Fish Tacos

I really love the cabbage part of this dish.  It gives the taco a great crunch.  The fish is seasoned well and the creamy sauce adds a little bit of spice.  This was my first time using corn tortillas.  I don't usually like them, but found the white corn ones I bought were delicious.  You could use regular flour or whole tortillas if you want. 

Fish Tacos from The America's Test Kitchen Healthy Family Cookbook

4 cups shredded cabbage

5 tbsp. chopped fresh cilantro

3 scallions, chopped fine

2 tbsp. cider vinegar

4 tsp. canola oil

kosher salt and pepper

3/4 cup light mayo (You could use fat free Greek Yogurt to make it healthier.)

1 tbsp. fresh lime juice

1-2 minced canned chipolte in adobo (depending on how spicy you want it)

1 minced garlic clove
2 tsp. chili powder
1/2 tsp. coriander
1/4 tsp. ground cumin
3 (6 oz) skinless mahi-mahi fillets (or halibut)
1 avocado, diced
corn tortillas

In a large bowl, mix the cabbage, 1/4 cup cilantro, scallions, vinegar, 1 tsp. of the oil, and 1/4 tsp. of salt.

In a separate smaller bowl, combine the chili powder, coriander, cumin, 1/8 tsp. salt, and 1/8 tsp. pepper.  Pat fish dry with paper towels and brush with 1 tbsp. oil.  Rub evenly with the spice mixture.

Grill (or sautee in a pan) fish on both sides, until it is opaque and flakes apart easily.  Grill tortillas until lightly charred on both sides, about 30 seconds. 

Cut fish to desired size pieces.  Spread each tortilla with the mayonnaise sauce, top with avacodo and cabbage slaw. 

****The following nutritional facts do not include the avocado, since I added that to the original recipe.
Per serving (3 tacos):  Cal 540   Fat 20g   Sat Fat 2g   Chol 130mg   Carb 52g   Protein 36g   Fiber 6g   Sodium 900 mg

Garlic Oven-Fried Chicken

I never buy any chicken with bones in it.  For some reason I always just use chicken breasts because they seem easier.  You see, I don't really like to touch the chicken so I don't want to messing around with skin or anything like that.  The original recipe calls for the skin to be left on.  In an effort to save calories and fat, I (rather Marc) took the skin off half of the chicken legs.  I took a bite of both and honestly couldn't taste the difference. 

This chicken is delicious...if you like garlic!  It has a strong garlic flavor, which you can modify to suit your own tastes.  I love how it gives the appearance and taste of being fried, when it is really baked.  It is a good special occasion dish, since it does take a little bit of effort.  But, it is worth it!

Garlic Oven-Fried Chicken adapted from Williams Sonoma Bride & Groom Cookbook

1 head of garlic

6-8 chicken drumsticks

kosher salt and pepper

1 tbsp. chopped fresh parsley (oregano or thyme would work too)

1 tbsp. chopped fresh rosemary

1 1/2 cups of Italian bread crumbs

1 cup flour

3 eggs

1 tbsp. water

5 tbsp. butter

Preheat the oven to 350. 

Peel the garlic cloves and slice lengthwise into very thin slivers.  You will need at least four per drumstick and a few extra.  Season chicken with salt and pepper.  Cut 4 small slits into each piece with a paring knife.  Insert 4 slivers of garlic into each piece of chicken.

Mix gerbs and breadcrumbs together in a large bowl.  Put the flour in a separate bowl or shallow pan.  In a third bowl, beat the eggs with 1 tbsp. water.

Dredge each piece of chicken in the flour, shaking of excess, coat in the egg mixture, and then dredge in the bread crumbs.

Meanwhile, melt 5 tbsp. of butter in a large glass baking dish by placing it in the preheated oven for a few minutes, being careful not to burn the butter.

When the butter has melted, place each chicken piece in the pan, arranging to fit together tightly.  Tuck any leftover garlic between the chicken.

Bake for 45 minutes and then turn chicken carefully.  Continue baking for about another 35 minutes, until chicken is brown and crisp. 



Baked Macaroni and Cheese

This is my favorite baked macaroni and cheese recipe.  I was always searching for one that remained creamy after baking, without getting dried out.  This one fits the bill and is pretty easy.  The original recipe calls for diced mozzarella to be added.  I've made it this way and it was delicious.  One time I had gouda in my fridge and used that.  It was even better.  Really, you can use any cheese you have.

Baked Macaroni & Cheese from The Illustrated Kitchen Bible

1 1b. of elbow macaroni

6 tbsp. butter

1 cup of Italian bread crumbs

1/4 cup flour

1 tsp. dry mustard

pinch of ground nutmeg

1 3/4 cup 2% milk, warmed

2 cups shredded sharp Cheddar cheese

1/2 cup mozzarella or gouda cheese, diced

1/2 cup grated Parmesan or Pecorino Romano cheese

Preheat oven to 400.

Boil a large pot of lightly salted water.  Cook the macaroni for 2 minutes less than the package instructions.  Drain and set aside.

Melt 2 tbsp. butter and add to the breadcrumbs.  Stir together and set aside. 

Melt 4 tbsp. butter in a large saucepan over medium heat.  Whisk in the flour and cook for 30 seconds.  Stir in the mustard and nutmeg.  Remove the pan from heat and slowly whisk in the warm milk.  Return the pan to the heat and simmer, whisking almost continuously.  Cook for 3 minutes.  Remove from heat and stir in Cheddar Cheese.  Stir in the macaroni and diced cheese.  Transfer to a 9x13 baking dish coated with cooking spray. 

Mix the breadcrimbs and grated Parmesan cheese together.  Sprinkle on top of the macaroni, spreading evenly.  Lightly spray the top with cooking spray.

Bake for 25 minutes, or until heated through and the top is golden brown.  

****To make Buffalo Chicken Casserole:  Mix in 2 large chicken breasts, cooked and diced and 1/3 cup hot sauce, such as Frank's Red Hot

Vanilla Bean Creme Brulee

I've made this twice- once for Marc's birthday and once for our 4th year anniversary dinner.  So I guess you can say it's our "special occasion" dessert.  Except it's really easy and the great thing about this recipe is that it's made with low fat milk.  Most of the recipes I found were packed with tons of egg yolks and heavy cream.  We could not even tell the difference!

Vanilla Bean Creme Brulee from this recipe from Cooking Light

4 large egg yolks

• 1 teaspoon granulated sugar
• 1/8 tsp salt
• 2 cups 2% milk
• 1 tsp vanilla extract
• 3 tablespoons granulated sugar
• 3/4 cup nonfat dry milk
• 1 1/2 teaspoons water

Preheat oven to 300°.

• Combine first 3 ingredients in a medium bowl.  Whisk and set aside.
• Pour milk into a medium saucepan. Add vanilla, 3 tablespoons granulated sugar, and dry milk to pan. Heat mixture over medium heat to 180° or until tiny bubbles form around the edge, stirring occasionally with a whisk. Do not boil.
• Gradually add hot milk mixture to egg mixture, stirring constantly with a whisk. Divide milk mixture evenly among 6 (4-ounce) ramekins. Place ramekins in a 13 x 9-inch baking pan. Fill pan with hot water up to about an inch. Bake at 300° for 1 hour or until center barely moves. Remove ramekins from pan and cool completely. Cover and chill at least 4 hours or overnight.
• Sprinkle the tops of ramekins with granulated sugar.  Using a torch, brown the tops.
• ***If you don't have a torch, the original recipe is as follows:  Combine 1/4 cup brown sugar and water.  Microwave at HIGH 30 seconds; stir until sugar dissolves. Pour evenly over each dessert, quickly tipping ramekins to coat tops of brûlées. (There will be a thin layer of melted sugar.) Let harden.

Homemade Lemonade

We went to the beach for the 4th of July...What could be better than a nice, tall, cold glass of lemonade?

Homemade Lemonade from this recipe from Paula Deen

2 cups sugar

1 cup hot water

2 cups fresh lemon juice

1 gallon cold water

Mint sprigs, for garnish (optional)

In a large pitcher, place sugar and hot water.  Stir until sugar dissolves. Add lemon juice and cold water. Stir until well mixed. Garnish with mint, if desired.

Grilled Skirt Steak Gyros

I know this picture is not good.  But, this recipe was absolutely delicious!  It's the perfect summer dinner.  The yogurt sauce really adds to it, so don't skip that step!

Grilled Skirt Steak Gyros adapted from this recipe from the Food Network Magazine

1/3 cup extra-virgin olive oil

3 cloves garlic, minced

1 teaspoon dried oregano

1/2 teaspoon paprika

Kosher salt and freshly ground pepper

1/2 cup 2% plain Greek yogurt

1 onion, sliced into 1/2-inch-thick rounds

1 pound skirt steak

4 pocketless pitas

1 tomato, chopped

1 bunch watercress, roughly chopped

Preheat a grill to medium high. 

To make the marinade:  whisk the olive oil, garlic, oregano, paprika, 1 tsp. salt, and pepper to taste in a large bowl.  Transfer 1 tbsp. of the marinade to a small bowl.  Mix in the yogurt and 1 tbsp. water.  Set aside.  Add onions and steak to the bowl with the remaining marinade and toss.

Grill the onion and steak, turning once, until lightly charred, about 4 minutes per side for the onions and 4 to 8 minutes per side for the steak (depending on the thickness). Set aside to rest, about 5 minutes. Meanwhile, grill the pitas until grill marks develop, about 1 minute per side.

Per serving: Calories 567; Fat 29 g (Saturated 7 g); Cholesterol 55 mg; Sodium 891 mg; Carbohydrate 41 g; Fiber 3 g; Protein 33 g

Cauliflower Patties

Marc claims to not really like cauliflower, but he said he loved these!

 Cauliflower Patties  from this recipe from Gina's Weight Watcher's Recipes
 4 cups cauliflower
2 cloves garlic, crushed
1 cup whole wheat flour
2 eggs
1/2 cup Pecorino Romano
2 tbsp. rosemary, finely chopped (the original recipe called for parsley)
2 tbsp. cup hot watersalt and pepper
1/4 cup olive oil

Steam cauliflower and let cool.  Roughly chop. I chopped it up pretty fine because I wanted the pieces to be smaller in the patties.  In a large bowl, combine cauliflower, flour, garlic, eggs, grated cheese, parsley, salt and pepper. Add water and mix, making sure it does not become too runny.

On medium heat, add 1 tbsp of oil in a 10 inch skillet coating bottom of the pan. Use a 1/4 cup measuring cup to form fritters. Cook both sides until golden brown.  Add a little more oil to the pan, and repeat with the remaining batter.

Servings: 12  Size: 2 fritters  Calories: 108.9  Fat: 6.6 g  Protein: 3.8 g  Carbs: 9.4 g  Fiber: 2.1 g 

Mom's Oatmeal Raisin Cookies

Can you believe this is my first post in 2011??  It's now July!  I am officially a slacker. 

My mom's oatmeal raisin cookies were an old standby in my childhood.  I could eat them for every meal.They have oatmeal in them, so they are suitable for breakfast, right?

Mom's Oatmeal Raisin Cookies

Preheat oven to 350.

Dry Ingredients-

2 cups flour

1/2 tsp. each baking soda, baking powder, salt

3/4 cup sugar

3/4 cup brown sugar

1 tsp. cinnamon

2 cup old fashion oats

1 cup each, walnuts, raisins, chocolate chips

Add to dry ingredients:

1 cup melted butter (Wait until it cools a little and don't pour directly over the chocolate chips, like I did!)

3 lg eggs

1 tsp. vanilla

Mix well and use a tablespoon to drop onto ungreased cookie sheet. Bake at 350 for around 15-18 min.  Bake only until very lightly brown.

Bake longer for harder cookies.