Tag Archives: cayenne

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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Blackened Seasoning

Hi guys, I posted some pics of the Blackened Salmon and Blackened Fish Tacos to my Cooking With Hay Facebook page, and the requests came in for the recipe. As well as the request for me as your personal chef. Thank you for that! It actually is much easier to make the food than to blog the recipe… just in case you were curious. LOL so much time spent running a photoshoot and a kitchen at the same time. I love it tho and anxious to spend more time doing it. The balance between stoning the front of the fireplace and installing bathroom sinks… or blogging…. its a tough one….

I’m quite pleased with the photos from recent photoshoots. I’m working partially upstairs while I can get the good natural daylight and partially still down in the dungeon, errr, I mean, basement. Natural daylight makes for much more appetizing food pics. Less shadows and more true to life colouring of these meals. After all, we taste with our eyes and our noses before the food even hits our tongue or tummies.



I’ve laid out all the ingredients that I used to make the Blackened Seasoning, on this fancy bamboo KitchenAid cutting board that Hubby came home with for me! *SMILES* This is the seasoning for the Blackened Salmon Tacos and Blackened Fish Tacos that I’ve been mentioning. (Blog posts to follow guys!)

I pulled this from a website a while back, I haven’t altered anything except that I use whole wheat flour instead of white flour. It actually just adds to the crispy factor we’re going for here! Yummy


Don’t confuse T (tablespoon) for TSP (teaspoon)!!
Oh come on, like you haven’t done that before.

The original image said 2 T. Chili Powder… LOL its got to be 2 TSP. Teaspoons
I made the same error when I first made Butter Chicken. That was a hot hot hot meal. Great tho. Just a real kicker that’s for sure.

BLACKENED SEASONING

♥ 2 T. FLOUR (I use whole wheat)
♥ 2 TSP. CHILI POWDER
♥ 1 TSP. PAPRIKA
♥ 1 TSP. BROWN SUGAR
♥ ½ TSP. ONION POWDER
♥ ½ TSP. GRANULATED GARLIC
♥ ½ TSP. CUMIN
♥ ½ TSP. CAYENNE
♥ ½ TSP. SALT
♥ ½ TSP. PEPPER

Mix together well. Store in an air tight container.


↓ This made enough to do a big slab of salmon or 4 large cod fillets. If you’re doing more you may want to double this recipe. Or to save you some prep time on the next go around, make up a big batch now.

↑ I made one batch of this seasoning and mixed it in this shallow plastic container. All ready to go so I can just lay the piece of fish or meat or whatever it is that you’re going to use, onto the seasoning.
This works great for everything, even prawns and scallops. Try it out and I hope you like it.  I’ve made it 3 times this July.  Cuz it’s that good.  LOL yum!


Blog Post with recipe and pics COMING SOON!

Blog Post with recipe and pics COMING SOON!

Blog Post with recipe and pics COMING SOON!

Blog Post with recipe and pics COMING SOON!

Blog Post with recipe and pics COMING SOON!

Blog Post with recipe and pics COMING SOON!




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Love Haleykins❤️


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or the “COOKING WITH HAY” tab (top of the page) to see more**


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Fajita Seasoning

Hey Guys!  I had been using a fajita seasoning mix recipe that I got a few years back.  I had posted about some yummy Chicken Fajita’s back in 2012 and I’ve been using this combo ever since.  I just came across one that sounds even better on Food.com.  In previous years I had used those Old El Paso packets when I made fajita’s and this one claims to be alot like it if not better.  I am making some fajita’s tomorrow night for dinner, shrimp ones, chicken ones and some steak ones.  Only because I can’t settle for just one kind.  I just made up a batch of this seasoning and I am going to give it a go tomorrow.  I have high faith that this is a keeper.
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Here’s the recipe!

FAJITA SEASONING
2 tablespoons – cornstarch
4 teaspoons – chili powder
2 teaspoons – salt
2 teaspoons – paprika
2 teaspoons – sugar
1.5 teaspoons – chicken bouillon crushed
1 teaspoon – onion powder
1/2 teaspoon – garlic powder
1/2 teaspoon – cayenne powder
1/2 teaspoon – cumin

Mix it all together and keep it in a dry container. 

Approximately 2 tablespoons of this mixture equals a packet of that store bought stuff. 
This recipe made just over 6.5 Tablespoons.

This will save you money too as those packets can start to add up after a while.

Please give it a try! 
If you do make it, please leave me a comment below and let me know what you think. 

I will be writing a new blog tomorrow after I make up these fajita’s so I’ll have a final verdict for you soon.

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Love Haleykins
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Slow Cooker Butter Chicken ~possibly healthier?

I’ve been staring at a jar of Blue Label PC brand Butter Chicken cooking sauce, that has been sitting on my pantry shelf for a while now. I’ve tried it before, and the flavor is great and it’s supposed to be a lighter, slightly healthier sauce, but I don’t like using store bought sauces, dressings, dips etc. Also, while on the family camping trip last weekend, my brother in law had some given to him so the idea was there. Needless to say, the time has come to try something new, and Butter Chicken it is!

I found a recipe on a website called Half Baked Harvest, and it’s supposed to be a healthier version of Butter Chicken. Is it? I don’t know? I’ve never made it to know if this is less fattening than the norm or not. But i’m going with it. I used fat free greek yogurt and light half and half and as well, lite coconut milk, so mine is even healthier! 🆒

Hubby loves curry, always annoying me with “make some curry stew” or the ever popular, “try making a stew with curry” and on and on and on. I don’t like stew. Almost like soup but… it seems… I don’t know, soggy?! This dish is one that I know we have both enjoyed before and it should please his craving taste buds.

Anyways, I know now, that he is satisfied with his curry cravings, because he told me that I HAVE to mention in here that it was the best ever! He even didn’t mind the extra bit of spice which I will explain later.

I don’t pay him to say these things… but he does have to live with me and he does live by the rule “Happy Wife, Happy Life”. So I leave it at that.
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Now let’s get down to the good stuff shall we!
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Who doesn’t love yummy warm breads? I do! Especially naan. Look at it up there! Let’s face it. we all like meals like this just so we have something to go with the naan am I right? Now I did BUY the naan, rather than making it, because I’ve discovered that trying one new thing at a time seems to work better than multitasking new things. LOL. Oh I am getting hungry again just typing this out. I am looking forward to leftovers tonight. Ugh, I despise the term leftovers but I always cook enough to have leftovers. I will now go by the term ReHeats when referring to…. well you know, Dinner-ReHeated. 😉

SLOW COOKER BUTTER CHICKEN
Possibly on the healthier side

INGREDIENTS:
1/2 cup fat free greek yogurt
1 (400ml can) lite coconut milk
1/4 cup light half and half
1 (6 ounce) can tomato paste
1 tablespoon freshly grated ginger
1 Premade Homemade Garlic Ball, or 4 cloves garlic, minced
2 tablespoons garam masala
2 teaspoons curry powder
2 teaspoons curry paste
1/2 teaspoon turmeric
1 teaspoon cayenne pepper
1/4 teaspoon salt
6 boneless skinless chicken breast, cut into large bite size cubes
1 small onion, finely minced
2 tablespoons butter
White rice, cooked
Naan bread

DIRECTIONS:
In a large mixing bowl combine the yogurt, coconut milk and cream.
Then add in the tomato paste and ginger
Add in the garlic and all your spices and mix it up good.
Spray your slow cooker or crock pot with cooking spray or grease it up with some olive oil.
Next, sprinkle the onions in the bottom.
Then layer the cubed chicken over top the onions.
Pour the yogurt and spice mixture over the chicken, cover the chicken completely with the sauce.
I cooked mine for about 5 hours on high in my slow cooker.
Stirring it about 4 times.
Serve this hot, over fluffy rice and warm naan.
Sprinkle it with a bit of fresh cilantro.

HERE IT IS IN THE WORKS
I just love my camera for this. Now if only I had a few extra hands…
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I used chicken breasts, boneless, skinless, obviously, but a friend suggested thighs as they don’t get as dry, however I’m going with the healthier route, and well… that’s what I had in the fridge. 😊 Cut them up into large cubes. Go with fairly large bite size pieces because in a slow cooker, meats will break down as they are tenderizing during the slow cooking process.
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This tub of yogurt nearly cost me my life. Don’t doubt for a second that the kitchen is a dangerous place because it is!!! I could not get that damn foil seal off the tub of Greek yogurt. I ended up hacking into it with a butter knife and even that didn’t go through very well. Butter knife slipped off and almost got me the stomach. LOLOLOL It’s a dangerous life as a cook I know, I know. Haha
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In a large mixing bowl combine the yogurt, coconut milk and cream,
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Then add in the tomato paste and ginger (packaged, I know, but otherwise so much gets wasted in this house as I don’t use ginger that often)
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Add in the garlic and all your spices and mix it up good.
**Please take note, the picture above**
See that big pile of dark red spice… Ya that’s Cayenne pepper. .. A whole tablespoon of it and you’ll notice in the recipe above, it should only be 1 teaspoon. My god was it spicy. My lips are still numb. But hubby seemed to not mind. LOL. My gawd!
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I used a wisk.
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Spray your slow cooker or crock pot with cooking spray or grease it up with some olive oil.
Next, sprinkle the onions in the bottom. Be sure they are fine diced. You shouldn’t have chunks of onion in the end.
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Then layer the cubed chicken over top the onions.
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Pour the yogurt and spice mixture over the chicken and be sure to cover it completely. Hubby likes it saucy and then you have a reason to eat more naan. 👍😉
I cooked mine for about 5 hours on high. Stirring it about 4 times.
Serve this hot, over fluffy rice and warm naan.
Sprinkle it with a bit of fresh cilantro.
DIG IN 🍴
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If you have a good Butter Chicken recipe that you would be willing to share with me please post me a link or put the recipe in the comments. Thanks so much!

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Love Haleykins
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PULLED PORK SANDWICHES

I wanted to make something easy tonight so I threw a pork roast in the slow cooker with some seasonings and such and voila…. dinner was served.  I put these ingredients together because I dislike BBQ sauce and hubby isn’t too fond of it either.   Worked out pretty perfect for me and any leftovers make for great lunch sandwiches cold too.

PULLED PORK SANDWICHES

5-6 hours in slow cooker on high

Ingredients:

Pork Butt Roast or Pork Roast

Salt & Pepper

Garlic

Chili Powder

Cumin

Crushed Red Pepper Flakes

2 cups Chicken Broth (low sodium)

1 cup Water

Dash of Worchester Sauce (optional)

Directions:

  1. Season roast with Salt & Pepper, Garlic, chili powder, cumin, crushed red pepper flakes
  2. Place seasoned roast in a ziplock bag and marinate overnight or for approx. 6 hours.
  3. place marinated roast in slow cooker.
  4. Add chicken broth, water and Worchester and cover with lid
  5. Cook in Slow Cooker for about 6 hours on High
  6. When roast is fully cooked and almost falling apart, remove from slow cooker place in a bowl to catch any juices, let cool and begin to pull the pork apart with your hands.
  7. Place pulled pork in shallow oven safe dish with lid
  8. The liquid left in slow cooker can be added to a pan and heated till most of the water evaporates and a nice dark rich glaze has formed.
  9. Pour glaze over pulled pork.

Serve on toasted kaiser buns with garlic butter and mayo

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Mmm THICK n CHUNKY ~ Spaghetti My Way

Last night I had a sudden urge to go out at 9:00pm to buy a slow cooker.  I’d say ‘Crock Pot’ but that’s a brand like BandAid.  So I came home with a really nice slow cooker and today I wanted to put it to use.  I had a bunch of vegetables in my fridge (‘had’ being the key word as the fridge is void if vegetables now) and needed to get rid of them do I decided…. my Thick  n Chunky Spaghetti would be excellent!

Hubby and I like our spaghetti a certain way… think n chunky of course and filled mostly with yummy veggies.

For my spaghetti (can I even call it spaghetti when the pasta I use is Penne?), anyways, for my spaghetti I start it off with a giant stock pot on my stovetop.  Heat a small drizzle of olive oil in the bottom and add 1 diced onion, and 5 or 6 cloves of Red Russian garlic (or more or less depending on your taste buds, and if course u don’t have to use the Red Russian variety of garlic, that’s just the yummy goodness I had kickin round these parts LOL!) Sauté until the onions are translucent.  Then I removed them from the pit and set aside.

Then I browned my ground beef.  I think I started with 2 kgs?  What is that, like 4.5 lbs? Just under?  Once the beef is cooked thoroughly I drained most of the remaining liquids and added back in the sautéed onion and garlic and let it cook together for about 5 minutes.  Seasoning it with crushed red pepper flakes, cayenne, oregano and of course salt and pepper.

Ok next comes all the veggies…  I use approximately 2 cups chopped celery, 2 cups chopped carrots, 4 cups sliced mushrooms, 1 diced red pepper, 1 diced green pepper, 4 cups chopped broccoli and 2 cups chopped zucchini.  Add it all to the stockpot into the beef and onion mixture.  I cook this on low for about 10 minutes.  I want the veggies to get a bit seasoned and get em hot!

Next I add in 5-6 large cans of crushed tomatoes,  I like my sauce fairly thick and the veggies will produce a bit of liquid as well so make your best judgement.  Just don’t open all your cans of tomatoes until you know what you need.  Taste your sauce… usually it’s a bit acidic… add a pinch or two of sugar to cut down the acids.

Finally I add ½ cup of parmesan cheese.  It adds a nice bold flavor and helps everything bind together for a richer thicker sauce.

I put all this in my slow cooker and and it cooked for about 4 hours and then warmed for an hour.  I like it best after it’s cooled a bit and the flavours have blended.

It made about 7 quarts… I couldn’t even fit all of it into the slow cooker….  LOLOL  We will have spaghetti tonight and tomorrow and I will freeze the rest for a nice easy quick meal some other day.  Or share with a friend!

 

 

 

 

 

 

 

 

 

 

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