Active Time: 8 Minutes

Total time: 30 Minutes

Ingredients:

• 4 Cups Coleslaw Mix (from a bag)
• ½ Cup Thinly Sliced Red Onion
• ¼ Cup Light Mayonnaise
• 1 Tsp. Grated Lime Zest
• 3 TBSP Fresh Lime Juice
• 2 Tsp. Granulated Sugar
• 6 Frozen Beer Battered Fish Fillets (usually in boxes of 10)
• 8 Corn Tortilla Shells

1. Toss coleslaw mix, onion, mayonnaise, lime zest, juice, and sugar in a bowl.  Leave at room temperature.
2. Heat oven to 375°F.  Line a rimmed baking sheet with foil for easy cleanup.
3. Place frozen fish fillets at one end of pan.  Bat 25 minutes.  Place tortilla shells at other end.  Bake 4 minutes, or until shells are warm and fish is cooked though.
4. Place fish in medium bowl and break into chunks with a fork.
5. Spoon into tortilla shells; top with coleslaw

Suggestions:

Don’t use beer battered fish fillets.  I would suggest using some white fish that is not breaded, like Tilapia. You may need to use more of an un-breaded fish in order to make up for the lack of bread chunks.  The bread portion of the fish takes away from the actual fish taco taste.

The tacos needed a little something to them when we followed the recipe above.  I would suggest using a green salsa or something else to add a spicy kick.  I used Sriracha Sauce and it was delish!

Vegetarian Version:

Don’t use fish in the tacos at all.  Instead warm a tortilla up with some cheese (I suggest pepper jack for a little kick).  Put the coleslaw on top & add your salsa.  Enjoy!

This recipe was adapted from a recipe found in Women’s Day Magazine.

Pictures will follow soon, I promise!

Shakshuka

Eggs Poached in Spicy Tomato Sauce
An Israeli dish of  eggs, poached in a spicy tomato sauce

Serves 4 to 6

• 1/4 cup olive oil (I used some chili oil I made)
• 5 Anaheim chiles or 3 jalapeños, stemmed, seeded, and finely chopped
• 1 small yellow onion, chopped
• 5 cloves garlic, crushed then sliced
• 1 teaspoon ground cumin
• 1 tablespoon paprika
• 1 28-ounce can whole peeled tomatoes, undrained
• Kosher salt, to taste
• 6 eggs
• 1/2 cup feta cheese, crumbled
• 1 tablespoon chopped flat-leaf parsley
• Warm pitas, for serving

Heat oil in a 12-inch skillet over medium-high heat. Add chiles and onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add garlic, cumin, and paprika, and cook, stirring frequently, until garlic is soft, about 2 more minutes.

Put tomatoes and their liquid into a medium bowl and crush with your hands. Add crushed tomatoes and their liquid to skillet along with 1/2 cup water; reduce heat to medium, and simmer, stirring occasionally, until thickened slightly, about 15 minutes. Season sauce with salt.

Crack eggs over sauce so that eggs are evenly distributed across sauce’s surface. Cover skillet and cook until yolks are just set, about 5 minutes. Using a spoon, baste the whites of the eggs with tomato mixture, being careful not to disturb the yolk.

Sprinkle shakshuka with feta and parsley and serve with pitas, for dipping.

2 pounds asparagus
Olive oil
Salt
Extra pork marinade from Grilled Pork Tenderloin recipe

Instructions

1. Prepare the grill.
2. Snap off tough ends of asparagus and trim scales. Arrange spears in baking dish or heavy-duty zip-top bag; drizzle with olive oil and sprinkle with salt.
3. Grill thin spears in a grill pan or basket; arrange thicker spears perpendicular to grates to prevent falling through. Cook 6 to 10 minutes, until slightly charred and crisp-tender. Serve with extra pork marinade.

Serves 6 to 8.

Enjoy!

FDA Seafood Nutrition Facts

FDA Fruit Nutrition Facts

FDA Vegetable Nutrition Facts

ð       2 whole Napa Cabbages

ð       1 Cup of Kosher Salt

ð       10 Cups of Water

ð       7 Tbsp of Anchovy Sauce or Fish Sauce

ð       1 1/4 Cup of Crushed Red Pepper

ð       8 Pieces of Green Onion, chopped

ð       1/2 of a Radish  (Korean radish or Daikon radish)

ð       1 Whole Garlic, peeled and minced

ð       1 Piece of Ginger, peeled and minced

ð       1 Yellow Onion, minced

ð       1/2 of an Apple, chopped

ð       1/2 of an Apple Pear, chopped (It is also called an Asian Pear)

ð       4 Tbsp of Sugar

Directions:

1. Slice Napa Cabbage into bite size pieces and put into a large bowl.
2. Mix water and salt together and pour over cabbage.
3. Let the cabbage sit for 2 hours.
4. In a blender or food processor, combine the garlic, onion, apple, apple pear, ginger, and Radish together and puree.
5. Julienne the Green Onions.
6. After 2 hours rinse the cabbage in cold water about 3 times.
7. Combine all the ingredients together in a large bowl. (Rubber gloves recommended)
8. Store the kimchi in room temperature over night and then keep in the refrigerator.

Notes:  I live a very small town in northern Wyoming.  All of the above ingredients are available in my local Albertson’s grocery store.  I’m sure they are available in most stores around the country.  For the Fish Sauce, look in the Asian section of your grocery store.

It is also served at a restaurant I like in New York called Café Habana.  It is so yummy that I thought I’d share the recipe.

Ingredients

1.       Corn on the cob – husked

2.       Mayonnaise

3.       Sour Cream or Crema Fresca

4.       Cotija Cheese, grated

5.       Cayenne Pepper, to taste

6.       Chili powder, to taste

7.       Lime cut into wedges

Directions

1.       Husk corn & char the ears on a grill (I used the broiler setting in my oven)

2.       Mix equal parts of Sour Cream (or Crema Fresca) and Mayonnaise

3.       While corn is still hot, slather with cream mixture

4.       Roll corn in the grated Cotija cheese

5.       Give a healthy sprinkling of cayenne pepper and chili powder on top of the cheese

6.       Squeeze a little lime juice on each ear before serving

7.       ENJOY!

Tips

1.       I found Crema Fresca & Cotija Cheese in near the pre-shredded cheese in my grocery store

2.       Crema Fresca comes in a jar that kind of looks like Mayo

3.       Cotija Cheese comes in a large round circle

4.        I don’t have a grill, so I used the broiler setting in my oven.  It took about 15 minutes to cook this way.

5.       Don’t use frozen corn.  I tried it and it took forever to defrost and the corn came out a little mushy.  I suggest using fresh corn for the best taste.

This recipe is a great side dish for BBQ’s.  It’s easy and it tastes great!

Ingredients:

-         1 lb of thinly sliced beef, or flank steak ***

-         1/2 cup of Brown Sugar

-         2 Pieces of Green Onions, julienned

-         1/2 of an Onion, chopped into thin sliced

-         1 Carrot, julienned

-         1/2 cup of Soy Sauce

-         1 Tbsp of Garlic, minced

-         2 Tbsp of Cooking Wine

-         2 Tbsp of Sesame Seeds

-         2 Tbsp of Sesame Oil

1. Combine all ingredients in a bowl or a large Ziploc bag.
2. Mix ingredients well and marinate in the refrigerator for at least 2 hours.
3. Cook over medium high heat in a large frying pan for about 3-5 minutes, or until meat is cooked.
4. Serve with steamed rice!

Enjoy!

*** This weekend I wanted to make Bulgogi, but I didn’t have any beef at home.  I tried it with thinly sliced Chicken and it was DELICIOUS!!!  I’m sure the Bulgogi sauce would work well with any type of meat.

Ingredients:

• 1 9-inch Pie Crust
• 1 cup- Shredded Swiss or Cheddar cheese
• 6 slices- Bacon cooked and crumbled
• 1 cup- Ham, minced
• 2 Green Onions, chopped
• ½ Green Pepper, chopped
• 5 Eggs, slightly beaten
• 1 cup- Half and Half or Milk
• 1/8 teaspoon- grated Lemon Peel
• ½ teaspoon- Salt
• ½ teaspoon- dry Mustard

Directions:

Mix the following ingredients in a bowl: cheese, bacon, ham, green onions and green pepper.  Place in the bottom on the unbaked pie crust. In medium bowl combine eggs, half and half, lemon peel, salt, and dry mustard. Pour evenly over cheese mixture. Bake at 325 degrees for 45 minutes or until set. Remove from heat and let stand about 10 minutes before serving.

Optional: For a nice cheesy crust, pull quiche out of oven and sprinkle with cheese.  Put back in over and broil until cheese is melted.

1 ½ Cup Sugar

Add: 2 eggs (one at a time)

Mix in:

¾ Cups Milk

½ tsp Baking Soda

1 Cup canned Pumpkin

2 ½ tsp Allspice

3 tsp Baking Powder

2 Cups Flour

Mix thoroughly.  Preheat the oven to 375˚F.  Fill cupcake cups ¾ full and bake for 20-25 minutes.  Cool & frost with cream cheese frosting.

These don’t have a strong pumpkin flavor, but they are very moist and super yummy!

¼ Cup White Wine Vinegar1

¼ Cup finely chopped Red Onion

1 Tsp Dijon Mustard

½ Cup Extra-Virgin Olive Oil

Coarse Salt & Freshly Ground Pepper

2 Tbsp brine-packed capers, drained & rinsed

2 Tbsp Chopped Fresh Parsley

1. Bring a medium pot of salted water to a boil.  Working in batches, blanch cauliflower until just tender, about 2 minutes.  Drain & transfer to a bowl.
2. Wisk together vinegar, onion and mustard in a small bowl.  Pour in oil in a slow, steady stream, whisking constantly until emulsified.  Season with salt & pepper.  Drizzle vinaigrette over warm cauliflower, and add capers and parsley.  Stir to combine.
3. Cover and refrigerate overnight or up to 1 day.  Serve chilled or at room temperature.

We served this with the Mustard-Rosemary Chicken with Carrots & Potatoes.  It made for a great meal.  I got this recipe out of the Martha Stewart Living Magazine, and I highly recommend it.   You could use Italian Dressing rather than using the white wine vinegar & olive oil.