Easy Fish Tacos

Picture taken by thedishbyish on Tasty Kitchen.

Easy Fish Tacos
4 (or more) pieces Tilapia Fish Fillets
2 Tablespoons Cajun Or Blackening Spice Mix
salt to taste
a pat of butter
¼ cups Sour Cream
2 El Pato sauce
1 cup Shredded Cabbage (Coleslaw Style), Divided
1 Tablespoon Oil
6 pieces Flour Tortillas (Soft Taco Size)
1 cup Shredded Cheese (mexican Blend)
1 whole Avocado, Sliced

Preheat broiler. Sprinkle tilapia with salt and seasonings. Melt butter in a large pan. Place tilapia in pan and broil until done. It only takes a few minutes. Mix the sour cream and salsa together and add about half of the shredded cabbage. Mix to make a creamy slaw. Set aside. When fish is cooked, break up into smaller pieces. Warm tortillas on an electric griddle, pile on a little tilapia, add cheese, coleslaw, avacado, and more salsa.

Adapted from TASTY KITCHEN

Family Rating:
Brad: **** (He wanted to give this recipe five stars, but I reminded him that THE PORT ARANSAS SPECIAL gets five stars because it's better so he should only give it four. He responded that Mexican food should always get five stars, but I made him change it to four.)
Jordan: ***
Eli: ****
Phoebe: * (she did not like the fish)
Overall Family Rating: 12/20

Grilled Farmstand Pizza

No picture here, but it's really pretty and really yummy. Kind of a messy prep, but so worth it.


Farm Stand Pizza
pizza dough
1/2 red bell pepper
1/2 green bell pepper
a little cooked Itailan sausage (about a link or two)
sliced black olives
sliced, fresh mushrooms (I only do about three because I'm the only one who likes them)
fresh mozzarella
feta cheese
olive oil
course salt
fresh basil

To prep the pizza, you need to roll the dough into four or five individiual pizza dough balls and roll into thin (as thin as you can get them) round pizzas. Cook the peppers and the mushrooms in a skillet with a little olive oil and salt. Heat your grill to low or medium-low heat. Tear the mozzarella into small pieces.

Grill your pizzas on one side until they are mostly cooked through and golden brown (maybe even a little scorched) on the bottom. Take them back inside to assemble.

To assemble the pizzas, drizzle the cooked side with a little olive oil and top with peppers, mushrooms, black olives, sausage, mozzarella, feta, and sprinkle a little course salt on top.

Take it back to the grill and grill the other side until it's done and the cheese is melty.

Recipe adapted from SAVE THE PHILLIPS FAMILY and http://annies-eats.net/2010/06/24/grilled-pizza/.

Family Rating:
Brad: *****
Jordan: *****
Eli: *****
Phoebe: *****
Overall Family Rating: 20/20

Ham and Cheese Braid

Cheesy Ham and Broccoli Braid

1 1/2 cups cooked ham, chopped
1 cup fresh broccoli florets, cut into bite-size pieces
1 tablespoon dried parsley
2 tablespoons Dijon mustard
2 cups shredded Swiss cheese
2 cans refrigerated crescent roll dough (I used the Pillsbury Crescent Recipe Creations)

Preheat oven to 350 degrees. In a large bowl, combine ham, broccoli, parsley, mustard and cheese. Stir well. Unroll the crescent roll dough and arrange flat on a n 11X17 baking sheet. Pinch together perforations to form a single sheet of dough (adapt or eliminate this step if using the Recipe Creations dough). Using a knife or scissors, cut 1 inch wide strips in towards the center, starting on the long sides. There should be a solid strip about 3 inches wide down the center, with the cut strips forming a fringe down each side. Spread the filling along the center strip (it will be piled high but the strips will reach over the mound of filling when it is braided). Fold the side strips over filling, alternating strips from each side and pressing them into the dough on the opposite side, forming a braid. Pinch or twist to seal. Bake in preheated oven for 20 to 25 minutes until deep golden brown. Cut into slices and serve immediately.

Adapted from Mel's Kitchen Cafe (found HERE)

Family Rating:
Brad: **
Jordan: *** (I'd give it 4 stars because it's so easy, but the leftovers don't heat up well because the crescent rolls get mushy so I only gave it 3.)
Eli: ****
Phoebe: *****
Overall Family Rating: 14/20

Fancy Shrimp Pasta

This may be my very favorite summertime dish! I adore everything about it. The shrimp. The sauce. The presentation. The whole recipe just screams "summer".


Photo from The Pioneer Woman

Fancy Shrimp Pasta

½ cups Olive Oil
4 cloves Garlic, Minced
3 whole 14.5 Ounce Cans Diced (or Whole) Tomatoes
½ cups White Wine
2 pounds Jumbo Or Large Shrimp, Peeled And Deveined
Salt And Pepper, to taste
Fresh Basil, chopped
1 pound Linguine, Uncooked
Red Pepper Flakes, to taste


Cook pasta for 1/2 the recommended cooking time. Pasta should still be very firm.

In a large skillet or pot, heat olive oil over medium heat. Add garlic and saute for a minute. Dump in the tomatoes and wine. Stir the mixture together, season with salt and pepper, and allow to cook for ten minutes.

Meanwhile, prepare a large parcel of heavy duty aluminum foil. It should be large enough to hold the entire pasta dish.

Throw the shrimp on the top of the pasta sauce. Throw the drained pasta over the top, then pour the whole dish onto the foil. Tightly wrap the foil into a parcel.

Bake at 350 degrees for 15 minutes. Remove from oven and keep warm until serving.

Open the foil parcel right before serving. Sprinkle basil over the top. Check for seasonings because it always needs a lot more salt than you think.

Recipe adapted from The Pioneer Woman Cooks

Family Rating:
Brad: *****
Jordan: *****
Eli: *****
Phoebe: *****
Overall Family Rating: 20/20

Notes: This is a very simple, but incredibly "fancy" meal. It makes a TON so be sure to invite over some friends because it doesn't keep well due to the shrimp.

Pepperoncini Beef Sandwiches

Pepperoncini Beef Sandwiches

1/2+ tsp. kosher salt
1/2+ tsp. freshly ground black pepper
2 tablespoons of olive or cooking oil
3 lb. beef roast, trimmed of excess fat
4-5 cloves garlic, minced or pressed
1 16-oz. jar sliced pepperoncinis, undrained
Crusty sandwich rolls (for sandwiches)
Sliced provolone cheese (for sandwiches)

Heat oil in a pot or high-sided skillet over high heat. While the oil is heating, combine the salt and pepper and rub it into the meat. Add more if necessary. When the oil is hot, sear the roast on all sides so the outsides of it is browned and a little crispy. Transfer the roast to a slow cooker and add the minced garlic and the entire jar of pepperoncinis. If possible, cook on high until the liquid comes to a boil and then turn it to low and cook until the roast shreds easily with a fork, for a total cooking time of about 6-8 hours. If not possible, cook on low for 8-10 hours or until the beef is fork tender.

For sandwiches, slice the rolls and spread lightly with mayonnaise and then top with the shredded beef. Add a slice of provolone cheese and then place under the broiler for 1-3 minutes or until the bread is toasted and the cheese is melted. Serve immediately. Makes 12 large sandwiches.

Recipe adapted by Our Best Bites from Allrecipes

Rating:
Brad: ***
Jordan: **** (Four stars because it's waaaaay easy.)
Eli: ***
Phoebe: * (She thought it was too hot, but ate a little.)
Overall Family Rating: 11/20

BBQ Sloppy Joes

Ingredients
1 1/2 pounds lean ground beef
1 (14.5-oz.) can diced tomatoes
1 cup ketchup
1/2 cup bottled barbecue sauce
1 tablespoon Worcestershire sauce
2 tablespoons chopped pickled jalapeño peppers (optional; I never use them)
1 tablespoon liquid from pickled jalapeño peppers (optional; I never use these either)
1 (11.25-oz.) package frozen garlic Texas toast
1/2 cup (2 oz.) shredded Cheddar cheese


Brown ground beef in a large skillet over medium-high heat, stirring often, 8 to 10 minutes or until beef crumbles and is no longer pink; drain well. Return to skillet. Stir in tomatoes, next 3 ingredients, and, if desired, jalapeño peppers and liquid. Cover and cook 10 minutes. Meanwhile, prepare Texas toast according to package directions. Serve beef mixture over Texas toast; sprinkle with cheese.


Rating:
Brad: **
Jordan: **** (Extra star for the ease of preparation. This is a great go-to meal.)
Eli: *****
Phoebe: *****
Overall Family Rating: 16/20

Ocean City Crab Cakes

We called these Ocean City Crab Cakes because we first had these in Ocean City, NJ on vacation. :)



Ocean City Crab Cakes

Ingredients
1 (16-oz.) package fresh lump crabmeat, drained
4 large lemons, divided
2 large egg, lightly beaten
3 tablespoons mayonnaise
1 teaspoon Old Bay seasoning
2 teaspoons Dijon mustard
1 1/2 cups panko (Japanese breadcrumbs), divided
1/4 cup canola oil

Preparation


1. Pick crabmeat, removing any bits of shell.

2. Grate zest from 2 lemons to equal 2 tsp.; cut lemons in half, and squeeze juice into a measuring cup to equal 1/4 cup. Stir together lemon zest and juice and next 5 ingredients until well blended. Gently fold in crabmeat and 1 cup breadcrumbs.

3. Shape mixture into 8 patties. Dredge patties in remaining 1/2 cup breadcrumbs.

4. Cook half of patties, in 2 Tbsp. hot oil in a large nonstick skillet over medium heat, 2 minutes on each side or until golden brown; drain on a wire rack. Repeat procedure with remaining oil and patties.

5. Cut remaining 2 lemons into wedges. Serve crab cakes with lemon wedges and remoulade sauce*.

Southern Living JUNE 2011


*Remoulade sauce:
½ cup plus 2 tbsp. light mayonnaise
2 tbsp. stone ground mustard
1 clove garlic, minced
1½ tbsp. pickle juice
½ tsp. prepared horseradish
¼ tsp. cayenne pepper
¼ tsp. hot paprika
Dash of hot sauce

Directions:
To make the remoulade sauce, combine all of the sauce ingredients in a blender or food processor and process until smooth. (If you don’t have a blender or food processor, you can just mix it in a small bowl with a spoon.) Adjust seasonings to taste. Chill until ready to use.

From Annie's Eats

Ratings:
Brad: ***
Jordan: ***
Eli: **
Phoebe: (no stars because she didn't eat them)

Overall Family Rating: 8/20

Port Aransas Special

We first had this recipe when we went to Port Aransas in the summer of 2010.  Eli (who had spent the day battling the waves) ate it with gusto and declared it the Port Aransas Special.  The name stuck!
.
Port Aransas Special
1 1/4 to 1 1/2 pounds tilapia, 4 fillets
Coarse salt
Ground pepper
1 teaspoon ground cumin, eyeball it
1/2 teaspoon sweet paprika, eyeball it
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 lime, halved
1/2 medium red onion, chopped
1 jalapeno or serrano pepper, seeded and finely chopped
2 or 3 large cloves garlic, finely chopped
8 to 10 tomatillos, husks peeled and diced
1/2 bottled pale beer
2 tablespoons chopped cilantro leaves, a palmful, plus a few sprigs for garnish

Maque Choux:
1 tablespoon extra-virgin olive oil, 1 turn of the pan
1/2 red onion, chopped
1 jalapeno, seeded and finely chopped
1 small red bell pepper, seeded and chopped
4 ears fresh corn on the cob, husked
A sprinkle sugar
Dash cayenne pepper
Salt
2 tablespoons butter
2 ripe avocado
1 lime, juiced

Season fish with salt, pepper, cumin, paprika. Heat a nonstick skillet over medium high heat. Add 1 tablespoon oil, 1 turn of the pan. Heat an ovenproof serving plate in a warm oven. Saute fish 3 minutes on each side or until opaque. Squeeze the juice of 1/2 lime over the fish and carefully slide the fillets onto warm platter. Cover the fish to keep it warm. Return pan to heat and add remaining tablespoon of oil, 1 turn of the pan. Over medium high heat, quickly saute the red onion, jalapeno and the garlic. Saute a minute or so, add the diced tomatillos with seeds and juices. Season mixture with coarse salt and saute the mixture of vegetables 5 minutes.

Once you get your sauce working, get a second skillet hot over moderate heat for your maque choux. Add 1 tablespoon extra-virgin olive oil (1 turn of the pan,) chopped onion, jalapeno and red bell pepper. Saute 2 or 3 minutes. Working on a plate to catch the milky juices, scrape corn off the cob. Break up the kernels and pour into the skillet. Combine corn with peppers and onions. Season with a sprinkle of sugar, a dash of cayenne pepper and salt. When mixture bubbles, reduce heat to simmer. Cut butter into pieces and stir into corn mixture. Allow mixture to simmer and cook until creamy, 5 to 7 minutes.

While corn is working, go back to your sauce for the fish. Add the beer and the juice of 1/2 lime and cilantro to the pan. Simmer sauce 5 minutes longer, then spoon hot sauce down over the fish filets. Garnish platter with a few extra sprigs of the cilantro.

Cut avocados in 1/2 lengthwise and remove pits. Squeeze lime juice over the avocados to keep them from browning and season them with a little coarse salt. Arrange on the serving plate.

To serve, fill the avocados with maque choux, allowing the corn to spill down and over the sides of the avocado onto the serving platter. Serve with warm tortillas.

Recipe courtesy Rachael Ray

Brad:  *****
Jordan: *****
Eli:  *****
Phoebe:  ******
Overall Rating: 20/20