Oh boy, I’m trying to turn over a new leaf with my blogging LOL. What does that mean? What I’m talking about is getting better with posting in the same day to the blog the recipes that go up on my Instagram. It’s a difficult task, considering how I’m already doing the cooking, writing, taking the pictures and editing them myself. There is a lot that goes on behind the scenes in the blogging world that after becoming one I have come to appreciate of my fellow bloggers to a much much greater degree. It takes tremendous dedication as you can quickly get tired and discouraged. I look at other peoples blogs, who are posting on on the regular, and being the person I am, start to compare myself to them. It makes me feel bad that I’m simply not there, but then I have to remind myself that everyone MUST start somewhere and these folks have been at it years before me. They have put in the work to amass thousands of follows and have other people assisting them. So here at this very moment I am proclaiming that I understand they all started from where I am now, and I will get there someday. For now I will continue to do my very best and focus on improving every moment. Hopefully soon I will get to the point where I can start posting videos. I know I can’t wait, hehe.
Anyhow my day hasn’t been the most eventful, though yesterday happened to be. Ava and I did some shopping where we went to my favorite store–HomeGoods–that I like way to much LOL. I think we spent a little too much time in the bedding department where I was looking for a new comforter set. I usually get the one with all the decorative pillows, but for some reason I’ve been wanting a down alternative comforter. I ended up with one by Ralph Lauren that’s pretty soft and more importantly fits my king size bed! We’ve been rolling for a good year with the queen size ones that I’ve had before haha. We then preceded to Ikea, which I admit I’m not the greatest fan. I hate Ikea because it’s way too big for it’s own good. I hate walking through it and always feel trapped…the maze that is Ikea. But this was the first time I didn’t waste time as I went straight to the containers for my pantry and got out. Proudly I was in and out of there within a few minutes. Though it was a record visit, by the time we walked out Ava and I realized how much we both were starving. Ava reminded me saying, “Momma eat,” so we stopped by a new place called Tom and Chee that specializes in grilled cheese sandwhiches. How would have ever thought such a simple dish could be glamorized and franchised nationally. Honestly it was truly delish and you should check it if you have one nearby. I had a sandwich called the “West Philly”, that was beef brisket with mozzarella, red onion, banana peppers and a garlic aoli. Gosh I could use another one. It probably had enough calories to for me not to need another meal for the day but who’s counting haha.
Now for the main event, I had plans of making this dish days in advance so I was sure to stop at the grocery store on my way home. I needed fish but I did not really know what fish I wanted. I did, however, know that I wanted no part of a farm raised fish. In limiting my options to just the natural stuff, the only thing left was wild caught whiting, grouper and sockeye salmon. Needless to say I settled on the grouper. It was an attempt to be healthier even though I had already planned to bread the fish. Ultimately I decided to just grill it and instead used red quinoa (I had in my pantry) verses corn tortilla. Further, I have a new obsession with caramelized sweet potatoes so of course it was added as I thought it would be a nice touch. That said, this recipe is really easy, even for the novice cook. If you are not already familiar, I think more people could benefit from eating quinoa. It’s super healthy and gives you a ton of protein in a small serving. I have found you can use quinoa to replace most side dishes. Simply put, it’s quite versatile and doesn’t disappoint. Hey…it kept the Aztecs strong right LOL. Well enough of this, give it a try for yourself! I didn’t put a whole lot of pics as I normally do, didn’t want to overwhelm anyone. 🙂
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servings
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- 5 cups diced sweet potatoes
- 2 tbsp unsalted butter
- 1/4 tsp salt
- 1/2 tsp smoked paprika
- /4 cup light brown sugar
- 1 pound grouper or tilapia
- 1 lime juice
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp old bay seasoning
- 1/2 tsp paprika
- 1 whole mango ripe and diced
- 1 small lime
- 1/3 cup cilantro
- 1/3 cup red onion
- 1 medium sized jalapeno dice and seeds removed
- 1/2 tsp paprika
- 1 small lime zest of
- 1/2 cup sour cream
- 1/4 cup mayo
- 1/4 chipotle sauce
- 2 cups uncooked cook per package directions
- 4 ears sweet corn washed
- 1/2 tsp salt
- 1 tbsp unsalted butter
- 1 whole small lime
- 1/2 tsp fresh bblack pepper
- 1 cup shredded cabbage any color works
Ingredients
Caramlized sweet potatoes
fish
mango avocado salsa
chipotle sour cream
Quinoa
roasted corn
Other
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- Preheat oven to 400. line cookie pan with foil. Wash 4 ears of corn. Season with salt, black pepper, and smoked paprika, rub with butter. You can roast in oven at 400 for 35-45 min or roast on the grill. 10 min before corn is done, squeeze lime juice on corn.
- Cook any color of quinoa per package directions.
- Cut four large sweet potaotoes into large bite size pieces.
- Place on medium heat a large non stick skillet, melt butter, add sweet potatoes and stir until sweet potatoes and butter are well mixed. Next add brown sugar, salt and smoked paprika, stir occasionally. Cook for 25 min, if potatoes start to burn, turn down heat.
- Sweet pototoes should be browned or carmalized on some sides, meaning mor browned.
- Peel and dice one whole mango, place in small mixing bowel. Then add diced red onion, chopped cilantro, diced jalapeno, lime zest and juice, stir well. Add chopped avocado, mix and set aside in fridge.
- heat 1 tsp of olive oil in a non stick frying pan on medium heat. Wash fish and pat dry. Season with onion powder, garlic powder, and old bay, drizzle with lime juice. Cook each side of fish until brown. cut fish into bite size pieces.
- In small mixing bowl add 1/2 cup of sour cream, 1/4 cup of mayo, and 1/4 cup of chipotle sauce and whip with a whisk until well blended. Place a a sauce dispenser or bottle.
- Now you are ready to assemble your taco bowl. On a plate or soup bowl start with quinoa, top with sweet potatoes, cabbage, corn, mango salsa, then fish. Drizzle with cream sauce.
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