Jun. 13, 2007 - ~* Fabulous Fish Tacos Recipe*~

I made these the other night, and they were a hit!  Another family fav!
Here's the recipe for the fish tacos and the white sauce:

For the white sauce:
1/4 C mayonnaise
2-3 dashes malt vinegar
juice from 1/2 lime
whisk all ingredients together and set aside

For the fish tacos:
2 crispy frozen fillets per person (this will make two tacos per person)
4 corn tortillas per person
shredded cabbage or partial bag of slaw mix.
lime wedges
white sauce (optional)
hot sauce (optional)

Cooke the fillets as directed on the package.  During the last 5 minutes of the cooking time, place a damp paper towel on a microwave safe plate; top with tortillas; add one last dampened paper towel over the top of the tortillas and microwave until tortillas are warmed through.  (It took about 3-4 minutes in our older microwave.

Place on fillet on top of two warm tortillas.  Top with slaw/cabbage.  Drizzle with white sauce.  Top with hot sauce.  Serve with lime wedges for those who like to squeeze the juice onto their taco.
fish tacos recipes

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Jun. 11, 2007 - ~* Chicken, Artichoke, and Cheese Tortellini Salad *~

This is so wonderful and refreshing on hot summer days!

CHICKEN, ARTICHOKE, AND CHEESE TORTELLINI SALAD

Ingredients:

1 family size pkg cheese tortellini

8 oz mozzarella cheese, cut into small chunks

2 jars (6.5 oz) marinated artichoke hearts (just the pieces, no juice)

1 – 2 Cups grape tomatoes

1 ½ - 2 Cups cooked chicken cut into bite-sized pieces

½ (24 oz) bottle Italian dressing

dried parsley flakes (generous amount for color)

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Jun. 7, 2007 - ~* Tasty Thursday *~

Well, friends, Trista asked for breakfast tried and trues, but, we do cereals (hot and cold), waffles, toast, bagels, scrambled eggs...ummm...plain and simple breakfasts around here.  I do occasionally make biscuits with sausage gravy, but honestly, I do it by "feel and sight" and couldn't begin to give the recipe.  So, hoping nobody minds too much, I'm continuing with the dinner theme ;)

For more tried and trues, be sure and stop over at Trista's Pumkin Patch.


CHICKEN STRUDEL

Here's the way I made it (the original recipe follows)

2 C diced cooked chicken
1 1/2 C shredded slaw mix (the one that includes carrots)
1 C shredded mozzarella
3/4 C low fat mayonnaise
garlic salt
chives (dried)
salt and pepper  (all seasonings to taste)
2 tubes (8 oz ea.) refrigerated low fat crescent rolls

In a bowl combine first 7 ingredients (this is the mix that I'll use in tortillas to make summer wraps)
Unroll crescent dough and place in a greased (I used PAM) 15" x 10" x 1" baking pan; press seams and perforations together, forming a 15" x 12" rectangle (dough will hang over edges of pan).

Spread filling lengthwise down the center of the dough.  Fold dough over mix and seal top and ends.  Bake at 375 degrees F for 30 - 35 minutes (this is the recommended temp and time, our oven cooks hot, so I brought both the temp and time down) until golden brown.  Cut into slices; serve warm. Yield 12 servings.

NOTE:  The filling is so good and pretty (made this way) that I'll be using it for wraps on those hot summer days where I don't want to turn the oven on.

ORIGINAL recipe from p. 66 Taste of Home's 2007 Prize Winning Recipes

2 C diced cooked chicken
1/2 C shredded carrots
1/2 C finely chopped fresh broccoli
1/3 C finely chopped sweet red pepper
1 C (4 ounces) shredded sharp cheddar cheese
1/2 C mayonnaise
2 garlic cloves, minced
1/2 tsp dill weed
1/4 tsp each salt and pepper
2 tubes (8 ounces) refrigerated crescent rolls
1 egg white beaten
2 tbs livered almonds

In a bowl, combine first 10 ingredients. Unroll crescent dough and place in a greased  15" x 10" x 1" baking pan; press seams and perforations together, forming a 15" x 12" rectangle (dough will hang over edges of pan).
Spread filling lengthwise down the center of the dough. on each long side, cut 1 -1/2 " wide strips 3-1/2 inches into center.  Starting at one end, alternate strips, twisting twice and laying at an angle across filling.  Seal ends.  Brush dough with egg white; sprinkle with almonds.  Bake at 375 degrees F for 30 - 35 minutes until golden brown.  Cut into slices; serve warm.  Yield 12 servings.

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May. 16, 2007 - ~* Tasty Thursdays - Triple Fudge Brownies *~

Thanks, Trista, of Pumkin Patch for hostessing Tasty Thursdays!

Triple Fudge Brownies

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May. 16, 2007 - ~* Mashed Potato Beef Casserole *~

 This is my tweaked version of a recipe in Taste Of Home's Prize-Winning Recipes 2007
(I made this on Monday  and it was a hit.)

Mashed Potato Beef Casserole

 4 bacon strips, cooked/crumbled

1 large onion, finely chopped

1 large carrot, finely chopped

 ¼ yellow pepper, finely chopped

1 lbs ground beef

1 tbs Worcestershire sauce

 pepper, garlic granules, and salt to taste

3 C hot mashed potatoes

  (mashed leftover crockpot potatoes w/ ½ C lite sour cream…yummy!)

 ½ C mozzarella cheese

In an oven-safe skillet, cook bacon until crisp.  Remove bacon, set aside until cool enough to crumble.  Cook onions, carrot, pepper in drippings. Remove w/ slotted spoon to bowl. Cook beef in remaining drippings over medium heat until no longer pink.

Bring to a boil; reduce heat.  Simmer, uncovered, 15-20 minutes or until vegetables are tender and juices are reduced, if necessary, drain at this point.

Add bacon crumbles.

Pour 2/3 jar of gravy over meat and vegetable mixture.  Sprinkle with Mozzarella cheese.

Spread mashed potatoes over top, like a frosting.

Drizzle remaining gravy over top of mashed potatoes.

Bake, uncovered at 350 degrees F for 20 – 25 minutes or until heated through. 

  Yield: 4 – 6 servings

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