Crispy Creole Fish Sandwiches

While we're on the topic of sandwiches, I thought I'd share another one of our favorites with you.  There's just something about all the toppings that go on a sandwich that makes my little heart go pitter-patter.  I love the crunch of the lettuce, the way all the condiments blend together, and the way the cheese melts over and seals everything in place.  Yes, please, I'll have one now!

This fish sandwich is not for the spice intolerant.  But it can easily be tamed down (or up!).  My kids ate the fish, as is, but without the spicy remoulade.  I appreciate that the spice gives it flavor without having the extra calories and gunk from frying.  I hope you'll agree!

Crispy Creole Fish Sandwich

{Printable recipe}

Ingredients:

For the remoulade:

1/2 cup vegannaise (or regular mayo)

2 T. spicy brown mustard

2 T. dill pickle, diced (or relish)

2 T. shallots, finely chopped

1 tsp Sriracha

1 tsp creole/cajun seasoning

juice of 1 lemon

For the fish:

1 egg

1/2 cup milk 

1/2 tsp Sriracha, or your favorite hot sauce

1/2 cup cornmeal

1/2 cup flour

1 T. creole/cajun seasoning

4 large tilapia filets, or other mild white fish

1/3 cup canola oil

For the sandwiches:

8 slices whole wheat bread

1 tomata

Romaine lettuce

Pepperjack cheese, sliced

Directions:

For the remoulade:  Combine all ingredients in a small bowl and stir to combine.  Cover and refrigerate until ready to use.  Can be made up to 2 days prior.

For the fish:  Add enough canola oil to cover the bottom of a large skillet or saute pan.  Heat over med-high heat until a drop of water sizzles when dropped into the oil.  While the pan heats, mix the egg, milk, and Sriracha in a shallow dish large enough to hold a piece of the fish.  Then add the cornmeal, flour, and creole seasoning to a large zip-top bag.  Shake well to combine.  

Dredge each filet in the egg wash and then add to the zip-top bag.  Shake well to coat each filet.  Add each filet to the hot oil and fry on each side until golden brown, about 4 minutes per side.  Remove to a paper towel-lined plate to blot some of the oil.  Add salt and pepper to taste.  Finally, top with pepperjack cheese so it can start melting.

For the sandwiches:  To assemble the sandwiches, spread one remoulade on 4 slices of the bread.  Top with lettuce, tomato, 1 fish filet with cheese, and the other piece of bread.  

**Linking up with What's Cookin' Wednesday and Whole Foods Wednesday.

Shrimp and Grits

I've referenced this Kentucky Food Blogger dinner that I attended several times.  If you've been keeping count, this makes the third (out of 5) dish that I've attempted to recreate from that dinner.  When I say that Kate and Chef Bryan know what they're doing, I'm not playing around.  I think the 2 of them could turn any carnivore into an omnivore without much arm twisting.  I honestly just can't say enough about these 2.  I want to pack them up and move them into my basement!

They love to impart spices and flavorings from around the globe and the robust flavors of their dishes reflect that love.  You may not be well versed in some of the terms and spices, but if we can find them in little old Lexington, KY, I have no doubt you'll be able to find them in your International Markets as well.  I love trying new things and new (to me) spices are no exception.  

Although I wasn't able to get the "dashi" in time for this dish, I did buy it after the fact and can't wait to try the dish again with it.  Kate advised me that if you can't find dashi, a Creole spice blend would also work.  It just won't have quite the depth of flavor.  It's hard to go wrong with grits and cheese!

Shrimp & Grits

by: Simply Nutritious by Kate

{printable}

Ingredients:

1 lb peeled and deveined Shrimp, tails on

1 cup Grits

3 ½ cup water

1 tsp Dashi

1 cup grated Sharp Cheddar

¼ cup Honey

5 T Soy Sauce

1 clove Garlic

¼ tsp Red Pepper Flakes

olive oil

½ tsp celtic salt

2 green onions, optional

Directions:

Bring the water to a boil, stir in grits and monitor until grits absorb enough water to become thick and creamy & reach desired texture (about 5-7 minutes). Stir in dashi and grated cheddar.

For the shrimp remove shell and place in a pie pan, drizzle with olive oil.  Sprinkle with red pepper, salt, and sliced garlic.  Place under a broiler and broil until cooked through, watching closely, about 3-5 minutes.

Whisk together soy sauce and honey, set aside.

To serve, spoon grits onto plate, top with shrimp, and drizzle with honeyed shoyu.   Garnish with green onion, if desired.

**Linking up to Whole Foods Wednesday and What's Cookin' Wednesday.

Garlicky Shrimp Avocado Sandwiches

 

I love when a recipe tastes as good as it looks.  There's nothing worse than looking forward to a dish, only for it to totally disappoint you.  And when the recipe is quick and easy, yet still makes a beautiful presentation, it's a win-win in my book!

This recipe fits into both categories.  I'm not sure why I ever lived under the avocado rock, but I did and I'm making up for lost time.  I don't think I ever even tasted an avocado until a few years ago.  It's creamy, delicate, and oh so healthy.  I buy at least one a week now!

Wes' favorite breakfast is a piece of toast smeared with fresh avocado, topped with a pinch of salt.  Sounds simple but he looks forward to it every day.  I knew this recipe had his name written all over it and I was right.  We both loved it!  

I chose to use Everything Buns from Trader Joe's and while they were fine, I think I'd prefer something with a little more give.  Once toasted, these became giant croutons and were a little crumbly to eat.  That didn't stop me from cleaning my plate, but if I was around civilization, I might care a little more :)

Garlicky Shrimp Avocado Sandwiches from:  Annie's Eats
{Print recipe!}

Ingredients:

2 ripe avocados

juice of 1 lime

1/2 tsp salt

4 slices crusty Artisan bread

10-12 oz. medium-sized shrimp, peeled and deveined

2 T. olive oil, plus more for brushing

3/4 tsp red pepper flakes

2-3 garlic cloves, finely minced

salt and pepper, to taste

pea shoots or sprouts, for garnish

Directions:

Preheat the broiler.  Remove the pits from the avocados and and scoop the flesh into a medium bowl.  Coarsely mash with a fork.  Add in the lime juice and salt and continue to mash until the mixture has reached your desired consistency.

Place slices of bread on a baking sheet, brush lightly with olive oil, and place underneath the broiler until just slightly charred, about 2 minutes.  Remove from the oven and allow to cool slightly.  Spread each piece with a layer of the avocado spread.  Sprinkle lightly with sea salt.

Place the oil in a large skillet over medium-low heat and add the red pepper flakes and garlic to the oil.  Let warm slowly, about 5 minutes, to infuse the oil with the flavor of the red pepper and garlic.  After 5 minutes, increase the heat to medium-high.  Add the shrimp to the pan in a single layer.  Let cook until just pink on the bottom side.  Flip with tongs and let cook about 1 minute more, just until the shrimp are opaque and cooked throughout.  Season with salt and pepper to taste.  Remove from the heat.  Toss lightly to coat with the garlic oil.  Let cool briefly.  Layer the shrimp over the avocado spread on the bread.  Top each serving with a small handful of pea shoots or sprouts.  

Thai Shrimp Bites with Peanut-Lime Dipping Sauce

I have trouble repeating recipes.  It's not that I don't like any, it's that there are so many fish in the sea and I feel like I need to try all of these new recipes I bookmark.  That and the fact, I'm forgetful.  There are times however, when something will just pop into my head and I generally take that as a sign that I need to make it.  Wes wishes those times would be more frequent so he could quit living the life of a guinea pig, but such is life when you live with an aspiring chef. 

These tasty little bites never disappoint (first time I made them).  I love that they are relatively quick to assemble, yet taste like they took all day to prepare.  It's also easy to prepare the filling and sauce ahead of time, so I appreciate that.  I love that you get the peanut flavor, mixed in with the soy, and the texture of the shrimp.  I also appreciate that they're steamed, rather than fried.

The kids both loved them, even the one who refuses to eat shrimp!

I really do need to take the time to come up with my own ideas.  Often, those turn out to be some of our favorites.   

Thai Shrimp Bites with Peanut-Lime Dipping Sauce
from: Inquiring Chef

{Print recipe!}

For the sauce:
1 cup coconut milk
1/3 cup roasted peanuts (unsalted), roughly chopped
2 tsp light brown sugar
1 T. soy sauce
juice from 1/2 lime
1/4 cup cilantro leaves
1 tsp. siracha (more or less, to taste)

For the bites:
1 Tbsp. roasted peanuts (unsalted)
1 clove garlic
1/4 cup thinly sliced green onions
1/4 cup cilantro leaves
1 Tbsp. soy sauce
3/4 pound shrimp, peeled and de-veined (I prefer precooked but the recipe calls for raw.)
24 wonton wrappers
1 Tbsp. vegetable oil

Make the sauce.  Combine coconut milk and peanuts in a small saucepan over medium heat.  When the coconut milk begins to boil, reduce heat and simmer for 5 minutes, until thickens slightly.  Pour coconut milk into the bowl of a blender or food processor.  Add remaining ingredients and pulse until mixture is smooth and creamy.  Pour the sauce into a small bowl and leave the blender out to use for the filling.

Combine the filling.  In the bowl of a food processor or blender, pulse the peanuts and garlic until they form a paste.  Add green onions, cilantro leaves, soy sauce, and shrimp, pulsing until only very small pieces of shrimp remain and the ingredients are evenly incorporated.  Transfer the mixture to a small bowl.

Assemble the bites.  Working with one wonton wrapper at a time, place a heaping teaspoon of shrimp filling into the center.  Dampen the edges of the wrapper by dipping a finger in water and running it along the edge.  Gather the wonton wrapper at four points, pressing them together to enclose the filling.  Put the filled wrappers on parchment paper and cover with a slightly dampened paper towel (to prevent them from drying out).

Cook the bites.  Place a large saute pan (that has a tight-fitting lid) over medium-high heat.  Add vegetable oil, swirling it to evenly coat the bottom of the pan.  When the pan is warm, place the shrimp bites in the pan, close to one another, but barely touching.  Cook until the bottoms of the bites are crisp and golden brown, 5-6 minutes.  Gently pour 1 Tablespoon of water down side of pan and cover with the lid.  Reduce heat to medium and allow to cook, covered, for another 3 minutes.  Remove from heat.

Serve immediately, with Peanut-Lime Sauce on the side.

–

Make Ahead. The sauce can be stored in the refrigerator for up to a day before serving.  It will need to be gently heated in the microwave or on the stove in order to return to a smooth consistency for serving.

The bites can be assembled up to four hours before cooking.  Store them in the refrigerator on parchment paper that has been lightly sprayed with nonstick cooking spray.  Cover them with slightly dampened paper towels to prevent them from drying out.  

Weekly Recipe: Grilled Shrimp and Smoky Grilled Corn Grits

This recipe was definitely created prior to the heatwave of 2012!  Our poor grill hasn't seen much action since the record high temps have swept through Kentucky.  There was one day that I just had to grill pizza and while it was good, I was still sweating even after dinner was over.  A grill pan will suffice just fine during ridiculous heatwaves like this.  
For whatever reason, Southern Living and I haven't been clicking much as of late.  I guess it's partly because of all the awesome blogs I read, complete with great recipes and fantastic pictures that suck me in every time.  The convenience of seeing them daily has had a more lasting effect on this never-be-the-same-again-mommy-brain.  With magazines, I have a tendency to dog-ear the pages, even copy them into my Excel file, but that's often where it stops.  I'll get around to them...eventually.
This issue of SL must have either come right when I was making out my menu or the idea must have made a serious impression on my little mind.  Whatever the reason, I'm so glad I listened and added it to our menu.  Grilling outdoors does produce a flavor that can't be matched by an indoor grill.  Maybe it's the sweat dripping on the food, maybe it's the fresh air, but whatever it is, it is different.  I love the smokiness of the shrimp and corn in this dish.  I love that you can actually taste the char on the corn through the grits.  I love how the grill brings out the natural sweetness in the tomatoes, which then pairs perfectly with the earthiness of the mushrooms.  
This is a great one recipe dinner.  It may have multiple components but you won't have to flip back and forth between recipes.  And another added benefit of using an outdoor grill, cleanup's a snap!  My husband certainly appreciates that (:

Grilled Shrimp and Smoky Grilled Corn Gritsfrom Southern Living

• 2 ears fresh corn
• 1 teaspoon salt
• 1 cup uncooked quick-cooking grits
• 1 cup (4 oz.) shredded Cheddar cheese
• 2 teaspoons minced canned chipotle pepper in adobo sauce (I left out)
• 1/2 cup olive oil
• 1/4 cup fresh lemon juice
• 1 garlic clove, pressed
• 1/2 teaspoon freshly ground pepper
• 1 pound peeled, jumbo raw shrimp with tails (1 6/20 count), deveined
• 16 (6-inch) metal skewers
• 1 pt. grape tomatoes
• 1/2 (8-oz.) package fresh mushrooms, quartered
• 1 small green bell pepper, cut into 1-inch pieces
• 1/3 cup chopped fresh cilantro 

1. Preheat grill to 350° to 400° (medium-high) heat. Grill corn, covered with grill lid, 10 minutes or until done, turning once. Cut kernels from cobs. Discard cobs.

2. Bring salt and 4 cups water to a boil in a medium saucepan over medium-high heat. Gradually whisk in grits. Cook, stirring occasionally, 8 minutes or until thickened. Stir in corn kernels, cheese, and chipotle pepper (if using). Cover and keep warm.

3. Stir together olive oil and next 3 ingredients in a large bowl. Toss shrimp with olive oil mixture; let stand at room temperature 3 minutes.

4. Remove shrimp from marinade, discarding marinade. Thread shrimp onto skewers alternately with tomatoes, mushrooms, and bell peppers.

5. Grill kabobs, covered with grill lid, 4 to 5 minutes on each side or just until shrimp turn pink. Serve kabobs with grits, and sprinkle with cilantro just before serving.

The Secret Recipe Club: Thai Shrimp Bites with Peanut-Lime Dipping Sauce

It's time once again for the Secret Recipe Club.  Today I'll be outing my secret.  Sounds dramatic, huh?  After holding it in for a month, I finally get to reveal my new blog crush, Inquiring Chef!

As always, I could not wait to start my assignment and I quickly delved into her recipe index.  I'm very thorough when I make my selection because I have to make sure I'm choosing the perfect one for me.  That means I read through EVERY single recipe!  I'm not looking forward to the day that I'm assigned a blog with thousands of recipes.  Who am I kidding, I'm always up for a good challenge.

Being rather indecisive makes selecting just one recipe a little challenging.  I swear I don't remember always being this indecisive but as of late, I can't seem to make a single decision on my own!  Well to add to it, I literally wanted to make every recipe I came across on the Inquiring Chef's site.  Maybe I was hungry, maybe her pictures lured me in, or maybe I've just been having a hankering for Asian-inspired food.  You see, Jessica was has been in Bangkok for about 2 years (I think she's home now) and has been inspired by the culture around her.  If her recipes are any indication of the food scene in Bangkok, sign me up!  The flavors, the produce, the varieties are just endless.

I bookmarked no less than 10 of her recipes in a matter of minutes.  I know you'll be surprised to hear that I passed up her Pumpkin Chocolate Cookies!  It was hard but when you see all the rest of her recipes, you'll understand.  Once again, I chose 2 recipes to try.  The first, and the one I'm entering this month, is her Thai Shrimp Bites with Peanut-Lime Dipping Sauce.  Holy wow!  These little gems were de-lightful!  Wes, my mom, and I could not keep our paws off of these.  Thankfully we had around 30 to share between us and we easily could have gobbled them all up in one sitting.  They had so much flavor on their own but the dipping sauce amped it up even more.  Wes couldn't say enough about them.  I'm already thinking of new additions to change them up next go-round.  And there will be a next go-round!

Thai Shrimp Bites with Peanut-Lime Dipping Sauce
by:  Inquiring Chef


for the sauce:
1 cup (235 mL) coconut milk
1/3 cup roasted peanuts (unsalted), roughly chopped
2 tsp. light brown sugar
1 Tbsp. soy sauce
juice from 1/2 lime
1/4 cup cilantro leaves
1 tsp. siracha (more or less, to taste)


for the bites:
1 Tbsp. roasted peanuts (unsalted)
1 clove garlic
1/4 cup thinly sliced green onions
1/4 cup cilantro leaves
1 Tbsp. soy sauce
3/4 pound (340 g) raw shrimp, peeled and de-veined (I used precooked)
24 wonton wrappers (I think I got more like 30)
1 Tbsp. vegetable oil


Make the sauce.  Combine coconut milk and peanuts in a small saucepan over medium heat.  When the coconut milk begins to boil, reduce heat and simmer for 5 minutes, until thickens slightly (mine never really got thick, so I just cooked it for about 7 minutes).  Pour coconut milk into the bowl of a blender or food processor.  Add remaining ingredients and pulse until mixture is smooth and creamy.  Pour the sauce into a small bowl and leave the blender out to use for the filling.
Combine the filling.  In the bowl of a food processor or blender, pulse the peanuts and garlic until they form a paste.  Add green onions, cilantro leaves, soy sauce, and shrimp, pulsing until only very small pieces of shrimp remain and the ingredients are evenly incorporated.  Transfer the mixture to a small bowl.
Assemble the bites.  Working with one wonton wrapper at a time, place a heaping teaspoon of shrimp filling into the center.  Dampen the edges of the wrapper by dipping a finger in water and running it along the edge.  Gather the wonton wrapper at four points, pressing them together to enclose the filling.  Put the filled wrappers on parchment paper and cover with a slightly dampened paper towel (to prevent them from drying out).

Cook the bites.  Place a large saute pan (that has a tight-fitting lid) over medium-high heat.  Add vegetable oil, swirling it to evenly coat the bottom of the pan.  When the pan is warm, place the shrimp bites in the pan, close to one another, but barely touching.  Cook until the bottoms of the bites are crisp and golden brown, 5-6 minutes.  Gently pour 1 Tablespoon of water down side of pan and cover with the lid.  Reduce heat to medium and allow to cook, covered, for another 3 minutes.  Remove from heat.
Serve immediately, with Peanut-Lime Sauce on the side.
–
Make Ahead. The sauce can be stored in the refrigerator for up to a day before serving.  It will need to be gently heated in the microwave or on the stove in order to return to a smooth consistency for serving.  I did make mine a day ahead but did not reheat it the next day, I just served it cold.  It was still just as tasty!

The bites can be assembled up to four hours before cooking.  Store them in the refrigerator on parchment paper that has been lightly sprayed with nonstick cooking spray.  Cover them with slightly dampened paper towels to prevent them from drying out.  

I also tried her Salmon Tacos Avocado Salsa and Cilantro-Orange Slaw.  As many times as I've made fish tacos, the thought never occurred to me to use salmon as the fish!  The lightbulb went off when I saw Jessica's recipe and it was a delicious combination.  I think I might actually prefer the salmon to plain white fish because it packs more flavor and add a little more meatiness to the tacos.  I did jazz up her the salsa a bit by adding a little cumin and chili powder but that's a personal preference when it comes to guacamole inspired things.  I also let the slaw marinate overnight to allow the flavors to soak up a bit more.  Overall, a great recipe that we'll surely be repeating.

Weekly Recipe: Shrimp Tostados

You know it's a good recipe when you finally getting around to posting about it and it still makes your mouth water.  When I come across simple recipes like this that taste so scrumptious, it makes me think I'm trying to over complicate the whole art of cooking.  Sometimes the simplicity of a dish allows your palate to really taste each component and really savor the flavor.

All that to say, these tostados were darn good!  There's nothing overly complicated about them, so you have no excuse to give them a whirl.  Not a fan of shrimp?  Use chicken.  The other ingredients are pretty crucial to the overall flavor of the dish but you could still add on maybe some fresh salsa or chopped cilantro.

I'm glad I'm finally posting about these because it jogged my memory that we need to have these again.  Soon!


Simple Shrimp and Guacamole Tostados
by:  Bev Cooks

* 6 corn tortillas
* cooking spray
* 2 cups grated cheddar cheese
* 2 avocados
* 1/2 cup chopped cilantro, plus more for garnish
* juice from 1 lime
* 2 Tbs. extra virgin olive oil
* 1 pound shrimp, peeled and deveined
* 1 Tbs ground cumin
* 2 Tbs chili powder
* 1 tsp crushed red or green pepper
* 1 tsp garlic salt
* 1 red bell pepper, cut into small slices

Preheat oven to 350.

Lightly coat both sides of the corn tortillas with cooking spray. Bake for 4 minutes on each side. Switch oven to broil. Evenly divide the cheese over the tortillas and broil until cheese is melted and bubbly, 2-ish minutes. Remove from heat and set aside.

In a small bowl, combine the avocados, cilantro, lime juice and a pinch of kosher salt. Mash up with a fork until you get guacamole. Go ahead and eat a few bites for your well being.

Toss the shrimp with the cumin, chili powder, crushed pepper flakes and garlic salt.

Heat the oil in a medium skillet over medium high. Sear the shrimp on one side for 2 minutes; flip and sear 30 more seconds. Remove from pan.

To the pan, add the sliced red bell pepper. Saute for 2 minutes, scraping the browned bits from the pan, seasoning the peppers. Sprinkle in a little salt.

Spoon the guacamole over each cheesy tostado, followed by shrimp and red bell pepper. Garnish each tostado with cilantro and give another good squeeze of lime juice over each one.

Linking up to Lady Behind the Curtain, Made Famous By, and This Chick Cooks.

Double Duty Weekly Recipe: Baked Kale Chips and Walnut Crusted Tilapia

I didn't want you to feel slighted since I skipped last week.  To repay you for your patience, I'm giving you 2 recipes in 1!  How kind, I know.

I look forward to cooking on Sundays because time is on my side.  Sure I have 2 starving rugrats clawing at my ankles but I also have a very understanding husband (who also likes to eat) that does his darnedest to occupy them.  Sundays suppers usually entail a meat and 2 sides that require a lot of time and attention - more so than the 30 minutes I'm typically working with.

It's my goal to have at least one of the items on the plate get rave reviews, but it's a real bonus when a dark horse also gets rave remarks.  Allow me to introduce to you, Kale Chips.

I know, I know, you're probably thinking that either you don't like kale, or these sound disgusting, or my kids won't eat those.  And all I can say is, try it!  Colin was skeptical at first but we were all literally fighting over the last few pieces.  Colin cleared his plate of these before anything else.

These are super simple, very healthy, and much more inexpensive than the pre-pakaged ones at the store ($8, really?!).  

Baked Kale Chips

1 bunch kale, washed, ribs removed and cut into about 1-inch pieces

canola oil spray

salt & pepper

Wash the kale and spread out to dry on a large kitchen towel.  Meanwhile, preheat your oven to 425.  Line a large baking sheet with parchment paper (or just spray with canola) and arrange kale in a single layer on sheet.  Spray evenly with canola oil and top with salt and pepper.  Bake for about 10-15 minutes, or until some of the edges start turning brown.  

*****
To accompany the kale, I served a risotto (coming later) and Pecan (walnut) Crusted Tilapia.  I had made a nut-crusted halibut before and Wes mentioned it in passing not too long ago.  Since it had been years since I had made that, I ran with that idea. 

This is a really simple way to jazz up otherwise boring fish.  The richness from the nuts and the oil they lend to the fish makes the fish super flaky, moist, and full of flavor.  The original recipe stems from Southern Living and includes a Golden-Rum Butter Sauce.  I made my own non-alcoholic version that complimented the fish very well. 

Walnut-Crusted Tilapia
slightly adapted from Southern Living

Yield 4 servings

1/2 cup walnuts (or pecans)
4 (6oz) fresh tilapia filets
1 tsp salt
1 tsp garlic powder
1/2 tsp pepper
3 T (or more) butter

3 T. butter
1 shallot, minced
1 garlic clove, minced
2 T. fresh lemon juice
2 T. fresh orange juice
1 tsp honey
1/2 tsp salt

Process walnuts in a food processor until finely chopped.  Sprinkle fish with salt, garlic powder, and pepper.  Dredge in chopped nuts.

Melt butter in large non-stick skillet over medium-high heat; add fish, and cook 3-4 minutes on each side or until well browned and fish flakes easily with a fork.  Depending on the size of both your filets and your pan, you may have to repeat this procedure twice.  Serve with Golden Butter Sauce.

To make sauce:  Melt 1 T. butter in a small skillet over medium-high heat; add shallot and garlic, and cook, stirring occasionally, 5 minutes or until shallot is tender.  Reduce heat to low and whisk in remaining ingredients.  Cook, stirring occasionally, 1 minute; serve warm.

The Secret Recipe Club: Citrus-Spice Seared Salmon over Parmesan Cheese Grits

It's that time of the month again.  No, not that time, the Secret Recipe Club time!  Amanda is a genius for coming up with this club.  I love getting my assignment and then I love seeing who got me.  Then I ask, "I wonder why they chose that recipe?  Of all the recipes on my blog, why that one?  For the first 2 months, my secret admirers chose the same recipe!  What are the odds?  I swear I have more recipes than Marion Cunningham's Parker Brownies!

This month I was excited to be assigned Wendy from Weekend Gourmet!  I was already a follower of Wendy, so I was excited to get to try one of her recipes I had already bookmarked.  Wendy has the best giveaways too!  I won one of the best, the Whoopsies! whoopie pies.  She also just got back from NYC and seriously hit up every single place that is on my list for our next visit - Levain and Shake Shack in one day?!  I wish she could have carried me in her purse (:

Decision time.  With all the current hype in the blog world for Biscoff spread, these Triple Threat Biscoff Blondies definitely tempted me.  Or how about the Margarita Fettucini with Turkey Tenderloins?  I'm saving that one for my Thanksgiving leftovers!  In the end, I settled on her Citrus-Spice Seared Salmon over Parm-Goat Cheese Grits.  Say that 3 times fast!

What can I say?  The combination of the marinade and then the rub gave the salmon an incredible amount of flavor!  I think either would be great on their own accord but together, it's just packed with flavor.  All 4 members of my family give this one a thumbs way up, especially little Sawyer who couldn't get enough of that pink goodness!

The modifications I made were minimal.  I didn't have goat cheese, so I used a Asiago/Parmesan blend for the grits.  Even though I've made grits dozens of times before with various types of cheeses, I have to say this flavor ranks up there with my favorites.  I also have my own tried and true formula for grits that I have been threatened to stray from.

I clearly made a great choice with this recipe.  Wendy, thanks for helping me prepare a great meal for my family.  I already have another one of your recipes lined up to make next week!

Citrus-Spice Seared Salmon over Parmesan Cheese Grits
adapted from Weekend Gourmet

For the Salmon

Marinade:
1/3 cup fresh squeezed orange juice (from 1 large orange)
1 large lime, juiced
1 T. olive oil
2 T. soy sauce
1/4 tsp pepper

Rub:
3 T. brown sugar
1 1/2 T. chili powder
2 tsp cumin
1/2 tsp cinnamon
1/4 tsp ginger
1/4 tsp allspice
zest of one lime

4 - 5oz pieces of salmon, skin on

For marinade:
In a small bowl, whisk all ingredients together.  Place salmon fillets in a large zip top bag and pour marinade over to coat.  Refrigerate for 2-4 hours. (I only marinated mine for 30 minutes and it still absorbed quite a bit of the flavor.)  While the fish marinates, make the rub by combining all ingredients in small bowl.

After the salmon has marinated, remove from fridge and apply a generous coating of the rub to the flesh side of the fish.  Heat a large grill pan or non-stick pan with 1 T. olive oil over medium-high heat.  Make sure it is hot enough before you proceed - you want to get a good sear on the salmon.  Reduce the heat to medium and add the fillets, spice side down.  Allow the rub to caramelize about 3 minutes before flipping.  Continue cooking 5-7 minutes, or until the fish flakes easily with a fork in the thickest part. 

Parmesan Cheese Grits

1 cup water
1 cup skim milk
1 cup vegetable or chicken broth
3/4 cup instant grits
dash of salt
1/2 cup Asiago/Parmesan cheese blend

Bring water, milk, and broth to a boil.  Gradually whisk in grits and salt. Cover, reduce heat and simmer for 5 minutes.  Remove lid and whisk in cheese.  Turn off heat but allow the pan to continue cooking on the burner for another 2-3 minutes to thicken up.

Weekly Recipe: Fish Tacos with Fruit Slaw and Avocado Cream

This recipe started with an inspiration from a recipe from my CSA for fish tacos.  I wasn't satisfied with their plain old cabbage addition, so I sought inspiration from a fruit slaw I had from a local restaurant.  As I began making dinner that night, the sauce from the original recipe didn't sound like it would have much flavor, so I made my own.  All this to say, I'm claiming this recipe as my own!  I had help on the inspiration front but the actual composition was all mine.  I hope you enjoy these as much as we did.

 Fish Tacos with Fruit Slaw and Avocado Cream

For the slaw:

2 cups finely shredded cabbage (the thinner, the better)

1/4 cup finely chopped pineapple

1/4 cup finely chopped cantelope

1 T. apple cider vinegar

1-2 T. sugar (depending on your tastebuds)

salt and pepper to taste

Combine all ingredients and refrigerate for at least 2 hours but overnight would be better.  The longer you allow the flavors to marry, the better.

For the fish:

4 tilapia fillets

2 T. cumin

2 T. chili powder

1 tsp garlic powder

1 tsp salt

1/2 tsp pepper

10-12 corn tortillas

Preheat oven to 400.  Lightly grease a baking sheet with olive oil or other cooking spray.  Set aside.  Mix all the spices in a small bowl.  Rinse and pat the fish dry with a paper towel.  Generously sprinkle the spice mixture over the fish.  Place fish on prepared pan.  Bake in preheated oven for 10-12 minutes, or until fish flakes easily with a fork.  Flake fish into bite-sized pieces.

For Avocado Cream:

1 T. canola oil mayo

2 T. plain Greek yogurt

1/2 of an avocado, chopped for easier blending

1 1/2 T. fresh lime juice

1 T. fresh cilantro, chopped

1 tsp cumin

1/4 tsp garlic powder

Combine all ingredients in a small bowl and use a fork mash the avocado into the mixture.  Continue to incorporate all ingredients until you reach your desired consistency.

To assemble:  

Heat the stack of corn tortillas in the preheated oven for a couple of minutes to soften.  (It's best to wrap them in foil to avoid the top and bottom one from getting crunchy but I was lazy and didn't do that.)  

Spread a generous amount of the avocado cream down the center of each tortilla.  Top with a handful of flaked fish and then a large spoonful of the slaw.  Garnish with additional cilantro, if desired.

Makes 10-12 tacos.