Cajun Mahi-Mahi

And no, "Cajun" is not a euphemism for "burnt."

We had this earlier in the week and I thought I should probably post it before I become a hunt-and-peck gimpy typist for a few days! We've started doing a little more shopping at Whole Paycheck--I mean, Foods--and this past week we found some delicious-looking Mahi Mahi. Using all possible recipe-providing iPhone apps I still couldn't find a recipe I liked so we decided to try blackening it (our favorite way to order it in a restaurant). But it turns out you need a cast-iron skillet to blacken things and I'm pretty sure Calphalon does not equal cast-iron. So as we do with just about everything, we turned to the trusty George Foreman Grill and some serious spices.

Cajun Mahi-Mahi

1lb Mahi Mahi filets (2)
2 tbs Chili Powder 1 tsp Garlic Powder
2 tsp Onion Salt
2 tsp Thyme
2 tsp Paprika
1 tbs Creole Seasoning

Cut the fish into two fillets. With Mahi-Mahi, make sure you cut the fillets around the vein line to avoid a fishy flavor (thank you Food Network!) Mix all spices in a medium to large shallow bowl. Dredge each fillet in the spices, and add to *extremely* hot grill (to make it seem blackened). Fish should be ready in 5-6 minutes and you'll want to make sure you have some Popsicle for dessert! I should note I pretty much made up the measurements for the spices and went for a more dump-and-pour method...but I think that's pretty close. Just don't over-do the chili powder because then a whole box of Popsicles won't save you. Serve with steamed green beans.

Favorite Steamed Green Beans

2 handfuls of washed green beans with ends cut off
2 tbs Asian salad dressing (Kraft light)
1 tbs low-sodium soy sauce
1 tbs sesame oil

Steam green beans over the stove or in microwavable Ziploc bag. While they're steaming, mix dressing, soy sauce, and sesame oil. Pour over steamed green beans. The pairing of the Asian flavor actually compliments and almost cools-off the Cajun fish. Could also do this with Tilapia...

Creole Fried-Rice

I admit it. I completely lost the original Southern Living recipe for this, and instead made it up this past week. But it's still good, so I'm sharing it anyway. Perhaps like all things Creole, it's a bit of a "kitchen sink" recipe, so I'll tell you how we make it, and other potential variations for you (to the best of my memory!)

Creole Fried-Rice

1lb chicken tenders, grilled, diced
1/2 lb kielbasa (we have discovered turkey kielbasa works well), grilled, sliced
1/2 lb shrimp, peeled
NOTE you can use any combo of the above based on your preference. For example, I'm not much of a shrimp eater thanks to a bad experience in Mexico, so we combine the sausage and the chicken.

1 can chicken broth (reduced sodium)
1/2 green bell pepper, seeded and diced
1/2 red bell pepper, seeded and diced
1 small to medium yellow onion, diced
2 cups rice or 1 cup quinoa
2 cloves of garlic, crushed
Tabasco
Creole seasoning
Olive oil
**Other add-ins include sliced okra or fresh jalapenos

Prepare rice or quinoa according to directions, substituting chicken broth for water. While rice/quinoa is cooking, grill chicken or sausage on outdoor grill or George Foreman. Or if preferred, you can use one large skillet. I'll reiterate that you should adapt this recipe for your preferences. Brown the onion and garlic in a large skillet with a few tablespoons of olive oil. If cooking chicken or shrimp in the same pan, add those in at the same time with hefty few shakes of Creole seasoning (I'm pretty generous with my seasoning). Once meat is cooked and/or onions and garlic are soft, add in sausage, previously grilled chicken if applicable, and diced peppers with additional shakes of Creole seasoning. The general rule of thumb I invented is: whenever you're adding meat to the skillet, add more seasoning. Stir for a few minutes until everything is heated through and peppers begin to cook. Add rice or quinoa with several dashes of Tabasco, and stir all-together in the skillet until you hear the rice or quinoa sizzling. Serve immediately.

So as you can tell, there's not really any strict way of putting this together, but if you dump and pour all of the ingredients and somehow everything gets cooked, it's delicious! As if Southern Living would print something that wasn't right? I just read my Fall issue this morning and am now dying to decorate chocolate moon-pies with jack-o-lantern faces. I think I'll give them out at work during October. In reality, as much as I hate the fact that Fall leads to into the season I HATE and refuse to name--I can't hold that against Fall now can I? So with that, I think I'll go find some mums for the porch. OH I will also try to start taking pictures of my recipes. You know me--always in such a hurry to eat!

Southwestern Salad w/ Chicken

The only bad thing to say about this recipe is it makes a TON! And of course, salad is a little difficult to save. But it's absolutely delicious and something fresh and light as we go into Fall. I should also note that my mom doesn't make it with chicken, so it can be a completely vegetarian-friendly dish all on it's own. BUT since Bobby has his whole "no-meat-no-meal" philosophy, I throw in some diced chicken tenders. Oh, and my mom layers it too and it's really very pretty. I just dump and pour--but either way use the largest salad bowl you have.

Southwestern Salad (w/ Chicken)

1 head of romaine lettuce, shredded
5 plum tomatoes, chopped
15 oz can of black beans, rinsed and drained
1 small purple onion, chopped (or bunch of green onions, chopped)
80z of shredded Mexican cheese blend
1 lb of grilled chicken tenders, chopped
15 oz can of Mexican corn with green and red peppers, drained
6 oz can of sliced ripe olives, drained (we have to omit these for Bobby)
2 cups of crushed Baked Nacho Doritos

Cook chicken tenders on George Foreman, regular grill, or chop and heat in skillet. Layer in this order, or "dump and pour". Top with Cilantro-Lime Vinaigrette (see below).

Cilantro-Lime Vinaigrette

1/3 c fresh cilantro, chopped
1/2 c olive oil
1 tsp sugar (I use Splenda)
1/2 tsp pepper
1/4 c lime juice
1/2 c sour cream
1/2 tsp salt

Ideally, process all ingredients in a food processor or blender until smooth. I usually don't read all the way to the end of my mom's instructions and just mix together in a Pyrex measuring cup. The downside of that is the cilantro stays large, but I LOVE cilantro, so I'm OK with it.

Top salad with dressing and either serve in layers or stir stir stir with really large or heavy duty salad tongs. I need some. Stocking-stuffer hint.

Trust me on this

And for my final post of the week (Bobby went to bed at 8 tonight after downing a package of Lean Pockets like a college freshman, and is on call tomorrow, thus no more cooking) I give you a Gibbons staple! This is one of the fastest, easiest things you can possibly make, it's not too terrible for you, and it reheats excellently--I've had it twice for leftover lunches this week. This was first served to Bobby and I by Whitney Blocker Mashburn, and it was introduced to us merely as "Cheesy Beefy Thing." I thought titling my blog post "Cheesy Beefy Thing" was probably a bit weird, so really you have to trust me (and Whitney). As further proof this should be incorporated into your dinner rotations, Colleen trusted me and she and Ryan have had it several times. So there.

You can do a lot of substitutions so I'll present all the options.

Cheesy Beefy Thing

1 lb ground beef (OR substitute ground turkey or chicken--this week we opted for turkey)
2 cups rice (white or brown, OR substitute 1 cup quinoa)
1 large jar of your favorite pasta sauce (Whitney opted for Ragu with veggies, while Bobby and I go strictly for Paul Newman--we switch it up between his Marinara, Four Cheese, or this week we used his Garlic and Fire-Roasted Tomato)
2 cups shredded mozzarella (2% is good)

Cook rice or quinoa according to package directions. While your starch of choice is cooking, thoroughly cook the ground beef, turkey, or chicken. In a large mixing bowl combine the cooked meat, the the rice or quinoa, the entire jar of sauce, and the 2 cups of mozzarella. Stir, stir, stir. Pam a 9x13 Pyrex or other baking dish and pour in mixture--spread evenly. Top with sprinkled additional mozzarella or Parmesan if desired, and cover with tin foil. Bake covered at 350 for 20 minutes, then remove the foil. Bake for an additional 10 minutes.

So I get that you wouldn't normally combine rice, beef, and marinara sauce, but seriously just trust that it's quick, yummy, and can reheat all week long--so make it on Sunday, Monday, or Tuesday. And the lighter version with ground turkey, quinoa, and 2% cheese is JUST as good. Or ya know...as close as you get with ground turkey :-) I'll also note that since Bobby gets to make requests, so do readers. So if there's something that you recommend, or want more chicken recipes in general, or know of something I make and want the recipe for...feel free to submit!

Pulled Pork (Tenderloin)

Well our A/C is out and while I wait on maintenance in our now-80 degree apartment, I'm beginning to feel little bit like last night's dinner in the slow-cooker! First off, if I haven't said it before, a slow-cooker is the workweek's best friend. It may sound antiquated or just plain hard to lift from the bottom shelf of the pantry BUT it's worth it. And I've found a few recipes that work year-round, so you don't just have to lug it out in the winter.

So this was an Anne and Bobby creation last night and a first round attempt at making pulled pork for 2 from a pork tenderloin. BBQ aficionados will note that most pulled pork is actually pork shoulder, but we're not really trying to feed an army around here--so tenderloin it is. We had some hiccups BUT I've modified the following and it should be delicious, and perfect for homemade pulled pork sandwiches.

Pulled Pork (Tenderloin) Sandwiches

1 pork tenderloin (plain is preferred, followed by peppercorn) *Note* Plain pork tenderloin often comes in packs of 2, so be sure to freeze the other one. We made this from a frozen leftover and it took about a day and a half to thaw out.
1 bottle of your favorite BBQ sauce (we use and swear by Jack Daniels)
Chili Powder
Crushed Red Pepper
1 cup Bourbon (we use and swear by Four Roses)
1 cup water
1/2 cup honey

Pam your slow cooker. Pat the tenderloin down with a generous handful of chili powder. Regular blog readers might note Bobby and I like spicy food, but feel free to use less. Place tenderloin in the center of the slow cooker and sprinkle generously with crushed red pepper. Put honey in a microwavable bowl or Pyrex measuring cup, add Bourbon. Microwave for 30 seconds to thin out the honey, and stir well. Stir in additional 1/2 cup of BBQ sauce and pour over tenderloin. Rotate tenderloin in pan to ensure coating is all over. Pour the cup of water in the slow-cooker but not directly on the tenderloin (don't want all the seasoning to come off!) Cook on LOW heat for 6-6.5 hours. If you'll be home during the day, set the timer for 3 hours and rotate the tenderloin halfway through. It may look a little charred at the end, but once you take it out and begin forking it apart, it'll be perfectly done inside!

Strip the tenderloin apart with a fork (if the outside is tough use your kitchen scissors) and add to a toasted sandwhich or hamburger bun. Top meat with additional few tablespoons (or globs, whatever) of BBQ sauce. Serve with Mac & Cheese (1st blog recipe, or Velveeta) and a fruit salad and you're good to go!

I've already made tonight's dinner, but I'll post that tomorrow. I don't think people who like a good pulled pork sandwhich would sign off with "Bon Apetit!" Julia-Child-Style, so I'll leave you with a CHOW DOWN Y'ALL!

Macadamia Nut-Crusted Tilapia w/ Pineapple Salsa

OK if it's new recipes you want, then new recipes you get! This is a warm-weather dish, so I highly recommend trying it out before things cool down too much, and it depends heavily on fresh pineapple (even if you don't like tilapia, find something to put this salsa on!) But it's delicious, I made it last night and when I handed Bobby his plate his eyes were almost as big! And I got the recipe from Cosmo of all places. Serve with Cilantro-Lime Rice or Quinoa and Sesame Snap Peas (listed below).

Macadamia-Nut Crusted Tilapia

1/2 c flour
1 egg, lightly beaten
1 cup crushed macadamia nuts
2 tilapia fillets (go for 3 to 4 oz each--mine were only an ounce and a half on accident)

Preheat the oven to 400 and Pam a baking sheet. Put flour, egg, and nuts in three separate shallow dishes. Coat/dredge the fish first in the flour, then the egg, then the nuts. Place each fillet on the baking sheet and cook 12-14 minutes for thicker fish or 10 for thinner fish. It'll turn a nice golden brown and flake easily with your fork. While that's baking...

Pineapple Salsa

1-2 cups finely chopped fresh pineapple
1-2 Tbs. minced purple onion
1/2 a diced jalepeno, seeds removed
1/4 chopped or minced cilantro

Combine everything in a bowl and serve over the tilapia. The combination of the pineapple with the jalepeno is divine. Also while the fish is cooking...

Sesame Snow Peas or Snap Peas (your preference)

1-2 servings of snow peas or snap peas
1 Tbs butter
1 Tbs sesame seeds

I used snap peas because they're my preference. Steam the peas (if you don't have an over-the-stove steamer the Ziploc steamer bags are great), toss with butter until it melts, add sesame seeds and coat.

Cilantro-Lime Quinoa/Rice

We pretty much replace all rice dishes with quinoa so it's your preference. And I actually started the quinoa before the fish because it takes about 15 min. to cook.

Add 1-2 Tbs. of lime juice to the water when preparing the rice or quinoa by package directions. When ready, stir in additional lime juice if desired and 2 Tbs. chopped cilantro. All of it was SO good!

Back to...Blogging?

OK so clearly I don't cook a whole lot in the summer. That's not to say I didn't try a few new recipes (on which I plan to do some retroactive posting on because, like a L'Oreal commercial, they're worth it). But summer is just not the most consistent time to be in the kitchen. And quite frankly after seeing Julie and Julia I felt a little bit like a cooking blog poser! So to that end I will say--I am in no way attempting to copy anyone or any idea. If you are looking for Julia Child-esque recipes, this is NOT the blog for you. I err on the side of Rachel Ray, and would like to reiterate that, with few exceptions, the majority of these recipes are going to be under an hour (and preferably 30 minutes) and weeknight-friendly. I am simply someone who likes to eat and share easy recipes for things others who also like to eat and don't have all day in the kitchen.

So my sister-in-law recommended I make a "triumphant" return to blogging on the first day of Fall...which I believe is the 21st or somewhere around there. But I personally mark Labor Day Weekend the official conclusion of summer--a time to trade in my summer-spirited red and pink Kate Spade tote for my practical, albeit still stylish, black leather Coach carry-all. Therefore, Labor Day is as good a time as any to get back to it.

And for anyone interested in tidbits other than cooking, you can continue reading. All-in-all we had a very nice summer--as Louisville summer's often are. Bobby spent several weeks up in the Cincinnati area doing a Family Medicine rotation with an emphasis in rural medicine. This contributed heavily to my lack of planned summer meals. He's now wrapping up his Psychiatry rotation, which means our dinner conversation steers in the direction of misguided or failed suicide attempts and other unpleasant aspects of Psychosis. Fortunately for Bobby he's found Psych much more interesting than he originally thought and has enjoyed his time there. Up next is Internal Medicine until Christmas. He'll be doing two weeks of career explorations during that time, and has chosen to focus on a week in Orthopedics and a week in Cardio-Thoracic Surgery. I'm sure med spouses everywhere are clucking their tongues with sympathy for me--and I'll take it :-)

I spent the summer working, working, and working some more. Babysitting interns is exhausting. Others get to spend their summer letting things slide, whereas my past few summers have been filled with late nights, forced mingling, and pre-campus stress. Fortunately this was all capped between a lovely weekend in Charleston on one end and a lovely long weekend in Seattle and a visit from T&C on the other. And if you follow me on Facebook you know that this summer was also dedicated to taking Gus to Puppy School! Despite initial concerns leading to several glasses of wine after each class, he GRADUATED! Think old school 90210 and sing with me now--Gus Gibbons Graduates! Gus Gibbons Graduates! And finally, Shadow Belle spent her summer trying to kill wasps through the screen door and sleeping in the sunshine while everyone worshiped her as the Princess of the Gibbons House that she is.

Now that any readers I have left are either caught up on Gibbons life or bored senseless, let's get back to dinner! :-)