Tilapia and White Bean Taco Salad Bowls

First of all, I want to thank eat.drink.MISSISSIPPI magazine for publishing a really nice article about me and Mississippi Kitchen in their April/May issue.  If you have Mississippi roots (or are just a lover of the South), check out their magazine.  Lots of interesting foodie stuff.  I made a note of several restaurants I would like to try and wouldn't have known about otherwise, as well as several recipes.   Their Facebook page is here. 

I finally broke down over the weekend and ordered an iPhone.  When the scrolly ball on my Blackberry bit the dust and I could no longer scroll upward, bringing all texting to a complete halt, I knew it was time.  So as of yesterday, I have a shiny, new 4G iPhone.  I'm feeling pretty awesome, let me tell you, and I'm on the lookout for some really cool apps.  I've always wanted apps.  And Siri?  Well, I'm looking forward to getting to know her more.

In other news, several people in my family have decided to quit eating meat.  My daughter is one of them, which is freaking my Mississippi kitchen out.  But I put on my thinking cap and pulled a special recipe out the other day just for my little pescetarian.  This recipe landed me a spot in a cook-off in Hollywood a couple of years ago sponsored my Mission Tortillas.  It's got some good stuff in it and look--no meat!

Here are my notes:

-I use ramekins that have a flat bottom to them to make the bowls, so the bowls will sit flat on the plate.

-The dressing and pickled relish can totally be made the day ahead.

-You could put any kind of bean you like in these.  Pintos or black beans would also be good.

-If you don't have a taco seasoning packet, do what I did the other day and add chili powder and cumin to the cornmeal for seasoning.  About a teaspoon of each.

Tilapia and White Bean Taco Salad Bowls with Creamy Avocado Dressing and Pickled Red Relish

PrintableRecipe

7 Mission medium soft taco flour tortillas, divided

2 tablespoons melted butter

3/4 cup matchstick cut radishes

1 medium red onion, thinly sliced

2 tablespoons white vinegar

4 tablespoons lime juice, divided

1 teaspoon salt, divided

1 teaspoon pepper, divided

1 avocado, peeled, seeded and diced

1 1/2 cups sour cream

3 tablespoons chopped fresh cilantro

1/2 cup yellow cornmeal

1 pound tilapia, cut into 3/4 inch bite-size pieces

1 (1.25-ounce) package taco seasoning

1 (14-16 ounce) can cannellini or great northern white beans, rinsed and drained

Canola oil for frying

4 cups shredded lettuce

1.     Preheat oven to 400 degrees.  Place five 8 to 10-ounce custard cups or bowls upside down on a baking sheet.  Microwave 5 tortillas on high heat for 30 seconds until warm and pliable.  Brush both sides with melted butter.   Place a tortilla over each cup, forming a bowl shape. Bake for 8-10 minutes or until golden brown.  Remove tortillas to wire racks to cool.  Stack remaining 2 tortillas; cut into 1/4-inch strips.  Set aside.

 

2.     Stir together the radishes, red onion, white vinegar, 2 tablespoons lime juice, and 1/2 teaspoon each salt and pepper; set aside.

3.     In a food processor, process the avocado, sour cream, remaining 2 tablespoons lime juice, the cilantro, and the remaining 1/2 teaspoon each salt and pepper until smooth.  

4.     Place the corn meal and taco seasoning in a zip lock bag; shake to combine.  Pour oil to a depth of 1/2 inch in a large skillet.  Heat to 375 degrees over medium-high heat.  Add fish to cornmeal mixture and seal bag; shake gently to evenly coat.  Fry fish for 4-5 minutes or until golden brown and done.  Remove to a paper towel-lined plate.  Fry tortilla strips in the oil for 2-3 minutes or until golden brown.  Remove to paper towel-lined platter.

5.     To assemble, divide the lettuce evenly between each tortilla bowl.  Top lettuce with the white beans, then the fish, then drizzle with the avocado dressing.   Add the pickled relish using a slotted spoon to drain excess liquid.  Garnish with the tortilla ribbons.  5 servings.

Cast Iron Butterscotch-Oatmeal Cookie Skillet With Butterscotch-Bourbon Drizzle

This has been one of the mildest winters I can remember.  Until today.  After weeks of spring-like temperatures,  today is *for real* winter.  High winds from the Northwest at 18 miles per hour.  A high of like 49 degrees.  Wind chill of 39 degrees.  Hard freeze warning for tonight.  (There is probably somebody from Minnesota or somewhere reading this thinking "Really?  Does she really call that winter?")  Yes, I really call that winter.  And it makes perfect sense that I will be outside in it having a photo session with a teenage girl, right?  This should be interesting.

So this dessert is very "winter" to me.  I think it's the perfect dessert to serve in a blizzard because everyone knows that when there is a blizzard, you should bake. (I don't think a blizzard is predicted here today, but if one shows up, I am ready.)   It's basically a giant deep-dish oatmeal-butterscotch cookie baked in a cast iron skillet, with homemade butterscotch-bourbon sauce and vanilla ice cream.  If that doesn't scream comfort food to you, then I don't know what will.

I entered this recipe this past fall in the Keeping it Rural In The Kitchen contest sponsored by Farm Credit, and when someone called and told me I had won their grand prize of $3000, my breathing pattern immediately changed to a series of rapid gasps of air, and I felt my limbs start to tingle. My body reacts to good news in weird ways.
 

Here are my notes:

-First, if you want to leave the bourbon out, you totally can.  I did because helloooo, dry county here, plus I wanted to make sure that my two year old grandson could eat it.  Yes, the alcohol cooks out of it, but after research, I don't think ALL the alcohol cooks out of it.  You could also adjust the amount of bourbon to your liking.



-I cooked mine for 34 minutes.  Don't overbake because you want the center to be softish.

-The sauce can be made a head of time and rewarmed on the stove or in the microwave.

-I would take the time to toast the nuts.  They are so much better that way.  I used walnuts this time.

-Just dump the whole bag of butterscotch chips in.  The bag will probably be two cups, more or less.

This is not brown enough yet, but it's getting there.

-The browned butter adds SO much flavor.  It will take about 3-5 minutes for it to become nutty smelling and brown.  Expect for it to be foamy. 

-This dessert really is best warm.  Let it cool for about 15 minutes, so it will cut easily.  It will still be perfectly warm enough to melt the ice cream.

Cast Iron Butterscotch-Oatmeal Cookie Skillet With Butterscotch-Bourbon Drizzle

Printable Recipe

1/2 cup butter

1 cup all-purpose flour

1/2 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup shortening

1/3 cup sugar

1/3 cup packed dark brown sugar

2/3 cup packed light brown sugar

2 eggs

1 teaspoon vanilla

2 cups quick-cooking oats

2 cups butterscotch chips

1 1/4 cup chopped toasted pecans

Sauce:

1/2 cup butter
1 cup packed light brown sugar

1 cup heavy cream

3 tablespoons bourbon whiskey
1/2 teaspoon salt
1 teaspoon vanilla extract

Vanilla ice cream, if desired

Preheat oven to 350 degrees.  In a small heavy saucepan, heat 1/2 cup butter over medium heat until melted.  Continue to cook for 3-4 minutes or until light brown and nutty smelling, stirring occasionally.  Remove from heat and cool completely.

Stir together the flour, baking powder, baking soda, and 1/2 teaspoon salt; set aside.  Beat the cooled butter, shortening, 1/3 cup sugar, the dark brown sugar, 2/3 cup light brown sugar, the eggs, and vanilla on medium speed until light and fluffy.  Mix in flour mixture until combined.  Stir in the oats, butterscotch chips and chopped pecans.  Spread evenly in an ungreased 10-inch cast iron skillet.  Bake for 30-35 minutes or until golden brown around edges and on top.  Do not overbake.  Cool for about 15 minutes before cutting.

Meanwhile, melt 1/2 cup butter in a medium heavy saucepan over medium heat. Add 1 cup light brown sugar, the cream, the bourbon, and 1/2 teaspoon salt and whisk until well blended.  Bring to a boil, then reduce heat to rapid simmer and cook for five minutes, whisking occasionally.  Remove from heat and stir in 1 teaspoon vanilla.  Sauce will thicken as it cools.

To serve, slice warm cookie into 8-10 wedges.  Place a scoop of vanilla ice cream on each slice if desired, then drizzle with the butterscotch-bourbon sauce.  Store any remaining sauce in refrigerator.

Mexi-Texi Bistec Pedazos On Roasted Corn and Garlic Chipotle-Cilantro Mashers

This recipe is super special to me because it landed me a spot as a finalist in the 2006 Southern Living Cook-Off.  And I have to give credit to my bilingual hubby for helping me come up with the title.  When I was writing the recipe, I was brainstorming about what to call this dish.  Beef tips just didn't seem creative enough, so I asked my husband to give me a Spanish word that meant "pieces or chunks."  He shot out a few of them, but when he mentioned "pedazos", it had a nice ring to it, so I put it all together in one twelve word title, called it a day, and sent it in.  A couple of months later I got the call that I would be competing in Charleston, South Carolina for $100,000.  No, I didn't win (click here for the yummy recipe that won that year) but as always, I met wonderful people and had the time of my life.  (One of the people I competed with is now a blogger too.  Here is her delicious category winning recipe, FYI.)

So this meal is comfort food with a little bit of Southwestern spice.  The mashed potatoes, if I do say so myself, are to die for.  They are jazzed up with roasted corn and garlic, a little chipotle and lots of cilantro.  The tender chunks of beef are swimming in a gravy flavored with chili powder, cumin, Mexican oregano, and chipotle.  This is really a soul-warming winter meal. 

Here are my notes:

-If you can't find Mexican oregano, regular oregano will work just fine.

 -The chipotle seasoning, as all the seasoning, can be adjusted to your liking.  I don't like things too spicy, so this amount is good for me.  Just stir all the seasonings together in the flour, add water, and whisk until smooth.  This mixture is poured into the beef broth with the meat and it will thicken to a rich sauce/gravy as it cooks. 

-This is important--you will need to stir the meat every 15-20 minutes or it will stick.  I promise that it will.

-If you have a hard time finding fresh corn, you can use frozen.  I did.

-I HATE peeling potatoes.  And I love the texture of the skins in mashed potatoes, so I leave them unpeeled.  I used golden skin potatoes this time, but I have used red skin in the past.

-I would really love to try this with venison.  In fact, if I can find another venison ham in my freezer (hubby hasn't killed one this year yet to restock our freezer and I am almost out of last year's supply), I will try this soon.

-Roasting garlic is a cinch, so if you've never done it, try it.  The flavor it gives mashed potatoes is unbelievable.

Mexi-Texi Bistec Pedazos on Roasted Corn and Garlic Chipotle-Cilantro Mashers

Printable Recipe 

3 tablespoons vegetable or canola oil

3 pounds boneless top sirloin roast, cut into about 2 to 2 1/2-inch pieces

Salt and pepper for seasoning meat

3/4 cup flour

1 teaspoon salt

2 teaspoons Mexican style chili powder

2 teaspoons Mexican oregano leaves

1/2 teaspoon ground chipotle chile pepper  

2 teaspoons ground cumin

1 cup warm water

2 cups beef broth

1 head of garlic

2 tablespoons vegetable or canola oil, divided

3 medium ears corn, shucked and washed

2 pounds red skinned potatoes, scrubbed, peelings left on, and cut into roughly 1 1/2 to 2-inch cubes

1/2 cup milk

3/4 cup sour cream

1/2 cup butter

1 finely chopped chipotle pepper plus one teaspoon adobo sauce (from a 7-ounce can)

1 1/2 teaspoons salt

1 teaspoon black pepper

1/2 cup chopped cilantro

Toppings:

Sour cream

Chopped Cilantro

Sliced Avocado for garnish, if desired

In a Dutch oven, heat 3 tablespoons oil over high heat.  Season the beef with salt and pepper and brown in hot oil. Meanwhile, stir together 3/4 cup flour, 1 teaspoon salt, the chili powder, the Mexican oregano, 1/2 teaspoon chipotle chile pepper, and the cumin.  Stir in 1 cup warm water until smooth.  Add 2 cups beef broth and the flour-spice mixture to the beef in the Dutch oven when beef is browned.  Stir and bring to a boil over high heat.  Reduce heat to low, place a tight fitting lid on the pot, and simmer for 2 to 2 1/2 hours, or until meat is tender, stirring occasionally.

 

While beef is cooking, preheat oven to 400 degrees.  Cut the top off of the head of garlic and place on a piece of foil.  Drizzle with 1 tablespoon of the oil and fold foil to seal.  Place in oven for 1 hour.  Meanwhile, place corn on cookie sheet and brush with remaining 1 tablespoon oil.  Place in oven while garlic is roasting for about 45 minutes to 1 hour or until corn is golden brown.  Remove corn from oven and set aside to cool.  When garlic is done, remove from oven and cool.  Discard the outermost layer of papery skin from garlic.  Squeeze out the soft garlic pulp and set aside. Cut corn from cob and set aside.

When meat is almost done, cook potatoes in boiling water in a large saucepan until fork tender, about 15-20 minutes.  While potatoes are boiling, heat the milk, sour cream, butter, the finely chopped chipotle pepper and adobo sauce, the reserved roasted garlic, 1 1/2 teaspoons salt, and the black pepper in a medium saucepan over medium heat, whisking until butter is melted and everything is hot and combined.  Turn off heat.  When potatoes are done, drain well and return to pan.  Mash slightly, then pour in milk mixture and continue mashing until mixed, but not completely smooth.  Stir in reserved corn and 1/2 cup chopped cilantro.

To serve, divide mashed potatoes onto each plate.  Spoon beef and gravy on top of potatoes.  Top with a spoonful of sour cream and sprinkle with chopped cilantro.  Garnish with avocado slices if desired. 

Pumpkin-Cream Cheese Drop Scones with Sticky Honey Glaze

So yesterday, my family and I went to the pumpkin patch at Mitchell Farms.  And I must say, I was very, very impressed.  I've never actually been to a pumpkin patch before, and this one had a lot going on for the very reasonable price of $8.00 per person.  Plus, every one of us got to pick out a free pumpkin.

And we decided we would take a picnic lunch, so naturally I wanted to make some goodies made with, duh, pumpkin.  And I had this great idea for a recipe that I just KNEW would work.  It was a bar recipe made with pumpkin, oatmeal, and butterscotch, and everyone would just love them, and I would be the hero of the day and yada, yada, yada.

So I made these *special* bars, and the batter tasted good, and I was all "I am soooo on to something here!"  That was, until I noticed there seemed to be some very weird air pockets forming while they baked in the oven.  I let them cool, then tasted them, and although the taste was not unpleasant, the texture was like, I don't know, rubber.  So I decided to add a quick powdered sugar glaze to distract from the texture. 

I packed them anyway, but my beloved family informed me at the picnic that they did indeed taste and feel like rubber, and what was the wet stuff on them anyway, mom?  (The glaze never did dry like I had planned, either.)

But we still had a great day at the pumpkin patch, and we are definitely putting it on the schedule for next year.  We were all completely zonkered out by closing time, and the joke of the day was "I'm so hungry, I could eat a rubber pumpkin bar!"

Well, hardee-har-har. 

But I would not go down in defeat, so I made another pumpkin recipe this morning.  This one is a tried and true recipe I wrote last year.  No rubbery texture here.  I'm proud to say these won the Better Recipes pumpkin contest last fall.  I hope you like them.

Here are my notes:

-Don't worry if your cream cheese mixture is a little lumpy.  It's supposed to be.

-I used an ice cream scoop to scoop mine out onto the baking sheet.  I only got ten today because my scoop was a little big.

-I used walnuts instead of pecans this time.

-I usually start cutting in the butter with a cutter, then switch to my fingers, then back to a cutter.  It should look like fine crumbs when the butter is cut in:

-These are drop scones.  No rolling out!  Yay!

 -They are awesome just out of the oven.  Yum. 

 -The glaze truly is very sticky.

Pumpkin-Cream Cheese Drop Scones with Sticky Honey Glaze

Printable Recipe

Scones:

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/3 cup light brown sugar

1/2 cup (1 stick) cold butter, cut into small pieces

2 large eggs
8 ounces cream cheese, softened to room temperature

1 cup canned pure pumpkin

The zest of one orange
1/2 cup chopped, toasted pecans

1 egg, beaten

Glaze:

1/2 cup light brown sugar

1/4 cup honey

4 tablespoons butter

1/3 cup finely chopped pecans

1.      Heat oven to 375 degrees. Spray a large baking sheet with nonstick cooking spray.

2.      In a large mixing bowl, stir together flour, baking powder, salt, cinnamon, nutmeg, ginger, and 1/3 cup light brown sugar.

3.      Cut in butter, using fingertips or pastry cutter, until mixture resembles coarse crumbs. 

4.      In a medium bowl, whisk together 2 eggs, the softened cream cheese, the pumpkin and the orange zest until incorporated.  Mixture will be lumpy.    

5.      Add cream cheese mixture to the flour mixture and stir just until combined.  Add pecans and stir just enough to evenly distribute pecans.

6.      Drop dough into 12 equal mounds on a baking sheet that has been lightly sprayed with cooking spray, about 1 inch apart.  Brush tops with the beaten egg.   Bake for 25-30 minutes or until golden brown.

7.      About 5 minutes before scones come out of the oven, make the glaze.  Place the 1/2 cup light brown sugar, the honey and 4 tablespoons butter in a small heavy saucepan over medium heat.  Bring to a boil stirring often.  Boil for 1 minute, then remove from heat.

8.      When scones come out of oven, place them on a wire rack over a baking sheet.  Drizzle with the glaze.  Sprinkle the tops with 1/3 cup finely chopped pecans.  12 scones.