pinterest to reality {hot cocoa cookies}

Ahh cookie exchanges...

rachael ray recipe on pipandebby via pinterest

Reality:TIME CONSUMING but worth it! The dough had to chill for an hour--and they should tell you to cover it--the top and sides of mine hardened and made it hard to get it into scooped out balls. Plus since you had to bake, then remove and add the marshmallows and chocolate, you had to stand around. I used a cookie scoop rather than making the balls with my hands--cocoa stains!! And I didn't grate chocolate over them, I just wanted to be done by that point.

I cook/bake because I love

And so today I spent 3 hours in my kitchen
I made this for later this week and to bring to a friend who will appreciate it

credit

and these for fun

credit

and this and this for dinner tonight

and because my husband asked a cocktail--3 parts margarita mix 1 part rum--blend with ice!

Week in Pictures

THURSDAY
During Elle's morning nap--or at least her quiet time kicking in her crib, I did this 15 minute digital scrapbooking class and made this...I think I am hooked


Thanks to inspiration from The Dating Divasabout dating your husband(if you haven't checked their site out--do it has tons of great ideas!), I planned this family picnic date complete with invite.

and some picnic pics...





WEDNESDAY
It is my amazing sister's birthday--so Elle willingly posed for some pictures!




TUESDAY
Elle and I made blueberry muffins to surprise Kevin the next morning--put this cute tag on the box, thanks to Dating Divas!


For dinner--slow cooker tamale pie courtesy of Taste of Home Magazine--only about 8 points per serving and very filling!


MONDAY
I made some shadowboxes of some of Elle's stuff I wanted to keep and display somehow. Thanks to Michael's sales this project was less than 20 bucks for both. I bought some foam I can return as I didn't use it--or I'll keep it for something else.


And for dinner--Maple Glazed Salmon from Cooking Light

And some Monday Night Football with Elle cheering on the Pack--and another win in my fantasy league



SUNDAY
I made these Cheesesteak Kabobs from Rachael Ray's Magazine--one of my husband's favorite things is Cheesesteak--surprisingly this version is only 9 points--I doubled the veggies on mine.

I made this countdown to Halloween--Thanks to a kit from How Does She

Strip Loin Steaks with "Pizza" Topping

From Everyday with Rachael Ray May Recipe

Ingredients
1/3 cup extra-virgin olive oil
4 cloves garlic, thinly sliced
2 plum tomatoes, finely chopped
Salt and pepper
One 8-inch piece baguette, chopped
6 ounces mozzarella cheese, coarsely chopped (I used reduced fat)
1/4 cup sliced fresh basil
Four 1 1/4-inch-thick boneless New York strip steaks (about 12 ounces each)( we only bought 2 that were about 12 oz each and we each only ate half of a steak)


1. In a large skillet, heat the olive oil over low heat. Add the garlic and cook until softened, about 6 minutes. Reserve 1 tablespoon of garlic oil in a small bowl. Add the tomatoes to the garlic oil in the skillet and season with salt and pepper; let cool. Add the bread, mozzarella and basil and stir until moistened.
2. Preheat the grill to medium. Brush the steaks with the reserved 1 tablespoon garlic oil and season with salt and pepper. Transfer to the grill and cook for 7 minutes. Flip, then mound the bread mixture onto each steak. Cover and cook until the topping is golden and the cheese is melted, about 10 minutes.

We do not have a grill so I used our George Foreman set at 350 degrees and it worked great. This comes in at 18 points--a little less if you use a set points of 6 for the meat and then just add the toppings--its a lot of olive oil so you could cut that I used all of it in the calculation even though a lot drips off in the cooking and a whole wheat baguette would cut it again. My husband loves this(he thinks its not eating unless there is red meat) but the points are a little high for me and for just half a steak but it was filling.

Figure Friendly Chicken Parm Sub--14 points

From Rachael Ray
Ingredients
* 3 tablespoons EVOO – Extra Virgin Olive Oil, divided
* 2 to 3 cloves garlic, smashed and peeled
* 1 packed cup dry sun-dried tomatoes
* 1 1/2 cups chicken stock
* 1 15-ounce can chopped tomatoes
* 1 cup basil, roughly chopped
* Salt and ground black pepper
* 2 cups shredded rotisserie chicken (I poached 2 chicken breasts)
* 1/2 cup Parmigiano Reggiano cheese, grated
* 4 sub rolls, split open (but not all the way through)
* 8 slices fresh mozzarella cheese (I used 4 slices of skim milk cheese)


Yields: 4 servings
Preparation

Preheat broiler.


Place a medium-size skillet over medium heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the garlic to the pan and cook gently until aromatic and light golden brown, about 2 minutes. Add the sun-dried tomatoes, stock, some salt and pepper to the pan (the stock should cover the tomatoes) and simmer until the tomatoes have plumped up and softened, about 15-20 minutes. Add the can of tomatoes to the pan then transfer the mixture to a food processor and puree. Add chopped basil, season with salt and ground black pepper and reserve warm back in the skillet.
Step

Return the sauce to the skillet and add in the rotisserie chicken. Simmer until the chicken has heated through, 2-3 minutes, then remove the pan from the heat and stir in the Parmigiano. Divide the mixture between the sub rolls and top with a slice or two of mozzarella. Pop the sandwiches under the broiler until the cheese is melted and golden brown.

Of course it is a little lighter compared to the restaurant version. The roll alone is 7 points--so if you could find a whole wheat sub roll or use something lighter it would be less points. It was very filling though and worth the points for the meal. And Kevin didn't think it was a diet food!

Red Spice Steak Fajitas--4 points

From Rachael Ray's magazine
Ingredients
8 flour tortillas ( I didn't figure these into the points--i found some Tortilla Factory tortillas which are 1 point for 2 tortillas--quite a points bargain)
2 1/2 teaspoons chili powder
1/2 teaspoon cayenne pepper
Salt and black pepper
1 1/2 pounds sirloin steak
2 tablespoons extra-virgin olive oil
2 bell peppers, cut into strips
3 bunches scallions, cut into 2-inch lengths
3 cloves garlic, finely chopped
1 cup cilantro sprigs

1. Wrap the tortillas in foil; place in the oven and heat to 300°.
2. In a small bowl, stir together the chili powder, cayenne and 1/2 teaspoon each salt and black pepper; sprinkle all over the steak. Heat a large cast-iron skillet over medium heat. Add 1 tablespoon olive oil and the steak, tent with foil and cook for 4 minutes on each side for medium-rare; transfer to a cutting board, tent with the foil and let rest for 5 minutes before thinly slicing.
3. In the same skillet, add the remaining 1 tablespoon olive oil, the bell peppers, scallions and garlic; season with salt and pepper. Cook, stirring, over medium heat until crisp-tender, about 5 minutes. Add the steak along with any juices and the cilantro and toss. Serve with the warmed tortillas.

She says makes 8--we have eaten 10 of them and still have filling left. The WW recipe builder gave me 5 points for 8 servings so I refigured for 10 servings and got 4. So I ate 1 fajitas with tortillas for 9 points. You could skinny it even more by just grilling the meat with no olive oil, but there isn't much in there. The spices make it awesome! And if you are cooking for someone like my hubby, who thinks if its not red meat he hasn't eaten, this is a perfect lean alternative.

Raspberry-Lemon Meringue Cake

Another great recipe from Rachael Ray Magazine. Definitely not low points
Ingredients
3 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup milk (I used 1%)
Finely grated peel of 2 lemons, plus 1/2 cup fresh lemon juice
2 sticks (8 ounces) unsalted butter, softened
2 1/2 cups confectioners' sugar
4 large eggs plus 3 large egg whites, at room temperature
One 11-ounce jar lemon curd
1 1/2 cups fresh raspberries


Directions
1. Preheat the oven to 350°. Butter two 9-inch round cake pans, line with parchment paper, then butter the paper. In a medium bowl, whisk together the flour, baking powder, baking soda and salt. In a small bowl, stir together the milk, lemon peel and lemon juice.
2. Using a handheld mixer, beat the butter with 2 cups confectioners' sugar on medium speed until fluffy, 2 minutes. Add the whole eggs 1 at a time, beating after each addition. With the mixer on low speed, mix in half of the flour mixture, then the milk mixture, then the remaining flour mixture.
3. Divide the batter between the prepared cake pans and bake until springy to the touch, about 25 minutes. Let cool in the pans for 10 minutes, then turn out onto a rack and let cool completely.
4. Clean the mixer. Beat the remaining 1/2 cup confectioners' sugar and the egg whites. Place over a saucepan of barely simmering water and cook, whisking, until the confectioners' sugar dissolves and the mixture is hot to the touch, 2 to 3 minutes. Remove from the heat and beat on high speed until stiff, glossy peaks form and the mixture is cool, 7 to 10 minutes.
5. Peel the paper off 1 cake layer and place bottom side down on a cake plate. Spread one-third of the lemon curd on the cake and arrange the berries on top. Drizzle the remaining curd evenly over the berries. Peel the paper off the remaining cake layer and place upside down on the filling. Top the cake with the meringue.
6. Preheat the broiler to high. Broil the cake just until the meringue peaks are golden, about 2 minutes.

Awesome dessert. The cake is like a shortbread and the mixture of lemon and raspberry is perfect. I wasn't sure my broiler was working--so my meringue got a little too brown but still tasted great.

13 points a piece(cake serves 10). So I had a piece and sent the rest to Kevin's work!

Fried Chicken RollUps

Mine did not turn out as nest--so I used Rachael's picture! Recipe from Everyday with Rachael Ray
Ingredients
2/3 cup plus 2 tablespoons vegetable oil
1 onion, chopped
5 cloves garlic, finely chopped
3 cups shredded store-bought rotisserie chicken meat
Salt and pepper
1 1/2 cups shredded monterey jack cheese (about 6 ounces)
12 small corn tortillas

Directions
1. In a large skillet, heat 2 tablespoons oil over medium heat. Add the onion and garlic and cook, stirring, until softened, about 6 minutes. Add the chicken, 1 teaspoon salt and 1/4 teaspoon pepper and cook, stirring, until heated through. Transfer to a bowl and stir in the cheese. Wipe out the skillet.
2. In the same skillet, warm the tortillas over low heat to soften, about 15 seconds on each side. Place on a work surface, then spoon 1/4 cup chicken mixture down the center of each. Roll up the tortillas.
3. In the same skillet, heat the remaining 2/3 cup oil over medium-high heat. Working in batches, add the chicken rollups seam side down and cook, turning once, until golden, about 2 minutes; drain on paper towels.

These are 5 points a rollup(this is with using all the oil--even though they don't absorb the whole 2/3 cup I put it into my recipe builder that way). I usually order chicken flautas when we go out for mexican food(and they are usually 7 points a piece).
To make it lighter you could remove the cheese or use less oil.
We ate 3 at a time so I had to budget for a 15 point dinner.

Turkey Meatballs in Paprika Tomato Sauce

Another great recipe from Everyday with Rachael Ray!
Ingredients
3 tablespoons extra virgin olive oil
2 onions, finely chopped
2 ribs celery, finely chopped
2 cloves garlic, finely chopped
One 14.5-ounce can diced fire-roasted tomatoes
One 12-ounce jar roasted red peppers, drained
2 tablespoons paprika
Salt and pepper
1/2 cup unseasoned breadcrumbs
1 egg, beaten
1 1/2 pounds ground dark meat turkey (I just used Jennie O/Turkey Store ground turkey)

Directions:
1. In a large skillet, heat the olive oil over medium heat. Add the onions, celery and garlic and cook, stirring often, until softened, 7 minutes. Transfer 1 1/3 cups of the onion mixture to a large bowl; let cool. Reserve the skillet.
2. Using a food processor, puree the tomatoes and roasted peppers. Add the puree to the skillet and bring to a boil over medium heat. Stir in the paprika and season with salt and pepper; transfer to a large slow cooker, cover and set to low temperature.
3. Whisk the breadcrumbs, egg, 1/2 teaspoon salt and 1/4 teaspoon pepper into the remaining onion mixture. Mix in the turkey. Form 1 1/2-inch meatballs. Add the meatballs to the slow cooker. Cover and cook on low heat for 6 hours.

I made this with whole wheat pasta tossed with a tbsp of olive oil and 1/2 tsp of red pepper flakes. Kevin loved this--took it to work for almost a week.

It is 7 points for 5 meatballs and then 3 points for 2/3 cup of pasta for a very filling dinner!

Baked Potato Soup

Recipe: From this month's issue of Everyday with Rachael Ray. YUM-MO so good, and with a few substitutions pretty light!
INGREDIENTS
2 large baking potatoes—peeled, halved lengthwise and thinly sliced crosswise
3 cups milk (*I used 1%)
Salt and pepper
1/2 head cauliflower, cored and chopped
1 bunch scallions, white and green portions thinly sliced separately
4 slices bacon
1 cup shredded cheddar cheese (about 2 ounces)(*I used 2% light cheese)
1/4 cup sour cream (*I used light sour cream)
DIRECTIONS
1. In a large saucepan, combine the potatoes, 2 cups milk and 1 teaspoon salt. Cover and bring to a boil over medium-high heat. Lower the heat to medium-low, add the cauliflower and scallion whites, cover and simmer until tender, 10 to 15 minutes. Add the remaining 1 cup milk, then puree the soup. Season with salt and pepper.
2. Microwave the bacon at high power until crisp, 3 to 4 minutes; crumble. Divide the soup among 4 bowls and top with the shredded cheese, sour cream, crumbled bacon and scallion greens.

It says makes 4 servings, I think we will get 6 out of ours. If 4 servings with my substitutions it is 7 points per serving, if 6 servings with substitutions it is 4.5 points per serving. And its a filling food with the potatoes and cauliflower!

Tilapia with Roasted Corn

From last month's Everyday with Rachael Ray.
1/4 cup mayonnaise
2 tsp chili powder
salt
4 tilapia fillets(about a pound)
1 1/2 cups frozen corn, thawed
1 lime, cut in 4 wedges(I skipped these)

1. Preheat the broiler. In a small bowl, combine the mayonnaise, chili powder, and 1/4 tsp salt. Grease the bottom of a 9 inch square baking dish with 1 tsp of the mayo mixture. Place the tilapia fillets in the baking dish and coat with the remaining mayo mixture. Top with the corn.
2. Broil until corn is lightly browned and the fish is cooked through, about 10 minutes. Serve with the lime wedges.

This was a great quick meal(Although I think our broiler isn't working so I cooked it at 500 for about 10 minutes after I discovered a barely cooked dish under the broiler). Plus this is only 4 points!!!

Meat Sauce

This was an all afternoon adventure--perfect for SuperBowl Sunday. Picture from Rachael Ray Magazine

Ingredients
1/4 cup extra-virgin olive oil
1/4 cup chopped pancetta
1 onion, finely chopped
1 carrot, finely chopped
2 ribs celery, finely chopped
1 clove garlic, finely chopped
2 pounds ground beef
1/2 cup dry red wine
One 28-ounce can tomato puree
Salt and pepper


1. In a large, heavy pot, heat the olive oil over medium-low heat. Add the pancetta and cook until the fat is rendered, about 5 minutes. Increase the heat to medium, add the onion, carrot and celery and cook, stirring occasionally, until softened, about 8 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Increase the heat to medium-high, add the beef and cook, breaking it up, until no longer pink, about 8 minutes. Stir in the wine and cook until the liquid is cooked off, about 5 minutes.
2. Stir in the tomato puree and 1 cup water; season with salt and bring to a simmer. Partially cover and cook over low heat, stirring occasionally for the last 30 minutes, until thickened, about 2 hours. Season with salt and pepper

Inside Out Pizza Rolls

This is actually a big pizza roll--serves about 6!
Ingredients

1 cup lukewarm water
1 1/4 teaspoons active dry yeast
2 1/2 cups flour
1 teaspoon salt
Extra-virgin olive oil, for greasing
2 cups Meat Sauce(see Meat Sauce Post)
1/2 pound mozzarella cheese, cut into ½-inch cubes
1 large egg, lightly beaten



1. Using a standing mixer fitted with the hook attachment, combine the lukewarm water and yeast; let stand for 5 minutes. Add the flour and salt and mix on medium speed until the dough is smooth and wraps around the hook, about 5 minutes. Grease a large bowl with olive oil, transfer the dough to the bowl and let rise, covered, for 1 1/2 hours.
2. Preheat the oven to 375°. In a medium skillet, cook the meat sauce over medium heat, stirring, until reduced to 1 1/2 cups, about 10 minutes; let cool.
3. Punch down the risen dough and transfer to a lightly floured work surface. Using a rolling pin, roll out to a 12-by-16-inch rectangle. Scatter the cheese on top, leaving a 1 1/2-inch border. Spoon the meat sauce over the cheese. Brush the border with some of the beaten egg and roll the dough up loosely, beginning at the short end. Transfer to a parchment-paper-lined baking sheet, brush with more egg and cut 3 vents on top. Bake until golden-brown, about 40 minutes.

I had a lot of trouble getting the dough to rise--not sure what was going on--so I actually made 2 batches(one with whole wheat flour and one with white flour--the white one rose a little better). It was quite tasty and I calculate it at 8 points per serving.

Cheeseburger Macaroni and Cheese

Saw this on Rachael Ray's talkshow. Kevin and I enjoyed it on a rainy gray Saturday afternoon!
Ingredients
1 pound cavatappi pasta (I used whole wheat elbows--high fiber=lower points)
1 pound ground sirloin (I used lean ground turkey)
1 tablespoon (about a palmful) grill seasoning
1/4 cup ketchup
1/4 cup yellow mustard
3 tablespoons EVOO - Extra Virgin Olive Oil, divided
2 tablespoons butter
1 medium red onion, chopped Salt and ground black pepper
2 tablespoons flour
2 cups milk (I used 1 coup milk and 1 cup chicken stock)
1 1/4 cups grated yellow cheddar cheese, divided
1 1/4 cups grated Swiss cheese, divided
3 small tomatoes, seeded and chopped
1 deli-style pickle, chopped
Yields: 4 to 6 servings (Approximately 8 points per serving with the substitutions I made)

Preheat oven to 400.
Place a large pot of salted water over high heat and bring to a boil. Add pasta to boiling water and cook just shy of al dente, according to package directions. Drain the cooked pasta and reserve.

In a medium-size mixing bowl, combine the ground sirloin with the grill seasoning, ketchup and yellow mustard. Grab about a tablespoon of meat in your hand and roll it into a small ball. Place the mini meatballs onto a baking sheet, drizzle with 2 tablespoons of EVOO and bake until cooked through, about 15 minutes. Turn off the oven and turn on the broiler.

While the mini meatballs are in the oven, heat a large saucepot over medium-high heat with 1 turn of the pan of EVOO, about 1 tablespoon, and the butter. Cook the red onion with some salt and pepper until softened, about 5 minutes. Sprinkle flour over top and cook for about 1 minute. Whisk in the milk, season with salt and pepper, and cook until thickened, about 5 minutes.

Remove sauce from heat and whisk in 1 cup of each cheese. Add the drained pasta to the cheese sauce along with the baked meatballs and toss to combine. Pour everything out into a casserole dish and sprinkle with the remaining cheddar and Swiss cheeses.

If serving immediately, toss the mac under the broiler until the top is golden brown and bubbly. Top with the chopped tomatoes and pickles, and serve.

Mediterranean Fish Tacos=YUM-MO!!

After seeing this episode of Rachael Ray, Kevin turned to me and asked, "Can you make those?" So tonight we did!
* 3 lemons, zested and juiced
* 2 sprigs fresh oregano, leaves finely chopped
* A handful flat-leaf parsley, finely chopped
* 3 cloves garlic, grated or minced
* 1/4 cup extra-virgin olive oil
* 2 pounds halibut or mahi mahi
* Salt and pepper
* 12 (5 to 6-inch) flour tortillas {I used La Tortilla Factory Low Carb High Fiber Whole Wheat Tortillas--which are actually 0 points for 1 tortilla!!)
* 1 heart romaine, chopped [we used a bad of Romaine salad}
* 1/2 red onion, thinly sliced
* 8 pepperoncini peppers {we didn't buy any so we skipped these}
* 2 roasted red peppers, patted dry
* 1 cup Greek yogurt
* 1/2 teaspoon ground cumin
* 1/4 cucumber, peeled and grated

Directions:
Heat grill pan over medium high heat or preheat outdoor grill.

Combine the juice and zest of 2 lemons, oregano, parsley, 2 cloves garlic, olive oil and add fish, turn to coat and season with salt and pepper.

Wrap tortillas in foil and place in warm oven or directly on grill to soften and warm through.

Shred romaine lettuce and combine with sliced onions.

Slice hot peppers and reserve.

Combine red peppers and yogurt in food processor. Add cumin, 1 clove garlic, zest and juice of remaining1 lemon, cucumber and process until smooth, transfer to a bowl.

Grill fish 6 to 7 minutes until firm and cooked through then cut into cubes.

Serve fish to wrap in soft tortillas with lettuce, onions, hot peppers and sauce.

Great dinner-- for 1 taco made with the Whole Wheat Tortillas it is only 3 points! Of course I didn't eat just one so I recorded a 10 point meal for 3 tacos--not bad for a dinner!! And before Kevin was finished he informed me I could make this again!!

Grilled Garlic Skirt Steak with Bread Salad

A quick and easy dinner from Rachael Ray Magazine
3 cloves garlic, smashed
1/4 cup plus 2 TBSP EVOO
salt and pepper
1/4 tsp cayenne pepper
3 large tomatoes, cored(I also added a red bell pepper0
2 pds skirt steak
2 kaiser rolls, split(we used a half loaf of whole wheat french bread)
1/2 tsp rosemary leaves, chopped

1. Preheat grill to medium high(we used our George Foreman). In a small bowl mix together the garlic, EVOO, 3/4 tsp salt, 1/4 pepper, and cayenne.
2. Brush tomatoes with the oil and grill until charred about 12 minutes.
3. Meanwhile brush the steak and rolls with the garlic oil. Grill the rolls, turning occasionally about 2 minutes; grill the steak, turning once, about 4 minutes total for medium rare. Let the meat rest for 5 minutes and then thinly slice.
4. Coarsely chop the rolls and tomatoes and toss in a medium bowl; add the rosemary and season with salt and pepper. divide the steak slices among 4 plates and top with the bread salad.
I am estimating 6-8 points per serving based on how much steak and bread you eat.

Rachael Ray's Mom's Spaghetti!

So I used almost every dish in my kitchen--well a slight exaggeration--3 different pots, 2 baking sheets, a variety of spoons and other utensils, and our food processor--and quite a mess when my sauce boiled over! But it was so worth it, I have been looking for a good homemade spaghetti sauce and I might have found it. The recipes are a little long so I put links. And sorry no pictures--it was a frenzied food preparation and way too good to stop and take pictures!
Spaghetti all'Elsa
Roasted Sausages, Peppers and cheesy Bread with Black Pepper

Sort a Soba Noodle Bowl

No pictures, but it was so good!!
Ingredients:
1 pound whole wheat spaghetti or soba noodles
Salt and freshly ground black pepper
2 tablespoons canola oil, divided
1 package medium sized shrimp, tails off and de-veined (we made ours with steak)
1 bunch of scallions, cut into 3 inch pieces
2 handfuls (about 1/2 pound) of string beans, cut lengthwise into strips
1 red bell pepper, cut into strips
1 green bell pepper, cut into strips
3 cloves garlic, chopped
1/2 jar (about 1/3 to 1/2 cup) orange marmalade
1/4 cup tamari
1 tablespoon chili oil
1/4 cup chicken stock (if needed)
1 palmful sesame seeds and/or slivered almonds
Yields: 6-8 servings
Preparation
1. Place a large pot of salted water over high heat and bring to a boil. Once boiling, add the noodles and cook according to the package directions to al dente.
2. Toast sesame seeds and/or almonds in a skillet over medium-high heat. You can tell they're done when you can smell them!
3. While the noodles are cooking, heat the marmalade, tamari, chili oil and a pinch of freshly ground black pepper in a small saucepot over low heat. Stir to combine.
4. Place a large skillet over medium-high to high heat and add 1 tablespoon canola oil, about once around the pan. Once the oil starts to ripple, add the shrimp to the pain and cook, about 1 minute on each side. Once the shrimp start to turn pink add the veggies to the pain and cook until the shrimp are cooked through and the veggies are tender, about 3-4 minutes.
5. Drain the noodles and add them to the skillet with the veggies. Pour the tamari/marmalade mixture into the skillet and give it a good toss to make sure everything's nice and coated with the sauce. If you need more moisture to coat the noodles, add a little chicken stock.
6. Plate the noodles onto dishes and garnish with toasted sesame seeds and/or almonds.

I estimate this to be about 4 points for a serving.

Surf and Turf Tacos

A big hit here in the Junction!
One thing I miss about southern California is the great fish tacos at Rubio's, Snapper Jacks, Fresh Catch or any number of little seafood places near my parent's home. This recipe captured that taste so well. It's from Rachael Ray's Magazine--love her!!
You will need:
1 small head cabbage(we used cole slaw mix)
Juice of 6 limes (about 1/2 cup)
2 cups sour cream
16 6 inch tortillas
1 TBSP garlic powder
1 TBSP paprika
1 TBSP ground cumin
1 TSP chili powder
salt
pepper
vegetable oil
1 pound skirt steak, cut crosswise into 1/2 inch strips
1 pound red snapper fillets, cut crosswise into 1/2 inch strips(we used orange roughy)
store-bought guacamole
store-bought salsa

1. In a large bowl mix the cabbage with 1/2 the lime juice. In a small bowl whisk the sour cream and the remaining lime juice--cover and refrigerate.
2. Preheat the over to 250 degrees. Spread the tortillas out on cookie sheets, cover with foil, and warm in the over for 10 minutes.
3. In a large bowl, mix together garlic powder, paprika, cumin, chili powder, and 2 TBSP salt. Add the steak, tossing to coat.
4. In large skillet, heat 1/4 cup vegetable oil over medium heat until rippling. Add the steak and cook, turning occasionally, until browned. Transfer to a plate. Add 2 TBSP oil to skillet. Season the fish lightly with salt and pepper. Cook, turning once, until golden.
5. Spread guacamole on tortillas, top with cabbage, then the meat and fish. Serve with salsa, lime-sour cream, and guacamole.

Definitely on the make again list

Flatbread Sandwiches

My result.









Magazine Picture that tempted us.









Rachael ray's magazine had this recipe in the No Recipe Zone and we decided to try it. Well I am not sure what I did wrong but I couldn't get my pizza dough to flatten out to make a flatbread they puffed up so we ate them as mini-calzones. Quite tasty and worth a try.
Here is what I did:
1. Took a can of pizza dough and divided it into 4 parts. Put them on a cookie sheet drizzled with oil. Flattened them as much as we could and then layered cheese, diced jalapeno, and corn kernels on them--sealed them up and sprinkled them with paprika.
2. Put some sausages onto our George Foreman to grill.
3. Put the pizza dough into the oven to bake(following directions on the package.
--In the recipe she puts them on a grill but we live in an apartment so no grill for us. They are supposed to turn out as flatbreads that you then wrap around sliced sausage, portobello mushrooms, and tomatoes and serve with a yogurt sauce. Kevin doesn't like tomatoes and I don't like mushrooms so we didn't even follow that part.
Here is the link to the whole recipe. Grilled Corn and Sausage Flatbread Sandwiches. Next time I will put the sausage inside and just make mini calzones!