Tilapia Fish Tacos

Let's just say I completely rocked it in the kitchen!!! This was so easy to make and the taste was unbelievable. I have never tasted a fish taco anywhere that had this much flavor. The white sauce was so delicious.

I got this recipe from my friend Alexis. I believe she got it from Allrecipes.com. You can use any type of white fish I'm sure but the tilapia was amazing. My hubby was very quiet and the whole time he was eating all I heard was "mmmmm...mmmmm"...so I know it had to be good. We served it with lime wedges and a simple pico de gallo which complimented the flavor even more. Please try this dish, it was super simple...you will not be disappointed.

1 quart oil for frying

1 lb Tilapia or any type of white fish, cut into small strips

1 package corn tortillas

cabbage, shredded

Batter:

1 cup all purpose flour

2 Tbl cornstarch

1 tsp Baking Powder

1/2 tsp salt

1 egg

1 cup beer

Sauce:

1/2 cup plain yogurt

1/2 cup mayonnaise

1 lime, juiced

1 jalapeno pepper, minced

1tsp minced capers

1/2 tsp dried oregano

1/2 tsp ground cumin

1/2 tsp dried dill

1 tsp ground cayenne pepper

To make beer batter: In a large bowl, combine flour, cornstarch, baking powder, and salt. Blend egg and beer, then quickly stir into the flour mixture (may be a little lumpy)

To make white sauce: In a medium bowl, mix together yogurt and mayo. Gradually stir in fresh lime juice until consistency is slightly runny. Sean with jalapeno, capers, oregano, cumin, dill and cayenne.

Heat oil in deep fryer or heavy deep skillet.

Dust fish pieces lightly with flour. Dip into beer batter, and fry until crisp and golden bornw. Drain on paper towels. Lightly fry tortillas, not too crisp. To serve, place fried fish in a tortilla, and top with shredded cabbage, and white sauce.

Steam Fresh Bag Recipes...GREAT IDEA!!!

Yesterday on Facebook one of my friends, Sheridan's status read "Just made 20 Steam Fresh Bags"...so of course, this peeked my curiosity so I commented "what in the world are those?". She wrote me back and said they are bags of uncooked food she makes ahead of time and then throws them in the freezer. She said it has been working out awesome because it's total portion control and her husband has lost 6 lbs in 2 weeks eating these. I told her I wanted to learn more and to send me info. She sent me recipes and pictures of the finished product right out of her freezer.

I'm going to post them here for you guys because I'm giddy excited about this. I haven't tried it yet but I'm going to the store today to buy one of the recipe ingredients and the Steam Fresh Bags. I will make it and do an update. But for now check out this idea...very cool for the moms that work, men that don't cook, or just the all around busy busy person.

Here's her recipes and all the info she sent me:

The intention is to fill the bags with more veggies than carbs. I always make a big salad before with whatever dressing, fat or no fat, and then one of the bags. Daniel is doing really well with these. I just take one hour and make a ton of them and freeze them. I mix up and add or take away so each bag is different. I add full sugar/fat sauces. But you can add spices so that there is barely any additional fat or sugar added. Get creative in the spice section, salt/pepper, curry, lemon/pepper, chili pepper, cinnamon, taco seasoning, you name it. Replace veggies with ones you like if you don't prefer the ones I put. Add nuts too! Each box of medium steam fresh bags have ten each in them (you can find them by the ziploc bags)

Sweet and Sour Chicken:

divide chicken and veggies into 4 portions and put into each bag seperately

1 pound skinless/boneless chicken strips diced
1 can pineapple1 red or green bell pepper diced
1 white onion diced
1 jar of sweet and sour sauce (just put 1 to 2 tablespoons in each bag)
1 bag of Uncles Bens 90 second rice

Teriyaki Chicken and Asparagus:

1 pound skinless/boneless chicken strips diced
1 stalk of asparagus
1 carton of mushrooms
1 onion diced
1 can water chestnuts
Garlic (1-2 cloves per bag)
1 jar of teriyaki sauce (1 to 2 tablespoons in each bag)
1 bag of Uncle Bens 90 second rice

Curry Lamb:

4 lamb steaks (cheap at Bashas,like $2 a piece)
1 small bushel fresh mint (put 3-4 leaves in each bag)
1 tablespoon curry spice
1 Garlic (1-2 cloves per bag)
1 carton of portobello mushrooms
1 zuchinni sliced
1 onion diced
1 bag of Uncle Bens Basmati 90 second rice

Steak and Asparagus:

4 medium sized steaks
1 Garlic (1-2 cloves per bag)
1 onion diced
1 carton mushrooms
1 stalk of asparagus
2 white potatoes diced
1 bag baby carrots
salt/pepper to taste

Buffalo Chicken:

1 pound diced chicken
1 bottle buffalo marinade (1 to 2 tablespoons per bag)
one onion diced
2 white potatoes cubed

Fajitas Fun:

1 pound stir fry beef
1 onion sliced in circles
1 red or green bell pepper
1 jalepeno (if your brave enough)
one pack taco seasonings
one 90 second bag of spanish rice
with or without a pack of tortillas you have fajitas

Honey Mustard Salmon:

1 large salmon sliced into fours
Honey Mustard (1-2 tablespoons to bag)
1 scallion diced
1 garlic (1-2 cloves per pack)
1 yellow squash sliced
1 carton white mushrooms
one pack gnochi

Beef and Broccoli:

1 pound stir-fry beef sliced
1 onion
1 garlic minced
1 stalk broccoli
1 can water chestnuts
1 bag baby carrots
teriyaki or soy sauce to taste
one bag 90 second brown rice

Chicken Tortellini:

1 pound chicken strips
1 onion
1 garlic
1 can spaghetti sauce (2-3 ts per bag)
1 carton portobello mushrooms
1 bag shredded cheese(put a small handful in the bag, or after you cook it)
1 zuchinni diced
1 medium bag frozen cheese tortellini or ravioli

Each Bag States on the front how long each piece takes. I do between 5-7 minutes for each one. You have to live and learn, depending on how your microwave is, your portions sizes ect. If it isnt cooked, put it back in for 2 minutes and you are golden.

Sheridan with her son Carter

Thanks Sheridan...great idea!!!

Shrimp Tempura Rolls

We love, REALLY love going out and having some great sushi for dinner. It just seems that prices for sushi is going up, up, up. About 5 years ago, I decided that instead of going out for the sushi we love to eat, I'd make it at home. It's been a hit ever since and it's truly a treat. My family and I love making Mama Rolls and Shrimp Tempura Rolls. Next time your craving cooked sushi, make it at home! It really is so easy, anyone can do it. You get more for the money and there's something about sushi made at home. You're family will love you for it.

What you need:

1 package of roasted seaweed sheets
4 cups of cooked Nishiki rice (sushi rice)
cream cheese
1/4 of a cucumber, sliced into thin strips
1 small package of imitation crab
mayo
toasted sesame seeds

Shrimp Tempura:

10 shrimps
1 egg
1 cup of flour
oil

Crab Sauce:

imitation crab, diced finely
1/3 cup of soft cream cheese (room temp)
4 T of mayo

Take your diced imitation crab, 1/3 cup of room temp cream cheese and 4 T of mayo and mix into a bowl. Add a pinch of salt. Put back in fridge for about 20 minutes.

While your crab sauce is chilling out in the fridge, take your shrimp, de-vained, de-shelled and place into the egg and then into the flour, coat well and put into hot oil and cook until golden brown. Remove and let sit on paper towels until you are ready to assembly the sushi rolls.

Lay down a big piece of saran wrap on a flat board. Take 1 sheet of the roasted seaweed and lay out flat. Take your hands and run them under cold water and then get a handful of the rice (make sure your hands are wet), place the rice all over the seaweed. You want enough rice to cover the sheet. Once it's coated with the rice, take the sesame seeds and sprinkle all over the rice. Carefully flip the seaweed shit over, rice down and with your hands, firmly press down to get the rice nice and tight.

Take your shrimp tempura and cut each shrimp in half, long way. Place shrimp on the short edge of the seaweed, add the crab sauce, add a few slices of cream cheese, sliced cucumbers and if you want, you can even add a slice of imitation crab (I always do). Once you do that, carefully take the saran wrap and the edge of the seaweed and roll up super tight, roll until it's completely rolled up. Using the saran wrap add slight pressure to the roll to get all the ingredients to snug together. Once your roll is finished, I use a bread knife and slowly cut slices. Serve with wasabi, ginger and soy sauce.

Smoked Salmon Spread

This time of year just makes me giddy. Okay, so does winter, summer and fall, but spring has sprung and that means showers...bridal showers, that is. And baby showers, and anniversary parties and...I could go and on and on. I'm a sucker for cute quaint parties. I love a party in any way, shape or form especially when there is food involved. I have my go to favorites but I have been trying some new ideas lately. When I need a quick, easy and tasty appetizer, I always turn to the internet and the first person I look to is the Barefoot Contessa. Ina Garten's style is exactly what I love. It's classy yet quick and easy. I saw this salmon spread and had to try it. Not only was this fabulous and will definitely be served at my next tea party or bridal shower, but this spread is so versatile, it can be served on bagels for a morning or afternoon snack for your entire family to enjoy. I used fresh lemon and I just don't think you can do any better than a fresh squeezed lemon, especially with any type of seafood. You have to whip up a batch of this...you won't be disappointed!

Smoked Salmon Spread

8 ounces cream cheese, at room temperature
1/2 cup sour cream
1 tablespoon freshly squeezed lemon juice
1 tablespoon minced fresh dill
1 teaspoon prepared horseradish, drained
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 pound (4 ounces) smoked salmon, diced

Cream the cheese until smooth (my cream cheese was really soft so I just gave it a really good stir). Add the sour cream, lemon juice, dill, horseradish, salt, and pepper, and mix. Add the smoked salmon and mix well. Chill for several hours...overnight is even better. Serve with cut veggies, bagel chips, crackers or crusty bread.

Broiled or Grilled Salmon with Creamy Lemon Sauce

WOW! This was tasty! We have been trying to get more fish in our diet and I am a HUGE fan of lemon. I saw this recipe in the South Beach Diet cookbook and I had to try it. This dish is virtually carb free. It was just amazing. So lemony and the capers just burst with flavor. I loved it and so did Scott. I broiled one piece of salmon and grilled another piece. I wanted to taste the difference. Hands down the grilled salmon took the prize but the broiled was very good as well. This recipe is super easy and super fast.

Salmon with Creamy Lemon Sauce

1 tablespoon extra virgin olive oil

1 clove garlic, minced

1/4 cup lemon juice

(I used fresh squeezed lemon,

I think it's so much better than store bought lemon juice)

2 tablespoons capers

1 teaspoon lemon-pepper seasoning

1/2 cup low fat sour cream

1 1/2 pounds salmon fillet

Preheat the oven to 350 or fire up the grill. Coat a baking sheet with cooking spray.

Heat the oil in a small saucepan over medium heat. Add the garlic and cook for 1 minute. Reduce heat to low. Stir in the lemon juice, capers, and lemon-pepper seasoning and cook for 5 minutes. Add the sour cream and cook for 5 minutes, or utnil heated through.

Meanwhile, place the salmon on teh prepared baking sheet and bake for 20 minutes, or until the fish is just opaque. Or throw the salmon on the grill. Grill until fish is flaky. Serve with the sauce.

Oyster Stew/Soup

Growing up, my father would make oyster soup and us three girls would fight over a bite! Of course, not everyone likes oysters but if you do, you must try this soup. In North Carolina, this dish a huge hit and they call it, "Oyster Stew". Soup or Stew, if your a fan of the oyster, you must try this easy, flavorful soup.

1 8 oz can of oysters, broth and all
1 cup of milk
1 tablespoon of butter
salt and pepper

I start off by putting the milk in a small pot and add the butter, cook until the butter is melted and then add the oysters. Remember, you get a lot of the base flavor from the liquids found in the can of canned oysters...don't drain, ADD TO YOUR SOUP!

Add pepper and a pinch of salt...serve with crackers and enjoy!

-Jenifer

Rookie Cookie's Hoisin Marinated Salmon

As you all know, I frequent Rookie Cookie's food blog frequently...in fact, like every day. You have to go check her out...good food and fun humor. I just can't get enough of it. When she posted this salmon recipe, I ran out that day and bought the ingredients that I didn't have on hand. Namely the hoisin sauce. I had never used this stuff but let me tell you, I will be using it A LOT more now that I have a whole bottle of it. This stuff is awesome...I could drink it right from the bottle...it's that good! I will be trying the marinated steak and the hoisin ribs recipe right off the bottle.

Hoisin-marinated Salmon

3 Tbsp soy sauce

2 Tbsp hoisin sauce

2 Tbsp olive oil

1 Tbsp lemon juice

2 garlic cloves, minced

2 scallions, minced

1 Tbsp minced ginger

1/4 tsp ground pepper

4 1/2 oz salmon portions, skin on

Combine all ingredients, except for the salmon, in a Ziploc bag. Seal and shake to combine. Open and add salmon. Seal again and squish around so that each salmon portion is coated in marinade. Put in the fridge and let sit for at least 30 minutes and no more than 6 hours. Thirty minutes before cooking, set salmon out to come to room temperature. Set oven to 375 degrees. Spray a large baking sheet with non-stick spray. Place salmon portions on tray, about 2 inches apart. Cook for 15-18 minutes. Remove from sheet and place on a serving platter. Rookie suggested serving it with rice, but since I am trying to watch the carbs and the sauce already has sugar in it, I just served it with steamed brocooli and a green salad.

*Per Rookie's suggestion, I doubled the marinade. Also, I did not have scallions so I just used one yellow onion. And, my salmon didn't have the skin on...I don't buy that kind...that little silvery iridescence just freaks me out.

**I wanted to sprinkle something green over the top of the fish before I took the photo, but didn't have parsley. The only thing I had in the fridge was cilantro. I cut some up and sprinkled it on the fish...mainly just for the picture. Scott ate that piece and said the cilantro was delicious on the fish. Who knew???

Super Easy Shrimp Scampi

This dish is so delicious and so easy and SO fattening. Which of course means it's something I've been eating for quite some time. Even though, I will not be eating this anytime in my near future as I am on a diet...EEK! That's right folks, I'm dieting. So this might/maybe be my last posting for a FAT GUT BUSTING meal and I might move on to healthier things to post. BUT before you decide to stop checking our blog now...Jen is still on and I'm sure until she's done nursing sweet Gillian she'll have some yummy gooey food to post. So here's to you enjoying one of my family's favorite meals. My mom got this recipe from my mother-in-law, long before I was her daughter-in-law and made it for my family all the time. We call it Spaghetti Shrimp as we used Angel Hair Pasta or Thin Spaghetti but my mother in law always uses Fettuccine noodles. Try it out...you will NOT be disappointed.

Shrimp Scampi

1 lb raw deveined shrimp
1 stick butter
4-5 cloves garlic, presses, minced
2 Tablespoons cornstarch in 1/4 cup water
1/4 cup chicken broth
Salt and Cracked Pepper, to taste

Boil your noodles first. When your noodles are almost al dente, melt butter in large skillet. Saute shrimp and garlic till they change color, just a few minutes. Add cornstarch mixture and chicken broth. Season with salt and pepper. Serve over hot, cooked fettuccine noodles, or mix together and serve.

Fried Oyster Po Boy Sandwich

My husband Bart, who is from North Carolina.

Oh Carolinas! I must be missing the East Coast because the past week, all I want is pulled pork, red velvet cake, collard greens and hush puppies. One thing I really missed was the oysters! They say that oysters are in season with the months ending in "ER", so basically, September, October, November and December. When in South Carolina, Bart took me to Calabash, North Carolina for some of the best seafood I've ever had. Calabash style seafood refers to fresh seafood, lightly battered and fried to order. It's DELISH!

I was able to find fresh shucked oysters the other day and I had to buy them, at $9.99 a pound, I was able to get at least 25 great oysters, perfect for a Po Boy Sandwich, or two, or three....

Ingredients:

Shucked Oysters

Flour

Oil

Salt

Look how plump this bad boy is!




Take an oyster and dip into all purpose flour.

Now dip it into an egg wash.

You only need 5 or 6 oysters per sandwich but I made a few extra to nibble on.

Add to hot veggie oil and cook for 4 minutes or until golden brown and crispy to the eye.

Once cooked, place on paper towels to drain excess oil. Sprinkle with salt.

I made homemade tarter sauce to add to the sandwich. If you don't like tarter sauce, just squeeze fresh lemon on the oysters.

Need tarter sauce? It's simple:

Take some mayo, sweet relish, some lemon or lime juice and onion salt. Mix well and let sit for at least an hour before you use it. I like lots of relish in mine. If you don't have relish, just chop up some pickles and add to the mayo.

New England Clam Chowder

Mmmmmm...SOUP! I love love love soup. And I have to say...this is by far one of the best recipes I've made since I started this whole crazy cooking thing. It was really easy. The consistency was right on...not too thin and not too thick. And the best part...the taste! It was so yummy. I am lame and used canned clams, but I will for sure use fresh clams next time and compare the two. I'm sure the fresh are out of this world.

New England Clam Chowder

2 cups Russet Potatoes (peeled and cubed 1/2" x 1/2" pieces)

1 stick butter

2 Tbsp diced green onion (bulb only)

1/4 cup flour

2 cans minced clams (6.5 oz with juice)

1 tsp sea salt (or to taste)

16 oz Half and Half

1/2 cup whole milk

1/3 cup clam juice

3 - 4 strips bacon, cooked and coarsely chopped

Fresh Parsley (minced for garnish) (really adds to the flavor)

Place potatoes in saucepan and cover wih water, cook on medium heat until tender. Remove potatoes from heat, drain and set aside. In 2 quart saucepan on medium low heat melt butter, add diced onions, cook until onions are slightly clear in color. Add flour to butter and stir briskly. Mixture will start to thicken. Add half and half a little at a time whle stirring briskly. Mixture will be creamy and will look like thick cream. Place salt, clams and juice, potatoes, bottled clam juice and milk with mixture. On medium low temperature bring chowder to a slow boil. Turn temperature down to low, add bacon, and let chowder simmer gently for 15 minutes, stirring frequently.

Enjoy!

Marinated Salmon

Once again, I snuck into the recipe archives of my favorite food blogger Rookie Cookie and I found this. At first I wasn't sure but then I was off reading some other food blogs and found out that she wasn't the only that has done this...so I gave it a try! 3 words...WOW WOW WUBBZY...(that's a show my kids watch..I love those words). It was so good. It put this sweet glaze all over the salmon and once cooked, the taste is unbelievable. Try it out...it's easy and it's good!

Marinated Salmon

Put salmon portions into a ziploc bag. Add as much A1 as needed to cover salmon. (I used the steak sauce from Fresh and Easy and it was awesome). Put in fridge and let it sit for a few hours.Turn on broiler. Line a cookie sheet with tin foil and spray with vegetable oil spray. Put salmon on the cookie sheet, season lightly with kosher salt and pepper and broil until cooked through or it flakes with a fork (about 10 minutes).