Fish Tacos

These fish tacos are extremely delicious. With a combination of fresh, homemade pico, feta cheese, and shredded cabbage, this meal is very light and healthy. These make a great lunch or dinner on a hot summer day. Feel free to adjust the recipe to your liking. Dress it up or keep it simple. Either way, these tacos rock. I got this recipe from http://www.favfamilyrecipes.com/

 

 

 

The Recipe: Easy Fish Tacos

Ingredients:

6-7 small corn or flour tortilla shells

8-10 battered fish fillets, fully cooked   ** I used tilapia fillets from costco

1 c. shredded cabbage

pico de gallo (see below)

sauce (see below)

Cotija or feta cheese (to taste)

cilantro (to taste)

 

SAUCE:

1/2 c. mayo

1/2 c. sour cream

1/2 bunch cilantro, chopped

2 tsp. diced jalapeno

1/2 tsp. cumin

1 tsp. cayenne    **I did one tiny shake of cayenne. It is too hot for us.

1 Tbsp. lime juice

salt & pepper to taste

PICO DE GALLO:

2 plum tomatoes, diced

2 Tbsp. FRESH cilantro, chopped

1 avocado, diced

dash salt

dash pepper

1 Tbsp. lime juice

Instructions:

Put a piece of fish in each tortilla shell, top with cabbage, sauce, pico, feta, and fresh cilantro.

SAUCE: Mix all ingredients together until well blended.

PICO DE GALLO: Toss all ingredients together and let sit in the fridge for about 30 minutes.

 

 

 

 

 

Turkey Burger Bliss

These are the BEST turkey burgers my husband and I have ever had. I got this recipe from Mel's Kitchen Café. I added a few finishing touches but this recipe was near perfect. These quickly became a staple in our household. These burgers have a fun twist and taste very light and fresh. Plus, this recipe calls for ground turkey, which is arguably more healthy than your typical beef hamburger. These turkey burgers are packed with flavor and punch. Try them, I promise you won't regret it.

The Recipe: Perfect Turkey Burgers with Romaine-Carrot Slaw

Ingredients

• 1 pound ground turkey
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh thyme leaves    **I just did a couple shakes of dried thyme.
• 2 scallions (green onions), finely chopped
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon olive oil
• 2 tablespoons mayonnaise
• 1 tablespoon white wine vinegar 
• 2 leaves romaine lettuce, thinly sliced crosswise (about 2 cups)
• 1 medium carrot, coarsely grated
• 4 soft rolls, split and toasted    **I put olive oil mayo on each side of the bun & grilled them for a few minutes. Watch close, don't burn!

Directions

1. In a medium bowl, gently combine the turkey, mustard, thyme, scallions, salt and pepper. Don’t overmix. Form the meat into four ¾-inch-thick patties. Heat the oil in a large 12-inch nonstick skillet over medium heat. Cook the patties until completely cooked through, 6 to 8 minutes per side.

 ** I prefer to grill my burgers: Oil the grate. Heat grill to med.-high heat. Grill on each side for about 8-10 minutes, turning only once to flip. Place on toasted buns.)

 

    2. Meanwhile, in a medium bowl, whisk together the mayonnaise, vinegar, and ¼ teaspoon each salt and pepper. Toss with the lettuce and carrot. Top cooked burgers with slaw immediately before serving and ENJOY!

 

 

Blueberry Muffins

I had a bunch of extra blueberries and thought it would be fun to try making these blueberry muffins from scratch. Growing up I remember my mom making blueberry muffins for breakfast. She always let me dump the blueberries in and I always got to lick the bowl. Yum, yum.
These muffins, however, came from a box. Delicious as they were and are, I thought it was time to venture out. Surprisingly, I thought these were easier to throw together than the boxed mixes are. Warning, your house will fill with the scent of oozing blueberry and crumbly muffin. Don't be surprised if your neighbors flock to your front door.

The Recipe:
1 egg
1/2 C. milk
1/4 C. butter, melted
1 1/2 C. flour
1/2 C. sugar
1/2 t. vanilla
2 t. baking powder
1/2 t. salt
1 C. fresh or frozen blueberries or 3/4 C. canned blueberries

Mix the egg, milk, butter, and vanilla together. Then add the dry ingredients. Mix only until the entire mix is moist. Gently fold in the blueberries. Spoon into greased muffin cups 2/3 of the way full. Bake at 375 degrees for 20-25 minutes. Let stand for 10 minutes. Makes 12 muffins. Enjoy!