Fish Tacos and the BEST Sauce

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2020 UPDATE: I am just checking in. I still use this recipe and this sauce. We live at the beach now so our fish consumption is pretty high. ENJOY!

It took me about 20 years before I would even consider eating a fish taco.  Now, don't get me wrong, I love Fish. I love tacos.  Together?  I thought that was a train wreck waiting to happen inside my mouth.

So what changed my mind?  A wild hair.  I decided I was going to get it over with and try the taco's so that I could check it off my food list of things to try.  I am an avid researcher.  Before I do most anything I read and read and read.  I want to know what all of my options are before I set out to do anything.  This task was not any different especially since I was going to be eating it.  My mouth requires the best.  LOL

I learned several things to make this experience wonderful and, hopefully, one that I would want to repeat.

1.  FISH.  You must use the best fish that you can find and afford.
2.  FRESH.  Your fish should be the freshest that you can find.
3.  TYPE.  The type of fish you use, can make or break the deal.
4.  SAUCE.  The most important. It adds so much flavor to an already AWESOME dish.

I only use Halibut because it's not flaky or soft.  The fish holds up wonderfully under the frying.  I only use a corn meal or brown rice flour when frying because I want to taste my fish, not all of the batter that most places use.  I make the sauce in the morning so that the spices have a chance to BLOOM.

Fish taco's is something I would eat everyday if my family would let me.  LOL  I have shared this recipe with several family members who were not fans of the FISH TACO and they have been converted.  They love this recipe but most of all they all rave about the SAUCE.  It's very yummy!

Fish Tacos with a Cilantro Sauce

Read the whole recipe before planning on making the tacos.  The sauce is better if done in advance, although I have made it 30 minutes before dinner.

1-2 pounds of fresh Halibut.  1 pound will feed my family of 5 (2 tacos each)
1 small red cabbage
1 bunch of cilantro
corn tortilla's
oil
Fish Fry Coating Mix ( I use Hodgson Mill GF mix)
2 eggs
1/4 cup of milk

Heat 2 T. of oil in a frying pan.  Prepare the fish by cutting into 2X1 inch sections.  Beat the egg and milk in a small bowl.  In a separate bowl, add your fish fry mix.  YOU HAVE 2 BOWLS.  Dip the fish in the egg/milk mix and then dip in your fish fry mix. You can re-dip for a second time if you wish.  Add fish to oil and fry on both sides.  The fish will cook fast.  I set them on a paper towel to absorb any extra oil.

Shred red cabbage very thin.  I coarsely chop the cilantro.  I like big leaves.  I also include the stems. They are soft and not bitter.

Fry your corn tortillas in oil. I use a small pan with oil and cook the tortilla's on both sides until soft, not crispy.

Prepare the sauce below.

SAUCE:

½ cup plain yogurt

½ cup mayo…I like more to make it thicker

½ tsp lime

1 jalapeno pepper

1 handful of cilantro..I like a lot, I usually add more than a handfull

1 tsp onion, minced

2 cloves garlic, minced

½ tsp cumin…I add more of this too.  But taste the original first.

½ tsp chili powder

I combine all ingredients in a blender or small food processor. Blend until creamy, Cilantro is usually specks of green.  Make and let set in the fridge for at least 1 hour before serving.  It takes time for the spices to “shine”.  ENJOY!

Serve your fish taco's with a variety of side dishes.  You might want to try this guacamole recipe here. ENJOY!

Written by Sherron Watson

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Potato Skin Quiche

 WOW, what a day!  I woke up tired and could not find my energy until my kids went and got me a DR. Pepper.  Thank you kidlets.  Disclaimer: I drink one Dr.Pepper a month.  It's pretty much all that my family can handle me to drink.  It really makes me run on over drive...I talk way too fast too.

Yesterday I made gnocchi. I decided to bake my potatoes instead of boiling them for two reasons.  One, I wanted the skins for tonight's dinner and two, I did not want all of the water that my potatoes would absorb.  That's another blog post for next week.  I totally forgot about the skins and dinner came around and I was at a loss.  It's not often I don't have a plan or have it already made from that morning.  I opened the door and they're staring at me were the skins.  THANK YOU!

BAM..it hit me.  I had spinach, saw the eggs and cheese.  I was going to use the skins as my crust and make mini quiches inside each of those golden potato skins.  Seriously, my heart was fluttering with excitement..or it could have been the Dr. Pepper, no matter. I was on fire!  And so it begins....my mouth starts watering, I can't wait for it to be done and the anticipation of whether or not the family will like it.

Oh, they did!  My son ate 6.  This is a great appetizer, breakfast or dinner.  You could use so many fun things in the skins other than spinach and onion. Get creative!  OWN IT and make it yours.

Potato Skin Quiche

18 precooked skins, 9 whole potatoes total
1 cup of cheese.  I used 1/2 Cheddar and 1/2 Asiago
1/2 cup onion, diced
1 cup of spinach, chopped
5 eggs
1/4 cup of cream or milk
salt and pepper to taste

Bake at 425 degrees.

I used a cookie sheet to lay my skins on.  I liked this idea because they could rest on each other while baking.  Arrange your skins on the cookie sheet.

Add chopped spinach and diced onion.  Add cheese.

Mix egg and cream, gently whisk to mix.

Add the egg mixture to the potato skins.  CAREFULLY fill the skins.  The egg is slippery and will slip right off of the spinach and cheese.  I picked each skin up and slowly poured the egg inside.  You will spill and some will tip and drip.  The cookie sheet will get messy. It's ok because the skins will still cook just fine.

Bake for 15-20 minutes.  You will know they are done because they will have risen and should be firm to the touch.

Serve skins with sour cream, salsa, guacamole or ranch dressing.


NOTE:  I used red and golden potatoes.  They were not very large.  I would say they averaged 4 inches long by 2 inches wide.  If you use larger potatoes, you will need to adjust the ingredient list to fill the skins. I figured it was one egg for every 4 skins.

Let me know how it goes for you and your family.  Also, I would love to know how you made these to fit your families taste.  Next time I might add asparagus or sauteed mushrooms.  YUM and ENJOY!

Jalapeno Bacon and Potato Salad

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During the summer we get invited to several BBQs where the same people are oftentimes invited.  We are asked to bring something and so we do.  The trick is keeping it interesting and not always serving the same thing.  We have our favorite standbys like fruit salad, watermelon, chips or guacamole.

I have to say that THIS is the one dish that I get ASKED to bring to BBQ's the most.  My question is, do they want me or my salad?..LOL  Just kidding friends, I know you want me and my family. But, yes this salad is a show stopper and really, really good.  I like that you can make it as hot as you think your friends can stand it.  We like it hot!

Jalapeno Bacon Potato Salad

This recipe will make enough to serve 6-8 people.  Adjust according to how large of a crowd you will be serving.

8-10 potatoes.  I use a variety of types.  Red, Russet and Golden.  I leave the skins on too.  I like the color.
1 medium red onion, diced
1 cup of Sweet Pickles, diced
1 pound of bacon, cooked crispy and sliced into small pieces
jalapeno's to taste
salt and pepper to taste
1 cup of mayonnaise

In a large pot, add diced potatoes. Cover with water until potatoes are barely covered.  Cook until tender.  The time will vary depending on the size you dice your potatoes.  It usually takes me about 25 minutes.

While potatoes are cooking, dice onion and pickles.  Cook bacon.  We like our bacon crispy.

Jalapeno warning:  Be careful when mincing the jalapeno that you do NOT touch your eyes.  Using gloves can be helpful in this step.  I use jalapenos in the jar, but you can use fresh ones.  The seeds are what make it fiery hot.  You decide how HOT you want this to be.

Once everything is diced, cooked and prepared...add it all to one big bowl and stir.  Salt and pepper to taste.

Written by Sherron Watson

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Monte Cristo Sandwich

I first had this sandwich about 20 years ago while I was a manager for Bennigan's, a restaurant in Austin, TX.  I thought I would never eat anything else again.  I love every bit of this sandwich.  The ham, turkey, and cheese.  The powdered sugar and jam.  WOW...then deep fry the sandwich!  I know, it's deep-fried.  I have tried all types of Monte Cristo's through the years and I can tell you that the baked sandwiches don't taste like the deep-fried.

The last time I had this sandwich before I made them last week, was probably 5 years ago.  Obviously not being able to eat bread is a huge issue with this sandwich..it takes 3 pieces.  I have to say that I wanted this sandwich and was willing to experiment with my GF bread.  It worked!  I made my family sandwiches using traditional wheat loaf bread and mine with my flatbread.  There were happy faces all around.

The success of making this sandwich is to get it done early.  I try to make my sandwiches the night before or first thing in the morning.  You have to create a seal between the bread, meat, and cheese.  You will see in the pictures below what I mean.

I served it with Blackberry Jam for 2 reasons.  One, that is what I had (you know me, use what I have) and second, my kids do not like the seeds in raspberry jam.  I have to say it tasted just as good.  ENJOY!

Monte Cristo Sandwiches

For each sandwich you will need:

3 pieces of bread
3 slices of ham
3 slices of turkey
1 or 2 slices of Cheddar cheese
1 or 2 slices of Swiss cheese
Saran Wrap

A dusting of Powdered Sugar
Raspberry or Blackberry Jam

To Deep Fry:

Pancake mix ( I used a GF version)
about 2 inches of oil in the bottom of a large pot


When I make this sandwich, I decide how many I need and make them all together.  I lay my bread out, layer the cheese and meat and then stack.  Your layers will be: bread, swiss, turkey, swiss, bread, cheddar, ham, cheddar, bread...with me so far?  See pictures, it helps.

Before and after

Take a piece of Saran Wrap and place a sandwich in the middle.  You want to squish the sandwich and then wrap it tight.  The sandwich should be half of what you started with.




Place sealed and wrapped sandwiches in the fridge until you are ready to fry them up.

Make Pancake batter according to the box.  It should be thinner than the cake mix batter.  Add some milk/water to make it thinner. The mixes are all different.  Thick will work, but it adds a lot of bread to the sandwich.

Heat oil in pot.

Remove sandwiches from the refrigerator and unwrap.  Cut them in half, from corner to corner.  You should have a triangle.

Dip each triangle into the batter and VERY CAREFULLY add the triangle to the hot oil.  It will bubble up over the sandwich.  Cook for 3-4 minutes on each side.  They should be golden brown.

With long tongs, remove sandwiches and set on bakers rack to cool.  Sprinkle each sandwich with powdered sugar and serve with jam.  If the cheese did not melt in the middle of the sandwich you can microwave for 30 seconds.

Most adults can eat a whole sandwich, but if served with something else you can plan on 1/2 per adult.  They are filling

Written by Sherron Watson

Cheddar Cheese Fondue

I have a few recipes that my kids ask for over and over, this is one of them!  We love cheese fondue.  Not just any fondue, this fondue.  It's made with cheddar and kids like this flavor much better than the traditional swiss.  I serve both when I host parties and oft times the adults like this one better as well.  I think the mild flavor served with fresh bread is always a hit with any age group.

I thought that this would be something that I would not be able to enjoy once I went on a gluten-free diet.  Thankfully it works great with a GF flour blend and I make my flatbread.  All of my guests love the bread and can't believe it is gluten-free.

Cheddar Cheese Fondue

2 C. milk...I use whole milk.

1 T. Worcestershire Sauce

2 tsp.  dry mustard

1 clove of minced garlic

3 T. flour (I use GF flour)

1/2 tsp. baking soda

1 T. water

6 Cups shredded cheddar cheese

**I use 3 cups of medium cheddar and 3 cups of sharp cheddar.  I have also substituted some of the cheddar for Swiss cheese.  Taste the fondue and make sure that you can "taste" the cheese, if not , add a little bit more cheese.  Cheese has different flavors and some are stronger than others.

1.  Combine the first four ingredients until just starting to boil; add the flour. 

2.  Mix baking soda with 1 T. water and add to flour/milk mixture. Cook and stir until thickened.

3.  Add all of the cheese at once.  Turn heat down and stir until well combined.  

 To reheat, either use the microwave or a saucepan on the stove.  Be careful not to burn it on the stove. 

 4.  Serve with apples and/or bread.

NOTE:  The baking soda blends the fondue so that it is smooth.  If you leave it out, it may look grainy and separate.

The recipe can be found here.

Written by Sherron Watson

Easy Guacamole

Gluten-Free Easily requested some yummy recipes with very few ingredients, this was the recipe I shared with her.  I have checked out the other recipes and they look awesome!  Go check them out.  You can find my contribution to her blog here.  I have also shared this recipe with my friend,  Chef in Disguise and her blog a few months back.

It was one year ago this week that my family and I did something CRAZY!  We sold all of our belongings, rented out our home and bought a travel trailer.  Destination unknown.....We set off towards Texas because my Hubster (that's what I call him) had some work options.  We landed in Texas for 6 months.  Texas is quite large and so we explored every detail...Gulf of Mexico, Austin, Dallas, East Texas and we drove through the west side.  During our travels we were introduced to lots of TEX-MEX and it was HOT, HOT, HOT!

We learned to eat a lot of foods that were not cooked.  Even with air conditioning, it was unbearable to heat up the trailer.  Our go-to food soon became fruits, salads, and guacamole.  We love avocados.  this is a recipe that I just recently made for our family.  It does not matter how much I make, it never lasts more than a few hours in our home.  ENJOY!

Guacamole

4-6 ripe Avocados
1/2 bunch of Cilantro
1/2 red onion, diced
1 tsp. fresh Lime Juice
3/4 tsp. garlic powder
1/8 tsp. pepper
Salt to taste

Cut the avocado in half, remove the seed.  Using a spoon, remove avocado and add to large mixing bowl. Dice red onion.  Add onion, lime juice, garlic powder, pepper, and salt.  I use 2 butter knives and cut the mixture in a criss-cross pattern.  We like chunky guacamole.  Continue until the consistency is to your preference.   I tend to have to add more salt to mine.   Serve with chips, on hamburgers or with salads.

Written by Sherron Watson

Peanut Butter Cookies

Peanut Butter has been a favorite of mine for years.  My friend, Debbie, used to make these peanut butter bars with chocolate frosting that were so divine.  The recipe made a cookie sheet full and I was usually the one who ate most of them.  When I found out I could not eat wheat, I was so sad. Yet, my waistline was jumping for joy.  I have not made the recipe using a GF flour yet to see if it would even taste and bake the same...BUT, I will one of these days.

Today I was in the mood for something with peanut butter.  I found this recipe on cooks.com several years ago and we have not looked back.   I like to take this recipe to parties and serve our guests in our home.  Everyone loves the flavor and the texture is perfect. 


My original thought was how does this work...no flour and only 4 ingredients.  I have to say it's super easy and can easily be made by a kid-let with adult supervision.   I have to tell you though, that the organic peanut butter DOES NOT work.  I tried this today and the dough was terribly dry and grainy.  So, I did what any good wife would do, I sent my hubby to the store to buy some normal peanut butter and they turned out great.  I posted a picture of the two so you can see the difference.

Peanut Butter Cookies

1 cup of peanut butter. I used Jiffy.
1 cup of sugar.
1 tsp. vanilla
1 egg.

1.  Combine all ingredients in a mixing bowl.  Stir with a fork until well blended.  I use a cookie scoop to make the cookies into balls (I also like them to all be the same size).  I take a fork dipped in sugar and add the criss-cross on top.

2.  Bake at 350 for 13-15 minutes.  They should be golden brown.  I also line my cookie sheet with parchment paper so they will remove easier.  Let cookies cool on a cookie rack.

3.  The recipes makes about 20-25 small cookies (2 inches).  It works great for our family of 5.