A Little Taste of Mexico

My sister and I are going on our 2nd annual "Sister's Cruise" soon and I am so excited, I just don't know what to do with myself.  So, to help pass the time, I decided to make some foods in the culinary style of each of the ports we are stopping at on the cruise.  Our first two stops are both in Mexico - Cozumel and Costa Maya.  I don't know how authentic my Mexican meal is, but is sure was delicious!
Drink...

Classic Margarita
There's no way I could do a Mexican blog post without a margarita.  And you won't find any margarita mixes in this recipe - it's the real thing!  At first I thought it tasted quite strong, but after a sip or two, I ended up loving it!  Plus, who knew margaritas were so easy to make??
Ingredients:

• 2 oz of tequila
• 1 oz triple sec
• 1 oz lime juice
• salt for rimming

 Directions:

1. Moisten the rim of the glass with water and holding it upside down, dip the rim into the salt.
2. Fill a glass with ice (I didn't have margarita glasses, so I made mine on the rocks.  If you'd prefer it in a margarita glass, combine all the ingredients in a shaker and strain into the rimmed glass.)
3. Pour all the ingredients into the glass and stir.
4. Garnish with a lime. 

Dinner...
Guacamole and Quesadillas
This dinner sounds so simple, but it was sooooo good!  I really impressed myself with this one.  I don't know if it's because I haven't had good Mexican food in a while or what, but this was restaurant-quality!  I will definitely be making it again soon.

Chips and Guacamole
*recipe from: Baby Center Blog
I have a real love of avocados and therefore, I really enjoy guacamole.  This recipe was great as an appetizer/snack and as a topping on the quesadillas.  However...if you like your gauc spicy like I do, your going to need to add a lot more heat to this recipe.
Ingredients:

• 4 Ripe Avocados
• 2 Limes, juiced
• 1 Roma Tomato, diced
• 1 Small Red Onion, diced
• 1 Jalapeno, deseeded and diced
• 1/2 cup Cilantro, chopped
• 1 tsp Ground Cumin
• 1 tsp Fresh Ground Black Pepper
• Kosher Salt to Taste 

Directions:

1. Cut the avocado across the center and split in halves. Take the pit out and take the avocado out of shell using a large spoon.  
2. Place in a mixing bowl and add the lime juice. 
3. Incorporate together using a large spoon to break up the avocado.
4. Add remaining ingredients, stir to combine, and season to taste.

Chorizo and Pepper Quesadillas
These were amazing!  I usually don't like to toot my own horn too much, but really, these were terrific.  There's nothing too special about them, but the combination of ingredients, perfect cooking of the quesadilla (which is rare, because I almost always burn them!), and delicious toppings made it over the top delicious.  Our toppings were the guacamole, sour cream, and Doug's homemade pico de gallo.  I can't wait to make them again...Soon!
Ingredients:

• 2 flour tortilla shells
• 1 chile pepper (I wanted to use a poblano, but our grocery store doesn't have them.  I think the one I used was an Cubanelle, but I'm not sure because there was no label on it at the store), roasted and peeled
• chorizo sausage (I used Trader Joe's Soy Chorizo because its so delicious and a little healthier), browned
• shredded cheese - Mexican blend
• toppings of your choice - ours were: guacamole, sour cream, and pico de gallo

Directions:

1. Spread all the ingredients over one of the tortillas.
2. Top with another tortilla.
3. Place in a skillet and cook until browned on each side and the cheese is melted.

Dessert...

Easy Mexican Flan
*recipe from: The Coach's Wife's Kitchen
I just recently began liking flan (because I had never tried it until recently).  I thought it would be difficult to make, but it's really simple.  While making it, I was thinking..."there is no way this is going to turn out right."  But, it did!  Just keep going when you're making/cooking it - even if it doesn't seem like it's going to work out.  This flan would be an easy way to impress people and is the perfect end to a perfect Mexican dinner!
Ingredients:

• 1 Cup and ½ Cup Sugar
• 6 Eggs
• 1 Can (14 oz.) Sweetened condensed milk
• 1 Cup Heavy cream
• ½ Cup Milk
• 1 tsp Vanilla 

Directions:

caramel coated ramekins

1. Put 1 cup sugar into a small sauce pan over medium heat stirring constantly. It will slowly melt down to a caramel color liquid. Be careful not to let it burn.
2. Once all of the sugar is liquid equally pour into ramekins (6 to 8 depending on their size). Swirl the liquid around until it has covered the sides. You will have to hurry it cools very quickly.  (I did not get it coated well and it worked out just fine)
3. Blend the eggs together, add the milks then slowly add the ½ cup sugar and vanilla. Stir until combined. 
4. Pour the milk mixture into the prepared ramekins. Place them into a large baking dish filled with 1 to 2 Inches of water. Bake at 325°F for 45 minutes or until a toothpick or a knife comes out clean. 
5. Cool the ramekins in the refrigerator for at least one hour before serving.
6. Slide a knife around the edge then tip the ramekin over onto a plate the caramel sauce will spill over the custard. Serve with fresh berries or just alone. YUM!

A Pretty in Pink Dinner

In honor of Valentine's Day, all the foods I made for this meal are pink.  In addition, they are all delicious.  :)
Doug and I prefer to stay in on Valentine's Day since the restaurants are usually really crowded and have a different menu for the holiday.  So, why not try it?  Stay in and cook your Valentine a pink meal!
Drink...

Strawberry Sweethearts Cocoa
*recipe adapted from: babble.com
This is perfect for a chilly valentine's evening!  It's very, very sweet, so I would serve it after dinner with dessert.  
I changed several things in the recipe because of the ingredients I had/could find in the grocery store.  Even with the changes it turned out delicious!  
It reminded me of a chocolate covered strawberry and was warm and creamy.  A great alternative to regular hot chocolate!
Ingredients:

• 4 tablespoons butter
• 1/2 cup sugar
• 1 pint strawberry ice cream *[I didn't want to buy a huge carton of ice cream because then I'd eat it all :) So, I used strawberry milk instead.  It worked well!]
• 4 cups water (I didn't add any water since I used milk instead of ice cream)
• Whipped cream
• 1 cup Mini chocolate chips
• 1 tablespoon chocolate sprinkles *[I used heart sprinkles instead]

Directions:

1. In a medium-sized bowl, melt the chocolate chips and dip the top of four mugs into the chocolate. Set aside, allowing chocolate to harden. 
2. In a medium pot, whisk together the butter, sugar, and ice cream *(or milk) over medium high heat until melted.  
3. Whisk in the water *(I omitted water since I used milk), one cup at a time until your favorite texture/flavor is achieved.  Heat just until steaming.  
4. Pour into chocolate-rimmed mugs.  Garnish with a dollop of whipping cream and a sprinkling of chocolate (or heart) sprinkles.  Serve with the yummy cookies below!

Dinner...

Salmon With An Herb Caper Sauce
*recipe from America's Test Kitchen Cookbook
Pretty much the only pink thing I could think of for an entree was salmon.  I am not the biggest salmon fan, but as far as salmon goes, this was a great recipe.  The sauce is delicious!  I wanted to serve beets as a side dish for the color, but I never got around to buying them.  Oh well, maybe you'll get some for your salmon :)
Ingredients:

• 2 lemons
• 1 large shallot, minced
• 2 tbs parsley, minced
• 2 tbs tarragon, minced
• 1/2 cup dry white wine
• 1/2 cup water
• 1 (1 1/2 to 2 pound) skinless salmon fillet
• 2 tbs capers
• 2 tbs olive oil
• 1 tbs honey
• salt and pepper

Directions:

1. Cut one lemon into 8-10 slices.  Cut the other lemon into wedges and set aside.
2. Arrange the lemon slices in a single layer on the bottom of a 12 inch skillet.
3. Scatter 2 tbs of the shallots over the lemons.  Add the wine and water.
4. Cut the salmon filet into four equal pieces.  Place the filet in the pan skinned side down on top of the lemon slices.  
5. Set the pan over high heat and bring the liquid to a simmer.
6. Reduce heat to low, cover, and cook until the sides of the filets are opaque but the center is still translucent (11-16 minutes).
7. Remove the pan from the heat and transfer the salmon and lemon slices to a paper towel lined plate.  Tent loosely with foil.
8. Return the pan to high heat and simmer until the cooking liquid is slightly thickened and reduced to 2 tbs (4-5 min).
9. Meanwhile, combine the remaining shallots, herbs, capers, olive oil, and honey in a medium bowl.  
10. Strain the remaining cooking liquid through a fine mesh strainer into the bowl with the herb-caper mixture.  Whisk to combine and season with salt and pepper.
11. Season the salmon with salt and pepper.  Lift the salmon off the lemon slices and place on a plate or platter.  
12. Spoon the vinaigrette over the top and serve with lemon wedges.

Dessert...

Almond Cookies Topped with Raspberries and Brown Sugar Cream Cheese Frosting
*recipe from Dwell on Joy
Ingredients:
(makes 3-4 dozen cookies) 
for the almond cookies:

• 1 package of Betty Crocker sugar cookie mix
• 1 stick unsalted butter, softened
• 1 egg
• 1 tbsp flour, plus extra for rolling out dough
• 1/2 cup crushed slivered almonds
• 1/2 tsp pure almond extract

for the brown sugar cream cheese frosting:

• 1 1/4 cup light brown sugar
• 1/4 cup cornstarch
• 1/2 cup powdered sugar
• 2 - 8oz packages 1/3 less fat cream cheese, room temperature
• 1/2 cup (8tbsp) unsalted butter, softened
• 1/2 tsp pure vanilla extract 
• red food coloring if you'd like to tint it blush like me   
• 1 container of raspberries, rinsed and patted dry

 Directions: 

1. In a stand mixer, make the sugar cookies according to package directions. Add the crushed almonds and almond extract to the dough and stir until combined. Using flour first to dust your surface, roll the dough out to about 3/4 inch thick.
2. Using a small circle cookie cutter (about 2 inches) dipped in flour, cut out circles. Roll out remaining dough and cut out circles until the dough is used up. Place on a greased cookie sheet and bake 10 minutes or until just starting to brown. Cool on pan 2 minutes and then, using a spatula, place on a baking rack to cool completely.
3. While you are baking the cookies, it's time to make the frosting. Using a hand mixer, beat the cream cheese and butter in a bowl until fluffy. Add the brown sugar, cornstarch, powdered sugar, and vanilla and beat until the frosting is smooth and light. Add a few drops of red food coloring to the frosting at the end if you'd like to make yours blush like mine :) Chill the bowl in the fridge to thicken the frosting, or until the cookies are cooled completely.
4. When the cookies are cool and the frosting is chilled, it's time to assemble your treats! Rinse and pat dry your raspberries and have them handy. Place your frosting into a Ziploc bag and seal it. Clip the corner off of one side of the bottom, and pipe the frosting onto the cookies. Gently smoosh the raspberry into the frosting for the finishing touch!

Put the Lime in the Coconut (or in the Martini, Fish, and Cake)

I thought we deserved a little slice of summer in this dreary part of Winter.  All these dishes are light and limey.  Perfect for transporting you from cold, snowy weather to the warm sunshine of Key West!
Drink...

Key Lime Pie Martini
I recently discovered a new favorite drink - a lemon meringue pie martini.  This is basically the same drink, except instead of lemon, I used key lime juice.  It turned out delicious and tasting very close to a slice of pie.  Mine was a little sour for my taste, so you might want to add a little less lime juice.
Ingredients:

• 2 oz cake flavored vodka (I think vanilla vodka would also be good if you don't have cake vodka)
• 1 oz key lime juice
• 1/2 oz simple syrup
• splash of cream
• lime for garnish

Directions:

1. Pour all the ingredients except the lime into a shaker full of ice.
2. Shake and strain.
3. Pour into a chilled martini class and serve with a lime wedge, or a floating lime wheel.

Dinner...

Honey Lime Tilapia
*recipe from: One Lovely Life
I am gradually getting myself to enjoy eating fish and with a recipe like this, it makes it much easier.  This was delicious and easy.  Tilapia is such a non-fishy fish, which I love.  All you do it marinade it and saute it!
Ingredients:
(serves 4)
For the fish and marinade:

• 4 (4-5oz) tilapia fillets (thawed if frozen)
• Juice and zest of 1 lime
• 1 Tbsp olive oil
• 1½ Tbsp honey
• ½ tsp salt
• ½ tsp pepper
• ¼ tsp garlic powder

For dredging and cooking:

• ½c flour
• ¼ tsp salt
• ¼ tsp pepper
• 1-2 Tbsp olive oil

Directions:

1. Assemble marinade by combining lime zest, lime juice, olive oil, honey, salt, pepper, and garlic powder in a gallon-sized zip-top bag or shallow container with a lid. Add fish and marinate in the refrigerator anywhere from 1 hour up to 24 hours*.
2. When ready to cook, combine flour with salt and pepper on a plate. Remove each fish fillet from the marinade and dredge lightly with the flour on both sides (just a light, light coating).
3. Heat 1-2 Tbsp olive oil in a medium skillet over medium-high heat until shimmering. Cook fillets 2 at a time for 3-4 minutes per side or until opaque and browned (this works best if you don’t disturb the fish much while letting it cook).
4. Serve with lime wedges.

Dessert...

Key Lime Pound Cake
*recipe from: MyRecipes.com
I've never made pound cake before, but it turns out it's pretty simple.  This makes a lot of cake!  I didn't have a tube pan like the recipe suggests using (I'm actually not even sure what a tube pan is), so I used a bundt cake pan.  In fact, this recipe made so much batter that I used two bundt cake pans...one cake for work, one cake for home :)  
Even though pound cake can be heavy, this cake tastes light and refreshing.  The glaze on mine was a bit sour, which I liked.  But, if you don't like things sour, I would add less lime juice or more sugar.
Ingredients:
For the cake:

• 1 cup butter, softened 
• 1/2 cup shortening
• 3 cups sugar 
• 6 large eggs 
• 3 cups all-purpose flour 
• 1/2 teaspoon baking powder
• 1/8 teaspoon salt 
• 1 cup milk 
• 1 teaspoon vanilla extract
• 1 teaspoon lime zest 
• 1/4 cup fresh Key lime juice

For the glaze:

• 1 cup powdered sugar
• 2 tablespoons fresh Key lime juice
• 1/2 teaspoon vanilla extract

Directions:
For the cake:

1. Preheat oven to 325°. Beat butter and shortening at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
2. Stir together flour, baking powder, and salt. Add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla, lime zest, and lime juice. Pour batter into a greased and floured 10-inch (12-cup) tube pan.
3. Bake at 325° for 1 hour and 15 minutes to 1 hour and 20 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack.
4. Prepare Key Lime Glaze, and immediately brush over top and sides of cake. Cool completely (about 1 hour).

For the glaze:

1. Whisk together powdered sugar, fresh Key lime juice, and vanilla until smooth. Use immediately.