Tag Archives: dinner

Cilantro-Lime Fish Tacos

I love cilantro. Did you know that? I also love cilantro-lime dressing! Seriously! Any variation of it: Costa Vida, Cafe Rio, homemade….one of my favorite meals is sweet pulled pork barbacoa salad with cilantro-lime dressing. But, I’ve also been in the mood for fish tacos…and the two flavors just seemed to meld perfectly in my mind. So, I decided to make us some cilantro-lime fish tacos!
Very easy to make, non-spicy, cilantro lime tacos. The perfect amount of cool, crisp, acidic freshness for summer evening.

Ingredients



For Fish Tacos
2 white fish fillets
lemon juice
lime juice
1/2 cup flour
Boston seafood seasoning
lemon pepper
cilantro
For Cilantro-Lime Dressing
1/2 cup mayo
1/2 cup sour cream
2.5 tbsp lime juice
dash of garlic
1 tsp white wine vinegar
2 tsp cilantro

Directions
1) In a small mixing bowl, pour all the ingredients for the cilantro-lime dressing and mix. You may want to adjust the amount of lime juice and or cilantro according to your taste. Set aside in the fridge.
2) Cut the fish fillets into bite-size rectangles. In a small mixing bowl, mix the flour, cilantro, lemon pepper, and seasoning. Again, you can adjust for taste. In another small mixing bowl, mix the lemon juice and lime juice, enough that you can soak the fish pieces in.
3) After letting the fish pieces soak in the juice for a few minutes, dump them in the breading mix and make sure they get fully coated.
4) Pour some vegetable oil into a frying pan and heat it on medium high. When the oil is heated, gently place the fish pieces in it. Make sure all sides are a golden color before taking them out.
5) Serve with hard taco shells and whatever other taco condiments you like (romaine lettuce, tomatoes, cheese) and pour the dressing on top.
I was so happy the way these turned out visually and taste-wise. It was much easier to make these than I expected, and I loved the cool, refreshing, non-spicy taste. I like spice, but sometimes it’s nice to have a different flavor with tacos. Perfect for ending summer with!

What do you like to pair cilantro with?

Tayler is a work at home mom. She does free lance articles and dabbles in graphic design and virtual assisting for bloggers. She spent 3 years as a history and English teacher. Her passions are her husband, two children, history, reading, nature, and her Savior, Jesus Christ.

Crockpot Apple and Balsamic Chicken

Justin has a small obsession: apple cider. However, the apple cider powder packets weren’t cutting it for him. So, earlier last week, he bought quite a few apples, used his new slicer and dicer my sister gave him for Christmas, and mulled his own cider. Well, the sliced up and boiled apples were left over. So, the whole weekend I tried to figure out what I wanted to use it for. I knew I’d use some for pureed apples for Rhys. And, I also wanted some balsamic vinegar. Thus, I came up with apple balsamic chicken. It also helped that we now go to church from 1-4 and would want to eat pretty soon after church, so we used a crockpot! Perfect!

Crockpot Apple Balsamic Chicken

Serves: 2


Ingredients:
2 chicken thighs, or 4 chicken tenders
1/2 cup sliced apples
3/4 cup chicken stock
2/3 cup balsamic vinegar
1 packet apple cider
garlic powder
rosemary
thyme
lemon pepper
1 cup brown rice

Steps
1) Mix the chicken broth, balsamic vinegar, and apple cider packet together.

2) Place the chicken and apples in the crockpot.

3) Sprinkle the garlic powder, rosemary, thyme, and lemon pepper on top.

4) Pour the mixture over it.

5) Cook on low for 2 hours.

6) After two hours,pull the chicken apart and stir.

7) Cook another 2 hours.

8) Cook some brown rice. It’ll take about 35-40 minutes.

9) Pour the chicken and apples over rice and enjoy!

If you aren’t feeling the rice, you can also pair this with mashed potatoes (the balsamic vinegar really makes it zing!), or a side salad (or on a salad).

Since Justin and I are the only ones in our family that eat real food (Rhys is still formula, rice cereal, and pureed baby food), I only cook for us two. But, this is an easily adjustable recipe.The apples don’t even have to be cooked ebfore hand. They were for us because that is how we came up withe the recipe.

Crockpot Apple Balsamic Chicken

Tayler is a work at home mom. She does free lance articles and dabbles in graphic design and virtual assisting for bloggers. She spent 3 years as a history and English teacher. Her passions are her husband, two children, history, reading, nature, and her Savior, Jesus Christ.

Semi-Southern Chicken and Dumplings

For a while now, I’ve had a hankering for dumplings. I’ve had Chinese dumplings and southern dumplings before. And, I didn’t care which I had. Well, we had chicken and I also wanted gravy…I know, my craving are weird, and NO I am NOT pregnant…not for a long while…

So, I decided to make southern-style chicken and dumplings. They’re not fully southern as I didn’t use home-made dumplings and they’re my own interpretation.

Ingredients
For the Soup:
2 large chicken breasts
1 can of chicken broth
1 1/2 cups of milk
2 medium sized carrots
1/4 an onion
1 cup sour cream
thyme
rosemary
sage
salt
pepper

For the Dumplings:
1 1/2 cups Bisquick mix
almost 2/3 cup milk (1/3 cup and half a 1/3 cup)

Directions:
1) Slice the onion carrots. Cut the chicken breasts into large pieces.

2) In a separate bowl, mix a 1/2 cup of flour with enough rosemary, thyme, sage, salt, and pepper to preference. Coat the chicken with the seasoned flour.

3) In some oil, under medium heat, cook the chicken. They should be golden and cooked through.

4) Pull the chicken apart.

5) Pour the milk, sour cream, broth, onions, carrots, chicken, and herbs into a soup pot. Heat on medium-high until boiling, and stir often.

6) As you are waiting for it to boil, in a separate bowl, mix in the Bisquick and milk.

7) After the soup has been boiling for a few minutes, and the sour cream is completely dissolved, drop the heat to medium-low.

8) Pull small pieces from your mix, and gently put in the soup. Dumplings should be floating on the top.

9) Put in more salt, pepper, sage, thyme, and rosemary. Let the soup simmer for 7-10 minutes on low heat, or until dumplings are cooked through.

10) LET IT COOL! It will still be very, very hot, so be patient!

11) Spoon it up and enjoy it!

I’m just so proud of how this picture turned out! And that’ is with my iPhone!



Tayler is a work at home mom. She does free lance articles and dabbles in graphic design and virtual assisting for bloggers. She spent 3 years as a history and English teacher. Her passions are her husband, two children, history, reading, nature, and her Savior, Jesus Christ.

Lemon-Parmesan Encrusted Tilapia

I love fish, and I love lemon! I first made this recipe for Justin more than two years ago when we were just dating. He loved it then and he loved it now!

Ingredients
2 tilapia fillets
1 c rice
1/4 c mayo
1 1/3 tbsp lemon juice
1/3 c bread crumbs
1/4 c parmesan
1 1/2 tsp lemon pepper
dash of garlic salt
dash of herbs province
dash of rice seasoning (for the rice)
squirt of lemon juice (for the rice)
Steps
1) Start cooking the rice and preheat the oven to 350*.
2) Mix the mayo and the lemon juice together.
3) In a separate container, mix the bread crumbs, parmesan, lemon pepper, herbs province, and garlic salt together.

 

4) Spread the mayo-lemon mix over both sides of the tilapia.

5) Push the tilapia down onto the breading. Flip, and do the same.
6) Put the fillets on an ungreased cooking sheet.
7) Cook for 10 minutes, then flip and cook another 10 minutes.
8) Put the squirts of lemon juice and the rice seasoning in the rice.
9) Serve the fish on top of the rice and enjoy!

Check out this awesome gal!

Tayler is a work at home mom. She does free lance articles and dabbles in graphic design and virtual assisting for bloggers. She spent 3 years as a history and English teacher. Her passions are her husband, two children, history, reading, nature, and her Savior, Jesus Christ.

Chinese Cashew Chicken

We shop at Winco, and we love looking at the choices in the bulk section. Typically, we get some almond shavings, but we wanted a different nut this time. So, we got cashews. We then looked at each and both had the same idea–make some Chinese Cashew Chicken.
I researched about 5 different recipes and came up with my own version. This will serve 2-3.
Ingredients
4 chicken tenders
2 tbsp oil
1/2 red pepper
1/2 cup of broccoli
1/2 cup soy sauce
1 tbsp brown sugar
3 tbsp vinegar
1 1/2 tbsp cornstarch
dash of cumin
1 tsp ginger
dash of garlic powder
1 cup cashews
Chow Mein noodles to top
1 1/2 cups of brown rice
Steps
1) Cook the brown rice.
2) Chop up the chicken, red pepper, and broccoli.
3) In small bowl, mix chopped chicken, cornstarch, cumin, garlic powder, and ginger.
4) In separate bowl, mix soy sauce, brown sugar, and vinegar.
5) Pour the oil in a pan and cook the chicken in it. Add in the red peppers, the broccoli, cashews, and the sauce mixture.
6) Cook on medium heat for about 5 minutes–stir occasionally. Put the lid on and put heat on low for 5 minutes. The cashews shouldn’t be dry anymore.
7) Put this mixture on top of rice and sprinkle Chow Mein noodles on top.
8) Enjoy!
Our Vlog is coming on Friday. Any last minute questions you want to ask?

Tayler is a work at home mom. She does free lance articles and dabbles in graphic design and virtual assisting for bloggers. She spent 3 years as a history and English teacher. Her passions are her husband, two children, history, reading, nature, and her Savior, Jesus Christ.