Simple Everyday Food

caribbean citrus marinated grilled sea bass

Posted by :Amy On : August 18, 2013

Before I try to sell you on how delicious this fish is, I’ll just tell you what Brian said today after he took a few bites of it. Now mind you, he’s really not a big fan of fish, unless it’s walleye beer battered and fried. So the fact that he loved it so much says a lot about how good it was.

“This is probably the best fish I’ve ever had. It’s way better than walleye.”

“This may be the best thing I’ve ever made on the grill”. He’s made plenty of yummy things on the grill before, but this is definitely his best grilled fish ever. And what’s even more impressive is that it was his first time grilling fish directly on a grill.

“If I would’ve won the powerball, I could make these and eat it 2-3 times a day!”

Yep, it was that good. I thought it was delicious as well. I’m a big fan of white, flaky fish (sea bass, cod) as opposed to denser meatier fish (salmon, mahi mahi). Though I’ve only had a handful of very memorable experiences with fish entrees the past few years, this definitely tops the charts. I can probably eat this three times a week and totally be happy with it.

caribbean citrus marinated grilled sea bass

2013-08-11 16:52:21

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Ingredients

2 6-7 oz fresh sea bass
EVOO
Salt

For the marinade

2 teaspoons orange zest
1/2 cup orange juice
1 teaspoon lime zest
1/4 lime juice
1/4 EVOO
1/4 chile and garlic powder
1 and 1/2 tablespoons minced garlic
1 and 1/2 teaspoons ground coriander
1 teaspoon minced jalapeno pepper
3/4 teaspoon ground allspice
3/4 teaspoon ground black pepper
1/4 teaspoon cayenne pepper

Instructions

In a medium bowl, combine all the marinade ingredients. Place the fish fillets into the bowl, making sure all sides of the fish are coated with the marinade. Cover and refrigerate for 3 hours, turning the fish over halfway through to make sure all surfaces are evenly marinated.
Prepare your grill for direct cooking over high heat.
Remove the fish from the bowl, brush with EVOO and sprinkle with salt.
Grill the fillets, skin side up over direct high heat for 8-10 minutes, turning once after 6-7 minutes or when they're easily released from the cooking grate.
Serves 2

Notes

Cooking time may be based on how thick your fish fillets are. Eight to 10 minutes is for fillets that are about 1" thick.

By Simple Everyday Food

Adapted from Weber's Way To Grill

Simple Everyday Food https://www.simpleeverydayfood.com/

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It’s important that you use fresh fish for this. Don’t take the shortcut and use frozen fish.. it’s not going to taste the same. If you can’t find sea bass, use whatever else is fresh and available – cod, shrimp, scallops, halibut, swordfish, etc.

This fish is perfectly marinated with oranges, limes, garlic, seasonings, and jalapeno peppers for a spicy kick. You place it on the grill skin side up so the fish ends up with beautiful grill marks. It’s smokey, citrus-y, tender, moist, and very flaky. You know a piece of fish is perfectly cooked when the fish flakes apart very easily with a fork! I was in heaven :)

Enjoy!

Recipe from Weber’s Way To Grill by Jamie Purviance

© Simple Everyday Food. All images & content are copyright protected. Please do not use any of my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or kindly link back to this post for the recipe.

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8/14/13 this week in review

Posted by :Amy On : August 14, 2013

Category: Life's Randoms

Tags:this week in review

1. In case you missed it, this past Saturday was National S’mores Day! I celebrated this “holiday” by making peanut butter s’mores cookies. These turned out to be a huge hit! Everyone who was fortunate enough to try a bite became instant fans. As I was shooting photos for that post, Brian was able to get an “action shot”:

I’m not sure if Bentley wanted to be part of the picture, or if he was just waiting for the opportune moment to steal some peanut butter cookies…..

And to round out the day, we stopped by Dairy Queen for the first time this summer (I know! Crazy, right?) after dinner and I just had to order their S’mores Blizzard.

Best. Blizzard. EVER! Let me just say that it was about 32498714 times better than what I thought it was going to be. It definitely exceeded all my expectations and then some. Definitely wasn’t disappointed.

2. The sitcom FRIENDS is perhaps one of my favorite shows ever. I’ve probably watched every episode at least 5 times (that’s a conservative estimate), and I can tell you exactly which episode it is by watching the first 30 seconds of a clip. I can also recite many parts of the show word for word, in the character’s exact same tone of voice.

….as if you didn’t know I was a nerd already……..

My best friend Nicky (Hi Nicky!) who was my maid of honor knew I loved the series so much that she got us the entire season as a wedding gift.

Here are 25 facts that you probably didn’t know about FRIENDS. Did you know Ross’ middle name is Eustace? And that during its run, the show actually released 2 soundtracks?

3. I knew from a long time ago, McDonald’s around the world tend to cater their menu to the palates of the country’s population. When we went to Hawaii, their McD’s had menu items involving Spam. In Taiwan, they have shrimp burgers, rice burgers, and some sort of a grilled salmon burger on their menu too. But did you know about these other food items offered at different international McDonald’s????

Bulgogi Burger (South Korea) – yes, I’d like to try that.
Spinach and Parmesan cheese chicken nuggets (Italy) – uh, gross.
Singapore Curry, Korean Chili, and Sesame Miso dipping sauces for chicken nuggets (Hong Kong) – yes please!
Vanilla chai tea iced frappe (Canada) – these should be sold at every McDonald’s in the US.
Toblerone McFlurry (Turkey) – as if those chocolates aren’t good enough by itself…

Maybe next time I travel out of the country, it will be my mission to try something different from their McDonald’s.

4. Has anyone read the book Orange Is The New Black? I’ve been seeing the name brought it in various social medias, and was wondering if it’s worth reading or not.

5. Most of these pictures made me smile and feel warm and fuzzy inside. Some of them brought tears to my eyes. It just shows that as cruel as the world may seem sometimes, true love and devotion still exist.

© Simple Everyday Food. All images & content are copyright protected. Please do not use any of my images without prior permission.

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sweet corn bucatini

Posted by :Amy On : August 14, 2013

Category: Pasta

Tags:corn, Pasta

I wasn’t going to share this recipe with you guys until later this week (or even this weekend), but I posted a picture of this on Instagram the night we had this for dinner, and my friend Christy asked me today when I was going to put it on my blog… so here it is, a few days early.

There is never a shortage of corn in our house. In the winter we have bags of frozen corn in our freezer, but then during the summer months, it’s all about taking advantage of fresh sweet corn on the cob.

When I saw this recipe, I just knew I had to make it. Not only do we like sweet corn, we also loooooove pasta. Anything that involves pasta is 99% of the time guaranteed a thumbs-up. I sure wasn’t disappointed, because this pasta was a huge hit at the dinner table a few nights ago!

The “roasted” sweet corn that had a nice char on the outside. The spicy kick from Chipotle peppers. The creaminess of the sauce. The pasta cooked just al dente all played an important part in making this a quick summery dinner. I like my pasta sauce a little bit on the runny side, so if you’re like me, add a little bit more Greek yogurt and pasta water.

You place the corn cobs into a pot of boiling water to get the cooking process started (promptly remove from heat and cover as soon as you add the corn to the water). Although this isn’t a required step, I do recommend it! It makes your job a lot easier later, I promise.

We chose to use bucatini pasta rather than fettuccine. The reason behind it is simple: the straw-like noodles will be able to “trap” some of that yummy creamy sauce in it, so every bite you take, you get pasta with a burst of spicy sauce. Whoever thought of putting a hole through spaghetti is a genius.

Of course, this can easily be tweaked into a kid-friendly dish by eliminating the peppers. And if you can’t find bucatini noodles, use whatever you can find – fettuccine, thin spaghetti, or regular spaghetti noodles would all work just fine.

sweet corn bucatini

2013-08-11 19:57:09

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Ingredients

4 ears of fresh sweet corn
1 lb bucatini noodles
3 tablespoons butter
2 cloves garlic, minced
¼ cup flour
1 cup milk
½ cup fat-free half and half
½ teaspoon salt
½ cup plain Greek yogurt
1 chipotle pepper in adobo sauce, minced

Instructions

Fill a large pot with water. Bring to a boil. Place the sweet corn in the pot, cover, and remove from heat. Let the ears of corn "cook" in the hot water for a few minutes. Remove from the water and let cool. Reserve 3/4 cup of the water. Once cooled, cut the corn kernels off the ears.
Place the corn kernels in a large skillet without any butter or oil in a single layer (the best you can). Resist the urge to stir them. Let them sit for a few minutes, Stir them around, and let them sit some more until they start getting roast-y looking. Turn off heat, transfer to a bowl and set aside.
Cook the pasta according to package directions. Drain, while reserving a cup of pasta water for later.
In a large wok (or skillet), melt the butter over medium-low heat, then add the garlic. Stir, making sure you don't burn the garlic. Add the flour and stir some more.
Combine the milk and half-and-half to the flour mixture, whisk until there are no more lumps. Then add in the Greek yogurt and minced chipotle pepper.
Once everything is thoroughly combined, combine the corn kernels and pasta. Stir until everything is mixed well.
Serves 4
If you like your pasta sauce a little bit runnier, add in more Greek yogurt and reserved pasta water until it reaches your desired consistency.

By Simple Everyday Food

Adapted from Pinch of Yum

Simple Everyday Food https://www.simpleeverydayfood.com/

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The sweet corn was probably my favorite part of this dish. By putting them in the boiling water and removing the corn after slightly “roasting” them, it prevents you from overcooking it later on. As a result, as you’re eating your pasta, the corn kernels are so fresh and perfectly cooked that they literally burst and pop in your mouth… it’s amazing.

So next time when you invite your vegetarian friends over, make this for them! It’s filling, delicious, and flavorful.

Enjoy!

Recipe adapted from Pinch of Yum

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peanut butter s’mores cookies

Posted by :Amy On : August 10, 2013

Category: Desserts

Tags:cookies, dessert, peanut butter, smores

Happy S‘mores Day!

I’ve never sat by a campfire and roasted s’mores before. I’m 27 – is that weird? As much as I try to avoid camping, I absolutely looooove s’mores (and the smell of the campfire). It wasn’t until a few months ago did I have my very first roasted marshmallow on a stick over an open flame… and that was just using the leftover flames from the grill. You’d probably think that I’m sheltered – I would probably agree with you on that.

Summer is the perfect season for s’mores and any kind of dessert that involves the trio of marshmallows, chocolate, and graham crackers – last time I checked, the Blizzard of the Month flavor at DQ was a S’mores Blizzard (!). I can’t exactly pinpoint why I adore s’mores-flavored anything so much. I think it’s something with the combination of the marshmallows and chocolate and the combination of the different textures – sweet, rich chocolate paired with roasted ooey gooey marshmallows sandwiched between crunchy graham crackers…. just thinking about it is making my mouth water. There really isn’t a dessert flavor combination I love more (well, mint chocolate does win by just a teeny tiny bit…) – I have a whole board on Pinterest dedicated to s’mores desserts to prove it!

When I saw this recipe a few days ago, I knew I had to make it. It’s a spin on the traditional s’mores – we’re using a peanut butter cookie as a base instead of graham crackers. I promise it tastes even better! It’s the perfect cookie for those who are peanut butter & chocolate fans and those that are s’mores fans as well. You just can’t go wrong with it!

Brian who doesn’t even care for s’mores, was a fan of this cookie! I think he loved the peanut butter cookie base that won him over. These cookies are so soft that it’ll be hard not to leave any crumbs behind!

peanut butter s'mores cookies

2013-08-09 09:06:51

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Ingredients

1/2 cup salted butter, softened to room temperature
1/2 cup light brown sugar
1/4 cup sugar
3/4 cup creamy peanut butter
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 and 1/4 cups all purpose flour
10-12 large marshmallows, cut in half length wise
8 oz chocolate chips

Instructions

In an electric mixer, cream the butter and sugars together on medium speed. Add in the peanut butter. Mix. Then add the egg. Mix. Finally, add the vanilla extract. Beat until combined. Slowly add in the baking soda and flour, scraping down the sides as needed. Place in refrigerator and chill for 30 minutes to an hour.
Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper or a silicon baking mat. Roll 1.5 tablespoons of dough into balls. Bake for 7 minutes. Take the cookies out, gently press a marshmallow onto the cookie. Bake for another 3-4 minutes, until marshmallow is slightly brown on top.
Remove from oven and let cool. In the meantime, melt the chocolate chips on a double boiler. Using a spoon or a fork, drizzle the chocolate over the cookies.
Store in airtight container for 7 days.
Makes 20-22 cookies

By Simple Everyday Food

Adapted from Sally's Baking Addiction

Simple Everyday Food https://www.simpleeverydayfood.com/

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It’s important to bake these cookies for exactly 7 minutes so they don’t overbake. Take them out. Press the marshmallows into them, and stick them back into the oven for a few more minutes to allow the marshmallows to melt and for the cookie to finish baking. Once the chocolate and spooned over the top and the cookie is cooled, you’ve got yourself a rich, decadent peanut butter cookie with a gooey marshmallow center and a little chocolate drizzle on top.

Of course, no one said you have to wait til the chocolate and cookie are cooled to eat these! I wasn’t patient enough to wait and accidentally had a few right away… oops.

If you happen to have any left after they’re completely cooled, place them in an airtight container and store for a week… if they even last that long. :)

Enjoy!

Recipe from Sally’s Baking Addiction

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8/7/13 this week in review

Posted by :Amy On : August 7, 2013

Category: Life's Randoms

Tags:this week in review

1. I’m totally guilty of #1 on this link, “16 Ways Foodies Drive You Crazy”

Yep, that is sooooo me! Ask Brian. Half the time when I make things that end up on this blog, he suffers from having to sit in front of hot, yummy-smelling food while I take pictures of it until I’m satisfied. Even though he always sits there patiently staring at his food telling me to take my time, I still feel guilty about making him wait.

2. I really need to get this notebook. It’d probably constantly be full of homework/projects/errands that I need to get done. I’m notorious for making lists. I think I have a list with me at all times – on my phone, in my purse, in my wallet, on my MacBook… on paper, on receipts, electronically, on napkins… if it’s not on a list, it’s not going to get done! My favorite part about making a list is the satisfaction I get when I finally get to cross it off. I’m sure all list-makers would agree with me on that.

3. I thought it was the most genius idea when Reese’s came out with the miniature peanut butter cups. It’s like they knew that their product was so good that people hated wasting time trying to unwrap peanut butter cups from their wrappers. Did you know Starburst now also has a mini “unwrapped” version?!

[photo source]

For you Starburst lovers, you won’t have to waste precious time peeling the wrappers off of these fruity chewy candies anymore!

4. It’s Shark Week all week! Is anyone else a fan? Nothing like being fascinated by those ginormous predators on TV and spooking yourself out when you step foot in the ocean… Anyone watch Monday’s episode about Megalodon? I personally think they exist based on the facts they provided.

5. For the past two weekends (and this weekend), we have been fortunate enough to have the weekends off of work. And even more fortunate that the weather has been gorgeous this whole time! We’re excited that it’s going to be another picture-perfect weekend! Brian is excited to try out some new recipes from the cookbook I bought him a few weeks ago, so stay tuned!

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