Un-Fried Fish Tacos with Peach Relish

So I have been watching calories and enjoying this weather and I wanted to make me a dish that was fresh and light; one where I could sit outside with a glass of Sangria and just enjoy life to the fullest. Ok I am afraid I am getting a bit poetic but I wanted something fresh and fun and I decided tacos with Tilapia and peach relish. I was initially going to use mangos but I decided  on peaches! 


You can use any kind of fish as well....catfish, mahi mahi. I Actually ended up using the leftover relish as a topping for this baked catfish I made the next day (you can see the pick below) 


What do you need: 

• Corn Tortillas
• 2 peaches peeled and diced small 
• 1 jalopeno seeded and finally diced
• 1 garlic clove minced
• 1 small limed juiced
• 1 lb of Tilapia sliced
• 1/2 c. Panko Japanese Style Bread Crumbs
• Seasoning, Cayenne Pepper, Salt, Pepper
• 1/2 c Red Onion Finely Diced

Make relish first and let sit till room temperature. Preheat oven to 350. 

Combine peaches, onion, jalopeno, lime juice, salt, and garlic and toss. 

In  a shallow baking dish place panko breading and season. I did mines a bit spicy.  Coat fish with seasoning and panko breading. 

Bake for 10-12 min, or until desired doneness.  

Warm tortillas and place 2 strips of fish in tortillas top with a tbl of peach relish and a dollop of guacamole mmmmmm YUM! 

Serve with a huge side salad!!! 

Side Salad Option: 

• 1 handful Mixed greens
• 1 handful Spinach
• 1/2 Cup sliced Strawberries
• 1 tbl Walnuts
• 1 tbl Feta Cheese
• eyeball Purple Onions

Baked Catfish topped with Peach Relish! 

 

Super Easy Spaghetti with Simple Pasta Sauce and Hot Italian Sausage

So I have been watching the Sorpranos seasons 1-6 pt. 2 and in absolutely every single episode they are eating! Pasta, ziti, etc... and although I have been doing no carbs, well I take that back not "NO" carbs just limited carbs; but after countless episodes I decided to bite the bullet and indulge in some yummy pasta...CARBS!!! They are great! But the thing is I wanted it now I didn't want to spend 2 hours stirring and making my homemade pasta. So.....I whipped up this quicker version and honestly guys I think it would make Carmella Sorprano proud! 


This meal is perfect for impressing a date, a surprise family gathering (more like your family popping up and surprising you) , or wowing your gal pals with dinner wine and celebrity gossip! 


What do you need:

• 1 28 oz can of Diced tomatoes and juice 
• 1 lb of sliced fresh Italian Hot Sausage (I used Hot you can use sweet, mild, or shrimp, or even mushrooms) 
• 5 Minced Garlic Cloves  (Lots of Garlic YUM!)
• 1/4 c. Basil Leaves Fresh please people
• 1/8 teas Sea Salt, Pepper
• Crushed Red Pepper Flakes (I used about 2 teas plus a dash ok 2 dashes but season to your own taste) 
• Shaved Parmesan Cheese for garnish
• 1/2 box of Spaghetti Cooked according to package (I cooked mines Al dente I will explain why later) 
• 2 tbl. Olive Oil 
• 1 teas sugar
• 1/4 c Red Wine Preferably one that you are serving with dinner but this is optional. 

Okay ladies and gents get ready! Boil water with salt and cook pasta till al-dente (It literally means "to the tooth". When the pasta is cooked al dente, there should be a slight resistance in the center when the pasta is chewed.) Set Aside.

Next heat olive oil in a large dutch pot on medium high heat, once heated add minced garlic and saute. 

Add sliced sausage and saute till browned on both sides but NOT cooked throughout. 

Turn heat down a tad you don't want red sauce flying up everywhere. Add one can of diced tomatoes stir, add sugar  (it's supposed to help in balancing the acidity of the tomatoes) and seasoning (red pepper flakes,salt, pepper, more red pepper flakes). Add wine here if you'd like cook till slightly thickened about 7-10 min on medium low heat. 

Turn off flame and remove from heat toss in pasta. Cover pot. This is why it helps if the pasta is a bit hard because it will cook more once in the pot and then it will come out PERFECT! Not Mushy :( 

Toss in basil and serve topped with Shaved parmesan cheese! And viola! Yep that's it dinner is ready in 30 minutes (Actually less) and it's hearty and filling! Life doesn't get any better than that! 

 

 

P.S. When you are reheating this dish skip the microwave take a shallow skillet with about 2 teas of olive oil heat till hot them add about a cup or less of pasta and sausage and saute until heated throughout! Trust me way better than nuking it! 

YUMMY! 

Comforting Chocolate Chip Cookies

I was thinking of a snack to make for my husband as he was driving home this weekend and I wanted him to have a treat for the drive back. He LOVES cookies and I thought what an easy treat to eat while driving and they can keep for a while so he can enjoy a few midnight snacks.  Beware my calorie conscious girlies these are jam packed with the good stuff BUTTER!! But for the man in your life these are great they also make great gifts to anyone who needs a sugary pick-me-up!  These cookies are the best of both worlds crispy on the edges and chewy in the center, it doesn't get any better than that! 


You can also use this basic recipe as a platform to add raisins, pecans, walnuts, craisins, coconut, even oats!!! But for the Hubby this time I just kept it simple and delicious! 




What you Need: 

• 2 3/4 C. of flour sifted
• 1 1/4 teas salt
• 1 teas Baking Powder
• 1 teas Baking soda
• 2 1/2 sticks of softened room temperature butter
• 1 1/4 C. Packed Brown Sugar I used dark
• 3/4 C. Granulated Sugar
• 2 Large eggs (added one at a time)
• 1 teas PURE vanilla extract
• 1 1/2 C. Semi-sweet Chocolate Chips (Use good chocolate) 

Pre-heat oven to 350 degrees. 

Sift together all your dry ingredients flour, salt, baking soda and baking powder. 

In another bowl (fitted to your mixer) using the whisk attachment Beat Butter with both sugars on a medium high speed until fluffy. 

Beat one egg at a time. Add vanilla. 

Reduce standing mixer to low speed and switch fitting to paddle attachment. Add flour mixture beat until well combined, occasionally stopping in-between additions to scrap the sides of the bowl and paddle attachment. 

Using an ice cream scoop drop dough onto parchment lined baking sheets, spacing dough about 3 inches apart (these buggers get big). Bake for 15 min. Seriously don't look at them and think a few seconds more take them out let them cool (5min.) and they will be perfection! 

Cooking them longer will result in very crispy cookies trust me! (P.S. if you do over-cook a bit you can place the over crispy cookies in the microwave for like 30 sec and they are as good as new).

  

YUMMY! 

Scallops with Bacon, Edamame and Creamy Grits

I must admit I have been very busy so sorry for the delay of recipes. However, I am back in action I mean in the kitchen! 


I have been trying to come up with a fresh new dish and I think I got it. I tried this dish with shrimp first but I prefer the plumpness and juiciness of the scallops.  I also used frozen peas the first time I made this but I always use frozen peas I wanted a different type of green, so I used frozen edamame (I just heated the frozen pods a bit and popped out the soybeans). The idea of using edamame came to me after having sushi at my favorite sushi place; I ordered Edamame as an appetizer. 


I make these creamy grits all the time for breakfast and for my shrimp and grits dish and with this pork dish I make as well. I was thinking initially to serve this over pasta but eating this dish with the grist just melt in your mouth! This is a colorful fresh meal which I am sure you will love! 


What you need:

• 2lbs of Scallops
• 4-5 slices of bacon
• salt and pepper to taste
• 2 tbl. of butter
• 2 finely chopped shallots
• 2 garlic cloves minced
• 1 chopped red pepper
• 1 small bag of frozen edamame (shell if you cannot find them already shelled)
• 1/2 c. white wine (I used a Sauvignon Blanc) 
• 1 c. Grape tomatoes halved
• 6 leaves of thinly sliced fresh basil

First cook the grits:

• 2 cups heavy cream
• 1 cup skim milk
• salt/pepper to taste
• 1/2 stick of butter
• 1 c. regular uncooked grits

Bring the heavy cream, skim milk, salt and pepper and butter to a boil. Once Boiling reduce heat to low and add grits whisking constantly. Turn off heat and let stand covered, whisking occasionally. Note:  you may have to add milk or heavy cream to grits before serving to get the right consistency. 

I cooked my bacon in the microwave, until crispy. Reserve bacon drippings take bacon and crumble and set aside. 

Season scallops with salt, pepper, and cayenne pepper. Heat bacon fat over medium high heat until it's hot. Sear scallops for 3 min. on each side. Set aside

Add about 2 tbl. of butter to the pan add shallots and garlic. Saute till they are soft. 

Add the red bell pepper and edamame. Cook for about two minuets. Add wine and deglaze pan by scrapping the particles off the bottom of the pan. 

Season to taste, add tomatoes, bacon and cook till they are soft not mushy. Return scallops to the pan cook for 1 min.  Remove from heat and sprinkle in basil. 

Serve over creamy grits. 

Yummy!