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Baja Style Fish Tacos

 

I have to learn to be flexible. Or at the very least being ok with being more flexible. Like when you plan to post one thing, but then decide to go another route because…..Monday. I intended to share an awesome salmon dish, which I will eventually. But I felt like Monday needed some uplifting so I went with these fish tacos. I only recently made these, for Cinco de Mayo. I have never battered fish and fried it like this and I was so excited by the result that I had to share. When I made these my husband and I just stared at them amazed that they came out as good as they did. He somewhat recently has decided he no longer likes seafood, so coming from him this was a compliment. The other bonus is that after you fry the fish, you can freeze them so you have them any time you feel the need for a fish taco. I’ve had this a couple times since, and I just reheat them at 400 degrees for about 20 minutes or so, depending on the size of the fish. They have been perfect each time. I also love the sour cream sauce that goes with it. The original recipe calls for a mix of sour cream and plain yogurt. For this picture, which became lunch after, I used just sour cream and it was delightful. If it’s a dreary Monday where you are too, add some fiesta to it with this dish.

 

Ingredients

For the crema

For the tacos

Instructions

  1. To make the crema, combine all of the ingredients and mix well to blend. Adjust seasoning to taste. Set aside, in the refrigerator until you are ready to use.
  2. Season the fish pieces with salt. Set aside. In a deep heavy pot, pout olive oil so that it's 1 1/2 inches deep. Heat over medium-high heat until it reaches 350 degrees. Line a large baking sheet with paper towels. Meanwhile, in a large bowl, combine the flour, baking powder, and salt. Slowly stir in the beer and mix until smooth.
  3. Using tongs dip a piece of fish into the patter, letting the excess drip off. Transfer to the pot with the oil and fry for about 2-3 minutes, flipping once. You will want the batter to be golden brown and the fish cooked through. It's easiest to do this in batches, you do not want more than 4 pieces of fish in the pot at a time. Remove the fish to the prepared baking sheet and repeat until all the fish is cooked.
  4. Serve with corn tortillas, cabbage, crema. You can also top with cilantro.

Notes

This recipe is adapted from Annies Eats.

Toast Four Ways

 

I love toast. There I said it. I absolutely love toast. I always have. The problem is normal piece of toast with butter will not hold me over in the morning. I need there to be a bit more to it. So, I’m sharing a bit more to toast than just toast. I love dressing it up with veggies and all sorts of interesting things. The more that I can get to balance on the toast, the better it is going to be. It’s also great to have something simple to whip up on those nights you need something quick for dinner. Or the perfect quick lunch. And obviously, breakfast. This could even be a snack, just cut it in half and boom perfect snack for sharing. Or, because toast it so delicious, you could just have an indulgent snack and not even worry about it. But in the spirit of sharing, I give you, four delicious toasts.

 

 

 

 

 

Ricotta Toast. Beautiful ricotta toast. To make this version mix some ricotta and cinnamon together. Spread it on your toast and add some almonds. You can toast the almonds if you want, I think that it would add that wonderful crunch factor. The almonds here are not toasted because I happened to make this at work for lunch one day, but when I make this again, I will toast them. Drizzle with a generous amount of honey and enjoy.

 

 

 

 

 

Avocado Egg Toast, my breakfast basically every morning, in some form. For this version, I mashed an avocado and mixed in some seasoned salt. Spread that on your toast. Scramble an egg and add some cheese, salt and pepper to taste, and drop it right on top. That’s it!

 

 

 

 

 

 

I love anything caprese. Especially when it includes avocado. This toast is my FAVORITE toast. I used shredded mozz because I had it on hand. I would highly recommend slicing some instead because….cheese…and it would be amazing. Shredded it also delicious. Then alternate between sliced tomato and sliced avocado. Drizzle on some olive oil and salt. Sprinkle with torn basil and then dive into what I would consider Heaven on toast.

 

 

 

 

 

 

 

Peanut butter and jelly. Such a classic. Add some sliced banana and crushed cereal and you literally have two breakfasts turned into one phenomenal toast experience. I just spread on some peanut butter and jelly. Sliced up a banana and topped with some crushed honey chex cereal. This toast is so simple yet so tasty!

Weekend Things

 

This Sunday, I had too much to share to do just a Sunday Coffee Talk post, so I labeled this one Weekend Things. It was a fantastically busy weekend. We kicked the weekend off by tempting fate and heading to a restaurant with a tired toddler. It’s like gambling, you pray you are going to win and I’d say we hit pretty big. I love being able to spend a night out with my guys, especially one that goes well. We mostly made it through dinner before he was done, and I became a human napkin. I really wanted to make this weekend as fun filled as possible. We went to a movie on Saturday and then stopped by Dave and Busters which Anthony (and my husband) LOVED! We had such a blast. I tested out the strawberry watermelon margarita and it was fantastic. For Mothers Day we went to brunch with my family. It’s always great to spend a Mothers Day with the family and celebrate our mom and being a mom. It’s my favorite job in the entire world. I especially loved the story Anthony wrote for my at daycare. He knows me well. Apparently food blogging was a good passion to start because I clearly love food and am not 100% keen on my office job! Speaking of that, Friday was especially crazy and I did not have a chance to post my usual Friday recipe. This is my Mothers Day gift to all of you. It’s so delicious and not hard to whip up on a weeknight. Coming up this week, I have tested yet another Chrissy Teigen recipe, which…shocker…was amazing. I’ve also got an overnight oats recipe that will make your mornings super easy and some smoothie and toast recipes that will help you change up your morning meal/snack routine.

 

Teriyaki Pork with Mango Salsa and Coconut Rice (AKA the triple treat)

Teriyaki Pork with Mango Salsa and Coconut Rice (AKA the triple treat)

Instructions

  1. To make the pork, season both sides of the pork chops with salt and pepper. Place in an airtight container, or resealable plastic bag, and marinate in teriyaki sauce at least an hour or overnight. To cook the pork, remove from the sauce and grill until cooked through.
  2. For the salsa, combine the ingredients in an airtight container. It's best to let it sit overnight so the flavors can blend a bit.
  3. To make the rice, first toast the shredded coconut in a skillet, over medium-low heat. Be mindful to watch it closely and remove it from the heat immediately, once it's lightly browned. It will turn from perfect to burnt in seconds.
  4. In a medium saucepan, combine the rice, coconut milk. 1 3/4 cups water, sugar and salt, and bring to a boil. Reduce the heat, cover, and simmer until the rice is cooked and the liquid is absorbed. About 20 minutes.
  5. Transfer to a serving bowl and top with the toasted coconut.

Notes

The pork and salsa are original recipes. The coconut rice is from Chrissy Teigen’s Cravings.

Grilled Caesar Salad

 

Have you ever grilled lettuce? Well you should definitely give it a shot. If you want a change from the usual salad experience, I urge you to grill your lettuce. My husband refused to try it because it reminded him eating a warm grinder (yes, that’s a MA thing, I think) that has lettuce on it. It wilts and transitions to this weird state where it’s disgusting. But do not fret! If you are fearful of this same texture, you do not need to be. To grill the lettuce, I just cut a couple heads of romaine in half and washed them out. Thoroughly dry them and spits with some olive oil. Sprinkle on some salt and pop those babies on the grill for a couple of minutes a side. You cant to see the char, then you’ll know it’s time to flip. To me, it’s like roasting kale. Kale on it’s own can be very overpowering. Roast it and my GOD I could eat all the kale. I felt like this was a very similar experience. Adding on grilled ciabatta bread croutons was also amazing. Because grilled bread is always amazing. Truly, if I could grill bread every morning, I would. It’s that delicious. I also made a fish-less vinaigrette which was uh-mazing. I will also suggest dipping your grilled toast into the dressing. You will be so happy that you did.

Ingredients

For the dressing

For the grilled lettuce

For the croutons

Instructions

  1. To make the dressing, combine the ingredients in a mason jar and shake to combine. It's best to make this ahead a bit so the flavors can blend together.
  2. To make the croutons, drizzle the bread halves with olive oil and salt. Place on the grill for a few minutes each side. You;ll want to make sure you see the charred lines and it's toasty, but do not let it burn completely.
  3. For the lettuce, leave the bottoms intact and cut the heads in half. Wash and dry. Spray.drizzle with a little olive oil and sprinkle with salt. Place on your grill for about 2-3 minutes per side. Once you remove it from the grill you can cut the ends and separate the leaves.
  4. To assemble the salad, spread the grilled lettuce leaves on a platter. Cut the toasty croutons and shave some extra Parmesan on the top. Drizzle the whole thing with your dressing and serve immediately.

Notes

Original Recipe

Bacon Balsamic Burger

Do you have a case of the Monday’s? You’re not alone. I’m feeling it today too. It’s always hard to get back to work after a great weekend. I was absolutely exhausted, but it was so SO nice to spend time with my family and do a lot of nothing. We played outside a lot so it was nice to just be in the sun and fresh air. Kicking off the weekend with Cinco de May doesn’t hurt either. Having nice weather was certainly the icing on the cake. It also makes me want to be outside grilling more. I should be honest here. It makes me want to have my husband grilling more, because he is the grill master. I can barely turn the thing on! If you are into grilling like we are, you are going to love these burgers. I adapted this recipe a bit, but it’s delicious both ways. I love bacon, so the bacon relish was a no brainer, only this time, I made the bacon and added some balsamic toward the end, and incorporated onion rings. Because weekend. If you even needed a reason at all. I also threw on gorgonzola because I love it and it tastes amazing on this burger. But, if you want something a bit milder, cheddar, gouda, swiss would all be great options. Even herbed goat cheese…. I need to make these again with goat cheese.

 

Ingredients

For the burgers

For the bacon

For the Mayo

Additional Toppings

Instructions

  1. To make the burgers, season with salt, pepper, and a few dashes of worcestershire sauce. Place on a heated grill and cook to your liking. Toward the end, sprinkle each with a bit of the cheese and let it get melty/crispy on the grill.
  2. Meanwhile, make the bacon. Place bacon strips in a heated skillet and cook until mostly cooked through. Cut the bacon into pieces and drizzle with vinegar. Continue to cook until the vinegar is mostly reduced. remove bacon from the pan with a slotted spoon and place on a plate. Set aside.
  3. To make the mayo, combine mayo and a few dashes of garlic powder.
  4. To assemble the burger, spread garlic mayo on toasted roll. layer on the burger, a bit of bacon, and onion rings. Top with remaining roll half. Enjoy!

Notes

Recipe adapted from Annie’s Eats.