Blackened Fish Tacos

     I had some of the best fish tacos while on vacation in Cancun, Mexico a couple weeks ago. When I stumbled upon this blackened fish taco recipe, I could not wait to make them. Although not the same as what I had in Mexico, these fish tacos are some of the best I've had!

Ingredients for the Blackened Fish:

• 1.5 lbs tilapia fillets
• 1 1/2 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried oregano
• 1/2 tsp cumin
• 1/2 tsp salt
• 1/2 tsp brown sugar
• 1/4 tsp cayenne pepper
• 2 tbsp canola oil
• 12 corn tortillas

For the Slaw:

• 1/2 red cabbage, thinly sliced
• 1/4 green cabbage, thinly sliced
• 1/2 medium onion, diced
• 1/2 cup cilantro
• Juice of 1 lime

For the Avocado-Cilantro Sauce:

• 1/2 cup sour cream
• 1 ripe avocado
• 1/4 cup cilantro
• 1 jalapeno, seeded
• Juice of 1 lime
• Pinch of salt

     Combine the spices for the fish in a bowl. Add the fish to an oiled pan, and rub the spice mixture onto them. Heat a skillet over medium-high heat, and add the fillets. Fry 4-5 minutes on each side, or until the fish begins to fall apart. Warm the tortillas in the skillet for about 30 seconds on each side.

     In a food processor, combine the ingredients for the avocado-cilantro sauce. Place in a small dish and set aside.

Add the ingredients for the slaw in a bowl, mix well, and set aside.

Assemble the tacos, and you are ready to serve!

Coconut Macaroons with Chocolate and Pistachio

     Macaroons are an irresistible treat, and with this recipe you won't have to feel guilty about indulging in them. They are crispy on the outside, chewy on the inside, and bursting with coconut flavor. The pistachios and chocolate add an extra touch that not only make them more delicious, but add a beautiful presentation as well.

Ingredients:

• 2 egg whites
• 1/4 cup honey
• 1 tsp vanilla extract
• Zest from 1 lemon
• Pinch of salt
• 1 1/2 cups grated coconut
• 2 tbsp ghee or coconut oil, melted
• 3 1/2 oz. dark chocolate
• 1 tbsp pistachio nuts, chopped  

     Begin by preheating the oven to 350 degrees, and lining a baking sheet with parchment paper.
In a bowl, whisk together the egg whites, honey, vanilla extract, lemon zest, and salt until foamy.
Mix in the ghee (or coconut oil) and the grate coconut. Allow this to sit for 20 minutes so that the coconut absorbs the liquid.
     Spoon tightly packed tablespoons onto the parchment paper, and bake for 8-12 minutes until they turn golden. Allow the macaroons to cool.
     Melt the chocolate and chop the pistachios. Dip the bottom of each macaroon in the chocolate and top with the pistachios.

Servings: About 20 small macaroons.

Grilled Salmon & Avocado Salad

     From the presentation, to the colors, to the flavor variety, this salad is a twist on your usual salads and will leave you satisfied with every bite!

Ingredients:

• 8-10oz salmon filet
• 1 tsp cumin
• 1 tsp paprika
• 1 tsp cayenne pepper
• pinch of salt and black pepper
• 1 lemon for zest and juice
• 1/4 cup red onion, sliced
• 1/4 cup celery, sliced
• 1 cup arugula
• 2 tbsp sour cream
• 1 tbsp dijon mustard
• 1 large avocado
• 2 tsp lemon pepper

     Begin by coating the salmon filet with cumin, paprika, cayenne pepper, salt, pepper, and lemon zest. Place onto a hot grill and cook for about 4 minutes on each side.

     In a small bowl, add the celery, onion, dijon mustard, sour cream, juice from half the lemon, arugula, and lemon pepper. Mix well to incorporate all the ingredients.

     Once the salmon has finished cooking, take a fork and shred it. Add the shredded salmon to the salad and mix once again.

     For a beautiful presentation, take half of an avocado, place the salad on top, and you're ready to serve. You can also cut up the avocado, add it to the top of the salad, and serve in a bowl.

Enjoy!

Meringue Cookies

    These meringue cookies are the easiest to make, yet so flavorful! They are crispy on the outside and gooey, chewy on the inside. This recipe calls for cream of tartar, which I did not have, yet they turned out wonderful!

Ingredients:

• 2 large egg whites, room temperature
• 2/3 cup superfine granulated sugar (I blended the sugar that I used)
• 1 tsp vanilla extract
• 1/2 tsp cream of tartar
• 1 cup semisweet chocolate chips (optional)

    Preheat the oven to 350 degrees and line a baking sheet with parchment paper and set aside. 

    Beat egg whites in a bowl with an electric mixer until foamy, then add the cream of tartar until fluffy. 

    Gradually add the sugar, about 3 tablespoons at a time. When half the sugar has been incorporated into the egg whites, add the vanilla extract, mix, and add the remainder of the sugar. 

    Continue beating the egg whites until the meringue is very shiny and tight. Gently fold the chocolate chips into the meringue. 

    Place the meringue into a Ziploc bag, and cut the corner off. Slowly squeeze the mixture onto the parchment paper to form little circles. 

    Place the cookies in the preheated oven, and turn the oven off. Allow the cookies to stay undisturbed in the oven at least 2 hours and up to overnight. 

Krofne (Bosnian Doughnuts)

    I enjoy a doughnut every now and then, but nothing I've ever tried has compared to krofne. My mom made them growing up, and I could never get enough of them. I'm sure after trying this recipe, your taste buds will fall in love as well!

Ingredients for the yeast mixture:

• 1 package active dry yeast
• 2 tbsp sugar
• 1 tsp salt
• 1/4 cup warm milk
• 1/4 cup warm water

Ingredients for the dough:

• 4 cups flour (you will need more for kneading)
• 1/2 cup milk
• 1/2 cup water
• 1/4 cup canola or vegetable oil
• 3 eggs

    Combine the ingredients for the yeast mixture in a small bowl, mix, and set aside for 10 minutes.

Next, combine the ingredients for the dough and knead, gradually adding more flour until the dough is not sticky anymore. Place in an oiled bowl, cover with a towel, and allow to rise in a warm area for 1 hour.

    Punch the dough and knead one more time. Set aside to rise for 30 more minutes.

    Place the dough onto a floured surface, and roll out with a rolling pin until the dough is about 1 cm thick. Use a circular cookie cutter or the top of a glass to cut out the doughnuts. Repeat this process with the leftover pieces of dough until you cannot roll out anymore. Allow these to also rise one last time for about 15 minutes.

    Next, add some oil into a pot and fill it up about an inch and a half. Fry the doughnuts for 2-3 minutes on each side on medium heat. Place them onto paper napkins, transfer them into a dish with sugar, and roll around in the sugar until the doughnut is evenly coated.

Enjoy!

Croissant Bread Pudding

    This is the easiest and best bread pudding recipe I have ever made! 

Ingredients:

• 3 whole eggs
• 8 egg yolks
• 5 cups half-and-half
• 1 1/2 cups sugar
• 1 1/2 tsp vanilla extract
• 6 large croissants, preferably stale
• 1 cup raisins

    Preheat the oven to 350 degrees. In a large bowl, beat the eggs, and begin adding in the half-and-half, sugar, and vanilla extract. Whisk well until all ingredients are well incorporated and set aside.

    

    Slice the croissants in half horizontally and place the bottom halves in a 10 x 15 x 2.5 inch baking dish. Add the raisins on top of the croissants, and then place the top halves over that. This ensures that the raisins are not exposed and will not burn while baking. 

    Pour the custard over the croissants and press down on them, ensuring that the croissants soak up the custard. Allow this to set for 10 minutes while gently pressing down every so often.

    Place this pan in a larger pan filled with 1 inch of hot water, and cover with aluminum foil. Bake for 45 minutes. Take the aluminum foil off and bake for an additional 45 minutes until the croissants being to puff up. 

    Remove from the oven, and allow to cool. Serve with a white chocolate or caramel sauce.

Enjoy!

Naan

    This naan recipe is sure to delight everyone you make it for, and I guarantee they will keep asking for more! It pairs perfectly with the previous recipe, red lentil curry.

Ingredients:

• 1 (0.25oz) package active dry yeast
• 1 cup warm water
• 1/4 cup white sugar
• 3 tbsp milk
• 1 egg, beaten
• 2 tsp salt
• 4 1/2 cups flour
• 1/4 cup butter, room temperature

    In a large bowl, dissolve the package of yeast in warm water. Allow this to stand for about 10 minutes. Add in the milk, egg, salt, sugar, and flour. 

    Begin kneading and adding a little flour at a time in order to knead a soft dough. Once the dough has formed, coat the outside of it with a little olive oil. 

    Place a kitchen towel over the top, and set aside in a warm place for 1 hour until the dough has doubled in size. 

    Next, pinch off golf ball-sized pieces and roll into balls. Set aside on a cooking tray, place a kitchen towel over them, and allow to rise once again for 30 minutes.

    Heat a cooking pan on medium heat. Take a dough ball and begin rolling it out on a floured surface. Take the room temperature butter and spread it on one side. Place the buttered side down into the pan, and cook for about 1 minute. Butter the other side and flip.

Enjoy!