Ginger and Cilantro baked Tilapia

I am not a fish fan and I LOVE this meal!! My kids ate it up and my hubs keeps asking for it again!

INGREDIENTS:

• 2 Tilapia Fillets
• Salt & Pepper
  
• 1 jalapeno pepper (remove seeds)
  
• 3 garlic cloves
• 1 T. Ginger root (grated)
• 2 T. Soy sauce
• 1/4 c. white wine (I used apple juice or you can use chicken broth instead)
• 1 t. sesame oil
• 1/3 c. cilantro

• Garnish: chopped green onion and cilantro.

DIRECTIONS:

1. Dry the fish and season with salt and pepper. Place the fish in a greased glass dish.
2. Chop up the jalapeno, garlic and grate the ginger. Put in the blender or food processor until well blended. Pour over the fish and rub in a bit.
3. Bake @ 475* for 8 minutes. *I like my fish extra done, so I cooked it for around 15 minutes.
   
4. Serve over white or brown rice. Garnish with chopped green onions and cilantro.

*I used this recipe for 5 fillets and the fish was plenty flavorful. Gonna have to make this one again real soon! Deeeelish!!

Recipe from The Kitchen.

World's Best Peanut Butter Chocolate Chip Cookies

It's true!! These really are the BEST! Recipe from The Idea Room.

INGREDIENTS:

• 1/2 c. butter, softened
  
• 1/2 c. Peanut Butter
• 1/2 c. sugar
• 1/2 c. Brown sugar
• 1/2 t. baking soda
• 1/2 t. baking powder
• 1 egg
• 1/2 t. vanilla
• 1 1/4 c. flour
• 1/2-1 T. milk
  
• 1/2 - 1 c. Semi-sweet Chocolate chips

DIRECTIONS: Add all to the mixer from top of list to bottom!

1. Mix the butter and peanut butter.
2. Cream in the sugars, baking soda and baking powder.
   
3. Beat in the egg and vanilla.
4. Add the flour in slowly until combined.
5. Stir in the milk in the end to make the dough moist and creamy.
   
6. Fold in the chocolate chips.
   
7. Chill dough in the fridge for 1 hour.
8. Spoon dough onto a greased cookie sheet. Bake at 375* for 7-9 minutes.

* Seriously SO GOOD. I have made these frozen as well. Just form the dough into balls and place on a cookie sheet. Once they are frozen you can put them in a zip lock bag. When ready to bake just bake them for a few minutes longer then the regular bake time. I baked them frozen for 11 minutes in my oven.

ENJOY :)

Grandma's Potato Salad

My Grandma makes the best potato salad ever. She doesn't measure anything, but it all comes together perfectly. Love that!

INGREDIENTS:

• Potatoes
• Eggs
• Mayo
• Mustard
• Pickle Juice
• Dill Pickles
• Green Onions
  
• Salt & Pepper
• Milk

DIRECTIONS:

1. No need to peel and dice the potatoes just scrub the potatoes and put them in a pot of water. Boil until tender. Takes awhile to cook through, but I've done both ways and I like this way best! When they are done just put them in a sink of cold water and the skin will pretty much fall off. *You can throw the eggs in the pot with the boiled potatoes for the last 15 minutes or just boil them separately.
   
2. Once they have cooled for a bit then chop up the potatoes and put them in a large bowl. Pour in some milk. (I did like a cup or 2 of milk)
   
3. Combine in a separate bowl the Mayo(1-2 c.), Mustard, Pickle juice and Salt & Pepper to taste. Add to the potatoes (depending on the size of the salad add more or less) and stir until combined. Some of the potatoes will mash and that's just fine! The potato chunks and mash together is good. :)
   
4. Chop up the Eggs, Pickles and green onions. Gently fold into the potato mixture.
5. Top with a few sliced eggs. Sprinkle with paprika and it's ready to serve!
   

Buffalo Chicken Tacos

Got this one from Pinterest! Recipe found HERE. Sorry not a pretty picture, but it tasted good! A bit spicy!! BUT GOOD! I will make it again. :)

INGREDIENTS: Serves 2

• 2 chicken breasts, cubed
• salt & pepper
• 2 T. corn starch
• 1/4 c. flour
  
• 1/2 t. garlic powder
• pinch of cayenne pepper
• 3 T. olive oil
• 1/4 c. buffalo wing sauce (I used Frank’s Buffalo Wing)
• 4-6 (4 inch) tortillas

for toppings: shredded cheddar cheese, crumbled gorgonzola, avocado, shredded lettuce, green onions, cilantro, ranch dressing.

DIRECTIONS:

1. Combine the cornstarch, flour, garlic powder and cayenne pepper.
2. Season the chicken pieces with salt and pepper. Then dip the chicken in the flour mixture to coat.
   
3. Heat oil in the skillet and brown the chicken for 3-4 minutes each side until done.
   
4. Toss the chicken in a bowl of the 1/4 c. wing sauce.
   
5. Serve on tortillas with toppings.
   

*I used the creamy tomatillo dressing I had leftover in the fridge, which is SO tasty, but ranch would have been good to cool off the chicken or maybe a bit of sour cream. I didn't have crumbled gorgonzola, but I'm sure it's good with it!

Frog Eye Salad

Frog eyes. yum.
I can't take credit for this beautiful salad. My sister in law Mindy made it. I just had to swipe some after dinner to take home. :) It's so good! I've made it a couple times before when the WHOLE family gets together and I believe this is the recipe I used....

INGREDIENTS:

• 1 c. sugar
• 2 T. flour
• 1/2 t. salt
• 1 3/4 c. unsweetened pineapple juice
• 2 eggs, beaten
• 1 T. lemon juice
• 3 quarts water
• 1 (16 oz) box Acini Di Pepe pasta
• 3 (11oz) cans mandarin oranges, drained
• 2 (20 oz) cans pineapple tidbits, drained
• 1 (20 oz) can crushed pineapple, drained
• 1 (8 oz) container frozen whipped topping, thawed
• 1 c. miniature marshmallows (colored)
• Bananas (optional)
  

DIRECTIONS:

1. In a sauce pan, combine sugar, flour, salt, pineapple juice and eggs. Stir and cook over medium heat until thickened. Remove from heat; add lemon juice and cool to room temperature.
2. Bring water to a boil and cook pasta until al dente. Rinse under cold water and drain.
3. In a large bowl, combine pasta with all other ingredients, except the marshmallows. Mix well and refrigerate to chill. Before serving add marshmallows.
   

Bacon-wrapped Chicken

My kids LOVE this chicken! I got the recipe from my cousin Jamie.

INGREDIENTS:

• 4-6 Chicken breasts
  
• Bacon (I used turkey bacon)
  
• 1 tub of Chive and Onion Cream Cheese
• 1 T. Melted Butter

DIRECTIONS:

1. Flatten out Chicken into 1/2 inch thickness. You can cut the breast in half to thin it or just pound it out between wax paper.
   
2. Spread a few Tablespoons of cream cheese onto each chicken. Dot it with butter. Roll the chicken and wrap with 2-3 bacon strips. Secure with toothpicks.
   
3. Place seam side down in a greased 9x13 pan. Bake at 400* for around 30-35 minutes. Then turn on the broil to crisp the bacon. Broil the top and bottom side for about 5 minutes each.
   
4. Be sure there is no pink and the chicken is cooked through before eating. OH and don't eat the toothpicks. ;)
   

Cafe Rio Style Salad

LOVE Cafe Rio. I would eat there every day if I could! Here's my compilation of "cafe rio" recipes. Not the same, but SO good.

THE SHREDDED CHICKEN

Super easy and tasty.

INGREDIENTS:

• 3 Chicken Breasts
• 1 Can Green Chile Enchilada Sauce
• 1 C Chicken Broth
• 1 T Cumin
• 1/2 Onion, big slices
  
• 3 Cloves of Garlic, Minced
• 1/2 of a Lime Juice
• Chopped Fresh Cilantro to taste

DIRECTIONS: Add all to the crock pot. Place big onion slices on top for flavor. Cook on low for 4 hours. REMOVE THE ONION. Shred the chicken and cook for another hour.

AND here is an Easy "Cafe Rio" SWEET PORK RECIPE....

INGREDIENTS:

• 3 lb Pork loin roast
• 2 (8 oz) cans tomato sauce
• 2 (8 oz) cans El Pato Jalapeno Salsa
• 1 c. Brown Sugar

DIRECTIONS:

1. Cook meat in crock pot with 1/4 c. water for 5 hours on high. DRAIN the juice, shred meat and remove fat.
   
2. Place meat back in crock pot. Add the sauce, salsa and brown sugar. Another 1/4 c. water. Sprinkle on salt, pepper and garlic to taste. Cook for 1-2 hours on high.
   

CILANTRO LIME RICE

INGREDIENTS:

• 1 c. Rice, uncooked
• 2 c. chicken broth

*Bring to a boil.

• 2 cloves garlic
• handful cilantro
• 1/2 can green chilies
• 1/4 onion
• 1-2 T. Lime juice

*Puree in a food processor, chopper or blender. Add to the rice that has just come to a boil. Cover pot and simmer for around 15 minutes or until water is absorbed. Take of heat and steam with lid on for additional 2 minutes. Fluff with fork before serving.

BLACK BEANS

INGREDIENTS:

• 2 T. oil
• 2 garlic cloves
• 1 t. cumin

*cook in a small pot over medium heat until you smell it. Just 1-2 minutes.

• 1 can black beans, rinsed and drained
• 1-2 (8 oz) cans tomato sauce
• 1/2 t. salt

*Add into the pot and heat through.

• 2 T. Cilantro *Add in before serving.

CREAMY TOMATILLO DRESSING
(the best part!)

INGREDIENTS:

• 1 (.4 oz) Pkg. Ranch Buttermilk Dressing
• 1/2 c. buttermilk OR Milk with a splash of vinegar or lemon juice will do fine!
• 1 c. mayo
• 2-3 tomatillos
• 1/2 bunch cilantro
• 1 clove garlic
• 1 jalapeno (remove some seeds for less spice)
• Juice of 1 lime

*Blend all in the blender until smooth. Will keep in the fridge for up to 2 weeks.

PICO DE GALLO

• Red onion OR sweet onion
• tomatoes
• Cilantro
• Jalapeno
• Lime Juice
• Salt
• pinch of sugar

There you have it my friends!! Pile it all on top of some tortilla chips. Sprinkle on some avocado chunks and ENJOY! :)