Wednesday, May 14, 2014

Mahi Mahi Tacos with Mango Salsa

We really enjoyed these, definitely will be in the regular rotation.  The kids ate them, just deconstructed.  I'm not an avocado fan, so I omitted that from the original recipe, but if you like avocado, I'm certain it would add another layer of texture. I would say, start to finish, this took about 40 minutes.  However, some of the prep work could be done ahead of time like making the salsa and sour cream sauce. 

Mahi Mahi Tacos with Mango Salsa
Adapted from


  • 4 Mahi Mahi fillets (thawed) approximately 4oz each
  • Olive oil
  • Favorite meat/poultry seasoning- used Montreal Steak
  • 1/2 cup sour cream
  • 1/2 lime, juiced
  • 1/2 tsp cumin
  • 1 tsp chili powder
  • 1 large mango -- peeled and cubed
  • 1/2 red or sweet white onion -- finely diced
  • 1 garlic clove -- finely minced
  • 1 cup fresh cilantro -- chopped
  • 1 jalapeno -- finely minced
  • 1/2 lime, juiced
  • Flour tortillas

Heat the grill to medium- hot.  Season with oil and seasoning.  Grill the fillets until the fish is golden brown on the outside and no longer translucent in the center, 3-4 minutes per side. Fish is done when it flakes when tested with a fork.  Flake fish into chunks.
While the fish is cooking, combine sour cream, lime juice, cumin, and chili powder; set aside. Genty toss the mango, onion, garlic, jalepeno, and cilantro with the remaining lime juice.
Assemble tacos with fish, mango salsa and sour cream sauce.

Wednesday, July 3, 2013

Lemon Bars


  • 1/2 cup unsalted butter (1 stick), very soft
  • 1 cup all-purpose flour
  • 1/4 heaping cup confectioners' sugar
  • 1 tablespoon cornstarch

  • 2 large eggs
  • 1 cup granulated sugar
  • 1/2 cup lemon juice
  • 2 tablespoons half-and-half (whole milk or cream are okay)
  • 2 tablespoons all-purpose flour
  • 2 teaspoons lemon zest loosely packed, or to taste (see note below)
  • confectioners' sugar, for dusting

Preheat oven to 350F. Line an 8-by-8-inch pan with aluminum foil, spray with cooking spray; set aside.

  • Combine all ingredients and cut the butter into the mixture with a pastry cutter until it balls up pea sized and smaller
  • Pour mixture into pan and press with fingertips or a fork, prick the crust with your fork a few time to allow air to escape
  • Bake for 12-15 minutes, just until set, not golden brown

  • Combine eggs, sugar, lemon juice, and half and half- whisk until smooth
  • Add flour, whisk until smooth and then add in the lemon zest
  • Pour mixture over crust and bake for 15-20 minutes, just until the top is set- a little jiggle is normal
  • Cool the pan for at least one hour, then cover and refrigerate for another 3 hours or overnight.  
  • Slice and serve  
  • Oh and dust those bad boys with powdered sugar

Tuesday, July 2, 2013

Barbecue Chicken Pizza

Oh holy heavens.  Make it now.  Thank me later.


  • 1 pizza crust- whatever you like- I'll include my recipe below
  • 1 large Boneless, Skinless Chicken Breast
  • 1 can chicken broth
  • 2/3 cup Barbecue Sauce
  • 1 Tbsp Olive Oil
  • 1 cup Shredded Mozzarella Cheese
  • 1/2 whole Red Onion, Cut In Half And Sliced Very Thin
  • Chopped Cilantro, to taste


Put chicken breast and chicken broth in a slow cooker on high for 3-4 hours, until it shreds easily.  Remove and mix with 1/3c barbecue sauce.  Set aside.
Preheat oven to 400 degrees.
Brush a sheet pan with the olive oil. Stretch out pizza crust. Lay it on a sheet. Drizzle a little olive oil on the crust, I just use the little bit on the brush used from the pan.
Spread the remaining 1/3 cup of BBQ sauce on the crust and spread it evenly. Top sauce with 3/4 cup of the mozzarella. Sprinkle on the shredded chicken and thinly sliced red onion.
Sprinkle with the remaining 1/4 cup mozzarella, then bake for 15 to 20 minutes, or until crust is golden brown and toppings are bubbly.
Remove from the oven and sprinkle on plenty of chopped cilantro. Cut into squares and serve immediately. 

I make my pizza dough in a bread maker.  
  • 3 cups flour
  • 7-8 ounces water
  • 1 1/2 tsp active yeast
  • 1 tsp salt

Adapted from Pioneer Woman's CPK BBQ Chicken Pizza
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