Baja Fish Tacos

These tacos certainly aren’t Tex-Mex but I like them anyway.  I can’t remember where I got the original recipe but I tweaked it slightly and they are delicious.
White Sauce
Ingredients:

• 1/2 cup plain yogurt
• 1/2 cup mayonnaise
• 1 lime, juiced
• 1 jalapeno pepper, minced
• 1 teaspoon minced capers
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried dill weed
• 1/2 – 1  teaspoon ground cayenne pepper, depending on personal tastes

Directions:  Mix all ingredients together and refrigerate for at least 30 minutes.
Batter
Ingredients:

• 1 cup all-purpose flour
• 2 tablespoons cornstarch
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1 egg
• 1 cup beer

Directions:  Mix together and that’s it
Additional Ingredients:

• 1 quart oil for frying
• 1 pound cod fillets, cut into 2 to 3 ounce portions
• 12 corn tortillas
• 1/2 medium head cabbage, finely shredded
• lime wedges (not optional)

Directions:
Thaw your fish and, if necessary, cut into 3-4″ strips.  Heat oil on medium high.  Dip fish into batter and fry until nicely browned.  Warm tortillas in a iron skillet with a little oil until flexible.
Place fish, sauce and cabbage on tortilla and garnish with a squeeze of lime.

That's Why I Pray

They're back.

Crockpot Lasagna

Who knew lasagna could turn out so perfect in the crockpot??  It’s delicious and easy.  No need to cook the noodles first.  Genius!
Ingredients:

• 1 box lasagna noodles
• 16 oz cottage cheese
• 2 lbs ground beef, cooked and drained
• 2 - 26 ounce cans or jars of spaghetti sauce
• 2 cups shredded Italian cheese blend

Instructions:

1. Place cottage cheese into the food processor and pulse until the consistency of ricotta . Spoon a layer of sauce in bottom of crock pot. Sprinkle small amount of ground beef over top. Top with a layer of noodles, breaking to make them fit. Be sure to alternate which way the noodles go with each layer. Top noodles with a layer of each cheese. Repeat process until all ingredients are used, ending with sauce.
2. Cover and cook on low 6-8 hours.

Four Bean Salad

This falls under the category of retro recipes but I still like it.  It’s great to take to a barbecue or a picnic.
Ingredients

• 1 can green beans
• 1 can green peas
• 1 can baby lima beans
• 1 can kidney beans
• 1 can of white corn
• 1/4 cup of sliced red onion
• 1-1/2 cups of chopped celery
• 1 small bell pepper, diced small
• 1/2 tablespoon of kosher salt
• 1 cup of granulated sugar
• 1 cup of apple cider vinegar
• 1/2 cup of canola or vegetable oil 
• 1 teaspoon of paprika
• 1/4 teaspoon of freshly cracked black pepper, or to taste

Instructions
Drain and combine the green beans, peas, lima beans, corn, red onion, bell pepper, celery and salt; cover and refrigerate for 1 hour. Drain off any accumulated liquid. In a separate container, whisk or shake together the sugar, vinegar, oil, mustard, paprika and pepper; pour over salad, toss and return to the refrigerator for several hours or overnight.

Bacon, Cheese and Chive Biscuits

A tasty twist on my biscuit recipe for your Sunday morning breakfasts.  Delicious along side a fried egg and some hash browns or grits. 
Ingredients:

• 2 cups flour
• 2 tsp of baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 4 tbsp unsalted butter
• 6 slices bacon, cooked and chopped
• 1 cup cheddar cheese, grated
• 2 tbsp chives
• 3/4 cup of buttermilk

Directions:
Preheat the oven to 425 degrees.   Mix all the dry ingredients together.   Cut the butter into pieces, and work into the flour mixture with  a pastry cutter until it resembles pea-sized crumbs.   Stir in bacon and cheese and add the liquid and mix/knead in bowl until dough forms, kneading as little as possible.   Turn out dough out on a floured surface and pat out to 3/4” thick.   Using a round cutter or glass cut out your biscuits out, don’t twist the dough. Place on a greased baking sheet close together but not touching and bake for 15 minutes or until the tops are slightly brown.
Makes 8 biscuits.

Just One More Bluebonnet Post

Precious State Flower

This isn’t my picture but I had to share the Hill Country Bluebonnets.  It was a good year for our precious state flower.  Wow!

Have a nice Sunday.