For the tacos, I grilled fresh Mahi-Mahi and chopped tomatoes and cilantro. I wanted to use avocado, however the ones I picked up last week were still not ripe enough. I used sticky rice and yogurt sauce. The yogurt sauce is what I think really made the taco. I used plain Greek yogurt, mayonnaise, sour cream, ground cumin, ground red pepper, the juice of a lime, and more cilantro. I wrapped everything up into browned flour tortillas! Delicious! I used a mixture of recipes to put this together, as well as things I've tasted on restaurants' fish tacos. The only thing I will do differently next time, is to add the avocado and make and use more yogurt sauce!
Tonight is two dollar taco night at Fuego Cantina in Birmingham (see last post). Did I mention my newest obsession is tacos? :)
The blueberry crisp cupcake recipe is from a cookbook called "Old Fashioned Bake Sale" that Debbie gave me for my birthday, and I've had my eyes on this recipe ever since. This book has an entire cupcake section, which is wonderful.
Blueberry Crisp Cupcakes
2 1/3 cups flour, divided
2 tsp baking powder
1/4 tsp salt
1 3/4 cup sugar
1 1/2 sticks of butter, divided
3/4 cup of milk
3 egg whites
1 1/2 tsp vanilla
3 cups blueberries
1/4 cup uncooked oats
1/4 brown sugar
1/2 tsp cinnamon
1/2 cup of chopped walnuts or pecans
1. Preheat oven to 350. Line 30 muffin cups with baking cups.
2. For cupcakes, combine 2 cups flour, baking powder and salt in medium bowl, mix well. Beat sugar and 1/2 cup butter in a large bowl, then add egg whites, milk and vanilla. Beat, then add flour mixture and beat again. Spoon batter into muffin cups, filling half full. Sprinkle blueberries over batter and bake for 10 minutes.
3. For streusel, combine 1/3 cup of flour, oats, brown sugar and cinnamon in a small bowl. Cut in remaining 1/4 cup of butter until mixture resembles course crumbs. Stir in nuts and sprinkle over cupcakes. Bake 18 minutes or until toothpick comes out clean.
'til next time.
