Foodie Friday Pause...cocktail time

Hi All-
Work has been crazy, and I didn't have time to get a recipe together for today. Hopefully I'll get one up at some point this weekend. In the meantime, here is a great cocktail recipe that the a bartender at PF Chang's in Walnut Creek came up with. My mom loved it and asked them how to make it. This cocktail is a sure to be a hit at your next party!

Key Lime Martini:
Vanilla Vodka
Pineapple Juice
Rose's Lime Juice
Ice

In a shaker with ice, combined 4 oz.* vanilla vodka with 6-8 oz. of pineapple juice
Add a couple dashes of lime juice and shake for about 30 seconds.
Strain into martini glasses and enjoy.
You can even pretend that you are in the FL Keys!!

*You can change the vodka to juice ratio to your taste. I don't really ever measure any thing, so the above ounces is a total guess.

Potato Leek Soup

I bought myself an early birthday present, and emulsion blender (AKA a hand held blender.) It is so great, and I've had so much fun making smoothies, soups and milkshakes with out having to bring out the big blender! So, with that being said, I figured I'd spread the love with my version of Potato Leek Soup!

Potato Leek Soup

1 medium yellow onion
3 leeks (white and light green parts)
1 tbsp garlic
2 medium baking potatoes peeled and cut in half then in small slices
1 box of low sodium chicken stalk (I think it's about 36 oz.)
1/4-1/2 cup of half and half
2 bay leaves
Salt and Pepper to taste
olive oil

• In a large pot over med-high heat saute the onions and leeks in olive oil until soft
• Add garlic and cook for another couple minutes
• Add potatoes
• Add bay leaves
• Add chicken stock and bring to a boil
• Once the potatoes are cooked through (fork tender) take out the bay leaves and take the pot off of the heat
• Use your emulsion blender (or regular blender) to make the soup the consistency you desire
• Add half and half and simmer for about 10 minutes
• Salt and pepper to taste
• Serve with chopped chives or green onion on top

Pair with a salad and garlic bread, and you've got dinner!

Tamale Enchilada Corn Bread Casserole

Alright, so this dish has had many names, and I still haven't decided the most fitting name for it. You can call it what ever you want, I call it Yummy! One of my old co-workers gave me the idea, and I turned it into my own. It feeds about 8 people, so it's great on a get together night.

Enchilada Corn Bread Casserole
*pre heat oven to 350*
About 1 lb. ground turkey or low-fat ground beef
1 green pepper (diced)
1 yellow onion (diced)
1 14 oz. canned corn (no salt added) drained and rinsed
1 14oz. can of black beans drained and rinsed
1 can (10-12 oz) of red enchilada sauce
1 14 oz. can of diced stewed tomatoes (any kind. I like the one with jalapenos)
6 oz. of chopped olives (green, black or combo chopped or sliced)

Topper: One box of Jiffy Corn Bread mix. Use directions on the back, just like you were making muffins. You can make my jalapeno corn bread mix for this too (see earlier post.)

• In a pan, saute pepper and onion
• Add the ground meat and brown
• Once the meat is cooked add the rest of the ingredients bring to a boil then simmer for 10 minutes
• Pour mixture into a casserole dish coated with cooking spray
• Evenly pour the corn bread mix over the top
• Cook for 30-40 minutes (depending on your oven)
• At the end of baking sprinkle the dish with shredded cheese (I like a Mexican Mix) Place back in the oven to melt the cheese.

Serve with sour cream and salsa!
This dish is great left over.

Southwest Turkey Burgers & Oven Pom Frites

Get ready for bbq season with this great alternative to regular hamburgers. I love this recipe. It is my version of a recipe I saw on 30 Minute Meals. You can also cook these on the stove top in a pan or on an inside grill!

Southwest Turkey Burgers
1-1.25 pounds of ground turkey
half of a red bell pepper diced
1/4 cup of red onion diced
if you like a little heat add diced jalapeno to taste (fresh or from a jar)
1 egg white
salt & pepper to taste
dash of chili powered and cumin
4 slices pepper jack cheese
4 wheat hamburger buns

Combined all ingredients and make into four patties
Cook until completely cooked through (about 7 minutes per side)
Add the pepper jack cheese during the last minute of cooking

Chipotle Lime Mayo
about 1/4 cup of mayo (I use Smart Balance)
a couple dashes of chipotle hot sauce (Tabasco makes a great one)
a dash of lime juice (fresh or from the lime shaped plastic tube!)
**I make the mayo ahead of time and let the flavors combined in the fridge

Oven Pom Frites (aka Fries)
Pre Heat the Oven to 425
1-2 baking potato(s) (about a pound)
1 tbsp. chopped garlic
1 tbsp. olive oil
2 tbsp. Montreal Steak Seasoning
salt

Quarter the potato then cut slices about 1/8 of an inch tick (or whatever you prefer)
In a large bowl
Mix cut potatoes, olive oil, salt, garlic and steak seasoning
toss well and spread out on a baking sheet
cook for about 20-30 minutes flipping the fries over as needed

Make a green salad on the side and you're good to go!

PS Sorry I missed foodie Friday last week!

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