Laden with succulent shrimp and creamy cheese, these enchiladas will satisfy your craving for richness and spice. And the loads of fresh vegetables and tangy lime keep the dish from being heavy. Pair with a crisp Pinot Grigio for a perfect late summer dish.
Tag red bell pepper
Rich and silky, this was the perfect egg casserole for our recent Girls’ Brunch. The cheese is decadent, but sauce is what makes it a strata. It is definitely worth the extra effort. This dish easily adapts to other fillings and cheeses and can be made to suit a variety of tastes.
With a spicy and substantial filling, balanced by fresh veggies and rich cashew sour cream, these wraps can be filled with any combination of toppings you like. I refrain from referring the the lentil-walnut filling as ‘meat’. These wraps don’t need to pretend to have meat to be inviting, they are amazing in their own right! Skip the cheese to keep them vegan and lactose free.
Spaghetti without the spaghetti! A quick and light way to serve the zucchini that is in abundance right now. The sauce is bright and fresh and pairs well with the zucchini “pasta”.
Hearty and filling. This dish combines shrimp and chicken with peas and red bell pepper keeping the dish fresh. Cooked in the traditional manner, it forms a nice crispy crust on the bottom. Reheats well (if there’s any left).
- 1/2 cup fresh cilantro, chopped fine
- 4-6 cloves of garlic, minced
- 3 tablespoons low-sodium soy sauce
- Zest of one large orange
- Juice of 1/2 large orange
- 1 teaspoon sriracha (more if you like more heat)
- 1 teaspoon fish sauce
- 1 tablespoon brown sugar
- 1 pound lean beef sirloin, sliced into thin strips, 1/8th inch thick
- 1 large bag baby bell peppers (or 1 each, red, yellow & green bell peppers)
- 2 tablespoons olive oil
- Sea salt and freshly ground black pepper, to taste
- cooking spray
For dipping sauce
- 1/2 cup mayonnaise
- 2 tablespoons chopped fresh basil
- juice of 1 lime
- 1 teaspoon fish sauce
- Mix first eight ingredients in a sealable plastic back or marinating dish. Seal bag or dish and shake or turn to mix. Add beef and turn several times to coat all pieces with marinade. Place in refrigerator and marinate for at 30 minutes to 1 hour, turning often.
- Whisk all sauce ingredients together and place in refrigerator until ready to serve.
- Cut baby peppers in half or larger peppers into 2 inch pieces, removing seeds and core. Toss peppers in olive oil and salt and pepper. Set aside.
- Spray grill with cooking spray and preheat to medium high (350-400°F). Thread skewers with alternating beef and peppers. Grill over direct, medium heat for 3 minutes per side. Beef will stick so us a spatula and turn with care. Serve with steamed rice and dipping sauce.
- AWESOME! We really liked these. There were theoretically some leftover, but they seemed to disappear as soon as they hit the fridge (hmmmm)…
- I used baby bell peppers cut in half, tossed in olive oil and salt and pepper before skewering
- The sugar makes it stick to the grill so you’ll really want to use cooking spray first…
- Update – We made this again but used a whole hangar steak; cut into to large pieces and marinated for several hours. Grilled the big pieces just flat on the grill (no skewers) then sliced thin afterward. I squeezed the other half of the orange over the steak while it was resting (before slicing) yum.