Fish Tacos

The first time I tried fish tacos was in Seattle on my honeymoon.  I fell in love with them!  There are lots of ways to embellish them.  I'll list the options after the recipe.

1 lb. fresh or frozen tilapia or orange roughy
2 T. butter, melted
2 t. Adobo Chicken seasoning (or granulated chicken bouillon)
1/4 t. ground cumin
1/8 t. garlic powder
(for some added spice, add a few drops of Tabasco)

1. Heat oven to 450.  Thaw fish if frozen.  Cut fish fillets crosswise into 1" slices.  Place fish in a single layer in a greased shallow pan.
2. Combine butter, chicken seasoning/bouillon, cumin, garlic powder and tabasco.  Brush over fish.
3. Bake for 4 - 6 minutes or until fish flakes when pierced with a fork.
4. Squeeze fresh lime juice over fish and serve in warm tortillas.  Makes about 6 tacos.

TOPPING OPTIONS:
1. Mixture of 2 T. mayo, 2 T. sour cream (or plain yogurt), 1 t. lime juice
2. Black beans
3. Cilantro
4. Fresh salsa
5. Avocado
6. Shredded cabbage
7. Shredded Colby Jack or Mexican blend cheese

Be creative and enjoy.  This one is a winner :)

Sautéed Chicken with Rosemary and Roasted Pepper Sauce over Orange Rice

This was adapted from a Rachael Ray recipe.  Her recipe includes green olives, but I'm not a fan.  If you are, add 12 green olives, pitted and halved at the end when you add the wine.

4 servings

·         3 T. olive oil

·         Zest and juice of 1 orange

·         ¼ c. golden raisins

·         1 ½ c. white rice

·         1 bay leaf

·         Salt and black pepper

·         3 ½ c. chicken stock

·         5 bacon slices, coarsely chopped

·         2 sprigs fresh rosemary, leaves finely chopped (or 2 t. dried rosemary leaves)

·         4 boneless, skinless chicken breasts

·         1 large onion, thinly sliced

·         3 large garlic cloves, chopped

·         1 t. dried thyme

·         ½ t. red pepper flakes

·         ½ c. white wine

·         2 jarred roasted red peppers, coarsely chopped

1.       Heat a medium pot with a tight fitting lid over medium high heat.  Add 1 T. of the olive oil.  Add the orange zest, raisins, rice, bay leaf, salt and pepper and stir them to coat in the oil.  Add 2 ½ c. of the chicken stock.  Bring the stock to a boil, cover the pot, and reduce the heat to a simmer.  Cook for 15 to 18 minutes, until the rice is tender.  Discard the bay leaf.

2.       Heat a large skillet over medium high heat with the remaining 2 T. of olive oil.  Add the bacon and cook it until it’s nice and crispy, about 2 – 3 minutes.

3.       In a shallow dish, combine the juice of ½ orange, half of the rosemary, and salt an pepper.  Add the chicken and turn to coat.

4.       Remove the crisp bacon from the skillet to a paper-towel-lined plate and reserve.  Return the skillet to the heat and add the seasoned chicken breasts.  Cook the chicken for 5 – 6 minutes on each side, or until cooked through.  Remove the chicken to a plate and cover it loosely with foil.  Return the skillet to the heat and add the onion garlic, thyme, red pepper flakes, salt pepper, and the remaining rosemary.  Cook for about 3 minutes, stirring frequently, until the onions are slightly tender.  Add the juice of half an orange and the wine, cook for a minute, then add the remaining cup of chicken stock and then bring up to a bubble.  Return the chicken to the skillet and cook for 3 more minutes.  Add the roasted red peppers, parsley, and reserved crispy bacon; stir to incorporate.

5.       Serve the chicken and sauce over the rice.

Lentil Stew with Smoked Sausage

Ingredients

·         1 1/2  tablespoons  olive oil

·         1  cup  chopped onion

·         3  garlic cloves, minced

·         5  cups  fat-free, less-sodium chicken broth

·         1  cup  dried lentils

·         1/2  cup  chopped carrot

·         2  bay leaves

·         1 1/2  cups  chopped baking potato

·         14 oz. turkey smoked sausage, cut into quarters

·         1  (14.5-ounce) can diced tomatoes, drained

·         1  teaspoon  dried basil

·         1/2  teaspoon  dried thyme

·         1/2  teaspoon  black pepper

·         3  tablespoons  chopped fresh parsley

Preparation

Heat oil in a Dutch oven over medium-high heat. Add onion and garlic; sauté 5 minutes. Add broth, lentils, carrot, and bay leaves; bring to a boil. Partially cover, reduce heat, and simmer 20 minutes. Add potato and sausage; bring to a boil. Reduce heat; simmer 15 minutes or until potato is tender. Stir in tomatoes, basil, thyme, and pepper; simmer 10 minutes. Discard bay leaves. Sprinkle with parsley.

Pork Medallions with Port Wine-Dried Cherry Pan Sauce

Some cooks are intimidated by long recipe titles.  Don't let this one stop you from trying it.  It came from Cooking Light and it's a winner!  Try serving it over couscous (the pasta so nice, they named it twice).

1 c. ruby port or other sweet red wine

1/3 c. dried sweet cherries

4 t. seedless raspberry jam

1 t. Dijon mustard

1 T. vegetable oil

1 ½ lbs. pork tenderloin, trimmed

½ t. salt

¼ t. black pepper

1 T. butter

1.    Combine first 4 ingredients

2.    Heat oil in large nonstick skillet over low heat for 2 minutes.  Cut the pork crosswise into 16 pieces.  Sprinkle evenly with salt and pepper.

3.    Place pork in pan; cook 4 minutes on each side or until golden brown.  Remove pork from pan.  Stir in wine mixture, scraping to loosen browned bits.  Increase heat to high; bring to a boil.  Cook until reduced to ½ cup (about 3 minutes).  Remove from heat.  Stir in butter with a whisk.  Serve sauce over pork.

Family Favorite Beef Roast

This didn't come from my family, but another family of good cooks.  Thanks to my friend Stephanie Taylor for passing this one on.

3 – 4 lb. beef chuck or blade roast

Large onion

Carrots (as many as you want)

Sauce:

2 T. flour

4 T. brown sugar

2 T. Dijon mustard

1 T. Worcestershire sauce

1 C. ketchup

Mix sauce together and set aside.  Slice onion and cut carrots on the diagonal into large chunks (about 1 ½” in length).  Put thick aluminum foil in pan (may need two to overlap).  Put beef on foil.  Put onion and carrots on top.  Pour sauce over everything.  Seal foil.  Cook for 4 hrs at 350 degrees.  You can also do this in a crock pot on medium for 3 – 4 hours.  Potatoes can be added in the last hour.

Apricot Pork Chops

This tasty dish came from Cooking Light

4 – 4 oz. boneless loin pork chops

¼ c. chopped onion

¼ c. apricot preserves (peach preserves or orange marmalade can be substituted)

1 T. low-sodium soy sauce

2 t. minced garlic

¼ t. salt

¼ c. sliced green onions

1.    Heat a large nonstick skillet over medium-high heat.  Coat pan with cooking spray.  Add pork to pan; cook 6 minutes on each side or until done.  Remove from pan; keep warm.

2.    Add chopped onion to pan; sauté 4 minutes or until lightly browned.  Stir in preserves, soy sauce, garlic and salt, cook 3 minutes or until thickened.  Sprinkle with green onions.

Moroccan Chicken and Butternut Squash Soup

From Cooking Light – Jan/Feb 2012

photo courtesy of Cooking Light

Ingredients

·         1 tablespoon olive oil

·         1 cup chopped onion

·         3 (4-ounce) skinless, boneless chicken thighs, cut into bite-sized pieces

·         1 teaspoon ground cumin

·         1/4 teaspoon ground cinnamon

·         1/8 to 1/4 teaspoon ground red pepper

·         3 cups (1/2-inch) cubed peeled butternut squash

·         2 tablespoons no-salt-added tomato paste

·         4 cups Chicken Stock or fat-free, lower-sodium chicken broth

·         1/3 cup uncooked couscous

·         3/4 teaspoon kosher salt

·         1 zucchini, quartered lengthwise and sliced into 3/4-inch pieces

·         1/2 cup coarsely chopped fresh basil

·         2 teaspoons grated orange rind

Preparation

1. Heat a Dutch oven over medium heat. Add oil to pan; swirl to coat. Add onion, and cook for 4 minutes, stirring occasionally. Add chicken; cook for 4 minutes, browning on all sides. Add cumin, cinnamon, and pepper to pan; cook 1 minute, stirring constantly. Add butternut squash and tomato paste; cook 1 minute. Stir in Chicken Stock, scraping pan to loosen browned bits. Bring to a boil. Reduce heat, and simmer 8 minutes. Stir in couscous, salt, and zucchini; cook 5 minutes or until squash is tender. Remove pan from heat. Stir in chopped basil and orange rind.