A shopping list and menu for 3 days of healthy no cook meals. Perfect for an end of Summer, Labor Day camping trip, or exploring and surfing trips all year-long in Baja Mexico. One of the best reasons to travel is to explore the local […]
The U.S. Department of State issued a Mexico Travel Advisory for Baja California Sur, Mexico and Why This Expat Cares. If you stopped to read this post because you want to reinforce your fears of travel in Baja Mexico then stop reading and stay […]
Grilled sweet potatoes, poblano and red peppers are amazing together and easy to cook. You will love this sweet, smoky, caramelized side dish to serve with grilled meat or fish. Allow at least 20 extra minutes to roast the sweet potatoes before you grill the meat. I microwave the sweet potatoes for 5 minutes to reduce the grilling time. A drizzle of crema or yogurt will make the flavors pop.
I’m taking these festive Mexican sweet potatoes to Fiesta Friday where you can find recipes from all over the world.
Now, let’s party! Join Fiesta Friday #186 by adding your link. Don’t forget to link your post to FiestaFriday.net and the co-hosts’ blogs, so we can feature you. Your cohosts this week are Colleen @ Faith, Hope, Love & Luck and Alex @ Turks Who Eat
Have you heard of the Big Green Egg?
I think I need one. (more…)
Summer happiness is a bowl full of freshly picked cherries and a spicy, smoky slightly sweet grilled tri tip. Best served with a bottle of vino tinto, near the water, with your best friends. Cherry chipotle barbecue sauce is perfect on grilled beef tri tip. […]
Graphic by Canva Should you stop cooking in aluminum foil? I did. I’m a physician and I care about health and food safety. Frankly it never occurred to me to question the wisdom of cooking in aluminum foil until I posted a recipe for taco […]
Make this easy spicy sushi recipe with spicy Baja ahi (yellow fin) tuna, perfect sushi rice, siracha mayo and avocado.
A lunch or appetizer portion that’s sure to impress your guests. No need to roll and cut sushi, unless you like to make sushi then go for it. Actually making sushi with your friends does sound like a great way to get messy in the kitchen. Either way you get to eat spicy Baja sushi.
I’m taking my easy sushi recipe to Fiesta Friday to share. Have you tried the Tailwind app for Pinterest and Instagram? I opened a new tribe called Healthy Recipes for Healthy Families. Here’s your personal invitation to join my Tailwind tribe.
With Tailwind you can manage your Pinterest boards with ease and set up perfect pinning schedules. I’m loving this new application! Check it out and join my tribe.
Enough about me, here’s the easy sushi recipe I promised.
I found the perfect foolproof sushi rice recipe at MakeMySushi.com.
Make the sushi rice before preparing the fish and let cool to room temperature, about 45 minutes in advance of assembling the towers. Chop serrano and green onions and mix with mayonnaise, lime juice and siracha. Cut tuna into small dice and mix with spicy sauce. Slice avocado. Assemble towers; the fish goes first in the pan followed by the rice. Pat rice down over fish. Invert onto your serving dish or onto individual plates. Gentle remove springform pan. Garnish with avocado slices and green onions. Serve with wasabi paste and soy sauce.
Easy Sushi, Spicy Baja Tuna in Sushi Towers
Spicy tuna towers over sushi rice. Easy sushi recipe.
- Sushi rice, uncooked 2 cups
- Rice vinegar, unseasoned, 1/4 cup
- Sugar, 1 tablespoon
- Salt, 1 teaspoon
- Fresh raw ahi (yellow fin) tuna, 16 ounces, may substitute any sushi grade tuna, jack or salmon
- Mayonnaise, 2 tablespoons
- Siracha, 2 teaspoons or to taste
- Serrano chili, 1 teaspoon minced
- Green onion, 1 tablespoon sliced thinly
- Lime juice, 2 teaspoons
- Avocado, 1/2 sliced
- Wasabi paste and soy sauce on the side
- Step 1 Rinse rice until several times until water is clear. Combine 2 cups of rice and 2 1/2 cups of water. Bring to a boil, stirring once. Reduce heat and simmer for 8-10 minutes.
- Step 2 Heat vinegar, sugar and salt until solids dissolve. Stir vinegar mixture into hot rice and combine. Let cool to room temperature.
- Step 3 Dice fish and combine with remaining ingredients except avocado.
- Step 4 Divide fish into 4 inch springform pans (4). Top fish with prepared sushi rice and pat down with a spoon or a flat based measuring cup to compress the rice.
- Step 5 Invert pan onto serving dish and open springform. Gently remove pan and base. Garnish with avocado slices and serve with wasabi and soy sauce on the side.
PIN IT and Please share this post. I’m so happy with the delicious results.
Ten Kitchen Gadgets You Can’t Live Without in Baja, Mexico Every chef or home cook has a list of essentials kitchen gadgets that they can’t live without and these are ten of my favorite kitchen tools that make my life easier. Of course I could make […]
Baja Mediterranean Style Salmon, Black Bean Salsa and Rice Grilled in Foil Packets. A Complete Meal and Easy Clean Up
Salmon, black beans, peppers and rice make a healthy Baja-Mediterranean inspired complete meal in easy clean up foil packets. I grilled these outside because it’s too hot to use the oven but they can easily be baked in the oven in parchment paper, which may […]
Easy slow cooker pulled pork with three peppers is so versatile. Make a large batch ahead of time and freeze it for quick meals. The slow cooker does all the work while you get out of the hot kitchen and play at the beach. I combined Anaheim, jalapeño and sweet bell peppers in this pulled pork; it’s not too hot but just spicy enough to hold up to the all day simmer.
Searing meat before you place it in the slow cooker gives the meat more flavor but you can skip that step if you’re in a hurry. I’ve been known to throw everything in the crockpot without pre-cooking any of the ingredients. Believe me it will be fine. Too hot to stand over the stove? Sear the meat over high heat on your outdoor grill, adding a nice smokey flavor.
3 Ways to use pulled pork
- Pulled pork Mexican torta, sandwich – combine meat with traditional or spicy barbecue sauce, serve with pickled jalapeños and shredded cabbage on a bolillo; a small oval roll of plain white bread, crusty on the outside and with a soft interior found in every Mexican bakery. Here’s a recipe to try.
- Pork carnitas tacos, tostadas, tamales, empanadas, chili rellenos; basically any Mexican meal that needs a tasty meat stuffing. These tostadas were simple to throw together for a quick weeknight meal. Lightly fry corn tortillas in olive oil. Top with pulled pork, finely chopped onion and cilantro, finely chopped cabbage, cotija cheese and salsa verde.
- Korean lettuce wraps; pulled pepper pork, wrapped in lettuce and served with kim chi or Korean quick pickles. Recipe.
Slow Cooker Three Pepper Pulled Pork
Three pepper pulled pork is simmered all day in a slow cooker and is ready for tacos, lettuce wraps and pulled pork sandwiches. Simple and versatile. Freezes well.
- Pork shoulder, 3-4 pounds
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- Salsa verde, homemade or jarred 2 cups
- Red wine vinegar, 1/2 cup
- Anaheim pepper, 2
- Jalapeño pepper, 2
- Bell pepper, any color, 1 cup chopped
- Onion, 1 large white or yellow, chopped
- Step 1 Salt and pepper pork. Sear both sides of the pork in a hot skillet or over a high flame in the outdoor grill about 10 minutes. Should have a uniform charred surface.
- Step 2 Place meat and all remaining ingredients in a slow cooker. Add water if needed to cover 3/4 of the meat. Cook on high 6-8 hours until meat falls off the bone. This could be simmered all day in a dutch oven or made in an instapot or pressure cooker. Adjust times accordingly.
PIN IT FOR LATER
This is a delicious whole food, vegan bolognese over zucchini noodles but you can and should serve it over pasta, rice, quinoa. A definite addition to a Mediterranean style diet and is perfect for #MeatlessMonday. The mushrooms give a nice meaty texture and the nutritional […]