Lazy Recipe Posts
My recipe posts have become quite lazy. Since I now hold a baby when making dinner, I can’t hold a camera and take pictures of the different steps. We will be sitting down to eat and I’ll take a bite and think, “DANG VANESSA! That is good. You should blog this one!” So I’ll snap a picture….with my cell phone.
Also, we follow recipes less and less. Usually we will look at a couple recipes, remember ideas from dishes we had at restaurants, think about how we have cooked it in the past or just naturally know which tastes go together. And then voila! A recipe.
So here are two dang good dinner ideas for you:
Sweet Fish Tacos
This recipe will serve you and company (so 6 adults and 6 kids, I would say). Picture taken with cell phone…sadly.
Fish: 6 Fillets of Tilapia (chopped into bite size or two bite sized pieces) marinated for two hours in orange juice, cilantro, lime, salt and pepper. Batter the fish in Tempura batter (I used half a box of that) and bread the fish in Panko Crumbs (I used a full box of that). Cook in oil.
Slaw (this part of the recipe if from Bobby Flay): Half a head of Napa Cabbage shredded, half a head of red/purple cabbage shredded, 1/4 cup chopped fresh basil, 1/4 cup of lemon juice, 1/4 cup of orange juice, 2 T. of Dijon mustard, 2 T. of honey, salt, pepper, 1/2 cup of canola oil and 1 cup of shredded carrot. Let this sit and get all juicy and yummy for an hour.
Sliced Mango, Sliced Avocado, Sour Cream and Tomatillo Salsa that I bought from Costco.
Put all of this on a corn tortilla which has been cooked a bit in oil.
YOU ARE WELCOME.
Southwestern BBQ Chicken Salad
This picture does not do justice. I took it in the middle of devouring the salad. This recipe will give you 8 large salads, I would say.
Chicken: Put the chicken in the crock-pot with BBQ sauce, balsamic vinegar and garlic. Let cook until done and then cut into pieces.
Base Salad: 1 1/2 heads of romaine lettuce and 4 cups of spinach. Can of chopped olives and one orange pepper chopped.
Corn & Black Bean: 3 earns of roasted corn, off the cob. Combine with 1 can of black beans, then combine with olive oil, salt and pepper.
Pico de Gallo: 3 cups of *FRESH* grape or cherry tomatoes cut in half, 1 jalapeno minced, 1/4-1/3 cup of white onion minced, 1/4-1/3 cup of red onion minced, 1/2 bunch of cilantro minced, 1 lime juiced. Yep, you put this right on the salad. It’s good, trust me.
Topped with Ranch and Spiced Tortilla Strips.
YOU ARE WELCOME AGAIN.