Cafe Rio Dressing

I haven't tried this recipe but I'm putting it here so I can use it next time I make my fish tacos.

1 (4 ounce) packet buttermilk ranch salad dressing mix

2 tomatillos

1/2 bunch cilantro

1 garlic clove

1 lime - juiced

1 jalapeno  

 

Mix buttermilk dressing as directed on package. Combine dressing and all other ingredients in a blender until creams. Store in an airtight container in the fridge.

Fish Tacos

These tacos are really tasty - and I use Tilapia so they aren't overwhelming.

1 lb tilapia filets, cut into chunks
1/2 C Fresh lime juice

For Sauce:
1/3 C fresh lime juice
2 T Honey
1 T Vegetable Oil
1 T ground cumin

For Fish:
1/3 C all - purpose flour
2 eggs, lightly beaten
2 C panko crumbs
Salt and ground black pepper

1 C Vegetable oil - for frying
2 C coleslaw blend
1 C minced cilantro

8 tortillas - flour or corn.

Place tilapia chunks in a flat dish and pour 1/2 cup lime juice over the fish. Cover, and refrigerate at least 4 hours.

Meanwhile, make the honey-cumin sauce by whisking together 1/3 C lime juice, honey, vegetable oile, and grown cumin in a small bowl. Set aside until needed.

When ready to start cooking bread the fist. Place flour, eggs, and panko in separate bowls. Season the fish with salt and pepper. Dip the fish first in the flour, then in the eggs, and finally in the panko. Pat the pieces to help hold the breadcrumbs. Set fish aside on a plate.

Cook fish in 1 C of vegetable oil heated to 365 degrees over medium heat. Cook the fish, turning until all sides are golden brown and flesh flakes easily. Drain on paper towels. Brush the fish with the honey-cumin sauce.

Mix coleslaw and cilantro together and top tacos with that. You can also serve with tomatoes, salsa, other taco toppings. Next time we make this I might try and make that Café Rio dressing to top with.

Peasant Bread

My friend Esther made this delicious bread from me... and it's so simple that even I can make it with no issues!

1 T yeast
2 C warm water
1 T sugar
2 t salt
4 C flour (41/2 -5)

Add yeast, water, sugar, and salt in a bowl and stir until dissolved.

Add flour - stir until blended.

Cover & let rise 1 (one) hour.

Remove from bowl, form two rounds, place on cookie sheet that has been oiled and sprinkled with cornmeal.

Let rise 1 (one) hour.

Bake for 10 min at 425. Then for 10-15 min (or until browned) at 375.

Sever warm with pesto and oil. YUM!

Resurrection Rolls

I have a friend who posted about their Easter tradition of having Resurrection Rolls for breakfast. It's a great teaching opportunity for our kids and they are pretty tasty too.

1/2 C melted butter
Cinnamon and Sugar Mixture
Large Marshmallows
Biscuits or Crescent rolls (refrigerated or made fresh)

Roll out biscuits until they are 4-5" around. Dip marshmallows in butter and then in cinnamon/sugar mix. Place on biscuit and then fold biscuit around. After all biscuits are filled we used the remaining butter and cinn/sug mix and brushed the top. Bake. Enjoy.

Teaching Opportunity: We had the kids help with the preparation. We likened the marshmallows to Christ's body after he was crucified. The butter and cinnamon/sugar represented the oil and spices that were put on Christ's body after he died. The biscuit represented the tomb. After the biscuits are baked the marshmallows are baked down and the biscuit (tomb) is empty.

Spinach and Strawberry Salad

We've recently started eating spinach a lot. We buy the bag from Costco so I've had to become creative and find lots of uses. I found this recipe online somewhere and it's really delicious.

2 bunches of spinach - cut into bite-sized pieces
4 C strawberries
Toasted almonds
1/2 C Vegetable Oil
1/4 C Taragon wine vinegar
1/2 C White sugar
1/4 t paprika
2 T Sesame seeds
1 T poppy seeds

Add spinach and strawberries to bowl. Whisk remaining ingredients (except almonds) and pour over salad. Toss to coat. Top with slivered almonds.