New obsession: POPCORN

Garlic Bread Popcorn

Source: allrecipes
Ingredients

• 1/2 cup unpopped popcorn  
  
• 3 tablespoons butter, melted  
• 2 tablespoons grated Parmesan cheese  
• 1/2 teaspoon garlic salt, or more to taste  
• 1/2 teaspoon dried crushed rosemary (optional)

Directions

1. Pop popcorn in a air popper or on stove. 
2. Transfer to a large bowl. Drizzle butter over popcorn; stir to evenly coat. 
3. Sprinkle Parmesan cheese, garlic salt, and rosemary over popcorn; toss to coat.

Told you we're into the blackened fish.

 Grilled Tilapia Bowls with Chipotle Avocado Crema

source: joyful healthy eats

Ingredients

Tilapia Seasoning

• 1 teaspoon chili powder
• 1 teaspoon paprika
• 1 teaspoon of cumin
• 1 teaspoon of garlic powder
• ½ teaspoon of salt
• ¼ teaspoon of pepper
• 2 large tilapia filets

Chipotle Avocado Crema

• ½ cup of plain Greek yogurt
• juice of one lime
• 1 large avocado
• 1 garlic clove
• 1 chipotle pepper {from a can of chipotle peppers in adobe sauce}
• salt & pepper

Other Ingredients

• 3 cups of cooked quinoa
• 15 oz. black beans, rinsed and drained
• 2 ears of fresh corn, shucked
• ¼ cup of fresh cilantro
• 1 roma tomato, diced

Directions

1. In a food processor, add plain yogurt, juice of 1 lime, avocado, garlic clove, chipotle pepper, salt and pepper. Blend until smooth. Place in refrigerator.
2. In a small bowl, add chili powder, paprika, cumin, garlic powder, salt, and pepper. Mix together.
3. Rinse and pat dry tilapia filets and season bowl sides of the fish with the seasoning in the small bowl. {you may have some left over and that's fine}
4. Heat grill to medium high, grill the two ears of corn for 15-20 minutes. Turning the corn every 5 minutes.
5. Next, grill tilapia for 3-5 minutes on the first side and 3-5 on the second.
6. Remove both from the grill and set aside.
7. Assemble your bowls, place ¾ cup of cooked quinoa in a bowl, then add in black beans, diced tomato, fresh grilled corn {that has been cut off the cob}, cilantro, tilapia, and then top with Chipotle Avocado Crema.

We will definitely not be buying granola anymore

Homemade Coconut Oil Honey Almond Granola

source: lovely little kitchen

Ingredients:

• 1 cup almonds, divided
• 3 cups old fashioned oats
• 1/2 teaspoon salt
• 1/3 cup brown sugar
• 1/3 cup honey
• 3 tablespoons coconut oil
• 1/4 teaspoon vanilla extract
• 1/8 teaspoon almond extract

Directions:

1. Preheat oven to 350 degrees.
2. In a food processor or blender, pulse half of the almonds until they are very finely chopped. Pour them into a large bowl. Then chop the other half of the almonds coarsely, and pour them into the same bowl.
3. Pour the oats, salt, and brown sugar into the bowl with the almonds and stir to combine.
4. In a small microwaveable bowl, combine honey and coconut oil, and heat for 40 seconds. Stir to dissolve the coconut oil, and add the vanilla and almond extract.
5. Pour the honey mixture over the oats, and stir so that they are evenly coated.
6. Pour the oats evenly onto a Silpat or parchment lined baking sheet (helpful if it has sides).
7. Bake the oats for 5 minutes, and then stir them around. Return to the oven for 5 more minutes.
8. Pour the granola and onto a piece of wax paper to cool. Spread it out into a thin layer.
9. After it cools completely, break the granola into clusters and store in an airtight container.

We have really gotten into blackened fish as of late...

Blackened Fish Tacos with Avocado-Cilantro Sauce
Source: host the toast

Ingredients

blackened fish

• 1.5 lbs tilapia fillets
• 1 ½ teaspoons smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon onion powder
• ½ teaspoon cumin
• ½ teaspoon salt
• ½ teaspoon brown sugar
• ¼ teaspoon cayenne pepper
• 2 tablespoons canola oil
• 12 corn tortillas

slaw

• ½ red cabbage, sliced thin
• ¼ green cabbage, sliced thin
• ½ medium-sized onion, diced
• ½ cup cilantro
• Juice of 1 lime

avocado-cilantro sauce

• ½ cup sour cream
• 1 ripe avocado, pitted and skinned
• ¼ cup cilantro, chopped
• Juice of 1 lime
• 1 jalapeno, chopped and seeded
• Salt, to taste

Directions

1. In a small bowl, combine the smoked paprika, garlic powder, dried oregano, onion powder, cumin, salt, brown sugar, and cayenne pepper. Sprinkle the mixture over both sides of your tilapia fillets, and then rub the seasonings in.
2. Combine all of the Avocado-Cilantro Sauce ingredients in a food processor or blender. Pulse until well-combined.
3. Combine all of the Slaw ingredients in a large bowl and mix well.
4. Heat the oil in a heavy-bottomed pan over medium-high heat. Once heated, add in the tilapia (a few at a time if you can't fit them all at once). Cook for 4-5 minutes on each side, or until the outside is blackened and the fish flakes apart easily.
5. Remove the fish from the heat, and if desired, warm the corn tortillas in the same skillet over medium heat, cooking for about 30 seconds on each side.
6. Break up the tilapia into 2-3" pieces. Stack the tortillas in twos. Distribute the fish evenly between the 6 sets of tortillas, and top with Slaw and Avocado-Cilantro Sauce. Serve.

It's the little things in life... Like pizza that wisks you back home with every bite...

New York-Style White Pizza

Source: serious eats

Ingredients

• 1 New York-Style Pizza Dough ball (recipe follows), or dough of choice
• 1/2 cup White Sauce (recipe follows)
• 1 1/2 cups ricotta cheese
• 1/4 teaspoon salt
• 1/4 teaspoon dried or chopped fresh thyme
• 1/8 teaspoon coarsely ground black pepper
• Mozzarella cheese, grated
• 1 tablespoon chopped fresh flat-leaf parsley
• Unbleached high-gluten or bread flour, cornmeal, or semolina flour for dusting peel

Directions

1. Place a baking stone on the middle shelf of the oven and preheat on the highest setting for at least 1 hour. Shape the dough ball using the toss-and-spin method, stretching it to a diameter of about 12 inches. The dough should be about 1/4 inch thick and slightly thicker toward the edge. Transfer the dough to a peel or an inverted sheet pan that has been dusted with flour.
2. In a bowl, stir together the ricotta, salt, thyme, and pepper. Set aside.
3. Spread the White Sauce over the surface of the dough, leaving a 1/4-inch border uncovered. Spread the ricotta mixture evenly over the White Sauce. Spread Mozzarella cheese over top of pizza.
4. Carefully slice the pizza from the peel onto the baking stone. It should take about 12 minutes to make. When it is done, the crust should be crisp and slightly charred on the edge and the cheese should be bubbling and just beginning to caramelize. The underside of the crust should be brown and crisp, not white and soft.
5. Remove the finished pizza from the oven and garnish it immediately with the parsley. Let the pizza cool for about 3 minutes before slicing and serving. If you want a “snappier” crust, let the pizza cool completely, then return the individual slices to the hot oven for re-crisping.

New York-Style Pizza Dough

Ingredients

• 5 cups unbleached high-gluten or bread flour
• 1 1/2 tablespoons sugar or honey
• 2 teaspoons table salt or 3 1/2 teaspoons kosher salt
• 1 1/2 teaspoons instant yeast
• 3 tablespoons olive oil or vegetable oil or solid vegetable shortening
• 1 3/4 cups room-temperature water (70°F)

Directions

1. With a large metal spoon, stir together all the ingredients into a 4-quart bowl or the bowl of an electric stand mixer until combined.
   **If mixing with an electric mixer, fit it with the dough hook and mix on a low speed for 4 minutes, or until all the flour gathers to form a coarse ball.
2. Let the dough rest for 5 minutes, then mix again on medium-low speed for an additional 2 minutes, or until the dough clears the sides of the bowl and sticks just a little to the bottom. If the dough is too soft and sticky to hold its shape, mix in more flour by the tablespoonful.
   **If mixing by hand, repeatedly dip one of your hands or the spoon into room-temperature water and use it much like a dough hook, working the dough vigorously into a coarse ball as you rotate the bowl with your other hand.
3. As all the flour is incorporated into the ball, about 4 minutes, the dough will begin to strengthen; when this occurs, let the dough rest for 5 minutes and then resume mixing for an additional 2 to 3 minutes, or until the dough is slightly sticky, soft, and supple.
   **If the dough is too soft and sticky to hold its shape, mix in more flour by the tablespoonful; if it is too stiff or dry, mix in more water by the tablespoonful.
4. Immediately divide the dough into 3 equal pieces. Round each piece into a ball and brush or rub each ball with olive or vegetable oil. Place each ball inside its own zippered freezer bag. Let the balls sit at room temperature for 15 minutes, then put them in the refrigerator overnight or freeze any pieces you will not be using the next day.
5. The next day, remove the balls from the refrigerator 2 hours before you plan to roll them out to take off the chill and relax the gluten.

White Sauce

- makes about 1/2 cup -

Ingredients

• 2 tablespoons olive oil
• 1 small yellow onion, diced
• 2 clove garlic, minced
• 1/4 cup heavy cream
• 1/2 teaspoon minced fresh thyme or marjoram
• Salt and freshly ground black pepper

Directions

1. In a heavy saucepan, heat the olive oil over medium heat. Add the onion and sauté for 5 or 6 minutes, or until translucent. Add the garlic and stir for 1 minute longer.
2. Add the cream, lower the heat to medium-low, and cook for about 3 minutes, or until the cream thickens and reduces slightly.
3. Remove from the heat, stir in the thyme, and season to taste with salt and pepper. Let cool completely before using.

I LOVE NAKED. Juice that is. :)

Naked Juice Mighty Mango
Source: chelsea's messy apron

Ingredients

• 2 cups (1 and 1/4 of a large mango) mango, peeled and cubed
• 5 and 1/2 tbsp. orange juice
• 1/4 cup apple juice
• 1/3 (3 tbsp. mashed) ripe banana
• 1 and 1/2 tbsp. lemon juice

Directions

1. Combine all of the ingredients into a blender.
2. Blend until smooth and no fruit chunks remain.
3. Enjoy immediately.

GET THAT CORN OUTTA MA FACE

Sriracha Spiked Street Corn

Source:camille style

Ingredients

• 4 ears of corn, shucked and split in half to form 8 pieces
• extra-virgin olive oil
• garlic salt
• 1/3 cup mayonnaise (I prefer classic Hellmann’s)
• 1 tablespoon sriracha sauce
• a bunch of cilantro, roughly chopped
• a couple tablespoons chili powder
• 3 limes, each cut into 6 slices
• course flake salt, like Maldon

Directions

1. In a small plate, pour a bit of olive oil and roll the corn in it to evenly coat. Sprinkle all over with garlic salt.
2. Heat a grill or grill pan to high heat, and grill the corn until slightly charred, about 5 minutes. Turn occasionally to cook on all sides.
3. In a small bowl, combine the mayonnaise, sriracha and a squeeze of lime juice. Whisk to combine.
4. When the corn comes off the grill, slather it with the mayonnaise mixture, than sprinkle with cilantro, chili powder and a sprinkle of coarse salt. Roll all the corn cobs around in the mixture to get it all evenly coated, and serve with slices of lime so guests can squeeze more juice as they like.
5. Embrace the messiness… I promise, it’s worth it.