Fish Tacos

I am not usually a fish taco fan. Infact I have always thought they sounded horrible. BUT for some reason when I stumbled across this recipe, I thought I'd give it a try. And boy am I glad I did... It was REALLY good!

2 pounds Tilapia
1 teaspoon cumin
1 teaspoons chili powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
Cabbage, sliced thin
Salsa or pico de gallo
white sauce (recipe to follow)
Corn tortillas
Limes

Line a small baking sheet with foil. Place the fish down on the sheet and sprinkle with the cumin, chili powder, garlic powder, salt, and half a lime. Bake at 400 degrees for 15 minutes or until fish is flaky. While the fish is baking, make the white sauce.

White Sauce
1 cup mayonnaise
1/4 cup milk
4 tablespoons lemon juice
1 teaspoon garlic salt

Whisk all ingredients together. Set aside.

Cook corn tortillas on a skillet lightly coated in oil (I use my griddle and cook 4 at a time w/butter). Once the fish is baked, shred the fish with two forks. Assemble tacos. Tortilla, fish, cabbage, white sauce, salsa and fresh lime.

Fish and Seasonings...........

Fish.........

White Sauce..........

Yummy Tacos...........

Honey-Lime Chicken Enchiladas

These are really good and easy to make. They have a spicy sweet tast to them.



1/2 cup honey
1/4 cup lime juice
1 tablespoon chili powder
1/2 teaspoon garlic powder
1 1/2 pounds chicken, cooked and shredded

Stir together honey, lime juice, chili powder and garlic powder until combined. Add chicken and let sit in marinade for at least 30 minutes.

2 (10-ounce) cans green enchilada sauce ( I used Stokes... 1 regular and one ranchero style)
1 cup half and half
flour tortillas
shredded Monterrey jack and cheddar cheese

Mix enchilada sauce with half and half. Spread roughly 3/4 cup of the sauce in the bottom of a 9"x13" baking dish. Fill flour tortillas with marinated chicken and shredded cheese, roll-up, then place side-by-side in baking dish. Pour remaining enchilada sauce over the top of the enchiladas and top with more cheese. Bake at 350 for 25 to 30 minutes.

An easy dish to prepare ahead of time and quick to make. Serve with Spanish rice and refried beans to make the meal complete.

Arroz Chaufa

This is a Recipe Clif and I came up with. He was served this meal a lot on his mission in Peru, and after we got married he really wanted it, so we came up with this. and he loves it. And it is a perfect way to use up your leftovers.

Shreaded Chicken

Rice (always better if it is cold)
Egg

Green Onion

Butter/ Oil

Soy Sauce

In a pan fry and scrammble egg, with butter/ oil. once egg is done add chicken, green onion, rice, and soy sauce to you liking.

Tortellini Spinach Salad with Balsamic Tomato Vinaigrette

Salad:
20 ounce package refrigerated cheese tortellini
1 (9 oz.) bag fresh baby spinach
1 (6 oz.) bag craisins
1 (6 oz.) pkg. crumbled feta cheeseSliced red onion
22 oz. bag of chicken strips
3 or 4 Tbs. Butter
¼ C. grated parmesan cheese
1 clove of garlic, Minced


Dressing:
9 tablespoons balsamic vinegar
3 cloves garlic, minced
1 ½ teaspoons dried oregano
1 ½ tablespoon tomato paste
1/8 teaspoon each Salt and pepper
3/4 cup olive oil


Directions:
1. Cook Chicken strips with butter, parmesan cheese and garlic.

2. While the chicken is cooking, cook tortellini in boiling water according to the package directions. Drain and toss with a teaspoon of olive oil to keep from sticking. Let cool in colander.

3. In a large bowl, toss all the salad ingredients together after the pasta has cooled a little. *


4. For the dressing, add all of the dressing ingredients and process until completely combined and smooth. If serving the salad right away, immediately pour the dressing over the salad and toss well (you may not need all the dressing). Serve.

* You may also just do individual bowls.

Salisbury Steak

2 pounds ground beef
2 pkgs. Dry Onion Soup Mix
2 eggs
1 C. Dry Italian Bread Crumbs
1 tsp. Salt
¼ tsp. Pepper

Mix all ingredients very well. Shape into 10 oval shaped patties. Fry in a frying pan. Serve with mashed potatoes and brown gravy.

Pizza Bubble Ring

Pepperoni is the surprise inside each piece of this pull-apart snack ring.

6 to 8 tablespoons butter, melted
1 teaspoon Italian seasoning
½ teaspoon garlic powder

2 cans (12 oz each) Pillsbury Grand’s! Jr. Golden Layers refrigerated flaky original biscuits
40 small slices pepperoni (about 3 oz)
8 oz mozzarella cheese, cut into 20 pieces
¼ cup grated Parmesan cheese

1 ¼ cups pizza sauce, heated

Heat oven to 350°. Spray 12-cup fluted tube pan with No-Stick Cooking Spray.

In small bowl, mix melted butter, Italian seasoning and garlic powder.
Separate 1 can of dough into 10 biscuits; press or roll each into 3-inch round. Place 2 pepperoni slices in center of each biscuit round. Top each with piece of mozzarella cheese. Bring dough up around filling; press edge to seal and shape each into ball. Roll in butter mixture; place 10 balls in pan.
Sprinkle dough balls with Parmesan cheese. Repeat with remaining can of biscuits, placing balls over balls in pan. Pour remaining butter mixture over top.
Bake 33 to 38 minutes or until deep golden brown. Cool 5 minutes. Gently loosen bread from sides of pan. Place large heatproof plate upside down over pan; turn plate and pan over. Remove pan. Serve warm with warm pizza sauce for dipping.

Karen Kempton Griffin
I found this recipe on Pillsbury.com. We really liked it.

I already had regular sized sliced pepperoni, so that is what I used, I probably should have cut them in fourths; if using mini size I would use at least 4 per biscuit. Also the biscuits are more pliable if you let them set for just a few minutes before pressing them out. Next time I might use sausage, mushrooms and Canadian bacon in some of them along with the pepperoni, this way you would have a variety.

I used as main meal and serve with a side dish.

O Henry Bars

1 c. sugar
1 c. Karo syrup
2 c. peanut butter
5 c. Rice Krispies
6 oz. chocolate chips (1/2 bag)
6 oz. butterscotch chips (1/2 bag)

Bring the sugar and Karo syrup to a boil, then remove from the stove. Add the peanut butter, and mix well. Stir in the Rice Krispies. Pour the mixture into a greased (or sprayed with cooking spray) 9 x 13 pan. Combine the butterscotch and chocolate chips in a glass bowl. You can use a double boiler to melt them, or the microwave. Place the bowl in the microwave for 30 second intervals, stirring in between. It usually takes me about 1 minute total, to get them melted enough to spread. Be careful--they can scorch if in too long. Once it's melted, spread over the top of the Rice Krispie mixture. Chill until set, then cut into bars. Yum!

Made these yesterday, they were a big hit in our house last night.

I got this recipe courtesy of: http://brownpaper--packages.blogspot.com/2010/09/school-lunch-treat.html