I've been spending my free time at this week at the pool. Any pool. It doesn't matter; my bathing suit, towel and of course sunscreen are in the car ready to go. So with all the warm weather it had me thinking about what I could add to the blog that would convey my mood.
Last time I was at the grocery they had frozen grouper, individually wrapped for 4.98 and there's no passing up a deal like that. So here's what I did to combine the poolside mood and great deals- GROUPER TACOS with TROPICAL SALSA. ***Totally a Sara original!***
Start with preparing the salsa, here's what you need:
3/4 Cp can crushed pineapple
1/2 Cp fresh chopped mango
1/2 med red bell pepper, chopped
1/4 Cp diced yellow onion
1/2 tsp cayenne (you can even go a little less than this and be okay)
1/2 tsp ground ginger
Mix it all up and if you have a fresh lime just a little bit of juice is perfect.
The grouper taco is so easy, what you need:
Grouper, I purchased mine at Kroger in the frozen seafood section
a little olive oil
a touch of fresh lemon juice
soft taco shells
A glass baking dish works best to bake this fish at 400 degrees. Spray the pan with something like Pam or even a little oil spread around will work. A spritz of olive oil and the lemon juice to liven up the fish should be all you need. Bake for just about 15 minutes, grouper is a thin fish which requires delicate handling.
To assemble your taco:
Break up your grouper, place in soft taco shell, add your salsa and enjoy! Feel free to add a lettuce leaf for some extra crunch. I served a mixture of brown rice, black beans and diced tomatoes. All from my cabinet.
I hope you enjoy this recipe as much as my husband and I did.
6.19.2010
6.10.2010
Light weight alfredo
Last night I was really feeling the cooking game. My husband was out playing kickball, I didn't have errands to run, it just felt right. So the kitchen, a glass of wine and I got down to business. Easy business. The other day I had an email in my inbox from recipezaar.com, a website that has a lot of recipes from online users. This particular email hyped up vegetarian dishes-awesome for a lady with a veggie blog right? So here's a goodie I tried out with a few alterations:
What you need:
almost 1 lb linguine
2 tablespoons olive oil
2 garlic cloves, thinly sliced
2 cups zucchini, coarsely chopped
16 oz low-fat sour cream
3/4 cup shredded cheddar cheese, I used sharp cheddar, pre-shredded
1/4 teaspoon salt
1/4 teaspoon pepper
What to do:
1.)Start pasta.
2.)Heat oil, add garlic for about 30 seconds.
3.)Add 1/4 of the zucchini; cook on high; stirring to coat with oil.
4.)Add rest of zucchini. cook about 3 minutes.
5.)Add sour cream and cheddar cheese.
6.)Turn off heat while cheese melts.
7.)Toss with pasta in with the sauce.
8.)If you wish for some extra creaminess add a little shredded cheese to top it off.
It turned out to be such an easy recipe, what took the most time was the prep. My new love is fresh garlic. It takes a little extra work to peel and chop but the flavor in a dish asking for garlic really deserves a fresh clove.
Serve with some crescents and a dark green salad. This is truly a prefect summer substitute for a heavy alfredo.
Enjoy!
What you need:
almost 1 lb linguine
2 tablespoons olive oil
2 garlic cloves, thinly sliced
2 cups zucchini, coarsely chopped
16 oz low-fat sour cream
3/4 cup shredded cheddar cheese, I used sharp cheddar, pre-shredded
1/4 teaspoon salt
1/4 teaspoon pepper
What to do:
1.)Start pasta.
2.)Heat oil, add garlic for about 30 seconds.
3.)Add 1/4 of the zucchini; cook on high; stirring to coat with oil.
4.)Add rest of zucchini. cook about 3 minutes.
5.)Add sour cream and cheddar cheese.
6.)Turn off heat while cheese melts.
7.)Toss with pasta in with the sauce.
8.)If you wish for some extra creaminess add a little shredded cheese to top it off.
It turned out to be such an easy recipe, what took the most time was the prep. My new love is fresh garlic. It takes a little extra work to peel and chop but the flavor in a dish asking for garlic really deserves a fresh clove.
Serve with some crescents and a dark green salad. This is truly a prefect summer substitute for a heavy alfredo.
Enjoy!
6.01.2010
Grillin' and Chillin'
With a little help from my husband(or A LOT) we had a tasty grilled Memorial Day dinner. It wasn't fancy or well planned-it was a let's run to the store and get some stuff kind of meal. We picked up a decent salmon fillet from the seafood counter,some prepared steak and veggie skewers in the meat department and a fresh pineapple from the produce section. Mind you when we went to the local grocer it was still light and almost sunny but by the time we were ready to grill the gray clouds had moved in and rain was on the way.
Here's what Jay did to make the meal great:
The skin was removed from the salmon, placed in aluminum foil, and fresh lemon and lime juice was squeezed onto the fish. Jay left the slices of citrus in the aluminum foil with the fish and used some smoked sea salt to season. Wrapping the foil around the salmon creating a packet he placed it on the grill. Unfortunately, when asking Jay how long he cooked the salmon he guessed. He can't tell me how long he cooked it but his best estimate is 15-20 minutes on low heat.
How I made the meal great:
Grilled Pineapple. So easy. So delicious. I cut the pineapple top off and cut away the skin with my ELECTRIC KNIFE. Yes, I have an electric knife. It was a great gift. If you have one its the only way to take off the hard skin of the pineapple. Now, I didn't have a corer so the pineapple didn't have the core removed but that's okay. I sliced the pineapple into 1 inch thick slices and placed them straight on the grill. The slices cooked on either side for about 5 minutes until they were golden.
This was a sweet, delicious, easy meal. A little tropical and a great way to spend the last part of the holiday weekend with my husband!
Here's what Jay did to make the meal great:
The skin was removed from the salmon, placed in aluminum foil, and fresh lemon and lime juice was squeezed onto the fish. Jay left the slices of citrus in the aluminum foil with the fish and used some smoked sea salt to season. Wrapping the foil around the salmon creating a packet he placed it on the grill. Unfortunately, when asking Jay how long he cooked the salmon he guessed. He can't tell me how long he cooked it but his best estimate is 15-20 minutes on low heat.
How I made the meal great:
Grilled Pineapple. So easy. So delicious. I cut the pineapple top off and cut away the skin with my ELECTRIC KNIFE. Yes, I have an electric knife. It was a great gift. If you have one its the only way to take off the hard skin of the pineapple. Now, I didn't have a corer so the pineapple didn't have the core removed but that's okay. I sliced the pineapple into 1 inch thick slices and placed them straight on the grill. The slices cooked on either side for about 5 minutes until they were golden.
This was a sweet, delicious, easy meal. A little tropical and a great way to spend the last part of the holiday weekend with my husband!
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