It’s a wholesome concoction of chicken, black beans, corn, cheese, salsa, tortillas and seasonings that come together to make this a tasty hearty filling dinner.
Cowboy Chicken lives up to its name with bringing to mind the good flavors of the Southwest.
I tried something new for us last night for dinner ~ fish tacos. Kathy, our daughter-in-law, was talking a while back about how great fish tacos are. I’m always looking for ways to include more fish in our weekly menus and finally got around to making them for dinner the other night.
Most times, in restaurants and in recipes, the fish is deep fried. It’s delicious that way, but I thought it was better left to the restaurants. I sautéed orange roughy filets in the skillet with a little olive oil and the rest is the typical taco thing, except for using mozzarella cheese. Yes, mozzarella!
Bill and I thought they were delicious! The concept is so easy and they’re healthy also. As we were eating them, Bill thought they were missing something and then when we had just finished eating, he said, “Lettuce! We forgot to get the lettuce out!” I had both shredded cabbage and shredded lettuce in the refrigerator and they’re still in there. So, be sure to include that in yours!
So Kathy, the next time you and Matt are here for a meal, it will be fish tacos! Unless it’s breakfast time…
Orange Roughy Fish Tacos
Ingredients:
1½ pounds orange roughy or another flaky white fish
1 tablespoon olive oil
2 teaspoons garlic powder
1 teaspoon smoked paprika
Salt and pepper, to taste
1 medium onion, chopped
½ cucumber, chopped
½ green bell pepper, chopped
1 small tomato, chopped
Shredded cabbage or lettuce
Sport peppers (for mine)
Salsa, your favorite
Mozzarella cheese, shredded
3 flour tortilla shells
3 hard taco shells
Method:
Add oil to skillet and heat.
Add fish filets, garlic powder, paprika, salt and pepper.
After fish is sautéed, remove to plate and keep warm.
In same skillet, sprayed with cooking spray, heat tortilla and taco shells.
Assemble tacos however you like.
ENJOY! They’re delicious!
Visit my friend, Linda’s blog, My Kind of Cooking, for the prize winning recipe at the fair and for a chance to win her great cookbook!
with pork or a little Jim Beam, with pasta or without?
Whichever way,
I’ve got a recipe for you!
Our tastes run a little mild compared to our older son's. We like chili that’s tangy and spicy. Bubba likes HOT SPICY chili. Spicy and hot certainly sounds more interesting than sweet and mild and his is incredibly hot! It has great ingredients and a delicious taste but, we eat his chili and our lips go numb and our tongues feel like they are on fire.
I would not dream of cooking chili without chili beans, or of not eating it in a bowl with spaghetti, cheese and onions covering it. He can’t imagine why anyone would ruin a good bowl of chili with beans and spaghetti!
I worked on my recipe for a long time and it is a very distant cousin to the chili recipes I made years ago. It was when I discovered that adding dark chocolate to chili is the secret for making a tasty, savory chili. It makes a big difference in that there is a depth to it and it smoothes out the flavors of the spices, plus it gives it a beautiful deep red color. This is the way I always prepare it now. It makes a lot for a crowd or will freeze well for later meals.
My son has worked on his for several years also; it is perfected and a recipe he can always rely on. It has the perfect combination of meat and that is what really adds to the great flavor. Be sure to let his tasty chili simmer for 1-2 hours.
Brown meat and chopped onion, drain well, set aside. Pour tomato juice into large pan, bring to a boil. Add dry ingredients, one at a time, stirring well after each addition. Add meat mixture. Simmer on low heat for at least a half hour, stirring occasionally, do not boil. Place cooked spaghetti in bottom of soup bowl, pour chili on top. Cover with grated cheddar cheese and green onion and enjoy.
2lbs ground beef
2lbs ground pork
2lbs steak
6+ large jalapenos
1 jar hot salsa
2 large white onions
2 cans diced tomatoes
2 cans tomato paste
Mesa flour
Jim Beam
Chili powder
Ground chipotle pepper
Crushed red pepper
Cayenne pepper
Hot sauce (Scorned Woman or The Hottest F***ing Sauce preferred. If not available, Dave's Insanity Sauce works but use a little more)
Spicy marinade of choice
Garlic hot sauce if available (Dave's Roasted Garlic has a really good taste). Method:
Put a roll of TP in the freezer. Marinate steak in bowl with spicy marinade of choice overnight, and then cook (preferably on grill) and slice up into small bite size pieces.
Chop up the onion.
Slice the jalapeños.
Brown the ground meat one pound at a time, adding in onions, jalepenos, spices, and hot sauce. Heavy on chili powder and ground chipotle. No more than six drops of Scorned Woman per pound of meat. Cayenne and red pepper also, if desired.
Empty 1/2 - 3/4 cup of Jim Beam, salsa, diced tomatoes, and tomato paste into a large pot on medium heat.
Fill tomato paste cans with water and empty in pot.
Put meat in pot.
Add hot sauce (6 - 12 drops), chili powder, more chipotle, cayenne, and red pepper to taste.
Stir, stir, stir for 1 - 2 hours on medium heat- try not to let it boil.
Add half a handful of mesa flour towards the end to thicken. Go easy on it, too much and it will turn into concrete. If a large portion is going to be refrigerated immediately, go very easy on mesa flour.
Makes a little over a crock-pot of butt-burning chili.
