Making February warmer with easy Family Meals on Inside Guelph

I always have fun with Trish on Inside Guelph and today was no different! We talked about family meals and how easy it is to use pantry staples like salsa. In today's show I shared these two recipes that families will enjoy. Easy to make and taste great!

Spicy Fish Fillets with Pineapple Salsa

Spiking up store-bought salsa is a quick and easy way to jazz up your dinner blues. You can use fresh or canned pineapple for a sweet and sour feel to the salsa. The spicy fish is cooled off by the fresh salsa.

3 tbsp (45 mL) canola oil
1/2 tsp (2 mL) grated lime rind
1 tbsp (15 mL) lime juice
1 small clove garlic, minced
2 tsp (10 mL) chili powder
1 tsp (5 mL) dried oregano leaves
1/2 tsp (2 mL) ground cumin
Pinch each salt and pepper
4 catfish or tilapia fillets, about 1 1/4 lbs/ 625 g total
3/4 cup (175 mL) medium salsa
1/3 cup (75 mL) diced pineapple
2 tbsp (25 mL) chopped fresh cilantro or Italian parsley
Pinch hot pepper flakes

In a shallow dish, whisk together oil, lime rind and juice, garlic, chili powder, oregano, cumin, salt and pepper. Add fish fillets and turn to coat evenly. Let stand for 15 minutes.

Meanwhile, in a bowl combine salsa, pineapple, cilantro and hot pepper flakes. Place fish fillets on greased grill over medium high heat and grill for about 6 minutes or until fish flakes easily when tested with fork. Place on platter and top with salsa mixture.

Makes 4 servings.

Tip: Instead of grilling simply use a nonstick skillet to panfry the fish fillets.

Helpful Hint: You can also try other varieties of fish like snapper or haddock for the catfish.

Right out of the oven with crisp cheese around the edges!

Tortilla Stack

Having friends over for dinner is always a blast. Sometimes I make something a bit different for the kids than the adults and this recipe is one I use and is a big hit. I put it together and get it ready for the oven so that when the hunger bell rings, its ready to pop in the oven.

1 tbsp (15 mL) vegetable oil
1 small onion, finely chopped
2 cloves garlic, minced
8 oz (250 g) lean ground beef, turkey or chicken
1 tsp (5 mL) each chili powder and dried oregano leaves
1/2 tsp (2 mL) ground coriander 
1/4 tsp (1 mL) salt
2 tbsp (30 mL) chopped fresh cilantro
5 corn tortillas
1 1/4 cups (300 mL) Tex Mex flavoured shredded cheese
1 cup (250 mL) mild salsa
Sour cream (optional)

In a non-stick skillet, heat oil over medium heat. Cook onion and garlic for 3 minutes or until softened. Add turkey, chili powder, oregano, cilantro and salt.  Cook, stirring for 8 minutes or until browned. Stir in coriander.

Lay one tortilla on a parchment paper lined baking sheet and spread with ¼ cup (50 mL) of the salsa. Next, spread 1/2 cup (125 mL) of the beef mixture and sprinkle with ¼ cup (50 mL) of the cheese. Repeat three times and top with last tortilla and remaining cheese.

Bake in 400°F (200°C) oven for about 15 minutes or until cheese is melted and tortilla is light golden.

Makes 4 servings.

Vegetarian Option: Omit beef and use 1 can (19 oz/540 mL) of red kidney or black beans - drained, rinsed and mashed - instead of the ground beef.
Ground Soy Option: Use 1 pkg (350 g) ground soy for the beef.

Helpful Hint: To make the stack ahead, prepare it on baking sheet and cover well with plastic wrap and refrigerate until ready to use. Increase baking time to about 20 minutes or until knife inserted in centre is hot when touched.


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