So last night I was clueless as to what to make for dinner. I really wanted to make a chowder of some sort, then decided against it at the last minute - mainly because I can never make it taste like my mom's. And since her's is delish and mine is less so, I don't bother. I should really ask her for her recipes sometime.
While wander around the grocery store I settled on fish. Haddock specifically. Then came the decision of what to do with it: batter it, bake it...oh the possibilities. Then an idea struck: I'd pan fry the fish and make a fruit salsa to go on top! Perfect!
And it really was close to perfect, if I do say so myself.
This is one of those less exact, make it how you wish recipes. Here is mine:
1 mango, diced
1 ring of pineapple, diced
1 plum, diced (if you're patient enough, peeled)
1 mini cuke, seeded and diced
1 ring slice of red onion, diced
1 side of an orange bell pepper, diced
1-2 cloves of garlic, diced finely
1/2 - 1 jalapeno pepper, finely diced
juice of one lime
healthy sprinkle of sugar
healthy sprinkle of salt
Throw everything into a bowl and let is sit a while; at least an hour. It will be come juicy and delicious. If you want it juicier add more salt and/or sugar.
The only thing I wished I had thought to add to it was strawberries. Peaches would be quite yummolicious in this as well. I only use a half a jalapeno and found it to be plenty spicy. If you like it spicier go for the whole shebang. Just remember the heat comes from the seeds and ribs, so be sure to remove those, unless you like it inferno spicy, then by all means give'er.
I recommend for this recipe you use a mild flavored white fish. As I mentioned I went with haddock.
Once your fish is cooked and you've decided and prepared what your side will be (I went with regular white rice) spoon this colorful delight on top.
It was flavorful and fresh and was a perfect complement to the fish. This is something I will definitely make again!
Monday, October 29, 2012
Tuesday, October 23, 2012
Pumpkin Mac & Cheese
Wow it has been awhile since I last posted. Completely unintentional, I promise. It would seem life has other plans for me that didn't involve my lovely little blog.
In any case, here I am and I come to bring you pumpkin recipes!
It is (long since) officially fall which brings with it cooler air, sweaters and pretty leaves. This is very much my favorite season. If it could be fall all year I'd be a very happy me. It is during these cooler months we give ourselves permission to enjoy heartier meals. Meals with substance, if you will. Its time for hearty soups, stews and casseroles. No one really wants a beefy stew in the middle of July, but on a cool October evening, it sounds just perfect.
This time of year also brings with it pumpkins. Pumpkins for decorating and pumpkins for eating. One of my most favorite things is pumpkin pie, and no one does it quite like my momma.
For this little post I bring to you Pumpkin Mac & Cheese. Not for the faint of heart, or the lactose intolerant. Read on.....if you dare.......
The Needs:
1lb dry pasta
1 quart whole milk (I used 1%)
1 stick butter, divided
1/2c flour
1 15oz can pumpkin (make sure it is pure pumpkin puree and not pumpkin pie filling - they're two very different things!)
8oz grated gruyere cheese
8oz grated cheddar
4oz cumbled gorgonzola
1/2c romano cheese
1tsp mustard powder
1/2tsp nutmeg
1/2tsp ground pepper
1tbl spoon salt
1 1/2c panko break crumbs
The How:
Cook pasta to al dente
Preheat oven to 350F
Heat milk in saucepan. Be sure the milk doesn't boil, but is heated through.
Melt 6 tablespoons of butter in large pot over medium heat. Once melted add flour and whisk constantly until combined and turns a light brown color.
Slowly add the milk, whisking until smooth and thick.
Remove from heat, stir in gruyere, cheddar and gorgonzola, pumpkin, salt, pepper, nutmeg and mustard powder.
Stir until combined
Add pasta, stir until covered
Pour into lightly greased baking dish
Melt remaining butter, mix with panko crumbs and romano cheese and spread over top of pasta.
Bake 30-40mins
In any case, here I am and I come to bring you pumpkin recipes!
It is (long since) officially fall which brings with it cooler air, sweaters and pretty leaves. This is very much my favorite season. If it could be fall all year I'd be a very happy me. It is during these cooler months we give ourselves permission to enjoy heartier meals. Meals with substance, if you will. Its time for hearty soups, stews and casseroles. No one really wants a beefy stew in the middle of July, but on a cool October evening, it sounds just perfect.
This time of year also brings with it pumpkins. Pumpkins for decorating and pumpkins for eating. One of my most favorite things is pumpkin pie, and no one does it quite like my momma.
For this little post I bring to you Pumpkin Mac & Cheese. Not for the faint of heart, or the lactose intolerant. Read on.....if you dare.......
The Needs:
1lb dry pasta
1 quart whole milk (I used 1%)
1 stick butter, divided
1/2c flour
1 15oz can pumpkin (make sure it is pure pumpkin puree and not pumpkin pie filling - they're two very different things!)
8oz grated gruyere cheese
8oz grated cheddar
4oz cumbled gorgonzola
1/2c romano cheese
1tsp mustard powder
1/2tsp nutmeg
1/2tsp ground pepper
1tbl spoon salt
1 1/2c panko break crumbs
The How:
Cook pasta to al dente
Preheat oven to 350F
Heat milk in saucepan. Be sure the milk doesn't boil, but is heated through.
Melt 6 tablespoons of butter in large pot over medium heat. Once melted add flour and whisk constantly until combined and turns a light brown color.
Slowly add the milk, whisking until smooth and thick.
Remove from heat, stir in gruyere, cheddar and gorgonzola, pumpkin, salt, pepper, nutmeg and mustard powder.
Stir until combined
Add pasta, stir until covered
Pour into lightly greased baking dish
Melt remaining butter, mix with panko crumbs and romano cheese and spread over top of pasta.
Bake 30-40mins
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