Star Studded Endless Tilapia Lettuce Tacos

Because Taco Tuesday happens once a week, sometimes, it’s nice to have a healthier—and still way delicious—version!

Star Studded Endless Tilapia Lettuce Tacos

Servings: Roughly 6 Lettuce Tacos + Extra Slaw for Eating on the Side (yes, it’s that yummy)
Prep Time: 10 minutes
Bake Time: 13 Minutes
Total Time: 23 Minutes

INGREDIENTS

Tilapia Fillet (1 lb)
Boston Lettuce (leaves from 1 head, washed)
Mango (1, peeled and finely cubed)
Avocado (1, peeled and finely cubed)
Red Lettuce (3 large leaves, shredded)
Cilantro (2 tbsp, finely chopped)
Thai Sweet Chili Sauce (4 tbsp)
Starfruit (1, 1/4 inch thick slices)
Garlic Powder (1 tbsp)
Salt
Pepper

KITCHEN ITEMS

Large Mixing Bowl
Cutting Board
Chef’s Knife
Peeler
Baking Sheet
Meat Thermometer

Star Studded Endless Tilapia Lettuce Tacos

1. ONE FISH TWO FISH RED FISH TILAPIA FISH: preheat your oven to 350 degrees.

Cut your tilapia into two-inch wide strips.

Season it with your salt, pepper and garlic powder.

Lay your tilapia strips out on your baking sheet and bake till they are 135 degrees—about 13 minutes.

Your fish will continue to cook after you take it out of the oven reaching the desired temperature of 145 degrees. Taking it out early keeps it from over cooking.

Star Studded Endless Tilapia Lettuce Tacos

2. I’M SLAWSSY: in your large mixing bowl, combine your shredded red lettuce, mango, avocado, cilantro and Thai sweet chili sauce. Thoroughly mix and fold it all together.

Star Studded Endless Tilapia Lettuce Tacos

3. TACO TUESDAY LOVE: place two of your Boston lettuce leaves on each plate you plan to eat/serve your tacos off of.

Add in a piece of tilapia.

Scoop on some of your avo mango slaw (I really like to pile on a lot! It’s super yummy!)

And, lastly, garnish your tilapia tacos with two slices of starfruit.

Dig in and enjoy this Taco Tuesday!

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The Chicken Balls You’ll Want To Invite To Your Summer Garden Party

Talk about the perfect summer meatball! It’s almost, dare I say, refreshing—yes, chicken, refreshing. I know. The dill and carrot flavors give this dish such a vibrancy and I’m loving the creaminess of the avocado. Yes, I’m obsessed! I’m thinking of making them two days in a row! Throw an egg on top and call it breakfast?!

I feel like I need to invite over some ladies who lunch and make them these. Any excuse for a summer gathering!

The Chicken Balls You'll Want To Invite To Your Summer Garden Party

Servings: 15 Balls
Prep Time (including Chopping): 30 Minutes
Cook Time (happens simultaneously to bake time): 30 Minutes
Refrigerate Time: 10 Minutes
Bake Time (happens simultaneously to cook time): 15 Minutes
Total Time: 70 Minutes

INGREDIENTS

Chicken Balls

Ground Chicken (1 lb)
White Onion (1/3 cup, chopped)
Carrot (large, peeled and roughly chopped)
Cremini Mushrooms (5, peeled and finely chopped)
Avocado (1/2, chopped)
Fresh Dill (1 1/2 tbsp, finely chopped)
Extra Virgin Olive Oil (1 tbsp)
Aleppo Pepper (1/4 tsp)
Salt

Tomato Sauce

Beefsteak Tomatoes (3, peeled and cubed)
White Onion (1/4 cup, roughly chopped)
Red Sweet Mini Peppers (5, chopped)
Fresh Dill (2 tbsp, finely chopped)
Extra Virgin Olive Oil (2 tbsp)

KITCHEN ITEMS

Stock Pot with Lid
Saucepan
Wooden Spoon
Large Mixing Bowl
Rubber Spatula
Cutting Board
Chef’s Knife
Baking Sheet
Oven-Safe Meat Thermometer
Immersion Blender

The Chicken Balls You'll Want To Invite To Your Summer Garden Party

1. HOMEMADE TOMATO SAUCINESS: heat up your olive oil in your stock pot over high heat.

Add in your onions and use your wooden spoon to mix it consistently for 1 minute.

Add in your tomatoes and red sweet mini peppers and then cover and lower your heat to medium.

Let simmer for 15 minutes.

While your sauce is simmering, multitask and begin working on step #2.

Stir in your dill and let simmer for another 15 minutes.

Now that your tomatoes have broken down, use your immersion blender to finish the job.

If you’re not already wearing an apron, now would be the time, your sauce may splash a bit.

The Chicken Balls You'll Want To Invite To Your Summer Garden Party

2. BALLS: preheat your oven to 350 degrees.

Over high heat, heat up your olive oil in your saucepan.

Add in your onions, carrots, avocado and mushrooms. Using your wooden spoon, mix consistently till your ingredients soften—about 5-7 minutes.

Transfer your veggie mixture into your large mixing bowl and refrigerate for 10 minutes.

Take your veggie mixture out of the fridge and add in your ground chicken, Aleppo pepper and salt. Thoroughly mix together until all of the ingredients are evenly distributed.

Using your hands, roll your mixture into 1 1/2 inch balls and line them up on your baking sheet.

Bake for 15 minutes—or until your meat thermometer reads 155 degrees.

Chicken cooks to 165 degrees. It will continue to cook after you take it out of the oven. Taking it out 10 degrees early, will keep your chicken balls from over cooking.

The Chicken Balls You'll Want To Invite To Your Summer Garden Party

3. PLATE IT, WELL, BOWL IT: scoop some of your sauce into a dinner bowl.

Add in you beautiful chicken balls (sounds weird, I know).

Top with more sauciness.

Serve and enjoy!

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Honey, It’s Burrata Toast Time!

Toast just got even sexier! Hellooo, burrata! Meet my very close friends, figs and honey!

Honey, It's Burrata Toast Time!

Servings: 1
Prep Time: 3 Minutes
Cook Time: 4 Minutes
Total Time: 7 Minutes

INGREDIENTS

Multigrain Bread (1 Texas Toast sized slice)
Burrata (2 oz, cut into 2 pieces)
California Fresh Figs (2, cut into quarters)
Fresh Mint Leaves (8, small and medium)
Chili Infused Honey (1 tbsp)

KITCHEN ITEMS

Baking Sheet

Honey, It's Burrata Toast Time!

1. TOASTINESS: preheat your oven to 400 degrees.

Put your slice of bread on your baking sheet. Bake for 4 minutes.

Honey, It's Burrata Toast Time!

2. FINAL TOUCHES: put your piece of toast onto the plate you plan to eat it off of.

Place your two pieces of burrata on top of your toast.

Evenly spread your fig wedges over your toast.

Drizzle your honey evenly over your toast.

Add on your mint leaves.

Honey, It's Burrata Toast Time!

I sprinkled more honey on at the end for a more dramatic photo. That’s why the honey is going on after the mint leaves were placed.

Eat and enjoy!

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Super Refreshing Cara Cara Water

When summer comes around, and I’m running around like a crazy person, I try to drink more water but—ugh—sometimes it’s just so boring! So, I played, mixed together clean and fresh flavors and added some variety into the water that both you and I can now really really enjoy! Cheers (in advance)!

Super Refreshing Cara Cara Water

Prep Time: 5 Minutes
Refrigerate Time: 1 Hour
Total Time: 65 Minutes

INGREDIENTS

Cara Cara Orange (1, peeled)
Fresh Mint (25 leaves)
Meyer Lemon (2 circular slices)
Water (cold)

KITCHEN ITEMS

Pitcher (ideally a clear one to show off the beauty of the drink)
Cutting Board
Chef’s Knife
Wooden Spoon (or long armed spoon)

Super Refreshing Cara Cara Water

1. CARA CARA: on your cutting board, using your chef’s knife, cut your peeled orange into circular slices.

Your orange will feel like it’s falling apart. That’s supposed to happen.

Looking at your cut orange slices, you will see the little triangular wedges isolating. Cut those into individual pieces and drop them into your pitcher.

Super Refreshing Cara Cara Water

2. MORE FLAVOR: add in your mint leaves and lemon slices.

Fill your pitcher with your water.

Use your spoon to mix it all together.

Refrigerate for at least 1 hour–or till you are ready to drink it if that takes longer–to let the flavors meld.

Drink and enjoy!

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Dusk Till Dawn Coffee Chia Seed Pudding

Shake things up! Eat your coffee for breakfast. Umm, I know, you’re all in! Mix up your International Delight Mocha Coffee with your chia seeds before bed and then, sit back, relax and enjoy it bright and early before work—even for just ten minutes!

Dusk Till Dawn Coffee Chia Seed Pudding

Servings: 2
Prep Time: 5 Minutes, Divided
Refrigerate Time: Over Night (no less than 4 hours)
Total Time: 4 Hours & 5 Minutes

INGREDIENTS

International Delight Mocha Iced Coffee (1 cups)
Chia Seeds (1/4 cup)
Banana (1, sliced)
Walnut Halves (5, finely chopped)

KITCHEN ITEMS

Mason Jar with Lid (Or a spill proof container)
Cutting Board
Knife
Spoon

Dusk Till Dawn Coffee Chia Seed Pudding

1. SHAKE THINGS UP: pour your International Delight mocha coffee into your mason jar.

Add in your chia seeds.

Close your mason jar and shake vigorously until your chia seeds look fully mixed into your coffee—about 1 minute.

Refrigerate over night—or at the very minimum 4 hours.

Dusk Till Dawn Coffee Chia Seed Pudding

2. TOP IT OFF: scoop your chia seeds into the cup you plan to eat it out of.

Layer your sliced bananas over half of your coffee chia seed pudding.

Cover the other half of your pudding with your finely chopped walnuts.

And, hello caffeinated delicious breakfast!

This conversation is sponsored by International Delight. The opinions and text are all mine.

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