Thursday, February 25, 2010
Wednesday, February 24, 2010
This past New Year's Eve, Scot and I went to a Wild game in MN. Afterwards, we went to eat at Mickey's Diner and I had apple pie. And. It was AMAZING. SO AMAZING. Thinking about it right now is just a bad idea. No, it is a good idea. Seriously, though, it was the best apple pie I have ever had.
Tuesday, February 23, 2010
Monday, February 22, 2010
Sunday, February 21, 2010
I made these into individual tarts. The reason...the two full sheets didn't fit on my baking sheet and I wanted to make them. But they look cuter that way too. Puff pastry makes everything feel like cheating. I use it every once and a while and it always makes for a nice appetizer or side.
Caramelized Onion Tart with Fennel and Apples
2 tbsp olive oil
1 medium onion, sliced
1 fennel bulb, sliced
1 granny smith apple, sliced
salt and pepper
frozen puff pastry, thawed
thin slices of havarti
Heat oven to 400°F. Heat the oil in a large skillet over medium heat. Add the onions and fennel. Cook, stirring occasionally, until soft and golden brown, 12-15 minutes. Stir in apples, salt, and pepper and cook until just tender, 2 minutes.
Place a sheet of pastry on a lined baking sheet and prick all over with a fork. Lay on cheese slices, leaving a 1/4 inch border. Top with onion mixture and bake until the pastry is crisp and browned, 30-35 minutes. Cut into pieces before serving.
(Servings: 4-8, Prep time: 20 minutes, Cook time: 40 minutes, Difficulty: Easy)
Saturday, February 20, 2010
So colorful? Haha...tasted much better than it looks.
This recipe is from a recipe book my sister made me for Christmas. It is great. There are a bunch of things I want to try from it. She got most of the recipes from blogs actually! Here is a blurry picture of the baked fish taco recipe:
I was interested (and very skeptical) of trying a baked version of fish tacos. I love fish tacos. I love them with the fried fish or with grilled/blackened/etc. You will notice mine are not as yellowy/orangey as the ones in the blurry picture. That is because I used flour tortilla chips (because that is what we had). I would definitely use corn next time.
Also, I will definitely fry them next time. The baked version is nice. But, I am an all or nothing kind of girl. If I wanted to avoid frying something, I think I would probably just grill the fish. However, it is much easier to bake them. It was so easy to make. And it was pretty good.
I love the chipotle sauce. The original recipe called for light mayo and light sour cream. If you did that, this would be such a healthy/low-fat meal. And it is really refreshing.
I think next time I will also make a little slaw out of the cabbage and avocado. Something light with oil and lime juice. Maybe some cilantro?
Basically, I will make this again and make it less healthy. We had some of the famous Whole Foods homemade tortilla chips with their mango salsa:
Baked Fish Tacos
4 fish filets (Tilapia)
1 cup Panko bread crumbs
1 cup finely crushed corn tortilla chips
1/2 tsp salt
1/2 tsp cumin
2 egg whites
Cooking spray or light cooking oil
8 corn tortillas
shredded cabbage (or lettuce)
1 avocado, diced into medium chunks
Chipotle sauce (recipe follows)
1/3 cup mayo
1/3 cup sour cream
1 chipotle in adobo, finely diced
1 tsp adobo
1 tbsp lime juice
1 tsp paprika
1 garlic glove grated
1 tbsp of grated onion
Preheat oven to 375 °F and spray and baking dish with non-stick spray (or lightly oil it). Cut fish into 2 inch fingers. Set Aside.
Combine the panko, tortilla chip crumbs, cumin, and salt in a shallow dish. Set aside.
In a small bowl, whisk the egg whites until slightly frothy.
Dip the fish first into the egg whites then into the crumb mixture, making sure to coat the fish well. Set aside on a clean plate for ten minutes.
Place in singer layer in baking dish, and bake for 12-16 minutes or until the fish is golden and it reaches an internal temp of 145 °F. Time may vary depending on how thick your fish are.
While the fish bakes make the sauce and heat your tortillas, wrapped in a damp cloth, in the microwave until soft. For the sauce, combine all the ingredients (you can whisk by hand or in blender or food processor.
(Servings: 4, Prep time: 20 min., Cook time: 20 min., Difficulty: Easy)
Wednesday, February 17, 2010
Tuesday, February 16, 2010
We eat lots of Mexican. I have never made (and probably never had) Chimichangas. I saw a recipe posted on For the Love of Cooking blog and thought it was a good idea. We always have tacos, taco salads, burritos, enchiladas, etc. I thought this would be something new. Scot really loves Mexican, so this is his kind of meal.
I would call this Tex-mex. Whatever that means. It is just lighter than authentic Mexican (because my normal Mexican is so authentic...). I really enjoyed the Cilantro Lime Rice. It is basically the same rice that they have at Chipotle. I watch them make it sometimes actually. I am pretty sure this is all they do.
Does anyone else think that the sport of figure skating needs to be nominated for What Not to Wear?!?! Seriously...those outfits haven't changed for forevs!
Chicken and Bean Chimichangas
by For the Love of Cooking with modifications by foodforscot
1 tbsp oil
1/2 sweet yellow onion, diced
1 lb of ground chicken (or beef)
1 tsp paprika
1 tsp chili powder
1 tsp ground cumin
1 tsp garlic powder
1 tsp oregano
Dash of red pepper flakes
Sea salt and freshly cracked pepper, to taste
1/4 cup of chicken broth
1/4 cup of light oil
7-8 large flour tortilla shells
1 14.5 oz. can of refried beans
shredded mozzarella or cheddar
Serve with some or all:
Heat the 1 tbsp oil in a large skillet over medium heat. Add onion, cook for a few minutes. Add the ground chicken and break up the meat into crumbles. Add the spices, then cook for 4-5 minutes, stirring occasionally. Add chicken broth and mix it up. Set aside.
To assemble Chimichangas, first, warm tortillas in the microwave to soften them up. Also warm up refried beans. Place refried beans on the bottom of tortilla, add some chicken mixture, top with shredded cheese and roll up like a burrito. Do the same with the rest. Should make between 7-8.
Heat 1/4 cup of oil in a large skillet. Place two Chimichanges in at a time, seam side down. Cook for a few minutes until golden brown and crispy, flip and do the same on the other side. Remove from pan and drain on a paper towel. Cook the rest the same way.
Serve with salsa, sour cream, and guacamole. For sides, serve with Cilantro Lime rice. Just make white rice, add chopped cilantro, lime juice and a pinch of salt.
(Servings: 6, Prep time: 45 minutes, Cook time: 20 minutes, Difficulty: Easy)
Monday, February 15, 2010
Sunday, February 14, 2010
I enjoyed these quite a bit. I love the combination of flavors. I didn't follow the directions for assembling the crostinis exactly. I just broiled the bread for a few minutes. Then, put the onions and cheese on. Then, broiled again. I like to crisp up bread under the broiler rather than in an oven, because it toasts the top rather than the whole piece. Just my pref.
I also wanted to melt the cheese.
These actually went great with the Shrimp Bisque. They were almost better together than apart.
I think the onion mixture needs more anchovies. Are you scared of anchovies? They are so good. Hairy fish....yum!
Last thing, I only used one onion. It was plenty for an entire baguette.
Caramelized Onion Crostini
2 tbsp butter
1 tsp olive oil
2 onions, sliced
6 anchovy fillets, chopped
1 tsp thyme
Sea salt and freshly cracked pepper, to taste
1 baguette, sliced
1/3 cup pitted kalamata olives, sliced in half
Asiago cheese, shaved
Preheat the oven to 400 degrees.
Heat the butter and olive oil in a large skillet over medium heat. Add the onions, anchovies, thyme, sea salt and freshly cracked pepper, to taste. Cook, stirring occasionally, until the onions are sweet and golden brown, about 20 minutes. While the onions are cooking, slice the baguette, then coat each slice with a bit of olive oil cooking spray. Place in the oven and bake for 5-7 minutes or until golden brown.
Top each baguette slice with a bit of caramelized onions, some shaved Asiago and an olive. Enjoy.
(Servings: 4-6, Prep time: 45 min., Cook time, 10 min., Difficulty: Easy)