Fish Tacos done right

This dish is certain to impress your company, this recipe is 100% worth the effort!
This is my version of some amazing fish tacos from a restaurant in my town. They have exceptional food but as far as service goes, let just say its not so good. So after my last experience there I decided I would just make the dish myself. From taste-bud memory this is what I came up with.

This recipe makes 4 tacos, most adults can eat 2 each.
Double all ingredients if you wish for more servings

Ingredients:

Battered Fish -
2 tilapia filets (one will make 2 tacos)
bottle of lager beer
2 cups flour

Fixins -
4 flour tortillas (medium sized)
1 avocado
1 cup shredded cabbage
1 lime
pico de gallo
jalapeño aioli

Pico de Gallo -
1 tomato
1/2 onion
1/2 cup shredded cilantro
1 clove of garlic minced
salt to taste
lime juice to taste

Jalapeño Aioli -
1 roasted jalapeño
1/3 cup mayo
1 glove garlic
Lime juice from 1/2 lime

Instructions for fish:

1. Heat some vegetable oil in a large pan, this is for frying the fish so it should be a 1/4 inch deep. While that is heating, prepare the batter by simply mixing 1 cup of the flour with 1/2 a bottle of beer. If the batter is too thin just add more flour.

2. Rinse your fish with water then coat in flour, then coat in the beer batter.

3. Immediated place fish into the heated pan to fry. Fry till golden brown about 2-4 minutes on each side. (Note* I prefer really crispy so I usually fry twice on each side)

Instructions for pico de gallo:

1. Chop all ingredients into salsa sized bits. (Note* a good processor usually works well but be careful not to over process into slush)

2. Add salt and lime juice, mix well.

Instructions for jalapeño aioli:

1. Heat pan and roast the jalapeño until it gets blackened on the outside on all sides. (Note* it looks burned but this is perfect)

2. Slice open and scrape all the seeds out, discard them.

3. Combine mayo, garlic, jalapeño, lime juice and salt into food processor, process until completely incorporated and green.

Instructions for tacos:

Each taco gets 1/2 a filet, pico, shredded cabbage, aioli, and sliced avocado.


Enjoy!!

Pan fried breaded italian chicken cutlets

This recipe is super easy and super versatile. You can serve this chicken with mashed potatoes and corn, on a bun with melted parm and marinara, or over pasta. It's always popular with kids, which is important for a family dinner.

Ingredients:

Thinly sliced chicken breast
1 cup Italian seasoned bread crumbs
1/2 cup grated parmesan cheese
Salt and pepper
2 eggs
1/2 cup vegetable oil

Instructions:

1. Heat your oil in a skillet or pan over a medium to high flame.

2. Mix the cheese, bread crumbs, and salt & pepper together. (Note* I used plain bread crumbs and added my own blend if Italian seasoning)

3. Drench each breast in whisked eggs, then coat heavily in breading mixture. (Note* it's is always a good idea to rinse your chicken with water before preparing it)

4. Fry in oil over a low to medium flame till brown on each side, then remove chicken and place on a plate with paper towels to absorb the excess oil.

5. Customize with whatever sides you like, or serve over pasta with marinara. My husband loves it as a marinara sandwich or southern style with chicken gravy and potatoes.

A good Italian seasoning recipe can be found here:
http://www.food.com/recipe/italian-seasoning-82770

Shrimp Fajitas

Last night I had a craving for Mexican food. I didn't have any tortillas but that's alright, they don't make or break the dish in my mind. Here is how I made my Shrimp Fajitas and the good news is I only had to make enough for me since my family isn't crazy about Fajitas, but I am!

To me Mexican food albeit delicious is pretty simple, they came up with a good thing and just rolled with it. So this recipe is really quite easy to whip together in a few minutes.

Ingredients:

Marinade - 20 Shrimp
1/4 cup lime juice
1/3 cup extra virgin olive oil
1 clove of garlic
fresh cilantro minced
cumin
salt & pepper to taste

Veggies - 1 green pepper
handful of cherry tomatoes
1/2 white or yellow onion
1/2 avocado
1/2 can fat free refried beans

Instructions:

1. Combine all the marinade ingredients including the shrimp in a bowl and set in the refrigerator. (Note* I didn't specify the amount of cumin as it is to your particular taste. I like a lot of this spice as it is basically what gives Mexican food that very specific Mexican flavor)

2. Slice up the green pepper and onion in long strips, leave the tomatoes whole.

3. Add some olive oil to your cast iron skillet and heat, once it is good and hot add in your veggies. Toss them around with your spatula some but also let them sit a little so they acquire a blackened outside, the tomatoes will begin to liquefy a bit inside their skin...delicious!

4. Add in your shrimp with the marinade mixture, shrimp cook very quickly so that's why you add them after the veggies. Flip the shrimp so they turn pink on both sides, mix everything around to ensure emulsion of the ingredients and even cooking.

5. Remove skillet from heat as soon as shrimp are cooked. (Note* over cooked shrimp get rubbery, once they are thoroughly pink they are done)

6. Serve with refried beans and sliced avocado, if you want to roll up your fajitas in warm tortillas then do so, I just ate mine with a fork this time.

(Note* I use fresh garlic sometimes but I love the kind you get in a jar, to me it's easy and flavorful and lasts a very long time)

The Perfect Buttery Chicken Pot Pie

This recipe is a slightly altered version of one that a church member brought for me after the birth of my son. It is so delicious, I make it many times throughout the year especially when it is chilly. It heats up nicely for leftovers too.

Ingredients:

Box of 2 sheets of pie crust
3 chicken breasts cubed
1 8oz can cream of chicken condensed soup
4oz chicken broth
1 can peas and carrots
1 can diced potatoes
3/4 stick of salted butter
salt & pepper

Instructions:

1. Preheat your oven to 350
2. Remove your pie crust sheets from refrigerator. (Note* room temperature dough molds to a pie dish much easier than cold dough)
3. Cut chicken into cubes and season with salt and pepper
4. Heat 2 tablesoons butter in cast iron skillet. (Note* any large pan will do in a pinch but I prefer a cast iron skillet) when the butter is good and hot toss in your chicken so it gets a little crispy, then cook thoroughly.

5. In a large mixing bowl mix together the broth, canned veggies & potatoes, soup, and half of what's left of the butter melted.

6. Roll out one of the sheets of pie crust and lay it into a pie dish. Stretch it so that there is an even amount of dough hanging over the side.
7. Put the chicken in the pie first. (Note* This is to ensure that the chicken is equally distributed around the pie, you don't want a portion that is all veg and no meat)

8. Pour in the mixture of the rest of the ingredients.
9. Cover the pie with the second sheet of pie crust, pinch the ends together.
10. Use the rest of the melted butter on the top crust, this creates a crisp flakey brown crust.

11. Cook for 60 minutes, let cool for about 30 minutes

Here is a helpful hint.

Place a larger flat pan on the rack below your pie. Pies like this like to bubble up and drip, not a very pleasant surprise the next time you use your oven because your entire house will fill with smoke from the burning butter drippings.

Greetings

Greetings ladies,

I'm really excited about starting my first blog. Let me start by saying that I have always had a passion for cooking. It brings me so much joy when others enjoy one of my creations, but I'm positively delighted when my family likes them. But its when they ask for seconds, that's how I know that recipe is a keeper.

In addition to yummy recipes I hope to use the blog to impart handy tricks and clever ideas to you.
Let's make homemaking fabulous!