Misadventures with Tori

I was really wanting to try something new for dinner… but DH wouldnt hear it. He wanted Season-all fish, so thats what we did…. kinda.
Here’s the inspiration : Bridget’s Cinco de Mayo tacos!

INGREDIENTS
1 pound of tilapia (about 4 filets)
Seasonall (a taco blend or other spices would be good. You can also keep it simple with just salt and pepper.)
1 medium lime
tortillas
toppings : 1/2 bell pepper and 1/4-1/2 onion (depending on size) - you can do whatever you’d like. We had these left over from fajitas and DH loved the combo!

DIRECTIONS
Saute bell peppers and onion in olive oil until soft. Add a bit of seasoning if desired. (I added about a tsp of seasonall.)
While those cook, lightly season both sides of the fish and set it to grill. It shouldnt take more than 3-4 minutes per side to cook.
Break up fish and assemble tacos with a bit of lime over the top. Enjoy!

Elly’s Black Beans

DH and I loved these! I’ve been on the search for a good (but still basic) bean…. Very easy and tasty!

INGREDIENTS
EVOO
1/4 cup chopped onion
1 clove garlic, minced
1 can black beans, drained and rinsed
1 tbsp. tomato paste
1 bay leaf
1 tsp. cumin
1/2 tsp. oregano
1/4 tsp. chili powder
1/2 cup chicken broth
squeeze of fresh lime juice

DIRECTIONS
Heat EVOO in a skillet and add onions. Cook until tender.
Add garlic and tomato paste and cook about 30 seconds to a minute.
Add half the beans. Mash beans with a potato masher or other device.
Add remaining beans, chicken broth, bay leaf, cumin, chili powder and oregano.
Simmer 15 minutes.
Squeeze fresh lime juice over the top.

Mexican Sopaipillas from GourmetSleuth.com
I enjoyed these… DH wasnt crazy about them. Make sure that they are REALLY thin… those were the best.

INGREDIENTS
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
2 tablespoons solid vegetable shortening
3/4 cup warm water (I didnt need all of this water. I had about a TBSP left over. Don’t let your dough get sticky!)
oil for deep frying
Toppings:Honey, cinnamon, creme fraiche
Makes: 12- 6 inch tortillas (This is the full recipe. I cut in half and that was more than enough for the two of us. If you’re just cooking for two, I’d recommend a quarter recipe.)

DIRECTIONS
Sift the dry ingredients into a bowl.
Use your fingers and rub in the shortening until the mixture is the size of fine bread crumbs.
Gradually add just enough water until the dough begins to form.
Wrap the dough in plastic wrap and allow it to rest for one hour.
Work with half of the dough at a time and roll out into a square keeping it as even and thin as possible.
If you have not made pastry before this may take some practice.
Just have fun with it!
Cut the dough into 3″ squares.
Complete with the 2nd piece of dough.
Heat oil for deep frying to 375 degrees.
Add a few pastry squares at a time and use tongs to push the pastry into the oil.
Cook until golden brown on both sides, turning once.
Remove them from the oil and place on a plate with paper toweling and allow to drain.
To serve, place on a plate and drizzle with honey and sprinkle with cinnamon.
Serve creme fraiche or heavy cream on the side.
(As you can see, I just rolled mine out and left them free form…. they’re still really good:) )

I love Bisquick as a cooking-impaired chef.

Tonight’s menu is Iron Chef style… featuring Bisquick! 
(Iron Chef says that the theme ingredient must be in each dish.) 

Fried chicken
Fried okra
Strawberry shortcake
(and corn on the cob as an accent :)) 

Chicken + okra ingredients:
Bisquick! 
Chicken breasts (I did a single breast tonight.)
Frozen okra
1 eggCornmeal
Seasonall (or seasonings to taste.)
Solid veggie shortening  

To prepare:  
Melt shortening in pan with lid.
While it heats, cut up chicken as desired. (I do mine in 2 bite pieces.)
Crack an egg in one bowl, put about 1c bisquick in  another, and do a third with seasonall (or your seasonings.)
Dip chicken in egg and fully coat. Dip one side in seasoning and drop in Bisquick.
Fully coat and drop it in the oil to cook. (My small pieces take about 3-4 minutes.) 

Throw your okra in a colander and rince it with warm water.
Throw it in a bowl with 1/2c  bisquick, 1/3c cornmeal and about a tablespoon of seasoning.
Stir to fully coat.
Once your chicken’s done, throw the okra in.
Give it about 5-7 minutes.
It should be golden and crispy.(I usually throw my chicken in for the last 30 seconds of the okra’s cooking time to heat it up…) 

Shortcakes:(makes 6)
4c strawberries
1/2c sugar (for strawberries)
1/2c milk
2 1/3 cups Bisquick
3 tablespoons melted butter
1/2 cup sugar (for cakes)
whipped cream/ice cream/whatever you want with it.  

Heat oven to 425. 
Cut and hull strawberries.
Mix with sugar and stick in fridge to hang out while the cakes bake. 

Mix sugar, Bisquick, milk and butter together in bowl.
Drop large spoonfuls onto ungreased cookie sheet and bake for 11 minutes.

No pictures tonight because I burned the heck out of my hand AND forearm. boooooo klutzy chef!

Squish… aka Easy Chicken and Broccoli.
(from MinuteRice.com)

ingredients

non-stick cooking spray
2 large chicken breasts (cut into bite sized pieces.) 
3 cups frozen broccoli or corn
1 can of cream of chicken soup
2 cups of uncooked minute rice
1 soup can of water
optional : cheese (around 1 cup cheddar)
optional : seasonall or paprika and salt to taste

 Spray large skillet with cooking spray. Add chicken; cook and stir on medium-high heat 2 to 3 min. or until browned.

Add broccoli, soup and water. Bring to boil. 

Stir in rice (sprinkle with cheese if being added) and cover. Reduce heat to low; cook 5 minutes or until rice is soft. Season as desired.