• Veracruz-Style Red Snapper (see recipe below)
• Cumin Rice
• Creamy Salsa Zucchini
• Apple Empanadas

Veracruz-Style Red Snapper is a Mexican dish that shows you another side of Mexican cuisine. This meal, with Cumin Rice, Creamy Salsa Zucchini, and Apple Empanadas is quick and easy, but fancy enough for company. The refrigerated biscuits make a great empanada: You could use half the container for dessert and bake half as biscuits to go along with dinner.

Veracruz-Style Red Snapper recipe

Cook 1 tsp. cumin in 1 Tbs. butter in saucepan for 1 minute before adding water or broth for cooking 1 cup rice. Then cook as directed.

Stir equal parts heavy cream and salsa into cooked zucchini to taste (about 2 Tbs. each for every 3 zucchini).

Heat oven to 375 degrees F. Open a package of grand-size refrigerator biscuits and flatten them slightly. Fill each with 1 Tbs. chopped apples mixed with cinnamon-sugar and then fold over and seal. Place on a foil-lined cookie sheet and bake until puffed and golden brown, about 10 to 15 minutes.