Blackened Salmon Tacos with Mango Avocado Salsa

Blackened Salmon Tacos  (5 of 7)

There can never be too many fish taco recipes…Beer Battered, Grilled, even Raw (a la Ahi!) – I have tasted my way around California and am still hungry for more. This recipe combines some of my favorite elements from my adventures: spicy blackened salmon, tropical salsa and a creamy chipotle yogurt sauce for some added kick.

Blackened Salmon Tacos  (4 of 7)

While my go-to fish tacos, still remain this recipe, it’s nice to mix up routine every once in a while. These are super easy to prepare on a weeknight, especially if you divide and conquer and buying frozen mango will save you on prep time. They are spicy but refreshing, the perfect end of summer dinner. Completely gluten free when enjoyed with corn tortillas. Enjoy!

Blackened Salmon Tacos (2 of 7)

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Peach Raspberry Crumble (Gluten Free!)

Peach Raspberry Crumble (5 of 6)Let’s get one thing straight. I simply can’t bring myself to jump on the gluten free bandwagon. You can blame that on croissants…and bagels…and really good beer. Flour and I go way back and despite my increasing number of friends with gluten sensitivities, gluten will always be a part of my life.

Peach Raspberry Crumble (6 of 6)

That said, there is no reason why I can’t enjoy naturally gluten free goodies on the regular. This crumble uses oats and nuts for a healthier summer dessert option. It’s simple to put together and can easily be adapted using any in season fruits. Enjoy!

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Mexican Grilled Corn

Mexican Grilled Corn (1 of 1)

Grilled Corn is the ultimate street food and I’ve tried it on virtually every continent from Southeast Asia to Africa. It’s cheap, it’s portable and it’s easy to put your own personal spin on it. In Tanzania I would pick up a plain grilled ear of corn every day after work. Sure, it was minimalist, but the smokey char the grilled provides transforms plain old corn on the cob into something quite spectacular.

Mexican Grilled Corn (1 of 1)

The most mind blowing grilled corn of my life came from just down the road at the Hollywood Bowl. The ears were perfectly charred with each kernel bursting with sweetness, it was slathered with some sort of spicy cream sauce and topped with tangy crumbles of cojita cheese and a spritz of lime. I’m not gonna lie, this corn is sloppy, but then again- isn’t that what makes good street food?

Mexican Grilled Corn (49 of 50)

For my version, I combined creme fraiche with lime juice, paprika and chile powder and topped with cojita cheese. It’s a simple twist on corn on the cob that will be sure to wow your guests at your next BBQ. Enjoy!

Mexican Grilled Corn

Serves 8

  • 8 Ears Corn on the Cob, husked
  • 1/2 cup Creme Fraiche (or Mayonnaise)
  • Juice from 1-2 limes (to taste)
  • 1 tsp Chile Powder
  • 1 tsp Smoked Paprika
  • 1/2 cup shredded Cojita Cheese
  • Melted Butter (for brushing)
  • Additional Lime wedges for serving

Heat Grill to Medium-High Heat. Place husked corn directly onto the grill. Keep corn on the heat, while turning periodically over the course of about ten minutes. It should be nicely charred but cooked through. Remove from the grill.

While the corn is cooking, whisk creme fraiche, lime juice, chile powder and smoked paprika. Set aside.

Brush the still hot corn with melted butter, rotating the corn to coat all sides evenly. Then brush the corn with the cream fraiche/lime mixture, again coating all sides. Sprinkle with grated cojita cheese and serve with lime wedges for additional flavor.

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French Hot Chocolate

French Hot Chocolate (8 of 8)

I hate to be such a Californian right now but this gloomy February weather has me cooped up by the fire in my bungalow. And by gloomy, I mean dark, rainy and 60 degrees. I’m sure my friends back on the East Coast would chew me out right now if they weren’t buried in their abysmal arctic tundra.

Needless to say it’s cold, and this is a recipe to enjoy when it’s cold.

French Hot Chocolate (2 of 8)

This time last year, I was meandering the streets of Paris sightseeing and tasting the city to my heart’s content. My favorite stop on the foodie tour was Angelina’s cafe, the chocolat chaud was a decadent retreat from the frigid winter outside. Sitting in this lavish, gilded cafe; I quickly learned that you haven’t tasted true hot chocolate until you go to France.

French hot chocolate (or chocolat chaud) is thick and decadent; and coats your throat like some sort of warm elixir.  The best part is, it’s very easy to make at home with high quality chocolate and a blender or hand mixer. I have a feeling you’ll be tossing your Swiss Miss soon enough. Enjoy!

French Hot Chocolate (6 of 8)

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Pumpkin Gnocchi

Pumpkin Gnocchi (10 of 14)

While I was in New York with my husband over Christmas, we planned on hitting up one of my bucket list restaurants: the Spotted Pig. We braced ourselves for a cold evening spent waiting with our name on a 2 hour wait list, salivating over the ultimate burger while watching warm and happy diners through the window. No reservations…no mercy. I lasted a whole 5 minutes before finding a nice looking bar down the street.

Pumpkin Gnocchi (8 of 14)

I promised my husband, no nibbles – only some wine to warm up while we wait for the snooty looking hostess at the Spotted Pig to text us back. Two drinks later, I placed an order for pumpkin gnocchi. It was perfect meal for that moment in time: soul warming and life affirming. We made the right decision, eating here…We split the last pillowy piece of gnocchi when the host texted us back and asked for the dessert menu.

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