Fish Tacos

My husband LOVES fish tacos, so when I saw this recipe for them, I knew that it was a must.

I really liked the crunch from the cabbage and the flavor from the adobo sauce.

I didn't have mahi mahi on hand, so I just used what I had, and that was perch. Feel free to use any fish you have or can easily get. Also, the adobo sauce can be found at either a latin market or the international aisle at your local grocery store.

For the tacos:

1 1/2 pounds mahi mahi, cut into 12 equal parts

2 tsp salt

1 tsp pepper

2 tsp ground cumin and 2 ground tsp coriander, mixed together

2 Tbsp vegetable oil

12 corn tortillas

chipotle adobo sauce

For the cilantro cabbage:

1 avocado, diced large

1 Tbsp chopped cilantro

juice of 1 lime

1/3 cup shredded cabbage

1 tsp salt

What to do:

Preheat grill to med-high.

Season both sides of fish with salt, pepper, and cumin-coriander mix. Lightly oil each piece and cook for 3 minutes each side.

Remove the fish and let rest for at least 2 minutes.

While the fish is on the grill, you can prepare taco toppings. In a medium bowl, combine avocado, cilantro, lime juice, cabbage, and salt. Toss well.

To warm the tortillas, place them directly on the medium flame of a gas stove or heat in a nonstick pan. 

Fill each tortilla with 1 piece of fish, a tsp of chipotle adobo aioli and equal portions of the cilantro cabbage. 

Source: The Busy Mom's Cookbook by Antonia Lofaso

Penne a la Besty

I saw Pioneer Woman make this on her tv show and even though I am not a shrimp fan, I knew I needed to try this recipe. My husband LOVED the shrimp and I just didn't add any to my plate AND i have to say that this is a recipe that is WORTH it. The flavor is fantastic and it is light and creamy. Add with a salad and some great bread and dinner is served!

Ingredients

3/4 pounds Penne Pasta

1 pound Shrimp

3 Tablespoons Butter

3 Tablespoons Olive Oil

1 whole Onion (small)

2 cloves Garlic

1/2 cup White Wine, Or To Taste

1 can Tomato Sauce (8 Oz)

1 cup Heavy Cream

Fresh Parsley, to taste

Fresh Basil - To Taste

Salt To Taste

Pepper To Taste

Preparation Instructions

Cook the penne pasta until tender-firm, also known as al dente.

Peel, devein and rinse (under cool water) 1 pound of extra large shrimp. Heat about 1 tbsp. butter and olive oil in a skillet. Add the shrimp and cook for a couple minutes until just opaque. Do not overcook them. Remove from heat and let cool for a few minutes. 

Now, put the cooked shrimp on the cutting board and pull off the tails. Chop the shrimp into bite –sized pieces and set aside.

Finely dice one small onion. Mince two cloves of garlic.
In a large skillet heat 2 tablespoons of butter and 2 tablespoons olive oil. Add the garlic and onion and sauté, stirring occasionally. 

After the garlic and onions have cooked a bit add your white wine. Let the wine evaporate for a few minutes, stirring occasionally. 

If you would rather not use wine, you can use low-sodium chicken broth instead (about ½ cup).

Now add an 8-ounce can of plain tomato sauce. Stir well until combined. Then add 1 cup of heavy cream. Continue stirring. Turn heat down to low and let simmer.

Now chop your herbs, about a tablespoon of chopped parsley and about the same amount of chopped basil, or if you’re feeling very proper, chiffonaded.

Now add your chopped shrimp back into the tomato cream sauce. 

Give it a stir and add salt and pepper to taste. 

Throw in your herbs and stir until combined. 

Finally add your cooked penne pasta and give it a good stir.

Source: Pioneer Woman

Beyond Spaghetti

Beyond Spaghetti- Linguine with Chicken, Roasted Tomatoes, and Spinach!

This is a fabulous pasta dish that you can serve with either chicken or shrimp. There  is some killer taste that comes out of the roasted tomatoes, garlic, EVOO combo.I found this recipe in my Parenting magazine (October edition) and it comes from Cake Boss's Buddy Valastro.

You will need:

1/2 pint cherry tomatoes

2 tsp chopped garlic

1/4 cup EVOO

salt and pepper

1/4 cup bread crumbs

1 pound linguine

2 Tbsp vegetable oil

2 Tbsp butter

chicken breasts, cut into bite size pieces (about 2-3 breasts) or 1 pound peeled and deveined shrimp

1/2 cup chicken broth

2 cups baby spinach

To make:

Preheat oven to 450 degree's F.

In a baking dish, toss together the cherry tomatoes, 1 tsp of the chopped garlic, 1/4 cup Evoo, and salt and pepper. Roast for 10 minutes.

Sprinkle with 1/4 cup bread crumbs and roast for 5 more minutes.

Then boil the linguine until al dente and set aside.

In a large saute pan over medium heat, add 2 Tbsp veg. oil, the butter, and the other 1 tsp chopped garlic and cook 1 minute.

Add shrimp or chicken to the pan.

 If using chicken, then cut into bite size pieces and cook until done, 5-7 minutes or until juiced run clear and chicken is no longer pink.

If using shrimp, season with salt and pepper and saute until they are pink and cooked through, 3-4 minutes. 

Then add the chicken broth and let the liquid cook down 1-2 minutes. Add the drained pasta, roasted tomatoes, and the 2 cups baby spinach.

(The spinach will look like a lot at first, but it QUICKLY cooks down!)

Toss well and serve!