{Sweet Lime Fish Taco Lettuce Wraps}

A few weeks ago Derek and I met up with a great couple (Katie and Ryan) for dinner at LOLO's (Locally Owned, Locally Operated) in downtown Stillwater, the evening was fabulous! LOLO is newer restaurant in Stillwater that I had been dying to try for sometime now.  The menu features fresh items that are made from with all local produce and everything is made in house (with the exception of the ketchup and hot sauce, thats what our waitress told us; even the bitters for the drinks are hand crafted)!  Anyways, the food was excellent, fresh and full of flavor.  

Myself and Katie order the fish tacos and they were the bomb!  Slightly spicy, tangy and just down right amazing!  I mean these fish tacos were good, so good that I could not get them off my mind, I knew at some point I would have to try and recreate them!  

I mean I wanted to recreate everything, the fish, the slaw, the salsa even the crisp lettuce wrap that they served them in (not sure how I would have reinvented the lettuce leaf)!  And you know what, these Sweet Lime Fish Taco's come pretty darn close to the ones served at LOLO.  Slightly sweet, spicy and full of tang.  The lettuce wrap adds a nice crunch and extra texture!  I cooked the fish up on a grill pan, but you could easily skewer the fish chunks and grill them outside on the grill!  You have to try these, like now!  And if you are close to the Stillwater area head downtown and check out LOLO, you won't be sorry you did! 

Sweet Lime Fish Taco Lettuce Wraps 

Brunch N'Cupcakes 

Serves 4 

Ingredients:

Fresh Tomato Salsa:

1/4 Cup Onion Finely Chopped 

3 Garlic Cloves Minced
Juice and Zest from One Lime
1 Pint Grape Tomates, quartered
1 Serrano Chili Pepper - Seeded and Finely Chopped

1 Tablespoon Vinegar (Apple Cider or plain old vinegar)

1 Serrano Chili Pepper - Seeded and Finely Chopped 

1/4-1/3 Cup Cilantro Finely Chopped (Depending on how much you like cilantro) 

Salt and Pepper to taste

Fish and Marinade:

1 1/2 Pound Meaty White Fish; Cut into 1 inch chunks (I used Cod)

2 Teaspoons Garlic Powder
1 Teaspoon Smokey Paprika
1 Teaspoon Salt

Juice and Zest of One Lime 

1 1/2 Tablespoons Water 

1 1/2 Tablespoons Brown Sugar 

1/4 Cup Vinegar - White Vinegar

2 Tablespoons Olive Oil 

Tangy Red Cabbage Slaw:

4 Cups Shredded Purple Cabbage

3 Tablespoons Greek Yogrut 

2 Tablespoons Apple Cider Vinegar 

1 Teaspoon Paprika and Garlic Powder

Salt and Pepper to Taste 

For Serving:

8 Large Romaine Lettuce leaves (or 8 Small Corn Tortillas if you would prefer over lettuce wraps, I like La Tortilla Factory Brand)

Sour Cream or Greek Yogurt, Avocado Slices, Extra Lime Wedges, and Cheese - All Optional 

Directions:

1- Place fish chunks in a large ziplock bag or large tupperware container with fitted lid.  Toss with paprika, salt and garlic powder until evenly covered.  Set aside.  Combine marinade ingredients (Lime Juice/Zest through Olive Oil), whisking together until well combined.  Pour marinade over fish and toss fish with marinade until evenly distributed.  Set fish in fridge and let marinade for 30 minutes to an hour. 

2- To make the fresh tomato salsa.  In a small bowl combine onions, garlic, lime juice and lime zest.  Let onions and lime juice sit for two minutes before add remaining salsa ingredients to the bowl.  Toss until well combined, let salsa sit in fridge until 5 minutes before serving. 

3- To make the red cabbage slaw: whisk together Greek Yogurt, Apple Cider Vinegar, Paprika and garlic.  Pour over cabbage and mix until well combined.  Season with salt and pepper to taste.  Set aside until ready to serve. 

Now to cook the fish! 

Method One - Indoors on a grill pan:

1- Heat a grill pan that has been coated with cooking spray on medium-high heat.  Place fish chunks on grill pan (reserving marinade) and cook for 2 minutes before flipping over.  Flip fish chunks over, baste with reserved marinade and cook for an additional 2 minutes or until fish is cooked through. 

Method 2 - Outdoors on Grill

1- Skewer fish with wooden skewers that have been soaked in water (this will prevent the sticks from burning).  Remember to reserve the marinade for basting! 

2- Lightly oil the grill grates and heat grill (medium to high heat). 

3- Place fish directly on grill grates and grill for about 2 minutes per side or until fish is cooked through! 

To serve - 

Top a lettuce leaf with fish, slaw and pico and any other additional toppings you like!  

Enjoy!

{Spicy Chicken Sausage Skillet with Peppers and Onions}

I have been cooking like a mad women lately!  And I will admit there are nights that I dirty almost every dish in our condo!!  I sometimes spend hours doing dishes and I feel like I constantly need to mop our kitchen floor!  Sometimes when I get done cooking it looks like the Tasmanian devil has been through our kitchen.  Yes, I am not the neatest of cooks!

But... then there are those nights where I dirty only one pot, I tidy up the kitchen as I go, and I only dirty enough dishes for Derek and I!  Yes, those nights are glories, but far and few between!

Those clean and tidy kitchen nights are brought to you by recipes like this one, Spicy Chicken Sausage Skillet with Peppers and Onions (yes, a long title but so so good)!  Yes, because of this Spicy Chicken Sausage Skillet I am able to whip up a delicious dinner in under 30 minutes, and then collapse on the couch to watch more cooking shows, because well... no dishes!

Make this tonight, your dish washer will thank me! 

Spicy Chicken Sausage Skillet with Peppers and Onions 

Brunch N'Cupcakes 

Serves 6 

Ingredients:

5 Fully Cooked Spicy Italian Chicken Sausages, Sliced on the diagonal-  I used Bilinski's Hot Italian Chicken Sausage 

1 Red Pepper - Sliced 

1 Green Pepper - Sliced 

1 Medium Yellow Onion - Sliced 

2 Garlic Cloves Finely Chopped 

1 -15 Oz Can Diced Tomatoes - Italian Style - Undrained

1 Cup Low Sodium Chicken Broth 

2 Tablespoons Apple Cider Vinegar 

2 Teaspoons Dried Oregano 

1 Teaspoon Herb de Provence

2 Tablespoons Fresh Italian Parsley - chopped

2 Cups Cooked Brown Rice  -  I prepared ahead of time! 

Directions:

1 - In a large skillet heat 1 teaspoon olive oil.  Saute onions until translucent, add garlic and cook until fragrant.  Add peppers and cook for about 2 minutes (peppers will continue to cook with sausage and broth). 

2- Add sliced chicken sausage, diced tomatoes, chicken stock, apple cider vinegar and dried herbs to skillet.  Stir until combined and let simmer for 10 minutes, this lets all the flavors mingle and marry together! 

3- After 10 minutes stir in brown rice, stir until rice is evenly covered and cook another 5 minutes until heated through.  Top skillet with fresh Italian Parsley and serve!  

Note - this dish is great as leftovers the next day!  The flavors really come out after sitting all night!
Enjoy!  Check out the weekly menu and shopping list for May 31st-June 5th, here!  More recipes posted later this week! 

{Weekly Menu & Shopping Guide - May 31st through June 5th}

Meal planning and grocery shopping can be two very daunting tasks, and the last thing you want to think about on the weekends!  Am I right?

 I am sure you have all been there... scouring Pinterst for an eye catching recipe, asking friends for recipe suggestions or worst just cooking the same meals week after week!  Trust me, I know the frustration of meal planning!  

Well I want to help you take some of the frustration out of weekly meal planning and grocery shopping by sharing my grocery list and meal plans for the week!  Each Saturday I will post my grocery list along with a list of meals I am planning to prepare that upcoming week!  Some will be my own recipes that I will share with you during the week, others will be favorite recipes from around the web that I will link to!  If the recipe is a new one of mine, I will let you know the day it will be published!  Keep in mind I am cooking just for just 2 (Derek and myself)!  After each meal we generally have about 2 servings  left that I will eat during the week for leftovers (as most of my recipes serve between 4-6!  So let's kick off the inaugural weekly menu and shopping guide!

Weekly Menu:

Monday - 
Spicy Chicken Sausage Skillet with Peppers and Onions
**Recipe goes Live on Sunday 
Recipe is Live!!!!  Check it out here! 

This dish makes great leftovers!

Wednesday - 
Sweet Lime Fish Taco Lettuce Wraps 
**Recipe goes Live on Tuesday

Friday - 
Healthy Turkey Stroganoff served over Wild Rice 
**Recipe goes live on Thursday

Note - I generally try to cook three times a week and then eat leftovers and or salads for the rest of the week!  Most times I will cook Monday, Wednesday and then either Friday, Saturday, or Sunday (sometimes it is nice to start the week with leftovers from Saturday and Sunday)!

Now let's talk grocery shopping!  I have basic staples I buy on a weekly basis (think Greek Yogurt, Salad Veggies, things like that) and then my weekly meal essentials which are based on the recipes I will be cooking that week - below is my grocery list for the week including the ingredients for the above recipes!

Enjoy and happy cooking! 

{4.11.2015 - The Best Day Ever - Rehearsal Dinner }

I have a hard time believing that our wedding was almost 2 months ago!  It seems like just yesterday we were surrounded by our family and friends celebrating our love and commitment to each other!   The entire weekend was a dream come true, and one that I will remember forever!  So in order to preserve some of those wonderful memories I have decided to put together a few short posts documenting the entire celebration!  Hope you enjoy! 

So, let's start from the top with the rehearsal dinner which was really the kick off party for wedding weekend!  The day of the rehearsal and rehearsal dinner began with snow, and not just any snow... huge fluffy flakes!  Yes, snow in April!  Only in Minnesota can you have snow, rain and sunshine all in one week and really all in one day!  But the snow quickly stopped and the day turned into a beautiful sunny 60 degree day!

I got to enjoy a relaxing morning with my bridal party (my mom and mother in law too) getting pampered for the big day!  Mani's and Pedi's for all!  It was a great morning, I loved being able to chat with my girls and just relax before the big day!  I was giddy, excited and ready to go!

The excitement and energy carried me throughout the entire day!

I remember getting ready for the rehearsal and the dinner and feeling as if I were dreaming!  I had a hard time believing that after a year of planning our wedding day was actually here!  It wasn't until I walked into the church for the rehearsal that reality really set in!  I remember walking into the church to the sound of our pianist and vocalist practicing for the big day.  The site of our entire bridal party and family gathered combined with the the beautiful stain glass of the church and the music brought tears to my eyes!  Our wedding was really happening and I could feel the love and excitement in the church.  It was a wonderful feeling!

Nothing Earth shattering happened at the rehearsal!  We practiced, it went smoothly and then it was off to celebrate with a fabulous dinner!

We held our rehearsal dinner at a local restaurant in Uptown, Stella's Fish Cafe!  It was the perfect location for our our rehearsal dinner!  Rustic features (barn wood siding), fun lighting and fabulous food made for a great evening!

I remember sitting back and at one point during the rehearsal dinner just to take in the whole experience.  Family and friends were all excited, all smiling and all happy to be there to celebrate and support Derek and I on the eve of our next big chapter!  It was fabulous evening and a great way to kick off the weekend! Stay tuned for more wedding posts... coming soon!

{Stuffed Portobello Caps with Truffle Oil}

With warmer weather and summer right around the corner, or here for that matter I find myself looking for lighter veggie packed meals to help keep me should I say bikini ready!

However just because I want to eat lighter doesn't mean I want to sacrifice flavor!  I have recently been experimenting with different types of flavored cooking oil (think Truffle, Garlic, Herb infused etc.) to add depth of flavor and to help up the healthy fats in my food. 

 I have found that Fine Food Specialist have a whole host of speciality oils that would be perfect for adding flavor to multiple dishes!  Currently I am crushing on truffle oil and have been using it in anything and everything!  These Stuffed Portobello Caps get a flavor kick from truffle oil drizzled over them right before serving!  I love that these Stuffed Portobello Caps are full of veggies, lean protein and flavor.  The portobello caps are roasted before stuffing to give them nice flavor and then stuffed and topped with bread crumbs and feta!  These Stuffed Portobello Caps make a great light lunch or perfect dinner.  Simply serve with a simple green salad tossed with a bit of lemon juice and garlic infused olive oil!  Enjoy!

Stuffed Portobello Caps with Truffle Oil and Simple Green Salad

Brunch N'Cupcakes 

Serves 2 

Ingredients:

Portobello Caps: 

2 Portobello Mushroom Caps - Stems and Gills Removed

1 Spicy Italian Turkey Sausage  - removed from casing (I used Jenni - O and froze the remaining links for a later use)

1/3 Cup Chickpeas 

1/3 Cup Favorite Pasta Sauce 

2 Cups Fresh Spinach 

2 Green Onions Chopped - Plus 2 additional for garnish

1 Garlic Clove - Minced 

2 Tablespoons Feta 

1/2 Tablespoon Truffle Oil 

2 Tablespoons Pank Bread Crumbs 

1 Teaspoon Basil, Oregano 

1/2 Teaspoon Garlic Powder

Simple Green Salad: 

2 Cups Butter Lettuce 

1/2 Tablespoon Garlic Infused Olive Oil 

2 Lemon Wedges 

Fresh Ground Pepper 

Directions - Stuffed Portobello Caps:

1- Brush portobello mushroom caps with a little bit of olive oil (both sides, about a tablespoon).  Roast in a 400 degree oven for 12 minutes.  

2- While mushroom caps are roasting, combine bread crumbs, garlic powder, dried basil and dried oregano together in a small bowl and set aside.  In a small skillet coated with cooking spray saute onions and garlic until fragrant and tender.  Add spinach to onion and garlic and cook until spinach has wilted.  Place spinach in bowl and set aside.  

3- Re-coat small skillet with cooking spray saute turkey sausage until fully cooked.  Stir in pasta sauce, and chickpeas.  Cook for 2 minutes or until tomato sauce is heated through.  Remove from heat and set aside.  

4- Remove mushroom caps from oven, drain any excess liquid that may have collected in the mushroom caps.  Season with salt and pepper (1/2 teaspoon of each).  Spoon equal amounts of the turkey mixture into the bottom of each mushroom cap. Then top each mushroom cap with spinach mixture, bread crumbs and feta (divide between the two)

5- Place stuffed mushroom caps into oven and broil on high for a minute or until bread crumbs and feta are a light golden color.  

7- Remove mushroom caps from oven, drizzle with truffle oil and serve with simple green salad! 

Directions - Simple Green Salad: 

1- Toss Butter Lettuce with Olive Oil and Fresh Ground Pepper (as much as you like).  Serve with lemon wedges for squirting! 

Enjoy! 

{Sesame Ginger Mandarin Orange Salad}

Did you know that May is National Salad Month?  Yup!  An entire month dedicated to one of my favorite foods (odd I know)!

This Sesame Ginger Mandarin Orange Salad is one of Derek's favorite salads (he actually request it)!  This salad is a tried and true  crowd pleaser and with just a few ingredients this salad makes an awesome dinner side or pot luck dish (got a Memorial Day Party to attend, bring this salad)!

However, you can instantly transform this flavor packed salad into a light main meal by adding crispy baked chicken or marinaded tofu!  I recently found Nasoya TofuBaked and am in love!  Its a great source of protein and really completes this salad!  Today I will give you three serving options for this awesome Sesame Ginger Mandarin Orange Salad!

Sesame Ginger Mandarin Orange Salad
Brunch N'Cupcakes
Serves 4-5

Ingredients: 

For Salad:

1 Bag of Baby Spinach 

1 Bag Butter Lettuce 

1/4 Cup Sliced Almonds 

1 - 15 Oz. Can Mandarin Oranges Drained 

1/3 Cup Crumbled Feta 

2 Green Onions Chopped 

1/4-1/3 Cup Newman's Own Light Sesame Ginger Dressing **See Note Below

Protein Source (if making as a main meal) Crispy Baked Chicken (Recipe Below) or 1 Package Nasoya TofuBaked (I like the Sesame Ginger flavor)

Ingredients for Crispy Chicken

1 Package Chicken Tender Strips - 14 Oz (I used Just Bare Brand Chicken Breast Tenders)

1 Teaspoon Basil, Garlic Powder and Paprika 

3/4 Cup Panko Bread Crumbs 

2 Egg Whites 

1 Tablespoon Milk 

Serving Option #1 - Salad Only

Directions for Salad:

1- In a large bowl combine spinach, lettuce, sliced almonds, mandarin oranges, crumbled feta and green onions.  Lightly Toss.  

Serving Option #2 Salad with Bake Crispy Chicken!

Direction for Sesame Ginger Mandarin Orange Salad with Baked Crispy Chicken:

1- In a large bowl combine spinach, lettuce, sliced almonds, mandarin oranges, crumbled feta and green onions.  Lightly Toss.  Set aside until chicken is ready

2- Grab two bowls.  In one bowl combine egg whites and milk, whisk to combine.  In second bowl stir together Panko Bread Crumbs, Basil, Garlic Powder, Paprika and Pepper. 

3- Dredge each chicken tender through the egg/milk mixture and then lightly coat chicken tender in bread crumb mixture.   Set on baking sheet and repeat with remaining pieces of chicken.  

4- Bake in a 350 degree oven for 15-20 minutes or until chicken is cooked through.  

5- Allow chicken to cool, cut into bite size strips, top salad and serve.  

Serving Option #3 with baked and marinaded tofu!

Directions for Sesame Ginger Mandarin Orange Salad with Marinaded Baked Tofu:

1- In a large bowl combine spinach, lettuce, sliced almonds, mandarin oranges, crumbled feta and green onions.  Lightly Toss.  Set aside. 

2- Cut package of tofu into bite size pieces, about 1 inch cubes.  Top salad with marinaded tofu and serve.  

**Note:

I usually set the dressing out in a decorative serving bowl and let guests spoon their own dressing on - or you can pour your desired amount of dressing over the salad (1/4-1/3 Cup) and toss to combine right before serving! 

Enjoy! 

{Lemon Raspberry Ice Cream Bars}

This post has been created as part of a recipe challenge for the Daily Meal. The challenge was to create a Raspberry dessert featuring Driscoll's Raspberries.  Follow @Driscollsberry and #raspberrydessert for my great raspberry recipes!

I scream, you scream, we all scream for ice cream!  Sorry I couldn't resist!  And I couldn't think of a better time to share the recipe for this layered ice cream dessert with you!  Because not only is Memorial Day right around the corner (seriously, where has May gone?) but summer is here and nothing screams summer more to me then ice cream desserts!

Seriously though, need to make these Lemon Raspberry Ice Cream Bars!  They would be the perfect addition to your Memorial Day spread, or just make them because you love ice cream and because warm weather is finally here!

These Lemon Raspberry Ice Cream Bars are my spin on the classic Buster Bar Dessert, recipe here.  They are sweet, zingy, refreshing, and oh so indulgent!  To make these bars I started with a thick and buttery lemon Oreo crust (seriously there is nothing better then an oreo crust), which is then topped with vanilla ice cream that is studded with fresh raspberries and lemon.  I then upped the indulgent factor with a gooey white chocolate fudge layer, and finally top the whole dessert off with fresh whip cream and more crushed lemon Oreo's!  The whole dessert is kind of ridiculous, but ridiculous in a good way!

Seriously, you need to make these bars today!  You won't be sorry!

Lemon Raspberry Ice Cream Bars 
Brunch N'Cupcakes
24-32 Servings Depending on how you cut

Ingredients:

Crust:

1 Package Lemon Oreos (set 4 aside for topping)

1/2 Cup Butter Melted

Ice Cream Layer

1/2 Gallon Vanilla Ice Cream - Slightly Softened (I used Stone Ridge Creamery Light Vanilla)

1 Pint Fresh Raspberries

Juice from One Lemon 

Zest from One Lemon 

1 Teaspoon Sugar 

White Chocolate Fudge Layer:

1 Can Evaporated Milk (not sweetened condensed milk) 

2 Cups Powder Sugar 

2/3 Cup White Chocolate Chips 

1 Teaspoon Vanilla 

1/2 Cup Butter

Whip Cream Layer:

2 Cups Heavy Cream 

1/4 Cup Powder Sugar 

1 Teaspoon Vanilla 

Directions:

1- Start by preparing your crust.  Place Oreos in the bowl of a food processor.  Pulse food processor until Oreo's are finely crushed.  Set aside 1/4 cup Oreo crumbs for a later use.  Combine remaining crushed Oreos with melted butter.  Stir until Oreo crumbs are evenly coated in butter.  Press Oreo crust mixture into the bottom of a greased 9x13 pan.  Place in the freezer until needed. 

2- In a large bowl combine raspberries, sugar, lemon juice and lemon zest.  Let raspberries marinade for about 5 minutes.  Lightly mash raspberries.  Spoon softened ice cream into bowl over raspberry mixture and gently stir until raspberries are incorporated int the ice cream. 

3- Grab your Oreo crust from the freezer.  Evenly spread raspberry and ice cream mixture over Oreo crust.  Cover and return to freezer.  Freeze until ice cream is hard about 2 hours. 

4- Begin prepping your white chocolate fudge layer.  In a medium sauce pan combine butter, powder sugar, white chocolate chips and vanilla.  Bring to boil.  Reduce heat and simmer until mixture reduces and becomes thick, about 15-20 minutes.  Remove fudge sauce from heat and stir into vanilla.  Allow white chocolate fudge to cool completely before spreading over ice cream layer.  

5- Once white chocolate fudge has cooled and the ice cream layer has hardened gently spoon white chocolate fudge over the ice cream layer.  Make sure the ice cream layer is evenly covered!  

6- Freeze until the white chocolate fudge layer is set 6-8 hours but overnight is preferred!  

7- Just before serving whip heavy cream, powder sugar and vanilla together with an electric mixer until stiff peaks form.  Even spread whip cream over frozen ice cream bars.  Top with reserved 1/4 cup crushed Oreos and serve!

Enjoy!