Gordons beer battered fish fillets
sour cream
taco seasoning
corn/flour tortillas
shredded cabbage
a lime
cook the fish fillets according to the directions, then drain on paper towels
mix a tablespoon or two of sour cream with 2tsp or so of taco seasoning. Sorry, ive never really measured it. it turns out a pink color.
warm up the corn tortillas in a skillet with a little oil, then spread some of the sauce down the middle, add some shredded cabbage and a fish fillet.
squeeze a little lime juice over the top of each taco (or even add some to the sauce before you plate it if you love lime like me:)
makes 10 tacos
Saturday, April 7, 2012
Crispy burritos
I used to make a batch of this every week, and then when anyone was hungry i could just pull the bowl of filling out of the fridge and whip one up. so easy and cheap!
can of black beans
burrito size tortillas
spanish rice Rice Sides from Knorr
cup of cooked chicken, chopped (optional)
your fav kind of cheese
handful chopped fresh cilantro (optional)
Cook the Rice Sides rice as directed, then take half of it and put it in a mixing bowl. Freeze the rest and you can use it for next weeks batch.
add to the bowl a drained can of black beans and the chicken.
mix well.
To assemble the burritos put the cheese in the middle (I favor pepperjack) then 2 big scoops of the mix.
Get a skillet nice and med/high hot and spray the bottom of the burrito with spray oil. Put it oil side down on the skillet then spray the top of it with oil. When the bottom of it is crispy, flip it and crisp the other side.
thats it!
when you make a burrito from a refridgerated state, nuke the mix open on the burrito before you wrap it up to make sure the center is warm when you eat it. maybe 25-30 seconds.
can of black beans
burrito size tortillas
spanish rice Rice Sides from Knorr
cup of cooked chicken, chopped (optional)
your fav kind of cheese
handful chopped fresh cilantro (optional)
Cook the Rice Sides rice as directed, then take half of it and put it in a mixing bowl. Freeze the rest and you can use it for next weeks batch.
add to the bowl a drained can of black beans and the chicken.
mix well.
To assemble the burritos put the cheese in the middle (I favor pepperjack) then 2 big scoops of the mix.
Get a skillet nice and med/high hot and spray the bottom of the burrito with spray oil. Put it oil side down on the skillet then spray the top of it with oil. When the bottom of it is crispy, flip it and crisp the other side.
thats it!
when you make a burrito from a refridgerated state, nuke the mix open on the burrito before you wrap it up to make sure the center is warm when you eat it. maybe 25-30 seconds.
Angie's Pasta
Had to name this one after my friend:) since she was the one who gave me the recipe.
It makes a lot but you can also double it for a huge group.
1/2 box bowtie noodles
1.5 chicken breasts cooked and shredded
8 oz chive and onion cream cheese
big head of broccoli cut into florettes
1/2 red bell pepper, cut into slivers (optional)
cup chicken broth or half a can
1 clove minced garlic
in a skillet/saucepan cook broccoli, bel pepper, garlic and broth until tender crisp
dump cream cheese in and simmer till creamy
add chicken and salt/pepper
toss with cooked noodles
It makes a lot but you can also double it for a huge group.
1/2 box bowtie noodles
1.5 chicken breasts cooked and shredded
8 oz chive and onion cream cheese
big head of broccoli cut into florettes
1/2 red bell pepper, cut into slivers (optional)
cup chicken broth or half a can
1 clove minced garlic
in a skillet/saucepan cook broccoli, bel pepper, garlic and broth until tender crisp
dump cream cheese in and simmer till creamy
add chicken and salt/pepper
toss with cooked noodles
Raisin bran muffins
In a large container mix these dry ingredients:
7 1/2 cup raisin bran (15 oz box)
5 cups flour
3 cups sugar
5 tsp baking soda
2 tsp salt
smaller container mix these wet:
1 cup oil
4 eggs
1 qt buttermilk
add wet to dry and mix thoroughly.
scoop into medium muffin tins.
bake at 400 degrees for 15-20 minutes.
refridgerate extra batter
Makes A LOT! you wil have breakfast covered for weeks :)
7 1/2 cup raisin bran (15 oz box)
5 cups flour
3 cups sugar
5 tsp baking soda
2 tsp salt
smaller container mix these wet:
1 cup oil
4 eggs
1 qt buttermilk
add wet to dry and mix thoroughly.
scoop into medium muffin tins.
bake at 400 degrees for 15-20 minutes.
refridgerate extra batter
Makes A LOT! you wil have breakfast covered for weeks :)
Thursday, March 29, 2012
Chinese sweet potato
this is my breakfast version of a Chinese favorite:)
Ingredients:
half of a sweet potato
2 eggs
3-4 pieces of bacon
2 green onions
peel and dice up the sweet potato into small pieces
slice the bacon up into slivers.
thinly slice the green onion.
scramble up 2 eggs in a seperate bowl
start cooking off the bacon in a skillet. Once cooked through, carefully scoop the slivers out and lay them aside. now stir fry the potato in the bacon drippings. you should have a good amount of them left in the skillet.
once soft add back the bacon. now move everything away from the center and add the eggs. When they start to set, carefully swirl them around in the middle and then start mixing in the rest of the pan. keep mixing and turning until the eggs are cooked through then add your green onions. once you can smell them your dish is done!
*toddlers love this dish! of coures anything cooked in bacon is good;)
Ingredients:
half of a sweet potato
2 eggs
3-4 pieces of bacon
2 green onions
peel and dice up the sweet potato into small pieces
slice the bacon up into slivers.
thinly slice the green onion.
scramble up 2 eggs in a seperate bowl
start cooking off the bacon in a skillet. Once cooked through, carefully scoop the slivers out and lay them aside. now stir fry the potato in the bacon drippings. you should have a good amount of them left in the skillet.
once soft add back the bacon. now move everything away from the center and add the eggs. When they start to set, carefully swirl them around in the middle and then start mixing in the rest of the pan. keep mixing and turning until the eggs are cooked through then add your green onions. once you can smell them your dish is done!
*toddlers love this dish! of coures anything cooked in bacon is good;)
End of the week Banana Bread
Its the end of the week, and you are out of eggs, you bought too many bananas and they are already brown. That means its time for some banana bread:)
Take 3 old bananas and mash them up in a bowl.
In another bowl cream together a cup of sugar and a stick of butter.
Add dry ingredients:
2 cups flour
1/4 tsp salt
1 tsp baking soda
using a hand mixer or stand mixer is best.
once blended (it will seem super dry) add the bananas and beat till smooth and fully incorporated.
optional: add 1/2 cup of chopped walnuts or pecans
pour into well greased loaf pan. I love my silicone one from Target because the bread pops right out when it's done.
optional: add more nuts to the top of the loaf and sprinkle with sugar.
this gives it an almost crumb cake top. yum!
Bake at 350 degrees for 40 min to an hour. whenever an inserted toothpick comes out clean.
once out of the oven let it sit and cool for about an hour before you cut into it so that it can firm up.
*now give half of it away before you eat the whole thing!! :)
Take 3 old bananas and mash them up in a bowl.
In another bowl cream together a cup of sugar and a stick of butter.
Add dry ingredients:
2 cups flour
1/4 tsp salt
1 tsp baking soda
using a hand mixer or stand mixer is best.
once blended (it will seem super dry) add the bananas and beat till smooth and fully incorporated.
optional: add 1/2 cup of chopped walnuts or pecans
pour into well greased loaf pan. I love my silicone one from Target because the bread pops right out when it's done.
optional: add more nuts to the top of the loaf and sprinkle with sugar.
this gives it an almost crumb cake top. yum!
Bake at 350 degrees for 40 min to an hour. whenever an inserted toothpick comes out clean.
once out of the oven let it sit and cool for about an hour before you cut into it so that it can firm up.
*now give half of it away before you eat the whole thing!! :)
Monday, March 19, 2012
DIY Taco Seasoning
Found a great one with no MSG or corn flour. I can't believe that I used to use that crap.
For 1 lb of ground beef:
1 tbs chili powder
1/4 tsp garlic powder
Onion powder
Red pepper flakes
Oregano
1/2 tsp paprika
1 1/2 tsp cumin
Salt and pepper.
For 1 lb of ground beef:
1 tbs chili powder
1/4 tsp garlic powder
Onion powder
Red pepper flakes
Oregano
1/2 tsp paprika
1 1/2 tsp cumin
Salt and pepper.
If you decide to make a huge batch of it to save for future use, then use 2TBS of the mix per pound of ground beef.
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