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

Beer-batter:

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.

Tortillas

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!

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 

butter

garlic

mozzerella 

balsamic vinegar

tomatoes

basil

Instructions:

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. 

Enjoy!

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

Blueberry Banana Bread with Cream Cheese Swirl

This morning two brown bananas on the counter were 

just begging to become banana bread...

But I was also in the mood for cheesecake, 

(I'm basically always in the mood for cheesecake)

So I came up with this Blueberry Banana Bread 

with Cream Cheese Swirl.

(The blueberries were just sort of an an afterthought 

and probably the best idea ever!)

Here's what you'll need:

1 EGG

1/2 CUP BROWN SUGAR

1/4 CUP VEGETABLE OIL

1/4 CUP APPLE SAUCE

1/4 CUP LITE SOUR CREAM

2 TEASPOONS VANILLA

1 CUP BANANAS (MASHED)

1 CUP FRESH BLUEBERRIES 

1 CUP FLOUR

1/2 TEASPOON BAKING POWDER

1/2 TEASPOON BAKING SODA

PINCH OF SALT

And for the Cream Cheese Swirl 

You'll need:

1 EGG

4 OZ. CREAM CHEESE

1/4 CUP SUGAR

3 TABLESPOONS FLOUR

Directions:

Preheat oven to 350, grease and flour loaf pan.

Combine egg, brown sugar, oil, apple sauce, sour cream and vanilla

in a large bowl with a wire wisk until smooth.

With a spatula fold in the rest of the bread ingredients.

Pour 2/3 of the bread mix into the loaf pan. 

(See: Step One)

Next mix cream cheese swirl ingredients until smooth.

Pour cream cheese mixture on top of bread mix in loaf pan.

(See: Step Two)

Then carefully pour the remainder of the bread mix 

over the cream cheese layer.

(See: Step Three)

Bake 45-60 minutes until toothpick is inserted in center 

and comes out clean.

Allow bread to cool in pan for 10 minutes.

Then cool another 20 minutes on wire rack.

   Enjoy!

Baked Oatmeal Muffins

It's that time of year again...

Back-to-School!

For us that means sack lunches, crock pot dinners, 

and quick and easy breakfasts.

The quicker and easier, the better!

But that doesn't mean it can't be homemade. 
Now this all goes without saying, 

but did you know...

breakfasts made at home with whole foods 

are much healthier, 

contain less sugar, 

and are much more affordable

than packaged store-bought breakfast foods. 

So before you pass out the PopTarts,

think about how much better you'll feel about

sending your kids off to school with one of these:

Baked Oatmeal Muffins

The perfect 
make-ahead back-to-school 
Breakfast-on-the-Go!

Here's what you'll need:

2 EGGS

1/4 CUP BROWN SUGAR

1/8 CUP COCONUT OIL (or veg. oil)

1/2 CUP APPLESAUCE

1 1/2 CUP COCONUT/ALMOND MILK (or reg. milk)

1/8 CUP PEANUT BUTTER

2 TSP. VANILLA

1/2 TSP.SALT

1 TBSP.CINNAMON

3 CUPS OATS

2 TSP. BAKING POWDER

1/8 CUP FLOUR

TOPPINGS: 

FRESH OR DRIED FRUIT, NUTS, CHOCOLATE, CAROB CHIPS, ETC... 

Instructions:

Preheat oven to 350

Spray or line muffin pan.

Mix eggs, brown sugar, and oil until smooth.

Add applesauce, milk, peanut butter, vanilla.

Mix until combined.

Mix dry ingredients separately.

Slowly mix in dry ingredients until combined.

Fill muffins 3/4 full. 

Top with fruit.

Bake for 30 minutes

(Bake mini-muffins 15 minutes)

Let cool. 

Store in airtight container.

Enjoy!

No-Sew DIY T-shirts

I  found these easy no-sew 

D.I.Y T-shirt 

ideas on Pinterest 

So my daughters and I

gathered some old t-shirts

and created fun new shirts!

Here's How:

The first one is super simple

Just cut off the collar

and the cuffs of both sleeves.

Then cut a slit from top of the sleeve 

from the shoulder down.

Now take the cuffs 

and cut off the stitching.

Use the cuffs 

as string for the bows.

Pinch the top of the shoulder and the neck

and cinch it together in a bow.

Like this:

Next was my oldest daughter's

school t-shirt, 

which she wears as a

night shirt since it's a 

little too big.

But not anymore!

I started by cutting off the sleeves

in half oval shapes

creating a tank top.

Then I cut in triangles 

on each sides of the back.

Next I took some extra pieces

from a tank that I cut

(not pictured)

and tied bows 

around the middle of the back

and the shoulders.

Now she has a fun summer tank

which I think would 

be great as a swim suit cover!

For my youngest,

who is a little bit of a spitfire,

I decided to try the fringe bottom.

So I did everything 

exactly the same as the first t-shirt

but then I took it a step further

by cutting slits up the 

bottom of the shirt 

all the way around.

She loves her new fringe shirt

and the best part about it is 

this t-shirt had a hole at the bottom 

of the sleeve which is now gone!

This was a super fun and easy project.

For the first round we used old t-shirts that we 

didn't really care too much about.

Next I am going to try this

with some of my (mens) vintage comic book 

t-shirts to give them a "girly" look.

Will post more on that later.

Cheesy Chicken Enchiladas Verde

Cheesy Chicken Enchiladas Verde 

Step One: Poach Chicken

Season Chicken with Cumin, 

Oregano, Cayenne Pepper, Fresh Ground Pepper

and whatever other seasonings you prefer

Place Chicken Breasts in a stock pot 

Cover with Chicken broth/stock

Add one lime cut in half

and half an onion cut in half

Bring to a boil.

Cover and reduce heat

Simmer 20 minutes
until chicken is fully cooked

Step Two: Mix Enchilada Filling

Shred chicken in large bowl

Add a big spoonful of cream cheese

and a big spoonful of sour cream

Half a can of green chile enchilada sauce

1 can of diced green chiles 

season to taste.

Step Three: Roll Enchiladas

Spoon 1/8 cup of filling in each tortilla

Roll enchiladas and arrange in casserole dish

Step Four: Top Enchiladas

Cover with remainder of enchilada sauce

Top with grated cheese

Step Five: Bake Enchiladas

Cover with foil

and bake at 375 degrees

for 20 minutes.

Remove foil

Bake for 10 more minutes

Enjoy!