Tuesday, August 25, 2009


I LOVE to cook. My husband though for the first 6 3/4 years of our marriage would just assume eat peanut butter & jelly for every meal. I was so excited at the beginning of the summer when he told me he wanted to start eating "real" meals for dinner as long as they were healthy. So since then I've been cooking at least 4 nights a week and loving every minute of it. Something about searching out of recipes, buying all the ingredients and preparing them is so relaxing to me. And I love that we have now started a great tradition of eating together as a family.

I thought I'd share a few recipes I've made this summer that I have thoroughly enjoyed. And the best part...none of them are super bad for you!

Fish Tacos
Serves 2 to 4 people

For the Fish....
Sprinkle a mild fish (I use mahi mahi, but tilapia, etc., would work great too) with salt pepper, cumin and chili powder. Saute in a small amount of EVOO over medium high heat until cooked through. Shred between 2 forks and set aside ( I use 1 fish filet per person...which is enough for 2 people plus leftovers for lunch the next day.)

For the Pico De Gallo
Dice/seed 1 large tomato, 1/2 a red onion and chop a good handful of cilantro. Combine with juice from 1 lime and set aside.

For the Chipotle Aioli

the key ingredient that is super yummy!
6 T. mayo (I use lowfat)
2 T. chopped fresh cilantro or 2 tsp. dried
1 to 2 cloves minced garlic (i like to use the hand graters for this)
1/2 tsp. cumin
1/4 tsp. chili powder
4 tsp lime juice (about 1/2 of a good sized lime)
Salt & Pepper to taste
Combine together, mix well and chill til ready to serve

Warm flour tortillas in the oven or microwave (i just wrap in paper towel and heat for 30 to 45 seconds)

To assemble tacos, put desired amount of fish in tortilla, top with pico de gallo and drizzle with the aioli. It is delicious!

Mexican Corn on the Cob
Wrap 2 to 4 ears of corn on the cob in very wet paper towels (each ear should have it's own wrapping)
Place on a plate and microwave for 4 minutes
This makes perfect corn on the cob every time!
Then rub the corn with a small amount of mayo (sounds weird I know..but trust me!)
Then sprinkle with a small amount of chili powder and salt
This is a great side for the tacos.

Tonight, I made Scallops with Herbed Raw Tomato Sauce courtesy of Rachael Ray. It really was easy and I used a mixture of fresh and dried herbs, and frozen scallops that I thawed out. And it was really yummy! 30 minute meals with Rachael Ray was my 1st inspiration to start cooking back in the first year of our marriage.

I also made my lunch for tomorrow...and my husbands lunch for the middle of the night (he's been on night work all summer so his lunch is at like 2 in the morning). It's a Greek Salad recipe from the magazine Cuisine at Home (which has been the source of some of my favorite recipes in the past). It's very easy to assemble and is great for leftovers as well.

For the dressing
1/4 cup red wine vinegar
1/4 cup lemon juice
3 T. olive oil
1 T. sugar
2 cloves minced garlic
1/4 tsp each dried rosemary, thyme, and oregano (recipe calls for fresh..but i've always used dried instead since I have it on hand)
pinch of crushed red pepper flakes
Whisk together, cover and refrigerate
Set aside 1/4 cup to marinate chicken

For the Chicken
Marinate in dressing for 5 minutes to 2 hours
Grill or saute until cooked through
Slice into strips

For the Salad
2 Hearts of Romaine chopped - Or bagged romaine lettuce prewashed and chopped
1 to 2 tomatoes diced
1/2 english cucumber diced
1/2 cup kalamata olives pitted and diced (I buy already pitted)
1/2 cup feta cheese (I add more because I love it!)
1 cup assorted bell peppers diced (most the time I just use 1 red bell pepper)
1/2 red onion diced or slivered
(I eyeball all above ingredients.....and sometimes omit something if I'm out of it)

Combine all ingredients for salad, mix with dressing and toss in chicken.
Can be served with Pita Bread

1 comment:

tracey said...

Is that the Greek Salad you brought to my house? I hope so - it was divine.