Sunday, August 28, 2016

Fish Tacos with Lime Cilantro Crema

Ahh, fish tacos.  This is a new food choice for me, and I really love them!  I have made this recipe a couple of times, and both times I was so happy with how they turned out.  The fish is delicious, but the lime crema adds so much to them!  The only thing I wish I had been able to add was some cabbage to the taco.  We didn't have any, so lettuce had to do.  

Fish Tacos
adapted from: Cooking Light

1 tsp. cumin
1/2 tsp. smoked paprika
1/4 tsp. red pepper flakes
1/8 tsp. salt
1/8 tsp. garlic powder
2 tilapia fillets

Lime Cilantro Crema
1/4 c. chopped fresh cilantro
3 Tbsp. mayonnaise
3 Tbsp. sour cream
1 tsp. grated lime rind
1 1/2 tsp. lime juice
1/4 tsp. salt
1/2 tsp. minced garlic

In a small dish, combine the cumin, smoked paprika, red pepper flakes, salt and garlic powder.  Sprinkle the spices evenly over both sides of the fish.  Bake the fish at 425 degrees for 9 minutes, or until the fish flakes easily.  I think that the second time I made this, I actually fried the fish in a small amount of oil on the stove.  I say, try it either way!  While the fish is cooking, combine all the ingredients for the crema in a small bowl.  Chill it in the fridge until you are ready for it.  When the fish is cooked, break it into small pieces and then serve it on a soft taco shell (we used corn tortillas) with the lime cilantro crema and cabbage.

Sunday, June 26, 2016

Massaman Curry

My hubby has been asking me to make Massaman Curry for a while now, and I could never get around to it.  I finally made it happen this week and I'm so glad that I did!  This was a delicious, easy, curry recipe, and it was just enough of a change from our other favorite curry recipes, that it was refreshing.

Massaman Curry
adapted from:

2 Tbsp. vegetable oil
3 Tbsp. curry paste (mine was red)
1/4-1/2 tsp. ground ginger 
2 chicken breasts, cubed
3 Tbsp. brown sugar
3 Tbsp. soy sauce
3 Tbsp. Worcestershire sauce
1/2 of 1/3 c. of chunky peanut butter (did that make sense?)
2 peeled, cubed potatoes
2 peeled, sliced carrots
1/2  of an onion, sliced
1 can of coconut milk
1 Tbsp. lime juice

In a large saucepan, heat the oil over medium heat.  Stir in the curry paste and ginger and cook it for 2 minutes.  Add the chicken breast cubes and cook for about 3 minutes.  Stir in the brown sugar, soy sauce, Worcestershire sauce, peanut butter, potatoes, carrots, onions and coconut milk.  Bring it to a boil and then reduce the heat to medium low.  Cover and simmer for 20 minutes, or until the chicken is cooked through and the veggies are tender.  Add the lime juice and cook it for 5 more minutes.  Serve it over rice or rice noodles.

Sunday, May 1, 2016

Orange Chicken

Tonight we made this orange chicken recipe and it was so delicious that I wanted to hurry and put it on here so that I wouldn't lose the recipe and risk never making it again!  Of course, it was Fast Sunday, and that may contribute to the deliciousness of this Sunday dinner...  

Orange Chicken
adapted from: (and this is the Pioneer Woman's recipe)

Chicken breasts, cut into bite sized pieces
1/4 c. cornstarch
2 Tbsp. oil

For the sauce:
1 c. orange juice
2 Tbsp. soy sauce
2 Tbsp. packed brown sugar
2 Tbsp. rice vinegar (I used balsamic because I was out of rice vinegar)
1/2 tsp. sesame oil
2 dashes of salt (it calls for a dash of salt and I'm putting the doubled recipe on here)
2 dashes of red pepper flakes
1 tsp. minced garlic
2 dashes of ginger
1 tsp. of cornstarch
1/4 c. water
orange zest

In a sealed, large ziploc bag, shake the chicken chunks and 1/4 c. cornstarch until the chicken is well coated.  Heat the oil in a large frying pan and cook the coated chicken over medium heat until it is cooked through.  In a sauce pan, whisk together the orange juice, soy sauce, brown sugar, vinegar, sesame oil, salt, red pepper flakes, garlic and ginger.  Heat it until it begins to boil and continue stirring while it thickens, about 5 minutes.  Stir together the 1 tsp. cornstarch and water and slowly add it to the boiling sauce.  Return it to a boil for another minute, until the sauce thickens.  Add your orange zest to the sauce (I just added a little).  Pour it over your chicken and let it simmer for 5 minutes.  Serve it over rice, with vegetables.

Sunday, April 10, 2016

Olive Garden Alfredo Sauce

The other day our neighbor gave us eight quarts of heavy whipping cream.  Eight.  And when life gives you heavy cream, you make alfredo (and ice cream, and butter, and creamy soups...).  I found this delicious knock off recipe on Top Secret Recipes, and if you happen to have eight quarts of heavy cream that you need to use, this is definitely the recipe for you!

Olive Garden Alfredo Sauce
from: Top Secret Restaurant Recipes, by Todd Wilbur.

1/2 c. butter
1 tsp. minced garlic
2 c. heavy cream
1/8 tsp. freshly ground black pepper
pinch salt
1/2 c. Parmesan cheese

In a medium sauce pan, melt the butter over medium heat.  Add the garlic, heavy cream, pepper and salt and let it simmer over a low heat.  Add the cheese and continue simmering for 8 minutes or until it thickens up.  Remove it from the heat and serve it over your favorite pasta.  

Sunday, February 21, 2016

Perfectly Cooked Steak

This year, Valentine's Day was on a Sunday, so we didn't go out.  Dustin offered to make dinner, and I wasn't going to argue with that!  He chose steak (big surprise) and baked sweet potatoes.  He found a recipe for a "perfectly cooked steak" and got sucked in.  And, I must say, it was a well cooked steak.  And pretty easy to accomplish.

Perfectly Broiled Steak

kosher salt
fresh ground pepper
olive oil (or canola)

Move the rack in your oven to be 6 inches from the top.  Preheat your oven and your skillet by setting your oven to broil, with the skillet in it, for 15-20 minutes.  Using a paper towel, wipe any excess moisture from your steaks.  Rub your steak with the oil, salt and pepper (and any other seasonings that you want).  Once your skillet is extremely hot, lay the steaks on the skillet and sear them in the oven for three minutes per side.  Make sure that you don't stab them with a fork to turn them.  Use tongs to pick them up.  After you have seared both sides, turn your oven to 500 degrees and cook them according to this chart, turning them once: 

Rare (120-130F)1" 0-1 minute, 1 1/4" 2-3 minutes, 1 3/4" 4-5 minutes
Medium (140-150F) 1" 2-3 minutes, 1 1/4" 4-5 minutes, 1 3/4" 6-7 minutes
Medium Well (150-160F) 1" 4-5 minutes, 1 1/4" 6-7 minutes, 1 3/4" 8-9 minutes

And that should give you a perfectly cooked steak!

Sunday, December 27, 2015

Banoffee Pie

I made this pie for Thanksgiving this year.  And it is much more than just a graham cracker crust and some caramel.  But, I think I must have taken a picture of the final product with someone else's camera at Thanksgiving.  So, to my family members who were there, if you have a picture of my pie, could you send it to me?  This was a super rich, sweet and very delicious pie.  Try to imagine it covered in bananas and whipping cream.  Yum.

Banoffee Pie
from: many different websites, but mostly,

1 graham cracker crust
1 can sweetened condensed milk
3 bananas
1 pint heavy whipping cream
sugar and vanilla, to taste

The night before you need your pie (or at least a good few hours before), turn your sweetened condensed milk into dulce de leche.  I followed the recipe for this on Our Best Bites, but there were many different ways to make it.  Pour your can of sweetened condensed milk into a shallow baking dish, like a pie plate.  Make a water bath by setting the pie plate inside a larger dish (like a roasting pan).  Pour water in the outside dish until it is about halfway up the outside of the pie plate.  Cover the pie plate tightly with tin foil.  Bake it at 425 degrees for an hour and then check it.  It should be a nice, brown, carmel color.  If it isn't put it back in for another 20 minutes, or so and check it again.  Once it is ready, stir it until it is smooth and then let it cool a little before pouring it into the graham cracker crust.  Refrigerate it over night (or a couple of hours).  Prepare your heavy whipping cream by mixing together the cream, sugar and vanilla (I usually add about 2 tablespoons of sugar and a teaspoon of vanilla, but taste it and add more if you want). When you are ready to serve it, slice the bananas onto the dulce de leche and then spread the whipping cream over the top of that.  Grate a chocolate bar on top.  Serve it immediately.  And have a big drink of milk ready!

Sunday, November 15, 2015

Freezer Meal Chicken Alfredo

The other day I was needing something new to try, and I found this recipe.  It is a very easy homemade alfredo recipe, with a little bonus of instructions for making it a freezer meal.  This recipe is enough for two 9X13 pans, with the idea being that you will freeze one of those pans for another day.  I only wanted one on this night, so I halved it and just cooked it up right then.  But this would be a nice recipe if you were taking dinner to someone else, plus making it for your family

Chicken Alfredo (enough for two pans)
adapted from: Our Best Bites

6 Tbsp butter, plus more for baking dishes
salt and pepper
16 oz. penne pasta
1 tsp. olive oil
2 chicken breasts, cut into strips
1/2 c. plus 2 Tbsp. flour
3 tsp. minced garlic
6 c. whole milk
mushrooms (either a can of sliced mushrooms, or thinly sliced fresh mushrooms)
sun dried tomatoes
1 c. shredded mozzarella cheese
4 oz. softened cream cheese
1 1/2 c. shredded Parmesan cheese

Butter two 9X13 pans.  If you are going to freeze one, use a disposable foil pan.  In a large pot, cook your pasta in boiling water, for 3 minutes.  Drain the pasta and set it aside.  In a large skillet, heat your oil over medium high heat.  Season your chicken with salt and pepper, and cook it until it is cooked through.  Remove it from the pan.  In the same pan, saute the mushrooms and sun dried tomatoes and set them aside.  In a large sauce pan melt the butter over medium heat.  Stir in the flour and garlic.  Gradually add the milk, stirring constantly with a wire whisk.  Bring it to a simmer.  Keep stirring as the sauce thickens and then add the mushrooms and sun dried tomatoes.  Remove the pan from the heat and stir in the mozzarella, cream cheese and half of the Parmesan.  Stir it until it is smooth.  Add the chicken and the pasta to your 9X13 pans.  Pour half of the sauce over each pan.  If you are cooking it now, sprinkle the rest of the Parmesan over the top.  If you are freezing it, put the rest of the Parmesan in a ziplock bag.  Bake at 400 degrees, for 25 minutes, or until it is golden and bubbling.