My favorite Fish Tacos

You will need:

Corn Tortillas
Pam

Fresh Cod fillet (1-1 1/2 lbs)

Olive Oil
Salt
Black Pepper

Mayonnaise

1 lime
Cumin
Oregano
Ground Cayenne Pepper

Finely chopped cabbage (I buy angel hair coleslaw)

Pico de Gallo or tomatoes. (I hate tomatoes, so I don't add these)

Step One: Fish

Heat a small amount of olive oil in a heavy skillet. Add your fish. Salt and Pepper one side. Flip it once and salt and pepper the other side. After both sides are seared, I turn my heat down and break it up as I cook it the rest of the way. Don't over cook.

Step Two: White sauce

Scoop 1/2 -1 cup of mayonnaise into a bowl. Cut your lime in half and squeeze all the juice in. Shake in oregano, cumin and cayenne pepper. Stir it up and add more seasonings or mayo as needed.

Step Three: Heat tortillas

I heat a small frying pan on medium and then spray each tortilla on both sides with pam. Heat them just until soft, flipping once.

Step Four: Build and eat!

-Kammy Thompson

Wild mushroom and basil pasta

I have one plant that is growing, and that is my basil!! Yay for basil. So I'm looking for any basil recipes. And since I always need pasta recipes, I was excited to try this one. I loved the addition of soy to this one. It was very tasty for dinner, and tasty the next day when I ate left overs cold for lunch. I found the recipe at food.com.

• fresh pasta, enough for 4
• 2 medium portabella mushrooms, in 1/4 inch thick slices
• 2 cups cremini mushrooms, capped and quartered (button mushroom works too, go wild with your choice :-)
• 1/2 cup of packed fresh basil leaf
• 2 cloves garlic, peeled
• extra virgin olive oil (use the good quality one you've been saving)
• 1/2 cup sherry wine or 1/2 cup dry white wine
• 1 -2 teaspoon soy sauce
• shredded parmesan cheese
• salt & freshly ground black pepper, to taste

Directions:

1. 1 For sauce, heat heavy skillet.
2. 2 Saute garlic cloves in 1-2 tablespoons of olive oil until coated and beginning to brown (about 1 minute).
3. 3 Add mushrooms and sautee until juices begin to emerge.
4. 4 Add wine or sherry (more or less depending on how juicy you want it to be) and soy sauce.
5. 5 Coat mushrooms and cook for another minute or so.
6. 6 Add basil and cook until leaves are slightly wilted.
7. 7 Remove garlic cloves.
8. 8 Add salt and pepper to taste.
9. 9 Toss cooked noodles with a little bit of olive oil (the amount depends on how juicy your mushroom mix is).
10. 10 Transfer to plates and top with mushrooms and grated parmesan.

Brocoli Pie

(6-8 servings)

1 lb ground beef

1/4 c chopped onion

2T flour

3/4t salt

1/4t garlic salt

1 1/4 c milk

1 3oz cream cheese, softened

1 beaten egg

1 10 oz pkg. chopped broccoli

Pastry for 2 crust, 9 in pie

4 oz Monterey Jack cheese, sliced ( about 12 slices)

1. Brown ground beef and onion in skillet.

2. Drain fat.

3. Stir in flour, salt, garlic salt.

4. Add milk and cream cheese - stir until bubbly and smooth.

5. Add some of hot mixture to beaten egg - return to skillet.

Cook and stir until thickened ( 1-2 minutes ).

6. Cook broccoli, drain and add to skillet.

7. Prepare pastry - line pie pan with bottom half.

8. Pour meat mixture into pie shell. Arrange sliced cheese on top to cover.

9. Add top crust into pie shell. Arrange sliced cheese on top to cover.

10. Bake at 350 degrees for 45 minutes. Let stand 5 minutes before serving.

-somebody fabulous

Cheddar Baked Chicken

( 6 servings )

1/4 cup butter, melted

1/2 cup all-purpose flour

1 teaspoon salt

1 teaspoon ground black pepper

1 teaspoon garlic powder

1 egg

1 tablespoon milk

1 cup shredded Cheddar cheese

1/2 cup Italian seasoned bread crumbs

1 cup crispy rice cereal

3 skinless, boneless chicken breast halves - cut in half

2 tablespoons butter, melted

1. Preheat oven to 350 degrees F (175 degrees C). Coat a medium baking dish with 1/4 cup melted butter.

2. In a bowl, mix the flour, salt, pepper, and garlic powder. In a separate bowl, beat together the egg and milk. In a third bowl, mix the cheese, bread crumbs, cereal. Dredge chicken pieces in the flour mixture, dip in the egg mixture, then press in the breadcrumb mixture to coat. Arrange in the prepared baking dish. Drizzle 2 tablespoons butter evenly over chicken.

3. Bake 35 minutes in the preheated oven, or until coating is golden brown and chicken juices run clear.

-somebody fabulous

Herbed Sweet and Sour Chicken

( 4 servings )

2/3 cup uncooked long-grain white rice

1 1/3 cups water

6 tablespoons olive oil

6 tablespoons soy sauce

6 tablespoons honey

3 tablespoons distilled white vinegar

1 1/2 teaspoons dried thyme

1 1/2 teaspoons ground paprika

1/2 teaspoon ground cayenne pepper

1/2 teaspoon ground allspice

1 teaspoon ground black pepper

4 skinless, boneless chicken breast halves

1. Preheat oven to 375 degrees F (190 degrees C).

2. Mix rice and water in a medium saucepan, and bring to a boil. Cover, reduce heat, and simmer 20 minutes, until rice is tender.

3. In a medium bowl, blend the olive oil, soy sauce, honey, and vinegar. Mix in the thyme, paprika, cayenne pepper, allspice, and black pepper.

4. Place chicken breasts in a medium baking dish, and coat with the olive oil mixture.

5. Place chicken in the preheated oven, and, basting occasionally with the olive oil mixture, cook 30 minutes, or until no longer pink and juices run clear. Serve over the rice with remaining olive oil mixture

-somebody fabulous

Cheddar Beef Enchilada

Cheddar Beef Enchilada ( 6 servings )

1 pound ground beef

1 (1.25 ounce) package taco seasoning

1 cup water

2 cups cooked rice

1 (16 ounce) can refried beans

2 cups shredded Cheddar cheese, divided

10 (8 inch) flour tortillas

1 (16 ounce) jar salsa

1 (10.75 ounce) can condensed cream of chicken soup, undiluted

1.In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in rice. Cook and stir until liquid is evaporated. Spread about 2 tablespoons of refried beans, 1/4 cup beef mixture and 1 tablespoon cheese down the center of each tortilla; roll up. Place seam side down in two greased 13-in. x 9-in. x 2-in. baking dishes.

2.Combine salsa and soup; pour down the center of enchiladas. Sprinkle with remaining cheese. Bake one casserole, uncovered, at 350 degrees F for 20-25 minutes or until heated through and cheese is melted. Cover and freeze remaining casserole for up to 3 months.

-from somebody fabulous

Cracker crusted pork chops

( 4 servings )

1 cup crushed butter crackers

garlic salt to taste

ground black pepper to taste

1 egg, beaten

4 pork chops

1/2 cup butter

1. Preheat oven to 375 degrees F (190 degrees C).

2. In a shallow bowl combine crushed crackers, garlic salt and pepper; mix well. In a separate bowl beat eggs.

3. Dip your pork chops in the egg batter and then in the cracker mixture. Place the pork chops in a casserole dish. Place chunks of the butter around the pork chops. Cover and bake for 45 minutes.

-from somebody fabulous

Upside Down Ravioli

( 4-6 servings)

8oz Jumbo Shells

1lb ground beef

2T EVOO

1 bag baby spinach, chopped

1 c finely chopped onion

1 garlic clove, minced

1 t salt

1/4 t ground black pepper

1 egg

1/4 c Parmesan cheese

1 jar tomato and basil sauce

1. Preheat oven to 350 degrees.

2. Cook jumbo shells according to package directions; drain, reserving 1/2 cup pasta water.

3. While pasta is cooking, cook ground beef in large skillet over medium high heat for 4 minutes or until no longer pink, stirring occasionally. Drain grease. Stir in oil, spinach, onion and garlic; add some of the reserved pasta water until blended, adding more water as needed; continue cooking 10 minutes, stirring occasionally. Remove from heat; add seasonings and blend well. Let mixture cool. Stir in eggs and parmesan cheese.

4. Pour 1 cup of Tomato and Basil sauce into13x9 baking dish.

5. Fill jumbo shells with meat mixture; place in dish. Pour remaining sauce over shells; cover with foil. Bake for 30 minutes.

from somebody fabulous

Baked Mac and Cheese

( 6 servings )

2 tablespoons butter

1/4 cup finely chopped onion

2 tablespoons all-purpose flour

2 cups milk

3/4 teaspoon salt

1/2 teaspoon dry mustard

1/4 teaspoon ground black pepper

1 (8 ounce) package elbow macaroni

2 cups shredded sharp Cheddar cheese

1 (8 ounce) package processed American cheese, cut into strips

1. Preheat oven to 350 degrees F (175 degrees C).

2. Melt butter in a medium saucepan over medium heat. Saute onion for 2 minutes. Stir in flour and cook 1 minute, stirring constantly. Stir in milk, salt, mustard and pepper; cook, stirring frequently, until mixture boils and thickens.

3. Meanwhile, bring a pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.

4. To the milk mixture add the Cheddar and American cheeses; stir until cheese melts. Combine macaroni and cheese sauce in a 2 quart baking dish; mix well.

5. Bake in preheated oven for 30 minutes, or until hot and bubbly. Let cool 10 minutes before serving.

-from somebody fabulous

Pineapple Sausage Burgers

1 lb Ground Pork Sausage

1 can Sliced Pinapple

Sliced Cheddar Cheese

Hamburger Buns

Separate sausage meat into 4 equal pieces and form into hamburger patties. Grill or cook on a skillet until completely cooked. Place on a plate with a few paper towels on it to soak up the extra grease. Open 4 hamburger buns and place face up on a baking sheet. Place cooked sausage patty on each bottom portion of the hamburger buns and put a slice of pineapple on each patty. Add a slice of cheese onto each of the pieces of pineapple and bake at 400 degrees until cheese is melted and buns are toasted. Put the bun tops on each burger and enjoy. (I like ketchup on mine but most of my family just likes them plain.)

-Megan Lattin

Pumpkin Curry (don't hate it until you've tried it!)

[ok Megan, I'll wait to try it;)]

4 TBSP butter

1 onion, chopped

2 cloves garlic, pressed

4 c. chicken stock (4 c. water + 5 bouillon cubes)

1 bayleaf

1- 1 ½ tsp curry powder

Pinch nutmeg

½ tsp salt

½ tsp pepper

1 TBSP cornstarch

1 c. half and half

1 c. heavy cream

3-4 chicken breasts (baked/boiled and shredded)

In large saucepan, melt butter and sauté onions and garlic for 8 min. Add everything EXCEPT the chicken, cornstarch, and creams. Heat and simmer for 30 min. In a liquid measuring cup combine cornstarch and creams. Add chicken and cream to curry mixture and warm until ALMOST boiling. Serve over rice. (May add more cornstarch with a little cold water if you prefer a thicker curry.)

-Megan Lattin

Ginger Chicken

3+ TBSP rice vinegar

2 TBSP honey

2 cloves garlic (minced)

4 TBSP peanut butter

2 TBSP soy sauce

1-2 TBSP fresh ginger root, grated

2-3 chicken breasts

4 scallions (or onion)

2 c. raw spinach or ½ box frozen spinach

Mix first 6 ingredients into a sauce. Cut chicken into bite-sized chunks and sauté until cooked through. Add veggies and sauce. Simmer for 5 min. Check the taste- it may need more soy sauce or a little sugar.

-Megan Lattin

Turkey/Chicken Taco Bake

2 c. corn chips, coarsely chopped

1 (16 oz) can refried beans

2 c. (8 oz) shredded Monterey Jack Cheese, divided

1 c. salsa

2 c. shredded cooked turkey or chicken

1 tsp. Mexican or taco seasoning

1 green onion, sliced

1 med tomato, chopped

Place corn chips in greased 2 ½ qt baking dish. Place refried beans in small saucepan; cook and stir over med heat until heated through. Remove from heat and stir in 1 c. cheese and salsa. Spread over the chips. Toss the turkey/chicken in the seasoning; sprinkle meat over bean mixture. Top with remaining cheese. Sprinkle with onion and bake uncovered at 400 degrees for 20-25 min or until cheese is melted. Sprinkle with tomato and serve.

-Megan Lattin

French Oven Beef Stew

3 lbs round steak

3-5 potatoes

6 carrots

1 yellow onion, chopped

4 ribs of celery

1 TBSP sugar

1 TBSP salt

¼ tsp pepper

2 TBSP tapioca

1 can tomato soup

2 TBSP Dijon mustard

1 ¼ c. water

Cut meat, potatoes, carrots, and celery into bite-sized pieces. (I don’t care for big chunks of celery so I chop them into smaller pieces.) Add everything to a 4-5 qt crock pot and cook on high for 6-8 hrs.

Megan Lattin

Hamburger Stroganoff

1 lb ground beef

1 onion, chopped

1 can sliced mushrooms

1 can cream of mushroom soup

2 tsp garlic powder

2 TBSP Worcestershire sauce

½ c. water

1 c. sour cream

In a large skillet, cook beef and onion; drain. Add mushrooms, soup, garlic powder, Worcestershire sauce, and water. Cook for 20 min, stirring frequently. Add sour cream; salt and pepper to taste. Serve over cooked egg noodles.

-Megan Lattin

Sheperd's Pie

1 lb ground beef

1 can tomato soup

1 can French style green beans

1 can corn

3-5 potatoes (cooked and seasoned into mashed potatoes)

1 c. cheddar cheese

Brown beef; drain. Add tomato soup to meat and place in an 8x8 baking dish. Pour on green beans and corn and spread over meat until an even layer. Add a layer of mashed potatoes and spread until smooth. Sprinkle with cheese. Bake at 350 degrees for 25-30 min.

Megan Lattin

Chinese Chicken Fried Rice

4 servings

1 egg
1 TB water
1 TB butter
1 TB vegetable oil
1 onion chopped
2 C. cooked white rice
2 TB soy sauce
1 tsp black pepper
1 C. cooked chopped chicken meat
1 can corn
1 can peas
1/2 C. frozen carrots (can use fresh)

In a small bowl, beat egg with water. Melt butter in a large skillet over medium low heat. Add egg and leave flat for 1-2 min. Remove from skillet and cut into shreds.
Heat oil in same skillet; add onion and saute until soft. Then add rice, soy sauce, pepper, corn, peas, and carrots. Stir fry together for about 5 min. then stir in egg. Serve hot.

-Shara Rust

Pork Chops with Cherry Sauce

4 servings

4 boneless center cut pork loin chops

1/2 C. bottled reduced-fat balsamic vinaigrette

Non-stick olive oil

1/2 C. shallots, thinly sliced

1/2 C. low-sodium chicken broth

1/2 C. dried cherries

salt and pepper

Place pork and vinaigrette in shallow baking dish and turn once to coat; marinate 10-15 minutes.

Spray a medium skillet with nonstick cooking spray and place over medium heat. Lift pork, shake off excess marinade and transfer to skillet, reserving marinade in dish. Saute pork chops until brown, about 3-4 min. per side. Transfer chops to a plate.

Add shallots to skillet and stir until softened, about 1 minute. Add chicken broth, cherries, and reserved marinade. Bring to a low boil.

Return chops to skillet and simmer until pork is cooked thoroughly, cherries are tender and the sauce has slightly reduced - - about 3 min. per side.

Season with salt and pepper. Serve cherry sauce on top of pork chops.

Mango Chicken

2 servings

1/4 C. honey

1/4 C lemon juice

1/2 tsp grated lemon peel (opt. )

1 small mango, peeled and diced

1 TB canola oil

1 sm. onion, peel and quartered

1 jalapeno pepper, seeded and halved (opt)

1 tsp paprika

1/2 tsp garlic salt

1/4 tsp ground cinnamon

1/4 tsp ground allspice

1/4 tsp pepper

2 boneless skinless chicken breasts

In a small bowl, whisk the honey, lemon juice and peel until blended.

Set aside 1/4 cup. In a small bowl, gently combing the mango and remaining honey mixture; cover and refrigerate.

In a blender or food processor, combine the oil, onion, jalapeno, paprika, garlic salt, cinnamon, allspice, pepper and reserved honey mixture; cover and process until onion and jalapeno are finely chopped.

Place the chicken in an 8 inch square baking dish coated with cooking spray. Spoon half of the spice mixture over each piece and turn over and top with remaining mixture.

Bake, uncovered, at 375 degrees for 25-30 minutes or until juices run clear. Serve with mango mixture.

-Shara Rust

Italian Market Meatloaf

10 servings

1 package (3 oz.) sun-dried tomatoes

2 1/2 lbs. lean ground turkey breast

1 C. chopped onion

1 C. fine bread crumbs

1/2 C. grated fresh parmesan cheese

1/4 C. fresh Italian parsley

1 can (8 oz) tomato sauce, divided

1 egg

2 garlic cloves, pressed

2 TB Italian Seasoning Mix

1 tsp salt

1/4 tsp black pepper

1/4 C red currant jelly, melted

Preheat oven to 375 degrees. Cover sun-dried tomatoes with boiling water; let stand 10 min. Drain; coarsely chop. (I don't get the dry pack, I get the can with them already in water - so I just chop them without putting them in boiling water)

Place turkey in large bowl. Chop onion, grate bread into fine crumbs, grate parmesan cheese. Add tomatoes, onion, bread crumbs, parmesan cheese, parsley, 1/2 C. of the tomato sauce, egg, garlic, seasoning mix, salt and pepper to turkey. Mix lightly but thoroughly. Shape meat mixture into loaf. Bake 1 hour.

Place jelly in small bowl, microwave on High 30-45 seconds or until jelly is melted and smooth, stirring after each 15 second interval. Stir in remaining tomato sauce; spoon over meat loaf. Bake an additional 10 min or until meat is no longer pink in center of loaf and internal temp reaches 160 degrees F. Remove meat loaf from pan, let stand 10 min. before slicing.

-Shara Rust