Frozen Mango Margarita

May 3, 2012 in drink

Frozen Friday is coming a day early this week! Get excited!

Mangoes are so ridiculously cheap around here right now – is that happening everywhere? I bought mangoes 3/$1 this week! I paid more for the limes in this margarita than I did for the mangoes! Crazy, right? I very rarely buy mangoes (I think they taste like perfume) but when I saw that price, I knew there were margaritas in my future.

These were the best drinks I’ve ever made at home which I know isn’t saying much since my at-home drink of choice is Diet Coke and whatever is in the freezer but take my word for it, these are amazing! The recipe is easily adjustable so play around with it if you like it not-so-sweet or even sweeter. You really can’t mess it up!

Two years ago: Chocolate Malt Cheesecake
Three years ago: Strawberry Shortcake

Frozen Mango Margarita
3.0 from 1 reviews
Print
Yield: 2 margaritas
from The Complete Book of Mixed Drinks via Cook LIke a Champion
Ingredients
  • 3 ounces tequila
  • 1 1/2 ounces triple sec
  • 2 – 2 1/2 cups ice
  • 2 ounces freshly squeezed lime juice
  • 1/2 ounce simple syrup
  • 4 ounces fresh or frozen mango pieces
  • lime wedges & salt or sugar for rim of glass
Instructions
  1. Put tequila, triple sec, ice, lime juice, and simple syrup in a blender; blend until smooth. Adjust the consistency to your preferences by adding more ice or more liquid. Moisten the rims of 2 glasses with the lime wedges; roll in salt or sugar. Pour margarita into glasses. Serve immediately.

 

 

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Fish Tacos with Guacamole and Cabbage Slaw

May 2, 2012 in fish

If you’ve been reading my little blog for awhile, you might remember that last summer I was very pregnant and obsessed with Mexican food. I’m talking enchiladas-three-times-a-day obsessed. Priority number one when we go to Colorado was finding the Mexican restaurant that would satisfy all our my needs. We found that place and visited at least once a week.

I gave up my habit once the baby was born and we didn’t go back until the week before my husband deployed. Since I was no longer pregnant, I decided not to eat my weight in deep fried beef tacos and instead ordered the fish tacos. This came out. It was some kind of minced fish swimming (get it?!) in a mayo-based sauce. It was awful! And I’ve been dreaming about perfect fish tacos since that day.

These tacos are everything I wanted in a fish taco. Light, fresh, and so tasty! It’s just pan-fried filapia with lime guacamole and a cabbage slaw made with coconut oil (!!), all wrapped in a fluffy flour tortilla. I cannot imagine a better fish taco!

The coconut oil in the slaw was so perfect. It really adds more of a scent than a taste but it gives the taco an even more tropical feel. If you don’t have coconut oil or just don’t want to use it, vegetable oil would work perfectly.

One year ago: Baked Peanut Butter Doughnuts with Chocolate Glaze

Fish Tacos with Guacamole and Cabbage Slaw
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Yield: about 10 servings
adapted from Food & Wine
Ingredients
  • 2 avocados, halved, pitted and peeled
  • 1 small jalapeño, seeded minced
  • 2 tablespoons minced red onion
  • 2 tablespoons chopped cilantro
  • 5 tablespoons fresh lime juice, divided
  • kosher salt and freshly ground pepper
  • 4 cups (about 1 bag) of coleslaw mix
  • 2 tablespoons coconut oil, melted
  • 2 pounds tilapia, cut into 2-inch strips
  • 10 7-inch flour tortillas, warmed
  • 2 roma tomatoes, diced
  • Lime wedges, for serving
Instructions
  1. In a medium-sized bowl, mashed avocados with jalapeno, red onion, cilantro, and 3 tablespoons of the lime juice until it reaches desired consistency. Season to taste with salt and pepper. Set aside.
  2. In a large bowl, toss together coleslaw mix, coconut oil, and remaining 2 tablespoons of lime juice. Season to taste with salt and pepper.
  3. Heat a skillet over medium heat. Spray with nonstick cooking spray once hot. Lay strips of tilapia in the skillet. Cook only a couple minutes on each side, until browned and cooked through.
  4. To assemble tacos, spread a large spoonful of guacamole on each tortilla. Top with fish, tomatoes, and slaw. Serve with lime wedges.

 

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Chicken with Cranberry Mustard Sauce

May 1, 2012 in chicken

I have been avoiding the grocery store. I normally love grocery shopping but I just haven’t felt like going lately. So that means we’re eating some interesting combinations these days. The other night I put a can of diced tomatoes in the blender with some Italian seasoning and called it pizza sauce. It went on tortillas with kielbasa and Parmesan. (My kids loved it. Weirdos.)

I have been wanting to try this chicken recipe for awhile now but was worried the kids would hate it. The dwindling pantry stash, though, finally forced me to give it a try.

I know it sounds weird. Dried cranberries on chicken? With mustard?! But I swear it’s amazing. My pickiest kid went back for seconds and thirds! The spice of the mustard really cuts through the sweetness of the cranberries and vice versa. It all just works together perfectly!

(I had PB&J on a tortilla last night. Guess who’s going to buy groceries real soon.)

Chicken with Cranberry Mustard Sauce
Print
Yield: about 4 servings
adapted from Ocean Spray
Ingredients
  • 1 pound boneless, skinless chicken breasts, sliced into strips
  • Salt and pepper
  • 1 tablespoon butter
  • 1 tablespoon oil
  • 2/3 cup dry white wine
  • 2/3 cup chicken broth
  • 3 tablespoons Dijon mustard
  • 1 1/2 teaspoons cornstarch
  • 1 1/2 tablespoons water
  • 1/2 cup dried cranberries
  • 1/4 cup sliced green onions
Instructions
  1. Heat butter and oil in a large skillet over medium-high heat. Season both sides of the chicken strips with salt and pepper. Add the chicken to the hot butter and oil; cook about 2 minutes on each side, or until chicken is golden brown on each side and cooked through. Remove to a platter; keep warm.
  2. Add wine to the hot skillet, stir to scrape up the browned bits on the bottom of the pan. Allow the wine to boil until it’s reduced by about half. Add chicken broth and mustard to the skillet and whisk to combine.
  3. In a small bowl, whisk cornstarch and water; stir into skillet. Add dried cranberries. Boil 1 to 2 minutes or until sauce thickens.
  4. To serve, spoon sauce over the cooked chicken and top with green onions.

 


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Spicy Yeast Pancakes

April 30, 2012 in breakfast, spon

I can’t tell you how many times I’ve made yeast waffles in the past few years but I never considered making yeast pancakes. These Spicy Yeast Pancakes caught my eye when I was browsing through the Red Star Yeast recipe section and I couldn’t wait to make them!

I was intrigued not only because they’re yeast pancakes but also because normally when pancakes (or waffles) have “spicy” in the title, it just means they has cinnamon in them. These have no cinnamon – they have nutmeg and ginger instead! They tasted like gingerbread! We topped them with applesauce like the recipe suggests and it was perfect!

The best part about doing yeast pancakes is that you can make the batter the night before so all you have to do is put them on the griddle in the morning. It really helps to simplify the morning routine.

Two years ago: Rigatoni and Chicken Sausage in Marsala Cream Sauce

Spicy Yeast Pancakes
Print
Yield: about 30 pancakes
from Red Star Yeast
Ingredients
  • 2 cups all-purpose flour
  • 2 1/4 teaspoons active dry yeast
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon nutmeg
  • 1 3/4 cups milk
  • 1/4 cup water
  • 1/4 cup shortening
  • 3 eggs
Instructions
  1. In large mixer bowl, combine flour, yeast, sugar, salt, ginger and nutmeg; mix well. In saucepan heat milk, water and shortening to 120-130F (shortening does not need to melt); add to flour mixture. Add eggs. Blend at low speed until moistened; beat 2 minutes at medium speed until smooth. Cover; let rise in warm place until bubbly and doubled, about 1 hour. Stir down batter.
  2. Bake on greased griddle over medium heat until golden brown. Serve hot topped with syrup, warm applesauce or your favorite fruit sauce. For dessert pancakes, fill warm cakes with your favorite jam or preserves and roll, topping with whipped cream or powdered sugar.

This post is sponsored by Red Star Yeast. All opinions are my own.

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Chocolate Ganache Ice Cream

April 27, 2012 in frozen goodies

Chocolate is probably my least favorite of all ice cream flavors. I don’t mind chocolate chunks or chocolate swirls but straight up chocolate ice cream just isn’t my thing. This recipe, though, has been calling my name since I bought Baking: From My Home to Yours. Yeah, it’s chocolate but it’s chocolate ganache and therefore a million times more interesting than plain chocolate.

The recipe, despite it’s fancy name, is incredibly simple. You make the ganache by melting chocolate (I used semisweet) together with some heavy cream. That gets stirred into a custard which only takes a few minutes to make. Chill it overnight, pour it into your ice cream maker, and you’ve got chocolate ganache ice cream!

It is definitely the best chocolate ice cream I’ve ever tried. I knew it was going to be good when I pulled the chilled custard out of the fridge and it had the texture of pudding! Like I said, I’m normally not a fan of chocolate but I’ll make this one again – and next time I’m going to add chocolate chunks to make it even richer!

One year ago: Taco Pasta

Chocolate Ganache Ice Cream
Print
from Baking: From My Home to Yours
Ingredients
  • 6 ounces bittersweet or semisweet chocolate, finely chopped
  • 1 1/2 cups heavy cream
  • 1 cup whole milk
  • 4 large egg yolks
  • 1/4 cup sugar
Instructions
  1. Place the chopped chocolate in a large heatproof bowl. Set aside.
  2. Put 3/4 cup of the heavy cream in a small saucepan and bring to a boil. Pour over the chopped chocolate and let it sit for about a minute; gently stir with a rubber spatula until smooth.
  3. In a medium heavy-bottomed saucepan, bring the milk and the remaining 3/4 cup of heavy cream ot a boil.
  4. Meanwhile, in a medium bowl, whisk the egg yolks and sugar together until they are slightly thickened. Still whisking, drizzle in about 1/3 of the hot milk mixture to temper the eggs. Slowly pour in the remaining liquid, whisking the whole time. Pour the custard back into the pan and cook, stirring consistently, over medium heat until the custard thickens slightly. Remove the pan from the heat and gently stir the ganache into the custard.
  5. Refrigerate the custard overnight.
  6. Scrape the chilled custard into the bowl of your ice cream maker and churn according to manufacturer’s instructions. Put the ice cream in a freezer-safe container and freezer for at least 2 hours, or until it is firm enough to scool.

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