Tag: homemade

Fish Tacos at Home

I love fish tacos!  They  are so easy & quick to make at home & any fish can be used which makes this dish so versatile! You can even use a frozen breaded fish fillet if you want to! I have been known to do that when I can’t find any fresh fish that I want to have!

This recipe makes 6 fish tacos  but it is very easy to adapt to any number of tacos that you want to make!

Here is the recipe!

Fish Tacos 

Ingredients 

1 cup Flour

1/2 cup Cornflake crumbs

1 tbsp Chili powder

Salt & pepper to taste

6 fish fillets ***you can use any fish you like

Oil

1/4 of a head of lettuce, thinly sliced

1 tomato chopped

1 avocado , mashed

Salsa

1 lime, cut into wedges

Fresh corn tortillas

Sauce:

1/4 cup chili sauce

1/2 cup mayo

Method

1. Mix the flour, Cornflake crumbs & chili powder together in a flat bowl or pie plate  wide enough so you can coat the fish in it

2 Heat some oil in a frying pan, if non-stick you don’t need much oil, if it is  a stainless steel frying pan you will need more oil. You need enough so that the fish cooks nicely

3. Coat the fish with the flour/crumb mixture. Cook in the frying pan until one side is brown then gently turn the fish over. It will most likely fall apart, but this is ok since it is going to used in a taco.. continue cooking all the filets until completely cooked through. This does not take long since they are so thin.

4. Have all of the toppings, the lettuce, tomatoe, avacado, salsa,  in serving dishes so that when you are ready to put your tacos together everything is right there

5. In a small bowl, mix the chilli sauce & the mayo togehter

6. Wipe out the frying pan or using a clean one, warm the tortillas up according to the instructions on the pkg. The ones I used just called for them to be warmed on each side for a few seconds in a dry pan until soft

Now put it all together!

Lay the tortilla on a plate. This is the order that I layered the ingredients

*tortilla

*spread some avacado on it

* lettuce

*tomato

*sauce

* fish

*salsa

*more sauce

*put some fresh lime juice on top

Have some serviettes ready!!! This is drippy!!

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Marilyn Dishes3 Comments

Frozen Roll Cinnamon Buns

 

This is pretty easy! I do like making my cinnamon buns using a bread recipe. here is link to a recipe Jacki and I make, J & M Cinnamon Buns

This recipe is prepared the evening before you want to cook them, put in the fridge overnight & is baked in the morning  

Go get some frozen bread dough buns, a box of vanilla pudding mix & have some butter, cinnamon & brown sugar ….I always have the last 3 items on hand, but if you don’t, grab them too. Then follow the directions here, or some of the frozen buns have this recipe on the pkg…. my bag does. I thought this was just a recipe I had in my book but I guess it comes from somewhere!!!

Here it is    *** look at the notes underneath the last picture!!!!

This recipe is the Sunrise Cinnamon Raisin Buns…but I am not putting raisins in! & the recipe I have written down is the same as the one on the bag….

Ingredients

20 frozen dough rolls

1 cup brown sugar

1/c c vanilla instant pudding

2 tsp cinnamon

1/2 cup melted butter

 

Method

Spray a bundt pan.Put the frozen rolls in the bundt pan

  1. Put the frozen buns in the bundt pan
  2. Mix the brown sugar, vanilla pudding & cinnamon together
  3. Sprinkle the buns with the sugar mixture
  4. Pour the melted butter all over the buns
  5. Cover with a damp cloth & let sit on the counter at room temperature overnight
  6. In the morning, preheat your oven to 350F
  7. Bake the cinnamon buns for 25 minutes
  8. Let cool for 5 -10 minutes then turn out onto a plate

Enjoy!

 

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All done!  

**** I mixed the butter in with the sugar/cinnamon which I would not do again! have to follow the recipe haha   These are still good but the cinnamon is not all over ….I don’t think we will have a problem eating them though!

Marilyn Dishes1 Comment

Do you remember this recipe?

I was just thinking about Easter dinner tomorrow & thought that one of my recipes, Debbies Dill Bread, would be perfect to go along-side a lovely dinner! Easy to make, quick & delicious.  The dill in this recipe is perfect to bring us into spring…the bread is buttery…yum! Some of you may already have it. so I apologize for repeating myself, but I just wanted to revisit it for this holiday! Of course, this bread is good any & all days of the year!!

This recipe is posted in Bread Dishes or here is a link right to my original post

https://marilyndishes.com/2017/03/06/debbies-dill-bread/?iframe=true&theme_preview=true

 

Marilyn DishesLeave a comment

Peanut Energy Balls #3

This recipe is also from Deliciously Ella ( the Sesame Vanilla Energy Balls were from this site)  Dates, oats, peanut butter & peanuts. I checked the calories & the roasted peanuts added so many! The calorie count for 1 cup of dry roasted peanuts is 854! Certainly gets me thinking about grabbing a few handfuls of roasted peanuts! I did a very unscientific & I am sure not accurate estimation of the calorie count of these energy balls by calculating the calories in the amount of dates, oats,peanut butter & peanuts that go into this recipe. Then I divided that number by 25, this recipe made 25 balls, 2 tbsp of mix per ball & came up with approximately 100 calories for each ball. That’s not too bad, but it is the peanuts that upped the count … there is no added sugar & I used natural peanut butter. The original recipe gives the amount for the ingredients by weight, I have weighed them out & measured them in cups so I am putting that here. I have not figured out the calories counts of the other 2 types of energy balls that I have made so far. If you are interested let me know & I can do the same thing for each of them..but remember, this is no way an accurate thing! This recipe called for coconut oil, which I don’t have so I added the amount called for in the recipe with more natural peanut butter

Here is the link to the recipe on Deliciously Ella

https://deliciouslyella.com/peanut-butter-energy-balls/

Here is the recipe without the coconut oil that the original recipe called for. But that is the only change I have made…this recipe is not mine

Peanut Energy Balls

3 cups pitted dates

1 cup quick oats

1 cup roasted peanuts

4 tbsp natural peanut butter

Method

1. Cut the dates in half to ensure that there are no pits left

2. Put the prepared dates, oats, peanuts & peanut butter into a food processor & process until finely minced. Mine mixture did not form into a pasty ball, but when I tried to form a ball with the mixture it held together so I knew it was processed enough

3.Take the blade out of the food processor so you don’t cut your fingers!

4.Form the mixture into balls any size you like. I use 2 tbsp of mixture to form my balls & i got 25 ball

5. Put the balls into the fridge to firm up, bit I ate a couple of right away!

6 .The original recipe from Deliciously Ella says they last a few weeks in the fridge or freeze them to keep longer

Enjoy!



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Marilyn Dishes1 Comment

Granola Bars!

I am a big fan of Smitten Kitchen & very often make the recipes that are posted by her. I saw this recipe the other day, it is not the first time she has posted it & I have always thought it looked good.We are travelling soon & I  was going to buy a box of granola bars to take some on the plane, but decided to make these instead! One of the things I like about this recipe is the flexibility of the ingredients. I added chopped up dates & walnuts. They are addictive! Hopefully we won’t eat them all before we get on the plane!

Here is the link to the original recipe

https://smittenkitchen.com/2010/02/thick-chewy-granola-bars/

Here is my recipe adapted from  Smittenkitchen.com   thick chewy granola bars

 

Date & Walnut Granola Bars

Ingredients

1 2/3 cup quick oats

1/2 cup sugar

1/3 cup oat flour   *** as per the original recipe, put oats in the food processor and process until they are a fine texture

1/2 tsp salt

1/2 tsp cinnamon

1 cup dates, chopped

1/2 cup coconut

1 cup walnuts, chopped

1/4 cup sunflower seeds

6 tbsp melted butter

1/4 cup maple syrup

2 tbsp corn syrup

1 tbsp water

1/3 cup natural chunky peanut butter *** I used Adams peanut butter … left over from some  peanut butter cookies I baked

 

Method

Pre-heat the oven to 350f

Line an 8×8 square pan with parchment paper letting it hang over 2 sides to pull the granola bars out of the pan when they are cool…spray the parchment paper with cooking spray for easy release of the bars

  1. Mix the oats, sugar, oat flour, salt, cinnamon, dates, coconut, walnuts & sunflower seeds together in a large bowl
  2. Combine the melted butter, maple syrup, corn syrup. water & peanut butter together
  3. Add the wet ingredients to the dry ingredients, mixing until all the dry ingredients are moist
  4. Put into the prepared pan & pat down firmly, I wet my hands a bit just so that they didn’t get too sticky.
  5. Bake for approx 35 to 40 minutes until brown around the edges. I baked mine for the whole 40 minutes because I like crunchy edges!
  6. When finished baking, place the pan on a wire rack to cool completely.  Remove from the pan by lifting with the parchment paper. Place on a firm surface and cut into your desired size & shape of bar. I used a knife that was not serrated. They crumbled a bit so I just held them together as I cut them. ***I couldn’t wait until they were completely cool because I wanted to eat one…so mine were just slightly warm still & I think that helped with the crumbling as I could just put them back together since they were still a bit pliable.

 

 

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