Weekend Shapshots

Monday, January 17, 2011

I, always, just love having my hubby home, with us, for the weekend.  It, almost, pains me to see him go back to work on Monday mornings.  We don't have to do something special or go anywhere or anything.  It's just so wonderful to have him with us.  This weekend was a little, extra special, though, at least from my perspective.  We picked out carpet for my lofty, creative space!
Yihoo!  They're coming, tomorrow, to measure, and it should be installed by the end of the month!  Eeek!  We've been living with icky, matted, rust-colored carpet for the last five and a half years.  Needless to say, it's been a long time coming and will be such an enormous blessing to us all!

The kiddos, also, had lots of fun clomping around in my heels...
and we all enjoyed a yummy, fish taco dinner.
They were sooo scrumptious, that I thought I'd share this favorite recipe, of ours, with you all.  It came from my June 2008 issue of Country Home.
Grilled Fish Tacos with Chipotle Cream Sauce
1 lb. fresh, skinless talapia, about 1/2" thick
1 Tbsp. EVOO
1 tsp. ancho chili powder
1/2 tsp. ground cumin
1/4 tsp. each salt and freshly ground, black pepper
6-6" corn tortillas
1/2 cup sour cream
1 tsp. chipotle chile pepper in adobo sauce, finely chopped
2 cups shredded romaine lettuce
1 ripe avocado, halved, seeded, peeled, and cut into thin slices (optional)
1 cup refrigerated fresh salsa
1 lime, cut into wedges
Snipped cilantro (optional)

Preheat gas or charcoal grill.  Place fish fillets on a plate; rub each fillet on both sides with the oil.  In a small bowl combine chili powder, cumin, salt, and pepper; rub onto fillets on both sides.  Stack tortillas and wrap in foil, if using.  For chipotle cream, in another small bowl combine sour cream and chipotle pepper; set aside.  For a charcoal grill, place fish and tortilla stack on the greased rack of an uncovered grill directly over medium coals, just until fish flakes easily when tested with a fork and tortillas are warm, turning fish and tortilla stack once.  Allow 4 to 6 minutes per 1/2-inch thickness of fish.  (For a gas grill, preheat grill.  Reduce heat to medium.  Place fish and tortilla stack on greased grill rack over heat.  Cover and grill as above.)  Fill tortillas with lettuce and fish.  Serve with avocado (We prefer the guacamole recipe below.), salsa, chipotle cream, lime wedges, and cilantro, if desired.
We, also, LOVE the Black Bean Salad recipe found at the bottom of the fish taco, recipe link above.
Stir together a 15-ounce can of black beans, rinsed and drained; diced red onion; quartered grape tomatoes; chopped red sweet pepper; chopped canned green chiles, drained; chopped cilantro; fresh lime juice; a little olive oil; and ground cumin and salt to taste.

So, so delicious!  And Ree Drummond's (ie The Pioneer Woman's) Pico de Gallo/Guacamole recipe topped it off perfectly.
Guacamole
FOR THE PICO DE GALLO:
5 whole Plum (roma) Tomatoes
1/2 whole Large (or 1 Small) Onion
3 whole Jalapeno Peppers
Cilantro
Lime Juice
Salt to Taste

Chop jalapenos, tomatoes and onions into a very small dice.  (Leave seeds in your jalapenos for a hotter pico).  Adjust amount of jalapenos to your preferred temperature.  Next, chop up a nice-sized bunch of cilantro.  Just remove and discard the long leafless stems before chopping.  No need to remove the leaves from the stems completely.  Place all of these ingredients together in a bowl and give it a good stir.  Squeeze the juice of half of one lime into the bowl.  Add salt to taste and stir again.

FOR THE GUACAMOLE:
3 whole Avocados
Pico De Gallo
Lime Juice
Salt to Taste

Start with buttery-soft avocados.  Halve them lengthwise and remove the pits.  Next, with a spoon scrape the “meat” out onto a large plate.  Next, with the bottom of a clean cup (or with a fork) mash the avocados, making sure to leave it relatively chunky.  Add just a couple of shakes of salt to taste.  Next, add a generous helping of Pico de Gallo.  Fold together.  Lastly, squeeze the juice of half of a lime over the top.  Give it one last stir.

Yum-O!  I'd love to hear what you think, if you give it a go.  Well, that's all from me, today, ya'll.  I hope that your week is filled with good food, family, and sweet surprises.  Oh! And I got the Lead at Curtain Call, for these creations, yesterday!  Yippeee!  Thank you so, so much, ladies!

3 comments:

Patrice said...

Looks like you had a great weekend...I could go for some fish tacos!

Monique said...

Oh that looks so Yummy!!! And congratulations on receiving lead curtain call :)

Simone said...

Aww those are such cute photos and the tacos look sooo yummy!! Congratulations on the Curtain Call! :)