Fresh-Caught Butter-Poached Striped Bass with Southwest Rice and Corn Salad with Lemon Dressing- May 1, 2010

My husband caught his first striped bass of the season this morning. There is nothing better than fish so fresh it was caught just a few hours before you eat it. In fact, once you get used to it its hard to eat it any other way. When it is so fresh he usually doesn't do much to it, so he butter-poached it on the grill and topped it with some fresh chives. It was perfect and went well with the Southwest rice salad I had made. Here's the fish!

Chicken, Poblano, Avacado & Shallot Quesadillas- March 28, 2010

Going on the Mexican theme again, I decided to try a different quesadilla. Quesadillas are very easy and fun to experiment with. Use a nonstick pan or butter/oil the tortillas in a regular pan. Add whatever you like, but just remember to use a cheese that will melt and bind it together. For example, if you're using goat cheese, use something else mild in addition, like mozzarella, to bind the quesadilla together. This combo was delicious. We roasted the poblanos, sauteed the shallots and grilled the chicken. Then its just as easy as assembling them and cooking (and flipping... which I left to my husband) them. I usually serve them with salsa & sour cream. They are great the next day too.