Rich's Classic Fish Taco (cheri)
2 pounds - red snapper fillets
1 dozen - corn tortillas
beer batter as needed (recipe for Rich's beer batter follows)
Cut fish fillets into approx. 2 - 3 ounce portions. Dust lightly with flour and dip in beer batter. Deep fry the batter coated fish in hot oil (375 degrees F) until crisp and golden brown. Serve the fish wrapped in folded corn tortillas (warmed on a hot comal as needed) with shredded cabbage, white sauce, and aditional garnish of tomato, avocado, and shredded cheese as desired and top with a wedge of lime. Corn tortillas are traditional for fish tacos, but small "fajita" size flour tortillas can be substituted if desired...and, while a half 'n half yogurt and mayonnaise white sauce is traditionally served with fish tacos, other salsas such as salsa fresca or salsa verde can be offered as well for those who might prefer. I like my white sauce spiced and a little bit more like a tartar sauce...
Rich's Spiced Yogurt 'n Mayo White Sauce (cheri)
*Habanero chile will add a respectable level of heat to this white sauce. Other fresh chiles can be substituted if less heat is desired. The consistency of the sauce should be slightly runny so it can be spooned onto or stored in a squeeze bottle to be drizzled onto the fish tacos to individual discretion.
1.0 - habanero chile
0.5 cup - plain, unflavored yogurt
0.5 cup - mayonnaise
1.0 teaspoon - capers
0.5 teaspoon - crushed Mexican oregano
0.5 teaspoon - ground cumin
0.5 teaspoon - dried, crushed dill
0.25 teaspoon - ground cayenne chile
fresh lime juice as needed
ground white pepper to taste Mix yogurt and mayonnaise in a bowl. Gradually stir in fresh lime juice until a slightly runny consistency is acheived. Finely dice the habanero chile and capers and add to the yogurt/mayo mix. Blend in the spices, cayenne, fresh dill and then add white pepper to taste. If the sauce is too thick, add a little fresh lime juice until consistency is correct.
(Makes about 2 cups)
1 - egg
1 cup - flour
1 cup - beer or ale
2 teaspoons - cornstarch
1 teaspoon - baking powder
1/2 teaspoon - salt Mix the flour, cornstarch, baking powder and salt together. Blend the egg and beer and quickly stir into the flour mixture. Don't worry about a few lumps. Use as a batter for making batter fried fish and onion rings. Or, use as a tempura batter for vegetables, shrimp, or other seafood.
chicken pot pie (saysayohplaymate)
Boil a whole chicken, save the broth( I usually add bouillion cubes to the broth)
Remove all the meat and put in a large bowl. Add one large can of Veg All(we like the one with onions) and one large can of cream of chicken soup
Mix together, using broth to make it creamy
Salt and pepper to taste
In a large oven safe container( or two small) mix together 4-5 pkgs of Jiffy Sweet cornbread mix(using more broth) and cover bottom and sides
Fill with chicken mixture
Cover with cornbread mixture
Bake until cornbread is done
This will make us 2- 9 qt containers, if its too much cut it down. It can he halved very easy, and it won't hurt the taste.
I'd like to add that you can bake a chicken, or use leftovers, and low salt broth or plain water to cut back on the salt and calories.
Mexican Lasagna (darcij)
dozen corn tortillas
1 can black beans (preferably seasoned)
1 can corn
1-1.5 lbs. chicken (or ground turkey or beef)
2 sm. cans chopped green chiles (or 1 big)
1 pkg. mixed mexican shredded cheese (2 if ya want it REALLY good-n-cheesy!)
spray 9 x 13 pan. boil chix and shred. combine beans (undrained), corn (undrained), seasoning, meat, and grn. chiles in saucepan. bring to boil. layer corn tortillas, followed by mixture, then cheese. repeat. bake at 350 degrees for 30 minutes.
this is low fat provided that you use 1 pkg. cheese and the leanest cuts of beef/turkey (if you choose that option).
btw~3" x 3" square is 6 pts. on WW points system (made with chicken)
Chicken Lasagna (lumpyloohoo)
6 Lasagna Noodles-uncooked
14 oz Artichoke Hearts-quartered
15 oz Ricotta Cheese
1 tsp Salt
1/4 C Green Onions, sliced
1/2 tsp Salt
1/8 tsp Pepper
1 tsp Dried Thyme
1/4 C Grated Parmesan Cheese
1 Tbsp Parsley
1 C Mayonnaise
2 C Monterey or Pepper Jack Cheese, shredded
2 C Chicken Breast, cooked & chopped
1. Heat oven to 350 degree F. Spray 13x9 inch baking dish with nonstick cooking spray. Cook noodles to desired doneness as directed on package. Drain, rinse with hot water.
2. Meanwhile, in a large bowl, beat eggs. Add remaining ingredients except Monterey Jack cheese, mix well.
3. Layer half of cooked noodles in sprayed baking dish, overlapping slightly. Top with half of chicken mixture and half of cheese. Repeat layers. Cover with sprayed foil.
4.Bake at 350 degree F for 40 to 45 minutes or until chicken mixture is set and edges are bubbly. Let stand 5 to 10 minutes before serving.
5. If desired, sprinkle with additonal sliced green onions or chopped fresh parsley.
2-3 Roasted Red Peppers or 12 oz jar of Roasted Red Peppers
1 tsp butter
1 cup Heavy cream
1 cup Parmesan Cheese
Chop roasted red peppers- I like them almost pureed, which I do at the end with a stick blender at the end of making the sauce, but it is not necessary, just chop them fine.
Sauté in butter in fry pan for 1-2 minutes on medium heat
Add cream and cook until thickened for 2-3 minutes
Add cheese and cook for an additional 2-3 minutes
Toss with hot pasta and serve -yummy!
I roast my own peppers in bulk when they are on sale and then freeze them in baggies until I need them- I use roasted red peppers often- I have a great appetizer I use them for and I use them on Pizza also. I roast them either in the oven or on the gas grill.
Slow Cook Beef Stroganoff (marie)
4 teaspoons beef bouillon granules
1 cup boiling water
1 family size can (26 ounces) cream of mushroom soup
2 (4 1/2 oz) jars sliced mushrooms -- drained
1 large onion -- chopped
3 cloves garlic -- minced
4 tablespoons Worcestershire sauce
2 pounds round steak -- trimmed and cut into thin strips
2 tablespoons vegetable oil
8 ounces sour cream
Hot cooked noodles
In a slow cooker, dissolve bouillon in water. Add soup, mushrooms and Worcestershire sauce. In a skillet, brown beef, garlic and onion in oil. Transfer
to the slow cooker. Cover and cook on low for 7 to 8 hours or until the meat
Stir in sour cream until smooth. Serve over hot cooked noodles. Yield: 8
-I did not like the original recipe I found of this..So I changed several things, and you could say i "wrote" this, because I changed a few ingredients and the measurements of almost everything.