These tacos are sooooooo good!! They are perfect for a Sunday afternoon football day! You can use whatever kind of tortillas you like, depending on your taste. I prefer flour, but if you have a really juicy fish corn works better. And I suggest really dusting with the chili powder, it may seem excessive at first, but it will disperse with cooking. Plus the lime mayo is soooo yummy with this.
Ingredients:
1 pound of catfish filets
chili powder
1-2 limes
1 cup of mayo
shredded lettuce
1 tomato, chooped and de-seaded
1 small can slices olives chopped
small flour or corn tortillas
Directions:
Preheat broiler on high. Coat fish generously with chili powder, salt and pepper. Place on greased rack with a roasting pan. Broil 4-6 inches from heat for 8-12 minutes turning once. Cut into 1 inch pieces. Serve with lettuce, tomato, olives and lime mayo (recipe below)
Lime Mayo:
Grate 4 tsps of zest from lime and squeeze lemon to make 4 tsps of juice. Combine well with mayo,
Tuesday, November 9, 2010
Lemony Snicket Zucchini
So Sydney named this easy peasy side dish. She was ready the Lemony Snicket's: a Series of Unfortunate Events books and just thought it would be so cool to name this dish that because it has lemon it it. She so darn cute sometimes, and she doesn't even like zucchini!!
Ingredients:
2 tbsp extra virgin olive oil
4 medium zucchini sliced in long thin strips with veggie peeler
zest of one lemon
1/4 cup basil, thinly slices
Directions:
In a non-stick skillet heat oil. Add zucchini and cook over high heat under tender (about 2 minutes). Remove from heat. Sprinkle with lemon zest, season with salt and pepper. Scatter with basil slices.
This is really lovely with a white fish or chicken!!!!!
Ingredients:
2 tbsp extra virgin olive oil
4 medium zucchini sliced in long thin strips with veggie peeler
zest of one lemon
1/4 cup basil, thinly slices
Directions:
In a non-stick skillet heat oil. Add zucchini and cook over high heat under tender (about 2 minutes). Remove from heat. Sprinkle with lemon zest, season with salt and pepper. Scatter with basil slices.
This is really lovely with a white fish or chicken!!!!!
Pork Chop Supper
This is an awesome one too. So easy and requires little clean up since it's all in one large saucepan. I love dishes like this. It's almost like a crock pot meal but quicker. This will serve a family of 4 or 5 if you have small kids and they will split a chop.
Ingredients:
1 tbsp butter
4 boneless porkchops, 1/2 inch thick works best
3 redskins potatoes, cut in quarters
2 cups of baby carrots
1 onion, cut in quarters (you can leave this out if you have "I don't like onions" kids)
10 and 3/4 oz can of cream of mushroom soup (I used this in a lot of my recipes, it's so versatile)
1/4 cup water
Directions:
Melt butter in large saucepan over medium heat
Add porkchops: saute for 3 minutes on each side until golden borwn
Add potatoes, carrots and onion
In a separate bowl combine soup and water and mix well; pour over porkchops. Cover and simmer for 15-20 minutes or until veggies are tender.
Enjoy!!!!!
Ingredients:
1 tbsp butter
4 boneless porkchops, 1/2 inch thick works best
3 redskins potatoes, cut in quarters
2 cups of baby carrots
1 onion, cut in quarters (you can leave this out if you have "I don't like onions" kids)
10 and 3/4 oz can of cream of mushroom soup (I used this in a lot of my recipes, it's so versatile)
1/4 cup water
Directions:
Melt butter in large saucepan over medium heat
Add porkchops: saute for 3 minutes on each side until golden borwn
Add potatoes, carrots and onion
In a separate bowl combine soup and water and mix well; pour over porkchops. Cover and simmer for 15-20 minutes or until veggies are tender.
Enjoy!!!!!
Easy Mushroon Chicken
I absolutely love this recipe!! It is one of Sydney's favorites!! It is super simple too. It requires 4 ingredients really: 2 lbs of chicken tenderloins, large can of cream of mushroom soup, 8 oz jar/can of slices mushrooms, package of bowtie pasta (farfale).
Preheat oven to 350 degrees
(while you are preparing chicken and sauce cook pasta in separate pot to save time)
Season chicken lightly with salt and pepper
In large saucepan on high sear chicken on both sides, remove chicken from saucepan and set aside on plate and turn heat down to low. Deglaze pan with 1 cup of water. Add cream of mushroom soup and whisk together to get a nice creamy texture to sauce. Add slices mushrooms. Add chicken and cooked pasta to mixutre. Make sure each piece of chicken and pasta is covered with sauce.
Pour mixutre in large casserole dish and cover with foil. Bake for 30 minutes or until sauce has really infused into chicken and pasta.
Enjoy!! I know your family with love this!!
Preheat oven to 350 degrees
(while you are preparing chicken and sauce cook pasta in separate pot to save time)
Season chicken lightly with salt and pepper
In large saucepan on high sear chicken on both sides, remove chicken from saucepan and set aside on plate and turn heat down to low. Deglaze pan with 1 cup of water. Add cream of mushroom soup and whisk together to get a nice creamy texture to sauce. Add slices mushrooms. Add chicken and cooked pasta to mixutre. Make sure each piece of chicken and pasta is covered with sauce.
Pour mixutre in large casserole dish and cover with foil. Bake for 30 minutes or until sauce has really infused into chicken and pasta.
Enjoy!! I know your family with love this!!
Monday, November 1, 2010
Pepita fudge!!
So being that it is fall and I love Pepitas (roasted pumkin seeds) I wanted to post my pepita fudge recipe. It is soooo easy and sooo yummy!
Ingredients:
18 oz jar of smooth peanut butter
16 oz container of milk chocolate icing
1/2 cup pepitas (salted are the best)
Directions:
Line a 9 x 9 (or whatever you have close to that size) dish with parchment paper and set aside
combine peanut butter and icing in a microwave safe bowl. Microwave for a minute and a half. After microwave mix very well so all of the peanut butter is combined with the icing. Stir in pepitas. Pour mixture into dish and spread evenly. Let set up in fridge overnight. Cut into whatever size pieces you desire and serve!!!
Ingredients:
18 oz jar of smooth peanut butter
16 oz container of milk chocolate icing
1/2 cup pepitas (salted are the best)
Directions:
Line a 9 x 9 (or whatever you have close to that size) dish with parchment paper and set aside
combine peanut butter and icing in a microwave safe bowl. Microwave for a minute and a half. After microwave mix very well so all of the peanut butter is combined with the icing. Stir in pepitas. Pour mixture into dish and spread evenly. Let set up in fridge overnight. Cut into whatever size pieces you desire and serve!!!
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