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Mahi Mahi Soft Tacos

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If I made it….it’s easy.

 

Mahi mahi soft tacos are a favorite at our house. Quick easy and minimal ingredients.  Boo thinks she’s eating chicken. I buy most of the ingredients ready made….and fresh (homemade-style) buttermilk ranch at our local Fresh & Easy.  I buy the fish frozen at Costco or Fresh and Easy because it thaws in less than 10 minutes in a sink of cold water.

Ingredients:
Fresh or thawed mahi mahi
Shredded cheese
Corn tortillas
Mixed greens
Roasted salsa (any brand)
Ranch dressing (preferably homemade)
Salt/Pepper
Seafood seasoning

 

 

Step 1: Preheat your oven to 400 degrees. Lay out a large piece of foil onto a shallow baking dish and lay the fish in the middle. Drizzle with olive oil and season with salt, pepper and seafood seasoning:

(more after the jump)

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The Yummiest Squash Casserole Ever

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Happy Thanksgiving! There is so much to be thankful for!

Growing up we ate weekly with my grandparents at Barclay’s cafeteria at Southpark Mall in Charlotte, NC. I would order 2 plates of squash casserole and pinto beans for my lunch (I know, I have weird eating habits). They closed down about 10 years ago….but the demand for their squash casserole recipe was so great that it was published in the Charlotte Observer! I don’t think this is the exact recipe anymore because I’ve made it a bigger batch….but every bite gets eaten every year….you’ll LOVE it:

(I haven’t made it yet today so I had to borrow a photo from a similar recipe at The South in My Mouth)

Barclay’s Cafeteria Squash Casserole

4 pounds of yellow squash, sliced
1 white onion, chopped
16 oz (16 slices) of american processed cheese (i.e. Kraft Singles)
1/2 cup butter
1/2 cup flour
2 tsp of sugar (I use 2 packets of Splenda)
4 eggs, beaten
2 cups of milk
1 tsp salt and a dash of pepper
Panko bread crumbs or Ritz Crackers for the topping

Directions:
Fill a large pot with water and boil the squash and onion until they are tender. Drain pot and mash.
Quickly, while the squash and onion are still hot, add the cheese slices and butter and stir until melted.
Add flour, sugar/Splenda, salt and pepper and stir well.
Add eggs and mix well.
Add milk and mix well.
Pour mixture into a large casserole dish.
Bake at 350 degrees for an hour until the middle is firm.
Mix panko bread crumbs or crushed Ritz crackers with a teaspoon of butter and sprinkle across the top of the casserole….put under the oven broiler for a few minutes to brown!

Serves about 15-20 people….or just me for about 3 days 🙂

Super Yummy Chicken Fried Rice

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Super Yummy Chicken Fried Rice via lilblueboo.com
I love my wok. Here is a recipe for chicken fried rice that I prepare at least once a week using it. The fried rice is always a huge hit with guests and is an easy one-dish dinner. We prefer it to our favorite Chinese restaurant now, especially since I use organic vegetables. The secret to great fried rice is to use white rice that has been in the refrigerator a few days. or frozen rice from Trader Joe’s!

Super Yummy Chicken Fried Rice Recipe via lilblueboo.com

 

Ingredients:
2 large eggs
Salt and freshly ground pepper
Vegetable oil
2-3 boneless, skinless chicken breasts, cut into small bite size pieces
1 teaspoon sesame oil
1 large white onion, chopped in small pieces
2 teaspoons minced garlic (I use the kind in the jar that you keep in the fridge)
4 cups cold, cooked rice (best if 2-3 days refrigerated)
1 cup fresh broccoli florets
1/2 cup frozen peas
1/2 cup small julienned or chopped carrot pieces
4 tablespoons soy sauce

 

Beat eggs with salt and pepper to taste. Heat very little oil in a frying pan and scramble the eggs. Turn on to a plate to cool and cut into smaller pieces. Set aside.
In a medium bowl, toss chicken strips with the sesame oil and some salt and pepper to taste. Heat 3 tablespoons vegetable oil over high heat in large frying pan or wok and stir-fry the chicken pieces until lightly golden, about 2 to 3 minutes.
Add the onion and garlic and stir-fry for 1 to 2 minutes or until onion has softened (starting to look clear).
Add the broccoli and carrot and stir-fry for 3-4 minutes until tender.
Add the frozen peas and fold through gently. Stir-fry for 1-2 minutes until heated.
Add 2 tablespoons more vegetable oil and when hot, stir in the cooked rice, tossing with soy sauce and mix evenly. Keeping mixing until very hot.
Remove from heat and stir in cooked egg.

 

Makes 4 to 6 servings.

 

Random tip: Did you know you aren’t supposed to use metal utensils or soap on your wok? You keep it “seasoned” by only using water and scrub brush to clean. I didn’t know this with my old wok and ruined it!
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