Creole Tuna Portobello Melts

Source: Bumblebee.com

Ingredients:

• 1 can (12 oz.) BUMBLE BEE Bee Chunk Light Tuna, well drained
• 8 medium Portobello mushroom caps
• 1 tablespoons olive oil
• 4 tablespoons butter, divided
• 1/2 cup EACH finely chopped red bell pepper, carrot and onion
• 2 teaspoons Creole or Cajun seasoning
• 2 cups soft breadcrumbs (2 slices bread)
• 1 cup shredded Mexican-blend cheese

Directions:

Preheat broiler. Brush tops of mushroom caps with 1 tablespoon oil and place on a baking sheet. Broil until almost tender, 3-4 minutes per side. Place cap-sides down on baking sheet. Meanwhile, in a medium skillet, heat 2 tablespoons butter and saute the pepper, carrot and onion until softened, about 5 minutes. Stir in the Creole seasoning and remaining 2 tablespoons butter; stir until melted. Remove from heat and stir in the breadcrumbs until well coated. Gently mix in the tuna. Fill mushroom caps with tuna mixture and top with 2 tablespoons cheese each. Broil until cheese melts.

Other Tidbits:
Makes 6 Servings

Javi’s Really Real Mexican Ceviche

Source: http://allrecipes.com

Ingredients:

• 4 pounds shrimp
• 1 pound scallops
• 6 large limes, juiced
• 1 large lemon, juiced
• 1 small white onion, chopped
• 1 cucumber, peeled and chopped
• 1 large tomato, coarsely chopped
• 1 jalapeno pepper, chopped
• 1 serrano pepper, chopped
• 1 bunch cilantro
• 1 tablespoon olive oil
• 1 tablespoon kosher salt
• ground black pepper to taste

Directions:
In a large glass or ceramic bowl, gently toss the shrimp and scallops with the lime juice and lemon juice. Mix in onion, cucumber, tomato, jalapeno, serrano, cilantro, olive oil, salt, and pepper. Cover bowl, and chill ceviche 1 hour in the refrigerator, until shrimp and scallops are opaque.

Other Tidbits:

This recipe is versatile, it can be used for either an appetizer or main course.

Prep time: 15 min.
Total: 1hr. 15 min.
Serves 12

Chicken-Fajita Tostadas

Source: MarthaStewart.com

Ingredients:

• 2 medium onions, thinly sliced
• 2 bell peppers (ribs and seeds removed), thinly sliced
• 1 box (10 ounces) frozen corn kernels
• 1 cup prepared fresh salsa
• 2 tablespoons olive oil
• Coarse salt and ground pepper
• 2 cups shredded cooked chicken breast
• 4 corn tortillas (6-inch)
• 1/2 cup shredded sharp cheddar

Directions:

1. Preheat oven to 450 degrees. Line a rimmed baking sheet with aluminum foil. On foil, combine onions, bell peppers, corn, 1/4 cup salsa, and 1 tablespoon oil; season with salt and pepper.
2. Roast, tossing occasionally, until vegetables are tender and lightly browned, 15 to 20 minutes. Add chicken, stir to combine, and continue to roast until warmed through, 5 minutes more. Transfer chicken and vegetable mixture to a serving bowl, discarding foil (reserve sheet).
3. Arrange tortillas on sheet. Dividing evenly, brush with remaining tablespoon oil; top with cheese. Bake until edges are golden and cheese is melted, 5 to 8 minutes.
4. Dividing evenly, top tortillas with chicken-vegetable mixture and remaining 3/4 cup salsa. Serve with cilantro-lime rice, if desired.

Other Tidbits:
Serves: 4
Prep: 10 minutes
Total: 45 minutes

Classic Mexican Guacamole

Source: MarthaStewart.com

Ingredients:

• 1 1/2 tablespoon finely chopped white onion
• 1 tablespoon finely chopped plus 2 Teaspoons fresh cilantro
• 1 1/4 teaspoons finely chopped seeded jalapeno
• 1/2 teaspoon coarse salt, plus more for seasoning if desired
• 1 ripe Hass avocado, pitted, peeled, and coarsely chopped
• 3 tablespoon finely chopped seeded tomato

Directions:
With a large mortar and pestle, mash onion, 1 tablespoon cilantro, jalapeno, and salt until smooth and juicy. Add avocado, and mash slightly (avocado should remain somewhat chunky). Stir in tomato and remaining 2 teaspoons cilantro. Season with salt, if desired. Use immediately.

Other Tidbits:
Makes 1 1/2 cups

BOCA® Hawaiian Pizza

Source: bocaburger.com

Ingredients:

• 2 frozen BOCA Meatless Smoked Sausage
• 1 Italian pizza crust (12 inch)
• 1/4 cup Barbecue Sauce, any flavor
• 1/2 cup Shredded Pizza! Mozzarella & Cheddar Cheese
• 1/4 cup canned pineapple tidbits, drained
• 1/4 of a medium green pepper, sliced
• 1/4 of a small onion, sliced

Directions:

PREHEAT oven to 450°F. Microwave sausage as directed on pkg.; cut into 1/4-inch-thick slices.
PLACE pizza crust on baking sheet; spread evenly with the barbecue sauce. Top with sausage and remaining ingredients.
BAKE 10 min. or until cheese is melted. Cut into 8 slices to serve.