Spicy Mahi Mahi and Mango Tacos

Serves 4

Ingredients:

• 3 tablespoons fresh lime juice
• 3 tablespoons fresh orange juice
• 1 garlic clove, chopped
• 2 teaspoons chili powder
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon cayenne pepper
• 1 pound mahi mahi, rinsed and patted dry, cut into bite- size chunks
• 1 large ripe mango, peeled, pitted, and coarsely chopped (about 2 cups)
• 1 tablespoon chopped red onion, rinsed and drained
• 1/4 cup fresh cilantro leaves, chopped
• 1/2 teaspoon seeded, chopped fresh red chile
• 2 teaspoons virgin coconut oil
• 4 (8- inch) whole-wheat tortillas
• 1 ripe avocado, pitted, peeled, and coarsely chopped
• Lime wedges, for serving

Directions:

1. In a medium bowl, whisk together 2 tablespoons of the lime juice, 2 tablespoons of the orange juice, the garlic, chili powder, salt, black pepper, and cayenne pepper.
2. Add the fish and gently stir to coat.
3. Let stand for at least 10 minutes, or cover and place in the refrigerator for up to 4 hours.
4. In the meantime, in a medium bowl, combine the mango, onion, cilantro, chile, and remaining 1 tablespoon each lime and orange juice. Stir gently until well combined.
5. Set aside in the refrigerator if you are marinating the fish longer than a few minutes. Let stand at room temperature for at least 20 minutes before serving.
6. In a large skillet, heat the oil over medium-high heat. Add the fish and its marinade and cook for 3 to 4 minutes, turning frequently, until the fish is opaque.
7. While the fish cooks, wrap the tortillas in damp paper towels and microwave on high power for 30 seconds.
8. Gently fold the avocado into the mango mixture.
9. Divide the fish evenly among the tortillas. Divide the mango mixture among the tacos, spooning it on top of the fish. Serve with lime wedges.

Nutritional information

• Calories: 405.2 kcal
• Fat: 13.9 g
• Protein: 26.8 g
• Carbohydrates: 43.9 g
• Sodium: 409.2 mg

This Mama’s tips

• If you cannot find (or afford) mahi mahi, tilapia is a good substitute.
• Personally I prefer corn tortillas over whole wheat. Not only do they taste better, but they’re more authentic. But Jillian wants you to avoid starchy vegetables like corn, so I completely understand why she uses whole wheat tortillas instead.
• I’m shocked that there’s no cilantro in this recipe! In the The Master Your Metabolism Cookbook, Jillian writes that it’s a “form of natural chelation therapy, helping to detox the liver and remove heavy metals from the body.” Whatever the case, you cannot have fish tacos without cilantro, so add some!
• If you can’t find virgin coconut oil, use olive or grapeseed oil instead.

Bandito Sauce

must be a utah thing never heard of it but had it at RS

kinda taco salady 

Bandito Sauce

1 lb. hamburger

1 small onion chopped(I also added peppers)

2 tsp. cumin

1 tsp. oregano

2 Tbs. chili powder (I think it needs more)

1 tsp. salt

1/2 tsp pepper

2 tsp. sugar

1 small can tomato sauce

1 small can tomato paste

1 cup water

1-2 cups cooked rice/Quinoa(The night before we had russian chicken we had

leftover rice that I had added part Quinoa in it when I cooked it, was good)

Brown hamburger with onion and peppers add seasonings and sauces and water. 

Let simmer 30 min. Add rice.  We put olives and red kidney beans in it also.  

If your going to freeze the meat you should probably not.

I think it would be ok to leave the rice in though.  

Let it come to room temp. before you bag and freeze.

Serve with chips(I used tortilla but I've heard some use corn chips and mix it altogether), 

chopped lettuce, salsa sour cream, chopped tomatoes, olives, kidney beans, cheese.

This would serve 8-10

Baked Potato slow-cooker soup

I went to  Mama loves food to find this wonderful baked potato soup that
is made in the crock-pot the recipe she has there is quite a large one so
I suggest you down size it for your family. Its one of those fix it and
pretty much forget it kinda dinners.  It was easy and everyone
liked it!

Dump dinner

Ok this is my version of the Dump dinner that is going around, saw it on pinterest.
sorry we didn't take a picture but its real easy to do
Most of these amounts should be varied by how many your serving

dump a bag of frozen chicken in your crock-pot
dump in a bag of frozen corn
dump in a can of black beans
dump in 1-2 cups of salsa
dump in 1 can of cream of chicken soup(reduced fat) add 1tsp of cumin and 2 TBL
taco seasoning in the can and mix before you dump.
dump one 8oz cream cheese cubed

Let it cook on low all day or high half the day you can shred or chunk it
or leave the chicken whole

I made rice to go with it kind of a mexican rice
brown in olive oil-1/2 onion, 2 grated garlic cloves and I had green peppers and a
jalapeno I chopped and added them.  Add 1 1/2 cups of rice brown a little add 3 cups
of water I added 2TBL tomato paste simmer on low or till done.
You can serve with tortilla chips, tortilla's and a little cilantro.
Was good!

Thai Peanut Salad

Thai Peanut Salad Dressing

from: our best bites

1/2 C peanut butter

1 lime, juiced and zested

2 1/2 t sesame oil

1 T seasoned rice wine vinegar

2 T soy sauce

3 T honey

2 cloves garlic, roughly chopped

1 T minced ginger

1/2 C roughly chopped cilantro (stems and all)

1/2 C vegetable oil

1/4 t kosher salt*

2-3 t sriracha chili sauce*(I used  Thai Kitchen Sweet Red Chili Sauce)

2-4 T water*

*The need for salt may differ depending on the brand of PB you use. Taste first and then add.

*I use 3 t Sriaracha, but you may want more or less depending on your preference of heat levels. Again, taste first and then add.

*Lastly, the addition of the water is purely for consistency which again, depends on the PB brand you use. Add water until you get the consistency you want, or leave it out completely.

Place everything in a blender and mix until smooth. Makes about 2 cups

I tossed it with some cooked pasta (linguine or spaghetti) blanched broccoli slice carrots and red and green bell peppers... serve cold...grilled chicken would have been really good too...

Pistachio- Crusted Chicken/with Garden Spinach and Spicy Carrots

Prep: 1-1/4 Hours  Bake: 35 MIN Yield: 4 servings
Chicken:
1 large sweet red pepper      1/4 tsp. pepper
1-1/4 cups pistachios            1 shallot, chopped
3/4 cup panko (Japanese)     1-1/2 tsp. olive oil
bread crumbs.
1 cup buttermilk                    2 garlic cloves, minced
4 boneless skinless chicken   1/2 cup reduced-sodium chicken broth
halves (6 oz. each)
1/2 cup crumbled goat           1/4 cup minced fresh basil
cheese
2 Tbsp. butter, melted            1/4 tsp. salt

Salad:
1 Tbsp. balsamic vinegar
1 tsp. olive oil
3 cups fresh baby spinach
1/2 cup minced fresh basil

Broil pepper 4 in. from heat until blistered. Rotate pepper a quarter turn. Broil and rotate until all sides are blistered and blackened. Place in a small bowl; cover and let stand 20 minutes. Process pistachios in a food processor until ground. Transfer to a shallow bowl; add bread crumbs. Place buttermilk in another bowl.
Flatten chicken to 1/4-in. thickness; dip in buttermilk, then coat with pistachio mixture. Place on a work surface; top with goat cheese and basil. Fold chicken in half; secure with toothpicks if necessary.
Place in a greased 11-in. x 7in. baking dish. Drizzle with butter; sprinkle with salt and pepper. Bake, uncovered, at 350 for 35-40 min. or until a meat thermometer reads 170 degrees. Discard Toothpicks.
Discard charred skin from pepper; discard seeds and membranes. Place pepper in a food processor. In a small skillet, saute shallot in oil until tender. Add garlic; cook 1 minute longer. Add broth; heat through. Add mixture to the food processor; process until blended.
Whisk vinegar and oil. Add spinach and basil; toss to coat. Divide salad among four plates; top with chicken and pepper sauce.

Spicy Cooked Carrots 
1 lb. carrots                       3 Tbsp. olive oil
1 garlic clove, minced       2 Tbsp. chopped parsley
Salt                                    1/3 cup crumbled or thinly sliced Feta Cheese
2 tsp. hot paprika               1 Tbsp. red wine vinegar
12 pitted and diced black or kalamati olives

Boil carrots in salted water until tender (not soft); drain and rinse with cold water. Slice or dice into small pieces. Smash the garlic with 1/4 teaspoon salt. Add paprika, vinegar, and whisk in the oil. Toss carrots with vinaigrette, parsley, cheese, and olives. Taste for salt.

Chicken Taco Salad with Lime dressing

6-8 cups of greens(spinach, iceberg, romaine)
add any veggies you and your family like
cucumbers, tomatoes, shredded carrots, peppers...etc
1 cup olives
1 cup cheese
1 can beans drained and rinsed like black, red, pinto
3 chicken breast grilled, sliced or use a rotisserie chicken
2-3 cups tortilla chips crushed


Dressing:
3TBL vinegar I used rice vinegar
2 TBL oil
1 TBL sugar
1/2 lime juiced I used the whole thing
1 clove garlic crushed
1/4 tsp. salt
mix dressing, drizzle over salad just before serving. 
I think I doubled it to make sure I had enough

Baked Ziti III

This is from allrecipes.com 

Tried and tested very good!

Ingredients

• 1 (16 ounce) package dry ziti pasta
• 1 pound lean ground beef
• 1 onion, chopped
• 2 (28 ounce) jars spaghetti sauce
• 6 ounces sliced provolone cheese
• 6 ounces sliced mozzarella cheese
• 1 1/2 cups sour cream (use light or fat free)
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh basil
• try layer spinach in it also

Directions

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. In a large skillet, brown beef over medium heat. Add onions; saute until tender. Drain off fat and add spaghetti sauce; simmer for about 15 minutes.
3. Preheat oven to 350 degrees F (175 degrees C).
4. In a lightly greased 2 quart baking dish, place about half of the pasta; top with a layer of provolone and mozzarella cheese slices. Spread on a layer of half the spaghetti sauce mixture and sour cream.
5. Cover with remaining pasta, cheese and sauce; sprinkle a layer of Parmesan cheese and fresh basil.
6. Bake in preheated oven for about 30 minutes or until cheese and sauce are bubbly; serve.

Spicy Roasted Red Pepper and Feta Hummus

Ingredients:

1 15oz. can garbanzo beans, drained
1/2 cup crumbled Feta cheese
1 4oz. jar roasted red peppers, drained
(or make your own)
3 TBL. lemon juice
1TBL. chopped fresh flat leaf parsley I would probably use more
and maybe even cilantro
1/ 2 tsp. cayenne pepper
1/4 tsp salt

Place everything in food processor; blend till smooth, sometimes I needed to
add a little juice from the beans or from the peppers to make it a good consistency.

Cajun Chicken Pasta

1 bag of chicken tenders or the amount for your family
chop in bite size pieces and cover with Tony's Cajun
seasoning (generously)

cook in pan with 2-3TBLS. of butter

meanwhile chop up 5 green onions 2-3 peppers(1green 1yellow and red)

spinach (optional but good)

in a bowl mix  cups light whipping cream with...
2-3TBL. of fresh basil torn
2 tsp. lemon pepper
1 tsp. salt I didn't use any the other seasoning is good enough
pepper

when chicken is done add in veggies and cook until soft then
reduce heat slightly and add cream mixture and little more Cajun seasoning
if it needs it, stir until the mixture thickens add a little flour if you need to
but don't let the cream boil. Serve with Angel Hair or linguine pasta. you can toss
a couple of handfuls of spinach in the warm pasta
Add fresh grated parmesan cheese.

This recipe is from Carly thanks it was very good. Sorry we ate before we
got a picture.

Sun-dried tomato artichoke Chicken

 Sorry we devoured this dish before I even thought to take a picture of it. I suppose that's how good it is! Enjoy, really simple but full of flavor!


1 tsp fresh thyme leaves (or dried)
2-3 boneless skinless chicken breasts cut into bitesize chunks
1/4 cup flour
2 tbs cooking oil
1/2 white wine (I used chicken broth)
1 Tbs fresh or bottled lemon juice
1 can quartered artichoke hearts (drained)
1/3 cup julienne cut sun dried tomatoes
2 Tbs or so of grated Parmesan cheese

Preheat large sauce pan on medium high heat, add oil. Coat chicken with flour. Cook chicken until golden brown. Stir in chicken broth, reduce heat to medium-low, cook 2-3 minutes or until liquid is slightly reduced. Sprinkle lemon juice over chicken, add artichokes and sun-dried tomatoes. Cover and cook 3-4 min. Remove from heat, top with thyme and Parmesan. Serve alone or over any type of pasta. Also good with wild rice.

Some new RECIPES thank-you Carly

Baked Creamy Chicken Taquitos
Jess and Mia thought they were yummy:)

1/3 cup (3 oz.) cream cheese
1/4 cup green salsa
1 Tb fresh lime juice (1/2 lime)
1 tsp chili powder
1/2 tsp cumin
1/2 tsp onion powder
1/4 tsp granulated garlic
3 Tb chopped cilantro
2 Tb sliced green onions
2 cups shredded chicken
1 cup grated pepperjack cheese
fajita size flour tortillas (or small corn tortillas)
cooking spray
kosher salt

Soften cream cheese in microwave for 20-30 seconds. Stir in green salsa,

lime juice and spices until well mixed then add cilantro and green onions.

Stir in shredded chicken and pepperjack cheese and combine well.

**this can be made ahead of time and stored in the fridge.

Preheat oven to 425 degrees. Line cookie sheet with Silpat

(or tin foil, lightly sprayed with cooking oil).

Working with 3-4 tortillas at a time, briefly heat in microwave so they are more malleable and easier to work with. Spoon 2-3 Tb of mixture in a row across the bottom third of tortilla, keeping 1/2 inch away from edge. This makes it possible to roll it up very tightly. Place taquitos seam side down on cookie sheet, making sure they are not touching. Lightly spray with cooking spray and sprinkle with kosher salt. Bake for 15-20 minutes or until crisp and edges start to turn golden brown.

Beef and Broccoli

Cut steak against the grain very thin

Put into a bowl and cover with garlic powder and fill the bowl half way up with soy sauce

Let sit for an hour

Heat oil until very hot

Right before cooking add about a 3 tbs of corn starch or a little more (just until the beef is coated and the juice is mostly sucked up)

Place beef into hot pan turn down heat slightly and let sit

Meanwhile chop broccoli and throw it into a pot of boiling water and cover

Cook only until the broccoli is bright green then drain (this will only take a couple of min)

When beef is almost cooked all the way through with a spatula carefully flip the beef and let it continue cooking on the other side

When it is done remove it and put it on a plate

Throw the broccoli in the pan the beef was in a stir it to coat the broccoli with the beef drippings, this will help the broccoli soften a little more

Add the beef back in and stir carefully

Serve over hot lemon rice

Lemon rice

4 Tbs butter

2 cups basmati rice

2 lemons, with the zest grated

3 cups chicken broth

1 tsp salt

2 tbs fresh lemon juice

ground pepper to taste

melt butter in sauce pan, add the lemon zest and rice. Stir until rice is opaque about 5 min. add broth cover and reduce heat. Simmer for 20 min. when rice is done squeeze juice from lemons over rice and add salt and pepper.

We had this when Scott came to sunday dinner this was his second helping

so I guess it was good. We told him to stop and take a picture before it was gone.

Split Pea Soup- it wasn't yellow it was green split pea and was

very good Mia was turning up her nose then ended up going back 2 times.

I told her looks can be deceiving.

Chop bacon and or ham and cook in pot with a little olive oil

Add 3 cloves garlic chopped

Add 1 medium yellow/white onion chopped and a stalk or two of celery

Cook until fragrent

Add 1 quart chick broth or more…I usually just fill the pot half full and add more if I need to.

Stir in 1 bag of dried split peas

2 carrots shredded or chopped

cook med heat until peas are soft

put ½ of the mixture in the blender and blend until smooth

or use a hand blender right in the pot. add back to pot

cook five more min and serve you can add a dollop of sour cream

One Big Scone

This is a biscuit type scone. It was yummy and made by Yvonne and Aubrey

while they were visiting our house. We made it when Rochelle and family came.

Ingredients:

1 3/4c flour

3T sugar

2 1/2 tsp Baking powder

1/2 tsp salt

1/3c butter (firm)

1 egg beaten

1/2tsp almond extract

1/2c whipping cream

3/4c frozen rasberries

White chocolate chips

(works best with frozen berries over fresh) (Don't over work the dough!)

In a large bowl combine flour, sugar baking powder, & salt. Cut in butter till fine. Make a well in the middle and add remaining ingredients mix together just to moisten. Pat onto a greased cookie sheet into an 8" inch circle.

Bake at 400* for 18-23 min.

Cut into 8 pieces.

Sprinkle with raw sugar.

Eggs for Coloring and more...

Yes this is a double post. It got posted here accidentally when

I was trying to put it on the family blog. But its food so its all

good right:)

Our last week with the kids here we decided we needed to color eggs

while everyone was here even though it was a week before easter.

Austin was back visiting on his way back to Cali for break, the kids

really love playing and chasing him around.

We had one and a half kids per teenager helping with the dyeing.
Hudson was very into it
Its serious stuff you know
The girls always want the pink and purple colors first
Everything's clean must have been before the dye got spilled
We made french toast on easter bread that was colored pink,

purple and yellow Max kept saying eewwww about it.
We also made pizza with eggs dropped on top then baked Its actually

very good. It was Ben's idea and know we always have to make one

like it every time. Jess calls it a breakfast pizza it has white sauce,

pesto, spinach, bacon bits, sundried tomatoes and you crack a couple

of eggs right on top before you bake it. Its Jess's favorite so it

must be good.

Comfort Food

Chicken Pot Pie Recipe from simplyrecipes.com

INGREDIENTS

Chicken and stock ingredients:

• 1 (3 1/2 pound) frying chicken (I used a rotisserie chicken then I didn't do any of this part)
• 1 carrot
• 1 celery stalk
• 1 small onion, halved
• 2 teaspoons salt
• cover with water and simmer 45 min. Strip chicken from bone
• and you can strain liquid and use as broth.

Pie crust ingredients: (I doubled mine It was enough for six small and

one bigger one, we did have a little extra and put it on the bottom of the

large one) jess requested more crust and Ella played with the leftovers.

By adding a few extra things and doubling the crust I made 6 small and

one bigger one. Everyone loved it and asked why don't we make it more!

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup (1 stick) chilled unsalted butter, diced into 1/2-inch cubes (best to chill cubes
• in the freezer for at least 15 minutes before using)
• 1/4 cup vegetable shortening, chilled
• 3 to 4 Tbsp ice water
• Combine flour and salt(I had salted butter so I omitted the salt) in food processor. Add
• the chilled butter(important) cubes and pulse 5+ times to combine. Add the shortening
• and pulse a few more times, until the dough resembles a coarse cornmeal, with some
• pea sized pieces of butter. Slowly stream in ice water, a TBL at a time, pulsing after each
• addition. until the dough sticks together when you press some between your fingers.
• Empty the food processor. Place dough on counter. Use your hands to mold into a ball
• then flatten into a disk. Sprinkle with a little flour, wrap and refrigerate for a least
• 30 min, or up to 2 days, before rolling.

Filling ingredients:

• 6 Tbsp unsalted butter
• 1 large onion, diced (about 1 1/4 cups)
• 3 carrots, thinly sliced on the diagonal
• 3 celery stalks, thinly sliced on the diagonal
• 1/2 cup all-purpose flour
• 1 1/2 cups milk + 2 1/2 cups chicken stock
• (I used the 3 cups stock 1 can cream soup and no milk)
• 1 teaspoon chopped fresh thyme leaves
• 1/4 cup dry sherry(omitted this you can adjust with stock)
• 3/4 cup green peas, frozen or fresh(I used a cup)
• 2 Tbsp minced fresh parsley(i used 4 TBL)
• 2 teaspoons salt
• 1/2 teaspoon freshly ground black pepper
• 
  
• I sauteed the onion carrots and celery in butter I also added 3 potatoes
• and garlic of course, then added the flour cook a minute more then add milk
• or use chicken broth which I did. Then I added the thyme I had dried so
• I used that. I add the chicken and simmered 10 min. Mine was still a little thin
• so I added 1 can cream of chicken soup. Add the peas and parsley which I used
• more of salt and pepper. Adjust seasoning if necessary. Divide into separate
• ramekins or use one large ramekin or casserole dish.

Roll dough on lightly floured surface to a little less than 1/4 inch cut just larger then

the dish you are using tucking under extra dough. fork or press dough against edge.

Cut a 1-inch vent on small and 4 vents on large place on baking sheet.

Bake at 400 degrees-25 min or till golden and the filling is bubbling.

Let cool 5-10 min before serving.

Egg wash:

• 1 egg whisked with 1 Tbsp water

for top of crust