Bayou Fish (or chicken) Tacos

I am really into tacos lately, that and my broccoli slaw. Combining the two in this recipe.

Makes 8-10 Fish (chicken) tacos

Ingredients:

1 lb halibut (or use tilapia) or 1 1lb chicken tenders, or combo of both.

3/4 cup pineapple juice * see below
1/4 cup sesame oil
2 tbsp Emeril's Bayou Blast seasoning or use any Cajun seasoning
juice of half an orange (mineolas are very juicy)

Season fish (or chicken) with seasoning, covering 1 side of each piece. Marinate fish (or chicken tenders if using chicken, I made both) in the ingredients above in a glass or plastic container, cover and chill.

Broccoli Slaw-
1 bag broccoli slaw
1/2 cup mayonnaise
1/4 cup sour cream
1/4 cup craisins
1/2 can pineapple tidbits, drained. Use the pineapple juice in the marinade.
1 tsp Bayou Blast

8-10 fajita size (medium) tortillas, flour or corn



Mix together and set aside the slaw ingredients. Grill fish and chicken until done on medium grill. Takes about 3-4 min per side depending how thick they are. When your fork goes through with no resistance and the fish flakes they are done. Keep warm.
Lay tortillas on the grill for 2 min per side. Keep warm. Assemble by putting slaw on the bottom and top with the fish or chicken. Serve with lime wedges, salsa, avocados, whatever your favorite toppings are.

Baja Pizza

This recipe originates from Cooking Light magazine. It has been changed a bit, a lot. Honestly I just didn't have all the ingredients, but even if I had, I usually do make some changes, doesn't everybody?


I have always wanted to try grilling pizza but never had the guts. I really do not have any special pizza tools, no large spatula to remove them, no pizza stone, etc. I usually make pizzas on a sheet pan lined with a little corn meal and bake them in a really hot oven. If you're even thinking about trying this, DO IT! The grill gives them that smoky, delicious taste and the bottom gets a little char on it and well, you get my drift.


Ingredients: (makes 3 10" pizza's or 4 smaller ones)

Dough:

2  teaspoons  honey
1 package active dry yeast (about 2 1/4 teaspoons)

1  cup  warm water (100° to 110°)

2  all-purpose flour

6  tablespoons  stone-ground yellow cornmeal, divided

1/2  teaspoon  salt

Cooking spray

2  teaspoons  olive oil, divided

Remaining ingredients:

36  large shrimp, peeled and deveined (about 1 pound)

2  cups  (8 ounces) shredded Mexican 4 cheese blend (w/out spices)

6  tablespoons  salsa

1 small can green chili's

Juice of 1 lime

1 tbsp minced garlic

1/2  cup  fresh cilantro leaves,minced

1/ red onion, diced

Prepare dough-

Dissolve honey and yeast in 1 cup warm water in a large bowl; let stand 5 minutes.  Add 2 cups flour, 2 tablespoons cornmeal, and 1/2 teaspoon salt to yeast mixture; stir until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 6 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel slightly sticky).

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)

Divide dough into 3 or 4  equal portions. Working with one portion at a time  roll each into a 10-inch circle on a floured surface. Place dough on 2 rimless baking sheets, each sprinkled with 2 tablespoons cornmeal.

Prepare grill.

Toss shrimp with ½ of the lime juice, the minced garlic and 1 tsp olive oil and a little cracked black pepper. Thread 6 shrimp onto each of 6 (12-inch) wooden skewers. Place skewers on grill rack coated with cooking spray, and grill for 2 minutes on each side or until shrimp are done. Cool slightly. I don't know how many shrimp I had, I think it was about a pound, but they were bigger so maybe 24 or so.

Slide dough onto grill pan (I use a square one about 14” x14” if you have a pizza stone, that would be great too) coated with cooking spray, using a spatula as a guide. Grill 3 minutes or until lightly browned; turn. Spread 3 tablespoons salsa and chili's over crust, leaving a 1/4-inch border. Top with  shrimp, onion, cilantro and cheese. Grill an additional 3 minutes or until crust is done and cheese melts. Remove and keep warm. Repeat procedure with remaining dough, salsa, shrimp, and cheese.  Cut each pizza into 4 or 6 wedges.

I served a mixed baby green and vinaigrette salad on top of the pizzas, it’s delicious:

½ lime juice

1 pkg. Baby romaine

2 tsp. xtra virgin olive oil

In a bowl add lime and olive oil. Add greens, salt a little pepper and let sit until ready to serve, then toss with the dressing and pile it on the pizza.

BLT Pasta witha twist

First day back to school isn't pretty, for anyone. For me, I had a great day but the heat (and no A/C) made for a very tired mama, too tired to make the homemade pizzas that I had planned. With the original ingredients just sitting here staring at me, a light bulb went off- Pasta! Pasta mixes well with just about everything. (maybe not lettuce) No problem, I substituted baby spinach for the lettuce in the BLT and added sauteed mushrooms as a sort of bonus for a job well done.
Ingredients:

8 oz sliced mushrooms
1/2 red onion, chopped
3 or 4 tomatoes, cut into  chunks
1/2 bag prewashed baby spinach
1 clove garlic, smashed
2 Tbsp (total ) xtra virgin olive oil
1 lb. pasta, I used a fun curly shape
8 slices bacon

First, lay the bacon on a roasting rack positioned over a sided sheet pan and bake at 375 degrees until crispy, about 20 min.  When cooled, dice.

Bring water to a boil for pasta. Clean and slice mushrooms, cut up tomatoes and garlic. Heat 1 tsp olive oil and add garlic for 2 min. Add onions and mushrooms and sautee' for another 4 min.

Add spinach, carefully (the leaves should be dry so they don't spatter) and sautee' for 1-2 min until just limp.

Add tomatoes and stir for another min. Set aside.  Cook pasta until just al dente. Drain pasta and add to skillet with vegetables and toss. You can add grated cheese, I did not. Add a bit of salt and plenty of black pepper and a little red pepper flakes, if desired. Serves 4-6.

Transfer to a large serving bowl and top with the crumbled bacon.

Chewy Apple, Apricot, Oatmeal Bars

These bars are so chewy, you might have a hard time waiting until they cool.
ingredients:

3/4 stick of butter, cut into pieces
1/2 cup sugar
1/2 cup brown sugar
1 tsp vanilla
1 egg plus 1 egg white
1/4 cup Greek yogurt
2 1/2 cups oats
1 cup unbleached flour
1/4 cup w/w flour
1 tsp baking powder
1 tsp cinnamon
dash nutmeg
3 apples, peeled and diced
1/2 cup apricot preserves

Beat butter and add sugars, mix until combined. Add vanilla and eggs and beat until mixed. Add in flours and oats and baking powder, and spices, mix until thoroughly combined. Add apples and mix.

Spread half of mixture in a 9x12 pan (spray with non-stick spray) Spread the preserves on top and spread additional batter on top. Bake in a preheated 375 degree oven for 30-35 min, do not over bake. Cool on wire rack for 10 min and cut into small squares.

Fall Broccoli Slaw

This slaw is nutricious and delicious, trust me, even my teenager ate it.

Ingredients:

1 bag broccoli slaw with carrots

1/2 cup sour cream

1/2 cup mayonaise

1 red apple, skinned & diced

1/4 cup diced red onion
1/2 cup dried cranberries, chopped
2 tsp white raisins
1 Tbsp white balsamic vinegar
1/4 cup toasted sliced almonds (toast in dry skillet for 3-5 min until golden)
cracked black pepper

Combine mayonaise, sour cream and vinegar. Add 1 tsp black pepper. Add slaw to bowl and mix with dressing. Stir in raisins, cranberries, apples, and onions and top with almonds. You can also add shredded red cabbage.