I'm Baaaaaaacccckkkkkkk! Easy fish tacos with pineapple lime avocado salsa.

So I've taken a couple month break from food blogging but I have decided to get back at it and post more regularly.  Note that I haven't taken a break from trying new recipes, just the blogging part.  We just got back from a nice vacation up to Michigan to visit with family and friends and a little break from reality always puts a fresh perspective on things.

This recipe is really good.  If you're scared to try fish tacos, don't be, try this one.  We actually use frozen Mahi Mahi filets from our Publix grocery store and defrost them and cook them.  They are really good, better than most of the fresh fish we have gotten there.  You could use tilapia or whatever else you like but I recommend Mahi Mahi.

Ingredients

• 1 mango, peeled, pitted, and cubed or equivalent amount of pineapple
• 1 avocado, pitted, peeled, and cubed
• 1/2 red onion, finely chopped
• Juice of 1 lime, plus wedges for garnish
• chopped fresh cilantro
• salt and black pepper
• extra virgin olive oil
• 2 large mahimahi fillets (1 1/2 lb total)
• 1 tbsp blackening spice
• 8 corn tortillas or flour works well too
• 2 cups finely shredded red cabbage (optional, I think it tastes good without this)
• sour cream (optional)
• freshly grated cheddar cheese (optional)

Directions

1.

Mix the mango, avocado, onion, and the juice of 1 lime in a bowl. Season with cilantro, salt, and pepper.

2.

Heat a grill or stovetop grill pan until hot. Drizzle a light coating of oil over the fish and rub on the blackening spice. Cook the fish, undisturbed, for 4 minutes. Carefully flip with a spatula and cook for another 4 minutes. Remove.

3.

Warm the tortillas on the grill for 1 to 2 minutes or wrap in damp paper towels and microwave for 1 minute until warm and pliable.

4.

Break the fish into chunks and divide among the warm tortillas. Top with the cabbage and the mango salsa. Serve with the lime wedges.

I also like to add a little sour cream and freshly grated cheese as well if you have some on hand.

These always turn out delicious, full of flavor and healthy!  I adapted the recipe from the following:

http://recipes.womenshealthmag.com/Recipe/grilled-fish-tacos-ii.aspx

Baked Sweet and Sour Chicken...You Must TRY!

I was surprised how good this turned out and it is very easy.  Perfect to whip up and put together after getting home from a long day at work.  And it's baked, not fried, and you most likely already have all the non-meat ingredients in your pantry.  Give it a whirl!

Chicken Breading:

3-5 chicken breast

salt and pepper
1 cup cornstarch
2 eggs, beaten
1/3 cup canola oil

Rinse chicken, trim off fat or extras and then cut into 1 inch cubes. season with salt and pepper. Dip chicken into cornstarch and coat all the way and then into eggs. Heat oil in large skillet. Cook chicken until browned. Place in baking dish. 3 chicken breasts can be in a 9x9 but 5 chicken breasts fits better in a 9x13.

Sauce:

3/4 cups sugar

4 Tablespoons ketchup

1/2 cup white distilled vinegar

1 Tablespoon soy sauce
1 teaspoon garlic salt

Whisk until smooth. Then pour evenly over chicken. Turn chicken so the sauce gets on both sides and then put in the oven at 350 degrees for 15 minutes. turn chicken and then cook for 15 more minutes.

Serve with steamed veggies and rice.

Recipe courtesy of http://madeitateitlovedit.blogspot.com/2012/03/sweet-and-sour-chicken.html

My favorite smoothie recipe - Banana Pineapple Coconut Goodness

Since I got my Ninja blender for Christmas this year, I have taken every opportunity to use it.  It is great and for the price, a very good value.  It can actually blend ice, people!  I have never had a blender that could thoroughly do that before so it was very exciting.  Anyway, I have done a lot of experimenting with it to perfect a delicious smoothie.  Here it is, this is my own recipe.  Try it!  I have been very tempted to add some rum to it, one of these days...This yields about two large drinking glasses full, enough for 2-4 people.  

Ingredients:

1 banana

handful of ice cubes

1/4 cup of pineapple juice (add more if you want)

1/4 cup of coconut milk (I usually add more after blending the first time)

handful of frozen pineapple

handful of frozen mango chunks

1/4 cup of Dannon fat free vanilla yogurt

Blend all ingredients and then taste it.  Add more to adjust to your preference.  Enjoy!

Panera Bread Broccoli Cheese Soup

I found a recipe that claimed to be a copycat of Panera's broccoli cheese soup so I had to try it!  I added a little extra in the veggies department which made it thicker than Panera serves it.  Jeff and I also like a little extra cheese but we added that individually to each bowl.  Try it out and tell me what you think!

Ingredients

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• 1 tbls. butter, melted
• 1/2 onion, finely chopped
• 1/4 cup flour
• 1/4 cup butter, melted
• 2 cups half & half
• 2 cups chicken stock
• 1/2 lb. fresh broccoli
• 1 cup carrots, finely chopped
• 1/4 tsp. nutmeg
• salt & pepper, to taste
• 2 cups grated sharp cheddar cheese, I used 8 oz. to start and then adjust for cheesiness.
• 
  

How to make it

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• Saute onion in 1 tbls. butter.
• In another pan, cook melted butter and flour , whisking over medium heat for 3-4 minutes.
• Slowly add half & half while continuing to whisk.
• Add chicken stock, while continuing to whisk.
• Once it starts to simmer, let simmer for 20 minutes.
• Add broccoli, carrots and onions.
• Cook over low heat until veggies are tender, about 20 minutes.
• Add salt and pepper.
• Pour in batches into blender and mix or use immersion blender.
• Return to pot and over low heat, add cheese, stirring until well blended.
• Stir in the nutmeg.

Recipe courtesy of http://www.grouprecipes.com/65970/copycat-panera-bread-broccoli-and-cheese-soup-in-bread-bowls.html

Georgetown Cupcake Red Velvet Cupcake Bouquet

I also attempted to make a cupcake bouquet using the Red Velvet cupcake recipe from Georgetown Cupcake.  They are my absolute favorite cupcakes, made of great ingredients and are so delicious.  I bought their cookbook but also found the recipe online (I'll link to it later).  The cupcakes weren't as moist as they usually are but overall they turned out good.  And, I was so proud of myself for arranging them into a bouquet.  I found a cheap plastic flower pot and foam ball from Walmart, then fastened the cupcakes with toothpicks while placing a piece of tissue paper underneath each cupcake.  It was a hit!

INGREDIENTS

3 1/4	cups all-purpose flour
1	teaspoon salt
12	tablespoons unsalted butter
1 3/4	cups granulated sugar
2	large eggs
4	tablespoons no-taste red food coloring
1	teaspoon vanilla extract
2 1/2	tablespoons cocoa powder, sifted
1 1/2	cups whole milk
1 1/2	teaspoons baking soda
1 1/2	teaspoons apple cider vinegar
FOR THE VANILLA CREAM CHEESE FROSTING
4	tablespoons unsalted butter
4	cups confectioner's sugar, sifted
1/4	teaspoon pure vanilla extract
6	ounces cream cheese

FOR THE CUPCAKES:

1. Preheat the oven to 350 F. Line a standard cupcake pan with 12 paper baking cups, or grease the pan with butter if not using baking cups.
2. Sift together the flour and salt, and set aside.
3. In the bowl of a stand mixer or in a bowl with a handheld electric mixer, cream together the butter and sugar at medium speed for 3-5 minutes or until light and fluffy.
4. Add the eggs, one at a time, mixing slowly after each addition.
5. Using a whisk, whisk together the red food coloring, vanilla and cocoa powder. Slowly add this to the mixer bowl, mixing slowly until well incorporated.
6. Add a third of the flour, followed by a third of the milk, and mix. Repeat. Stop to scrape down the bowl as needed. Add the last third of the flour, followed by the last third of the milk, and mix until incorporated.
7. In a small bowl, add the baking soda to the apple cider vinegar. You will see the baking soda and vinegar fizz up! Mix thoroughly and add this reaction to the batter. Mix until just incorporated.
8. Using a standard-size ice cream scoop, scoop the batter into a cupcake pan so each well is 2/3 full. Bake for 16-18 minutes or until a toothpick comes out clean. Transfer the pan to a wire rack to cool completely.

FOR THE FROSTING:

1. Place all ingredients in the bowl of an electric mixer filled with the paddle attachment; beat until well combined. Be sure to beat on high speed at the very end for at least 2 minutes to ensure that the frosting is light and fluffy.

Here's the recipe: http://recipes.howstuffworks.com/red-velvet-cupcake-recipe.htm#mkcpgn=pttlc1

King Arthur Flour - The Best Fudge Brownie Recipe

One of my good friends loves her brownies and I wanted to make something special for her birthday recently.  I had heard of this recipe before so I thought it was the right time to try it.  I am not a big chocolate person myself but definitely enjoy a good brownie every now and then.  These were definitely very fudgy and VERY rich but delicious.  I could only consume them in small quantities ;)

Ingredients

• 1 cup butter
• 2 1/4 cups sugar
• 1 1/4 cups Dutch-processed cocoa powder
• 1/2 teaspoon salt ( 1 tsp if using unsalted butter)
• 1 teaspoon baking powder
• 1 tablespoon vanilla extract
• 4 large eggs
• 1 1/2 cups king arther unbleached all-purpose flour
• 2 cups chocolate chips
• 1/2-3/4 cup chopped pecans ( or favorite) (optional)

Directions

1. Preheat oven to 350 degrees.
2. Lightly grease a 9x13 pan.
3. In a medium sized microwave-safe bowl or in a saucepan, melt the butter on low heat, then add the sugar and stir to combine.
4. Return the mixture to the heat or microwave briefly, just until it's hot but not bubbling. It will become shiny looking as you stir it. Heating the buter and sugar a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies.
5. Transfer the mix to a mixing bowl.
6. Stir in the cocoa, salt, baking powder, and vanilla.
7. Add the eggs, beating till smooth; then add teh flour and chips and nuts if using. Beat until well combined.
8. Spoon the batter into the prepared pan.
9. Bake the brownies for 28-30 minutes, until a cake tester inserted in the center comes out clean or with just a few crumbs clinging to it.
10. The brownies should feel set both around the edges and in the center.
11. Remove from the oven, and after 5 minutes loosen the edges with a table knife, this will help preven the brownies from sinking in the center as they cool.
12. Cool completely before cutting and serving.
    
    
    
    
    
    
    
    
    
    
    Recipe courtesy of http://www.food.com/recipe/king-arthur-flour-the-best-fudge-brownie-ever-215821
    
    

Cinnamon Swirl Banana Bread

Hello everyone (or just those few people who actually read this :)).  I've been sick and literally lost my ability to taste for a whole week so that really hindered my desire to do any recipe exploration.  But, I am back on it now.  I had a few "too ripe to eat" bananas laying around this weekend so decided I would put them to good use.  I wanted to do something other than your typical banana bread recipe and found this one that is a little unique.  Can you find the cinnamon swirl in my pictures?  It turned out very good, I would definitely make it again.  Best of all, you should already have most ingredients in your pantry.


Ingredients

3 over-ripe bananas, smashed up
1/3 cup melted butter
3/4 cup sugar
1 egg, beaten
1 tsp vanilla
1 tsp baking soda
dash of salt
1 1/2 cups flour
1/3 cup sugar
1 Tbs cinnamon

Directions

1. Preheat oven to 350. Butter and four a loaf pan, I used a 9 X 5 size.
2. Mix bananas, butter, sugar, egg, and vanilla together. Sprinkle baking soda and salt around on
top of the banana mixture. Then gently stir in flour. Be careful not to over-mix!
3. In a small dish, mix together the 1/3 cup sugar and 1 Tbs cinnamon.
4. Add 1/2 of the batter to the loaf pan and then sprinkle a little more than half of the
cinnamon-sugar mixture all over the batter in the pan. Add the rest of the batter, and then
sprinkle the leftover cinnamon-sugar on top.
5. Bake for 50-60 minutes.

Half way through, this is the "cinnamon swirl" in the middle.

Recipe courtesy of http://lovintheoven.com/2010/03/cinnamon-swirl-banana-bread.html

M&M Cookie Heart Bars

Well...it's about that time of year.  Pretty much every where you look, there is something that reminds you of Valentine's Day.  I saw this recipe and immediately thought that it needed some pink and red candies in it and it would give me an excuse to buy those heart-shaped cookie cutters I've been eyeing :)  Anyway, these turned out good, I would definitely make them again.  They were soft and chewy and have a good cookie taste.

2 1/8 cups flour
1/2 tsp salt
1/2 tsp baking soda
12 TBSPs butter (1 1/2 sticks), melted and cooled slightly
1 cup brown sugar
1/2 cup white sugar
1 large egg
1 large egg yolk
2 tsps vanilla extract
1 12oz bag M&M's, divided

1. Preheat the oven to 325 degrees. Adjust the oven rack to lower-middle position. Line a 9X13-inch baking pan with foil, letting the excess hang over the edges of the pan by about 1 inch so you can grab those edges and pull the bars from the pan after they have baked. Spray the foil-lined pan with nonstick cooking spray.

2. Mix the flour, salt, and baking soda together in medium bowl; set aside. Whisk the melted butter and sugars in a large bowl until combined. Add the egg, egg yolk, and vanilla and mix well. Using a rubber spatula, fold the dry ingredients into the egg mixture until just combined; do not overmix. Fold in 1 cup of M&M's and turn the batter into the prepared pan, smoothing the top with the spatula. Sprinkle remaining M&M's on top and press in slightly.

3. Bake until the top of the bars is light golden brown, slightly firm to the touch, and edges start pulling away from sides of pan, 24-28 minutes. Cool on a wire rack to room temperature. Remove the bars from the pan by lifting the foil overhang and transfer them to a cutting board. Cut into squares and serve.

Recipe courtesy of http://fantasticfamilyfavorites.blogspot.com/2011/06/thick-and-chewy-m-cookie-bars.html

Sugar Cookie Bars

Well, these sounded like a great idea, but I wasn't pleased with how they turned out.  The sugar cookie part was more of a consistency of shortbread than a sugar cookie, kind of dry and dense.  The frosting was great, however, very yummy.  I'm not sure what I did wrong with these but they didn't turn out as expected.  Or maybe they did and I'm just not a fan.

Ingredients:

Cookies: 

• 2-1/2 cups bread flour (or all-purpose flour is fine)
• 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1/2 cup butter, softened
• 1 cup granulated sugar
• 1 egg
• 1-1/2 Tbsp. sour cream
• 1 tsp. vanilla extract

Frosting:

• 1/2 cup butter, softened
• 4 cups powdered sugar
• 1/4 cup half and half
• 1 tsp. vanilla
• Pinch of salt
• Several drops of food coloring (optional)

Directions:

1. COOKIES: Preheat oven to 375 degrees Fahrenheit and grease a 9x13 inch baking dish.
2. In a medium bowl, combine flour, baking powder, and salt. Set aside.
3. In a large bowl, cream together butter and sugar until light and fluffy, about 3 minutes. (The longer you beat it, the fluffier your cookies will be.)
4. Add egg and combine well.
5. Add sour cream and vanilla and mix until completely blended.
6. Slowly add the flour mixture and stir until well combined.
7. Gently press the batter into the greased baking dish and spread out with hands. (If you butter your hands, this will help with the stickiness.)
8. Bake 17-20 minutes, or until edges become lightly golden.
9. Set aside to cool completely.
10. FROSTING: In a medium bowl, cream together butter, powdered sugar, and half and half until light and fluffy.
11. Stir in vanilla and salt, combine well.
12. Add food coloring until desired color.
13. Frost your cooled cookie bars evenly.
14. Cut into squares and serve.

Recipe courtesy of http://www.highheelsandgrills.com/2012/08/sugar-cookie-bars.html

Wendy's Chili Recipe?

If you haven't tried Wendy's chili, then you are missing out.  For a fast food chain, it is very good and decently healthy for you.  Low in fat and high in fiber.  This recipe claims that it's a copycat recipe but I'll be the judge of that.  The recipe was very meaty and thick and I doubled the spices and it turned out great.  Very flavorful, I had two servings :)  But, it was different than Wendy's, actually very different.  In a good way though, I think it might be better.  Give it a try yourself.

Ingredients

• 1 1/2-2 lbs ground beef
• 1 (10 ounce) cans French onion soup ( not creamy)
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 3 drops Tabasco sauce
• 1 (21 ounce) cans red kidney beans ( undrained)
• 1 (6 ounce) cans tomato paste
• 1 (8 ounce) cans tomato sauce

Directions

1. In large saucepan or dutch oven, over med/high heat, brown beef.
2. Puree french onion soup in blender and pour over cooked beef.
3. Cook and stir until mixture is consistency of rice.
4. Stir in spices.
5. Add undrained beans, tomato paste and sauce and stir well.
6. Reduce heat to Low and simmer for 20 minutes or until piping hot and flavors have blended.
7. Add additional salt and pepper, chili powder or Tabasco to taste.

Recipe courtesy of http://www.food.com/recipe/wendys-chili-clone-21936