Tag: Foodie

Backyard BBQ Recipes: Crispy Baked Fish Tacos with Cabbage Slaw

by Ashley DeLarge3 Comments on Backyard BBQ Recipes: Crispy Baked Fish Tacos with Cabbage Slaw

Good Morning and Happy Hump Day, everyone!

Yesterday was a bit strange around here- with severe thunderstorms sweeping through the state well into the evening. We even had a tornado watch in effect for a few hours- but thankfully nothing came of it apart from some slightly terrifying lightning and a bit of rain/hail. Just another late-Spring-early-Summer day here in New England, really!

Tonight I’ll be heading to the Paradise Rock Club over on Comm Ave to catch a set by Editors (who I haven’t seen in years!)- but before I power through my work day and get over to the venue- I wanted to share a recipe my mom and I whipped up this past Sunday while we were spending Mother’s Day together.

I’m a big fan of tacos- any kind, really- and experimenting with different flavor combinations is something I really enjoy when I’m making my own at home for myself or guests. I also love seafood- so street-style fish tacos are pretty much a win/win. Add some red cabbage cole slaw and a twist of lemon and/or lime? You’ve got a delicious lunch to serve at your next cookout!

WHAT YOU’LL NEED:

FOR THE FISH:

  • 2 eggs
  • 2 tablespoons store-bought taco seasoning
  • 1 cup all-purpose flour
  • 1¾ pounds tilapia, cut into 1½-inch-wide strips

FOR THE CABBAGE SLAW:

  • 2 cups shredded red cabbage
  • 2 carrots, peeled and shredded
  • 2 cups shredded green cabbage
  • 1 red onion, thinly sliced
  • 1 jalapeño, minced
  • ¼ cup rice vinegar
  • Zest and juice of 1 lime (for these tacos, I used a lemon, instead!)
  • 2 tablespoons extra-virgin olive oil
  • Salt and freshly ground black pepper

FOR THE TACOS:

  • ¾ cup sour cream
  • 12 tortillas
  • Zest and juice of 1 lime (again, I used a lemon, instead!)
  • ¼ cup roughly chopped fresh cilantro leaves, for garnish

READY? HERE’S WHAT YOU DO:

  1. MAKE THE CRISPY BAKED FISH: Preheat the oven to 400°F. Line a baking sheet with parchment paper and spray it generously with nonstick cooking spray.
  2. In a wide, shallow bowl, whisk the eggs. In another wide, shallow bowl, whisk the flour with the taco seasoning to combine.
  3. Working in batches, dip the fish into the egg and then into the flour mixture, tossing well to coat. Place the breaded fish on the baking sheet. Repeat until all the strips are breaded. Spray the top of the fish with nonstick cooking spray.
  4. Bake the fish until they are golden brown and very crisp, 20 to 25 minutes. Flip the fish with a spatula halfway through cooking to brown on both sides. Remove from the oven and set aside.
  5. MAKE THE CABBAGE SLAW: In a large bowl, toss the red cabbage with the green cabbage, carrots, red onion, jalapeño, lime zest, lime juice, rice vinegar and olive oil to combine. Season with salt and pepper. Set aside.
  6. MAKE THE TACOS: In a small bowl, whisk the sour cream with the lime zest and lime juice to combine. Set aside. Heat a large skillet over medium heat. Working in batches, place 2 or 3 tortillas in the pan and heat until lightly browned on both sides, 1 minute per side. Repeat until all tortillas are toasted.
  7. To serve, place 3 tortillas on each plate, and fill each tortilla with 1 or 2 pieces of fish. Place 2 to 3 tablespoons of slaw on top of each taco and drizzle each taco with 1 to 2 teaspoons of the sour cream. Garnish each plate with 1 tablespoon cilantro leaves.

I actually served the minced jalapeño separately so that my mom would be able to control the amount of hot and spicy on her own tacos (she’s very particular!)– and it worked out well! With some sour cream on the side for dunking//drizzling- there were so many amazing flavors incorporated into these- and I’ll definitely be making another batch of them soon!

Here’s to Wednesday being a breeze for all of us. It’s almost the weekend, everyone. Hang in there!

xx

– Ashley –

May Flowers, Margaritas and Mirror Selfies…

by Ashley DeLargeLeave a Comment on May Flowers, Margaritas and Mirror Selfies…

Good Morning, everyone!

Although Cinco de Mayo was this past Saturday- I held off on hitting up some of my favorite Mexican food restaurants and/or any bars until Sunday afternoon at the absolute earliest. It’s a tricky holiday (much like St. Patrick’s Day), especially in the city- and even moreso when that city has a large college population. There’s a lot of drunk people running around- most of whom don’t know what Cinco de Mayo actually commemorates- and an alarming amount of white people wearing sombreros and making packed places somehow feel even smaller.

I digress. While many people were recovering from their hangovers on Sunday morning/afternoon- I took the opportunity to visit Citrus & Salt in Back Bay to try one of their signature cocktails and catch the Bruins game while I chowed down on homemade tortilla chips and fresh guacamole. Some of my friends had been there before and raved about it- so I decided to check it out on my own while I was in the area.

Firstly, the decor to the place is gorgeous- like a mix of a beach party meets a Día de Muertos celebration- so many pretty colors and skulls everywhere- and the food was awesome. Everything was made fresh and had so much flavor to it.

My cocktail of choice was the “I Didn’t Text You- Tequila Did”- which combined tequila, a coconut puree, and a big Popsicle  dunked into it. It was strong- but delicious- and got me a little buzzed right away. I liked that the name of the drink was prominently displayed on the bathroom mirror, too…

When I was done dining, I headed back towards Boston Common and the Public Garden where I was meeting friends who had gotten a late start due to those aforementioned hangovers. Although the sky was a bit grey and dreary at  times- the park was vibrant with the newly planted tulips along the pedestrian walkways and around the statues/monuments. I couldn’t resist getting a little tourist-y and snapping some pics while I waited. Below are a few of my favorite shots!

I’ve got a meeting to get to this morning and some work to catch up on this afternoon before I head back downtown for dinner plans with some friends and to pose in one of my favorite dresses for the Spring/Summer season. Keep an eye out for it this Friday!

‘Til then- enjoy your Wednesday/Hump Day, everyone! We’re almost to the weekend!

xx

– Ashley –

Backyard BBQ Recipes: BLT Pasta Salad

by Ashley DeLargeLeave a Comment on Backyard BBQ Recipes: BLT Pasta Salad

Good Morning and Happy Monday, everyone! Here’s hoping you all had a great weekend!

Before I dive right into my e-mails, early morning meetings and phone calls at the office- I thought I’d share a quick and easy recipe I tried out this past weekend for an afternoon cookout at a friend’s house (the first of many this coming season, I’m sure!)

I’m a big fan of the simplicity of BLTs for lunch- but I also think a backyard BBQ isn’t quite the same without a chilled pasta salad available as a side. This recipe combines the two- the minimal ingredients of the sandwich but with a more filling pasta substituted in place of the bread and a bit more flavor with a creamy and tangy dressing mixed in. Add some avocado and you’ve got yourself a hit for your next early-Summer gathering!

WHAT YOU’LL NEED:

  • 1 pound bacon
  • 1 pound pasta (your choice! I used penne.)
  • 3 tablespoons Dijon mustard
  • Kosher salt
  • 1 avocado, diced
  • Freshly ground black pepper
  • ½ cup mayonnaise
  • 3 tablespoons cider vinegar
  • 3 medium tomatoes, cut into small wedges
  • 1 head romaine lettuce, chopped

READY? HERE’S WHAT YOU DO:

  1. Preheat the oven to 375°F. Line a baking sheet with aluminum foil. Arrange the bacon on the baking sheet; season generously with black pepper. Bake until the bacon is crisp, 15 to 17 minutes. Remove from the pan from the oven and cool completely.
  2. Bring a large pot of salted water to a boil over medium-high heat. Add the pasta and cook according to the package instructions, 7 to 9 minutes. Drain and cool to room temperature.
  3. In a small bowl, whisk together the mayonnaise, mustard and vinegar; season with salt and pepper.
  4. In a large bowl, toss together the pasta, tomato, avocado and romaine. Crumble the bacon into the salad.
  5. If serving immediately, add the dressing and toss well to coat. Or leave undressed and store in the refrigerator for up to two days.

This pasta salad was so good- and was a fun and flavorful spin on the usual macaroni salads I typically see at cookouts and backyard BBQs. Any leftovers (and there wasn’t much!) were placed back in an airtight container and refrigerated- and tasted just as good on Sunday during an indoor lunch when the weather didn’t hold out as planned.

I’m thinking I’ll be making another batch of this for my co-workers when we have our pre-Memorial Day weekend luncheon in a couple of weeks. Anything with bacon and avocado is sure to be a hit!

Try to enjoy your Monday, everyone! Let’s make it to the weekend!

xx

– Ashley –

Brunch Bites: Mozzarella Bites

by Ashley DeLargeLeave a Comment on Brunch Bites: Mozzarella Bites

Happy Wednesday, everyone! I hope you’re all hanging in there. We’re almost to the weekend!

Before I race into morning meetings and play a little catch-up with my e-mail inbox- I wanted to share a quick, easy, and cheesy (in a good way) recipe I whipped up for ‘Girls Day’ brunch this past weekend. You just need a handful of ingredients, a couple of bowls, and about 30 minutes of patience- and you’ve got yourself a crunchy, gooey appetizer that is perfect for pre-gaming for Springtime sporting events or for long afternoons of Netflix-binging. Whatever your Lazy Sunday itinerary consists of!

Think of these as a rounder, slightly-crispier spin on a traditional mozzarella stick.

WHAT YOU’LL NEED:

  • 1 cup vegetable oil, for frying
  • 1 pound fresh mozzarella
  • ½ cup all-purpose flour
  • 1 egg, lightly beaten
  • 1½ cups bread crumbs
  • Kosher salt
  • 3 tablespoons chopped fresh parsley, for garnishing
  • 1 cup marinara sauce, warmed for dipping

READY? HERE’S WHAT YOU DO:

  1. Line a large plate with several layers of paper towels. In a small pot, heat the oil over medium heat until it reads 360°F to 370°F on a thermometer. (Note: This is a relatively high frying temperature, which gets the outside crust crispy before the inside cheese can melt too much. Keep an eye on the temperature of the oil, and if it gets too hot, turn off the heat.)
  2. Taking the mozzarella, break off pieces about an inch long and roll between your palms to create a round/ball shape. Continue doing this until you have the desired number of bites.
  3. Place the flour in a medium bowl, the egg in a second medium bowl and the bread crumbs in a third medium bowl.
  4. Working in batches, dredge the cheese balls in flour to coat, then in egg, then in bread crumbs. Repeat until all the cheese is breaded.
  5. Fry the mozzarella in the preheated oil until golden brown on the outside, then remove from the oil with a slotted spoon and transfer to the prepared paper-towel-lined plate. Season immediately with salt.
  6. To serve, garnish the mozzarella with parsley, then serve immediately with a side of warm marinara sauce.

I love simple recipes that satisfy- so seeing how quickly these cheese bites went and knowing that I didn’t spend an entire afternoon making them was a pretty fantastic feeling. I’m planning another batch for this coming Friday night when I show up to bi-weekly dinner with my family.

I know my niece- who never turns down anything with cheese in it- is going to love these!

But for now, it’s time to hustle and make some money here at work.

Enjoy the rest of your day, everyone! See you all on Friday!

xx

– Ashley –

Brunch Bakes: Giant Cinnamon Roll

by Ashley DeLargeLeave a Comment on Brunch Bakes: Giant Cinnamon Roll

Good Afternoon and Happy Monday, everyone!

When it comes to breakfast and/or brunch, I try to keep things light and healthy so that I don’t feel weighed down for the rest of the day and can still keep busy and active without needing a nap, first. Needless to say, there’s a lot of fruits, nuts and grains involved- as well as the occasional egg or two.

However, sometimes it’s nice to give myself a “cheat day” and indulge in something sweet, sticky or covered in powdered sugar and syrup. With this past weekend marking my friend Stef’s birthday party AND Wrestlemania (I’ll get into those a little later on this week!)- there was a lot of snacking and late-night tasting going on- so I figured I may as well make my “Girls Day” Sunday brunch fun and whipped up this gigantic cinnamon bun to serve.

At 9 inches around, this cinnamon bun is served like a pie- cut into slices- and so, so worth doing some extra crunches for repentance during my next workout.

WHAT YOU’LL NEED:

  • 5 ounces unsalted butter, melted, plus 1 tablespoon, softened
  • ½ cup light brown sugar
  • ⅓ cup all-purpose flour
  • ¼ cup granulated sugar
  • 1½ tablespoons ground cinnamon
  • 2½ teaspoons pure vanilla extract, divided
  • Three 8-ounce tubes crescent roll dough
  • 1 large egg
  • 1 cup confectioners’ sugar
  • 3 tablespoons heavy cream, or more as needed

READY? HERE’S WHAT YOU DO:

  1. Preheat the oven to 350°F. Grease a 9-inch oven-safe skillet with the softened butter.
  2. In a medium bowl, mix together the melted butter, light brown sugar, flour, granulated sugar, cinnamon and 1 teaspoon of the vanilla to make a smooth paste.
  3. Open the tubes of crescent roll dough and unfurl the contents of each tube into one long, flat piece. Spread about 2 tablespoons of the filling evenly over the entire surface of each piece and then cut in half lengthwise to create two long strips. (You should end up with six strips total.)
  4. Roll one strip into a tight spiral and place it in the center of the prepared skillet. Wrap the remaining pieces of dough around the spiral, working outward, until you’ve used all the dough.
  5. In a small bowl, whisk the egg with 1 tablespoon water. Brush the egg wash evenly over the cinnamon roll and then transfer to the oven to bake until golden brown, 35 to 40 minutes. Let cool for 15 minutes.
  6. In a medium bowl, whisk together the confectioners’ sugar, heavy cream and remaining 1½ teaspoons vanilla until the mixture reaches a smooth, spreadable consistency. Add more cream if needed.
  7. Ice the cinnamon roll with the glaze and let set for 5 minutes

I brought some of the leftover slices into work this morning to share with my co-workers who also had a severe case of Monday blues- and it cheered them right up! This is perfect to share, or- if you’re feeling particularly gluttonous (we all do every now and then)– to eat in sections all on your own.

But I am off and hitting the ground running. I took a half day today at work for a couple of appointments- but it’s sunny and cool out- so maybe I’ll take the scenic route to get where I’m going and enjoy the freedom from my office!

xx

– Ashley –