Tag Archives: avocado

Blackened Fish Tacos with Chipotle Cilantro Dressing (salmon or cod or whichever fish you want)

Finally, this post is done. I still consider myself a beginner food blogger even though this blog has recently had it’s 3rd anniversary. Blogging recipes takes work. Writing an accurate recipe takes work. It’s work but it’s work I enjoy. I just wish I could do nothing but cook, take pics, and blog… Haha True story.


Been talking about these a lot, I know, I apologize for the redundancy. Finally got all the components together….

You’re going to need to check out my last 2 posts!

Click this photo to get this recipe!

Click on the photo to the left to get this yummy Chipotle Cilantro Dressing recipe for these Blackened Fish Tacos that we’re about to make.

Click this photo to get this recipe!

Click this photo to see the ingredients needed to make the Blackened Seasoning that will crispify (is that a word?)the fish to a nice golden crunch on the outside and give it a deep savory flavour.



BLACKENED FISH TACOS
♥ 2 BAGS COLESLAW
♥ 1½ C. CORN KERNELS
♥ SALT + PEPPER
♥ FLOUR TORTILLAS
♥ 1 BIG SALMON FILET or 4 LARGE COD FILETS
♥ HIGH SMOKE POINT OIL FOR FRYING (i used Canola Oil)
1 BATCH OF BLACKENED SEASONING
1 BATCH OF CHIPOTLE CILANTRO DRESSING
♥ AVOCADO, FRESH, CHOPPED
♥ CILANTRO + LIME FOR GARNISH

Saute the coleslaw and corn with salt and pepper until just tender.
Set aside, but keep warm.
Heat oven to low temp and slowly warm the tortillas. I like em just before they get toasted.
Cut salmon or fish into large pieces suitable for frying.
Heat oil, just above medium, not too hot or the fish won’t cook thoroughly and not too cold or the fish will soak up to much oil and become soggy.
Fry till dark and golden on each side.
If you’re using salmon you may have to do the ends too. Use tongs. They work best.
When they are done gently remove from hot oil onto a papertowel lined dish to remove excess oil.
Let cool for about 5 minutes and break into good chunks.

THE ASSEMBLY
Warmed Tortilla
Sauteed slaw and corn
Blackened fish
Drizzle with some Chipotle Cilantro Dressing
Top with chopped fresh avocado, cilantro and a squeeze of fresh lime juice


Place the Blackened Seasoning in a shallow flat bottom container of some sort so you can press the fish into it.  Coating every inch of it.  The better it’s coated the better the crisp.

You don’t want to over cook the cabbage, or it will lose all it’s structure.  You want to saute it till it just starts to wilt.  Keeping it warm will also allow it to keep cooking so with the pan on medium heat, just keep an eye on it.
This is the cod I used last night.  Seasoned all over every surface of fish with the Blackened Seasoning.

Fried in some oil till golden and delicious. I use a large cast iron flat bottom deep dish for frying. Allows maximum room for the fish to fry properly without over crowding the pan.   The heavy duty cast iron can withstand the high temperatures and will maintain it’s heat better when you drop in the fish.

I fried the fish in 2 batches to ensure it cooked evenly and properly. Or you can use a deep fryer but I’ve only used one once and I didn’t like it…. it was too small for what I needed and I don’t want a big greasy appliance kicking around here. I fry as little as possible.
Frying foods took a lot of practice for me over the years.  So many times chicken or potatoes or whatever it was I was cooking, was either undercooked or well well well done. Practice makes perfect.

Frying can be very unhealthy if done incorrectly.  When done the right way you are using the least amount of oil to get that desired crunch and crispiness.

✰ Oil thats too hot will scortch the food on the outside while leaving it raw inside. ✰

✰ Oil that isn’t hot enough won’t seal the food as it should when you drop it in. ✰

(Rather it will sit and soak up the oil.  This results in that drippy soggy mess we’ve gagged on one too many times.

The first time I made these I used some fresh plump salmon and they were to die for! This time around i used cod. I preferred the salmon over any white fish but both were really good.


BLACKENED SALMON TACOS

Here are some pics from the salmon ones I made last week!  These ones were my favourite!

Since the photos were taken down in my temporary basement dungeon kitchen they aren’t of the greatest quality.  We can only go up from here my friends ☺

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CHIPOTLE CILANTRO DRESSING or dip

Hi Guys, How is summer???  EEEEEK I’m super excited.  As many of you know my house is still under reno’s and just recently got my new Caesarstone counter-tops installed.  I’m ecstatic!  They are flawless and beautiful and exactly what i’ve wanted for oh so long now.  Now my foodblog pics have a higher quality look to them.  I’m so pleased.  Time to fine tune my Canon Rebel T3i camera and get to work!

Last week I made some Blackened Salmon Tacos.  There are no words for this easy recipe and there was also no room…. no room to eat as much as I could have, that’s for sure!  Wow, great way to enjoy some tender flaky juicy fish this summer. The recipe for the Blackening Seasoning will be my next blog post.  This is the dressing that I always make and it was great on the fish tacos.

Hope you like!


CHIPOTLE CILANTRO DRESSING OR DIP

♥ 1½ C FAT FREE SOUR CREAM
♥ 1 T LIGHT MAYO
♥ 1 T MILK
♥ 1 T CHIPOTLE PUREE
♥ 1 TSP CUMIN
♥ ½ TSP CRUSHED BEE POLLEN
♥ HANDFUL FRESH CILANTRO
♥ JUICE OF ONE LIME

Blend together using an Immersion/Hand Blender or a Food Processor.
Chill in the fridge until its time to serve.


↑ I love me some chipotle! I buy chipotle peppers in small cans in adobo sauce and puree them with a hand blender or food processor. Chipotles pack a punch let me tell ya. The heat from these peppers is potent and smoky and is great for everything.
**If you don’t do heat. Use a very small amount, like 1-2 teaspoons of pureed chipotle for this recipe instead of the requested amount.**

↑ If you don’t have canned chipotles in adobo sauce then you can certainly use a dry powder version, there are many out there. I have these 2 in my pantry. Remember that the longer the dressing sets for the more the flavour is enhanced, and therefore making it much much much hotter the longer it sits.

↑ My Immersion Blender came with this cool mixing vessel. What I love about this machine compared to a hand mixer or hand beater is that it will stand up inside the vessel and not topple over. Flat bottom makes it easy to leave it standing and use both hands to if you need to pause to get an ingredient or whatever. Anything to help keep the counters less messy.

↑ Bee Pollen is one of Mother Natures little goodies. I add a little to every salad dressing I make. You can add it to anything though; soups, sauces, whatever you like. The flavour is like a flower. Its got a floral taste when it hits your tongue. It comes in the natural foods section of your grocery store and looks like little gold nuggets. I grind them down with a mortar and pestle. I have a small one that I use for spices and such. Another inexpensive way to make your kitchen/cooking life a little easier.

Here’s some info on Bee Pollen I picked up from http://www.mercola.com

What Is Pollen?
Pollen is the male seed of flowers. It is required for the fertilization of the plant. The tiny particles consist of 50/1,000-millimeter corpuscles, formed at the free end of the stamen in the heart of the blossom. Every variety of flower in the universe puts forth a dusting of pollen. Many orchard fruits and agricultural food crops do, too.

Bee pollen is the food of the young bee and it is approximately 40% protein. It is considered one of nature’s most completely nourishing foods. It contains nearly all nutrients required by humans. About half of its protein is in the form of free amino acids that are ready to be used directly by the body. Such highly assimilable protein can contribute significantly to one’s protein needs.

To view the full article, please click here.

↑ Place all the ingredients into the mixing vessel and blend away. Lift the machine up and down to get it good and blended. Oh so easy I want to blend everything in sight.

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↑ ❤ Immersion Hand Blender! ❤ NEW TOY! LOL ❤

↑ COMING UP NEXT → Blackened Fish Tacos, using this dressing!
Stay Tuned and if you’d like…. FOLLOW MY BLOG

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Bruschetta Chicken on Spinach and Avocado Salad

20140118-220113.jpgLook at it all steaming and juicy up there. My photos are aways rushed and half assed because I’m anxious to eat it! Haha. #bloggerproblems

I made my Bruschetta Chicken again. I baked it in the oven this time, because the air is thick and the fog is heavy and I really don’t want to be out by the BBQ right now.

I make this often it seems but I added a little twist by putting it on a salad this time. It’s that good. Plus, I need to eat more green veggies.

Fresh Spinach is a favorite in our house.
20140118-220133.jpgSince I decided to do a salad with the chicken this time, I got to work on the tomatoes and dressing the day before so it had lots of time to marinade together.

Start by chopping up and deseeding 4 Roma tomatoes, into small even pieces so they stay on the chicken nicely.

Add in 2 Premade Homemade Garlic Balls or 4 or 5 minced garlic cloves.

I used 1 full packet of fresh basil and about half of another one {rolled and sliced, chiffonade style}.

But the good thing about cooking and the reason I find it so hard to post specific recipes is that… it’s always up to you, as to how much of what, you add. Your palate is different than mine and the joy of cooking is making it your own Fo Sho! Whoa, ramble, where was I? Oh ya the tomato mixture…

K, add in some coarse sea salt and about a cup and a bit more of the balsamic vinegar. Give it a good mix and then refrigerate it over night.
20140118-220141.jpgDay of dinner!

Butterfly 4 boneless, skinless, chicken breasts {see how in my previous Bruschetta Chicken post done a few months ago}

I then scored them and drizzled on some balsamic and popped those bad boys in a preheated 400 degree oven for 25 minutes. After this time I cranked the heat up to 425 and left them for another 5 minutes.
20140118-220208.jpg15 minutes after you’ve put the chicken in you’ll want to prepare the basic salad. This is made up of fresh baby spinach leaves, cubed avocado {this is why we wait 15 minutes. Don’t want your avocados to brown on you.} and some more chopped up Roma tomatoes.

Next pull out your marinaded tomatoes. With a spoon take some of the liquid, the oh-so-yummy, garlicky, vinegary, tomatoey goodness, and drizzle it over your salad. Some might want to add some olive oil but I don’t see the point. It’s not needed!!

My phone starts wailing “I’m Different by 2 Chains signifying that the chicken is ready for toppings. I let it play for a few beats and jam out obviously, before taking it out of the oven.
Reduce the heat back down to 400 degrees.

Sprinkle some mozzarella cheese and heap on the marinated tomatoes. I think I get them close to an inch high. Completely cover the chicken with the tomatoes, in my opinion this is the best!

Bake in the oven again for about 10 minutes keep your eye on em.
Tomatoes stay fairly fresh and juicy.
20140118-220218.jpgWhen they’re done they look like this. I know, I can’t believe the cooking sheet actually comes clean after this, but it does, to some degree… LOL

Now, I like to find my biggest knife and chop up the chicken into lengthwise strips on a cutting board. Lift the cutting board and swipe that juicy, hot, steaming chicken onto your oh-so-fresh salad.

Need I say more? No, I thought not.
Now grab a fork and dig in.
You have waited long enough.
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Sushi with Hay

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First toast your seasame seeds in a hot pan.  Just toasty not too toasty.

Rinse your uncooked sticky/sushi rice for a few minutes until the water runs clear.  This gets rid of all the starch that can burn.

2 cups of uncooked rice and 2 1/2 cups water in the rice cooker and when it’s done add about 2 tbsp of rice vinegar to season the rice.  Don’t forget this step or your sushi will taste like rice and not sushi.

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Avocados, cucumber and crab meat for the California rolls.  Don’t cut your avocado too early or it will brown on you.  Cut the cucumber into strips as wide as the roasted seaweed wraps.  Cut the crab sticks in half

20140113-231321.jpgI used the big jumbo prawns.  Raw, peeled and deveined with the tails on.  Make 2 or 3 small slices on the bottom side of the prawn to help keep them straight when frying and not curling up tight like they like to do.  See the pictures above. I made my tempura batter exactly as the instructions said on the package but what I got was so thick and doughy… so I added more water but I could have added even more…. mine were awful at first and my oil was way too hot….. by the end of it they turned out much better but nothing like the picture they had…. I’ll keep practicing… Practice makes perfect after all.  Hubby says… “why are you taking pictures of the burnt ones?”  well, because, that’s what happens when you are trying something new.  You fail and then you learn how not to fail…. IMPROVE.
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This is the Tempura I bought… Yup, Cock Brand Tempura…..20140113-231352.jpg

I made a spicy mayo for the Dynamite Rolls.  Very basic, Mayo and Srirracha sauce… mix it up.  Put it in a baggy for easy piping and snip the tip before using.

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Wrap your rice mat with saran wrap otherwise that rice will stick to everything.  Including your hands.  A tip…. rub your hands with a bit of mayo…. like lotion,  creates a barrier and nothing for the rice to stick to.

Next place your roasted seaweed on the mat.  Cover it with some rice, I use the back of a flat wooden spoon to help smooth it out.  Then sprinkle the rice with the toasted seasame seeds.

Now you can choose to flip it so that the rice will be on the outside of the sushi roll or you can leave it and the seaweed is on the outside.  I actually like them with the seaweed on the outside more.  Make a few of each to keep the presentation pretty!

Layer with cucumber, avocado and crab.  Roll em up and roll em up tight.  Practice makes perfect for this as well.  TIGHT!!!!

Rinse a sharp knife under water or a light spray of cooking oil and slice the ends of the roll first.  then cut the main section in half and then cut those halves into smaller pieces.  Depending on your preference.  Plate them!  Yum

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For the Dynamite rolls you do the same thing as before, rice on the mat, sprinkled with seasame seeds.  Now here’s where you at a squirt of that spicy mayo lengthwise to the rice, add cucumber, and avocado and I add 2 of the prawns tails out.  Roll it up, TIGHT and  cut the same way.  Ends off, then in half, then into smaller pieces.20140113-231912.jpg

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Another Greek Chicken Recipe

I found a recipe a few weeks ago while searching the interweb for new ideas. I followed it pretty closely but tweaked it just a bit… more garlic, less oil, etc.
I also added a bit more lemon then required and upon taste testing… too much lemon. So stick with this and you can’t go wrong
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GREEK MARINADED CHICKEN

INGREDIENTS:
1 + 1/4 CUPS PLAIN GREEK YOGURT,FAT FREE
1 T OLIVE OIL
5 CLOVES MINCED GARLIC (or a frozen premade homemade garlic ball 😉)
I LEMON (the juice and as well the zest)
1 T OREGANO
1 T PARSLEY
FRESH CRACKED PEPPER (at your discretion)
12 CHICKEN LEGS and/or CHICKEN THIGHS🍗🍖
DIRECTIONS:
Combine everything, except the chicken, in a bowl.
Place chicken pieces in a large ziplock bag.
Pour the marinade over the chicken. 🍗
Mix the chicken around in the bag for a consistent coating
Seal and chill in the fridge for at least an hour. I did 4 hours 😋 YUM
Preheat oven to 375
Line a large baking dish with parchment like I did or grease the pan
Bake chicken in the pan uncovered for about 1 hour or until slightly crispy and golden brown
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We had this along side a super fresh greek salad with light feta cheese and lemon rice pilaf.

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Crispy Panko Fish Tacos

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Do you spend many Sundays reorganizing your fridge and freezer as often as I do? How can such a small space fall apart so quickly? Maybe because it’s small and that makes it difficult to hunt for what I’m looking for? Anyways, while rummaging through the freezer for who knows what, I found a recent purchase of some Basa fillets. Perfect! I have everything to make Hubby some fish taco’s. he had mentioned wanting to try fish tacos with breaded fish, or a crunchy outside. We’ve only ever had them grilled, so I granted his request and heaved out the giant box of Panko.

Then, he came into my kitchen, poked his head around the corner and asked me… “Are you really making dinner and making soup?” As he looks at the clock. I can handle this don’t worry babe. The thing is these fish tacos need to be made to order as you don’t want your fish getting soggy. They are super easy to whip up you just need to have the right ingredients ready and on hand.

Special thank you to GalPal, Kristy!! She has been giving me jars of her homemade salsa which is some of the best salsa ever! These tacos are good but I know they are this good because of her salsa!! Thanks Girl!!
**But on a side note: it’s her fault I’m addicted to Candy Crush Saga**
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Here we go!

Crispy Panko Fish Taco’s
With Cilantro Lime Sour Cream

Cilantro Lime Sour Cream ~ It’s as simple as it sounds
Take the juice of 2 fresh limes and mix with about 1 1/2 cups fat free sour cream
Mix in about a 1/2 cup of chopped fresh cilantro. Mmmmmmm yum love cilantro!
I added in about a 1/2 tbsp of puréed chipotle peppers for a hint of kick! Hubby loves him some kick! Haha

In a flat dish, I made an egg mixture using a 4 or 5 eggs, salt, pepper and cayenne pepper.
Give it a wisk
Slide in 2 Basa fillets, thawed, rinsed and patted dry
Place the fish and egg mixture in the fridge for about 30 minutes
In another flat dish sprinkle out about 3 cups of Panko
Sprinkle the of ok with salt, pepper and cayenne pepper
Next, remove fish from the egg mixture and cover with seasoned Panko. Get a good layer on these babies
In a frying pan, heat some oil about a 1/2 high and fry the fish on both sides till golden brown and crispy crunchy! Yum
Let it cool on some paper towels and chop it up into chunks for the tacos
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Heat some medium tortillas in a frying pan
Drizzle tortilla with some of the sour cream
Add shredded lettuce, cubed avocado, diced purple onion
Top with the fish, some of Kristy’s Spicy Salsa and a squirt of fresh lime
Oh ok and another drizzle of the cilantro lime sour cream
Eat and Enjoy!
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GREEK! A meal without Avocado…. Finally! Too much of a good thing as my mom said.

While chatting with my wonderful mother again last night about the Creamy Potato & Cauliflower Soup and Roasted Garlic as well that I had just made, I thought I should ask her about avocado’s. We eat so many avocado’s because they are just sooo tasty and we really enjoy the meals that include this wonderful stuff. Well she said if you were to eat 1 a day you may start to gain weight…. Yikes, we eat more than 1 a day each… sometimes 3! YIKES again! I told her I really like them tho and she responded with… “too much of a good thing”

True!

It’s time to slow down on the avocado’s and so I decided to go Greek for the night!
Here are some new recipies I’ve managed to find and everything tasted really good.

Just some of the things needed for tonights dinner!
GREEK TONIGHT

LOW FAT GREEK SALAD DRESSING

Ingredients:
4 tablespoons fresh lemon juice
4 tablespoons red wine vinegar
1 teaspoon dried oregano
1/4 teaspoon black pepper
1 garlic clove
1/4 cup extra-virgin olive oil
1/4 cup fat-free chicken broth

Directions:
Blend all the ingredients and let it sit a couple of hours .

I doubled this recipe to ensure I had enough for everyone for 2 nights.

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GREEK PRAWN & PASTA SALAD

Ingredients:
1 lb of raw prawns (without the shell or tails)
1 tbsp. butter
2 cloves of minced garlic
Salt & pepper
3-4 cups of cooked and cooled pasta (I used rotini noodles)
½ purple onion, chopped
1 green pepper, chopped
½ red pepper, chopped
¼ yellow pepper, chopped
1 cucumber, sliced then quartered
1 cup cherry or grape tomatoes
I small tub of low fat feta cheese
*feel free to add olives… hubby doesn’t like em….
Low Fat Greek Salad Dressing

Directions:
1. Saute prawns in butter and garlic, season with salt and pepper. Chill in the fridge
2. In a salad bowl add the pasta, feta cheese, onion, peppers, cucumber, tomatoes, prawns and feta cheese. *olives if you choose
3. Gently toss with Low Fat Greek Salad Dressing
4. Garnish with a lemon wedge

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GREEK OVEN BAKED CHICKEN

Ingredients:
4 bone in split chicken breasts (I used chicken legs because I had some in the freezer)
1/2 cup olive oil
juice of 2 lemons
3 -4 cloves of garlic, crushed or minced (I used 5 cloves because we love garlic)
3 tsp. dried oregano
1/2 tsp. kosher salt
1/2 tsp. pepper

Directions:
1. Mix the olive oil and next 5 ingredients in a 9 X 11 baking dish.
2. Place chicken in the dish, turning them in the marinade a few times. I like to lift the skin and use my hands to spread some of the marinade underneath it. Leave them skin side down in the dish. Cover them and refrigerate overnight.
3. The next day, bake them at 350 degrees for 30 minutes. Flip and bake an additional 30-40 minutes.
4. turn the broiler on high during the last 5 minutes to brown up the skins.

  

 

In the end I was very pleased!  A very refreshing juicy meal that made the husband quite pleased.  Success!

I would add a little more lemon to the chicken next time and they didn’t make for nearly as long because I used legs instead of breast piecese smaller than they should have been but hey they were what I had leftover in the freezer.

The best part is I have enough left over so I don’t have to make dinner tomorrow!

Thanks for reading!

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ON TONIGHTS MENU ~ SHRIMP TACOS

I just posted 2 food blogs I figured I might as well put tonight’s meal on the board as well and make it 3 food blogs in one day.  I’m not sure why I’m in love with cooking these days but it’s become one of the fun parts of the day for me.  I’m always looking for something new for me to try and I’m storing all my recipes in a big binder so I can hold on to them forever.  Plus flipping through a book full of recipes that I’ve already determined would be a gooder is great for grocery shopping time and dinner time.

I’m actually made 2 different tacos tonight… the shrimp ones and then fish tacos, chopping up the fish and frying it the same as the shrimp, sub’ing the yogurt, cayenne, lime juice, cilantro, & salt dressing for a chipotle mayo.  I just mashed a chipotle pepper with some low fat mayo and added some of the adobe sauce from the chipotle can.  So 2 different tacos.  I’ve never made these before but they were SUPER SIMPLE just as the recipe claims.

I served them with guacamole & salsa on the side.  Hubby loves his guacamole!

SUPER SIMPLE SHRIMP TACOS

(source: http://cleananddelicious.com/)

Ingredients

1 lb of frozen shrimp, defrosted, peeled, & deveined

6 oz fat free Greek yogurt

¼ cup chopped cilantro

2 tbsp fresh lime juice

1/2 tsp cayenne pepper

½ a head of cabbage, thinly sliced (about 5 cups)

8 corn tortillas

4 tsp extra virgin olive oil

Salt and pepper to taste

Directions

  1. Heat tortillas over medium heat in a dry skillet until warm and starting to form small brown spots.
  2. Set aside on a plate covered with a clean kitchen towel.
  3. Mix yogurt, cayenne, lime juice, cilantro, & salt in a small bowl, set aside.
  4. Heat two teaspoons of olive oil in a medium non-stick skillet and add cabbage. Cook for about four minutes or until the cabbage is just barely wilted. Season with salt and pepper and set aside.
  5. Cut shrimp into thirds, so you have little bite size pieces. Sauté in two teaspoons of olive oil and season with salt, pepper and a dash of cayenne pepper over medium heat just until done. They cook up in just a few minutes… so be sure to watch them!
  6. Build your taco! Place a scoop of cabbage on the warmed tortillas taco, then top with shrimp, and cilantro sauce… enjoy!

Serves 4.

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IT’S SIMPLY BEAUTIFUL! LET’S PUT IT TO WORK

I have been wanting a food processor for a long time now and I can’t hold out any longer. I took off to Home Outfitters this morning, Hubby in tow… 15% OFF SALE on all Kitchen Electronics. Cashed in my HBC Rewards points and here she is!!! She is beautiful! Can not wait to put her to work tonight!

Photo by House Of Haley Photography

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HELL’S KITCHEN ~ SEASON PREMIER

 

 

 

 

Long awaited, finally, at last…. all words I would use to explain my excitement for this television show.  PVR is set to record the hostile, violent, drama about to unfold.  I ♥ it!  I plan to finally make risotto and beef wellington this year.  It seems those are two dishes that they make on the regular.

I should explain, to those who have no idea what this show is about…. a little blurb from their website…

“Premiere chef Gordon Ramsay spices up the tenth season of Hell’s Kitchen with 18 new competitors. These aspiring restaurateurs will brave Ramsay and his fiery command of the kitchen as he once again puts the competitors through an intense culinary academy to prove they possess the right combination of ingredients to win the life-changing grand prize: a head chef position at Gordon Ramsay Steak in the Paris Hotel, Las Vegas, NV.
As the competition progresses, the teams will be reduced until only two chefs are left to compete for the ultimate prize and fulfill their dreams of working in the culinary industry as the winner of Hell’s Kitchen.”
 

This show does teach things and it’s exciting to watch as well.

I believe it starts Monday, June 4th!

Set your PVR’s people!  We’re going to hell!

Love Hay

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