This recipe for fish tacos is from my dear friend, Cheryl. It’s a perfect combination of crunchy, creamy, and spicy. It’s a great dish to serve at a party- most of the prep work can be done ahead of time, and guests always have fun building their own tacos. Use whatever firm white fish you have available, or feel free to substitute shrimp or even chicken. The fish would also be great grilled, rather than fried.
- 1 large garlic clove, minced
- 1-2 chiles from a can of chipotle chiles in adobo sauce, minced
- 2 tsp lime juice
- 2 tbsp sour cream or plain Greek yogurt
- 3 tbsp mayonnaise
- Pinch of granulated sugar
- 1 medium carrot, shredded
- 4-6 radishes, halved and sliced thinly
- 2 tbsp fresh cilantro, chopped
- 2 cups green cabbage, shredded
- 2 tsp lime juice
- 1/2 cup cornmeal
- 2 tbsp corn starch
- 1/2 tsp cumin
- 1/2 tsp pepper
- 2 tsp chili powder or paprika
- 2 tsp salt
- 4 filets of firm white fish, cut into strips
- Vegetable oil
- 12 small flour tortillas, warmed
- Chopped fresh cilantro and lime wedges, for serving
Whisk together all dressing ingredients and refrigerate until ready to use.
Toss together all slaw ingredients and refrigerate until ready to use.
Combine cornmeal, corn starch, cumin, pepper, chili powder or paprika, and salt in a shallow dish. Heat a little vegetable oil in a skillet over medium-high heat. Dredge the fish in the corn meal mixture and cook in the skillet in batches, turning occasionally, until golden brown (about 3-4 minutes on each side). Remove fish to a paper towel to remove excess oil and cool slightly.
Assemble fish, slaw, and dressing in a tortilla and top with lime and cilantro.
These peaches are absolutely delicious, and so much easier and healthier than cobbler or pie! They’re delicious all on their own, but I highly recommend serving them with vanilla ice cream or whipped cream and granola. Happy summer and enjoy peach season!
- 3 ripe peaches
- 3 tbsp butter
- 6 tbsp brown sugar
- 3 tsp cinnamon
Preheat oven to 350 degrees F. Slice the peaches in half lengthwise and remove the pit. Place the peaches, cut side up, in a baking dish. Top each peach with 1/2 tbsp butter, 1 tbsp brown sugar, and 1/2 tsp cinnamon. Place peaches in the preheated oven and bake for 30 minutes. Cool slightly and serve with ice cream. Enjoy!
My mother has always made scrambled eggs this way, and it’s the best way. Period.
This recipe is for 2-3 people, so multiply as needed.
- 5 eggs
- 2 tbsp milk
- 2 tbsp white wine
- 2 tbsp minced fresh herbs (whatever combination you like, but I usually use chives, oregano, basil, parsley, and a little rosemary)
- Salt and Pepper, to taste
- 1-2 tbsp olive oil (or butter)
Whisk all ingredients (except olive oil) vigorously. Heat the oil in a large, non-stick skillet over medium-low heat. Add eggs and stir occasionally until done to your desired level (keep in mind that the eggs will continue cooking after you turn off the heat!) Serve immediately with bacon and biscuits.
Ok, this recipe could not be easier or more convenient. It’s from Campbell’s, but my mother swears it’s the exact one her mother used to make. It’s definitely not clean-eating, but it is soooo good :-)
- 1 can Cream of Mushroom Soup
- 1 envelope dry onion soup and recipe mix
- 1 cup red potatoes, large chop
- 1 cup celery, large chop
- 1 cup baby carrots
- 1 boneless beef chuck roast (or pork tenderloin!!!! Delicious and lower fat!)
Stir the mushroom soup, onion soup mix, and a splash of water together in a slow cooker. Add all other ingredients and toss to coat/combine. Cook on low for 8 hours. Serve and enjoy!
I’m slowly getting used to runny eggs, but this recipe is speeding up the process! I cannot tell you how delicious and satisfying it is to scoop up these eggs with crusty bread. As with all good breakfast recipes, it’s very easy to make. I still have a little trouble getting the timing right (fully cooked whites with runny yolks), but the method below has been working well lately.
Yield: 2 servings
- 1/2 cup marinara sauce
- 4 eggs
- 4 tbsp milk
- 1/3 cup Parmesan cheese
- Salt and Pepper, to taste
- Garnish: chopped basil
- Crusty bread or toast
Preheat the oven to 400 degrees F.
Spray two small ramekins with non-stick cooking spray. Add 1/4 cup marinara to each ramekin. Crack 2 eggs into each ramekin. Season with salt and pepper. Sprinkle the Parmesan evenly between the two ramekins.
Place the ramekins on a baking sheet and place into the preheated oven. Bake for 15 minutes, or until the egg whites are completely set.
Garnish with fresh basil and serve with crusty bread or toast for dipping/scooping.
I recently learned about the battle between Southern and Northern cornbreads. Apparently, Northern cornbread is sweeter and more bread/muffin-like. Southern cornbread is saltier and made with more cornmeal. I’m in the Southern camp (surprise, surprise) and this is my favorite cornbread recipe. A good, heavy, well-seasoned cast iron skillet is a must…
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 1 tsp salt
- 1 tbsp baking powder
- 1 cup buttermilk
- 1/2 cup milk
- 1 egg
- 1/2 tsp baking soda
- 2 tbsp butter, melted
- 3 tbsp shortening (Crisco, or other high-heat tolerant fat/oil)
Preheat the oven to 450 degrees F.
Combine cornmeal, flour, salt, and baking powder in a bowl. Stir together.
Measure the buttermilk and milk in a measuring cup and add the egg. Stir together with a fork. Add the baking soda and stir.
Pour the milk mixture into the dry ingredients. Stir until combined.
Add the melted butter to the batter, stirring until just combined. In an iron skillet, melt the shortening over medium-high heat. Pour the batter into the hot skillet. Spread to even out the surface. (Batter should sizzle.)
Cook on stovetop for 1 minute, then bake for 20 to 25 minutes or until golden brown.
Edges should be crispy!
This classic southern breakfast casserole is so easy and convenient – you can make it the day before and just pop it in the oven the morning of! A definite crowd pleaser for your family or brunch party!
- 3 cups water
- 1 cup quick cooking grits
- 1 tsp salt
- 2 lbs bulk pork sausage, cooked and drained
- 2 cups shredded cheddar cheese, divided
- 3 eggs
- 1 cups milk
- 2 tbsp butter, melted
- In a saucepan, bring water and salt to a boil. Slowly whisk in the grits. Reduce heat; cover and simmer for 5 minutes, stirring often.
- In a large bowl, combine grits, sausage and half of the cheese. Beat the eggs and milk; add a small amount of hot grits to the egg mixture, and then stir the eggs into grits. Add the butter and some pepper (if desired).
- Transfer to a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 1 hour or until a knife inserted near the center comes out clean. Sprinkle with remaining cheese; bake 15 minutes longer or until cheese is melted. Let stand for 5 minutes before cutting. Yield: 10-12 servings.
Note: This casserole can be covered and refrigerated overnight. Remove from the refrigerator 30 minutes before baking, then bake as directed.
- 1/2 stick (1/4 cups) Butter
- 4 Tablespoons Flour
- 1/2 cup Onion, Finely Diced
- 2 cloves Garlic, Finely Minced
- 1 cup Milk
- Salt And Pepper, to taste
- 1 pinch Ground Nutmeg
- 1/4 cup Parmesan cheese
- 12 ounces (2 bags) Baby Spinach
Melt butter in a large pot or dutch oven. Sprinkle in flour and whisk together. Cook over medium heat for five minutes or until light golden brown. Add onion and garlic and stir together, cooking for another minute. Pour in milk, whisking constantly until thoroughly combined and smooth.
Add spinach and stir to combine. Cover and cook until wilted, stirring often. Add salt, pepper, nutmeg, and Parmesan, stirring to combine. Continue to cook until cheese melts.
This is a delicious, easy, vegetarian main dish. It’s a snap to put together, and everyone loves stuffed shells!
- 1 box jumbo pasta shells
- 1 (15 oz) container ricotta
- 1 large egg, slightly beaten
- 1/2 cup Parmesan cheese
- 1/2 cup frozen spinach, thawed
- 1 jar pasta sauce, any variety
- 1 cup shredded mozzarella
Bring a large pot of salted water to a boil. Cook pasta shells according to package directions, until just al dente. Drain shells in a large colander and run under cold water. Drain, but don’t allow the shells to dry out too much, or they’ll stick together.
While the pasta is cooking, whisk together the ricotta, egg, Parmesan and spinach. Season with a little salt and pepper.
Preheat the oven to 350 degrees F. Spray a 9×13-inch casserole dish with non-stick spray. Add half of the pasta sauce to the bottom of the dish. Fill shells with ricotta mixture, and arrange in the dish so that they’re touching but not crowded. Top with the rest of the pasta sauce and mozzarella.
Cover dish with foil and place in the preheated oven for about 30 minutes. Uncover and continue to cook for ten more minutes. Cool slightly and serve with salad or steamed vegetables.
Nice and tart, but the addition of Cointreau balances out the martini with a mellow sweetness. Using fresh lemon juice is absolutely essential.
- 1 part/1 jigger fresh lemon juice
- 1 part/1 jigger Cointreau
- 1 part/1 jigger vodka
- 1 tsp superfine sugar (or to taste)
Combine all ingredients in a martini shaker. Add ice and shake for 60 seconds. Pour into a martini glass and garnish with a twist. Sugared rim optional.