Battered Fish Tacos

I found Panko Ginger fish & Chicken batter crumbs... perfect for this!

 Place fish in plastic bag and shake with portioned bread crumbs.. I used 2 lbs of Tilapia cut up into chunks..
Fry in 1/4 inch of Canola Oil

 crumble paper towel and let fish rest there when you take it out of the oil... (directions for this are all on back of the box)

 I just used Tortillas, coleslaw and I mixed sour cream with the juice of a can of Adobo peppers...

Battered Fish Tacos

2 lbs of Tilapia

1 package of Panko Ginger Fish & Chicken Bread Crumbs) I found them next to the Panko crumbs in the baking section of the Grocery store

About 2 cups of Canola Oil

1 package of Coleslaw

1 cup of Sour Cream

1 can of Adobo Peppers (just use the juice)

Tortillas

Makes about 12 Tacos!

Cut fish up, shake in plastic bag to coat with bread crumbs, crumbs come portioned so just use one package (2 come in a box) Heat oil and place coated fish in the oil.  Drain on paper towels.  Mix Sour cream with juice from the Adobo Peppers, assemble: Coleslaw, fish, sour cream in the tortilla.  Eat.. yum.

Buffalo Chicken Rolls

Buffalo Chicken Rolls

makes 12

12 egg roll wrappers (roughly 4 square inches)

1 cup cooked and shredded chicken (6 ounces)

1/2- 2/3 cup Frank’s Red Hot Sauce(I used the buffalo wing sauce)

1 cup crumbled blue cheese (4 ounces)

1 cup broccoli slaw or cole slaw (dry)

Small bowl of water

Nonstick cooking spray

Blue cheese dressing, for serving

Preheat oven to 400 degrees F. Lay egg roll wrappers on a clean work surface. In a small bowl, stir chicken* (see note below) and hot sauce until well coated, using more or less sauce depending on your spice preference. The meat should be moist with sauce.

Begin by placing one tablespoon of the broccoli slaw on the diagonal of the bottom right corner of one of the wrappers. Next, place 2 tablespoons of shredded spicy chicken evenly on top of the slaw. Spoon 1 tablespoon of the blue cheese crumbles over the chicken. Do not overfill.

To fold: Fold the bottom right corner over the stuffing mixture so that it covers it completely, with the tip of the corner now pointing to the center of the egg roll wrapper. Fold in the bottom left corner, followed by the right, so that you now have formed an envelope. Roll the wrap upward one time, leaving the top left corner open. Wet your index finger in the small bowl of water and press to moisten the top left corner. Now fold that down on top of the filled roll, sealing it like you would an envelope.

Repeat with remaining rolls.

Place the rolls on a wire rack set on top of a cookie sheet (or just on a greased cookie sheet) coated with nonstick cooking spray. Spritz each roll evenly with nonstick cooking spray. Bake for 12-15 minutes, or until the rolls crisp and turn a light golden brown.

I liked these just okay, Daniel didn't like them at all... first thing ever.. they were too healthy... maybe fried chicken and oil next time?

These would be soooo much better if they were fried... :)

the slaw on the right corner

 Then the chicken

 Then the blue cheese...

 fold up corner...

 Then the sides...

 roll and seal with water1

Three Musketeer Bars

Three Musketeers

Line a 8" square pan with wax paper. In medium bowl, melt choc chips in microwave at 50% power for 30 seconds. Stir and return to microwave  for 30 more seconds at 50% power. If chocolate is still not melted completely -continue heating it at 10 second intervals at 50% until smooth. 
Using an electric mixer on high speed, beat your melted chocolate for 30 seconds. Add the Cool Whip to melted chocolate and beat just until combined and fluffy -30-60 seconds. Spread evenly into prepared 8x8' pan. Place in freezer for about 1 hour. Remove from freezer, remove candy from pan and cut into squares. Return back to freezer.

Melt candy wafers in microwave following package directions. Take out frozen squares and dip into melted chocolate. Place on baking tray lined with wax paper. Allow chocolate to set  freezer. Store in airtight container in  freezer.

Beef Stroganoff

Obviously I am obsessed with Pinterest & this was on it, it was very delicious... 

Beef Stroganoff

2 pounds cubed stew meat
2 cans Condensed Golden Mushroom Soup
1 largish onion diced
2-3-4 tabls of Worcestershire (this stuff is so awesome I always add more)
1/2 water
8 oz of cream cheese (room temp)
couple of dashes of Garlic Salt (1 tsp?)
couple dashes of Hot Paprika

In the slow cooker stir in all the ingredients, except the meat AND the Cream Cheese, together. Once combined add the meat and mix together.

Cook on Low for 8 hours. Cut up the cream cheese into cubes just before serving and turn crockpot on high, whip cream cheese with blender and add. Stir the cream cheese in until all combined. You might have to put the lid back on and leave for 10 minutes. (My cream cheese was still a little cool, thats why it is somewhat clumpy... would've been better if it was completely room temp)

Serve over egg noodles

"Perfect Pot Roast"

The "Perfect" Pot Roast

(Pioneer Woman's Recipe)

Ingredients

• Salt and freshly ground black pepper
• One 3 to 5-pound chuck roast
• 2 or 3 tablespoons olive oil
• 2 whole onions, peeled and halved
• 6 to 8 whole carrots, unpeeled, cut into 2-inch pieces
• 1 cup red wine, optional
• 3 cups beef broth
• 2 or 3 sprigs fresh rosemary
• 2 or 3 sprigs fresh thyme

Directions

Preheat the oven to 275 degrees F.

Generously salt and pepper the chuck roast.

Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.

Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.

If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.

With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.

Add in the onions and the carrots, along with the fresh herbs.

Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender.

For the record, I made mine in the crockpot and just cooked it about 6 hours on High

Asian Sesame Salmon

This was another one of those McCormick Season packets where the seasonings are all in one... just incase you don't run out to get it, I listed all the spices in it so you can just make it at home, because I actually had all these spices in my cabinet! :)

Asian Sesame Salmon

1/3 cup honey

1/3 cup thinly sliced green onion

2 tbsp soy sauce

2 lbs Salmon Filets

2tsp toasted sesame seed

1tsp minced garlic

1tsp minced dried onion

3/4 tsp ground ginger

1/2 tsp crushed red pepper (optional)

Mix honey, green onions, soy sauce and all of the spices in a small bowl until well blended.  Place Salmon in 13x 9 inch baking dish. Spoon honey mixture evenly over Salmon.

Roast Salmon in preheated 375 F oven 20 minutes or until fish flakes easily with a fork, basting occasionally with honey mixture

and for the record... this one turned out a LITTLE more "crispy" than I would have liked... I am not going to name any names, but an adult that I live with may have turned the oven timer off but left the Salmon in the oven until I jumped frantically out of my chair realizing that the timer hadn't gone off... but oh, it had... that someone just didn't think to TAKE MY MEAL OUT OF THE OVEN... so, thats just a little side note, your Salmon will be much less cooked :)

Cornbread Mexi-Casserole

This was so easy, quick and good...

 Jiffy corn mix... I doubled it..

 Brown the meat....

 Once meat is browned, mix in taco seasoning and hominy, 1 can drained..

 Layer meat/corn mixture on bottom of dish

 top with cheese, then jiffy mix..

 Bake, 30 minutes if you doubled the recipe...

Cornbread Mexi-Casserole

(I doubled the recipe)

1lb. ground beef

1 packet of taco seasoning

1 1/2 cups of shredded cheese {I used the Mexican style cheese blend}

1 box of JIFFY corn muffin mix  

1 can of Hominy

Preheat ovhn to 400 degrees.  Brown meat in pan.  Drain and stir in taco seasoning & 3/4 cup water.  Cook on low for 5 minutes, add in hominy.  In a separate bowl, mix the corn muffin mix according to the package.  Remove meat from stove & place in an 8x8 baking dish. or a 9x11 if you are doubling the recipe like I did above.  Cover with cheese.  Take the corn muffin mixture and pour on top of the cheese.  Cook for 20-25 minutes or until golden brown, mine took about 25 minutes.