Sweet Love and Ginger

Recipe

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

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.

 

 

 

Smokey 4 Cheese Roasted Red Pepper Dip

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This Smokey 4 Cheese Roasted Red Pepper Dip is a super easy recipe for a quick and cheesy appetizer, with a hint of smokey goodness that is sure to please any crowd. 

Some things are just too amazing to even describe.

This recipe, you guys, is one of them.

I got the original recipe from here, and it was ridiculously simple. I made it a number of times for get-togethers over the last year or two and it was always a big hit.

I’m going to attribute its high marks to the smokey, sweet, and salty thing going on here. The smoked cheese with a little smoked cheese, and smoked paprika combine perfectly. The sweetness comes from the roasted red peppers and all their caramelized sugars. And finally, the combination of cheese brings the earth and salt. You really can’t ask for much more from a humble handful of ingredients.

I opted to go the smokey route because I had quite a bit of leftover smoked gouda hanging around. You remember this recipe right? Yeah it was good, I know. I’ve made it a lot recently so I bought smoked gouda in bulk (foodie problems right?) Anyway, I had an event to go to and I couldn’t help but think how good the smoked gouda would be in this dip, with the smoky red peppers and ooooo what if I add a bit more smoked paprika as well?

Sometimes my own genius surprises me. It was AH-mazing. And it wasn’t just me who thought that either.

Smoky, gooey, and cheesy with just a hint of sweetness. I mean what more do you need in a dip here people?

Smokey 4 Cheese Roasted Red Pepper Dip

  • 2 whole roasted red peppers (diced)
  • 2 teaspoons smoked paprika
  • 1 tsp garlic powder
  • 4 ounces cream cheese
  • 1 cup smoked gruyere cheese (shredded)
  • ½ cup parmesan cheese
  • 1 cup mozzarella cheese
  1. Preheat the oven to 350 degrees.
  2. Combine all ingredients in an oven safe pan and mix until well blended.
  3. Place in the oven and bake for 20-30 minutes or until the top has browned and begun to bubble.
  4. Serve immediately with crackers.

Similar Recipes:

Venison Poutine
Smoked Gouda Mac & Cheese
French Onion Baked Gnocchi

Chicken Teriyaki Meatball Skillet

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Chicken Teriyaki Meatball Skillet
If you have been around here for a while you may notice a recipe that keeps popping up when I talk about eating clean eating, it’s my Southwest Meatball Skillet. I originally got the recipe from Clean Eating Magazine, and over the years have developed it to a tried and true recipe that we love and eat often.

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Crock Pot Roast Chicken; Home Cooking Made Easy

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Recently I told you all about our favorite crock pot meals, 100 of them to be exact, but I skipped a big one, perhaps the one that we use most often. That is the crock pot roast chicken. I might still be sounding crazy since I’m telling that roasting chicken in the crock pot is the single most important thing that we do around our house, but let me explain.
Using the crock pot ensures that the chicken is cooked through. I know that many people have problems and nervousness about whether the chicken is cooked correctly; using the crock pot takes all of that away. Using the crock pot means that it can cook while I’m at work, so that dinner only takes a few minutes to throw together when I get home. The last thing I want to mention is the benefit of having cooked chicken in the house to help us get through the week. It’s so convenient! Whole young chickens go on sale and are pretty inexpensive per pound. Additionally a single 4-5 pound chicken can provide 3-4 meals for the two of us that is 6-8 servings.
A few notes on this recipe:If you do not require crispy skin than you can omit the foil and additional oven time. However the crock pot does cause the chicken to pretty much fall off the bone, and the foil is very convenient for  transferring the chicken out of the crock pot to a cutting board.

 I do not suggest adding vegetables to the crock pot, because the liquid from the chicken tends to remain in the crock pot it will cause the vegetables to be overly mushy and greasy. I like to roast them in the oven while the chicken is crisping, usually in their own pan. However this is just my opinion feel free to experiment with your own methods.Typically when you buy a whole chicken it is packaged in plastic. Once you take it out of the plastic there is also a bag on the inside of the chicken cavity that contains the giblets. This has to be removed before cooking. The giblets can be thrown away, used for gravy or saved for later use in stock.

 

Crock Pot Roast Chicken; Home Cooking Made Easy
Prep time:
Cook time:
Total time:
Serves: 10 to 12 Servings
Ingredients
  • 1 whole (4-5 lb)
  • Chicken
  • ½ tbsp salt
  • 1 tsp pepper
  • 1 tsp curry powder
  • 1 tsp garlic
Instructions
  1. Place a large piece of tin foil in the crock pot so that the edges hang over the sides.
  2. Place the chicken, breast side up inside (Optional: tie the legs up with kitchen twine and fold the wing tips under). Sprinkle with spices and
  3. cover.
  4. Cook on low for 6-8 hours. Remove lid and using foil transfer the chicken to a roasting pan.
  5. Place in a preheated 475 degree oven and cook for 15-20 minutes or until the skin gets crispy.
  6. Remove from oven and let stand 5-10 minutes before serving.
This isn’t the only way that I roast a chicken I also roast it in the oven if I have the time.
The spices that I use to roast my chicken are simple, but I am wondering what are your favorite roast chicken seasonings?