Fish Tacos

Ingredients:
Package of Fish Sticks
Corn Tortillas
Cabbage
White Sauce

White Sauce Ingredients:
1/2 cup plain yogurt
1/2 cup mayonnaise
1 lime, juiced
1 jalapeno, minced
1/2 tsp dried oregano
1/2 tsp ground cumin
1/2 tsp dried dill weed
1 tsp ground cayenne pepper

To make white sauce: In a medium bowl, mix together yogurt and mayonnaise. Gradually stir in fresh lime juice until consistency is slightly runny. Season with jalapeno, oregano, cumin, dill, and cayenne.

Bake fish according to package directions.  Warm tortillas in the microwave for 10 seconds each or on a flat griddle on med-low heat.  Place fish in tortilla and top with sauce and cabbage.

Zucchini Puffs

While cooking these the kids kept asking if I was making pizza.  These don't even have a hint of zucchini flavor.  They taste almost like a biscuit.  Makes 6 servings. 

Ingredients:
2 cups shredded zucchini
2 eggs
1/4 cup finely chopped onion
1 1/2 cups buttermilk baking mix (OR 1 1/2 cups flour and 1 TBSP Baking Powder)
1 clove garlic
1/2 cup medium or sharp cheddar cheese
1/4 cup Parmesan cheese
1/2 tsp salt
ground pepper to taste
oil for frying

Directions:

1. In a large bowl, combine zucchini, eggs, onion, and garlic, and cheese. Blend in baking mix (or flour & baking powder), salt and pepper.
2. Heat 1/2 inch of oil in deep-fryer to 375 degrees F (190 degrees C).
3. Drop batter by spoonfuls into hot oil, and fry until evenly brown and fluffy. Drain on paper towels. Sprinkle with salt before serving.

Panzanella Panini

This recipe is for one awesome tasting sandwich!

Ingredients:
1 French Deli Roll
1 tsp Balsamic Vinegar
2 slices Mozzarella Cheese
1 small Tomato, sliced
4 fresh Basil leaves (or Spinach)
Olive Oil
1 Turkey slice (optional)

Directions:

1. Preheat a skillet over medium-low heat. (or your George Foreman Grill)
2. Sprinkle cut sides of roll with balsamic vinegar. Layer one slice of mozzarella cheese, tomato slices, basil leaves, and the remaining slice of mozzarella cheese on the roll. Close sandwich; rub outside with olive oil.
3. Place sandwich in preheated skillet; top with another heavy skillet to press. Cook until bread is toasted and golden, about 3 minutes. Flip sandwich; top with skillet. Cook second side until toasted, about an additional 2 minutes.