Fried Fish Tacos with Corn & Lime Yogurt Sauce

Tuesday, April 29, 2014

These fish tacos are delish and the combination is perfect! Crispy fried fish, sautéed corn with a touch of black pepper and chili powder and a tangy lime yogurt sauce, need I say more? I don't think so. Definitely give these a try at home, take a look:

Recipe by Sweet Caroline

Ingredients (makes 8 tacos):
For Fried Fish
4 fresh Tilapia fillets
1 cup fine yellow corn meal
Lemon pepper seasoning
Oil for frying
8 white corn tortillas

For Corn
1/2 lb. bag of frozen corn kernels, thawed
3 cloves garlic, minced
2 tablespoons canola oil
Black pepper
Chili powder

For Sauce
5.3 oz. plain greek yogurt (I used Chobani)
Juice of 1 lime

In a small dish, combine greek yogurt and lime juice. Mix well and refrigerate until serving time. In a large skillet, heat 2 tablespoons of canola oil over medium/high heat. Add the minced garlic and sauté until golden in color. Add the thawed corn kernels and sauté for a couple of minutes. Season with salt, black pepper and chili powder to your taste, remove from heat and cover to keep warm. Season tilapia fillets on both sides with lemon pepper seasoning, in a bowl add the corn meal and dredge each tilapia fillets. Heat about 1/2 inch oil in a skillet, fry tilapia fillets in hot oil until crispy and golden in color. Transfer to a plate lined with paper towels. To arrange tacos: simply warm corn tortillas, cut the tilapia fillet in half and place each half into two corn tortillas, top with sautéed corn and little lime yogurt sauce. Serve and enjoy!

* Tips *: 
1. Don't want to fry fish? no problem, grill it or bake it! and it'll be delish.
2. Instead of eating this dish as tacos, switch tortillas for a zesty lime white rice and you got another dish!

Afternoon at the Park

Friday, April 25, 2014

Our Spring season has been quite temperamental, some days are sunny and beautiful
and other days are cold and rainy or sometimes a mix of everything.
One of these days, I took the kids to the park for them to play and just to be outdoors, 
the weather went from sunny and warm to cold and cloudy so quickly
but we tried to enjoy as much as possible. Take a look:

Ian always clap his hands and stomp his little feet after going down the slide.

Sophia giving Ian a little push, such a good big sister.

Flapping their little arms like birdies!

How's the weather in your town?
How are you enjoying the Spring?

♥ ♥ 

Classic BLT with Homemade Olive Oil Mayonnaise

Thursday, April 24, 2014

I love a simple classic sandwich and my favorite is the BLT, for sure! and to make it even better, I decided to make a delicious homemade olive oil mayonnaise. Take a look:

Recipe by Sweet Caroline

Classic BLT
2 slices of crusty bread
4 slices of cooked and crispy bacon
Few slices of tomato
Few romaine lettuce leaves
1 tablespoon mayonnaise (recipe follows)

Toast bread slices. Spread mayonnaise of each bread slice, arrange romaine lettuce leaves, tomatoes, cooked and crispy bacon and top with the other toasted bread slice. Serve and enjoy!

Olive Oil Mayonnaise
Ingredients (makes 1 cup):
2 egg yolks, at room temperature
1 egg, at room temperature
1 tablespoon vinegar
1 teaspoon Dijon mustard
1/2 teaspoon salt
1 cup of extra virgin olive oil

In a blender, add the egg yolks, egg, vinegar, mustard and salt. Beat until creamy (about 1 minute). With the blender still running, pour the olive oil slowly like a long and thin stream. Stop the blender and  check the consistency and taste, season with more salt if necessary.

2 Healthy Snacks: Carrot Fries & Kale Chips

Tuesday, April 22, 2014

I love eating snacks and my two biggest weaknesses are french fries and potatoes chips! Since this year I'm trying to eat more healthier, I knew that I'd to try to come up with new alternatives for my snacks. I'm surprised to say that my carrot fries and kale chips are great and delicious and yet healthy for you! Take a look:

Recipes Sweet Caroline

Carrot Fries
1 lb. carrots, peeled and cut into strips
1 tablespoon olive oil
1 teaspoon sea salt

Pre heat oven to 450 degrees. Place carrots in a baking sheet, drizzle olive oil and season with salt. Toss to combine. Bake for 10-12 minutes or until crispy. Serve and enjoy!

Kale Chips
1 bunch kale
1 tablespoon olive oil
1 teaspoon sea salt

Pre heat oven to 350 degrees. Remove kale leaves from the stems, cut leaves into pieces (not too small). Wash and dry leaves. Add the leaves to a bowl, drizzle olive oil and season with sea salt. Toss to combine. Transfer leaves to a baking sheet lined with parchment paper, bake for 8-10 minutes or until crispy. Serve and enjoy!

*Want to try spicy kale chips? try this recipe!*

Easter Recap...

Monday, April 21, 2014

How was your Easter Sunday? Our Sunday was beautiful with lots of laughter with family. I started the day by setting our dining room the table for lunch and then cooking and preparing to receive my parents and sister for Easter. 

The table centerpiece was more for the kids since they love marshmallows and jelly beans so much. For the table, I used a pastel blue tablecloth and napkins, white dishes and yellow glasses. I loved how everything looked.

Every year as tradition, I create an egg hunt for kids and they always have so much fun in finding them in our backyard.

Afterwards, they decided to play some ball since the weather was so nice. At night, we attended our church service to celebrate our Lord Jesus!

♥ ♥ 

Iced Green Tea with Fruits

Sunday, April 20, 2014

During the Spring and Summer seasons I tend to gravitate more towards drinks that have less sugar, that are more natural, refreshing and delightful in flavor. For this reason, I tend to drink a lot of iced tea, I love creating new flavors and combine fruits into the tea instead of just drinking the same old simple iced tea, it's nice to change up a bit! Don't you think so? I'm sharing one of my favorite drinks: iced green tea with fruits.

I'm guest posting for Best Friends for Frosting, so head over to get the recipe for this delicious and refreshing drink. Enjoy!

Forever (He is Alive) Free Easter Printable

Friday, April 18, 2014

I wanted to share something very especial with everyone this Easter, I created this printable with some lyrics of a very powerful song - Forever by Kari Jobe. If you haven't heard it yet, please do so, it's very touching. The message is very powerful, truthful and the true meaning of Easter. May God bless you and family! Celebrate Jesus because He is alive! 

Blackberry & Orange Juice

I've shared some pretty yummy dishes this week if you're planning an Easter brunch for the family, like: these mini frittatas and romaine, pear and blue cheese salad to go along. Today, I'm sharing a delicious drink to round up the meal. Take a look:

Recipe by Sweet Caroline

1 (14 oz.) bag frozen blackberry pulp, thawed
1 large naval orange, peeled and chopped
4 cups water
2 tablespoons sugar

Put all the ingredients into a blender, beat until completely smooth. Chill, serve and enjoy!

Here's a menu idea for you:
Blackberry & Orange Juice
Cupcakes with these Easter toppers (Bunny or Chick n' Egg)

Easter M&M Sugar Cookies

Thursday, April 17, 2014

Today's post is a great idea and activity to do with your kiddos. Baking cookies at my household is always fun and entertaining since my little girl loves baking so much. I found the recipe to these yummy cookies (here) and I thought it would be great to do it for Easter. 

Sophia helped me make the cookie batter, I rolled the dough and then we both added the m&ms to each cookie.

She really loved putting the m&ms on the cookies and eating a few along the way too, I must say!

The cookies are super delicious and a must try!

Happy Baking!

DIY Project: Peeps Centerpiece

Today's diy project can an excellent project to do with the kiddos, they can help arrange the paper, egg picks and bunny peeps to make a colorful, fun and yummy centerpiece. Take a look:

Glass vases
Colorful shredded paper
Colorful egg picks
Colorful ribbon
Bamboo skewers
Bunny peeps in any color

Fill vases with colorful shredded paper, arrange colorful egg picks, attach a bunny peep to each bamboo skewer and arrange nicely in the vase. Tie colorful ribbon around the vase. Have fun!

Easter Bunny Cupcake Toppers (Free Printable)

Wednesday, April 16, 2014

More free printable today to make your cupcakes stand out this Easter and make the kids love them even more. Take a look:

♥ ♥ 

Romaine, Pear & Blue Cheese Salad

Tuesday, April 15, 2014

I love salads that are packed with flavor and this one hits the spot right on, I must say! It doesn't get better than baby romaine lettuce, sweet pears and tangy blue cheese (my favorite!), to me it's a perfect meal for the day or night or paired with these mini frittatas for Easter brunch. Take a look:

Recipe by Caroline from Sweet Caroline's Corner

Ingredients (serves 4):
8 oz. baby romaine mix
2 bosc pears, cut in half and thinly sliced
3 oz. crumbled blue cheese
3 tablespoons olive oil
Juice of a juice
Salt and black pepper

In a small bowl, whisk together the olive oil, lemon juice, salt and black pepper. In a large bowl, add the baby romaine and pears, pour the dressing, toss really well. Sprinkle the crumbled blue cheese over the top. Serve and enjoy!

* Tip *: you can also arrange the salad just like the photo above: just layer the romaine, pears on top, sprinkle cheese and pour the dressing when you are ready to eat.

Easter Chick n' Egg Cupcake Topper (Free Printable)

Monday, April 14, 2014

Want to add a little something special to your cupcakes for Easter? Get these chick n' eggs cupcake toppers and I'm sure everyone will love it.

And don't forget to stop by the blog this week for more Easter recipes and free printables! Enjoy!

♥ ♥ 

Mini Frittatas

All week long I'll be sharing recipes that are perfect for Easter brunch, bunny and chick cupcake topper printables and a centerpiece diy for Easter. So, be sure to stop by and get all the good stuff this week! 

Today's recipe couldn't be any easier, perfect to serve to your family and friends for Easter brunch. It's super simple and perfect to serve with a salad, I'll be sharing a delicious salad recipe and drink too, watch out for it! Take a look:

Recipe by Sweet Caroline

Ingredients (makes 12 mini frittatas):
8 eggs
1 medium yellow onion, diced
2 cups baby spinach, chopped
2 roma tomatoes, diced
2 tablespoons heavy cream
1 tablespoon flour
1 tablespoon olive oil
Salt and black pepper

Pre-heat oven to 425 degrees and coat a muffin pan with butter or cooking spray. In a large skillet, heat the olive oil over medium/high heat. Add the onions and sauté until translucent. Add the chopped spinach and let it cook until wilts. Remove from heat and allow to cool slightly. In a large bowl, combine eggs, tomatoes, the sautéed onions and spinach, heavy cream, flour, salt and pepper. Beat well to combine. Spoon mixture into a buttered muffin pan, filling about 2/3 of each cup. Bake for 15-20 minutes or until the eggs are set. Remove from oven and allow to cool slightly before removing from the pan. Serve and enjoy!

Chicken Torte

Friday, April 11, 2014

I grew up eating this dish quite often during my childhood in Brazil. While many families in Brazil have their favorite recipe or many have different variations, this is the one I love and make the most at my home. 

This is a very easy recipe to make, since the batter is made with a blender (that's right! a blender). At first, you think this recipe simply can't work since the batter is so liquid-y but it does and it's delish! Take a look:

Recipe by Sweet Caroline

2 boneless and skinless chicken breasts, cut into 1/2 inch pieces
1 large yellow onion, diced
2 cloves garlic, minced
1 large roma tomato, diced
1 cup frozen corn kernels, thawed
1/3 cup tomato sauce
1/2 cup water
2 tablespoon olive oil
2 tablespoon chopped cilantro or parsley
Salt and black pepper

3 eggs
1 cup vegetable oil
2 cups whole milk
2 cups flour
1 cup shredded Münster cheese
1 tablespoon baking powder
1/2 tablespoon salt

For filling: season chicken with salt and black pepper. In a large pot, heat the olive oil over medium/high heat. Add the minced garlic and sauté for about 1 minute. Add the chicken, let it cook completely. Add the diced onions and tomatoes, sauté until onions are translucent. Add the corn kernels. Pour the tomato sauce and water, bring to a quick boil, reduce heat. Let it cook until some of the sauce has reduced. Add the chopped cilantro or parsley. Adjust seasoning if necessary. Let filling cool. For batter: in a blender, add the ingredients in this order; the eggs, oil, milk, cheese, flour, baking powder and salt. Beat until the batter is smooth. Pour half the batter into a buttered 9"x13" baking dish, add the filling on top of the batter, then pour the remaining batter to cover the filling completely. Bake in a pre heat oven at 350F degrees for 45 minutes. Serve hot or at room temperature. Enjoy! 

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