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.

Turkey Stroganoff (Dairy Free)

Ingredients:
1 lb ground turkey

1/2 cup diced onions

1 tsp salt

1 tsp minced garlic

1/2 tsp pepper

8 ounces sliced mushrooms

2 cups beef broth

3 TBSP flour

1/2 cup plant-based sour cream alternative

Cooked egg noodles

Directions:

1. In a large nonstick skillet, cook the ground turkey, onion, salt, garlic, and pepper, on medium-high heat, stirring occasionally to break up the meat into small pieces, until the meat is almost cooked through but still slightly pink, about 5 minutes. Add sliced mushrooms and cook 1-2 minutes.
2. Add the beef broth. Sprinkle the 3 TBSP flour over the mixture and then stir it in and let it simmer until slightly thickened, 2-3 minutes. Stir in the sour cream alternative and add additional salt and pepper to taste.
3. Serve over cooked egg noodles.

Creme Fraiche

Seriously awesome replacement for sour cream! Recipe from Chef John.

Ingredients:
2 cups heavy cream
3 TBSP cultured buttermilk

Directions:
Combine cream and buttermilk in a sterile glass jar. Cover tightly with cheesecloth (or any breathable material) and let sit at room temperature (70 to 75 degrees F (21 to 24 degrees C)) for 24 hours. Stir, screw on lid, and refrigerate for 24 hours before using.

Baked Ziti

Ingredients:
1 lb dried ziti pasta
1 onion, chopped
1 tsp minced garlic
1 lb lean ground beef
2 (26 oz.) jars spaghetti sauce (Bertolli Five Cheese Sauce)
6 oz. provolone cheese, sliced
1 1/2 cups sour cream
6 oz. mozzarella cheese, shredded
2 TBSP grated Parmesan cheese

Directions:

1. Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.
2. In a large skillet, brown onion, garlic, and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.
3. Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch (or slightly larger) baking dish. Layer as follows: 1/2 of the ziti, 1/3 of the sauce, Provolone cheese, sour cream, 1/3 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.
4. Bake covered with tin foil for 30 minutes in the preheated oven, or until cheeses are melted.

Honey Whole Wheat Bread

I have spent the last year trying to sneak whole wheat into the kids' diets.  This bread tops them all!  My sister gladly shared it with me and now I share it with you.  Seriously, the best!  No sugar!  I love the bit of white flour added to the recipe to give your bread a little more softness.

Ingredients:
5 1/2 cups hot tap water
2/3 cup oil
2 scant TBSP yeast
2/3 cup honey
2 TBSP salt, slightly rounded
11-12 cups whole wheat flour
4 cups white flour

Directions:
Mix water, oil, and yeast in your Bosch (or large Kitchen Aid). Let sit for 5-10 minutes until frothy. Then add honey, salt, 8 cups of wheat flour and 4 cups of white flour.  Mix on low or speed 1 for 4-5 minutes.  Add remaining 3-4 cups of wheat flour until dough is a little sticky, but spongy, and cleans itself from the bowl. Continue to knead in the mixer on speed 2 for 5 minutes, or speed 1 for 10 minutes.

During this time, grease four large bread pans or five medium bread pans. Oil hands and the counter. Remove dough from bowl and divide into loaf sizes. Pound or knead dough, drawing in four sides to the center, shaping a loaf. Place folded side into the bottom of the loaf pan. Press with fist or palm, making dough even in the pan. 

Raise double until bread is just over the top of the pan.

Bake at 350 degrees, 25 minutes for a smaller loaf, and 32 minutes for a large loaf. When bread is done, remove promptly from pans. Rub a cube of butter across the top of the bread to moisten and keep soft.

We put extra loaves in bags and store in the freezer for future use.