Fish Tacos

Every time I think of fish tacos, I think of Dean from Supernatural.  If you are a fan, you know what I mean. 😂

I am not a fan of fish or any seafood.  However, I know that fish is good for me and I have been trying some.  I have always liked tuna and I like salmon when done properly.  I do not like cod because it feels too thick and rubbery.  I prefer a flaky fish.  For this recipe, as well as the pecan crusted tilapia, we use tilapia loins.  I really like those. 

Ingredients: 
Batter:
2 eggs
1/2 cup all purpose flour, heaping
water as needed to loosen up the batter
1 tsp. Old Bay Seasoning (we use our own concoction which I will post at another time)
2 tsp. cumin
1/2 tsp paprika
2 tsp. onion powder
1 tsp. garlic powder
1 tsp. salt

Tacos:
small corn or flour tortillas (I personally prefer the flour with this)
3-4 tilapia fillets (There is enough batter that you could do more if you need)
avocado slices (optional)
shredded red cabbage (optional)
lime zest (optional)
grapeseed oil for frying (preferred frying oil)
preferred shredded cheese (we use a combination of Oaxaca cheese and quesadilla melting cheese; goat cheese would be good on these as well.)

Cream: 
1/4 cup crema
1/4 cup sour cream
juice of 1 lime
salt
pepper

Directions:
Heat up a skillet with oil for frying.
Dip fish fillets into batter, coating evenly.
Make sure oil is hot enough before tossing battered fish into the pan.  We use a laser thermometer after many other thermometers have been ruined in oil.  They just don't last long that way.  We use the minimum amount of oil on this recipe so there is no way to clip a thermometer on the side anyway. 
While this is happening, stir together the ingredients for the cream. 
When fish is cooked through, cut into bite size chunks and put in soft taco tortillas with preferred toppings. 


These are so good and I say that as someone who is EXTREMELY picky about seafood and fish.

Chicken Burrito Salad

It is more important than ever for my family to eat healthy.  I have been working almost daily to find winning dishes that satisfy all of the needs and picky taste buds.

Ingredients:
Chicken Burrito Salad:
3-4 Boneless, Skinless Chicken Breasts
Taco Seasoning (I use my own you can find here.)
Green Leaf Lettuce (You can use your favorite lettuce.)
Roma Tomatoes
1-2 Tbsp. Olive Oil
Favorite Salsa

Dressing:
1/2 cup plain greek yogurt
Juice of One Lime
2 Tbsp. Favorite Salsa


Directions:
Cut chicken breasts into bite-sized chunks and toss into a pan with the olive oil over medium-high heat.  After the chicken starts to cook, add in the taco seasoning.  I don't measure the taco seasoning.  I season to taste.  Stir around the chicken regularly until almost done.  Add in some of your favorite salsa. Cook until chicken is done and most of the water has cooked out of the salsa.

While the chicken is cooking, prepare the salad bed.  I used green leaf lettuce because that is my favorite.  Tear it into bite sized pieces and dice up a tomato.  Add the chicken on top.

For the dressing, stir together all ingredients and pour the desired amount over the chicken and salad.

Italian Diced Tomatoes (So much better than the canned from the store)

I have used the canned version of this in past posts.  That is, until I found out citric acid (which is in all canned tomatoes I've found so far) is often derived from corn.  So, I decided that when tomatoes were in season, I would buy up as much as possible and make my own Italian diced tomatoes and can them.  Well, so far I haven't found enough tomatoes to can any but I have made some for meals as I make them.  Eventually, I will add canned notes to this blog.  Until then, I will go ahead and give a recipe.  Now there are not exact amounts on most of this.  I just add ingredients a little at a time until it tastes excellent.  I had taste testers who agreed, this sauce is amazing.

Ingredients:
Tomatoes
salt
pepper
garlic
onion (I prefer sweet onion)
olive or coconut oil (I've used both and both are good)
basil
oregano

(Note:  This can be made with fresh or dried garlic, onion, basil and oregano.)

Directions:
Mince an onion and a clove or two of garlic (depending on your taste for garlic).  Saute the onion and garlic in a little olive or coconut oil.  While this is sauteing, dice up the tomatoes.  I roughly chopped into chunks, then put them in my hand chopper to dice them really small.  I have a Pampered Chef hand chopper.  I use it to mince the garlic and onion too.  It's wonderful for this type of stuff.  When the garlic and onion is soft and transparent, add in the tomatoes.  Now add salt and pepper and stir around on low/medium heat until warmed through.  Add basil and oregano a little at a time until it suits your taste.  You might want to add salt and pepper here too.

Trust me, this is amazing.  Here is a picture of it used to top some chicken.

Another way to use this, get out your slow cooker.

Ingredients:
Italian Diced Tomatoes
4 Chicken Breasts

Directions:
In a slow cooker, add your chicken breasts. Top with plenty of Italian diced tomatoes.  It should pretty much cover all chicken.  Cook on low for 4 hours or high for 8 hours.  Serve over rice.

Canned Applesauce

With all of the digestive issues in this family, we have pretty much stopped processed food all together.  This includes jars and cans from the store which most people still use for convenience.  It is difficult to cook completely from scratch this way in this society based so much on convenience and constant go go go.  We, like many families, are often on the go but we have decided to make health a priority so that we can keep going going going.  This means I even can my own food.  I've done a few posts on freezing and I still do that quite often.  But now, I can too.  This is very new to me.  I know my great grandparents canned their own food from their own garden.  We don't have the space or time for a garden yet though that is the ultimate goal.  For now, I will stock up when the farmer's market has a good selection and when I find organic produce on sale at the grocery stores.  So far, I have only canned applesauce.  But it is so good!  I bought this great little pressure cooker which also doubles as a water bath cooker.  The applesauce was done in a water bath and here are the instructions:

Ingredients and Materials:
Large pot for cooking apples
Peeler/Corer or good knife
Water bath canner
A big bunch of apples
Water

Directions:
Peel and core apples.  Place the apple slices in a large pot with about an inch of water in the bottom.  (More or less water depending on the size of the pot and amount of apples.)  Cook apples on the stove and stir until all apple slices are tender.  Mash with a potato masher.  I'm sure you could also process in a food processor or something similar if you want a finer texture applesauce.  Spoon the applesauce into pint canning jars.  You should taste it now.  I used really great granny smith apples and they were great just like this.  But, depending on the type of apple, you may want to add a little sugar.  You want to add the sugar and cinnamon or other optional ingredients before you spoon into jars.  After the jars are full and closed, submerge them in the water bath with about an inch of water above the jars.  Boil in the water bath for about twenty minutes.  NOTE:  If you live in a higher altitude, you will need to boil longer.
After twenty minutes, pull the cans out carefully and let them cool completely before storing.  I set out a couple of kitchen towels and set the jars on them to cool.  They need about 12 hours to cool before storage.

(Pictures to come later.  I have a new computer and I'm still getting things switched around.)

Turkey or Beef and Asparagus Meatballs

Update Note:  We still love this recipe but I have had to make a few changes.  We have constantly kept learning about the corn issues and our daughter has still had tummy troubles off and on that we have had to work with and figure out.  We no longer do dairy since we did this recipe so those ingredients are now excluded for us.  Also, the brand of ground turkey we can get here includes "natural flavors" in the ingredients.  This often means some type of corn source.  So we no longer use that either and I have not found a source of clean turkey yet.  We have found a source for good, local, grass-fed beef though.  So we now use that instead.  It is VERY good.  I can't believe now, that we ever ate that beef from the grocery store.  This stuff tastes and cooks so much better!

These are very easy to make and very easy to sneak in some extra veggies.  The original recipe only had asparagus in the meatballs and garlic in the sauce.  Well I added spinach to the meatballs and sauce and onions to the sauce.  I will include my additions in this recipe.  You modify to your family's tastes.  This was a hit with the whole family.

Ingredients for meatballs:
1 lb. ground white turkey or beef
3 asparagus spears sliced thin
1 handful frozen, cooked spinach, chopped
1 egg
½ tsp. garlic powder
1 tsp. salt
½ tsp. dry oregano
½ cup Italian bread crumbs (Try my recipe HERE)/(crumbled cereal or crackers can be used as well)
¼ cup grated parmesan cheese (optional if dairy free is needed)
1 Tbsp. extra virgin olive oil


Directions for meatballs:
Preheat oven to 350°F.  Combine ground turkey, asparagus, spinach, egg, garlic, salt, pepper, oregano, bread crumbs, and parmesan in a bowl.  I used my hands to mix.  If it is too crumbly you can add one more egg.  Form into preferred sized meatballs.  I also made a few small flat patties similar to little sausage patties. This made it easier for the toddler to eat.  Heat the olive oil in a large skillet.  Add each meatball/patty to the hot pan and cook until just getting browned on each side.  Put meatballs in a baking dish or on a baking pan and bake for twenty minutes.  I cut a meatball in half to make sure it was finished before taking them out of the oven.



Ingredients for sauce:
1 Tbsp. onion powder/dried minced onion or 1 medium onion, minced
1 handful frozen, cooked spinach, chopped
2 garlic cloves, minced
2-3 cups crushed tomatoes (No cans for corn-free. The original recipe called for 16 oz. but we liked it better with a little more.)
2 oz. softened cream cheese (optional for dairy free; or maybe try coconut milk or coconut yogurt? I haven't tried yet)
salt and pepper to taste


First, start boiling preferred pasta noodles.  Saute onion and garlic in the same pan the meatballs were started.  Add in the spinach.  When the spinach is soft and warm, add in the crushed tomatoes, cream cheese and salt and pepper.  Stir until the cream cheese is melted and incorporated into the tomato sauce.  Now serve meatballs and sauce over pasta.


If you don't want noodles, you could easily just serve the meatballs alone with some more veggies or a gluten free option such as rice or quinoa.

Note:  This recipe was modified from another recipe which you can find HERE.