Tuesday, October 29, 2013

Crispy Panko Swai Soft Tacos with a Pineapple, Vidalia & Corn Salsa


Ingredients:

*4- 8 ounce Swai fillets (you can substitute Tilapia if you cannot find Swai)

1 cup flour

2 cups Panko bread crumbs

1/2 tsp sea salt

2 eggs, beat

1/2 cup water

vegetable oil

sour cream

pineapple & vidalia corn salsa (see recipe below)

corn tortillas


Directions:


Rinse and pat dry the Swai fillets and place on a paper towel, set aside.

Add flour, Panko, and salt to a gallon sized plastic zip bag, mix and set aside.

Beat 2 eggs and water together in a medium sized bowl or a deep plate.

Prepare a baking sheet covered with paper towels for fish when it is done cooking and set aside. Heat a frying pan with oil until it reaches 350 degrees.

Dip fillets, one at a time, in egg mixture and allow excess to drip off. Place the fillet in the panko mixture, zip bag closed and shake until coated.

Press breadcrumbs into fish. Place one large fillet in pan and cook for 4 minutes on each side. You may to cook a little longer depending on the thickness of the fillet.

When the fish is golden brown, remove from pan and set on prepared baking sheet to remove excess oil. Repeat with remaining fillets. 


Pineapple & Vidalia Corn Salsa 

Ingredients:

Roma tomatoes, chopped

1/2 Vidalia onion, finely chopped

1 can diced green chilies

2 cloves garlic, finely minced

1/2 cup fresh cilantro, chopped

2-14.5 ounce cans diced tomatoes with green chiles

2 tsp sugar

1/4-1/2 tsp salt

1/2-3/4 cup fresh pineapple, chopped

1/2 cup roasted sweet corn, removed from cob

1/2 cup watermelon or peaches, cut into small pieces (optional)

Directions:

Prepare pineapple and fresh vegetables, place in a large mixing bowl. Add remaining ingredients and mix thoroughly. Allow to sit at least 2 hours in refrigerator before serving. The longer the salsa can rest, the greater the depth of flavor will be.


* You can find frozen Swai fillets at Target in the frozen section or at your local Asian grocery store.

Sunday, October 13, 2013

Acorn Squash with Maple Butter


I just love fall and this is one easy recipe for a sweet and tasty side dish that will go with any chicken, beef or pork dish. A few weeks ago we went to the pumpkin patch and in their store I spied some huge acorn squash that were two for one dollar. I picked up four of them and brought them home. 

Normally, I baked them with butter and brown sugar. This time I decided to make some maple butter and smother each one with a tablespoon. I also drizzled each one with additional maple syrup and baked them for about one hour. They came out perfectly cooked with a nice caramel coating from the maple syrup! I scooped out the insides and plan on serving this with some roasted garlic chicken. Sounds good, right? Fall is a great time to experiment with all of the wonderful varieties of fall squash. You cannot beat the price and they will literally last for months in a cool garage. 

Happy cooking,
Miranda

2 large acorn squash, cut in half with stem removed
4 tablespoons maple butter, see recipe below
additional maple syrup to drizzle over the squash

Directions:

Preheat oven to 400 degrees.

Make your maple butter by adding 1 stick of butter ( I make extra for waffles and pancakes and store it in the fridge) and 2-3 tablespoons of maple syrup to a mixing bowl and beat until combined.  Set aside. 


Split the acorn squash in half. Spread one tablespoon of maple butter over each half of squash. Place on a large baking sheet and drizzle the tops with maple syrup. 


Place prepared squash in preheated oven and bake for approximately one hour or fork tender. 

Removed from oven and cool. Using a large spoon, scoop out the cooked squash and store in a large container. 

Enjoy!

Easy Ham Egg Potato Bake With Cheddar Parmesan from Recipes 2 Pin


Something perfectly delicious for a weekend breakfast! This Ham Egg Potato Bake With Cheddar Parmesan from Recipes 2 Pin is so easy to make. What I like best about this recipe is that you can change up the meats and cheeses to your preference. If you make a double batch you can have this tasty dish for breakfast the rest of the week! Stop by recipes 2 Pin for this and many other delicious recipe ides by clicking on link: http://recipes2repin.com/ham-egg-potato-bake-with-cheddar-parmesan/