dinner in 30 minutes · Fish · Mexican Food · Side dish · Tacos

A New Twist On Taco Tuesday

If you grimace at the thought of Fish Tacos, it’s probably because you’ve never had a really tasty one! We are HUGE taco fans in any shape or fashion, so I am always willing to try a new recipe for our favorite fare because they come together in under 30 minutes, they’re healthy when broiled, and they’re so yummy!

Smoky Tilapia Tacos

I recently came across a new recipe for Fish Tacos in my favorite source – a Cooking Light Magazine. If you’ve been with me for any length of time, you know I adore their recipes. They did not disappoint! This has become my new favorite Fish taco recipe! Their recipe has a little kick added, which I have found the fish really needs in order to be exceptional. Don’t worry if you don’t have all the seasonings, just wing it and enjoy! I’ll share my substitutions and omissions in the following recipe.

Smoky Tilapia Tacos

Ingredients

  • 1 teaspoon garlic powder
  • 1 teaspoon Spanish smoked paprika –I used regular paprika
  • 1/4 teaspoon ground coriander – I left this out
  • 1/4 teaspoon freshly ground black pepper
  • 3/8 teaspoon kosher salt, divided
  • 2 pounds tilapia fillets – I used frozen Polluck
  • 1 tablespoon olive oil
  • 1 tablespoon finely chopped fresh cilantro – I’m not a huge fan, so I omitted this
  • 2 teaspoons canned chopped green chilies
  • 1 diced peeled avocado
  • 12 (6-inch) corn tortillas – I used my homemade flour tortillas
  • Cooking spray
  • 6 lime wedges

How to Make It

Preheat broiler to high.

Combine first 4 ingredients and 1/4 teaspoon salt. Brush fillets with oil, and sprinkle with spice mixture. Place fillets on a baking sheet. Broil 6 minutes or until fish flakes easily when tested with a fork.

Combine remaining 1/8 teaspoon salt, cilantro, chilies, and avocado in a bowl; lightly mash with a fork.

Heat tortillas on a grill pan coated with cooking spray 20 seconds on each side or until lightly charred. Divide avocado mixture and fish among tortillas. Serve with lime wedges.

To accompany the tacos, Cooking Light suggested a recipe for Pinto beans which are canned, and are cooked very similarly to the way I share here. Then they are topped with the best cream! I added this cream to the tacos, too, which gave them such a full flavor! These take only Minutes to put together!

My husband declared he’d rather I never fix refried Beans again, and only serve these with Mexican food. I heartily agree! I bet you will, too!

Simmered Pinto Beans with Chipotle Sour Cream

Simmered Pinto Beans with Chipotle Sour Cream

Ingredients

  • 2 teaspoons olive oil
  • 1/2 cup chopped onion
  • 1/2 cup chopped red bell pepper
  • 1/2 teaspoon ground cumin
  • 2 garlic cloves, minced
  • 1/2 cup unsalted chicken stock
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 (15-ounce) can unsalted pinto beans, rinsed and drained
  • 1 tablespoon lemon juice
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 3/4 cup reduced-fat sour cream
  • 3 tablespoons low-fat buttermilk
  • 1 1/2 teaspoons minced chipotle chiles, canned in adobo sauce

How to Make It

Heat a saucepan over medium-high heat. Add oil; swirl to coat. Add onion, bell pepper, cumin, and garlic; sauté 2 minutes. Add stock, salt, black pepper, and beans; simmer 7 minutes. Stir in juice and parsley.

Combine remaining ingredients; serve with beans.

Pure heaven!

Refresh your Taco Tuesday by fixing a fishy version with a side of the BEST beans you’ve ever eaten!

Brunch · Side dish

Two Southern Dishes for Christmas

Today we’ll be celebrating an early Christmas with one of our daughters, her husband and my GRANDSONS!  I decided  it would be fun to have brunch together.  I had taken a Bacon and Cheddar Grits Quiche to our recent Church ladies’ fellowship, and after making it again, I was reminded that it was something my family loves.  The quiche will be the main star of our meal!  It’s pictured below.   

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This recipe is amazingly delicious!  The crust is not pastry, but cheddar cheese grits.  Continue reading “Two Southern Dishes for Christmas”

Side dish · Thanksgiving

Delicious Thanksgiving Sides

Is Thanksgiving about the turkey or is it really about the sides that go along with it?  After our early celebration that happened last Friday, I’m pretty sure it’s all about the SIDES!  To help with the meal, Whitney made Mac and Cheese (I’m sure she’ll share it with you!)and  Alli made Sweet potatoes – both were scrumptious!  We try to please all the men at our gatherings, so there are lots of potatoes and starches (carbs!).  I made mashed potatoes, of course, but when I tried to decide what other vegetables to make, I didn’t want to throw in something weird…you know, like brussel sprouts or roasted cabbage.  But I did want to change it up just a little. Continue reading “Delicious Thanksgiving Sides”

Lightened Up Recipe · Side dish

Lightened Up Easter Menu

I love having options, and when it comes to cooking, it’s even more true!  Making Easter dinner made me challenge myself to find recipes with a little less calories and carbs, since most in my family are trying to watch both.  We splurged a little, but it was a good feeling to know that things were made lighter this year! I love the option of making our favorite recipes, but reducing the calories in them!

Spiral Glazed Ham
Baked Potato Casserole
Green Beans with Almonds
Strawberry Kale Salad
Rolls ~ Deviled Eggs
Light Coconut Pie and Light Chocolate Pie

I tried a new potato dish that was really good, but healthier by tweaking just a few ingredients!

 

Baked Potato Casserole

8 medium potatoes (about 2 1/2 to 3 lb. total), peeled and cut into 1-inch chunks
1 cup Evaporated Lowfat 2% Milk
1/2 cup light sour cream
1 teaspoon salt
1/2 teaspoon ground black pepper
2 cups (8-oz. pkg.) shredded 2% cheddar cheese, divided
6 slices turkey bacon, cooked and crumbled, divided
Sliced green onions (optional)

Directions :

Place potatoes in large saucepan. Cover with water; bring to a boil. Cook over
medium-high heat for 15 to 20 minutes or until tender; drain.
Preheat oven to 350° F. Grease 2 1/2- to 3-quart casserole dish.
Return potatoes to saucepan; add evaporated milk, sour cream, salt and pepper.
Beat with hand-held mixer until smooth. Stir in 1 1/2 cups cheese and half of bacon. Spoon mixture into prepared casserole dish.
Bake for 20 to 25 minutes or until heated through. Top with remaining 1/2 cupcheese,
remaining bacon and green onions. Bake for an additional 3 minutes or until cheese is melted.
TIP:
This casserole can be assembled ahead of time and refrigerated. Cover with foil and bake at 350° F for 40 to 45 minutes or until heated. Uncover; top with cheese,
bacon and green onions; bake for an additional 3 minutes or until cheese is melted.

For dessert I made two pies from Cooking Light – Chocolate and Coconut.  Both are still decadent!

We all splurged a bit for Easter, but maybe that was because we felt a little better about the healthier options in other food!  Did you splurge at Easter or stay to the healthy side?

denise a

Side dish

Creamy Potato Stacks with Thyme

potato stacks 3a

“You eat with your eyes first!”

Oh, I love it when simple food is made a little fancier and prettier for a special dinner.  I love Au Gratin Potatoes, but a casserole dish of them is usually too messy to set on a table in hopes for a pretty presentation.  However, recently I found a recipe for a bumped-up version of these delicious spuds.  The Au Gratin recipe is basically made in individual servings by putting stacks of potatoes into muffin tins!  It’s genius!  This tweaked recipe is also super delicious and pretty to serve, plus these cook faster than a whole pan of Au Gratin Potatoes!  That’s a win-win!

potato stacks 4

I don’t own a mandolin for slicing, but my food processor does a fantastic job at making super thin slices of vegetables and it’s not nearly so scary to use!  These are creamy, delicious AND pretty!!

Creamy Potato Stacks With Thyme

INGREDIENTS

  • 1 1/2 cups heavy cream
  • 1 sprig fresh thyme
  • 2 garlic cloves, minced
  • 1/2 tsp. nutmeg
  • 2 lbs. medium russet potatoes (about 4-5), peeled and sliced 1/8 to 1/16 inch thick
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • freshly grated parmesan cheese

Instructions:

  • Preheat the oven to 375F. Spray 12 cup standard muffin pan with nonstick cooking spray.
  • In a small sauce pan, whisk together cream, thyme, garlic, and nutmeg. Bring to a slow simmer and remove from the heat. You want the cream just heated through. Discard the thyme.
  • Toss the potato slices with salt and pepper and layer into stacks in the prepared muffin cups, filling each one to the top but not over the top.
  • Spoon cream over each potato stack, filling almost to the top. You will have couple or so slices exposed. Sprinkle with parmesan cheese.
  • Bake for 25-30 minutes or until the potatoes are knife tender and golden brown on top.
  • Remove the muffin pan from the oven and let sit for 5 minutes. Run a knife around the edges to loosen up the stacks and carefully remove to a serving platter.

potato stacks

potato stacks 2

What dish can you think of that needs to be made a little prettier to set on the table?  Would individual servings help with presentation?

With love and little bit of carbs,

denise a