Cinco de Mayo Recipe!

Days like today make me stop and thank god for everything I have been blessed with. I am a runner, or at least other people tell me I am. I started running about 4 years ago and have learned to like it, not love but like. I put my mileage in and the time to do the races I think will challenge me. Two years ago, I proudly finished the Army Ten Miler with my dad and uncle. This year, I am training for the Marine Corps Half Marathon. I never in a million years would have thought that I could finish a half marathon but with my training about half way over I know I can do it. I am confident I will put my best out there on the race course. I think about all of the runners in Boston today, the spectators, and those who lost their lives. I think of the time and effort it takes to run 26.2 miles, the dedication those runners had and the support from their friends and families in the spectator stands. And it just hits too close to home. The horror they must have felt approaching the finish line to be greeted with terror. It angers me that a good portion of those runners were not able to cross that line, were not able to complete their dream. Then I think of the wars that rage everyday in far off places. Places I can only imagine about and the terror they see day in and day out. It doesn't lessen the hurt and pain of events like today, but it puts into perspective how lucky we are to live in a country where our safety is not often feared. I will try my best to never take for granted the safety that has been bestowed upon me, and the men and women who serve everyday for me to have it. 

If you know me at all, you know tragedy has stricken my family more than once. I have become accustomed to "dealing" with death. I don't say healing because I think some wounds never heal, but I've learned to cope. Today I remember words I have said to myself often, "I will not live with regret". I am blessed to be alive and I don't ever want to take for granted each day that I am gifted. 

With all that being said, and with the need to not feel regret for today, I wanted to be productive and share a terrific recipe. Something a little less heavy hearted, and a little more uplifting. This is a must try for your Cinco de Mayo celebrations. I hope it brightens your day a little and leaves you wanting to do more with what you have. 

Blackened Fish Tacos with Mango Avocado Salsa

3 fillets Tilapia, rinsed and patted dry (mahi mahi or haddock would work as well) 

1 tsp. onion powder

1 tsp. garlic powder

1 tsp. kosher salt

1/2 tsp. black pepper

1/2 tsp. cayenne pepper

1/2 tsp. cumin 

1/4 tsp. nutmeg

1/4 tsp. ground mustard

2 tsp. paprika 

Mango Avocado Salsa (see recipe below) 

Corn Tortillas

Lime wedges, for serving

Combine all spices together and mix well. Sprinkle spice mixture over both sides of fish and rub vigorously into the fish. On a grill pan drizzled with olive oil (about 2 tsp.), over medium high heat, cook tilapia for 3 minutes each side or until tender (fish should easily flake when a fork is pulled over the fish). Time may need to be adjusted based on the thickness of the filets. 

Mango Avocado Salsa

1 large mango, cubed

1 medium avocado, cubed

1/2 small red onion, chopped

1 small jalapeno, minced

2 Tbsp. fresh cilantro, chopped 

1/4 cup grape tomatoes, quartered

juice from 1 lime

salt and pepper

Combine all ingredients and toss gently. 

Serve fish over corn tortillas and topped with mango avocado salsa. Add a pitcher of sangria or margaritas and a celebration it is! 

My thoughts and prayers go out to all those affected by today's events near or far. Take a minute to reflect on what you hold most dear to your heart today, then take a moment to tell someone you love them. 

Cupcakes, Krispies and S'more

It is the first really warm day of the year with temperatures reaching almost 80 degrees here in VA. With that summer is definitely on my mind and that includes fresh ingredients, glasses of white wine, and nights with my friends. I have so many great things to look forward to this coming summer including a trip to Hawaii, attending one of my best friends weddings, lots of races, and what looks to be weekends filled with good times and good friends. This weekend was a great kickoff of what's to come. Saturday night was spent playing with puppies, and grilling out with my dear friends the Crandall's. Sunday was day two of grilling this time with the Johnsons, Chomenkos, and more playing Dance Central and Fruit Ninja! I was in charge of dessert both nights and what says summer more than s'mores and oreos?! Saturday featured S'mores Krispie Treats and Oreo Icebox cake, while Sundays showing was Oreo stuffed cupcakes and round two of S'more Krispies. I wanted something quick and easy that wouldn't keep me in the kitchen all day. Well, I couldn't have picked better recipes because they were just that, easy. My semi-homemade skills were out in full force. Didn't quite get a picture of the S'mores Krispies but there were rave reviews, so I highly recommend giving them a try even without a sneak peek. Oh and by the way, we completely passed over spring because even the cherry blossoms refuse to come out in full bloom. It's straight ahead to summer!

S'mores Krispie Treats

1 box Golden Grahams Cereal

1 big bag Mini Marshmallows

3 Tbsp. Butter

1/4 cup mini chocolate chips divided

In a large pot over medium heat, melt butter and add marshmallows stirring constantly. In separate bowl,  combine melted marshmallow mixture, golden grahams, and 2 tbsp. mini chocolate chips. Stir until all ingredients are combined. In a 9x13 pan (make sure to spray with cooking spray) press mixture using wax paper until tightly packed. Sprinkle remaining chocolate chips over the top of mixture and press again. That's it! 

Oreo Stuffed Cupcakes

1 box Golden Butter Cake Mix (prepare as directed on box; eggs, butter and water needed)

24 Oreos 

1 can Vanilla Frosting

Sprinkles to Decorate 

In a paper lined cupcake holder, spoon out 1 Tbsp. of prepared cake batter into each cup. Top batter with one Oreo, then top Oreo with another heaping tablespoon of batter. Bake as directed on box (I found I had to cook mine 2-3 minutes less because there was less cake to bake). Allow cupcakes to cool completely on a wire rack. Decorate as you please, the more color the better! 

Tonight it is all about Turkey and Quinoa Stuffed Peppers....post coming soon! Have a recipe you want to share? Comment below and I'll give it a try, posting my results! Tell your friends to stop by my blog, I'm trying to reach my 3,000 visit by May 31. Do you think I can do it?