Seafood Tacos

So a friend of mine asked me for a good fish taco recipe.  Instead of just fish I decided to throw in some scallops as well.  Really you could add any seafood to this, shrimp, mussels, crab.  It would all be pretty tasty!  This is a super simple and quick recipe and I was able to finish it all up in about 15 minutes.
Don't forget to check the previous blog out to see the lime dressing I use to marinate the beans, corn, onion and cilantro in! http://rollingaroundthekitchen.blogspot.com/2012/02/chickpea-salad.html

Utensils:


Bowl
Spoon
Saute pan
Spatula


Ingredients:

1/4lb Scallops
1-2 White Fish fillets ( I used tilapia, but cod or haddock would 
work too.)
1/2T butter
6-8 small flour or corn tortilla wraps
1/2 can red bean, drained
1 cup corn(fresh is always good, but I used frozen and it's just as good)
red onion(which I forgot to add in...I was in a rush to get dinner on the table, oops)
1/2c cilantro, rough chopped
lime
salt and pepper
sour cream

Combine the beans, corn, red onion and cilantro with the lime dressing that was made from the chickpea salad.  Let sit while cooking the seafood.  Season the fish and scallops with salt and pepper and saute with 1/2T butter until lightly golden brown and cooked through.  Set aside and brown up the tortilla wraps.  Drain the bean mixture and place some on the browned tortillas.  Flake the fish and place on top of beans and add the scallops as well.  You may want to cut the scallops in half to make them fit better.  Top with sour cream if you wish and ENJOY! So simple right? So healthy, fresh and easy.

Fish is Good...

http://www.doh.wa.gov/ehp/oehas/fish/fishbenefits.htm

http://www.fatburningfurnace.com/blog/tilapia-nutrition-facts-–-health-benefits-of-tilapia

Ricotta cheese

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Here is the yummy ricotta cheese, the one I used in the previous dip post.  I had no idea it was so extremely simple and quick it was to make! So now I will be making this whenever I need or want some instead of the store bought.  Yes, store bought is also simple and quick to go pick up, but there is just something about how what you make tastes so much better.  A sense of accomplishment and knowing it was your hard work that made it! So I hope you all try it and enjoy it as well!

Utenstils:

Stainer

Fine mesh cheesecloth

Spatula

Meauring spoons

Saucepan

Ingredients:

2qt whole milk 
1cup heavy cream 
1tsp salt 
3T lemon juice

Combine milk, cream and salt in saucepan.
Heat on high and stir occasionally. (keep an eye on this as it will boil over if you don't turn the heat down once it starts to boil.)
Bring to a boil and then add lemon juice and turn to med heat.
Stir constantly for two minutes.
Pour into the strainer lined with cheesecloth. (I do this over the sink, but you may also do it over another pot and save the liquid to make mozzarella!!)

Dips

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Jalapeno Popper Dip

Kale and Artichoke Dip

So my weekend consisted of a CubScout Pinewood Derby and making dips for the playoff games! 

Here is the bragging...Zach won 3rd place and it was his first derby race ever!(I am a little bit of a proud mom.)

Back to the dips! And no I don't mean people...edible dips!  I love dips, especially during football season.  Something easy to make and easy to eat too!  So check these two out...Make 'em for the SUPERBOWL!

Utensils:


Spatula
Bowl
Chef knife
Container to bake in(I used large muffin tins, since I was doing more than one and I also did not want to make massive amounts since it's just me eating it!!)




Jalapeno Popper Dip
Ingredients:


3 jalapenos, deseeded/veined, roasted, diced
5oz cream cheese
1oz goat cheese
2oz heavy cream
2T egg whites(I use the box liquid egg whites, you can use fresh, but I think it's easier this way)
2oz shredded pepper jack cheese(you can really use whatever cheese you like, cheddar, mozzarella etc.)
1tsp salt
1/2tsp black pepper


Mix all the ingredients together well.
Preheat your oven to 350F.
Place mixed ingredients into baking dish.
Sprinkle with a little more cheese and I added some bread crumbs to the top as well.
Bake for 25-30 minutes.

Spinach and Artichoke Dip:


Ingredients:


4oz ricotta(my next post will show you how to make this)
1 cup artichoke hearts, chopped
1 cup spinach, if frozen-thaw, drain, chop, if fresh-saute with butter, salt, chop
*oh and I used kale as an alternative to spinach, super healthy just like spinach and it gives a slightly different flavor to this dip. Take a look at the bottom article about the 8 most nutrient dense foods.
4oz mozzarella cheese
1oz parmesan cheese
1 tsp salt
1/2 tsp black pepper



Mix all ingredients together well.
Preheat the oven to 350F.
Place ingredients in your baking dish and sprinkle with a little more parmesan.
Bake for 25-30minutes.

Ok so I used kale btw.  It is pretty darn healthy!

Health Watch:

http://www.organicauthority.com/health/most-nutrient-dense-healthy-foods-on-earth.html

http://www.kalenutrition.net/