blackened tilapia with mango salsa

Last August, my friends and I went to a great seafood restaurant with a casual menu on the New Jersey seaside (no, not Seaside as in the Jersey Shore) . I ordered blackened tilapia and have been looking for a similar recipe since. This month, I put a few recipes together to recreate the light and tasty dish I had almost a year ago and it was delicious! It has the perfect mixture of spicy with a sweet crunch and the best part is, it is extremely simple!

For the tilapia marinade:

3 tablespoons paprika powder
1 tablespoon salt
1 tablespoon onion powder
1 tablespoon ground black pepper
1 tablespoon cayenne pepper
1 tablespoon dried thyme
1 tablespoon dried oregano
1 pinch garlic powder
1 tablespoon vegetable oil

For the mango salsa:

1 large ripe mango, peeled, pitted and diced
1/2 red bell pepper
2 tablespoons minced red onion
1 jalapeno pepper, seeded and minced
2 tablespoons lime juice
1 tablespoon lemon juice
1 tablespoon olive oil
salt and pepper to taste

1. Combine ingredients for the marinade in ziploc bag and add tilapia filets to coat. Let filets marinade for about 30 minutes. In the meantime, combine ingredients for salsa in a bowl and set aside.

2. Fry filets on a grill pan for about 3 minutes on each side, or until they flake with a fork.

3. Add tilapia to serving plate and cover with mango salsa. Enjoy!

fajita night!

I usually don’t get home from work until way past dinner time, so Ryan’s been spoiling me by having dinner ready when I walk in the door. Last night, he used items we already had on hand to make the most amazing fajitas I’ve ever eaten! (The picture doesn’t do it justice!)

What you’ll need-

  • 4 large boneless chicken breasts
  • 1 green bell pepper, sliced
  • 1 red pepper, sliced
  • 1 yellow onion, sliced
  • Tortillas (We used whole wheat)
  • Sour Cream (Low fat)
  • Guacamole (We used Wholly Guacamole! I’ve been taking it to work for a snack, and I was surprised how good it is!)
  • Salt and Pepper to taste
  • Spice Mixture (See below)

Spice Mixture – even parts

  • Chili powder
  • Paprika
  • Onion powder
  • Garlic powder
  • Thyme
  • Oregano
  • Cumin

1. Coat grill pan with a tablespoon olive oil. While chicken is grilling, sprinkle spice mixture to cover each side of chicken breast. Grill chicken until almost done. Remove from pan and slice into about 1/4″ thick slices. Add chicken slices back to grill pan and grill until cooked through. (Ryan said it was easier to do it this way, rather than flipping each individual slice of chicken.(Hey! Whatever works!)

2. Saute vegetables in seperate frying pan in about two tablespoons olive oil until soft

3. Add chicken, vegetables, guacamole, and sour cream to your tortilla and enjoy!

cutest wedding favors

Ryan and I have changed our minds a lot when it came to choosing a wedding venue. At first, we had our heart set on getting married in the Poconos. Then we thought we wanted to have it catered at a local art gallery. But, now we’re getting married in a garden and having the reception in a modern venue near our hometowns. (A perfect location for a small, intimate wedding next Spring). I’m never indecisive when it comes to clients at work, but when it’s something personal, I can never commit to an idea. (Clearly I do not have commitment issues.) When we considering getting married outdoors in the Poconos, I thought these favors were the sweetest idea! They are so perfect for any outdoorsy party and a fun, interactive gift!

(elizabethan designs via apartment 34.)

homegrown herbs

I saw this post and couldn’t understand why I didn’t think of this!! It’s such a genius idea to grow spices in a window box right outside your kitchen window. Another reason why I can’t wait to buy a house… For now, I’ll keep it in my “to-make” folder!

the continental

Last week Ryan and I took a trip to Atlantic City to celebrate my birthday and spend some time together before I started my new job. We played some blackjack, drank too much and enjoyed savory foods. (I won more than Ryan, just for the record.) My favorite restaurant we went to was The Continental at the Pier designed by Richard Stokes. The 9,000 square feet features nostalgic California architecture with a fun and futuristic environment. Inspired by mid-century designs, the restaurant has two main areas – an area that looks like a 50’s style patio, and an warm interior with golds, and deep burgundy’s. If you’re ever in the area, be sure to check this place out. (They also have a location in Philly!)