Wednesday, September 17, 2014

Homemade Street Tacos

Sure you could stand in line for 30 minutes
for some tasty street tacos... 
You could let your slow-cooker do all the work 
and serve up a plate of 
shredded pork tacos
and fresh salsa right at home. 

Here's what you'll need

One Boneless Pork Roast (Butt)

For the Rub 

Ancho Chili Powder
Ground Cloves
Red Pepper Flakes
Onion Powder
Garlic Powder
Salt & Pepper 

Mix spices in a bowl
Rub all over the roast
Slow-cook for 8 hours
Then put all the shredded meat 
back in slow-cooker to 
soak in all those tasty juices.

For the Salsa

Chopped cilantro
Ancho Chili Powder
Salt & Pepper

Puree half of the rotel 
and  the onion
in the food processor
Mix with all the other ingredients
(I only puree half of the rotel because
I like chunky salsa.
So if you prefer smooth salsa, 
puree it all.)
*Season to taste*
I strongly encourage you 
to try alternative citrus juices,
Orange Juice 
is one of my family's favorites.
Also add any fresh ingredients you like
Pineapple is a huge hit in our house too.
You really can't go wrong with salsa so be courageous!
Let it chill in the fridge until serving.

Don't Forget

Corn Tortillas
Shredded Cheese
Lettuce, Tomatoes, Onion
Sour Cream

Build your tacos just like they do at the food truck.
Heat corn tortillas on a griddle or comal.
Add shredded pork,
Top with shredded cheese, 
lettuce, tomatoes, onion, 
sour cream and salsa.

Monday, September 8, 2014

Anna's Famous Fish Tacos

Normally I don't like to brag,
but I make the BEST fish tacos.
Seriously, these fish tacos are kind of a big deal.
I probably shouldn't even be sharing the recipe,
but since it got leaked a few months ago when my 
mother-in-law shared it with family on the east coast,
I figure I may as well share it with the world.

But I should warn you,
once you try these fish tacos
you will never be happy with
any other fish tacos because
none even compare to these.

And here's why:
It's all in the sauce.
Say it with me,
"It's all in the sauce!"

The Sauce

Just stock up on everything in this picture
because you'll be making this sauce again and again.

1/2 cup Plain Yogurt
1/2 cup Sour Cream 
Juice of 1 Lime(not pictured)
1 can diced green chiles 
*or minced jalapeno if you like it hot
1 teaspoon minced capers
1/2 teaspoon oregano
1/2 teaspoon cumin
1/2 teaspoon dill weed
1/2-1 teaspoon cayenne pepper  
*adjust based on how hot you like it
Mix everything together
Chill for 30 minutes

Now for the fish, 
there are two versions.
First ask yourself,
Do I feel like being good or being really bad?

Healthy version

The healthy version is simple,
Just cut fish into strips,
*Preferably boneless, skinless Cod 
Season/marinate for 15 minutes 
*Marinade: Lime, Cumin, Additional seasoning to taste, Olive oil 
Wrap in heavy duty foil 
*Coat inside of foil packet with nonstick spray
Grill for 10 minutes until fish is cooked/flaky

Not-so-Healthy version

Combine  1 cup flour, 2 tablespoons cornstarch, 1 teaspoon baking powder, 1/2 teaspoon salt, 
Blend 1 egg and 1 cup beer 
Quickly stir  egg/beer mixture into dry ingredients.

Dip fish into batter and deep-fry until crisp and golden brown.
Drain on paper towels.


I prefer these blue corn tortillas:

Fry them to make them crispy or just warm them
You can also use regular corn, flour, whole wheat, low-carb, etc...

How to assemble Fish Tacos

This may seem silly,
it is kind of a no-brainer.
So feel free to stop reading now.
But, whenever I serve these to a crowd, 
which I have done dozens of times,
this always happens:
A guest walks up to the assembly line, 
stares at the ingredients with an expression of 
bewilderment across their face and asks 
"Okay, how do I do this?"
As if they've never made a taco before in their lives!
Dear Family and Friends, I'm sorry for publicly shaming you for your lack of taco-building skills. I love you all! 

Taco-Building 101
Grab a tortilla
Sprinkle some cheese on top
Place a few pieces of fish on
Sprinkle with cabbage/coleslaw mixture
Top with a big heaping spoonful of sauce
Then add whatever else you're into:
Avocado, lettuce, tomato, onion, salsa, you name it.
I prefer to keep it simple.
Now just eat and repeat!

Sunday, September 7, 2014

Baked Caprese

Mozzarella, Tomato, Basil and Balsamic Vinegar, doesn't that sound like a match made in heaven? Add it to the top of garlic ciabatta bread and now I am drooling! 

The other day Mr. Q and I had a late lunch date at our favorite Vietnamese restaurant and so when dinner time rolled around we were still pretty stuffed. The kiddos did their usual homemade pizza Friday night ritual, but later I decided to whip up this amazing late night snack just for the two of us.

Baked Caprese

This is so easy to make, yet it looks fancy and tastes amazing, 
so I thoroughly recommend serving it up as an appetizer 
to wow your guests at your next dinner party! 

Here's what you'll need: 

Ciabatta bread 
balsamic vinegar


Cut your bread in half. 

Since we weren't all that hungry I saved half of my baguette 
but if you're feeding a larger crowd use both halves 
or double the recipe if needed. 
Just know that you'll need about 8 oz. cheese and 1 large tomato per half loaf. 

Next mix softened butter and minced garlic and spread it over the bread.

Then sliced Mozzarella and place it on top. 

Bake the bread @ 400 degrees for 10-15 minutes until cheese is melted.

Bring the balsamic vinegar to a boil on the stove, then let it simmer for 5-7 minutes to reduce. 

Slice tomatoes and chop basil.

Take the bread out of the oven, top with tomatoes, basil, and drizzle with balsamic reduction. Cut into slices. 


This was adapted from Two Peas and Their Pod

And We're Back...

Dear Fellow Foodies,
I would like to offer my sincere apologies for my recent unexplained absence. 
My family and I have been dealing with the loss of a family pet, college finals for me, start of a new school year for the kiddos, and tons of work at the office for Mr. Q. Sadly we have not been eating as much homemade meals as we would have liked, nor have I been taking the time to capture the tasty stuff that has been going on in the kitchen lately. But I am back now, (mentally and emotionally) and I am craving some quality time in the kitchen. There's going to be a lot of great new stuff posted, starting today. So stay tuned!

--Anna Q