Tag: chipotle

Fish Cakes with Chipotle Dipping Sauce

Fish Cakes

When I was a kid, salmon patties were on the weekly menu at home. Even when my kids were small, I cooked them a lot. Now, it seems like they are more of a treat that I cook occasionally than regularly. We seem to love any sort of meat cake. Salmon, Crab, Shrimp, and

now fish!

Greg fished in the Gulf recently and brought home fish for the freezer. I always love having “fresh” fish in the freezer. On a lazy Sunday afternoon, I decided to experiment a bit in the kitchen. I pulled out my old faithful food processor, which I believe is older than my children, and went to work.


I first pulsed cut-up snapper and then started adding to my heart’s content. When I had it at the consistency to form into a pattie or cake, I knew that it was complete. Chopped fresh parsley or sliced green onions would be a great addition to these fish cakes.

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Chipotle Dipping Sauce

Author Amye Melton

Ingredients

  • 1/2 cup mayonnaise
  • 2 chipotle peppers with adobo sauce seeds removed and chopped
  • 1 lime juiced
  • pinch salt

Instructions

  • Which all ingredients together in a small bowl. Serve.
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Fish Cakes

Servings 4
Author Amye Melton

Ingredients

  • 3/4 pound white fish (I used snapper)
  • 1/2 cup shredded mozzarella cheese (or Monterey Jack)
  • 1/3 cup grated Parmesan cheese
  • 2 large eggs
  • 1/3 cup almond flour
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • pinch salt
  • 1/4 cup chopped green onions optional
  • 1/4 cup chopped fresh parsley optional
  • Chipotle Dipping Sauce optional, for serving

Instructions

  • Cut fish into chunks and place into food processor. Pulse a few times to chop fine.
  • Add remaining ingredients and pulse a few times to combine.
  • Using a large scoop, scoop out mixture and form into cakes, using your hands.
  • Place on a wax paper lined baking sheet and refrigerate at least 30 minutes.
  • While fish cakes are in the refrigerator, heat a skillet with about an inch of vegetable oil.
  • Cook fish cakes, in batches, in the hot oil, until done and browned, turned when necessary.
  • Drain on a paper-towel lined pan.
  • Serve plain for with Chipotle Dipping Sauce.

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
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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.