Foodie Friyay: Fish Tacos (Lent Approved)

Okay, knowing that it’s clearly not lent season, but HEALTH season, I did want to add, for those who might be visiting during lent season, that this is a suitable Friday recipe. I’m posting this as the first Foodie Friyay of 2019, let alone as a healthy one for those of us focusing on health, since it is January.

I’ll be honest right here, I failed to take pictures up until the end, of the food. But it’s simple enough (I think…If you want pics that bad, leave a comment and I’ll make it again and update this with pics, PLUS add it all on an insta post when I do, to let ya’ll know I updated this post. So make sure to follow me on insta. Comment here or there about the pics!).

Off my Pinterest board, I took the Halibut Tacos, and switched the meat into Tilapia, because I have a 2 pound pack on hand that I need to make a dent in. I didn’t make the slaw, but chopped up a small handful of spinach, and a quarter tomato, and put it all over a taco sized tortilla, with a tad of leftover rice, and ate it all.

I made the full batch of cilantro-lime sauce though, and kept the rest for later, for another recipe I’m trying, plus for future use. It’s not much, so don’t be worried about how much sauce is there.

I put a full tilapia per person in my version. I had made a cup of brown rice the day before (1 cup rice to 2 cups of water, so 2 cups? Idk). I don’t know proper measurments to it, but a little less than a half cup per person, for the tacos.

I did about 2 spoonfulls of the sauce, per person. It was very basic, but that’s the point, and when I can get babe to approve, that means it was good. We know how our men are! Babe loves old bay seasoning, and the fact that it was a hidden ingredient, plus I like to introduce things one by one (hence I left out the slaw at this point…plus I didn’t really look that I needed cabbage…oops), things worked out great!

What’s your favorite Taco Tuesday meal? Let me know in the comments!

Foodie Friyay: Recipes I’m Trying/Looking forward to this year

So on the back of yesterday’s post, I’m going to share some food I’m wanting to try this year. I hope to share as much of them as I can with you, but I don’t see sharing all those lovely dishes. I have to keep some to myself, right?!

This year I’m focusing on riding my body of anything that helps yeast flourish, due to some health issues I’ve been having the last handful of months in 2018. Please keep that in mind, and I’d love to see your creations of what I share, either now or later on in the year, whether you add something like bread or flour pasta to it or not.

To start off, I’m going to start by sharing the fact that I want to change my drinking habits. Like this whole process, I’ve kind of already started, and it’ll be gradual, to my body’s detoxing process. I’m significantly reducing alcohol intake, and that’s going to be more of a drastic change than gradually. Sodas I’m going to be limiting down to being very occasional, like the alcohol, and going for more teas and infused waters, and smoothies come summer time.

I’ll have a running list on Pinterest, which will be added to throughout the year, as I find and want to try new things, and search recipes. Be sure to follow it and share your creations of what I save!

When I was starting to plan out this month’s food plan, I asked babe what he wanted to try more of. He kind of made me look twice by saying more Oriental foods, because he wants to feel better and loose some weight, like I do, and most of the traditional oriental foods help keep things in balance, and keep their people petite.

Some of the first things I’m trying, that is (not so taste wise, but cooking specialty) out of my usual range, is miso soup, some Indian chicken dishes like butter chicken, tomato-cilantro chicken, and a mild (but not coconut based) curry dish.

Since I’ve gotten babe into more spicy dishes (well, he can handle more heat than when I first met him), let alone more cultured foods (he eats mushrooms and spinach now!), this year will be so much fun, food wise for us, and cooking wise for me.

I’ll be making more fish tacos (because taco Tuesdays is a thing, plus those good ol’ fatty acids that fish provide for us ladies), let alone just regular fish and veggie dishes.

During the colder months, I want to keep doing warm dishes, and make a batch of something in our crock pot or Instapot (we have both, the later thanks to my dad), for work days. I want to make a few soups, turkey chili, a Chinese Beef Stew, and some actual ramen of course!

Come summer months, I want to do more salads and cooler fish dishes, like sushi and sashimi. Other than smoothies, what are some other healthy (non-bread or sugar based!) foods that you like to make? I’ll always take some ideas!

What are some dishes you’re wanting to try this year? Let me know that too!

Foodie Friyay: Saucy Enchiladas

On my Facebook page earlier this week, I shared that I had made my first enchilada dish of the winter season. I LOVE enchiladas. Well, most things Mexican really, let’s be honest. I like making mine saucy, so that I can use it to dip into, like you’d layer on hot sauce or salsa on anything else Mexican.

I wanted to share, as it’s a favorite of mine, especially during these colder months. I hope you enjoy this as much as I do!

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So to start, you’ll need these ingredients:
1 pound Ground meat (or meat substitute)
1 28 oz (or a big can…) of Enchilada sauce. I take mild here
1 10 oz (small can) of Enchilada sauce. I use medium, for some heat
Tortillas (I make 6 enchiladas, using one tortilla each, so make something else with your tortillas soon)
Onion to like, diced
Tomato to like, diced
Small can of Refried beans
Shredded cheese, to like

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First, you’ll want to brown your meat. I add diced onions, but you don’t have to. I’ll start browning my meat (I don’t always use beef either. Turkey is usually a healthier option, while still reasonably cheap), then start dicing my tomato and onion.

I’ll do onion first, and split the onion that I dice (half an onion total), to put in the meat while it’s browning, then the other half on top (you’ll see later).

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When the meat is pretty much done, I’ll add some taco seasoning. Yes, even keeping the grease. It substitutes for the water needed, and you don’t need as much seasoning, since it’s more “potent”. Another good way to save money (and kind of your drain)!

You’re probably wondering, WHEN SHOULD I TURN ON MY OVEN?!?! Well, it’s here. 375 will do.

I’ve also used the powdered enchilada sauce here. They taste about the same, and since I have the big tub of taco seasoning, I find it more economical to use that.

From there, I’ll take the small can of Enchilada sauce, and pour it on the bottom of my baking pan. There’s no need to put foil or spray the pan down prior, as the sauce acts as a good layer anyway.

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After this, it’s creating that perfect enchilada!

Lay down a tortilla, add some refried beans, add some of your meat (or meat-mix), and fold up.

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After this, put each enchilada into your small-sauce’d pan! I put mine in, each time I completely fill and wrap them.

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Hopefully these pictures are helping you! I know I was curious on how full to fill them (I even had issues on burrito’s/tacos! I really still do too haha!), and it is an art, and it takes less than you think it will! Plus, I’ve noticed that some people (over the years) don’t know how to fold a burrito/enchilada (I fold them the same).

After this, finally, we add the large can of sauce, top with shredded cheese, tomato and the rest of the onion!

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Now, with all of that done, go bake it for about 20 minutes, till the cheese is melted, and sauce is bubbling a bit.

Cool and serve. You can even add some sour cream, or intense the heat however you’d like!

What’s your favorite Mexican dish? Let me know!

Foodie FriYay: Fish Edition

I know this isn’t lent, but fish is good for you! I made this dish a while ago, and couldn’t wait to share it with you.

Babe was wanting Old Bay seasoned something, and I finally got a thing of it for him. I didn’t think that Salmon was in either of our moods, and Tuna was definitely not at that point in our lives. So I went with tilapia as our fish.

In all reality, you can use Old Bay on anything, but I see it more for fish or chicken. Here’s how it turned out:

Get your ingredients ready. I wanted mashed potatoes as our side, with asparagus as an added flavor to the fish.

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Put your tilapia in a dish or bowl, where you can sprinkle on the Old Bay, as the pan is heating. Serving side, especially with a side, is one filet per person. If you have young kids, I’d say split them in half for them.

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In my mind, to save both time, and from letting the fish get cold, heat up both your fish pan, and if you’re making a side like me, of mashed potatoes, get that pot up and running too. Fish cools down faster than you think, and you don’t want the fish to sit out too long.

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In your fish pan, you should have oil or butter (I’ve chosen butter), a couple shakes of Old Bay in it, and let it melt/heat up. It should be very hot when you put your fish in. Then you let it cook on each side for a couple minutes.

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When you’re adding something like Asparagus, like me, add it in when the butter is melted, but while it’s not as hot as you wanted for the fish. Let it marinate for a hot minute, then you can finally add that tilapia in!

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Like I just said, after the pan is good and hot, regardless if you’re adding the extras like me, put a couple fillets in. Make sure not to over crowd the pan though!

Flip the fillet over a couple minutes later, let it cook for about a minute more, and serve up! Work on your other fixings, while needed.

I didn’t get the chance to picture the plated version, but hey, what’s new?!

I hope you like this, and save it for later (even as a lent dish!). Let me know when you try it, and tell me how you did!

Foodie FriYAY: Grilled Cheese with a Twist

I haven’t made a food post, that I’ve created, in way too long. I’m sorry guys! I’ve totally been slacking on this front, and I should’ve noticed and actually done something about it sooner. But here we are, and I’m fixing this now.

After my wisdom teeth surgery last month, I was in love with soft foods (read about that here). I also learned how to actually caramelize onions (and not just on accident, because I was caught up in something).

I found the latest Betty Crocker cook book on clearance, and what kitchen is complete without that? I even was telling my dad about the find, since we both have the creative brains when it comes to creating dishes, and he says that out of all the cook books he’s had over the years, that is the one he always references when he needs inspiration, or just some of the simple things like conversions. Trust me, he doesn’t have many cook books either, like you’d think for what he comes up with.

That’d be a good tangent post: a conversation with my dad about the evolution of his cooking, and mine. I could record it and throw it up here, and share a recipe we created sometime. Hey dad….haha.

Okay, back to what you came here for: this week’s recipe. This week I’m sharing one of my go-to’s especially when I was trying to recover from surgery and getting my mouth movement back. But this one has a twist. It’s grilled cheese with caramelized onions and mushrooms.

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It’s super easy, and requires not much more effort than a regular grilled cheese. You can also switch out the shrooms for tomatoes, if you don’t care for shrooms.

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All you have to do, is dice up some onion, saute it in butter for about 20-30 minutes until you see some caramelizing, add diced shrooms, let the shrooms soften, then proceed to make a grilled cheese.

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Cook the grilled cheese just a hair under where you like it, split it open (after it cools enough so you can grab that greasy thing!!!) then add the shrooms and onion into the grilled cheese, and finish cooking your grilled cheese!

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It’s super easy, and adds some more nutrients and makes it a little more filling as well! The recipe I found called for Gouda cheese, but Swiss or provolone does great too. I’d suggest provolone for if you’re using tomato in it, but that’s me.

What variations of grilled cheese have you tried and liked? I want to try more, especially with fall coming soon, and grilled cheese and tomato soup is a great easy meal for when you want something simple and warm!

Foodie FriYAY: Crockpot Lasagna (gone slightly wrong)

So earlier this week, I attempted a lasagna roll recipe that would cook in the crock pot. It didn’t go as planned, but I did make instead just a lasagna bake in a crock pot. Here’s the journey.

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This is 100% the last time you’ll see this pot. It went up in flames not too long after this picture. But anyway, boil some water, add some seasoning and oil, break your lasagna in half (both in how much is in the 1 lb box, and in length, like you might do for spaghetti and kids), and cook to the box’s demands.

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While you have your lasagna noodles cooking, chop up any veggies (I KNOW TOMATO IS A FRUIT….DRINK KETCHUP THEN AS A SMOOTHIE THEN. DO IT.) and cook your protein of choice (or not…I’m not in charge of you).

While you’re at it, pour a drink. Because this is where it went ALL WRONG FOR ME, so it may do the same for you. If it goes wrong, you have a drink. If it goes right, you have a drink.

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I don’t like broadcasting failures, so here’s what happened after things went wrong, and I just went f*ck it and changed it into a casserole dish before I burned the whole place down with the pot that caught fire (YES I KNOW HALF OF IT WAS MY FAULT, FOR CATCHING ON FIRE lol, don’t judge me haha).

I took the lasagna noodles, layered it, put riocotta cheese, then my veggies, then my meat, and repeated the process until I ran out of it all. It became like 3 good layers. Oh, add sauce as you wish as well.

After it looks something like this, finish the sauce and add shredded cheese. I took a 3 cheese Italian blend. Make it look like this:

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Then, for about 45 minutes to an hour (depending on how your crock pot handles the high setting, and how crispy you like that top layer of cheese), cook it on high.

Serve like you would regular lasagna, and save the rest (if you have any).

This can serve 2 people for 2-5 meals, depending on hunger levels, and what it’s paired with (salad, dessert, other sides), so take that as you will.

Have you tried a crock pot lasagna dish? How did you like it? Did you do anything different than I did? Share with me, so I can try it as well!

If you have any tips to do the little rolls, TELL ME YOUR WAYS below.

Foodie Friday: Jack Daniels Burgers

This was a very impromptu for a meal, I don’t know what to even tell you. Well, yes I do. My lemon pepper chicken kind of went down hill fast, and so I went to burgers, since I had the buns, cheese, ground beef and other condiments. So here’s how we landed up with this meal.

This is very simple, and very much up to you, and your (and your family’s) taste, which is half the onion complex (some people can’t stand onions, which is okay).

So, depending on how many mouths you’re feeding, and how hungry they are, plus any sides you’re pairing with this, do either a half pound or quarter pound of meat to person.

Ingredients:
-proportionate ground beef, turkey, chicken, or vegan substitute.
-cheese ratio to how many burgers you’re making (or substitute)
-diced onion
-smoke flavoring
Jack Daniels beef rub
-a tad of worchestchire sauce
-an egg per pound, or pound and a quarter
-a little bit of breadcrumbs
-buns
-condiments like mayo, mustard, ketchup, lettuce/spinach, tomatoes, more onion

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As you can see, I don’t do well on measuring things, when I wing it. That’s where it should be, in a sense. You should learn your (and your family’s) tastes, and know how to follow the guidelines, as well as taking a recipe, and adding your own flare, to what I did with this, and having something go wrong, and going with the flow, what was in my cabinet.

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To make this the easiest thing ever, mix everything together except the cheese and buns, and condiments. Grill, bake, broil, or stovetop cook it to desire. Top your buns with the condiments you want, and cheese, and you’re good to go. Serve with whatever (or don’t!)

What’s your favorite type of burger? Leave a comment below!