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Posts Tagged ‘Food’

Have you started planning your Mother’s Day celebration yet? We are hosting my mom and grandma at our house this year so I have started dreaming out what I would like to happen. The trick is the execution so how this actually turns out is TBD. 🙂

Mother's Day2I would start with a bright and colorful table of hot pink and orange.

Mother's Day1I would use beautiful place settings like these Tiffany bamboo sterling silver utensils.

Mother's Day3I would have plenty of flowers to soften the table and make the room smell lovely.

Mother's Day4No party is complete without a bar so I would have a Bloody Mary bar…

Mother's Day5…and also a mimosa bar! Because, why not?

Mother's Day6I would serve Eggs Benedict (or some version of it)…

Mother's Day8…and also bacon because no breakfast is complete without it!

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Fish Tacos

This summer, I got into a food rut. It was hot and I wasn’t interested in cooking. If I was living alone, this would be a-okay because girls can live on dinners of cereal and wine. Apparently boys can’t so I looked for some easy recipes to cook while not melting in a hot kitchen. This fish taco recipe from Whole Foods fit the bill perfectly – easy, quick and delicious! It was a winner so now we’re in a food rut of making these all of the time.

I pretty much follow the recipe with the following minor exceptions: I use the frozen filets from whatever grocery store I’ve been to recently, I cook 3 instead of 2, we top with a mango salsa from our local grocery store that is really yummy (instead of the chopped tomato) and I don’t include the chopped green onions. The fish is so light and fresh and the green onions tend to overpower the meal. I hope you enjoy!

Fish Tacos in Crunchy Shells

Ingredients:

2 packages frozen responsibly farmed tilapia fillets, thawed
3/4 teaspoon ground cumin
1/4 teaspoon sea salt
1/8 teaspoon cayenne pepper (optional)
1 tablespoon fresh lime juice
8 blue or yellow corn taco shells
2 cups shredded lettuce
1 large tomato, chopped
2 green onions, thinly sliced
1/2 cup shredded Monterey Jack cheese

Method:

Preheat oven to 425°F. Arrange fish in a single layer on a baking sheet lined with parchment paper. In a small bowl, mix cumin, salt and cayenne, if using. Sprinkle evenly over both sides of fish. Bake until golden brown and flesh begins to flake, 9 to 11 minutes. Transfer fish to a medium bowl, toss with lime juice and break into small pieces. Fill warmed taco shells with fish, lettuce, tomato and green onions and top with shredded cheese.

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