Cilantro Lemon Cream Food

CREAMY CILANTRO PESTO PASTA

Steps:

• Bring a large pot of water to a boil and season generously with salt. Cook pasta according to package instructions.
• While the water is heating and pasta is cooking, make the cilantro pesto. Place all the ingredients, except olive oil, in a food processor and pulse until combined and it looks like a rough paste, scraping the sides of the bowl as needed. While the food processor is running, pour olive oil in a steady stream and process until smooth.
• When pasta is ready, save about 1/2 cup of pasta water (don't forget, it's important for the sauce!) and drain the pasta in a colander.
• Heat olive oil in a large skillet over medium-low heat, and cook garlic for 30 seconds or so, until fragrant. Pour cream and mix. Turn off the heat and stir in cilantro pesto. Add cooked pasta and toss to coat with the sauce. Add a little bit of pasta cooking water, a little bit at a time, until you reach a perfectly smooth texture. Taste and adjust salt as needed. Serve immediately.

THE BEST CREAMY CILANTRO SAUCE

Steps:

• Add all the ingredients to the food processor, season with salt and pepper. Blend until smooth and creamy. Taste and adjust salt and pepper to taste.
• Transfer to a dressing bottle or air-tight container and store in the fridge for up to 1 week.
• Use on salads, tacos, burrito bowls, as a dipping sauce or on rice and grilled meats.

LEMON CILANTRO CHICKEN

Steps:

• In a small bowl, combine the cilantro, 2 tablespoons oil, lemon juice, garlic, salt and lemon zest. Loosen skin around the chicken breast, leg and thigh. Rub the cilantro mixture under and over the skin. Rub any remaining mixture into the cavity. Drizzle with remaining oil. Sprinkle with paprika and pepper., Place in a 6- or 7-qt. slow cooker. Add wine to slow cooker. Cover and cook on low for 4-5 hours or until a thermometer reads 180°. Remove chicken to a serving platter; cover and let stand 15 minutes before carving. Skim fat and thicken juices if desired. Serve with chicken.

CILANTRO LEMON CREAM

Steps:

• Combine all ingredients.

CILANTRO LIME CREAM SAUCE

Steps:

• Put container of sour cream and good sized bunch of chopped cilantro into blender, add juice of 1 lime.
• Blend until smooth.
• Chop jalapeno, add to blender (depending on how hot you like it).
• Add salt and more lime to taste, blend everything until smooth.

CILANTRO CREAM FOR FISH TACOS

Steps:

• Puree cilantro, creme franche, and lemon juice in blender until smooth.
• Season to taste with salt and pepper.
• Refridgerate at least 30 minutes to allow flavors to blend.
• (Can be prepared 1 day ahead. Cover and keep refridgerated.).

BAKED TROUT WITH LEMON-CILANTRO CREAM

Steps:

• Heat oven to 400ºF.
• Cut 1 lemon into 6 slices; cut in half. Juice remaining lemon. Cook mushrooms in dressing in large skillet on low heat 15 min., stirring occasionally. Stir in chiles; cook 2 min.
• Place 4 corn husks in center of each of 3 large sheets heavy-duty foil; top with fish. Place 4 lemon pieces and 1 Tbsp. cilantro in cavity of each fish. Top each fish with about 1 cup vegetable mixture and 4 onions; cover with 2 corn husks. Bring up foil sides. Double fold top and ends to seal each packet, leaving room for heat circulation inside. Place in 15x10x1-inch pan.
• Bake 30 min. or until fish flakes easily with fork. Let stand 5 min. Cut slits in foil to release steam before opening packets. Serve fish topped with combined sour cream, remaining cilantro and lemon juice.