The Menu
Sizzling Swordfish Fajitas
Layered Mexican Salad
Sopapillas
The Recipes
Sizzling Swordfish Fajitas
6 Servings
Broiled swordfish steaks and a fresh spicy salsa make these seafood wraps sizzle with flavor.
http://www.bettycrocker.com/recipes/sizzling-swordfish-fajitas/1e242f4b-f8d
e-4b36-9b93-33acbc5fd046
Fresh Spicy Salsa
2 medium tomatoes, finely chopped (1 1/2 cups)
8 medium green onions, sliced (1/2 cup)
2 cloves garlic, finely chopped
1 small fresh jalapeño chile, finely chopped
2 tablespoons chopped fresh cilantro
2 tablespoons lime juice
1/2 teaspoon ground cumin
Fajitas
2 tablespoons lime juice
1 teaspoon vegetable oil
1/2 teaspoon coarsely ground pepper
1 lb swordfish or other firm texture fish steaks
6 flour tortillas (8 inches in diameter), warmed
1 1/2 cups shredded lettuce (1/2 head)
1 small red bell pepper, finely chopped (1/2 cup)
1. In glass or plastic bowl, mix all salsa ingredients until well blended. Cover; refrigerate until serving time.
2. Set oven control to broil. Spray broiler pan rack with cooking spray. In small bowl, mix lime juice, oil and pepper; brush on fish. Place fish on rack in broiler pan. Broil with tops about 4 inches from heat 10 to 15 minutes, turning after 5 minutes, until fish flakes easily with fork.
3. Break fish into bite size pieces. Spoon 1/3 cup fish onto center of each tortilla. Top with lettuce, bell pepper and salsa. Fold one end of each tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold down remaining end.
Per Serving
Calories 235 (Calories from Fat 65 ), Total Fat 7 g (Saturated Fat 2 g), Cholesterol 35 mg;
Sodium 250 mg; Total Carbohydrate 30 g Dietary Fiber 3 g, Protein 16 g.
Exchanges: 2 Starch; 2 Very Lean Meat.
Tips
The torpedo-shaped swordfish gets its name from the long, flat sword-like bill that projects out of the upper part of the jaw. It uses the "sword" to attack its prey and, believe it or not, an occasional ship!
Warm tortillas by heating them in an ungreased skillet over medium heat 15 to 30 seconds, turning at least once. Or wrap several tortillas in dampened microwavable paper towels and microwave on High 20 to 30 seconds or until warm.
Layered Mexican Salad
serves 6
An easy-to-assemble salad that explodes with fresh flavors!
http://www.bettycrocker.com/recipes/layered-mexican -salad/02f82c97-de22-4056-a30a-309d2c466634?src=SH
Salad
1 1/2 cups shredded iceberg lettuce
1/3 cup chopped green bell pepper
2 cups black bean salsa
3/4 cup whole kernel corn
1 medium avocado, sliced
Lime Vinaigrette
3/4 teaspoon grated lime peel
3 tablespoons lime juice
2 tablespoons chopped fresh cilantro
1/4 teaspoon salt
1 clove garlic, crushed
3/4 cup olive or vegetable oil
In medium bowl, layer lettuce, bell pepper, 1 1/4 cups of the salsa and the corn. Top with remaining 3/4 cup salsa and the avocado.
In food processor or blender, process all vinaigrette ingredients except oil until mixed. Gradually pour in oil, processing until thick. Serve vinaigrette with salad.
Per Serving
Calories 400 (Calories from Fat 295 ),Total Fat 33 g (Saturated Fat 5 g), Cholesterol 0mg;
Sodium 480 mg; Total Carbohydrate 24 g, Dietary Fiber 6 g, Protein 7 g.
Exchanges: 1 Starch; 2 Vegetable; 6 Fat.
Tips
Purchased black bean salsa adds a lot of character to this salad without extra work! Look for it near the dips in the dairy or snack chip section or in the deli of your grocery store.
For a special presentation, instead of layering the salad in a bowl, arrange the salad ingredients on individual plates and serve with the vinaigrette on the side.
Skip the shredding. Buy already-shredded lettuce in the salad section of your grocery store.
Sopapillas
SERVES: 25
Sometimes the simplest recipes are the best. Give these sopapillas a try - they combine sugar, cinnamon and a drizzle of honey on crisp and flaky puff pastry squares - simply delicious!
http://www.puffpastry.c om/recipe/60125/sopapillas
1/2 of a 17.3-ounce package Puff Pastry Sheets (1 sheet), thawed
3/4 cup sugar
1 tbsp. ground cinnamon
Honey
Heat the oven to 400°F.
Unfold the pastry sheet on a lightly floured surface. Cut the pastry sheet into 25 (2-inch) squares. Place the sugar and cinnamon into a paper bag and shake to combine.
Bake for 15 minutes or until the pastries are golden brown.
Add the hot pastries in batches to the bag and shake until coated with the sugar mixture. Drizzle the pastries with the honey before serving.
A friend wrote
"I rolled the dough very thin, cut it into squares, put 3 chocolate chips in the middle of each, and sealed the sides. I baked them according to the directions and then rolled them in the sugar. They are wonderful!"
Sizzling Swordfish Fajitas
Layered Mexican Salad
Sopapillas
The Recipes
Sizzling Swordfish Fajitas
6 Servings
Broiled swordfish steaks and a fresh spicy salsa make these seafood wraps sizzle with flavor.
http://www.bettycrocker.com/recipes/sizzling-swordfish-fajitas/1e242f4b-f8d
e-4b36-9b93-33acbc5fd046
Fresh Spicy Salsa
2 medium tomatoes, finely chopped (1 1/2 cups)
8 medium green onions, sliced (1/2 cup)
2 cloves garlic, finely chopped
1 small fresh jalapeño chile, finely chopped
2 tablespoons chopped fresh cilantro
2 tablespoons lime juice
1/2 teaspoon ground cumin
Fajitas
2 tablespoons lime juice
1 teaspoon vegetable oil
1/2 teaspoon coarsely ground pepper
1 lb swordfish or other firm texture fish steaks
6 flour tortillas (8 inches in diameter), warmed
1 1/2 cups shredded lettuce (1/2 head)
1 small red bell pepper, finely chopped (1/2 cup)
1. In glass or plastic bowl, mix all salsa ingredients until well blended. Cover; refrigerate until serving time.
2. Set oven control to broil. Spray broiler pan rack with cooking spray. In small bowl, mix lime juice, oil and pepper; brush on fish. Place fish on rack in broiler pan. Broil with tops about 4 inches from heat 10 to 15 minutes, turning after 5 minutes, until fish flakes easily with fork.
3. Break fish into bite size pieces. Spoon 1/3 cup fish onto center of each tortilla. Top with lettuce, bell pepper and salsa. Fold one end of each tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold down remaining end.
Per Serving
Calories 235 (Calories from Fat 65 ), Total Fat 7 g (Saturated Fat 2 g), Cholesterol 35 mg;
Sodium 250 mg; Total Carbohydrate 30 g Dietary Fiber 3 g, Protein 16 g.
Exchanges: 2 Starch; 2 Very Lean Meat.
Tips
The torpedo-shaped swordfish gets its name from the long, flat sword-like bill that projects out of the upper part of the jaw. It uses the "sword" to attack its prey and, believe it or not, an occasional ship!
Warm tortillas by heating them in an ungreased skillet over medium heat 15 to 30 seconds, turning at least once. Or wrap several tortillas in dampened microwavable paper towels and microwave on High 20 to 30 seconds or until warm.
Layered Mexican Salad
serves 6
An easy-to-assemble salad that explodes with fresh flavors!
http://www.bettycrocker.com/recipes/layered-mexican -salad/02f82c97-de22-4056-a30a-309d2c466634?src=SH
Salad
1 1/2 cups shredded iceberg lettuce
1/3 cup chopped green bell pepper
2 cups black bean salsa
3/4 cup whole kernel corn
1 medium avocado, sliced
Lime Vinaigrette
3/4 teaspoon grated lime peel
3 tablespoons lime juice
2 tablespoons chopped fresh cilantro
1/4 teaspoon salt
1 clove garlic, crushed
3/4 cup olive or vegetable oil
In medium bowl, layer lettuce, bell pepper, 1 1/4 cups of the salsa and the corn. Top with remaining 3/4 cup salsa and the avocado.
In food processor or blender, process all vinaigrette ingredients except oil until mixed. Gradually pour in oil, processing until thick. Serve vinaigrette with salad.
Per Serving
Calories 400 (Calories from Fat 295 ),Total Fat 33 g (Saturated Fat 5 g), Cholesterol 0mg;
Sodium 480 mg; Total Carbohydrate 24 g, Dietary Fiber 6 g, Protein 7 g.
Exchanges: 1 Starch; 2 Vegetable; 6 Fat.
Tips
Purchased black bean salsa adds a lot of character to this salad without extra work! Look for it near the dips in the dairy or snack chip section or in the deli of your grocery store.
For a special presentation, instead of layering the salad in a bowl, arrange the salad ingredients on individual plates and serve with the vinaigrette on the side.
Skip the shredding. Buy already-shredded lettuce in the salad section of your grocery store.
Sopapillas
SERVES: 25
Sometimes the simplest recipes are the best. Give these sopapillas a try - they combine sugar, cinnamon and a drizzle of honey on crisp and flaky puff pastry squares - simply delicious!
http://www.puffpastry.c om/recipe/60125/sopapillas
1/2 of a 17.3-ounce package Puff Pastry Sheets (1 sheet), thawed
3/4 cup sugar
1 tbsp. ground cinnamon
Honey
Heat the oven to 400°F.
Unfold the pastry sheet on a lightly floured surface. Cut the pastry sheet into 25 (2-inch) squares. Place the sugar and cinnamon into a paper bag and shake to combine.
Bake for 15 minutes or until the pastries are golden brown.
Add the hot pastries in batches to the bag and shake until coated with the sugar mixture. Drizzle the pastries with the honey before serving.
A friend wrote
"I rolled the dough very thin, cut it into squares, put 3 chocolate chips in the middle of each, and sealed the sides. I baked them according to the directions and then rolled them in the sugar. They are wonderful!"
