Fish Tacos

I've never been a real big fan of fish, but we've been trying to add more to our diet.  I like tilapia due to it's mild flavor so when I saw it on sale I picked up a couple filets.  Kevin and I first had fish tacos when we were on vacation a while back.  Since we really enjoyed them, I figured this would be a way to prepare the tilapia.  

I tasted the cooked fish on its own, it was clean with a hint of the lime flavor.  Once you add some of your favorite taco toppings you'll lose that subtle lime flavor, but you can pump it up with a squeeze of lime over your taco.

I've always been afraid of cooking fish because of the smell it might leave in the house.  I was really happy that the kitchen didn't stink afterwards.

Fish Tacos

Adapted from Not Eating Out in New York (marinade) and Steamy Kitchen (sauce)

Yield:  about 8 tacos (4 servings)

1 1/2 lb white fish (I used tilapia)

Salt and Pepper

1 lime

2 Tbsp olive oil

1 cup sour cream

1/2 tsp paprika

1/2 tsp garlic powder

1/8 tsp kosher salt

1/4 tsp chili powder

2 Tbsp oil

For Assembly/Garnish:

Corn or Flour Tortillas

Guacamole or Sliced Avocado

Cilantro

Fresh Salsa

Lime Wedges

Sprinkle the fish with salt and pepper, the juice of a lime and olive oil.  Cover and set aside in the fridge while prepping other ingredients.  (If you don't want to marinate it, you can sprinkle the fish with chili powder or taco seasoning right before cooking.)

For the sauce, stir together the sour cream, paprika, garlic powder, salt and chili powder.  

Warm the oil in a pan (or brush oil lightly on a piece of foil on a grill) on medium heat.  Add the fish and cook for 2-4 minutes per side.  Don't move the fish more than you need to as it will break apart easily.

Place the cooked fish on a serving platter and break it into large chunks.  Serve immediately with your favorite combination of tortillas, sauce and garnishes. 

Guacamole

I LOVE avocados!  I have been known to eat an avocado straight out of the skin with some lime juice and salt sprinkled over it.  When I make guacamole for just the two of us I usually end up eating most of it myself.  I can't get enough!  This guacamole is really bright and fresh tasting because of the lime juice and cilantro.

Guacamole

Original Recipe

2 Avocados, skin and pit removed

Juice from 1/2 lime

1 Tbsp cilantro, minced

1 small clove garlic, minced (optional)

Pinch of cayenne pepper (optional)

Salt to taste

Add all ingredients to a bowl.  Mash together with fork until combined and the desired consistency is achieved.  I like to leave it a little chunky, but some prefer smooth.  Give it taste to make sure seasoning is what you want.  Taste it with a tortilla chip because the chips are salty on their own.

Prevent Browning:  If there are any leftovers, place plastic wrap directly onto the guacamole.  I've also heard that leaving the pit with the leftovers will also help fight browning, but I haven't found that this helps anymore than the plastic wrap trick.  The amount of lime in this particular recipe seems to keep the avocados from browning for a few days also.

Goat Cheese, Grape and Candied Walnut Bruschetta

I needed an easily portable appetizer to take to our Christmas Eve festivities.  I started thinking about different possibilities and decided that bruschetta would work perfectly.  Based on a salad combo I love, I was originally thinking gorgonzola with grapes and candied walnuts.  When I got to the store, I decided to use goat cheese instead. I love goat cheese and I figured it would spread more smoothly.

At first I wasn't sure how I was going to combine the cheese, grapes and walnuts.  Do I crumble the cheese and mix it around with the grapes and nuts in hopes that it'll be moist enough to stay put on the bread?  Or do I spread the cheese and top it with the other ingredients?  As you can see I went for the latter approach which worked out pretty well.  As far as my bread choice, I went for a baguette because it was perfectly chewy for this appetizer.  Try to buy your baguette the same day you plan to eat it so the bread doesn't get too hard.  If you end up with a softer type of bread, you may want to lightly toast the slices.

I was worried that there wouldn't be enough goat cheese to cover all the bread so I decided to add some cream cheese.  It's cheaper than goat cheese and mild enough that the goat cheese is still the prominent flavor (and the most convenient reason:  I already had cream cheese in the fridge so no more trips to the store!).  Feel free to buy a bigger log of goat cheese if you want to omit the cream cheese.

UPDATE: I've also had this with herbed goat cheese and it was delicious!

Goat Cheese, Grape and Candied Walnut Bruschetta

Original Recipe

Fresh Baguette or Crackers

5.5 oz goat cheese, softened

3 oz cream cheese, softened

~30 large grapes, quartered

3/4 cup candied walnuts (recipe below), chopped
Balsamic Vinegar Reduction or Syrup* (optional)

Cut the baguette into 1/4 inch to 1/2 inch slices.  Mix the two cheeses in a bowl until they are fully combined.  Spread the cheese mixture onto the baguette slices.  Top with grapes and candied walnuts, pressing down to ensure they stick.  

These can be made ahead of time the same day as your party, just pull them out of the fridge about 10 minutes before you plan to serve them to take the chill off.  Right before serving, drizzle with balsamic vinegar syrup if using.These could also be served as a build your own appetizer if you don't want to assemble them.

Candied Walnuts

From Food Network

In addition to the appetizer above, these walnuts are great on their own, and make a nice addition to salads.

1/2 cup powdered sugar

1/4 tsp cayenne pepper

1/4 tsp salt

8 oz walnuts (about 2 heaping cups)

Preheat oven to 350 F.  In a medium bowl, mix together the sugar, cayenne and salt.

Bring a small saucepan of water to boil. Add the walnuts and blanch them for 3 minutes. Drain well and then immediately mix the walnuts into the sugar mixture until thoroughly coated. The sugar will melt slightly. Transfer the walnuts to a baking sheet or pan and bake, stirring occasionally, until they are a deep golden brown, about 10 minutes. Watch carefully because the sugar can burn easily. Let cool completely before serving.


*Balsamic vinegar syrup can be purchased or you can make your own by adding some balsamic vinegar in a pan over medium heat and reduce to one-third the original amount.

Chocolate Crackles

Chocolate Crackles have been a family favorite at Christmas.  For some reason we never made them during other parts of the year and I'm not sure why because they are awesome.  Growing up they were always my favorite Christmas cookie and once Kevin tried them they were instantly one of his favorites too.  Just for the record, I do make these cookies during other parts of the year.

Last year I did a taste test of three different Chocolate Crackle recipes: the original (found below), and two that did not use a cake mix.  The original was the clear winner.  I'm still on the hunt for a good alternative that doesn't use a cake mix, but for now and anytime I need something quick, I'm sure I'll turn to this family favorite. 

This recipe is easy to adapt by adding a package of flavored chips such as mint chips for Chocolate Mint Cookies and peanut butter chips would be nice too.

Chocolate Crackles

Adapted from my Gram's recipe

Yield: about 3 dozen

1 package Devil's Food cake mix

2 eggs, slightly beaten

1/2 cup shortening OR vegetable oil

Confectioners' sugar

Preheat oven to 375.  Combine all ingredients in a bowl.  Mix with a spoon until well blended.  Shape dough into 1-inch balls and roll into confectioners' sugar.  Place dough balls on baking sheets.  Bake for 8-10 minutes.  Make sure you don't over bake them, you're looking for a moist, almost fudgy texture in the middle.

Butter Spritz Cookies

Last year I acquired my Great Aunt Geral's cookie press.  I hadn't used it all year so I was determined to give it a try for Christmas.  Looking at the assortment of dies that came along with the press, the Christmas tree was the obvious choice.

Take a look at some of these options though:  dog, camel, butterfly, clover, spade?  What would you ever use a camel for?!  Where are the Christmas dies I would have thought were included with the cookie press like the wreath and the snowflake?  At least the heart and clover give me an excuse to whip up some spritz cookies for other holidays.  I think the two oddball tips in the top left are for frosting.

I was a little nervous to try spritz cookies because of the bad experience using a different cookie press a few years ago.  I am happy to report that I didn't have any trouble this time around.  I don't know if it was the cookie press, the recipe, the temperature of the dough or having perfect conditions all around, but getting the dough out of the press and onto the baking sheet was a breeze. And there was minimal dough pushed behind the inside plate (which was the major problem I had when I tried that other cookie press).

When I was making these cookies, Kevin said he didn't like spritz cookies, but it turns out he likes these ones.  He can't keep his hands off them!  It turns out that these are my dad's favorite Christmas cookie (they remind him of his childhood).  I had no idea!  Needless to say spritz cookies will be added to my holiday must-bake list.

Butter Spritz Cookies

Adapted from Emily at Sugar Plum

Yield: Emily says 4 dozen, but I got about 6 dozen small cookies

2 1/4 cups all-purpose flour

1/8 teaspoon salt

1 cup unsalted butter, softened to room temperature (this is very important!)

2/3 cup granulated sugar

1/2 teaspoon vanilla extract

1 large egg

Food coloring

Colored sugar or sprinkles (if desired)

Preheat oven to 350.  In a medium sized mixing bowl, whisk together flour and salt.

In a large mixing bowl, using a mixer on medium speed, beat butter, sugar and vanilla extract until creamy, about 2 minutes. Beat in egg and desired amount of food coloring until combined. Reduce mixer speed to low and beat in flour mixture until just combined.

Put on your die of choice, then fill the cookie press with dough.  Form* the cookies on an ungreased cookie sheet. Sprinkle your garnish on the cookies if using.  Bake for 8-10 minutes or until set. Cool 1-2 minutes before transferring to wire racks to cool completely.

* The cookie press I have uses a method where you turn the knob at the end, other types of presses use a trigger method.  For my particular model, I had to turn the knob about a quarter turn, then lift up for smaller cookies.  It seems that most cookies presses available today are the trigger type.  Use one crank for smaller cookies and 2-3 cranks for larger cookies.

Smoky Corn Chowder

The past few months I've really started getting into soups, but this is one soup I've been making since the February 2008 issue of Real Simple magazine.  It's delicious and so darn quick and easy.  All of the ingredients are already in my kitchen except the half and half, but in a pinch you could substitute milk. 

This soup is great as an entree with some good bread and a salad.  I have also served the Smoky Corn Chowder in a shot glass (or other small vessel) as an amuse-bouche before the meal.

Smoky Corn Chowder

Adapted from Real Simple, Feb 2008

Yield: 2 quarts

8 oz sliced bacon, cut into 1/2-inch pieces

1 large sweet onion, chopped

3 cloves garlic, finely chopped

2 tsp cumin 

1/2 tsp paprika

1/2 tsp crushed red pepper flakes

1 tsp kosher salt

3 cups chicken or vegetable broth

1/2 tsp black pepper

2 (10-ounce) packages frozen corn

1 cup half and half

4 scallions (optional)

1 baguette (optional)

Cook the bacon in a large saucepan or Dutch oven over medium heat until crisp, 5 to 6 minutes.  Transfer to a paper towel-lined plate.

Spoon off all but 2 tablespoons of the drippings.  Return the pan to medium heat.  Add the onion and cook, stirring occasionally, until soft, 5 to 7 minutes.

Add the garlic, paprika, red pepper, salt and pepper and cook, stirring, for 2 minutes.

Stir in the corn, broth, and half and half and bring to a boil.  Reduce heat and simmer for 15 minutes.

Transfer the soup to a blender (in small batches) and puree until smooth.  Return to the pot and taste; adjust seasoning if needed. 

Divide the soup among bowls and top with the scallions and bacon.  Serve with bread, if desired.

Mushroom Risotto

This mushroom risotto is creamy, earthy and delicious.  It's the perfect side dish or entree to warm you up on these cold winter days.

Don't be scared of making risotto, it's not the huge labor of love people make it out to be.  You can either make it the more traditional way (adding small amounts of stock at a time) or the easy way (dump the stock all at once).  It does take about 20 minutes for each method, but it's not all active work.  You can prep something else, while keeping your eye on the risotto.  I definitely recommend you try this recipe. 

A word of the wise when making risotto: make sure the stock is hot.  If it's not hot, you'll slow down the cooking process and your risotto will take longer to finish.

Mushroom Risotto

Adapted from Simply Recipes

4 Tbsp (half stick) butter

2 cups mixed mushroom varieties (such as white button, shiitake, chanterelle, or portabello mushrooms, cleaned, trimmed, and cut into half inch to inch pieces)

1/3 cup dry white wine

1/2 cup heavy cream

3 1/2 cups chicken stock (use vegetable stock for vegetarian option)

1 Tbsp olive oil

1/3 cup shallots, minced (can substitute onion)

1 cup arborio rice

1/3 cup freshly grated Parmesan cheese

Salt and freshly ground black pepper

2 Tbsp chopped fresh parsley (optional)

Melt 2 Tbsp butter in a medium skillet over medium-high heat. Add mushrooms and saute about 5 minutes (if using chanterelles, dry sauté first for a minute or two and let the mushrooms cook in their own juices before adding the butter). Add white wine, bring to a boil, and reduce liquid by half, about 3-4 minutes. Lower heat to medium, add cream, and simmer 5 minutes. Remove skillet from heat and set aside.

Bring stock to a simmer in a saucepan.

In a deep, heavy, medium sized saucepan, heat oil and remaining butter on medium low. Add shallots or onions and cook until soft, about 3 minutes. Add rice and stir to coat with butter and oil. 

Adding Stock Method 1:  Add simmering stock, 1/2 cup at a time, stirring enough to keep the rice from sticking to the edges of the pan. Wait until the stock is almost completely absorbed before adding the next 1/2 cup. This process will take about 20 minutes. The rice should be just cooked and slightly chewy.

Adding Stock Method 2:  Dump all the simmering stock into the rice mixture all at once, stirring occasionally to keep the rice from sticking to the bottom of the pan.  This process will take about 20 minutes. The rice should be just cooked and slightly chewy.

Stir in the mushroom mixture and the Parmesan cheese. Season to taste with salt and pepper and serve garnished with parsley (if using).