Tasty Tuesdays: Mariscos Chihuahua

Every so often, I convince Stewie to skip class so that we can go out to lunch and hang out instead. I'm a pretty awesome roommate but a pretty terrible influence ;)

On these occasions we usually decide to do a sit-down lunch at one of the gazillion restaurants we haven't tried before. Once we moved to our new apartment on the SW side of Tucson (before we were NW) I scoped out all the restaurants nearest to us and looked them up on yelp. One of them got really fantastic ratings so I had been wanting to try it out for several weeks. Thanks to Stew's alarm not going off and us both being really lazy and hungry a couple weeks ago, we finally got the chance.

Mariscos Chihuahua is very unassuming from the outside. It's a little rundown, just a white and blue building with a tiny parking lot and a sign that has a drawing of a shrimp, which I first thought was a lobster. In fact, when I first saw the restaurant (before I looked it up on yelp), I pointed at it and said to stewie, "look at that weird little restaurant. Why does it have 'chihuahua' in its name but a lobster in it's sign? And it's disturbing for a restaurant to be called a tiny mexican dog, right? I would be so afraid to eat there." Obviously I am extremely white. And also I didn't know what Mariscos meant until like 3 days ago. It means seafood, by the way.

 Anyways, all these initial worries should be set aside, because this place rocks. Apparently it began as a little family run seafood stand in Nogales, Mexico, simply called "Mariscos". It was right next to a fruit stand called Fruteria Chihuahua. Eventually people started calling it the Mariscos next to the Chihuahua, and the name eventually just got stuck as Mariscos Chihuahua. The stand eventually got popular enough to become a restaurant, and when members of the family moved to Tucson and Phoenix they brought their recipes with them and the business spread. Now there are multiple locations in Phoenix, Tucson, Nogales, and Sierra Vista. The one I went to (on Grande and Speedway) though still maintained a total small-town family run feel which is something I love in a restaurant.

The inside of the restaurant totally makes up for the shabby exterior. There is a lovely beachy/oceany mural covering the walls, plants, nice tables and chairs, and cool molded ocean effects in some places.

I told stewie he should order the "dos equis and clamato thing, cause people on yelp said it's good". But I couldn't actually remember the name of the "thing" (it's a michelada), the menu didn't list the alcoholic drinks, and the waitress didn't speak much english, so stewie wound up with both a michelada and a dos equis. Which basically just meant I got to share with him. The michelada was delicious- dos equis, clamato, lime juice, salt and pepper. 

Like most mexican restaurants this place also gave us chips and really awesome salsa right away. The salsa is spicy- a good sign of a good mexican restaurant. If the salsa is every wimpy, you know the place is mainly catering to tourists/americans and isn't trying to be all that authentic. Another thing that instantly told me this place was going to be awesome was that they brought out a bowl of halved key limes with the chips, which is typical at restaurants in mexico but not all that common at mexican restaurants in america. it should be though. Lime-drenched chips and salsa are the best. Lime drenched anything is the best really. 

We ordered the Camarrones (shrimp) Culichi, which is apparently the dish that made them famous. It's also the dish that was raved about most on yelp, so yeah. It's (really, really good quality) shrimp drenched in some sort of magical green sauce served with rice and some fresh veggies. It was so, so, so good. We also ordered a plate of calamari, which was tender, lightly breaded, and served with a tangy tartar like dipping sauce. But we just dipped them in the leftover culichi sauce, cause it was that good. 

I forgot my phone so I had to take pictures with stewart's crappy non-smart phone. Like, it flips and uses T9 and doesn't even have a touch screen. O.o lol. so not only are these pictures crappy but they downright refuse to be rotated. sorry!

Yeah. sorry about those pictures. just, um, turn your head, ok?

anyways, so so delicious and I think about 30 dollars, maybe 35 after tip. And we had leftovers. So really not a bad deal at all for two people.

If you're in the southern AZ area you should scope one of these places out and give it a try, it seriously is one of my new favorite restaurants.

Have a tasty tuesday lovelies :)

<3

Em

Tasty Tuesdays: Dip

It's that time of the year again, folks. With the start of school comes the start of college football, and i'm guessing normal football too but I've never really been very in tune with that. Anyways, all this fall-frenzy sports mania craziness means tailgate parties, game-watching sunday afternoons, and lots and lots of food. most likely greasy, cheesy, bready foods. and dip. more dip than anyone really needs, but we know we all love it.

in an effort to help us all branch out from veggies with ranch and potato chips with sour cream and lipton onion soup mix, I've decided to make this edition of tasty tuesdays totally centered around dip! Awesome, slightly more complicated but a million times more delicious dips that are certain to be the highlight of whatever sports-related event you're attending/hosting. hell, it doesn't even have to be sports related. it doesn't even have to be an event! If you want to eat an entire bowl of one of these by yourself at home, i totally won't judge you.

click on the pics for the recipes :)

Jalapeno Popper Dip
i love jalapeno popper anything. something about adding cheese and seasonings and breadcrumbs to a roasted jalapeno just wins me over every time. I don't see why dip form would be any different.

Italian Hoagie Dip
I don't eat meat, but for some reason this recipe really intrigues me. Classic sandwich in dip form? How could that not be totally awesome? This is from one of my favorite bloggers, and after this dip he also made a cheesesteak dip, a meatball sub dip, and a blt dip.

Zucchini Hummus
I love me some hummus, but I don't love the high calorie/fat content. Yeah yeah, i know it's the "good" fat, but a calorie is a calorie. This sounds like an awesome, healthier, lighter alternative to the real deal- and lord knows we're all up to our ears in zucchini right now.

Blueberry Cheesecake Dip
Sometimes you want all the ease and functionality of dip, but all the delicious goodness of dessert. This dip is here to save the day.

Cheddar Guinness Dip
This dip contains some of my favorite things. Multiple cheese, Guinness, mustard, and hot sauce. I might have to buy some Irish cheddar from T-Joes and whip this one out for irish day next year.

Hot Reuben Dip
Another sandwich-turned-dip, but from a different one of my fave blogs :) Strangely enough I love reubens although i don't eat meat (usually), and don't really like thousand island or sauerkraut. If you happen to live in the portland area, the vita cafe makes a freaking awesome vegan one. otherwise, just make this dip.

Clam Dip
hands down my favorite dip from my childhood. this was made for every get together, potluck, and camping trip. My family's was just cream cheese, clams, clam juice, and salt and pepper though. I'd be interested to see what it's like with these additions!

Buffalo Chicken Dip AKA Crack Dip
there are lots of recipes for this dip- titled "crack dip" for it's addictive qualities- floating around the internet. some of them include bleu cheese and bleu cheese dressing, but i'm more of a ranch girl so i'm more inclined to try this one. I imagine one would use celery sticks for serving :)

Cookie Dough Dip
my idea of a dough/batter replica dip is a bowl of raw brownie batter, served with spoons for dipping. while i'm home alone. but this sounds good too, i suppose ;)

Pizza Dip
Maybe you want all the fun of dip but your friends are more the delivery-pizza types. Compromise! This looks pretty awesome. I guess i'm just into things that are normal foods/meals turned into dip form.

Enjoy your fall/football festivities!

Tasty Tuesdays: Crazy Feta!

Oh my gosh you guys, do I have a recipe for you. I first found it on that wonderful yet soul sucking website called pinterest, and it's one of the only things I've "pinned" that I've felt like I absolutely HAD to try as soon as possible. As soon as possible turned out being about a week later. And it only took that long because it was the last meal I scheduled for Stew and I. Cause I schedule a week or two of meals at a time, so we can go grocery shopping together and get exactly what we need. Cause I'm adorable.

I may not have expressed this very clearly on this blog but there are a few ingredients in cooking that I LOVE. Number one: cheese. Oh lordy, cheese. I have been and could still be a vegan, but damnit I can't let go of my cheese. Crappy, run-of-the-mill cheese fine, whatever. But chevre? gruyere? gouda? What is life without them. Last year, stew and I probably ate nothing but cheese, bread, and fruit for dinner at least once every two weeks. When I'm hungry, I usually crave a hunk of cheese, nothing else. Yep, I know it has opiates in it. I'm an addict, and I don't plan on quitting.
Number two: lemon. What can't be improved by squeezing half a lemon over it? very few things. I always add more lemon than called for in recipes, and if lemon is served as a garnish to any meal, I squeeze the heck out of it over everything on the plate. I love lemon.
Number three: SPICY. I used to hate spice. I'd throw a fit when we went out for indian food and my dad wanted to order anything past mild. I don't know when the switch flipped but somewhere in high school I started loving all things firey. Jalapenos on everything. Fire sauce at TB. Sriracha and chili powder on mac n cheese. Chalulah on hash browns. I just can't get enough, guys. I love the burn.
Number four: garlic. but everyone loves garlic, so who the eff cares. garlic is the spice of the gods and we all know it.

SO, theres no question why I'm deeply, madly in love with this spread/dip/meal if you eat it straight from the bowl with a spoon like I was tempted to. It's a combination of feta, roasted jalapenos, roasted garlic, lemon zest, lemon juice, and olive oil. oh, my.

Apparently It's from a DC restaurant called Cava, but the recipe I used was one that had already been adapted from whatever recipe the restaurant uses. It's awesome, delicious, and if you can handle a wee bit of spice, you'll love it. And so will whatever guests you invite over to the party you're serving it at because seriously, you should not trust yourself alone around a bowl of this stuff.

I made this with some baked zucchini cakes which came out meh so I wont give you the recipe, stuffed into halves of whole wheat pita bread with tomato, lettuce, and onion. It was TO DIE FOR and really low in calories too. Surprisingly low. I'll tell you more about that after the recipe.

Crazy Feta- (btw, i halved this recipe from the original and it still made 24 1 tbsp servings. If you're putting it out for a larger party, just double the amounts I have given.)
Ingredients
1 8 oz block feta cheese- I used trader joe's
1.5 jalapenos
1/2 head garlic
1/4 cup plus 1/2 tsp olive oil
zest from 1/4 lemon (or half small lemon)
juice from 1/4 lemon (or half small lemon)
pita chips, pita bread, fresh veggies, or whatever your want for serving.

Start by preheating your oven to 400 degrees. Take your 1/2 garlic head, cut off the top bit (not the part that keeps all the cloves together) and drizzle with the 1/2 tsp of olive oil. Wrap the garlic in foil and put on a baking sheet. You'll probably have some excess oil from the 1/2 tsp, so use it to coat the jalapenos. I roasted two and just saved the leftover roasted half. Place the oil coated jalapenos on the same baking sheet, and stick it in the oven. The jalapenos will take 10-20 minutes to get slightly charred (flipping them halfway is helpful) and the garlic will take about 40 minutes. go longer if you want. it just gets softer and more caramel-y.

when you remove the jalapenos (after about 20 min), let them cool and then remove the skin, cut in half and remove the seeds, and then chop into very small pieces.

while the garlic finishes roasting, crumble your 8 oz block of feta into a bowl. The smaller pieces the better- this is a dip after all. Then add your chopped jalapeno, and the zest and juice of the lemon. the 1/4 of a lemon is just a guideline. I like a LOT of lemon, so I was actually wishing I had more of it in my dip. If you're a lemon lover like me, go crazy. if not, stick to the recipe. Take your garlic out of the oven and using a hotpad or some other device squeeze the soft, caramelized cloves right into the bowl. You should have something like this:

Add the 1/4 cup of olive oil, grab a fork, and mash away. Mash until the jalapeno is evenly distributed and there are no more large chunks of garlic or feta. It should be between the consistency of a dip and a spread... nice and thick but not too thick :)

This recipe made a cup and a half of dip, or 24 tbsp. the calories equal out to 45 cals/tbsp. Not bad at all considering it's mostly cheese and oil. the average mayonnaise is about 90 cals/tbsp, and it's no where near as delicious as this stuff.The pita I used was 160 cals a full round so 80 for a sandwich pita, and the lettuce, tomato, and onion only come to about 10 calories. the zucchini patties were 18 cals each (one per pita) but they weren't that great so you don't have to worry about them :)

that makes a healthy, delicious, filling meal at just 180 cals if you use 2 tbsp of crazy feta, one half pita, and a decent amount of lettuce, tomato, and onion. I love good for you yummy meals :)

Oh, we also made Firefly Arnold Palmers (just in case you felt like you were being too healthy) made with Firefly Sweet Tea Liquor (have you tried it? it's amazing! like Arizona sweet tea with alcohol. Stew being 21 has opened me up to a whole new world of alcoholic beverages), Simply Lemonade, and a wedge of lemon. Soooo good. and the perfect complement to this fresh, tasty Mediterranean meal.

Be back later, have a wonderful tasty tuesday my lovemuffins!

love,
Em

Tasty Tuesdays: Ratatouille

 I've got a file in my photos section on my computer titles 'blog photos'. within this file there are several other files, one of them being 'food'. Within that file there is a slew of recipe photos i snapped eons ago but never had the time or motivation to post. Every once in a while, like today, i decide to peek in that file and debate whether or not to post any of the recipes... and i always decide against it. This time, however, I noticed a recipe that I couldn't believe I hadn't already posted. In fact, I did a google search through my blog just to make sure I hadn't because I couldn't really understand why I wouldn't have posted it. Apparently I didn't, though, so now it gets to be this week's tasty tuesday feature.

Ratatouille is a wonderful dish. It's light, flavorful, and full of delicious summery vegetables like squash, zucchini, and eggplant. It's also incredibly beautiful while maintaining a simplicity and ease that makes it appropriate for a weeknight meal.

Also there's a cute little rat movie named after it so um, yeah... irresistible.

btw, excuse the flash-ified pics. I made this months and months ago at the old apartment down in tucson which had the worst lighting in history. the fact that i didn't get out of class till after night fall and did most of my blog cooking for dinner didn't help with that either.

Ratatouille
Ingredients
1/2 onion, finely diced
2 cloves garlic, thinly sliced
1 small can tomato paste
1/2 cup water
2 tbsp olive oil
1 small, thin eggplant
1 small, long zucchini
1 small, long yellow squash
1 long red pepper
fresh or dried thyme
salt and pepper
rice, couscous, or quinoa for serving
italian parsley and/or goats cheese for serving- opt

Ratatouille starts with a simple tomato sauce base that the rest of the veggies cook in. Who doesn't love things cooked in tomato sauce? so good.

Preheat the oven to 375. In a shallow baking dish, combine the tomato paste and water. A good way to make sure you get all the tomato paste out of a can is to open it at both ends and then use one end to push the tomato-ey goodness out. like a push pop!

 mix well so that a thick-ish sauce is formed. add the onion, garlic, and 1 tbsp of the olive oil and stir well. season generously with salt and pepper. 

Using a mandoline or a very, very sharp knife, thinly slice the eggplant, zucchini, squash, and pepper. exclude the ends, obviously. Try to get as thin of slices as possible.

Starting from an outside edge, begin layering slices of veggies over the tomato sauce in a pretty pattern. Go around in a spiral until you get to the center and there is no more room for veggies. You will probably have quite a bit left over, depending on the size of your baking dish.

Drizzle the remaining tbsp of olive oil over the veggies and then season them with salt, pepper, and a couple pinches of fresh or dried thyme. Grab a sheet of foil or parchment paper and cut it so that it fits over the veggies- this will trap in the steam and keep the veggies moist while they bake.

Bake for 45-55 minutes or until veggies are tender and cooked but not limp. They should retain their color and structure and the tomato sauce should be bubbling up around them.

Serve on top of couscous, rice, or quinoa and garnish with italian parsley or goats cheese.

 p.s., this meal is vegan. don't you just love vegan-by-accident dishes? i know i do.

happy eating!

Tasty Tuesdays: Easter Yumminess

This is going to be quick, cause it's early on thursday morning (fail) and i'm not feeling too hot (ow). I'm just going to throw a few links at you that I know are amazing and absolutely delicious because I served 'em up for my very first official brunch, which happened to coincide with easter.

My parents were here all last weekend and I convinced them that it was a good idea for them to let me prepare our easter brunch. We're not a particularly religious family but we still like to celebrate the major holidays :) anyways, they agreed to pick up some bagels and I assured them that I would arrange everything else... and honestly, it couldn't have gone better! I am sure that my future adult life will be filled with many wonderful brunches.


On to the recipes. I've got pics of my own, but here are the pics from the recipes i got. Did I mention that this was an extremely smitten kitchen-y brunch? well is was. If anyone knows how to do brunch right, it's deb. Am i right?

I made this absolutely spectacular braided lemon and sweet cheese bread.

I also made an absolutely divine baked egg dish which was made up of wonderfully creamed spinach and mushrooms. So divine. I feel almost sacrilegious saying this but mine was way prettier.

 The last of my smitten kitchen recipes was these lovely and oh-so-delicious mustard roasted potatoes. so, so good for any time of day.

As I said before, more about my actual easter brunch later... happy, erm, thursday, have a wonderful weekend all! stay well and happy!

Tasty Tuesdays: The Spring InterKitcheNet

Hello lovelies, welcome to a brand new feature here on GO1000F. Tasty Tuesdays! I'm just killing you with the day-o-the-week alliteration, aren't I?

tasty tuesday are going to be a blast, oh yes they are! I'm very excited about them and you should be too because they're all about one of the best thing on the planet- food! Every tuesday I will be posting something fun and food related. I used to do recipes all the time on this blog (just click the recipe box icon on the right and you will see what I mean!), so there will be plenty more of those, but you might also find a restaurant review (I'll try to review restaurants outside of arizona as well so that you all can find some closer to you), a product review, a list of my go-to recipes, or something I've decided to title the InterKitcheNet, which will be made up of themed lists of recipes around the internet that I've been gawking over the past week. Are you pumped yet? I know I am.

Since I'm all in the spirit of spring, today's InterKitcheNet is all about spring time recipes! pastel colored treats and herby quiches and lemony cocktails have been flooding the internet and my google reader for days now, and they are all soo drool-worthy. I urge you to check these out! Just click on the title above each picture :)

Noble Pig's Roasted Radish Potato Salad. I revolt against mayonnaise-drowned mushy potato salad. long live this light and vinaigrette-y alternative! yumm.

 
The Food In My Beard's Grilled Veggie Pasta Primavera. Pasta Primavera literally means Spring Pasta... so how could it not make this list? Grilling the veggies is a wonderful spring-weather technique that I've got to try. I bet it's so smoky and delicious!

Dulce de Leche's Grilled Avocado on Toast with Parmesan. I don't care how simple this is. I want it. Grilling avocado? How have I never thought of this before?!

Marcus Samuelsson Spring Asparagus Tart. There's just something about flaky crusts filled with artisan cheeses and crisp greens that gets me every time.

Savoring Time In the Kitchen's Baked Eggs in Croissant Nests. I'm not usually a big fan of eggs, but I can always appreciate a creative way of cooking them... and creamy dijon sauce? I'd be helpless against that.

First Look, Then Cook's Cucumber Yum Yum Cocktail. Cucumber, Raspberries, Limes, Gin... can you think of a more refreshing-sounding combo? I really hope I get the chance to try this this spring.

All Day I Dream About Food' Meyer Lemon Mousse. I'm utterly obsessed with lemons... but I usually don't go for them in sweets. Lemon cakes, cookies, even bars... they all get a resounding 'meh'. This though... I think I could definitely go for one of these. or maybe 5. By the way? If anyone would like to mail me a box of meyer lemons, I will award you unlimited awesomeness points.

Drink of the Week's Black Rose. *whimper* so pretty... so, so pretty... i want one.

Joylicious' Grilled Red Fish and Shrimp Ceviche. I haven't had ceviche since I was little (with the exception of one bite while I was in mexico last winter), but I can vouch for it being delicious. If you can wrap your mind around the whole citrus-and-salt-cooking-raw-fish-in-your-fridge thing, you should so, so make it.

Taylor Takes a Taste's Red Pepper and Pineapple Infused Vodka. This is going on my to-do list right now. I experimented with making infused vodka last holiday season and just loved the results... and seriously, red pepper flakes and pineapple are two of my favorite things on the planet. Every pizza I get has pineapple and something spicy like jalapenos or green chilis... so I really can't imagine this not being amazing.

Happy spring food-gawking and cooking! Have a very tasty tuesday ;)

gah, I'm such a dork :)

Love,
Em