Fish Tacos and Chipotle Cilantro Lime Mayo

A couple of weekends ago my girlfriend invited us over for dinner and she was making Fish Tacos. Well I live in Michigan and it was January so snow storms blow up all the time. We had to cancel our evening with her and her husband due to the storm. I have never tried Fish Tacos, and was so excited to try them that all I could think about was what they would taste like. I could not get it out of my head.

So this weekend I bought some Tilapia and Chipotle peppers in Adobo sauce. I had a great idea brewing in my head, and as you already know I am a Cilantro lover. And what goes better with Cilantro?  Well, Lime of course. So here is my recipe for Fish Tacos.  This recipe is for two people but could stretch to three.


Fish Taco’s with Chipotle Cilantro Lime Mayo


½ pound of Tilapia

½ cup of Flour

2 to 3 tsp of Old Bay Seasoning

Olive oil

Corn Tortillas


Chipotle Cilantro Lime Mayo

2 Chipotle peppers with some sauce

1 cup of Mayo

Cilantro chopped (as much as you want)

Lime Zest from one lime

Lime juice (I used half of the Lime I zested)

Sea Salt

First I make the mayo.  In a small bowl add the cup of mayo. I chopped the chipotle peppers into small pieces and add them and some sauce to the mayo. Chop the cilantro and then add that and then salt to taste. Stir together and place in refrigerator for at least an hour.

Next cut your tilapia up into bite size pieces. Mix your flour and the old bay seasoning stir with fork until is the seasoning is mixed in. Add the fish to the flour mixture and make sure each piece of fish is covered with the flour mixture. Heat the olive oil to frying pan. When hot place the fish in and turn and cook on each side for about 3 to 5 minutes or until golden brown. It does not take long to cook so be careful that you don’t burn the fish. While this is cooking I take my corn tortilla and cook them over the open flame on my stove top until you see char marks and it just a little crispy.

Now this is how I assembled mine but you can add or subtract.

Take your corn tortilla and add Pico de gallo (which is tomatoes, cilantro, Jalapeño peppers, red onion and lime juice).


Then add the fish.


Drizzle some of the Chipotle Cilantro Lime Mayo.


Then add Cilantro and lettuce.


Top off with some avocado.


Fold and enjoy. I am so loving this recipe. I can’t believe that it has taken me this long to try them but I know am a fan for sure. I am still looking forward to trying my best friends version. Hint …hint.


Sausage and Brown Sugar Acorn Squash


This dish is so insanely easy it is not funny. Take one acorn squash cut in half and scoop the seeds out. Place cut side down on a cookie sheet. I use silpats so that they don’t stick to the cookie sheet. Place in oven at 375 degrees until soft. I squeeze the outside of the squash and it if gives easily then you know it is done.

In the meantime cook up a pound of sausage, whatever is your favorite brand. I like my sausage on the crispy side so that is how I cook mine. Also at this time I melt a tsp of butter and add bread crumbs.  When I was in Leland, MI. this weekend I stopped by Carlson Fish Shop and picked up some Stonehouse Fishtown Crumbs this is my favorite but you can use homemade bread crumbs or panko too.


This is how cool Leland is. Such a beautiful place.


When the squash is done take it out and flip them over and rub a pat of butter over the whole top and inside until the butter is melted. I then sprinkle with salt and pepper to your liking. Then sprinkle brown sugar over everywhere the butter is. Jon and I like it with more brown sugar so I add a generous portion.  Fill the scooped out section with the sausage and add more brown sugar. Top with a little bit more butter.  Then add the bread crumb mixture over the butter and put back into the oven for about 5 to 10 minutes more. Just enough to melt the butter and brown the breadcrumbs. Take out and enjoy!

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1 acorn squash

1 pound of sausage ( you will not use the whole pound but you can use the leftovers for breakfast)

salt and pepper

brown sugar



French Fry Casserole

I was asked this weekend to bring a casserole for a funeral that was taking place at our church. I was in need of some comfort food. The air is getting chilly and the leaves are starting to turn those fabulous fall colors. So my go to comfort casserole is one that I made all the time when I was a single mom and needed to make something that was cheap and would stretch a few days. My mom found this recipe a long time ago and it became a favorite of mine. Hope you enjoy it. You will notice that I made Jon and I one on the side so we could enjoy one too. That is why you will see two different pans and sizes in the pictures.

French Fry Casserole

Two bags of Shoestring French Fries

Pound of ground beef

1 cup of chopped onion

1 cup of chopped cremini mushrooms

Can of cream of mushroom soup

Can of cream of Celery soup

1 soup can of milk

Salt and pepper

All Season Salt

1 12 ounce pkg of Sharp Cheddar Cheese


Pre-heat the oven to 475 degrees. Then put a layer of French Fries in the bottom of a 9×13 casserole pan. IMG_20130921_171127_725

Then I saute the ground beef along with the onion and mushrooms. Add a pinch of salt and pepper and 2 tsps of all season salt.



In a sauce pan empty the two cans of soup. Then in the empty cans I fill each one half way full of milk and stir until it cleans the can and then I pour the cans of milk into the soup mixture. Heat until smooth.




After ground beef is cooked and the soups are smooth. Add a the ground beef mixture to french fries.



Then add another light layer of french fries to the casserole.



Then pour the mixture all over the casserole. Sorry I missed taking a picuture of that step. Then place in the oven for 45 minutes. Should come out of oven bubbling.



When you take it out of the oven pour the entire pkg of cheddar cheese over the top and place back in the oven until cheese melts.

IMG_20130921_184512_269Then when it comes out let it set for a few minutes.



Then serve.

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So good and delicious. Comfort food at it’s best. Of course I doctored up my mom’s version by adding the all season salt and the chopped mushrooms but I think it is so good.


Herb Marinated Steaks

I love steaks on the grill but what I love even better is herb marinated steaks on the grill. My herbs from my garden was just begging to be picked. So I came up with this marinated steak recipe. I started out with the herbs which was rosemary, basil, thai basil and sage and chives.



I chop the herbs and put them into a large plastic ziploc bag.



Add to the herbs two cloves of garlic minced, juice from one lemon, 1/4 cup of Worcestershire Sauce, 1/4 cup of soy sauce, package of onion soup mix, and 1/4 cup of olive oil. Seal the bag and shake it up.





I used Flank Steak for mine but you can put any steak that you prefer in and seal it and put it in the fridge for at least an hour. The longer you can let it marinate the more flavor you will have.

So after an hour or longer heat your grill up. Then put the steaks on the grill and cook to your liking.



I like my steaks well done but Jon prefers his medium rare. Can you tell which one is mine? Sorry but I love the marinated crunch of the edges.


Serve with a garden salad and you have dinner. So simple and delish. Enjoy!



Roasted Pork and Veggies



On a nice rainy day this meal hits the spot. I love roasted vegatables and roasted pork goes so well with them. It will make you house smell so good. First I get the pork roast ready. I love my Pampered Chef Roaster for this, it makes the roast fall apart and melt in your mouth. So I put the roast in the roaster.



Rub down the pork roast with olive oil.



Next step create the salt and herb rub. I put in a 2 tablespoons of all season salt, 2 tablespoons of garlic salt, 1 tablespoon of onion powder, and garlic powder, sea salt and then I add chopped rosemary.



Mix the rosemary in with the salt rub and coat the entire pork roast until covered completely.



Now you are probably thinking “whoa that is too much salt.” but trust me it will make this roast taste so good.

Place the lid on the roaster and put in a preheated oven at 250 degrees.

Cook for about 2 to 3 hours maybe more if you have a big roast. This one took about 4 1/2 hours.

While the roast is cooking prep your veggies. On this batch of roasted veggies I used carrots, sweet potatoes, red onion and little red potatoes.

Cut them all about the same size and put on a baking sheet. Now the vegetables only take about an hour at 450 degrees so you should wait to do the next few steps until you are ready to put it in the oven. Just before you put them in the oven I coat them with olive oil. Not too much though or you will have soggy veggies. Then take some fresh rosemary and chop it up and add to the veggies along with a sprinkle of all season salt and garlic salt. DSC_0152 DSC_0150

Heat your oven to 450 degrees and cook for about an hour. Keep an eye on them it might not take so long. Remember the smaller you cut them the shorter it will take.

Here is the roast after it comes out of the oven. Let it sit for a minute before you remove it from the pan. It will be juicer.


Oh the veggies look so good. YUM!


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Dinner is done.  Now I want to make this all over again. Please try this and don’t be afraid of the salt.


Garlic Shrimp Pesto Pasta

This week has been extreme hard for me and my family. My sister Lillian has been fighting Cancer for almost 15 years. A week or so ago the doctors told her there is not much more they can do for her. So I am dealing with so many emotions but I realize to get my mind off it I need to get back in the kitchen. So tonight I came up with a dish that could use all my fresh Basil from my garden. Here is what I created on a whim. I really hope that you try it. If you don’t feel inspired to make your own pesto there are so many to choose from in the condiment aisle of most grocery stores. But nothing beats fresh pesto.

I defrosted some frozen pre-cooked shrimp. I took the tails off and dried them with a paper towel.



Chopped two cloves of garlic and set aside. Meanwhile I started to boil the water for the pasta. I just used whole wheat linguine and followed the instruction on the box. Then I started my Pesto. I picked out of my garden about 10 to 15 basil leaves and washed them and put them in my food processor. Added two whole cloves of garlic, a handful of walnuts(I usually use pine nuts but was out) and two chunks of parmesan cheese. Pulse and while pulsing add olive oil until combined. It should look like this.



When the water starts to boil add the pasta and while that is cooking I added half the shrimp to a pan with olive oil and butter. I had to cook in batches then add them all back in the pan.



Just before the shrimp is done add the two cloves of garlic that was set aside earlier. Then add the drained pasta into the pan with the shrimp and garlic and toss the pasta until the shrimp and garlic are mixed. I then add the pesto to the pasta.



Mix the pesto in and continue to cook for a few seconds. At that is it. You are done. Dinner is served.



I think this is a new favorite in our house.


Garlic Shrimp Pesto Pasta


1 pkg of Frozen precooked shrimp

1/3 box of linguine pasta( I used whole wheat pasta)

4 gloves of garlic

10 to 15 basil leaves

handful of walnuts

2 chunks of Parmesan cheese ( I literally broke off two chunks)

Olive oil

1 Tablespoon of butter

Thaw your shrimp and dry off with paper towel. Prepare your pasta according to the package. Chop two of the gloves of garlic and set aside. In a food processor add the Basil, walnuts, the other two garlic cloves whole, and parmesan cheese. Pulse and add olive oil until mixed and this is the pesto mixture. Saute the shrimp in olive oil and butter. I did this in batches and then added them all back in the pan and then I added the chopped garlic. Cook until garlic is done and then add the pasta and mix. Then spoon the pesto in and mix into the pasta. Then let it cook with pasta just for a few seconds. Then serve.

Banana Pancakes

I usually don’t have time in the morning to make breakfast. But this morning I did. So I decided to make Banana Pancakes. I love bananas in the morning. They fill you up and get you going. I decided that I would make my banana pancakes this morning because we have a full day of cleaning and maybe some painting to do this afternoon. But before I go on about my Banana Pancakes I must tell you how I got my new stove top. I did have a glass stove top until about 2 weeks ago a glass spice jar hit the glass stove top and shattered my glass top.

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But here is my new stove top. So pretty!



So now onto the Banana Pancakes.

First I take one banana and smash it.

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Add a cup of Bisquick.



Then I add 1/2 cup of milk, one egg, and add some Mexican vanilla.



Mix it all together with a fork. The reason I use a fork is so that the mixture stays light and airy.




I slice up another banana and then ladle the pancake mixture and place 3 to 4 slice on top of the pancake mixture.


Flip and cook on the other side and there you go. Banana Pancakes so sweet and yummy. Give them a try.


Just add butter and syrup.



Banana Pancakes

2 whole bananas

1 cup of Bisquick

1/2 cup of milk

1 egg

1 to 2 teaspoons of vanilla

Smash one banana and then add the one cup of bisquick, 1/2 cup of milk, one egg, and 2 teaspoons of vanilla. Mix all together and then ladle on to a frying pan.  Cut the second banana into slices. Then place three to four on each pancake, cook for until you see the batter bubbling, then flip.