the voice of an angel

Oh man... if this song doesn't give you the chills, I don't know what will!

And how old is this little boy?! AMAZING!

Mmm, mmm good.

I have had the funnest time as a newlywed looking up new recipes in my cookbooks, on Pinterest, and on different blogs. 

I'm new to this whole cooking thing but I am starting to become a big fan of it!  I can't say that I have made a fresh dinner for Adam every single night that we've been married but, I've come pretty close.

There have been so many delicious entrees that have been experimented on over the past 9 weeks in our house but a few have been repeated... maybe several times. 

It's always good to have a few favorite meals, right?! Growing up, our repeat meals were: greasy tacos, spaghetti, pasta salad, chile cheese dogs, and a roast with mashed potatoes (on Sunday's of course).

Some of mine and Adam's new favorite meals are: fish tacos, "gourmet" hamburgers, and a few different meals from the crock-pot (I like those cause their easy peezy - I think Adam likes them?).

Today I made our yummy fish tacos. I got the recipe off of foodnetwork.com.  It gives you all the ingredients and instructions of how to cook fresh breaded mahi-mahi.  I take the easy route and just buy the breaded frozen fish. I go with tilapia cause it's cheaper! The website also gives a recipe for a mango-radish salsa which looks really yummy. Again, I'm just too lazy so I buy mango salsa to go on it! I do make the "pink chile mayonnaise" though (it's your typical fish tacos sauce). The ingredients to this are:

1 cup sour cream

1 cup mayonnaise

3 chipotles in adobo, plus 2 tablespoons of adobo sauce

1/2 lemon, juiced

salt & pepper

Put the chipotles in a blender and puree until smooth. Add the sour cream, mayonnaise, adobo sauce and lemon juice and continue to process until mixture is consistent and creamy. Season with salt and pepper and refrigerate until ready to use.

(These portions make enough for about 15 small tacos. It was way too much for one meal for Adam and I. So we just refrigerated it and have been using for the past few weeks - it hasn't spoiled at all, thank goodness!)

Once the fish is cooked and the sauce is made, you're good to go! 

The toppings we like to use other than the pink chile mayonnaise and the mango sauce are: cheese, finely cut savoy cabbage, and cilantro.

Today, however, my friend Heather posted a yummy looking recipe for a chip salsa-y dip. It looked so yummy and I was in the mood to chop and stir so I decided to try it out on the tacos! Instead of using the mango salsa, we put this on it with the other toppings...

1 can black-eyed peas

1 can black beans

1 can corn

1 Roma tomato diced (2 Roma Tomatoes)

3 avocados (2 avocados)

2 tbsp fresh cilantro (2 tbsp fresh parsley)

2 tbsp green onions

Mix all ingredients together

I tweeked Heathers recipe slightly. Everything out of parenthesis is what I did. The original recipe called for all the non-changed things + the ingredients in the parenthesis.  Adam isn't a huge tomato eater so I only did 1 Roma tomato.  We both lovveee avocados so I did 3 avocados. And to be completely honest with you, I have no idea what parsley is and what it tastes like - I'm SURE I've had it and I'm SURE it's good, but I'm just not familiar with it - so instead, I put in fresh cilantro! Love me some cilantro! I think I may have even added a little more than 2 tbsp. 

This dip will be so delish on many different entrees and, of course, for plain old chips!

So, there you have it! A yummy and SIMPLE meal for you to try! 

* I swear I am not turning this into a food blog. I just thought I'd share a recipe or two. ;)