FISH TACOS

From: Celso

FISH & BATTER

2 cups flour

1 tbsp ground pepper

1/2 tsp dried oregano

2 tbsp mustard

1 egg

16 oz beer

Tilapia, cut into strips

Salt and pepper to taste

Corn tortillas, warmed

Mix all ingredients, dip fish in batter and fry in hot oil. Place in corn tortillas and top with mayo, guacamole and cabbage mix. 

NOTE: This is super yummy on shrimp as well. 

SPICY MAYO

2 tbsp hot oil

2 roasted arbol chiles

3 whole guajillo chiles

1 1/2 cup mayo

2 cloves minced garlic

2 limes

Heat oil in shallow pan, add and roast chiles and garlic lightly. Blend mayo with chiles, garlic and oil. Add lime juice and blend well (using a blender is best).

GUACAMOLE

4-6 avocados

1/2 - 3/4 cup of diced tomato

1/4 - 1/2 cup diced onion

1/4 - 1/2 cup chopped cilantro

3-4 limes juiced

Garlic powder to taste

Salt and pepper to taste

Finely minced serrano pepper, deveined and seeded (optional)

Mash avocados with garlic powder, salt, lime, pepper and serrano peppers. Then fold in vegetables. 

***NEED TO GET THE PORTIONS FOR THIS***

CABBAGE MIX

1 head cabbage, finely shredded

tomatoes diced

onion diced

lime juice

Salt and pepper to taste

Mix cabbage, tomato, onion and lime juice. Stir well and serve. 

SOUR CREAM CHICKEN

From: Celso

1 Costco Rotisserie Chicken
Roasted Poblano Peppers (I normally do 3-5)
1/2 large Onion - diced
1 can of Corn (drained)
1-2 tbsp of Chicken Bouillon
8- 12 oz Sour Cream
Salt and Pepper to taste
2 tsp of minced garlic
Oil
(Optional) Heavy Cream

Shred chicken and set aside.
Peel and slice roasted poblanos in strips.
On a large pan that would fit all the ingredients together heat up some oil and sauté the onion and the garlic.
Add the roasted poblanos and the can of corn. Mix well until mixed well and the corn and poblanos start to release their juices.
Add chicken bouillon (I normally start with 1 tbsp. Then add more if needed after chicken or sour cream.)
Add salt and pepper and mix well.
Add shredded chicken until it's reaches the same temperature as the vegetables (normally a couple of minutes)
Add Sour Cream and immediately stir together and remove from heat.
If needed add a little heavy cream to make the mixture a bit saucy but it's not necessary.

WHITE LASAGNA SOUP

From: https://payhip.com/b/nKGp7

2 tablespoons unsalted butter
1 medium onion (finely chopped)
3 cloves fresh garlic (finely minced)
2 teaspoons Italian seasoning
1 teaspoon salt (reduce if not using low sodium broth)
¼ teaspoon black pepper
⅛ teaspoon crushed red pepper flakes (more for extra spice)
3 cups low sodium chicken broth (use 4 cups for a thinner soup)
2 boneless skinless chicken breasts (about 300 grams)
¼ cup sundried tomatoes (chopped - optional)
2 cups short dry pasta or broken lasagna noodles (about 120 grams - I use Mafalda Corta. They are like mini lasagna noodles!)
1 cup half and half or cream (the higher the fat content, the richer the soup)
2 tablespoons corn starch
1 cup fresh spinach (roughly chopped)
ricotta cheese, Parmesan or shredded mozzarella cheese for garnish as desired

In a large Dutch oven or soup pot over medium heat, melt the butter. Add the onions and cook until just starting to brown.
Stir in garlic, Italian seasoning, salt, pepper, and red pepper flakes. Cook 1 minute.
Add chicken broth and stir well. Then add chicken breasts (uncooked) and sun dried tomatoes.
Bring to a simmer and cover, reduce heat to medium-low and cook for 12-15 minutes, stirring occasionally, until chicken breasts are cooked through (you will need an internal temperature of at least 165 degrees F).
Meanwhile, cook the pasta in boiling salted water to al dente, according to package directions.
When the chicken is cooked, remove from the soup and shred.
Whisk together cream and corn starch.
Stir the shredded chicken, cooked pasta noodles, cream and spinach back into the pot and heat through.
Serve with cheese as desired.

Storage:
Leftover soup will last in the refrigerator for 3-4 days. To reheat, warm in the microwave or heat on low on the stove until heated through. I recommend storing the pasta and the soup separately so the noodles don't get soggy!

NUTRITION
Serving: 399grams | Calories: 459cal | Carbohydrates: 54g | Protein: 26g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 755mg | Potassium: 895mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1206IU | Vitamin C: 9mg | Calcium: 128mg | Iron: 3mg

CHEDDAR BAY BISCUITS

From: https://www.simplyrecipes.com/copycat-red-lobster-cheddar-bay-biscuits-recipe-8422725

Prep Time 15 mins
Cook Time 18 mins
Total Time 33 mins
Servings 12 servings
Yield 12 biscuits

If you don’t have salted butter, use unsalted and add an extra 1/4 teaspoon salt to the biscuits and the topping.

For the biscuits
2 cups (255g) all-purpose flour
1 tablespoon baking powder
1 teaspoon granulated sugar
1/2 teaspoon garlic powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
6 tablespoons salted butter, chilled and cut into 1/2-inch pieces
1 cup whole buttermilk, chilled, plus more if needed
4 ounces sharp Cheddar cheese, shredded (about 1 cup)

For the topping
1/4 cup salted butter, melted
1/2 teaspoon dried parsley
1/2 teaspoon garlic powder
1/2 teaspoon Old Bay seasoning

Method
Preheat the oven to 400°F.
Line a large rimmed baking sheet with parchment.
Combine the dry ingredients:
In a medium bowl, stir together the flour, baking powder, sugar, garlic powder, baking soda, and salt.
Cut in the butter:
Add the cold butter and mash with a pastry cutter or fork until crumbly and the butter pieces are about the size of peas. Stir in the buttermilk and cheese until no dry pockets of flour remain, adding more buttermilk, 1 tablespoon at a time, as needed for the dough to come together.
Divide the dough and bake:
Drop 12 (1/4-cupfuls) of dough, about 1 1/2 inches apart, onto the prepared baking sheet.
Bake until lightly browned on top and around the edges, about 18 minutes. Remove from the oven and let cool about 5 minutes.

Make the topping:
While biscuits bake, stir together the melted butter, dried parsley, garlic powder, and Old Bay seasoning in a small bowl until combined. Brush the warm biscuits with the butter mixture and serve warm.

ROOT BEER CHICKEN

12 ounces root beer
2 Tablespoons apple cider vinegar
2 Tablespoons vegetable oil
1/2 cup lite soy sauce
27 oz boneless, skinless chicken breasts - should yield 18 oz cooked

Combine root beer, vinegar, oil and soy sauce in a large bowl. Add chicken and marinade at least 3 hours or overnight.
Grill.

CHEESY MARRY ME CHICKEN TORTELLINI

from: https://cookinginthemidwest.com/blog/marrymechickentortellini/?fbclid=IwAR3D5bTJaDnAjHUXzqB9y5aU5ILN0KA19kyzjfj0x6d9NF2Y_VGDSSabDK8#recipe

2 large chicken breasts sliced into cubes
1/2 cup of flour
1/2 tsp each of salt pepper, paprika, garlic powder
2 TBSP olive oil
2 TBSP butter
2 TBSP of minced garlic
1 cup of chicken broth
1 cup of heavy cream
1 cup of Parmesan cheese
1 tsp of red pepper flakes
1/2 tsp each of oregano and thyme
1/3 cup of chopped sun dried tomatoes
1 19 oz bag of frozen tortellini

Mix together flour, salt, pepper, garlic, and paprika
Dredge chicken breasts into the flour/seasoning mixture(salt,pepper,paprika,garlic powder)
in a skillet heat olive oil and butter on medium heat.
Cook chicken for 4-5 minutes on each side until golden brown and reaches 165 degrees
take the chicken out of the skillet and put it aside.
Add garlic, sun-dried tomatoes, and chicken broth to the skillet.
Lower heat and add heavy cream and Parmesan cheese.
Add the red pepper flakes, oregano, and thyme.
Stir together well and let simmer.
Add one bag of frozen tortellini, cover, and let cook for a few minutes.
Once the tortellini is tender add the chicken back to the skillet and serve.

ORANGE CHICKEN

from: https://www.kitchensanctuary.com/orange-chicken/#recipe

Chicken Coating and Chicken
3/4 cup plain (all purpose) flour
1 medium egg
1/4 teaspoon garlic salt
1/3 cup and 1 tablespoon cold water
pinch of salt and pepper
8 chicken thigh fillets (skinless and boneless) - chopped into bite-size chunks
2 tablespoon cornstarch
1/2 cup vegetable oil - for frying

Orange Sauce 

Juice of 2 large oranges
Zest of half an orange
6 tablespoon caster sugar - or superfine sugar
5 tablespoon soy sauce - (I use dark soy sauce, but you can use half dark and half light soy sauce for a lighter colored sauce). You can use low sodium soy sauce if you prefer.
2 cloves of garlic - minced
1 tsp minced ginger
1 tsp rice vinegar
1 tablespoon cornstarch, mixed with 3 tablespoon cold water to form a slurry - (optional)

To Serve:

boiled rice
1 teaspoon sesame seeds

Start by making the batter for the chicken. In a large bowl, add the plain (all purpose) flour, egg, garlic salt, salt, pepper and water and mix together using a whisk until smooth.
Place the chopped chicken thighs in a separate bowl and sprinkle on the cornflour (cornstarch). Toss together so the chicken is coated in the cornflour.
Add the chicken to the batter, and mix together so the chicken is coated in the batter.
Add the oil to a wok or large frying pan (skillet) and heat over a medium-high heat until hot.
While the oil is heating, make the orange sauce. In a medium bowl, mix together the orange juice and zest, sugar, soy sauce, garlic, ginger and rice vinegar. Put to one side.

When the oil is hot, add the chicken to the oil. I find it's best to work in two or even three batches for the crispiest chicken. Add the chicken in a piece at a time, and cook for 3-4 minutes, turning occasionally with tongs, until golden brown and cooked throughout (*note 1).
Once cooked, place the chicken in a bowl lined with kitchen paper while you cook the second batch. You can add a little more oil in if needed, to ensure the chicken is surrounded by oil, but be sure to keep the temperature up so the oil is bubbling and hot.
Carefully disposed of any leftover oil from the wok and turn down the heat to medium. Add the orange sauce to the pan, bring to the boil and simmer for a few minutes until slightly thickened.
If you want to thicken further, then slowly pour in the cornstarch slurry (1 tbsp cornflour/cornstarch mixed with 3 tbsp cold water) whilst stirring (*note 2).
Add the chicken back to the wok and carefully toss together until the chicken is coated in the sauce. I find the best way to do this is to slide a spatula underneath the chicken, lift it up and turn it over - do this repeatedly until all the chicken is coated.
Serve the chicken over boiled rice, topped with a sprinkling of sesame seeds.