July 2012

Lindsey- Marinated and Grilled Shrimp
Cassie-Grilled Sesame Chicken and Ginger Cookies
Kimberly- Baked Creamy Chicken Taquitos
Lauri-Parmesan Tilapia
Haley- Fried Chicken and Biscuits
Holly- Fish Tacos
Deanne-Sloppy Joes

Fish Tacos

Ingredients

1 lb. Cod fillets or tilapia

1/2 medium head cabbage, finely shredded

Corn tortillas

White Sauce:

1/2 cup plain yogurt

1/2 cup mayonnaise

1 lime, juiced

1 jalapeno pepper, minced

1/2 teaspoon dried oregano

1/2 teaspoon ground cumin

1/2 teaspoon dried dill weed

1 teaspoon ground cayenne pepper

Directions

1.     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.

2.     Dust fish with chili powder and salt then pan fry or grill. 

Lightly fry tortillas; not too crisp. To serve, place fried fish in a tortilla, and top with shredded cabbage, and white sauce

Baked Creamy Chicken Taquitos

Baked Creamy Chicken Taquitos
1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic, or garlic powder
3 T chopped cilantro
2 T sliced green onions
2 C shredded cooked chicken

1 C grated pepperjack cheese

small corn tortillas

kosher salt
cooking spray

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 20-30 seconds so it’s soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or are coming unrolled right away, just try heating them longer and try the paper towel thing.

Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges. Then roll it up as tight as you can. Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.  Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.  Makes 10-12

CITRUS GINGER COOKIES

1 1/2 c butter 

2 c packed dark brown sugar

1 1/2 T ground ginger 

1 c mollasses 

2 eggs

5 c flour (you may need more.  Mine was still pretty sticky as I rolled them out, but I think that's why they end up so soft)

2 tsp grnd cinnamon

4 tsp baking soda

5 T orange rind

Sugar coating

1 C sugar

1 tsp nutmeg

4 T orange rind

Heat oven 350.  Cream butter and sugar and ginger until soft and fluffy.  beat in Molasses.  Add one egg at a time and mix well.  Fold in orange rind. Separtely sift flour, bkg sda, cinnamn.  Stir into creamed mixture and blend thoroghly.  Separately mix sugar coating.  Roll balls of dough in sugar coating.  Place cookies on jelly roll pan 3 inches apart. bake 10-12 min.

Marinated Grilled Shrimp

Marinated Grilled Shrimp adapted from Allrecipes.com

1 tsp minced garlic

1/3 cup olive oil

1/2 cup tomato sauce

4 T red wine vinegar

4 tsp dried basil

1 tsp salt

1/2 tsp pepper (or cayenne if you want heat)

1-2 pounds raw shrimp

Stir together marinade and let sit with shrimp for 2-4 hours.  Grill on skewers for 2-3 minutes each side or until opaque.

Grilled Sesame Chicken and Ginger Cookies

from www.withallthingsfabulous.blogspot.com

4-6 Boneless skinless chicken breasts or your choice of fish

1/2 cup honey, heated

1/2 cup soy sauce

2 tablespoons rice wine vinegar

1 teaspoon sesame seed oil

1 finger ginger, pealed and sliced

1 garlic clove, minced

3-4 healthy shakes from your sesame seed shaker
Put your chicken breasts in a large bag and add all of the ingredients.  I love to marinate in a bag, it's clean and easy.  I actually put the breasts in frozen, added all the ingredients and then let the chicken defrost in the marinade.  Let marinate 8 hours or over night.  If you're doing fish only marinate 30-60 minutes.

When you're ready to cook don't dump your marinade down the sink!  Pour it into a sauce pan and bring to a simmer while you cook the chicken.  You don't need to add anything, just cook it and it's fantastic as a sauce. (simmer for 6 minutes-don't skip this step).

Grill chicken on BBQ 4 minutes each side. 

Whole Wheat Ginger Snaps

1 cup butter or margarine

1 1/2 cups white sugar

2 eggs, beaten

1 cup molasses

4 cups whole wheat flour

1 tablespoon baking soda

2 teaspoons baking powder

1 tablespoon ground ginger

1 1/2 teaspoons ground nutmeg

1 1/2 teaspoons ground cinnamon

1 1/2 teaspoons ground cloves

1 1/2 teaspoons ground allspice

1 cup white sugar for decoration

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2. In a large bowl, cream together the butter and 1 1/2 cups of sugar until smooth. Mix in the eggs, and then the molasses. Combine the whole wheat flour, baking soda, baking powder, ginger, nutmeg, cinnamon, cloves, and allspice, heaping the measures if you like a lot of spice. Stir the dry ingredients into the molasses mixture just until blended.
3. Roll the dough into small balls, and dip the top of each ball into the remaining white sugar. Place the cookies about 2 inches apart on the cookie sheets.
4. Bake for 10 to 15 minutes in the preheated oven, until the tops are cracked. Bake longer for crispy cookies, less time for chewy cookies. Cool on wire racks.

Parmesan Tilapia (or Halibut)

2 ½ pounds halibut fillets

3 Tbsp flour

3 Tbsp cornmeal

½ tsp garlic salt

½ tsp dry mustard

½ tsp dried rosemary

¼ tsp pepper

3 Tbsp butter, melted

3 Tbsp milk

paprika

1/3 cup freshly grated parmesan cheese

lemon wedges for garnish

Mix flour, cornmeal, garlic salt, dry mustard, rosemary, and pepper.  Dip fish in milk, drain briefly, then roll in flour mixture, covering evenly.  Arrange fish in a greased 9 x 13 glass baking dish and drizzle with melted butter.  Sprinkle fish lightly with paprika and half of the parmesan cheese.  Bake @ 350 degrees for 10 minutes.  Turn fish over and sprinkle lightly with paprika and remaining parmesan.  Bake for 10 additional minutes, or until fish flakes easily, but is still moist.  Garnish each filet with a lemon wedge and serve.

Country Fried Chicken

Country Fried Chicken

Ingredients

• 30 saltine crackers
• 2 tablespoons all-purpose flour
• 2 tablespoons dry potato flakes
• 1 teaspoon seasoned salt
• 1/2 teaspoon ground black pepper
• 1 egg
• 6 skinless, boneless chicken breast halves pounded out and cut into strips
• 1/3 Cup flour
• ½  cup vegetable oil for frying

Directions

1.     Place crackers in a large resealable plastic bag; seal bag and crush crackers with a rolling pin until they are coarse crumbs. Add the flour, potato flakes, seasoned salt, and pepper and mix well.

2.     Beat egg in a shallow dish or bowl. Place flour in a shallow dish or bowl.  One by one, dredge chicken pieces in flour, then egg, then place in bag with crumb mixture. Seal bag and shake to coat.

3.     Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).

4.     Fry chicken, turning frequently, until golden brown and juices run clear,

7-up Biscuits

2 Cups Bisquick

½ cup sour cream (low fat)

½ cup 7-up

¼ cup butter

Directions:

Melt butter in a baking dish.  Add sour cream to Bisquick.  Cut in gently until crumbly.  Add 7-up and mix gently until dough form.  Place dough on a well-floured surface and pat it out until it is about 1 inch thick.  Cut with a biscuit cutter or an upside down cup and place in pan with melted butter.  Bake at 425 degrees for 20 minutes or until golden brown.