White fish in Coconut Gravy
- 4 thick filet of white fish (without skin or bones best)
- 1 can of coconut cream
- 1 jalapeno diced (remove seeds and membranes to lower the heat of the pepper) We like the red jalapenos for more heat.
- 2 tbsp of real butter
- 7 cloves of garlic diced
- ¼ tsp ground cumin
- Fresh cilantro chopped with stems (about a handful)
- 2 tablespoons of lime juice
- 1 small onion sliced in rings (then slice the rings in half).
- 6 whole green chilies roasted or canned in strips (you can buy canned, we hand roast hatch green chilies)
- In a large skillet melt your butter
- Stir in your cumin and garlic
- Add in your half rounds of onions
- When the onions are soft add in your jalapeno dices.
- Stir in your coconut cream both the liquid and the heavy cream. Stir until the heavy cream is liquid as well.
- Add in your fish fillets
- Lay your green chili strips over top of the fish
- Spoon some of the coconut mixture over your fish and chilies
- Cover the skillet and turn heat on between low and medium.
- When you fish begins to flake add your cilantro to the top of the chilies and fish and “gravy”.
- Add your lime juice.
- On low cook another 3 to 5 minutes to meld the cilantro into the gravy.
Serve over Steamed Rice
Until Next Time,
Mrs. Kay Lynn Rice
This recipe is an alteration of my favorite fried corn side dish I grew to love back home. Growing it up was fried sweet corn with a bit of butter salt and pepper. Now that I’m all grown up and my loving husband has introduced me to a world of new flavors from his time of Arizona, my comfort food side dish has taken on a whole new level of awesomeness.
I recently made this for a family gathering and had many requests to share the recipe. Here it is.
- 1/4 cup pork lard
- 4 cups of sweet corn
- 1/2 onion diced
- 2 cloves of garlic diced
- 8 ounces roasted New Mexico Hatch Chilies (pealed and diced)
- 1 tbsp Corn meal or corn flour
- 1 tsp Jalapeno powder
- 1 tbsp Chili powder
- White soft quesadilla cheese
- Fresh Cilantro (optional)
- A pinch of salt
- Heat a cast iron skillet and melt your lard (Do not use Crisco or butter, it won’t taste the same).
- Saute the onion and garlic until limp.
- Add in your corn and fry on a medium heat. You want your corn to have a chard look to it.
- Add in your hatch chilies and continue “frying” in the skillet.
- Combine your jalapeno powder and chili powder together then add to your skillet, spreading it evenly over the corn while frying. Stir in.
- Sprinkle in your corn flower over top of the corn and fold it in evenly.
- When the corn has a “roasted” look to it (it will toughen up as well), take it off the heat and transfer it into a large pan or serving dish.
- Sprinkle with some chili powder, grated white Mexican cheese and the fresh cilantro.
- Can be served cold or hot.
Feel free to add in jalapeno slices, extra peppers, some jalapeno tomato dices or even some black beans. Yum.
Enjoy and be the hit of any late summer picnic!
Until next time,
Mrs. Kay L. Rice
Every now and then, dinner time sneaks up on you out of nowhere and you have nothing prepared. One Skillet Meals ate great for times like these.
This recipe is great for no time preparation.
One Skillet “Fried” Chili
- 1/2 pound of chorizo sausage
- 1 cup of rice (dry)
- 1 1/2 cup of water
- 1 quarter small onion diced
- 1 8 ounce jar/can of diced tomatoes with jalapeno peppers
- 1 can of black beans rinsed
- 1 can of whole corn rinsed
- Shredded cheese
- In a large deep skillet brown and separate your sausage. Do not drain off the drippings.
- Add your onion brown a tad.
- Add in your dry rice.
- Stir while adding your water.
- Put a lid on your skillet and simmer for 15 minutes.
- Add in the tomatoes with jalapeno peppers, the black beans and the corn.
- Stir in.
- Cover and simmer for another 15 minutes or until the liquid is not visible and your rice is soft.
- Dish up and serve with a sprinkling of grated cheese.
Until next time,
Mrs. Kay L Rice
If you know my husband you know that there are always hot peppers in this house and in a high percentage of our meals. So when we were blessed with a big vegetable box filled with a wide range of hot peppers we were in heaven. But what to do with this wide range of different types of peppers created a moment of pause. Then it came to me Pickled Hot Peppers aka Cowboy Candy!
My husband absolutely loved the outcome so here is the recipe. Since it’s pickling peppers, it’s water bath canning to preserve!
Cowboy Candy (Pickled Mixed Hot Peppers)
- 1 lb mixed hot peppers sliced (Wear gloves & yes, keep the seeds in the pepper slices)
- 2/3 cups Apple cider vinegar
- 2 cups sugar
- 2 tbsp mustard seeds (whole)
- 1/4 tsp celery seed
- 1/4 tsp cayenne pepper ground
- 1/4 garlic powder
This makes 2 pints or 4 half-pints.
Make sure you sterilize and prep your jars, lids & water bath canner as you normally do to water-bath can.
- Put on latex gloves!!!!!!!! Do not touch your face! 😨😨😨😨
- Slice your mixed peppers into rings keeping the seeds inside the rings.
- In a large pot mix your vinegar, sugar, mustard seeds, celery seed, cayenne pepper and garlic powder together.
- Bring to a rolling boil
- Reduce heat and simmer for 5 minutes.
- Make sure you are stirring the mixture through these steps so the sugar doesn’t scorch.
- Add in all the peppers.
- Simmer and stir for another 5 minutes.
- Carefully fill your jars leaving 1/4 headspace.
- Wipe the rims clean, add your lids, place in your water-bath canner.
- Make sure the water is at least 1 inch over your tallest jat.
- After reaching a rolling boil your canning time is 15 minutes.
- When time is up remove from heat.
- Take jars out of canner and place in a quiet, stable, cool area.
- When you hear the pop the jar sealed.
- Leave to cool overnight.
My husband loves these peppers! He has them on sandwiches, as a side even in scrambled eggs! I’d love to hear your comments on them.
Until next time,
Mrs. Kay L Rice