Grilled Salmon Soft Tacos with Cabbage Slaw, Cilantro Crema and Citrus Salsa

I love doing a taco bar when having company over. It's easy to set out all the fixin's and let everyone make their tacos to their liking. The recipe below for grilled salmon soft tacos is delicious and the toppings work well with fish. Add in some black beans, rice, chips and guacamole and you are all set!

From Eating Well Magazine

Serves 4

Salmon Soft Tacos

2 tablespoons extra-virgin olive oil
1 tablespoon ancho or New Mexico chile powder
1 tablespoon fresh lime juice
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground pepper
4 4-ounce wild salmon fillets, about 1-inch thick, skin on
8 6-inch corn or flour tortillas, warmed
Cabbage Slaw (recipe follows)
Citrus Salsa (recipe follows)
Cilantro Crema (recipe follows)

1. Preheat grill to medium-high.
2. Combine oil, chile powder, lime juice, salt and pepper in a small bowl. Rub the spice mixture liberally over salmon. Grill the salmon, skin-side down, until it is just cooked through, about 8 minutes. Cut each fillet lengthwise into 2 pieces and remove the skin.
3. To serve, place 2 tortillas on each plate. Evenly divide the fish, Cabbage Slaw, Citrus Salsa and Cilantro Crema among the tortillas.

Cabbage Slaw

2 cups finely shredded green cabbage
1/2 cup thinly sliced red bell pepper
1/3 cup thinly sliced red onion
2 tablespoons seasoned rice vinegar
2 tablespoons extra-virgin olive oil
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper

Toss cabbage, bell pepper, onion, vinegar and oil in a large bowl. Season with salt and pepper; toss again to combine.

Cilantro Crema

1/2 cup reduced-fat sour cream
3 tablespoons chopped fresh cilantro
1 tablespoon minced scallion greens
1 teaspoon seeded and minced serrano chile
1/8 teaspoon salt
Freshly ground pepper to taste

Combine sour cream, cilantro, scallion greens, chile, salt and pepper in a small bowl until smooth.

Citrus Salsa

3 navel oranges
2 limes
1 teaspoon chopped fresh cilantro
1 teaspoon seeded and minced serrano chile
2 teaspoons seasoned rice vinegar
2 teaspoons extra-virgin olive oil
1/8 teaspoon salt
Freshly ground pepper to taste

1. With a sharp knife, remove the peel and white pith from oranges and limes and discard. Cut the orange and lime segments from the surrounding membranes and coarsely chop.
2. Gently toss the oranges, limes, cilantro, chile, vinegar, oil, salt and pepper in a large bowl until combined.

The Sea Center and Dinner with Grandma and Grandpa

We started off the day with a visit to the Ty Warner Sea Center. We are so lucky to have such great activities to do in Santa Barbara. Like the Zoo and the Natural History Museum, the Sea Center is going to be added to our list of things to do each week. We have been before however Samantha was too young to really enjoy it.

Then later we had Grandma and Grandpa Jones over for Chipotle Pork Soft Tacos with Pineapple Salsa. Samantha loved dancing with Grandma and sharing chips and guacamole with Grandpa. After dinner we sat outside and enjoyed Strawberry Shortcake while watching Samantha play in the dirt.

Look, a GIANT Samantha in the aquarium!

Petting a bite size shark

Enjoying clam chowder at the SB Shellfish Co.

Grandma had to do this one over and over again because Samantha would say, "More, More, MORE!" each time.

Dear Daddy

Dear Daddy,

I had such a great Father's Day with you. Thank you for agreeing to go to the International House of Pancakes for breakfast. I know you would rather go somewhere much fancier but I have a very short attention span and IHOP has exactly what I need - sugar packets to empty, creamers to punch holes in, crayons to eat and an outdoor patio that I can run around in since I don't like to sit longer than 6 1/2 minutes. Oh and they put a gigantic blob of butter on my pancakes that I can smear around the table. So fun!

I hope you enjoyed our date at the Natural History Museum. I sure loved looking at all the exhibits with you, especially the "Butterflies Alive" exhibit.

I enjoyed watching the US Open Golf Tournament with you but I liked it even better when you turned off the TV and took me to the park - who wants to relax on Father's Day? Not me!

And thank you for being the best Daddy in the whole world. I miss you when you leave for work in the morning and while Mommy is tons of fun to hang out with all day, (she made me type that), I always get excited when you walk through the door.

I love you!

Love,

Samantha

Hot Hunan Shrimp

Easy to make and very spicy - two of my favorite things when choosing a recipe. And the fact that I bought shrimp already de-veined made it less than 20 minutes to make.

From Food and Wine Magazine

By Fuchsia Dunlop

Serves 4

1 pound large shrimp

1 tablespoon Shaoxing wine or dry sherry

1/2 teaspoon salt

3 tablespoons peanut oil

2 teaspoons minced ginger

2 teaspoons chile-garlic sauce

2 teaspoons minced pickled chilies

1/3 cup water

1/2 teaspoon dark soy sauce

2 scallions, green parts thinly sliced

1 tablespoon finely chopped red bell pepper

1/4 teaspoon Asian sesame oil

1. Using scissors, cut down The curved side of the shrimp shells and remove the veins, leaving the shells intact. Transfer the shrimp to a medium bowl and toss them with the Shaoxing wine and the salt.

2. Heat a large wok until very hot. Add the peanut oil; heat until small puffs of smoke rise. Pat the shrimp dry, add to the wok and stir-fry until curled and nearly cook, about 2 minutes. Add the ginger, garlic, chile-garlic sauce and pickled chilies and stir-fry until fragrant, about 1 minute. Add the water, soy sauce, scallion greens and bell pepper and stir-fry until the liquid is slightly reduced and the shrimp are cooked through, about 2 minutes. Drizzle the sesame oil on the shrimp, toss and serve.

Served over whole-wheat cous cous

18-month checkup

Samantha had her 18-month checkup today. We switched to a new doctor and we love her. Despite having to get shots and yelling, "All Done" throughout the appointment, Samantha did much better than she did the last couple of times where I am sure you could hear her screaming several blocks away.

A lollipop after shots solves everything

She is 32" tall (80%) and 23 lbs (40%).

Fun things about our 18 month old

Favorite Foods: Grapes, Waffles, Pizza, Blueberries, Pasta, Crackers, Sandwiches, Burritos, Mangos, Cheese, Yogurt, Beans, Chicken, Raisins, Cookies, Cupcakes, Ice Cream, Sugar, Sugar and more Sugar.....

Not so Favorite Foods: Vegetables, however occasionally she will eat a plate of broccoli as if it were her last meal only to throw it on the floor the next time I give it to her.

Likes: Playdates with friends, the Zoo, Costco, Trader Joes, Walking Lollipop on the Leash, Dora the Explorer, the Farmers Market, the Gym Kids Club, Stickers, Barbie, Books, Markers, Chalk, Playing in the Dirt, Staying up Late, Climbing, Jumping and Chewing on Ice.

Dislikes: Sharing, Time-Outs, Remaining in her Seat while out to Dinner, Sitting Properly in a Shopping Cart, Car Rides Longer than 10 Minutes and Going to bed

Words She Says: Too many to count :)

We Are Addicted

We can't get enough of Pinkberry. I feel like we are late jumping on the Pinkberry craze having just tried it a week ago but seriously it is the best stuff ever!

I see a Pinkberry ad in Samantha's future:

I really like the lights at Pinkberry :)

Samantha worked off her Pinkberry by running around the mall:

Exiting Nordstrom's with her new pair of shades:

Beer-Braised Beef with Italian Salsa Verde

This recipe makes a great appetizer or can be served as a meal. Instead of boneless chuck roast that the recipe calls for, I used beef tenderloin filet. I had an over abundance of fresh herbs in my garden so the salsa verde was very fresh and accompanies the braised beef really well.

Adapted from Cooking Light Magazine

Yield
8 servings (serving size: 2 topped slices)

Ingredients
Salsa Verde:
1 cup chopped fresh mint
2/3 cup chopped fresh dill
1/3 cup chopped fresh flat-leaf parsley
1/4 cup finely chopped shallots
1 tablespoon chopped capers
3 tablespoons extra virgin olive oil
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper

Beef:
2 pounds boneless chuck roast, trimmed, cut into 3-inch cubes
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
Cooking spray
1 teaspoon olive oil
3 cups vertically sliced onion (about 1 large)
1 cup fat-free, less-sodium beef broth
1 (12-ounce) can Guinness Stout

Remaining ingredient:
1 (16-ounce) loaf Italian bread, cut into 16 (1-ounce) slices, toasted


Preparation
Preheat oven to 350° and toast bread just prior to serving for about 10 minutes.


To prepare salsa, combine first 8 ingredients in a small bowl. Cover and refrigerate.

To prepare beef, sprinkle beef with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add beef; cook 5 minutes or until browned. Remove from pan.

Add 1 teaspoon oil and onion to pan. Reduce heat, and cook 12 minutes or until golden brown, stirring occasionally.

Return beef to pan. Add broth and beer; bring to a boil. Cover, reduce heat, and simmer 1 hour and 30 minutes or until tender. Remove beef from pan; shred with 2 forks. Return beef to pan; stir. Spoon 1/4 cup beef mixture over each bread slice; top each with 1 1/2 tablespoons salsa.

My Pretty Girl

Santa Barbara Museum of Natural History

We decided to mix it up this morning and instead of going to the zoo we went to the Museum of Natural History. Samantha loved checking out the animal exhibits and exploring the Butterfly Garden.