Pan Seared Tuna Steak with Lime and Cilantro

Pan Seared Tuna Steak-5-poppopcooks.com

You will have this Pan Seared Tuna Steak dinner on the table in record time. The  pan seared tuna steak will take one and a half to two and a half minutes a side depending on how rare-  or well done – that YOU want it.

The sautéed spinach is so fast that you have to wait for the tuna to be almost done before you put the spinach in the skillet.

The potatoes take about 5 minutes in the microwave. How is all of that for Quick and Easy?

Lets get started ……

……..If your tuna steaks are frozen you could put them in the fridge in the morning on your way out the door. Or leave them in their individual wrapping and put them in a large bowl with a lot of water. The more water in proportion to the tuna steaks the faster they will defrost.

Or in the microwave on the thawing setting for a couple of minutes.

Put the potatoes in the microwave to “bake” while the rest of your Pan Seared Tuna Steak dinner comes together.

Put a skillet on at low for the spinach with enough extra virgin olive oil to cover the bottom.

Slice or coarsely chop the garlic cloves and add them to the spinach skillet. You are going to let the garlic just get translucent and not get brown. Don’t add the spinach until the tuna steaks are done so if you need to turn off the heat on the garlic to keep it from browning, so be it. You can turn it back on just before you add the spinach.

Put the tuna steaks into a bowl and add the lime zest, lime juice, salt, pepper, dill weed and a splash of white wine. Or, you could just go with salt and pepper and squeeze some lime juice on them just before you dig in. That also works okay.

Pan Seared Tuna Steak-poppopcooks-
Pan Seared Tuna Steak

Gently turn them over a few times to get them well covered with all of that good stuff.

Put a skillet on at medium high and add the olive oil and butter. When the butter has stopped foaming gently slip in the tuna steaks. The oil and butter will start foaming again but that’s okay. Pour some of the lime juice mixture on them.

Assuming that your tuna steaks are 1″ thick cook them for 1 and 1/2 minutes a side for rare. 2 and 1/2 minutes a side for well done. We like 2 minutes a side and medium rare. If in doubt just use a table fork to open a steak up a little and look at the inside to see how done it is.

Pan Seared Tuna Steak-2-poppopcooks.com
Pan Seared Tuna Steak

Put the spinach in its skillet with the garlic and turn it over a few times as it wilts. When it is as wilted as much as YOU want it add it to the plates.

Squeeze a little lime juice on the tuna steak and the spinach.

Now, serve up and enjoy your Pan Seared Tuna Steak with sautéed spinach and “baked” Potato.

Don’t forget the rest of that white wine. Pinot Grigio goes along real good. 

Pan Seared Tuna Steak-4-poppopcooks.com

 

 

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Tuna steaks pan seared in olive oil and butter with lime and cilantro
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Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
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Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
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Instructions
  1. Put the potatoes in the microwave to "bake" while the rest of your Pan Seared Tuna Steak dinner comes together. Put a skillet on at low for the spinach with enough extra virgin olive oil to cover the bottom. Slice or coarsely chop up the garlic cloves and add them to the skillet. You are going to let the garlic just get translucent and not get brown. You are not going to add the spinach until the tuna steaks are done so if you need to turn off the heat on the garlic to keep it from browning, so be it. You can turn it back on just before you add the spinach.
  2. Put the tuna steaks into a bowl and add the lime zest, lime juice, salt, pepper, dill weed and a splash of white wine. Or. you could just go with salt and pepper and squeeze some lime juice on them just before you dig in. That also works okay. Gently turn them over a few tames to get them well covered with all of that good stuff.
  3. Put a skillet on at medium high and add the olive oil and butter. When the butter has stopped foaming gently slip in the tuna steaks. The oil and butter will start foaming again but that's okay. Pour some of the lime juice mixture on them. Assuming that your tuna steaks are 1" thick cook them for 1 and 1/2 minutes a side for rare. 2 and 1/2 minutes a side for well done. We like 2 minutes a side and medium rare. If in doubt just use a table fork to open a steak up a little and look at the inside to see how done it is.
  4. Put the spinach in its skillet with the garlic and turn it over a few times as it wilts. When it is as wilted as much as YOU want it add it to the plates.
  5. Now, serve up and enjoy your Pan Seared Tuna Steak with sautéed spinach and "baked" Potato.
    Pan Seared Tuna Steak-5-poppopcooks.com
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Aracharra Steak Lake Chapala Style

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When we lived down in Mexico at Lake Chapala we learned all about Aracharra. Mostly we learned that we really like it. Aracharra is all about the marinade. After the lime juice you can just let your imagination kick in. We’ve settled on our favorite which is juice from 2 limes, 1/4 cup extra virgin olive oil, 1/4 cup balsamic vinegar, 3-4 cloves garlic, 1 teaspoon powdered cumin, 1/2 teaspoon cayenne pepper, 1 teaspoon dried basil, 1 teaspoon salt and  1/2 cup red wine. All of these amounts are per one skirt steak. Other ingredients we’ve seen used, tasted and enjoyed are Tequila, beer, orange juice, red pepper flakes, tabasco sauce, onions, chipotle peppers and on and on. The quick and easy part comes after the marinade. We opted for tenderized skirt steak but most folks like it not tenderized. When you go with not tenderized you might want to add more citric juices, go for the longer marinade and slice as thin as possible when you serve it. All to have a  steak that is more easily chewed up. You could also use flank steak instead of skirt steak. Flank will be a little tougher than skirt.

 

While you’re putting dinner together the night before just put all the ingredients in a large zip lock. Zip it closed and and toss everything around until it is all mixed together. Open up just a little of the zipper and squeeze as much of the air out as you can. Zip it closed and lay it flat in the fridge. Turn it over the next morning. You could get away with just marinating it for and hour or two but overnight gets more flavor into the meat and tenderizes it more.

Aracharra-2-poppopcooks.com

 

But first the veggies. Heat up the outdoor grill, the stovetop grill or a large skillet and wipe with oil. Set the oven on warm or 225°/107°C. Cut the potatoes into about 3/8″ slices. Cut up the carrots into about 2″ long and 3/8″thick pieces and slice the onion into about 1/2″ slices. Put the carrots and potatoes in a bowl. Salt, pepper and drizzle with olive oil. Toss them to get them coated. Gently salt, pepper and oil the onion slices without the tossing so that they stay in one piece.

Aracharra-5-poppopcooks.com

 

Lay them out on the grill. 1 1/2 to 2 minutes a side. Put them back in the bowl and in the oven while you zap your Aracharra.

Aracharra-8-poppopcooks.com

 

Lay the steak on the grill (or skillet) and pour a little of the marinade on the meat. Those are cored and seeded tomatoes that you see in the corners. Sorry, my creative juices kicked in.

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Sear each side for about 2-3 minutes.

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Slice it as thin as you can and serve up your Aracharra.

Aracharra-11-poppopcooks.com

A sip,, or two,, or three,, or more of tequila sure goes good with Aracharra and some Malbec to round things out would be real nice.

 

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A grilled or pan seared skirt steak and veggies.
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Prep Time 10 minutes
Cook Time 15 minutes
Passive Time 2-24 hours
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Prep Time 10 minutes
Cook Time 15 minutes
Passive Time 2-24 hours
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Votes: 1
Rating: 5
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Instructions
  1. While you're putting dinner together the night before just put all the ingredients in a large zip lock. Zip it closed and and toss everything around until it is all mixed together. Open up just a little of the zipper and squeeze as much of the air out as you can. Zip it closed and lay it flat in the fridge. Turn it over the next morning. You could get away with just marinating it for and hour or two but overnight gets more flavor into the meat and tenderizes it more.
  2. But first the veggies. Heat up the outdoor grill, the stovetop grill or a large skillet and wipe with oil. Set the oven on warm or 225°/107°C. Cut the potatoes into about 3/8" slices. Cut up the carrots into about 2" long and 3/8"thick pieces and slice the onion into about 1/2" slices. Put the carrots and potatoes in a bowl. Salt, pepper and drizzle with olive oil. Toss them to get them coated. Gently salt, pepper and oil the onion slices without the tossing so that they stay in one piece.
  3. Lay them out on the grill. 1 1/2 to 2 minutes a side. Put them back in the bowl and in the oven while you zap your Aracharra.
  4. Lay the steak on the grill (or skillet) and pour a little of the marinade on the meat. Sear each side for about 2-3 minutes. Slice it as thin as you can and serve up your Aracharra.
  5. A sip,, or two,, or three,, or more of tequila sure goes good with Aracharra and some Malbec to round things out would be real nice.
    Aracharra-11-poppopcooks.com
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Chicken Tortilla Soup

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You will really like This Chicken Tortilla Soup recipe. It is the one that we have settled on after living in Mexico on beautiful Lake Chapala and having it in a lot of different restaurants down there. Then making it a few different ways for ourselves. We love it and  I make it two or three times a month. When I put the leftovers in the fridge to cool overnight so we can freeze portions in the zip locks, well, it never makes to the freezer. We scarf it all up the next day.

Chicken Tortilla Soup-Coarsely chop  up a small onion and two fresh seeded jalapeño peppers. The more jalapeño seeds that  wind up in the soup the hotter it is going to be. If you’ve never made it before I’d suggest for the first time go with one pepper without the seeds. The next hotter level  is 2 jalapeños without seeds then one pepper with the seeds and the hottest is 2 peppers with the seeds. 

Put a 6-8 quart stock pot on the stove at medium high and add about a tablespoon of olive oil. Put in the  chopped onion and jalapeño and stir them together. While they are cooking finely chop 3-4 cloves of garlic and when the onion starts to get translucent add the garlic. Squeeze half of a lime onto the garlic. Mix it all together and add the salt, pepper, cumin and a pinch of cayenne pepper,, if you want. Yes, it adds a  bit more heat to it but it also adds another flavor to the mix.

 Add two quarts of chicken stock  and mix it all together. Then the chicken. You can just cut up a boneless skinless chicken breast or thighs or you can just take frozen chicken tenders and put them right in the pot. When they get pliable take them out, cut them up and put the pieces back in.

Chicken Tortilla Soup6 poppopcooks.com

Also add the corn, garbanzo beans, black beans, the cilantro, (save some for garnish) and the tomatoes. Squeeze in the juice from the other half of the lime. Bring it to a boil then lower it to a  fast simmer.

Chicken Tortilla Soup3 poppopcooks.com

Stir it every five minutes or so and get the garnishes ready while the soup cooks. Turn the oven on at 350°F. Cut up 2 corn tortillas into 1/2″ strips. Spray oil a cookie sheet and spread the strips out on it.

Chicken Tortilla Soup4 poppopcooks.com

Put it in the oven for 3-4 minutes and check the strips for crispness. When they are crispy to your liking take them out and put them in a dish to rest.

Chicken Tortilla Soup5 poppopcooks.com

Slice or quarter a lime and cut up the avocado into the size pieces or slices that you want. Also have some sour cream standing by.

Chicken Tortilla Soup7 poppopcooks.com

Cook the soup for twenty minutes. Longer if you have the time, but twenty minutes simmering all together will get the job done. When the soup has about another ten minutes to cook whisk together about two tablespoons of corn meal with a few tablespoons of water and mix it into the soup. Take about half of the tortilla strips, break them in half and add them to the soup. Mix everything together, cook for another ten minutes. Serve it up and garnish your bowl the way you want it. Enjoy your Chicken Tortilla Soup!

Chicken Tortilla Soup poppopcooks.com

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Chicken soup the way they make it in Mexico!
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Prep Time 5 Minutes
Cook Time 25 Minutes
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Prep Time 5 Minutes
Cook Time 25 Minutes
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Instructions
  1. Coarsely chop up a small onion and two fresh seeded jalapeño peppers. The more jalapeño seeds that wind up in the soup the hotter it is going to be. If you've never made it before I'd suggest for the first time go with one pepper without the seeds. The next hotter level is 2 jalapeños without seeds then one pepper with the seeds and the hottest is 2 peppers with the seeds.
  2. Put a 6-8 quart stock pot on the stove at medium high and add about a tablespoon of olive oil. Put in the chopped onion and jalapeño and stir them together. While they are cooking finely chop 3-4 cloves of garlic and when the onion starts to get translucent add the garlic. Squeeze half of a lime onto the garlic. Mix it all together and add the salt, pepper, cumin and a pinch of cayenne pepper,, if you want. Yes, it adds a bit more heat to it but it also adds another flavor to the mix.
  3. Add two quarts of chicken stock and mix it all together. Then the chicken. You can just cut up boneless skinless chicken breasts or thighs or you can just take frozen chicken tenders and put them right in the pot. When they get pliable take them out, cut them up and put the pieces back in.Also add the corn, garbanzo beans, black beans, the cilantro, (save some for garnish) and the tomatoes. Squeeze in the juice from the other half of the lime. Bring it to a boil then lower it to a fast simmer.
  4. Stir it every five minutes or so and get the garnishes ready while the soup cooks. Turn the oven on at 350°F. Cut up 4 corn tortillas into 1/2" strips. Spray oil a cookie sheet and spread the strips out on it. Put it in the oven for 3-4 minutes and check the strips for crispness. When they are crispy to your liking take them out and put them in a dish to rest.
  5. Slice or quarter a lime and cut up the avocado into the size pieces or slices that you want. Also have some sour cream standing by.
  6. Cook the soup for twenty minutes. Longer if you have the time, but twenty minutes simmering all together will get the job done. When the soup has about another ten minutes to cook whisk together about two tablespoons of corn meal with a few tablespoons of water and mix it into the soup. Take about half of the tortilla strips, break them in half and add them to the soup. Mix everything together, cook for another ten minutes. Serve it up and garnish your bowl the way you want it. Enjoy your Chicken Tortilla Soup!
    Chicken Tortilla Soup poppopcooks.com
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Cornish Game Hen Mexican Style

Cornish Game Hen Mexican Style poppopcooks.com

Gammy and I are empty nesters now so a Cornish Game Hen works for just us instead of a whole chicken, Most of the time. There is an age old Italian way of doing this dish and I’ve done it lots and lots of times with a whole  chicken, lemon, garlic and parsley and some white wine of course. The lime and the cilantro gave a whole new flavor to this old Italian favorite. I hope I don’t get in trouble with my cousin Susan for doing it this way but just once, ok cuz?

Put a skillet on at medium high with about 3 tbsp. of olive oil. Take your game hen (or chicken) and with a pair of kitchen scissors cut the back bone out by cutting down each side of it. Open it up and split the inside of the breast bone with a sharp knife and spread it out flat. Salt and pepper both sides and put it in the pan skin side down. When the skin has browned turn it over and do the other side for a few minutes until it has started to brown.Cornish Game Hen Mexican Style1 poppopcooks.com

 

While the chicken is browning slice up two limes, chop up 4 garlic cloves and trim the leaves off a bunch of cilantro.

Cornish Game Hen Mexican Style4 poppopcooks.com

 

Remove the hen to a plate and put the cilantro, garlic and limes in the pan. Add the white wine and sprinkle a little salt and pepper.

Cornish Game Hen Mexican Style2

 

Put the hen and the drippings back in the pan. reduce the heat to medium low and cover the pan. Let it cook for about a half hour to 45 minutes. Cornish Game Hen Mexican Style5 poppopcooks.com

 

It’s done when you can split the meat off the thigh bone and there is no trace of red or pink near nor on the bone. Or, a  meat thermometer should read 165°F when inserted into the meatiest part of the thigh without touching the bone. 

When the hen is done remove it to a plate and increase the heat to medium high. Let the liquid reduce a little and use it as a sauce on top of the servings the bird.

 

Cornish Game Hen Mexican Style poppopcooks.com

 

 

 

 

I’ll always go back to the Italian way of doing this, with lemon and parsley, but this was a little trip down memory lane to when we lived in Mexico. AND it turned out real good.

 

 

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Course Main Dish
Cuisine Italian, Mexican
Prep Time 10 minutes
Cook Time 30-45 minutes
Servings
Ingredients
Course Main Dish
Cuisine Italian, Mexican
Prep Time 10 minutes
Cook Time 30-45 minutes
Servings
Ingredients
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Instructions
  1. Put a skillet on at medium high with about 3 tbsp. of olive oil. Take your game hen (or chicken) and with a pair of kitchen scissors cut the back bone out by cutting down each side of it .Open it up and split the inside of breast bone with a sharp knife and spread it out flat. Salt and pepper both sides and put it in the pan skin side down. When the skin has browned turn it over and do the other side for a few minutes until it has started to brown.
  2. While the chicken is browning slice up two limes chop up 4 garlic cloves and trim the leaves off a bunch of cilantro.Remove the hen to a plate and put the cilantro, garlic and limes in the pan. Add the white wine and sprinkle a little salt and pepper.
  3. Put the hen and the drippings back in the pan. reduce the heat to medium low and cover the pan. Let it cook for about a half hour to 45 minutes. t's done when you can split the meat off the thigh bone and there is no trace of red or pink near nor on the bone. Or, a meat thermometer should read 165°F when inserted into the meatiest part of the thigh without touching the bone.
  4. When the hen is done remove it to a plate and increase the heat to medium high. Let the liquid reduce a little and use it as a sauce on top of the servings the hen.
    Cornish Game Hen Mexican Style poppopcooks.com
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