Friday, March 7, 2014

Crispy Fish Sandwiches

Fried fish is so common in the South; fishing is popular and the fish fry's are rampant. I am from the South, but have some how managed to not like fish fry's and to stay under the radar. I eat hushpuppies and some coleslaw and say I've had enough fish and no one seems to notice. Well, that is except my husband he loves fried catfish, specifically, and when we went to one of his favorite places to get fried fish, I ordered steak. He finally managed to pry it out of me that I in fact have never tried it. Anyway, all this talk of fried fish, I still don't like it, but these crispy baked fish sandwiches, now that is a different story.

Fish is also common during the Lenten season on Fridays. We eat lots of fish (not catfish) around here, so just check out seafood category in the recipe index tab.

These fish sandwiches are so quick to make, far under 30 minutes. You bread them in some seasoned panko and bake. While they are baking, you make a quick sauce. You really want to have the sauce on these sandwiches, it is the best and makes the sandwich. I can't wait to make these sandwiches again, they are definitely a winner in our house.
Source: A Taste of Home Cooking, originally Sparks From the Kitchen

For the Fish:
1 Large Egg White, beaten
1 cup of Panko
1/4 teaspoon of Paprika
1/2 teaspoon of Onion Powder
1/2 teaspoon of Garlic Powder
2 filets of Tilapia, skin removed, 4 oz. each
1/2 teaspoon of Black Pepper
1/4 teaspoon of Kosher Salt
Cooking Spray
2 Sandwich Buns

For the Tangy Dill Pickle Sauce:
1/4 cup of Mayonnaise
2 tablespoons of Dill Pickle, finely chopped
1 tablespoon of Dill, fresh, and chopped
1 teaspoon of Fresh Lemon Juice


First, preheat your broiler to high and prepare a baking sheet. Cover the baking sheet with aluminum foil, place a baking rack on top of it and spray with non-stick cooking spray.

Now, in a shallow dish, place the egg white. In another shallow dish, whisk together the panko, paprika, onion powder, and garlic powder.

Next, mix the salt and pepper together in a 1/4 measuring cup and sprinkle over both sides of the fish. Dredge the fish in the egg and then the panko mixture, pressing firmly to get all of the crumbs on the fish. Place the fish on the baking rack.

Bake for 4 minutes and then flip the fish and bake for 4 more minutes.

While the fish is baking, make the sauce. Combine all of the ingredients in a small bowl.

When the fish is done, place on the fish on the bottom of the bun and place the sauce on the top bun.


Happy Cooking,
The Barbee Housewife

Thursday, March 6, 2014

Chopped Taco Salad

This has definitely been one of my favorite meals. I was craving a big salad and this one hit the nail on the head, seriously. I could not stop eating this salad and I was sad when all of the leftovers were gone.

You can easily adapt this salad to leave out ingredients you don't like and add more ingredients you do like. However, I think this salad is perfect. It has the perfect amount of every ingredient. I made this just last week and I am already wanting to add it to the meal plan again.

This makes 4-6 dinner salads.
Source: Mel's Kitchen Cafe

For the Salad:
1 lb. of Ground Beef or Turkey
1/2 head of Iceberg Lettuce,  about 4 cups, chopped
1/2 head or Romaine Lettuce, about 4 cups, chopped
1/2 cup of Cilantro, chopped
1 cup of Cheese, cubed
1 cup of Corn
1 can of Olives, 6 oz., chopped
1 can of Black Beans, 15 oz., rinsed & drained
2 Roma Tomatoes, chopped
2 Avocados, chopped
Crushed Tortilla Chips

For the Catalina Dressing:
1/4 cup of Ketchup
1/4 cup of Sugar
1/4 cup of Red Wine Vinegar
1/4 cup of Onion, finely chopped
1/2 teaspoon of Paprika
1/4 teaspoon of Worcestershire Sauce
1/2 cup of Extra Virgin Olive Oil
Salt & Pepper

First, in a large nonstick pan, brown the meat over medium heat with a teaspoon of salt and a teaspoon of pepper. Cook until the meat is done and no pink remains. Drain the meat and place on a plate lined with paper towels to cool.

Now, in a large bowl, combine all of the ingredients for the salad. Toss to combine.

Next, blend all of the ingredients for the dressing together. Refrigerate until ready to use or use right away.

Portion the salad into bowls and drizzle with dressing and garnish with crushed tortilla chips.


Happy Cooking,
The Barbee Housewife

Monday, March 3, 2014

Jalapeño-Cilantro Chicken Salad

Lunch is a meal that I often get bored with. We eat leftovers or a sandwich, or Trader Joe's vegetable fried rice, yum! I still get tired with those simple choices. I know I could take the time out and make something amazing, but I like to save that for dinner :) This chicken salad is perfect for lunch, I made it in the beginning of the week and enjoyed it for 3 different days. 

You can adjust the spices and seasonings to add something you love or take out something you don't love, but I thought it was pretty perfect. Speaking of perfect, serving it in an avocado so you could have a spoonful of avocado and spicy chicken salad in every bite, is amazing. Take my word for it. You can easily cut his recipe in half.
Source: Daily Crave

3 Chicken Breast, Rotisserie or baked and shredded/cut*
1 Jalapeño, de-seeded and cut into pieces
4 tablespoons of Cilantro, chopped
1 Lime, juiced
1/4 of a Red Onion, diced
1/3 cup of Mayo
1/3 cup of Plain Greek Yogurt
1 tablespoon of Dijon Mustard
1 teaspoon of Cumin
Salt and Pepper
For Serving: Avocado or Bread

*I rub the chicken in olive oil, sprinkle with lots of salt and pepper and bake for 30-40 minutes at 350 until done and cut into pieces.


Combine all the ingredients in a large bowl and serve on an avocado half or on some bread for sandwiches. 


Happy Cooking,
The Barbee Housewife