Thursday, April 5, 2018

Fish Taco Sauces


Have you tried my sister's fish tacos? If not, click here for the post. Today I am sharing two sauces and a coleslaw salad to top them off with. The pink sauce on the left is a spicy chili mayo while the green one on the right is a jalapeño-lime mayo. Both are wonderful with fried catfish, grilled mahi mahi, salmon, shrimp, or any other fish of your choice.


Spicy Chili Mayo
2 tbsp chili sauce, sweet
1 tbsp honey
1 tbsp hot sauce
1/2 cup mayonnaise

Whisk all in a small bowl.

Jalapeño-Lime Mayo
1 clove garlic
1 lime (juice and zest)
2 tbsp olive oil
salt, to taste
1 jalapeño
1/2 cup mayonnaise

Blend all in a food processor. 

Cabbage Slaw
1/2 bunch radishes, thinly sliced
2 cups cabbage, thinly sliced
2 carrots, shredded
1 jalapeño, thinly sliced
1/2 cup cilantro
1 lime, juiced
drizzle of olive oil
Salt and black pepper, to taste

Combine all in a medium bowl.


Which one is your favorite? Would love to hear back from you. 

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Monday, March 26, 2018

Orange Ricotta Cake


This upside-down orange cake is light and not super sweet even though it has a beautiful caramel-like topping. Loved it with the blood oranges. Would also be delicious with Meyer lemons.  This cake is perfect for any dinner party you are hosting. 


Ingredients:
1/2 cup brown sugar
1 tbsp water

1 orange zested and sliced PLUS zest of one more orange (used blood oranges)
1 1/2 cup part skim milk ricotta
1/4 cup PLUS 2 tbsp extra virgin olive oil
1/2 tsp vanilla extract
3 large eggs

1 1/2 cup all-purpose flour
2 tsp baking powder
3/4 tsp kosher salt
3/4 cup granulated sugar


Directions:
Preheat oven to 325 degrees F. Butter a 9-inch baking pan very well (on bottom and both sides generously). Line bottom with round of parchment paper. 

Stir brown sugar and water together to make a thick, pasty slurry, then spread it very thinly and evenly across the bottom of the pan (I used the back of a spoon and kept smoothing the slurry over until it was nice and even). 

Arrange the orange slices on top of the brown sugar coating in bottom of the cake pan. 

In a large mixing bowl, whisk the ricotta, olive oil and vanilla. Add one egg at a time and whisk to combine.

Sift flour, baking powder and salt directly over the wet ingredients. Whisk or mix using a wooden spoon. Combine the sugar with the zest of two oranges and add that to the mixture. Mix again until batter is well combined (it may look a little thick and grainy. That’s fine, but 
be sure it’s well combined)

Scoop batter into the prepared cake pan. Gently shake to spread evenly.

Bake in heated oven for 45 minutes or more until a toothpick inserted in the middle of the cake comes out clean (You should begin to check at 40 minutes or so, but this could take 1 hour to bake. You want to make sure the bottom has a nice deep caramel color but does not burn.)

Cool in the pan for 5 minutes or so. Run a thin knife around the corners to loosen the cake, then carefully invert onto serving plate. 

Let cool completely, then cut into slices. Serve as is, or add a dollop of homemade whipped cream. Enjoy!






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Saturday, March 17, 2018

Chocolate Bundt Cake


Ingredients:
½ cup unsweetened cocoa powder
         1 teaspoon baking soda
         1 cup boiling water
         ¾ cup unsalted butter, cut into small cubes
         ¼ cup canola oil
         2 cups all-purpose flour
         3/4 cup granulated sugar
         ½ cup light brown sugar
         ½ teaspoon fine sea salt
         3 eggs
         1 tablespoon vanilla extract
       semi-sweet chocolate chips, for the top

Directions:
Preheat the oven to 350 degrees. Grease a bundt pan and set aside.

Cocoa mixture: In a medium bowl, whisk together the cocoa powder and baking 
soda. Whisk in the boiling water (the mixture will bubble). Add the butter cubes and 
canola oil and whisk occasionally to melt the butter. Set aside to cool to room 
temperature. 

In a large bowl, sift together the flour, sugars, and salt, then whisk to ensure they are 
all well mixed. Add the eggs and vanilla to the cocoa mixture and whisk to combine.
Slowly pour the cocoa mixture into the dry ingredients while stirring with a rubber 
spatula; stop stirring once the mixture has just combined and is free of lumps.    
             
Pour the mixture into a greased bundt pan and top with semi-sweet chocolate chips.
Bake until a wooden skewer inserted in the middle comes out with moist crumbs
attached, 45 to 50 minutes. 


Cool the cake in its pan on a wire rack for 30 minutes before inverting it onto a
serving plate. 



Source: adapted from BrownEyedBaker

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Wednesday, October 25, 2017

Spiced Lentil Soup

Get ready for winter with this Indian spiced lentil soup that is spicy, garlicky, and perfect for cold nights! 

Ingredients:
3 cups red lentils
5 cups water (can add more for desired consistency towards the end)
4 cups vegetable stock
juice and zest of half a lime
1 cup diced onion
8 cloves garlic, minced
2 teaspoons minced ginger
2 jalapenos, finely chopped
½ teaspoon mustard seeds
1 teaspoon coriander seeds 
2 tablespoons oil
1 tablespoon butter
1 teaspoon garam masala
¾ teaspoon cumin
1 teaspoon turmeric
¾ teaspoon chili powder
1 cup tomato sauce
1 teaspoon salt

Directions:
Rinse the lentils thoroughly (sometimes there will be small dirt clods or particles) and drain. Add the lentils, water, chicken stock, lime zest, and lime juice to a large pot. Let boil for 20 min.

While that's happening, prepare the onion, garlic, ginger, and jalapenos. Grab your mustard and coriander seeds and grind coarsely in a mortar and pestle.

After the 20 minutes has gone by, heat the oil and butter in a saucepan over medium-high heat. Add the ground mustard and coriander seeds. Let fry gently for a minute or so. Next, add the ginger and let fry gently. Add the onions and cook until translucent. When the onions are translucent, add the garlic, jalapenos, and the rest of the spices. Sauteé for a few minutes, stirring to combine. Next, add the tomato sauce. Cook for another 1-2 minutes.

Add the entire onion mixture to the soup pot and season with salt. Stir well and let cook for an addition 10-20 minutes. Season with additional salt to taste, and serve with naan on the side!

This soup keeps pretty well in the fridge. It has a tendency to thicken up, so don't hesitate to add a little water before reheating.



Source: adapted from The Woks of Life

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