Fish Tacos

I really love the cabbage part of this dish.  It gives the taco a great crunch.  The fish is seasoned well and the creamy sauce adds a little bit of spice.  This was my first time using corn tortillas.  I don't usually like them, but found the white corn ones I bought were delicious.  You could use regular flour or whole tortillas if you want. 

Fish Tacos from The America's Test Kitchen Healthy Family Cookbook

4 cups shredded cabbage

5 tbsp. chopped fresh cilantro

3 scallions, chopped fine

2 tbsp. cider vinegar

4 tsp. canola oil

kosher salt and pepper

3/4 cup light mayo (You could use fat free Greek Yogurt to make it healthier.)

1 tbsp. fresh lime juice

1-2 minced canned chipolte in adobo (depending on how spicy you want it)

1 minced garlic clove
2 tsp. chili powder
1/2 tsp. coriander
1/4 tsp. ground cumin
3 (6 oz) skinless mahi-mahi fillets (or halibut)
1 avocado, diced
corn tortillas

In a large bowl, mix the cabbage, 1/4 cup cilantro, scallions, vinegar, 1 tsp. of the oil, and 1/4 tsp. of salt.

In a separate smaller bowl, combine the chili powder, coriander, cumin, 1/8 tsp. salt, and 1/8 tsp. pepper.  Pat fish dry with paper towels and brush with 1 tbsp. oil.  Rub evenly with the spice mixture.

Grill (or sautee in a pan) fish on both sides, until it is opaque and flakes apart easily.  Grill tortillas until lightly charred on both sides, about 30 seconds. 

Cut fish to desired size pieces.  Spread each tortilla with the mayonnaise sauce, top with avacodo and cabbage slaw. 

****The following nutritional facts do not include the avocado, since I added that to the original recipe.
Per serving (3 tacos):  Cal 540   Fat 20g   Sat Fat 2g   Chol 130mg   Carb 52g   Protein 36g   Fiber 6g   Sodium 900 mg

Garlic Oven-Fried Chicken

I never buy any chicken with bones in it.  For some reason I always just use chicken breasts because they seem easier.  You see, I don't really like to touch the chicken so I don't want to messing around with skin or anything like that.  The original recipe calls for the skin to be left on.  In an effort to save calories and fat, I (rather Marc) took the skin off half of the chicken legs.  I took a bite of both and honestly couldn't taste the difference. 

This chicken is delicious...if you like garlic!  It has a strong garlic flavor, which you can modify to suit your own tastes.  I love how it gives the appearance and taste of being fried, when it is really baked.  It is a good special occasion dish, since it does take a little bit of effort.  But, it is worth it!

Garlic Oven-Fried Chicken adapted from Williams Sonoma Bride & Groom Cookbook

1 head of garlic

6-8 chicken drumsticks

kosher salt and pepper

1 tbsp. chopped fresh parsley (oregano or thyme would work too)

1 tbsp. chopped fresh rosemary

1 1/2 cups of Italian bread crumbs

1 cup flour

3 eggs

1 tbsp. water

5 tbsp. butter

Preheat the oven to 350. 

Peel the garlic cloves and slice lengthwise into very thin slivers.  You will need at least four per drumstick and a few extra.  Season chicken with salt and pepper.  Cut 4 small slits into each piece with a paring knife.  Insert 4 slivers of garlic into each piece of chicken.

Mix gerbs and breadcrumbs together in a large bowl.  Put the flour in a separate bowl or shallow pan.  In a third bowl, beat the eggs with 1 tbsp. water.

Dredge each piece of chicken in the flour, shaking of excess, coat in the egg mixture, and then dredge in the bread crumbs.

Meanwhile, melt 5 tbsp. of butter in a large glass baking dish by placing it in the preheated oven for a few minutes, being careful not to burn the butter.

When the butter has melted, place each chicken piece in the pan, arranging to fit together tightly.  Tuck any leftover garlic between the chicken.

Bake for 45 minutes and then turn chicken carefully.  Continue baking for about another 35 minutes, until chicken is brown and crisp. 



Baked Macaroni and Cheese

This is my favorite baked macaroni and cheese recipe.  I was always searching for one that remained creamy after baking, without getting dried out.  This one fits the bill and is pretty easy.  The original recipe calls for diced mozzarella to be added.  I've made it this way and it was delicious.  One time I had gouda in my fridge and used that.  It was even better.  Really, you can use any cheese you have.

Baked Macaroni & Cheese from The Illustrated Kitchen Bible

1 1b. of elbow macaroni

6 tbsp. butter

1 cup of Italian bread crumbs

1/4 cup flour

1 tsp. dry mustard

pinch of ground nutmeg

1 3/4 cup 2% milk, warmed

2 cups shredded sharp Cheddar cheese

1/2 cup mozzarella or gouda cheese, diced

1/2 cup grated Parmesan or Pecorino Romano cheese

Preheat oven to 400.

Boil a large pot of lightly salted water.  Cook the macaroni for 2 minutes less than the package instructions.  Drain and set aside.

Melt 2 tbsp. butter and add to the breadcrumbs.  Stir together and set aside. 

Melt 4 tbsp. butter in a large saucepan over medium heat.  Whisk in the flour and cook for 30 seconds.  Stir in the mustard and nutmeg.  Remove the pan from heat and slowly whisk in the warm milk.  Return the pan to the heat and simmer, whisking almost continuously.  Cook for 3 minutes.  Remove from heat and stir in Cheddar Cheese.  Stir in the macaroni and diced cheese.  Transfer to a 9x13 baking dish coated with cooking spray. 

Mix the breadcrimbs and grated Parmesan cheese together.  Sprinkle on top of the macaroni, spreading evenly.  Lightly spray the top with cooking spray.

Bake for 25 minutes, or until heated through and the top is golden brown.  

****To make Buffalo Chicken Casserole:  Mix in 2 large chicken breasts, cooked and diced and 1/3 cup hot sauce, such as Frank's Red Hot