Mahi w/ Strawberry-Avocado Salsa

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Mahi-Mahi with Strawberry Avocado Salsa

When Shawnda posted this salsa recipe last week, my mouth started watering – and didn’t stop until I finally made it the week after. She used salmon, but I had mahi in the freezer so I used that. It’s one of my favorite varieties of fish – it’s white and flaky, but still substantial. But the real star of this dish is the strawberry-avocado salsa on top. The stuff is amazing! I’ve been a fan of other fruit salsas in the past, but there was definitely something different and memorable about it. The sweetness of the strawberries, with the creaminess of the avocados, and the smoky spiciness of the fish – it was just a match made in Heaven.

It would be wonderful in other applications too, of course. I know it would be fabulous on top of grilled pork chops, as a fresh twist on fish tacos, or even just with tortilla chips. With all the gorgeous strawberries flooding the market right now, you have no excuse not to give this one a try.

P.S. – Happy Birthday, Jon! You’re the best husband and dad a family could ask for – and we love you!

Mahi-Mahi with Strawberry-Avocado Salsa

4 filets mahi-mahi
2 Tbsp butter
1 Tbsp vegetable oil
3 Tbsp Cajun seasoning
2 tsp kosher salt

For the Strawberry-Avocado Salsa:
1/2 pint strawberries, hulled and diced
1 large avocado, diced
1/2 small red onion, finely diced
1 jalapeno, seeded and diced
1/4 cup cilantro, chopped
juice of 1/2 orange
juice of 1/2 lemon
pinch kosher salt

To prepare fish add butter and oil to a large, heavy-bottomed skillet over medium-high heat. Season both sides of filet with salt and Cajun seasoning generously. When butter has melted and the pan is hot (a few wisps of smoke are good) carefully lay the fish filets down into the pan. Cook over medium-high heat, being careful not to move the filets, for 4 minutes. Flip filets and cook for an about an additional 3 minutes. When the muscles in the fish start to pull away from each other, you know it’s done. Remove from pan to plate and tent with foil to keep warm.

To make the salsa, combine all ingredients in a small bowl. Season to taste with salt. Serve over warm fish filets.

Source: salsa adapted from Confections of a Foodie Bride

Beef Burritos with Poblano Queso

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Beef Burritos with Poblano Queso

I love burritos. In pretty much any incarnation. Whether it be one the size of my head via a certain chain we all know and love, or a simple baked burrito like these – they’re always such comforting and filling meals. I’d been wanting to make these since Elly first posted them, but like so many other meals – it just got put off. I ended up with an extra large package of hamburger last week with only half of it spoken for, so I finally got around to making them!

They’re a perfect quick weeknight meal that the whole family is sure to love. Seasoned beef, black beans, poblano peppers, corn, and cheese – all stuffed inside a crispy tortilla. Then while they’re baking, you whip up an insane cheese sauce to top them with. It was just going to be a sour cream sauce, but I had some cheese in the fridge, and I figured – eh? That’ll make it a queso – I don’t see how it can turn out bad. I was right. We didn’t get the opportunity to do so, but I’m sure that these would freeze beautifully. Just wrap them in plastic wrap, then stick into a freezer bag before you’d bake them. We’re always looking for new weeknight dinners, and this is definitely one to add to the repitoire!

Beef Burritos with Poblano Queso

Crispy Beef Burritos with Poblano Queso

1 Tbsp. canola oil
1 large onion, diced
1 lb. ground sirloin (90/10)
3 cloves garlic, minced
1 Tbsp. tomato paste
1 can black beans, drained and rinsed
1 cup frozen corn kernals, thawned
1 poblano pepper, diced
1/4 cup beef broth
1/2 tsp. cumin
1/2 tsp. oregano
1.25 tsp. chili powder
1/8 tsp. cayenne
1 tsp. brown sugar
1 cup shredded Pepper Jack cheese
4 10-inch tortillas
Spray cooking oil
cilantro, for garnish

Poblano Queso Sauce
1 poblano pepper
1 jalapeno pepper, diced
2 Tbsp. butter
3/4 cup whole milk
2 Tbsp. sour cream
2/3 cup white American cheese, shredded

Preheat the oven to 400ºF and spray a rimmed baking sheet with cooking oil.

To make the burritos: Heat the oil in a large skillet over medium heat. Once hot, add the onions and poblano and cook for 3-5 minutes until they begin to soften. Place the ground beef in the pan and cook, stirring occasionally, until well browned. Drain most of the rendered fat. Stir in the garlic and tomato paste and cook for 30-60 seconds before adding in the beans, as well as the corn. Add the broth, cumin, oregano, chili powder, cayenne, brown sugar and salt to taste (about 1 tsp.). Reduce heat and simmer until most of the liquid has been absorbed.

Place 3 Tbsp. of cheese in the center of the tortilla. Then spoon some of the beef and bean mixture over the top. Fold the left and right sides of the tortilla in, and then roll the tortilla up, from the end closest to you, to the top. Place seam-side down on a baking sheet, and spray with cooking oil.

Bake for about 20 minutes, until tortillas are golden brown and crispy. Meanwhile, make the sauce.

Place the poblano pepper directly over a gas burner. Using tongs, turn occasionally until skin is blackened on all sides. Place in a bowl and top with plastic wrap or a clean towel, until cook enough to handle.

Peel the poblano, remove the stem and seeds, and dice it.

Heat a sauce pan over medium heat, and add the butter. Saute the diced peppers for about a minute. Slowly add milk, then the cheese. Whisk constantly, until cheese melts and mixture thickens.

Add the sour cream and warm through. Season to taste with salt and pepper.

Serve the sauce over the baked burritos. Sprinkle with fresh cilantro for garnish.

Source: adapted from Elly Says Opa!

Truffled Deviled Eggs

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Truffled Deviled Eggs

Well, Easter is upon us again, as well as the ever present question that goes along with it – what do I do with all these eggs? My answers are always pretty simple – egg salad, sliced up and put on top of a salad, or of course everyone’s favorite remedy: deviled eggs.

My friend Jen makes the best deviled eggs, they’re smooth and creamy – with a good amount of tang from Dijon mustard. It’s usually my go-to version for cookouts. But, it’s Easter – so it’s nice to do something a little more special. And,what better to do that with than white truffle oil? It’s expensive, but the stuff is magical. I purchased a bottle a couple of years ago, and I’m still working through it. It’s insanely delicious just drizzled over roasted potatoes or some greens. Such a great ingredient, and worth every penny in my opinion!

Truffled Deviled Eggs

12 eggs; cooked, cooled, and peeled
1/3 cup mayonnaise
2 Tbsp Dijon mustard
1 Tbsp white truffle oil
1 tsp Worcestershire sauce
1/2 tsp salt
1/4 tsp black pepper
ground paprika, for garnish

Halve the peeled eggs length-wise. Remove the yolks and place in a medium bowl, set the egg whites aside. Using a pastry blender, two forks, or a potato masher – break apart the egg yolks. Add the mayo, Dijon, truffle oil, Worcestershire sauce, salt, and pepper. Continue to mash until completely smooth, and season to taste with salt and pepper. A food processor works well for this application too!

Using a pastry bag fitted with a large star tip, or a resealable bag with the corner cut off – pipe the yolk mixture into the egg white halves. Garnish with paprika or fresh dill, if desired.

Lemon Chicken Orzo Soup

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Lemon Chicken Orzo Soup

I can’t say enough wonderful things about this soup. Definitely didn’t see this one coming! Dad brought us another stockpile of whole fryer chickens – which is the perfect size to roast, then break down and turn into soup. But, we wanted something a little different. While I love my classics (chicken and noodle, chicken and rice) I wanted something a little different. I had a half a box of orzo, and some pretty lemons – so I went to Google to see what it could direct me too.

It led me to this recipe from Cooking Light, and it turned out exceptional. We enjoyed it for dinner last Sunday night, I ate the leftovers for lunch all week long, and was disappointed when it was all gone! Which, isn’t like me at all – I’m usually over leftovers on day 2. The lemon in it is just perfect – not enough to make you pucker or be overpowering – but just enough to brighten up the flavor of the broth.

I also think it’s a great dish to segue into spring. Still a warm and comforting soup on a chilly evening, but brings the fresh flavors of lemon and fresh parsley to the table. I’m already thinking about the next time we’ll make it! All of us in the house are still thinking and talking about this one. Definitely a new family favorite.

Lemon Chicken Orzo Soup

1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
2 carrots, peeled and sliced into 1/4 inch thick
1 celery stalk, thinly sliced
8 cups of chicken stock or broth
Zest of 2 lemons
Juice of 2 lemons
1 bay leaf
8 oz (1.5 cups) orzo pasta
2 cups cooked shredded chicken
1/4 cup chopped fresh flat-leaf parsley leaves
Salt and pepper, to taste

In a large stockpot, heat the olive oil over medium-high heat. Add the onion, garlic, carrots, and celery and cook until tender, about 5 minutes.

Add the chicken broth, lemon zest, lemon juice,and bay leaf and bring to a boil. Cover, reduce heat to low, and cook for 20 minutes.

Add the shredded chicken and orzo to the pot and cook for about 10 minutes, until the orzo is tender.

Discard the bay leaf and stir in the parsley. Season with salt and pepper to taste before serving.

Source: adapted from Cooking Light