Mexican? Italian? How about Mexitalian

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I came across a recipe for Taco Spaghetti on Pinterest and fell in love with it!  Find the original recipe here: http://www.sohowsittaste.com/2013/04/taco-spaghetti.html

I always just use whatever we have on hand that seems delicious.  I used Black Bean & Corn Salsa, Rotel, frozen corn, rinsed and drained black beans, and cheddar cheese.  Topped with sour cream, more cheese, and leftover refried beans.  It’s a very versatile recipe and I’m sure it’ll become a favorite of yours.

Do you have any fusion dishes?
-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

Catsup, Ketsup, Ketchup…Nope! Catch-Up!

I’ve given up on trying to load everything from all the days missed. I’ll do tonight’s meal and try to be more consistent again. I’ve been plagued with worse migraines lately and haven’t felt like writing.

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Salsa chicken; sauteed red, yellow, orange peppers, and onions with Lime Cilantro Rotel; and hominy.

Salsa chicken

Boneless, skinless chicken breasts
Salt
Pepper
Garlic Powder
Cumin
Your favorite salsa (tonight we used Great Value Black Bean & Corn)
Olive oil

Heat pan over medium heat and add about 2 tablespoons of oil. Add chicken and season thoroughly, since only one side can be seasoned. Cook 4-5 minutes and flip. Cook another 4-5 and cover each breast with salsa, place a lid on pan and reduce heat to medium-low. Simmer for 10 minutes or so.

Sauteed Veggies

1 each red, orange, and yellow peppers
Onion
Olive oil
Can of Lime Cilantro Rotel
1/2 tablespoon butter
Salt
Pepper
Garlic Powder
Cayenne pepper

Heat 2 tablespoons of olive oil in a deep pan over medium heat. While oil is heating, slice peppers into thin strips and onions into thin rings. Place in oil at the and time and season as you prefer with listed ingredients. Stir. After vegetables have softened some, add drained can of Rotel and stir well. Heat about 5 minutes, stirring occasionally. Add butter and stir, heat until butter has melted and reduced.

The hominy is pretty straight-forward. I like a ratio of 2:1 hominy to canning liquid. Salt, pepper, a little garlic powder, and 2 tablespoons butter. Stir occasionally and cook until very little liquid remains.

And there ya go!! I have 16 bean soup going in the Crock Pot with some of our fresh pork hocks for tomorrow. Thankful my cousin sold us a hog this winter and had it slaughtered for us. I can’t tell you how AMAZING fresh pig product is!!

Until we eat again!!
-Cari