Mahi Mahi Fish Tacos

Growing up, I thought the fish taco craze was a bit strange.  I couldn't wrap my arms around it, and told myself that anyone who wanted anything other than a sizzling chicken fajita was insane.  But then I tried the fish tacos at a neat little restaurant that used to be down the street from my church.  I was hooked!  After that, we moved to California, where fish tacos reign supreme, and I remember eating them on the pier in Santa Cruz, even though it was February!  my husband still stood firmly on the non-fish side of the taco debate.  Until I made these and didn't tell him!  After he devoured two tacos, he asked me what he was eating and he couldn't have been more surprised!  That evening, he agreed with me that fish tacos aren't that bad, but he still prefers steak on his tortillas over fish (or even chicken).

Slaw:

2 cups shredded red cabbage

1 tablespoon roughly chopped fresh cilantro

2 tablespoons lime juice

1/8 teaspoon salt

Avocado Cream:

2 tablespoons reduced fat sour cream

1/2 tablespoon lime juice

1/2 medium avocado, chopped

1/2 of a jalapeno, seeded

1 tablespoon chopped fresh cilantro

salt and pepper to taste

Fish:

1 teaspoon olive oil

1 small onion, chopped

4 cloves garlic, minced

1 10-ounce can Rotel tomatoes, drained

1 4.25-ounce can diced green chiles

1 tablespoon fresh cilantro

1/2 teaspoon cumin

1/2 teaspoon salt

pepper to taste

1 pound mahi mahi filet

1/2 lime

10 white corn tortillas

For the slaw, combine the cabbage, cilantro, lime juice, and salt together in a large bowl.  Toss well and set aside.

In a blender, combine all ingredients for the avocado cream plus 2 tablespoons water.  Blend until smooth.

In a large nonstick skillet, heat the olive oil over medium-high heat.  Add the onion and cook until translucent, about 3 minutes.  Add the garlic and cook 1 minute more.  Add the tomatoes, chiles, cilantro, cumin, salt, and pepper.  Cook for 1 minute, stirring to combine the flavors.  If the mixture seems dry, add about 3 tablespoons water to the pan.  Reduce heat to medium and place fish in the skillet.  Cover and cook until the fish is opaque in the center and flakes easily, 6-7 minutes.  Use a wooden spoons to break up the fish and mix it into the tomatoes.  Squeeze lime over the fish.

To serve, heat the tortillas in a hot skillet over high heat, about 30 second per side.  Fill each tortilla with 1/3 cup fish, top with 3 tablespoons slaw, and drizzle with 1 tablespoon avocado cream.

Serves 5.

Recipe adapted from The Skinnytaste Cookbook, by Gina Homolka.

Red Snapper Veracruzana

I love Mexican food.  So usually on Cinco de Mayo, I whip up a batch of creamy cheesy enchiladas, but this year I wanted to make something different.  Something a little bit healthier.  Yet still in keeping with my favorite flavors.  I stumbled upon an entire menu in a cookbook I've had for ages but haven't really sampled.  I knew I had to try it.  This dish is not complicated, but it also isn't something that comes together in five minutes.  Give yourself a little time to babysit the fish and you won't regret it!!  Enjoy!

1/4 cup olive oil

2 large onions, finely chopped

6 cloves garlic, minced

3 jalapeños, seeded and minced

1/2 cup dry white wine

1 28-ounce can diced tomatoes and juices

1 tablespoon sugar

1/4 cup minced cilantro

2 bay leaves

salt and pepper to taste

8 4-ounce red snapper filets (or use another firm fish, like mahi!)

Heat the olive oil in a large skillet over medium heat.  Add garlic, onions, and jalapeños.  Saute until veggies are soft, about 10 minutes.  Add the wine and scrape the brown bits off the bottom of the pan.  Stir in tomatoes, sugar, cilantro, and bay leaves.  Add salt and pepper to taste.  Reduce the heat to low, cover, and simmer 15 minutes.

Season the fish on both sides with salt and pepper.  Place each filet on the sauce and spoon additional sauce over the top side.  Cover and cook 8-10 minutes.

Serve, garnished with additional cilantro and lime wedges if you'd like.

Serves 8.

Recipe adapted from The Comfort Table, by Katie Lee.

Spicy Mussels

To celebrate my graduation from nursing school last August, my mama took me to Charleston for a Girlie Get-Away.  One evening, we enjoyed refreshing cocktails and a bowl of mussels at the rooftop bar of our hotel.  It was my first experience with mussels and I'm so glad I was adventurous enough to try them!  A few months later, when my best friend came to visit, I thought it would be fun to serve mussels for dinner one night.  My BFF's family has a summer home in Maine, and they frequently gather fresh mussels right off the beach for a tasty meal, so I was glad to have her help selecting my mussels at the grocery.  Mussels are an inexpensive, healthy, and elegant main course sure to treat guests at your next dinner party!  As long as your friends don't have shell-fish allergies, serve up something different and try this recipe!

2-4 tablespoons olive oil 

1 small purple onion, chopped

4-6 cloves garlic, minced

¼ cup fresh basil roughly torn/chopped 

¼ teaspoon red pepper flakes

1 cup white wine

¼ cup water

1 can diced tomatoes with juices

4 pounds mussels, scrubbed and beards removed

Clean the mussels under cool water with a soft vegetable brush.  Pull off the "beard" (the long stringy/weedy part attached to some shells).  Discard any mussels with broken shells or any that don't close after you tap them gently.  Mussels must be cooked while alive to prevent contamination that causes illness!

Heat oil in a large heavy saucepan or Dutch oven over medium-high heat. Add onion and garlic and cook until tender and translucent, about 3 minutes. Add basil, red pepper flakes, wine, water, and tomatoes. 

Bring everything to a boil, cook for 1 minute. Add mussels, give them a big stir, pop on the lid, lower the heat to medium, and cook about 10 minutes, until the mussels are open.  This time, discard any mussels with tightly closed shells.

Serve hot, with lots of bread to soak up the yummy sauce!

Spicy Almonds

Growing up, family meals, especially holidays and celebrations, were preceded by "Party Time" when my dad would mix cocktails (or Shirley Temples for the kids) and we'd snack on hors d'oeuvres while my mom finished the cooking.  For my first Christmas in our new home (last year) and the first time we really had the space to spread out, I wanted to have a festive array set out for Party Time.  With two small children, I guessed that Christmas Dinner would be delayed, even with the best planning, and I was right.  We didn't eat until almost 10:00!  Thank goodness we had plenty to tide us over while I finished the main course!

2 cups whole almonds, with the skin

1 teaspoon salt

2 teaspoons olive oil

1 or 2 pinches crushed red pepper flakes

1/4 teaspoon garlic powder

Preheat the oven to 325.  

In a medium bowl, combine the almonds with 2 tablespoons water and the salt, tossing to coat evenly.  Spread the almonds on a baking sheet and bake 8 minutes.  

Remove from the oven and drizzle the olive oil over the nuts.  Use a spatula or wooden spoon to mix the nuts until the oil is thoroughly incorporated.  Sprinkle the pepper flakes and garlic powder onto the almonds and mix to coat well.  

Return the almonds to the oven and bake 5-6 minutes more, stirring after 3 minutes to ensure even cooking.  Remove from oven and let cool.

Almonds will keep in an airtight container up to 1 week.

Recipe adapted from the Williams-Sonoma Bride & Groom Cookbook, by Gayle Pirie & John Clark.

Grapefruit Brulee

I think all brunches should include some fruit.  And, when you're hosting four family meals in two days, fast and easy is the name of the game.  These grapefruits are just that, in addition to tasty, elegant, and a fun twist on a breakfast staple!  Cutting around the rind and between the membranes before you assemble makes eating easier on your guests and gives extra space for the sugar and spice to make its way into the fruit (ya know, just a tip!).

1/3 cup sugar

2 tablespoons ground cinnamon

3 or 4 ruby red grapefruits

Preheat the broiler.  Position an oven rack in the top third of the oven.

Combine the sugar and cinnamon in a bowl.  Stir to ensure even distribution.

Halve each grapefruit.  Sprinkle cinnamon-sugar evenly on each grapefruit half.  Place under the broiler about 5 minutes, until golden and bubble.  Watch closely; these will go from perfect to burned in the blink of an eye!

Serves 6-8.

Recipe adapted from The Comfort Table, by Katie Lee.

Cheesy Chicken Tostadas

Everyone knows I love Mexican food.  Good thing my husband loves it too, or we'd be in a world of hurt with most of my cravings, restaurant choices, and at least one meal a week!  And for some reason, Mexican food seems to go great with sports.  I mean, who doesn't love nachos during the big game?  But, let's get real.  Mexican food and game day food are not known for their nutrition factor.  In fact, just the opposite.  And while I fully subscribe to giving yourself some wiggle room over the weekend, I never want to totally derail my diet and exercise program for a few guilt-free hours of gorging myself at the game watch.  Enter this recipe.  Straight out of one of my many South Beach Diet cookbooks, these tasty tostadas are great as appetizers, lunches, or a light(ish) dinner.  I've made them several times, much to the delight of my husband, who has absolutely no idea that they're "chick food"!!  Take them to your next tailgate, and let the ladies know they can have their football, and eat too!!

4 8-inch whole wheat tortillas (except that I typically buy these)

5 teaspoons olive oil

salt

1 pound chicken breast cutlets, cut into thin strips (or thinly slice a boneless, skinless breast)

1/3 cup minced onion

2-3 cloves garlic, minced

1 jalapeño, seeded and diced

1 can diced tomatoes, well drained (go for the Mexican varieties, which are easy to find)

1 teaspoon chili powder

1 teaspoon cumin

1/2 teaspoon coriander

1/2 cup shredded reduced-fat cheese (Mexican blend, sharp cheddar, or pepper jack are great choices)

1/2 avocado, peeled and sliced

fresh cilantro leaves, for garnish

Heat the oven to 400.  Line a rimmed baking sheet with foil.

Place the tortillas on the baking sheet.  Using a pastry brush, lightly coat the tortillas on one side with olive oil, then lightly sprinkle with salt.  Bake for 10 minutes, or until lightly browned and crisp.  Remove from the oven and turn the oven to broil.  Leave the tortillas on the baking sheet.

While the tortillas are baking, in a large nonstick skillet, heat the remaining 4 teaspoons oil over medium-high heat.  Add the chicken, onion, garlic, and jalapeño and sprinkle with salt.  Cook, tossing occasionally, until the chicken is almost cooked through, about 3 minutes.

Add the tomatoes, chili powder, cumin, and coriander.  Cook, stirring occasionally, until most of the liquid evaporates, about 6 minutes.

Top the tortillas evenly with the chicken mixture, then sprinkle evenly with the cheese.  Broil 6 inches from the heat, watching carefully to prevent the tortillas from burning, just until the cheese melts.  Top evenly with avocado and garnish with fresh cilantro.  Serve warm.

Serves 4.

Recipe adapted from The South Beach Diet Super Quick Cookbook, by Arthur Agatston.

Sautéed Flounder with Garden Vegetable Ratatouille

When "they" tell you to eat from the rainbow, I imagine that rainbow looks a little like this ratatouille!!  We just got  back from a weekend of painting our rental property.  Several days of manual labor, and a family celebration mixed in, made for 96 hours of binge eating, junk food, and no time for the gym.  When we got back home, we decided we needed a little "detox" to resurrect our good habits.  One quick trip to your favorite farmers market and fish monger and you can whip up a colorful, healthy, and delicious summer meal perfectly paired with a glass of crisp white wine and enjoyed with the fireflies on the back porch!  

Ratatouille:

2 tablespoons olive oil (I used herbed)

4 scallions, thinly sliced

1 eggplant, quartered and chopped

1 purple onion, halved and thinly sliced

4 cloves garlic, minced

2 zucchini, sliced into thick medallions

2 yellow squash, halved and sliced into thick half-moons

1 red bell pepper, sliced

10 fresh basil leaves, thinly sliced

salt and black pepper to taste

Flounder:

4 6-ounce flounder fillets

salt

lemon pepper

1/2 cup flour

1 tablespoon cayenne

olive oil, for sautéing

Make the ratatouille.  Heat the olive oil in a large skillet over medium-high heat until hot.  Add the scallions, eggplant, onion, and garlic and cook, stirring, about 3 minutes, until the onions are soft and translucent.  Add the zucchini, squash, and bell pepper and cook, stirring occasionally, for another 5 minutes.  Add the basil and season to taste.

Make the flounder.  While the veggies are sautéing, rinse the fish and pat dry.  Season with salt and lemon pepper to taste.  Mix the flour, cayenne, more salt and paper in a shallow bowl.  Pour enough olive oil into a second non-stick skillet to just cover the bottom and place over medium-high heat until hot.  Dredge the fish in the flour mixture, coating evenly on all sides.  Sauté the fish, about 3 minutes per side, until golden brown and cooked through.

Serve the fish over a bed of ratatouille.  Goes great with quinoa, wild rice, or even just herbed brown rice!

Serves 4.

Recipe adapted from Sara Foster's Southern Kitchen, by Sara Foster.

Tilapia with Salsa Verde

This super fast and super delicious dish is perfect for a summer night with a south of the border or Mediterranean flavor!  I serve it with a side of my favorite gazpacho, sautéed summer veggies, and a crisp green salad.  Not only is it flavorful, but it's light and healthy and easy on the waistline, a bonus during bikini season.  Try the salsa on other fish, like grouper, red snapper, or ocean perch.  It's equally tasty over chicken or pork, or even stirred into rice.  No matter how you try it, it's sure to be a hit on your dinner guests!  

9 ounces canned diced green chiles

1/2 small onion, cut into chunks

2 cloves garlic

1/2 fresh jalapeño

4 teaspoons olive oil, plus more for drizzling

1/3 cup cilantro

1 tablespoon fresh lime juice

1/2 teaspoon salt, plus more for seasoning

4 6-ounce tilapia filets

Combine all but the fish in a blender and puree until smooth.

Heat a non-stick skillet or grill pan to medium-high.  Brush the fish with olive oil and season with salt.  Sauté or grill until just cooked through and flakes with a fork, about 5 minutes.

Transfer fish to a plate and top with the salsa verde.

Serves 4.

Recipe adapted from The South Beach Diet Super Quick Cookbook, by Arthur Agatston.

Heirloom Tomato Gazpacho

I've been to Spain a few times now, and there's nothing I love more than a refreshing bowl of gazpacho. The spiciness is contrasted with the cool cucumber and tomato, and, as my dad would say, the flavors explode in your mouth! My husband isn't one for chilled soups, but I'm a big fan. That's fine, because the longer these flavors meld together in your fridge, the better it tastes. Perfect for a summer lunch, appetizer to a Spanish-themed party, or a snack to have on hand after a day of soaking up sun and sand at your favorite Mediterranean beach.

2 pounds heirloom tomatoes, roughly chopped, plus 1 contrasting color for garnish (or use red and yellow grape tomatoes)

2-3 cloves fresh garlic

1 large cucumber, peeled and roughly chopped

1 medium green bell pepper, roughly chopped

1/3 cup cilantro leaves

1/2 small red onion, roughly chopped

1 small jalapeño, seeded and chopped (more or less to taste)

1 tablespoon olive oil

1 tablespoon red wine vinegar

1/4 teaspoon salt

V-8 juice as needed (no more than a cup or two, I like the spicy kind)

In a blender or food processor, combine all except V-8.  Puree until smooth (but not completely liquid, you want some texture).  Taste for flavor and adjust ingredients as needed.  Add V-8 as needed to adjust heat and/or color.  This soup is prettiest when it's a bright red, but depending on the colors of your vegetables, it may look rather pale without the extra tomato juice.

Transfer gazpacho to a covered container or pitcher and refrigerate until chilled, about 30 minutes.

Just before serving, cut remaining tomato into small dice.  Divide soup among shallow bowls, or even juice glasses as I did above.  Garnish with diced tomato and extra cilantro.  Serve cold.  Equally delicious sipped directly from the glass!

Serves 4.

Recipe adapted from The South Beach Diet Taste of Summer, by Arthur Agatston.

Creamy Cole Slaw

There's a restaurant in my hometown where they serve slaw on top of the BBQ sandwiches.  Actually, the favorite BBQ joints in my hometown and those of my parents are all the same.  Slaw on the pulled pork.  I wouldn't have it any other way.  And my husband, bless his heart, doesn't think I'm crazy and loves the extra crunch and tang it brings to the spicy BBQ.  So, when I made a mess of 'cue a few weeks ago, you can imagine that my husband wanted some cole slaw.  Cole slaw that we didn't have.  So we did a little research, put our heads together, and came up with this concoction based mostly on our own tastes.  Whether you put it on your sandwich or just on the side, let me know what you think!!

1 head green cabbage, finely shredded

2 large carrots, finely shredded

3/4 cup best-quality mayonnaise

2 tablespoons sour cream

2 tablespoons grated Spanish onion

2 tablespoons sugar, or to taste

2 tablespoons white vinegar

1 tablespoon dry mustard

2 teaspoons celery seed

Salt and freshly ground pepper

Combine the shredded cabbage and carrots in a large bowl. Whisk together the mayonnaise, sour cream, onion, sugar, vinegar, mustard, celery seed, salt, and pepper in a medium bowl, and then add to the cabbage mixture. Mix well to combine and taste for seasoning; adjust as desired.

Serves 8.

Recipe adapted from someone's grandmother's 100 year-old recipe!!

Blueberry Crisp (Gluten Free)

I came upon this recipe in a grocery store advertisement and couldn't wait to try it.  My husband and I do not restrict gluten from our diets, so I made this with the oats I keep on hand, but this dessert was so tasty, and healthy, I'd consider feeding it to my toddlers for breakfast!  It's a light and flavorful dish that is perfect for a summer picnic or meal enjoyed on your back porch, which is just what my husband and I did two nights ago after putting the kids to bed!  It was lovely to light the fire pit and enjoy our dessert while watching the first fireflies of the season light up the backyard...I can't wait for a repeat!

3 cups (24 oz) frozen blueberries

2 tablespoons lemon juice

1/2 teaspoon cinnamon

1/2 cup packed brown sugar

2/4 cup (gluten free) oats

1/2 cup cornmeal

1/3 cup canola oil

Preheat oven to 300.  Lightly grease a 2-quart casserole dish.

Place blueberries in a single layer in the baking dish.  Sprinkle with lemon juice and cinnamon, stirring to evenly coat.  

In a small bowl, combine remaining ingredients.  Spread over blueberries.

Bake 50 minutes, or until topping is golden and berries are bubbling.

Serve warm.  A scoop of vanilla ice cream is optional!

Serves 6.

Southern-Style Greens (Kale)

I was pretty sure, after one serving at one of those all-you-can-eat buffet places that I didn't like collard greens.  I didn't want to give up, since, you know, those places don't necessarily have the best recipes, chefs, or quality ingredients.  Still, I was hesitant to waste my time finding a recipe and the ingredients to make my own collard greens. I don't remember eating them growing up, Southern staple that they are.  Then again, I wasn't sure I liked kale either.  I'd never had it before.  I had, however, heard about its awesomeness in the form of chips, its health benefits, and its ability to work yet another green vegetable into our green bean laden rotation.  Enter this recipe.  It's "amaze-balls", "the bomb dot com", "fantabulous" and any other yummy way you can find to describe it.  Oh yeah, and it's pretty healthy too.  Try it with turkey bacon, or (as I do) reduced fat bacon.  Then again, with only three strips divided among at least four folks, just use the good stuff!

2 teaspoons extra virgin olive oil

3 slices bacon, chopped

1 small onion, chopped

3-4 cloves fresh garlic, minced

1 cup water

1 1-pound bunch kale, stemmed and thinly sliced

1/4 teaspoon salt

1/8 teaspoon pepper

In a large nonstick skillet, heat olive oil over medium heat.  Add bacon and cook until browned and crispy.  Remove bacon to a plate lined with paper towel, reserving drippings in pan.

Add onion and garlic to skillet drippings and cook, stirring occasionally, over medium heat until onion is soft, about 3 minutes.  Add water and half the kale.  Bring to a simmer, cover, and cook until kale is wilted, about 2 minutes.  Add remaining kale, salt, and pepper.  Cover and cook until kale is tender and water has evaporated, about 3 minutes more.

Add bacon to skillet, stir to combine and heat through.  

Serves 4.

Recipe adapted from The South Beach Diet Taste of Summer Cookbook by Arthur Agatston.

Crispy Chicken Nuggets

These are the best chicken nuggets I've ever had!  They're so good that my husband has declared them better than Chick-fil-a...and that's saying something!  I started out following a recipe for a fried chicken salad and after finding other similar recipes in various cookbooks, have come up with this combo which I make at least once a month.  Trust me when I say you should make these in bulk!  They're great for party bites, amazing for a family meal when you need your kids to gobble up their food, and will have your family and friends coming back for more...and more and more!  These are a staple at our house and a frequent request for birthday dinners, celebrations, or just when we want to eat finger food for supper!

1 1/4 pounds boneless, skinless chicken breast

2 cups buttermilk

1/2 cup Panko bread crumbs

1/2 cup whole-wheat flour

1/2 teaspoon salt

1/4 teaspoon black pepper

1 teaspoon cayenne

1 tablespoon garlic powder

1 tablespoon onion powder

1 teaspoon dried parsley

Canola oil for frying

If breasts are very thick, butterfly chicken.  Cut breasts into bite-sized cubes (about 1 inch in all directions).  Alternatively, cut breasts into long strips to make chicken tenders.

Place chicken in a single layer in a large dish, such as a tupperware or marinading dish.  Pour buttermilk over chicken, ensuring that each piece is completely submerged.  Let soak for at least 1 hour (if longer, place meat in refrigerator).  Turn container frequently to ensure chicken remains submerged and is allowed to soak up as much buttermilk as possible.  Return chicken to countertop 30 minutes before frying so it can come back to room temperature.

Heat oil in a large, high-sided pot to medium-high heat.  I use a small Fry Daddy for ease.  Preheat oven to 200 degrees and place a cookie sheet fitted with cooling rack inside to remain warm.

While oil is heating, combine remaining ingredients in a large container and stir to combine.  Feel free to adjust the seasonings for personal preference.  Something shallow and flat, with sides, works best.  Remove chicken from buttermilk and allow excess to drip off each piece.  Dredge chicken through Panko-flour mixture ensuring that each piece has a thick coating on all sides.

When oil is hot, and working in stages, carefully drop chicken nuggets (or tenders) into oil and allow to cook until golden brown and crispy, 3-5 minutes for nuggets.  Stir half-way through the frying to make sure all sides are thoroughly cooked.  Do not crowd your pot or fryer by overfilling; the chicken nuggets cannot be touching during the cooking process.

Using a slotted, heat-proof spoof, remove chicken from oil and place on preheated cooling rack.  Leave in oven to remain warm while you cook the remaining chicken.

Make this honey-mustard dressing to dip the chicken nuggets.  Or make a Dipping Bar with all your favorites:  BBQ, Spicy Thai Peanut, Honey-Mustard, Ketchup, or more!

Serves 4-6.

Jerk Chicken Salads

While we were in Jamaica for our honeymoon, my husband and I fell in love with the traditional jerk seasoning of the islands.  It had just the right amount of heat and was fabulous on fish, chicken, and pork!  The flavors just scream summer.  And, if I'm going to make a dinner-sized salad, I've learned that it's best to load it with plenty of meat!!  This salad is the perfect marriage of "girl food" and "guy food" and a fabulous meal on a warm summer day!  Yeah mon!

1 1/2 pounds boneless, skinless chicken breasts

1 tablespoon plus 1 teaspoon jerk seasoning

2 tablespoons reduced-fat sour cream

1 tablespoon lime juice

1 tablespoon honey

1 head romaine lettuce, chopped

1 large cucumber, peeled and sliced

1/2 pint cherry tomatoes, halved

1/2 cup purple onion, sliced

Butterfly chicken breasts.  Alternatively, pound breasts 1/2-inch thick.  Lightly rub 1 tablespoon jerk seasoning on both sides of chicken breasts.  Refrigerate in an airtight container for at least 1 hour.

Lightly coat a large nonstick skillet with olive oil and heat over medium-high heat.  Add chicken and cook until cooked through, 4 to 5 minutes per side.  Transfer to a cutting board, let rest for 5 minutes and then cut into 1/2-thick slices.

While chicken is resting, in a large bowl, combine sour cream, lime juice, remaining teaspoon jerk seasoning, and honey.  Adjust seasonings to taste.

Arrange remaining ingredients on plates.  Dress with sour cream mixture.  Divide sliced chicken among plates.  Serve while chicken is still warm.

Serves 4.

Recipe adapted from The South Beach Diet Taste of Summer Cookbook, by Arthur Agatston.

Mango Salsa

Nothing says Island Fever like a fresh tropical salsa!  I love mangos; I love spicy food; and I love bright, fresh, vibrant ingredients on my plate!  I didn't necessarily eat mango salsa on my honeymoon in Jamaica, but this dish instantly took me back to the cool blue water and hot sun of the Caribbean when I made it a few weeks ago. In fact, I loved it so much that I went and bought the ingredients to make it a second time.  This salsa is fabulous on grilled tilapia (the way I served it) but it's also tasty on a plain cheese quesadilla (my lunch the following day) and would likely be amazing over grilled chicken (I haven't tried that yet!).  Or, if putting salad on a main course isn't your thing, simply serve this as a cool summer salad or for chips and dipping when you host your first cookout of the season!

1 large mango, peeled, pitted, and diced (alternatively, drain a few of the fruit cups of prepared mango found in the produce section of your grocery near the bagged lettuce)

1/2 cup minced red onion

1/2 cup diced red bell pepper

2 tablespoons finely chopped cilantro, plus more to taste

2 tablespoons fresh lime juice

1 tablespoon minced jalapeño

1 teaspoon olive oil

salt and pepper to taste

Combine all ingredients in a large bowl.  Gently toss to distribute the flavors evenly.  Serve over grilled fish or chicken at room temperature, or slightly chilled as a salad.

Recipe adapted from The South Beach Diet Super Quick Cookbook by Arthur Agatston.

Sweet and Spicy Orange-Glazed Salmon

I hope you all had a very Merry Christmas!  We had both sides of the family in town, and now we're gearing up for New Year's!!  My husband and oldest son were sick a couple of weeks ago.  My husband had the chills and no appetite.  My son couldn't keep anything down.  He was surviving on Eggo waffles and apple juice.  I know, Mother of the Year award there, but I just wanted him to eat something that wouldn't make him sick!  After two days of not eating much more than toast, my husband appetite started to come back and I jumped on the need for a good, healthy, hot meal.  I'd had the ingredients for this dish on hand for days and couldn't wait to try it.  And let me tell you, if there's one way to coax a man out of his sickness and off the couch, it's a hot, yummy dinner!  This worked wonders for perking my husband right up!

3 tablespoons Cajun seasoning (salt free)

1 teaspoon brown sugar

1/4 teaspoon salt

4 boneless salmon fillets (6 oz each)

2 tablespoons vegetable oil

1/4 cup orange marmalade

1 tablespoons lime juice

Combine Cajun seasoning, brown sugar, and salt. Rub over all surfaces of the fish. I even rubbed into the skin side.

Saute fillets in oil in a large non-stick pan over medium-high heat for 3-4 minutes. Turn and saute an additional 2-3 minutes.

Blend marmalade and lime juice. Swirl in skillet until melted. Turn fish to glaze on all sides.

Serve immediately.

I served with Home-Style Fries and Boursin Creamed Spinach.

Tuna Steaks with Balsamic Glaze

Who says you can only eat fish in the summer time?  I try to cook light, even in the winter months.  I check out the deals at our seafood counter, and when something's on special, I grab it as quickly as I can and scour my cookbooks for a fabulous recipe.  I often have a list of seafood dishes I'd like to try, and mark them off the list as fish becomes available.  But I'm not afraid to admit that every now and then I break down and buy frozen, only because I can't count on the fresh varieties all the time.  And, being a coastal chick, I need to fulfill my seafood craving every so often!  Enjoy this hearty meal year-round, and change up the fish to see what you like best!

4 tuna steaks, cut 3/4-inch thick

1 tablespoon olive oil

1/2 sweet onion, chopped

2 garlic cloves, minced

2 plum tomatoes, chopped

2 tablespoons orange marmalade

1/4 cup balsamic vinegar

Preheat the oven to 450 degrees.  Place the fish in a baking dish sprayed with nonstick cooking spray.  Bake for 6-8 minutes or until the fish flakes easily with a fork.  

Heat the olive oil in a skillet over medium-high heat.  Add the onion and garlic and saute for 1 minute.  Add the tomatoes.  Stir in the marmelade and vinegar.  Cook until of a glaze consistency.  Serve over the fish.

Serves 4.

Recipe adapted from My Mama Made That, by the Junior League of Hampton Roads.

Balsamic Chicken with Fresh Summer Relish

I tried this recipe several weeks ago.  Then I called my mama and told her she needed to make it too.  We've both made it a few times since then.  For other people.  This is one of those great meals that screams summer but is wonderful year-round.  It's full of flavor, vitamins, colors...and did I mention taste?!  Oh my the taste!  Simply to die for.  It's not even worth it for me to tell you any more about this dish; just go make it.  You can thank me later!

For the Chicken:

1 cup vegetable oil

1/2 cup balsamic vinegar

3 tablespoons ketchup

3 tablespoons sugar

1 tablespoon Worcestershire sauce

1 teaspoon dry mustard

1 teaspoon salt

1/2 teaspoon pepper

1 garlic clove, minced

2 green onions, chopped

5 pounds boneless, skinless chicken breasts

For the Relish:

1 red bell pepper, chopped

1 cucumber, chopped

2 tomatoes, chopped

1/2 cup purple onion, minced

2 tablespoons olive oil

2 tablespoons balsamic vinegar

1 teaspoon dried oregano

1 garlic clove, minced

1/2 teaspoon salt

black pepper to taste

To prepare the chicken, mix the oil, vinegar, ketchup, sugar, Worcestershire, dry mustard, salt, and pepper in a bowl.  Stir in the garlic and green onions.  Pour over the chicken in a baking dish, turning to coat.  Marinate, covered, in the refrigerator for 6 hours or longer.  Remove the chicken from the refrigerator and let stand at room temperature for several minutes.  Heat a skillet over medium-high heat.  Saute chicken until cooked through.

To prepare the relish, mix the pepper, cucumber, tomatoes, and onion in a bowl.  Stir in the olive oil, vinegar, oregano, garlic, salt and pepper.  Serve over the chicken.

The marinade may be reserved.  Boil for 2 minutes in a saucepan and then serve with the chicken.

Serve the chicken over a bed of your favorite version of quinoa.  Top with salsa, and drizzle with reserved, boiled marinade.  Voila.  Dinner's on the table!

Serves 6-8.

Recipe adapted from My Mama Made That, by the Junior League of Hampton Roads.

Orange-Dijon Salmon

Talk about a refreshing meal!  And super light too!  Perfect for a warm summer evening.  Perfect for the beginning of bikini season.  Perfect for shedding those last pesky five pounds (did I say five?  I mean....well, never mind!).  The simple fact is that this salmon is a fabulous recipe that comes together quickly; it tastes good, it's pretty on the plate, it's kind to the waste line, and it's pretty easy on the pocketbook, too!  Enjoy!

1 tablespoon Dijon mustard

1 tablespoon whole-grain mustard

1 tablespoon orange marmelade

4 6-ounce salmon filets, skin on

Preheat oven to 375.

Mix mustards and marmelade together.  Place fish skin side down in a baking dish.  Brush with sauce.  

Bake 12-15 minutes.

I served this fish over a bed of couscous (to which I added sauteed shallots, fresh parsley, 2 tablespoons lemon juice, 1 teaspoon lemon zest, and salt & pepper).

Serves 4.

Recipe adapted from Fitness Magazine.

Rosemary Salmon

My mama emailed me this recipe several months ago, and I must say, I can't believe it took me so long to make it!  Talk about a crowd-pleaser (well, if my husband counts as a crowd, that is!)...and healthy to boot.  Did I mention how easy this dish is to make?  It serves up wonderfully with lemon-roasted asparagus and a Caesar Salad for a South Beach Diet-worthy meal, or with a lovely quinoa side if you'd like to add some heartiness to your supper.  Do yourself a favor and make this meal now!!

2 large bunches of fresh rosemary 

1 large red onion, thinly sliced 

1 (2-pound) center-cut slamon filet, skin on 

salt

freshly ground black pepper 

2 large lemons, thinly sliced 

1/2 C. extra virgin olive oil 

Preheat the oven to 500 degrees F. 

Arrange half of the rosemary in the center of a heavy baking dish. Arrange half of the onion on top of the rosemary and place the salmon, skin-side down, in the dish. Add the salt and pepper and cover with the remaining onion and rosemary. 

Place half the lemon slices over the top and drizzle with oil. Tuck the remaining lemon slices around the edges of the baking dish (under the fish).

Roast for 20 minutes, or until flaky and the internal temperature reaches 130 degrees F.