Stephanie's Kitchen is going to get a complete makeover!!

So for those who don't know I am currently on a mission to lose 100 lbs by Sept of 2010. That means the way I eat and the way I see food is going to change. So my new mission is to provide tasty dishes that you can enjoy (in moderation of course) without the worry of your waist greatly expanding. Not only that I promise my blog will only feature recipes that the "common man" can make. No recipes featuring exotic ingredients that you have to visit every specialty store in the area to find it, definitely no ingredients that require you to spend a lot of money. I live on a budget too. These will be dishes you can make with the things you have in your cupboards, or can easily pick up from your local supermarket. I hope you guys stick around to see the new and improved Stephanie's Kitchen coming to you next month. I'll be kicking off the month featuring Jalapeno Poppers, and French Fries, but doing it in a whole new way.

Mango and Peach Pico de Gallo

Coarsely chop 3 cloves of garlic. Add to your bowl.

Next you are going to take half a small yellow onion and finely chop that. Add it to your bowl.

You are going to take one jalapeno and cut it in half length wise, carefully remove the seeds (unless you want it hot) and proceed to cut the jalapeno up into very small pieces. Add to your bowl. Be sure to wash your hands after handling the jalapeno.

Take your knife and cut off a side of the mango. Next take your knife and make vertical and horizontal cuts through the flesh of the mango. Just pop the skin inside out and cut the cubes from the skin. Add to your bowl.

Next peel and coarsely chop your fresh peach. Add to your bowl.

Quickly run your knife through the cilantro and add to your bowl.

Juice of one half of a lime. To get the most juice out of your lime roll it back and forth on a hard flat surface with the palm of your hand. Squeeze the lime over everything in your bowl, you can use your other hand to catch any seeds that may find their way out. Mix and add salt and pepper to taste.

Serve with chips or on fish or chicken.

Fish soft tacos with mango and peach pico de gallo

This is one of my original recipes I will be keeping. Just switch out the flour tortilla for a low carb, or whole wheat one and you've got a tasty and figure friendly meal on your hands.

You will need:
4 fresh Tilapis fillets (or any other white firm fleshed fish)
2 tomatoes (I prefer Romas)
1 small yellow onion
1 jalapeno
1 small bunch of fresh cilantro
3 cloves of garlic
1 ripe (yellow flesh) peach
1 ripe mango
1 lime
4 tortillas
1/2 c. finely shredded napa cabbage
2 Tbsp. Extra Virgin Olive Oil
Paprika (to taste)
Salt and Pepper (to taste)

Make the mango and peach pico de gallo. (check out the step by step pic tutorial)
Heat a skillet over medium high heat. Add the 2 Tbsp of extra virgin olive oil to the pan. Season your fillets with the salt, pepper,and paprika and place in skillet. Cook about 4 min. on each side.
Warm tortillas, and place a fillet in each. Next add some of the shredded cabbage and a generous spoonful of the pico de gallo. Enjoy!!!