Grilled Garlic Lime Fish Tacos

I don’t know about you but I find fish tacos at restaurants frustrating. Very rarely do I find a delicious fish taco anywhere. Do I find a good fish taco? Sometimes. A great fish taco? Not yet. Why am I so picky? I really don’t know what it is. Maybe it’s the fact that many restaurants only offer a fried fish rather than grilled. Maybe it’s the lack of a corn tortilla. Many times it’s the use of iceberg lettuce rather than crunchy cabbage. Whatever it is, I have yet to find that fish taco that has me coming back for more.

What’s the solution to my problem? There are probably lots of solutions to many of my problems. This fish taco problem though…I think the solutions is to make my own fish tacos! I sat down for a few minutes and thought about all of the various components of a fish taco which speak to me (not literally of course!). The chili lime flavors, the crunchy cabbage, the grilled and firm fish, the earthy corn tortillas. Then there has to be a sauce that  brings all of the flavors together. After all of these yummy thoughts, I put together what I thought would be my perfect fish taco. And guess what? They were outstanding! I am so looking forward to the leftovers tonight! Now it’s your turn…don’t go out tonight – make your own Grilled Garlic Lime Fish Tacos!

Grilled Garlic Lime Fish Tacos Recipe

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Sea Bass with a Tomato and Green Olive Sauce

Sea Bass with a Tomato and Green Olive Sauce

I visited a specialty market recently and found some very nice looking sea bass, which I cannot always find in my local grocery store. I knew I wanted to try something a little different. After some research on the flavors that go well with this flaky fish, I decided on serving the sea bass with a Tomato and Green Olive Sauce. I have to say that although I am not generally a fish lover, this sauce would just about make me eat anything it is served over! The sauce is slightly creamy and wonderfully salty with the briny olives. A very slight kick is there too. When the fish was devoured, I saved the sauce and had a very tasty pasta lunch the next day. Pick up some sea bass soon and fall in love with this Tomato and Green Olive Sauce!

Sea Bass with a Tomato and Green Olive Sauce Recipe Continue reading

Greek Spiced Chicken Kebabs

Greek Spiced Chicken Kebabs

My sister was recently traveling and brought me back a gift…uniquely shaped skewers. They are kind of elegant and shaped like an anchor of sorts. It took me about a month to find the perfect first dish to skewer with my new toys but I finally decided on Greek Spiced Chicken Kebabs. I didn’t want to make the standard caprese skewers or pineapple, chicken and grilled veggies…I knew it had to be something I hadn’t tried before. In the end, these kebabs were pretty tasty. They were great with some eggplant and a greek salad…and some smooth red wine, of course. The leftovers were perfect on a salad for lunch the next day too! Give these very easy, very delicious Greek Spiced Chicken Kebabs very soon.

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Give Unique a Try: Sweet Sausage and Roasted Grapes

For what seems like an eternity, I have heard about people roasting sausage with grapes. They talk about how the grapes make a wonderful sauce when they are roasted and while they are sweet, they are not so sweet that they overpower the dish. They also go on and on about how delicious and unique roasted sausage and grapes can be. I have been telling myself that I would make this dish for a very long time. That time has come! 

Now that I have finally tried this, I can tell you that I really liked it. After par cooking the sausages in boiling water, I roasted the links with the grapes and some pearl onions. After roasting, I made a pan sauce with the remains of the pan and served everything with a creamy polenta (recipe to come soon!). The sausage had a distinct flavor that paired very well with the sweet grapes. The only change I will make next time (yes, there will be a next time) is that I will use both sweet and hot sausage links instead of just sweet sausage. I think that will give a little element of surprise as you’re eating. I really like surprises…although I prefer flowers and jewelry, but I take what I can get. 

I know this one sounds unique but if you enjoy sausage, try this on your family this weekend. Stop by my website afterwards and tell me what you thought.

Sweet Sausage and Roasted Grapes Recipe Continue reading

Sunday Dinner: Beef Brisket

As I continue my journey tasting new foods, I tried beef brisket for the first time last weekend. I had heard mixed reviews from many people. Some said brisket is perfect for a slow roast taste and a juicy leftover sandwich. Others said…nothing special, just another roast. What’s the verdict? While this brisket was another roast beef…it really was moist and delicious. There weren’t too many leftovers but I did get one sandwich the next day. And that sandwich was pretty darn good!

Looking for this Sunday’s family dinner? Go for a roasted beef brisket but buy more than you think you’ll need…the brisket sandwiches (smothered in BBQ sauce is especially tasty!) the next day are worth it!

Beef Brisket


1 Tbsp Chili Powder

2 tsp Salt

1 tsp Garlic Powder

1 tsp Onion powder

1 tsp Black Pepper

1 tsp Sugar

2 Garlic Cloves, minced

2 tsp Chives, minced

1/4 Cup Olive Oil

1 2 lb brisket

1 Cup Beef broth

  1. Preheat oven to 375 degrees.
  2. Combine, everything except brisket and broth. Stir well. Apply rub to surface of briskly, massaging into meat.
  3. Cook brisket uncovered for 35 minutes. Remove from oven.
  4. Reduce oven temperature to 300 degrees.
  5. Add beef broth to pan. Cover briskly with aluminum foil tightly. Cook in 300 degrees oven for 1 1/2 hours. Let brisket rest for 20 minutes before serving.
  6. While brisket is resting, pour remaining liquids into skillet. Reduce by half. Pour over brisket when serving.