Pan Roasted Blender Salsa

May 22, 2017

Quick! Grab some chips and savor the toasty flavors of this pan roasted blender salsa recipe. Inspired by our recent trip to Mexico City, my palate was craving the vibrant Mexican flavors we reluctantly left behind. Guided only by my taste buds, I whipped up a salsa recipe that's exploding with flavor and spice. The best part about this recipe is that it's healthy and using a blender is perfect for easy chopping and quick clean up.

The flavors in this pan roasted blender salsa have more depth than your typical salsa because the vegetables are roasted. Roasting vegetables gives a dish a deeper flavor without relying on the salt shaker to make the dish delicious. Pairing the seared vegetables with fresh cilantro, lime juice, and sweet toasted corn kernels gives the perfect contrast of cravable flavors. Let the fresh veggies shine!

What makes this recipe so healthy?: 1) Pan roasting vegetables naturally gives this salsa recipe more flavor, allowing you so ease up on the salt shaker. More natural bursting flavor = less need for unnecessary flavor enhancers, like salt. 2) Roasting vegetables can enhance the antioxidant effects of lycopene, found in tomatoes. Roasting tomatoes for this recipe increases the lycopene. How cool! (source)

Healthy Pan Roasted Blender Salsa Recipe

Pan searing tip: for this recipe, it's important to place the vegetables skin side down in a hot and oiled pan. This gives the vegetables the best, and most flavorful sear without cooking them all the way through. Also, don't move the vegetables around in the pan while searing, let them sit in the same place for the full 10 minutes, adding the corn to the pan in the final 3 minutes of cooking.

My favorite past of this pan roasted blender salsa recipe is the toppings! After roasting the tomatoes, jalapeño, onion, and corn kernels, all but the corn is blended together to make this delicious blender salsa. Then, top the salsa with the roasted corn kernels and extra cilantro leaves for the most gorgeous and vibrant garnish!

Now, all that is missing are the tortilla chips - the second most crucial element to this salsa snack spread. No chips mean no salsa eating utensil (a fork just isn't the same)! Sprinkle handfuls of tortilla chips around the serving dish and devour your spicy and pan roasted creation.

Pan Roasted Blender Salsa

Print Recipe

★★★★★

5 from 1 reviews

This healthy and easy salsa is full of spicy Mexican inspired flavors. The balance of light and fresh ingredients with roasted and deep flavors will be savored until the last bite is enjoyed. Health Boost: Roasting the vegetables in this recipe does two things - increases the antioxidant lycopene in the tomatoes and adds more flavor to the dish, which means the recipe doesn't need as much salt.

Author: Michele Sidorenkov, RDN
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 2 cups 1x
Cuisine: Mexican

Ingredients

Scale

1 tablespoon canola oil

4 Roma tomatoes, quartered

1 medium jalapeño, halved with seeds and stem removed

¼ red onion, cut in half

1 ear of yellow corn, kernels shucked

1 cup cilantro, roughly shopped (additional whole leaves set aside for garnish)

3 garlic cloves, whole

Juice from 1 lime

½ teaspoon salt

Best enjoyed with tortilla chips!

Instructions

Before prepping the vegetables, place a large pan over medium-high heat, adding the canola while the pan warms.
Once the pan is hot, add quartered tomatoes, halved jalapeño, and onion slices to the pan, ensuring the tomatoes and jalapeños are placed skin side down in the pan. Sear the vegetables for 5-6 minutes, not stirring the pan to ensure the vegetables are browned. Scatter corn kernels into the pan and sear for another 3 minutes, then remove the pan from heat.
Using tongs, remove the hot tomatoes, jalapeño, and onion from the pan and add them together to the blender (Note: Do not add the corn kernels to the blender). Then, add the cilantro, garlic cloves, lime juice, and salt to the blender and pulse 10 times until chopped and well mixed.
After transferring the salsa from the blender to a serving dish, top the salsa with the whole, seared corn kernels from the pan. Cover and allow to chill in the refrigerator.
Once chilled, garnish with fresh cilantro and serve with tortilla chips.

Notes

Each ½ cup serving of salsa provides ¾ serving of vegetables

Nutrition

Serving Size: ½ cup
Calories: 79
Fat: 4 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 11 g
Fiber: 2 g
Protein: 2 g
Cholesterol: 0mg

Make this easy and healthy pan roasted blender salsa recipe for your next fiesta! Or party, small gathering, afternoon snack, and secret run to the refrigerator for an extra bite .. no one is judging (or even has to know).

Now, you have a decision to make. Who are you going to share your salsa with? Save me a chip!

Mexican Caviar at Quintonil, Mexico City

May 18, 2017

After an incredible evening at Pujol, where I tried ants for the first time, I was feeling fearless and was ready for our next edible adventure. Little did I know this would lead me to a spoon full of creamy escamole, aka Mexican caviar, at Mexico City's Quintonil. Mexican caviar is not from the ocean, but rather from the earth. This highly prized ant larva (yes, ant larva) is harvested March through May from the roots of the agave plant, making this pricy ingredient a seasonal delicacy. Lucky for us, we visited Mexico City in April, prime season for Mexican caviar!

So what does Mexican caviar taste like? The texture is creamy and silky, and the flavor is nutty and buttery. When biting down, the white bean shaped larva bursts in your mouth, releasing its silky goodness. Typically this gourmet ingredient is highlighted in a taco or a salsa. At Quintonil the Mexican caviar was served as a tartare and mixed with charred avocado and topped with jalapeño and crispy herb chips. Pairing this dish with avocado really brought out the rich and velvety texture of the Mexican caviar, while the crispy herb chips provided the perfect contrast of textures: creamy and crunchy.

Just as stunning as their charred avocado and Mexican caviar dish, Quintonil has an amazing spread of other equally fantastic menu items. When ordering, we decided to go with Chef Jorge Vallejo's April tasting menu and wine pairing. The tasting menu was truly the best way to experience all of the restaurant's celebrated dishes, perfectly matched with wine that helps highlight every flavor nuance of each dish.

To start the evening we prepped our taste buds for the wine pairing, ordering the signature cocktail. This fruity drink was rimmed with strong spices, making my sips both sweet and spicy! Before the tasting began, a few chips and dips were brought to the table to snack on - the black bean was my favorite.

Mexican Caviar at Quintonil, Mexico City

Our first course was a cactus ceviche, which was accompanied with a beetroot and orange drink. With each bite of cactus ceviche, you are supposed to immediately follow with a sip of beetroot juice, then a sip of your paired wine. Each forkful was like an edible marathon, trying to eat and drink in the right order. But the order sequence truly brought out the flavors of the dish, so I happily abided by the three step process. The cactus ceviche on its own was light and a little subdued but when followed by a sip of the sweet and tart beetroot and paired wine, the flavors of the cactus came alive!

Next course was an aguachile made from tender, juicy shrimp wrapped into a flauta with slices of squash. The dish was then topped with squash blossom and edible flowers, and surrounded in a golden yellow sauce. The following dish was the Mexican caviar tartare I raved about in the beginning of this post. Still one of my favorite dishes!

The following dish was a vuelve a la vida (return to life) seafood dish with ear shell clams, topped with beef tongue (another first for me), tossed in spices. The edible flower garnish was so delicate and beautiful! The next course was a braised duck stuffed red onion, sprinkled with recado rojo spice and drizzled with a sauce made from bitter almonds and habanero.

Our tasting menu ended with three desserts and with only 10 items being on the menu, I was really liking my dessert ratios! The first dessert was a cactus sorbet (not shown), which was the color of mint ice cream. The following dessert was made out of two Ramonetti aged cheeses, one aged for six months, the other for one year. The cheese was both rolled and crumbled into the dish and paired with flavors of mandarin, honey, and pumpkin seeds. Lastly, we enjoyed the frozen mousse of roasted banana, which was topped with basil. The cake was light and fluffy with suspended frozen banana pieces scattered throughout. I have no idea how they kept the banana frozen inside the cake without freezing the cake too! It must be magic.

Looking back at Quintonil's tasting menu, each dish truly was edible art. Every plate, garnish, and presentation was a show and I was lucky enough to get a taste of such beautiful creations. Many of the dishes were sauced and finished at the table right in front of us, which made the experience that much more like a show. A delicious, never-want-it-to-end, keep-the-plates-coming kind of show.

Have you ever tried Mexican caviar? If you squint your eyes and look from afar, you would swear they were beans and no one would be the wiser. But half the fun is experiencing new cuisines, especially a seasonal and regional ingredient like Mexican caviar. So come on, grab a fork and take a stab! You might love it. You will be saying, "More Mexican caviar, please!".

1,258 Day Mole at Pujol, Mexico City

May 15, 2017

While in Mexico City for a quick weekend trip, Mark and I spent an evening at Pujol, one of Mexico City's top restaurants. We knew a little about what we were getting into when we initially made our reservation but once we arrived at the restaurant, we quickly realized we were about to experience something really different and exciting. Pujol celebrates classic Mexican cuisine, introducing traditional ingredients shown in new ways. We heard some exciting buzz about the mole at Pujol and were licking our lips to get a bite of the delicious sauce!

Mexico is known for its mole. Mole, a complex and rich sauce, is so classically Mexico, it's even their national dish! The variations of mole differ between chefs and regions, with the subtle nuances dependent on their maker. The twenty plus ingredients all center around dark flavors and call for plenty of chocolate, roasted chillies, and deep spices. Mole is then simmered for hours thickening into a silky, textured consistency and eaten with a tortilla. If I had my way, I would have a bowl of mole and a stack of tortillas by my bed every night - it would be the tastiest way to end the evening!

Like I said above, mole depends on the maker and the mole at Pujol defies the culinary boundaries of this classic Mexican sauce. The mole at Pujol is a melting pot of mole from days past, adding new batches of the day's mole to the ever growing mole pot. A new daily mole is made fresh, using seasonal ingredients and different spice varieties. Some of that daily mole is then added to a larger mole pot, brewing and intensifying as the days go on. On the night of our visit, the mole at Pujol was 1,258 days old and was served alongside the day's fresh batch of mole to better compare the two, old and new. The tortilla served alongside our mole was imprinted with a large green veined leaf, resembling a pressed flower. I had never seen an imprinted tortilla before, it was so deliciously unique.

The aged mole was so unbelievably complex, with such a variety of spices and rich textures. So let's do the math - if the daily batch of mole has an average of 20 ingredients, and a new batch of mole is created and added to the pot 1,258 times, that means the seasoned and aged mole at Pujol has over 25,000 aged flavors! Holy mole, talk about complex. I hope your pallet is ready for a Pujol punch!

Now let's move on from the mole at Pujol and talk about the other dishes Chef Enrique Olvera eloquently created for us that evening! Pujol's tasting menu played off of familiar flavors we crave, like street tacos, churros, and tortillas, yet elevated and served in a stunning new way. First, let me take you through the restaurant decor and a few courses!

We enjoyed the first course, which was the Chef's version of street snacks. We were served tiny tacos topped with a perfect slice of avocado. The next course was octopus served in habanero ink and topped with fresh herbs.

One of my favorite dishes (aside from the mole) was baby corn served on a stick, which was brought to the table in a smoky, open top gourd. Each baby corn was layers with a creamy and spicy mole, then dusted with chicatana ants. Yes, ants! And not just any ants. These particular ants are found one day a year, after the first rain in a small region of Mexico. The rarity of this celebrated delicacy was so special and exciting! It was my first time trying ants and even though they weren't overly present in the dish, I still loved every bite of it.

Our next courses included Jerky tart tart served with sweet bean blossoms, sea bass with fresh herbs. We enjoyed fried soft-shell crab with a meyer lemon and spicy mole, and charred eggplant tamale.

After a citrus pallet cleanser intermezzo, we finished the meal with a sweet finish. For dessert, we had black sapote (similar to a chocolate persimmon) with fermented coconut water foam, and vanilla flan chamomile cream topped with thyme. To help the desserts go down smooth, I ordered a carajillo, which is Licor 43 mixed with espresso and served over ice. My carajillo was so yummy, sweet, and creamy - perfect for the end of an unforgettable evening. The final course was a churro that was so perfectly spiraled, it looked like edible art. Don't worry, it wasn't too pretty to not devour! We enjoyed every fried, twisted, and sugar-coated inch of the churro.

The food at Pujol had so many elements of familiarity, like the street tacos and the tamale, but they were served in a different and exciting way. Tasting a new dish that looked like edible art that maintained the flavors of foods I enjoy regularly was truly amazing. Chef Enrique Olvera prides himself in serving classic Mexican dishes served in a new way I couldn't describe my experience in any other way. The food is elevated fine dining but served with approachable flavors that also push the boundaries. The mole at Pujol is truly a labor of love and I was honored to be able to taste all the flavors from its three and a half year life.

I can't wait to share our next restaurant adventure with you! Mexico is so full of amazing food, I want to taste it all!

Which dish would have been your favorite? How cool was the leaf imprinted tortilla? I'd love to hear from you in the comments below!

Hello from Mexico City!

May 11, 2017

Where we stayed: St. Regis, Mexico City

A few weeks ago, Mark and I ventured over to Mexico City for a quick weekend adventure. We had never been before but the quick flight and delectable bites were too exciting to not explore. Thrilled and eager to experience the new cuisine, scapes, and culture, we hit the ground running to maximize our quick two-day trip. Our recent tequila tasting in Arizona definitely helped prepare our pallet for some of the bold flavors of mescal and tequila, which are the classic spirits of Mexico.

Mexico City is full of life, with every street and building bursting with character and color. I fell in love with the city's architecture, which is a perfect blend of urban and old world European. The city streets were always busy, filled with families, tourists, and street vendors, enjoying a sunny afternoon is the city. Mexico City was always bustling, and energetic, even late into the night!

We spent some time walking through Paseo de la Reforma, admiring the fountains, landmarks, and street vendors. We came across the most vibrant outdoor market selling everything from chicharrónes (fried pork belly) to crispy critters, like crickets! Crickets are a common snack in Mexico, often times found in bowls at the bars. We loved experiencing new cuisine, culture, and yes, even critters!

Mexico City was so fun to explore! The architecture, culture, and exciting buzz of the city - we couldn't get enough. Traveling to the city was so easy and a return trip will definitely be in our future.

I can't wait to share some of our favorite bites in Mexico City! Although our time in the city was short, we made the most of the flavors and food! We dinned at not only the best restaurants in Mexico, but also top in the world. Stay tuned for more posts about our best bites in Mexico!

Have you been to Mexico City? What should we see next time we go (which I hope is soon)? I would love some suggestions in the comment section.

10 Healthy Taco Toppings to Change Your Taco Game

May 3, 2017

Instead of fried, make your taco healthified with these 10 healthy taco toppings! Tacos are so easy to throw together and their deliciousness is enjoyed by all. I don't think I have ever tasted a taco I didn't like, and the key is really in the toppings. There isn't a wrong way to build a taco, however, there are some toppings that can easily tip the scale into unhealthy territory. Fortunately, healthy taco toppings are usually more mouthwatering, flavorful, and make you feel good too!

When looking for healthy taco toppings choose vibrant, fresh, and varied textured ingredients to make your taco extra tasty. There are absolutely other healthy taco toppings to choose that are not on the list, but I wanted to talk about a few of my favorites, then share the ultimate combination at the end.

Fact: the more sparkle, sass, and color your toppings have, the better they will taste. I'm sure that's been scientifically proven somewhere .. or at least I know it to be true!

10 Healthy Taco Toppings:

(And Why They Are Oh-So Good For You)

Cabbage: Cabbage is full of cancer fighting compounds called glucosinolates, which are most abundant and active when cabbage is chopped up and eaten raw. Purple cabbage is also full of special heart-healthy flavanoids called anthocyanidins. Both green and purple cabbage are packed full of fiber with 1 large leaf giving you almost 1 gram!

Jalapeño: The spicy sensation packed in a jalapeño comes from the chemical capsaicin. Capsaicin is known for slowing your appetite, slightly raising your metabolism, and gives you an endorphin rush which can give you a euphoric feeling.

Greek Yogurt: Swap out sour cream for plain greek yogurt and I promise you, no one will know the difference. This healthy taco topping swap has become my go-to topping trick! Compared to sour cream, greek yogurt has more protein and less calories, plus you get the added probiotic bonus you get with yogurt.

Red Onion: Onions contain a specific antioxidant called quercetin, which helps protect your heart and can lower your cancer risk. Onions are really high in quercetin, and have more quercetin than tea! Other compounds found in onions have an anti-micorbial effect, which can help protect your gut! So why is a red onion better? The red skin of an onion has added antioxidant power to further protect your heart and fight cancer. Tip: cut the onion right before serving to preserve the most nutrients and antioxidants.

Lime Juice: Not only are limes full of vitamin C, that vitamin C helps your body better absorb certain nutrients. Vitamins and minerals like iron and niacin (found in foods like chicken, corn tortillas, and beans) are better absorbed by your body with a little drizzle of vitamin C packed lime juice. The juice from 1 lime gives you 22% of the vitamin C you need in one day - which is nothing to vitamin-sneeze at!

Cilantro: Cilantro is part of an anti-inflammatory diet and the nutrient dense leaves are full of cancer fighting chemicals like antioxidants, phenolic acids, and polyphenols. Fun fact: even dried cilantro maintains its superhero antioxidant fighting powers! So don't feel like you have to only buy fresh to get the benefits (although fresh is my favorite way to use cilantro!).

Cotija Cheese: One of my latest cheese favorites is cotija cheese! Cotija is a strongly flavored and aged Mexican cheese, perfect for crumbling over tacos. I love using cotija as a taco topping because it has so much flavor, so you don't need to use as much as other cheeses. Cotija also has a little more protein than other traditional taco topping cheeses, which will make your meal more satisfying and keeping your appetite at bay a little while longer. I found cotija at my local Whole Foods, so check there first!

Pomegranate Seeds: Pomegranate seeds are not only loaded with fresh flavor, they make the best healthy taco toppings! Their high antioxidant and polyphenol content protects your cells and helps to fight heart disease and cancer. Pomegranate seeds also fight inflammation, which helps your body stay in a normal, healthy balance. (Check out my pomegranate seed guacamole recipe here!)

Green Spring Onions: Just like the healthy onion benefits listed for the red onion, green onions are even more nutritious and nutrient dense. The green ends of the onions have 100 times more phytonutrients than regular onions. How about that for cancer-fighting and heart protecting onion super power?

Mango: Mangos are packed full of the cancer fighting polyphenol called Ataulfo. Those powerful polyphenols help the body fight colon cancer while helping the healthy colon cells stay healthy. There is also some recent research that found mangos to help improve bone density and stabilize blood sugars in mice. Mangos are also really high in vitamin A, vitamin C, and potassium. Tip: the more ripe the mango, the more antioxidants it has!

Research Sources: (Cabbage - 1, 2, 3, 4) (Cilantro - 1) (Jalapeño - 1) (Cotija Cheese - 1) (Greek Yogurt - 1, 2) (Pomegranate Seeds - 1, 2) (Purple Onion - 1, 2) (Green Onion - 1) (Lime Juice - 1, 2) (Mango - 1, 2)

So, out of these 10 delicious healthy taco toppings, what's my favorite combination? Flakey grilled cod topped with juicy mango, flavor bursts of pomegranate seeds, crisp green onion, hints of leafy cilantro, salty cotija cheese crumbles, and the spritz of a sour lime wedge, all nestled together in a warm corn tortilla. Oh yeah, that's how I taco!

Healthy Taco Toppings - 10 Healthy Toppings to Change Your Taco Game

Now go make some dynamite, delicious tacos with these stellar healthy taco toppings! Remember, choose vibrant, fresh toppings for the most flavor and health benefits.

What are your favorite healthy taco toppings? I'd love to taco-bout it!

Agave on the Rocks - Tequila Tasting in the Garden

April 28, 2017

Every year, boozy beverage aficionados gather at the Desert Botanical Garden in Phoenix to taste, cheers, and dine. The event's highlighted spirit changes every year, so chefs are challenged to concoct their own drinks and small bites surrounding the occasion. This year, the event was themed Agave on the Rocks to celebrate tequila and the blue agave from which this mesmerizing distilled spirit is produced. Hungry and thirsty foodies descended upon the garden to raise their margarita glasses high and dine on small bites as the sun set behind Phoenix's rock covered peaks. It was the perfect night for a tequila tasting in Phoenix!

Come join me in the garden - I have a pink drink with your name on it!

Tequila Tasting in Arizona - Agave on the Rocks

Tequila Tasting in Phoenix, Arizona - Agave on the Rocks

Blue agave (like in the picture above) thrives in sandy soil and desert climate - perfectly comfortable in Arizona's dry heat. The magic ingredient that turns agave into tequila is within agave's sugar and starch-packed core. After the agave has grown for about 10 years, the core of the agave is harvested and the starches are heated, turning them into sugar. Then, using wild yeast, the agave ferments for up to 12 days and is then distilled into the liquid Mexican gold we know and love.

Yes, tequila is only produced in a specialty region in Mexico, all others are impostors and can not call themselves tequila.

Margaritas in hand, we started along the garden path sniffing out delectable bites. We chowed down on carnita puffs, green chili agnolotti, and oh-so many mouthwatering tacos! We dined and tasted, then sipped and nibbled. It was such a fabulous way to grab a bite of everything, exploring a variety of Mexican-inspired flavors.

Now, let me tell you about this tasty pink tequila drink. This guava cocktail is made with Embajador Tequila, muddled mint, and fresh lime, all shaken together (of course) on the rocks. It was smooth and not too sweet - the perfect combination for a casual evening drink to sip while strolling through the garden.

Towards the end of the evening, we experienced the garden's tequila tasting. Sips of Embajador tequila were silky smooth, finished with a boozy bite. Tequila tasting in Phoenix, walking past the blue agave, is the ultimate Southwestern experience!

Tequila Tasting Tip: Exhale deeply, through your mouth, after swallowing a sip of tequila. This takes the edge off the after burn and helps you to better taste the flavor nuances and notes. If you try this exhale tip, your tequila tasting experience will be forever changed! You can thank me later.

I had such an amazing time tequila tasting in Phoenix! It's hard to not fall in love with everything while walking through the gorgeous Desert Botanical Garden. The lush green foliage, setting sun, and delectable bites were positively swoon worthy.

Cheers!

4 Island-Inspired Edible Cocktail Garnish Ideas

April 25, 2017

When it comes to cocktails, the garnish can make or break your drink experience. Ditch the toothpick paper umbrella and try something much more stunning - and delicious! Try an edible cocktail garnish for an impressive presentation that will elevate any party drink. With a few tips, ideas, and ingredients, you can make your own fabulous edible cocktail garnish, in no time!

My Island Inspiration

I'm a sucker for any kind of edible cocktail garnish, and while in Bora Bora this was no exception - I was so inspired! Every day, the garnish was a different fruit or flower and I quickly realized how simple and fun creating cocktail garnishes could be. How stunning are the Bora Bora cocktails below!? The most beautiful cocktails showcased fresh, vibrant drink colors paired with equally radiant garnishes. Influenced by my Bora Bora drink toppers, I created a few fun edible cocktail garnish ideas that you can make too!

Island-Inspired Edible Cocktail Garnishes

Island-Inspired Edible Cocktail Garnish in Bora Bora

Edible Cocktail Garnish Party Essentials:

First, prepare all edible garnish elements before the party (slicing, mellon-balling, peeling), then display the ingredients all together on one serving plate. Preparing your garnishes closer to the start of the party helps to keep your gorgeous garnishes fresh, crisp, and vibrant - don't prepare them the night before. After the ingredients are carefully prepped, layer the garnish pieces all together to help everyone come up with their own unique creation. Your guests can layer and stack whatever ingredients catch their eye. Have toothpicks on hand (this one and this one are perfect for an island-inspired party) so your guests can stack and secure their edible garnish. Lastly, serve the garnish items on ice so the edible garnish ingredients stay cool and fresh while your guests enjoy their drinks. I guarantee, they will come back for more!

4 Island-Inspired Edible Cocktail Garnish Ideas

Dragon Fruit + Mint

Anything with dragon fruit is a win! Who doesn't like something that is both hot pink and polka dot? This unique and exotic ingredient is perfect to prepare with a melon baller because the white and black speckled center is soft like a mellon and is oh-so scoopable. I paired the dragon fruit with mint leaves (folded into thirds) alternating them on a bamboo tooth pick.

Glass Pairing: shorter, tumbler-style glasses (like this one)

Garnish Substitutions: Watermelon + Basil, Melon + Rosemary, Pear + Sage

Pineapple Leaves + Citrus Peel

Turn gorgeous, green pineapple leaves into a drink decoration! Pineapple leaves are the perfect addition to any tall drink, especially if the drink has pineapple juice as an ingredient. I love the contrasting electric orange peel with the forest green pineapple leaf - it's such a pop of tropical color! To prepare the pineapple leaves, wash under cold water and trim (cut at an angle to keep the pointy shape) any wilted, discolored, or dry leaf tips. I also scored the citrus peel with a fork for added texture, you can cut the peel end into a point or carve in any design.

Glass Pairing: taller, skinny, and narrow glasses (like this one, or this one)

Garnish Substitutions: Celery Stick + Citrus Peel, Cucumber Stick + Strawberry Slice

Lotus Root + Starfruit

Commonly found at most Asian markets, lotus root and starfruit are both very inexpensive and are truly unique tropical drink topper ingredients! Half a pound of lotus root was $1.11, while the star fruit was $2.99 per pound. These edible cocktail garnishes are perfect for the rim of a drink with the layering of colors and shapes creating a stunning presentation. To help secure the drink topper on the glass rim, cut a small slit into the circle, almost cutting into the exact center of the topper.

Glass Pairing: I think any glass would be stunning with this circular decoration. However, I loved the idea of using a curvy glass to accentuate the shape of the drink toppers.

Garnish Substitutions: Look at the suggestion below!

Cucumber + Key Lime

Similar to the edible cocktail garnish idea above, the alternating circle shapes around the rim of a glass are so stunning! I chose key limes because they are extra teeny-tiny, perfectly paired next to a slice of hardy cucumber. Cutting a slice almost all the way into the center of the cucumber and key lime helps to secure the garnish in place.

Glass Pairing: Any glass would be perfect but I chose a curvy glass to accentuate the circular shape of the garnish

Garnish Substitutions: Orange Circular Slice + Kiwi, Banana Slice + Pineapple Triangle, Beet Circular Slice + Orange Circular Slice

It is so fun to create your own edible cocktail garnish, with different colors and shapes - let your creativity loose! There are no wrong or right garnish decorations when you are using gorgeous, fresh, tropical ingredients. Every drink topper is a show-stopper.

4 Island-Inspired Edible Cocktail Garnish Ideas

Do you have any island-inspired edible cocktail garnish ideas? The possibilities are truly endless, but do you have any gorgeous go-to's? Comment below, I'd love to hear about your garnish ideas.

Cheers!

Mahi Mahi Baked in Banana Leaves with Island Slaw

April 19, 2017

I am so excited to share this post with you - it is truly a bite out of Bora Bora, with strong island flavors and influences. Mahi mahi baked in banana leaves is a classic French-Polynesian dish, with a unique flavor you can only taste while on the island. Or if you follow this recipe, you can taste the island life! No passport or sunscreen required. Don't be afraid to bake with banana leaves, they are so easy to use and infuse the most incredible flavor into a dish. Baking with banana leaves also elevates your dish, really giving it a 'wow' factor! It's kind of like dressing to impress, except this time the banana leaves are your island tuxedo.

I first saw mahi mahi baked in banana leaves while in culinary school, and the flavors and cooking methods were something I had never seen before - which made me even more curious about this island-inspired cooking technique! Seeing this classic mahi mahi dish again in Bora Bora reignited my love for baking with big, green banana leaves! Mahi mahi, vanilla beans, and coconut milk are all classic French-Polynesian ingredients found throughout many local island dishes. This dish combines my favorite flavors we enjoyed so often while visiting Bora Bora. It is truly a bite of the island!

Where can I find the ingredients for mahi mahi baked in banana leaves?: Vanilla beans can be found at all grocery stores, located in the spice isle. Banana leaves are typically not found in your everyday supermarket, however, I was able to find shelves full of banana leaves in the produce section of my local Asian market. I bought two pounds for $3! Mahi mahi is most commonly found in the frozen seafood section. It's not often you will find fresh mahi mahi at your local market, so I used frozen mahi mahi from Orca Bay from Sprouts for this recipe - and it worked perfectly.

Substitutions: You can substitute banana leaves with tinfoil when baking and mahi mahi can be substituted with cod fish or (for a meatier texture) swordfish or tuna.

Now, let's talk about what you came here for ..

Mahi Mahi Baked in Banana Leaves with Island Slaw

First, start by setting your oven to 350 degrees Fahrenheit, then begin preparing the banana leaves. To prep the banana leaves, throughly wash, trim any discolored ends, and cut into square sheets. Place one cup of cooked rice in the center of the banana leaf square, then lay a uncooked mahi mahi 4 oz fillet on top of the rice. Season the mahi mahi with salt and pepper.

Fold the banana leaf to make a rectangular pouch with the fish and rice wrapped tightly inside. Secure the banana leaf bundle with kitchen string. Continue these steps until you have made all of the mahi mahi and banana leaf bundles.

When wrapping, don't focus on perfection! Just focus on securing the bundles so the rice and fish don't fall out. This step was the hardest - for some reason my banana leaves were extra fussy. Remember, the purpose of the wrapped fish is to infuse flavor, not look picture-perfect. That part will come later!

Place the mahi mahi banana leaf bundles on a baking sheet and pop them in the pre-heated oven for 30 minutes. In the oven, the banana leaves will become discolored and dry out, this is totally normal and all part of the flavor-infusing process. While you wait for the bundles to bake, prepare the island slaw and banana leaf placemats.

In a bowl, whisk lite coconut milk, juice from one lime, and a split vanilla bean exposing the black beans inside. Once the black vanilla bean specks have been extracted and the liquid ingredients have been thoroughly combined, remove the vanilla bean pod. Add four cups of shredded purple cabbage to the bowl and toss until all the cabbage is thoroughly coated in the coconut milk mixture. Set the island slaw aside, covered in the refrigerator, until the fish is cooked and ready to be topped with slaw.

(Optional) If you are lucky enough to have leftover banana leaves, you have the option to create gorgeous banana leaf placemats. Select the most beautiful, vibrant, and clean banana leaves and, using a bowl and a knife, carefully cut perfect circles using the bowl rim as your guide.

After 30 minutes, your mahi mahi baked in banana leaves will be ready. Remember when I said it doesn't matter how perfect the banana leaf bundles look before they go in the oven? Check out the picture below. This is why! After the mahi mahi has baked in the banana leaf bundles, carefully (it's hot!) remove the kitchen string and unwrap each bundle. Transfer the rice and fish from each bundle to a separate serving plate. If using the banana leaf circular placemats, place the fish and rice directly onto the leaf placemat.

Top each serving with one heaping cup of the island cabbage slaw. There might be extra coconut milk liquid in the bottom of the island slaw mixing bowl. Use it as extra sauce for each serving. It's too creamy and delicious for it to go to waste - the slaw sauce is one of my favorite parts of this recipe.

Cut an optional lime wedge and squeeze with fresh juice, if desired.

Serve immediately and enjoy the 'wow's' and 'oohs' from your hungry crowd. I guarantee they have never had mahi mahi baked in banana leaves before and this island-inspired recipe will take their tastebuds to paradise.

Cooking with banana leaves shouldn't be intimidating. They are worth the grocery store treasure hunt, and infuse the most unique flavor into your food. Plus, they look really fancy and dress up any dish. No one has to know how cheap or easy they are to cook with! It will be our little secret 😉

This recipe is a true taste of the French-Polynesian Islands and I hope you enjoy this bite of Bora Bora I made just for you!

Mahi Mahi Baked in Banana Leaves with Island Slaw

Print Recipe

★★★★★

5 from 1 reviews

A true taste of the island, this recipe combines my favorite flavors from Bora Bora. Baking with banana leaves infuses flavor into the mahi mahi, which is then topped with traditional French-Polynesian ingredients like vanilla bean and coconut milk mixed into a purple cabbage slaw.

Author: Michele Sidorenkov, RDN
Prep Time: 20
Cook Time: 30
Total Time: 50 minutes
Yield: 4 Entrées 1x
Category: Entrée
Method: Baking
Cuisine: French Polynesian

Ingredients

Scale

Island Slaw

½ cup light coconut milk
1 vanilla bean
Juice from 1 lime
4 cups shredded red cabbage

Mahi Mahi Baked in Banana Leaves

1 lb of fresh banana leaves (can substitute with tinfoil for baking)
4 cups cooked rice
4 - 4 oz fillets of mahi mahi (can substitute with cod, swordfish, or tuna)
light salt and pepper for seasoning
4 pieces of 4 foot long cooking string
(optional) additional lime wedges for drizzling before serving

Instructions

Preheat oven to 350 degrees Fahrenheit
Wash banana leaves and trim any discolored edges. Cut banana leaves into large squares, big enough to completely wrap the rice and mahi mahi inside (about 2 square feet).
Place 1 cup of cooked rice in the middle of the pre-cut banana leaf square (or tinfoil if substituting), place mahi mahi on top of rice, then lightly season the fish with salt and pepper. Wrap the rice and mahi mahi in the banana leaves into enclosed rectangular bundles and secure with kitchen string (wrap string like you are wrapping a present for maximum hold).
After all 4 banana leaf bundles have been made, place directly on a baking sheet and bake for 30 minutes. The banana leaves will discolor, wilt, and dry out - this is normal and is part of the flavor-infusing process!
While the mahi mahi is baking, prepare the island slaw by combining the light coconut milk, lime juice, and split vanilla bean exposing the black beans inside the pod. Whisk the liquid slaw ingredients together in a bowl until thoroughly combined and the vanilla bean seeds are extracted from the pod. Remove and discard the split vanilla bean from the liquid and add 4 cups of shredded purple cabbage, combining until the shredded cabbage is thoroughly coated. Set the island slaw aside and keep refrigerated until the mahi mahi has finished baking.
(optional) If you have extra banana leaves you can create banana leaf placemats to go on top of your serving plates. Place a serving bowl, rim-side down, on a clean banana leaf. Use a knife to trace the edge of the bowl, carefully cutting a perfect circle into the leaf. Place banana leaf circle placemats directly onto the serving plate, one placemat per plate.
Once finished cooking, remove the baking sheet from the oven and carefully unwrap the bundles of mahi mahi baked in banana leaves. Transfer the rice and fish of each bundle to individual serving plates (right on top of the optional circular banana leaf placemats) and top with one heaping cup of island slaw. Drizzle the remaining island slaw sauce and optional lime wedge over the dish before serving. Enjoy immediately!

Notes

If using frozen mahi mahi, thaw the fish in the refrigerator the night before.

Nutrition info per serving

(4 oz of mahi mahi, 1 cup cooked white rice (unseasoned), 1 cup island slaw)
1 serving of vegetables, 3.5 oz protein, 2 oz grain
484 calories, 16 g total fat (6.5 g saturated fat), 553 mg sodium, 70 mg cholesterol, 152 g carbohydrate (3 g fiber), 31 g protein, 20% DV iron, 9% DV calcium, 14% DV vitamin A, 74% DV vitamin C, 45% DV vitamin B6, 38% vitamin K

Nutrition

Serving Size: 1 Entrée
Calories: 486
Sugar: 18g
Sodium: 87mg
Fat: 9g
Saturated Fat: 6g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 90g
Protein: 15g
Cholesterol: 22mg

Keywords: Baked mahi mahi in banana leaves

Tahitian Banana Juice in Bora Bora

April 13, 2017

Can I tell you about my new favorite drink? Its texture is silky, with the right touch of sweetness, and is refreshingly crisp. It's the perfect drink to sip while watching the crystal clear gentle waves from your overwater bungalow or while sunbathing on Bora Bora's white sandy beaches. What is this delicious, tropical drink? Tahitian banana juice! And I have to tell you, it's like nothing I have sipped before.

Where we stayed: Le Meridien, Bora Bora

While in Bora Bora, I found Tahitian banana juice all over the island - at the local grocery store, restaurants, and the resort breakfast bar. It blended in seamlessly with the pitchers of pineapple, orange, and apple juice. As someone who is not terribly fond of bananas, I was extremely intrigued by the idea of banana juice. It was something I had never seen before! I spent a few days from afar trying to determine the banana juice consistency and flavor but I couldn't quite commit to tasting the sweet stuff.

I kept thinking, "Juice from bananas? Who came up with this crazy idea!", "Is it sweet or does it have an astringent, bitter taste like plantains?". And my dreaded fear, "What if it just tastes exactly like bananas?", a likely scenario when the juice is literally labeled as 'Tahitian banana juice'!

The longer I hesitated taking a sip, the more my curiosity grew. So, after day four on our island oasis, I put my banana prejudice aside and took the plunge (or gulp). And I am so happy I did. Tahitian banana juice has a touch of vanilla, the sweetness to curb any sweet tooth, and the mouthfeel of creamy and silky puree. The 'banana' in the banana juice was so delicate and complimenting, I found myself craving more!

I loved Tahitian banana juice so much, we picked some up at the local grocery store so I could have it on demand, to enjoy whenever I got a craving. The banana and vanilla ingredients are so beautifully paired together and have such a strong representation of the island and its traditional flavors. Bananas are an abundant French Polynesian fruit, while vanilla beans are grown on a nearby island and are incorporated into so many traditional Bora Bora dishes (see my post about it here).

Bananas and vanilla beans are not typically growing together - so when they are, like on the French Polynesian islands, you make juice out of them! Creamy, silky, sweet Tahitian banana juice.

Have you seen banana juice before? I hope my first encounter isn't my last.

Cheers to the purest taste of the island life.

5 Best Bites in Bora Bora

April 10, 2017

While spending our tropical honeymoon on the island of Bora Bora, Mark and I did some heavy research, finding the best restaurants, dishes, and cuisine favorites on the island. Working closely with our hotel concierge, we dinned at a few restaurants that were too spectacular not to share with you! I honestly think we enjoyed the absolute best bites in Bora Bora and I loved every fork-full of it.

Whenever Mark and I travel, we love experiencing new cultures through their cuisine. To truly experience a country, you need to eat their food! Each dish tells a story about how that country came to be, how the region is changing, and honors local tradition. For Bora Bora, I would say the food on the island is a mix of the three. The French Polynesian cuisine is a combination of traditional French cuisine, Hawaiian flavors, with an Asian flare. We left our resort almost every night by boat, heading into town to enjoy the best local restaurants in Bora Bora. Although it was quite a journey to leave the resort for dinner, it was absolutely the best way to experience the best bites in Bora Bora and was totally worth the trek.

Bora Bora's Cuisine Influences

The fingerprints of France are not only found in the island's spoken language, but also in the food. The only grocery store on the island was full of French favorites, like fresh baguettes, cheese varieties, and endless wine choices. Many of the island's restaurants proudly served items using classic French cooking techniques, sauces, and ingredients. I can't even tell you how many times we had duck and foie gras, all delicately cooked to perfection!

Surrounded by ocean, the best bites in Bora Bora include a seafood heavy cuisine. Mahi mahi is one of the most popular and abundant fish in the Bora Bora waters, and it was proudly served at every restaurant. One of the most classic Bora Bora dishes is mahi mahi served in a creamy vanilla sauce - the vanilla is grown on an island close to Bora Bora. The tropical seafood and locally grown vanilla beans were found sprinkled all over the menus, each dish deliciously unique.

Best Bites in Bora Bora - Avocado at the Local Grocery Store

Best Bites in Bora Bora - Hanging Bananas

Best Bites in Bora Bora - Local Grocery Store Cheese

5 Best Bites in Bora Bora

1. La Villa Mahana, Bora Bora

Best Bites in Bora Bora - La Villa Mahana

Located in a quaint house, this fine dining restaurant is the ultimate restaurant with the best bites in Bora Bora. Depending on the time of year, you could be put on a 3 month waiting list for a reservation - but it's worth the wait! La Villa Mahana has only 7 tables, which made the space feel so cozy and romantic. It came highly recommended as the perfect honeymoon dinner location, and I have to tell you, it was one of the best restaurants we have ever dined.

What to order: Epicurean Experience - Honeymoon Special. We loved the the wine pairing with this delicious five course menu. Menu items included raw shrimp salad with caviar, king rock lobster and black tiger prawn risotto with champagne sauce, and chocolate cake with vanilla cream.

2. La Matira Beach, Bora Bora

Best Bites in Bora Bora - La Matira Beach

Not only was this our second favorite restaurant in Bora Bora, this was also the only restaurant we dinned at twice! We just loved it so much. This beach front restaurant has views of the white sand and gorgeous blue water, with open patio seating, a sushi bar, and open-air beachy vibe. I still dream of the fresh sushi, caught right from the Bora Bora water.

What to order: Chef's Maki Special and the mahi mahi in vanilla cream sauce.

3. Bloody Mary's, Bora Bora

To be completely honest, I was afraid Bloody Mary's would be really touristy. And while they do sell t-shirts and is a celebrity hotspot (to prove it, they have a wall dedicated to famous patrons), I was blown away by this place! To order, you step up to their fresh fish bar where you pick out your seafood by pointing to what catches your eye. The daily changing menu is based on the fresh catch of the day. I also fell in love with the sand floor and ultra island interior.

What to order: Whatever is the freshest catch! We all know we have the best bites in Bora Bora when the fish is the freshest - and it's alway fresh! We couldn't get enough of the grilled parrot fish and coconut cake with coconut ice cream.

4. St. James, Bora Bora

With a gorgeous deck overlooking the water, this open air restaurant has a stunning French style menu. St. James has gorgeous plating that reminds me of a modern New York City restaurant. We were enchanted by their Romantic Menu, which had some of the best island and French fusion items.

What to order: Tuna tartare, ocean prawn salad, and passion fruit cheese cake. We also ordered the mahi mahi in vanilla cream sauce, which was completely different than La Matira Beach's version of the same Bora Bora staple.

5. Poisson Cru - A Classic Bora Bora Dish

As a sushi lover, I was so excited to try this classic dish. Raw mahi mahi tossed in a citrus juice and coconut milk is like the hawaiian poke mixed with ceviche. This dish was served at our resort, and it was so delicious! The fresh fish bathed in coconut milk, with the zest of lemon, and fresh island grown vanilla bean hitting my palate. It's a must try to truly enjoy the island flavors and taste the best bites in Bora Bora!

These best bites in Bora Bora are a must if you are visiting the island! Work closely with your hotel concierge to book your reservations - but don't forget to plan ahead for La Villa Mahana. Remember they only have 7 tables in this ultra romantic romantic restaurant!

If you can't get enough of the Bora Bora island life, check out my other posts about our stay in an over water bungalow, and private beach villa!