Almond Coconut Lime Crusted Mahi Mahi

Happy third day of fall everyone!

I promise I have been busy with fall recipes! I'm a little behind at the moment so once my last couple posts are up I will start with my delicious fall favorites!

Good news!

More strawberries have been poking their plump red selves out in my garden!

Aren't they so cute?!

Work, School, and my puppy Shay have been keeping me beyond busy so please please please, I beg of you please, hang in there with me!

Now, on to the recipe! The whole reason you are all here. Right?

Print Recipe Here

You Will Need:

2 (6-8oz.) Mahi Mahi Fillets

1/8 cup Shredded, Sweetened Coconut

1/4 cup Almond Meal

2 TB All Purpose Flour

1 TB Lime Juice

1/2 tsp Lime Zest

Salt

Pepper

Preheat oven to 425 degrees.

Generously Salt and Pepper your fillets and bake for 5 mins skin down.

Mix together coconut, almond meal, flour, lime juice and zest. Cover fillets with mixture and bake, 10-15 mins more until golden brown and cooked through.

Bon Appetit!

Xoxo 

Megan-Noelle

Spinach Artichoke Dip & Toasted Parmesan Dippers (Talley Farms Box!!!)

Wow! Where have I been? Right?! I am soooooooooooo sorry. Please forgive me!

I have so many posts piling up that need to get to you guys! And I WILL get them out ASAP!

Last thursday, the boyfriend and I took a last quick trip home to Salinas, CA (Monterey Bay).

Yes we took our baby with us. We found out Shay doesn't like crashing waves. We will have to work on that, seeing as our home town is near the ocean and so is our current living situation. As you can tell she liked it from afar. 

While in the neighborhood, I could not resist stopping by my old stomping grounds in Monterey! Paris Bakery. I worked here while attending  and playing softball for my Community College in Monterey for 2 years. 

If you are ever in the neck of the woods, you MUST stop by and have a fresh Almond Croissant for me! So oohey and gooey and filled with almond deliciousness. 

 

Now for last weeks Talley Farms Fresh Harvest Box that I picked up a little before we headed out of town. The veggies were gorgeous like always!!!! And I was so excited for those beautiful heirloom tomatoes again! 

Want to know what was inside? Check it out!

2lbs Anthony Vineyards Red Seedless Grapes 

(These came right into the car with us for our trip home, and never had a chance, so sweet and crisp! Let's just say they were devoured.)

1 lb Heirloom Tomatoes

5 ears Bi-Color Corn

Red Leaf Lettuce

1 lb Brussel Sprouts

Beautiful Orange Carrots

2 Avocados

1 Basil Plant

Gorgeous Gold Beets

Cilantro

Green Curly Kale

If you live in the area (San Luis Obispo County, CA) I HIGHLY recommend this produce box!

On another note, who has been watching the NFL?! A TON of upsets?! What the heck! Screwing up my RedZone Challenge picks. So why not indulge in something delicious while I watch my points disappear. 

That's right, how can you resist a piping hot ramekin of spinach artichoke dip with some toasted parmesan dippers on the side! 

Print Recipe Here

You will need:

8oz Cream Cheese

1/4 cup Sour Cream

1/4 cup Mayonnaise 

1/2 cup Italian Cheese Blend, Shredded

1/2 cup Mozzarella, Shredded

1/2 tsp Garlic Powder

1/4 tsp Salt

1/2 tsp Onion Powder

1/2 tsp Chili Powder

1 can Artichoke Hearts, Drained and Rinsed

1 cup Spinach, chopped 

(Fresh or Frozen and Thawed)

1 Baguette

Freshly grated Parmesan

Preheat oven to 350 degrees. 

Mix together cream cheese, sour cream, mayo, italian cheese blend, 1/4 cup mozzarella and spices.

Fold in spinach and artichoke hearts. 

Scoop mixture into casserole dish or ramekins.

Sprinkle remaining mozzarella on top.

Bake 25 mins.

While you wait for it to cool a tad bit, adjust your oven to a low broil.

Cut baguette into slices and grate parmesan on top. 

Broil until golden brown and serve with dip!

Bon Appétit!

Xoxo

Megan-Noelle

Special Quesadillas (Shay's PupBox Review)

Anyone from El Centro, CA or Brawley, CA knows what a special quesadilla is. My grandparents lived in Brawley. Whenever the family would go visit, there was no question about it, we would stop at a little mexican place, Nana Dora's, weather it be a pick up order, eat in, or our last stop before getting back on the road. It would be pretty much the end of the world if we didn't (not really but you get the point). If you are ever in the area, STOP THERE! You will not regret it. From the rolled tacos (Taquitos) to the Special Quesadillas and the Homemade Salsa, nothing will let you down! What are Special Quesadillas you may ask? OH LET ME TELL YOU!

Welcome to special quesadilla heaven my friends. Just when you thought fried dough and cheese didn't get any better, well it does. Special quesadillas are puffy dough filled with cheese and fried:) Ya that's right, your mouth is probably watering and your probably asking yourself why you have never had this! Well it's so easy, so get to it!

Print Recipe Here

You Will Need:

2 cups Flour

1 tsp Baking Powder

1/2 tsp Salt

2 TB Butter

3/4 cup Water 

(plus a few extra tablespoons if needed)

1 (8 oz) bag Monterey Jack, Shredded

Oil for frying (24-32 oz.)

Whisk together flour, baking powder and salt. Cut in butter until combined. 

Slowly add water and mix until dough forms.

Knead in flour until smooth (or mix in mixer for about 2 mins on low).

Place the dough ball in a bowl and cover. Let sit for 20 minutes.

In the mean time, fill a medium size sauce pan with Canola Oil and put over medium heat. 

Let it reach 350 degrees.

Once dough has rested, divide into 4 balls. 

Roll out to 1/8 inch thick and place mounds of cheese on one half. 

Fold the other half on top and cut out into 4 inch circles. (I used a mason jar lid).

If you would like larger ones, cut into 6-10 inch circles.

(The ones at Dora's are about 10 inches if not bigger, I made mini's to make them easier to eat, this recipe made 10 mini's)

 Once all of them are cut out and oil is at 350 degrees, you can start to fry!

About 30 seconds on each side or until they float to the top and are golden brown.

Move them to a paper towel to soak up excess oil.

Top with cilantro and Cotija Cheese if you want:)

Bon Apettit!

On another note, Shay, my adorable Border Collie Puppy got a different trial run "dog goodie" subscription box. A PUP BOX.

She barely let me get through the door with it before trying to tear it open.

                                      

In Shay's first Pup Box (September Box) she received:

Organic Oscar's Organic Lavender Puppy Shampoo (Retail $12.99)

Messy Mutts Chenille Grooming Mitt 

ZiwiPeak 'Good Dog' Treats Lamb Jerky Treats (Retail $6.95)

Patchwork Pet 8" Octopus Squeak Toy (Retail $7.99)

Darford Mega-Bacon Jr. Dog Treat (Retail $2.49)

Superior Farms Pet Provisions 6" Beef Pizzle (Retail $2.99)

Stewart Pro-Treat Freeze Dried Beef Liver Cubes (.45 oz Trial Size)

and

An awesome Training Guide for Shay's Age!

All in all I am happy with what I got but will not be repurchasing because of the price! This truly is an awesome box and I so wish I could afford it. But being a self-supporting college student, it just is not in my price range. But for what you get it's definitely an awesome package. 

The PupBox website is linked up top to check out all that they have to offer. 

They have 4 subscription options.

1 month = $39/ month

3 months = $34/ month

6 months = $29/ month

1 year = $24/ month

PupBox Constantly has coupon codes going on so its easy to get the price down a tad!

I definitely recommend this box if you have the money for it.

The thing I love most about this box is that it is tailor to your dog's specific breed, age, weight and likes and dislikes. Unlike many of the other boxes they specifically go by weight.

I definitely would give this box a try, and if you do, your dog is one lucky pup!

Xoxo

Megan-Noelle

Beer, Bean and Cotija Stuffed Poblano's

Yesterday was the NFL Season Kickoff! And you know what that means? BBQ Time!!!

The Boyfriend BBQ'd some AMAZING tri-tip and then we made Mama Clarissa's Pasta Salad the day before and let it get all yummy in the fridge over night. I had a few leftover ears of corn from my Talley Farms Box, so we cooked those up to. Upon grabbing the corns, I stumbled upon these oh so beautiful Pablano Peppers The Boyfriends' mom gave me from her neighbor who grows them in his back yard. 

So I remember a recipe I found a few weeks back that sounded aw dropping-ly delicious! On a blog I fell in love with! Joanne-Eats Well With Others. I highly recommend taking a peek at her blog. It puts my new-born blog to shame. Any ways, hang on, this recipe will blow you away! Well at least it did when I took my first bite yesterday.

On a side note I have exciting news. Well for me at least! As I was making this dish yesterday, The Boyfriend cam over to me and said, "You know, you make all this food, and I never really try any of it. I think I should start at least trying a bite of everything from now on." This is HUGE progress. The Boyfriend is an very picky eater. He is all about "mouth-feel" and smell. Of course taste as well, but he is mainly a MEAT AND POTATOES type guy. I mean of course, what guy isn't. He is very picky when it comes to spices and veggies and things he has never heard of. But I am so happy with his decision to take this food journey with me! YAY ME!

You will need:

2 Poblano Peppers

1 can Refried Beans

4 oz Corona

1/4 tsp Chile Powder

1/4 tsp Cinnamon

1/3 cup Cotija Cheese

1/3 cup Monterey Jack Cheese

1 1/2 tsp Lime Juice

Salt

Print Recipe Here

The original recipe from Joanne-Eats Well With Others makes the beans from scratch, but this was a last minute spur of the moment addition to the menu, and I had just got off my 8-hour early morning shift and the game was already in the 2nd Quarter. I WILL make those beans from scratch one day because I know it will be absolutely worth it! 

Anyways, start by heating the refried beans on the stove in a saucepan over medium low heat. Add Corona, chile powder, cinnamon and salt to taste. Simmer for 10-15 minutes until all the beer is absorbed and beans are warm all the way through.

Preheat oven to 400 degrees.

Cut a slit down each Poblano and remove membrane and seeds and place on a lined baking sheet. Spoon the bean mixture inside each pepper until 2/3 full.

In a bowl, combine, cotija, monterey jack and lime juice.  Add this to the peppers right on top of the bean mixture. And LOTS of it!

Roast in the oven until peppers are blistering and cooked all the way through. About 30 minutes.

I hope you fall in love with this dish as much as I did and don't forget to check out the other MILLIONS of AMAZING recipes Joanne-Eats Well With Others has!

Xoxo

Megan-Noelle

Slow Cooker BBQ Brisket

Dinner is here! Finally!

And it was so worth the wait!

4 Recipes in one day?!

Wow this was a fun day off for me!

And hope you enjoyed them all with me as well!

 So let's bring this eventful day to a delicious close.

You Will Need:

2-3 lb Brisket

16 oz BBQ Sauce 
(I used my homemade one from my BBQ Ribs Post)
1 tsp Chili Powder
2 tsp Garlic Powder
1 tsp Cumin
2 tsp Onion Powder
1/3 cup Brown Sugar
Salt 
Pepper

Print Recipe Here

First start by sprinkling salt and pepper over your brisket.

Then combine Chili Powder, Garlic Powder, Cumin, Onion Powder and Brown Sugar. Rub meat with this and wrap with plastic wrap and leave in fridge overnight. You don't have to do this but it adds more flavor. Doing the rub right before you put it in the slow cooker is just fine.

Once the rub is all massaged in, place it in the slow cooker fat side up, and pour bbq sauce on top.

And there you have it folks. Cook it on LOW for 6-8 hours or until it easily falls apart.

I took an awesome of picture of the finished project, and then went ahead and ate dinner and when I went to upload it, it wouldn't upload, BOOOOO! :( So please believe me when I say it was so tender and fell apart with the slightest touch of the fork! Ha Ha.

But just for that, I will include a yummy tip for cooking artichokes!

When you cook artichoke season the water you boil them in with salt, dill and a few lemon slices!

I hope this some what makes up for my picture not uploading:)

Bon Appetit!

Xoxo

Megan-Noelle

Almond Pluot Tart (or any other stone fruit)

I got these gorgeous purple Pluots from my Talley Farms Box these past few weeks and i've been dying to make a tart out of them. I found a delicious recipe that I will be adapting from the Bouchon Bakery by Thomas Keller. So while I am waiting on dinner in the crock pot, let start on dessert.

You Will Need: 

Crust

2 1/4 cup All Purpose Flour

1/4 cup + 1/2 cup Powdered Sugar

1/4 cup Almond Flour (Almond Meal)

1/2 cup Butter, Room Temperature

1 Egg

Almond Cream Filling

1/2 cup Almond Flour (Almond Meal)

1 TB All Purpose Flour

5 TB Butter, Room Temperature

1/2 cup Powdered Sugar

1 Egg

4 medium sized Pluots (or any other stone fruit)

Print Recipe Here

(Or click the link above "Bouchon Bakery" for the original recipe)

For the crust, whisk together flour, almond flour and 1/4 cup powdered sugar. 

Cream butter in a separate bowl until smooth. Sift in the rest of the powdered sugar (1/2 cup) and mix until fluffy.

Add flour mixture from above in two additions. Then add egg and mix until combined. 

Knead the dough until it comes together, or mix on low in a stand mixer until it comes together.

Divide dough into 2 and form into disk. (This crust recipe is enough for 2 tarts but the rest of this recipe is enough for 1 tart. You can cut this in half but you would have to whisk your 1 egg and only use half of it). Wrap both halves in plastic wrap and refrigerate 1 for 2 hours and freeze the other for later use.

 

In the meantime, let's make the filling. The almond cream. 

Whisk together almond flour and all purpose flour. 

Cream butter until light and fluffy, about 1-2 minutes. Add powdered sugar and again cream until fluffy. Add flour mixture until just combined and then add the egg and mix until smooth. Cover with plastic wrap and refrigerate for 2 hours, or until cold and stiff.

Roll out dough to about 11 inches round. 

Fill an 8 inch tart pan with the dough and cut off excess dough. Freeze for 30 mins or refrigerate for about an hour.

(I decided to use my extra dough and form them into tart shapes as well and froze them. Once frozen I removed them from the pans and put them in a ziploc and am keeping them in the freezer for later, ready-to-use, crusts for when I am in a rush)

Preheat oven to 350 degrees.

Fill the chilled tart shell with the cold almond cream so that it fill a majority of the tart shell, if not all the way. 

 Cut your Pluots, or other stone fruit, into about 1/4-1/8 inch slices. 

(I bought a few of the speckled orange red- Crimson Dandy Pluots in addition to my Talley Farms one just to add color) :)

Arrange them however you please, but I formed them in a ring. One ring along the outer edge all facing the same direction and and inner ring. The inner ring forming in the opposite direction as the outer ring. 

Bake for 45-60 mins until crust is browned and center is set.

Let it cool completely before serving.

I like to add toasted almonds and powdered sugar on top of mine, but that is just preference, many just eat it as is. 

Serve and enjoy!

Stay tuned for dinner in a few hours :)

Until then,

Xoxo

Megan-Noelle

Caprese Salad (My little garden tour)

So here it is finally! I know it's not much, but I am so proud of my little front yard garden. 

I am sadly restricted to a container garden because I rent and there is no where to start a garden that my little pup won't get into! If anyone has any tips or tricks or what to grow or how to's on gardening, please please please, I beg of you, share!

So right now I have a half wine barrel that needs filling still. 

My favorite flowers are long stem daisies and when I spotted these at the nursery, I fell in love with them. Right now I only have two types of Echinacea but have my eye on this beautiful purplish pink bunch that I may have to bring home soon to finish off my Echinacea pot.

Now let's move on to my strawberry pot. (Which contains zero strawberries) I am using this pot as an herb garden, or salsa pot. Whatever you prefer to call it, is fine with me. On top I have cherry tomatoes growing.

In one side pocket is Flat Leaf Parsley (Coriander sprouting parsley).

In another pocket I have this beautiful Italian Large Leaf Basil that smells amazing every time I am near it. I love the way basil looks, it just seems so flawless to me ha ha.

Then in another pocket I have a salsa staple, Cilantro! Which also smells amazing as it grows.

And last but not least, in the last little pocket I have some green onions. 

The thing I like about my little strawberry pot plants are that, these plants grow year round! Amazing! How perfect is that?

My little cherry tomatoes will be ready for harvest very soon! (I hope). One thing about gardening is, you have to be patient, which is tough for me. Ha Ha.

Now I know this doesn't make sense but, yes, I am growing strawberries. Why not in my strawberry pot you may ask? Well, I bought the strawberries before getting that pot and they just could't wait any longer to be planted, so I caved and planted them here.

These have been slowly but surely producing strawberries and let me tell you, they are so juicy!!!!

On to my final pot. This more veggies:) What can I say, I love my veggies.

Here I am growing arugula! This is my absolute favorite for salads.

Next, we have some shallots. 

More Green Onions.

And… a BEAUTIFUL Heirloom Tomato Vine! I am so excited for these babies to harvest!

I have had this fellow since march and he is slowly growing, but I am a little worried he may not grow much:( This is a baby pomegranate tree. I so hope I get some fruit on this baby next fall! Everybody cross their fingers. 

Sorry if my garden isn't as exciting as you may have thought it would be. I am just so eager to use all of it in future recipes that I wanted to share my excitement with you!

Well since we are on the topic of gardens, lets make a garden to table salad, sort of.

This will be another salad from my June 2014 Food Network Magazine:) 

#35 from the insert, to be accurate.

To see the 50 Picnic Salads they have click here.

A Caprese Salad.

Aren't those Talley Farms Heirloom Tomatoes gorgeous?
I love the color! They look so unreal, I love it!

You Will Need:
2lbs assorted Tomatoes
(I used my heirloom tomatoes from the TALLEY FARMS BOX and the rest of my tomatoes from my boyfriends', grandpas', garden.)
8oz. Mozzarella, Cubed
1 cup Celery, Chopped
1 cup Basil, Chopped (Fresh from my garden)
1/3 cup Olive Oil
2 Tablespoons Red Wine Vinegar
Salt
Pepper

Print Recipe Here

My garden fresh Basil makes me happy :) 

Up close and personal with my tomatoes!

Fresh mozzarella is so worth it!

Toss all your tomatoes, celery, basil and mozzarella together in a bowl. Combine Olive Oil, Red Wine Vinegar, salt and pepper together and drizzle over your salad!

Easy, right?! And oh so delicious!

Bon Apettit!

Xoxo

Megan-Noelle