New fish tacos

I make fish tacos with tilapia fairly often. I saw a recipe that mixed it up a little and thought I would give it a try. The honey in the slaw gave it a nice sweetness and the onion in the marinade added great flavor. It looks like a lot of steps but it didn’t take very long.

Citrus fish tacos

Marinade

  • 2 cloves of garlic, minced
  • 3 TB orange juice
  • 3 TB lime juice
  • 1 tsp dried oregano
  • 1 white onion, chopped
  • 1/4 cup olive oil
  • 2 tilapia filets

Combine first 6 ingredients in a bowl. Season tilapia with salt and pepper. Put half of the marinade in a glass dish, place fish on top and pour remaining marinade over top. Let sit for about 30 minutes.

Slaw

  • 2 cups of bagged slaw mix
  • juice from 1 lime
  • 1 tsp honey
  • 1/4 tsp salt

Combine all ingredients in a bowl and let sit.

Avocado crema

  • 1 avocado, chopped
  • 1/2 cup sour cream
  • juice from 1 lime

Combine all ingredients in a food processor until smooth.

Assembly

  • corn tortillas
  • pickled jalapenos

Heat corn tortillas one at a time in a non-stick pan and place on plates. Top with slaw. Cook tilapia over high heat, about 3 minutes a side. Flake fish and place on top of slaw and top with jalapeno crema and jalapenos (and leftover chopped onion if desired.)

Delicious! Samantha doesn’t like tilapia but I had kept back some cooked chicken from last night’s chicken hummus bowls so she had a chicken taco. Here is the fish version:

And here is the chicken version – Samantha loaded it up with jalapenos!

Incorporating leftovers

On Sunday mornings I make omelettes. We were away yesterday celebrating the contributions my late father-in-law made to his community so I never made it to the grocery store. I sauteed some sliced shallots and an heirloom tomato in a little bit of bacon grease for our omelette (with pepper-jack cheese and avocado on the side). The weather was so lovely, we enjoyed our breakfast outside.

I had leftover cooked tomato and leftover pesto pasta and panzanella salad from yesterday’s lunch. I figured grilled scallops would be great with the tomato and the leftover salads. And since they only required a brush of olive oil and a little salt and pepper before going on the grill for 2 minutes a side, I was able to play golf this afternoon!

Sesame pork

I found a recipe for sesame crusted pork chops with sweet and sour sauce that I decided to adapt for a pork tenderloin. It went well with cous cous to sop up the sauce. I made more sauce than the recipe called for but my family asked that I make more next time!

Sesame crusted pork tenderloin

  • pork tenderloin
  • salt and pepper
  • peanut oil
  • sesame seeds
  • apricot jam
  • soy sauce

Season pork with salt and pepper. Brush with peanut oil and sprinkle generously with sesame seeds. Grill pork on a grill mat for about 15 minutes, turning several times. While pork is cooking, melt apricot jam and soy sauce in a saucepan over low heat. (I used 3 TB of each and everyone wanted more – I think next time I’ll do 5 TB of each. Samantha’s vote was to increase the quantity of the jam.) Slice pork and serve with cous cous and sauce.

From the garden

I spent some time on Sunday morning weeding my garden (I’ve neglected it a bit.) I noticed that the rosemary looked fantastic so that inspired tonight’s grilled rosemary garlic shrimp. I served it with cous cous and leftover zucchini fritters. We were so hungry that I never took a picture.

Grilled Rosemary Shrimp

  • Shrimp (app. 1/3 lb per person, peeled and deveined)
  • 1/4 cup olive oil
  • 1 tsp salt
  • 3 TB chopped Rosemary
  • 1 clove garlic, minced

Combine olive oil, salt, rosemary and garlic.  Brush over shrimp.  Skewer shrimp and grill for approximately 2 minutes per side on direct heat and 6 minutes on indirect heat or until opaque. 

Dinner on the late side

This time of year we love to take advantage of the long days for evenings of tennis or golf. The extended daylight is such a treat but it can mean that our dinners are a bit late. Tonight I’m making crabcakes – they are formed and in the fridge so it’s just a matter of cooking them when Keith gets home from tennis.

Last night I tried a new pizza which was very popular. It is a PLT (Pancetta, Lettuce and Tomato) and a great cross between pizza, salad and a sandwich. I had all the prep done ahead so assembly was quick. Since we ate so late, I never got around to blogging it. I won’t bother blogging the crab cake recipe again – you can search for it if you are interested. I do want to share the pizza recipe. It was so good that everyone was silent while eating it! A definite do-over.

PLT Pizza

  • 1/2 lb pancetta, diced and cooked in a non-stick pan until crisp and drained
  • 2 TB olive oil combined with 2 cloves of smashed garlice
  • 1/3 cup mayo combined with 2 minced garlic cloves, ground pepper and cayenne (to taste – never spicy enough for Samantha)
  • 1 tomato, chopped
  • romaine lettuce, shredded
  • 1 cup grated Fontina cheese
  • 1 thin whole-wheat pizza crust

Preheat oven to 425. Brush pizza crust with garlic olive oil and sprinkle with Fontina. Bake for 10 minutes and remove from oven. Spread pizza with mayonnaise sauce and top with pancetta, tomato and lettuce. Enjoy!

Family favorite

Samantha loves this pasta dish – we all do. It is quick to fix and makes a lot. I have a friend coming for lunch on Wednesday and I know she loves it. I fixed for dinner tonight and we will enjoy again on Wednesday.

Blackened Cajun Chicken Pasta Salad

  • 2 whole boneless, skinless chicken breasts split
  • 1 stick butter
  • 4 oz. cajun or blackening seasoning mix (I don’t actually measure it, I just dump a bunch in a glass pie pan.  I mixed 3 different types together for this batch.)
  • 1 lb orecchiette pasta
  • 3 – 4 tomatoes, chopped
  • 1 bunch scallions, thinly sliced
  • 1 red onion, finely chopped
  • 2 cups mayonnaise

Melt butter.  Dredge chicken breasts in melted butter and then in seasoning mix.  Sear 3 minutes per side in a heavy oven proof skillet and then cook in a 350 degree oven for 25 – 30 minutes until done.  Chill.  Cook pasta according to package directions.  Drain and rinse in cold water to stop cooking.  Chop chicken into bite size chunks and toss all ingredients together.  (If you want spicy, you can add extra seasoning.)

Summer mode

The weather is getting nicer, the days are getting longer and we can play tennis and golf again.  That means I want dinners that come together quickly so I can enjoy myself, especially since we are often eating later.  Last night I prepped the ingredients for the shrimp tacos before heading out for a little golf and tonight I had everything ready to put the pizza in the oven as soon as Keith got home from tennis.

Shrimp tacos

  • 2 corn tortillas per person
  • cilantro/lime crema (combine all ingredients)
    • zest of 1 lime, juice of 2
    • 1 clove minced garlic
    • 1 TB chopped cilantro
    • 1/2 jalapeno pepper, minced
    • 1/2 cup sour cream
    • 1/2 cup mayo
  • slaw
    • shredded cabbage (I cheated and bought a slaw mix)
    • 1/2 cup of cilantro/lime crema
  • 8 shrimp per person, cleaned and tossed with
    • 2 – 3 TB olive oil
    • 1 tsp onion powder
    • 1 tsp chili powder
    • 1 tsp cumin
    • 1/2 tsp salt
  • 2 avocados, chopped
  • salsa (optional)

Make cilantro/lime crema and then mix some into cabbage.  Toss shrimp with other ingredients.  Heat tortillas on each side one at a time in a nonstick pan and keep warm in a toaster oven.  (Do this first so shrimp stay hot – I did it too early and the shrimp weren’t hot enough.)

Cook shrimp over medium high heat until opaque.  Fill each shell with slaw, shrimp and avocado.  Dress with extra crema and your choice of other ingredients (salsa, extra chopped jalapeno, additional sour cream, etc.)

shrimp tacos yum

Jerk Chicken pizza

  • boneless, skinless chicken breast cut into cubes
  • olive oil
  • jerk seasoning
  • 1 pizza crust
  • 1 red onion, thinly sliced
  • 1/4 lb smoked Gouda, shredded

Toss chicken with about 1 TB olive oil and about 2 TB jerk seasoning and marinate for 1 – 4 hours in the fridge.  Cook in a non-stick pan until chicken is done.  Set aside.

Preheat oven to 425.  Brush pizza crust with olive oil and top with onion, cheese and chicken.  Cook for 10 minutes.

jerk chicken pizza

A new grilled vegetable salad

If you follow the blog, you know that one of my favorite summer sides is the grilled vegetable salad that has the goat cheese and grilled bread.  I could eat it once a week.  Keith likes it but probably not once a week.  I found a new grilled vegetable salad recipe that I tweaked a little bit.  I also knew that the salad alone would not be enough for dinner in Keith’s opinion so I added grilled shrimp.  It was very good!

Grilled vegetable salad with shrimp

Dressing

  • 3 TB extra virgin olive oil
  • 1 TB sherry vinegar
  • 1 shallot minced
  • 2 tsp chopped tarragon
  • 2 tsp whole grain mustard

Salad

  • 1/4 lb asparagus spears
  • 2 heirloom tomatoes, cut in quarters
  • 2 small zucchini, cut in thirds lengthwise
  • 2 unpeeled avocados, quartered and pitted
  • 1 TB extra virgin olive oil
  • salad greens
  • 2 TB chopped hazelnuts
  • 5 – 6 shrimp per person, brushed with olive oil, salt and pepper and skewered

Whisk together all dressing ingredients to make a vinaigrette.

Toss vegetables with olive oil, salt and pepper.  Grill over moderately high heat – about two minutes for the avocados and asparagus and about 5 minutes for the tomatoes.  Grill shrimp 2 – 3 minutes a side.

Roughly chop grilled vegetables (remove the skin from the avocado) and combine with greens and dressing.  Divide between plates and top with hazelnuts and grilled shrimp.

This was the first time I ever had grilled avocado and it was really good.  The salad would also be good topped with grilled chicken.  You can easily adjust the quantities or add other vegetables you like.

If you have leftover grilled vegetables save them.  (I reheated the grilled vegetables that were leftover and topped with some goat cheese for a different salad another night.)

Summer favorite

This is one of our absolute favorite summer dinners.  The beef shish kabobs are so good and leftovers will be terrific later in the week.  I got this recipe from a coworker almost 30 years ago.  She and her husband invited me to their home for dinner and served me these beef kabobs.  They were generous enough to share the recipe and I always think of them when I make it.

Shish Kabob

  • 1 1/2 cups olive oil
  • 3/4 cup soy sauce (low sodium)
  • 1/4 cup Worcestershire sauce
  • 2 TB dry mustard
  • 1 tsp salt
  • 2 tsp fresh ground pepper
  • 1 clove garlic, crushed
  • 1/2 cup red wine vinegar
  • 1/3 cup lemon juice
Combine all ingredients in a bowl or jar.  Marinate sirloin cubes, mushrooms, cherry tomatoes and red onions (quartered).  Skewer and grill.  Serve over rice.

Another great summer dinner

When the weather gets hot, we all want simple and light.  This grilled chicken Caprese is so easy to fix and very refreshing.  It pairs nicely with the pesto corn.

Grilled chicken Caprese

  • 1 boneless, skinless chicken breast, split and pounded between wax paper
  • 4 TB olive oil
  • 1 TB Balsamic vinegar
  • 4 thin slices fresh Mozzarella (I had some leftover from last week’s sandwiches)
  • 2 tomatoes sliced
  • fresh basil leaves

Whisk olive oil and vinegar together and marinate chicken for 1 hour.  Grill over high heat 3 – 4 minutes a side until done.  (You need to move the chicken around on the grill so it doesn’t burn.  The pounding made it easier to cook quickly and evenly.)  Serve topped with Mozzarella, tomatoes and basil.

Pesto corn
  • corn cut off the cob – allow at least 1 1/2 ears per person (Keith wanted to know if there was more)
  • butter – 1 TB per 3 ears of corn
  • pesto – 1 TB per 3 ears of corn (adjust to your taste)

Saute corn with butter in a heavy pan for 4 -5 minutes until soft.  Add pesto and stir well to combine.

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