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Wednesday, February 15, 2012

Fish Tacos

Holy Guacamole, these are tasty.

For Super Bowl this year (yes I know, I'm posting this really late), I decided to skip the chili and go a little more unconventional, bringing tastes from home and one of Matt's personal favs! My super simple, SUPER delicious fish tacos! When I lived at the beach my family and I made it our mission to try (and rate) every fish taco in the area. Some places had the taste and the price where we visited them once a week in the summertime, while others we never visited again. We took this duty very seriously.

I'm happy to announce that these fish tacos scored very high on the fish-taco-tasting-richter-scale. Only two items actually need to be prepped and then it's left to the assembly line; can't get any easier than that!

Fish Tacos

3 Frozen Tilapia Filets
2 Limes
5.3 oz Plain, Non-Fat Greek Yogurt (or just a small container you would get from the store)
Taco Seasoning
Cilantro, chopped
Raw Green Cabbage
Small Whole Wheat Tortillas

To cook the fish: Separate each filet and put it on it's own piece of aluminum foil. Sprinkle about 1/4 teaspoon of taco seasoning on each filet, along with a pinch of lime zest and chopped cilantro. Squeeze the juice of one lime over the three filets. Next, fold the foil around the fish so each one has it's own little pocket to cook it. Cook the fish at 400 degrees for 20 minutes. Take the fish and flake it into a bowl, discarding the juice and foil pockets.

To make the sauce: While the fish is cooking, empty the plain, non-fat greek yogurt into a bowl. Add a tablespoon of taco seasoning, juice from 1/2 a lime, and hot sauce to taste. Mix all together and set aside.

To assemble the taco: Start with your whole wheat tortilla and add fish. Next add your sauce and a small amount of cabbage for crunch. Top that with 2 slices of avocado,cilantro, and a little bit of lime juice (hot sauce if you are like me) and you have one scrumtious fish taco!

Enjoy! :)

Sunday, February 12, 2012

Raspberry Meringue Hearts

Need something impressive to make your honey for Valentine's Day? Something with the same delicious raspberry flavor as these but not as many steps? Well look no further, folks. Love is in the air and I have the dessert for you.

These meringues are so light and tasty it's easy to fall in love with them. I fell hard... and ate most of them. These have become some what of a tradition in our household. A tradition in the fact that I have made them last year and then I made them again this year. Not a big deal, I know... but it does mean they are easy enough for me to attempt again!

Raspberry Meringue Hearts

3 Egg Whites (Room Temperature)
1/4 tsp Cream of Tartar
3/4 Cup Sugar
1 tsp Raspberry Extract
1/8 tsp Liquid Red Food Coloring
Powdered Sugar (for Garnish)
*You will also need parchment paper, a heart shaped cookie cutter, and a large ziploc bag with the tip cut off (or a pastry bag fitted with a 1/2 inch tip if you are real fancy).

1. Position racks to divide over in thirds; preheat to 225 degrees. Line two baking sheets with parchment paper. With your cookie cutter, trace hearts evenly spaced on each piece of paper (I got about 16). Invert parchment paper so tracings are facing down.
2. Beat egg whites with cream of tartar in a large bowl with mixer on medium speed until soft peaks form when beaters are lifted. On high speed, gradually add sugar and beat until stiff, glossy peaks form and mixture no longer feel grainy. Beat in extract and food coloring until blended.
3. Spoon mixture into ziploc bag. Pipe the outline of your hearts and fill in completely with your meringue mixture.
4. Bake 2 hours or until meringues feel firm. Turn off oven and leave meringues in oven for another 2 hours or overnight until hearts are crisp and dry. 
5. Peel off parchment and arrange on a plate. Lightly dust with powdered sugar and serve.

Happy Valentine's Day!
Enjoy! :)