Amye Melton

Ingredients

  • Cucumber Salsa:
  • 1 cucumber peeled, seeded & chopped
  • 1 1/2 teaspoon low-sodium soy sauce
  • 1 tablespoon rice wine vinegar
  • 2 scallions chopped
  • 1 tablespoon chopped cilantro
  • Sauce:
  • 1/4 cup low-sodium soy sauce
  • 1/4 cup rice wine vinegar
  • 1/4 cup sugar
  • 2 tablespoons dry white wine
  • Fish:
  • 6 (3-ounce) pieces flaky white fillets
  • 1/2 cup all-purpose flour
  • 4 tablespoons olive oil
  • 1 tablespoon toasted sesame seeds

Instructions

  • Make the cucumber salsa first. In a bowl, combine cucumber, soy sauce, vinegar, scallions, and cilantro, and mix well. Cover and set aside.
  • To make the sauce, in a medium saucepan over low heat, stir together the soy sauce, vinegar, sugar, and wine. Stir frequently until the sugar is completely dissolved, about 3 minutes. Pour the sauce into a small bowl and set aside.
  • Dredge the fish in the flour. Heat a skillet on medium-high until hot. Add the olive oil and heat until hot but not smoking. Saute the fish for 2½ minutes on each side, until browned. Reduce the heat to medium, then pour in the sauce mixture and cover with a lid. Cook until the fish is cooked through, about 5 to 6 minutes.
  • Place the fillets on a platter, and pour the pan juices over the top. Serve immediately with a sprinkling of sesame seeds and the salsa on the side.

Notes

You can make the salsa the day before and store in the refrigerator.

Melon Mango Salsa

While recently camping with friends, I tried some of the best salsa EVER! My friend Katie made this Melon Mango Salsa one afternoon, and her daughter and I almost cleaned it out by ourselves. We had it with tortilla chips, but Katie’s favorite way to serve the Melon Mango Salsa is alongside fish.

Since that camping trip, it has become a favorite of mine. It’s great with fish or chicken. My uncle even had a bowl of it for dessert. Dessert may be a stretch for most, but I think you get the idea. IT IS FANTASTIC!

Melon Mango Salsa will last two days in the refrigerator. Past that, I’m not sure because it has not been around that long at my house.

When choosing a mango, do not focus on the color. The red color on some varieties is not an indicator of ripeness. Always judge by feel. Gently squeeze the mango. It should give slightly when ripe.

The best way to pick a cantaloupe is by smell. It should have a sweet, slightly musky scent. It will feel heavy, and the rind should resemble raised netting. When you press your thumb at the stem end, it should yield slightly.

I don’t know about you, but a good honeydew melon is sometimes difficult for me to pick. You should squeeze the ends of the fruit, and if it’s ripe, it should give a bit. The more yellow it is, the better. Also, a ripe honeydew melon will have an almost sticky texture.

This recipe is not precise. Use your judgment, and if you like more cilantro, onion, or jalapeño, you can certainly add it. You will be able to find delicious melons and mangoes in the stores now. The hot days of July will be a perfect time to serve this salsa!

Melon Mango Salsa

Course Appetizer, Side Dish
Author Amye Melton

Ingredients

  • 2 ripe mangoes peeled and choppped
  • 2 cups peeled and chopped cantaloupe
  • 2 cups peeled and chopped honeydew
  • 1/4 cup red onion chopped (or more to taste)
  • 1/4 cup chopped cilantro
  • 1 jalapeno seeded and chopped
  • juice of 2 limes
  • 2 pinches salt
  • 2 pinches sugar

Instructions

  • In a large bowl combine the chopped mango, cantaloupe, honeydew and onion. Add the cilantro, jalapeno, lime juice, salt and sugar and toss.
  • Refrigerate for 2 hours before serving.
  • Store in the refrigerator.

Mexican Pot Roast (Keto, Low-Carb, GF)

 

MEXICAN-POT-ROAST

It’s no secret that I love a beef chuck roast. They never disappoint because they are always tender, tasty and versatile.

This delicious Mexican Pot Roast is fabulous! This roast is a new recipe for me but one that I know I will be making again and again. I changed up the original recipe slightly to make it low carb and keto friendly.

Serve the roast and the beans cooked in the liquid and riced cauliflower for a great meal. I added sliced avocado, chopped tomatoes, sour cream and homemade Faux Jalapeno Cornbread.

Mexican Pot Roast

Course Main Course
Servings 8
Author Amye Melton

Ingredients

  • 4 lb. beef chuck roast
  • 8 cloves garlic
  • 3/4 c. packed fresh cilantro
  • 3 Tbsp. freshly squeezed lime juice
  • 2 Tbsp. chopped chipotle peppers in adobo sauce
  • 1 1/2 Tbsp. tomato paste
  • 1 1/2 tsp. ground cumin
  • 1 tsp. salt
  • 1 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 1/4 tsp. black pepper
  • 1 Tbsp. chili powder
  • 2 tsp. dried Mexican oregano
  • 1 (12-oz.) amber beer
  • 2 (15-oz.) cans black soy beans rinsed and drained

Instructions

  • Pat beef roast dry with paper towels and place on a baking sheet.
  • In a food processor pulse the garlic cloves, cilantro and lime juice until chopped fine.
  • Add chipotle peppers in adobo sauce, tomato paste, cumin, salt, garlic powder, onion powder, black pepper, chili powder, and oregano.  Pulse until smooth.
  • Spread half of the cilantro mixture on top of the roast.  Transfer roast to slow cooker with the seasoned side down.  Spread remaining cilantro mixture over the uncovered side of roast.  
  • Carefully pour the beer into the slow cooker, around the sides of the roast.  
  • Cover the slow cooker and cook on LOW for 8-10 hours, or on HIGH for 5-6 hours.
  • About an hour before the roast has finished, gently lift one side of the roast and add the rinsed and drained black beans to the bottom on the cooker.  
  • Serve the roast and beans with the delicious juices.  

Notes

Nutritional Info:
Net Carbs: 5 g.; Fat: 63 g.; Protein: 62 g.; Calories: 883

South of the Border Salad

South of the Border Salad

I still remember the Thanksgiving that my grandmother made a pot full of pickled green beans on Thanksgiving. These were green beans she had canned during the summer that were apparently not marked accordingly, and her nose did not detect the difference. I fixed my plate with turkey and dressing, sweet potato casserole, and a spoonful of Bo’s beans. What horror when I took a big bite of them!

Our sense of smell and tastes change as we age. As of a year or so ago I no longer eat yellow squash, and I had eaten it all my life. One of my favorite herbs has always been cilantro. In fact, even before I knew what a herb was, I loved cilantro. I know some people have never liked it and I have read that it has a lot to do with their genes.  A good salsa has always been one of my favorite snacks. Then, over the past couple of weeks, something has changed. I know it’s not a gene thing and I am hoping that it is only temporary, but I am not enjoying cilantro as of late! With squash, I could take it or leave it. However, without cilantro in my life, I am really sad. There are many of my favorite recipes that include cilantro. If it’s not an actual ingredient, I sprinkle fresh cilantro over the top of many dishes.

I have been making this pasta salad for years. I love the little bits of pepper jack cheese and the crunchy jicama mixed with the tiny orzo pasta, creamy dressing, and most of all the fresh taste of the cilantro! For those of you who do not care for cilantro but want the fresh herb element, try substituting a mixture of fresh basil and fresh mint.

 

South of the Border Salad
 
Author:
 
Ingredients
  • 1 lb. box Orzo, cooked and drained
  • 1 (8.75-oz.) can whole kernel corn, drained
  • 1 (15-oz.) can black beans, rinsed and drained
  • 1 c. cubed Pepper Jack cheese
  • 1 c. peeled and diced jicama
  • 1 c. chopped green bell pepper
  • 2 - 4 green onions, chopped
  • 1 - 2 medium tomatoes, seeds removed and cubed
  • Dressing:
  • ½ c. mayonnaise
  • ½ c. sour cream
  • Juice of half lime
  • ¼ - ½ c. chopped cilantro
  • 1 tsp. salt
  • Freshly ground black pepper
Instructions
  1. Combine cooked orzo, corn, black beans, cheese, jicama, green pepper, onions, and tomato in a large bowl, set aside.
  2. In a small bowl combine the mayonnaise, sour cream, salt, pepper, and lime juice. Stir until smooth. Stir in cilantro.
  3. Add dressing to pasta mixture and combine. Store in refrigerator.

 

Slow-Cooked Chicken Tacos with Chipotle Aioli

Slow-Cooked Chicken Tacos

Have you ever had to cook two meals? Do you cook something that others will eat, then cook something healthy for yourself? I spent years doing that occasionally. I say “occasionally,” because it never lasted long. Preparing two meals because the kids or the hubs will not eat the low-fat, low-carb, low-calorie option was for the birds!

I have passed that stage in life. Greg is open to new tastes and flavors these days, Savannah doesn’t live at home, and Wes is so busy with school and coaching that he’s seldom home for dinner. However, if I were cooking something that everyone would enjoy these Slow-Cooked Chicken Tacos would be perfect.

Pop the chicken in the slow-cooker in the morning, and it’s ready at dinner. Use beef or pork if you prefer. Shrimp or fish also work well. Skip the slow-cooker, prepare as you chose then top with the Mango Jicama mixture and Chipotle Sauce.

 

Slow-Cooked Chicken Tacos with Chipotle Aioli
 
Author:
Serves: 8
 
Ingredients
  • 2 lbs. boneless, skinless chicken breasts
  • 3 tbsp. reduced-sodium taco seasoning
  • 1-10-oz. can Rotel tomatoes
  • 1 c. shredded romaine lettuce
  • 1 c. chopped mango
  • ⅔ c. thin bite-size strips peeled jicama
  • ½ c. light mayonnaise
  • 2 tbsp. lime juice
  • 2 cloves garlic, minced
  • ½ to 1 tsp. finely chopped chipotle pepper in adobo sauce
  • 8 - 6" flour tortillas, warmed
  • Fresh cilantro
Instructions
  1. Place chicken in slow-cooker. Sprinkle with taco seasoning and pour in the can of Rotel tomatoes. Cover and cook on low for 7 to 8 hours on low. Remove meat, reserving cooking liquid. Shred meat using two forks. Toss meat with enough cooking liquid to moisten.
  2. In a medium bowl combine lettuce, mango, and jicama, set aside.
  3. To make the chipotle aioli combine mayonnaise, lime juice, garlic and chipotle pepper with adobo sauce.
  4. To serve, add shredded meat to a tortilla, top with lettuce mango/lettuce mixture and chipotle aioli. Serve with cilantro and lime slices.
Notes
6" flour tortillas = 3 points each
1 tbsp. chipotle aioli = 2 points
All other ingredients = 0 points
Assembled as listed one taco = 5 points


Serves 4 to 8, depending on the points you have to use. I served these tacos with Lightened-Up Cowboy Beans. I will share this recipe soon.

You will have enough meat for leftovers. Store in an airtight container in the refrigerator up to 3 days or freeze up to 3 months.