Sweet Love and Ginger

Jessica

Mahi Mahi Fish Tacos with Easy Chipotle Mayo

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Mahi Mahi Fish Tacos with Easy Chipotle Mayo


I always thought fish tacos were kind of weird. In my house growing up tacos contained ground beef, and a spicy sauce that came out of a packet and magically made the meat sauce thick and creamy. Sure we had fajitas, or the chicken version of a taco (in my mind), but fish? That’s not right.

Then this summer we were vacationing on the beach and one of the restaurants we went to had a mahi mahi fish taco special, and it came with chipotle mayo. I LOVE mahi mahi and am completely head over heels for chipotle anything, and typically keep chipotle mayo around out house on a regular basis. So I took the dive and tried this thing that I have been seeing around the internet for a while, and always thought was just so wrong.
Guys I was the one that was wrong. So very wrong.
They were and explosion of deliciousness in my mouth that I just couldn’t comprehend. The texture wasn’t at all as mushy as my mind had envisioned, in fact the slaw on top made it crunchy while also balancing the heat from the mayo.

I knew that when I got home I was going to recreate it. It took me some time to get the measurements just right but I think I have them. I made the mayo with chipotle powder in order to keep the recipe simple, since not everyone wants to fool around with blending up chilies and all that jazz. It still tastes amazing, I mean how could it not?

Mahi Mahi Fish Tacos with Easy Chipotle Mayo

 

Also if I can make the suggestion to serve this with something that is chipotle mayo scoop-able. Something such as chips or fries, something you want to dip into the fish-juicy mayo-y mixture that will inevitably squirt all over your plate, it’s so good you don’t want it to go to waste. These fries are a great option for that.
Mahi Mahi Fish Tacos with Easy Chipotle Mayo
Prep time:
Cook time:
Total time:
Serves: 4 Servings
Ingredients
  • 1 pound wild caught, mahi mahi
  • 2 tablespoons olive oil, divided
  • 1 ½ teaspoon paprika
  • ½ teaspoon chipotle Chile powder
  • ¾ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ tsp salt
  • 1/3 cup plain mayonnaise
  • 2-3 teaspoons chipotle powder
  • 1 tsp lime juice
  • Flour or corn tortillas
  • 1 cup prepared broccoli slaw
  • 1 spring of cilantro for garnish
Instructions
  1. In a small bowl whisk together the oil, paprika, chipotle chile powder, garlic powder, onion powder, oregano and a pinch of salt and pepper.
  2. Rub the Mahi Mahi all over with this combination and set aside.
  3. Prepare the Chipotle Mayo by whisking chipotle powder with mayo
  4. and lime.
  5. Heat a skillet over medium high heat. Add the marinated mahi mahi, and cook for about 4-5 minutes. Flip and cook another 4-5 minutes. The fish should be crisp and cooked through. Remove from heat and with a fork or
  6. chop into chunks.
  7. Assemble the tacos with fish, slaw, mayo and clitantro to taste.

and

Maple Chipotle Veggie, Bacon Quesadillas

Maple Chipotle Veggie, Bacon Quesadillas

Fajita Spice Mix

Fajita Spice Mix

Thai Glazed Salmon

Things I’ve Learned Since College

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This post was influenced by Chrystinas post a couple weeks ago. I loved the idea of it and wanted to do one myself. At this point I have been out of college for over 4 years as well, and a lot has been learned in that time.

Partying get’s old. Yes I said it. I loved my college lifestyle, and even lived it a bit afterward, but the honest truth is creative hobbies, and life pursuits are so much more fulfilling, which leads me to the next thing….

Experiences are worth more than things. I’m by no means saying that you have to spend all your money on a trip to Europe (though that’s really awesome), but my favorite memories are rope swinging into the river in Chucks Hometown, getting stuck in the mud in a back field with friends, adopting Brody, walking on the Cliffs of Moher in Ireland, lingering over dinner with Chuck, music and talking over campfires with friends, New year’s mishaps and potlucks, motor bike rides, hiking in the high peaks, teaching friends to cook, etc. I think you get the idea.
There is no comparison. This is something that I am still struggling with, it’s a constant struggle. I see friends with big houses and all of the gadgets and I’m over here with my broken phone, and hand me down clothes, still pinching pennies for that someday house. I will get there in my own time and in my own way. I don’t know their entire story, maybe they have tons of debt, maybe they are just lucky, but how do I know that they are happy? I am happy. I have something to work for that keeps me going and an amazing support system and really that’s all I need.
A good bath and hot tea solve everything. Ok maybe not everything, but taking some time away to think it through and make a plan really do make a difference.
Hangry is a thing, and one should honor it.
 
Just because it looks good on paper doesn’t mean that it is
the best option. This is another tough one for me. I am very much an analytical thinker and I like facts to support all decisions, but sometimes you just need the feels. I’ve made some pretty bad decisions on paper, like taking a new job at a pay cut, moving to a more expensive community to avoid a longer drive, and plenty of others. The thing is that these decisions are the ones that make me happy they reduce stress and to me that’s worth its weight in gold.
Being loud doesn’t always get you what you want. In fact most of the time killing them with kindness gets it done faster and better.
Good food and exercise make all the difference. I will be the first to admit that comfort food is where it’s at, however I have also learned that all the rich, carb loaded bad for you food needs to be balanced out with good wholesome healthy food. Otherwise my body is prone to get sick more, ache more, and I feel bloated and grumpy way more often. Same thing goes with exercise, I definitely don’t need to work out as hardcore as I did in college, but lack of exercise for me means lack of sleep, and eventual
soreness. My body needs at least a weekly workout to be happy.
Retirement must be planned for. Seriously do the math to figure out how much you will need it’s terrifying.
I am not an extrovert, but I need social interaction. After and
when Chuck and I first moved in together I went through a time where I didnt see many people aside from my immediate family, and after a while I started to get grumpy and anxious. Weird right? Chuck is an introvert and is perfectly happy to not see other people that often. In the last few years I have made it a point to have holiday gatherings with friends, game nights, and dinner date nights. I swear these little things make all the difference.
I will never be good at any one thing and that’s just fine. I have so many friends that have amazing talents, whether it be art, music, management, math, or whatever. I will never have anyone thing that I am good at. For starters I don’t stick with anything long enough to ever get really good at it, as a result I am kind of good at a number of things. It took me a while to own this about myself but now I think it’s kind of cool.
How about you anything stand out in your mind as something that you learned since college?

Weekly Meal Plan 4.12.15

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One of the new series that I am trying out this year is a weekly meal plan. This is a meal plan based on the real recipes that I cook at home during the week.

Monday – Chicken Noodle Soup & Salad

Wednesday – 15 Minute Lo Mein

Friday – Bacon & Asparagus Carbonara and Salad

Weekend Links

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Remember that Girl From the ring? She grew up to be pretty cool. Except that movie really did freak me out when it came out.

Just an interesting article

Why didn’t I think of this? A Great Gatsby Themed Wedding. Those dresses!!!

This grocery store is going to start selling imperfect produce at a reduced rate. Now there is a novel concept! sdfjoijelkj!!!! Seriously how has this not been done sooner and why isn’t everyone doing it?

The Shut-In Economy. Seriously! This is something we are facing and I’m not so sure it’s a good thing.

So many colors of yarn. I love them all.

I love it when a group can laugh at themselves. 

This might be one of my next projects.

Seasonal Chicken Pot Pie

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Spring Chicken Pot Pie

So pot pie.

It’s one of those things that has been a staple in my life for pretty much the entirety of it. It can be pretty easy to throw together if you already have a pie crust, it’s so incredibly satisfying and it isn’t completely artery clogging. I’m pretty sure we eat one at least once every couple weeks.
So how do you keep from getting bored with the same old pot pie you ask? Well let me tell you.
There is no end to the combinations of ingredients for these little pies. I’ve made taco pot pie, and beef pies, one pan pies and so many more, but today we are going to focus on the classic chicken pot pie because it’s amazing.
Pot Pie

So to really narrow down the question at hand here; how do you keep from getting bored with chicken pot pie? Again there is no end to the combinations of ingredients for these little pies.

A typical pot pie has onions, carrots, celery, green beans, and peas, maybe some potatoes or corn, but there are so many more good vegetables!!!! For example a late summer pot pie might have corn, summer squash, zucchini, bell pepper and tomato while a winter pot pie might have onion, carrot, turnip, parsnip, potato and squash. There is absolutely no reason not to try all of the vegetables! Yeah I’m excited, but who doesn’t get excited for pot pie. Today I’m sharing one of our favorites which is Chicken & Spring Vegetable Pot Pie. Asparagus and leeks are some of Chucks favorites so he gets especially excited for this one.

Spring Chicken Pot Pie

Seasonal Chicken Pot Pie
Prep time:
Cook time:
Total time:
Serves: 4 Servings
Ingredients
  • 2 tablespoons butter
  • 1 large leek, chopped (white & light green parts only)
  • 1 clove of garlic, minced
  • 2 cups cooked, cubed chicken meat (about breasts, cooked)
  • 1/3 cup all-purpose flour
  • Salt & pepper to taste
  • 1 teaspoon dried thyme
  • 1 ½ cup chicken broth
  • ¾ cup whole milk
  • 2 cups chopped Asparagus
  • ¾ cups peas, fresh or frozen
  • 2 premade pie crusts, rolled out
Instructions
  1. Preheat the oven to 400 degrees.
  2. In a large skillet melt butter over medium high heat. Stir in leek and garlic and cook for 1-2 minutes until it becomes fragrant.
  3. Add chicken, flour, salt, pepper and thyme, stirring well to combine. Cook for about 1 minute or until the flour starts to turn golden.
  4. Stir in the broth and simmer until the sauce has thickened. Stir in the milk, asparagus and peas. Remove from heat and set aside.
  5. Lay one pie crust in a pie pan and press it into the bottom of the pan. Pour the chicken and vegetable mixture into the pie crust and lay the second crust on top. With your hands crimp the two pie crusts closed removing excess crust from the edges.
  6. Bake for 30 minutes or until the crust is golden.
  7. Let stand for 10 minutes before serving.