Category: Main Dish

Fish #TacoTuesday

Knocked out these Fish Tacos last night for the kids and they crushed! 2 big thumbs up…will do again and again. It may look like a lot of work, but they were truly worth it and it was actually a lot faster than I thought. I included ingredients below for ease of shopping, check the links for how-to’s:

  • This Blackened Cod recipe although I added lemon juice to it before applying ingredients, let it all sit about an hour and then drained the lemon juice before blackening. I’m not married to this fish, but it came out pretty good, but think the rest of the stuff below really made it…any other suggestions let me know as I’d be game. Ingredients are here, for the how-to check the link above:
    • 1 1/2 lb cod fish (cut into 3 inch long fillets)
    • 1 1/2 tsp smoked paprika
    • 1 tsp garlic powder
    • 1 tsp oregano
    • 1/2 tsp ground cumin
    • 1/2 tsp salt
    • 1 tsp black pepper
    • 1/4 tsp cayenne pepper
    • 2 tbsp canola oil
    • I added lemon juice from 1 lemon
  • And this fish taco sauce, and I changed the sour cream to yogurt (although Honey Greek Gods yogurt which was all I had and it was yummy…will do again). Ingredients are here, for the how-to check the link:
    • 3 tablespoons sour cream (I subbed in Greek Yogurt here)
    • 2 tablespoons mayonnaise
    • 1 tablespoon lime juice
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon sriracha hot sauce
  • Costco Uncooked Flour Tortillas:Heat up a pan and cook and as good as hand made…I love these tortillas and they make a huge difference
  • Killer, Creamy Black Beans: these take some time…I usually make them in big batches and freeze them down as they are just as good when you pull them out:
    • 1lb bag dry black beans
    • Chicken Stock
    • 1 small onion, chopped
    • 3 cloves garlic, chopped
    • 1/2 cup chopped fresh cilantro
    • 1 teaspoon cayenne pepper
    • 2 bay leaves
    • 2 teaspoons seasoned salt
    • Olive oil
  • This groovy Mexican slaw. Ingredients are here, for the how to check the link:
    •  14-ounce package prepared coleslaw mix
    • ¼ small red onion, thinly sliced
    • ¼ cup chopped cilantro leaves
    • ⅓ cup canola oil
    • 2 limes, juiced (about ¼ cup)
    • 3 cloves garlic, pressed (I used garlic powder)
    • 2 tablespoons honey
    • 1½ teaspoons ground cumin
    • 1 teaspoon oregano
    • 1 teaspoon ground coriander
    • 6 dashes hot sauce
    • kosher salt and freshly ground black pepper
  • Avocado, slice
  • Your favorite hot sauce if you like. My favorite for this is Tapatio
  • I also added these groovy pickled red onions that I made well ahead of time…they are amazing

Also, consider washing it down with this Gold Margarita…put a little Tajin and salt on the rim for this one to change it up…Tajin rocks!

Foolproof Standing Rib Roast by Paula Deen

To this day, one of the easiest and most incredible recipes I’ve had a go at. The almost 1,000 reviews and 5 Stars say it all. It’s a lot of red meat, so make sure you have a crowd of hungry folks (it’s fantastic for the Holidays). I’ve adjusted the recipe slightly as the seasoning is WAY overkill (I’ve cut it in to 1/4 here) but other than that all the same. Anyway, it is:

Ingredients
One 5-pound standing rib roast

House Seasoning:
1/4 cup salt
1 Tbspn black pepper
1 Tbspn garlic powder

Directions

Allow roast to stand at room temperature for at least 1 hour.

Preheat the oven to 375 degree F. Rub roast with House Seasoning. Pack it on! Place roast on a rack in the pan with the rib side down and the fatty side up. Roast for 1 hour. Turn off oven. Leave roast in oven but do not open oven door for 3 hours. About 30 to 40 minutes before serving time, turn oven to 375 degrees F and reheat the roast. Here’s where I’d break out a thermometer (if you pull it out at about 120-125F it will still rise to about 130-135F when you let it rest and should be a nice medium rare). Please, Please, Please, let it rest for at least 15-20 minutes before you cut into it to keep all the wonderful juices from spilling out of it. If you go with a bigger roast, I’d put more time on it on the front end…about 1 hour and 15 minutes for 10 lb roast, so adjust anything in between accordingly.

Important: Do not remove roast or re-open the oven door from time roast is put in until ready to serve.

If you like, a nice horseradish dipping sauce goes nicely with this…just some sour cream with some prepared horseradish mixed in to taste and you are good to go. Enjoy!

 

Blaze’s Shrimp and Sausage Creole

I got this recipe from an old Newman’s cookbook. It’s so good and relatively easy that I only changed it slightly (I love shrimp and like a little more spice) and I usually make twice what we can eat because it freezes down so well. It does take a lot of chopping, but the cooking is super simple. Also save a lot of time by getting peeled and deveined shrimp.

Here’s the original link and here’s the recipe I go with:

Ingredients:

2 Tbsp butter or margarine
2 celery stalks, chopped
1 medium yellow bell pepper, chopped
1 large yellow onion, chopped
3/4 pound kielbasa sausage, sliced
4 garlic cloves, minced
1 ½ cups clam juice
1 cup Newman’s Own Sauce (or whatever your favorite)
1 1/2 pound medium shrimp, peeled and rinsed (I usually cut these into bite size pieces)

Spice mixture:
2 bay leaves

1 tsp salt
1/2 tsp white pepper
1/2 tsp ground red pepper (cayenne)
1 tsp black pepper
1 tsp dried thyme leaves
1 tsp dried basil leaves

Directions:

In a large pot, heat butter or margarine over medium heat until hot. Add celery and pepper, sauté 8-10 minutes until softened. Remove mixture from skillet and set aside. To same skillet, add onion and kielbasa and sauté 10 minutes. Stir in garlic; cook 30 seconds.

Add spice mixture, clam juice, and pasta sauce. Simmer, covered 5 minutes. Add shrimp and cook about 5 minutes. Add celery mixture, and heat through until shrimp have turned pink. Discard bay leaf.

Serve over rice in a large shallow soup bowl and enjoy!

Additionally, this goes particularly well with my “Slap Yo Mama” cornbread…pair away!

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