Recipezaar: Gulf Coast Mexico,Low Fat recipes

A Unique & Yummy Salsa!

Tue, 15 Apr 2003 20:01:25 -0400

I am a a stickler for using fresh ingredients so when my boyfriend from 5 years ago made this up for the first time I cringed! Pardon me for saying so, but if I hadn't have been living with him I never would have eaten it! Hahahaha!!!! The boyfriend is long gone but this is the only salsa I'll eat! If you aren't used to cilantro it may take a few minutes to grow on you - it did me. Give it a chance though. It is seriously yummy!! -- posted by Lottidawe

Stuffed Pita Mexican Style (Torta Arabe)

Mon, 02 Jun 2003 20:01:35 -0400

These are regular menu items in all the respectable taco joints in Mexico. Ingredients are so obvious, nobody needs a write-down recipe with exact quantities. You just reproduce it. Many times I prefer these over regular tacos. -- posted by Mexi-Rosie

Sangrita

Mon, 04 Aug 2003 20:08:09 -0400

. -- posted by Mimi Bobeck

Yucatan Lime Fish

Tue, 02 Sep 2003 20:04:58 -0400

Saw this dish in a Newspaper Article about travelling in Mexico, It reminded me of a dish I had in Cozumel. It's a simple but different way to cook flounder and similar fish. Easy to make too. -- posted by Will Price

Homer's Traditional Pico De Gallo

Thu, 03 Feb 2005 19:59:12 -0500

This is a tradional Pico de Gallo recipe that has been in my family for several generations. Many current recipes are variations of this simple one, and their taste is cluttered by garlic or other spices not usually included in the traditional recipe. This makes a great dip for tortilla chips, or in a layered bean dip. One can make great guacamole by smoothing out ripe avocadoes and adding this pico with a little more lime juice and salt to taste. I use a minimum of salt, so you may need to add more to suit your taste. -- posted by Homer and Sandi

Chilmole ( Dark & Spicy Turkey)

Fri, 25 Feb 2005 15:01:50 -0500

This is a popular dish in the Yucatan region of Mexico, especially at Thanksgiving when there's a lot of leftover turkey. Sometimes chorizo is added, too, and it's normally garnished with hard-cooked eggs. It's excellent wrapped up in warm corn tortillas and it's one of those dishes you'll just nosh on, cold from the fridge. -- posted by EdsGirlAngie

Texas Roasted Jalapeno Hot Sauce

Sun, 08 Jan 2006 20:11:35 -0500

Hot jalapeno salsa to complement any meat dish or for a simple chip and dip tray -- posted by Fantasy Chef

Jalapeno-Lime Shrimp With Yellow Rice

Mon, 06 Feb 2006 19:59:30 -0500

Form Winn-Dixie. -- posted by Mike #2

Habanero Potatoes Au Gratin

Tue, 14 Mar 2006 13:54:01 -0500

These are delicious as a side dish for chicken or fish or on their own. -- posted by Molly Bloom

Confetti Dip

Mon, 29 May 2006 22:08:43 -0400

A nice chilled dip that can be server with corn chips or as topping on a potato bar. -- posted by Erv Kosch

Elswet's Deluxe Spanish Rice

Thu, 08 Jun 2006 20:36:42 -0400

The base recipe for this came from the Wise Encyclopedia of Cookery [1970's version]. my Wife has adapted the recipe and, over the years, perfected it. This is rich without being heavy. It is creamy without being too liquid. It is spicy, but not uncomfortably so, and goes with just about anything you wish to serve it with. We have it most often with home made chimis or broiled steak. ;) Hope you love it as much as we do. We use brown rice, as the carbs are less, and my Lady is diabetic. Feel free to substitute white rice, as you wish. To make the chicken stock of boullion cubes, 6 chicken cubes to 6 cups hot water and stir until the cubes are completely melted. -- posted by Pagan

Shrimp Vera Cruz

Wed, 28 Jun 2006 19:15:18 -0400

This recipe is from The New Family Cookbook for People with Diabetes. It is nice and flavorful and has one of my favorite components--quick. I made this with the tomatoes that have added chili; however, it can also be made with regular dice cut tomatoes. Hope you enjoy. Serve this with fresh bread and a side salad for a quick weeknight dinner. -- posted by PaulaG

Tomato Salsa

Thu, 21 Sep 2006 20:30:42 -0400

Adapted (I halved the ingredients) from a New Mexico State University website. This is absolutely the best "canned" salsa recipe I have tried. The reason? No tomato paste to give the salsa a sweet taste. To find the original recipe, go to: http://cahe.nmsu.edu.pubs/_e/e-ewe.html. -- posted by TJ Musgrove

Best Ever Ceviche!!!

Wed, 14 Mar 2007 22:10:02 -0400

This recipe is so simple and oh so good....and all the meat is already cooked (for those of you who are kind of weary to the lime juice method)TRY IT...I hope you LOVE it!!! NO COOKING REQUIRED!!!! READY IN MINUTES!!!! -- posted by AZRoxy63

Yucatecan Salsa

Sat, 21 Apr 2007 12:31:42 -0400

This salsa from the Yucatecan is wonderful on fish tacos. As with all recipes I've entered that call for Habanero peppers, you can substitute with any other type of Capsicum, although the flavor might be changed a bit, it should still be good. This one is from "The Pepper Pantry: Habanero" by Dave DeWitt and Nancy Gerlach. -- posted by Chef Sean #2

Peach Sangria

Thu, 24 May 2007 23:21:36 -0400

The base of this Sangria is frozen the night before serving and taken out of the freezer two hours prior to serving time. -- posted by Witch Doctor

Southwest Chicken & Rice

Sat, 30 Jun 2007 15:27:22 -0400

Very healthy, extremely tasty, filling meal. Super easy to make - 6 servings Weight Watchers 7pts per serving. -- posted by Chef #517059

Clammy Yummy

Mon, 11 Feb 2008 19:45:40 -0500

This is a really awful drink. -- posted by JBOSEATTLE

Chiltomate (Cooked Tomato and Chile Salsa)

Mon, 25 Feb 2008 18:56:20 -0500

Traditional recipe from the Yucatan Peninsula. Aquired while vacationing in Cancun, Mexico. -- posted by Celticevergreen

Habanero Pico De Gallo

Mon, 25 Feb 2008 19:00:30 -0500

Recipe is traditional Yucatan Peninsula, Mexico. Acquired from friend's housekeeper/cook while visiting Cancun. -- posted by Celticevergreen

Pat's Low-Fat White Chili

Mon, 25 Feb 2008 20:13:30 -0500

This is a great cold weather dinner. The basic recipe came from a South Beach Diet cookbook. Suggestions: Dress it up with all kinds of goodies like fat-free or low fat shredded cheese, fat free sour cream, salsa, cilantro, green chilies, jalapenos or tortilla strips. None of these really add any fat or calories to speak of. Tortilla strips are usually made by frying strips of flour tortillas for about 30 seconds in oil. I discovered that you can get a close second by spraying a cookie sheet with Pam, laying out strips of whole wheat tortillas, and spraying them again with Pam. Bake at 350 until lightly browned and crisp. Why whole wheat tortillas? They have a comparable calorie count to flour but the whole wheat takes longer to digest which lowers the calories stored as fat and adds additional fiber to your diet. Ive messed with this recipe a LOT. You can play with the ingredients to get a lot more soup. For example, Ive added the following, none of which really ups the calories enough to even mention; o More chicken broth o more salsa o Fresh lime juice o Roasted red peppers Let this be dinner along with a salad, sliced orange with chili powder and salt sprinkled on it, and baked whole wheat tortilla covered with melted fat free or low fat cheese and jalapenos or green chilies. -- posted by Chef #774395

Tex-Mex Salsa

Wed, 11 Jun 2008 02:58:20 -0400

I created this recipe to taste like my favorite Mexican restaurant that I went to when I was a child - Casa Hernandez. Jalapeno, cilantro, onion, salt, and garlic can be adjusted to taste. Chili powder may give this a nice touch, also. It just depends on your taste. This is a no-cook recipe. I am unsure of the amount of servings this makes. -- posted by JenJenMarie

Rice Atole (Mexican Rice Pudding/Arroz Con Leche)

Fri, 29 Aug 2008 09:55:59 -0400

My mom adapted this from several recipes she found, in an attempt to copy the arroz con leche that we had while I was studying in Merida, in Mexico's Yucatan Peninsula. The bakery sold it in little plastic cups, at room temperature. This isn't a true 'pudding' since it doesn't have any eggs--but it sure is good! I haven't actually made this myself yet--just enjoyed it at mom's house! Warming the milk before adding to the rice helps to avoid longer cooking times. Simply warm the milk in the microwave or in another pan shortly before adding it to the rice. This dish can easily be halved if you don't need such a large amount (or doubled if you need more). This is a nice recipe to pour into individual serving dishes (custard cups or ramekins work well) while still warm. Sprinkle with a little extra cinnamon to garnish, cool, and eat cold or at room temperature. -- posted by SrtaMaestra

Chunky Cherry Tomato Salsa

Tue, 01 Sep 2009 13:29:10 -0400

From the Crazy Sista Cookbook by Lulu Buffet. I love to go to her restaurant to eat. Everything served is from local farms and ranches. The food is always great and you can't beat the atmosphere. Cook time is minimum chill time. If you like a milder Salsa, remove the seeds from the Jalepeno before dicing and adding to salsa. -- posted by cajunhippiegirl