Mahi Mahi Tacos

I am very lucky to have a friend whose husband keeps me well stocked in tuna. And invites us over for crawfish boils (Miss F is particularly pleased about that!) Last time, included with the tuna was a package of Mahi Mahi. Miss F was suspicious, but I told her the fish came from the same man who had made her crawfish the day before...so she was ready to try it. She ate one taco with Mahi and the second with just beans, but she did enjoy it!  As did I.  I kept the fish very simple, this meal comes together in minutes.  I used white corn tortillas, but yellow corn tortillas would be just as great.  I devoured all three of these tacos, we didn't have any leftovers at all.

Mahi Mahi Tacos

1 avocado, seeded and diced
2 roma tomatoes, seeded and diced
1 lime, juiced
1/2 teaspoon salt

1 tablespoon olive oil
1 lime, juiced
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound Mahi Mahi, cut into strips

12 corn tortillas

Stir together the avocado, tomato, lime juice and salt. Cover and let sit while you prepare the fish.

In a shallow dish, whisk together the oil, lime juice, salt and pepper. Toss the Mahi in the marinade and let marinate at room temperature for 5 minutes. Preheat the broiler, line a pan with parchment paper. Add the Mahi to the pan, broil for 5 to 7 minutes. Serve in warm tortillas topped with the avocado salsa.

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Artichoke Bruschetta

This appetizer takes all the deliciousness of artichoke dip and makes it into a convenient two bite appetizer. Three delicious cheeses (does cream cheese count as a cheese anyhow?) broiled until golden brown with chopped artichokes sprinkled through.  I love serving bruschetta at a dinner party, it is a crowd pleaser and quite easy to assemble and serve.  I usually prepare the topping in advance, then just bake right before the guests arrive.  I think these may be my new favorite.

Artichoke Bruschetta

1 (8-ounce) package of cream cheese, softened
½ cup mayonnaise
1 (14-ounce) can of artichoke hearts (whole, halves, or quarters), drained & chopped
½ cup grated Parmesan cheese
1 cup grated mozzarella cheese
dash hot sauce
1 teaspoon garlic salt
French baguette loaf of bread, cut at an angle into ⅓-inch slices

Beat the cream cheese until smooth, stir in the mayonnaise, artichokes, parmesan, mozzarella, hot sauce and garlic salt. Preheat the broiler to high, spread a tablespoon of the artichoke mixture onto each baguette slice. Arrange the slices on a baking sheet and broil for 2 to 3 minutes. Serve hot.

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Chocolate Cappuccino Cheesecake

I have never had coffee. I figure by now, it is one of those things it is best not to get hooked on. Saving the money and the calories. The coffee flavor in this cheesecake is detectable, but the rich chocolate is what really shines through. I was clueless when buying the espresso granules, but there was a cute small package that was priced right. I also have the most adorably small bottle of Kahlua ever.  I know I will make this cheesecake again, it was nearly as good as my mom's chocolate cheesecake. Nearly. Thanks to Tide and Thyme of the spectacular recipe.

Chocolate Cappuccino Cheesecake

1 cup Oreo crumbs
¼ cup butter, melted
¼ teaspoon ground cinnamon

1 1/3 cup semisweet chocolate chips
2 tablespoons whipping cream
3 (8 ounce) packages cream cheese, softened
1 cup granulated sugar
3 eggs
1 cup sour cream
¼ teaspoon salt
2 teaspoons instant espresso granules dissolved in ¼ cup hot water
¼ cup Kahlua (or another coffee liqueur)
2 teaspoons vanilla extract

Preheat the oven to 350 degrees. On the bottom rack, place a 9×13 pan and fill with hot water (this creates a make-shift steam bath) and place the other rack in the middle position. Grease a 9-inch springform pan.

To make the crust, combine the Oreo crumbs, butter and the cinnamon. Mix well and press mixture into the greased springform pan, set aside.

In a microwave safe bowl, stir together the chocolate chips and cream. Microwave in 30 second intervals, stirring well after each, until the chocolate is melted. Set aside to cool.

In a stand mixer fitted with a paddle attachment, beat cream cheese until smooth. Gradually add sugar, mixing until well blended. Add eggs, one at a time. Beat at low speed until very smooth. Carefully add chocolate mixture, blend well. Stir in sour cream, salt, coffee, Kahlua, and vanilla; beat until combined. Pour mixture into prepared pan.

Bake over the pan of hot water for 45 minutes. Center will be soft but will firm up when chilled. Turn off oven, crack the oven door, and let the cheesecake rest with the door ajar for 45 minutes. Remove from oven, cover with plastic wrap, and chill for 12 hours. Slice and serve.

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