Simple Sesame Seared Ahi Tuna

Ahi tuna is probably the most intimating meal I’ve ever made. It’s not because it’s overall difficult, in fact it’s like four ingredients and takes 4 minutes to cook. It’s the fact I think I could cause immediate food poisoning upon consumption of it because its rare fish.

Side note– I should not write food poisoning in my food blog. 

I’ve made this twice so far and am happy to report that no one has gotten sick off of it! (Again is that something I should be bragging about on my food blog?? ugh whatever). The key is not skimping on the quality of fish. If you have a local fish market you use and trust, go there and ask them. If not, I’ve found Whole Foods and Earth Fare carry great quality meats for recipes like this.

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Bake some asparagus with lemon slices and then make some rice pilaf, serve over a fancy plate because you are now FANCY (anyone else singing the song? Just me?)! 

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Simple Sesame Seared Ahi Tuna
Serves 2
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Ingredients
  1. 2 six oz. sushi grade tuna fillets
  2. Salt
  3. Pepper
  4. Sesame seeds (about 1/4 cup)
  5. Oil
Instructions
  1. Pat the tuna fillets dry and coat with salt, pepper, and sesame seeds on both sides.
  2. Lightly coat a frying pan with oil (about 1 tablespoon) and heat over med-high pan.
  3. Place tuna in pan to cook for 1-2 minutes on each side until seeds are golden. Tuna will remain rare on inside.
Notes
  1. Serve with asparagus, rice, and/or salad. I also like to have a little soy sauce on the table for a dipping sauce for the tuna.
Say The Blessing http://saytheblessing.com/

What We’re Eating This Week

I’m a BIG FAN of meal planning. I usually plan for 4-5 days and we’ll eat out on Friday and/or Saturday nights. I try to do a good mix of easy meals and new recipes throughout the week, too. If it is a new recipe you can probably expect a blog post on it the next week or two! So, here’s what we’re eating this week:

Sunday: Graham making dinner
Monday: Grilled chicken and veggies
Tuesday: Pasta
Wednesday: Tacos
Thursday: Chicken and Waffles
Friday: Out
Saturday: Out

Creamy Tomato Basil Soup with Baked Mozzarella Bites

Remember that wheelbarrow garden I did earlier this summer? Well turns out we do have a green thumb after all! The basil is thriving, the tomatoes are coming in (we’ve picked one so far but have others getting there), and the peppers are starting to show up! I would have loved to do this with both our tomato and basil out of our garden, but since I couldn’t make this with just one tomato, I settled for just basil.

I did this recipe by rough chopping the veggies and letting them cook in chicken broth and used an immersion blender to smooth them all together. Because I didn’t remove the seeds and peel them, I had to run the soup through a strainer. If you have the patience and big glass of wine time to do that ahead of time though, you don’t have to strain it.

This picture is pre-blending, FYI.

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I love topping soup with something– crackers, croutons, cheese, tortilla strips– to add that extra element of usually crunchiness. Is crunchiness a word?? I think so.

Anyways, back to the crunchiness toppings, tomato soup is to grilled cheese like peanut butter is to jelly. So why not make mini grilled cheese bites? And by mini grilled cheese bites I basically mean fried mozzarella sticks. Only I baked them and made them smaller. 

Just set up a dredging station and bake them for five minutes. Easy peasy.

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The only real downer is that they don’t float and make a pretty picture. Hence why I had to put it on a spoon for this one. There’s really four or five more of those babies in this bowl. 

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Creamy Tomato Basil Soup
Serves 6
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Ingredients
  1. 3 lbs. tomatoes, chopped
  2. 14-20 leaves of basil, chopped
  3. 1/2 white onion, chopped
  4. 2 cloves of garlic, minced
  5. 1 quart chicken broth
  6. 1/2 cup heavy cream
  7. 1/4 cup oil
  8. 1/4 cup butter
Instructions
  1. Saute onion and garlic in oil and butter until tender.
  2. Rough chop basil and tomatoes and add to pot.
  3. Pour in chicken broth and cook for 15 minutes over low heat.
  4. Using an immersion blender, puree soup until smooth.
  5. Pour soup through strainer, add back to pot (heat still on low).
  6. Finish with heavy cream.
Notes
  1. Top with baked mozzarella bites.
Say The Blessing http://saytheblessing.com/
Baked Mozzarella Bites
Yields 18
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Ingredients
  1. 6 mozzarella sticks, cut into thirds and frozen for at least 2 hours
  2. 2 eggs, beaten
  3. Breadcrumbs
Instructions
  1. Preheat oven to 425.
  2. Take frozen mozzarella and dredge in egg and coat with breadcrumbs. Dip it back into the egg and coat with more breadcrumbs one more time.
  3. Place on a greased cooling rack on top of a cooking sheet and bake for about five minutes.
Notes
  1. Serve with marinara or on top of the creamy tomato basil soup.
Say The Blessing http://saytheblessing.com/
 

Ramekin Mac and Cheese

Like I said in my Ramekin Lasagna post, I love our cute ramekins we got for our wedding and pasta is a great vessel for these to keep portion control down. I could eat a whole pan of mac and cheese if I wanted to.

Speaking of, you know what one of the Golden Rules of cooking is? Don’t try a new recipe the first time you are going to serve other people it. 

Who broke that Golden Rule last Thanksgiving? Me. 

I called my grandmother for her famous mac and cheese recipe, but she told me it for a small size. This was not a small crowd, so I make it according to her and put it in a large baking dish. The result? Fail.

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It was not at all what I wanted to serve, but I had no real choice and brought it to the party. 

Those reading this at the party… my bad. I promise I won’t break that Golden Rule again.

The point of this story is not only don’t break the Golden Rule of new recipes, but it really matters in which size pan/pot/container you make your dish in. The recipe itself was not bad, the container was because it was just too large for the portion of food I was making– resulting in a too dry, not enough layered mac and cheese.

That’s when I got the idea to conquer my fears and make the recipe again… only in tiny dishes… ramekins to be specific. WE HAVE A WINNER!

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Ramekin Mac and Cheese
Serves 4
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Ingredients
  1. 2 cups elbow macaroni
  2. 2 cups low-fat milk
  3. 2 1/2 cups cheddar cheese, grated
  4. 4 eggs
  5. salt
  6. pepper
Instructions
  1. Cook pasta according to package.
  2. Spray ramekins with a non-stick spray.
  3. Layer noodles, handful of cheese in each ramekin. Repeat 2-3 times.
  4. Mix together eggs and milk. Season with salt and pepper.
  5. Pour egg/milk mixture over each ramekin evenly.
  6. Bake at 350 degrees for 35 minutes.
Notes
  1. Feel free to mix up the types of cheddar cheese to give it another layer of flavor!
Say The Blessing http://saytheblessing.com/
 

 

 

 

What We’re Eating This Week

I’m a BIG FAN of meal planning. I usually plan for 4-5 days and we’ll eat out on Friday and/or Saturday nights. I try to do a good mix of easy meals and new recipes throughout the week, too. If it is a new recipe you can probably expect a blog post on it the next week or two! So, here’s what we’re eating this week:

Sunday: Tomato Basil Soup
Monday: Graham making dinner
Tuesday: BBQ Chicken Pizza Rolls
Wednesday: Turkey Burgers
Thursday: Tostadas 
Friday: Out
Saturday: Out

Fish Tacos with Mango Avocado Salsa and Chipotle Cream Sauce

Sorry for the seafood kick lately on the blog. I feel like we eat much more seafood in the summer than any other season so why not share some of the many ways we do it… like “baked” or almond crusted or seared or faux fried. Even more here.

Anyways, not only are we on a seafood kick, but any regular visitor to Say The Blessing knows we could eat Mexican every night of the week. So, why not combine the two? 

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We made a pan-seared tilapia version, but you can really use any white fish.

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Then, top with a little bit of arugula, mango avocado salsa, and chipotle cream sauce. The mango avocado salsa and chipotle cream sauce made it a little spicy, but you can scale back on the jalapeño or cumin if you want it less spicy.

Wash them down with a few ziplock margaritas! FIESTA! 

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 There’s fish under there I promise!! 

Fish Tacos with Mango Avocado Salsa and Chipotle Cream sauce
Serves 2
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Ingredients
  1. 3 (6 oz.) tilapia fillets
  2. 1 1/2 teaspoon cumin
  3. 2 limes
  4. salt/pepper
  5. 2 tablespoons olive oil
  6. Arugula
  7. 4 oz. fat-free sour cream
  8. 2 oz. chipotle sauce
  9. 3 tablespoons chopped cilantro
  10. 1 mango
  11. 1 avocado
  12. 1 jalapeño
  13. 1/2 red onion
For the fish marinate
  1. Mix together oil, 1 teaspoon lime zest, 1 teaspoon lime juice, cumin, salt and pepper, 1 tablespoon chopped cilantro in bowl.
  2. Add fish and marinate for at least 30 minutes.
To cook fish
  1. Coat pan evenly with olive oil. Cook fish over med-high for 2-3 minutes until flaky. Remove and shred.
For mango and avocado salsa
  1. Combine diced mango and avocado with a chopped jalapeño and red onion and 1 tablespoon of cilantro and the juice of one lime. Let sit for at least 30 minutes.
For chipotle cream sauce
  1. Combine sour cream, chipotle sauce, and 1 tablespoon of chopped cilantro.
Layer fish, arugula, mango avocado salsa, and chipotle cream sauce on a soft flour taco. Serve.
Say The Blessing http://saytheblessing.com/

What We’re Eating This Week

I’m a BIG FAN of meal planning. I usually plan for 4-5 days and we’ll eat out on Friday and/or Saturday nights. I try to do a good mix of easy meals and new recipes throughout the week, too. If it is a new recipe you can probably expect a blog post on it the next week or two! So, here’s what we’re eating this week:

Sunday: Susu’s Spaghetti Sauce
Monday: Chicken Enchiladas
Tuesday: Frogmore stew
Wednesday: Leftovers
Thursday: Hot Dogs
Friday: Chicken Parmesan 
Saturday: Out