Mahi Mahi with Jalapeno Ponzu

Vocab lesson of the day--

Ponzu: a citrus and soy based sauce used in Japanese cooking.

My interpretation--

Ponzu: an orange salty thin sauce that makes fish (in this case, mahi mahi) extra delicious regardless of your ethnicity. I picked up some mahi mahi from Trader Joe's during a trip to Indianapolis this fall and have been looking for good recipes to use up my freezer stock. This flavor profile worked perfectly. I spiced it up with some jalapenos. Definitely a quick and easy main course dish. Try it with another hearty fish like salmon or even chicken.

Mahi Mahi with Jalapeno Ponzu (adapted from Cooking Light's The Complete Quick Cook)
Ingredients:
1 tbsp low sodium soy sauce
1/2 tbsp orange juice
1/2 tbsp mirin
1 tsp fresh lemon juice
1 tsp sesame oil
1 4-6 oz mahi mahi fillet
slices of fresh jalapeno pepper

Directions:
Whisk together the soy sauce, orange juice, mirin and lemon juice.

Heat the oil in a skillet over medium-high heat. Add the mahi mahi and cook about 4 minutes on each side until cooked through.

Place your fish on a plate and top with jalapeno slices. Spoon the ponzu over the fillet. Let stand for 10 minutes.

Serves 1.

Shrimp Stuffed Poblanos

There is something you should know about me. I really like clean teeth. I definitely brush at least twice a day (more if I'm at home after lunch) and I floss and I use fluoride mouth rise. I like the feeling after swishing around the mouthwash because it burns and I know it is clean. I just can't imagine going to bed without brushing my teeth. Gross.

However, I do not love the dentist. I never have. I used to get sick at the dentist when they would shove those plastic mold things of fluoride in my mouth. And I had a lot of visits to the dentist and orthodontist growing up. Now I have straight, pretty, healthy teeth so I guess it is something that I have to endure. But for some reason  that gritty toothpaste they use makes my mouth feel unclean. Plus who in the world would want strawberry or bubblegum toothpaste? Mint is what makes your mouth taste clean, right?

Well today I went to the dentist and left feeling even grosser than ever! The hygienist put this fluoride paste on my teeth after she was done with the cleaning. It literally felt like I had gum stuck everywhere on my teeth. And she told me not to brush it off until after 4 hours. Since I'm a rule-follower, I suffered through the day with gunk on my teeth worrying that someone could tell and would think I had not brushed for days. Eww. Eww. Eww.

Anyway, on a happier note, make these shrimp stuffed poblano peppers. They are delicious and will definitely perk up any bad start to a day. Promise.

Shrimp Stuffed Poblanos (adapted from Cooking Light Jan/Feb 2010)
Ingredients:
1 red bell pepper
8 poblano peppers
2 tbsp olive oil
1 lb shrimp, peeled, deveined and chopped into bite-sized pieces
5 garlic cloves, minced
1 1/2 tbsp flour
1/4 tsp crushed red pepper
1/2 cup half-and-half
3/4 cup skim milk
3/4 cup freshly shredded cheddar cheese
2 tbsp chopped fresh parsley
juice of one lime

Directions:
Preheat broiler.

Cut the bells pepper in half lengthwise and remove seeds and membranes. Place cut side down on a baking sheet. Place the poblano peppers on the baking sheet. Broil for 10 minutes or until blackened, turning poblanos halfway through to blacken all sides. Place the peppers in a paper bag and fold to seal. Let stand for about 10 minutes. Peel. Chop the bell pepper. Cut the tops off of the poblanos and remove seeds.

Heat a skillet over medium high heat and add the oil. Add the shrimp and cook for about 3 minutes until cook through. Remove from the pan.

Add the garlic to the pan and cook stirring constantly for 30 seconds. Sprinkle with flour and CRP and cook for 1 minute. Whisk in the half-and-half and 1/2 cup milk; cook 1 minute while stirring constantly. Remove from the heat and let stand for 2 minutes. Whisk in the cheese and stir until melted. Place 1/3 cup cheese mixture in a bowl, add the bell pepper, shrimp, parsley and lime juice, and stir to combine. Stir the 1/4 cup milk into the remaining cheese mixture. Stuff the poblanos with the shrimp mixture. Serve the poblanos with the additional cheese mixture.

Serves 4.

Shrimp Fried Barley

I'm nothing if I'm not a weirdo. I like peanut butter and pickle sandwiches. I dance like a crazy person around my apartment all by myself because sometimes music makes me hyper. I spend a few hours cleaning my desk at work and then the following day cannot figure out for the life of me where I put a specific piece of paper that I need. Let's not even talk about the assortment of music I have on my iPod.

So here I am, weirding up (or it is out?) your life with fried barley instead of rice. It is a nice change that I fully support.

Get down with your strange self. :)

Shrimp Fried Barley
Ingredients:
1/2 tbsp peanut oil
2 green onions, diced, white and green parts separated
4 oz shrimp, peeled and deveined
1 cup chopped green beans
1 cup cooked barley
1 egg, beaten
1 tbsp low sodium soy sauce
1 tsp sriracha sauce
1/2 tsp fish sauce

Directions:
Heat the oil in a wok or large skillet over medium-high heat. Add the white parts of the onions and saute for about 1 minute until softened. Add the shrimp and cook, stirring frequently, for about 1-2 minutes until no longer completely pink. Add the green beans and saute for another minute. Add the barley and toss to mix everything, cooking for about 2-3 minutes. Push the barley mixture to the side and slide the beaten egg into the pan. Scramble. Mix the cooked egg into the barley. Sprinkle in the soy sauce, sriracha and fish sauce and toss to combine.

Serve topped with the green parts of the onion.

Serves 2.

Corn and Crab Cakes

I think they are pumping something into the air of my building at work. No matter how many hours I sleep during the night, I am always exhausted getting up in the morning. And it isn't just me. I've been doing my investigatory research and found that I'm not the only one that is having this issue. Everyone seems to be drained of their energy these days.

Today I wanted to head home and nap in front of the pool. Unfortunately that did not happen. Instead I ran a few reactions, treated some cells, and updated my CV. Ah, the life of a postdoc.

Let's talk now about these crab cakes. They are summer on a plate (especially if you serve with grilled asparagus as I did). It is essential that you take the time to freeze the cakes after you form them-- this allows you to cook them without crumbling. To tell you the truth, I was really worried before I made this recipe; I wasn't sure I was going to like them. I used canned crab and I was worried it would be tasteless and just okay... But I'm telling you that the resulting product surprised me in a great way! They were delicious! Now I've checked crab cakes off my bucket list and my brain is whirling about flavors to play around with for next time.

Corn and Crab Cakes (adapted from Cooking Light August 2012)
Ingredients:
1/4 cup canned corn, rinsed and drained
1/8 cup chopped red bell pepper
1 1/2 tbsp chopped green onions
1 1/2 tbsp light mayonnaise
1/2 tsp dijon mustard
1/2 tsp Old Bay seasoning
4 oz canned crab, shell pieces removed
1 egg white
2/3 cup panko breadcrumbs
1/2 tbsp butter

Directions:
Combine the corn, pepper, onions, mayonnaise, mustard, Old Bay, crab, and egg white in a bowl until well blended. Stir in 1/3 cup panko. Divide into 4 equal pieces and form each into 1-inch thick patties. Place them on a baking sheet and freeze for about 20 minutes until firm.

Heat a large skillet coated with cooking spray over medium high heat. Add the remaining 1/3 cup panko and cook until toasted while stirring frequently. Remove to a shallow dish and wipe out the skillet.

Coat the crab cakes in the toasted panko. Spray both sides of the cakes with cooking spray.

Melt the butter in the skillet over medium-high heat. Add the crab cakes to the pan and cook for about 4 minutes on each side until golden brown.

Serves 2.

Spanish Shrimp and Rice

You know you are old when...

...every week after playing softball, a different part of your body falls apart.

After the first game, my shoulder was sore from throwing the ball for the first time in almost 2 years. After the second game, my shin splints were acting up after running. Of course, I compensated the next week and totally pulled a quad. And then I twisted my ankle when getting to third base and had to walk funny for a few days. This past week I slid into second base (and was safe) just to rip up my knee. Yeah, no joking here. Completely true stories. Apparently my body hates softball. My mind, on the other hand, is really enjoying being out in the fresh air and playing on a team.

Our softball team is actually pretty good. We're 8 for 9 on wins this season. Not bad, right?

You know what also makes a good team? Shrimp and rice. Especially when they are backed by a variety of vegetables and seasoned with tumeric and a drizzle or two of hot sauce. Pull some spinach, strawberries and freshly grated parmesan off the bench to make a nice rounded dinner. It'll be Spanish fried rice for the win!!

Spanish Shrimp and Rice (adapted significantly from Food Network Magazine May 2013)
Ingredients:
1 1/2 tbsp canola oil
2 green onion, diced, white and green parts divided
1 garlic clove, chopped
1/2 tsp turmeric
1 medium yellow tomato, chopped
1/2 cup grated carrot
1/2 cup diced red pepper
1/2 lb shrimp, peeled and deveined
2 cups cooked brown rice
1/2 cup frozen peas, thawed
2 tbsp vegetable broth
salt and pepper, to taste
hot sauce, for serving

Directions:
Heat the vegetable oil in a large skillet over medium heat. Add the onion, garlic and turmeric and cook until slightly softened, about 2 minutes. Add the tomato, carrot and pepper and cook, stirring occasionally, about 5 minutes. Sprinkle with salt and pepper, to taste.

Add the shrimp and cook until they begin to turn pink, about 2 minutes. Add the rice and broth and cook until hot through about 5 minutes. Sprinkle in the peas.

Season with additional salt and pepper, to taste. Top with green parts of onion and hot sauce.

Serves 2-3.

Crab Meat Rangoons and Egg Drop Soup

Double recipe day!

And we're checking something off of that bucket list.

And I'm keeping my promise that I was going to utilize crab in honor of the Ravens' Super Bowl win.

What a big day :)

I was craving some Pi's the other week. Pi's is this great Chinese restaurant in my hometown that makes the best crab meat rangoons (no joke, best ever!) and a deliciously simple egg drop soup. Unfortunately with the restaurant 6 hours away I had to make different plans. So I decided to make it at home.

Overall, I would say it was a success. The crab meat rangoons were good (although Pi's are still better) and the egg drop soup was great. I don't think you'll be disappointed. I sure wasn't.

Crab Meat Rangoons (adapted from Tracey's Culinary Adventure)
Ingredients:
4 oz neufchatel cheese (this is reduced fat cream cheese)
1 tbsp plain Greek yogurt
1/2 tsp Sriracha
1/2 tsp soy sauce
1 green onion, green part only, thinly sliced
1 tsp garlic powder
dash of ginger
pinch of sugar
1/4 cup crab meat, picked over and shells removed
14-16 wonton wrappers


Directions:
Preheat oven to 415 F. Cover a baking sheet with foil and coat with cooking spray.

Mix together the cream cheese, yogurt, sriracha, soy sauce, onion, garlic powder, ginger and sugar. Fold in the crab meat. Lay the wonton wrappers on a clean work surface (it is best to work with 4-5 at a time). Place about 2-3 tsp of the filling in the center of each wrapper. Then working with one at a time, use your finger to wet the sides with water and fold along the diagonal. Press around the filling to remove any air pockets and seal tightly. Place on your baking sheet and repeat until all the wrappers are filled and you are out of the crab mixture.

Mist the top of the wontons with cooking spray. Bake for about 12-15 minutes until the edges are golden brown.

Egg Drop Soup (adapted from Tyler Florence)
Ingredients:
2 cups vegetable broth (homemade or low-sodium)**
1/2 tbsp cornstarch
1/4 tsp freshly grated ginger
1/2 tbsp soy sauce
1 cup diced mushrooms
1 egg, lightly beaten
1 green onion, chopped
salt and white pepper, to taste

Directions:

Whisk together 1 tbsp broth and cornstarch in a small bowl.

Bring the remaining broth, ginger, soy sauce and mushrooms to a boil in a medium saucepan. Whisk in the slurry of cornstarch and stir until thickened. Reduce the heat and simmer for 2-3 minutes. Pour in the egg slowly while stirring. Turn off the heat and add in the green onions. Season with salt and pepper, to taste.

Serves 1-2.

**Feel free to substitute chicken broth or turkey broth here.

Tuna Noodle Casserole

Rain, rain, go away... We've had enough of you already.

Oh wait, those aren't the words. Ah, well. You should make this tuna casserole. It is my go-to warm tuna recipe. It's from Cooking Light so that means it is practically healthy, right?

Tuna Noodle Casserole (adapted from Cooking Light Jan/Feb 2010)
Ingredients:
4 oz egg noodles
1 tbsp olive oil
1/4 cup chopped onion
1/3 cup diced carrots
1 tbsp flour
1 1/2 cups milk (I used 1%)
2 oz neufchatel cheese (1/3 less fat cream cheese)
1 tbsp dijon mustard
dash of salt and pepper
1/2 cup frozen peas, thawed
1/4 cup freshly grated parmesan cheese
5 oz can tuna in water, drained

Directions:
Preheat broiler. Coat a baking dish with cooking spray.

Cook the noodles according to the package without the salt and butter. Drain.

Meanwhile, heat the oil in a large skillet over medium heat. Add the onions and carrots and cook about 6 minutes until tender. Add the flour and cook for 1 minute while stirring. Gradually whisk in the milk, cook for 5 minutes until thickened. Add the cream cheese, mustard, salt and pepper and cook until the cheese is melted, about 2 minutes, stirring constantly.

Remove the pan from the heat. Stir in the noodles, peas, half of the parmesan cheese, and tuna. Pour into the prepared baking dish. Top with the additional parmesan. Broil for 3-5 minutes until golden and bubbly.

Serves 3-4.

Crispy Fish with Lemon-Dill Sauce

You know how when you plan a trip to North Carolina in January you expect nice, warm, sunshiny weather?

Yeah... I went to NC this past weekend and experienced a winter storm!?! What in the heck my beloved state? How could you do that to me?

Besides the weather, it really was a nice visit. I got to meet some of my friends' brand new baby girl... she is so adorable and slept beautifully the whole time we were there. I must admit it scares me a little bit to hold someone that little. She just is so precious. :) I got to catch up with another old friend over a meal of good southern fried green tomatoes and pimento cheese topped off with a Duke basketball win. I also went to a wedding for two of my dear friends. I got to see lots of folks from grad school and celebrate the union of two special people. Of course, the cherry on the cake was seeing Scott as always.

Now I'm back into the grind of work. And cooking. Quick and easy, but also healthy, is always a requirement after I've been traveling. I need to shed the layer of grease from fast food but I don't have a lot of extra time since I'm catching up on everything else.

For this, I can always turn to fish. This recipe is done in the blink of an eye and can most likely be prepared with ingredients you already have in your pantry and freezer. Pair it with some steamed broccoli and you are good to go. Feel free to use whatever type of white fish without a lot of inherent flavor-- this week I used tilapia, but it works great with cod and catfish as well. The lemon-dill sauce is basically a homemade tartar sauce that I could eat by the spoonful. It adds some tang and cream to the crisp of the fish.

Crispy Fish with Lemon-Dill Sauce (adapted from Cooking Light April 2010)
Ingredients:
For Fish:
1 egg white
1/2 cup panko breadcrumbs
1/2 tsp paprika
1/2 tsp onion powder
1/2 tsp garlic powder
2 6-oz skinless white fish fillets (tilapia, cod, catfish or pollock)
salt and pepper

For Lemon-Dill Sauce: 
1/4 cup light mayonnaise
2 tbsp finely diced dill pickle (about 1 small)
2 tsp fresh lemon juice
2 tsp chopped fresh dill

Directions:
Preheat broiler on high. Place a wire rack on a baking sheet and spray with cooking spray.

Lightly beat the egg white in a shallow dish. Combine the panko, paprika, onion powder and garlic powder in another shallow dish. Sprinkle both sides of the fish lightly with salt and pepper. Dip each fillet into the egg white and then the panko mixture, pressing to adhere. Place on the wire rack. Mist the top of the fish with cooking spray. Broil for about 8 minutes, flipping over halfway through, until fish is cooked to your desired doneness.

For the sauce, combine the mayo, pickle, lemon juice and dill in a small bowl and mix thoroughly.

Serve the fish topped with the sauce.

Serves 2.

Mexican Shrimp Bisque

I love a soup. Or a stew. Or a chili.

Maybe it is the fact that you get to eat it with a spoon so you have an excuse to literally shovel into your mouth. Maybe it is because they make me feel so warm inside. There's just something so comforting about a pipin' hot bowl of soup, am I right?

The crockpot is a great place to make soups and stews, but when it comes to a creamy bisque, you've got to make it on the stovetop. You want to avoid any milk or cream curdling because nothing says "let's call for pizza" like curdled soup. Eww... why are we talking about this? Bad thoughts to put into your mind when you are getting ready to make this incredibly flavorful Mexican shrimp bisque that is simple enough to put together any day of the week.

The cumin and chili powder give it loads of flavor and the shrimp are cooked to perfection. Top it off with a cooling dollop of sour cream and some avocado and you are set to go. The recipe makes two main dish portions but I'm certain it would work just as well if you increased all the quantities.

Mexican Shrimp Bisque (adapted from Taste of Home: The Ultimate Soup Cookbook)
Ingredients:
1 tbsp extra virgin olive oil
1 small onion, diced
2 cloves of garlic, minced
1 tbsp flour
1 cup vegetable broth (homemade or store bought)
1/2 cup half and half
1 tbsp chili powder
1 tsp ground cumin
1/2 tsp ground coriander
1/2 lb shrimp, peeled, deveined, and coarsely chopped
1/2 cup low fat sour cream
additional sour cream and diced avocado, for garnish

Directions:
Heat the oil over medium heat in a medium saucepan. Add the onion and saute until tender, about 3-4 minutes. Add the garlic and cook for another minute. Sprinkle the flour on top of the vegetables and stir to coat. Whisk in the vegetable stock and half and half. Add the chili powder, cumin and coriander and mix to combine. Bring to a boil. Reduce the heat to low, cover, and simmer for 5 minutes. Add the shrimp to the soup and simmer for an additional 5 minutes until the shrimp are cooked completely.

Put the sour cream in a heat proof bowl. Ladle approximately 1/2 cup hot soup into the sour cream and mix thoroughly. Slowly pour the sour cream mixture back into the pan while whisking constantly. Heat through, without boiling.

Serve topped with additional sour cream and diced avocado.

Serves 2.

Seafood Risotto

I think that risotto is becoming one of my most favorite meals ever! I am just impressed about how it goes from crunchy mealy rice to silky creamy smooth deliciousness; plus it is so adaptable depending on your pantry and fridge ingredients, mood, and desires. Was it really only a few months ago when I was intimidated by this dish? Although it does take a little bit of effort, you can put a restaurant quality dish on the table in less than a hour. Plus, it gives you an excuse to stand over the stove sipping wine (because of course you are going to drink the rest of the bottle of wine you opened for the recipe).

As I mentioned earlier this week, I made this seafood risotto for my parents while they were visiting. I think my dad enjoyed learning how to make it (you can tell he was excited enough to snap some photos). My kitchen is pretty small so my mom was tasked with peeling and deveining the shrimp then she retired to the living room to play on her iPad. :) 

Seafood risotto had been on my mind for awhile. Ideally, I would have sauteed up some scallops to set atop the rice, but since scallops do not play nice with my mom, we went with crab and shrimp. To tell you the truth, we didn't miss the scallops at all. I'm sure they would have been good, but the flavor of the crab really stole the show (and it was from a can!). We added some mushrooms to deepen the flavors and they complimented the seafood perfectly. I debated throwing in peas for a burst color, but my dad does not play nice with green vegetables so we skipped them. Didn't miss those either. I'd make this again in a heartbeat; you should too!

Seafood Risotto 

Ingredients:

2 tbsp extra virgin olive oil

1/2 large onion, diced

3 garlic cloves, minced

1 1/2 cups arborio rice

6-7 cups chicken broth (or vegetable broth or seafood broth)

1 cup white wine

2 cups sliced mushrooms

6 oz can lump crabmeat, picked over to remove any shells

1/2 lb shrimp, peel and deveined

1 tsp olive oil

1 tsp Old Bay seasoning

salt and pepper

1/2 cup freshly shredded parmesan cheese, plus more for serving

Directions:

Bring the broth to a simmer in a saucepan over medium high heat. Cover and reduce to low to simmer.

Heat the oil in a large pan over medium heat. Add the onion and garlic and cook over medium heat until softened about 4-5 minutes, stirring occasionally. Add the rice and cook, stirring quickly until the rice in well coated, about 2-3 minutes. Add the wine and cook, stirring frequently until the liquid is almost gone, about 5-7 minutes. Add the broth, about 1 cup at a time, and stir the rice constantly until almost all the liquid is absorbed, about 5-7 minutes. Continue to add broth until the rice has been cooking for 15-20 minutes. Add the mushrooms and add more broth continuing to stir completely absorbed. It will take around 35-45 minutes for the rice to cook completely. Taste periodically to see if the rice is tender and not mushy. Continue to cook, adding more liquid to keep moist until you reach the desired consistency.

When the rice is almost done, heat the 1 tsp olive oil in a small pan. Add the shrimp and sprinkle with Old Bay and salt and pepper, to taste. Cook for about 1 minute on each side until pink and cooked through.

When the rice is completely cooked, stir in the crabmeat and cooked shrimp. Mix completely and remove from the heat. Stir in the parmesan cheese. 

Garnish with additional cheese as desired.

Serves 4.

Tuna Noodle Salad

This is one of those recipes that reminds me of home-- summer nights growing up. My mom would make it, we'd eat it for dinner, and then have leftovers for days. And I loved it.

But before we get right down to the recipe, I have to ask: are you a mayonnaise or miracle whip person?

Growing up, we were definitely a miracle whip household. I don't even remember my parents having mayo in fridge; we actually called the bottle of miracle whip "mayonnaise". However, they are completely different flavors, and nowadays, I always have a bottle or jar of both ready for use. Particular recipes need the creamy mayo while others need the tangy miracle whip. I think this tuna salad necessitates the miracle whip. The tangy flavor accents the crispy celery, green pepper and pickle. It adds enough flavor without overpowering the tuna, yet leaves it light and fresh.

If you are a mayo-only person, I would advise caution when trying to substitute directly in this recipe; I will not be held responsible for poor results.

Tuna Noodle Salad
Ingredients:
1.5 cups small pasta (mini shells or macaroni or others)
6-oz can tuna packed in water, drained
2 stalks celery, diced
1/2 medium green pepper, diced
1 large dill pickle, diced
3 oz sharp cheddar cheese, diced
4 tbsp light miracle whip (more or less to taste)

Directions:
Cook the noodles as indicated on the package omitting the salt. Drain and rinse with cold water.

Combine the tuna, celery, green pepper, pickle and cheese in a medium bowl. Add the pasta and toss to mix. Add the miracle whip and mix to coat.

Refrigerate until ready to eat. Serve on a bed of lettuce, if desired.

Sandwich Week- Day Three- Blackened Tilapia Tacos

Question: Do tacos count as sandwiches?

Answer: Yes.

If you look up synonyms of "taco" on thesaurus.net then you will get "sandwich". Granted you also see boiled egg, leftovers, pasta, and tomato soup, but we'll skip those options (where do those even come from?). For today's purposes, tacos are just sandwiches south of the border, agreed?

If you are going to make tacos for your sandwich night, it is a requirement to serve them alongside an ice-cold Mexican beer. Required, you hear me? Unless of course you are expecting a little baby in the next 9 months or are under 21 or are a recovering alcoholic, then I do not suggest the consumption of alcoholic beverages. For the rest of you...

Blackened Tilapia Tacos (adapted from Cooking Light March 2011)
Ingredients:
1/8 cup Greek yogurt (or sour cream)
1 tbsp chopped fresh parsley (or cilantro, if that is your thang)
juice from 1/2 lime
1/2 banana pepper, seeded and chopped
1/2 cup thinly sliced white onion
1 tsp paprika
1 tsp brown sugar
1/2 tsp dried oregano
1/2 tsp garlic powder
dash of salt
dash of ground cumin
dash of crushed red pepper flakes
2 6-oz tilapia fillets, thawed if from frozen
1/2 tbsp canola oil
6 corn tortillas
avocado slices and lime wedges, for serving

Directions:
In the bowl of a food processor, pulse the Greek yogurt, parsley, lime juice and banana pepper until smooth. Mix the sauce with the onion.

Combine the paprika, brown sugar, oregano, garlic, salt, cumin and CRP in a small bowl. Sprinkle over both sides of the tilapia, rubbing in with your fingers to coat.

Heat the oil over medium-high heat in a large skillet. Once hot, add the tilapia, cooking on each side for about 3 minutes, until cooked through.

Heat the tortillas as directed on the package.

Serve the tortillas, topped with the fish, sauce, and avocado slices. Garnish with lime wedges.

Serves 2-3.

Parmesan Tilapia with Mango Salsa

Does anyone else feel like putting a holiday in the middle of the week really screws with your work schedule? I've been feeling like it is a Monday all day and my productivity has not been the best. I've also been dreaming of the pool at my apartment complex and the strawberry daiquiri I made with dinner last night. To tell you the truth, I think this 4th of July was the first one in a long time that I didn't go in to work. As a grad student, you don't really "get holidays"; you kinda just take off time when you need to and spend the rest of your hours in lab. But now that I've moved on to bigger and better things, I figured I could take the day off. :) However, my science may be regretting that... ha ha.

Anyway, here's a quick and easy tilapia (or any other non-strongly flavored white fish like cod or pollock) recipe for a summer evening. The mango salsa is super yummy and could certainly be eaten atop some tortilla chips.

Parmesan Crusted Tilapia with Mango Salsa
Ingredients:
2 4-oz tilapia fillets, thawed
1/4 cup cornmeal
1/4 cup flour (I used whole wheat)
1 egg white, beaten
2 tbsp grated parmesan cheese
1/2 mango, diced
1/2 cup diced onion
1/2 jalapeno, seeded and diced (more or less to taste)
1 tsp honey
1 tbsp apple cider vinegar
salt and pepper

Directions:
Preheat oven to 450 F. Place a wire rack on a baking sheet lined with aluminum foil and spray with cooking spray.

To make the salsa, combine the mango, onion and jalapeno in a small bowl. Drizzle with the honey and the vinegar and toss to coat. Season with salt and pepper. Chill until ready to eat.

Mix the cornmeal and flour in one shallow bowl and the egg white in another. One at a time, dip the tilapia into the egg white and then the cornmeal mixture, patting to adhere. Place the tilapia on the wire rack. Sprinkle 1 tbsp parmesan cheese on top of each fillet. Bake for 10-15 minutes until cooked through.

Serve the fish topped with the mango salsa.

Serves 2.

Summer Shrimp Stir Fry

It’s getting hot in here.

And by in here, I mean outside. Champaign has been having summer weather this week and it doesn’t look like it is going to pass on by in the near future. Temperatures forecasted for this holiday weekend in the mid-90’s. Did I really move away from NC? Basically no snow this winter and now summer in late May. Not that I’m complaining, but stating facts. :)

Well, one of my all-time favorite summer dinners is stir fry! Actually, truth-be-told, stir fry is a meal I enjoy making any time of the year. You can load up on seasonal veggies and just go crazy. Plus, it is one of those quick and easy meals I’m always looking for. I cannot tell you how many times Scott and I had stir fry last summer. We were a part of a local CSA (don’t know what CSA means? Go here and find one near you. They are great!) so every week we were loaded up with fresh vegetables straight from the farm. One of the easiest ways to incorporate a lot of them into one meal was to whip up a stir fry. I’m sure I’ll be sharing with you many stir fry recipes over the next few months, but really the concept is the same for each one:

1. Pick some protein (chicken, shrimp, beef, pork, tofu, etc.)                                                                                  

2. Chop up veggies (whatever your heart desires)

3. Mix up a sauce

4. Stir fry away

Depending on the day, I like to serve my stir fry with rice or noodles or as lettuce wraps. Today I’m sharing with you a recipe for a simple clear sauce that I used with shrimp, mushrooms, red pepper, onion, zucchini and broccoli slaw served over brown rice. It is a light and fresh albeit not super flavorful sauce that really lets you enjoy the taste of the vegetables and shrimp. You could certainly use it with any combo of protein and veggies.

Summer Shrimp Stir Fry (adapted from Food Network Magazine)

Ingredients:

¾ lb medium shrimp, peeled and deveined

1 egg white

½ red bell pepper, thickly diced

½ medium onion, sliced

8 button mushrooms, sliced

1 small zucchini, sliced

1 cup broccoli slaw                                                                                                                      

¾ cup chicken broth

2 tbsp cornstarch, divided

3 tbsp dry sherry, divided

½ tsp sesame oil

2 cloves garlic, minced

1 tbsp ginger, minced

Pinch of salt

Pinch of sugar

Peanut oil for stir frying

Toasted sesame seeds, for garnish

2 cups brown rice, prepared as directed

Directions:

Wisk the egg white, 1 tbsp dry sherry and 1 tbsp cornstarch in a small bowl. Toss with your shrimp and refrigerate for 20 to 60 min. (I usually set up the marinating and then cut up all my veggies. When I’m done prepping everything else, I’m ready to stir fry). Drain excess marinade from shrimp.

Mix the sauce (chicken broth, 1 tbsp cornstarch, 2 tbsp dry sherry and sesame oil) in a small bowl.

Heat ½ tbsp peanut oil in a wok (or skillet) over medium heat. Add shrimp and stir until opaque, approximately 2-3 min. Transfer to a plate and wipe out pan.

Add 1 tbsp peanut oil to the wok and heat over high heat for 2 min. Add the garlic, ginger, salt and sugar and stir fry for 30 seconds. Add the vegetables and stir fry until crisp-tender.

Add the shrimp and the sauce. Stir until the sauce in thick and everything is cooked through, about 3-4 min.

Serve hot over cooked brown rice and garnish with sesame seeds.

Serves 4.