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Tag Archives: cilantro

CHICKEN AVOCADO SANDWICH

18 Saturday Jul 2015

Posted by Ceri Wilkin in burgers and sandwiches, Recipes

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chicken, ciabatta, cilantro, delicious, easy, lettuce, quick, salsa, smoked cheddar, tomato

I assembled this sandwich for lunch one busy Saturday afternoon with fare we had readily available at the house. One of the many great things about a sandwich, apart from it being quick, delicious, easy to eat and easily adaptable to individual desires and what happens to be on hand, is that it is a simple matter to modify the amount of ingredients that would be needed for one person or a crowd.

CHICKEN AVOCADO SANDWICH

chicken avocado sandwich

ciabatta rolls

1 1/2 pounds cooked chicken breast, sliced

8 ounces smoked cheddar cheese, sliced

2 tomatoes, sliced

1/2 pound lettuce

3 avocados

4 tablespoons salsa

2 tablespoons mayonnaise

2 teaspoons chopped cilantro

1 lime, juiced

hot sauce to taste

Peel the avocados and coarsely mash them in a bowl. Fold in the salsa, mayonnaise, cilantro, lime juice and hot sauce.

To assemble the sandwiches, slice the rolls in half and hollow out some of the bread. Spread each half of the rolls with the avocado mixture. Layer with chicken, cheese, tomatoes and lettuce. Replace the top of the rolls.

Enjoy!

Recipe adapted from CITISCAPES, April 2011

www.citiscapes.com/

GRILLED CHICKEN TACOS WITH CREAMY CHIPOTLE SAUCE

02 Monday Mar 2015

Posted by Ceri Wilkin in Chicken, Recipes

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chipotles in adobo, cilantro, grilled, lime, mayonnaise, Mexican, radishes, tortillas

We ate these delicious, piquant Chicken Tacos, in the dining room, gathered around the fire, dreaming of the warmth of Spring that will hopefully be joining us very soon.

Even though snow was on the ground all around, my husband gallantly offered to barbecue the chicken on the grill out on our back deck, cooking it to smoky, sunny perfection.

GRILLED CHICKEN TACOS WITH CREAMY CHIPOTLE SAUCE

grilled chicken tacos with chipotle sauce

SAUCE

2 chipotles in adobo, finely chopped

1/2 cup mayonnaise

1/2 cup sour cream

1 teaspoon lime juice

1/8 teaspoon salt

1/8 teaspoon ground black pepper

TACOS

1 tablespoon ground cumin

1 tablespoon salt

1 teaspoon dried thyme

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon paprika

1/4 teaspoon ground black pepper

2 garlic cloves, minced

1/4 cup olive oil

2 teaspoons lime juice

2 boneless, skinless chicken breastes

8 corn tortillas, warmed

4 radishes, cut into matchsticks

1/4 cup cilantro leaves

2 limes, cut into wedges

TO MAKE SAUCE

In a medium bowl, combine all ingredients.

TO MAKE TACOS

Heat a grill to medium-high heat. In a large bowl, combine cumin, salt, thyme, garlic powder, onion powder, paprika, pepper, garlic, olive oil and lime juice. Add chicken, toss to coat. Grill chicken, turning once, until cooked through, about 8 minutes per side. Transfer to a bowl, let rest a few minutes, and cut into bite size pieces.

For each taco, add chicken to a tortilla, drizzle with sauce, and top with radishes and cilantro to taste. Serve with lime wedges.

Enjoy!

Recipe adapted from Oprah Magazine, July 2014

www.oprah.com/

CHINESE CHICKEN SALAD

23 Monday Feb 2015

Posted by Ceri Wilkin in Asian, Chicken, Recipes, Salad

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almond butter, carrot, cilantro, ginger, mayonnaise, napa cabbage, radish, red bell pepper, rice vinegar, sesame oil, soy sauce, take-out, The Oscars

The evening was a marvelous, companionable, relaxed and comfortable time of sharing, debating personal favorites from the big screen, the happenings and appearances before us on the little screen, and exquisite Chinese fare and champagne.

Because I knew others were invited to The Oscars watch party, I dared not go so far as to wear my pajamas and cause undue alarm (although those that wore their PJ’s were nothing short of adorable!) – instead, showered and clothed myself in a clean pair of yoga pants, and the minimum of make-up. I was thankful, that at least on this one cozy, lazy Sunday evening, I was on the couch with my feet encased in a warm pair of socks instead of a towering pair of potentially painful heels.

Even though we were invited to bring our favorite Chinese take-out – I had found this recipe for Chinese Chicken Salad I thought sounded interesting, and wanted to try it. However, after sampling all the other fabulous dishes, procured from restaurants around town, I fell in love with the Eggplant with Garlic Sauce, a dish I hadn’t even wanted to try, and now cant stop dreaming about!!

CHINESE CHICKEN SALAD

chinese chicken salad

In a bowl, combine 2 chopped cooked chicken breasts; 1 sliced carrot; 4 radishes, thinly sliced; 1 head napa cabbage, finely chopped; 1 red bell pepper, chopped; and 2 tablespoons chopped cilantro. Place 1/2 teaspoon sesame oil, 1 tablespoon soy sauce, 1/2 teaspoon minced ginger, 1 tablespoon rice vinegar, 1 1/2 tablespoons almond butter, 1 tablespoon of mayonnaise and 1 tablespoon vegetable oil in the bowl of a food processor; pulse to combine (I doubled the dressing, and it may have been just a little too much – although it tasted great, the salad looked a little weighed down). Add dressing to salad and toss to combine. Top with black and white sesame seeds.

Enjoy!

Recipe adapted from Parenting Magazine, July 2013

www.parenting.com/recipes

SLOW COOKER PORK TACOS AL PASTOR – FAYETTEVILLE PILATES AND BARRE

08 Thursday Jan 2015

Posted by Ceri Wilkin in Mexican, Pork

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al pastor, ale, cilantro, corn tortillas, fresh, pineapple, pork, shoulder roast, slow cooker, tidbits

The sweet burst of pineapple and crisp bite of radish in these Pork Tacos, help bring a little sunshine to these long, dreary winter days.

SLOW COOKER PORK TACOS AL PASTOR – FAYETTEVILLE PILATES AND BARRE

pork tacos al pastor

1 (4 to 5 pound) boneless pork shoulder roast

2 teaspoons salt

1 (12 ounce) bottle of white ale

2 (8 ounce) cans of pineapple tidbits in juice

1 (7 ounce) can chipotle peppers in adobo sauce

1 1/2 cups fresh pineapple

1/3 cup chopped fresh cilantro

1/4 cup red onion, finely diced

2 tablespoons fresh lime juice

1 teaspoon salt

1/2 teaspoon crushed red pepper

16 (6 inch) corn tortillas, warmed

TOPPINGS: crumbled goat cheese, sliced radishes, fresh cilantro leaves, chopped avocado

Rub roast with salt and place in a lightly greased slow cooker. Pour beer and 1 can of pineapple tidbits over roast. Process chipotle peppers and remaining can of pineapple in a blender or food processor until smooth. Pour over roast. Cover and cook on LOW 8 to 10 hours or until meat shreds easily with a fork.

Transfer pork to a cutting board, shred with two forks, removing any large pieces of fat. Skim fat from sauce, and stir in shredded pork.

Stir together fresh pineapple, cilantro, red onion, lime juice, salt and crushed red pepper. Serve pork in warmed tortillas with pineapple mixture and desired toppings.

Enjoy!

Recipe adapted from Southern Living, December 2013

www.southernliving.com/food

CHICKEN WITH WALNUTS – FAYETTEVILLE PILATES AND BARRE

20 Thursday Nov 2014

Posted by Ceri Wilkin in Chicken, Recipes, Soups and Stews

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chicken thighs, cilantro, cumin, ginger, saffron, walnut

Chicken With Walnuts is a beautifully seasoned, fragrant and fabulous dish. Part soup, part stew and all delicious!

CHICKEN WITH WALNUTS – FAYETTEVILLE PILATES AND BARRE

chicken with walnuts

1/3 cup walnut halves

1 tablespoon olive oil

eight skinless, bone-in chicken thighs, trimmed of extra fat

salt and freshly ground black pepper

1 onion, diced

2 garlic cloves, minced

1 1/2 teaspoons fresh ginger, minced

1 cup chicken broth

1/4 teaspoon ground cumin

pinch of saffron threads

1 tablespoon chopped cilantro

Heat oven to 350F. Spread the walnuts in a pie plate and toast in the oven for 8 minutes, until fragrant. Let cool.

In a large, deep skillet, heat the olive oil until shimmering. Season the chicken thighs with salt and pepper and cook over moderately high heat, turning once, until lightly browned on both sides, about 8 minutes total. Transfer the chicken to a plate. Add the onion, garlic and ginger to the skillet and cook over moderate heat until tender, about 6 minutes. Stir in the broth, scraping up the browned bits from the bottom of the skillet. Add the cumin and saffron.

Return the chicken with any juices to the skillet and bring to a simmer. Cover and cook over low heat until the chicken is tender and cooked through, about 30 minutes. Transfer the chicken to shallow bowls. Season the broth with salt and pepper and spoon it over the chicken. Sprinkle with the walnuts and cilantro and serve.

Enjoy!

Recipe adapted from Food and Wine, May 2010

www.foodandwine.com/recipes

CILANTRO LIME SEAFOOD SALAD

07 Monday Jul 2014

Posted by Ceri Wilkin in Appetizers, Recipes, Seafood

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Tags

avocados, cilantro, imitation crab, lime, mayonnaise, shrimp

We hosted a Happy Hour for our Neighbors, to start the summer. It was a super fun gathering, introducing wonderful new friends to the Neighborhood group, kids swimming, people chatting, lots of pizza and this Cilantro Lime Seafood Salad appetizer.

CILANTRO LIME SEAFOOD SALAD

cilantro lime seafood salad

1/2 pound cooked, peeled shrimp, cut into chunks

1/2 pound imitation crab meat, chopped into bite sized chunks

2 tablespoons chopped fresh cilantro

2 tablespoons chopped fresh Italian parsley

2 tablespoons fresh lime juice

1 teaspoon cumin

1/2 teaspoon finely grated lime peel

3 fresh avocados, diced

1 1/2 tablespoons mayonnaise

Stir mayonnaise, lime juice, cilantro, parsley and cumin in a bowl, mix well. Add crab and shrimp and stir until well coated. Gently stir in the avocado.

Serve with tortilla chips.

Enjoy!

Recipe adapted from The Dining Guide, May 2014

http://www.nwaonline.com/dining/

ROSEWATER CUPID and CHUTNEY CHICKEN SALAD and CURRIED CRAB DIP and MANGO SHRIMP WITH CILANTRO YOGURT SAUCE and CAULIFLOWER AND POTATOES and CHICKEN CURRY

29 Sunday Dec 2013

Posted by Ceri Wilkin in Appetizers, Cocktails, Dips, Salad

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cauliflower, chicken, chutney, cilantro, crab, curry, Indian, mango, pink champagne, potatoes, rosewater, shrimp, yogurt

On a recent evening when friends came for dinner, we settled on an Indian theme.
We served the appetizers outside, then moved in to the dining room for a chicken curry and a goat curry, accompanied by naan bread, poppadoms and chutney.

ROSEWATER CUPID

1/4 ounce elderflower liqueur
3 drops rose water
bitters
1 ounce gin
rose champagne

In a champagne glass, add 1/4 ounce elderflower liqueur, 3 drops rose water, and a dash of bitters. Add 1 ounce chilled gin and top off with chilled rose champagne.
Enjoy!

CHUTNEY CHICKEN SALAD

1/3 cup slivered almonds
1/2 cup mayonnaise
1/4 cup greek yogurt
1/3 cup mango chutney
1 tablespoon curry powder
1 teaspoon salt
1/4 teaspoon freshly ground pepper
5 cups diced cooked chicken
4 green onions, finely chopped
mini fillo tart shells

Heat oven to 350F. Bake almonds in a single layer in a shallow pan 5 to 7 minutes or until toasted and fragrant, stirring halfway through. Cool 20 minutes.
Whisk together mayonnaise, greek yogurt, mango chutney, curry powder, salt and pepper. Add chicken, green onions and toasted almonds, and toss until well blended. Cover and chill 2 to 24 hours.
Fill tart shells with chicken salad just before serving.
Enjoy!

Recipe adapted from Southern Living, February 2012
www.southernliving.com › Food › Recipes

CURRIED CRAB DIP


2 tablespoons unsalted butter

1 onion, finely chopped
2 tablespoons minced fresh ginger
2 teaspoons curry powder
3 tablespoons mango chutney, chopped
8 ounces cream cheese, softened
1 cup mayonnaise
2 tablespoons fresh lime juice
2 green onions, thinly sliced
1/4 cup finely chopped cilantro
1 pound lump crabmeat
salt and freshly ground black pepper

In a skillet, melt the butter. Add the onion and ginger and cook over moderate heat, stirring occasionally, until softened, about 7 minutes. Add the curry powder and cook, stirring, for 1 minute. Add the chutney, cream cheese, mayonnaise and lime juice and cook, stirring, until smooth and creamy, about 1 minute. Stir in the green onions, cilantro and crab. Season with salt and pepper and cook until the dip is heated through, about 1 minute. Transfer to a shallow bowl, serve with bread and chips if desired.
Enjoy!

Recipe adapted from Food and Wine, December 2009

www.foodandwine.com/recipes‎

MANGO SHRIMP WITH CILANTRO YOGURT SAUCE

1/4 cup cashews
1 tablespoon minced fresh ginger
4 garlic cloves
1 jalapeño, halved and seeded
1 tablespoon mustard seeds
1 teaspoon garam masala
1 teaspoon ground turmeric
1/2 cup mango nectar
2 tablespoons lemon juice
1 cup plain yogurt
salt
1 1/2 pounds large shrimp
2 tablespoons butter, melted
CILANTRO AND YOGURT SAUCE
2 cups cilantro leaves
1 cup mint leaves
1 jalapeño, seeded and coarsely chopped
4 garlic cloves, crushed
1 teaspoon ground cumin
1 tablespoon fresh lemon juice
1 cup plain yogurt
salt and freshly ground black pepper

In a blender, combine the cashews, ginger, garlic, jalapeño, mustard seeds, garam masala, and turmeric and pulse until the ginger and garlic are finely chopped. Add the mango nectar and lemon juice and puree until smooth. Add the yogurt and 1 tablespoon of salt and pulse to blend. Pour the mixture into a large bowl. Add the shrimp and toss to coat. Refrigerate for 2 hours.
Light a grill. Thread the shrimp on skewers. Drizzle with melted butter and sprinkle with salt. Oil the grate and grill the shrimp over high heat, turning occasionally, until lightly charred and cooked through, about 8 minutes. Serve the shrimp with the Cilantro and Yogurt Sauce.
CILANTRO AND YOGURT SAUCE
In a blended, combine the cilantro, mint, jalapeño, garlic, cumin and lemon juice and puree to a paste. Add the yogurt and puree until smooth. Season to taste with salt and freshly ground black pepper.
Enjoy!

Recipe adapted from Recipe.com
http://www.recipe.com/mango-shrimp/

CAULIFLOWER AND POTATOES

4 tablespoons vegetable oil
1 large head of cauliflower cut ito 1 1/4 inch florets
1 1/2 teaspoons cumin seeds
1 1/2 teaspoons ground cumin
3/4 teaspoon ground coriander
1/2 teaspoon ground turmeric
2 hot serrano peppers, finely chopped
4 potatoes, boiled, peeled, and diced
salt to taste

Heat oil in a tall sided saucepan, and stir fry cauliflower. Make sure it remains slightly crisp, but also browns in places. Remove cauliflower, add more oil to the saucepan, if necessary, and add cumin seeds, ground cumin, coriander and turmeric. Stir fry mix about 30 seconds. Return cauliflower to saucepan, add serrano pepper and potatoes and stir until cauliflower and potatoes are evenly coated. Season to taste with salt.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, April 2008
www.arkansasonline.com/news/features/food/‎

CHICKEN CURRY

4 chicken breasts
2 carrots, coarsely chopped
2 celery ribs, coarsely chopped
2 onions, chopped
4 cloves of garlic (all peeled, 2 minced)
2 tablespoons grated ginger
1 bay leaf
1 lime, sliced
3 cardamom pods
salt
2 tablespoons olive oil
2 tablespoons butter
1 apple, peeled and chopped
2 tablespoons curry powder
3 tablespoons flour
1/2 cup mango chutney

Place the chicken in a medium pot. Add the carrots, celery, 1 onion, whole peeled garlic, 1 tablespoon ginger, bay leaf, lime and cardamom pods, then cover with cold water. Bring to a boil, add a couple of pinches of salt and reduce the heat to a low simmer. Gently poach the chicken for about 35 to 40 minutes or until it is cooked through.
Strain the chicken, reserving the stock. When the chicken is cool enough to handle, chop into bite sized pieces.
Wipe out the stock pot and place back on heat. Add the olive oil and the butter. Add the chopped onion, remaining ginger, apple and curry powder. Once the onion and apple are just tender, sprinkle in the flour, stir then whisk in reserved stock until desired consistency is reached. Bring the mixture to a light simmer to thicken. Add in the chicken and the mango chutney.
Enjoy!

Recipe adapted from Rachael Ray Magazine, December 2012
www.rachaelray.com/recipe.php?recipe_id=5125

CHILEAN SEAFOOD STEW

07 Monday Oct 2013

Posted by Ceri Wilkin in Fish, Soup

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Tags

bell pepper, cilantro, clam juice, dinner, lime juice, lunch, seafood, shrimp, stew, white wine

A stew is usually a dish I consider for the cold depths of winter, however, this Chilean Seafood Stew is light and fresh enough to be enjoyed in the fall, when the weather is fluctuating between warm and cool, and sometimes both in one day.

CHILEAN SEAFOOD STEW

3 tablespoons of olive oil
1 onion, sliced
1 yellow bell pepper, sliced
1 orange bell pepper, sliced
1 red bell pepper, sliced
4 garlic cloves, minced
1 teaspoon chopped jalapeno
1 cup white wine
1 cup clam juice
1 (28 ounce) can of crushed tomatoes in juice
1 bay leaf
1/4 cup lime juice, plus 2 limes quartered
2 pounds white fish, cut into pieces
1 pound shrimp, peeled
1 cup whole cilantro leaves, chopped
4 scallions, chopped

In a saucepan, heat the olive oil. Saute the onions until they begin turning brown, 8 to 10 minutes. Toss in the bell peppers and cook an additional 3 minutes. Add the garlic, jalapeno, wine, clam juice, tomatoes, bay leaf and lime juice.
Bring to a boil, then reduce to a simmer for 15 minutes.
Add the fish and the shrimp and continue cooking 5 minutes, utnil the shrimp are opaque. Remove from heat, discard the bay leaf and stir in the cilantro and scallions. Serve with lime wedges.
Enjoy!

Recipe adapted from Oprah Magazine, April 2004
www.oprah.com/food.html‎

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About Ceri

Hello, I’m Ceri.

Thank you for visiting Recipe Doodle!

I am a wife, mother and recipe follower. For years, I have tackled one new recipe a day. Some are fabulous, some most definitely are not!

I am originally from New Zealand (posts about NZ here), and I have spent my life surrounded by passionate foodies. My husband owns pizzerias...

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