I have some guilty confessions relating to this meal:
1. This might seem un-characteristic, given my general healthy habits but I love mayo. And I have an unhealthy addiction to Japanese Kewpie Mayo. If I had to choose 5 things to bring to a desert island, that just might be one of them. Along with a few chipotles to make this sauce.
2. I made these tacos all for myself one night last week while Jack worked late… catching up on my guiltiest of guilty tv shows… The Bachelor, which I had proudly avoided for weeks… and Smash, a show I hate that I love. (Or love to hate, I’m not sure which).
3. It might have been a proper “girl-night-in” if I had a margarita to go along with these. But that would have required too much planning so box wine it was…
I’m guest posting today on A House in the Hills (one of my favorite blogs), while Sarah is in Mexico this week. I know, I’m jealous too.
To compensate for my vacation-envy, I made these bright little ceviche tacos and imagined myself on the beach soaking in the sun with a margarita in hand.
Whitefish gets “cooked” with lots of lime juice. And for a fun twist I made a vegetarian version using chopped up hearts of palm that was equally, (if not more), delicious than it’s pesca counterpart.
You could serve them with chips as an appetizer, or with tortillas as more of a meal… I ended up somewhere in the middle by making little mini-tortillas.
Thank you all so much for the sweet birthday wishes yesterday. I had a great day, although today is even better because the sun is shining for the first time in 3 days.. (I know, I’m so spoiled living where I do). Dreary weather just gets me so down…
But it takes a few gloomy days to feel grateful for the gorgeous days… and if it weren’t for the occasional grey sky, I probably wouldn’t make as much soup as I do.
We’ve been eating this one all week. It’s so hearty, warming and surprisingly easy. We’ve got just over a month of winter left to go (in our world), and I’m pretty sure this recipe will help get us through it…
I hope you all had a very merry Christmas!
Aside from a short Christmas morning trip to the emergency vet (everyone’s fine, false – yet expensive – alarm) we had a pretty relaxing day. We consumed tons of food, wine, cookies, more wine, and a few extra (unnecessary) rounds of dessert.
With new years right around the corner, the indulgences aren’t over yet… but all the more reason to pack in veggies along the way. This is a variation of this sweet potato salad that I was obsessed with at the beginning of fall. I made it a little more festive by using red pomegranates and bright green pistachios.
My mom is in town visiting this week. Usually she comes bearing a pile of recipe clippings that she’d been collecting for weeks leading up to the trip. I’ve been stuck in a bit of a “same-ingredient” rut lately, so I was really looking forward to someone else just telling me what to make. Except this time she showed up empty handed and said “I’m hear to eat what you make – you know, all of those recipes you post that I never get to eat because I’m not close enough to stop by for dinner.”
So I sat down and pulled together some ideas… made a list, and we headed to the store. Right as we walked in she came up with the idea for a fall salsa. With apples. So I went with it… not really having any clue how apples and cilantro would taste together. But we mixed this up and it was so so good! The apple really soaks up the lime juice and took on the onion-ey flavor from the scallions… It’s such a perfect spin on a salsa for fall. (Or as Jack is calling it, “fall-sa”)
We ate it spooned over roasted acorn squash slices and grilled salmon. I just love how I would have never thought to put this combo together, but I’ll totally be making it again and again.