Taco night!

I’ve been craving taco’s lately…hard shell, soft shell, street vendor style…..whatever, taco’s are quite simply the perfect food.  So when I saw these recipes for Margarita Fish Tacos, and Jackfruit Carnitas, I had to quickly wipe up to drool.  They sounded so good, I had to move them up a night on the Menu.  Tonight I made both versions, cause I couldn’t decide on which one I liked better.  (side note, they were so good, and went so fast, I forgot to take pictures!! I will remake them and take pictures of them at that time.  Here are the recipes for them both.  Try one, or the other, or both…enjoy! 

Also, I found a GREAT tortilla to use.  It is a mixed tortilla tastes like corn, but feels like a flour tortilla.

I also mad:

Pico De Gallo

3 Tomatoes, diced

½ Onion, finely diced

4-5 Tablespoons Cilantro, finely diced

½-3/4 Jalapeno, finely diced

Juice of ½ of a Lime

Salt and Pepper

Mix and allow to rest for about an hour

Margarita Fish Tacos  

with Chipotle-Lime Mayo and Arugula 

1 ½ tablespoons grated orange rind

1 tablespoon grated lime rind

2 tablespoons tequila

1 pound halibut fillets (or white fish, I use Cod)

¼ teaspoon salt

¼ teaspoon freshly ground black pepper

1 teaspoon olive oil

¼ cup reduced-fat mayonnaise

1 tablespoon finely chopped fresh cilantro

1 tablespoon fresh lime juice

1 ½ teaspoons finely chopped chipotle chile, canned in adobo sauce (about 1 chile)

8 (6-inch) corn/flour mix tortillas

2 cups trimmed arugula

Combine first 3 ingredients in a large zip-top plastic bag. Add fish to bag; seal and marinate in refrigerator 30 minutes, turning occasionally. Remove fish from bag; discard marinade. Pat halibut dry; sprinkle with salt and pepper. Place on grate of a baking pan, and place in 370

Combine mayonnaise, cilantro, juice, and chipotle.

Warm tortillas according to package directions. Divide fish evenly among tortillas; top each tortilla with 1/4 cup arugula and about 2 teaspoons mayonnaise mixture. Fold in half.

Jackfruit "Carnitas" Tacos

Ingredients:

Young Green Jackfruit, canned, in brine or water, not syrup. (available at an Asian food store)

Olive oil, about 2-3 Tablespoons

Salsa Verde (Trader Joe's brand is ideal.)

Lime juice

Onion, cut in to large pieces.

Garlic, pressed or minced.

Chile Powder

Cumin

Pepper

Smoked Paprika

Cayenne Pepper

Oregano

Instructions:

Drain & rinse the jackfruit thoroughly. With your hands, press the moisture out of each piece & set aside.  Place oil a deep pan on the stove and heat on high to sear the jackfruit, Mix spices in a small bowl, take your spices & season each piece of jackfruit, add it to a hot deep pan.

Add the chopped onion & garlic to the pan, sear and reduce heat to medium low.  Cover the seasoned jackfruit with the Salsa Verde. It doesn't have to be completely covered, just make sure there's enough liquid in the bottom & spoon a bit on top of all the pieces. (I tend to use a little over half a jar per can of jackfruit.)

Squeeze lime juice over the top of everything (I use a 1/2 lime per can of jackfruit), Cover and simmer for about 30 minutes, and use a wooden spoon to “shred” up the jackfruit.

After the jackfruit is cooked, it will have changed colors & be a nice browned color.

Serve the jackfruit in corn tortillas with some additional salsa on top & a squeeze of lime juice or any other toppings you enjoy!

Healthy(er) Mac and Cheese

I love Macaroni and Cheese….from the blue box, to home made.  I used to make a homemade version of Mac and Cheese, but it was full of fat and heavy on the calories. Years ago, I came across a version of the recipe below, and though with a few changes, this would be great.  I have made it many times, and everytime I serve it all I hear is how wonderful it is.

 

 

First off start with a medium size butternut squash.   

Peel it with a vegetable peeler,and remove the seeds

Cut squash in 1 inch pieces.

Place squash and onion in broth, with spices. 

Boil until squash and onion are tender.

Remove the squash mixture and puree until smooth.

Mix Butternut Squash and cooked pasta together with cheeses

Healthy(er) Mac and Cheese 

INGREDIENTS:

1 medium butternut squash, peeled, seeded, and cut into 1-inch cubes 

1 Onion, Chopped

1 large can chicken or vegetable stock, or canned low-sodium chicken broth

Freshly grated nutmeg

Pinch of cayenne pepper

3/4 tablespoon coarse salt, plus more for water

Freshly ground black pepper

1 pound elbow macaroni

8-12 ounces extra-sharp cheddar cheese, finely grated (I also used Provolone)

4 tablespoons finely grated Parmesan cheese

2 tablespoons fine bread crumbs, or Panko

1 teaspoon olive oil

Olive-oil cooking spray  

DIRECTIONS:

Preheat oven to 375 degrees F. Combine squash, and stock in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium; simmer until squash is tender when pierced with a fork, about 20 minutes. Remove from heat. Mash contents of saucepan; stir in nutmeg, cayenne, and salt, and season with black pepper. Stir to combine.

Meanwhile, bring a large pot of water to a boil; add salt. Add noodles; cook until al dente, according to package instructions, about 8 minutes. Drain, and transfer to a large bowl; stir in squash mixture, cheddar, and 2 tablespoons Parmesan.

Lightly coat a 9-inch-square baking dish (4 inches deep) with cooking spray. Transfer noodle mixture to dish. In a small bowl, combine breadcrumbs, the remaining 2 tablespoons Parmesan, and oil; sprinkle evenly over noodle mixture.

Cover with aluminum foil, and bake 20 minutes. Remove foil, and continue baking until lightly browned and crisp on top, 30 to 40 minutes more. Serve immediately.

(I add seasoned breadcrumbs to the topping as well,)

Peanutbutter & Jam Bars

As described from wikipedia: The peanut butter and jelly sandwich (PB&J or peanut butter and jam sandwich in Australia, Canada and the United Kingdom) is a sandwich, popular in North America, that includes a layer of peanut butter and either jam or jelly on bread, commonly between two slices, but sometimes eaten open-faced.

For almost all of us this was a staple in our lives, growing up. For my family, is was ONLY crunchy Skippy and mom's homemade freezer jam (usually raspberry, but I grew up in Oregon, so we had strawberry, blackberry, marionberry, boisenberry, just to name a few). Now there are many variations on the classic, crunchy, creamy, organic, all natural, freshly ground, almond, and the list goes on. And that's just the peanut butter!  As for jam (I prefer jam to jelly!!) you name it. I work in a grocery store and we have a 4 foot section dedicated to preserves. Local, imported, regular, no sugar added, pure cane sugar, it'd make your head spin. So for me, crunchy with blackberry jam is my fav!

Whether it was for lunch, afternoon snack or even breakfast, I'm sure it's pretty near and dear to your heart.  Few people I've talked to dislike the PB&J!

So when I came across the recipe for Peanutbutter and Jelly Bars, I just knew I had to make them. After making the recipe, I've made a few adjustments that I know is just what this recipe needs to go from wow, to amazing!

Check it out, and let me know what you think.

Peanut Butter and Jelly Bars 
Adapted from Baked Perfection

Ingredients

½ pound (2 sticks) unsalted butter, at room temperature

1 ½ cups sugar

1 teaspoon pure vanilla extract

2 large eggs, at room temperature

2 cup (about 18 ounces) chunky peanut butter

3 cups all-purpose flour

1 teaspoon baking powder

1 ½ teaspoons kosher salt

2 cups blackberry jam or other jam (Don't skimp...the more the better!)

½ cups salted peanuts, coarsely chopped

Directions

Preheat the oven to 350 degrees F.

Grease a 9 by 13 by 2-inch cake pan.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light yellow, about 2 minutes. With the mixer on low speed, add the vanilla, eggs, and peanut butter and mix until all ingredients are combined.

In a small bowl, sift together the flour, baking powder, and salt. With the mixer on low speed, slowly add the flour mixture to the peanut butter mixture. Mix just until combined.

Spread. slightly more than 1/2 of the dough into the prepared cake pan and spread over the bottom with a knife or offset spatula. Spread the jam evenly over the dough. Drop small globs of the remaining dough evenly over the jam. 

Don’t worry if all the jam isn’t covered; it will spread in the oven. Sprinkle with chopped peanuts and bake for 45 minutes, until golden brown. Cool and cut into squares.

Serve up with a big glass of ice cold milk.

Homemade Fig Newtons

When I was growing up (notice I didn't say when I was little!), my moms side of the family would go to the beach for a week each summer. These were great times spending the week with my grandparents, aunts, mom, sister and cousins. To this day my family still refers back to...."the time my cousin Lori had a fork thrown in the eye" or "the time we were allowed to go into the ocean by ourselves (without the Moms), and were almost killed" or "the day my cousin Christy and I found Black Licorice ice cream".

Those times were great and the memories I will never forget. One memory the remain near and dear to my heart, is when my mom would buy Fig Newtons, while we were on vacation and would only share them with me (now granted, I'm sure that no one else liked them, but when your 8 that does matter). Ever since Fig Newtons have been my favorite cookie. When ever I have a Fig Newton, I have a fond thought of my mom.

While surfing the Internet a few weeks ago, I came across a recipe for Homemade Fig Newtons and have been jonesing to make them ever since. Yesterday was the day.

Fig Newtons (Homemade)

A few things I changed in the recipe are, I had previously made Fig Jam, so I used the jar I had left, and took the figs called for in the recipe, chopped them up and simmered them for about 15 minutes. I placed the dough in the bottom of the pan, spread the fig jam over the dough, then sprinkled the drained chopped figs over the spread. Then placed the top dough and baked.

Ingredients
1 lb dried figs or 2 lbs fresh figs
1 cup sugar
1 cup water(1 c. for dried figs, 1/2 c. for fresh)
1/2 cup butter, room temp
1 cup sugar
1 large egg
1 tablespoon cream or milk
1/2 teaspoon vanilla
1/2 teaspoon salt
1 teaspoon baking powder
1 3/4 cups flour

Dice figs, soak in water 1 hour.

Add sugar & cook on medium heat until of thin jam consistency.

Beat sugar, butter, egg, milk & vanilla until well blended.

Add dry ingredients.

Mix well and refrigerate for 1 hour.
Place 1/2 on well floured dough cloth; knead about 6 times.

Roll out to 1/4" thick. Line 13 x 9" glass baking dish; cover with figs.
Roll remaining dough, cover figs.

Cook at 350° for 30 minutes.

Let cool and cut into squares.

Depending on the size you cut you can get a couple dozen cookies.

The Cousins: Christy, Carrie, Sheryl, Lori and Me....I think my legs have straightened out by now.

Copper River Salmon!

The Copper River is a 300-mile river in south-central Alaska in the United States. It drains a large region of the Wrangell Mountains and Chugach Mountains into the Gulf of Alaska. . It is the tenth largest river in the United States, as ranked by average discharge volume at its mouth (a total of 24,000 square miles, an area the size of West Virginia).

This river is known for its extensive delta ecosystem, as well as for its prolific runs of wild salmon, which are among the most highly prized stocks in the world.  Those famous salmon runs arise from the use of the river watershed by over 2 million salmon each year for spawning. The extensive runs result in many unique varieties. The river's commercial salmon season is short: Chinook (king) salmon are available mid-May to mid-June, sockeye (red) salmon mid-May to mid-August, and Coho (silver) salmon mid-August to late-September.

Copper River Salmon are silvery salmon with a bright red flesh, a firm texture, and a rich flavor, that originate in these pristine waters and are challenged by its length and its strong, frigid, glacier-fed rapids. Consequently, Copper River salmon are strong, robust creatures with a healthy store of natural oils and body fat. These qualities make the salmon among the richest, tastiest fish in the world. Fortunately, fatty Copper River salmon is good for you, as it is loaded with Omega-3 oils.

Copper River salmon is a big deal in Seattle and around the Pacific Northwest.

That being said, last night’s dinner was so good, I only wish you could have had tasted this amazing fish.

When I opened up the freshly fileted it had amazing color and smelled so fresh. (At the local grocery store advertised sale for $4.99lb, can you believe it?!?!?!)

A few months ago, I purchased a mesh "pan", clearance.  It was about $.15, so I bought the entire case they had marked down. People, Check those clearance racks at the end of the season, and pick up all that you can store for the next season.

Then I took my Mandolin (ok it's a V-cutter, we found at the Good Will!! but it works GREAT!!-I purchased a new one from Amazon, but it's not the same as the old one, so we went back to it.) and shaved 1/2 of a Vidalia Sweet Onion (Cause Walla Wallas are not ready yet!)

Then lastly I took the Salmon and cut it into portions, placed the shaved onion on the mesh pan, put the portioned salmon on the onion, and VERY lightly salted the salmon, sprinkled it with some dried, and crushed rosemary, and grated lemon peel.  (see below)  I them grilled it until the salmon just started to flake.  If you cook it until it starts to flake, you will have a perfect piece of fish.

With the Salmon, I served Wild Rice with Toasted Pumpkin Seed and Chives.  I included a couple of pictures of the pumpkin seed, both raw (right) and toast (left).  Make the rice according to my previous direction.  For wild rice you will need to boil the rice a little longer, because it a tougher rice.  When the rice in completely cooked, toss in the chopped chives and seeds, and a little butter.