Blackened Fish with Garlic Lime Butter

You can use any fish with this recipe, but I used Mahi Mahi, and it was delicious. Tilapia would be a good, cost effective option as well.

Cheesy Factor (1 no cheese, 10 all cheese): 1
Time Factor (1 shortest, 10 longest): 3
Dummy Factor (1 easiest, 10 hardest): 3
Servings made: 2

Blackened Fish with Garlic Lime Butter
1 Tbsp paprika
1/2 Tbsp salt
1 tsp onion powder
1 tsp garlic powder
1 tsp cayenne
3/4 tsp black pepper
1/2 tsp dried thyme or dried oregano
2 Tbsp butter, softened to room temperature
2 Tbsp fresh cilantro, chopped
2 cloves garlic, finely minced
1 tsp lime zest
juice from 1 lime
1 Tbsp canola oil
2 Mahi Mahi/Tilapia/fish fillets

Combine paprika, salt, onion powder, garlic powder, cayenne, black pepper, and dried thyme in a small bowl and mix together. This is your blackening spice. In a separate small bowl, combine butter, cilantro, garlic, lime zest, lime juice and mix well until blended. Set aside. Rub fish fillets all over with the blackening spice. Heat canola oil in a large skillet or pan over high heat (yes, high). Wen the oil in the pan lightly smokes, add the fish to pan and do not move or touch for 4-5 minutes, until the spice rub on the cooked side becomes dark and crusty. Then, flip fish over and cook an additional 2-3 minutes, until fish flakes easily (or desired doneness). Remove from heat and transfer fish to serving plates and immediately top with a dollop of the garlic lime butter.

You obviously don't have to use the lime butter, but I highly recommend it. I actually want to eat it with a spoon. Or on everything I make. It's delicious. Oh, and it doesn't matter whether you have skin on your fish or not. If you do, just make sure you are cooking the flesh side first, then finish with the skin side down.

Roasted Brussel Sprouts

I remember thinking when I was little that brussel sprouts were gross. I don't even think that I had even tried them. Guess what? They aren't gross at all! They are delicious!

Cheesy Factor (1 no cheese, 10 all cheese): 1
Dummy Factor (1 easiest, 10 hardest): 1
Time Factor (1 shortest, 10 longest): 2
Servings made: 2-4

Roasted Brussel Sprouts
Olive oil
Salt and Pepper
12-14 small brussel sprouts, end cut off, and halved (quartered if using larger sprouts)

Preheat oven to 450 deg. In a mixing bowl, add sprouts (including any leaves that made have come unattached, but excluding stem ends cut off), drizzle with olive oil, and season heavily with salt and pepper. Toss to coat. Spread sprouts out in even layer on baking sheet and cook in oven for 12 minutes.


Yup, that's it. And the burnt crispy leaves that fall off? Those are the best part!!! Or at least my favorite part anyway.

Roasted Zucchini with Ricotta

Baby update: just started our third trimester! Woohoo! I'm feeling large and in-charge! Knock on wood, everything has been going great so far and let's hope that the next 3 months continue on that path. The little guy is stirring up a storm in my giant belly. I swear he's dancing or kick-boxing in there, but it doesn't hurt. Most of the time.

I have a new found love for food. Yes, I have always been a foodie and loved food more than anything, however, now I REALLY love food. My senses are heightened and everything sounds, smells, and tastes so good. It has definitely renewed my passion for cooking, which has been great!

This recipe is from Food and Wine. I have their 2011 cookbook, and this recipe has a picture (below), which is how it caught my eye. It's very simple, and the ricotta cheese is such a nice refreshing component to a veggie dish with a little heat to it! Enjoy!

Cheesy Factor (1 no cheese, 10 all cheese): 5
Dummy Factor (1 easiest, 10 hardest): 1
Time Factor (1 shortest, 10 longest): 3
Servings made: 4

Roasted Zucchini with Ricotta
4 medium zucchini, cut into 1/2 inch dice
1 Tbl olive oil (EVOO), plus a little for drizzling
Salt and Pepper
1 tsp crushed red pepper
1/2 tsp cumin seeds (or ground cumin if that's all you have)
1/2 tsp fennel seeds
1 tsp fresh lemon juice
Fresh ricotta cheese (non-fat, part skim, whole....your choice), for serving

Preheat oven to 450 deg. In a bowl, add zucchini, olive oil, and toss to coat. Spread out zucchini on a baking sheet, and season with salt and pepper. Roast for 18 minutes (should get slightly browned along the edges). After 18 minutes, pull-out of oven and sprinkle with red pepper, cumin, and fennel seeds (you may not need to use all the seasoning mix made, so eye-ball it). Put back into oven and roast until fragrant, about 2 more minutes. Remove from oven, toss with lemon juice, and season with salt. Drizzle with olive oil (if needed), and dollop with ricotta cheese to serve.


No real hints on this, as it's pretty straightforward. Other than, you more than likely will not use the entire seasoning mix that you made, and if you do, your mouth will be on fire.

Oh, in case you were curious, Food and Wine recommends pairing this with a "minerally complex Sauvignon Blanc".

Tzatziki Sauce

This is another easy condiment to make yourself. I think it has many other variations (yogurt sauce, cucumber sauce, etc.) And it's light and refreshing. I, of course, served it with chicken kabobs, but not before I was dipping carrots in it while cooking!

Cheesy Factor (1 no cheese, 10 all cheese): 0
Time Factor (1 shortest, 10 longest): 1
Dummy Factor (1 easiest, 10 hardest): 1
Servings: 10-12

Tzatziki Sauce
8 oz plain yogurt
2 Tbl olive oil
1 Tbl lemon juice
1/2 tsp salt
1/2 tsp pepper
1 Tbl fresh dill, chopped
2-3 cloves garlic, pressed

Mix all ingredients in a bowl and blend well. Voila!

Notes:
- I didn't have 8 oz of yogurt on hand, I only had one of those individual yogurt servings, which is 6 ounces, so I used that and just didn't quite add the full amount of everything else, and it was delicious.
- If you don't have a garlic press, simply mince garlic fine, then sprinkle with a little salt, and using the flat portion of your knife, grind and smear the the garlic into a paste on your cutting board. Works just as good.

Greek Dressing

I am always looking for a good Greek dressing recipe and I think I have found my favorite (and easiest, by the way). This is excellent on salads, or to use as a marinade or baste for chicken kabobs! I made chicken kabobs last night and simply brushed a little of this bad boy on before putting them on the grill and they were so succulent and delicious.

Cheesy Factor (1 no cheese, 10 all cheese): 0
Time Factor (1 shortest, 10 longest): 1
Dummy Factor (1 easiest, 10 hardest): 1- yes, even you can do it!
Servings: a lot. 10? 12?

Greek Dressing
1/3 cup and 1 Tbl olive oil
1 tsp garlic powder
1 tsp dried oregano
1 tsp dried basil
3/4 tsp pepper
3/4 tsp salt
3/4 tsp onion powder
3/4 tsp dijon mustard
1/2 cup and 2 tsp red wine vinegar

Mix all ingredients together in a bowl except vinegar. Then slowly whisk in vinegar. Store in tightly covered container at room temperature.

So easy!