Monday, May 28, 2012

Fish Tacos with Pan-Seared Mahi-Mahi



I recently saw a gorgeous photo of fish tacos that literally made my mouth water.   Ever since, I've been craving them like something fierce!  For the life of me, I can't remember where I saw that photo....I think it might have been a restaurant advertisement.  I keep thinking I'll see the photo again, but not so far.

Plus, the May issue of Food Network Magazine ran a special section on tacos, with 50 Taco Recipes.  Well, after seeing that original photo and seeing all the delicious taco options in FN mag, I've been on somewhat of a taco kick.  Do you ever get on food kicks?  

Well, fish tacos were at the very tip-top of my taco list, so I came up with the recipe below.  I have to say that they came out quite scrumptious...Gorgeous to look at with an incredibly fresh and citrusy flavor.  The creamy guacamole, paired with the fresh lime and cilantro in the pico de gallo results in a stellar combination.

Brad and I even made a special trip to our local fish market to pick out the perfect mahi-mahi filets.   You don't necessarily have to use mahi-mahi.  If you have another favorite, that's a-okay.  You'll just want to use a thick cut of a fish that's not too flaky. 

These have earned a spot on my top-rated recipes...You'll really LOVE these!

Bon Appetit, my friends!!




Fish Tacos with Pan-Seared Mahi-Mahi
Ingredients:
Fresh guacamole (recipe below)
Fresh Pico de Gallo (recipe below)
1 small head red cabbage, shredded
2 tbsp vegetable oil
3 tbsp fresh lime juice
2 lbs. mahi mahi, cut crosswise into 1-inch strips
1 tbsp butter 
1 tbsp extra virgin olive oil
Salt & pepper, to taste
Ten 7-inch tortillas, warmed

Directions:
Prepare the fresh guacamole and pico de gallo according to the recipes below.  Put both into the fridge until ready to use.

In a large bowl, toss the cabbage with the 2 tablespoons of vegetable oil and 2 tablespoons of the lime juice. Season with salt and pepper.  Set to the side.

Add the butter and olive oil to a medium skillet and melt over medium heat.  Season the strips of mahi mahi with salt and pepper, and add them to the skillet.  Cook for approximately 8-10 minutes, or until the fish is cooked through, turning once.  Drizzle the fish with the remaining 1 tbsp of lime juice.  Once cooked, remove from the heat and put to the side.  

To assemble the tacos:
Spread about 1 tbsp of the guacamole on one half of a warmed tortilla.  Top with several strips of mahi-mahi, along with a large spoonful of the cabbage slaw.  Finish it off with a large spoonful of pico de gallo.

Serve with lime wedges.

Enjoy!




Fresh Guacamole
Ingredients:
2 Hass avocados, halved, pitted and peeled
Juice of 1 lime
2 tbsp. minced red onion
2 tbsp. chopped cilantro
1 tomato, diced
Salt & pepper, to taste
Extra Cilantro, for garnish
Directions:
In a medium bowl, mash the avocados with a fork.  Add the lime juice, red onion, cilantro and tomato.  Stir well.  Season with salt & pepper, to taste.
Press a piece of plastic wrap directly onto the surface of the guacamole until ready to use.  (This will help prevent it from changing color).  Garnish with a fresh sprig of cilantro.
Enjoy!



Pico de Gallo
Ingredients:
1 large tomato, diced into small pieces
1/2 red onion, diced
1/3 cup fresh cilantro, chopped
Fresh lime juice, to taste

Directions:
Mix all ingredients. Stir well and chill in the fridge. Serve with your favorite tortilla chips!
 
 
 
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Sunday, May 27, 2012

Fresh Guacamole



When summertime draws near, I find myself craving light, citrusy and fruity flavors.  This recipe for fresh guacamole hits all the right marks this time of year.  It's great in everything from Fish Tacos (which will be my next post!) to simply served alongside your favorite tortilla chips.

Plus, avocados are packed with health benefits.  Although avocados have a high fat content, it is mostly the healthy, monounsaturated fat.  Avocados can also help you to maintain a healthy heart, lower your cholesterol levels, as well as help fight against cancer and inflammation.  Check out these 15 Health Benefits of Avocados.

This particular recipe for Guacamole is my favorite way to make it.  I love the bright splash of lime juice, paired with the creamy avocado and fresh cilantro.  Juicy tomatoes are the perfect way to finish it off.

Bon Appetit!


Fresh Guacamole

Ingredients:
2 Hass avocados, halved, pitted and peeled
Juice of 1 lime
2 tbsp. minced red onion
2 tbsp. chopped cilantro
1 tomato, diced
Salt & pepper, to taste
Extra Cilantro, for garnish

Directions:
In a medium bowl, mash the avocados with a fork.  Add the lime juice, red onion, cilantro and tomato.  Stir well.  Season with salt & pepper, to taste.

Press a piece of plastic wrap directly onto the surface of the guacamole until ready to use.  (This will help prevent it from changing color).  Garnish with a fresh sprig of cilantro.

Enjoy!


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Saturday, May 19, 2012

Homemade Egg Rolls


Not sure how to wrap an egg roll?  Don't worry...It's easy and fun.
Delno - This video is for you!  :)


Today, I'm excited to share with you what has always been a family favorite of ours...Homemade Egg Rolls.  My family has been making these for as long as I can remember, and we've tweaked the recipe here and there to make it just right.  

The wonderful thing is that these rolls are so much fun to make, and this recipe is enough to feed a small army of your hungriest, most favorite people.  Which, makes them perfect for a party or family gathering.

My awesome sisters were in town recently to visit, and we couldn't resist the urge to whip up a batch of these yummy egg rolls.  We tried something new this time around, by putting a few in the oven to see how they would taste baked.  Our thought was...Maybe, just maybe, they'd be just as delicious baked, which would save on calories.  But alas, the baked rolls paled in comparison to their fried counterparts (no surprise there).  I'm not one to fry much AT ALL, but this is one exception I'm very willing to make.

When we first started making these, we would chop up our own cabbage and carrots.  But, using bagged coleslaw mix is a super trick and cuts down the prep time drastically.  Sweet & Sour sauce is also an accompaniment that must not be forgotten, along with soy sauce and yellow mustard.  

Yellow mustard?!?   Yes...just trust me on this one!

And as for the Sweet & Sour sauce, Ty Ling is our favorite brand.  However, we were able to purchase a huge container of it from our favorite local Chinese restaurant.  This tasted even better and was actually cheaper!

I hope you enjoy the little video I put together to go along with the recipe.  I had fun making it.  :)

Bon Appetit!





Homemade Egg Rolls
Servings:  Makes approximately 40 egg rolls

Ingredients:
2 lbs. ground beef
2 (16oz) bags coleslaw mix
1/3 cup Worcestershire sauce
2 eggs, beaten
1 onion, diced
8 oz. white button mushrooms, diced
1/2 cup bean sprouts (optional)
Juice of 1 lemon
Garlic salt, to taste
Salt & Pepper, to taste
2 packages of egg roll wrappers
Canola oil for frying
Sweet & Sour sauce, yellow mustard and soy sauce for dipping
Directions:
In a medium skillet, brown the ground beef until cooked through.  Drain on paper towels and set to the side.

In a large bowl, mix together the coleslaw mix, Worcestershire sauce, beaten eggs, onion, mushrooms, bean sprouts, garlic salt, lemon juice, salt and pepper.  Mix together very well (Clean hands are great tools for mixing the filling and makes the job easier...Don't be afraid to get your hands a little dirty!).

Cover the bowl with plastic wrap and place the mixture in the refrigerator for about 1 hour.  This will allow the flavors to come together.

To Assemble:
1.  Place filling diagonally on wrap.
2.  Fold bottom corner over filling;  roll snugly half-way to cover filling.
3.  Fold in both sides snugly against filling; moisten edges of last flap.
4.  Roll wrap up and seal top corner;  lay flap-side down until ready to cook.

To Fry:
Add oil to a large dutch oven or saucepan, until it comes approximately 2 inches up the side of the pan.  Heat oil to 350 degrees F.  Carefully place egg rolls flap-side down into the hot oil, a few at a time.  Don't crowd the pan.  Turn the egg rolls occasionally, until golden brown, about 2-3 minutes per side.

Remove egg rolls from the oil and prop up vertically on paper towels (I do this by placing a baking sheet covered with paper towels on the counter.  Then, I prop a 2nd baking sheet behind the first, so that the egg rolls have something to lean against).  This method will allow the excess oil to drain from the egg rolls.  Rolling the egg rolls snugly and sealing them tightly will help keep the excess oil to a minimum.

Serve immediately, alongside Sweet & Sour sauce, soy sauce, and yellow mustard.



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Saturday, May 5, 2012

Giveaway Winner!


I'm pretty excited about this particular giveaway for a 5 lb. Food Scale with Pull-Out Display from OXO.  And now, I'm even more excited to announce the winner.  Without further ado, the winning comment, chosen by random.org, is......................................
Jennifer said...
I am definitely ready to start cooking with zucchini and summer squash. I have some yummy recipes already and a few new ones to try. I can't wait!

CONGRATULATIONS Jennifer!!!  :-)

Please email me at sugarandspicebyceleste@gmail.com to claim your prize.

Thank you so much to everyone who entered this giveaway!

Friday, May 4, 2012

Celebrate Cinco de Mayo!

We love Mexican food around our house.  It's delicious, inexpensive, and seems to always hit the spot.   So, in honor of Cinco de Mayo this year, what do you say we celebrate with one of the following Mexican-inspired recipes?  These are all favorites that I've previously blogged about and enjoyed.  Gosh...I'm getting hungry just writing this post!

Now, go get those margarita glasses ready and have some fun!













Happy Cinco de Mayo!

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