Sunday, March 3, 2013

Chicken Tetrazzini

Coarse salt and ground pepper
6 tablespoons butter
1 pound white mushrooms, trimmed and sliced 1/4 inch thick
1/2 cup all-purpose flour
3 cups milk
1 can (14.5 ounces) reduced-sodium chicken broth
3 cups grated Parmesan cheese
1/2 teaspoon dried thyme leaves
1 pound linguine, broken in half
1 rotisserie chicken, skin removed, meat shredded (about 4 cups)
1 package (10 ounces) frozen peas, thawed and drained

Preheat oven to 400. Bring a large pot of salted water to a boil (for pasta). In a large saucepan, melt 2 tablespoons butter over high heat. Add mushrooms, and season with salt and pepper. Cook, tossing frequently, until tender and browned, 8 to 10 minutes. Transfer to a bowl, and set aside.
Make sauce: In same saucepan, melt remaining 4 tablespoons butter over medium heat. Add flour; cook, whisking, about 1 minute. Whisking constantly, gradually add milk, & broth. Bring to a boil; reduce to a simmer, and add 2 cups Parmesan and thyme. Season with salt and pepper.
Cook pasta 2 minutes less than package instructions for al dente; drain and return to pot. Add sauce, chicken, peas, and mushrooms. Toss well to combine. Add to baking dish, sprinkle with remaining Parmesan. Bake until browned, about 30 minutes. Let stand 10 minutes before serving.

Pistachio/Watergate Salad

Now mind you... this used to be called Sea Foam Salad, Watergate Salad or Pistachio Salad. My mom called it Pistachio Salad :) My grandma would tell you it was Watergate! And she'd get adventurous at times and use the multi colored marshmallows. But Ill tell you as a kid... I didn't like the multi colored ones. Call me crazy... but I didn't care for the flavor it gave the salad. 

  • 1 20 oz. can of crushed pineapple in juice (undrained)
  • 1 box (4-serving) of jello brand  instant pistachio pudding
  • 1 cup miniature marshmallows
  • 1 container of thawed Cool whip (or in my case homemade whipping cream
  • 1/2 cup chopped walnuts 
Mix dry pudding mix, pineapple, marshmallows and walnuts in until well blended. add the cool whip. stir until well blended. Cover and put the fridge for about an hour before serving. I get excited and eat some when I first make it, but the marshmallows get soft and fluffy if you let it sit in the fridge first. 

Deviled Eggs

6 hard cooked eggs pealed cut in half yolks scooped out in separate bowl.
1/4 c. miracle whip
1 tsp vinegar
1 tsp prepared mustard
1/8 tsp salt
1/4 tsp minced shallot
dash of pepper

Mash yolks with mayo. Add remaining ingredients and stir well. Fill egg whites with the yolk mixture and garnish with paprika. Ummmmmmmmm mmmmmmmmmmmmmmmmm

Swiss Vegetable Medley

MMMMmmmm my mom used to always have a vegetable on the table with dinner and although I didn't have to clear my plate I had to at least try them. I've found.. that as I have gotten older my taste buds have changed... and my love for vegetables has taken root! ;)

1 16 ounce bag frozen broccoli, carrots and cauliflower combination, thawed and drained.
1 10 3/4 ounce can condensed cream of mushroom soup
1 c. shredded swiss cheese
1/3 c. sour cream
1/4 tsp black pepper
1 4 ounce jar pimento drained
1 3 ounce can durkee french fried onions.

Combine soup, vegetables  1/2 cup cheese sour cream pepper pimento and 1/2 can of friend onions. Pour into a 1qt casserole dish. Bake covered at 350* for 30 minuets. Top with remaining cheese and fried onions. Bake uncovered for 5-10 minutes longer.

Tuesday, February 12, 2013

Mmm Mmmm Pepper Jack Pull Apart Bread!

1 rustic loaf of bread, unsliced, either Italian or French
12 ounces shredded Monterey Jack cheese
1/4 cup (less or more to taste) chopped pickled jalapeƱos
1/4 cup chopped green onions, including greens
1/4 cup (4 Tbsp) butter, melted

1 Preheat the oven to 350°F. Slice the bread almost all the way through (not all the way) in a cross hatch pattern, spacing an inch between the slices.
2 Place the shredded cheese in a large bowl. Toss with the green onions and jalapeƱos. Pour over with melted butter and use your clean hands to toss, to distribute the butter evenly through the cheese.
3 Place the bread on a large sheet of aluminum foil (large enough to wrap the bread) on a baking sheet. Stuff every crevasse with the cheese mixture. Wrap with the aluminum foil. At this point you can make ahead and refrigerate until ready to bake.

4 Place in the oven for 15 minutes. Then uncover the foil from the bread and cook for 10 minutes more, until all of the cheese has melted.
Place on a serving board or plate to serve.

Waldorf Salad

1/2 cup chopped, slightly toasted walnuts
1/2 cup celery, thinly sliced
1/2 cup red seedless grapes, sliced (or a 1/4 cup of raisins)
1 sweet apple, cored and chopped
3 Tbsp mayonnaise
1 Tbsp fresh lemon juice

In a medium sized bowl, whisk together the mayonnaise (or yogurt) and the lemon juice. Add 1/2 teaspoon of salt, 1/4 teaspoon of fresh ground pepper. Mix in the apple, celery, grapes, and walnuts. Serve on a bed of fresh lettuce.

Thursday, February 7, 2013

Exciting News!!!

I am feeling so many emotions right now!!! I am finally able to share the news with all of you! It's official!!! I am the State of Iowa Representative for Icing Smiles! I am also now one of their bakers! If you are not sure what Icing Smiles is let me tell you!!! 

We are Baking a Difference

Icing Smiles is a nonprofit organization that provides custom celebration cakes and other treats to families impacted by the critical illness of a child. We understand that the simple things, like a birthday cake, are luxuries to a family battling illness. Our goal is to create a custom cake for the ill child, or their sibling, that provides a temporary escape from worry and creates a positive memory during a difficult time.

Memories have magical powers. Long after the cake is gone, the memories linger-- memories of the kindness of a stranger, of the art of the design, of the sweet smells of a special treat, of the smiles and laughs, of a normal childhood experience so often stolen from these children. These memories are why we say, "It is so much more than a cake."

PLEASE... take just a few minutes of your time to watch this beautiful video about Icing Smiles. I'm immensely honored to work with such an amazing team and to bake for such amazing children and their families.

Friday, February 1, 2013

Black Bean and Corn Pita Sandwiches

Looking for a yummy healthy recipe that you can make up on Sunday night and have your lunches all ready for work during the week!
Use the mixture in a pita, with tortilla scoops or even mix in some shredded chicken or grilled tilapia fish (yes.. Im in love with tilapia) 

1 (15-ounce) can  black beans drained and rinsed
1 cup frozen corn, thawed
1 cup canned tomatoes 
1 avocado, chopped
1 mango, or fresh peach diced
1 clove garlic chopped fine
1 teaspoon parsley
1⁄8 teaspoon cayenne pepper 
2 teaspoons lemon juice
½ teaspoon chili powder 
2 medium whole wheat pita pockets
1⁄3 cup shredded  Mozzarella cheese

In a medium bowl, combine beans, corn, tomatoes, avocado, and garlic. Add parsley, cayenne 
pepper, lemon juice, and chili powder. 

Cut pita bread in half to form 4 pockets, and spoon equal 
amounts of filling into each half. Top with cheese and serve.

Hawaiian Baked Ham and Cheese Sandwich Casserole

Seriously. Who doesn't like a ham and cheese sandwich. And combine that with the sweet soft taste of the Hawaiian Rolls you find in the store??? Top that off with something that is quick and easy??? You got a winner winner Ham Sandwich dinner is what!!!

1 (12 package of Hawaiian rolls)
1 pound thinly shaved ham 
1 pound thinly sliced Swiss cheese
1 1/2 sticks butter *diet another day... you don't want to miss out on this great yummy food!
1 1/2 T Dijon mustard
1 tsp Worcestershire sauce
3 tsp poppy seeds
1/2 onion diced fine

Heat oven to 350*.
In small bowl melt the butter and add the mustard, W sauce, seeds and onion. Let it almost simmer in the microwave. 2 minutes typically. But watch it so your butter doesn't pop.

Cut the entire package of rolls in half keeping the top one giant piece and the bottom one giant piece. 

In greased 9x13, place the bottom of the rolls in. Spread HALF the butter mixture over the bread and layer the ham and cheese across these using all of the ham and cheese. I like to alternate ham and cheese so im not biting down in a big ol chunk of ham. 
Then top with the top of the bread and pour the remaining mixture over the tops. Cover and bake for  15 minutes and then cut and serve the individual rolls.

A big time family fav here at my house... get ta gettin people.. you gotta make these bad boys tonight!!!

Shepherds Pie

This was a dish that my mom made constantly. It was wonderful reheated too! I tend to just spread my potatoes on the top but you can spruce this baby up to your liking. Feel free to use a round baking dish, square or even put in ramekins and star pipe the potatoes on the top. Such a simple dish can look amazing on your table when guests come over! We serve ours with warm bread of some kind. Typically corn bread. 

  • 1 1/2 pounds russet potatoes
  • 1/4 cup half-and-half
  • 2 ounces unsalted butter
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons canola oil
  • 1 cup chopped onion
  • 2 carrots, peeled and diced small
  • 1 1/2 pounds ground beef
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons all-purpose flour
  • 2 teaspoons tomato paste
  • 1 cup chicken broth
  • 1 teaspoon Worcestershire sauce
  • 1/2 tsp rosemary 
  • 1/4 tsp thyme
  • 1/2 cup fresh or frozen corn kernels
  • 1/2 cup fresh or frozen  peas

Peel the potatoes and cut into 1/2-inch dice. Place in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10 to 15 minutes. Place the half-and-half and butter into a microwave-safe container and heat in the microwave until warmed through, about 35 seconds. Drain the potatoes in a colander and then return to the saucepan. Mash the potatoes and then add the half and half, butter, salt and pepper and continue to mash until smooth. 
Preheat the oven to 400 degrees F.
While the potatoes are cooking, prepare the filling. Place the canola oil into a 12-inch saute pan and set over medium high heat. Once the oil shimmers, add the onion and carrots and saute just until they begin to take on color, approximately 3 to 4 minutes.. Add the beef, salt and pepper and cook until browned and cooked through, approximately 3 minutes. Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute. Add the tomato paste, chicken broth, Worcestershire, rosemary, thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly.
Add the corn and peas to the beef mixture and spread evenly into an 11 by 7-inch glass baking dish. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula. Place on a parchment lined half sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown. Remove to a cooling rack for at least 15 minutes before serving.

Cheese Burger French Fry Casserole

LOVE this!!! So do my kiddos!

2 pound ground beef
1 medium diced onion
Cook these two and drain.

Add to the ground beef and onion:
1 can Campbell cream of mushroom or chicken soup
1 can Campbell cheddar cheese soup
1/2 can of milk (use the soup can after you have taken out the soup)
Stir this together well.

Put in 9x13 dish and cover with frozen french fries.

Sprinkle with a tiny bit of cheddar cheese or add crispy bits of bacon to this to make it even better!

Bake at 400* until french fries are crispy!!

So fast so easy so yummy!!!

Bacon Cheese Burger Pie

If your looking for a great dish to serve that tastes delicious and doesn't take very long... here ya go! I found this recipe in my moms recipe book tucked in on a paper napkin  :) Ahhh the memories. 

1 pound lean ground beef
3 slices crisp bacon drained and broken into small pieces. 
1 medium diced onion
1/2 tsp  salt 
1/4 tsp ground pepper
1 cup cheddar cheese
1/2 cup Bisquick
1 cup milk
3 eggs

Preheat oven to 400* and spray a 9" round glass casserole dish. Ok ok.. you can use a square too if you must :)
Cook ground beef and onion and drain. Add salt and pepper and then add crisp bacon stir and put into the casserole dish. Smooth out slightly and top with cheese.
In separate bowl mix Bisquick, milk and eggs. Pour over the beef and cheese. 
Bake for 30-40 minutes until a fork inserted in the center comes out clean.
I serve this with a side salad or if your feeling adventurous, homemade french fries!

Sunday, January 27, 2013

Karens Fried Chicken

 Now mind you... this is how they did chicken back in the day. And today, we love the taste but most of us are more health conscious and opt out of vegetable shortening. Or they bake their fried chicken instead of frying it. 
That said... I found her little recipe and her handwriting along the side that says step by step how to make it. 
If you dare to make it... you'll fall in to deep abiding love. Maybe make this recipe once a year ? 

1 (3- to 3-1/2-pound) whole chicken, cut into 8 pieces
1/2 teaspoon salt, divided
2 cups all-purpose flour
1/2 teaspoon garlic powder
3/4 teaspoon cayenne pepper
1 teaspoon black pepper
1 cup buttermilk
2 cups vegetable shortening

              Place chicken in a large bowl and add enough water to cover. Add 2 teaspoons salt and soak chicken 20 minutes.  In a shallow dish, combine flour, the remaining 1/2 teaspoon salt, the garlic  and cayenne pepper and black pepper; mix well. Place buttermilk in another shallow dish.
       Remove chicken from water and dip in flour mixture, coating completely. Dip chicken in buttermilk then in flour mixture again, coating all sides.
      In a large  pot, heat shortening over medium-low heat until hot but not smoking, about 300 degrees F.
      Place coated chicken in soup pot in batches and fry 8 to 10 minutes per side or until golden and juices run clear. Drain on a paper towel-lined platter and serve immediately.

Parker House Rolls

Found this yummy recipe a few years back. It makes the BEST Parker house rolls around. YUM!


  • 1 1/4-ounce packet active dry yeast
  • 1/2 cup sugar
  • 7 1/2 to 8 cups all-purpose flour, plus more for dusting
  • 12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled, plus softened butter for brushing
  • 2 cups whole milk, at room temperature
  • 2 large eggs, at room temperature
  • 1 tablespoon kosher salt, plus more for sprinkling


Bloom the yeast.
Measure out 1/2 cup warm water and check the temperature: It should be between 110 degrees F and 120 degrees F (comfortable bathwater temperature). Sprinkle the yeast into a large bowl, add the warm water and whisk in the sugar. Let sit 1 minute (it should bubble and froth slightly), then gently stir in 1 cup flour. Set aside near the stove while you prepare the dough.
Make the dough.
Mix the melted butter and milk in a mixer with the hook attachment on low speed. Add the eggs and mix until blended. Scrape in the yeast mixture and mix until incorporated. Add 6 1/2 cups flour and 1 tablespoon salt; mix until the dough forms a ball, 2 to 3 minutes, adding up to 1/2 cup more flour if the dough is too wet and sticky.
Let it rise.
Brush a large bowl with softened butter. Transfer the dough to the bowl, cover with a towel and let rise in a warm place, 2 hours to 2 hours, 30 minutes. The dough should double in volume.
Shape the dough.
Preheat the oven to 375 degrees F and line a baking sheet with parchment paper. Dust a clean flat surface with flour and turn the dough out onto it. Flour your hands; gently press the dough into a 16-by-8-inch rectangle, about 1/2 to 3/4 inch thick (don't use a rolling pin).
Cut the dough.
With the short side in front of you, cut the dough in half lengthwise with a floured knife. Then slice crosswise into 12 strips.
Shape the dough.
One at a time, fold each strip of dough unevenly in half so the top part slightly overlaps the bottom half, then tuck the overhang underneath. Place the rolls seam-side down on the prepared baking sheet in 3 tightly packed rows. (If making in advance, wrap the baking sheet tightly in plastic wrap and freeze up to 3 weeks.)
Bake the rolls.
Bake until the rolls are bursting at the seams and golden brown, 18 to 20 minutes. (If frozen, bake 25 minutes at 325 degrees F, then 10 minutes at 375 degrees F.) Remove from the oven and brush with softened butter. Sprinkle with salt and serve immediately.
(complements of Alex Guarnaschelli) 

Grandma Keetons Cranberry Salad

My grandma always had this for me when I used to stay with her. I just love it! And I always always always serve it in my mommies bowl. 

Recipe Ingredients:
1 bag frozen cranberries
1 bag mini-marshmallows
2/3 - 1 cup granulated sugar
1-16oz can crushed pineapple, drained
1-lg container Cool-Whip
Any type of nut if desired (I don't put them in as too many are allergic)
Recipe Directions:
Grind the cranberries in food processor (makes an unholy racket so make sure everyone's awake!), mix with marshmallows & pineapple (you may add the nuts here if desired).  Sprinkle with sugar and stir well.  Refrigerate overnight stirring occasionally.  Just before serving, fold in Cool-Whip.  This will keep for several days in the refrigerator, some juice will come to the top, but just stir it back into mixture.  YUUUUMMMMY!!!

Karen's Norwegian Potatoes

1 cup butter, divided
2 cups coarsely chopped onion
3 lbs. potatoes, peeled and cut into ½ inch chunks (8 cups)
4 cups sliced (¼ inch rounds) carrots
2 teaspoons salt
1 ½ teaspoons coarsely ground black pepper
1 teaspoon nutmeg
1. Set the oven rack in the middle position. Preheat the oven to 350 degrees F. Coat a 9 inch by 13 inch ovenproof glass baking dish with vegetable spray. Set aside.
2. Bring 4 cups of water to a boil.
3. Melt ½ cup of the butter in a Dutch oven or heavy bottomed casserole over medium heat. Add onion and cook until translucent, 5 to 7 minutes.
4. Add potatoes, carrots, salt, pepper, and nutmeg. Cook 1 minute, stirring with a wooden spoon. Remove to prepared baking dish.
5. Add enough boiling water to cover vegetables. Cover with foil and place in oven. Bake about 40 minutes, or until vegetables are tender when pierced with the tip of a knife.
6. Remove from oven. Drain vegetables in a colander.
7. Line a 17 inch by 11 inch jelly roll pan with foil, shiny side up, and coat with vegetable spray. Arrange vegetables in an even layer in prepared pan.
8. Melt remaining ½ cup butter and pour over vegetables. Return to oven and bake for 55 minutes, shaking pan every 15 minutes, until brown and crispy. Serve immediately.

Chicken and Bean Sprout Stir Fry

1 1/4 lbs boneless skinless chicken breasts
2 cups bean sprouts, rinsed and dried
2 1/2 tablespoons vegetable oil, divided
1 1/2 teaspoons gingerroot, minced and pared
2 garlic cloves, minced
3/4 cup scallion, chopped
3/4 cup carrot, chopped
3 -4 tablespoons reduced sodium soy sauce
3 tablespoons honey

In a wok or large heat 1 1/2 tablespoons oil over high heat; add sprouts and cook, stirring quickly and frequently, until lightly browned and tender, 1 to 2 minutes. transfer sprouts to plate and keep warm.

To same wok add remaining oil and heat for 30 seconds to 1 minute; add chicken, garlic, carrots and ginger and stir-fry for 2 minutes.

Add scallions and continue stir-frying until chicken is tender and browned on all sides, 2 to 3 minutes longer.

Add soy sauce (to taste) and honey and mix well; cook, stirring constantly for 1 minute longer.

Top warm sprouts with chicken mixture.

Monday, January 21, 2013

Easy Goulash

My mom made goulash all of the time. Contrary to today goulash, this isn't the type that is hamburger noodles and spaghetti sauce. That's spaghetti with a noodle change.
Try this one night and your family will fall in love!

1 pound lean ground beef uncooked
1/2 chopped onion
2 c tomato juice or V8
1 cup water
2 cups macaroni
2 T sugar
1/2 t salt
1/4 t pepper
1/4 t chili powder
1 8oz can tomato sauce

Add all of the ingredients at once in a deep skillet. Yes the macaroni is not cooked yet. Boil for 10 minutes or until the macaroni is done. Stirring occasionally. Want to cook the macaroni first? go for it!

I should add: you are more than welcome to cook rinse and drain your hamburger and pre cook your noodles :) I do this too. Back when my mom was growing up they didn't count calories and they used all the fat that was in their ingredients it seemed! LOL
So feel free to make the adjustments to how its prepared  The outcome is the same yummy goulash that tasted like moms :)

Cheese Ball

Who doesn't love a great cheese ball!? This is defiantly a crowd pleaser that's for sure. Every time I make it, it 's one of the first things to vanish!

2 (8oz) packages of cream cheese room temp
2 cups shredded sharp cheddar cheese
1 T chopped pimento
1 pkg of mixed sweet peppers (I chop one of each little pepper for color but you can use just a green, yellow or red pepper if you would like.
1 T finely chopped onion
2 t. worcestershire sauce
1 t. lemon juice
dash of ground pepper
dash of salt
finely chopped pecans

This is not one of those recipes where we need 8 bowls, 8 sets of directions. I mean after all we have a party to get ready for and we want to keep everything simple right!?!?!

So cream that cheese and mix in the rest of the ingredients except the nuts and chill. Once its chilled roll into ball and roll that baby into the nuts.

Sunday, January 20, 2013

Grilled Ham and Havarti Cheese Sandwich

Brace yourself for a delicious sandwich!

Choose your favorite bread. We like to use a variety of breads. But I tend to use bread from Panera. The Country loaf is to die for in this sandwich!

Two thick slices of country loaf buttered generously on one side.
Thick slices of carver ham found in your local food market in the lunch meat section. Thin slices of ham work well too.. we just like our grilled cheeses to be thick and hearty!
Two slices of thinly sliced Havarti or one thick
Top with other slice of buttered bread.

Grill or panini press this bad boy until hes nice and golden brown!

Sourdough Tomato Grilled Cheese

Im sitting inside today as I watch the snow gently falling outside. Makes me think of comfort food on this cold day! So... Since I am a big grilled cheese and tomato soup fan.. lets take a walk down the road to yummy!

We've come a long way from the typical two slices of loaf bread and a cheese slice from the fridge.

Sourdough Tomato Grilled Cheese

Two thick slices of Sourdough bread buttered generously on one side.
One  thick slice of mozzarella cheese
Two thick tomato slices.
Sprinkle with salt and pepper
Top with other slice of  bread

Grill on a scorching hot skillet or I like to grill it on our panini press.
Remove from panini press or turn when the sides reach a nice golden brown and cheese is melted. Cut in half and serve with a bowl of your favorite soup!

Wednesday, January 9, 2013


Here are two great recipes for waffles. Healthy filling and yummo!

1 1/2 c whole grain pastry flour

1/2 c rolled oats
1/2 t baking powder
1/2 t baking soda
1 2/3 c fat free milk or low fat
1/2 t salt
2 egg whites
3 T packed brown sugar
1 T veg oil
your favorite fruit
maple syrup

Preheat your griddle

In a large bowl combine flour, oats, baking powder, baking soda and salt
In medium brown combine the milk egg whites brown sugar and oil. Add to the flour mixture and stir just until blended.

My boys like this recipe but instead of just plain ol waffles they like when I sprinkle a little bit of mini chocolate chips over the batter just before I close the lid to the griddle.

Me? I top mine with fresh fruit after they come out. Sometimes even a smear of peanutbutter before the fresh fruit.

Berry Parfaits

I'm. In. Love!

2 cups low fat vanilla yogurt or greek or a flavored. You choose. I prefer vanilla
6 T muesli cereal
1 pound of fruit ie: fresh strawberries, blueberries, blackberries, kiwi, apples the list goes on.
You can even mix the fruit up!

Make these all up ahead of time for the week in a small tupperware container  or if you work out of the home easy grab and go containers would great! .
Now make your yummy!! Divide and Layer!

Fresh Pico de Gallo Salsa

4 roma tomatoes diced
1/2 small red onion chopped
1/2 tsp jalapeno pepper deeded and chopped fine
2 sprigs of cilantro roughly chopped (As you know Im not a fan.. but its because I don't like it in large bites. So I do use it my pico and I chop it very fine)
1 green onion chopped
1 garlic minced or if your like me and use jar I just about half teaspoon
1 T fresh lime
1/8 tsp kosher salt
1/8 tsp ground pepper
1/8 tsp cumin

Combine all of it in a medium bowl and wa la... EAT!!!

Creamy White Sauce

A must try for your fish taco's or just for crackers!

1/2 cup light mayonnaise
1/2 cup plain low fat yogurt
Lime juice from half lime
1 tsp minced jalapeno pepper seeds removed
1 tsp. cayenne pepper
1/2 tsp dried oregano
1/2 tsp kosher salt
1/2 tsp cumin
1/2 tsp dried dill
1/8 tsp garlic powder
1/8 tsp cracked pepper

Combine it all and chill and use when ready!

Don't like dill? Omit it and put in anything youd like! This is great on tacos, great over any fish too!

Baja Fish Tacos

I know I know. Some of you are like.. seriously Bonnie.. another fish taco?? I can't help it. They are great for you!!! So much better than the beef or chicken tacos. And you can make them with some beautiful spices which will make them so flavorful. Try it.... one bite... and you will realize what your missing!

I like fish taco's with Mahi Mahi. It's a very mild tasting fish and so good so healthy!

3/4 pound Mahi Mahi or other firm white fish fillets
2 tsp fajita seasoning
2 cups pre packaged slaw or pre sliced green cabbage.
1 T fresh lime juice
1/2 tsp salt
3 T chopped fresh cilantro. ( I omit this because well.. Im not a fan)
8 corn tortilla ( don't laugh.. but I skip this too)
2 1/2 T low fat sour cream
1/2 can drained rinsed black beans
1 large tomato diced
Tiny dice some onion. About 2 T (you don't want to over power your fish)
1/2 avocado pitted and diced
bottled salsa

You can make all of this fish up even if it is just for one person. This is the easiest to save and reheat or just eat it cold the next day!

Spray nonstick spray on grill pan or skillet. (I use my steamer on the counter) but I've grilled it so many times.

Sprinkle both sides with seasoning and gently press it into the fish so it is nice and coated. Grill for 3-4 minutes on each side or until fish flakes. Your going to break that fish up anyways so go ahead and cut if you need to in the middle to check.

Mix cabbage, lime juice salt, onion, tomatoes, black beans and cilantro in a side bowl.

Once fish is done move to a plate and break up into small bite sized bites.
Spread sour cream on your shell, top with fish and cabbage mixture and avocado. Serve with a drizzle of salsa.

Now... your saying to yourself but you omit the shells??? I don't really care for corn shells. So.. I use flour.. or more often than not, I will just stir it all together and eat it over some rice, or just by itself. I don't really need the shell.  Check out my next couple recipes!!!! Fresh Pico and Creamy White Sauce! Both go great with these tacos.