Thursday, April 30, 2009

FISH TACOS ( kind of a long one but totally worth it)

1 lime, juiced
1 tablespoon tequila
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon black pepper
12 ounces cod or firm white fish, cut in 1-inch pieces, ( or fish sticks)
16 (8-inch) corn tortillas
Canola oil
4 ounces tempura flour
8 ounces prepared tempura batter made with cold water
6 ounces panko bread crumbs
1 cup shredded white cabbage
1/2 cup shredded red cabbage
3 tablespoons chopped cilantro leaves
1/4 cup very thinly sliced red onion

Pico de Gallo:
4 Roma tomatoes, diced
2 tablespoons chopped cilantro leaves
1/2 red onion, minced
1 teaspoon minced garlic
1 jalapeno, seeded and minced
1 lime, juiced
Salt and pepper

Tequila Lime Aioli:
3 tablespoons premium tequila
1 lime, juiced
8 ounces sour cream
1/4 cup milk
2 teaspoons minced garlic
1/2 teaspoon ground cumin
2 tablespoons minced cilantro leaves
Salt and pepper

In medium bowl, combine lime juice, tequila, cumin, salt, and pepper; mix thoroughly. Add the fish and toss to coat. Marinate for 10 minutes.
Warm tortillas on grill or pan. Cover with a towel to keep warm.
In a medium Dutch oven, heat the canola oil to 350 degrees F.
Remove fish from marinade, shake off excess, dredge in tempura flour, and dunk in cold tempura mixed batter. Roll in panko bread crumbs, pressing panko onto fish. One by one add fish to oil, making sure to keep the fish pieces separated. Fry for 4 to 5 minutes, or until light golden brown. Remove and drain on paper towels.
Mix cabbage, cilantro and onion. Stack 2 tortillas; place 1/8th of fish on top of each, and top with cabbage mixture, Pico de Gallo, and Tequila Lime Aioli. Serve immediately.

Stuffed Jalepeno Peppers

15 jalapenos, , cut in 1/2, seeded and deveined
1 tablespoon canola oil
1/4 cup minced red onion
1/4 cup minced red bell pepper
3 tablespoons minced garlic
2 pounds mild
Italian sausage, casings removed
2 cups mascarpone or cream
1/4 cup grated Parmesan, plus more for garnish
Salt and pepper
1/2 cup shredded mozzarella cheese
Minced chives

Preheat oven to 300 degrees F.
Place jalapenos on a sheet tray and roast for 5 minutes. Remove from the oven and let cool.
Heat the oil in a medium saute pan. Add onions, peppers, garlic and sausage and cook for about 2 minutes. Remove and place in a large bowl. Cool to room temperature, then add mascarpone, and Parmesan. Mix ingredients thoroughly and season with salt and pepper.
Place approximately 1 tablespoon of mixture into each jalapeno half, and top with 1/2 teaspoon of mozzarella cheese.
Place the sheet tray of stuffed peppers in oven and bake for 5 minutes or until mozzarella cheese melts.
Garnish with minced chives and Parmesan.

Saturday, April 25, 2009

Taco soup and Tiramisu (or chocolate) Bowl

Hello ladies!! For my first post I'm going to share one of my favorite recipes Taco Soup. I have had more compliment with this recipe! It's great for crowds because it's easy to double and the best part is NO ONE knows how easy it is, I shared it with a friend after I made dinner once and they were shocked!! I know at least one of you already has it and maybe some of you have different versions but I love it and hope you all will too! The dessert I found online a long time ago so I provided a picture!! Traditionally tiramisu is made with coffee but if you aren't a coffee drinker just substitute it with chocolate milk and make chocolate-misu bowl instead=)!


1 LB Ground beef
1 can corn
1 package taco seasoning
1 can chopped tomatoes
1 can tomato sauce
2 cans of beans (what ever you like best, we usually use 2 different kinds because it adds more color)
1 TBS brown sugar
garlic and onion powder to taste (sorry I have made it to much I don't measure)

Cook and drain hamburger. (we like to add some garlic and onion powder when we cook the hamburger too but you do what you like)

Drain and rinse beans, drain corn. Add ALL ingredients to a pot. Stir till the brown sugar and taco seasoning are dissolved. Heat to boil. Serve with cheese, sour cream and chips (or whatever else you like on your tacos). Chad love to eat this like a dip, so dig in and eat how you like there is no wrong way! Spoon, chips it doesn't matter.

Tiramisu Bowl

1 package (8 ounces) Philadelphia® Cream Cheese, softened
3 cups cold milk
2 packages JELL-O® Vanilla Flavor Instant Pudding & Pie Filling
1 container (8 ounces) Cool Whip® Whipped Topping, thawed, divided
48 NILLA® Wafers
1/2 cup brewed strong Maxwell House® Coffee, divided or substitute chocolate milk
2 squares (1 ounce each) Baker's® Semi-Sweet Baking Chocolate, coarsely grated
1 cup fresh raspberries

Beat cream cheese in large bowl with electric mixer until creamy. Gradually beat in milk. Add dry pudding mixes; mix well. Stir in 2 cups of the whipped topping.

Place 24 of the waters in 3-qt. serving bowl; drizzle with half of the coffee(chocolate milk). Top with half each of the pudding mixture and chocolate.

Repeat layers of wafers, drizzled coffee (chocolate milk), pudding mixture and chocolate; top with whipped topping and raspberries. Refrigerate at least 3 hours. Store leftovers in the refrigerator.