Cooking with Sara: My Go-To Fish, and then a Cake

Helloooooooooo, my lovelies!  Today is my day to cook for the food blog, From Blah to Ta-Daa!  I decided to whip up my go-to method for fish, because it's just so darn easy.  And, it doesn't hurt that we love it, it's healthy, and it's really quick to make. 

Here's how it turns out:

Mix & Match Fish, and a Chocolate Cobbler on Blah to Ta-Daa!

The cobbler thing, on the other hand, was a new recipe for me.  It's truly a "pudding cake" - the last step involves pouring boiling water over the pan, and when it bakes up, a puddingy layer magically appears on the bottom.  Which is all fine.  Great, even.  But putting it together was weird!  It was unlike any other cake recipe I've ever made.  You need go look at my step-by-step photos to see. 

Here's a lovely shot after the last step:

Go on, and click-zoom to see that baby in all its odd bubbly glory.

But, don't you fear my dears...this is how it turned out!

Wordless Wednesday: Going on My Wall

Symphony of Spring by Raceytay

Secret Life of Anemones by Raceytay

Sunlit Summer Dreams by Raceytay

The Coreopsis Effect by Raceytay

Cooking with Sara: A Waste of Time

So, today's recipe was Meh City. 

The reason that photo looks so pretty is that under and around the flank steak is the scrumptious salad we eat at least once a week.  So, you can go ahead and click on over to

Flank Steak a la Willyboy on Blah to Ta-Daa

for the recipe.  But, here, I'm going to list what we throw on our salad to make it so yum - with or without the meat.

Spring Mix lettuce and/or Butter Mix lettuce*
Cucumbers
Mushrooms (this time, we grilled Portabellas)
Bell Peppers
Carrots
Cranberries or Dried Currants
Brown Sugared Pecans
Fruit:  Pear slices, apple slices, or strawberry slices
Pecorino Romano, grated (for Bo, not me)
Either homemade Raspberry vinaigrette dressing or This Amazing Stuff

* Go easy on the lettuce to make room for all the other toppings.  I actually prefer my salads fairly low on lettuce and heavy on all the other stuff.  Healthier and yummier that way!!


Want my Raspberry Vinaigrette Dressing recipe?  Oh!  Well here you go:


Raspberry Vinaigrette Dressing

½ c. vegetable oil
½ c. raspberry wine vinegar
¼ c. white sugar
2 tsp. Dijon mustard
¼ tsp. dried oregano
¼ tsp. ground black pepper

In a jar with a tight fitting lid (or in a rinsed-out salad dressing bottle), combine the oil, vinegar, sugar, mustard, oregano, and pepper. Shake well.