Memories and healthy recipes for your dinner table.

Tag: summer

Cowboy Cornmeal Omelets

In this post we begin with a recipe for an omelet made from a cornbread batter as opposed to eggs. I could not find white cornmeal mix in our local grocery store. Instead I used plain yellow cornmeal in place of the mix. Not completely […]

School Day Apple Pie

One day this past spring, on the way back to the car after picking Mason up from school, he stopped to admire a great redwood tree standing in a neighboring yard. “Hey, that looks like the tree in the book my teacher read today!” I […]

Fish Tacos with Cilantro Sauce and Cabbage

Fish Tacos with Spicy Cilantro Sauce

I have this obsession with cilantro sauce ever since I had a Mexican salad with a cilantro pepitas dressing last year. This cilantro sauce is no where near as complicated as the dressing but somehow it still packs fire.

For the marinade I do not have any measurements except think a “dash here and a dash there.” All I did was pour some of the spice in my palm and using my fingers I sprinkled it over the fish. I like the taste of cumin so I sprinkled a lot. If you are unsure try using a 1/2 teaspoon to 1 teaspoon each of the spices. Except for the red pepper flakes. If you like fire go ahead otherwise only use 1/8-1/4 teaspoon. Because there is oil in the marinade (a tip I learned from The Good Mood Food Blog) you should not need to add anymore to the pan before cooking.

Cilantro Sauce:
1 handful green onions
1 handful cilantro
3 tbsp light mayonnaise or plain yogurt
3 tbsp light sour cream
Juice from 1 small lime
Salt and pepper to taste
1 large garlic clove minced

Throw all the sauce ingredients into a food processor. Pulse several times until sauce is smooth; set aside.

Cilantro sauce

Fish Marinade:
2 (3-4 oz) Mahi Mahi steaks
Olive oil
1 lime
Ground cumin
Red pepper flakes
1 garlic clove, minced
Kosher salt

Place fish in a baking dish. Drizzle olive oil and lime juice over the fish. Season with cumin, paprika, red pepper garlic and salt. Let sit for 15 minutes to an hour in the refrigerator. Grill fish in a skillet or on a grill for 2-4 minutes each side or until the fish easily flakes and is opaque.

To serve:
4 (6-inch) corn or flour tortillas
Shredded cabbage or lettuce
3-4 radishes, sliced (optional)
Avocado, sliced (optional)
Cilantro Sauce

Heat tortillas on the grill for crispier or in the microwave. Slice or flake fish and place in tortillas. Pile cabbage on top of fish, then add a dollop of cilantro sauce. Makes 4 tacos

Zucchini Cobbler

I skipped making zucchini soup to make zucchini cobbler all because I had some apples and lemons to use up. I was a little concerned with the amount of sugar and flour, a tidbit I did not notice until I was in the process of […]

Italian Salad with Sun Dried Tomatoes and Artichoke Hearts

This recipe for was passed on to me by a friend of mine. She stresses that she is not a fan of feta cheese but this salad is THE best salad she has ever eaten. I second that motion. Thank you for sharing. Source: Melissa […]

Apple and Ice Cream Pie

Apple and Ice Cream Pie

In many parts of the world September brings show tail signs that fall is close at hand. Here in the valley we will not feel the effects for another couple of months. I should have been born or at least moved to the northern east coast. I love the fall colors, the nippy air, basements and apple farms.

This recipe has been on my “to try” list for years. Sad really that I never got around to making it. There is a lot of time consuming prep work involved (4 1/2 hours worth) that maybe psychologically added to the delay. When we heard the nieces were coming to visit I pulled out the recipe and dove right in. The pie was a hit. The yogurt melted fairly quickly but if it does not sit in the refrigerator long enough the apples remain frozen and personally I am not a fan of frozen apple. My conclusion it this. Apple and Ice Cream Pie is meant to resemble a bowl of warm apple pie in a pool of semi melted ice cream. Not a perfectly cut slice.

10 reduced-fat graham cracker sheets
2 tbsp brown sugar
2 tbsp butter, melted
1 large egg white
Cooking spray

Preheat oven to 350 degrees. To prepare the crust, place crackers in a food processor; process until fine crumbs form. Add 2 tablespoons sugar, 2 tablespoons melted butter, and egg white; pulse 8 times or until moist.

Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 8 minutes; cool on a wire rack. Freeze 30 minutes to overnight.

1 tbsp butter
5 cups (2 lbs) thinly sliced peeled Granny Smith apple
3/4 cup water
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 tbsp brown sugar
4 cups reduced-fat vanilla frozen yogurt, softened
1 ground cinnamon, divided
6 tbsp caramel topping, divided
1 tablespoon chopped pecans, toasted
1 reduced-fat graham cracker sheet, coarsely crumbled

To prepare filling, melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add apple; cook 10 minutes or until lightly browned, stirring frequently. Add water; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in 1 tablespoon brown sugar, 1/4 teaspoon cinnamon, and nutmeg; cook, uncovered, 3 minutes or until liquid evaporates. Remove from pan. Cover and chill 2 hours.

Place frozen yogurt in a chilled bowl. Stir in 1teaspoon cinnamon and 3/4 cup apple mixture. Cover and chill 30 minutes. Spread half of yogurt mixture into frozen crust (keep remaining yogurt mixture in freezer). Top the yogurt mixture with the remaining apple mixture. Drizzle with 1/4 cup caramel topping. Cover and freeze 1 hour. Carefully spread reserved yogurt mixture over caramel. Top with graham cracker crumbs and pecans. Drizzle with 2 tablespoons caramel topping. Freeze overnight or until solid. Place pie in the refrigerator for 30 minutes before serving.

Banana Chocolate Chip Cookies

Banana chocolate chip cookies was Adelin’s pick for Kids Choice. The kids went nuts over them. I had to bag them up and hide them before they got little tummy aches from eating to many. Banana chocolate chip cookies makes for a fun after school […]

Mini Pigs in a Blanket

Talk about blast from the past. I have not eaten a “pig in the blanket” since I was a little girl. The kids were a little skeptical at first, you know the whole something new hurdle. My sister-n-law Roxanne showed us how to make these […]

Sparkling Ginger Sorbet Floats

Ginger Sorbet Floats

Summery light sorbet floating in sparkling Ginger Ale. Ooo, it just exudes summertime goodness. The ginger ale we used is Reed’s. It is a refreshing blend of honey, ginger root, pineapple, lemon and lime. This is powerful stuff.

Ginger ale
Flavored sorbet

Use a melon baller or ice cream scoop to fill a glass with balls of sorbet. Pour the ginger ale over the sorbet.

Deviled Eggs

Deviled eggs are as different as the humans making them. I for one am a traditionalist. While shrimp or chipotle deviled eggs sound divine I prefer the basic taste of deviled eggs I have grown up eating at every Easter feast and picnic. The past […]