This recipe is not so much for Fish Tacos as for the condiment to go on a fish taco. I love a can of Fire Roasted Diced Tomatoes and this is another great use!
Soft flour tortillas
Oven-friend tallapia
Oakview Farms lettuce
Tomato and Onion salsa
Sour cream
Bake fish according to directions, but omit the Italian seasoning and Parmesan. Slice 1/2 an onion thin and saute in a little oil until almost caramelized (light brown). Pour can of Fire Roasted tomatoes, in a pot on the stove, and add the cooked onion cook until heated through, about 5 minutes. Heat tortillas in a broiler or dry skillet just about 2 - 3 minutes.
Assemble tacos: put about two pieces of lettuce on the tortilla, top with crumbled fish, a spoonful or two of tomato mixture and a dollop of sour cream. Crumbled goat or queso cheese would be great on this too.
Friday, March 8, 2013
Saturday, February 23, 2013
Panna Cotta With Raspberry Sauce
1 envelope unflavored gelatin
1 cup milk
1/2 vanilla bean
1 3/4 cup heavy cream
1/4 cup sugar
1 strip lemon peel ( 3" by 1")
1 cinnamon stick
In a 2 cup measuring cup, evenly sprinkle gelatin over milk and let stand for 2 minutes to soften gelatin slightly. Scrape out vanilla bean seeds and reserve. In a 1 quart saucepan, combine cream, sugar, lemon peel and cinnamon stick and vanilla bean halves and seeds. Heat to boiling over high heat, stirring occasionally. Reduce heat and simmer, stirring occasionally 5 minutes. Stir in milk mixture, cook over low heat stirring frequently until the gelatin has dissolved. About 2 - 3 minutes.
Discard lemon peel, cinnamon stick and vanilla bean from cream mixture. Pour cream mixture into medium bowl set in a larger bowl of ice water. With a rubber spatula, stir mixture until it begins to set about 10 minutes. Pour cream mixture into 4-oz ramekins. Cover and refrigerate until well chilled.
Raspberry Sauce
1 jar red currant jelly
1 pkg fresh (or frozen) raspberries
Fresh lemon or orange juice, about a squeeze
Heat currant jelly in saucepan over medium heat until it "melts". Add raspberries and reduce to low heat. Cook to soften raspberries, smash some with a wooden spoon. Add citrus juice. Cool before serving or it will melt the panna cotta. This sauce is also good with ice cream and pound cake, or plain cheesecake.
To serve-
Unmold ramekins (run tip of knife around edges. Tap sides of each dish sharply to break seal. Invert onto plates and spoon sauce around panna cotta. Makes eight servings.
1 cup milk
1/2 vanilla bean
1 3/4 cup heavy cream
1/4 cup sugar
1 strip lemon peel ( 3" by 1")
1 cinnamon stick
In a 2 cup measuring cup, evenly sprinkle gelatin over milk and let stand for 2 minutes to soften gelatin slightly. Scrape out vanilla bean seeds and reserve. In a 1 quart saucepan, combine cream, sugar, lemon peel and cinnamon stick and vanilla bean halves and seeds. Heat to boiling over high heat, stirring occasionally. Reduce heat and simmer, stirring occasionally 5 minutes. Stir in milk mixture, cook over low heat stirring frequently until the gelatin has dissolved. About 2 - 3 minutes.
Discard lemon peel, cinnamon stick and vanilla bean from cream mixture. Pour cream mixture into medium bowl set in a larger bowl of ice water. With a rubber spatula, stir mixture until it begins to set about 10 minutes. Pour cream mixture into 4-oz ramekins. Cover and refrigerate until well chilled.
Raspberry Sauce
1 jar red currant jelly
1 pkg fresh (or frozen) raspberries
Fresh lemon or orange juice, about a squeeze
Heat currant jelly in saucepan over medium heat until it "melts". Add raspberries and reduce to low heat. Cook to soften raspberries, smash some with a wooden spoon. Add citrus juice. Cool before serving or it will melt the panna cotta. This sauce is also good with ice cream and pound cake, or plain cheesecake.
To serve-
Unmold ramekins (run tip of knife around edges. Tap sides of each dish sharply to break seal. Invert onto plates and spoon sauce around panna cotta. Makes eight servings.
Tuesday, February 5, 2013
Biscuits Step-by-Step
Click here for Eva's Biscuit Recipe.
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| Getting started. Large bowl, big sifter, flour. |
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| Sifting the dry ingredients with Eva's hand-cranked sifter. |
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| Using a pastry cutter, work in the Crisco. |
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| Finish working the Crisco with your hands to get "coarse crumbs". |
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| Pour in the buttermilk and stir until it all comes together. |
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| Knead on a floured surface. |
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| Roll out to about this thickness, then fold and roll more. |
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| The fold. |
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| Cut our your biscuits! Mae is my helper. |
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| Love an ez-foil pan. |
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| Ready for the freezer. Use wax paper as an extra layer under the foil. |
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| Using foil pans allows for easy stacking in the freezer. Now they are ready when you are! |
Monday, January 28, 2013
Plum Marinade Pork Tenderloin
For the marinade:
Measurements are estimated
1 jar plum preserves, about 1 cup
1/2 cup brown sugar
1/3 cup chili sauce
1/4 cup soy sauce
2 tbsp yellow mustard
Juice of half-a-lemon
Garlic powder to taste
Heat marinade ingredients in saucepan over low heat for about 15 minutes. Cool before adding to pork tenderloin. I stick it in the fridge for about 15 to 20 minutes.
Place pork tenderloins in a large zip-lock bag and pour in marinade. Let it soak in the fridge for a few hours.
Cook at 375, 20 minutes per pound. I cover the roasting pan with foil so that the sugars in the marinade don't burn.
Chewy Chocolate Cookies
These are very very bad cookies. You must share them.You can't eat them all yourself. Well, you shouldn't eat them all yourself.
1/3 cup flour, all-purpose
1/4 cup unsweetened cocoa powder, I use Hershey's
1 tsp baking powder
1/4 tsp salt
6 squares of semi-sweet Baker's chocolate, chopped fine
1 stick of butter
2 eggs
3/4 cup sugar
1 1/2 tsp vanilla
1 cup chocolate chips, or 6 oz package
Preheat oven to 325 and grease your cookie sheets. I use stoneware baking sheets that you don't have to grease and they work fine. In a small-ish bowl, combine the flour, cocoa, baking powder and salt. In a heavy 2-quart saucepan melt the butter and the chopped chocolate until smooth, over low heat, and set aside. In a mixing bowl, beat the eggs and sugar on medium speed until lemon colored and a little frothy. Reduce mixer speed to low and add the chocolate mixture, flour mixture and vanilla until just blended. Add the chocolate mixture slowly as not to cook the eggs! Turn back to medium speed and beat for about two minutes. Then stir in chocolate chips with wooden spoon.
Drop in teaspoon size amounts onto baking sheet about two inches apart. Take a small metal spatula and spread out, so they aren't in a glob. Bake about 15 minutes. They are done when the cookies are cracked and shiny. Cool 10 minutes on cookie sheet, then remove and continue to cool on wire rack. If you can wait that long.
1/3 cup flour, all-purpose
1/4 cup unsweetened cocoa powder, I use Hershey's
1 tsp baking powder
1/4 tsp salt
6 squares of semi-sweet Baker's chocolate, chopped fine
1 stick of butter
2 eggs
3/4 cup sugar
1 1/2 tsp vanilla
1 cup chocolate chips, or 6 oz package
Preheat oven to 325 and grease your cookie sheets. I use stoneware baking sheets that you don't have to grease and they work fine. In a small-ish bowl, combine the flour, cocoa, baking powder and salt. In a heavy 2-quart saucepan melt the butter and the chopped chocolate until smooth, over low heat, and set aside. In a mixing bowl, beat the eggs and sugar on medium speed until lemon colored and a little frothy. Reduce mixer speed to low and add the chocolate mixture, flour mixture and vanilla until just blended. Add the chocolate mixture slowly as not to cook the eggs! Turn back to medium speed and beat for about two minutes. Then stir in chocolate chips with wooden spoon.
Drop in teaspoon size amounts onto baking sheet about two inches apart. Take a small metal spatula and spread out, so they aren't in a glob. Bake about 15 minutes. They are done when the cookies are cracked and shiny. Cool 10 minutes on cookie sheet, then remove and continue to cool on wire rack. If you can wait that long.
Wednesday, December 5, 2012
Pumpkin Crisp
This.Is.So.Good.
1 can of pumpkin
1 can evaporated milk
1 cup sugar
1 tsp vanilla
1/2 tsp cinnamon
1 package of yellow cake mix
1/2 cup butter, melted
1 cup chopped pecans, optional
Mix together the first five ingredients and pour into a greased 9 x 13 casserole. Sprinkle cake mix evenly over the top, then drizzle butter evenly over that, then pecans if you are using them.
Bake at 350 for about an hour, until golden brown. Let it cool about 10 minutes or so before serving. Great with whipped cream.
1 can of pumpkin
1 can evaporated milk
1 cup sugar
1 tsp vanilla
1/2 tsp cinnamon
1 package of yellow cake mix
1/2 cup butter, melted
1 cup chopped pecans, optional
Mix together the first five ingredients and pour into a greased 9 x 13 casserole. Sprinkle cake mix evenly over the top, then drizzle butter evenly over that, then pecans if you are using them.
Bake at 350 for about an hour, until golden brown. Let it cool about 10 minutes or so before serving. Great with whipped cream.
Friday, November 16, 2012
Chicken and Vegetable Soup
This soup is easy and a great way to use leftovers. Amounts can be easily adjusted. Turkey will work great in the soup too!
About 2 cups cooked chicken, chopped roughly
3 carrots, peeled and sliced thin
5 - 6 stalks celery, sliced thin with leaves on
1/2 cup chopped onion*
1 carton chicken stock
2 tbsp flour
1/4 cup butter
1 tbsp olive oil
Salt and Pepper to taste
In a large pot over med-high heat melt butter and add olive oil. Add carrots, celery and onions and saute, add salt and pepper to taste. After about 10 minutes, onions will be translucent, add the flour and stir well. You can turn the heat down to medium. Then begin to add the chicken stock, about 1 cup or so at a time, stirring constantly to incorporate the flour into the stock. You can add the last 1/2 of the carton all at once. Once all chicken stock has been added, the soup should be thicker from the flour, add the chicken. Stir together and bring to a low boil. Turn down the heat and simmer about 15- 20 minutes. Serves 4 - 6.
*Tip: when chopping part of an onion for one dish, go ahead and chop the entire onion. Freeze in about 1/2 cup portions in ziploc bags. They will keep about a month. No need to thaw.
About 2 cups cooked chicken, chopped roughly
3 carrots, peeled and sliced thin
5 - 6 stalks celery, sliced thin with leaves on
1/2 cup chopped onion*
1 carton chicken stock
2 tbsp flour
1/4 cup butter
1 tbsp olive oil
Salt and Pepper to taste
In a large pot over med-high heat melt butter and add olive oil. Add carrots, celery and onions and saute, add salt and pepper to taste. After about 10 minutes, onions will be translucent, add the flour and stir well. You can turn the heat down to medium. Then begin to add the chicken stock, about 1 cup or so at a time, stirring constantly to incorporate the flour into the stock. You can add the last 1/2 of the carton all at once. Once all chicken stock has been added, the soup should be thicker from the flour, add the chicken. Stir together and bring to a low boil. Turn down the heat and simmer about 15- 20 minutes. Serves 4 - 6.
*Tip: when chopping part of an onion for one dish, go ahead and chop the entire onion. Freeze in about 1/2 cup portions in ziploc bags. They will keep about a month. No need to thaw.
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