Being from Southern California I love a good fish taco. But they are hard to find on the East Coast. They have to taste super fresh and be easy to make. This recipe is all of that. If you run out of tortillas you can also eat the fish and tomato mixture over rice. These were a big hit at my house.
Tilapia Tacos
INGREDIENTS
- 1 lb fresh tilapia fillets
- 1 tbsp Olive Oil
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 or 2 jalapeño pepper(s), finely chopped
- 2 cups fresh tomatoes, seeded and diced
- 1/4 cup fresh cilantro, finely chopped
- 3 tbsp lime juice
- Sea salt and freshly cracked black pepper to taste
- 1 avocado, sliced
- Corn Tortillas
INSTRUCTIONS
In a large skillet over a medium-high heat, combine the olive oil with the garlic and onions. Cook for about 5 minutes, until the onions are soft and translucent in colour.
Add the tilapia fillets to the skillet. Allow the fillets to cook for 3 to 4 minutes on one side prior to flipping. As the fish begins to cook through, use a fork to break it apart into flaky pieces.
Add the jalapeno pepper, tomatoes, cilantro and lime juice to the mix and then season with salt and pepper to taste. Cook for 5 minutes before removing from heat.
Serve the taco filling to your liking and garnish with fresh avocado slices.
Slow cooker chocolate cake you say? I had to make this one just so see if it was too good to be true. I'm posting the photo below because THERE WASN'T TIME to take a decent photo...this cake went that fast. It's no beauty for sure. You can't get it out of the Crock Pot without a serving spoon...so it's not your best choice to take to a party (unless you take the whole Crock Pot)!
This chocolate cake is beyond moist and densely chocolatey. It also could not be easier to make...and can be made with ingredients you probably have on hand. Serve it warm by spooning into bowls and topping with your favorite good quality ice cream. Our house favorite is Haagen Dazs Vanilla. YUM!
Slow Cooker Chocolate Cake
allrecipies.com
INGREDIENTS
- 2 cups white sugar
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 2 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
INSTRUCTIONS
Spray crock of a large slow cooker with cooking spray.
In a medium bowl, whisk the sugar, flour, cocoa, baking soda, baking powder and salt. In a separate small bowl, whisk together the eggs, milk, oil and vanilla until well combined. Whisk in the boiling water. Pour the wet ingredients into the dry and mix well.
Pour the cake batter into the prepared slow cooker.
Set slow cooker to "Low". Cook until cake has no wet spots on top and has pulled away from the sides of the crock, about 3 hours. Turn off slow cooker and allow cake to rest for 30 minutes before serving.
I don't eat shellfish very often, but when I do I like it to have tons of flavor. This recipe for Shrimp Creole is flavorful, easy, and not too spicy that it scares people away. I served it over brown rice but over white would be equally fantastic. Don't forget the little touches like the scallions on top. They add a depth of flavor and that little cool crunch with each bite. Eating this reminds me of New Orleans...if only I had some beignets and Cafe du Monde coffee for the morning after...
Crock-Pot Shrimp Creole
foodnetwork.com
INGREDIENTS
2 tablespoons olive oil
1/2 cup diced green bell peppers
1/2 cup diced onions
1/2 cup diced celery
1 teaspoon chili powder
1 (14-ounces) can tomatoes
1 (8-ounce) can tomato sauce
1 tablespoon hot sauce
1 tablespoon Worcestershire sauce
1 teaspoon white sugar
Salt and pepper
1 1/2 pounds peeled and deveined shrimp
Green onions, for garnish
INSTRUCTIONS
Preheat crock pot on high.
In fry pan, heat olive oil. Add peppers, onions and celery. Cook until softened. Add chili powder and saute until caramelized. Remove from heat and pour into crock pot. Add tomatoes, tomato sauce, hot sauce, Worcestershire, white sugar, salt and pepper.
Cook for 3 hours. Add shrimp and cook for about 3 minutes. Serve over rice. Top with chopped green onions.
Here is a perfect example of inexpensive ingredients put together to make something truly delicious and restaurant quality (if you don't mind me saying). Years ago I bought a Panini pan from All-Clad and promptly used the grill pan lower half...but never used the cast iron "press" lid that came with it. Since I've been experimenting with bread making I decided it was high time I start making Paninis!
I literally grabbed what was in my kitchen and went to work...
Turkey and Cheddar Panini
INGREDIENTS
(for 2 sandwiches)
2 Tbsp. butter
1 shallot, minced
dried thyme (to taste)
kosher salt
fresh ground pepper
4 slices italian bread 3/4 inch thick
grainy dijon mustard
meat (I used Oscar Mayer Deli Sliced Turkey Breast)
cheese (I used Target Brand Sharp Yellow Cheddar)
extra virgin olive oil
INSTRUCTIONS
In small saucepan melt butter. Toss in shallots, sprinkle with thyme, salt, and pepper.
Sauté until shallots are softened. Set aside
Preheat Nonstick Panini Pan or Electric Panini Press on med-high heat.
Spread mustard on all 4 slices of bread
Top with turkey breast slices, then cheese
Spread 1/2 shallot mixture on one sandwich, 1/2 on the other
Add top piece of bread to create sandwich
Brush each side of sandwich with olive oil
Place sandwich on grill pan and PRESS DOWN on Panini lid. Mine is cast iron and heavy but I still needed to press down. Press for a couple of minutes and then check bottom of sandwich for dark golden color and grill marks. Then flip sandwich and repeat.
Remove from pan when dark and crisp...and prepare to be blown away...
