Mediterranean Guacamole

 In case you haven't noticed, I sort of have a thing for chick peas on this blog (these are more commonly known as garbanzo beans, but I prefer the more girly name of "chick" peas). I tend to use them a lot in my cooking and I always seem to have a handful of cans in my kitchen. There are many health benefits associated with chick peas. They are an excellent source of fiber and protein and they contain many key antioxidants, including quercetin, the key ingredient in FRS energy drink. In a recent study, participants reported higher satisfaction in their diet when chick peas were consumed. To top it all off, their taste is not overpowering which means that it mixes well with endless types of foods, like avocados!

This recipe can be served as an appetizer, or as a meal if you are looking for something small, quick and simple. It is satisfying, scrumptious and good-for-you.

INGREDIENTS:

2 avocados, pitted, peeled and diced

1 can chick peas, drained, rinsed and mashed slightly with a potato masher

1/2 cup feta cheese (may also substitute with goat cheese)

1 Tablespoon lemon juice

1/2 teaspoon garlic salt

1/4 teaspoon lemon pepper

1/4 teaspoon paprika

dash red cayenne pepper

DIRECTIONS:

Mix all ingredients together. Serve with tortilla chips. Voila!

Grilled Chicken with Mango Avocado Salsa

We have been buying produce like it's nobody's business lately! At one point this week, we had the following items in our kitchen: cantaloupe, watermelon, avocado, tomatoes, mangoes, plums, nectarines, strawberries, blueberries, cherries and bananas. For only two people, that's a lot of fruit! So I decided to make some delicioso salsa. It could have been paired with just about any type of fish (mahi mahi, halibut, salmon, tilapia), but I decided to keep it simple and convenient (translate: I didn't have any fish in my fridge) and serve it with chicken. The result was simple, fresh and tasty!

(Bonus: we had some leftovers, so I served it up the next morning in an omelet. Who knew mangoes could taste so good with eggs!)

Inspired by Gwyneth Paltrow

INGREDIENTS:

2 servings simple blackened chicken

1 ripe mango, diced

1 ripe avocado, diced

2 ripe beefsteak tomatoes, seeded and diced

5-6 green onions, finely chopped

1 teaspoon lime juice

garlic salt, to taste

lemon pepper, to taste

DIRECTIONS:

Mix mango, avocado, tomatoes, green onions, and lime juice. Season to taste with garlic salt and lemon pepper. 

Using a sharp knife, cut blackened chicken breasts in half, lengthwise.

On a plate, place chicken breasts. Spoon a generous serving of the mango avocado salsa over the chicken. 

Enjoy!!

Beer-Battered Fish Tacos

It has been so HOT here lately, it makes me want to lie on the beach all day long. One of my favorite beach-y foods is fish tacos. We find ourselves dining out a lot on Tuesday night for various restaurants' Taco Tuesday deals, but someday I envision making every Tuesday night in my home Taco Tuesday and I will make the tacos. This would definitely be one recipe in my arsenal. It's very fast and simple.

INGREDIENTS:

3 Tablespoons all-purpose flour

1/8 teaspoon ground cumin

1/8 teaspoon salt

1/8 teaspoon cayenne pepper

1/3 cup beer (may be substituted with milk)

8 oz. tilapia fillet or other white fish, cut crosswise into 1-inch wide strips

Vegetable oil

Corn tortillas

1-2 tomatoes, diced

1 avocado, sliced

sour cream

paprika or other seasoning 

DIRECTIONS:

Combine flour, salt, cumin, and cayenne pepper in a medium bowl. Whisk in beer to create a batter. 

Heat oil in a large non-stick skillet over medium-high heat. Coat tilapia pieces in the batter and, letting the excess batter drip into the bowl, add fish to the pan. Cook until crispy and golden, about 2-4 minutes per side.

Serve with tortillas, tomatoes, avocados, sour cream, and season with paprika or your favorite seasoning. 

Guacamole and Homemade Tortilla Chips

Happy Labor Day weekend!

(and the start of college football season)

Is there any better snack than fresh guacamole and chips? I submit that there is not. After stocking up on avocados on our bi-weekly grocery trip, I purposely made a point to buy tortilla chips, knowing I would be making guacamole. By Tuesday, the chips were gone, having been devoured with their other lovely friend, salsa. I still had six avocados, but no chips. Thus, my creative mind got to work and I decided to make my own baked tortilla chips--super delicious!

GUACAMOLE -- this isn't really a recipe, just a guideline. Guacamole should be made however you like it. 

INGREDIENTS:

3 avocados, pitted and peeled

1/4 onion, finely chopped

juice of 1/2 lime

handful of cilantro

salt and pepper to taste

DIRECTIONS:

Using a large bowl and fork (or pastry blender, if you have it--I don't but wish I did) mash the avocados. Don't worry about leaving some chunks. Add onion, lime juice, cilantro and salt & pepper to taste. Feel free to adjust ingredient amounts to however your mouth desires. 

HOMEMADE TORTILLA CHIPS

INGREDIENTS:

5 tortillas

cooking spray

salt

DIRECTIONS:

Preheat the oven to 450 degrees. 

Cover two baking sheets with foil and spray with cooking spray. Using a pizza cutter, cut the tortillas into several "chip-shaped" sections. Arrange cut tortillas on two baking sheets so that none of them overlap. Spray with more cooking spray and sprinkle with salt. Bake in the oven for about 5-7 minutes, until chips are browned and crispy.

Enjoy!

Seasoned Tilapia with Mango Avocado Salsa

Summer is here! Can we sing the Hallelujah praises now? I spent all day yesterday in a swimsuit and fell asleep with  sunscreen on my skin and a bit of sand in my toes. The grills have been smoking in our apartment complex and, well, I could go on and on with reasons why I love summer, but this is a food blog, not a summer blog. But I will list just one more reason why I love summer: dishes like this. Simple, flavorful food with fresh ingredients that speak for themselves. Avocados and mangoes are a magical combination.

For tips on how to cut a mango, click here.

INGREDIENTS:

(for the fish):

3-4 fillets tilapia (or other white fish)

1/2 teaspoon cumin

1/4 teaspoon (or less) cayenne pepper

salt and pepper to taste

juice of one lime (or 1 Tablespoon lime juice)

olive oil

(for the salsa):

3/4 cup red salsa

1 mango, chopped

juice of two limes (or 2 Tablespoons lime juice)

1/2 avocado, chopped

DIRECTIONS:

Place the fish on a plate and sprinkle with cumin, cayenne pepper, salt, and pepper. Drizzle with olive oil and juice of one lime. 

Preheat a skillet over medium-high heat. Add the fish and cook until golden on the outside. Remove from heat and cover, until ready to serve.

Make the salsa. In a medium bowl, combine 3/4 cup red salsa, mango, 2 Tablespoons lime juice, and avocado. Serve immediately with fish. 

SERVING SUGGESTION:

This also works well as fish tacos. On a small corn tortilla, layer chopped lettuce (cabbage or iceberg works best), then fish, then salsa. Let the warm summer nights begin.