pook

Name: Cherry clafoutis recipe with amaretto
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6
Cuisine: French
Ingredients: 4 cups sweet cherries, stems and pits removed, about 1 1/4 lbs.; 3 large eggs; 1/2 cup flour (70 grams); 1 tsp. vanilla extract; 1 tbsp. amaretto; 1/2 cup sugar; 1 1/3 cup whole milk; 2 tbsp. unsalted butter; 1/4 tsp. fine sea salt; 2 tbsp. powdered sugar - for dusting on top after baking

Cherry clafoutis recipe with amaretto

August 18, 2021

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Sweet dark cherries suspended in a silky custard and dusted with powdered sugar. That sums up this delicious cherry clafoutis recipe in a single sentence. It is our end of summer dessert these days and it’s so incredibly easy to make, it’ll become one of your favorite fresh cherry recipes as well.

Cherry clafoutis recipe with red and white kitchen towel and white plates in the background.

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

Ingredients

To make this cherry clafouti recipe, we need a handful of pantry ingredients and about a pound of fresh cherries.

If you don’t have amaretto, or you prefer to keep your dessert alcohol free, substitute with 2 teaspoons of almond extract.

Cherry clafoutis recipe

The first step is pitting the sweet, dark cherries. A cherry pitter is without a doubt your most valuable tool when it comes to working with fresh cherries.

Liberally butter a shallow baking dish and add the cherries, spreading them out evenly to cover the bottom of the dish.

Fresh sweet cherries in buttered shallow baking dish.

Add the remaining ingredients (except the powdered sugar) to a blender and make the custard. Pour this mixture over the cherries and bake. It’s that easy.

Baking – it’s cheaper than therapy

Baking is my therapy and let’s face it… it’s cheaper than $150 dollars an hour and much tastier.

I find solace in the kitchen, the familiar smells and sounds, the warmth of the oven. Being able to “shut off” my brain and do things on autopilot also brings a certain sense of comfort.

Dusting cherry clafoutis with powdered sugar.

Once again, I find myself puttering about in the kitchen late at night when the rest of world is fast asleep. My reward is this cherry clafoutis recipe.

Cherry clafouti in white baking dish with fresh cherries in background.

This recipe for clafoutis with sweet cherries was originally published on my blog back in 2012. The original recipe was a bit heavy and eggy. After reading the post from David Lebovitz, it seems we both used a similar recipe as our original inspiration.

This revised version is basically his revised version as well, with a little tinkering from me. I think it’s absolutely dreamy, I hope you agree.

What other recipes can I make with fresh cherries?

This cherry clafoutis recipe is one of our favorites, but these recipes also make the cut.

If you love this recipe, please give it 5 stars!

I hope you love this recipe as much as we do! Please consider rating and/or commenting.

Your shares help this site to grow and I appreciate it so much. Do you know someone who would like this? I’d love it if you would share it on Facebook or pin it to your favorite recipe board.

Yield: 6 servings

Cherry clafoutis recipe with amaretto

Sweet dark cherries nestled in a silky custard - this cherry clafoutis recipe is easy and delicious.

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Ingredients

4 cups sweet cherries, stems and pits removed, about 1 1/4 lbs.
3 large eggs
1/2 cup flour (70 grams)
1 tsp. vanilla extract
1 tbsp. amaretto
1/2 cup sugar
1 1/3 cup whole milk
2 tbsp. unsalted butter
1/4 tsp. fine sea salt
2 tbsp. powdered sugar - for dusting on top after baking

Instructions

Preheat oven to 375°F / 190°C / Gas mark 5.
Butter a 2 quart, shallow baking dish with 2 tbsp. unsalted butter.
Add pitted cherries to baking dish and spread evenly across the bottom.
To a blender, add eggs, flour, vanilla, amaretto, sugar, milk and sea salt. Blend until batter is thoroughly combined.
Pour custard batter over cherries and bake for 40 - 45 minutes, or until a knife inserted into clafoutis comes out clean.
Let cool, then dust with 2 tbsp. powdered sugar.

Pumpkin muffin recipe with applesauce

August 16, 2021

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This sparkly pumpkin muffin recipe is loaded with warm fall spices like cinnamon and nutmeg. Mixed by hand, they come together in just a few minutes, plus they stay tender and moist for days thanks to the applesauce and pumpkin purée.

These quick and easy muffins are full of pumpkin flavor. Each muffin is topped with a bit of coarse raw sugar for a bit of texture and crunch.

Pumpkin applesauce muffin in brown tulip muffin paper in front of silver basket.

We’re moving from summer baking recipes like these blueberry peach muffins into the warm spices of fall. These muffins are a sure sign that autumn is on the way.

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

Pumpkin muffin recipe

Before we go any further, let me apologize for not having a pumpkin muffin recipe on the blog before now. I’ve been making some variation of this recipe for well over a decade, about as long as this website has been around.

Overhead photo of pumpkin muffins on cooling rack.

More often than not, when I bake something, the neighbors are the recipients of the baking endeavor. Not this time. These pumpkin applesauce muffins aren’t going anywhere except my belly.

They are great for a quick breakfast with a cup of coffee or an afternoon/after school snack.

Sparkly sugar-topped pumpkin muffins

Normally, when I bake pumpkin muffins, I top them with pepita seeds. However, when I went into the pantry, I realized that I was completely out of them.

Having to shift gears, I went with a crunchy, sparkly sprinkle of raw sugar. Awhile back, I remember seeing a recipe from Stella Parks that used a full teaspoon of sugar on top of each muffin.

Pumpkin muffin recipe with sparkly sugar tops.

It may sound egregious to those who have never tried it, but I’m here to tell you that it is absolutely necessary. It’s the perfect amount.

More muffin recipes we love – Banana muffins with cinnamon streusel | Easy blueberry muffins | Cherry muffins with almond streusel | Peach muffins

Ingredients

One of the best things about muffins is the ingredient list. There is nothing here that you wouldn’t normally find in your pantry.

Because I make a lot of dog treats, I always have canned pumpkin purée and applesauce in the cupboard. Those may be the only items you have to pick up at the store.

If you have pumpkin pie spice in your cabinet, you can substitute it for the individual spices that I have shown. Whichever you choose is fine, it’s basically the same either way.

For the applesauce, you’ll want to make sure that it has no added sugar. Otherwise, the pumpkin muffin recipe will be too sweet.

Lastly, make sure everything is room temperature before you start. Pouring melted butter into cold eggs will make it clump up and we want it to fully incorporate into a nice smooth mixture.

Muffin method

The muffin method, which isn’t just for muffins, is:

Dry ingredients in one bowl
Wet ingredients in another bowl
Pour wet into dry
Stir just until it’s all incorporated
Bake your muffins

Step by step photo instructions for pumpkin muffins.

Dry ingredients are whisked together in a slightly larger bowl than the wet ingredients because we’ll be adding the wet into the dry.

Scoop pumpkin muffin batter into muffin tins and bake until a tester comes out with a few moist crumbs attached.

Pumpkin applesauce muffin with butter on stacked white plates with antique butter spreader.

Recommended tools and equipment

I use a rubber spatula to stir the batter, as it’s easier to scrape the bottom of the bowl to incorporate the flour instead of stirring with a spoon.
Nonstick muffin pans are perfect for those who don’t want to use paper liners.
If you are going to use paper liners, go straight to commercial bakeware, like this traditional muffin pan.
Tulip style paper liners – these are the exact same liners that I used.
A 2 ounce scoop will give you uniform muffins. I highly recommend using it.

Please share

If you love this pumpkin muffin recipe, please give it 5 stars!

I hope you love this recipe as much as we do! Please consider rating and/or commenting.

Your shares help this site to grow and I appreciate it so much. Do you know someone who would like this? I’d love it if you would share it on Facebook or pin it to your favorite recipe board.

More pumpkin recipes

Yield: 1 dozen large muffins

Pumpkin muffin recipe

This sparkly pumpkin muffin recipe with applesauce is loaded with warm fall spices. No electric mixer needed and they stay moist for days.

Prep Time 10 minutes

Cook Time 18 minutes

Total Time 28 minutes

Ingredients

2 cups all-purpose flour (8.5 oz. by weight)
1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. nutmeg
1/4 tsp. ground cloves
1 cup pure pumpkin purée (not pumpkin pie filling)
2 eggs, room temperature
1 tsp. vanilla extract
1/2 cup no sugar added applesauce
1/2 cup sugar
1/2 cup brown sugar
1/2 cup unsalted butter, melted and cooled (1 stick or 8 tbsp.)
4 tbsp. sugar in the raw, for sparkly tops

Instructions

Preheat oven to 400°F / 200°C / Gas mark 6.
Line a muffin tin with papers. (Or butter and flour the pan / coat with nonstick baking spray).
In a medium bowl, combine flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves (*or pumpkin pie spice - see note). Whisk to combine and set aside.
In a small bowl, combine pumpkin purée, eggs, vanilla, applesauce, sugars and melted butter and whisk to incorporate.
Pour wet ingredients over dry ingredients. Gently stir with a spatula until flour mixture is incorporated, making sure to scrape the bottom of the bowl.
Fill muffin liners 2/3 full. Sprinkle each muffin with 1 teaspoon of raw sugar.
Bake for 18 - 20 minutes, or until a tester comes out with only a few moist crumbs attached.
Let muffins cool in tin for 10 minutes before removing to a cooling rack to cool completely.

Notes

You can substitute 2 tsp. pumpkin pie spice for the cinnamon, ginger, nutmeg and cloves.

Cherry muffin recipe with almond streusel

August 12, 2021

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Plump, juicy cherries are the star of this cherry muffin recipe. Topped with a cinnamon almond streusel and drizzled with a simple glaze, these muffins are mixed by hand and ready in about 30 minutes. Like most of my fresh cherry recipes, these muffins are made with sweet, not sour, cherries.

Fresh cherry muffins in tulip paper liners with cherries scattered in the background.

Whether you are a beginner level baker or a seasoned pro, this recipe works for everyone. Muffins are a great starting point for those that are new to baking because they don’t require anything more than a bit of mixing and stirring.

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

Muffins in paper liners with cherries and almonds on tan background.

More summer muffin recipes we love: Blueberry peach | Peach muffins | Easy blueberry muffins

Ingredients for cherry muffins

Common pantry ingredients are used for this simple muffin recipe. Aside from the fresh cherries, you probably have everything you need already!

I used the cinnamon streusel recipe from my banana muffins for the topping. It pairs beautifully with the fresh cherries and can be used on any kind of crumble. Below is everything you’ll need to make this cherry muffin recipe.

Ingredient shot for cherry muffin recipe.

Muffins are always best on the day the are baked, which is why I normally save them for the weekends, because we can slow down enough to actually enjoy them.

How to make streusel topping

The streusel recipe for these cherry muffins is super simple. No cutting in butter or working the mixture between your fingers.

Mix the sugars, flour, oats, almonds and cinnamon together in a small bowl. Pour the melted butter in and mix with a fork to combine.

Ingredients for streusel muffin topping.

Try not to break the chunks of streusel into really small pieces, as it will melt into the cherry muffins instead of staying on top like it is supposed to.

The muffins themselves are not overly sweet, so the addition of the streusel topping is especially nice. It not only gives it a bit of texture, but it also gives the muffin a little extra sweetness.

For a little extra something, make a simple glaze with powdered sugar and milk to drizzle over the tops.

What is the muffin method?

The muffin method, which isn’t just for muffins, is basically this:

Dry ingredients in one bowl
Wet ingredients in another bowl
Pour wet into dry
Stir just until it’s all incorporated
Bake your muffins

I love an easy recipe like this. There is comfort in knowing that it is a simple, straightforward task and you are all but guaranteed a good result.

Overhead shot of muffins with fresh cherries and cinnamon streusel topping on tan background.

Especially when that result is warm muffins full of fresh fruit and buttery streusel topping. If you want to get deeper into it, you can read all about the muffin method from my friend Jenni.

Helpful tips and tricks

Here are a few helpful tips for success. One word of advice when making muffins – make sure that the milk and eggs are room temperature before you start.

Why does this matter? Because when you pour melted butter into cold milk, it will immediately clump up instead of incorporating properly into the mixture. When everything is room temperature, this doesn’t happen.

Can I use frozen cherries?

Yep! Cherry season is short, so using frozen cherries is a great way to enjoy this recipe all year.

Can I freeze these cherry muffins?

Muffins freeze really well. Place them on a baking sheet and freeze for an hour. Wrap tightly and store in the freezer for about a month.

Can I make the streusel ahead of time?

Yes. You can make it ahead and store it in the fridge.

Muffin cut in half with fresh cherries inside and streusel on top.

Recommended tools and equipment for this cherry muffin recipe

A cherry pitter is without a doubt your most valuable tool when it comes to working with fresh cherries.
I prefer using a rubber spatula to stir the batter, as it’s easier to scrape the bottom of the bowl to incorporate the flour instead of stirring with a spoon.
Nonstick muffin pans are perfect for those who don’t want to use paper liners.
If you are going to use paper liners, go straight to commercial bakeware, like this traditional muffin pan.
Tulip style paper liners – these are the exact same liners that I used.
A 2 ounce scoop will give you uniform muffins. I highly recommend using it.

Cherry muffins with almond streusel on a cooling rack with white towel in background.

What other recipes can I make with fresh cherries?

Here are a few of our favorite cherry recipes and ones that I make almost every summer.

Please share

If you love this recipe, please give it 5 stars!

Pin image for fresh cherry muffin recipe.

I hope you love this recipe as much as we do! Please consider rating and/or commenting.

Your shares help this site to grow and I appreciate it so much. Do you know someone who would like this? I’d love it if you would share it on Facebook or pin it to your favorite recipe board.

Yield: 1 dozen muffins

Cherry muffin recipe with almond streusel

Plump, juicy cherries are the star of this cherry muffin recipe with almond streusel.

Prep Time 15 minutes

Cook Time 18 minutes

Total Time 33 minutes

Ingredients

For the muffins

2 cups all-purpose flour (8.5 ounces by weight)
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk - any kind of dairy or non-dairy milk
2 eggs
1 tsp. vanilla extract
1/2 cup sugar
1/4 cup brown sugar
1 stick butter (8 tbsp.), melted and cooled
1 1/2 cups fresh cherries, stems and pits removed, then sliced in half

For the cinnamon almond streusel

1/4 cup old fashioned oats
1/2 cup flour
1/4 cup brown sugar
1/4 cup sliced almonds
1 tsp. ground cinnamon
1/2 stick butter (4 tbsp.), melted and cooled

For icing drizzle

1/4 cup powdered sugar
1 - 2 tbsps. half and half or milk

Instructions

Preheat oven to 400°F. Line a muffin tin with papers, butter and flour the pan or coat with nonstick baking spray. Whichever method you prefer.
In a small bowl, combine all the ingredients for the streusel except the melted butter. Pour in the butter and mix with a fork until you have coarse crumbs. Set aside.
In a medium bowl, combine flour, baking powder and salt. Whisk to combine and set aside.
Combine milk, eggs, sugars, vanilla and butter in separate bowl and whisk to incorporate.
Pour wet ingredients over dry ingredients. Gently stir with a spatula until not quite fully mixed.
Add cherries by folding in with a spatula, making sure to scrape the bottom of the bowl. Again, do not overmix. This will make your muffins tough.
Fill muffin tins 2/3 full. Sprinkle each muffin with streusel topping.
Bake for 18 - 20 minutes, or until a tester comes out with only a few moist crumbs on it.
Let muffins cool in tin for 10 minutes before removing to a cooling rack to cool completely.
Once muffins have cooled completely, combine powdered sugar and milk or half & half in a small bowl and drizzle over the tops.

Notes

You can use frozen cherries in place of fresh if cherries are out of season.

Warm langostino lobster roll recipe

August 9, 2021

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For a twist on tradition, try this warm, buttered langostino lobster roll recipe. Simply sauté langostino tails in a bit of butter and capers, then spoon into buttered and toasted rolls for a delicious and easy summer treat. If you’re a langostino lover or you just want to try something new for dinner, you can find all of my langostino recipes here. We love them and hope you will too!

For langostino salad in a bun, try my cold langostino lobster roll recipe. It’s perfect for summer BBQ’s or taking to the beach.

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

Langostino lobster roll recipe

Warm, buttery lobster rolls made with delicate langostino tails. It just doesn’t get any better.

Lobster rolls are one of life’s greatest pleasures, if you’re a seafood lover. I absolutely adore them, but I don’t make them very often. Partially because I don’t feel like cooking lobsters and also because it can be a bit of a hassle, not to mention the cost.

Drizzling butter on warm langostino lobster rolls. — *Warm, buttered langostino lobster rolls*

We love langostinos around here. I have a few pounds in the freezer just waiting to become something magical. Once I started thinking about using them in recipes that called for lobster, like this langostino chowder recipe, the possibilities opened up.

What immediately came to mind was my beloved lobster roll. Swapping out lobster for langostino tails made this roll undeniably simple and oh so good.

Recipes with langostinos

The very first recipe that showed up here was one I made on a whim. It was unbelievably tasty and a few friends have since been converted to the langostino lovers club after making it themselves.

After a trip to New Orleans and wanting to celebrate Mardi Gras, I made a dish that replaces crawfish with langostino tails. I love étouffée and don’t want to wait for the 4 weeks a year when I can get my hands on crawfish. So, I made my own version and I must say, it’s pretty good.

How do I cook langostinos?

Are you ready for the best part, friends? You don’t cook them. Langostinos are most often sold cooked and frozen, so all you have to do is thaw them and sauté for a few minutes to make these rolls.

It couldn’t be any easier unless someone just handed it to you. Speaking of easy, this garlic butter langostino recipe is ready in 15 minutes flat and it is so dang delicious.

Overhead shot of langistino lobster rolls with lemon wedges and melted butter.

I will give you one piece of advice on preparing langostinos – because they are frozen, they need to drain. I place them in a colander inside of a large bowl with a piece of plastic wrap over the top, put them in the fridge overnight to thaw and drain.

If I don’t remember to do this the day before and let’s be honest, that happens a lot, you can put the package in a bowl with cold, running water to quickly thaw them.

What if I can’t find those New England Style rolls?

No worries, friends, neither could I. Maybe it is because I live nowhere near the northeast, or maybe it was because I was meant to have a hotdog bun hack for you. Either way, here we go.

Using a sharp, serrated knife, cut 1/4″ from each side (lengthwise) of any top-split hot dog bun. Now we are ready to butter and toast the rolls!

More summer recipes we’re enjoying right now: No Bake Blueberry Cheesecake Bars / Strawberry Arnold Palmers / Instant pot peach jam

Easy langostino roll

By swapping out the traditional lobster for langostino in these rolls, this becomes an easy weeknight dinner or an easy entertaining meal. It is done in no time at all and the only clean up is a cutting board, a knife and one pan. That’s a huge win in my book.

I love having friends over for dinner, but I hate having an hour of clean up afterwards. This meal is fancy enough to serve to guests that you want to impress, but it’s also the kind of thing that I would eat in a deck chair outside with a cold beer.

Langostino lobster roll recipe on parchment paper with capers.

Think of these like a little black dress. It can be totally casual or it can get really dressed up. It works either way.

This langostino recipe doesn’t require any fancy tools or special equipment, but a kitchen scale is helpful.

More delicious langostino recipes:

Looking for more ways to use this delicate seafood? These are a handful of our favorites!

What can I serve with langostino rolls?

• Mediterranean Orzo Salad is light and full of flavor. It is my beach picnic go to!

• Summer Grain Salad – Colorful and delicious, plus it’s packed with fresh veggies.

• No bake lemon cheesecake parfaits are a perfect dessert to go with this langostino recipe.

If you love this recipe, please give it 5 stars!

I hope you love this recipe as much as we do! Please consider rating and/or commenting.

Your shares help this site to grow and I appreciate it so much. Do you know someone who would like this? I’d love it if you would share it on Facebook or pin it to your favorite recipe board.

Yield: 4

Langostino Recipe Warm Lobster Rolls

Warm, buttery langostino tails in a toasted bun make a delicious twist on a traditional lobster roll.

Thawing time 8 hours

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 8 hours 20 minutes

Ingredients

12 ounces langostino tails
1/2 tsp salt
6 tbsp. unsalted butter, softened
4 hot dog buns * see not for top-split
1 tbsp. fresh chives, finely diced
1 tsp lemon juice
1 tsp capers, drained
lemon wedges, for serving

Instructions

Thaw langostino tails in the refrigerator overnight, or thaw under cold, running water. Then drain well and pat dry.
Heat a large skillet over medium high heat.
Using 2 tbsp. softened butter, butter each side of the rolls. Toast in pan until brown on each side, about 3 - 4 minutes.
Set rolls aside to cool slightly.
In the same pan, melt 2 tbsp. butter. Add lemon juice and capers. Sauté for 2 or 3 minutes until capers begin to sizzle.
Add langostinos and cook until warmed through. Toss to combine and coat the langostinos in butter.
Melt remaining 2 tbsp. butter for 15 - 20 seconds in the microwave. Set aside.
Spoon langostino mixture evenly into rolls and drizzle with remaining melted butter.

Notes

To make top-split hot dog buns into New England-style rolls: Use a sharp, serrated knife to cut 1/4″ from each side (lengthwise) of any top-split hot dog bun. Now you are ready to butter & toast the buns.

Toasting the rolls is exactly like making a grilled cheese sandwich in a pan. You are looking for the same golden brown.

Corvina tacos with mango slaw

August 5, 2021

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Switch up your weeknight dinner routine with these delicious corvina tacos. Warm corn tortillas filled with flaky, seasoned corvina and topped with a delicious crunchy mango slaw.

Corvina tacos with mango slaw on blue plate with limes and beer in background.

These easy fish tacos are quick, easy and healthy. The delicate, buttery and mild corvina fish is the star here and the fresh, sweet and spicy slaw is a perfect match.

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

Corvina fish tacos

We’re no strangers to taco night, and I’m guessing you aren’t either. But, we sometimes tend to get in a rut making the same tacos over and over.

Corvina tacos on blue plates with cilantro and lime.

Corvina is one of our favorites and because of it’s meaty, yet flaky texture, it makes an excellent choice for tacos. Any mild white fish will do if you aren’t able to find corvina at your market.

In addition to slaw, add a few slices of pickled radishes. They are one of my favorite toppings for tacos!

How to cook corvina fish

You have a few options when cooking the corvina. Bake it in the oven, like I did, or make grilled corvina for your tacos. You can also do a pan-seared corvina fish on the stove-top.

We’re in the middle of rainy season here, so cooking indoors was my best option. This also allows for making fish tacos whenever you want them, not just during the grilling months.

Side of corvina fish ready to cut into portions.

A side of corvina will be thick on one end and much thinner on the tail end. I cut the fish right where it starts to get really thin.

You can bake the thin end piece with the rest of the fish, but remember to remove it from the oven at the halfway mark on the timer. It will overcook if you leave it in for the entire 14 minutes.

Or, you can do as I do, and cook it separately and feed it to your pet – just check for bones.

Portions of corvina for tacos with spices on baking sheet.

For oven-baked corvina tacos, I cut the fish into portions and placed them on a parchment-lined baking sheet.

Combine the spices and oil to make a paste and spread it on the corvina filets. Then, bake it in a hot oven for about 14 minutes and you’re done.

One of the advantages to cooking the corvina in the oven is that you don’t have to watch it. It is hands off time – which allows you to make the slaw while the fish is cooking.

Corvina fish tacos with mango slaw on blue plates with limes and cilantro. Glasses of beer in the background.

To grill the fish, place in a grill basket or on a piece of aluminum foil and cook for 8 – 10 minutes. If you prefer to cook your fish on the stovetop, cook for 4 – 5 minutes per side over medium to medium-high heat.

Mango slaw for corvina tacos

This slaw is sweet, spicy and crunchy – all the things I want in a slaw for tacos. The corvina is delicate and buttery, so the slaw offers a perfect counterpoint the fish.

These are the basics – mango, bell pepper, cabbage, cilantro and lime.

Here are a few add-ins that would be delicious in this slaw: red onion, scallions, red chili pepper or jalapeño pepper, carrots, a mix of purple cabbage with green cabbage.

Ingredients for mango slaw on sheet pan.

Wrap these things up in a warm, slightly charred corn tortilla and that, my friends, is one hell of a delicious taco.

When choosing a mango for your slaw, look for ripe, but firm fruit. It should have a reddish yellow skin and be fragrant. An unripened mango will be green all over and hard. It won’t have much flavor to it and that’s not at all what we’re looking for.

Mango slaw in round, white bowl with beer in the background.

Taco recipes

Fellow taco lovers might want to check out these recipes too!

Fish tacos on blue plates. Limes and pickled radishes on the side with beer in background.

These healthy, delicious fish tacos were a big hit at our house. I hope they are at your house too.

Please share

If you love this corvina recipe, please give it 5 stars!

Image for Pinterest of corvina fish tacos

I hope you love this recipe as much as we do! Please consider rating and/or commenting.

Your shares help this site to grow and I appreciate it so much. Do you know someone who would like this? I’d love it if you would share it on Facebook or pin it to your favorite recipe board.

Yield: 4 servings

Corvina tacos with mango slaw

Warm corn tortillas filled with flaky fish and a crunchy mango slaw make these corvina tacos a dinnertime hit.

Prep Time 20 minutes

Cook Time 15 minutes

Total Time 35 minutes

Ingredients

For the corvina fish

1 1/2 lbs. corvina fish, cut into 4 ounce pieces
2 tbsp. canola or light olive oil
1 1/2 tsp. granulated garlic
1 tsp. granulated onion
1/2 tsp. ground cumin
1/2 tsp. dried oregano
1 tsp. kosher salt
1/4 tsp. ground black pepper
1/2 tsp. ancho chili powder

For the mango slaw

3 cups green cabbage, finely shredded (or an 8 oz. bag of coleslaw mix)
2 medium mangoes, peeled, seeded and cut into long matchsticks (long, thin pieces)
1/2 red bell pepper, sliced into long thin strips
1/2 cup chopped cilantro
3 tbsp. fresh lime juice (1-2 limes)
1/2 tsp. kosher salt
1/4 tsp. ground black pepper
1/4 jalapeño pepper, diced very small, optional

Tortilla

8 corn tortillas for single layer or 16, if you like to double them

Instructions

Preheat oven to 375°F / 190°C / Gas mark 5.
In a small bowl, mix the oil and spices for the corvina fish together and set aside.
Place the portions of corvina on a parchment paper-lined baking sheet, then spread the spice paste on top of the fish.
Bake for 14 minutes.
While fish is in the oven, combine all of the ingredients for the mango slaw in a medium bowl. Toss to combine and set aside until fish is done.
Heat corn tortillas in a hot, dry pan (or on the grill), then wrap in a clean dish towel to keep them warm.
Remove corvina from oven and let cool slightly. Break fish apart into large pieces and place inside of warm tortilla.
Top with a generous amount of mango slaw and serve.

Notes

In addition to the mango slaw, I like serving tacos with pickled radishes and extra limes for squeezing on top.

Easy pineapple mango BBQ sauce recipe

August 2, 2021

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Up your grill game with this easy pineapple mango BBQ sauce recipe. Super simple and so dang delicious, this barbecue sauce will add amazing flavor to whatever you are cooking. This sweet and spicy sauce packs the perfect punch – a touch of sweet and just enough heat to make your lips tingle.

Pineapple mango BBQ sauce in glass bottle with mango in background.

Just like my blueberry BBQ sauce recipe, this sauce goes really well with pork and chicken. It goes great with pulled pork, grilled chicken, chicken wings, and pork chops.

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

Pineapple mango BBQ sauce

I love BBQ sauce. I mean – I really love it. It’s one of my favorite things for dipping and it is my go-to sauce for anything that needs a little something.

Mango pineapple BBQ sauce in glass jar with cut mangoes and brush on the side.

And, this sauce will help you up your game in a big way. I gave some to my neighbor and he RAVED about it, as did his handful of house guests.

I use my neighbors as my testers, because I know I can get immediate feedback on a recipe. And, I’m happy to report that this one was met with a big thumbs up.

Ingredients

This barbecue sauce recipe uses common ingredients that you likely have in your pantry or fridge, to keep shopping to a minimum.

Apple cider vinegar – My vinegar of choice for most things, ACV has a fruity acidity that brings flavor and not just a vinegary bite.
Tomato sauce – This gives the BBQ sauce a bit of that familiar tomato base, without the sweetness of ketchup, which we’re getting from the honey and brown sugar.
Dark brown sugar – You can substitute light brown if that is what you have. In that case, add a tablespoon of molasses to the mix as well.
Green chiles – I used Hatch green chilies because they are in season and it’s what I have. You can use canned chilies or jalapeños.
Onion – Yellow onion is the go-to choice. It is the best “cooking onion”, but use whatever you have.
Ginger – This sauce gets some of it’s heat from the ginger. Just in case you didn’t know, ginger packs a punch. It can clear your sinuses, but it adds amazing flavor.
Pineapple juice – Sweet, delicious and a bit of acidity. Pineapple juice is great in marinades and sauces.
Mango – Use soft, ripe mangoes that are super sweet for this recipe. Unripe or green mangoes will not work.
Oil – Choose a neutral oil like grapeseed or canola for this recipe.
Garlic – In my humble opinion, garlic belongs in just about everything.
Honey – Honey gives the sauce a floral sweetness that is different from the dark brown sugar.
Salt & pepper – Because everything needs salt and pepper.

Pineapple mango BBQ sauce in glass jar with chicken breast on plate in background.

How to make mango BBQ sauce with pineapple

This mango BBQ sauce with pineapple is all about building layers of flavor. First, we sauté onions, ginger and garlic to mellow those flavors a bit. Then, the mango goes in with the rest of the ingredients.

Step by step photos for making pineapple mango barbecue sauce.

Cook it all down for about 30 minutes to concentrate the flavors and to thicken the sauce. Use an immersion blender to purée the BBQ sauce until smooth and you’re done.

I used a recipe from serious eats as my jumping off point and then promptly started tweaking things. I’m really happy with the result and I hope you are too.

How can I use this BBQ sauce?

Fill a few glass bottles and give to friends and neighbors as a gift.
Shred some leftover roast chicken and toss with sauce for pulled chicken sandwiches.
Top pork burgers with pineapple mango BBQ sauce, a ring of pineapple and a slice of melty cheese.

If you love this recipe, please give it 5 stars!

Image for Pinterest of barbecue sauce in glass bottle.

I hope you love this recipe as much as we do! Please consider rating and/or commenting.

Your shares help this site to grow and I appreciate it so much. Do you know someone who would like this? I’d love it if you would share it on Facebook or pin it to your favorite recipe board.

Yield: 5 cups

Pineapple mango BBQ sauce recipe

Super simple and so delicious, this sweet, spicy pineapple mango BBQ sauce pairs well with pork or chicken and packs the perfect punch.

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

1 tbsp. neutral oil (canola or grapeseed)
1 medium onion, diced, about 1 cup
2 tsp. fresh grated ginger
3 cloves garlic, minced
1 1/2 - 2 cups mango, peeled and diced (2 large mangoes)
6 oz. pineapple juice
1 cup tomato sauce
1/2 cup dark brown sugar, packed
1/4 cup honey
1/2 cup apple cider vinegar
1/4 cup Hatch chilies, roasted, peeled and chopped (2 chilies, sub - canned green chilies or jalapeños)
2 tsp. salt
1 tsp. ground black pepper

Instructions

In a heavy-bottomed pot, like a Dutch oven, heat oil over medium heat.
Sauté onions for 4 - 5 minutes to soften them, then add garlic and ginger, and cook for an additional 2 minutes.
Add diced mango and cook for one minute, stirring occasionally to keep anything from sticking to the bottom of the pot.
Add remaining ingredients to pot and stir to combine. Simmer for 30 minutes, until reduced by about a third.
Remove from heat and set aside to cool slightly.
Using an immersion blender, purée the sauce in the pot until smooth. Cool completely before storing airtight glass containers in refrigerator for up to 3 weeks.

Notes

This sauce gets even better after a day or two. Make it ahead of time to let the flavors really develop!

Frozen Bing cherry daiquiri recipe

July 25, 2021

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This frozen cherry daiquiri recipe is made with fresh Bing cherries and only has a handful of ingredients – fresh cherries, lime juice, simple syrup and ice. It’s a bit like a cherry limeade slush for grownups. Make the most of summer with these delicious fresh cherry recipes.

Fresh cherry daiquiri in short, clear glass with Bing cherry garnish.

A strawberry daiquiri is THE daiquiri recipe that everyone knows and loves, but let me tell you, this cherry version is absolutely fantastic! This ruby red fruit is only in season for a short time, so grab them while you can and fire up that blender.

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

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The best cherry crumb cake recipe

July 22, 2021

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This sour cream cherry crumb cake is the BEST. Rich and buttery with a thick crumb topping, this crumb cake is loaded with fresh cherries and is made from scratch with common pantry ingredients.

Slice of cherry crumb cake with crumb topping on round, white plate. Cherries in background with silver cake server.

Crumb cakes have always been a favorite. It’s the crumb topping that always lures me back. The thicker, the better, like my blueberry crumb cake.

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

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Easy grilled flap steak gremolata recipe

July 19, 2021

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Flavorful grilled steak gremolata is simple to prepare and it’s so good, you’ll feel like you’ve walked into an Italian trattoria. This delicious steak dinner will be your summer go-to! But, you can also make it in a cast iron pan on the stove or under the broiler.

We do quite a bit of grilling when the weather is warm (and coopering – it is the rainy season after all).

Steak gremolata on white platter with wine glasses in the background on a wood butcher block.

This steak with gremolata sauce is our new summer favorite. I use thinner flap meat steaks for this recipe and they cook in about 10 minutes.

Steak lovers should also check out my grilled espresso bourbon steak & sweet potatoes.

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

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Simple grilled corvina recipe

July 15, 2021

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This simple grilled corvina recipe is perfect for summer. Seasoned fillets of buttery corvina are grilled to perfection in this quick and easy warm weather meal. Grilling fish can be tricky, but with these helpful tips and this super simple recipe, you’ll be on your way to a delicious and healthy dinner in no time.

If you love this baked corvina recipe, try it on the grill.

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

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Pineapple mango BBQ sauce