Fish Tacos with lime-chili sauce

Sadly, I don't have a photo of the brilliance of fish taco dinner we had last night. You'll have to use your imagination. Regardless... it was Delicious with a capital D. And so fast!

fish bake
white fish fillets (tilapia is amazing & is a cheaper fish)
beaten egg
panko bread crumbs
{or buy breaded fish from the frozen section of your local Costco for additional save in time}
Beat one egg in a low dish with a fork for 30 seconds. In another low dish, pour in panko bread crumbs. Coat raw fish fillets in beaten egg. Then roll both sides of fish in panko bread crumbs to cover. Put aluminum foil on a baking sheet and place in 425 degree oven for 6 minutes. Flip over. Bake for 6 more minutes until crispy on top.


lime-chili sauce 
1/2 cup mayonaise
1/4 cup lime juice
2 tablespoons chili powder
1/2 tsp. srichacha sauce (more if you want it even spicier)
Mix together with spoon. Done!


the inner dressings
cabbage/lettuce chopped thinly into strips (shredded)
flour or corn tortillas (we love the uncooked Costco variety that you can cook on the stove in fry pan. so fresh!)

Generously spoon sauce onto cooked/warmed tortillas. Place fish on tortilla... spoon on more sauce. Top with shredded cabbage/lettuce. Devour.

Sidenote: I'll snap a photo next time we make this. Shouldn't be too long. :)

Lobster & Krab Bisque

• 1 cup onion, minced
• 1 cup carrot, minced
• 2 (10 1/2 ounce) cans chicken broth
• 4 tablespoons flour
• 6 tablespoons butter
• 1 cup heavy cream
• 1/2 cup cooking sherry
• 1 tablespoon lemon juice
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon cayenne pepper
• fresh chives, minced
• salt
• 1/2 lb raw lobsters, chopped or 1/2 lb lump crabmeat
Change Measurements: US | Metric

Directions:

Prep Time: 20 mins

Total Time: 1 1/4 hr

1. 1 Saute onion and carrot in 2 tablespoons butter until soft. Set aside.
2. 2 In 4 quart saucepan, melt 4 tablespoons butter and add flour, whisking constantly over medium heat until roux becomes light brown (about 5 minutes). DO NOT BURN!
3. 3 Slowly add chicken broth, whisking constantly to ensure mixture stays smooth.
4. 4 Add onions and carrots, cover, and simmer for 1/2 hour.
5. 5 Add cream, sherry, lemon juice, Worcestershire sauce, cayenne pepper, salt, and lobster or crab and simmer an additional 5 to 10 minutes.
6. 6 Garnish with fresh minced chives if desired.

Nara loved it!

Crispy Coconut Chicken Fingers

1-2 eggs (start with one and crack another if it runs out)

1/2 C flour

1 C sweetened coconut flakes

1 C panko bread crumbs

1 1/2 tsp garlic powder

3/4 tsp table salt

3/4 tsp curry powder

1/4 tsp onion powder

1/8 tsp cayenne pepper (you can leave this out if you want to skip the spice for the kiddos)

preheat oven to 450 degrees.

Give coconut a rough chop so it’s about the same size as the panko pieces

Combine it with Panko and spices in a shallow dish. Mix well to distribute all of the spices.

Place the flour in another shallow dish, and the egg in another. Give the egg a quick beating.

Working with one chicken tender at a time, dredge in flour…

then dip in egg…

And then finally coat in the coconut Panko mixture. Press in with your fingers to make sure the entire thing is well coated.

Place chicken tenders on a foil-lined baking sheet (for easy clean up!) that has been sprayed with non-stick cooking spray. I give mine a teeny drizzle of olive oil on top to help them crisp nicely, but it’s optional.

Bake in your 450 degree oven for about 20 minutes or until juices run clear. Try not to overcook them because chicken tenders go from perfect to overcooked really fast! If your tenders are on the small side, they could even be done in about 15 minutes so keep an eye on them. If they’re big they can take more like 25. The coconut will be nice and golden and the panko crisp, but light in color still.

The Dipping Sauce

Take Plain Yogurt, add crushed pineapple, add a dash of red pepper (opt.) Ta Dah!! All done and it's  delicious. Enjoy!

You could also use Ranch or Sweet and Sour

Enjoy!

Tasty Chicken Strips

I made tasty chicken strips tonight for dinner. They were pretty good. 

I combined 

Smoked Paprika

Salt & Pepper

Garlic

Onion Powder 

Crushed Corn Flakes (fine)

Preheat oven to 400o

Dip the chicken strips in veggie oil,eggs or butter. 

Then dip into the dry mixture. 

Place on a greased pan and cook for 25 min. 

Serve with your favorite dipping sauce.

peanut butter-oatmeal chocolate chip cookies

{photo courtesy http://www.browneyedbaker.com}

Oh. My. Goodness.

Really. My goodness. I have been looking for the perfect recipe for peanut butter cookies for so long. I started collecting PBC recipes back in college and I finally struck cookie gold! {thank you  browneyedbaker!} So soft, you would think they were fresh that afternoon... even if they are several days old. {if, of course, they last that long} I only made one modification to the recipe I found... more peanut butter!  Super easy and a fast recipe! Jack had so much fun helping!


ingredients

1 cup all-purpose flour

1 teaspoon baking soda
¼ teaspoon salt
1 stick (½ cup) unsalted butter, at room temperature

1 cup creamy peanut butter
½ cup granulated sugar
1/3 cup light brown sugar
½ teaspoon vanilla extract
1 egg
½ cup rolled oats
1 cup semisweet chocolate chips

directions

1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside. {we have calphalon trays so no greasing or prep needed}

2. On medium speed, cream together the butter, peanut butter, granulated sugar, brown sugar and vanilla extract, about 3 minutes. Add the egg and beat to combine. Sift in flour, baking soda & salt gradually until just combined. {a strainer works great for this... Jack likes to make it "snow"} Stir in the oats, and then the chocolate chips.

4. Drop dough onto prepared baking sheets about 2 inches apart. Bake for 10 minutes, or until the cookies are lightly golden. Cool completely on the baking sheet and then store in an airtight container at room temperature.