Inspired Meal

We loved our hot dogs so much last night we decided to do our own with things here at the house. Clearly, we knew they wouldn’t be a Super Dog, but they were pretty doggone good! (See what I did there?)

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A Mexican Dog on the left with refried beans, Somernites Cruise salsa, and shredded cheese. (Jesse added Mexican rice to his.) A slaw dog with homemade slaw and spicy brown mustard. I love the spicy and sweet combo! We used Johnsonville New Orleans sausages. Yummy stuff! And we added our favorite potato side dish- Outback style baked potatoes.

And now I’m off to watch America’s Got Talent with my love! Happy eating, ya’ll!
-Cari

There’s Plenty of Fish in the Sea (and Our Kitchen)

I went on a family vacation to Hilton Head Island, SC a few summers ago.  I tried a lobster taco there and have had an addiction to seafood tacos ever since.  I love seafood but can rarely afford it.  Oh, woe is Appalachia,

Fish tacos were on the menu Saturday night.  It’s definitely a new favorite!!  We paired them with refried beans (from a can, Kroger brand, they’re really good!), Mexican style Rice-a-Roni, and sauteed squash and zucchini strips.

Fish Tacos

Swai fillets (or any other mild, firm fish you prefer)
Lime juice
Salt
Pepper
Cumin
Garlic powder
Soft tortillas
Diced tomatoes
Cole slaw (recipe to follow)
Cut the fish into thirds and season lightly then a quick squirt of lime juice.  Place that side down in a greased grill pan heated over medium heat.  Season the other side the same as the first.  Cook about 4 minutes per side or until golden on the outside and flaky.  Remove from heat and add another dash of lime juice.  Heat tortillas in grill pan for 10 seconds per side then layer fish, slaw, and tomatoes next to each other in the center and juice again.  Fold and enjoy!

Easy, Delicious Cole Slaw

One bag of slaw mix veggies
1/2 jar Marzetti slaw dressing
1/2 cup sugar (more or less to taste)
Dump everything in large bowl and mix well.  Refrigerate at least 1 hour before use.

Sauteed Squash and Zucchini

2 medium yellow squash
2 medium zucchini
2 Tablespoons Extra Virgin Olive Oil
2 teaspoons dried Oregano
3 teaspoons sea or kosher salt
2 teaspoons pepper
2 teaspoons garlic powder
Slice squash into desired size and shape- rounds, chucks, strips and place into a pre-heated medium-high pan with the olive oil.  Season and stir occasionally until tender.

This was such a delicious meal!  I’m really looking forward to the next time I make it.  Hopefully it’ll be a hit in your home, too!
-Cari

Beans, Beans, Good for Your Heart…

16 Bean Soup. Yes, 16, not the traditional 15. You get an extra bean with store brand 😉

As I mentioned in my previous entry, we have a hog in our freezer. (Slaughtered and prepared to place there, of course.) Since a bit before Christmas, we’ve been whittling away at nearly 200 pounds of pork. No complaints, here!! I browned up some fresh pork hocks with salt, pepper, and garlic powder and deglazed with some water. Then all that delicious piggy goodness got dumped into the Crock Pot with the beans, salt, plenty of water, and some chicken stock.

Note: this product is far more difficult to look (sort through for rocks and such) than just soup beans.

I turned the slow cooker to low overnight then added the included ham seasoning when I rolled out of bed. I also added more salt, some pepper, garlic powder, and a touch of Cumin. Stir well! Turn the super-hot-functioning Crock Pot to warm, shower, and head north to visit friends and get a massage. (Omg get a massage!!! I can MOVE tonight!!)

Came home and fixed cornbread to accompany. 5 heaping large spoonfuls of self-rising flour, 13 heaping spoonfuls of meal, a generous sprinkling of salt, 1 egg, abs enough buttermilk to turn into a batter. Pour into a buttered cast iron skillet, top with pads of butter, and bake 30 minutes at 450. Check for doneness like you do a cake!

I love easy dinners!! =)

What are some of your favorite Crock Pot meals??
-Cari