I have some news. Im working out the kinks and getting everything together, so stay tuned for my super exciting news! Here's one hint:
Friday, June 18, 2010
I looove bacon! The only thing I used to hate about bacon was cooking it. I hated the grease popping and burning me, and the bacon itself not getting an even doneness. So, I only bake by bacon now. It's so much easier, and I like to think a little healthier since all the grease drips into the pan and doesn't "bathe" in the grease.
Preheat your oven to 350 degrees.
Get a cookie sheet with high-ish edges (mine is from Sam's Club-comes in a 2-pack!).
Place a all metal "cooling rack" on your cookie sheet (mine is supposed to be for cookies, but I like utilizing it in this way instead).
Lay your slices of bacon side by side, as close as you can get to each other on the metal "cooling rack."
Bake in the oven until desired doneness! That's it, so easy and you can spend the time you would have slaved over the heat and grease cooking your bacon doing something else!
Posted by This Life at 6/18/2010
Thursday, June 3, 2010
I got the inspiration for this recipe while watching an episode of Diner, Drive Ins & Dives with Guy Fieri last week. The Husband begged me to make them after watching this show. I quickly dvr'd the episode so I could do some studying! These were very easy to make, I served the tacos alongside some black beans and rice and were delicious with a Corona Light with lime, yum :) Let me know how you like them, and any suggestions you may have.
Mahi Mahi BBQ Tacos
Makes approx. 7 Tacos.
3 filets of Mahi Mahi (bought a bag of frozen from Costco)
Chile Cole Slaw (recipe to come)
Cilantro Cream Sauce (recipe below)
Mango BBQ sauce (recipe below)
6 inch flour tortillas
Cheddar Jack shredded Cheese (also from Costco)
1 Diced fresh tomato
Caribbean seasoning, Lawry's seasoned salt
1 cup Chicken broth
Start with your frying pan, heat with 1-2 tablespoons of vegetable oil.
Season your frozen Mahi Mahi with Carribean seasoning, and a dash of Lawry's seasoned salt.
Place seasoned Mahi Mahi in skillet, pan fry on both
sides until almost white thru out. Chop fish into cubes with a spatula.
Add one cup of chicken broth to pan, cover with lid and let simmer (to let chicken broth cook the fish the rest of the way and evaporate).
When fish is finished cooking, add Mango BBQ sauce to pan and stir to coat Mahi Mahi.
To assemble tacos: Place heated small tortilla on plate. Spread with tablespoon of guacamole. Sprinkle desired amount of cheese, then diced tomatoes.
Add some of the chile cole slaw, then some of the Mahi Mahi BBQ fish.
Drizzle the tacos with Cilantro Cream sauce. Top them with more cilantro if desired.
Mango BBQ Sauce:
1 Mango sliced
1/2 of a jar of Roasted Red Bell Peppers (Trader Joe's)
2 Cups of your favorite BBQ sauce (We like Sweet Baby Ray's)
2 Tablespoons Balsamic Vinegar
3 Tablespoons Apple Cider Vinegar
1 Teaspoon Crushed Red Pepper
1-2 Teaspoons Caribbean Seasoning (depending on your taste)
Blend all ingredients in blender until combined.
Cilantro Cream Sauce:
1 & 1/2 Cup Sour Cream
1/4 Cup Light Kraft Mayo
1/2- 1 Cup of fresh Cilantro (depending on how much you love cilantro, stems and all!)
Dash of Lawry's Seasoned Salt.
Place all ingredients in Food processor and process until combined and cilantro is well chopped and blended into the sauce. Pour the sauce into a squirt bottle (I got mine from Michale's in the cake decorating aisle).
I have to say, this cilantro cream sauce is absolutely amazing!!!
The Chile Cole Slaw recipe will be posted at a later time, still perfecting the recipe! You could just use the Dole cole slaw mix in the bag, no dressing and it would give a great crunch to your taco.