Family favorites
This really should be called Cheater Fish Taco’s because I really did not make anything. I just put things together! I used packaged frozen fish, already made coleslaw, already made coleslaw sauce, and already made taco shells. My twist on the recipe is where I added the Sriracha sauce! This was a really quick and easy delicious dinner I made on a weeknight, but would make this any day of the week!
INGREDIENTS
1 Package Van de Kamps crispy haddock fillets
1 Package Old ElPaso stand up soft flour tortilla
1 Package coleslaw mix
1 bottle Marie’s coleslaw dressing
2 granny smith apples diced
pepper
Sriracha to taste
DIRECTIONS
For the coleslaw, mix the packaged coleslaw with dressing, add the diced apples and a hefty dash of black pepper, mix well. Now you can add YOUR desired amount of Sriracha sauce to the slaw. Use caution it does not take much to make this spicy! Follow package directions to make haddock fillets. Warm the tortillas in the oven or microwave.
To assemble start with the tortilla’s, add coleslaw, top with fish fillets and a small drizzle of Sriracha!
Enjoy,
We LOVED this recipe, I mean we really, really loved this recipe! Robby had a couple friends over the night I made this so I was happy this made a big pan full as we ALL ate seconds!! I also gave some of this to two
co- workers both of whom asked for the recipe! One of my co- workers, Sherry, made this for her family and they all loved it and went back for seconds… just as my family did! Needless to say this recipe is a keeper! Add a side salad or some garlic bread and dinner is done!
INGREDIENTS
10 ounces of any pasta you choose, I used bow tie pasta
1 Pound Jimmy Dean hot sausage
1 Jar of your favorite pasta sauce (I used Ragu) 26.5 ounce
1 Tablespoon of butter
1/2 cup of chopped onion
8 oz. cream cheese
2 Tablespoons of milk (can use pasta water)
1 cup Parmesan cheese
French fried onions (small can, or if you’re like me, a large one so you can snack on just one or two …..or more!)
DIRECTIONS
Preheat your oven to 350 degrees. Cook your pasta until al dente. Drain and set aside.
Brown the sausage and crumble as it cooks, drain excess fat and add your pasta sauce to pan and let simmer on low to warm through. In another skillet add butter letting it melt, add onion and stir well until onions are soft. Add the cream cheese to your onion mixture breaking the cream cheese up making it into a sauce. Add the milk or a couple tablespoons of the pasta water to smooth out the cream cheese sauce.
Using a lightly greased 9 x 13 baking dish you can assemble the casserole starting with a slight layer of the sausage / pasta sauce. Add your cooked pasta to the dish, next add your cream cheese sauce and then layer with the rest of your sausage sauce mixture. Add the Parmesan cheese to the top and bake for 20 minutes. After the 20 minutes go ahead and add your french fried onions spreading them across the top of your casserole. Continue to cook for five more minutes. Remove from oven and serve warm.
Enjoy,
I love making appetizers and this recipe has been one of my favorites for a long time! I was looking for something quick and easy to make in the midst of the recent blizzard on the off chance we would be lucky enough to keep our power on and sure enough the gamble paid off. I was able to make a batch of these and the boys in my house were grateful for them when they came back in from clearing over two feet of snow from the driveway! But you don’t have to wait for a blizzard to make these. Actually you don’t really need a reason to make these except they are easy and very tasty!!! Your family and friends are sure to enjoy them!
INGREDIENTS
3 ounces cream cheese, softened
2 Tablespoons chopped or grated onion
1 teaspoon 1% milk
1 tube refrigerated crescent rolls
5 strips of bacon, cooked and crumbled
DIRECTIONS
Preheat oven to 375 degrees. Mix the cream cheese, onion and milk, set aside. On a lightly floured surface unroll the crescent dough into one long rectangle pressing the perforations to seal. Spread the cream cheese mixture covering the crescent dough and sprinkle with the bacon pieces. Roll up the crescent dough starting with the long side and pinch the seam to seal. Using a serrated knife, cut the roll crosswise into about 24 half inch slices. Place pinwheels on an ungreased baking sheet cut side down. Bake 12-15 minutes or until golden brown. Refrigerate any leftovers.
Enjoy,
I believe I found this recipe originally at www.tasteofhome.com
This salad is absolutely delicious! It does have a few steps and does take some time but it is well worth the effort! The ginger peanut sauce adds a huge amount of flavor! Jim and I both really liked this and Robby really enjoyed the chicken in this dish! Overall that’s a winner for me!
INGREDIENTS
FOR THE COCONUT RICE
1 1/2 cups dry jasmine rice
1 (15 ounce) can unsweetened coconut milk
1 clove of garlic, minced
1 teaspoon salt
1 cup of water
FOR THE SALAD
2 red bell peppers, chopped
1 red cabbage, shredded
1 1/2 cups shredded carrots
1 small red onion, finely diced
1 cup of cilantro, chopped
3/4 cup scallions
1 cup cashews, chopped
GINGER PEANUT SAUCE
1/2 cup creamy peanut butter
2 Tablespoons honey
3 teaspoons freshly grated ginger
2 Tablespoons rice vinegar
2 teaspoons sesame oil
water, to thin to your desired consistency
FOR THE CHICKEN
2 to 3 chicken breasts
salt to taste
pepper to taste
1/2 cup vegetable oil
2 Tablespoons rice vinegar
1/4 cup sugar
1 clove of garlic, minced
1 lime, juiced
DIRECTIONS
Starting with the chicken, mix all ingredients in a Ziploc bag and let marinate for 4 hours. After the marinating is done place the chicken in a baking dish and bake at 350 degrees for 40 minutes or until juices run clear. Remove from oven and let cool. Slice into bite size peices. to make teh rice start with a medium size pot mix together the rice, cocnut milk, garlic, salt and water. Cover and bring to a boil once the pot comes to a rolling boil reduce heat and simmer for about 30 minutes and the liqiud is absorbed. Turn the heat off and let sit with the lid on for ten minutes.
While waiting for the rice, you can make the peanut sauce by combining all the ingredients except the water and mix the best you can, then add your desired amount of water to get your desired consistency. Stir frequently when adding the water. Fluff your rice and add all of your chopped vegetables and cashews. Add your sliced chicken and drizzle with the peanut dressing.
Enjoy,
This recipe is adapted from www.hostthetoast.com
I made this bread with a pasta dish last week and it was an instant favorite with Mr. MCYM! We all enjoyed it but Jim LOVED it! It is a little different from your average garlic bread as it is made with Gorgonzola and Parmesan cheese! I will be keeping this in my menu rotations for sure!
INGREDIENTS
1/4 cup butter, softened
1/2 cup Gorgonzola
1 garlic clove, minced
1/2 cup parsley, chopped
1/4 tsp. salt
pepper
1 loaf of italian bread
Parmesan cheese
DIRECTIONS
Preheat broiler. Cream the butter with the Gorgonzola cheese. Add your minced garlic to the mixture along with the chopped parsley, salt and pepper. Slice the bread lengthwise, place the bread on a baking sheet and spread the mixture along each half. Sprinkle with Parmesan cheese. Place the baking sheet under the broiler keeping the oven door open slightly and broil until cheese is melted and bubbly being careful not to burn. Cut into slices and serve warm.
Enjoy,
You can find this recipe at www.plainchicken.com
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