Grilled Mahi Mahi and Cherry Tomatoes Salsa

Mahi Mahi is a firm fish and great either grilled on charcoal, on cast iron over a stovetop, or in the oven. The cherry tomatoes salsa is served on the side to pick up and enhance the sweet flavors of the orange juice in the marinade. My friends love it, and even the pickiest eaters will agree.

Ingredients:
Two 8 oz Mahi Mahi fillets
Marinade:
1/4 cup orange juice
1/4 cup soy sauce
1/4 cup ketchup
2 cloves garlic, minced
1 tsp Cayenne pepper
1 tsp honey
1 tbs fresh oregano, chopped
1 tbs fresh basil, chopped
1 tbs fresh parsley, chopped
Cherry tomatoes salsa:
1 cup cherry tomatoes, each cut in half
1 cup English cucumber, cut into cubes
1 scallion, sliced
1 tbs lime juice
2 tbs Italian dressing
1/4 tsp cayenne pepper
1/4 cup cilantro, chopped
Salt and pepper to taste
 
Directions:
Combine the marinade ingredients in a container and refrigerate before ready to use.
Place Mahi Mahi in a Ziploc and pour the marinade into the fish. Let fish marinate in the refrigerator no more than 30 minutes. You might not use all the marinade, but it can be kept in the refrigerator for a few days.
Remove fish from marinade and brush each fillet all over with 1 tbs oil to prevent
sticking while grilling. Place the grill pan over medium high heat. Place fish into the pan. Let fish cook undisturbed for 3 minutes on each side. Remove and garnish with cilantro and serve with cherry tomatoes salsa.

Blackberry Cupcakes

Cupcakes are sweet and easy to make, simple to decorate, and perfect for any occasion. Making cupcakes is also an event that can get the children involved. They are certainly the simplest of all cakes to make, but once carefully decorated, they can become a center piece for any celebration. Please join me to make these simple blackberry cupcakes with easy frosting.

Ingredients:
1 1/2 cups all-purpose flour
2 tps baking powder
1 tsp baking soda
1/4 tsp salt
1/2 cup butter softened
1/4 cup chia seeds gel (for each 1 tsp of chia seeds, add with 1/4 cup water)
1 cup sugar
3 eggs
1 tsp vanilla
1 cup fresh blackberries
Icing:
1 1/2 cups  confectioner's sugar
3 tbs sour cream

Directions:
Preheat oven to 375°. Put paper liners into a 12 cup muffin pan.
Sift the flour, baking powder, baking soda, and 1/4 tsp salt into a mixing bowl.
Using an electric mixer, in another large mixing bowl, beat eggs, butter, chia seeds gel and sugar. Add flour mixture and vanilla. Beat together until smooth. Stir in blackberries. Spoon the batter into the paper liners (3/4 full). Bake in the preheated oven for 15-20 minutes or until golden and firm to the touch.

To make the icing, sift the confectioner's sugar into a bowl and stir in the sour cream. Spoon a little of the icing on top of each cupcake.

Napa Cabbage Roll with Fish Paste

Every cuisine has its own recipe for cabbage rolls. My recipe for Napa cabbage rolls with fish paste is one of my proudest creations. It achieved both taste and a healthy eating choice.

Ingredients:
1/2 lb. fish paste (homemade or store-bought)
12 Napa cabbage leaves
1 shallot, chopped
1 clove of garlic, minced
1 tsp fresh minced ginger
1/4 tsp salt
1/4 tsp black pepper
1 scallion, chopped
1 tbs cooking wine
1 cup chicken stock
1 tbs soy sauce
1 tsp sesame oil
1 1/2 tbs cornstarch

Directions:
Parboil cabbage until soft. Remove and drain.

If stem is thick, cut lengthwise to make it pliable to roll. Make lengthwise cuts every 1/2 inch (see accompanying photo).

In a mixing bowl, combine fish paste, shallots, garlic, ginger, scallion, salt, black pepper and cooking wine. Mix well.
On the working surface, sprinkle cornstarch on each cabbage leaf. Crosswise place 1 tbs of fish paste at one end.

Roll up leaf to enclose filling (see accompanying photo). Follow the same procedure for all leaves.

Place the rolls on heatproof dish and steam over medium heat for 12 minutes and then remove.
In a saucepan over medium heat, add stock, soy sauce and cornstarch. Stir. Bring to boil. Cook for 2 minutes. Add sesame oil and pour over cabbage rolls. Serve. Sprinkle with extra chopped green onions.

Potato Chicken Gumbo

I created this healthy gumbo for a quickfix meal. A crock pot does all the work, and I will get all the compliments.

Ingredients:
2 chicken breasts and thighs, cut into bite size pieces
2 medium potatoes, peeled, cut into 3 inch chunks
2 tbs olive oil
2 tbs flour
2 tbs butter
1 tsp molasses
1 tbs Creole seasoning (recipe follows below)
1 tsp salt
2 cloves garlic, minced
1/2 cup white onions, chopped
1/4 cup chopped celery
1/4 cup diced green pepper
2 cups chicken broth

Directions:
In a saucepan, heat 1 tbs oil until hot. Add chicken and brown all sides and add 1 tsp molasses.

 Place browned chicken on the bottom of a 4 qt. crock pot.

 

In the same saucepan, heat the remaining oil. Stir in onions, garlic, celery, green pepper. Cook until the vegetables are wilted (about 2 minutes), Add Creole seasoning.

 Remove the vegetables and place in the crock pot on top of the chicken.

Place potatoes on top of the vegetables

 

In the same sauce pan, add 2 tbs butter (wait until the butter is foaming). Add flour and turn the heat down. Stir the flour and butter until turn brown.

Add chicken broth into pan. Stir and cook until thickened.

Pour the thickened broth into the crock pot and turn crock pot setting to low for 4 to 5 hours or high for 3 hours.

Re-season again with salt, if needed before serving. This gumbo can be eaten alone or on top of cooked rice.

Creole seasoning:
2 tbs paprika
1 tbs salt
1 tbs cayenne pepper
1 tsp black pepper
1 tsp white pepper
1/2 tsp dried thyme
1/2 tsp dried basil

Mix all together and store in air tight container. It yield about 1/3 cup.

Fish with Tomatoes, Capers and Olives

The cherry tomatoes, capers and olives in this recipe are used in this traditional recipe from Spain, French region. We can enjoy this healthy dish right from our kitchen. This meal can be turned into a romantic dinner for two with a glass of chilled Chardonnay.

Ingredients:
Two 6 oz tilapia or sea bass
2 tbs olive oil
1/2 cup chopped onions
2 cloves garlic, chopped
1/2 cup white wine
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp chili flakes
1 cup cherry tomatoes, each cut in half
2 tbs fresh chopped tarragon
1 tbs capers, roughly chopped
1/4 cup rough chopped green olives
1 tbs fresh chopped parsley

Directions:
Sprinkle some salt and pepper and 1/4 tsp of olive oil onto both sides of the fish.

In a medium sauté pan over medium high heat, add 1 tsp of olive oil and then pan fry the fish for 2 minutes on each side. Carefully remove fish, and cover fish with tin foil to keep warm.
In the same pan, heat 1 tbs of oil. Add onions and garlic. Sauté' for 2 minutes.

Add white wine and cook until wine is reduced by half (about 2 minutes).

Add tomatoes, capers, green olives, tarragon and chili flakes and cook for 3 minutes.

Season with salt and pepper and spoon sauce over fish. Sprinkle with chopped fresh parley and serve.

 

Applesauce Bread

This quick healthy bread serves perfectly for breakfast. Save some for later because it will be gone before it comes to the table.
 
Ingredients:
Dry Ingredients:
1 cup whole wheat flour
1/2 all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
1/4 tsp nutmeg
Wet Ingredients:
2 eggs
1 cup applesauce
1/2 cup honey
2 tbs butter, softened
 
Directions:
Butter a 9" x 5" loaf pan and set aside. Preheat the oven to 350°.

In a medium size mixing bowl, combine all the dry ingredients. Make a well in the center.

In another bowl, whisk the eggs, applesauce, and honey together, until smooth.

Add the egg mixture into the well of the flour mixture. Stir the egg mixture and the flour mixture until well combined. Pour into the prepared loaf pan

 and bake in the preheated oven for 45 minutes or until an inserted toothpick comes out clean.

 Let bread cool for 15 minutes before slicing. Serve with your favorite jam and butter.

Easy, No-Fail Sponge Cake

Finally, I am very happy with this sponge cake recipe (in Vietnamese called " banh bong lan"). I found this recipe in an old community cookbook where elderly people met at churches and brought pies or cakes. Now, I can stop searching for the perfect sponge cake recipe because this is the right and easiest one. Feel free to add flavorful ingredients to this recipe, such as coconut, raisins, etc.
Ingredients:
3/4 cup all-purpose flour
1/4 cup cornstarch
11/2 tsp baking powder
1/2 tsp salt
1 tsp lemon juice
1/4 cup white sugar (for egg whites)
1/4 cup white sugar (for egg yolks)
1 tsp vanilla
1/4 cup melted butter
1/2 cup boiling water
4 eggs, separated
2 tbs soft butter for cake pan

Directions:
Combine flour, salt and baking powder and sift three times.
In a bowl combine melted butter and hot water and set a side
Line an 9 inch square or round cake pan with parchment paper. Spread soft butter to cover the bottom and all the side

Preheat oven to 350°.
In a stand mixer, beat egg white , lemon juice with sugar until stiff (about 5 minutes). Add vanilla but do not stir. 

Beat egg yolk with sugar until light and fluffy. Pour hot water-butter mixture in the thin stream into the egg yolk with flour; continues whisking until all combine.

Lightly  Fold the egg white into the egg yolk.

 Pour batter into the prepare pan and bake for 35 to 40 minutes.