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!

Dinner · dinner in 30 minutes

Parmesan-Lemon Flounder

I’ve been trying to incorporate more fish into our diet – and cook it without frying it.  The recipe I tried for flounder fillets was so good that my husband said, “You can make that again any time you want!  You can make it tomorrow, if you want to!”  The Parmesan and Panko give a crunch and the lemon flavor brightens the flavor of the plain fish.
This is outstanding!  It also comes together so quickly, making it an “Under 30 minute entree’!  I’m so glad to have this recipe in my file of fast and delicious recipes!

Continue reading “Parmesan-Lemon Flounder”

Dinner · dinner in 30 minutes · Sunday Dinner

Honey-Lemon Glazed Salmon Salad

Happy Monday, friends!

I have a great recipe to share today!  Salmon has become a favorite dinner for us because:

  1. It’s fast!
  2. It’s delicious!
  3. It’s healthy and good for you!
    1. Promotes over all good health
    2. Fights cancer
    3. Makes bones stronger
    4. Fights neurological problems such as Alzheimer’s
    5. Helps eye health
    6. Better immunity…and more!

Those are all good reasons to learn to love this fish!!  But don’e miss the fact that it’s so good!

Last Sunday I thawed out Salmon filets for our dinner for after church.  I added a Honey-Lemon glaze to flavor the fish, then tossed up a  dressing with simple ingredients.  It Continue reading “Honey-Lemon Glazed Salmon Salad”

Cooking · dessert · Dinner · grilling · main dish

Catfish Sandwich and Easy Dessert

The meal I’m sharing today reminds me of childhood, only we’re going to take something simple and make it a little more special!

I love fish, but I especially love a fish sandwich!  I recently tried a Cooking Light recipe for…

Catfish Sandwich a

It was as amazing as it sounds! I used frozen catfish filets and we grilled them.  That alone added a great flavor to the fish, and of course it cooked up in no time.  This peanut sauce takes it up a whole new notch, adding great flavors to the sandwich!

Also, I don’t often make dessert for us on a weeknight, but for this meal, I wanted a little something sweet afterwards.  So, I did a flashback dessert, making a pudding parfait.  Again, it was bumped up a whole notch by doing two things:

  1. I used the new natural flavored Jell-O Pudding mix.  Have you tried them?  The Vanilla and chocolate have both been really, really good, and I’m not usually a fan of the instant varieties!
    Chocolate
  2. I made fresh whipping cream instead of Cool Whip!  Yum.  The end.

Let’s get on with the recipes!

Catfish Po’boy with Hoisin-Peanut Sauce

 

Ingredients

  • Sauce:
  • 1 teaspoon dark sesame oil
  • 2 tablespoons chopped onion
  • 1 teaspoon minced peeled fresh ginger
  • 3 tablespoons hoisin sauce
  • 1 tablespoon creamy peanut butter
  • 1 tablespoon fresh lime juice
  • 1/4 teaspoon sugar
  • Catfish:
  • 1/4 cup Thai chile sauce
  • 2 garlic cloves, minced
  • 4 (6-ounce) farm-raised catfish fillets
  • Cooking spray
  • Remaining ingredients:
  • 4 (2 1/2-ounce) hoagie rolls, split and lightly toasted
  • 2 cups shredded napa (Chinese) cabbage

To prepare sauce, heat oil in a small saucepan over medium heat. Add onion and ginger; cook 2 minutes, stirring frequently. Reduce heat to low. Add hoisin sauce, peanut butter, lime juice, and sugar; cook 3 minutes, stirring frequently. Remove from heat; set aside.

Prepare grill or broiler.

To prepare catfish, combine chile sauce and garlic in a large zip-top plastic bag. Add catfish; seal and marinate in refrigerator 30 minutes, turning bag occasionally.

Remove fish from marinade; discard marinade. Place fish on a grill rack or broiler pan coated with cooking spray. Cook 10 minutes or until fish flakes easily when tested with a fork.

Spread 1 tablespoon sauce over bottom half of each hoagie roll; top each serving with 1/2 cup cabbage, 1 catfish fillet, and top half of roll. Serve immediately.

Catfish Sandwich

Sometimes we overthink dessert. Why not do a simple dish like pudding and make it a little more special with fresh whipping cream and a berry!

Pudding Parfait

Mix up a package of Jell-O pudding. Let set until firm (about 5 minutes). Then you can either layer the pudding and the whipping cream, or you can line the dish with the cream and put the pudding over the top…Pudding in a Cloud!

I add a little powdered sugar to the whipping cream to sweeten it.

Top with a strawberry!

pudding 1

A fish sandwich and Pudding…it doesn’t get any more reminiscent or delicious than that!

Do you remember this pudding dessert as a kid?  

With love from my country kitchen,

Side dish · summertime · Uncategorized

Summer Luncheon ~ Salmon Croquettes

A couple weeks ago while visiting my family in Kentucky, my sister had my parents and me over for a summery lunch.  Everything was so delicious, and I promised I would get her recipe for the Salmon Croquettes for you all.  Today’s the day!

This is a great meal – it’s healthy, it’s economical, and it’s so yummy!  These are all things you could keep on hand for a busy night when you need supper in a hurry.  I chop up fresh red peppers and keep them in the freezer for recipes like this.  Why not plan on making this one night this week?

salmon 2

Salmon Croquettes & Mayo/Herb Topping

WHAT YOU NEED:

15 oz skinless, boneless pink salmon (I used Kirkland brand from Costco)

½ cup panko crumbs

½ cup finely chopped red sweet pepper

½ cup finely chopped green onions

1 egg, slightly beaten

2 TBL mayo

1 TBL yellow mustard

Topping:

½ cup mayo

3 TBL finely chopped fresh parsley

1 TBL fresh lemon juice

1 tsp bottled hot pepper sauce

  1. Mix topping ingredients.  Place in refrigerator until ready to serve.
  2. In a medium bowl combine salmon, bread crumbs, sweet pepper, green onions, egg, 2 TBL mayo, and mustard.  Shape into eight 2 ½ inch patties.  (about 1/3 cup each)
  3. Coat a large nonstick skillet with nonstick cooking spray. Heat over medium heat.  Add patties, cook 4-5 minutes or until browned. Spray the tops with cooking spray before flipping.   Continue cooking 4-5 minutes or until cooked through.  (160 degrees F)
  4. Place patties on a platter with a dollop of the mayo topping.

Her potato Salad tasted like something purchased in a nice deli!  This was a great addition to the Salmon!

POTATO SALAD

8 medium red potatoes

¼ cup chopped fresh parsley

¼ cup chopped green onion tops

1 cup chopped celery

3 hard boiled eggs, chopped

¼ cup diced pimento

1 TBL Dijon mustard

1 cup mayo

¼ cup sour cream

salt and pepper to taste.

1 TBL seasoned salt

Wash and cube potatoes, leaving skin on.  Boil potatoes for 15-20 minutes or until tender.  Drain and place in a large mixing bowl. Mix the remaining ingredients and gently fold into potato mixture.

Now, let me end this post with a fun and delicious way to have the taste of S’mores but with a little twist!  Pictured below is what we call Waffle Cone S’Mores:

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Take all the ingredients you would like to melt and roast together, add it to the inside of sugar cone or waffle cone. We have found that a good combination is chocolate, marshmallows and strawberries.  Fruit really adds the “over-the-top” edge!  The mini Reeses cups makes the perfect little cap at the top of the cone, and when it melts…wow!

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Pack it deep inside the cone, wrap in foil and set it on the grate over a fire or grill.  Try to wait patiently for everything to melt together – about 10 minutes.  Unwrap and enjoy!

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These are the kinds of treats summer was intended for!  Plus you have the fun of the fire, everyone standing around making their own dessert, laughing, munching and enjoying the summer evening.  What fun!

I hope you’ll put some part of this on your menu soon.  What a great recipe for your family, and one special enough for entertaining with as well!

With love from my country kitchen,