Gina’s Tropical Mai Tai

Ingredients Ice, as needed 1/2 cup fresh pineapple juice 1/4 cup orange juice 2 ounces light rum 1 ounce dark rum 1 ounce triple sec Juice of 1 lime Dash grenadine Maraschino cherries, for serving Orange wheels, for serving Directions Fill a cocktail shaker 1/2 way with ice cubes. Add the pineapple juice, orange juice, light rum, dark rum, triple sec, lime juice, and grenadine and shake for 20 seconds. Strain drinks into 2 ice-filled glasses and garnish with maraschino cherries and an orange wheel. Via Food...

Cod with Roasted Tomato Salsa

Ingredients 6 plum tomatoes, sliced into quarter wedges 1/2 red onion, sliced into quarters Olive oil Kosher salt and freshly ground pepper 7 cloves garlic 1 jalapeno, sliced in half and seeds removed 3 tablespoons chopped fresh cilantro Juice of 1 lime 4 (5-ounce) center-cut cod filets, skinned   Directions Preheat the oven to 450 degrees F. Add the tomatoes and red onion to a bowl and drizzle with oil. Season with salt and pepper. Add to a greased baking sheet. Add the garlic to a square of tinfoil, drizzle with olive oil and seal. Place on the sheet tray and roast for 25 minutes, until charred and tender. Remove from oven and let cool for a few minutes. Add the vegetables and garlic to a food processor along with jalapeno, cilantro and lime juice; pulse until chunky. Taste for seasoning and season with salt and pepper, if necessary. Add 1 tablespoon olive oil to a large nonstick skillet over medium-high heat. Once hot, add the fish and cook for 4 minutes per side. Top with the roasted salsa. via Food...

Light Carrot Cake

Today is my 50th birthday and I’m loving every second of it! 50 feels great! I want to share my light carrot cake recipe with you to remind you that even through your weight loss journey, you can “have your  cake and eat it too!” Ingredients Nonstick cooking spray 1 1/4 cups all-purpose flour 1 1/4 cups whole wheat pastry flour 1 1/2 teaspoons baking powder 1 1/2 teaspoons ground cinnamon 1 teaspoon baking soda 1/2 teaspoon allspice 1/2 teaspoon ground ginger Fine salt 2 large eggs 1 egg white 1 cup packed light brown sugar 3/4 cup granulated sugar 1/2 cup canned crushed pineapple in fruit juice 1/2 cup vegetable oil 5 medium carrots, peeled and grated (about 3 cups) Light Cream Cheese Frosting: 8 ounces reduced-fat cream cheese, at room temperature 3/4 cup powdered sugar 1 teaspoon fresh lemon zest Directions Preheat the oven to 350 degrees F. Spray a 13-by-9-inch metal baking pan with nonstick spray. Line the bottom with parchment paper. Whisk together the all-purpose flour, pastry flour, baking powder, cinnamon, baking soda, allspice, ginger and 1/2 teaspoon salt in a medium bowl. In a large mixing bowl, add the eggs, egg white, brown sugar and granulated sugar and beat until light and creamy, about 3 minutes. Add the pineapple and vegetable oil and mix until thoroughly incorporated into the batter, about another minute. Add the dry ingredients in thirds and mix until combined, 1 to 2 minutes. Add the carrots and mix until just combined. Pour the batter into the prepared baking pan and bake for 35 minutes. Let the cake cool completely before...

Fish Tacos with Cool Watermelon Salsa

Ingredients 4 cups diced seedless watermelon 1/2 small red onion, finely diced 1/2 cup roughly chopped fresh cilantro Juice of 2 limes, plus lime wedges for serving 1 jalapeno pepper, seeded and finely diced 1 tablespoon plus 2 teaspoons extra-virgin olive oil, plus more for brushing Kosher salt 1 pound skinless wild striped bass fillets 1 teaspoon chipotle chilli powder 1 romaine lettuce heart, thinly sliced 8 corn tortillas 1 avocado, sliced Directions Make the watermelon salsa: Combine the watermelon, red onion, cilantro, lime juice and jalapeno in a bowl. Toss with 1 tablespoon olive oil and 1/2 teaspoon salt and set aside. Preheat a grill to high. Sprinkle the fish on both sides with the chile powder and 1/2 teaspoon salt; drizzle both sides with the remaining 2 teaspoons olive oil. Brush the grill with olive oil, then add the fish and grill until marked and cooked through, 4 to 5 minutes per side. Transfer the fish to a plate and break into bite-size pieces. Meanwhile, toss the lettuce with 2 tablespoons of the juices from the watermelon salsa and a pinch of salt. Warm the tortillas on the grill and fill with the fish, watermelon salsa, avocado and lettuce. Serve with lime wedges. Via...

Grilled Chicken Lettuce Wraps

Ingredients 4 (8-ounce) boneless, skinless chicken breasts Extra-virgin olive oil Kosher salt and freshly ground black pepper 1/2 cup mango-peach jam (recommended: Stonewall Kitchens) 2 tablespoons soy sauce 1 teaspoon lime juice 1 teaspoon peeled, grated ginger 1/2 small jalapeno, seeded, ribs removed, and minced 12 ounces Boston or Bibb lettuce, leaves separated 3 green onions, thinly sliced on the bias Neely’s Smoky Corn Salsa, recipe follows Neely’s Smoky Corn Salsa: 4 ears corn, husked 2 teaspoons canola oil Kosher salt and freshly ground black pepper 2 plum tomatoes, seeded and diced 1 small red onion, diced 1/4 cup chopped fresh cilantro leaves 1/2 jalapeno pepper, seeded and diced 1 large garlic clove, peeled and very finely chopped, optional Juice of 1 lime   Directions Preheat a grill to medium-high heat. Brush the chicken breasts with olive oil, and season with salt and pepper. Place the chicken on the grill and cook for 4 to 5 minutes, until golden and brown. Flip the chicken and continue cooking for 3 to 4 minutes on the other side. While the chicken is cooking, add the mango peach jam, soy sauce, lime juice, ginger, and jalapeno in a saucepan. Place the saucepan directly on the grill grates and let the glaze simmer 3 minutes so the flavors can marry together. Brush the glaze on the chicken breasts during their last minute of cooking. Remove the chicken to a cutting board when done and brush again with glaze. Shred the chicken with a fork, or dice with a knife. Place the chicken in lettuce cups together on a platter. Sprinkle with green onions....