Blackend Mahi Tacos

I love fish tacos (well all tacos for that matter) this is a great receipt that adds a different kind of spice to your fish tacos.....blackening seasoning. I use one that I get at our local flea market, but there are several good brands out there or you can make your own.

The following serves 4

Blackened Mahi Tacos
2 large mahi mahi fillets (about a pound total)
1 green pepper julienned
1 red pepper (orange or yellow would work too) julienned
1 medium yellow onion julienned
12 corn tortillas
1 cup shredded jack cheese
blackening seasoning
olive oil
sour cream and salsa to top tacos

Heat a non-stick pan over medium heat
Cover fish in blackened seasoning on both sides
Cover pan with Olive Oil then place the fish in the pan, cook 6-8 minutes on each side
In another pan, heat to medium add a bit of OO, once hot, add the veggies add salt & pepper and cook til soft
Once the fish is done flake with a fork
Each person can make their own tacos: I like to heat the tortilla's on the stove
Place a tablespoon or so of the fish and veggies in the tortilla
Top with sour cream, salsa & cheese

I normally serve the tacos with black beans and chips & guacamole (see past post for receipt)
If you like a little bit more heat, you can add jalapeno to your peppers and onion mix

If you're feeling adventurous, here is what you need to make your own Blackened Seasoning
***Diana Rattray from about.com
2 teaspoons ground paprika
4 teaspoons dried leaf thyme
2 teaspoons onion powder
2 teaspoons garlic powder
1 tablespoon granulated sugar
2 teaspoons salt
2 teaspoons black pepper
1 teaspoon ground cayenne pepper, or to your taste
1 teaspoon dried leaf oregano
3/4 teaspoon ground cumin
1/2 teaspoon ground nutmeg

Wasabi Tuna

Since I will be in Amsterdam tomorrow and not near a computer, this is the first addition of Foodie Thursday!

Wasabi Soy Almond Tuna:
1 piece of sushi grade tuna per person
1 oz. chopped Wasabi Soy Almonds per tuna steak (I used my mini cuisinart)
2 tbsp. EV olive oil
1 tbsp. butter
salt, pepper & soy sauce
*Very Teriyaki

• Heat a non-stick pan over med-high heat add oil and butter
• While the pan is heating salt & pepper tuna steaks then add a little soy sauce to each side
• In a pie tin spread out the chopped almonds coat both sides of the tuna with the almonds
• Cook tuna to your liking 60 second to 2.5 minutes on each side
• *Once the tuna is done to your liking while it rests drizzle warmed Soy Veah (SP?) Very Teriyaki. You don't have to do this step, but it made for a great complement to the almonds!

I served the tuna with Edamame and whole grain sesame rice

I don't know what's up with blogspot, but I can't spell check or upload pictures right now. I wanted to put a picture of the almonds. I guess I'll just try and add it when I get back. The brand of Almonds I used was Blue Diamond (I found them at Target Super Store.)

Marquis Philips

Marquis Philips is a team an Australian wine maker and an American Importer. I had the pleasure of meeting Dan Philips at a wine tasting in Winter Park, Florida a couple of years ago. All of the Marquis Philips wines are good, but Sarah's Blend is my favoriate under $20. You can normally find the 2006 for under $15 and the 2004 for under $20. (As usual, in Memphis you'll pay about $3 more per bottle.)

All the the grapes are grown at the Marquis vinyards in Southeast Australia. This food can stand alone after dinner or is great with bbq'd burgers or steak. This deep crimson colored wine has a Wine Advocate rating of 91.

Sarah's Blend is made of: Syrah, Cavernet Sauvignon, Merlot and Cabrenet Franc

Chicken Marsala

Last night I made Chicken Marsala for the first time, and it turned out great. Here is my version of the recipe.

4 chicken cutlets (boneless skinless pounded thin)
half cup dry Marsala Wine (for those of you who don't drink, the alcohol cooks off)
1 cup chicken stock (or 1 cup of water with one chicken bullion cube)
8 oz. of baby bella mushrooms
about a half cup of flour
salt & pepper
a pinch of the following; garlic powder, chili powder, dried thyme and oregano
3 tbsp butter (or butter substitute)
2 tbsp olive oil

In a pie tin or glass add flour and all spices listed
Salt and pepper the chicken and put in the flour mix, make sure both sides are totally covered
Put olive oil and 1 tbsp butter in a pan over med-high heat, once the pan is warm and butter is melted, add the chicken.
Cook for about 5 minutes on each side, then take them out and put them on a plate to rest
Add 1 more tbsp of butter then add the mushrooms. Let them cook down
Once the mushrooms are soft and brown, add a little salt and pepper then add in the Marsala (be sure to deglaze the pan)
Once the alcohol has cooked off and reduced a bit, add chicken stock bring to a boil then reduce heat to medium and place the chicken back in the pan
Let everything combined for about 5 minutes, if your sauce looks to thin, add a little more flour

I served the chicken with a simple pasta and steamed broccoli on the side. I used elbow pasta and added butter and parmesan cheese. You could make any type of pasta you like or have on hand.

*I normally use Barilla Plus pasta and I used a combo of butter and Smart Balance Light

Happy Foodie Friday

Super Bowl Friday

It's Super Bowl time, so I thought for Foodie Friday I'd share a couple of great game day snacks!

Buffalo Chicken Dip (a recipe from my mother-in-law Judy)
16 oz. cream cheese (I use and light/fat free combo)
3/4 cup chopped celery
1 cup buffalo sauce (Frank's or any other brand) *if you don't like it spicy use a bit less
2 cups cooked chicken - chopped
3/4-1 cup cheddar cheese

• Pre Heat overn for 350
• In a sauce pan, mix cream cheese, celery and buffalo sauce until cheese is soft and smooth
• Add chicken and 3/4 of the cheddar cheese mix well
• Pour the mixture into a greased casserole dish
• Sprinkle remaining cheese on top
• Bake for 30 minutes

Serve with fresh bread, tortilla chips, cracker or celery

My Guacamole
2 ripe avacados
1 tbsp. red onion
1 small vine ripe tomato (seeded, washed and diced)
1 tbsp. sour cream
hot sauce
chili powder
garlic powder
salt & pepper
lime juice

• Combind avacados with a dash or two of garlic powder, chili powder, salt & pepper and hot sauce to taste
• Add the sourcream and mix all ingrediance together until it's the consistancy you like
• Add onion and tomato
• Sqeeze in fresh lime juice or one dash of lime juice from the bottle
• Place the pit of one of the avacados in the dip. Chill for at least 1 hour

**if you don't want to use onion or tomato, or don't have it on hand, you can use a table spoon or so of your favoriate salsa