sweet peppers Archives - Baked Chicago

Entrees

Mediterranean-Inspired Fish Tacos

Mediterranian-inspired Fish Tacos #FoodDeservesDelicious #CollectiveBias #shop, salad dressing recipe, Zesty Italian, Ranch

The key to Mediterranean food is fresh ingredients. And these Fish Tacos are filled to the gills with fresh veggies, like baby spinach, cucumbers, tomatoes, sweet peppers, red onion and black olives. It’s like a mini farmer’s market in every flour tortilla!

In a mixing bowl, combine all the prepared fresh vegetables. Drizzle generously with Italian Dressing, and gently toss to coat. You want the onions, sweet peppers, cucumber, black olives, and tomatoes to absorb all the savory herbs while you prepare the fish tenders. Cover the vegetable mixture with plastic wrap or put in a resealable container and refrigerate.

Then bake your fish tenders (I like to use tilapia, but any white fish would be equally delish) according to package directions. About 5 minutes before the fish is done, start warming your flour tortillas according to package directions.

Now you’re ready to assemble. This is an easy weeknight dinner that allows everybody to customize their own fish tacos (make mine with extra cheese, please!).

Place a fish tender in the center of the tortilla. Pile on heaping spoonfuls of veggies with Zesty Italian dressing. Sprinkle with cheese. And top it with a dollop of Classic Ranch-sour cream.

Most of the ingredients in this recipe are plug-and-play, which means use whatever fresh vegetables you’ve got in stock and your favorite shredded cheese blend.

Mediterranean-inspired Fish Tacos

Rating: 51

Cook Time: 20 minutes

Yield: 6 servings

Ingredients

1/2 cup Ranch Dressing

1 cup sour cream

1 cup cucumber, diced

1 cup black olives, halved

1 cup sweet peppers, diced

1 medium red onion, diced

2 cups baby spinach, shredded

2 cups tomatoes, diced

1/2 cup Zesty Italian Dressing

2 cups shredded Cheddar cheese

14 ounces frozen breaded white fish tenders, about 6 servings (e.g. tilapia or cod)

8 8-inch flour tortillas

Instructions

Mix together ranch dressing and sour cream in a resealable container. Refrigerate while preparing remaining ingredients.

In a mixing bowl, combine cucumber, black olives, sweet peppers, red onion, baby spinach, and tomatoes. Drizzle with Italian dressing and gently toss to coat. Cover with plastic wrap and let vegetables marinate in the refrigerator while cooking fish tenders, according to package directions.

Heat six flour tortillas, according to package directions. Place one fish tender on each tortilla and top with Zesty Italian vegetable mixture and a generous dollop of the Ranch dressing-sour cream mixture. Serve immediately.

http://bakedchicago.com/mediterranean-fish-tacos/

Entrees

Mediterranean-Inspired Fish Tacos

Now you’re ready to assemble. This is an easy weeknight dinner that allows everybody to customize their own fish tacos (make mine with extra cheese, please!).

Place a fish tender in the center of the tortilla. Pile on heaping spoonfuls of veggies with Zesty Italian dressing. Sprinkle with cheese. And top it with a dollop of Classic Ranch-sour cream.

Most of the ingredients in this recipe are plug-and-play, which means use whatever fresh vegetables you’ve got in stock and your favorite shredded cheese blend.

Mediterranean-inspired Fish Tacos

Rating: 51

Cook Time: 20 minutes

Yield: 6 servings

Ingredients

1/2 cup Ranch Dressing

1 cup sour cream

1 cup cucumber, diced

1 cup black olives, halved

1 cup sweet peppers, diced

1 medium red onion, diced

2 cups baby spinach, shredded

2 cups tomatoes, diced

1/2 cup Zesty Italian Dressing

2 cups shredded Cheddar cheese

14 ounces frozen breaded white fish tenders, about 6 servings (e.g. tilapia or cod)

8 8-inch flour tortillas

Instructions

Mix together ranch dressing and sour cream in a resealable container. Refrigerate while preparing remaining ingredients.

http://bakedchicago.com/mediterranean-inspired-fish-tacos/

Entrees

Salad Dressing Recipe Mash-up Goes Swimmingly With Fish Tacos

I’m always on the lookout for new ways to use pantry staples. When you use the same brands year after year, you can take for granted all its uses. Specifically, I was looking for a salad dressing recipe that would bring a bold and zesty flavor – yet creamy texture – to my Mediterranean-inspired Fish Tacos. My #FoodDeservesDelicious, so I was prepared to find just the right salad dressing that would inspire a Mediterranean flavor. After lots of tasty trials, the answer wasn’t a single salad dressing but a mash-up of Kraft’s Classic Ranch and Zesty Italian dressings.

The new Kraft Pourables have been reinvented with a new, better taste. This blend definitely gives an extra zing to my fish tacos. Kraft’s Classic Ranch is creamier, with more buttermilk (yum!) and savory herbs. On this #shop for #CollectiveBias, I discovered that it blends extremely well with sour cream to balance with Kraft’s Zesty Italian dressing, which has even more herbs and spices. I found Kraft Zesty Italian and Classic Ranch dressings in the Salad Dressings Aisle at my local Walmart.

After getting all of my ingredients mise en place, I combined the Kraft Classic Ranch dressing and some sour cream. It goes in the fridge until we’re ready to eat.

In a mixing bowl, combine all the prepared fresh vegetables. Drizzle generously with Kraft Zesty Italian Dressing, and gently toss to coat. You want the onions, sweet peppers, cucumber, black olives, and tomatoes to absorb all the savory herbs while you prepare the fish tenders. Cover the vegetable mixture with plastic wrap or put in a resealable container and refrigerate.

Now you’re ready to assemble. This is an easy weeknight dinner that allows everybody to customize their own fish tacos (make mine with extra Kraft cheese, please!).

Place a fish tender in the center of the tortilla. Pile on heaping spoonfuls of veggies with Zesty Italian dressing. Sprinkle with cheese. And top it with a dollop of Classic Ranch-sour cream.

Most of the ingredients in this recipe are plug-and-play, which means use whatever fresh vegetables you’ve got in stock and your favorite shredded cheese blend.

And I highly recommend trying your hand at mashing up your favorite Kraft Pourables to create your own custom salad dressing recipe. What Kraft dressing flavors would you choose to mash-up?

Mediterranean-inspired Fish Tacos

Rating: 51

Cook Time: 20 minutes

Yield: 6 servings

Ingredients

1/2 cup Ranch Dressing

1 cup sour cream

1 cup cucumber, diced

1 cup black olives, halved

1 cup sweet peppers, diced

1 medium red onion, diced

2 cups baby spinach, shredded

2 cups tomatoes, diced

1/2 cup Zesty Italian Dressing

2 cups shredded Cheddar cheese

14 ounces frozen breaded white fish tenders, about 6 servings (e.g. tilapia or cod)

8 8-inch flour tortillas

Instructions

Mix together ranch dressing and sour cream in a resealable container. Refrigerate while preparing remaining ingredients.

http://bakedchicago.com/salad-dressing-recipe-for-fish-tacos/

Entrees

Hearty 6-Bean Slow Cooker Chili with Sweet Peppers

Feeding a huge crowd for the Big Game? This chili will feed a very hungry army so it’s a perfect quarterback for a Souper Bowl Party on any game day. It’s loaded with lots of lean protein and has a mild heat from the sweet red, orange and yellow peppers.

This chili has 6 beans. Yes, count them, 6 beans:

garbanzo (aka chick peas),
dark red kidney,
light red kidney,
white kidney,
black, and
butter

I used to make chili with four beans: butter, garbanzo, dark red and light red kidney. And that was fine for many years. But when I made this new version, I doubled the amount of ground turkey to 2 1/2 pounds. So I thought I should up the bean count as well. As I scoured the shelves at the supermarket, I found (for the first time) white kidney beans. My mind thinks in polar opposites quite a bit so I grabbed a can of white kidney beans and a can of black beans and was ready to get cooking.

It’s important to rinse the beans before putting them in the slow cooker. Depending on the type of bean, there will be a lot of starch in the bean juice and there will be little flavor (or nutritional value) in that. Simply empty the cans in a colander and rinse with cold water before putting in the slow cooker.

Then dice some small sweet peppers. To get about 1 cup of sweet peppers, I cut up 7 small red, orange and yellow sweet peppers. It adds a mild heat to the chili and a nice pop of color, as well.

Add the rest of the ingredients, and give it a good stir before putting on the lid to the slow cooker. Cook on HIGH for 2 to 3 hours, stirring every hour or so. Serve warm. Top with your favorite garnish, like popcorn or shredded cheese. Got any leftovers? It freezes well for up to 6 months.

So easy. So satisfying. So deliciously good.

6-Bean Slow Cooker Chili with Sweet Peppers

Rating: 51

Cook Time: 2 hours, 30 minutes

Yield: 8 servings

6-Bean Slow Cooker Chili with Sweet Peppers

Ingredients

2 1/2 pounds ground turkey, cooked

16 ounces garbanzo beans (aka chick peas)

16 ounces dark red kidney beans

16 ounces light red kidney beans

16 ounces butter beans

15 ounces white kidney beans

15 ounces black beans

32 ounces tomato juice

28 ounces chopped tomatoes

1 tablespoon garlic, minced

2 tablespoons onion, minced

4 tablespoons chili powder

1 cup sweet peppers, diced

Instructions

In a 6-quart slow cooker, add the ground turkey, beans, tomato juice, chopped tomatoes, garlic, onion, chili powder and sweet peppers. Stir to combine.

Cover and cook on HIGH for 2 to 3 hours.

http://bakedchicago.com/6-bean-slow-cooker-chili-sweet-peppers/

3,810