Mahi-Mahi with Fresh Cilantro Chutney.

I love trying out simple recipes that are tastey, and quick because I work such long hours.
If I have most of the ingredients at home thats another plus to me.
I got this recipe from bonapetit magazine. The recipe is Mahi-Mahi with fresh cilantro chutney.
I used Tilapia instead, and it came out really flavorful.
Tilapia is one of those fish that you can mold into anything, because its so versatile.
(InshAllah I'll add pics later)
I served this dish over brown rice.


Mahi Mahi with Fresh Cilantro Chutney
2 servings

1 cup(packed) chopped fresh cilantro
1 large kiwi
1/4 c unsweetened coconut milk( if you can't find it sweetened is fine)
1 large garlic clove, peeled
2 tsp chopped Jalapeno
2 6-7 oz mahi mahi fillets
ground cumin
1 tbsp extra virgin olive oil

Coarsely puree first 5 ingredients in the food processor. Season chutney with salt and pepper.
Sprinkle fish with salt and pepper, and cumin. Heat oil in medium skillet, over medium heat.
Add fish sautee until opaque in the center( about 5 minutes each side). Transfer to plate, top with chutney.

Papa Bear's stuffed shells

My grandfather died a few years ago.He and I were very close. He was always in the kitchen whipping something up.I contribute my love for simple cooking and food from them.
During special holidays or events my grandfather would make these shells.
They were FANTASTIC!. I cook this little dish from memory, and it doesnt come close to my grandfathers. He was Puerto-Rican so a lot of his cooking influence came from his culture.

1 whole chicken**
1 half onion (doesn't matter what kind)
1/2 c red bell pepper

1/2 c green bell pepper
1 block or bag of fresh Mozarella
1 box of jumbo shells (Conchiglioni)
Kosher Salt
Ground Pepper
Chili powder
Garlic salt

All the seasonings are to your own taste.
Chop the onions and bell pepper into bite sized pieces, set to the side.
Remove the innards(sp?) and toss them, or save them for something else.
Take the entire chicken and put in a large pot fill the pot with enough water so the chicken is covered. Add the bell peppers and onions in the pot with the chicken, along with some kosher salt,pepper, and chili powder.
Boil the chicken until the meat is tender and falling off the bone.
Let the chicken rest, so some of the juices can be redistributed.
Once its cool take out of the pan and proceed to debone the chicken.
Take all the skin off and the bones.
Make sure to take out the gristle also.
Once its set to the side add about a tbsp of Kosher salt, chili powder,Garlic salt, and pepper.
Rip into shreds, and small pieces.
In another pot boil the jumbo pasta shells until they are soft.
Spray a large rect. Pan with cooking spray.
Take a Jumbo shell and stuff with the shredded chicken mixture along with the onions and bell pepper, and set on the pan, repeat this process until all shells are filled.
Cut the mozarella into thin slices and place on top of the shells.
Cover shells with aluminum foil on 375 for 30 minutes or until the cheese is melted.
I sometimes serve these with some Marinara Sauce on the side

** You can also use chicken breast, instead of a whole chicken. I use a whole chicken because the dark meat adds fat to it. If you use chicken breast put 2 tbsp of olive oil in a skillet with the chicken, otherwise it will dry out in the ove.

Guacamole

I am originally from the Southwest.
I was born in Southern California.
My mother was a gypsy and moved us back and forth from there and Phoenix Arizona.
Anyone who has lived out that way will attest to the Latino influence on food.
SubhanAllah I love Mexican food, and Puerto-Rican food.
Although the latter is attributed to my late grandfather also known as papa bear.
I now live right outside of D.C. I have been to a few Mexican restaurant's, They were OK, but nothing like the little hole in the wall places in Arizona where I could get 5 taquitos, guacamole with the works for $3.50.
I went to a few grocery stores to pick up some guacamole and to be honest, they tasted like crap. I went to allrecipes.com to check out some recipes and wasn't impressed. I wanted something simple, but tasted like home.
Some recipes had way too many ingredients for my liking. Some said mash the avocado and toss in some salsa, uhh ok.
Anyways I decided to just make it up as I go, and it came out pretty good. My grandmother has had the same best friend for more than 30 yrs. I call her Tia(aunty) Rosa. She is Mexican and makes the best dishes, filled to the brim with love.
anyways here is my guacamole.
All measurements are an estimate, I sometimes change it up, to my liking.
1/4 cup finely chopped white onion
3 Tbs. lemon juice
1 palm ful of finely chopped cilantro ( no stems)
3 medium avocado's
2 small Roma tomato's
2 tsp Kosher Salt
2 tsp black pepper
1 tsp of cayenne
A few pinches of Garlic Salt ( you can of course use fresh garlic, I just dont like it, so I use salt)
Optional Jalapeno
( I usually use the small basic grocery store Jalapeno)
finely chopped
Mash the Avocado's
Add all the ingredients,stir well.
I like mine lumpy, so I obviously don't stir as much.
***
If you don't like too much heat, just remove the seeds from the Jalapeno.

Seafood Gumbo

My momma always told me the way to a man's heart is his stomache, I agree.
I have so many cook books it's rediculous really.
Cooking has become a way for me to relax. I like to look at other cook books for inspiration. and then make it up as I go.

My husband loves seafood especially shrimp. I'm always trying to come up with something new to do with it. Some of these recipes fall flat, while others I could make all the time.
I signed up at this website, because I'm always looking for lower fat options in my food. Or ways to cut the fat but not the flavor.

I can't stand soup. I'm more of a meat and potatoes girl. One day I was browsing one of the daily emails I get from them and I skimmed the soup page. I came across their recipe for Gumbo.
Anyways I took it, twisted up and made me own. Heres my recipe.

Ingredients:
1- 28-oz. can chopped tomatoes (not drained)
1.5 lbs peeled and deveined raw medium shrimp with tails removed
10-12 oz white crab meat ( lumped crab meat works just as well)
2 -8 oz Spicy v8 veg.juice
1 cup frozen cut okra
1 chopped green bell pepper
1 cup chopped red bell pepper
1/2 cup chopped onion
3 tbsp. Hot sauce ( I like Louisiana)
1/2 lb baby sea scallops
1 cup thinly sliced turkey kielbasa
3 tsp Bay seasoning
1tbsp olive oil

Pour the olive oil in a large pot. Toss in bell peppers and onion. Stirring occasionally, cook until tender. Add tomatoes, V8 juice, and cornstarch. Cook until mixture begins to bubble.

Add okra, bay seasoning, and hot sauce. Stir and bring mixture to a boil. Reduce heat to low. Cover and let simmer for 10 minutes. Add shrimp, and kielbasa,continue to simmer until shrimp are cooked through, about 3 - 4 minutes. Add crab meat and 3/4 cup water. Raise heat to medium, and return to a boil. Remove pot from heat, cover, for a few minutes.
I also make rice. About 1 and a half cups. I cook it seperately and just stir it in, making sure most goes to the bottom of the pan.