Flat Iron Steak Green Salad on Flatbread Pizza

A flat bread pizza topped with grilled flat iron steak and a big flavored salad finished with Southwestern toppings.


1 lavash(9 inches by 12 inches)

1 T olive oil

1/2 sour cream

1/4 C pasta sauce

½ C shredded cheddar¹


12 ounce flatiron steak marinated in favorite marinade.

Salad Ingredients

1/2 C cucumber diced

1/2 C tomato diced

2 T shallot diced

3 T cilantro chopped

2 T Kalamata olives chopped

2 C Little Gem (baby romaine) lettuce chopped

1/3 C white balsamic vinaigrette

¼ Crème or sour cream

1/2 avacado sliced

2 T Roasted Salsa Verde


Serves 2 or 4. Preheat oven to 450º F. Line baking sheet with parchment paper.

Make Salad

Chop and combine all salad ingredients (except romaine) in medium bowl Set aside.


Grill or broil steak to desired doneness and rest for 10 minutes. Slice the flat iron steak against the grain and set aside.

Flatbread Prep

Place flatbread on baking sheet and paint both sides lightly with olive oil. Transfer to oven and bake about 2- 3 minutes per side and remove from oven and cool.

Combine sour cream and pizza sauce in small bowl. Spread sauce onto lavash then sprinkle cheese. Bake for 3-4 minutes and remove from oven and cool.

Assemble the Flat Bread Pizza

Place the flatbread on large serving platter.

Combine salad ingredients, romaine, and steak. Add salad dressing and toss together.

Sprinkle the salad steak mixture onto flatbread. Add avocado slices and drizzle with crema and tomatilla salsa’.

Cut and serve,


¹Use an aged cheddar cheese if possible/ It adds depth to the steak richness.



Blackened Cod Tacos

Fish tacos are a family favorite. We like blackend instead of batter fried fish. We traditionally grill our fish. The slaw is crisp and seasoned to compliment the fish. Crema adds acidity and creaminess. Blackened fish with crunchy slaw nestled in a soft corn taco shell is irresistible.


1 1/2 poundcod filets sliced into 1 inch pieces

2 T canola oil

Blacken Seasoning

1 T smoked paprika

1 t cumin

1 T garlic powder

1 T onion powder

2 t thyme

1 t cayenne pepper

1 t salt



1/2 head of red cabbage shredded

1/4 head green cabbage shredded

6 T cilantro chopped

1/3 C chopped onion

1/2 Serrano chili diced


1/2 C mayonnaise

2 t cumin

3 T cilantro chopped

1 T shallot diced

1/2 lime juiced

Salt and pepper to taste



1/2.C crema / sour cream*

2 T lime juice

1 t chopped shallot

1/2 Serrano diced/optional

2 T  cilantro chopped

3 T mayonnaise



Heat grill to 375-400º F   8-10 tacos

In small bowl combine blackened seasoning ingredients.* Lightly oil grill pan. Using pastry brush lightly oil one side of fish and sprinkle on blackened seasoning. Turn over and oil  season other side. Place on grill and cook about 2-3 minutes per side. Remove.


Mix slaw dressing Ingredients in small bowl.

In medium bowl add shredded cabbage , cilantro, onion, and chili. Toss and add dressing and mix. Let marinate 30-45 minutes


Mix ingredients together in small bowl and marinates for 30 minutes. Place in serving dish.

Wrap 8-10 taco shells  in foil and place on top shelf of grill to heat.


Place taco on serving dish and add slaw and fish and top with slaw. Drizzle taco with crema. Serve with rice and Mexican black beads. Redand/or green salsas and hot sauce on the side,


*Crema is sold in loca Mexican groceries and in Safeway/Carrs stores.

*Chopped radish can also be added.

* If you want to use premixed seasoning ;Paul Prodhomme has a blackened seasoning for fish.

We are more heavy handed with chilis.

We have access to fresh fish regularly. We use this recipe for salmon, halibut, cod, and rock fish.






White Bean Chili with Rotisserie Chicken and Orzo



A delcious comfort food with a good balance of spice and especially acidity. This is a great food with a piece of olive bread or corn bread on a drizzly cold day.

4 tomatillos quartered*

2 shallots chopped

1 jalapeno diced

1 rotisserie chicken breat chopped*

4-5 C chicken broth

1 C orzo

2 14.5 ounce cans of white beans drained and washed

1 can of green chilis

1/2 t cayenne

1/2 t Mexican oregano*

1 T cumin

1/4 C chopped cilantro

1/4 C Mexican crema or creme frasiche


In medium pot add tomatillos, shallots, diced jalapeño, chicken, and broth. Cook about 30 minutes until tomatillos are soft and chicken can be shredded. Shred chicken and smash tomatillos.

Add orzo and cook for about 9 minutes additional broth if needed . Add beans, chilis, and seasoning.

Serve with chopped cilantro, crema, and generous slices of artisan bread and a green salad.


* The tomatiilos add a nice acidity to the soup. Canned tomatillos and very green tomatoes with juice of half lime can be used as a substitute for the  fresh tomatillos.

*We use left over roasted chicken as we eat alot of chicken and have leftovers. Fresh chicken breast can add an hour plus to cooking time

*Dried marjoram is substitute for Mexican oregano.

Pico de Gallo (Salsa Fresca)


Chunky pico de gallo or salsa fresca.  Quick to make and better than out of jar.  Fresh and tangy with the brightness of fresh lime and bold pepperiness from jalapeño.  I learned this recipe from a 10 year-old friend–it’s that easy to make.  


2 Roma tomatoes

1 jalapeño (or serrano)

1 garlic clove minced

1//2  lime juiced

1/4 C chopped cilantro

1/4 t cumin

1/4 t cayenne pepper

Salt and pepper


Remove seeds from tomatoes and dice and place in medium bowl.

Remove seeds from jalapeño and dice. Add to tomatoes.

Add in garlic, cilantro, cumin and stir to combine.  If the cumin is aged, add another dash.

Add lime juice and season to taste.


Serve with tortilla chips.


We eat pico de gallo  on our grilled fish, add to salads, tacos and burritos.

For a low calorie salad, use pico de gallo with juice.  There is no fat.


Alaska Cod Burger with Spicy Slaw


A spicy cumin-infused cole slaw served with Alaska beer-battered cod filets on a pretzel bun. The dressing add southwestern flair to a classic buttermilk dressing. 


5 C  red cabbage

3/4 t sea salt

1/2 C carrot ribbons

1/2 large shallot diced

1/3 C cultured buttermilk (2% milk fat)

1 1/2 T mayonnaise

1 1/2 T sour cream

1/2 t Dijon mustard

1 1/2 t ground cumin

1 t Sriricha (or other hot pepper sauce, preferably one with garlic)

1/4 t cayennne

1 T sugar

2 T lemon champagne vinegar

Salt and pepper

4 cod filets

4 pretzel buns

1/2 C rough chopped dry roasted peanuts (optional)


Serves 4- 6

Using mandolin with thin slicer blade, slice cabbage. Hand slice remaining cabbage. (Careful not to cut your hands.)

Place sliced cabbage in colander and toss with sea salt. Place colander on top of bowl to catch extracted water. Let cabbage sit for 1 to 4 hours. Discard excess water in bowl.  Cabbage will have softened and crunchy texture.

Rinse the slaw in cold water and drain Pat dry on layer of paper towels or clean cloth.

Add shallots and carrot grated ribs to cabbage. Add dressing with chopped peanuts and gently toss.





Red cabbage is a sweeter variety for cole slaw.

Purging the excess water from the cabbage is an extra step, but you get a slaw that is not swimming in dressing or watery. The other option is slice the cabbage dress and eat immediately, but the cabbage does not absorb as much flavor.

Southwestern dressings are good with tacos, grilled chicken, and fish or chicken filets.

Use remaining dressing and slaw to dress  filets and buns for big flavor boost. Or as a side dip.






Shrimp Tacos with Spicy Slaw



1 pound shrimp peeled and deveined

1 stick butter

1/4 c Mexican seasoning Morton and Bassett®


1 quart water

1/4 cup salt

2 T brown sugar

2 t soy sauce


2 cups purple cabbage shredded

1/2 cup carrots shredded

1/2 cup cilantro

2 T Serrano pepper minced

Salt and pepper


1/3 cup olive oil or grape seed oil

3 T lime juice

1 garlic clove minced

2 T shallot minced

1/2 t cumin

1/8 t cayenne pepper

1/2  salt

1  t sugar

2 T mayonnaise


Mexican crema Walmart supplies it or 1/4 cup sour cream and 1/4 cup heavy cream combined.


8 corn or flour tortillas  warmed in tortilla warmer or wrapped in foil

2 limes quartered in small serving dish.

1/2 cup crumbled queso fresco

Avocado sliced or chopped optional


Oven 170º

Combine the dressing ingredients in a salad dressing shaker. Taste and adjust seasoning. Let it rest while preparing the shrimp.Brine the shrimp for 20-40 minutes. In a small bowl add the sour cream and heavy cream, mix and set aside. Add the slaw ingredients together in medium bowl add salad dressing and toss. Adjust seasoning. Place tortilla warmer with tortillas in oven.

Remove shrimp from brine and dry. Place Mexican seasoning in plastic bag. Add shrimp and toss to coat.Place large skillet on medium high heat with 4 T of butter and heat until frothy.   Add half the shrimp cook about 2-3 minute turn and cook about 2 minutes until done. Remove to serving dish. Repeat step with remaining shrimp.

Tacos are ready to be assembled with taco layered with slaw, shrimp, and dressed with crema. Serve with lime, avocado,  and queso fresco crumbles on the side. The side  served was Mexican black beans. Delicious  Serves 4

Alternatively you can setup a taco bar  with tacos, slaw, shrimp, crema, limes, queso fresco,Mexican rice, black beans, salsa, guacamole, chips, and

*Use jumbo(21-25) or large shrimp(26-35)

Note: I need to start taking pictures this always looks tasty.


Shrimp Quesadillas with Corn Salsa



1/2 cup fresh sweet corn

1/2 Serrano  chili chopped fine

2 T shallot

1/2 lime juiced

1 T olive oil

Pinch of salt


1/3 pound medium shrimp

1/2 cup sweet corn

1/2 Serrano chili fine chop

3 T cilantro chopped

1/8 t cumin

1 lime juiced

2 cups Queso Fresco or Mexican blend cheese shredded

Pinch of salt

2 large taco shells



Add ear of sweet corn to boiling waster and blanch for one minute. Remove and dip in cold water. Cut corn from cob and place in small bowl. Add chili, cilantro, and shallot and combine, Add lime juice and olive oil and mix. Add salt mix and refrigerate for couple hours for flavors to meld. Serve with shrimp  quesadillas.


Peel and devein shrimp then poach for 1 minute. Remove and place in iced cold water and remove to small bowl. If using fresh sweet corn, blanch it for 1 minute and dip it into cold water. Cut corn from cob and place it in shrimp bowl. Add cilantro, chili, salt, and cumin in bowl with 1 lime juiced. Let the flavors blend for 30 minutes. Drain the liquid from the shrimp mixture.

Place large skillet on medium high heat. Add 1/4 teaspoon of olive oil and spread it around with spatula. Place taco shell in pan and heat until bubbles form, turn shell and heat until bubble appear.  Add 1/2 shrimp mixture and 1/2 cheese and cook until cheese melts. Fold taco shell over mixture like an omelet. Remove from pan and cover. Cook second taco and the plate and serve the quesadillas with corn salsa.

Note: When using Queso Fresco I cover the taco with shrimp and cheese mixture with a lid because the cheese melts slower than for example a Monterey Jack Cheddar combination.



Chicken Chili Verde



8-10 tomatillos husked and chopped

3 poblano  chiles rough cut

2 Serrano chiles  seeded and chopped

1 large onion chopped

1 green pepper chopped

4 garlic cloves minced

1/2 c chopped cilantro

4 chicken thighs skinless seasoned with salt and pepper

1 t cumin

1 t Mexican oregano

Salt and pepper to taste

4 cups chicken broth

Serving Recommendations

Avacado chunked

1/2 cup Cotija cheese crumbled

Lime cut in wedges

Cooked rice or tortillas


Place all the sauce ingredients in large sauce pan and bring to boil. Simmer for 2 hours occasionally stirring. Shred  the thigh meat from the bones and remove the bones. Simmer for another hour. Taste and adjust seasoning. Serve over rice or warmed tortillas with avacado, Cotija, and lime wedges.

Note: 2 skinless chicken breasts can be used in place of chicken thighs. Chicken thighs make a richer sauce. If you like more heat leave seeds in serrano chiles.