Fish Tacos

Can you believe I have never had fish tacos before I made these?   I know – I can’t believe it either.   I had no idea what I was missing or how much I would enjoy them!   They were also so super easy to make – I had dinner done in no time at all.   I used cod for mine – but you can use any type of white fish that you like – halibut, tilapia, etc.  They are no only delicious – they are healthy too -  I’m really looking forward to making these again soon!

Ingredients

for the fish:

• 2 Tbsp. freshly squeezed lime juice
• 3 Tbsp. extra virgin olive oil, divided
• 3 Tbsp. minced cilantro
• 1/4 tsp. cumin
• 2 cloves garlic, minced
• 1 lb. white fish (halibut, cod, tilapia, etc.)
• Salt

for the cilantro cream sauce:

• Juice of 1/2 lime
• 1 Tbsp. cilantro, minced
• 1/3 cup nonfat greek yogurt
• 1 clove garlic, minced
• Pepper, to taste

for serving:

• Cherry tomatoes, quartered
• Green onions, chopped
• Red cabbage, shredded
• avocado slices
• 6-inch flour tortillas

Directions

1. Combine the lime juice, 2 tablespoons of the olive oil, cilantro, cumin, and garlic in a shallow dish.  Whisk together until well blended.  Place the fish in the mixture, turning to coat.  Let marinate 15-30 minutes.

2. Meanwhile, prepare the cilantro cream sauce.  Combine the lime juice, cilantro, greek yogurt, garlic and pepper in a small bowl.  Mix until well blended.  Refrigerate until ready to use.

3. Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. 

4. Place the fish in the pan and cook without disturbing for about 3 minutes.  Flip the fish and cook on the second side 2-3 minutes more.  (Cook until fish reaches 130 degrees)

5. Remove to a plate and season with salt and let rest for a few minutes.  Shred the fish into bite-sized pieces with two forks.

6. Assemble tacos on flour tortillas with shredded fish, cilantro cream sauce and toppings as desired.

Source: Annie’s Eats

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Eggplant Parmesan

I am so happy that I found my newfound love for eggplant.  That is definitely one huge advantage of having a food blog – I really find myself wanting to try things that are outside my “normal” comfort zone.  I’m not sure why I even thought that I didn’t like eggplant – my guess is that it wasn’t prepared correctly when I had it before and it was still bitter. 

Regardless – I knew I wanted to try my hand at the classic eggplant parmesan.  I expected to like it – but I was totally blow away.  Even when I was eating it for lunch again the next day – I still wanted more.  It was perfect in every way!   I can’t wait to make this again very soon!  Enjoy!

Ingredients

• 1 medium sized eggplant, cut crosswise into 1/4-inch-thick rounds
• 2 tsp. kosher salt
• 4 slices white bread, torn into quarters or 2 cups of breadcrumbs
• 1/2 cup grated Parmesan cheese
• salt and pepper
• 1/2 cup unbleached all-purpose flour
• 2 large eggs
• 3 Tbsp. vegetable oil
• 2 cups tomato sauce
• 1 cup part-skim mozzarella cheese, shredded
• 1/4 cup grated Parmesan cheese
• 5 fresh basil leaves torn, for garnish

Directions

1. Toss half of eggplant slices and 1 teaspoon of kosher salt in large bowl until combined; transfer salted eggplant to large colander set over bowl. Repeat with remaining eggplant and kosher salt, placing second batch in colander on top of first. Let stand until eggplant releases about 1 tablespoon liquid, 30 to 45 minutes.

2. Arrange eggplant slices on triple layer paper towels; cover with another triple layer paper towels. Firmly press each slice to remove as much liquid as possible, then wipe off excess salt.

3. While eggplant is draining place rimmed baking sheet on oven rack, and heat oven to 425 degrees.

4. Pulse bread in food processor to fine, even crumbs, about fifteen 1-second pulses (you should have about 2 cups). Transfer crumbs to pie plate and stir in 1/2 cup Parmesan, 1/4 teaspoon salt, and 1/2 teaspoon pepper; set aside.

5. Combine flour and 1/2 teaspoon pepper in large zipper-lock bag; shake to combine.

6. Beat eggs in second pie plate.

7. Place several eggplant slices in bag with flour; seal bag and shake to coat eggplant. Remove eggplant slices, shaking off excess flour, dip in eggs, let excess egg run off, then coat evenly with bread crumb mixture; set breaded slices on wire rack set over baking sheet. Repeat with remaining eggplant.

8. Remove preheated baking sheet from oven; add 3 tablespoons oil to the sheet, tilting to coat evenly with oil. Place breaded eggplant on sheet in a single layer; bake until eggplant is well browned and crisp, about 30 minutes, rotating baking sheet after 10 minutes, and flipping eggplant slices with wide spatula after 20 minutes. Do not turn off oven.

9.Spread 1 cup tomato sauce in bottom of 13 by 9-inch baking dish.  Layer eggplant slices, overlapping slices to fit; distribute 1 cup sauce over eggplant; sprinkle with mozzarella and 1/4 cup parmesan cheese. Bake until bubbling and cheese is browned, 13 to 15 minutes. Cool 10 minutes; scatter basil over top, and serve.

Source: Cooks Illustrated

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The Perfect Hamburger

I can’t believe I let summer pass by without posting about my favorite beef hamburger recipe.  This is my go-to recipe that I use to make a bunch of hamburgers that I keep in my freezer to make for a quick and easy dinner.  Since many people still grill outside well into fall (and you can make these on a grill pan or your broiler as well) – you can’t let this recipe pass you buy.   The texture and taste is improved so much by a few simple ingredients and steps – you will never just throw a bunch of beef into a round patty and slap it onto a grill again.  Enjoy!

Ingredients

• 1-2 slices white sandwich bread, crust removed and discarded, bread chopped into 1/4-inch pieces (about 1/2 cup)
• 2 Tbsp. whole milk
• 3/4 tsp. table salt
• 3/4 tsp. ground black pepper
• 1 garlic clove, minced 
• 2 tsp. steak sauce, such as A-1
• 1 1/2 pounds ground beef

Directions

1. Mash bread and milk in large bowl with fork until homogeneous. Stir in salt, pepper, garlic, and steak sauce.

2. Break up beef into small pieces over bread mixture. Using fork or hands, lightly mix together until mixture forms cohesive mass.

3. Divide meat into 4 to 6 equal portions. Form into a loose ball and then gently flatten into a 4 1/2 inch patty. Press center of patty down with fingertips until it is about 1/2 inch thick, creating a slight depression in each patty. Repeat with remaining portions of meat.

4. At this point – either freeze for future use or cook on a grill or stovetop.  

Source: Cooks Illustrated

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Light Brioche Burger Buns

I have posted a light wheat burger bun before – but I can’t help myself from trying out new bread recipes – and this one got such rave reviews on every food blog that I knew I had to try it.   It’s definitely a sturdy bun – so its perfect to use with anything from burgers to pulled pork.   I think the egg wash and the sesame seeds on top really give these rolls that wonderful crusty top.  

I think I’m going to start making a stash of these to keep in my freezer at all times – I mean, you never know when you might need them!  :)  Enjoy!

Ingredients

• 3 Tbsp. warm milk
• 1 cup warm water
• 2 tsp. instant yeast
• 2 1/2 Tbsp. sugar
• 1 1/2 tsp. salt
• 1 large egg
• 3 cups bread flour
• 1/3 cup all-purpose flour
• 2 1/2 Tbsp. unsalted butter, softened

for topping

• 1 large egg beaten with 1 tbsp. water, for egg wash
• Sesame seeds

Directions

1. In the bowl of a stand mixer fitted with the paddle attachment, combine the milk, water, yeast, sugar, salt and egg.  Mix briefly to combine. 

2. Add the flours to the bowl, and mix until incorporated.  Mix in the butter.  Switch to the dough hook and knead on low speed for about 6-8 minutes. 

3. Transfer the dough to a lightly oiled bowl.  Cover with plastic wrap and let rise in a warm place until doubled in bulk, 1-2 hours.

4. Line a baking sheet with parchment paper or a silicone baking mat.  Using a dough scraper, divide the dough into 8 equal parts. 

5. Gently roll each portion of dough into a ball and place on the baking sheet, 2-3 inches apart.  Cover loosely with lightly oiled plastic wrap and let rise again, 1-2 hours, until puffed up and nearly doubled.

6. Set a large metal pan of water on the lowest rack of the oven.  Preheat the oven to 400˚ F with a rack in the center.  Brush the tops of the buns lightly with the egg wash and sprinkle with sesame seeds. 

7. Bake the buns about 15 minutes rotating halfway through baking, until the tops are golden brown.  Transfer to a rack to cool completely.

Source: Annie’s Eats – who adapted from Smitten Kitchen, originally from Comme Ça via The New York Times

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Indian-spiced chicken with mango relish

This was my first attempt at cooking any Indian-type food – I’m not actually sure how authentic this was – but what I do know is that it was delicious.   I was inspired to try Indian flavors after watching The Next Food Network Star – where Aarti (who won!) cooked Indian food made simple.    Well, this was a real simple recipe – so it is perfect to get a taste of curry flavors without spending lots of time and using complicated ingredients.  

The curry flavored chicken was perfectly spiced and the mango-mint relish really helped balance the spicyness of the chicken.   I served this with some jasmine rice and homemade naan.  So delish – enjoy! 

I hope to try many more Indian dishes to share with you soon. :)

Ingredients

• 1 garlic clove, minced
• 2 tsp. grated fresh ginger
• 2 tsp. curry powder
• 2 tsp. fresh lime juice (from 1/2 a lime)
• 1/2 a jalapeno, seeded and minced
• 1/4 cup plain yogurt
• 1 Tbsp. vegetable oil
• salt and pepper
• 2 boneless, skinless chicken breasts
• 1 mango, peeled, pitted and diced
• 1 Tbsp. fresh mint, chopped

Directions

1. Combine garlic, 1 1/2 tsp. ginger, curry powder, 1 tsp. lime juice, 1/4 jalapeno, yogurt and oil in a large bow and season with salt and pepper.

2. Marinate chicken in curry-yogurt mixture for 15-30 minutes.

3. Grill chicken over a medium-high fire until lightly charred and the thickest part registers 160 degrees, about 8 minutes per side.

4. Meanwhile, combine mango and mint with remaining ginger, jalapeno and lime juice in a small bowl.  Season with salt and pepper.  Serve with chicken and rice.

Source: Americas Test Kitchen 30-Minute Suppers (Fall 2010)

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