Summertime is Fish Taco season. With all the fresh wild caught fish coming into stores, it is the best time for us Colorado mountain folk to get our fix of fish. I usually use swordfish, cod or some other white fish for fish tacos, but this time I decided to splurge. Halibut has a much better texture than other white fish and makes a MEAN fish taco.
I have to say that poke might be the best thing about Hawaii. I ate SO much poke when I lived there. Since being back in the mountains, I hardly have eaten it at all. Until recently. Ben and I are trying a Pescatarian diet, so we have been trying to find new ideas for meals. Now I am hooked again. This recipe is SO easy and SO delicious. This is great for lunch by itself or for dinner served with cilantro-lime rice.
Today I have an easy mid-week, HEALTHY Mexican meal for you. I love Mexican food- unfortunately, it is usually not the healthiest. My work is currently having a competition called Green Trek. You log points for different activities and healthy eating. So naturally, I have been trying to eat a bit healthier. And yes, I know I have been obsessing over quinoa bowls lately. That is because they are so easy and you can change up the flavors every time!
Local, non-GMO Colorado corn is here! I always get so excited this time of year. I love corn, but usually am too afraid to buy it in the off season since 88% of all corn that is grown is genetically modified- yikes! Luckily there are still a few local Colorado farmers growing corn the right way- including Olathe sweet corn. Sweet corn is a little whiter than normal corn and, like the name suggests, is much sweeter. Plus, you can’t beat the 2 ears for a buck price tag!
I cannot get enough of all the delicious stone fruit that is in season! I have been buying cherries for almost a month straight. It has had me daydreaming about having my own fruit trees and big vegetable gardens… Someday! For now I will obsess over my tiny patch in front of my apartment. I have harvested two whole green beans and a good amount of snow peas. My carrots, kale, mixed greens and broccoli are well on their way though!
There are few things better than coming home from a long day at work, making a delicious cocktail and sitting out on the porch. With our short summers up here, I try to take advantage of the sunny afternoons as much as possible. With a view like this, who wouldn’t!?
Sometimes I wonder what people did before food blogs, FoodGawker, Yummly and Food Network began… All I know is that my cooking wouldn’t be nearly as diverse if it weren’t for them. I know there is a lot of hype about coming up with your own recipes, but personally I like hearing about everybody’s great ideas. It enables me to think out of the box and develop my own recipes as well. And sometimes, I just enjoying cooking a recipe straight from another blogger- that is exactly what I did for this. Thank Mel!
Can you believe it is already almost Father’s Day?! Father’s day falls on my own dad’s birthday every few years- which makes the day extra special for him. If I know dads- I know that food will win them over anytime! So, spice things up and surprise your own dad with this cheesy, rich, to-die-for (no pun intended) Mexican chicken recipe.
Once again, Secret Recipe Club has provided me with another great blogger and recipe inspiration. This month I was assigned to Jeanette’s Healthy Living. Jeanette’s blog is filled with gorgeous food photos and so many delicious recipes, it was so hard to choose! I wanted to make her Roasted Red Pepper Carrot Pesto, Mango Panna Cotta w/ Kiwi Mango & Strawberries, Chinese Szechuan Spicy Fish Soup, and so much more. It was a tough choice, but I decided to make her Mango Avocado Pepper Salsa for my SRC post.
The day has finally come! I have been waiting to throw my Foodbuzz 24×24 party all month and it finally happened. The 24×24 is a special event where Foodbuzz picks 24 featured publishers to throw 24 over-the-top dinner parties in the same 24 hour period. My themed party was called Hot Summer Daze.