Page 16 - Florida Sentinel 9-27-19

Recipes
Get dinner on the table in a half-hour or less with these quick and easy recipes.
Ingredients:
• 4 tablespoons extra-virgin olive oil, plus more for the pan
• 1 pound carrots, thinly sliced
• 2 tablespoons honey or agave nectar
• 1 tablespoon dijon mustard
• 2 tablespoons fresh lime juice, plus lime wedges for serving
• 4 6-ounce center-cut salmon fil- lets (about 1 1/2 inches thick)
• Kosher salt and freshly ground pepper
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground cumin
Directions:
• Pinch of ground cinnamon
• 1/3 cup roughly chopped fresh
mint
• 1/4 cup sliced almonds
GLAZED SALMON WITH SPICED CARROTS
1) Preheat the broiler. Lightly oil the broiler pan. Toss the carrots with 1 tablespoon olive oil in a bowl, then spread out on one side of the pan. Broil until the carrots begin to soften, 2 to 3 minutes.
2) Meanwhile, whisk 2 tablespoons olive oil, the honey, mustard and 1 tablespoon lime juice in a small bowl. Brush the tops and sides of the salmon with the glaze. Put the salmon, skin-side down, on the other side of the broiler pan next to the carrots and season with salt and pepper. Broil until the salmon is golden brown and just cooked through and the carrots are crisp-tender, 5 to 7 minutes.
3) Whisk the remaining 1 tablespoon each olive oil and lime juice, the coriander, cumin, cinnamon, mint and almonds in a bowl. Add the carrots and toss to combine; season with salt and pepper. Serve the salmon with the carrots and lime wedges.
BUFFALO CHICKEN ENCHILADAS
Ingredients:
• 3 tablespoons unsalted but- ter, melted, plus more for greas- ing the pan
• 4 cups shredded rotisserie chicken
• 8 ounces cream cheese, at room temperature
• 2 cups shredded Cheddar
• 1 cup hot sauce, plus more for serving, such as Frank's
• 1 bunch scallions, thinly sliced, white and green parts separated
• 1/4 teaspoon ground cumin
• 16 corn tortillas
Directions:
• 2 tablespoons crumbled blue cheese
• 2 tablespoons blue cheese dressing
1) Preheat the oven to 400 degrees F. Butter a 9-by-13-inch baking dish.
2) Mix the chicken, cream cheese, 1 cup of the Cheddar, 1/3 cup of the hot sauce, white parts of the scallions and cumin in a large bowl until well combined. Stir together the butter, remaining 2/3 cup hot sauce and 3 tablespoons water in a medium bowl.
3) Microwave the tortillas in batches until warm, softened and fold- able, about 30 seconds. Keep warm between damp paper towels.
4) Spoon a portion of the chicken mixture down the middle of each tor- tilla and roll up. Place them side by side, seam-side down, in the pre- pared pan. Pour the hot sauce mixture over the tortillas. Sprinkle with the remaining 1 cup Cheddar and the blue cheese and bake until the cheese is melted and bubbly, 15 to 17 minutes.
5) Drizzle the blue cheese dressing over the enchiladas and sprinkle with the scallion greens. Serve with more hot sauce.
Ingredients:
• 1 cup canned unsalted diced tomatoes
• 1 medium white onion, quartered • 2 cloves garlic
• 1/2 chipotle in adobo sauce, plus • 1 tablespoon of the sauce
• 2 tablespoons vegetable oil
• 1 large pork tenderloin, trimmed and cut into 1-inch chunks (about 1 1/2 pounds)
• Kosher salt and freshly ground black pepper
Directions:
• 1 tablespoon chili powder
• One8-ouncesweetpotato,peeled and cut into 1/2-inch chunks
• 2 cups low-sodium chicken broth • 1 tablespoon pickled jalapenos
• 1 cup 2 percent Greek yogurt
• 1/4 medium head red cabbage
• 1 medium Haas avocado
• 1 lime
• 1/2 cup loosely packed fresh cilantro
• Eight
warmed
6-inch corn
tortillas,
1) Puree the tomatoes, onions, garlic, chipotle and adobo sauce in a food processor until completely smooth.
2) Heat the oil in a large Dutch oven or pot over medium-high heat until nearly smoking. Add the pork in a sin- gle layer, season with 1 teaspoon salt and 1/2 teaspoon pepper and cook, undisturbed, until beginning to brown, about 2 minutes. Turn the pieces and cook until brown, about 1 minute more. Dust the meat with the chili pow- der, and add the tomato puree, sweet potatoes, chicken broth, 1/4 teaspoon salt and a few grinds of pepper. Bring to a boil, reduce the heat to medium, cover and gently simmer until the meat is cooked through and the potatoes are tender, about 15 minutes.
3) Meanwhile, prepare the toppings: Chop the jalapenos, and whisk together with the yogurt in a small bowl. Shred the cabbage, cut the avocado into chunks and cut the lime into wedges.
4) Ladle the stew into large, deep bowls. Top with the yogurt mixture, garnish with the cabbage, avocado, lime and cilantro and serve with the tortillas.
SPICY PORK AND SWEET POTATO STEW
PAGE 4-B FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY FRIDAY, SEPTEMBER 27, 2019