Delicous Dishes: Manny's Cocina "Seafood Cortez Pizza"

After growing up in the southwest suburbs of Chicago, I decided that I know when I come across a solid piece of pizza. But, after moving to Wisconsin, I was on a mission to find some good pizza because the state has the best cheese around.

Yet, I did come across something the other day that was a nice break from my craving for deep dish pizza. I had the pleasure of visiting Manny's Cocina in Eau Claire, WI for a nice sit down dinner.

After skimming the menu, something stuck out at me from the very beginning and that was their seafood pizza. I do enjoy lobster, crab, tilapia and shrimp especially when dipped in butter. However, the "Seafood Cortez Pizza" took fish and pizza to a whole new level that I never thought my taste buds could experience.

It has the crunch a pizza needs, along with a variety of fishy flavors with an added chipotle cream sauce. Each ingredient had a purpose and every bite was simply delicious. The pizza was a bit on the expensive side for an appetizer, but because of all the seafood it is definitely worth it.

Seafood Cortez Pizza
Bay shrimp, crabmeat, salsa, pico de gallo, a special chiptole cream sauce, cheddar and jack cheese on a light crust.

The best part about this item is the restaurant also offers a nachos selection that is very similar. Manny's Cocina has two locations, one in Eau Claire, WI and one in Onalaska, WI.

Balsamic Chicken Veggie Wrap

My healthy food kick continues with a wrap that has all the fixings and flavor you'll need for a nice lunch or light dinner. The best part is you can throw this together with things leftover in your fridge on a weeknight after a long day of work.   

Balsamic Chicken Veggie Wrap Ingredients  

- 2 chicken breasts

- 4 tbs. olive oil

- 1 medium sized red pepper (sliced)

- 1 small sized onion (sliced)

- 2 tbs. basil

- 1/2 c. sliced mushrooms

- 2 1/2 tbs. balsamic vinegar

- 1 pkg. whole-grain tortilla wraps

- Dash of pepper                                                        
Servings: Makes 4 wraps 

    Start by heating 2 tbs. of oil in a small skillet. While its heating, chop the chicken up into small strips. Then, cook the chicken until done. Set the pan aside to let the chicken cool and grab another small skillet.

   Heat 2 tbs. of oil on medium in your new skillet. Then, put in your slices of red pepper and cook them for a few minutes. Once they're start getting soft, add the 1/2 c. of sliced mushrooms, slices of onion and 2 tbs. of basil and pepper.
  

After a few minutes, add 2 1/2 tbs. of balsamic vinegar and cook until it bubbles for a minute. This will allow the vegetables to soak up the balsamic vinegar and finish cooking.

Once the vinegar bubbles, take the vegetables off the hot stove and allow to cool. Then take a tortilla wrap and put the vegetables inside and lay your pieces of chicken down. Wrap it up tight and enjoy all the flavors. The best part of this wrap is you can eat it either hot or cold.

 

Fish Tacos w/ Mandarin Avocado salsa

Lately,  I've been a healthy food fix and I do love me some fish tacos. I normally fry them to get a nice flavor and added crunch, but that means added fat and calories. Yet, these have low fat and a lot of flavor. The best part is you can choose any fish you like. I chose salmon, but this would work well with tilapia, shrimp, or even pollock. 

The dish is simple and combines my special dill sauce, baked salmon and my mandarin avocado salsa. This works great for lunch or dinner because it's very light.

 

Fish Tacos w/ Lemon Dill Sauce Ingredients

- 4 filets of salmon

- 2 tbs of lemon

- 1/2 c. of mayonnaise

- 1/4 c. of crushed dill

- 1 tbs. of dijon mustard

- Salt and pepper to taste

- Tortillas

- Lettuce 

Servings: Makes 5 tacos depending on fish size

Start by preheating your oven at 375 degrees, and then putting your salmon in the oven on a cookie sheet, covered with tin foil. Let it cook for about 25 minutes, or until its flaky.

While your fish is cooking, start making your lemon dill sauce. Mix in a bowl 2 tbs. of lemon, 1/2c. of mayonnaise, 1/4 c. of crushed dill, 1 tbs. of dijon mustard, salt and pepper. Stir and add additional ingredients based on your preference. Place in fridge to keep it fresh until the salmon is ready.

 Mandarin Avocado Salsa Ingredients

  - 1  11 oz. can of mandarin oranges (chopped)

  - 1/2 a small onion (chopped)

  - 1 avocado

  - 2 tbs. of lime

Servings: Makes about 5 tacos or more

To make your salsa, smash one avocado in a bowl. Then, add your chopped mandarin oranges, 1/2 small chopped onion, 2 tbs. of lime and mix together well.

By this time your fish will be fully cooked and you can take them out of the oven. Then, you can start forming your fish taco.

Take one tortilla and warm it in the microwave for about 25 seconds. Then, take the Lemon Dill Sauce out of the fridge and spread it on the tortilla. Next, cut your filet in half and crumble salmon on top.

Finally take a spoonful or two of your salsa. Last but not least break apart a few lettuce leaves and sprinkle on top. This will give your fish tacos the perfect crunch on a summer day or any other day.

Then, just fold your fish taco how you want it. I like folding mine like burrito, because it keeps all the goodies inside and then I can cut it in half and look at how healthy and delicious the tacos look. Plus, if you cut it in half, it gives better presentation to the dish. Enjoy!

Cheese Stuffed Guacamole Burgers

Now that the temperatures are slowly becoming warmer outside, that means burger and hot dog season is just around the corner. So I came up with a recipe that mixes the taste of cheese melted perfectly with guacamole, and  grilled onions. 

          Cheese Stuffed Burger Ingredients

- 1 lb ground chuck

- Buns

- 2 tbs. Worcestershire sauce

- 2 tbs. garlic powder

- 2 slice or 1/4 c. of shredded cheese

- 1 container of store bought guacamole

- 1 tomato (sliced)
- 1/3 c. of water

- 1 tbs. of pepper

- 1/2 tbs of salt

Servings: Makes 4 burgers

Start by putting your ground chuck in a bowl and add a 2 tbs. of Worcestershire sauce, 2 tbs. of garlic powder, 1/3 c. of water, 1 tbs. of pepper, and 1/2 tbs. of salt. Once its mixed, take a handful of meat, sized the way you want and shape it into a  burger. Then, use your thumb and press down into the center of the meat to create an indent. 

In the indent, place your slices of cheese. Place a little bit of meat over the top to cover the cheese, and press down to keep   the cheese inside. Next, grill until cooked.

Grilled Onions Ingredients

- 1 onion (sliced)

- 1 tbs. basil

- 1 tbs. oregano

- 1/4 c. olive oil

- Dash of sugar
- Dash of pepper & salt

For the onions, after they're sliced, heat up a small skillet on medium heat with olive oil and start cooking.  Then, add all of your ingredients and cook them until soft. Once they're finished, put those on a plate. 

Next, take your bun and toast it in the skillet. It will season the bun to make these burgers to die for. Last but not least, put your burger together. Spoon out some guacamole onto the bun, add a tomato slice, and your grilled onions and you get a great cheese stuffed guacamole burger.

Crunchy Homemade French Fries

 French fries are a beloved snack when it comes to fast food. Yet, how do you enjoy it without having to go out to eat? 

  Now I have a solution for an easy recipe that works great if you have leftover potatoes to use. These french fries will remind you of an American tradition that's crunchy and savory.

Crunchy Homemade French Fries Ingredients

- 4 medium sized potatoes (gold or Yukon)

- 1 c. of water

- 1 c. of flour

- 1 tsp. garlic powder

- 3 tbs. of oregano

- 3 tbs. of basil

- 1 tbs. of salt

- 2 tsp. of chili powder

- 2 1/2 c. of oil (to fry)

- Dash of cayenne pepper
- 1 tbs. of kosher salt

Start by peeling all of your potatoes, and then slice then about a quarter inch thick. Then, take your knife and slice those pieces longways to get the sized french fry you'd like. Then, place them in cold water to keep them fresh.

In the meantime, use a skillet to do the deep frying if you don't have a deep fryer. Put 2 1/2 c. of oil in a medium skillet and heat up the oil to about 350 degrees. I use my meat thermometer to see how hot the oil is.

 As your oil heats up, mix together in a bowl, 1 c. of flour, 3 tbs. of oregano, 3 tbs. of basil, 1 tbs. of salt, 2 tsp. of chili powder, a dash of cayenne pepper and then slowly add your 1 c. of water. Mix it well with a whisk, and taste. Add any extra ingredients depending on your taste buds.

Then, take each individual fry and place it into the batter, making sure to cover it with your mix. By this time, your oil will be ready for frying.

Take each fry and place it into the batter. Use tongs to keep each fry separate from each other, so they don't clump together. Fry until they are golden brown. This should take about 10 minutes. 

After they're done, put the fries onto a paper towel, and then place a paper towel on top of them to drain the extra oil. Let them cool for a few minutes, and sprinkle your 1 tbs. of Kosher salt over the top of them. Then, pick your favorite dipping sauce, mine is honey mustard and Bon Appetite!

Healthy Breakfast Surprise

If you want an easy start to your day, then look no further than this healthy breakfast surprise. After you look at the ingredients, you'll see what's healthy and what's the surprise. 

Healthy Breakfast Surprise Ingredients

              - 1 English muffin

              - 1 tbs. of butter
              - 2 eggs

              - 1 tbs of milk
              - 1 slice of bacon
              - 1 slice of cheddar

              - 1 slice of tomato

              - 2 tbs. of store bought guacamole

              - Salt & pepper to taste

       

                Makes 1 Sandwich 

Start by cracking your eggs in a bowl, and add your 2 tbs of milk. Then whisk your eggs using a fork. I use a fork because its faster and easier than a whisk when it comes to eggs. Then, melt 1 tbs. of butter in a small skillet, making sure to move it around the entire pan.

Then, pour your mixture into a small, medium heated skillet. Watch the eggs until the mixture solidifies and use a wooden spoon to scrape the eggs from the bottom of the pan, and separate the pieces.

While these continue to cook, start heating up your 1 slice of bacon in the microwave. I cook mine on 80% power for about 2 minutes.

In the meantime, go back to your eggs and add a little bit of salt and pepper to taste. Then, remove your eggs from heat. After, your bacon is done and once its cooled, break the bacon into small pieces.

Take your English muffin and put it into the toaster. Once its toasted, take one half and spread your 2 tbs. of store bought guacamole and put your slice of cheddar on top. On the other half, spoon the eggs and sprinkle your bits of bacon. Then, put your sandwich in the microwave for 25 seconds on 80%, or until the cheese is melted. Last but not least, put your tomato slice on one half and put your sandwich together. You'll definitely want to make seconds on this recipe.

Strawberry Daiquiri Cupcakes

 After spending a lot of time experimenting in my kitchen during my stay-cation, I came up with a great dessert, inspired by my favorite alcoholic drink, the Strawberry Daiquiri.

  This recipe will definitely grab your sweet tooth and take it on a roller coaster of great flavor. These cupcakes are filled with my homemade strawberry compote and even alcohol.
 

 Strawberry Daiquiri Cupcakes Ingredients

- 1 pkg of Duncan Hines Red Velvet Cake
- 1 container Pillsbury Vanilla Frosting

- 2 tsp. rum

- 1/3 c. of Daily's Strawberry Daiquiri mix

     Makes about 20 cupcakes

First, preheat your oven as directed on the cake mix box. I used Duncan Hines red velvet cake mix, but you can use any brand. Then, follow the directions on the back of the box. But, only use 1/4 c. of water instead because you'll be adding other wet ingredients to the batter. 

After you're done mixing the ingredients, add the 2 tsp. of rum and the 1/3 c. of Daily's Strawberry Daiquiri mix. If you don't want alcohol in these, you can simply use rum extract. Then, line your muffin pan with cupcake liners and spoon the batter into them about 1/3 full. Then, cook the cupcakes as directed on the box. Now, it's time to make the strawberry filling.

Strawberry Compote Ingredients     

    - 1 c. of Frozen strawberries (thawed)(halved)

   - 1/4 c. of Daily's Daiquiri mix

   - 2 tbs. sugar

   - 1 tbs. cornstarch

For this part of the recipe take a medium sized saucepan and start to whisk 1/4 c. of Daily's Strawberry Daiquiri mix and a 1 tbs. of cornstarch over low heat. You want to get rid of any clumps that the cornstarch may create. 

Once that's done, then you can whisk in the 1 c. of thawed strawberries that are cut in half and the 2 tbs. of sugar. Then, bring this to a boil until it thickens, which will take about 5 minutes.

 At this point, your cupcakes will be done and you want to let them cool for 5 minutes. Then its time to put the compote in the cupcakes. My secret was I turned one of my cake frosting tips upside down and pressed it to the top of each cupcake. Then rotate 360 degrees, and pull up, most of the cake will come out. Be sure not to insert all the way to the bottom to avoid leaking. Also, you may have to pick out some leftover cake pieces inside to get a big enough hole.

 Next, spoon your filling into each cupcake to the top. Finally it's time to frost. All you have to do is take about 2 tbs. of leftover compote and mix it in a bowl with your container of Pillsbury Vanilla frosting. Then, frost each cupcake how you like. Top with a decorated strawberry for presentation. Take a bite and you'll feel like you're on the beach.