Seared Ahi Tuna Tacos...so full of flavor!

I wish I could live off these awesome tacos!

I designed this recipe to encompass it all- healthy, rich flavors and wonderful textures. This is a dish you will want to make repeatedly!

The Chipotle Mayo and Cilantro Lime Vinaigrette dressing that go along with this recipe are also very versatile. Use these 2 recipes in other dishes you prepare throughout the week--Spread some Chipotle Mayo on your sandwich....add the Cilantro Lime Vinaigrette to your favorite salad....etc!

Seared Ahi Tuna Tacos- woweee!!!!

Seared Ahi Tuna (outside is browned, center is raw)

Notice all the flavors and textures!

Cilantro Lime Vinaigrette Dressing

Seared Tuna Tacos (Brenna)

Author: Brenna Bowers 
Serving: 2 people (2-3 small tacos each)

Ingredients:

¾ pound fresh Ahi Tuna steaks*

2 tsp Montreal stake seasoning

1 avocado, cubed

1 cup cabbage, shredded (optional)

½ cup cherry tomatoes, chopped

2 green onion stalks, chopped

2 Tablespoon fresh cilantro

½ cup grilled corn, sliced off the cob (optional)
1 cup black beans (optional)

4-6 fresh corn tortillas (small)

Chipotle mayo:

Adobo chili sauce* (to taste)

¼ cup sour cream

¼ cup mayo

½ teaspoon lemon juice

Sesame Honey Lime Vinaigrette:

2 Tablespoon sesame oil

1 small lime, zest and juice

1 teaspoon sugar

1 ½ teaspoon honey

1 Tablespoon soy sauce

salt and pepper

2 Tablespoon cilantro, minced

1-2 Tablespoon green onion, minced

dash Tabasco

¼  Tablespoons olive oil

Pinch of fresh garlic and ginger (optional)

Directions:

Sprinkle the tuna steaks with Montreal steak seasoning.

Place a large skillet on one of the large burners of your stove. Lightly spray the pan with olive oil spray (just to keep the tuna from sticking).

Turn on the flame to high heat. Once the pan is very hot, place the tuna onto the pan. It should make a wonderful sizzling sound (if not, remove the tuna and wait until your pan gets hotter). Sear for about 2-3 minutes per side or until the meat become brown on the outside (to sear is to get a golden brown color on the outside of  the meat while not completely cooking the center…browning and searing creates great flavor).

Once all the sides of the tuna steaks have been seared (the middle still raw) remove it from the heat onto a plate. Let it rest about 2 minutes and then slice into chunks.

Chipotle mayo:

In a small bowl, combine the Adobo chili sauce, sour cream, mayo, and lime juice. Chill until ready to use.

Cilantro Lime Dressing:

In a small bowl, whisk all the ingredients until well mixed.

Assembly:

In a medium bowl toss the avocado, cabbage, tomatoes, green onion, cilantro, black beans and grilled corn in a couple of the Tablespoons of the Cilantro Lime Dressing.

Heat up the fresh tortillas (Tip 1). Spread a thin layer of the Chipotle Mayo onto the tortilla, add the seared tuna and a few spoonfuls of the veggie mixture.

*Purchase good quality Ahi Tuna- buy “sushi grade” for you are not cooking this meat all the way through so you want to be careful where you purchase from. My recommendation is Whole Foods (http://www.wholefoodsmarket.com/).

*Adobo Sauce explained by Wikipedia: “adobo sauce is a condiment in which chipotles (smoked, ripe jalapeño peppers) are stewed in a sauce with tomatoes, garlic, vinegar, salt, and spices.”

Tip 1: My family prefers to heat tortillas over a pan on the stove (about 10-15 seconds per each side of a tortilla). But another quick way to heat tortillas easily is to place the stack of tortillas you will be eating into a clean kitchen towel. Place it in the microwave in 30 second increments until they are all heated through.

Carrot Cake Cookies- these make me smile...

As many of you well know, amongst one of my favorite foods is Carrot Cake. I am constantly looking for more ways to use carrots in my baked goods.....this is one more  wonderful recipe that does the trick! These cookies are very easy to make, a recipe your friends will really enjoy, and tastes great warmed up in the microwave or chilled in the freezer.
Make this recipe your own by adding ingredients such as ginger, allspice, raisins, different nuts, etc

*I personally have adjusted this Martha Stewart recipe, making it my own by adding maple flavoring, more cinnamon, less nutmeg, nuts instead of raisins, and omitting the ginger... cause that is just how I like it :)

A delicious Carrot Cake Cookie Sandwich with Cream Cheese frosting in the center.

It is moist, chewy, and mmmhhmmmm gooood!

I opted to make these cookies small and bite size for my guests.

Notice how much the cookies spread in the oven.

Believe me, this cookie is equally as good as Carrot Cake itself!

Carrot Cake Cookies (Brenna)

Author: Brenna Bowers  (adapted and adjusted from Martha Stewart)

Makes: about 20 cookie sandwiches

Ingredients:

1 cup brown sugar

1 cup white sugar

2 sticks butter, room temperature

2 eggs, room temperature

1 teaspoon vanilla extract

1/4 teaspoon maple flavoring

2 cups flour

1 teaspoon baking soda

1 teaspoon baking powder

1/4 teaspoon salt

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

2 cups quick oats

1 1/2 cups finely grated carrots, (about 3 large carrots)

1 cup walnuts, chopped (optional)

Cream Cheese Frosting:

6 ounces cream cheese

1 Tablespoon milk

1 teaspoons vanilla

4 cups powdered sugar

Directions:

Carrot Cake Cookies:

In a large bowl, add the brown sugar, white sugar and butter; beating until light and fluffy (about 4 minutes). Next, add the eggs, vanilla extract and maple flavoring mixing the dough just until evenly combined.

In another large bowl, mix the flour, baking soda, baking powder, salt, cinnamon and nutmeg. Add the flour mixture into the butter mixture; mixing just until the batter is combined. Stir in the oats, shredded carrots (and nuts). Refrigerate the dough until firm, about 1 hour.

Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with a Silpat or parchment paper.

Spoon about 1 Tablespoon of dough onto prepared baking sheets, leaving 2 inches between each cook (they spread out quite a bit). Bake for about 15 minutes (it is better to pull the cookies out sooner than later to make chewy cookies!). Allow the cookies to cool completely before frosting them.

Cream Cheese Frosting:

Beat the cream cheese, milk, and vanilla on low speed until smooth. Gradually add powdered sugar one cup at a time. Whip the frosting for about 2 minutes once all the ingredients have been combined to make the frosting fluffier.

Assembly:

Place about 1 teaspoon of frosting on the bottom of a cooled cookie. Place another cookie on top to form a cookie sandwich.

Storage:

Place the cookies in an airtight container for up to 3 days in the refrigerator or freeze them for up to 2 months.

Banana Foster Cupcakes.....go bananas!

I created this recipe when I wanted to celebrate a friend’s birthday;  incorporating her favorite dessert, Banana Foster,! The results were terrific. This recipe was made so that the cupcakes were fluffy and yet  full of real banana flavor (you better like bananas if you are going to try this one!). The frosting was designed to be quick, simple, and rich in flavor. Carmel, a necessary ingredient in Banana Foster, is also incorporated in the center of each cupcake for a tasty surprise. Lastly, these sweet and delectable cupcakes are topped with sautéed bananas!

 Banana Foster Cupcakes

Author: Brenna Bowers

Makes: 24 cupcakes

Banana Foster Cupcake

Mashed bananas- with a fork

Dry and Wet ingredients- stirred separately and then combine and beaten well.

Banana Foster Cupcake batter

I use my favorite cookie scoop to fill the cupcake holders,  only fill muffin cups 3/4 full

*Notice the recipe calls for 1/4 cup of flour in the cupcake batter- the purpose of this is so that the cupcakes turn out "dome shaped" not "flat topped"

Caramel Cream frosting ingredients

Carmel Cream Frosting- notice it is smooth and thick

Slice bananas 1/4 inch thick- only when ready to use...don't want them to brown

Sauteed banana ingredients warming up in the pan

Saute the bananas low and slow! (one minute per side)

Lightly cooked bananas, remove with slotted spatula and chill.

Sauteed bananas

Remove a small hole in the center, top of each cupcake with a paring knife.

Fill the cupcake hole with caramel sauce.

This will be a nice surprise to bite into!

Frost with a piping bag  using #12 Wilton tip, top with a sauteed banana and pearl sprinkles.

 

Banana Foster Cupcakes

Author: Brenna

Makes: 24 cupcakes

3 ripe bananas, mashed (want many brown speckles but not a fully brown banana)

3/4 cup water                                                                                    

1/4 cup oil

3 whole eggs

1 tsp vanilla

¼ tsp maple flavoring

1 box white cake mix

¼ cup flour (tip 1)

3/4 tsp baking soda

1 tsp baking powder

1 tsp cinnamon

Sautéed Bananas:

2 firm bananas

1 Tbs butter

3 Tbs brown sugar

1 Tbs water

¼ tsp cinnamon

Dash salt

Caramel Cream Frosting:

½ stick butter, room temperature

½ cup powdered sugar

1 (16 oz) jar premade vanilla frosting

1 (16 oz) jar premade cream cheese frosting

3 Tbs caramel syrup (found at Trader Joes or Vons) (extra needed to fill the cupcakes later)

1 Tbs Rum (optional)

Extras:

“Better Crocker Pearl Cupcake Gems” (optional) (these are sprinkles)

Directions:

Cake:

In a small bowl, mash the bananas with a fork. Add all the wet ingredients to the mashed bananas and beat well (about 1 minute). In another large bowl, mix all the dry ingredients. Add the wet ingredients into the dry ingredients and beat until the batter is smooth (about 2 minutes).

Place cupcake liners into a cupcake pan (this recipe makes 24 cupcakes). With a large cookie scoop or oversized spoon (I prefer the stainless steel cookie scoop #16, fill only ¾ full) fill the cupcake liners ¾ full so that the cupcakes do not overflow!

Bake at 350 F degrees for 13 minutes- better to pull them out when the top crack is still moist so they do not over bake.

*Pressed for time? Then make the cupcakes a day ahead of time, just cover with saran wrap (when the cupcakes have cooled) and place on the counter overnight.

Sautéed Bananas*:

Must be made the day of so they do not turn brown- even best if made a few hours before!

Turn on a large sauce pan to medium-low heat. Add in the butter and let it melt. Once melted, add in the brown sugar, water, cinnamon, and salt. Slice up the firm banana into ¼” slices (do this step right when you are ready to put the bananas in the pan to keep them from turning brown). When you see small bubbles forming in the brown sugar-butter mixture, add in the slices of banana placing one layer in the pan. Make sure all the bananas are in the mixture! Cook for 1 minute on one side and flip them all over and cook for another minute on the alternate side (remember we want low heat..you want the banana to just take in the flavor not to turn mushy). Remove the banana slices from the pan with a slotted spatula and place onto a plate. Cover right away with plastic wrap (while it is still warm) and place into the fridge to chill. The bananas must be cool when you place them on the cupcakes!

*alternate option to sauteed bananas: place on top of each cupcake a banana chip or freeze dried bananas

Caramel Cream Frosting:

In a large bowl, add the room temperature butter (not melted and not cold!!!!) and the ½ cup powdered sugar. Beat with your electric mixer for about 1 minute- you want the mixture to become creamy. Add in both the premade frostings, caramel sauce, and Rum (add more caramel or Rum if you like…but don’t overdo it because you then will need more powdered sugar if it is too runny). Beat until the frosting is smooth and even in texture and color.

Assembly:

Must happen the day of! You do not want to place the sautéed bananas on any sooner than needed (right before service is best).

1. Remove a small hole out of the top of each cupcake using a paring knife. Fill the holes of each cupcake with the left over caramel sauce.

2. Place frosting into a piping bag with a #12 Wilton Tip. Pipe the frosting in a circular motion onto each cupcake starting from the outside in a circle and moving inward.

3. Remove the bananas from the fridge once they are cooled and lightly press each banana between paper towels- this will remove express liquid. Place onto the cupcake.

4. Sprinkle a couple “Better Crocker Pearl Cupcake Gems” (found at Vons/Safeway)

5. Let the frosting harden (about 20 minutes) and then place the cupcakes on a tray and cover with saran wrap. Place in the fridge until service time.

Tip 1: I have added some extra flour in the recipe because the first time I baked these, my cupcakes did not have a nice “dome shape” like I prefer but rather my cupcakes baked with a flat top”. So this recipe has been adjusted to make the cupcakes have a nice round shape and bake properly if you add the ¼ cup flour!

What do you get when you cross Peanut Butter with Breakfast?

Today as I was browsing my favorite website, Tastespotting - a site that is every foodies dream! It is filled with will photographed pictures of food and links you straight to the blog for the recipe...what more could you want?

While scrolling through the pictures, I ran across a picture of a new phenomenon....Peanut Butter Pancakes! I have not had then chance to test this recipe myself but I wanted to share it with my peanut butter loving friends.

Peanut Butter Pancakes

from the blog of This Homemade Life: http://thishomemadelife.com/?p=335

Ingredients:

1 1/4 cup flour

2 Tablespoon granulated sugar

1 Tablespoon baking powder

1/2 teaspoon salt

1 1/4 cup milk, dairy or non-dairy

1/4 cup peanut butter

Directions:

In a medium bowl, combine the flour, sugar, baking powder and salt.

In small bowl or measuring cup, stir together the milk and peanut butter til smooth.  Add to the dry ingredients and beat just until a batter is formed.  Do not over beat.

Lightly oil a nonstick saute pan or griddle over medium heat.  Spoon the batter by 1/4 cupfuls inot the pan.  Cook until golden brown on both sides.  Serve immediately.

*I did not oil or use butter for my griddle, it’s non-stick and worked fine without it.*

For those of you who test this recipe, be sure to let me know how they turn out and where adjustments can be made!

Eggplant Parm Stacks de Italia and Brenna....

Looking for a healthy weeknight dish that can be reheated and taste just as good the second and third night? This recipe that I created, tested, and loved is the perfect thing for you! I learned this unique way of making Eggplant Parmesan when I was in culinary school in Florence, Italy. This dish is absolutely tasty just out of the hot oven or sometimes I like to cut it into chunks once it has been chilled and toss it into a green salad. Now the possibilities are yours!

Eggplant Parmesan gone stack-able

Slice the eggplant in 1/2" rounds, place on paper towel, sprinkle with salt.

The salt draws out the water content to brown it better when it's pan fried.

Season the breadcrumb mixture which will coat the eggplant.

Dip the eggplant rounds into the egg wash.

Next dredge the eggplant into the seasoned breadcrumbs.

Place the breaded eggplant in a hot pan with olive oil to brown it.

Brown both sides of the eggplant.

Place the browned eggplant in a baking dish with tomato sauce.

Sprinkle with Mozzarella and Parmesan cheese.

Spoon on a dollop of tomato sauce.

Repeat the process and stack!

Stacked eggplant layered with tomato sauce and cheese x2

Ready to be baked.

Ready to eat after being baked and letting all the flavors come together!

Eggplant Parm Stacks (Brenna)

A healthy weeknight dish that can be reheated and taste just as good the second and third night

Author: Brenna Bowers

Makes: 6 servings in a 13x9” baking dish

Ingredients:

1 large Eggplant, but into ½” rounds

1 tsp rock salt*

1 egg

1 Tbs. water

½ cup bread crumbs

½ cup whole wheat flour

1/8 tsp salt, pepper

¼ tsp garlic powder

3-4 leaves of fresh basil, ripped into small pieces (or ½ tsp dried Italian seasonings)

3 Tbs olive oil

2 cups mozzarella/Parmesan (use a mixture of both or just one if you like)

1 jar pasta sauce (the better kind you buy the better this dish will taste)

Directions:

Line your counter with 2-3 paper towels. Slice the eggplant into ½” round circles and place them on the paper towels. Sprinkle the rock salt on each slice and let rest for about 15 minutes (Tip 1). After 15 minutes, wipe off the water droplets that have formed along with the excess salt, using a paper towel. Repeat this process for the other side of the eggplant (using new dry paper towels). Set you prepared eggplant aside as you prepare the rest of your ingredients.

In a small bowl, whisk the egg and 1 Tbs. of water.

In a medium bowl, mix your bread crumbs, whole wheat flour, salt, pepper, garlic powder, and torn fresh basil (into small pieces, can also be chopped very finely if you prefer).

Get out a large skillet/pan. Place it at medium-high and add the 3 Tbs olive oil (Tip 2).

Preparing the eggplant:

Now you will make an assembly line with all your prepared ingredients to “dredge the eggplant” (a process of dipping an ingredient into flour to help it brown). First, with your hands, dip your eggplant into the whisked egg/water mixture until completely submerged. Shake off the excess egg and place right into the breadcrumb mixture (this is to help you flour mixture stick). Pat the breadcrumb mixture onto the eggplant well so that it is completely coated. Place it right into the hot pan with the oil. Continue this process until the pan is full with the “dredged eggplant”. Brown all the eggplant rounds, about 2-3 minutes per side. Set on a plate lined with paper towels to soak up the extra oil and repeat this process with the next set of eggplant rounds.

Assembly:

Place a few spoonfuls of tomato sauce on the bottom of a 13x9” baking dish (Tip 3). Place one layer of the eggplant into the baking dish. Next, sprinkle on a generous layer of cheese then a spoonful of sauce. Repeat this process with another layer of eggplant and other ingredients making sure this time to end with the cheese (for the cheese will crisp up in the oven and give a nice color and flavor).

Baking**:

Place in a 350 degree F oven for 30 minutes, or until the cheese has turned golden brown and the contents of the dish are bubbling. Serve hot and refrigerate the extras- this dish is good for quite a few days and the flavors continue to get better each day!

*The use of rock salt is so that saltiness does not seep into the eggplant but rather soaks up the water. Kosher salt is second best, but use less so that you don’t get a dish that is over salty. Use about half the amount if you are using table salt.

**This dish can also be made ahead of time by baking it half way, freezing it, and then baking when you are ready to enjoy it from its frozen state in a 350 degree oven for about 20 minutes, or until bubbling.

Tip 1: This step must not be skipped, the purpose is to draw out the water in the eggplant so that it browns nicely when pan fried.

Tip 2: You want your oil somewhat hot before you place the eggplant in it- but not smoking. When oil reaches its “smoke point” this is when it is unhealthy possibly causing carcinogens.

Tip 3: Placing tomato sauce on the bottom of the baking dish keeps the eggplant from sticking and makes it healthier than greasing the dish with oil. This same idea can be done for homemade lasagna as well.