A Few of My Favorite Things...

Plum tomatoes with sea salt, finely chopped cilantro and garlic infused olive oil


A Very Saucy Party & a Contest

I've been debating, hemming and hawing and going back and forth for weeks over this Saucy Mama Contest.  After much deliberation, thought and sampling, I give you my submission of Mahi Mahi Tostadas with Crunchy Apple Slaw and Creamy Avocado Cilantro Sauce. This is a quick and easy recipe to make, but is impressive in presentation and taste!   The sweetness of the green apples is a surprising contrast to the spicy Lime Cilantro Sauce while the Avocado Cilantro Sauce adds just the right bite at the end.  This recipe contains the following Saucy Mama products:

Below are the directions to make the Mahi Mahi Tostadas...

Wonton Tostada Shells
·         1 Package of won-ton wrappers
·         Olive oil spray
·         Salt, chili powder and garlic powder to sprinkle
Spray each won-ton with olive oil spray and place into muffin tin to form a bowl or a tostada.  Bake in 400 degree preheated oven for 7-10 minutes or until golden brown and crispy.  Let cool, but do not remove from muffin tin.

  Lime Chipotle Mahi Mahi
·         2 lbs of Mahi Mahi
·         The juice and zest of 1 lime
·         ½ cup Saucy Mama Lime Chipotle Marinade
Preheat oven to 350.  Place fish in greased glass pan and cover with foil.  Bake for 30 minutes or until flaky and firm. Break apart fish and add marinade.  Mix well and set aside.

Crunchy Apple Cabbage Slaw
·         2 large Granny Smith apples cut into matchsticks
·         2 cups shredded cabbage mix
·         1 cup shredded purple cabbage (for color)
·         ¼ cup cilantro, chopped
·         ¼ cup chives, chopped
·         The juice and zest of 2 limes
·         4 TSP Saucy Mama Sweet Onion Marinade
·         1 splash vinegar
·         Salt and pepper to taste
Mix all ingredients will and chill.  This can be made a day ahead and stored in the refrigerator.  If making ahead, don’t add the purple cabbage until just before serving or everything will be pink!  

Creamy Avocado Cilantro Sauce
·         1 cup cilantro
·         5 Saucy Mama JalapeƱo Stuffed Olives
·         2 large avocados
·         1 clove garlic
·         Salt and pepper to taste
·         water
Blend everything in the blender, adding a tsp or 2 of water as needed so that it's smooth and creamy and the consistency of sour cream.  This can easily be made a day or two a head of time and stored in the refrigerator. 

Spicy Spanish Rice
·         1 cup rice
·         4 TSP sesame oil
·         1 TSP Ketchup
·         2 TSP Saucy Mama Wing Sauce
·         2 cups water
·         3 TSP chicken bouillon powder
·         ½ cup chopped purple onion
·         1 cup cooked or canned black or kidney beans
·         1 cup whole kernel sweet corn

In a large skillet over high heat sesame oil and add rice.  Brown rice for about 1-2 minutes or until slightly golden.  Add ketchup and Saucy Mama Wing Sauce and mix well, stirring constantly for 1 more minute.  Add water, bullion and onion and bring to a boil then cover and reduce heat to low.  Simmer for about 20 minutes or until rice is fluffy and all of the water is absorbed. Add beans and corn and fluff with a fork.

The finished product...
To assemble the mini tostadas simply add a spoonful of fish into the won-ton, then add a spoonful of the slaw.  Top with a bit of Creamy Avocado Cilantro Sauce.  Serve with Spicy Spanish Rice and a lime wedge.  Not only is this recipe easy, but it's a super party pleaser that is beautiful to look at, easy to eat and full of bright and fresh flavors. It is also very adaptable.  Add a bit of sesame seed, some ginger, a few dashes of sriracha and soy and suddenly it has a spicy Asian twist.

If you want to win your own Saucy Mama products, please leave a comment here or on Facebook telling me your fave party food.  I'll randomly pick a winner on Sept 30th.