Category: Easy

Light and Healthy Tuna Salad

Light and Healthy Tuna Salad

The best tuna salad ever Okay, now I know that sounds like I’m bragging, but I have been told by many people that my tuna salad is the best they have ever eaten. And I have been asked to post this recipe more than once. […]

Strawberry Tart & Balsamic Glaze

Strawberry Tart & Balsamic Glaze

Strawberry fields forever  Do you ever get a song stuck in your head that you can’t stop singing over and over? Well, with the plethora of strawberries that keep showing up at my house, that’s what happened and how the strawberry tart transpired. I told […]

Easy & Healthy Fish Tacos

Easy & Healthy Fish Tacos

Pepe & Claude sombreros

Is there time for tasty taco tuesday tongue twisters today?

Pepé and Claude challenge you to come up with some tasty taco Tuesday tongue twisters of your own while we make these easy and healthy fish tacos, but don’t talk with your mouth full (that drives my hubby crazy). It’s the Tuesday before Cinco de Mayo and these two are getting ready to have their own little fiesta. Señor Pepé and Señor Claude were getting in the mood to make these ‘excelente’, healthy and easy fish tacos by starting out with a margarita. You know what doesn’t go with too many margaritas? Tongue twisters.  Actually, they kinda do… I’m not gonna lie, it’s hilarious. Good thing these tuesday tacos don’t take too long to make. You will be done eating before your tongue is too twisted to talk about Tuesday’s tacos today.

You can use other fish if you like, I just prefer halibut. It’s also a lot healthier and faster since it’s not breaded and deep fried. 

Mix all sauce ingredients in a bowl and set aside. You can put your sauce into a squeeze bottle or zip lock bag so you can squeeze it onto your tacos, or just spread it on the tortillas before you add your other ingredients. (sorry I forgot to take a picture of that, but I’m sure you get the idea)

fish taco spice blend

halibut with spice

Season halibut with salt and pepper, then combine the cumin, cayenne pepper, oregano and garlic pepper in a bowl (I like to double or even quadruple this season mixture and put it into a spice jar that I saved – it can be used to season many other recipes). 

garnish for fish tacos

Slice all your garnish.  

avocado with small seed

Pepé and I were thrilled to see such a tiny seed in the avocados.

halibut tacos

Meanwhile, heat tortillas on a griddle, skillet or in the microwave. It only takes about 8-12 seconds in a microwave, so be careful not to overcook tortillas. 

halibut for fish tacos

Slice halibut into small pieces. I use two per taco, but it depends on the size of tortillas. I used 6 inch tortillas, but size really doesn’t matter. 😉

halibut fish tacos

Assemble your tacos with desired garnish and enjoy! 

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Easy & Healthy Fish Tacos

These are some really easy and healthy fish tacos that with a little prep, you can be enjoying them in 30 minutes.
Prep Time25 mins
Cook Time5 mins
Total Time30 mins
Course: Main Dish
Cuisine: Mexican
Servings: 2 People

Ingredients

  • 1/2 Pound Halibut filets
  • 2 Tablespoons olive oil
  • 4 Flour Tortillas
  • salt and pepper to taste

Seasoning Mix

  • 1/2 Teaspoon Cumin
  • 1 Teaspoon Cayenne Pepper
  • 1/2 Teaspoon Oregano
  • 1/2 Teaspoon Garlic Powder

Chipotle Sauce

  • 1/2 Cup Sour Cream
  • 2 Tablespoons Lime Juice (fresh squeezed and strained of pulp)
  • 1 Teaspoon Chipotle Chili Powder

Garnish

  • 1 Large Jalapeño (thinly sliced)
  • 3 Ounces Red Cabbage (sliced or shredded)
  • 3 Ounces Onions (I used red, but it won't matter)
  • 3 Ounces Radishes (sliced)
  • 1/2 Large Avocado (sliced)
  • Cilantro (chopped and optional)
  • Lime Wedges

Instructions

  • Mix all sauce ingredients in a bowl and set aside. You can put your sauce into a squeeze bottle or zip lock bag so you can squeeze it onto your tacos, or just spread it on the tortillas before you add your other ingredients.
  • Season halibut with salt and pepper, then combine the cumin, cayenne pepper, oregano and garlic pepper in a bowl (I like to double or even quadruple this season mixture and put it into a spice jar that I saved – it can be used to season many other recipes). Sprinkle fish with mix and set aside. Slice all your garnish.
  • Heat skillet on medium high. After skillet is hot, add oil and let that get hot for a minute, then add the seasoned fish fillets. Let them cook on each side for about 2 minutes. Meanwhile, heat tortillas on a griddle, skillet or in the microwave. It only takes about 8-12 seconds in a microwave, so be careful not to overcook tortillas. Assemble your tacos with desired garnish and enjoy!

Notes

I learned that it's better to strain the pulp from the lime before adding it to the chipotle sauce, otherwise it clogs the squeeze bottle.
Minestrone Soup

Minestrone Soup

More Soup for You! Who remembers “The Soup Nazi “ character from the NBC series Seinfeld that ran from 1989 to 1998?  The owner of the soup kitchen was not a patient man, but he evidently made a incredible bowl of soup which would cause […]

Easy Chicken Stock

Easy Chicken Stock

Cooking while I’m sleeping OK, I know I’m going to regret this, but I have to give my hubby credit for this. Pepé tried to talk me out of it several times. Then Pepé finally gave up and went have a glass of wine or […]

Tomato Basil Chicken Tart

Tomato Basil Chicken Tart

heirloom tomatos

You say tomato, I say tomato!

Tomato, tomato… I recently found this video and I just have to share it with you because I think you will enjoy it. It has so many things I like even if it reminds me that I’m older than I think I am or feel.  I love Ginger Rogers and Fred Astaire. They are a bit before my time, but not enough that I don’t know who they are.  I love dancing too, and if you can dance on four wheels, then even better.  Some people like inline skates; however, I grew up with roller skates. When I was very young, we had the type that strap onto your shoes like in this video, but later, we had the type that was a boot with four wheels. We went to a skating rink at least twice a week which was easy since the rink was practically in our back yard. I’ve also always loved this song and every version I’ve heard is amazing in it’s own way, but my favorite so far is by Harry Connick Jr.

https://www.youtube.com/watch?v=LOILZ_D3aRg

Pepé loves the song now too, but now he also wants roller skates. Not sure how to make that happen yet.

This dish can easily be converted to a vegetarian dish by simply omitting the chicken. I found this recipe in a vegetarian cookbook about 20 plus years ago, but I decided to add chicken. I made it for years before I realized I was using the wrong type of mozzarella cheese, so it really doesn’t matter. Use whatever you want. I’ve made it with fresh mozzarella and also with aged mozzarella – both sliced and shredded, and I always add ton of basil and garlic. I’ve modified this recipe so much that barely resembles the original.

tart crust for tomato basil tart

Preheat oven to 375°F. Place pastry dough into a pastry dish. Don’t let it overlap the top of the dish. It will sink when you bake it. Prick the base of the dough all over with a fork. Bake the dough for about 10 minutes or until firm but not brown. Here’s a good recipe for homemade pastry dough with excellent step-by-step instructions and photographs.  This will make enough for 2 pie crusts, so either make the whole recipe and save 1/2 for later, or cut the recipe in 1/2.

Let cool for about 5 minutes. Layer the cheese on top of the pastry.

Place the chicken breasts over the cheese. I baked these two skinless breasts in an oven for 15 minutes. It’s ok that they are a little pink because we are going to continue to cook them later with the rest of the tart.

Then layer the sliced tomatoes and scatter the garlic slices over the tomatoes. I like to poke them into the the seed part of the tomatoes.

Add the layer of basil. You can slice the basil or leave the leaves whole…it really doesn’t matter. Drizzle the olive oil and season with salt and pepper. Bake for 30-45 minutes or until tomatoes are cooked, but not mush. Seriously, if all you did was heat this up it would still be great because all the ingredients are cooked or don’t need to be (such as cheese, tomatoes, garlic, basil, etc). If your chicken was barely pink when you put all of it in the oven, then a good 20 minutes would be enough if you like firmer tomatoes.

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Tomato Basil Chicken Tart

We are nearing the end of tomato and basil season. Don’t let it pass you by without making this tasty tart.
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Main Dish
Cuisine: French
Servings: 4 People

Ingredients

  • 2 Large Tomatoes (or enough to cover tart pan when sliced about 1/4” thick)
  • 10 Ounces Fresh Mozzarella Cheese (shredded aged mozzarella cheese will work as well)
  • 1 Cups Fresh Basil Leaves (loosely packed)
  • 5 Whole Cloves Garlic (sliced thin)
  • 1 Pound Cooked Chicken Breasts (about two breasts depending on size sliced about 3/8” thick) (can omit for vegetarian option)
  • 1 9 Inch pie crust (store bought or homemade) (see link above)
  • 1 Tablespoon olive oil
  • salt and pepper to taste

Instructions

  • Preheat oven to 375°F. Place pastry dough into a pastry dish. Don’t let it overlap the top of the dish. It will sink when you bake it. Prick the base of the dough all over with a fork. Bake the dough for about 10 minutes or until firm but not brown.
  • Let cool for about 5 minutes. Layer the cheese on top of the pastry.
  • Place the chicken breasts over the cheese.
  • Then layer the sliced tomatoes.
  • Scatter the garlic slices over the tomaoes. I like to poke them into the the seed part of the tomatoes.
  • Add the layer the basil.
  • Drizzle the olive oil and season with salt and pepper.
  • Bake for 40-45 minutes or until tomatoes are cooked, but not mush.
  • Seriously, if all you did was heat this up it would still be great because all the ingredients are cooked or don’t need to be (such as cheese, tomatoes, garlic, basil, etc). If your chicken was barely pink when you put all of it in the oven, then a good 20 minutes would be enough if you like firmer tomatoes.
  • Top with more fresh basil for that pop of color. (optional)

Notes

I baked these two skinless breasts in an oven for 15 minutes. It's ok that they are a little pink because we are going to continue to cook them later with the rest of the tart. 
Easy Pasta Salad

Easy Pasta Salad

Eclipsapalooza 2017 Living in the Midwest was especially cool this year because we got to experience the solar eclipse. Our wonderful friends (Ann and Rick) were gracious enough to host a spectacular Eclipsapalooza party in Columbia, Missouri. It’s  only a one and a half hour […]

Fresh Basil Pesto

Fresh Basil Pesto

Presto! It’s Pesto I couldn’t help but take a picture of Pepé next to these basil plants. I was showing a friend how big the plants have grown. He laughed and said, “It looks like Pepé’s tree house.” I think Pepé would really dislike living […]

Garlic Croutons

Garlic Croutons

easy homemade croutons

You’ll Never Want Store Bought Croutons Again!

People get all worked up about carbs and how they are somehow evil, but I believe in eating from all the food groups in good balance. And Pepé, well he’s French, so of course he likes his bread. He would sleep on a mattress made of bread if I let him.  I have never been a huge fan of croutons and will most likely pick them out of most salads because I don’t like when you try to put your fork in one and they shatter. I started making my own croutons because I ran out of the store bought kind and my hubby does like croutons in his salad. I happened to have a big rustic loaf of roasted garlic bread, so I made my own. I have never bought another package of croutons from the store again. You will find these croutons in my Caesar salad as well as my Panzanella salad recipe. My hubby also likes to snack on them, so I always make a few extra. I already had plans to post this recipe when my niece, Jenny, text me and asked if she could have the recipe. She promised to keep it secret. I had to laugh and tell her that it would be a strange food blog if my recipes were a secret. These are the simplest things to make and you will never want to eat store bought croutons again.

Get a loaf of roasted garlic bread from the bakery at your grocery store. It will look like a big rustic loaf of bread that has not been sliced.

Slice into 3/4” slices (a little less than one piece per person).

Cut the slices into cubes.

Put in a bowl and toss with a light coating of olive oil. Add salt and pepper to taste. Put on a cookie sheet and bake at 425° for about 6-8 minutes.

Check to see if the outside is starting to get crisp. Don’t let them get brown. Just slightly brown. You want them slightly crispy on the outside and still soft on the inside. If adding them to a salad, don’t add them until you are ready to eat or they will get soggy.

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Croutons

The easiest and best croutons you will ever eat. You will never want store bought croutons again.
Prep Time5 mins
Cook Time8 mins
Total Time13 mins
Course: Bread, Salad
Cuisine: American
Servings: 2 Serving

Ingredients

  • 2 Slices Rustic Garlic Bread Cut 3/4” thick cubes
  • 2 Tablespoons Olive OilOlive Oil
  • Salt and Pepper to taste

Instructions

  • Get a loaf of roasted garlic bread from the bakery at your grocery store. It will look like a big rustic loaf of bread that has not been sliced. Slice into 3/4” slices (a little less than one piece per person). Cut the slices into cubes. Put in a bowl and toss with a light coating of olive oil. Add salt and pepper to taste. Put on a cookie sheet and bake at 425°F for about 6-8 minutes. Check to see if the outside is starting to get crisp. You want them slightly crispy on the outside and still soft on the inside. If adding them to a salad, don’t add them until you are ready to eat or they will get soggy.
Concoction No. 2

Concoction No. 2

Sausage jokes are the “wurst” I call this Concoction No. 2 because it’s a variation on Concoction No. 1 (which I will post another time). Neither of them have ever had a name that I know of, it’s just something I’ve been making for as […]


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