Marinated Grilled Mini Sweet Peppers #oxogreensaver

Peter Piper picked a peck of pickled peppers, and then he put them in the fridge and somehow they got pushed to the back behind the eggs and milk and then he forgot about them until one day he found them... all soft and shriveled.  Ever happened to you?  I hate to admit it, but I find more produce in my fridge that I had planned to use and then forgot about than I care to say.  Such a waste.

As a mostly plant based family, my fridge is filled to the brim with fresh veggies and fruits, and as I mentioned earlier, occasionally my eyes get the better of me at a local farmer's markets and I arrive home with not one, but 4 gorgeous bunches of various colored lettuces.

With all good intentions I toss together a salad, and then another the next day.  The third day may find me blending some of the tender leaves into juice, but the fourth day has met tired of lettuce.  So I let it sit a day or two, and by the time I'm back to it the beautiful leaves have begun to wilt, or perhaps have even become slimy and spoiled.

Enter the Greensaver.  I love a good science experiment, and when OXO sent a Greensaver with Activated Carbon System in combination with some of my favorite multicolored Mini Sweet Peppers from Melissa's Produce I placed most of the peppers directly into the Greensaver leaving a handful in the bag they arrived in.  And I tried to forget about them.

But for once I couldn't forget about my gorgeous perfect produce and checked them almost daily.  Peppers, though, have a longer shelf life than many greens, and I didn't really see much of a difference in the first week in the fridge.

But then I did forget about them.  Really... they got pushed to the back, and it wasn't until I realized my Oxo deadline was fast approaching that we dug back into the fridge half expecting to find a science experiment gone too far.

Pulling the peppers from the bag I found somewhat soft and shriveled fruits.  Still edible, but no where near their prime.  However, popping the top of the Greensaver we contrarily pulled out gorgeous, photo-worthy (photos show each and every blemish) crisp fruits!

Can you guess which pepper had a stay in the Oxo Greensaver??

That's when I turned tail and headed to the store for more Greensavers.  Yes, I'm now the proud owner of 4 Greensavers and tomorrow morning they will all be filled as I arrive home with that extra produce I just won't be able to pass up at the local market.

Storing my veggies and fruits in the bags I brought them home in has been something I've always done.  Occasionally I place a paper towel in the bag, but more often than not I don't.  But after some research, I've come to find that storing produce this way may actually cause it to go bad faster, ergo that slimy lettuce when I reach for it to make my salad after just a few days in the fridge.

The three main reasons produce rots and spoils are:

• Ethlyene Gas - Fruits and vegetables give off Ethlyne Gas.  Exposing produce to the gas speeds up the ripening process (ever put an apple with bananas to ripen them faster?) and can cause over ripening which can then lead to spoilage.
• Improper Airflow - When produce rests up against the walls of a bag or container, moisture can build up and cause rotting.
• Uncontrolled Humidity - Fruits and vegetables require a perfect balance of humidity to remain in peak condition and prevent softness or wilting.  To make things harder, different varieties of produce have different humidity requirements.

Thankfully, the OXO Greensaver can help solve these issues!

First the Ethylene Gas.  The Greensaver uses a plant based (coconut husk - making them safe and non-toxic) carbon filter to absorb the gas which in turn slows down the ripening process and slows spoilage giving you more time with that gorgeous lettuce.

Airflow.  The Greensaver uses an elevated basket lifting the produce up and away from the bottom and sides of the container and allowing air to "flow" around the produce.  And as a bonus, the basket simply lifts out of the box and can be used as a colander.

Humidity.  A vent on top of each Produce Keeper slides open and closed to maintain optimum humidity levels for different kinds of produce keeping them crisp and fresh.

According to my experiment (we actually followed the scientific method!), this OXO Greensaver works.  And not only does it work to keep the produce crisp and fresh longer, it organizes your fridge!  I love the clear boxes allowing me to throw away those opaque grocery store bags where you can't really see what's in them and instead to see directly into each bin and know exactly you have on hand.

My thanks to OXO and Melissa's Produce for sending us a Greensaver and those crisp, sweet mini peppers.  I'm sold on the Greensaver.  And my produce?  We're enjoying more time together!

Roasted or Grilled Sweet Potatoes with Cilantro and Lime

Are you a Thanksgiving Sweet Potato fan??  I never was... until I grew up.  I don't remember my mom making them all that often, but when we went to other's houses I do remember those super sweet orange pureed "potatoes" from a can topped with browned ooey gooey marshmallows, and for me, that was a no-thanks.

It wasn't until I tried the ruby red tuber baked and with only a little salt, pepper and butter at a girlfriend's house some 15 years ago that my love began to soar.  Learning the health benefits of the vitamin-rich potato (anti-inflammatory properties along with antioxidants and high doses of vitamins A and C) inspired me to grow my recipe repertoire minus the marshmallows, and has made these beauties a family favorite.

And so it's fitting that today, as I introduce to you the new C.L.U.E (Cook, Learn, Undertake, Eat) Society, made up of some of my all time favorite food bloggers, we choose sweet potatoes for our post.

The C.L.U.E Society will be posting once per month with a themed assignment.  Each month we receive a fellow blogger and a theme - we don't tell the blogger we are perusing their posts - and then on the assigned posting day (2nd Wednesday of the month) we all reveal our assignments and the recipe we've chosen to recreate.

This month's assignment was to find "food you'd love to see on your Thanksgiving table" and my assigned blog is Lea Ann, from Cooking on the Ranch.

Based in Highland's Ranch, south of Denver, Colorado, Lea Ann brings recipes reflecting the west, but what inspired me the most is her love of the grill.

A grilling girl myself, my backyard San Diego grill fires up several times a week for everything from veggies and pizza to occasional chicken and kabobs.  I've even been known to bake a treat or two out there when my oven was on the fritz with a good amount of success.

Perusing Lea Ann's blog these sweet potatoes jumped out.  We've served Southwest Thanksgivings in the past, and these Southwest inspired potatoes include ingredients on my all time favorite list.  Lime, cilantro and sweet potatoes all in one place??  Yes please!

However, mentioning the post to another friend, her comment of "Oh, that sounds fabulous!  If only we had a grill... I wish I could do them in the oven.", motivated me to move these guys into the house, and with buckets of snow currently being dropped across the country (even though it's still 70º here...), the oven seemed a good choice for today.

Perfect as a Thanksgiving side dish or even as a plater on your appetizer table, Lea Ann has a hit here that you'll be loving all year round.  So happy to meet you Lea Ann, thanks for this keeper of a recipe!

Now won't you join me as we travel around the country with the rest Inaugural Members of the 

C.L.U.E Society!

• Arugula Salad With Baked Goat Cheese And Rosemary Honey by Aly from Cooking in Stilettos 
• Black Walnut Cake by Christy from Culinary Diva 
• Cauliflower with Garlic and Sage by Lea Ann from Cooking on the Ranch 
• Chicken Curry by Christiane from Taking On Magazines
• Crispy Tandoori Smashed Potatoes by Janet from From Cupcakes to Caviar 
• Honey Glazed Carrots with Cherries by Kelli from Kelli’s Kitchen 
• Lemony Cheese Risotto by Debra from Eliots Eats 
• Lisa’s Brussels Sprouts by Kate from Kate’s Kitchen
• Onion Biscuits by Lisa from Authentic Suburban Gourmet 
• Orange Fluff Jello Salad by Ramona from Curry and Comfort 
• Pumpkin Scones with Spiced Glaze by Stacy from Food Lust People Love
• Pumpkin Spice Cake by Azmina from Lawyer Loves Lunch
• Pumpkin Spice Spiked Latte by Kathy from Bakeaway With Me 
• Roasted or Grilled Sweet Potatoes with Cilantro and Lime by Kim from Liv Life 
• Spicy Cheesy Bacon Ranch Muffins by Anna from Anna Dishes 
• Spinach Soufflé by Susan from Create Amazing Meals
• Susu’s Grand Marnier Orange Cranberry Sauce by Alice from A Mama Baby and Shar-pei in the Kitchen 
• Whole Wheat Dinner Rolls by Liz from That Skinny Chick Can Bake

Many thanks to Liz, Kate and Christiane for the time you've put into this event to make it run so smoothly for the rest of us!


 

Grilled Pizza with Homemade (DIY) Whole Wheat Semolina Crust

Years ago when we did our backyard my husband designed the ideal grilling island with visions of standing over his yard, tongs in hand and bringing one delight after another from his beloved grill.  However, when he actually took those tongs in hand he found he didn't really love the whole process as much as he loved the dream.

Cooking has always been my area in the house, and after trying out his awesome grill, I gently took the reins and proclaimed the grill to be mine.  Since then I've grilled everything from fillets to kale chips, and this grilled pizza has become a regular in our rotation.

With homemade dough you only need to plan a little bit ahead, and with the versatility that pizza brings, you can have a meal tailored to anyone's taste.

I'll admit that the first time we grilled the dough I had visions of melting dough slipping through the hot grates, but it never happened.  The rolled and pulled dough begins cooking immediately as it hits the hot grates, and a flip before "dressing" ensures the dough isn't "doughy" as you bite into your first piece of pie.

A year round favorite here in San Diego, grilled pizza takes the mess out of the kitchen and gets everyone involved.  Enjoy!

Lemony Orzo with Grilled Summer Squash... a Guest Post

Don't you just love a wedding??  Admittedly, I haven't been to one in years and years...  I'm sort of in that in between stage where all my friends are already married and my kids are too young yet.  But did you know that Raven of RavieNomNoms is getting married??  As with any bride-to-be, she's sorta busy with wedding plans (and cake tasting!) and we've stepped in on her blog today to give her a little more planning time.

Earlier this week I mentioned one of the benefits of food blogging is the friends I've made across the globe, and Raven is actually one of my very first blog friends from way back in the Foodbuzz days (oh, how I miss Foodbuzz!).  And not only is she a blogger, but she's a dancer!  Liv and I have watched her videos and one day we hope to see her dance in person.

So won't you take a moment to pop over to RavieNomNoms to give Raven a little congratulations?  We're sharing this fabulous Lemony Orzo Salad with her today and we are so thankful she is part of our blogoverse.

Raven and Patrick

 

Peach Bourbon BBQ Sauce #BourbonBBQ

Summer... it's here!!  And that means grilling season is upon us.  Well, here in San Diego grilling season is pretty much an all year round affair, but with May deemed National BBQ Month we are right now all about food over the open fire.  When grilling, whether it be chicken, salmon, vegetables or even pizza (yes, we grill our pizza!), condiments become a key ingredient to success.

And what's speaks more to grilling or BBQing than a good, sweet and tangy BBQ Sauce?  Different parts of the country will have very strong opinions as to what a "good" and "proper" BBQ Sauce is.  For example... dining in Memphis?  The sauce served will most likely be a thinner, tomato based sauce with a heavy tang of vinegar.  Or how about the Carolina's?  Here BBQ means pork, and only pork, and usually a mustard based sauce often with some sort of slaw on the side.  Kansas City?  Perhaps the most recognizable BBQ Sauce type, this sauce tends to be sweeter, heavy on the tomato and with only a slight vinegar tang and perhaps a trace of smoke.

But what about California?  Here just about anything goes, and today we bring you a sweet yet tangy Peach Bourbon BBQ Sauce.  Inspired by Four Roses Single Barrel Kentucky Straight Bourbon Whiskey, this sauce includes caramelized sauteed onions enhanced with the rich bourbon flavors and then combined with sweet, fresh peaches.  Going  California style, our sauce is perfect with grilled salmon or chicken, but also a wonderful addition to pulled pork.

Having spent three years of my life living in Louisville, Kentucky, bourbon has a special place in my heart.  To be a true Bourbon, the product must be distilled only in the US.  While it may be distilled anywhere in the US, you will find most Bourbons are distilled in Kentucky.  Bourbons must be aged in new, charred oak barrels and must be distilled from at least 51% corn.  Different distillers use varying combinations of other grains including rye, barley, and wheat, but the corn must stay at 51%.

When bottled, all Bourbons must be at least 80 proof, though many will exceed this requirement.  However unlike many other distilled spirits, Bourbon may not contain any artificial colorings or additives, hence, the caramel color of bourbon comes only from the barrel it was aged in.

Four Roses, like most other bourbons, hails from Kentucky with its distillery located in Lawrenceburg.  It's said that Four Roses founder, Paul Jones Jr. became smitten by the beauty of a southern belle.  After proposing to the belle, she replied that if the answer was "Yes", she would wear a corsage of roses to the upcoming grand ball.  Arriving in a beautiful gown also she wore a corsage of 4 red roses, and Mr. Jones named his Bourbon "Four Roses" as a symbol of his passion for his lovely belle.

Thank you to Four Roses for sending us samples of their single barrel bourbon whiskey and for bringing a little bit of Kentucky to our California home.  Whether you live in the East, South, North or West, Peach Bourbon BBQ Sauce is sure to enhance your meal for National BBQ Month.  #BourbonBBQ  Definitely a reason to get outside and grill!

Summer Grilled Veggie Salad with Couscous and Rhubarb Peach Chutney

When people ask me about my job and I reply "I'm a food blogger!", I'm frequently met with confused looks and comments of "Really?  Do you like it?"

Do I like it?  Absolutely, yes!  Food blogging has opened my world bringing me friends from countries across the globe (I have a special BFF in Paris!! ;)  ) and as close as down the street.  I've discovered new foods and preparation techniques, mastered exciting gadgets, and learned that our kitchen is far more fun when it isn't totally clean.

Food blogging also occasionally brings me fabulous surprises in the mail, the latest being a special box from Melissa's Produce along with a challenge to me and my fellow San Diego Food Bloggers to create a dish using 3-4 of the treats in the box.

On the cutting edge of the impending summer season, a box filled with organic peaches and nectarines, brilliant stalks of rhubarb, an incredibly sweet Korean Melon, fresh fava beans, a fresh young coconut and a zesty Hatch Chili salsa was met with a shout of glee from Liv and and exclamation of "Can I have the peaches now??".  Sharing just one of the fragrant peaches with my girl, I repacked the rest waiting for inspiration.

With peach being a particular family favorite, a recipe including the perfectly ripe peaches and nectarines was a must.  And then there was the rhubarb.  Something I've never actually used, but that I remember my grandmother making into a pie that I actually didn't like.  Hmmm.  Yes, I felt the need to conquer the rhubarb.  As such I set out to the back yard with the fresh young coconut in hand (complete with pink cocktail umbrella for effect) along with a bag of chips and Melissa's Hatch Chili Salsa to ponder said ingredients.

The result??  This sweet yet ever so slightly spicy Rhubarb-Peach Chutney.  Chutney, also something my grandmother always had on hand that I never touched, is new to me.  Kind of a strange word, and many times made with ingredients that aren't always at the top of my list, I've just not taken the time to explore what it's all about.

Rhubarb Peach Chutney... and unexpected fabulous pleasure!

A little vinegary as it simmered, I wasn't sure about this recipe (a conglomerate of some 4 different versions I found online), but I picked and chose the ingredients that most appealed to me and when mixed with couscous and grilled veggies I have a meal to be proud of.

With fresh corn hitting the store shelves about the same time as my precious box arrived, it seemed fitting to bring on the summer ingredients.  Grilled zucchini and peppers, met up with the fresh fava beans and of course a fresh California Avocado over a bed of couscous and the Rhubarb Peach Chutney completed the salad.  Simply divine even if I do say so myself!!

A big thank you to Melissa's, a company with some of the freshest ideas in produce!  While I feel particularly lucky to live within a few hours of Melissa's 280,000 sq ft warehouse in Los Angeles, this country is lucky to have their produce nationwide.  As the largest distributor of specialty produce in the US, we can all enjoy quality global ingredients thanks to their efforts.

Now won't you join me as we visit some of my fellow San Diego food bloggers to see what Melissa's Produce Box inspired them to make?

Grilled Tomato Pasta Salad with Corn and California Avocado

As we've seen time and again, life can change in a mere moment.  Last week a leisurely beach walk left my husband and I wondering where we should head to lunch.  Then my phone exploded with texts from my kids at school showing photos of billowing smoke along with a query if our house was OK.  Little did we know the last 10 minutes had brought an eruption of flames less than a mile from our house.  Peering out the back window smoke clouded the sky and adrenaline kicked in.

Luckily for us, the westerly Santa Ana winds blew the fast moving fire away from us, but what we viewed as luck turned to devastation for others.  Hot and extremely dry conditions exasperated by the strong winds whipped the fire into a true fire storm in minutes and displaced thousands of residents as evacuation orders were sent by local authorities.  Homes, businesses and schools had people fleeing the flames as fire crews fought valiantly to control the fire.

Fire behind, fire in front...

While any loss is devastating, our incredible fire fighters saved hundreds of homes and businesses as well as a local school with no loss of life.  Stories of flames licking back fences have been common, but the fire crews in combined efforts with water dropping helicopters stopped the flames in their tracks for nearly all buildings.  Losses do include 18 apartment units and 3 single family homes, and the outpouring of support from our community continues to this day.

Evacuations lasted up to 24 hours for most residents, and families did what they could to grab pets and valuables before leaving their homes.  With panic to regroup, parents did what they could to gather kids from schools and reunite at a safe place, and our home became just such a meeting place.

Instructing my son to bring home Liv and a close girlfriend of hers they also stopped at another school to gather her friend's sister while the mom struggled through traffic to find her other daughter evacuating from the school in the fire's path.  Bringing their two pups and bunnies to our house they weathered the storm here and we made the best of it while keeping a close eye on the smoke direction as well as the constant fire news on the tv.

As my plans to head to Trader Joe's evaporated with the events of the day, a rummage through the kitchen found fresh tomatoes, avocados, and corn.  Running low on pasta, I don't think I've ever been so thankful for my job as a food blogger as I remembered a gift box from one of my favorite grain companies, Hodgson Mill.

Just a week or so earlier, Hodgson Mill had sent me a few packages of a new whole grain pasta to try.  Pulling out the bag of Ultragrain Penne with Quinoa, evacuation time and a captive audience seemed to be the perfect occasion.

Bringing our veggies outside to the grill we grilled the tomatoes and corn as the pasta simmered.  Fresh basil from the garden brought a freshness to the salad, and watermelon and a quickly tossed together focaccia rounded out our meal.

Grilled tomatoes... they are done when the skins wrinkle and pull off when touched

The verdict??  Absolutely fabulous!!  None of us had had good luck with whole grain pastas in the past, but this version brought a perfect al dente bite and a rich pasta flavor that had everyone, including the kids digging in for seconds.  As our friends returned to their home safe and sound later that evening, compliments abound for our tossed together dinner.

A big thank you to Hodgson Mill for feeding us during the fires!  You truly have a few new Multigrain Quinoa Pasta fans, and you can bet I'll be stocking up on pasta on my next trip to the store.

Garlic Parmesan Kale Chips (on the grill or in the oven)

About six months ago Liv discovered Roasted Kale, or Kale chips.  As she has always been somewhat averse to anything green (with the exception of my beloved avocado), her discovery gave us reason to celebrate.  The fact that even asks for roasted kale simply makes my heart sing!

However... enter my oven.  Said oven, some 17 years old and not of high quality to begin with, has taken it upon itself to randomly beep an overheating error code even when it's off, having us flip the breaker to make it stop.  With the little breaker switch not looking so sturdy itself, I've simply not been using my oven.  But things like kale chip requests have me searching new cooking methods and my trusty grill (it never lets me down) solved this problem.

Oiling our organic kale with avocado oil (I've been using one from Chosen Foods that I found at Costco) and crushed garlic, I placed my baking sheet onto the grill and before long my neighbor actually popped his head over the fence to ask what was smelling so good.  Leaving one side of the grill off and the other side on high, the kale was nice and toasty at about 12 minutes, and a dusting of freshly grated Parmesan Cheese brought a delightful saltiness that had us both impatient for the kale to cool.

So whether you are avoiding heating that oven on a hot day or dealing with an oven on its last leg like me, the grill does a fabulous job.

Grilled Tomatillo Mango Salsa - A Food Photography Challenge

Usually I'm pretty darn good at following rules.  A traffic light turns yellow?  I almost always stop.  No glass outside by the pool?  Nope, we never do that.  Cross the street at the corner?  Yep, I follow that one too.

However, for this month's Inspired Plate Food Photography and Styling Challenge though, I think I have to give myself a fail.  Our challenge this month of "Herbs, with a clean/messy added element" had me actually failing twice.

Looking at my schedule lately, I think I can explain it all away with "I've got too much on my mind", or maybe it's simply a lack of attention to detail.  Or perhaps this little image sums it up:

In any case, I finished my first (notice I said first...) shoot nearly two weeks early.  So proud I actually completed a project ahead of time and that the photos turned out worthy of a photography challenge, I loved my empty bowl with just the last bits of Coconut Avocado Frozen Yogurt swirled at the bottom to complete the "messy" portion of the shoot.  The spoon was set just so, perfectly balancing off of the ingredients that I had scattered around the shot.

Checking the due date of this project I happened to notice the word "Herbs" right at the top. With not an herb to be found in my frozen yogurt, I scooped myself a bowl and returned to my recipe file to find something filled with herbs.

Last weekends dinner with Mom and Dad proved the perfect opportunity to fire up the grill, and our Grilled Tomatillo Mango Salsa paired with the grilled Mahi-Mahi beautifully.  Cleaning up the kitchen before Mom and Dad got here I was happy that all the dishes were done, the fish ready to grill, the salad prepped and the dessert in the freezer (that was the Fabulous Frozen Margarita Lime Pie we posted earlier this week).

Setting down at the computer with the extra time I had before they arrived I glanced at our challenge prompt and once again my heart sunk once again with failure.  Messy element... well now that the kitchen was all clean and ready for guests the messy wasn't going to happy.  As such I'm settling for this sort of messyish shot of the before of the tomatillos.

Arriving in a papery husk, I've found many of my friends somewhat intimidated by the green fruit.  Tomatillo Salsas, with their slightly sweet flavor, are many times not as hot as other salsas.  (Take care to take a small test bite first though, as you just never know.).  As the tomatillos arrive somewhat firm, I like to grill mine, giving them a richer flavor and a preferable (for me) texture.

A ripe mango on the counter proved to be the perfect complement to the grilled tomatillos, onions and small piece of serrano chili, while also bringing a nice color element to the bowl.  Served alone with tortilla chips or as a topping for a piece of grilled fish, you most likely won't have this salsa around long.  All the better to return to the kitchen for that lost messy shot...

Please join me as we make our way around the Inspired Plate blog circle.  First up, we head to Australia to visit Sabrina Wong a Perth Food Photographer with her photography challenge shots.

Grilled Artichokes with Balmamic Vinaigrette

Ready for basting, then the grill

Telling Liv that part of her dinner tonight was a "thistle", I received a raised eyebrow followed by a quizzical, "Seriously?  Um... No... I'm not eating a thistle.".  She did though, and she asked for more.

Believed to have originated in North Africa, we can thank the Mediterranean regions of Southern Europe for the cultivation of this partially edible flower head.   While the thorns and outer leaves give the artichoke a somewhat menacing look, it's the inner heart that chefs and diners covet.

Boiled or steamed, the heart becomes tender and a beautiful canvas for dips and vinaigrettes.  When I was little my mom served our artichokes with a dollop of mayo, but the past few years have introduced me to a variety of dips and cooking methods, all bringing different flavors to that canvas.

Tonight, our version included basting with a balsamic vinaigrette along with a finish on the grill.  Boiled until tender, the artichokes is then cooled until cool enough to handle and cut in half.  Brushed with a balsamic, olive oil and garlic vinaigrette, the artichokes are placed, cut side down, on the grill for just a few minutes.  Flipping them reveals those lovely grill marks as an aroma of garlic wafts past.

Served with a side of vinaigrette, the artichokes serve up tender, flavorful, and worthy of seconds.  What's your favorite artichoke recipe??

Grilled Stuffed Portobello Mushrooms with Quinoa and Sun-Dried Tomatoes

Photo styled and captured by Liv...

While the rest of the country seems to be bundling up in sweatshirts and scarves, San Diego is providing an absolutely gorgeous fall. With temps in the mid 70's during the day dipping into the frigid high 50's over night, I'm still mostly in summer mode. While I may have put my bikini away, I'm still working on dropping a few of those summer vacation pounds, and I'm obsessing a bit with quinoa.

A native to the Andean regions of Peru, quinoa is truly an "ancient grain" (though it is in reality a seed) with a near 9,000 year history.  Once called "The Gold of the Incas", quinoa is not only high in protein, but a complete protein, meaning it contains all 9 essential amino acids.

In addition to protein, the tiny seed is a very good source of manganese as well as a good source of magnesium, folate, and phosphorus, potentially making quinoa valuable for persons with migraine headaches, diabetes and atherosclerosis. Add the fact that quinoa was used by the Inca Warriors to increase stamina and I think I have a winner.

Inspired by a Bobby Flay Grilled Portobello Mushroom recipe, I've swapped out his panko bread crumbs for quinoa.  Adding a touch of sauteed prosciutto and onion, and combining with pesto, Parmesan, and sun-dried tomatoes, we have a meal in a mushroom.

Looking at my preparations ever so skeptically, my husband casually commented, "So... is that dinner?" as he looked hopefully around for a piece of meat to join the mushrooms on the grill.  Yes, I had fish to go along with his mushroom, and as he did his best to move the mushroom and filling around his plate, I finally asked if he was actually going to taste it.

Taking a small scoop he prepared himself to say he didn't really like it, but a look of surprise flashed over his face followed by a slight grin, and he took another scoop.  And another, and another.

Cleaning his plate, he casually mentioned that the stuffed mushrooms "Might not be that bad after all...", a sure sign of a winner in our household.

Photo styled and captured by Liv...

Grilled Mahi Mahi Fish Tacos with Mango Pineapple Salsa - A Food Photography Challenge

Fish... growing up, beautiful gold fish swam in my mom's big fish tank, and the Koi in the pond were a treat to feed as they kissed the water's surface to eat their evening meal.  Unfortunately those Koi became a raccoon's feast one night, and then we just had a pond.  Fish, however, was not something that was ever feasted on inside our house.

Dad has always loved fish, but had to get it in restaurants as Mom didn't care for it and therefore, didn't make it.  The one time Dad did make it, a yucky trout that he had caught himself, I remember all of us running to open the windows in the house from the "awful" smell the poor little guy gave off as he spent some time roasting in our oven.

Hence, I'm somewhat of a newcomer to the fish scene.  Just into my 40's, I bravely tasted a very, very small bite of a girlfriend's salmon, and amazingly, I didn't hate it.  Months later, I even more bravely ordered my own Mahi Mahi while dining beachside in Maui, and not only did I not hate it, I really liked it.

The years following have brought Mahi Mahi and Salmon to my own table, but mostly cooked on the grill as the oven seems to bring that cooking smell that permeates every corner of the house and has me still running to open windows no matter what the season.  The kids love their Mahi and salmon, and we eat fillets sometimes several times a week.  Yes... fillets are lovely.

So when my food photography and styling group, The Inspired Plate, brought this month's challenge as "Fish, raw and prepared, a side by side collage", I thought, "No problem!  I'm all over this one.".  Then I read the comments from the other girls chatting about heading to fish markets to by whole fish, or better yet, heading to actual rivers to obtain their raw versions, and I began to cringe.

You see, in my world, fish comes from the store, like Trader Joe's or Costco.  It comes skinned, boned and filleted in little freezer packages that are ready to be marinated and popped onto the grill.  Well... the pre-marinated salmon from Costco does come with skin, but I put that on the grill and the skin just comes off before I serve it, so it's really not an issue.

The thought of buying a whole fish, eyes, scales and all, is something I just couldn't do.  As such, I give you my own version of raw.

As luck would have it, beautiful fillets of sweet Mahi Mahi, all packaged and flash frozen off the coast of Hawaii from Costco's freezer section, just happened to be what was "biting" off our Carlsbad coastline today.  This young man happily shared his catch with me, and I set to making our tacos.

Pulling a pre-packaged packet from the freezer, errr.... I mean bringing it home from the beach, the tender fillet thaws in a flash (just like it was frozen) and is ready for the marinade, and in turn, the grill in no time.  Combined with a few condiments and a tortilla, we have a Southern California staple, The Grilled Fish Taco.  A meal that makes my whole family smile (yes... even the pups like this one).

With flavors of lime, cilantro and chilis, these tacos can bring a kick if you like (and my husband does), or leaving out the chilis you can have a mellow, but flavorful taco that is tastier and healthier than those in many restaurants.

Pre-packaged and flash frozen off the coast of Hawaii, "caught" near Costco at the beach in Carlsbad, CA... no muss, no fuss, and you too can enjoy this San Diego favorite with a tropical flair.  Aloha!

PS... I've heard this type of fish is biting near markets nation wide.  You'll have to figure out your own bait though...

Fish... raw and prepared.  A side by side collage.

Please join me in a trip around our blog circle for the rest of The Inspired Plate's challenge posts including real raw fish and stunning food photography...  First stop, Tammy Bilodeau, a Whitecourt AB Photographer!

Grilled Greek Chicken and Zucchini Skewers

I feel loved.  While my Mother's Day was beautiful indeed, it was the next day, my own personal Mommy's Mother's Day, that was even more special.

Our actual Mother's Day was extraordinarily busy as usual... up early with the pups, prepping dinner, heading out to visit Liv Life's MIL in assisted living who was unable to join us at our house for the first time this year, then heading home to spend the evening with my family, my parents and my FIL.  Dinner had to be cooked, the salad prepped, table set and drinks poured.  Mom eased the evening by bringing dessert, but we did have dishes, and lots of 'em to clean.  Soon though, we were settled into a rousing gave of UNO which had us all in stitches as my FIL continually passed a "draw 4" wild card to my dad whose hand was filled to the brim with cards.

Laughing, the evening passed all too quickly, but was enjoyed by all.  One of those spectacularly fun times that won't ever be forgotten.  But by the end of the day I was tired and fell quickly into bed.

My own special day!

Monday morning came in the blink of an eye and had me back out the door driving my son to school and making a quick stop at the gym.  Liv, home with her dad on an infrequent day off of her school, called me at the gym wondering when I was going to be home.  I didn't think much of the call, and told her 8:25.

As summer is approaching at the pace of a supersonic fighter jet, I pushed myself through a few extra sets while finishing up my workout and hit the road just a bit late.  Little did I know, my extra 10 minutes had Liv worrying up a storm as she had planned a special morning for me.

Walking in the door I was greeted first my the squealing with excitement pups, then by a smiling girl holding a sign proclaiming this day as "Mommy's Mother's Day".  My own special day, she explained, as I had had somewhat of a busy Mother's Day the day before.

Fresh from Dad's garden!

Greeted with a bone crushing hug, I was then led to the table where she had prepared a protein-rich breakfast of an egg white omelette with sauteed veggies and a scoop of my favorite Greek Quinoa Salad (she knows I'm trying to get back into some sort of swim suit shape).  A frosty glass of OJ waited right alongside my perfect temperature coffee (I like it cooled), and a sprig of the sweet pea bouquet my dad had thoughtfully brought me the night before garnished the side of my place mat.

Feeling loved indeed, I settled down to my breakfast, and we all reminisced about the prior evening... how fun it had been, how much we missed having my husband's mom with us, how good those Greek Chicken Skewers had been, and how thankful we were that we had some left over for lunch.

Inspired by Cooking Light, the Greek Chicken Skewers infused with lemon, did indeed transport us to the balmy shores of Greece.  Flavored with oregano and garlic and served with our new favorite Greek Quinoa Salad, the skewers cooked quickly on the grill and made for a tasty and fairly easy dinner for this mom to whip together on her busy Mother's Day.