blackened fish with mango or peach chutney

Sssspicy! It looks time consuming but it comes together quickly

chutney: ( I often double this)
2.5 cm minced ginger
1 small red chili (not necessaryif you add a little garlic red chili sauce)
1 clove garlic, crushed
1 lime, zest and juice
1 pinch ground cinnamon
1 pinch ground coriander (I've never had this in my cupboard, so it's never been added)
225 g brown sugar (I always have to look up the conversion..a cup?)
225 ml cider vinegar
3 mangoes, peeled and diced..or 1 can of canned peaches
oil for frying

fish rub: ( I double this too to make sure I have enough)
3 tsp cayenne pepper
1 tsp mustard powder
1 tsp dried oregano
2 tsp garlic powder
2 tsp onion powder
1 tsp celery salt
1 pinch dried thyme
1 tsp white pepper
4 halibut, or Mahi Mahi or other white meaty fish like that

For the chutney, gently fry the ginger, chili, garlic and lime zest until soft. Add the cinnamon, coriander, sugar, vinegar, mango/peach. Bring to a boil and simmer for atleast 40 min. until it thickens to a jammy consistency. Remove from heat and leave to cool.
For the fish, mix all of the ingredients except the fish together in a bowl. Press the fish into the mixture on both sides, shake off excess or don't if you want more spice. Dry fry fish in a hot pan for a few minutes on each side until fish is cooked. Serve with chutney on top, lime wedges and wild rice if you want.

Chocolate Chip Pecan Pie

Just in time for Christmas...

3 eggs, slightly beaten
1 1/4 C corn syrup
1/8 tsp salt
1 tsp vanilla
1/2 C sugar
1/2 C pecans
6 oz. chocolate chips
1 unbaked 9 in. pie shell

combine eggs, corn syrup, salt, vanilla and sugar; mix well. Stir in pecans and choc. chips. Pour into pie shell. Bake in a 375 degree oven about 55 min. or until it's set. Cool. yummy with whipped cream

It's been awhile (months!) since anything has gone up on our fabulous website so I thought I might try to kick off another spurt of posting with some photos from our last monthly dinner, held at Matt & Shannon's new place--which is beautiful! John captured all of these photos, excluding the last one which I think maybe Cory took? They are all kid pics that were either too cute not to share or just made me laugh (especially these first series of the Morgan boys on Cory's shoulders). You all have some pretty darn cute kiddos!

Blueberry Yogurt Cake

It's blueberry time! Here's a great recipe that you can serve as either a coffee cake or an after dinner dessert. It's a Sunset magazine find from a few years back that I just made with one cup of the 22 pounds of blueberries we picked this week. =)

Prep and Cook Time: 55 minutes

Makes: 6-9 servings

1/2 c, plus 2 T butter

1/2 c sugar

2 large eggs

1 t vanilla extract

1 1/4 c flour

1 t baking powder

1/4 t each: baking soda and salt

1/2 c plain low-fat yogurt

1 c blueberries

1/2 c brown sugar

1 t cinnamon

1/2 t nutmeg

1 c chopped walnuts (optional)

1. Preheat oven to 350. In a large bowl cream 1/2 c butter with the sugar until light and fluffy. Beat in eggs and vanilla.

2. In a medium bowl, sift together flour, baking powder, baking soda, and salt. Stir into butter mixture. Add yogurt and mix; gently stir in blueberries.

3. In a small bowl, stir together the brown sugar, cinnamon, nutmeg and walnuts. Pour half the cake batter into a butter and floured 8x8 pan. Sprinkle half the brown sugar mixture and top with the remaining batter.

4. Combine the remaining brown sugar mixture with 2 T butter and sprinkle over the top of the batter. Bake until toothpick inserted into center comes out clean, about 45 minutes.

Another cool link

I have been watching http://www.thriftynorthwestmom.com/ to find some good deals and freebies. She blogs almost every day.

I found this cool website while looking for things to do with Madison and Grayson next week.

http://www.citiesonthecheap.com/

Raspberry Cream Muffins

Raspberry Cream Muffins

1 cup fresh raspberries
1/4 cup sugar
1/4 cup butter, softened
1/2 cup sugar
1 egg
1/2 tsp. almond extract
1/2 tsp. vanilla extract
2 1/4 cup flour
3 tsp. baking powder
1/2 tsp. salt
1 cup half and half
1 cup finely chopped vanilla or white chips
2 Tbsp. brown sugar
2 Tbsp. sugar

Toss raspberries and 1/4 cup sugar; set aside. Cream butter and 1/2 cup sugar. Beat in egg and extracts. Combine the flour, baking powder and salt in a separate bowl. Add to creamed mixture alternatively with half and half. Stir in chips and raspberries. Fill greased or paper-lined muffins 3/4 full. Combine brown sugar and 2 Tbsp. sugar; sprinkle over each muffin batter. Bake at 375 for 25-30 minutes. Cook 5 minutes before removing from pan. Serve warm (or reheat).