Friday, February 5, 2016
WHO: Princess and Chick
WHAT: Two white russians in paradise
WHERE: Cabo San Lucas, Mexico
WHEN: January 2009
Hasta la vista, baby! Off to Cabo in the morning. Looking forward to being right HERE for the next week!
Recipe of the week and Old Photo Friday are suspended until we return. Depending on our Internet situation, I'll post when I can.
Thursday, February 4, 2016
Since we are heading off to Mexico (soon) I thought I would share with you one of my favorite meals, fish tacos. If you are a Mexican food lover than this recipe is essential, plus it's a healthier version of many of the recipes that are out there.
Grilled Fish Tacos
2 large fish fillets (cod, snapper, tilapia, halibut or salmon are all excellent choices)
1/2 tsp sea salt
1 tsp black pepper
juice from 1/2 lime
1 tsp garlic powder
1 tsp chili powder
1 avocado, pitted, peeled and diced
1/2 red onion, sliced thinly
1 cup finely shredded red cabbage
1 cup finely shredded iceberg lettuce
2 tablespoons fresh cilantro, chopped
3 tablespoons Greek yogurt (plain)
1 tablespoons low-fat cream cheese
olive oil, for brushing
Marinate your fish in sea salt, pepper, juice, garlic powder and chili powder. Leave the fish in the marinade for 30 minutes.
In a bowl, mix the avocado, onion, cabbage, lettuce and cilantro together. In another bowl, mix the yogurt and cream cheese together and season with salt and pepper.
Place fish in a hot grill pan for 4 minutes a side.
Heat each tortilla before assembling. Place pieces of fish on the tortillas then add some of the sauce on top followed by the avocado mixture.
Serves 4 with two tortillas per serving
Tuesday, February 2, 2016
We did it! We made it through the long, dark, cold and wet month of January.
My bulbs are starting to come up, the days are getting longer and the "thought" of arctic chills, snow and ice are slowly fading (it's still possible that we could have a winter storm with snow, but highly unlikely for Portland and Seattle).
I think I might have a premature case of Spring Fever!?
Not too many pictures of the weekend activities, I'm afraid. I flew to Seattle Friday night. The sunset was amazing and I tried to capture it behind my airplane.
We spent Saturday close to home, watched two movies, napped with Sammy and I cooked an amazing dinner that I found through an ad on Facebook for Barefoot Merlot (recipe of the week to follow at some point).
We drove back to Portland on Sunday and I spent my afternoon seriously packing for Mexico!
What were your highlights of January!
Sunday, January 31, 2016
Is it just me or does anyone else feel a tremendous scene of relief that January is over!? It's kinda like we just finished some sort of beginning of the year marathon and it all gets better going forward.
This week is all about being prepared, getting organized and sticking to a plan. We leave for vacation next Saturday so we have a lot going on this week.
I've got some easy meals...things that are easy to cook with little or no prep.
Here is our menu for the week ahead and remember to head on over to Laura's site for more tips and organizing ideas.
SUNDAY: PIZZA from Bellagio's after driving from Seattle to Portland
MONDAY: Grilled Hamburgers and Chips
TUESDAY: Easy and Skinny Mexican Chicken Casserole with a Salad
WEDNESDAY: Grilled Steak with 1/2 Baked Potato and Asparagus
THURSDAY: Grilled Chicken Thighs and Salad
FRIDAY: KITCHEN CLOSED; leftovers or take out
Thursday, January 28, 2016
The margarita is a cocktail consisting of tequila, triple sec and lime and/or lemon juice, often with salt on the rim of the glass. The drink is served shaken with ice (on the rocks) or blended with ice and served frozen. The drink is traditionally served in the eponymous margarita glass, a stepped-diameter variant of a cocktail glass somewhat resembling an inverted sombrero hat.
One of the earliest stories of the margarita being invented is in 1938 by Carlos "Danny" Herrera at his restaurant Rancho La Gloria, halfway between Tijuana and Rosarito, Mexico and was created for customer and former Ziegfeld dancer, Majorie King, who was allergic to many spirits, but not tequila. The story was related by Herrera and also by bartender Albert Hernandez, acknowledged for popularizing a margarita in San Diego in 1947 at the La Paz restaurant in La Jolla.
The first known publication of a margarita recipe was in the December 1953 issue of Esquire, with a recipe calling for an ounce of tequila, a dash of triple sec and the juice from half a lime.
I hope to be drinking quite a few of these in a week!
The Classic Margarita (on the rocks)
1 1/2 ounce tequila (100% agave a must)*
1 1/2 ounce triple sec or Cointreau
1 to 1 1/4 of lime juice
Salt for the rim of the glass
Shake all the ingredients with cracked ice in a coktail shaker until the exterior frosts. Strain into a glass over rocks, or "up" neat into a cocktail glass. A slice of lime as a garnish is a nice touch.
* Since the principal flavor of the margarita is the tequila, it's the most important part, so make sure you get your hands on some good stuff. Look for the "100% de agave" label on your bottle. If it isn't there, chances are you are drinking up to 50% fermented cane sugar.