Somethin’s Fishy Tacos

3 Tbsp. mayonnaise
Grated zest and juice of 1 lime
3 C. coleslaw
2 scallions, white and green parts, chopped
2 Tbsp. chopped fresh cilantro, optional
Salt and pepper
3 Tbsp. olive oil
1 lb. fish fillets (unbreaded), cut into 6 equal portions
1 tsp. chili powder
Salt
¼ C. all-purpose
12 corn tortillas, heated

To make the slaw, mix the mayonnaise and lime zest and juice in a medium bowl. Add the coleslaw mix, scallions, and cilantro, if using and mix well. Season with salt and pepper. Let stand while making the fish for the tacos. Heat the oil in a large skillet over medium heat the oil is hot but not smoking. Season the cod all over with the chili powder and then the salt.

Place the flour in a small bowl. Coat each piece of cod in the flour, shaking off the excess. Add to the skillet and cook, turning once, until golden brown, about 6 minutes. Transfer the cod to a plate. Place tortillas in a napkin-lined basked and close the napkin to keep the tortillas warm.

Serve the tortillas, fish, and lime slaw at the table. To make each taco, place 2 tortillas, slightly overlapping, on the plate. Top with 1 piece of fish and break it up with a fork. Top with a spoonful of the lime slaw and roll up the taco.

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Gooey Mexican Chili Cheese Dip

1 lb. cream cheese, softened
2 16-oz. cans chili (with or without beans and meat)
2 lb. shredded Mexican cheese blend
1 bag tortilla chips

Preheat oven to 300 degrees.  Using a 9X 13″ baking pan, spread cream cheese on the bottom.  Create one layer with chili followed by shredded cheese to cover the top.  Place pan in oven and bake for 15 minutes or until cheese has melted.  Serve with favorite tortilla chips. (To make more, double recipe and layer twice)

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Italian Style Potato Wedges

6 large potatoes cut into wedges
1 T. Italian seasoning
2 garlic cloves, minced
1 1/2 tablespoons olive oil
salt to taste

Preheat oven to 375 degrees.  Line potato wedges in a 9X13 inch, ungreased glass casserole dish.  Mix all other ingredients in a small bowl and pour over potato wedges.  Stir to coat potatoes well.  Place in over uncovered and bake until potatoes are tender (approximately 45 minutes), being sure to stir every 15 minutes or so.

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Mexi Morn’ Tofu

3 cups egg whites
3 tablespoons soy sauce
1/4 teaspoon ground black pepper
1/2 cup diced onions
2 tablespoons chopped roasted green chili
6 tablespoons chopped fresh chives
1/2 pound soft tofu
1 teaspoon turmeric
1 fresh tomato, peeled, seeded and diced
2 garlic cloves, minced
1/8 teaspoon ground cumin

Beat egg whites until broken up and they start to foam in a small bowl.  Add finely crumbled tofu to egg whites and mix.  Next, add in the soy sauce, pepper and turmeric and set mixture aside.  Over medium heat, combine and cook tomato, onion, cumin, garlic, and green chili in a large frying pan.  Cook until onions are see-through and all liquid has evaporated.  Add tofu mixture to the skillet and stir well.  Scramble complete mixture until egg whites have been cooked completely.  Once scrambled sprinkle with chives and serve.

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Italian Baked Potatoes

4 large baking potatoes
Dash of olive oil
1 cup ricotta cheese
1 cup Italian Shredded Cheese blend
2-3 garlic cloves, minced
2 T. chives, chopped
2 T. parsley, chopped
Salt and Pepper

Preheat the oven to 425° Fahrenheit.

Put the potatoes on a large baking sheet, prick them with a fork and brush with olive oil. Bake in the preheated oven for about 1 hour or until cooked through.

Cut the tops off potatoes lengthwise, scoop out potato, while leaving about a 1/2inch of the shell. Put the shells back into the oven and cook for another 10 minutes.

Meanwhile, mix together the ricotta cheese, the potato you scooped out, garlic, chives and parsley and add salt and pepper to your taste. Add the filling to each potato shell, top each with 1/4 of Italian cheese blend and put them back into the oven for another 10-15 minutes.

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El Choco Biscuits

1 cup all purpose flour, sifted
1 tsp baking powder
½ tsp baking soda
2 tbsp cocoa powder
½ cup light brown sugar
1 egg, lightly beaten
1/3 cup vegetable oil
1/3 cup high quality chocolate, chopped

Preheat the oven to 350°F.

In a mixing bowl, combine sugar, egg and oil and mix with a fork. Add the chocolate pieces flour and cocoa powder. Mix.

With your hands knead the dough carefully and form balls with 1 tbsp of dough. Grease a baking tray and put the balls on the tray, leaving 1.5inches of room between them. Bake for about 12 minutes, let them rest on the tray for another 5 minutes and transfer the cookies onto a wire rack to cool.

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Easy Peasy Sweet Tostadas

4 small flour tortillas
Olive oil
4 tbsp mango chutney
1 cup cooked, shredded turkey
1 cup cheddar, grated
1 T. white onion, finely chopped

Preheat your oven to 400°F.

Brush each tortilla with olive oil.  Arrange them with oil side down on a large baking tray. Cover the tortillas with mango chutney, then turkey, cheese and onions.

Put them in the preheated oven until crispy (about 8 minutes).

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Chicken Fried Rice

4 cups cooked long grain rice
8 oz chicken breast, cooked and shredded
2 eggs, lightly beaten
1tsp.  of olive oil
2 tsp peanut oil
1 red pepper, diced
6 green onion, thinly chopped
¾ cup frozen peas
¾ cup cooked corn kernels
2 tbsp soy sauce
½ cup bean sprouts

In a large wok or frying pan, heat oil and pour in lightly beaten eggs until set. Slide eggs on a plate and cut into thin slices.

Add peanut oil, green onions and pepper to the wok and quickly stir fry ingredients until soft. Add chicken pieces, rice, corn and peas and cook until hot. Mix in the soy sauce and bean sprouts and stir fry quickly, about 1 minute.

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Cajun Blackened Chicken Recipe

Ingredients and Equipment:

Chicken parts
Cajun spice mix (recipe follows)
Large cast-iron skillet

Cajun Spice mix:

5 tsp paprika
1 tsp ground dried oregano
1 tsp ground dried thyme
1 tsp cayenne powder (more to taste)
1/2 tsp finely ground black pepper
1/2 tsp finely ground white pepper
1/2 tsp garlic powder (optional)

Mix spices very well, and store in an air-tight container. Or, use a commercial Cajun spice mix.

Skin parts, and remove excess fat. Rinse and pat mostly dry. Coat with spice paste. Arrange in hot skillet. Cook 5 minutes on each side, or until spice paste darkens up. Lower heat and continue cooking until
done (juice should run clear, not pink, if a thick piece is pierced deeply with a knife tip), or finish in a 350 degree oven.

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Chicken Kiev Recipe

4 large chicken breasts
4 Tbsp butter
4 cloves garlic (crushed)
2 eggs
1/2 cup milk
2 cups bread crumbs
1 tsp black pepper
1 tsp salt
1 tsp garlic powder
a couple of dashes of dried parsley

Preheat your oven to 350 F. Pound your chicken until it is the same thickness through out the breast. Then place the butter, the garlic and the parsley in the center. Roll the chicken up tight and seal it with tooth picks. Then mix the eggs and the milk until smooth. Mix the bread crumbs, salt, pepper, and garlic powder together. Dip the chicken on the milk/egg mixture, and roll it in the bread crumbs. Then bake for about 15-20 minutes or until they are golden brown and firm to the touch.

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