Fish Tacos with Lime-Cilantro Cream

Picture by Randy Mayor, recipe from Cooking Light @ myrecipes.com

Cream:

1/4 cup thinly sliced green onions

1/4 cup chopped fresh cilantro

3 Tbsp mayonnaise

3 Tbsp sour cream (I used fat free)

1 tsp grated lime rind (I didn't use since I didn't have it)

1 1/2 tsp lime juice

1/4 tsp salt

1 garlic clove, minced

Tacos:

1 tsp ground cumin

t tsp ground coriander

1/2 tsp smoked paprika

1/4 tsp ground red pepper

1/8 tsp salt

1/8 tsp garlic powder

1 1/2 pounds red snapper fillets (I used Pollock)

8 corn tortillas (I used homemade flour tortillas)

2 cups shredded cabbage

I also sliced radishes and put them in the tacos

Combine first 8 ingredients for cream and set aside.

To prepare tacos mix seasonings and coat both sides of the fish in it. Place fish on a baking sheet coated with cooking spray. Bake at 425 for 9 minutes or until fish flakes with fork easily*. Top fish, cream, cabbage, and radishes on tortilla and enjoy!

*I didn't bake my fish I cooked it in a skillet over medium-high heat.

Barley Soft Tacos

1 cup pearled barley

2 1/2 cups water

2 tsp chicken bullion granules

2 tsp taco seasoning

1 can black beans, drained and rinsed

2 cups frozen corn

1 can diced tomatoes with green chilies

1 red pepper diced

chopped chives

chopped cilantro

grated cheese

sour cream

Cook barley with water, taco seasoning, and chicken bullion granules in pressure cooker on High for 10 minutes. Quick pressure release and add pepper, corn, beans, and tomatoes. Cook on high for 2 more minutes and quick pressure release. Serve on tortillas with chives, cilantro, cheese, and sour cream.

The Best Flour Tortillas

Picture and recipe from KingArthurFlour.com

http://www.kingarthurflour.com/recipes/soft-flour-tortillas-recipe

1 cup all-purpose flour

1 1/2 cups whole wheat flour

2 tsp baking powder

1 tsp salt

1 Tbsp vegetable oil

1 cup warm milk

1 tsp instant yeast

Combine all ingredients and beat at high speed for one minute to make a soft, slightly tacky dough.

Cover and let rest for 30 minutes.

Divide dough into 12 round balls, cover with saran wrap and let rest for 15 minutes on greased surface.

Flatten each ball with the palm of your hand and cover and let rest for 15 more minutes.

Roll out each ball paper thin and cook in heavy cast iron skillet over high heat until dark spots appear--about 20-30 seconds on each side.

Place cooked tortillas on a paper towel wrapped in aluminum foil.

These were the best tortillas I've made. I used them also for gyro wraps since they are thick and soft--like a flat bread. Very yummy. You will want to double the recipe.

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Yield: 12 tortillas.

State Fair Corn Dogs

1 cup yellow cornmeal
1 cup of flour
1/4 teaspoon salt (we didn't use)
1/8 teaspoon black pepper
1 tablespoon honey (I didn't measure, just squirted)
1/4 cup sugar
4 teaspoons baking powder
1 egg
1 cup Milk
1qt veg. oil
1-2 packages of ball park hot dogs
Popsicle sticks or wooden skewers

In a bowl combine cornmeal, flour, salt, pepper, sugar, and baking powder. Stir in eggs and milk. Put mixture in a tall cup so that you can coat the hot dog easy. Heat your oil in your pan or skillet, we had the skillet temp. at 425. Make sure that it gets hot, but not to hot that it burns the cornmeal. When your oil is up to temp drop your first corn dog into oil (we tested just one to make adjustments if needed). We learned that if you started turning the corn dog right after you dropped it in the oil that the cornmeal stayed together and cooked a perfect corn dog.

We also made mini corn dogs and took string cheese cut in half and covered in the batter mixture for some yummy fried cheese.
It made about 14 Corn Dogs and 5 fried cheese. Enjoy it's yummy fried food!!
Recipe adapted from Allrecipes.com