Recipe: Fish Sandwich Tacos

Ok so every recipe I put on here isn't going to be dime store gourmet.  In fact, I debated on whether or not to post this one, but part of this blog is chronicling what I put together on my whims.  Fish tacos themselves are nothing new...they do however generally require a bit more work than these, and more ingredients.  These tacos borrow more from their sandwich brethren than the taco world, using common fish sandwich ingredients. This is not so much a dish you would serve your friends but maybe something you might throw together if you were craving fish like I was.  It is not glamorous but is perfectly serviceable and can easily be taken up scale.

I used:

Gorton's Battered Fish Fillets
Small Corn Tortillas (the smallest ones you can buy fit the fillets perfectly so this would be great for kids)
Sweet Bread And Butter Pickles
Colby Jack Cheese
Ketchup

Cook the fish fillets (~24 minutes in a 425 degree oven, flipping once).  When they are nearly done begin heating the tortillas, I did mine over a gas range and just lightly charred them.  Place a half slice of cheese (or use shredded) on one side of the tortilla.  On the other put a line of ketchup and then 3-4 of the pickles.  Place the cooked fillet on top of the cheese. Fold and eat.

To spruce it up you could add tarter sauce, guacamole, pickled onions, or salsa.

Serving size: 2 tacos a person

Recipe: Sticky Buns

Sometimes you just need a gooey, sticky, delicious breakfast.  My parents recently tried this recipe from the "Carolina Country" magazine and told me that I needed to share it with you.  While I generally post recipes that I have tried myself or made up, I'm willing to make exceptions...especially when the pictures look so good.  Reading over the recipe it is great because you use pre-made biscuits which would be a huge timesaver over making your own dough.  I know some of you crazy people like raisins in with your sticky buns, so if you want to add them I will try and denote in the recipe where you should sprinkle them.  

1 cup packed brown sugar

1/2 cup corn syrup

1/2 cup butter or margarine

1 cup coarsely chopped pecans

1/2 cup sugar

2 Tablespoons ground cinnamon

2 tubes (17.3 ounces each ) large refrigerated biscuits

 

In a saucepan, combine the brown sugar, corn syrup, and butter: cook and stir until sugar is dissolved.  Add the pecans.  Spoon into a greased 13 X 9 X 2 inch baking pan (Sprinkle in the raisins if desired). In a shallow bowl, combine sugar and cinnamon.  cut each biscuit in half ( I cut into 1/4s); dip in cinnamon-sugar mixture.  Place, cut side down, over brown sugar mixture.  Bake at 375 degrees for 25 - 30 minutes or until golden brown.  Invert onto a serving plate;  serve warm.  

Yield 12 - 16 servings

 

This recipe was in  "Carolina Country" magazine March 2011 edition.  They originated in the Taste of Home magazine www.tasteofhome.com.

 

Recipe: Miracle Marinade Pork Loin

Pork loins may be my favorite cut of pork.  It is moister than chops, less calories then ribs, and is very simple to prepare.  Combo that with the Miracle Marinade and you've got a show-stopper of a dish that is bound to impress anyone.  Pork loins are a bit more expensive than other cuts of meat usually featured on here but there are some tricks.  First always look for the pork loins that come two to a pack.  Ask the people working at the store if they sell them.  It not only gives you more pork for your buck (It costs a bit more than a single but you tend to save a few dollars on the "second" loin) but you can freeze one or just cook both.

You will need:

One batch of Miracle Marinade (check link for recipe)
One (or two) pork loins
Salt
Pepper
A gallon ziplock bag

Mix together the Miracle Marinade.  Remove the pork loin from the plastic wrapping and coat with salt and pepper.   Place the pork inside the gallon ziplock bag and cover with the marinade.  Massage the pork around in the marinade to make sure it is completely covered.  For best results let it marinade during the day, though it can be as long as overnight or as short as an hour or two.  When ready to cook begin by heating a large skillet to high and preheating the oven to 350 degrees.  Sear the meat on all sides in the skillet for 3-4 minutes.  Then place the meat in an oiled or foil lined baking dish/pan and place in the oven for 30 minutes, uncovered, until the internal temperature reaches 155 degrees.

Servings: ~3-4 per loin

Recipe: Chicken Marinara

This is a very easy recipe that cooks quickly and can be used in a variety of different ways.  I had chicken thighs on hand so I used those but chicken breast could be used as well (just vary the cooking time to make sure its done).  With my completed chicken marinara I made sandwiches for work (which worked great on hamburger buns) but if you wanted something fancier you could pair it with pasta tossed in a bit of the leftover tomato sauce and paired with some vegetables.  Or you could even cube the chicken in to bite sized pieces and serve on a toothpick topped with a mozzarella cube on top as a sort of appetizer.

You will need:

However many pieces of chicken you want to cook
Your favorite tomato sauce (I used a tomato, basil, and garlic sauce for some extra flavor)
Salt
Pepper
Flour
Paprika (optional, I just like it)
Oil
Mozzarella Cheese to top if desired.

Start by putting a small amount of oil in the bottom of a large saute pan and spread with a napkin or paper towel to coat bottom.  Then heat the pan over high heat until very hot.  While the pan is heating generously coat each side with salt and pepper.  Use the paprika as desired.  Then very lightly dust with flour.  This will help the sauce thicken and stick on the chicken. When the pan is hot add the chicken and cook 7 minutes on the first side, turning down the heat to medium high if needed.  Flip the chicken and sear on the second side (3-4 minutes).  Then add the sauce over the chicken and turn to coat (making sure to wind up the side that was only down for 3 minutes).  After 3-4 more minutes add the mozzarella on top and put a lid over the pan so that the steam quickly melts the cheese.  Remove from heat and serve as desired.

Servings: The # of chicken pieces you prepare

Tips: Splurge

Occasionally you just need a splurge.  This doesn't have to be something that breaks the bank and it doesn't have to be something you feel guilty over.  It could be as simple as buying that three dollar tub of ice cream or a nice steak.  It could even be something thats on clearance that you still really like.  Outside of the grocery it could mean treating yourself to a meal out.  Using websites like Yelp, Groupon, or Living Social you can get the food you are after at splurge friendly prices.

When you are living on a shoestring or trying to save money it can be easy to push aside the things you really like in favor of the extremely practical.  Part of the goal of this blog is to show that you can merge those two worlds with a bit of ingenuity.  Its all about mixing things up just enough that you never get bored.  It may not be the traditional definition of a splurge, but having your food stay interesting is almost as good.  Even if you don't spend a lot of money use what you buy in an interesting way to make it feel special or new.

Tips: Don't Oil the Pasta Water

Many people believe that putting a splash of oil in the pasta water while the pasta is cooking will keep it from sticking together.  Unfortunately thats not really the case.  When cooked correctly the pasta shouldn't stick together at all. Its important to use plenty of water and a large pot, this alone should keep any pasta from sticking to each other.

To further illustrate why the oil doesn't matter think about the water and oil themselves.  The oil doesn't mix with the water.  The pasta is under the water.  There is no way for the oil to actually coat the pasta while it is submerged.  When you drain it, only add oil if that is part of your sauce (i.e. an oil and garlic or herb sauce).  If you plan on using a tomato or cream sauce avoid putting any oil on it as the oil will keep the sauce from sticking to the pasta.

Recipe: Simply Seared London Broil

London Broil is another meat that is very easy to prepare both indoors and out.  It can be served as a main dish, sliced thin for sandwiches, or even thinly sliced and paired on top of a caesar salad.  This recipe shows you a simple and delicious way that can work in any of the above ideas.  As I only cook for myself this recipe only uses a 1 to 2 pound London Broil, if you are using a larger one cooking times might vary.

You will need:

One 1-2 pound London Broil

Salt

Pepper

Garlic Powder

Paprika 

Begin by substantially salting the london broil, the salt is important to make a crust on the meat that will add incredible flavor.  Next add the pepper, garlic powder and paprika and gently rub into the meat.  On the stove heat a large skillet with a little oil over high heat (if numbered, 9; if not on high).  When the pan is hot add the meat.  

This next part is important, once the meat is in the pan don't pick it up and flip it around.  By leaving the meat still you will create the crust that you are after.  

For rare/medium rare cook the meat 7-8 minutes per side.

For medium cook the meat 8-9 minutes per side.  

When you flip the meat you may think the outside is burned but that is just the spices that have cooked into the crust giving a great flavor boost to the meat.  

After you have cooked the meat on both sides wrap the meat in foil and allow it to sit for 15 minutes.  This allows the juices in the meat to redistribute and stay in the meat when you cut it.