Fish Taco Encore

Last year, when I was first starting my blog, I wrote a post about fish tacos, which you can find here. I have recently discovered a restaurant called Canelo's in Canton, NC that has amazing crunchy fish tacos. Not to be outdone, I adapted a recipe from for the home cook. Crunchy fish tacos, here we go!

Crunchy Fish Tacos (makes 4 tacos)

Ingredients:
4 flour or corn tortillas
1 box Gorton's Fish Sticks (12 count)
1 pkg prepared guacamole
1/2 c. heavy cream
1 c. sour cream
1 pkg taco seasoning
Optional Ingredients:
Spinach
Cheese
Pico de gallo

Directions:
Mix taco seasoning and sour cream, put in refrigerator to chill.
Cook fish sticks according to package directions.
Mix guacamole and heavy cream together, set aside.
Warm tortillas in a skillet or in the microwave.

To serve:
On each tortilla, add 3 fish sticks, 1 tbsp of guacamole sauce, and 1 tbsp of sour cream mix.
Top with spinach, cheese, and pico de gallo as desired.
Serve with rice and fresh fruit.

Enjoy!

Kitchen Sink Cookies (they don't actually contain the kitchen sink!)

On Saturday, I wanted to cook. It had been so long since just Price and I were at home...so long since I could cook just because it was fun. But there was a problem too...I was wearing a splint from a recent surgery. So I enlisted Price's help. He did a great job doing all of the things I couldn't do one-handed! Especially opening containers. Note to food companies...shouldn't one-handed people be able to open your products too? Anyway, we were trying to use up some zucchini from last year before the new crop comes in. So we made kitchen sink cookies (the healthy version)-they contain everything but the kitchen sink.

Kitchen Sink Cookies

Ingredients:
1 cup whole-wheat or unbleached all-purpose flour
1 1/2 tsps ground cinnamon
1/2 tsp baking soda
1/2 tsp baking powder
2 c. grated zucchini
1 tsp salt
1 stick (1/2 c.) butter, softened
1/2 c. granulated sugar
1/2 c. packed light brown sugar
1 lg egg
1 tsp vanilla extract (not imitation)
1 1/3 c. rolled or quick cooking oats
1 c. semisweet chocolate chips
1/2 c. dried cranberries, cherries, raisins, or berries
1/2 c. flax seeds or nuts

Note: shredded carrots or apple, or baby spinach may be substituted for the zucchini

Directions:
1. Put zucchini and salt in a colander. Let sit for 30 minutes.
2. Preheat oven to 375.
3. Mix flour, cinnamon, baking soda, and baking powder in a bowl and set aside.
4. In a large mixing bowl, combine butter, sugars, egg, and vanilla. Beat to combine.
5. Slowly add the flour mixture to the bowl using low speed.
6. Mix in oats, zucchini, chocolate chips, dried fruit, and flax seeds or nuts.
7. Form heaping table spoons into balls and place on greased baking sheets 2 inches apart.
8. Bake for 10-12 minutes, until cookies are light golden brown and appear dry.
9. Cool on wire racks.

Makes 24-30 cookies.


Enjoy!

Mother's Day Lunch

It's been a while since I have cooked...I mean really truly cooked. For the last 4 months I have been student teaching...and suddenly all of the things I thought I had time for, like cooking, went out the window. So here I am, back to cooking, and what do I start with...Mother's Day Lunch.
Considering my parents and my in-laws both came over, I think it went well...especially since I had to make a menu with optional cheese only...and no cilantro...and low salt and fat...just so everyone could eat!

And the most amazing thing? Everything was done when it was supposed to be and perfectly cooked.

Here is the menu...sorry no recipes (they are being saved for later).

Antipasto (pancetta, salami, turkey, gouda, port salut, avocado, homemade pickles, katamala olives, and whole wheat french bread)
Followed by Baked Cod with a mango-lime salsa, basmati rice, and sugar snap peas.
Ending with a Strawberry accented Lemon cake.

Hope you enjoy!