I originally bought the strawberries that have featured in the last few cooking items to make this one recipe – the strawberries got a bit out of hand, I’ll admit that, and have found their way into pretty much every other thing I’ve made since then. But they were originally intended to be used in this Mahi with Strawberry-Avocado Salsa which turned out to be super tasty! The first night, I used the Slap Ya Mama Cajun seasoning that Drew brought back with him from New Orleans – it’s good but it’s very salty, so the next night, I used Emeril’s Essence instead and I think that had a better salt level. The salsa is really good – yummy on fish, but probably also just as good eaten with tortilla chips! To go with it, I also made the String Beans with Ginger and Garlic that I usually make at Thanksgiving, but without the ginger since I wasn’t sure that would go with the flavors in the fish and salsa. Still tasty just with the garlic!
Then, to use up some sour cream and cream cheese that I had around from the strawberry doughnuts I’d made, I made these Chocolate Sour Cream Cupcakes with Cream Cheese Frosting. They turned out a little drier than I would have liked, but they’re still chocolate cupcakes, so how bad can they be! And I added a little bit of strawberry extract to the frosting, but was a little too cautious with it and you couldn’t really taste it. Next time I’ll know to add more!